Foodie Friday: Cupcake Edition

Cupcakes come in so many different flavors and can be decorated in so many different ways. Swirled, sprinkled, or decorated, they usually can brighten the day of anyone. Martha Stewart has released her newest book, Martha Stewart's Cupcakes, this week. The book shares 175 ideas for spectacular creations with cakes, from toppings to fillings, to frosting's. It sounds so good, I think I just gained a few pounds. But even if your not making them for yourself, cupcakes can be for anyone during any season or for any event.

Devil's Food Cupcake

Ingredients

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature
• Chocolate Ganache Frosting
• Chocolate Curls, for decorating (optional)

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Have a happy weekend!

xo {Pugs & Kisses} xo,

Dawn

Foodie Friday

Great grilling recipes for making your summer sizzle! This recipe, Summer Grilled Corn, is courtesy of Emeril Lagasse from the Food Network. I love food on the grill, and having a vegetable on the grill is even better. Enjoy and have a great weekend with your doggies!

Ingredients

• 4 ears yellow or white corn in their husks
• 4 tablespoons unsalted butter, softened
• 1 teaspoon Essence, recipe follows
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 lime, quartered
• 2 tablespoons minced fresh cilantro leaves

Directions

Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for at least 2 and up to 4 hours. Remove and drain on paper towels.

Preheat the grill.

In a small bowl, mix the butter, Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.

Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.

Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.

xo {Pugs & Kisses} xo,

Dawn

Foodie Friday

{Recipe from Kraft Foods}

What better way to celebrate summer and Memorial Day weekend than with a delicious and patriotic dessert! You can also make a lowfat version if you use angel food cake and fat free whipped topping.

Ingredients:

2 pints of strawberries 1 recipe of your favorite white or yellow cake (mix or from scratch, your choice) 1 1/3 cup of blueberries 1 tub of whipped topping

Instructions:

Mix up and bake your favorite cake mix or recipe. Let cool. Slice 1 cup of strawberries, set aside. Halve remaining strawberrries set aside. Top cake (in pan) with 1 cup sliced strawberries strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve. I hope everyone has a wonderful and relaxing Memorial Day weekend! xo {Pugs & Kisses} xo, Dawn

Foodie Friday

Sweet Potato Fries

recipe provided by MSNBC

INGREDIENTS

• 2 medium sweet potatoes, peeled

• Extra-virgin olive oil or nonstick vegetable spray

• Coarse-grained salt and cracked black pepper

• 2 tablespoons coarsely chopped flat-leaf parsley

• 1 clove garlic, minced

• 1 teaspoon freshly grated lemon zest

DIRECTIONS

You won’t miss Mc-You-Know-Who’s fries a bit once you make this delicious alternative. These are so quick to prepare and so deeply satisfying, you’ll be surprised at how simple it is to add another side dish to the evening meal.

PREHEAT oven to 400F. Cut sweet potatoes crosswise into 1 1/4-inch-thick slices. Place only enough olive oil on a cookie sheet to prevent sweet potatoes from sticking.

ARRANGE sweet potatoes in a single layer on cookie sheet. Turn them over once before baking to ensure that both sides are coated with oil. Season with salt and pepper to taste. Bake until golden, turning once and seasoning undersides with salt and pepper at halfway point, about 25 minutes total.

WHILE the potatoes are in the oven, in a small bowl toss together parsley, garlic, lemon zest, and a bit more salt and pepper. Taste. Adjust seasonings.

TRANSFER cooked potatoes to a large bowl; add parsley mix. Working quickly, toss potatoes to coat evenly; place back on cookie sheet in a single layer. Bake for an additional 2 minutes, which will take peppery bite out of the garlic.

SHORTCUT CHEF Peel and slice the sweet potatoes, place in a plastic bag, drizzle with olive oil, seal the bag, and then shake and turn to coat with oil. Keep refrigerated. Make the parsley, garlic, and lemon zest mix ahead, too.

Disclaimer: I know these are probably not on the diet, but they are such a great treat! And if you never made them, you really need to try it out. It would be a great starter to the weekend!

xo{Pugs & Kisses} xo,

Dawn from Lydia & Pugs

Foodie Friday

Spicy Baked Macaroni & Cheese

Recipe courtesy Giada De Laurentiis

I saw this recipe being made on the Food Network, and have yet to make it, but it look delicious if you are mac and cheese fan. It's a new and fresh version of your standard version.

Ingredients

• Salt
• 1 pound elbow macaroni pasta
• 3 tablespoons extra-virgin olive oil
• 1/2 pound assorted mushrooms, quartered
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 (14.5-ounce) can diced tomatoes
• 1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
• 1/2 teaspoon red pepper flakes
• 1/2 cups bread crumbs
• 1/4 cup grated Parmesan, plus 1/3 cup
• 1/4 cup Romano, plus 1/3 cup
• 2 tablespoons butter, softened, plus 2 tablespoons
• 12 ounces mozzarella cubed (about 2 cups)
• 1/4 teaspoon freshly ground nutmeg

Directions

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.

In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.

