Georgetown Cupcakes - Boston

My friend, Debbie, had requested a Coconut, upper left and loved it.  I believe (sorry, I'm guessing) the top is birthday cake cupcake and the bottom in this box, is a chocolate with cream cheese frosting.

 This is box: Earl Gray, bottom left, Peanut Butter, above the earl, top is Red Velvet and bottom right is the Raspberry.

 This was the Boston Cream Pie, and everyone has asked was it white or a cream center.  Sorry, can't remember.  However, it looks white in this photo.  Disappointing.

Boston's Georgetown Cupcakes - Review Time by Cupcake Chicks (myself & Lauren).  I purchased a dozen, which included their June Specials: Earl Gray and Raspberry.  Both excellent.  The Earl Gray was a mild flavor, which would have been excellent with tea.  The Raspberry for me, was excellent.  A mild raspberry flavor, which almost made me feel like they had add walnut to it.  Other words, it didn't have a true 'cupcake' texture, more of a cake or coffee cake texture.  I really enjoyed it.  The most disappointing was the Boston Cream Pie, which for my son was truly disappointing.  He was right, pretty blah.  The surprise, was the peanut butter, which was truly a delight.  It's frosting was like eating a whipped reese's peanut butter cup.  I'm not a big peanut butter flavored person, so for me it was OK.  However, everyone else was impressed!  I gave three away and two were doubles.   Last, is the Cup Cake Gold Standard: the Red Velvet, which I test everyone by.  It was good, soft, but the frosting, for me wasn't outstanding.  The cake was excellent for the texture, but lacked a great Red Velvet flavor.  So, I'd give it a thumbs up or a B.  Over all, I'd recommend going, trying and testing all their cup cakes.   It's a great way to spend an hour, bring home dessert or just go off that diet.  

One of my favorite blogs - The Lettered Cottage

This is a wonderful blog and must be shared.  Enjoy!   Theletteredcottage.net

Donut Time

Time to Make the Donuts!

Lauren, my daughter, my mom and my self traveled to York, Maine and picked up a donut making box for our Chef Kev.  Here's Stonewall Kitchen's donuts.  Then, tonight, I'm blogging, and ten minutes (I swear) went by and I smell something yummy baking away and the smell is making it's way from the kitchen to the parlor.  Low and behold, Chef Kev is cooking more donuts, but this time they are small,round ones!

BELOW is the recipe Chef Kev made tonight!

Time to Make the Doughnuts aka Baked Doughnut Holes!

These little goodies are from Cooks.com under Baked Doughnut Holes.  Yummy!

BAKED DOUGHNUT HOLES  

2 tbsp. vegetable oil

1/2 c. sugar

2 egg whites (or 1/4 c. egg substitute)

1 tsp. vanilla extract

2/3 c. skim milk

1/2 tsp. nutmeg

2 c. plain flour

1 tbsp. baking powder

Preheat oven to 400 degrees. In large bowl beat oil, sugar and egg whites until light and fluffy. Add vanilla and milk; stir well. In medium bowl sift flour and add gradually to sugar mixture.

Lightly coat small muffin tins with vegetable cooking spray and fill 2/3 full with batter. Bake until golden, 15-18 minutes. While doughnuts are baking, prepare topping.

TOPPING:

1 1/2 tbsp. butter

1/2 c. sugar

2 tsp. cinnamon

Melt butter and place in small bowl. Mix together in another small bowl sugar and cinnamon. Brush warm doughnuts with melted butter, then roll in cinnamon mixture.

Nutrition information per doughnut: 59 calories, 1 g. fat (20% of calories from fat), 39 mg. sodium.

**Chef Kev rolled some in coco powder than added a bit of granulated sugar to boot!  Well done Chef Kev!

 

Passing Open Windows: Modern Home

Passing Open Windows: Modern Home: Gorgeously bright kitchen towels by Avril Loreti .    They go perfectly with my new blog header, don’t you think?  I’ve decided to make ...

Flee Market Finds

 Crazy quilt.  My cousin Beth is a big quilter.  She actually participates and has won in the Maine Quilt Show. I think she'd like this one.

A nice mix and match of items.

Sleds were popular finds.

Here's what to do with your husband's old work boots!

This Pottery says: H Walsh & Co., 7 Charlestown St., Boston
FYI: Charlestown Street is now Washington Street in Boston.
I did some research and it is great having google to find some old maps.

boxes of letters, I thought this might make a nice photo or a painting.  However, still not sure.

The Beatles are found on a barn wall.  Aren't these something to see!

Big Red Barn Photos

Picture taking has always been a passion.  Here's a wonderful big red barn in York, Maine.  York has always been a picture perfect family get away for young families.  My kids have great memories of York.  It all began with visiting York's Wild Animal Park.  It is definitely worth going to at least once.  After leaving the park, you'll enter an adorable town to shop in, eat at and just enjoy.  The highlight for my kids, was to end the day with bowling (it's bocce ball, which are the small balls and perfect for the kids) at Short Sands.  Last, you can travel from Short Sands (where the Animal kingdom is) to Long Sands.  This will allow a nice drive a long side the ocean.  Between Short Sands and Long Sands, you can even enter a neighborhood to bring you up to the old light house. You'll find Brown's Ice Cream here. York is truly worth a visit to.  Maybe you'll be able to pass the big red barn too!

Whoopie for Whoopie Pies!

Here's the end result of last night's cooking event.  The hubs got it from www.Americanfamily.com

Temp: 425 F line 2 large baking sheets with parchment paper.

• Ingredients are:  
• 2 cups of flour
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 cup milk

Put dry ingredients into bowl: Sift flour, unsweetened cocoa, baking soda and salt.  Then cream butter & sugar in another large bowl with an electric mixer at high speed until fluffy (takes about 5 minutes).

Add egg and beat at medium speed until fully incorporated.  Last, change mixer speed to low and add dry ingredients, alternating with milk, mixing until jut blended.

Drop batter 1/2 Tbsp. at a time and about 2 inches apart onto each sheet to make 18 cakes per baking sheet.

Bake 7 minutes, until mini cakes are springy to touch.

Cool on pan for 5 minutes, and then transfer to rack to cool completely.

Change parchment paper and repeat.

Makes 72 cakes.  

The hubs added more confectioners' sugar to the following recipe.

Cream Filling:

• 1 stick of unsalted butter
• 1 2/3 Cups confectioners' sugar in a bowl and beat at low speed until blended.  Then beat high until mix is fluffy, about 5 minutes.
• Add 1/2 teaspoon pure vanilla extract
• 2 cups marshmallow cream (Fluff for those who live in New England)  mix at low speed until blended well.  (makes 2 1/3 cups).