Sour Patch Kids cupcakes

First they're sour, then they're sweet! First disclaimer: I know I don't usually write about just one dessert. But this one, I just had to. So Kelly and I have a favorite candy: Sour Patch Kids. Kelly will buy me a box of them any time I'm really down (she's a great best friend!). A bag of Sour Patch Kids has even mysteriously appeared in the background of one of my roommate's videos about Big 12 sports. So needless to say, the candy is a favorite.


So a while ago Kelly and I started talking about making Sour Patch Kids cupcakes. Like, six months ago. But I figured if we were going to make these cupcakes, we'd have to make them right.


So I got cupcake wrappers to match the four flavors.


Coloring to match the colors.


Flavoring to match each flavor (cherry, orange, lemon and lime). And the kicker, which was tart and sour flavor enhancer. (Edit: Looks like my original source for this is out, so here are a couple other places to find it: LorAnn, Baker's Nook, Sears and Amazon.) Add it into a swiss meringue buttercream.


A basic yellow cupcake and a Sour Patch Kid on top.


In the process, obliterate the kitchen. Many times over.


So in the end, you get a complete cupcake with a sour-sweet frosting in a specific flavor. Completely successful. I will make them again...but not for a while.

Edit: Since posting this, I've had requests for amounts and how to make them. I tend to experiment a lot, but here's the amounts. I wanted a massive amount of cupcakes to share with people at work and for Kelly to take home. I made 1 1/2 recipes of the yellow cake. Be careful not to fill the liners very far, because this recipe rises a LOT. 2/3 full will do it, and better to go a bit lower even. This gave me 48 (!) cupcakes. One batch generally makes 30, give or take a few.

Then I made two batches of this swiss meringue buttercream (not at the same time though, just when I was ready for them. I split the recipe in half for each flavor. I put in a bit of color and flavoring, then about a quarter bottle of the tart flavoring. That seems like a lot, but it took that much to really give it the punch of Sour Patch Kids. Then I added coloring and fruit flavoring to taste. So for two batches split in half, you'll get all four frostings. The amounts were almost perfect for 12 cupcakes each. Enjoy!

Comfort baking: Butterfinger cupcakes, homemade Oreos, red velvet cheesecake cake, stuffed bread and stuffed pretzels

Does anyone watch the show "American Pickers" on the History Channel? I think I'm hooked. Dad turned it on one day when we were visiting my grandma in the hospital after her vertigo spell during the holidays. My dad loves the History Channel, but I'd always seen him watching shows about the war and that sort of thing. This seems a slightly different take on history. What they "pick" is historical items found all over the country, mostly in those places you see on the side of road that have stuff just piled in the lots. They find some crazy stuff...in the episode I just watched, they bought a motorcycle motor from "Hobo Jack" that ended up being more than 100 years old. In case you haven't noticed, I'm fascinated by this sort of history and Americana, as evidenced by all I write about my family history on here. Also by the stories I like writing best, most recently about a local man who restores pinball machines. So cool!. I know what show is going to fill up my DVR for the next few months!


After all the stress of my holiday season, I needed some serious baking with Aunt Betty. I'm still not completely on my A-game, but I'm getting closer. This stuff helped. Like these Butterfinger cupcakes from my Food Network magazine. Unfortunately, there's no recipe online, and it's from my year-old magazine...I've been wanting to make them for a while. That being said, I'm going to make some serious changes next time I try them. The chocolate cake was good, but too light a crumb for a cupcake. The frosting was actually a ganache, and waaaay too thick for piping like I wanted to. Next time: a light peanut butter frosting. The killer was the brittle on top, which was just sugar, peanut butter and butterscotch chips and tasted exactly like the inside of a Butterfinger. I'm going to make just that sometime soon, dip it in chocolate and make homemade candy. All those went with my Uncle David for his retirement party.


Next on our list was something that reminded me of one of my favorite places to get dessert, the Cheesecake Factory (mainly because there are so many options). Who doesn't love red velvet cake? Who doesn't love cheesecake (besides Kelly)? Put them together, and you get red velvet cheesecake cake. Pretty tasty, although once again, I'd prefer a cake with heavier crumb. It's modeled on the coolest cake spatula thingy my stepmom Cathie got me. It's a high heel with a magnetic heel! Neato. I brought this cake to work and I'd say it was a hit. A few minutes after I brought it in, I told someone upstairs it was there. He said he already knew it was there because he saw a Twitpic. Ah, the joys of journalism and technology.


Our last project for the day was to make a bread I've been wanting to make for a while from Flour Girl. It's a stuffed braided bread, and actually a lot easier than I thought it would be. The dough was basic pizza dough made in the food processor and didn't even need to rise. The recipe called for bacon, but anyone who knows my eating habits knows that I don't eat any pork products, including bacon, and no, I'm not Jewish. I just don't eat it. So we used turkey bacon. Also inside was spinach we cooked down with some olive oil, provolone cheese and sun-dried tomatoes. Dip it in marinara and it made a pretty tasty dinner.


