Blue Moon Cupcakes

I've been MIA lately and I apologize. It has been a rough few days in the Hobbs household. Baby girl has decided to wake up at 2:30am and it's been a little rough on momma bear. I also hosted Jon's birthday party this weekend which was a lot of fun and a lot of work (pictures coming soon).

ANYWAYS, I made these cupcakes to bring to Jon's work on his birthday. Let me tell you...he was thrilled. Yeah! You're gonna bring cupcakes to work like my mom used to bring to the classroom when I was like......5....and I'm 28! He got over the shock and enjoyed it :)

I got this recipe from Erica's Sweet Tooth. This girl is talented, her site is beautiful and she can create some mean (meaning good) sugary morsels!

Blue Moon Cupcakes

serving: 24

 

cupcakes:

3/4 cups unsalted butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1/2 tsp orange
1 cup Blue Moon  beer, plus more for brushing on tops
1/4 cup milk
Orange/lime wedges and sanding sugar for garnish

 

 

 citrus cream cheese frosting:
12 oz cream cheese, cold
6 tbsp butter, at room temperature
1 tbsp freshly squeezed orange juice
1 tsp orange zest
4 cups powdered sugar

 

cupcake directions:

Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.

In a medium-sized bowl, whisk together flour, baking powder, and salt.

 

In the bowl of an electric mixer (I used my muscles), beat together the butter and sugar until light and fluffy, about 2-3 minutes (and was exhausted).

 

Add eggs, beating after each addition then add the vanilla and zest.
Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.

 

Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks or skewer and brush some beer on each while still warm. I didn't have a brush so I used a 1/4 teaspoon and poured beer into it and then poured the contents over the cupcakes.

 

for the citrus cream cheese frosting:

Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.

Frost cupcakes once they have cooled. Add a slice of orange to the top and a sprinkle of raw sugar...colored is fun.

 

 

These turned out great and people loved them. This is definitely a recipe I will use again. You can also substitute Corona for Blue Moon and a lime for the orange. I have yet to try this combination, but I'm sure it's as scrumptious as the first. Enjoy :)

ASIAN ORANGE CHICKEN

My husband and I love orange chicken, but hadn't found a recipe that really struck our fancy until we found this one. I made a few alterations because the original version is a little too sweet and needed more kick! It's simple enough and makes for one great delish dish!

ASIAN ORANGE CHICKEN

Serving Size: 4

1 1/2 cup water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon grated orange zest
3/4 cup packed brown sugar (can be less)
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic

1/2 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

 

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

1 cupall-purpose flour

1/4 teaspoon of salt & pepper

3 tablespoonsolive oil

 

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

 

 

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

 

 

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

 

 

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

 

 

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water (can combine the two in a small jar and shake); stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

 

 

 

I served this dish with some sliced oranges, broccoli and white rice. It was a hit and we even had leftovers. For the original recipe (without my alterations) go to allrecipes.

 

LOVE THAT SHIRTLESS MAN!

MORNING SCONES

I met Jen in college. She was crazy. Not the crazy crazy, but the good kind of crazy. She smiled a lot, had a great sense of humor and always knew how to have fun even during medial tasks. She's a rare breed of female.

We didn't hit it off initially. I thought she was introverted and had mostly male friends. And she thought I was, to put it frankly "a bitch". I can't even remember the first place we met each other, but wherever, or whenever it was we hit it off.

We've been friends for 8 years now. We're both married married to Jon's and we both have baby girls.

 

For my wedding Jen made me a recipe book out of a leather bound photo book. She wove pictures of us throughout the years in it. Some from college, special trips and even one from her wedding. I cherish this gift. This is one of my favorite recipes from her collection, now gifted to me.

 

MORNING SCONES:

 

3 cups flour

1/2 sugar

5 tsp baking powder

1/2 tsp salt

3/4 cups butter

1 egg, beaten

1 cup milk

 

 

Combine all dry ingredients in a large bowl. Cut in butter with a pastry tool. Beat egg in a measuring cup and fill to 1 cup with milk, mix together.
 

 

Stir wet ingredients into dry. turn dough on lightly floured surface. Cut into two sections. Make each sections into 1/2 inch thick rounds. cut into wedges.

 

 

Try adding this combinations to the mixture:

orange zest & cranberries

lemon & blueberries

chocolate chips

Raspberries & white chocolate*
 

 

Cook at 400F for 12- 14 minutes or until lightly browned.

*My favorite :)