Meet the Artist

I am having a special Meet the Artist event this Saturday, August 22nd from 12pm until at least 6pm at Kolors Art & Gift Boutique in Lexington. I'll have my entire current collection available and I'm bringing all my lovely findings and components so I can demonstrate the design process in action! I'll be accepting custom orders and can create one of a kind pieces for you, right before your eyes. I've been working on quite a few new pieces for the event. I am also making three kinds of super cute, totally delicious cupcakes for the day: Three Vanilla Cupcakes with Vanilla Bean Cream Cheese Frosting, Pink Velvet Cupcakes with Cream Cheese Frosting and Dark Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting. I'm also using my brand new gum paste tools to create some sweet little gum paste flowers to decorate the cupakes. It should be a fun day!

Where:
Kolors Art & Gift Boutique
3537 Palomar Centre Suite 145
Lexington, KY 40513

The Palomar Center is on the corner of Harrodsburg Rd. and Man O' War Blvd.

When:
Saturday, August 22nd
12pm - 6pm

I will be setting up my designs on Friday evening, so feel free to stop by then or earlier on Saturday to browse them.

I hope to see you there!

Pink Velvet Cupcakes

The hubby and I had a house guest recently who shared that one of his favorite treats is red velvet cupcakes. The hubby and I also like red velvet cupcakes, yet, surprisingly, I had never made any before. Late one night, after an awesome evening of bowling (I bowled a flawless 183 game, every frame a spare or strike--not bad for my 4th time bowling) I returned home with the hubby and a couple of his friends and decided to make these cupcakes.

Before I started these, I had been planning on doing some regular and some mini cupcakes, some with white frosting and some with light pink to compliment the deep red color of the cupcakes. However, once I got started on the batter, after adding squirt after squirt of red food coloring and not achieving that traditional red batter I had a gorgeous deep pink instead. I was in love! Once I saw the bowl of beautiful pink batter, I had no desire to make traditional red "Red" Velvet Cupcakes. Instead I had Pink Velvet Cupcakes and I couldn't be happier.

With the deep pink cupcakes out of the oven, I knew I had to make pale pink frosting to match. I used vanilla bean paste instead of vanilla extract in the Cream Cheese Frosting so I'd have those sweet little vanilla bean specks that I love so dear.

Aren't the colors just lovely together? I was head over heels for how cute these turned out. I rushed while frosting the cupcakes as I was making them for a room of men who where eagerly awaiting them. I usually try to be a bit more precise with my piping, but I think these are pretty cute even if rushed. They certainly were delicious! The Cream Cheese Frosting was light and airy with the perfect balance of sweetness and tang. The Pink Velvet Cupcakes had such a delicious, tender crumb. I will definitely be making these again!

Pink Velvet Cupcakes with Cream Cheese Frosting
makes 12 regular cupcakes (or 48 minis)*

Pink Velvet Cupcakes
1-1/2 cups cake flour
2 tbsp unsweetened cocoa
3/4 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1 tsp vanilla extract
1/2 tsp vinegar
4 drops red food coloring (I used several squirts of red gel food coloring to achieve pink color)
3/4 cup sugar
4 tbsp unsalted butter
1 egg, room temperature
To make cupcakes
Preheat oven 350F. Prepare cupcake pan with liners.
Sift together cake flour, cocoa powder, baking powder and salt into a bowl. In a large Pyrex measuring cup, whisk together the buttermilk, vanilla, vinegar and red food coloring; set aside. In a stand mixer with flat beater, beat the sugar and butter on medium speed until light and fluffy, 2-3 minutes. Add the egg. Mix to combine. Add the flour mixture in 3 additions alternating with buttermilk mixture in 2 additions, ending with the flour mixture.
Fill each liner about 1/2 - 2/3 full...
For mini cupcakes: Fill each liner with 1 tablespoon of batter. Bake for ~13 minutes.
For regular cupcakes: Fill each liner with 4 tablespoons (1/4 cup) of batter. Bake for ~18 minutes.
Cool completely before frosting.

Cream Cheese Frosting
8 oz. bar cream cheese, cool room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tsp vanilla extract (I used vanilla bean paste, for those adorable little flecks)
3 1/2 cups powdered sugar, measured then sifted
a tiny drop of pink gel food coloring

To make frosting
With a stand mixer on low speed, beat the cream cheese and butter until well blended. Mix in vanilla. Slowly add the powdered sugar, 1/2 cup at a time. Once all the powdered sugar has been added, add a very small drop of pink gel food coloring. Increase to a higher speed and whip the frosting until it is light and fluffy.

Spread frosting on cooled cupcakes or use a piping bag and tips to achieve an attractive swirl.

Enjoy!

*I made 6 regular cupcakes and 24 minis.

When I cut into one of the mini cupcakes a little Meatwad face appeared... but then I ate him.

