Monthly Archives: July 2012

Boozy S’mores Cupcakes

Ever since I made the alcohol free version of this cupcake I’ve been thinking about making an “adult” version. I also felt the need to redeem myself for not realizing the mini marshmallows would melt. Duh.

 
I used cinnamon graham crackers for the crust because they’re nice and sweet. If you noticed in the picture I accidentally bought the reduced fat ones. Oops.
Because I got over excited during the crushing, I ended up with 4 cups of crushed graham crackers. I mixed the extra crumbs into my leftover “crust” mixture, and after I put the ganache on the cupcakes I dipped some of them into the leftover graham crackers! Even S’morey-er!
 
Speaking of ganache, I love this recipe. Even though I’m still not sure if it’s really ganache (there are like a million recipes online for “ganache”). I usually spoon it over the cupcakes, but this time I put it into a pastry bag, snipped the end off, and drizzled it over all the cupcakes. It was less messy, and (in my opinion) makes the cupcakes look a little nicer/ neater. Plus it was good practice for making designs!
 
For my favorite S’more component (marshmallow!) I used the Fluff buttercream recipe from the alcohol free version, but took out the vanilla, and added 2 tablespoons of marshmallow vodka. YUUUUUMMY. I will say one thing, It’s a pain in the rump to make. My hand mixer has been on the verge of crapping out on me for, like, a month and the Fluff is super sticky so I stirred it, beat it, scraped it, stirred it, beat it, scraped the beater, stirred it, beat it some more… Getting the picture?
This time around it was much easier piping the frosting onto the cupcakes, I used the number 10 tip, and they came out looking pretty nice. I didn’t have nearly as many problems getting it on the cupcakes, as I did the first time I made it. And I have no idea why. But, because I’m not one to look a gift horse in the mouth, I’m going to shake my head in wonder and move on. 😉
 
The Teddy Grahams on top of the cupcakes were purely selfish… I needed an excuse to buy some.
 
Happy Sunday Cupcakery!
-Hey Waitress!!
 
Boozy S’mores Cupcake Recipe
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Peanut Butter Cupcakes

So, my husbands co-workers are my taste testers/ sweets eaters. He came home last week with a special request from one of the guys. Peanut butter. That was the request, no specifics, just that I use as much peanut butter as humanly possible. What is it with these people and peanut butter!? This is the third request for a peanut butter based treat (chocolate peanut butter cookies, and peanut butter cookies, check out the recipes tab). I tried, and tried, and hunted online for an exciting recipe… and ended up with…

 
A modified version of this one from All Recipes (love that site). I made my changes based on the reviews, and the fact that I refuse to use shortening. It grosses me out. Not to mention isn’t tartar sauce for fish!? I also used Half n Half because I forgot to buy whole milk, and I read that you can use Half n Half instead. It was either that or the 2%, which wouldn’t have enough fat (I think).  The peanut butter and chocolate chips were adding to make the peanut butter flavor really “pop”.  I put the Reese’s in the middle because I’m a fat kid, I love candy, and why the heck shouldn’t I? 
 
The original version of the frosting recipe is here. I totally messed with it, and probably made it more complicated than necessary. But, that’s how I roll. To start, I doubled the original recipe. 12 Reese’s chopped was approx 2/3 of a cup, but the flavor was overpowered by all the chocolate. So I added the extra peanut butter. I also used Half n Half instead of whole milk, and the remaining half bag of chocolate chips instead of baking chocolate. After I had chopped and melted the Reese’s…  it dawned on me, I should have jut used the leftover peanut butter chips! Duh.
I’m not a huge fan of this frosting. It’s REALLY, um,  heavy, or maybe thick? I couldn’t pipe it out of the bag with a #10, and  I ended up cutting the end off of a single use bag. I’m a light and fluffy buttercream kind of person, and this is definitely not light and fluffy. Maybe I need more Half n Half, or less peanut butter? Hmph. I guess I’ll have to try it again.
 
Either way, I can’t wait to find out what all my “tasters” think about ’em.
 
