24 "carrot" cupcakes in jar

one of my friends from college, kat, asked me to make some cupcakes for a bridal shower she was hosting in nyc. she loved the rainbow cakes in a jar i made but needed something more bridey (is that even a word? let's just go with it).

so i searched the internet and found martha stewart's genius idea for 24 "carrot" cupcakes. i followed her directions exactly except for a few things:

• i didn't make the cake from scratch (sorry kat, this gal was busy)
• i baked the cupcakes in muffin tins, cut them into thirds and layered the cake into mason jars with the icing (this blog gives exact directions)

i was really surprised at how great these turned out. i had never worked with fondant before and my first experience with the stuff wasn't bad at all. everything was much easier than i had thought. take a look...

special thanks to my sister for making these adorable little tags

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autumn family affair: pecan crusted tilapia with dijon cream sauce

i'm a bad blogger. i forgot to post my patch article last week. whoops. this new city live has been busier than i thought.

anywho - last week's theme was all about cooking for my grandma. my cousin and i threw together an impromptu dinner party for her last weekend. check it out the recipes and even a pic of the famous grandma herself! http://patch.com/A-mqpV

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carrot cake pops with caramel drizzle

wow. i thought this day would never come. after last halloween's minor cake pop meltdown i swore these guys off. it wasn't until i had about 2 pounds of cooked carrot cake left over from making cupcakes for a friend (will post later) that i knew the day had come for attempt number two. i have to say - this time around was a lot easier. my aunt taught me the trick to melting white chocolate is to add butter. apparently white chocolate has less fat content than regular chocolate so it burns easier and faster. all you have to do is add a little fat and melting the stuff becomes almost fool-proof.

ingredients:
1 package of carrot cake boxed mix, made according to package directions and cooled
1 can cream cheese icing
12 oz white chocolate (use the best quality you can find)
lollipop sticks (found at Michael's, JoAnn's, or other craft stores) 2 tablespoons butter
caramel sauce

directions:
crumble cooked cake into a bowl. mash with fork into tiny pieces. add frosting and mix together until its fully incorporated into cake.

 prepare two large baking sheets by covering with wax paper or parchment. take little cake mixture and roll it into ball. place on baking sheet and insert lollipop stick one into the end of each ball, pointing upward. repeat until you've used up all the mixture. place baking sheet in freezer for at least 2 hours.

once cake pops have hardened in the freezer, melt white chocolate and butter in a double boiler on the stove (or microwave). stir well. dip each ball into the chocolate until covered. place back on baking sheet, drizzle with caramel sauce and let harden. don't refrigerate these; it will cause the coating to weep or melt. you can either put back in freezer or let them sit on counter. enjoy!

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orange creamsicle cupcakes

 yous welcome.

that is the best and only thing to say about these cupcakes. they're delicious, a little bit white trash (like my language) and just so stinking cute.

i only call them white trash because you make them by mixing a box of vanilla cake mix with a bottle of orange soda. seriously anyone can make these. now go do it.

go here for the recipe from dashing dish.

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grocery gourmet: chicken gyros with tzatziki and marinated feta tomatoes

here's my newest clarendon patch article - this is one of my favorite go-to recipes using grocery store staples like rotisserie chicken.  check it out at let me know what you think! http://patch.com/A-lZW9

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herbed shrimp and white bean salad

healthy. fresh. and satisfying.

most times salads can leave you with a feeling on wanting more (maybe that's just me?), but this recipe is quite the opposite. the protein-packed white beans and shrimp fill you up and make you feel full longer. i love all the different components to this meal - especially the fresh herbs. they really help bring new flavors to an ordinary bland salad. don't let the long ingredient list fool you - this couldn't be easier to pull together on a week night.

ingredients:
source: cooking light

1 roasted red bell pepper
4 cups arugula, loosely packed
1/2 cup thinly vertically sliced red onion
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
salt and pepper
1 pound peeled and deveined large shrimp
2 tablespoons pine nuts, toasted

directions:
combine bell pepper, arguar, red onion, chives, basil, parsely and beans in large bowl. in a separate bowl mix lemon rind and juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

heat a large skillet over medium-high heat. coat pan with cooking spray. season shrimp with salt and pepper. cook 2 minutes on each side or until done. add shrimp, lemon mixture, and nuts to arugula mixture; toss.

serve immediately.  goat cheese would be a great addition to this as well.

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grilled corn with parmesan

these mini corn on the cobs are a great appetizer (or side dish) for an end of the summer cookout. get your hands on some fresh corn before the season is over. the sweetness from corn pairs perfectly with the spicy chili powder and salty parmesan.

assembling these cutie pies couldn’t be easier – just set up your “dredging” stations and it will go quickly. serving them on a stick keeps your hands clean and free of a greasy mess.  i mean, who doesn’t like food on a stick?

ingredients:
4 ears of corn, cut into thirds
¾ cup – 1 cup light sour cream
¾ cup – 1 cup freshly grated parmesan cheese (use the real stuff, not the bottled kind)
chili powder

directions:
cook ears of corn in boiling pot of water for 5 minutes. drain and place popsicle or kabob stick into each mini ear of corn.

set up two bowls – one for sour cream (with basting brush) and one for freshly grated parmesan cheese. working quickly, slather each ear of corn with about 1 tablespoon light sour cream. sprinkle with 1 tablespoon cheese and garnish with a dusting of chili powder. repeat 11 more times. serve immediately.

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