Calamity Kate's Kitchen

Photographer's Dream $1000 Shopping Spree

2013-05-17T01:46:00.000-04:00

Calamity Kate here, gosh, when I had a chance to be a part of another huge and cool giveaway, I jumped for the opportunity! How cool would it be for one of you to win a $1000 Photographer's Dream Shopping Spree! You could would get to pick your own camera or just get one for me, (just joking.) I know everyone needs a great camera.

My own camera goes everywhere with me and it is so awesome to have the perfect camera for each occasions. This week alone, my little Canon camera has taken pictures of two tarts, BBQ chicken, brucetta, middle eastern lamb and veal meatballs, baba ganoush, mussels, hummus, my new honey pot, sweet mixed berry fougasse, pita bread and focaccia bread and more! Recipes to come!
If you don't need a camera, you could pick out anything from lighting equipment, camera bags and more! Wow this is so fun... now all you need to do is enter below. So come on and win!

You have the opportunity to win a $1000 Photographer's Dream Shopping Spree. You can pick out anything you like from DSLR cameras to camera bags to accessories and lighting and more. Or you can opt for $1000 USD transferred to you via PayPal so that you can shop to your heart's content.
There are quiet a few amazing bloggers and vendors who came together to make this amazing giveaway possible including Spaceships and Laser Beams, Yumtastics, Go Against the Grain, Life Revolves Around Them, Mimi's Dollhouse, Not Just A Mommy, Angelina´s Dream Parties, Twinkled Spice Boutique, Hello My Sweet, Party Snobs, Inkberry Cards + Design, UR invited, Petite Bebe, Party Printables, Unlimited Party Themes, Party On! Designs, Vanessa Hankins Photography, My Garden Party, Dorothy Kurzydlowski Photography, Sugar Sugar Cakes, DimplePrints, Creative Juice Cafe, Miss Party Mom, PaperCandee, Creative Designs by Toni, Paige Simple Studio, Calamity Kate's Kitchen, Simply Creative Printables,The Way The Cookie Crumbles, Michelle's Party Plan-It, Paper and Style Co., And Everything Nice, Samantha Walker Designs, Simply Sweet Parties, Events by Kate, Cupcake Wishes & Birthday Dreams, One Inspired Party, Kima's Konfections,This Nest is Best, Triple M Good Parties and Myour Stories Designs. And that's not even everyone!!!
More than 60 people are contributing to this contest. To see the complete list, take a look at the Rafflecopter form. As small businesses and blogs, we would never be able to offer such a cool prize, so it's a lot of fun to be able to combine forces and giveaway something so special.

Prize Details The winner can select up to $1000 in camera equipment or supplies (including all sales taxes and shipping) to be delivered to the single destination of their choosing. The winner has the option of receiving $1000 USD in PayPal funds in lieu of receiving their prize.
The winner will be selected randomly via Rafflecopter. The odds of winning are dependent on the number of people entering. Should the winning entrant(s) not respond within 48 hours of being emailed, another winner(s) will be selected. Please ensure spaceshipsandlaserbeams [at] gmail [dot] com is on your safe email list. We would hate to have to redraw another winner!
Rules: This contest is open worldwide from May 17, 2013 at 12:01am EST to June 6, 2013 at 11:59pm EST. All entrants must be the age of the majority in their own country. Should unforeseen circumstances occur, this contest could be cancelled at any time. Void where prohibited by law.

Enter Using Our Rafflecopter Form
Good Luck!

a Rafflecopter giveaway

Disclosure: This blog did not receive any money to participate or promote this contest. This giveaway is in not way associated with Facebook, Twitter, Pinterest, PayPal or any camera-related company. As one of many participants, we are not responsible for logistics or prize delivery. If you have any questions, please contact Stephanie at Spaceships and Laser Beams by emailing spaceshipsandlaserbeams [at] gmail [dot] com.

Cinco de Mayo Recipes

2013-05-05T09:32:00.001-04:00

Good Morning Everyone!

I have assembled a few recipes to help you celebrate

Cinco de Mayo!

Mango Salsa

Chicken Fajitas

Pomagrapa Tart

S'mores Marshmallow Bars

The Drunken Cupcake

Key Lime Pie

Tropical Carrot Cupcakes

Sand Dollar Almond Cookies

Stuffed Strawberries topped with Mexican Wedding Cookies

Oreo's 100th Birthday: Double Stuffed Oreo Birthday Cupcakes

2013-05-01T21:29:00.000-04:00

The Oreo cookie just celebrated its 100th Birthday

So I decided to make cupcakes with Oreo's 100th birthday special

birthday cake creame flavored Oreos!

When I found these cookies in the grocery store I had to get some. I got a package of the chocolate birthday cake creame flavored Oreos and a package of the vanilla birthday cake creame flavored Oreos cookies. Oh they were so delicious! As you open the package the familiar oreo scent greets you and the birthday cake fragrance reminds you of standing in a bakery. An amazing bakery!

As much as I love cake and cupcakes especially, for these cupcakes, the cake itself was just a vehicle for the frosting. The oreo buttercream was silky, rich and totally melts on your tounge. The bits of rainbow sprinkles were delightful additions to the creamy, shiny, sinfully rich buttercream. Next time I make these, I would either add bits of the oreo cookies (including the cream filling) into the cupcake.

You must make this frosting...forget the cupcakes, just make the frosting!!!!!

Devil's Food Cupcakes
makes 24 cupcakes
1 box devil's food cake mix, I use Duncan Hines
3 large eggs
1 cup water
1/3 cup vegetable oil
1 1/2 teaspoon vanilla extract
3 heaping tablespoons cocoa
1 tablespoon sugar, optional

Preheat oven to 350˚G for metal and glass pas, 325˚F for dark or coated pans

Line the cupcake tins with cupcake liners
Blend the cake mix, water, oil, eggs, cocoa powder, sugar and vanilla extract in a
large bowl at low speed until moistened. (about 30 seconds).
Beat at medium speed for 2 minutes.
Pour batter into pans (Using a large cookie scoop, distribute the batter between
24 muffin wells; about 3 tablespoons of batter per well.)

Bake 18-21 minutes.
Allow cupcakes to cool inside muffin tins for about 10 minutes.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once
cupcakes are cool, prepare your frosting.

Congratulations Oreo!

Not only did you get to your 100th birthday but you out did yourselves with these Birthday Cake Oreos!!!

Double Stuffed Oreo Buttercream

a Calamity Kate original recipe

1 (15.25 oz) package of Birthday Cake Creame Flavored Oreos
2 sticks, unsalted butter, room temperature
2 tablespoons cream or milk
2 tablespoons water, room temperature
1/2 teaspoon vanilla extract
4 cups powdered sugar

Remove the creme filling from all of the Oreos in the 15.25 oz package of Birthday Cake Creme Flavored Oreos. I used a butter knife to remove the creme filling and put it into a mixing bowl. It makes about 1 cup of frosting. I used the vanilla oreo cookies to keep chocolate crumbs from getting into the white frosting. Save the cookie for a snack!