Happy Sunday Cupcakery!
-Hey Waitress!!
 
check out the recipe!
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Mint Chocolate Chip Cupcakes

These cupcakes were inspired by last weeks Dirty Girl Scout Cookies. If you know me on a personal level, you know I have a love of Thin Mints. It boarders on an obsession. I usually buy, like, 5-10 boxes… and hoard them all someplace where my husband or people visiting us can’t find them. 😉 Tragically… I haven’t seen a single box of Thin Mints (or a single Girl Scout selling them) since we moved to PA.
I also really love Andes Mints. My mom used to buy them for Thanksgiving and Christmas. After dinner she’d arrange them on the desert trays, nestled between sugar cookies, pies, and brownies. Sigh. Food really brings back memories…
 
In the interest of time, and my horribly short attention span, I think that’s enough reminiscing. On to the baking!
 
After one last note… I kind of “Winged It” this week. I knew what I wanted to make, just not how I was going to do it. I thought of using Junior Mints, but I’m still not sure what would happen if I put them in the oven. Would they melt away? Or burn?!
 
So, during my trip to the grocery store  I decided to use the Andes. I was originally going to buy a box of them to use as a garnish, and a bag of the pre-chopped ones to use for everything else. unfortunately my grocery store doesn’t carry the pre packaged chunks. I ended up buying a bulk bag from the mix and match candy section (which was cheaper than buying boxes). That’s why the numbers are kind of strange in the recipe. In total, I used/ had 45 Andes Mints. I had to make sure there was enough for the cupcakes, the frosting, and the garnish!
 
I used a version of my FAVORITE chocolate cake recipe from Restless Chipotle. As usual. One of these days, I’m going to expand and try a  new recipe. Maybe. I chose the ratios of liqueur based on the icing from the Dirty Girl Scout Cookies last week. The Creme de Menthe is a pretty strong flavor, and I didn’t want to overwhelm the chocolate.
 
The buttercream is my usual frosting recipe. I did, however, have an issue with getting the frosting on the cupcake. Some of the Andes chunks were too big, my decorating tip and the frosting bag were both too small! I really need to invest in larger decorating tips, and a bag stand…  Amazon here I come! Other than that, these came out pretty delish.
 
Try it out for yourself! Just click on the Recipes tab and start exploring!
-Hey Waitress!!
 
Pix added 8/3/12
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Dirty Girl Scout Cookies

I lovelovelove The Boozy Baker. Seriously. I would probably dry hump Lucy Baker because of this cookbook. If you haven’t figured it out by now, I bake with booze. ALOT. One day, I’ll post the reason, and the meaning behind “Hey Waitress”. One day, that is, after I finish the draft folder full of posts. But I digress.
 
The dough was a little awkward, and sticky. Awkward? In the original directions, she said to beat the flour mixture into the butter/ sugar mixture… My poor little hand mixer wouldn’t/ couldn’t do it. I ended up stirring/ folding/ pressing it all together about 1/4 of the way through. Maybe I just need a nice stand mixer. sigh. She also made bigger cookies, 3 tablespoons each, compared to my 1 “rounded” tablespoon. It would have made approx 32 cupcakes. I got 42 out of this batch. Because they’re smaller, I only baked for 10 minutes, instead of the recommended 15. Did I mention the dough was sticky!? My cookies got SUPER flat, not like the picture in the book! I substituted hot chocolate mix for espresso, because I had it handy. Could it be part of the reason the dough was sticky?! Or maybe the dough wasn’t really sticky and I’m just not used to making cookies…
 
I doubled the icing from the Boozy Baker. Mostly because I’m a mess in the kitchen, and only a little because I have a booze & frosting/ icing fetish. Yeeeeeeeaaaaah giiiirl. Ms. Baker used a teaspoon to drizzle the icing, then pressed a Junior Mint on top. I left my cookies on the wire racks and used my whisk to drizzle. Does that make sense? Dip the whisk then flick your wrist. Then I pressed the JM on top, and drizzled some more! by the end of the drizzling I used about 3/4 of the icing. It was kind of messy, but very fun. The icing will set (harden?) after a while, so relax for a minute before you put these away. I waited about 30.
 
NomNom, you naughty little Scouts.
-Hey Waitress!!
 
Check out the recipe here. A special “Thanks” to Angie @ Big Bears Wife for suggesting I add a link to the actual recipe on the post!
 
 
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