In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

Happy Friday!

xo {Pugs & Kisses} xo,

Dawn from Lydia & Pugs

Foodie Friday

Credit: Martha Stewart Living

Hot Cross Buns with Dried Cherries

Traditionally served on Good Friday, these yeast-risen buns are delicious before an egg hunt or with a cup of hot tea. If you don't know what a Hot Cross Bun is, they are a type of sweet spiced bun made with currants or raisins and leavened with yeast. It has a cross marked on the top using either: pastry, flour and water mixture, rice paper, icing (if you have a sweet tooth like me), or intersecting cuts.


Ingredients

Makes 30

• 1 cup plus 3 tablespoons and 2 teaspoons whole milk
• 3/4 cup granulated sugar
• 1/2 ounce (4 1/2 teaspoons) active dry yeast
• 6 ounces (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet
• Salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 4 large eggs, lightly beaten
• 51/2 cups all-purpose flour, plus more for surface
• 4 ounces (3/4 cup) dried cherries, coarsely chopped
• 4 ounces (3/4 cup) golden raisins, coarsely chopped
• 1 large egg white
• 1 tablespoon water
• 2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions

1. Heat 1 cup milk in a small saucepan over medium heat until it registers 110 degrees on a candy thermometer. Pour milk into a mixer bowl, and fit mixer with a dough hook. With mixer on low speed, add granulated sugar, yeast, butter, 1 1/2 teaspoons salt, the nutmeg, cinnamon, and eggs. Add flour, 1 cup at a time, and knead until mixture comes together in a soft, sticky dough. Continue kneading, scraping down hook as needed, until dough is smooth, about 4 minutes.
2. Add cherries and raisins, and knead to incorporate. Turn dough onto a lightly floured surface, and knead to distribute dried fruit. Coat a large bowl with butter. Shape dough into a ball, and place in prepared bowl. Cover with a piece of plastic, and let rise until doubled in size, about 1 hour.
3. Generously butter a rimmed baking sheet. Turn dough onto a surface, knead briefly, then divide into 3 pieces. Working with 1 piece at a time, divide each third into 10 pieces, and shape each into a tight ball. (Keep dough covered with plastic.) Place on prepared sheet, spacing 1/2 inch apart. Repeat with remaining dough. Cover with plastic, and let rise in a warm spot until buns have doubled in size and are touching, about 1 hour.
4. Preheat oven to 375 degrees. Whisk together egg white and water in a small bowl. Brush tops of buns with egg-white wash. Bake, rotating sheet halfway through, until golden brown, 20 to 22 minutes. Let cool on sheet on wire rack for 30 minutes.
5. Whisk together remaining 3 tablespoons plus 2 teaspoons milk, confectioners' sugar, vanilla, and a pinch of salt. Spoon icing into a pastry bag fitted with a plain 1/4-inch round tip, and pipe icing on buns in the shape of a cross. (Alternatively, spoon glaze on buns.) Serve immediately.

Happy Good Friday!

xo {Pugs & Kisses} xo,

Dawn from Lydia & Pugs

Foodie Friday

Can you believe it's Friday already?! Time really does fly by! One of my favorite "desserts" or snacks with coffee or tea is Banana Nut Bread, especially when it just comes out of the oven. I found this recipe from Real Simple Magazine. I have never heard to make Banana Nut Bread this way before, but it must be delish.

credit: Real Simple Magazine

Ingredients

• 1 box yellow cake mix
• 1 package Jell-O Instant Banana Cream Pudding & Pie Filling
• 1/2 cup water
• 1/2 cup vegetable oil
• 2 ripe bananas, mashed
• 4 eggs
• 1 cup chopped pecans

Directions

Heat oven to 350° F. Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans. Bake for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)

Nutritional Information Servings Per Recipe 16

• Amount Per Serving

• Calcium 57mg
• Calories 307
• Calories From Fat 1%
• Carbohydrate 36g
• Cholesterol 54mg
• Fat 17g
• Fiber 1g
• Iron 1mg
• Protein 4mg
• Sat Fat 2g
• Sodium 326mg

Do you have a favorite dessert recipe? I'd love to try it out and put feature it on "Foodie Friday." Just email me... {LydiaAndPugs@gmail.com}.

By the way, Happy Friday everyone!

xo {Pugs & Kisses} xo,

Lydia & Pugs

Foodie Friday

I found the perfect cupcake kit, that is so adorable and cute. I am a huge fan of anything colorful, and cupcakes are one of my favorite desserts, especially if they are sprinkled with sprinkles! Yum!

Bake your favorite cupcakes in style with this cupcake apron from Hand Maiden's Cottage. The apron can even be personalized! Love it!

And what's an apron and a book with a cupcake recipe? These delightful Cream-Filled Chocolate Cupcakes from Martha Stewart look delish!

Ingredients

Makes 12

Prep: 30 minutes
Total: 1 hour 45 minutes

• FOR THE CUPCAKES
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
• 3/4 cup unsweetened cocoa powder, plus more for muffin tins
• 2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature
• FOR THE FILLING
• 1 1/2 cups marshmallow creme (7.5-ounce jar)
• 1/2 cup (1 stick) unsalted butter, room temperature

Directions

1. Preheat oven to 350. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
2. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
4. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
5. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

Do you have a favorite dessert recipe? I'd love to try it out and put feature it on "Foodie Friday." Just email me... {LydiaAndPugs@gmail.com}.

By the way, Happy Friday everyone!

xo {Pugs & Kisses} xo,

Lydia & Pugs