In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. Add in the oreo creme filling and continue mixing for 2-3 minutes. With mixer on low speed, add 4 cups sugar. With the mixer still running, add in the milk or cream, vanilla and water; mix until light and fluffy.
Pipe the buttercream onto the now cooled cupcakes and top with an oreo 100th Birthday cookie. Keep refrigerated, covered, until serving. Serve after the cupcakes have come to room temperature, 15-20 minutes.

More facts and information about Oreo's birthday
10 facts about the oreo: Huffington Post
Birthday Cake Oreos Celebrate The Cookie's 100th Year :Huffington Post
Oreo are available on all 7 continents: YouTube
101 years in the making OREO: NJ.com

My Birthday Weekend: Part 1

2013-04-22T12:26:00.001-04:00

My whole birthday weekend was so much more fun and exciting then I ever imagined it would be. We drove the 2 hours to Chicago and met my brother and his girlfriend, Danielle at Tavern on Rush. The meal was amazing! Check it out...

My Birthday Brownie Sundae!

I had just the perfect weekend with my family!!

This is the best tomato soup I have ever had!

I was so, so full and happy after eating this amazing burger. Kobe!!!

My Mom's Salad

Oh so yummy! I shared it with my family but next time it is all mine!!

Blowing out my bithday candle!

I'll show you more pictures on wednesday

Kate

Kate's Birthday Recipes: Today Is My Birthday

2013-04-13T07:30:00.000-04:00

Today is my 33rd Birthday!

Billy's vanilla cupcakes have been my favorite recipe for as long as I can remember! The cake is moist and flavorful and its the perfect balance for the rich, creamy frosting. I have made these cupcakes with Billy's Chocolate Buttercream. The chocolate buttercream is delicious but the vanilla is my all time favorite. And, for some reason, I can't bring myself to serve these cupcakes with anything but a fresh raspberry on top. There is nothing that can make these cupcakes more perfect than they already are.

In fact, I almost hated to change this recipe by adding in lemon curd, after a huge hesitation and a mini self pep talk I added in 2 tablespoons lemon curd. And then I added more lemon curd. So now I can't decide if I like the not so subtle perfection of the true Billy's Vanilla Cupcakes with Vanilla Buttercream or if the new and improved Billy's Vanilla Cupcakes with the Vanilla Lemon Curd Buttercream. My mom loves the new lemon curd addition but I am still torn. So... I need your help. Please let me know if you have tried Billy's Vanilla Cupcakes with Vanilla Buttercream before. Also please help me choose which is the best buttercream, the vanilla or lemon.

PS... It doesn't matter which buttercream you make, topping these cupcakes with a fresh jeweled raspberry helps cut a bit of the sweetness and adds the perfect amount of fruit!

"A double-dose of vanilla extract -- in the cake and in the buttercream frosting -- gives these cupcakes from famed baker Billy Reece of Billy's Bakery in New York City great vanilla taste that's just the right amount of sweetness (and more than irresistible)." Martha Stewart

Billy's Vanilla Cupcakes
recipe from Martha Stewart
 Makes about 30 cupcakes

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Preheat oven to 325˚F degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy's Vanilla Buttercream

recipe from Martha Stewart
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Billy's Vanilla Lemon Curd Buttercream

The addition of lemon curd makes this perfectly sinful buttercream tangy and even more delicious!

recipe adapted from Martha Stewart

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
2-4 tablespoons lemon curd
2 teaspoons pure vanilla extract
The zest of one large lemon

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, lemon curd, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. Top with a sprinkle of lemon zest and a raspberry. If you are feeling really fancy, top the cupcakes with sugared raspberries!

Billy's Chocolate Buttercream

Kate's Birthday Recipes: The Best Oatmeal Cookies

2013-04-03T14:00:00.000-04:00

Welcome to April everyone! Wow, this year is going by so fast already! Anyways, April is my birthday month, and I am going share some of my all time favorite recipes and some of my special Kate's Birthday Recipes. But we are starting with deserts... it's my birthday month and I am starting with some of my favorite desserts. Come on... this birthday girl is going dessert crazy starting with my favorite oatmeal cookie recipe!

"Phoebe: Okay. We haven’t known each other for that long a time. And there are three things you should know about me. One, my friends are the most important thing in my live. Two, I never lie. And three, I make the best oatmeal-raisin cookies in the world.

Rachel: Okay. Thanks, Pheebs. Why haven’t I tasted these before?

Phoebe: Well, I don’t make them a lot. Because I don’t think it’s fair to the other cookies."

This oatmeal cookie recipe has been my favorite cookie recipe for many years. I jumped on the Friends TV show train very late into the game, so I didn't see this episode until I bought the Friends DVDs. So when this cook book showed up around my birthday it was perfect. To this very day, I don't know who gave me this book. The package showed up, very mysteriously, with no card, no note and no return address. It was an amazing gift but I still wish I knew who sent it to me.

These cookies are so perfect, soft and so delicious. The cinnamon and the sweetness of the raisins work so well and balance out the toasty oats. The purpose of soaking the raisins is to keep them plump and juicy, even when baked into cookies! It's awesome and so are these cookies. They will not disappoint. Make a double batch so you can share some with friends or family...but make sure you have a secret cookie stash for your own.

1 year ago: Ant Nancy's Middle Eastern Turkey and Lamb Meatballs
2 years ago: Birthday Buttery Coconut Cupcakes from Barefoot Contessa

Phoebe's Oatmeal Cookies
recipe adapted from Cooking with Friends
Episode #12 The One With The Dozen Lasagnas
makes 24 large cookies so make a double batch!

12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup firmly packed brown sugar
2/3 cup granulated sugar
1 large egg
1 1/2 teaspoon vanilla extract
2 cups old-fashion rolled oats
1 1/4 cup all-purpose flour
3/4 teaspoon baking powder
3/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1 1/2 cup raisins, I use Trader Joe's Organic Thompson Seedless Raisins

For the raisins:
Boil 2-3 cups of water. Place the raisins in a medium mixing bowl and pour the boiling water over the raisins, the water needs to cover the raisins. Cover with a plate. Set aside for 20-25 minutes and then drain the water.

Preheat the oven to ~~375˚F~~ the cookies are so much better if they are slightly under baked. So please preheat the oven to 350˚F. Cream the butter and the sugars with an electric mixer until light and fluffy, about 1 minute. Beat in the egg and vanilla extract until smooth.
Stir together the oats, flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir the dry ingredients into the batter until just combined. Stir in the raisins.

Drop the dough by heaping tablespoons onto 2 large baking sheets, (no need to grease them but I used a silpat) leaving 2 inches between each ball of dough. Bake until the cookies are ~~golden brown 12 to 15 minutes.~~ Bake for 9-10 minutes, the cookies should be nearly baked but still slightly under baked. Trust me, they are much better this way!

Cool cookies on the cookie sheets for several minutes and then transfer them to a rack to cool further.

Store in a plastic bag with 1 piece of white bread, this will keep the cookies from drying

out.

Awesome Kitchenaid Shopping Spree - Open Worldwide

2013-04-03T00:00:00.000-04:00

I am so, so excited to be a part of this awesome Kitchenaid Shopping Spree!!

