Blogspot - Recipe Scratch Rusia

In an effort to be 100% transparent, I used a cake mix to make these cupcakes.  I think it was a Duncan Hines Spice Cake Mix, to be exact.  If you have read this blog for a while, you know that I'm not afraid of or embarrassed by a cake mix.  I use them all of the time for shortcuts - especially when I'm making cupcakes.  Maybe it is just me, but I think that homemade cupcake batter can be a little finicky... it can roll over the sides, it can deflate, etc., and I wanted these to look just perfect in my new Gold Striped Cupcake Papers.  And it was easy.  I was really in the mood for a Fall-ish spice cake topped with creamy, cream cheese frosting and these were everything (and more!) than I had hoped. People tend to not think about texture as much as they should.  I had a gourmet ice cream sundae at a fancy restaurant this summer, and the combination of textures was unbelievable.  I can still taste (feel it?) right now.  This cupcake combinati...

Last fall I attended a party at Darcy Miller's home (editor of Martha Stewart Weddings) for the book launch of Peter Callahan's new book , Bite by Bite.  The entire cookbook is artfully created mini ideas for food.  One of the desserts served at the party were these little bite-size s'mores.  I've always loved s'mores, but there is something about these one bite, open-faced s'mores that are sooooo great.  They are not messy and they are so easy to make - they are ready in 45 seconds! I made these mini s'mores as part of my Pumpkin Harvest Fall Entertaining class .  After a big filling bowl of butternut and beef chili and a cheddar jalapeno scone , these were the perfect tiny little sweet bite to end the class. This isn't really a recipe, but more of a list of very simple instructions. Cut the graham crackers into 1-inch squares (basically, 1 graham cut into 8ths).  Use a serrated bread knife to cut - it makes it very easy without too much breakage. Cut ...

Last weekend we had friends over for a really casual brunch .  I created a new scone recipe that has a great warm, cozy feel that is perfect for Autumn... Cinnamon Maple & Pecan.  Yum.  It had the tastes of a pecan roll, but with the dense, buttery, crumbly and flaky qualities of the beloved scone.  Really great for a cold, brisk Fall morning... it might be one of my new favorite flavor combinations. Cinnamon Maple & Pecan Scones 6 scones 2 cups plus 1/4 cup all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon sea salt 12 tablespoons cold unsalted butter, diced 2 extra-large eggs, lightly beaten 1/2 cup cold heavy cream 2 tablespoons of cinnamon 1 cup confectioners' sugar 2 tablespoons of real maple syrup 1/4 cup of chopped pecans In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butte...

Emma and I have been very busy baking sugar cookies.  Last week I shared our Black Bats, and today I'm sharing our Heirloom Pumpkin, Acorn & Leaf cookies.  Of course you could add a Jack-o-Lantern face to these and make them spooky for Halloween, but these Fall themed cookies would be perfect for Thanksgiving, too. This packaging idea was inspired by a box of cookies I received when I attended a baby shower hosted by Amy Shaw.  Amy, formerly at the Dolce Baking Co. here in KC, is now making amazing desserts and pastries at The South End Buttery in Boston.  She has a great flair for making (and packaging) scrumptious looking desserts. I love that you can see the cookies through the scalloped window of the box, and that the kinkle helps cushion the cookies to keep them from breaking.  Wouldn't it make a great gift for teachers, neighbors or a party? (The last day to order Halloween Products is this Wednesday.)  Products for Packaging Cookies: - Kraft ...