Killer Chicken Salad Sandwiches

I have been dying to find time to get in the kitchen and do some baking. Last Sunday, the weather was so cool and I had several hours of free time and decided to spend the entire afternoon in my sparkling clean kitchen baking and making a variety of delicious delights! I started out making some Cake Batter Ice Cream, which unfortunately I failed to photograph finished before it was quickly gobbled up (but I promise I'll be making it again very soon and will share photos and the recipe then). It was absolutely heavenly--so creamy and rich!

After I made the ice cream, I decided to bake a loaf of Country Crust Bread, which I adore! I always crave freshly baked bread and rarely buy bread from the grocery store. So, when I want bread, I bake it! I decided I wanted to make Chicken Salad Sandwiches for my lunches this week, so I needed bread. I blogged about the Country Crust Bread previously, so you can find the recipe here. The bread is divine! I love the texture and the flavor. I decided to cut the recipe in half and only make one loaf for now. My hubby has been on a bit of a diet so I figured one loaf would last several days, and I didn't want to risk the second loaf going stale. I'll probably end up baking another loaf as soon as we finish this one, because it is that good. Seriously folks, try this bread! Make Chicken Salad Sandwiches, like I did, or some heavenly BLT's. You won't be sorry.

After I had my bread dough finished and was waiting on it to rise for 1 hour, I whipped up a triple batch of my favorite granola (I promise to share the recipe soon). This is the third time I have made this recipe and I can't get enough of it. It is perfect for a quick, simple, yet filling breakfast and it is so easy to throw together. I haven't bought cereal from the store in months.

Cake Batter Ice Cream, Country Crust Bread, and Homemade Granola made for one fantastic, relaxing day in the kitchen. I love when I am baking for myself, taking my time, enjoying the sights, sounds, textures and smells of a kitchen full of warmth and love. There is nothing like the smell of freshly baked bread or the scent of cinnamon and maple syrup escaping from an oven filled with homemade granola. I am happiest when I am at work in the kitchen.

Don't you just love the crumb of homemade bread? There has been a no-knead craze sweeping the nation as of late, and while I certainly see the benefits and convenience of no-knead recipes, I just can't hop on the bandwagon enthusiastically. I certainly LOVE the flavor of the no-knead Rosemary and Olive Oil Bread I blogged about over a year ago, and I did buy a copy of Artisan Bread in Five Minutes a Day, but when I make this bread, I am speechless. Besides, I personally don't mind kneading bread. I like getting my hands dirty and really working at something. Bread baking is one of the most fulfilling pastimes.

So, enjoy a relaxed weekend afternoon. Bake yourself a loaf or two of Country Crust Bread, and then make yourself a big batch of chicken salad to enjoy for days to come. Heck, make some and gather your dearest friends and go on a picnic!


Killer Chicken Salad Sandwiches
makes 5-6 sandwiches
3 boneless, skinless chicken breasts
1 Granny Smith apple
half of a medium white onion
2 ribs of celery
1/4 cup pecans, coarsely chopped
3/4-1 cup low fat mayonnaise
1 teaspoon salt
1/4 teaspoon pepper

1. Preheat oven to 350 degrees.
2. Pound 3 boneless, skinless chicken breasts to an even thickness. Season chicken breasts with salt and pepper. Place chicken breasts in a 9x13 glass baking dish lightly oiled with 1-2 tablespoons olive oil; turn chicken to coat with oil. Bake uncovered 25-30 minutes, or until chicken is cooked through.
3. Cook chicken breasts in a hot cast iron grill pan until grill marks appear. (I did this to add some extra flavor to the chicken breasts, but this step is entirely optional. Alternatively, you could choose to skip the baking and grill your chicken breasts entirely.)
4. While chicken is cooling, prepare your other ingredients. Peel and core 1 Granny Smith apple. Chop into coarse chunks. Peel and chop half of a medium white onion. Chop 2 ribs of celery. Coarsely chop 1/4 cup pecans. Once your chicken has cooled enough to be handled, coarsely chop the meat. Add all prepared ingredients to a large bowl. Add 1 teaspoon salt and 1/4 teaspoon pepper, more or less to taste. Add 3/4 cup to 1 cup low fat mayonnaise and stir to fully combine ingredients. Serve immediately on homemade bread, or store in an air tight container in the fridge for up to 4 days.

*You can chop the ingredients as coarsely or finely as you prefer. I like to cut the chicken and Granny Smith apple fairly coarsely (1/2 inch chunks) while I chop the onion, celery and pecans more finely (1/4 inch chunks).

I came up with this recipe based on portions found in various other recipes, but with the ingredients I preferred. This chicken salad was amazing! I really loved the balance of flavors and textures between the meaty chicken, tart Granny Smith apples, crunchy onion and celery and nutty pecans. This is by far my favorite chicken salad I have ever had. If you try this out, let me know what you think!