Kitchenaid Shopping Spree

Worth $700

Open Worldwide, April 3 - 24, 2013

I was so excited to be included in this great Kitchenaid Shopping Spree Giveaway. I totally though you would all love to win $700 of Kitchenaid Stuff! Of course, who doesn't want tons of Kitchenaid products and $700 will get you tons of kitchen items and of course, if you don't have a Kitchenaid stand mixer yet this is your chance!!

To help hold this contest, I am proud and excited to be partnering with an awesome group of bloggers and business owners including Spaceships and Laser Beams, Michelle's Party Plan-It, This Little Mama, Flaired Affairs, Inkberry Cards + Design, Mimi's Dollhouse, DimplePrints, BellaGrey Designs, A Wife A Mom A Life, Party-Tales, Paper and Style Co., My Garden Party, PaperCandee, Miss Party Mom, Sweet Eats Cakes, Toadally Cute, Calamity Kate's Kitchen, Kyonda's Korner, Karo's Fun Land, Life Revolves Around Them, Go Against the Grain and Saving By Design.

Prize: The winner can select up to $700 in Kitchenaid brand products (not including sales taxes), which will be delivered to the single destination of their choosing. The winner has the option of receiving $800 USD in PayPal funds in lieu of receiving their prize.
The winner will be selected randomly via Rafflecopter. The odds of winning are dependent on the number of people entering. Should the winning entrant(s) not respond within 48 hours of being emailed, another winner(s) will be selected. Please ensure spaceshipsandlaserbeams@gmail.com is on your safe email list. We would hate to have to redraw another winner!

Eligibility: Contest is open worldwide from April 3, 2013 at 12:01 am ET to April 24, 2013 at 11:59pm ET. All entrants must be 18 years of age. Void where prohibited by law.

Disclosure: I did not receive compensation to be part of this giveaway. This giveaway is in no way associated with Kitchenaid, PayPal, Facebook, Twitter or Pinterest. This blog is not responsible for prize distribution. Should unforeseen circumstances arise, contest can be cancelled at any time without notification. Please contact Stephanie from Spaceships and Laser Beams at spaceshipsandlaserbeams@gmail.com should you have any questions.

Enter Using Our Rafflecopter Form
Good luck!

a Rafflecopter giveaway

Warm Cherry Almond Crisp

2013-03-13T15:36:00.000-04:00

This cherry crisp was amazing! I am so glad that I made it for my friend Corrine and I was very excited to have the leftovers to myself!

Growing up in my family, we always had mom's blueberry crisp in the summer and apple crisp in the fall. The terrible thing about those crisps mom made, is that they always smelled so incredible and she would leave them to cool on top of the stove. I always sneaked down to the kitchen to get little bits of loose crumbly topping and the occasional blueberry. Yum!

This crisp is very different than my mom's original fruit crisps. The crumbly crust is a very different texture but equally delicious and easy to pick little bits off to taste. The cherries were incredible and so rich. When I make this again, I will cut the cherries in half, a whole cherry is a mouthful and since I didn't wait very long, the cherries were still so hot! Yes I burned my mouth because I didn't want to have to sit in my apartment and go nuts waiting for the crisp to cool. Corrine, Nichole and I ate nearly half of the crisp for lunch with my cheesy sloppy joes. I had to deal with the momentous task of cleaning up the remainder of my cherry crisp... lets just say that I got the job done. It was well done and the plate was very clean when I had finished! This is a must make for any season!

Cherry and Almond Crisp
recipe adapted from Foodess.com

6 cups pitted cherries (I use frozen)
1 tablespoon cornstarch
1 teaspoon almond extract
2 tablespoon sugar
1/2 cup flour
1/2 cup oats
1/2 cup chopped pecans or sliced almonds
1 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup butter, room temperature
1/2 teaspoon almond extract

Preheat oven to 375˚F
I didn't cut the cherries up but I recommend you cut them in half. Toss the cherries with cornstarch and sugar in a baking dish (you can use any size, a smaller one will give you a thicker topping. Foodess used 9 x 13 inch and I used a 9 inch pie plate).

Mix remaining dry ingredients in a small bowl, and add butter using your fingers to make coarse crumbs (I like to press some of the topping into larger clumps).
Bake for 45 – 55 minutes, until crumble is golden brown, and filling is thick and bubbling over the topping. Serve with vanilla ice cream sprinkled with cinnamon. Enjoy!

Note:
Before taking the cherry crisp out of the oven, I added 3 tablespoons of butter, chopped into tiny pieces and placed sporadically on the crisp. I put the crisp back into the oven for 10 minutes more. The additional butter really brought out the flavor of the topping and made it sensational!

This crisp is beautiful and smells amazing!

All Gone...

List #4

2013-03-11T10:49:00.001-04:00

The List #4
Happy Spring Break!

Reading: I am reading Hotel Pastis by Peter Mayle. I have read this book more than a hundred times, its that good!. This is my second favorite book by Peter Mayle, my first favorite is A Year in Provence. These books are like mini foodie vacations to France. Make sure you have lots of food to snack on while reading. This is a foodie book and you will get hungry!

Listening: Lots of Minnie Driver...she has an amazing voice! My favorite song is London Skies.

Wishing: That my co-workers wouldn't leave me out of everything they do and that my Aunt Fran is feeling OK after her surgery!

Eating: Tacos and Ice Cream Sundaes!

Drinking: More tea!

Loving: My apple TV!

Feeling: I feel like I really need a break from work and school, but someone else took vacation this week so I had to stay and work. It is really F 'nk annoying because I am the only one at work who is going to school, so you would think I would get to take spring break!

Cooking: I am super excited to make dinner for my friend, Corrine. We are having a girls night that will include chicken tacos that are based on my Fun and Festive Fajitas, ice cream sundaes and tons of Margaritas! Link

What's New: On Friday I am starting acupuncture for my migraines. I hope this works!

Kate's Crockpot Cheesy Sloppy Joes

2013-02-27T08:51:00.001-05:00

Sloppy Joes are just plain good food!

I was one of the kids who liked some school lunches. Sloppy Joe day was always the best, most messy and still delicious meal. I remember trying to figure out how to keep the sandwich bun in one hand and my drink or napkin in the other hand. I never really succeeded keeping the messy insides of the bun from getting into my lap, but who cares, it was amazingly delicious and super yummy.

When I first asked my mom to make sloppy joes, she couldn't believe it. After all, we were eating gourmet food on the plate next to our sippy cups. So she honored my request and we ate Manwich sloppy joes. Yum! Over the years I added this and that and now it is one of my favorite meals. So enjoy this messy, crazy, cheesy and delicious sloppy joes with your families and save a little for late night cravings! Enjoy!

