I make: Red Velvet Cupcakes

I measured out all the ingredients before I realized I left my mixer attachments at my friend’s apartment. I didn’t want to just quit and throw everything away so Henry and I sucked it up and mixed everything by hand!

These babies turned out soooo yummy; you can really taste the love and hard work that we put into it.

I guess it’s true – anything is possible with a little bit of elbow grease.

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Adapted from Paula Deen’s recipe

(yields ~21-24 cupcakes)
Cake Ingredients:
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1 tbsp cocoa powder
1 1/4 cups vegetable oil
1 1/4 cups buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

Frosting Ingredients:
8 oz. packaged cream cheese, softened
1 cube butter, softened
1/2 tsp vanilla extract
2 cups confectioners’ sugar

Directions:
1. Position rack in the center of the oven. Preheat oven to 350°.
2. Line 2 (12 cup) muffin pans with Reynolds foil baking cups – I recommend the foil ones because the oil from the cupcakes can soak into the paper cups. (BTW, I only had enough batter to fill 21 cups)
3. In medium mixing bowl, mix together all the dry ingredients: flour, sugar, baking powder, salt and cocoa powder.
4. In large mixing bowl, use electric mixer to gently beat together the wet ingredients: oil, buttermilk, eggs, red food coloring, white distilled vinegar and vanilla extract.
5. Slowly add the dry ingredients into the wet and mix until smooth and thoroughly combined.
6. Pour batter into each baking cup until 2/3 full. Bake for approximately 18-20 minutes using a toothpick to test doneness. Remove from oven and let cool.
7. For frosting: in large mixing bowl, use electric mixer to beat cream cheese, butter and vanilla extract together until smooth. Add sugar (1 cup at a time) and mix at low speed until fully incorporated. Increase speed to high until frosting is light and fluffy.
8. Once cupcakes have completely cooled, use butter knife to frost.

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I should have took off the foil. Oops!

Bon appetit!

I make: Hawaiian Bread Pudding

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Instead of dressing like a sloozy and freezing my ass off on Halloween, my good friend and I decided to have a girls night in.

Shabu + Hawaiian Bread Pudding + Red Velvet Cupcakes + TRUE BLOOD = Great Night ♥

I first came across this Hawaiian Bread Pudding recipe at work. One bite and I was IN LOVE. The recipe is so easy to make and budget friendly as well. I’ve made it for holiday parties, Mammoth trips and just because. It’s super delicious by itself, but even more so when eaten with vanilla bean ice cream. TRUST.

Ingredients:
1 round loaf of King’s Hawaiian Bread
1 cup granulated sugar
2 cups half & half (or 1 cup milk, 1 cup half & half)
1 cube of butter
5 eggs

Directions:
1. Preheat oven to 350°.
2. Grease a 9×13 baking dish.
3. Cut round loaf of King’s Hawaiian Bread into cubes. You can also just rip the bread into pieces. Place the bread cubes in the baking dish.
4. Heat half and half in a pot over medium heat. Add butter and sugar and stir until fully melted. Take off heat and allow mixture to start cooling.
5. Beat eggs in large bowl.
6. Temper the eggs: Add a small amount of the half and half mixture while whisking vigorously. The point is to slowly increase the temperature of the eggs, otherwise you will just end up with scrambled eggs.
7. Add egg mixture to bread, making sure that it is distributed evenly. Let the bread soak up the egg mixture for at least 30 minutes.
8. Bake for 35-40 minutes. You should see the bread rise/puff up.

You. Will. Love. It.

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Bon appetit!