Thursday, January 31, 2013

Super Late Holiday-ish Edition!

Holy crap! Just when you thought you'd be rid of all this holiday nonsense, SSC is back! For now! For as long as we feel like it!

Yes, it might have take a while to get our shit together enough to post this, but believe us, these recipes are worth it! Be it a post holiday extravaganza, a super bowl party, or just plain winter boredom, these recipes are seriously the best!

Boston Cream Pie (Stuffed) Cupcakes

For Cupcakes
Amy Sedaris' Cupcake Recipe...Her book "I like You: Hospitality Under the Influence is available at most bookstores, or buy the book online here! (It's hilarious and has some awesome recipes. I highly recommend it!)

1 ½ sticks of unsalted butter
1 ¾ cups of sugar

2 large eggs
2 Teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk

For Filling
Instant Vanilla pudding mix

Chocolate frosting
marchino cherries

Beat butter and sugar together. Add eggs beat well, then add remainder of ingredients. Place cupcake paper in each muffin tip. Fill cups 3/4 full.

Bake at 375 degrees for 18-20 minutes. Yield 18 cupcakes.

Make vanilla pudding according to directions on package. Refrigerate.

Wait for cupcakes to cool completely. Cut a hole in the top of each cupcake, leaving about 1/8-1/4 of an inch around the top edge. Remove top and set aside. Fill with vanilla pudding. Replace top of cupcake. Frost the top of the cupcake with chocolate frosting. Top with cherry. (This same method was used in my stuffed red velvet cupcake recipe.

Kickass Carrot Cake with Cream Cheese Frosting


 2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins
4oz crushed pineapple, drained

Cream Cheese Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

extra pecans
carrot shaped candies

Preheat oven to 325°F. Lightly grease two 9-inch cake pans, greased.  Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating after each. Add pineapple, flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Add carrots, pecans and raisins. 

Pour batter into pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
Using an electric mixer, beat all ingredients in a medium bowl until smooth and creamy. Frost the top of each cake, (make sure each cake is cooled completely). Place one cake on top on the other cake. Frost sides. 

Top with extra pecans and/ or carrot shaped candies for decoration.

Favorite Holiday Recipes Recap! 
(These are my staple party recipes)

Swedish Meatballs

Spinach Dip
Find the recipe on SSC: 420 Edition

Gingerbread Cookies
Find the recipe on Happy Pajamadays!: SSC Holiday Edition

Booze Pairings! Coming soon!

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