Kate's Crockpot Cheesy Sloppy Joes
a Calamity Kate Original
serves 4-6 servings

2 1/2 - 3 pounds ground beef
3 cans (15.5 oz) Manwich (I use original Manwich, but you can also use Bold Manwich)
1 box original Kraft Macaroni and Cheese (keep the macaroni for another use)
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
salt and pepper to taste
1 cup shredded Kraft 3 Cheese (Monetary Jack, Colby and Cheddar Cheese) + for toppings

Recommended:
8 Honey Hamburger Buns
1 order fried pickles (this is my favorite recipe)
serve with cheese and mayo or sour cream

Day #1
Follow the directions on the manwich, ie...cook the meat in a large pan. Drain the fat and continue cooking until the meat is fully cooked through. Add in 2 cans of Manwich, chill powder, 1 packet Kraft Macaroni cheese (save the macaroni for another meal) and garlic powder and stir well. Cook for 10 minutes on medium heat, remove from heat and allow to cool.Cover and refrigerate. (Don't eat any... wait till tomorrow, cause you know it is always much better the next day!)
Day #2
Put your meat mixture from yesterday and the last can of Manwich into your crock pot. Stir in 1/2 cup of shredded cheese and salt and pepper. Cook on low for 2-3 hours. Add in the remaining cheese and serve. Serve on a toasted bun and top with cheese. Enjoy!

Nutella, Chocolate and Peanut Butter Cupcakes

2013-02-20T08:00:00.000-05:00

Valentine's Day is over but I still love you!

These cupcakes were sensational and ooh boy they vanished so quickly. The combination of peanut butter, Nutella and chocolate is better than chocolate and oranges or chocolate and raspberry. This is the best combination I have ever worked with or eaten, ever! I had so much fun adding in the Nutella swirl, it really dressed up the frosting and just made the cupcakes more fun! I really hope you make 2 batches of these cupcakes. One batch to share with your friends and family and keep the second batch to yourself, because you deserve these cupcakes!

2 years ago: Sky High Blood Orange Soufflé
Chocolate Cupcakes with
Peanut Butter and Nutella
a Calamity Kate original recipe

1 box Betty Crocker Super Moist Devils Food Cake Mix
1 1/2 teaspoon vanilla extract
1 heaping tablespoon cocoa powder
2 tbs Nutella or peanut butter (or you can do 1 tablespoon peanut butter and 1 tablespoon Nutella)

Follow the instructions on the Betty Crocker Super Moist Devils Food Cake Mix, add in water, eggs etc. Add in the remainder of ingredients and mix. Fill cupcakes with batter 2/3 of the way full. Bake per Betty Crocker's instructions. Cool and frost the cupcakes!

Peanut Butter Frosting
with Nutella Swirls
a Calamity Kate original recipe
1/4 cup Crisco
2 tablespoons butter, room temperature
1/4 cup peanut butter
2 cups powdered sugar
1 teaspoon vanilla
5 tablespoons whole milk
2 teaspoon Nutella, plus some extra for the swirls

In a stand mixer with the paddle attachment, mix together the peanut butter, Nutella, Crisco and butter until it is creamy. Scrape down the sides of the bowl and add in 1 cup powdered sugar, vanilla and 2 tablespoons of whole milk, mix until incorporated. Scrape down the sides of the bowl and add in the remainder of the milk and sugar. Beat on medium until the frosting is fluffy and delicious!

The cupcakes above were a test batch. These cupcakes were a little too plain, so

I added the Nutella swirl. Now they are much more fancy!

The Nutella Swirl
Nutella, room temperature
1 pastry bag
1 piping tip
1 batch frosting, room temperature
1 basting silicone pastry brush, link
Here is a link to teach you how to use a pastry bag with a piping and coupler.

Put the piping tip and coupler on the pastry bag. Using a silicone pastry brush, paint 2 or 3 stripes of Nutella inside the pastry bag. Fill the pastry bag with frosting and frost your cupcakes. Top the cupcakes with a REESE'S Peanut Butter Cup or an upside down chocolate chip. Keep refrigerated until 30 minutes before serving.

These cupcakes have become my dad's new favorite cupcakes...and now a few words from my dad, "When I first bit into Kate's peanut butter, chocolate and Nutella cupcake, all my mouth could say was OMG, this is the best cupcake I have EVER ate." (true story!)

Cheers, Kate

Melt in Your Mouth Monday Blog Hop

The List #3

2013-02-18T11:36:00.003-05:00

List #3

Reading: I just started the third book of the twilight series, I am re-reading the books so I can watch all the movies in order, just in time for Breaking Dawn 2 to come out on DVD and BlueRay March 2nd, YAY!!! (and yes...I already saw it in the theater, twice) (and yes... I am that much of a geek and proud to be!)

Writing: I am working on getting lots of blog posts written and scheduled before spring break!

Listening: I have been listening to lots of James Taylor this week and the soundtracks of Glee and Pitch Perfect!

Watching: The third season of 3rd Rock from the Sun on my Apple Tv!

Wishing: I could find a roommate who loves doing dishes... cause I hate it!

Hoping: I am hoping to get some good sleep this week, I haven't gotten too much solid sleep lately.

Wearing: my favorite, and only pair of jeans and my Ivy Tech T-shirt!

Eating: Dinner last night was a frozen Red Barron Pizza, Reese's Pieces! Breakfast is cinnamon toast and tea.

Baking: This week I am making a Pineapple Upside Down Cake and something chocolate!

Drinking: I'm drinking Crystal Light Peach Ice Tea and Ginger ale.

Loving: The pile of blankets I am curled up under, my apartment. I am also already love my Valentine's Day present to myself, a creme brûlée torch...I haven't opened it yet but I can't wait to try it... with supervision!

Feeling: I am feeling overwhelmed. I said yes to something without really thinking of the what it would entail and now that I have to do it... I don't really want to. It has opened me up to some old feelings and thought that I don't want to bring up again. I kinda thought I was over it, but I guess I'm not.

Clicking: I really haven't done much this week, just some Pinterest and a little Facebook.

Have a great Monday, I will return Wednesday with some delicious cupcakes!

Be Mine Valentine

2013-02-13T08:00:00.000-05:00

These cupcakes were a natural follow-up to my chocolate-covered buttercream cherries that I made for the holidays. I have always loved the combination of chocolate and raspberries and chocolate and strawberries, but my favorite has always been chocolate and cherries. Also, I am apparently I am going through a cherry phase... more cherry-filled recipes are coming up soon!

Valentine's Day is perfect for sharing love of all time... especially the love of cupcakes! So please share these with your valentine! My family and friends devoured these in no time.

I hope you all have a great Valentine's day doing something new or fun or crazy or romantic. Or you can come hang out with me and live the good life...working and then watching movies in my blue flannel pj's with ice cream and chocolate syrup!

2 years ago: Love is in the Air

Be Mine Chocolate Cherry Cupcakes
a Calamity Kate Original recipe

1 box Duncan Hines Devil's Food Cake Mix
3 large eggs, room temperature
1/3 cup vegetable oil
1 cup maraschino cherry juice
1/2 teaspoon vanilla extract
1 heaping tablespoon dark cocoa powder
1 or 2 (10 ounce) jar maraschino cherries with stems, 1 cherry for each cupcake liner

Whisk eggs with water, oil and cherry juice for about 30 seconds. Add in the cake mix, cocoa powder and vanilla extract and mix for 2 minutes at medium speed.
Place 1 cherry in each cupcake liner and pour chocolate cake batter over the cherries. Lightly and gently shake or tap the cupcake tins to make sure the cherries are evenly covered.

Bake at 350˚F for 24 minutes, making sure to turn the pans halfway though baking to ensure even cooking. Mini cupcakes will only take about 20 minutes.

