Sunday, October 31, 2010

Sweet Dreams

For the past few weeks, all I think about is cupcakes. I have been spending my days (and nights) brainstorming ideas for cupcake flavors, great wines to pair them with, how to decorate them, baking and testing recipes, etc. Since I cannot sleep right now because I have a million things running through my head (and perhaps my 3 hour nap I took earlier today), I figured I would share a little of what's running through my head!

Happy Halloween, everyone!
Even Diva's need cupcakes too :) 
Don't forget the champagne to enjoy your cupcake with.

Sweet Dreams, foodies!

The Fashionista Foodie

Thursday, October 28, 2010

Becoming the Cupcake Cutie

This week I started the daunting task of testing recipes for Meggy Rae's Cupcake Cutie! On Monday, I brought in my first sample flavor (chocolate cake filled with chocolate pastry cream and peanut crunch buttercream icing) to work. In exchange for a cupcake, I asked them to give their honest opinion and suggestions. Along with their critiques, I ended up getting a request to make cupcakes for a baby shower (my first client!!!) this Saturday and other pending requests!

In the first week, I found out that I was successful at many things. I am excellent at making a disaster of my mom's beautiful kitchen. I have done so many dishes in the past 2 days. Luckily my love of cooking makes up for my shear hatred of washing dishes.

Dishes waiting to be done. 
I have to say that my decorating skills leave something to be desired. At this point, I am hoping the flavor of the cupcakes make up for the lack of, but I will be looking for some good piping tools in the next few months in order to help out my cause. If anyone has any suggestions on what to get, please let me know!

Being that I have this ridiculous sweet tooth and over the last year, I have done a great job of saying "no" to desserts,  I am finding that I have to exhibit even more discipline than I ever imagined. While I leave the tasting to my guinea pigs (my parents), I have to admit that I take tiny samples once in a while, and I think it is starting to catch up to me. I am pretty sure today I completely negated my insanity workout. If you have ever done one of these workouts, it is not one that begs you to ruin your diet. Luckily, my halloween costume came two sizes too big, so I don't have to worry about it not fitting!!(P.S. I'm going to be a chef for Halloween!)

I was, however, successful in finding my chocolate cake recipe that is going to be my signature. It is delicious and my dad even had two tonight! He LOVED them. :) These are the same cupcakes I am making for the baby shower so hopefully they will be a big hit!!

Chocolate Cake with Chocolate Italian Meringue Buttercream
 Tomorrow is my day to bring dessert to work, so I made a dish that was in my lunch box every day through grade school...tandy cake. I used a cookie cutter and stacked them and topped with melted hershey's milk chocolate and some orange sprinkles (it is halloween after all).

Tandy Cake:
4 eggs
2 cups sugar
1 tsp. vanilla
2 c flour
1 c milk
2 T butter
1 18-oz. creamy peanut butter
2 8-oz Hershey bars (plain)

Directions: Preheat oven to 350 F.
Beat eggs, sugar and vanilla until fluffy. Then beat in flour. Scald milk and add butter to it. Then add milk to better and blend well.
Bake in greased jellyroll pan (12x17 inch) for 15-20 minutes. Remove from oven.
Immediately spread with peanut butter. Chill. When cooled, melt chocolate and spread over cake. Refrigerate then cut into bars.

I used a cookie cutter and stacked one on top of another. Then temper the chocolate and put a dollop on each cake stack, enough so the chocolate runs down the sides. I doubled the recipe to yield 24 servings.

Needless to say, I have a long road a head of me, but it is fun pursuing something that I actually get excited about. And I have business cards and a new mixer!!!

Sweet dreams, followers!

The Fashionista Foodie

Sunday, October 24, 2010

Succulent Salad

As much as I love to cook, tonight I did not want to get the skillet out. I decided to make one of my favorite salads.

Apple and Walnut Spinach Salad:

Photo courtesy of

3 cups spinach
1/2 medium apple, sliced (granny smith tastes best)
1 tbsp chopped walnuts
1 tbsp crumbled feta cheese (substitute blue cheese)


1 tbsp lemon juice
2 tbsp Extra Virgin Olive Oil
1 tsp fresh thyme
1 tsp honey
Salt and Pepper to taste

In a separate bowl, combine lemon juice, thyme, honey, salt and pepper. Slowly whisk in EVOO until combined.

Toss with rest of ingredients. 

*Add Quinoa to this for a heartier salad with added protein. 

Savor Each Moment,
The Fashionista Foodie

Saturday, October 23, 2010

Project Cupcake

 I have been brainstorming lately on how to make my love of food a full-time career. I have narrowed down my options and have come up with a few that I truly think I love and could become a reality! So, my journey starts in the kitchen (of course) as I set out to make this happen! I will be operating at 350 degrees at all times.

Since my workout plan does not permit me to gorge myself on guilty pleasures, but, nonetheless, I plan on sharing these delights! One of the greatest joys of cooking is seeing the smile on someone’s face just from the simple art of mixing a few ingredients together (albeit butter and sugar)!

There is nothing more comforting than stepping in to the kitchen adding a little bit of this and little bit of that and wait in anticipation to savor each and every bite! It's like ordering boots online and having to wait for them to come in the mail, but when they get there you know that it was worth the wait!

For now, I begin my pursuit of owning my own cupcake shop one day! Each week I'll post pictures and new flavors I am working on. Feel free to offer any suggestions...I am going to need it! Also, if you try any new wines that you love and think I or my followers would like, please let me know!! 

Savor Each Moment,

The Fashionista Foodie