What’s for #breakfast? #turkeybacon & #egg #breakfastsandwich #fresh #Strawberries & #pears & #water (Taken with Instagram)
What was for dinner? Curried chicken & gravy over sticky rice w/ steamed broccoli. Yum yum yum!👍 (Taken with Instagram)
What was for dinner? Sticky #BBQ #chicken wings, #potatosalad, #greenbeans #sourcream #biscuits Good Gawd that was good! Thank Ya! *In my best Mr. Brown voice. 👏👏👍👍 LOL😃 (Taken with Instagram)
How Sweet It Is!😊
This past weekend I served sweet potatoes with dinner. There were plenty left over so something yummy for dessert was in order. Lately I have been haunted by strong cravings for cake. Sweet potato cupcakes with cream cheese frosting spoke to my spirit! Thanks to google I found a recipe that wasn’t too complicated. I tweaked it a bit by adding some ground cloves, nutmeg and vanilla.
In my previous post I explained that my goal is to improve my baking abilities. Therefore, my expectations for these sweet potato cupcakes were for them to be light and fluffy, have the perfect balance of flavors, and a round top.
As the aroma filled the house I was overcome with excitement! Anything that smelled that good had to taste even better! After the suggested twenty minutes they were still a little under cooked. Eight additional minutes passed and they were done.
To my dismay most of them fell a little and only a few achieved my desired round top. There were no vibrations or loud noises and the batter was mixed well. I had no Idea why this happened. However, the smell was intoxicating. I was still hopeful that they were going to taste scrumdillyumptous!
Making the cream cheese frosting was a breeze. I used a basic recipe that was lip smacking good! After the cupcakes cooled it was time to frost them. My Wilton’s cake decorator broke so I relied on old faithful, the butter knife.
When I took my first bite the heavens opened and a choir of angels sang HALLELUJAH! Yes ladies and gentlemen I had a winner! My cake cravings were satisfied! They had a moist fluffy texture and the flavor was reminiscent of Thanksgiving spices.
After eating one with a sunken middle. I realized that not tapping the filled muffin pan to release the air bubbles and/or uneven heating in my oven may have been the culprits. Some were slightly damp and had more air pockets compared to the thoroughly cooked ones. Sweet potatoes hold a lot of moisture and need to bake a little longer than your average cupcake. Thank goodness they all were edible.
My recipes and test taster reviews are below. If you decide to try it please tell me what would you rate it on a scale of one through five. If you rate it less than a five, tell me what would have made it a five for you.
Ratings-
Taste Tester Hubby- rates this recipe a 4. He said adding walnuts would have made it a 5.
Test Taster Bestie- rates them a 5!
Test Taster “The Chef”- I agree that these cupcakes deserve a 4 rating. What would have made them a five for me is if they hadn’t fallen a little and if I would have added walnuts.
Sweet Potato Cupcake Recipe
Ingredients-
1 cup flour
1 stick of butter (room temperature)
1 egg
2 cups sweet potato (cooked & peeled)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt (if unsalted butter used)
Makes 1 dozen
Directions
1. Preheat oven to 350°F Line twelve 2 1/2-inch muffin cups with cupcake liners. Set aside.
2. In medium bowl stir together flour, baking powder, cinnamon, nutmeg, ground ginger, baking soda, and salt; set aside.
3. In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined (batter will be thick).
4. Divide batter evenly among prepared muffin cups. Bake about 20- 30 minutes or until inserted tooth pick comes out clean and tops spring back when lightly touched. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on the wire rack.
6. CREAM CHEESE FROSTING: In large mixing bowl beat:
two 8-ounce packages cream cheese (softened)
2/3 cup butter (softened)
With an electric mixer on medium speed for 30 seconds add-
2 tablespoons vanilla
Beat in-
2 cups sifted powdered sugar, about 1/2 cup at a time.
The consistency should be smooth and thick enough for piping.
(Makes 4 cups).
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Quick Post-
Sunday Breakfast
I decided to show Hubby some love this morning and fixed some of his favorites for breakfast. The pancake recipe will be featured in a future post very soon. I will share the recipe for the turkey sausage and cheese eggs if requested. We’ll talk again soon! :0)
What’s for dinner? I served grilled herb chicken with lemon glaze, roasted potato medley and steamed cauliflower with carrots and broccoli. Hubby was very pleased. This meal was delish! Sorry, there is no recipe with this post. If requested I’ll update later.
Introduction
My relationship with cooking is bitter sweet. When I’m in a sweet mood I enjoy stirfrying, grilling and roasting everything. I even pull the smoker out into the back yard and tempt the neighbors with alluring aromas of hickory BBQ. On these days the results tantalize the taste buds and gratifies the soul.
Oh but when I am feeling bitter, I have a strong urge to scream, “I don’t like to cook!”, when hubby asks, “What’s for dinner?” Even when I muster the energy to prepare a meal, it’s not as palatable as my yummy for my tummy “Sweet Days” spreads. It’s unintentional; of course.
So why blog about cooking? Well, she and I have rekindled our friendship. An incentive, since me and hubby have to eat Right?
In my home I am lovingly called The Chef. Savory dishes come natural to me but baking not so much. My baking skills at best are fair. Most of my desserts have been average but I would love to create artistic mouth watering candied confections from scratch.
Currently I am commencing a healthier lifestyle change. Therefore, I will prepare wholesome tasty goodness as well as gut busting sinfully delicious dishes. Everything in moderation! Balance people balance. =D
In order to stay focused and avoid having too much of a good thing, I have acquired the assistance of my hubby and bestie as honest test tasting judges. This way you’ll have more than one opinion. Hopefully you’ll try some of my recipes and share with me your likes, dislikes and changes you’ve made.
I am looking forward to sharing my experiences with all of you. Let’s get it started! :0)