Be Mine Cherry Buttercream

a Calamity Kate Original recipe
1/2 cup and 1 tablespoon Crisco
2 tablespoons butter, room temperature
4 cups powdered sugar
2 tablespoons whole milk
4 tablespoons maraschino cherry juice
1 teaspoon vanilla extract
1/2 teaspoon butter flavor

In the bowl of a stand mixer cream the butter and Crisco for 1 minute on high. Add in powdered sugar and continue mixing for another minute or two until the Crisco and powdered sugar are well combined and crumbly. Then scrape down the sides of the bowl. Add in the milk, cherry juice, vanilla extract and butter extract. Mix on medium until the buttercream frosting is fluffy and pink. Pipe the buttercream onto the cupcakes. I sprinkled some chocolate shavings on top of my cupcakes and then added a cherry on top.
However, you can also top each of the cupcakes with a chocolate-covered buttercream cherry!

Happy Birthday Nichole!

2013-02-11T09:22:00.000-05:00

My friend, Corrine's granddaughter, Nichole, is turning 5 years old today! I made these mini vanilla cupcakes with pink buttercream for her birthday snack at preschool today. Nichole, Corrine and I had a blast taking pictures and just being goofy.
Happy Birthday Nichole!!!

Happy Birthday

Mini Birthday Cupcakes

Nicole and Corrine

Nichole's Birthday Vanilla Cupcakes with Pink Buttercream and Sprinkles
recipe from Martha Stewart
makes 30 cupcakes or 60 mini cupcakes

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 1/2 teaspoons pure vanilla extract

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired, refrigerate until serving. Serve at room temperature.

Nichole's Pink Birthday Buttercream
recipe from Martha Stewart
frosts 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
3-4 drops neon pink food coloring
top with rainbow nonpareils

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy, scrape down the sides of the bowl. Add in the food coloring and whip on medium high until the food coloring is consistent and not streaky. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Roasted Acorn Squash and Champagne Soup

2013-02-06T11:30:00.000-05:00

I love champagne! I am a champagne girl but I am also a lava flow girl, a margarita girl, a prosecco girl and also a vodka and cranberry girl. However, I rarely keep it in the house as I have a tendency to cook or bake with the champagne, rather than drink it. Bad habit, I know, but if it is in my home, I will find a way to bake/cook with it. If someone wanted to give me a few bottles of Perrier Jouët, I would promise not to do anything but drink it... all... by myself! Hint.... Hint!

This year I had originally planned to spend February sharing 4 champagne recipes with you during February. I wanted a full course meal of champagne soup, champagne fondue, champagne entree, and champagne dessert. That as you can see did not happen, I really wanted to make February feel bubbly and special with the help of champagne based recipes.

So instead I decided to share this recipe with you. This recipe has been on my radar and on my must make list for months. So I decided that this recipe had to be blogged about! The soup was very easy to make, but it dirtied a lot of pots, pans, etc. But it was worth all the cleanup.

On the second or third day, the flavors have melded and the consistency has changed from a soup to something more creamy and hearty. The flavors soften and everything just works together perfectly. The creamy squash works with sweet and tangy onions and all those flavors hold the loveliness of the champagne. This soup is perfectly balanced and made even more delicious with the addition of sour cream. This soup is both rich in flavor and texture.

This is a weird soup, both my dad and I agree. The flavors are both expected and unexpected but the champagne gives off a delicious flavor that you cannot really recognize as champagne. It was delicious, however, if you serve the soup with a glass of champagne, the unknown champagne flavor will become more pronounced and even more delicious! The depth of the flavor along with the richness of the Roasted Acorn Squash and Champagne Soup will make this a favorite in your home for years to come!

This soup is part of a larger and beautiful story of love and survival.

Please visit Cooking with Sin to read this real and heartwarming story. Link

2 years ago: Banana Bread

2 years ago: Pink Champagne Cupcakes

Champagne Squash Soup

adapted from Cooking with Sin

Serves 6-8

4 lbs. squash, acorn or butternut, I used 3 medium acorn squash

2 medium sweet onions, halved and very thinly sliced

4 tablespoons butter (2 + 2)

1/4 cup champagne (You will find some way to use the remainder of the bottle!)

4-5 cups chicken broth

1/2 teaspoon nutmeg, plus

salt and pepper to taste

1/4 cup sour cream
Preheat oven to 350° F.

Line a cookie sheet with foil.

Quarter the squash and scoop out the seeds. Place the quarters skin-side up on the cookie sheet and bake for about 1 – 1 1/2 hours until the squash is tender.

Let the squash cool. Scoop out the pulp and pureé in batches in a food processor.

Sauté the onions in 2 tablespoons of the butter until they turn clear. Add the champagne and cook, stirring often, until liquid is absorbed and onions are golden brown. Purée the onions in a food processor with a little of the squash purée, If the onions are too thick, add in 1/4 cup of champagne or chicken broth to the onions and puree for 2-3 minutes more.

In a large saucepan, combine the onion and squash purées. Whisk in the chicken broth until you reach the consistency you prefer. Season with nutmeg, salt and pepper.

Cover and heat on medium, 30 minutes, stirring occasionally. Whisk in the final 2 tablespoons of butter, I added in 4 additional tablespoons of butter and 1 tablespoon whole milk to give the soup a richer mouth feel and to make it more sinful!

To decorate, fill individual bowls with the soup, drop a small spoonful of room temperature sour cream on top of each bowl and swirl with a knife. Sprinkle a pinch of nutmeg on top and you can garnish with a sprig of fresh parsley.

This soup is so much better the second day and even more delicious the third day so plan on making it in advance for the best flavors.

This is one of my favorite songs by Louis Armstrong but Billie Holiday does a beautiful and haunting rendition as well. Enjoy!

List #2

2013-02-04T12:04:00.002-05:00

The List #2

What is New: Full fridge with 3 dozen or so cupcakes and frosting, so many cupcake are in refrigerator that a handful of cupcakes spent the night living on my snow covered porch!

Reading:
not much of anything this week but lots of recipes and not much else
Watching:
Pro Food Blogger videos on lighting and picture taking, I am learning so much!
Writing:
I am writing my Valentine's day blog post and the beginning of my fun Easter blog post
Listening:
I am listening to hum of the dish washer and the soundtrack to Pitch Perfect
Wishing:
I could be someone with a better temper!
Hoping:
That the 5 types of cupcakes that are being shipped to Georgia make it, with out getting to smooshed and
Wearing:
Old raggedy blue flan jammie's from high school
Eating:
Last nights dinner was quick as I needed to finish the rest of the cupcake frosting! So I ate French fries dipped in Nutella frosting and 2 hot dogs in buns and to balance my meal, I also ate a salad with thousand island and sunflower seeds!
Drinking:
Icy water and Crystal Light
Loving:
All the cupcakes that are packed tight in my fridge/porch waiting to be shipped out!
Feeling:
Exhilarated and tired
Clicking:
More Pinterest!

Have a great week everyone and I will see you again on Wednesday for Champagne Soup!

Two Bean Vegetarian Chili and a Narration

2013-01-30T08:30:00.000-05:00

I'm so sorry that I have been M.I.A. for nearly 2 months. After moving to my new apartment I was hit with a bad case of bronchitis. Then, just one week later I got a horrible stomach bug that knocked me out so hard that my parents had to take me to their home to recuperate. So, know that I am feeling better and moved in to my new apartment (pictures to come), I so am glad to be back to blogging!

