Happy Monday yo.

So I've been kinda lazy about uploading pics from my camera, so one of my recipes is actually from last week, but shhh.
Saturday night my wonderful friend Olenka slept over at my house, and so in the morning, I did what I always do when people spend the night at my house, I made breakfast.
I decided to make french toast on cinnamon swirl bread from the Bread Garden (a.k.a. the best bakery EVER). This is the recipe my dad taught me, its kind of just a go with the flow kinda thing, but I'll give approximate measurements.



Mini French Toast
Ingredients:
Cinnamon Swirl Bread (or any other bread of your choice)
2 Eggs
Cup of milk
Dash of Amaretto
Butter (for pan)
Confectioner's Sugar (for garnish)

Directions:
1. Heat up a medium frying pan on a medium setting (on my stove that would be about 8).
2. Whisk together eggs, milk, and Amaretto.
3. Drop a piece of butter onto pan to grease.
4. Dip bread into batter to soak, then place in pan.
5. Let cook for about 1 minute on each side.
6. Sprinkle with powdered sugar and serve.



So the other week, I was asking my friends what they wanted me to bake, and I got multiple requests for red velvet cake, so I had no choice to make red velvet cupcakes. I had made them one time before with my friend Katie, but I didn't love the way they came out, so I decided to try a different recipe this time. After some browsing, I decided that the red velvet recipe from Simply Recipes was the best looking. They came out a perfectly awesome red color, which made me super happy. Because really, if you are going to make red velvet cakes, why would you settle for anything less than the reddest red?




Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients:

CUPCAKES
1 1/2 Cups sugar
1/2 Cup (1 stick) butter, room temperature
2 Eggs, room temperature
2 1/3 Cups cake flour
2 Tbsp. Dutch-processed cocoa powder
1 Tsp. baking soda
1 Tsp. baking powder
1/2 Tsp. salt
1 Cup buttermilk
1 1/2 Tbsp. red food coloring
1 Tsp. vanilla extract
1 Tsp. distilled white vinegar

FROSTING
1/2 Cup butter (1 stick), room temperature
8 Oz Philly cream cheese (1 package), room temperature
2 - 3 Cups powdered sugar
1 Tsp. vanilla extract

Directions:

CUPCAKES

1. Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5. Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
6. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

FROSTING
1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the vanilla extract and mix.
3. Add the powdered sugar, continually taste to get to desired sweetness. Smooth onto cooled cupcakes.



Now I'm not the hugest fan of red velvet in general, but these came out pretty darn good, and all my friends loved them, so if your going to do red velvet, this is definitely the way to go.

Peace. Love. Cupcakes&FrenchToast.
Kelsey