White Chocolate Fingers

Hi guys,

This one isn't so much a recipe as a method- one I did not think of, mind you. This all came from the creative mind of the wonderful BF. We have some silicone fingertips- used for crafting and other little things that are hot and use your fingertips (hot glue, in the kitchen, etc.)- really quite handy for gripping things, etc.

The first time, the BF did not use cooking spray, and it still worked, but it was easier the second time when he did. Make sure to put enough chocolate on the inside of the finger mold so that it won't just crack on you, then pop it in the freezer to harden it up. Peel/slide off the silicone, then have fun with it! The BF used them to make a rock-on hand sign for a friend at work who had a birthday coming up, and the other one is a middle finger because that's where he cut himself pretty badly at work- like I said, we like baking, we're silly, and we get through things by laughing. These are pretty fun, and so was the process- so give it a shot, and take the idea and apply it to other things as well- I'm thinking of doing this with some mini silicone cupcake molds and making little chocolate cups and putting... I don't know what in them, but it can't be bad!

Lining the "mold" with enough chocolate to make a finger!

Aren't these fun? Not too hard, and could come in handy (puns!) at some special times- I'm thinking of some great Halloween ideas- have fun with this!

The two hand-cupcakes, but I encourage you to have a laugh with us at these, and then go and do something fun and creative with this idea- make it your own!

Savor it!
love, rue

Red Velvet Cupcakes

Hello yet again!

Finally, we reach the crux of the whole thing- the vehicle upon which to put white chocolate cream cheese frosting and raspberry bourbon sauce, as well as whatever else you'd like! I don't usually make red velvet cake because of the great cost that goes into doing nothing but making it red. But, it is fun to make and play around with every once in a while, and I'm glad the BF gave me the push needed. I have lots of pictures, let's go!

Here's the complete arsenal for the cake and the frosting.

First, cream your sugar and oil.

Meanwhile, mix your dry ingredients in another bowl.

Next, beat the eggs in one at a time.

And now you're ready for the big step...

Add that red food coloring! Then mix on slow speed until uniform, being careful
not to splash any of that color on yourself!

Then add your dry ingredients, one half at a time, alternating with the buttermilk.

And here's adding the buttermilk.

In a small bowl, combine baking soda and vinegar. Stir, then add to batter.

Only beat for about 10 seconds once you add the baking soda and vinegar. And you're done with the batter!

Bake at 350 F for varying amount of time, depending on whether you're making cupcakes, a loaf cake, layer cake, or sheet cake- just remember that it'll be a minimum of 15+ minutes, keep an eye on it, and it's done when a toothpick or tester comes out mostly clean!

For the cupcakes, as with last week's frosting/icing, the BF and I used this recipe, and followed it pretty much exactly, except we made our own cake flour out of all purpose flour and cornstarch instead of using cake flour- still delish! Feel free to use cake flour, and let me know how it goes, I just don't usually keep it around the house :)

I (perhaps obviously) frosted these with the White Chocolate Cream Cheese Frosting, delish!

And Jordan had the great idea to set the icing a little better for transport by dusting on powdered sugar- yum! Enjoy!

Savor it!
Love, rue

White Chocolate Cream Cheese Frosting

Hey there everyone!

This icing/frosting is seriously good. I'm not usually the biggest white chocolate fan, but for some reason this combination really rounds everything out and is dangerously good :) Let's go!

Cream your cream cheese, butter, and vanilla- well.

Until it looks like this!

Then add your melted white chocolate- it's hard to see because it's all shades of white, but the white chocolate is on the lower right part of the bowl.

And again, beat well.

Until you have a nice consistency for spreading and you're done!

We (the BF and I) used the recipe found here, but only made a half-batch, which was plenty for 24 cupcakes and a loaf cake (the whole cake recipe).

And here are some lovely red velvet (recipe coming soon!!) cupcakes iced with this frosting. Yum!

Savor it!
love, rue