Made by Aunt Nancy

Some times I feel like sharing my carnivorous life with 3 vegans should be narrated by the late and very great Steve Irwin...The Scene: 3 vegans eating two-bean vegetarian chili and Kate the carnivore sitting with a bowl of the same chili piled so high with cheese. Aunt Nancy is bring in the roasted garlic and lemon chicken.

Narratrator..."Crikey, see how the carnivore's wild eyes take in the three herbivore's with slight distain as they happily eat their two bean vegetarian chili. Now see as the carnivore springs to life as a chicken is brought into the room... look how her jaws pop open and wow... she nearly swallows the chicken whole! The three vegan continue eating calmly as if nothing happened...the carnivore licks her lips and begins to eat her chili."

Source

This chili was the main course at our vegan and carnivore Pre-Thanksgiving dinner and it is also on the menu for Superbowl 2013. It was served with cornbread and cheese and was delicious! Oh, by the way... I hate beans, but it was delicious especially with tons of melty cheddar cheese and topped with cornbread crumbs!

Vegetarian Chili with Two Beans

recipe adapted from Martha Stewart and Everyday Food, May 2010

This is a perfect crock pot recipe. Turn on high for 2 1/2 to 3 hours and

low for about 6 hours.

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 medium zucchini, cut into 1/2-inch dice
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans or cannellini beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes

In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper. Top with grated cheddar cheese and serve with cornbread. Serves 6

If you want to make this chili with meat, add in a ~~little~~ ~~lot~~ ton of meat! I recommend 2 pounds ground beef chuck. Enjoy!

The List #1

2013-01-28T10:59:00.001-05:00

Have you met Eliza from Case Study yet?

She is my newest blogger friend and her blog is so cool. Case Study is my newest blog obsession. She covers everything from her updated kitchen and her cutest coffee corner to what she is wearing, reading, saying, etc. So today I wanted to take a page from her blog book. Every week Eliza blogs this list of things that she is reading, writing, listening, wishing, hoping, wearing, drinking, loving, feeling and clicking. Through her lists, I have found new products, new books ( my current favorite book is one that Eliza is also reading) and a greater understanding of Eliza and her life. So I am following in her footsteps and taking this page out of her book. Thanks Eliza, I can't wait to see what else you can blog about!

List #1
Reading: The grocery list... I need ketchup, Crisco, cat food, organic 2% milk, and AA batteries, The Introvert's Way, Living a quite life in noisy world, Twilight book #1 (again)

Writing: Today's blog post about Eliza, two new blog posts entitled... Kate the Kitchen Introvert and Lets Talk Love

Listening: To the quiet hum of my heat kicking on, Wyatt knocking something over (aren't cats supposed to be quiet?) Sookie licking the remaining milk out of my cereal bowl!

Wishing: that life would make more sense and I didn't have to worry about money

Hoping: That I can find a roommate before I go totally broke!

Wearing: An old t-shirt, old shorts and an older banana clip in my hair and wrapped up in my sofa blanket and cuddled up with Sookie.

Eating: Nothing yet... I just took my morning thyroid pills and can't eat for 3o minutes. But I want toast with butter and black berry jam!

Drinking: Crystal Light peach ice tea and I am going to make some hot Lady Grey Tea in my new whistling kettle, after I am done blogging!

Loving: my new apartment and our quite morning

Feeling: slightly worn out from my majorly awful migraine this weekend and hungry

Clicking: Case Study and Pinterest

Magnolia Bakery’s Vanilla Cupcakes

2013-01-23T08:00:00.000-05:00

Last year my friend Dana got me best present, The Complete Magnolia Bakery Cookbook for my birthday last year. I poured through it and marked several pages of recipes I wanted to make. So when I finally got around to baking in my new apartment, these cupcakes were on the top of my list. Magnolia cupcakes didn't disappoint... in fact they didn't stay around long enough. The cupcakes were very rich and so flavorful!

I loved the simplicity of the recipe and vanilla is my absolute favorite! These very nearly rival my favorite vanilla cupcake recipe from Billy's Bakery. The cake is very tender but it dries out very quickly so as soon as the cupcakes are cooled, keep them in a large, sealed plastic Tupperware container. The buttercream was very sweet and is the perfect contrast to the cake.

Rainbow Disco Dust

The buttercream, isn't a traditional buttercream. It really didn't set like buttercream. It also looked curdled during mixing, however, just keep mixing if this happens. It will come together eventually! This buttercream must be refrigerated!!!

Magnolia Bakery’s VanillaCupcakes

Makes about 2 dozen cupcakes approx depending on the size of your cupcake liners

1 ½ cup self-rising flour

1 ¼ cup all purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, room temperature

1 cup milk

1 teaspoon vanilla extract

Preheat oven to 350 F˚ degrees.

Line two 12-cup muffin tins with cupcake papers. In a small bowl combine the flours and set aside.

In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not over beat.
Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.

Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

Magnolia Bakery Vanilla Buttercream

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
2 teaspoons pure vanilla extract

1/2 cup milk

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.
I topped the cupcakes with 1 cup of room temperature coconut mixed in with William Sonoma's silver shimmering sugar and iridescent luster dust. Enjoy!!

I made a beautiful chocolate tree with snow (coconut) and ice (rainbow disco dust) but it was too heavy to be set a top a cupcake...boo!

2012 a Year to Reflect On

2012-12-31T13:25:00.001-05:00

January

Started my second semester at school

and was on a blogging break until April

February

I got into a car accident, the other car spun me 180˚degrees

and totaled my car. I walked away with only a concussion.

March

I took a train to Milwaukee and spent spring break
baking and cooking with Aunt Nancy.

Saffron Rice with Currents and Almonds

...then I came home and bought a new (to me) car

named Lucky

Acura RDX 2007

April

Spent my birthday in Chicago at the Sears/Willis Tower and ate the best meal every at Stetson's

Dana and Kate

... and I started blogging again!

May

We celebrated Mother's Day with Blueberry and Rhubarb Cobbler

June

I started summer classes and continued my pie crazy obsession!

Learning to make Aunt Nancy's famous pie crust!

Father's Day Peachy-Keen pie

July

I ate Mo's Blueberry Lemon cake and

had to make the recipe into cupcakes!

Mo's Blueberry Lemon cupcake with luscious lemon buttercream

and we celebrated Josh's Birthday at the

James Taylor Concert Ravina Festival

Josh's Birthday at James Taylor Concert

James Taylor's Concert at Ravina Festival

August

Nantucket Pancakes with Blueberry sauce and Nantucket Strawberry Pancake Jam

I enjoyed our family vacation in Nantucket with my family

Cousins S and E with Kate on Karen and Ray's Boat, Nantucket

September

I started 3 semester at school and mom's Birthday

Mom and Josh on Ray and Karen's boat Nantucket

International Talk Like a Pirate Day Cupcakes

Extra Special September

My friend Roberta from More Thyme Than Dough and I did a blog swap!