When my newest Food Network Magazine magazine came, on the front it talked about pretzels, which is one of my favorite things to make. What caught my eye especially was pesto-stuffed pretzels. I loooove pesto, especially when it's extra garlicy and cheesy. I think I'm going to need some more practice stuffing pretzels, because you can't taste the flavor of the pesto and the cream cheese that's inside them too much. But the dip I made with the extra pesto and cream cheese is excellent. I will definitely make that again. Also, this was the christening voyage for my new food processor. Verdict: amazing.


Last, I wanted to make some sort of sweet for the night, and Kelly suggested homemade Oreos. I had all the stuff to make them, so I did it. The cookie dough looked like dirt, and was a really strange consistency. The middle is supposed to be white chocolate ganache, which I edited a bit to be more frosting-like. All-in-all, very tasty, especially when dipped in milk. Mmmmm. Next up? Tiramisu cake for a girls' dinner. I get to try out my new cake stand on that one!

Daring Bakers' challenge: Stollen

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.


What is stollen, you ask? Or at least that's what I asked. Apparently it's some sort of fruity bread, which honestly didn't sound so hot to me. I'm in that generation that thinks fruitcake is better used as a doorstop. Forget that I don't recall ever actually trying the stuff. When I showed the challenge to Aunt Betty, she got excited, because stollen is also apparently a German bread. We have lots of German in us, as evidenced by her (and my mom's) maiden name: Hofmeister. And our stubbornness. And our work ethic. And that when Aunt Betty really gets talking, her D's mysteriously turn into T's — think "good" said as "gooT."


Anyway, the bread wasn't that hard, besides the fact that it had to rest overnight before we could bake it. Luckily, I was planning on going to her house two days in a row anyway. So in the dough were all kinds of citrus, some almonds, dried cherries (we left out the raisins, which happens to be a food I HATE). It rose overnight, and then we formed it into the wreath shape and we cut the slits. It turned very golden brown, which was a little bit strange. After taking it out, you're supposed to put layers and layers of powdered sugar on top, along with almonds and those weird candied cherries.

All in all, not too shabby. It was a really tasty bread, and definitely would make a good breakfast food. I think if I ever make it again, I'll really edit the recipe. Maybe more like a monkey bread, or something chocolate-y. Hmmm.

The last of holiday baking: Cookie dough truffles, chocolate spice cupcakes, a gingerbread house and a maple nutmeg tart

It's funny how fast the holidays fly by. There's a month of build-up, of Christmas trees, decorations, holiday music and then suddenly Christmas is here and gone. Then everyone asks how the holidays went, and this year I'm not really sure how to answer. Last Monday I got a call from my mom that I'd been expecting for a while, but was still shocking: my Grandma Hofmeister died after battling Alzheimer's for years. That same night, my Grandma Hawley (the one I baked 90th birthday treats for) went to the hospital. It was a bad day for grandmas. Strangely enough, these two less-than-happy events led to me seeing more family during the holidays than I have in years. On my mom's side, cousins, aunts, uncles and other extended family. On dad's side, I spent a bunch of time at the house, more than I would have been able to previously. Funny how those things work out. And it also meant I've spent more time at home with my parents and grandmother in the last month or so than probably the last whole year. So, I guess the holidays teach us there is good and bad, but you just have to try to see the good.


I had a couple baking dates in the weeks before the holidays, the first with a couple of my friends from work, Sarah and Christy. We decorated sugar cookies, I made cookie dough truffles and Sarah made healthy(ish) buckeyes. It was nice to spend time with them, and watch Sarah's son create masterpieces on his easel. Plus, I made these truffles, which while crazy good, were suuuper rich. Somehow my friend Nick managed to eat four at work that night. I'm not quite sure how.


Another treat I brought into work were these chocolate spice cupcakes a la Martha Stewart. The icing was my own creation, a swiss meringue buttercream that I added a few spices to (nutmeg, cinnamon and ginger). It had a really subtle flavor but made the cupcakes really tasty. On top were Christmas light cupcake toppers from Bake it Pretty, which were also rings. I ordered them a while ago and was so excited to use them! These disappeared pretty fast at work, and a small crowd gathered when I brought them in :)


The day after Grandma died, I was supposed to bake with Aunt Betty. I wasn't sure we would still bake, but it turned out we both needed a stress reliever, so we kept our date. It was actually incredibly therapeutic, although I'm sure baking is anything but that for some people. But Aunt Betty is one of the easiest people to talk to in my family, and it was nice to be around someone else who was sad Grandma was gone, but also knew it was for the best and that Grandma was better off where she was now. Funny enough, we'd both done stress baking the night before to calm down. Mine was homemade marshmallows, to go with my Grandma Hawley's classic hot chocolate for some Christmas gifts.


Hers was the gingerbread dough we used to make this gingerbread house. No kits for us, although that led to a fairly lopsided house. We called it the tornado house, because parts of it looked like it had gone through a fairly substantial storm (notice the roof that looks caved in). Non-kit gingerbread doesn't always bake through right and create perfect corners, so we had to do some patching with royal icing. It was fun though, even though by the time we got to decorating, we were fairly tired.


Last on the list for that day was this maple nutmeg tart, which I'd had bookmarked on Smitten Kitchen for a while. The crust turned out perfectly, and I honestly wish the filling had been far more maple-y, considering that's my favorite fall flavor. Now I just want to make a bunch more tarts, but need some fillings! Suggestions, anyone?