marygriggs: fleur di lis tattoo (Default)
posted by [personal profile] marygriggs at 04:19pm on 08/02/2015 under ,

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Bella Books authors spend a lot of time thinking about love of every kind -- more often than not, romantic love. Romance storytellers, after all, create women who win and keep their lady love's heart. But is real life anything like a book?


Leading up to Valentine's Day, Bella Books and Spinsters Ink authors are sharing real life romance in our lives.


Here is a link to my contribution:



Balloons, Roses and Cocoa Rub


Check out the blog for all the others! There are a number of great recipes with the posts!


Go to my author page to learn more about my published books and look forward to my next one, Bitter Heart, coming out later this year!

marygriggs: fleur di lis tattoo (Default)
posted by [personal profile] marygriggs at 10:38am on 15/07/2011 under
In time for today's showing of Harry Potter and the Deathly Hallows Part 2, I made a batch of Butterbeer Cupcakes. These are pretty sweet, even for me but the butterscotch, cream soda and butter flavoring comes pretty darn close to replicating the taste of the butterbeer served at the Wizarding World of Harry Potter in Orlando. Feel free to divide the frosting and add food coloring to make them your preferred House colors.

I got the recipe from the blog Amy Bites



For the cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda (do not use diet)

For the ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream

For the buttercream frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.

Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.

For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.


Use any leftover ganache to make butterbeer:

8oz cream soda
2-3 tablespoons of butterscotch ganache

Mix in a tall glass and serve over ice. Add a shot of butterscotch schnapps for an adult version.
Mood:: 'hyper' hyper

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