Roberta's Pecan and Apricot Balls

My Pecan Pie Bars

October

Passing Pumpkin Cupcakes and Midterms

Gluten-Free Giveaway!

freedgoodsco giveaway

November

We celebrated my favorite holiday, Thanksgiving
with my Aunts and cousins in Milwaukee

Two Turkeys and Three Vegans

My brother Josh and cousin Julian at Thanksgiving

Holiday Chocolate-Covered Buttercream Cherries

December

I took a month long blogging break, moved to a new apartment, at school we had many papers and finals. Of course we also survived the Mayan Apocalypse

Source

Last week I retired the original face of Calamity Kate's Kitchen was retired and we have a brand new, fresh face that was brought to life by Lindsey at Designer Blogs!

Both Calamity Kate Kitchen designs were from Designer Blogs!

Hopefully 2013 will be a safer and happier year for everyone!
Happy Last Day of 2012...
Love, Kate

Homemade Holiday: Chocolate-Covered Buttercream Cherries

2012-11-28T08:30:00.000-05:00

This year I am/have been trying to save money for my upcoming move. In the last few years, my holiday presents have become more and more extravagant. So this year I plan on making some treats for my friends and my family. Although this won't save me too much, it is the thought that counts and these chocolate-covered buttercream cherries will absolutely count. The cherries were so easy to make and The test batch was perfect and disappeared so fast that I definitely need to make more. PS this is a family friendly recipe!

Luckily, before all the cherries disappeared, my friend Tiffany and my dad got to sample a few. Tiffany's reaction was totally priceless, especially the look on her face. The cherries, quickly disappeared and we still wanted more. Tiffany said, "Kate's cherries are the best I've ever tasted. I literally could've eaten them all night. After only seconds of consideration, I asked if she could make 100 more for my next party!!"

Also my vegan-ish dad wanted to let you all know...

"These cherries were the sweetest treat I have had in a long time. They were the perfect marriage of delicious, rich chocolate, sweet filling and yummy cherries. They explode on your mouth with wonderful satisfying flavor." He ate only ~~two or~~ ~~three~~ or ~~four~~, five cherries.

These chocolate-covered buttercream cherries are the perfect treat for 7 reasons..

1. Chocolate

2. Maraschino Cherries

3. They are so easy to make

4. Slightly salty and very sweet buttercream

5. Chocolate and Cherries are so so good together!

6. How could you go wrong with these ingredients

7. They are awesome!

This is the best hostess gift.

Chocolate-Covered Buttercream Cherries

recipe from BakerGirl

60 maraschino cherries with stems (About 2 to 3 10-ounce jars)
2 cups powdered sugar
3 tablespoons butter, softened
3 tablespoons light corn syrup
1/4 teaspoon salt

Chocolate-Covering
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

Pat cherries dry with paper towels; set aside. In a small mixing bowl, combine the sugar, butter, corn syrup, and salt; mix well. Turn onto counter and knead until smooth. Don't worry if it seems crumbly at first; it'll come together after a few kneads. Cover with plastic wrap and refrigerate for 1 hour.

Roll dough into 1/2 inch balls (about the size of a cherry); flatten each into a 2-inch circle with your hand. Wrap each circle around a cherry and lightly roll in hands to cover. Place cherries with stems up on waxed paper-lined baking sheets. Cover loosely and refrigerate for 1 hour.

In a microwave or heavy saucepan, melt chocolate chip and shortening; stir until smooth. Holding onto the stem, dip each cherry into the chocolate; set on waxed paper (you can also use a dipping fork). Refrigerate until hardened. Store in a covered container and refrigerate for 1-2 weeks before serving.

Best if served at room temperature.

I Give Thanks for This Salad!

2012-11-21T10:04:00.001-05:00

I am so very excited to share this salad with you. This has been my all-time favorite Thanksgiving salad. The consistency and the flavor are wonderful. It the sweet and spicy pecans are crunchy and beautiful mixed with the soft and creamy goat cheese. The hot apple cider dressing is just the perfect touch. I love how the hot apple cider dressing slightly wilts the greens and softens the goat cheese. Every bite of this salad is the perfect bite when the slight crunch of freshness of the greens mixes with the hot, sweet, tangy cider dressing!

Happy Thanksgiving

PS. gosh, I have been a very bad blogger. I was so intent on eating gobbling this salad down that I forgot to take pictures. Even after you helped yourself to seconds thirds of delicious salad, you did not take a single photo of this awesome meal. Sorry!

Mixed Greens with Spiced Pecans, Chevre, and Hot Cider Dressing
from Cold Weather Cooking
Serves 6

"At first glance this salad may appear to be a lot of work: but the spiced pecans can be made up to 2 weeks in advances, leaving only the salad ingredients and dressing until the final preparation. The salad has such an exquisite array of contrasting flavors and textures that I am very content devouring it as an entire meal rather than relegating it to a daintier accompaniment portion."

This is one of my 3 favorite salads. It is so rich in texture and flavor. I love how the hot cider dressing warms up the salad and wilts the lettuce slightly... so delicious. We used to have this salad every year for Thanksgiving. However, we don't really need the salad (there is too much amazing food on the plate already). So this is just a special occasion salad. There is a lot that goes into making this dish, but it is so worth it. Yum!

Spiced Pecans: (also available at Trader Joe's)
2 cups pecan halves
2 1/2 tablespoons vegetable oil
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon grated cloves
1/4 teaspoon grated ginger
1/2 teaspoon dry mustard

Prepare the spiced pecans: Place the nuts in a small bowl, cover with boiling water, and let soak for 15 minutes. Drain well and pat dry on paper towels.
Preheat the oven to 300˚F. Spread the nuts on an ungreased baking sheet and toast stirring occasionally for 45 minutes. Remove the nuts and increase the oven temperature to 350˚F.

Whisk together the vegetable oil, sugar, salt, cinnamon, nutmeg, cloves, ginger, and mustard in a medium sized bowl. Add the hot pecans and toss to coat thoroughly. Spread the nuts in a single layer on the baking sheet and roast 15 minutes. Let cool, then store in an airtight container up 2 weeks.

Hot Cider Dressing:
2 cups apple cider
8 slices of bacon, cut into 1-inch pieces
3 shallots, minced
1 teaspoon ground cinnamon
1 tablespoon honey mustard
1/2 cup olive oil
salt and black pepper to taste

Salad:
12 cups torn mixed salad greens, such as leaf lettuce, radicchio, endive and watercress
1 cup thinly sliced fennel bulb
1 1/2 large Macintosh apples, cored and thinly sliced
4 ounces crumbled chevre such as Montrachez

When ready to prepare the salad, place the cider in a small saucepan and boil until reduced to 1/2 cup, 20 to 25 minutes. Set aside. Saute` the bacon in a medium-sized skillet over medium-high heat until crisp. Drain on paper towels and discard all the but 3 tablespoons of the fat remaining in the skillet. Add shallots to the skillet and saute` over medium heat until softened, about 3 minutes. Whisk in the cinnamon and mustard and cook 1 minute more. Add the reduced cider and olive oil; season to taste with salt and pepper. Keep the dressing hot over medium-low heat.
Toss the salad greens, 1 cup of spiced pecans, the reserved bacon, fennel, apples and chevre together in a large salad bowl. Toss with hot cider dressing and serve at once.

