Posts tagged baking

Before

Tableside Buttery Rosemary Rolls

0
1 year ago

 

In continuing my war on baking (see Monkey Bread post), I attacked the traditional parkerhouse dinner roll. I found a quick recipe from The Pioneer Woman and dived in. For me, baking requires patience and  my mind, as we know it, is ALL        ova         THE          PLACE! So when I read I had to allow the dough to rise for 3 hours before baking, I was immediately turned off. However, I got up super early Saturday morning lovign yall but not enough to run to the store at that very moment. I played around with a little “housecleaning” and realized I much rather go to the store, lol. But, a quick once over in the pantry and fridge revealed I already had all the ingredients for the rolls I’d been dodging for weeks in  my possession. So I put my big girl panties on (as Neicey Nash would say to the hoarding female homeowners on Clean House) and got busy. It literally took 8 mins of “work time” but that patience thing I told you about took 3 hrs.

They smelled sooooo delicious! Oh Oh Oh! What a marvelous smell!!! I wished all yall were there until I opened the oven and revealed I’d made a freaking MESS!!!!  :/  

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Patron Cupcakes

Sipping on Patron… Cupcakes

4
2 years ago

Patron Cupcakes

 

Apparently, my invitation was lost in the mail to Kim Porter’s (most famous for being a mother to 3 of Diddy’s kids and the one he supposedly wants to be with) recent bday bash. Other than her reportedly $2500 Chanel boots, the only thing enviable about the event were her Patron cupcakes. Ummm….

So, with my complete FierceFoodie budget for the month (according to Greg) I purchased my first bottle of Patron ($26.99, Publix Liquors). You guys are ALL invited….except Little Ms. Kim….go play with your boots!  

This recipe is adapted from a cookbook called Vegan Cupcakes Take Over the World. Of course, this recipe isn’t vegan however, lol.

Patron Cupcake Recipe

  • 1/4 cup lime juice
  • 1 1/2 tsp lime zest (1 lime)
  • 1 c. milk (I used 2%)
  • 1/4 c. vegetable oil
  • 2 tsp Patron
  • 1/2 tsp pure vanilla extract
  • 1 cup sugar (I used confectioner’s)
  • 1 1/3 c. all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Preheat oven to 350F. Fill a 12-cup muffin tin with liners.

WET INGREDIENTS: In a large bowl, mix together lime juice, lime zest, milk, oil, Patron, vanilla and sugar.

DRY INGREDIENTS: In a small bowl, mix together flour, baking soda, baking powder and salt.

Add to lime mixture and stir until just combined. Divide evenly into muffin tins. Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Turn out onto a wire rack to cool completely before frosting.

The Tequila Lime Frosting Recipe

  • 1/4 cup butter melted 
  • 1 tbsp heavy whipping cream or milk
  • 3 tbsp lime juice
  • 1 tbsp Patron
  • 2+ cups confectioners’ sugar
  • coarse sugar and salt for “rims”

Cream together butter, milk, lime juice, tequila, and 2 cups of confectioners’ sugar. I ended up using maybe 4-5 cups of sugar. With 2 cups, the frosting was very wet and could basically be poured. As you can see from my pics, I liked it a little stiffer so I could pipe it. Add and add the confectioner’s sugar (in 1/2  c. increments) until it’s where you want it. Play with it, it’s pretty cool.  (more…)

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