Enjoy!

Polar Express and Marshmallow Hot Chocolate Milkshake

2012-11-14T07:00:00.000-05:00

When the weather turns chilly and Jack Frost has left his little icy footprints in the grass and there is a nip in the air, nothing is better than a mug of hot chocolate! Especially when there is a song about hot chocolate!

I am totally addicted to these new limited edition Marshmallow Hot Chocolate Pop Tarts are my favorite new addiction. I bought 4 boxes so far!

So if you haven't figured it out yet... I didn't just make hot chocolate. I made a Marshmallow Hot Chocolate Pop Tart Milkshake!

It is just a perfect beginning to winter. The pop tarts were toasted, cooled and crumbled up so it was a thick milkshake but not chewy. The milkshake was really addictive! The cocoa was perfect in the vanilla ice cream. I wish I had made graham cracker smore's to eat with the milkshake, but I forgot marshmallows. Boo!
Even without the smore's this milkshake was rich, sweet and the perfect way to welcome winter!

Marshmallow Hot Chocolate Ice Cream Shake

a Calamity Kate original recipe

serves 4

3 scoops vanilla or chocolate ice cream

3 packets hot chocolate mix

2 Marshmallow Hot Chocolate Pop Tarts, toasted and cooled

1 cup milk

1 cup ice (optional)

cocoa powder

In a blender mix milk and cocoa powder. Add in ice cream and ice. Toss in the cooled pop tarts and blend for 30 to 50 seconds. If you like a very thick shake add in 1 additional pop tart.

Pour into 4 tall glasses and add in a straw. Sprinkle with cocoa powder.

Not Following Directions Equals a Favorite Recipe

2012-11-07T10:04:00.000-05:00

This recipe was first shared with you on December 29, 2010, my first year of blogging at Calamity Kate's Kitchen.

"So I thought, just for a change of pace, I would share this wing recipe with you. This recipe was a total fluke, I made it and then of course... read the recipe. Normally this would be a terrible idea, but it worked out and became one of my favorite chicken wing recipes. I have adapted this recipe a few times, but with the addition of this creamy and slightly sweet sauce... the recipe is amazing. It is defiantly going to come as a wake up call to your stomach after all this heavy, buttery, creamy, and sweet holiday food. " This was my original description of this recipe and my total lack of patience with recipes and with following directions. Yes, I do have a problem following directions. Yes it used to be on almost every report card I ever got as a child!

Anyways, it turned out to be one of my favorite recipes. Well, the sauce is my absolute favorite and the chicken comes in as a close second. The slight spice of the chicken works so well with the creamy, salty, sweet-ness of the sauce. Plus, as an added bonus, who doesn't love dipping food into sauces.
These chicken drumsticks are perfect for a potluck, tailgating and Superbowl parties. They are great to make ahead of time as the flavor is enhanced after the first day. Also, the chicken tastes great cold. Enjoy!

Two years ago- Calamity Cookies

Soy and Honey Chicken Drumsticks

originally posted December 29th, 2010

1/2 cup honey
1/2 cup soy sauce
1 1/2 teaspoon ground ginger or 1 teaspoon fresh ground ginger
1/2 teaspoon chili powder
2 lbs chicken drumsticks or drumettes

Combine the honey, soy sauce, ginger and chili powder and mix well. Pour into a flat baking dish or a plastic gallon bag. Add in the chicken, let it marinate on each side for a minimum of 1 hour for no more than 4 hours.
Preheat the oven to 350˚F and cover a cookie sheet with foil. Place the chicken on the foil and bake until it reaches 165˚F, about 45 minutes.

Optional you can also set aside a 1/2 cup of the marinade into small, heavy bottom pot. The marinade you cook can not touch the raw chicken, so set it aside first. Cook over medium heat, stirring occasionally, until the marinade becomes the consistency of syrup or molasses. Drizzle over that cooked chicken

Creamy Soy and Honey Dipping Sauce
1 cup sour cream
4 teaspoons honey, or more to taste
1/2 teaspoon soy sauce
1/2 teaspoon ground ginger, optional

In a small bowl, add together the sour cream and honey and using a whisk, mix together until very smooth and creamy. Refrigerate the sauce for up to 1 hour and serve it cold as a dip or drizzled over the chicken. I love this combination of salty and creamy and sweet. I have dipped bread and crackers into it and I even added some into a chip-dip. Keep refrigerated!

Halloween Melted Monster Mashup

2012-10-31T11:00:00.000-04:00

Happy Halloween!

Snacks are getting spooky

Have you played Zombies vs. Aliens? I am totally addicted and I play on my IPhone all the time. Well the zombies are searching for your brains and try (really) hard to get into your "house." Luckily most of the time they are killed by plants and can't eat brains. So in honor of Halloween and those little zombies, I present to you... Melted Monster Mashup.

The zombies are getting hungry.... for brains

Melted Monster Mashup is one of those snacks, you start to crave, long before Halloween. It contains all the best of your Halloween trick or treating. Candy and popcorn, lots of treats and tons of chocolate! This recipe is an original but it was based on one of my childhood friends, mom's mixture. They used to have a Halloween party with a huge bowl of chocolate, candy, popcorn and cereal mixed together. Of course the party was awesome and everything was covered in spiderwebs and there were always random body parts and bones sitting around. It was a blast! So this is my Melted Monster Mashup!

1 year ago: Calamity Kate Strikes Again

Halloween Melted Monster Mashup
mostly a Calamity Kate original

7 cups of popped popcorn
2 cup golden grahams
2 cups of cocoa krispies cereal
1/2 cup coarsely chopped pecans
1 cup coarsely chopped pretzels
1 1/2 cup mini marshmallows
1/2 cup plain of M & M's
1/2 cup of peanut butter M & M's
1 1/2 cup gummy bears
1- (12 oz) bag of milk chocolate
1- (12 oz) bag of white chocolate
2 packages Wilton candy eyes (I found them at Target)
1 cup orange candy corn
1 cup brown candy corn

In a very large soup pot or paper bag, mix together popcorn, cereals, pecans and pretzels. In a medium sized microwavable bowl, melt 12 ounces of white chocolate chips. (I put the bowl of white chocolate chips in for 20 -30 seconds at a time until it was all melted and smooth, then add in a few drops of vegetable oil to make it smooth and easy to pour.) Lightly pour the warm, melted white chocolate over the popcorn mixture and stir well. Add in the remaining candy, except the candy eyes.

I saved some white chocolate to glue the candy eyes to the candy corn, mini marshmallows, and a few whole pretzels.

Cut a large piece of parchment paper and use it to cover a cookie sheet. Then melt the milk chocolate in the same way as the white chocolate chips. Spread most of the the melted milk chocolate into a thin layer on the parchment paper. Quickly pour the popcorn mixture on top of the chocolate (if it cools too much, the popcorn won't stick)

Use the remaining melted milk chocolate and pour it over the top of the popcorn and candy mixture. Sprinkle the eyes on the candy. Put the whole cookie sheet of monster mashup into the refrigerator for 1 hour. Once cool, break up the monster mashup into large chunks and many loose bits. Serve room temperature and enjoy.