Introducing the empire….

I’ve this little cupcake inspired blog going for over 18 months and people always ask me if I would consider opening a store or becoming a baker. While the idea is romantic at times, I don’t think that’s the route for me (for now).

But I have wondered how I can turn this blog fueled obsession into a business and one day, a fellow Yelper said two magic words, Cupcake Cabana! Holy Cow! That’s it! I didn’t know what I would do with it, but I did know that was the name!

Now what to do with it? For Christmas, my dad (he’s very crafty) made me a logo as a surprise. That sparked the idea…why not hand crafted, homemade cupcake accessories? For the past few weeks, we (me and dad) have been busy little bees designing cupcake swag.

We’ve got a lot in the hopper, but I can’t wait till everything is PERFECT. I’m ready to jump right in and I want you to join me.

This if from what I’m calling the Roswell Series. These are designs inspired by the bright Wal-mart sized lights recently spotted over Texas. What do you think?

If you comment on this blog post, I will put your name into a drawing to receive a set of Cupcake Notes- Roswell Series featuring the UFO, Mars and Area 51 notecards. I’ll draw names at the end of the week…around February 2, 2008.

Want to see more?

Visit my standalone eStore at CupcakeCabana.net

Visit my Etsy store at CupcakeCabana.Etsy.com

Let the good times roll! As we approach Mardi Gras, that’s the cry that millions of party goers will be yelling in the streets of New Orleans. The parades, the King Cakes and the beads.

Everyone I know has a “story” about the time they visited New Orleans and most of them include Bourbon Street, an alligator, a BAB (Big Ass Beer), a hooker and Pat O’Brien’s. I’ve got a few stories too. I spent Y2K New Year’s Eve in the Big Easy and let me tell you there was nothing easy about that night! But that’s night time.

Catch NOLA in the daytime and the city is very romantic and oozing with history. One of my favorite traditions is visiting Cafe Du Monde in the French Quarter at Jackson Square. Lines wrap around this outdoor coffee stand for days with patrons waiting for a Cafe Au Lait and a Beignet.

A can of Cafe Du Monde chicory coffee has been in my pantry for months. I brewed up a pot awhile back, not remembering how strong the flavor of chicory is/was.

The strong flavor of the chicory I thought would be perfect in a chocolate cupcake with a subtle vanilla buttercream frosting to help the cake not be too overwhelming. What makes this cupcake extra special is the fresh powered sugar covered beignet on top.

Besides the mess from frying the beignet, I think I worked out a great cheat.

Laissez Les Bon Temps Roulez Cupcakes
Original recipe from PrissyCook!

For the cupcake:
Take one box of Devil’s food cake mix and substitute one cup of strongly brewed Cafe Du Monde coffee. Bake according to the directions.

For the frosting:
Take one container of vanilla buttercream prepared frosting and add 1/2 teaspoon of vanilla extract. Mix well.

For the beignet:
Fry according to the directions on the box. I prepared a 1/4 of the recipe and more than enough to top each cupcake.

Cupcake Hero January: Coffee

Of all the different cupcakes I’ve made my all time favorite, gold medal winner is a Coconut Cupcake recipe from Barefoot Contessa. I made them again for Carey (her nephews call her CoCo and they call her sister Shelley, Chanel).

These look elegant enough to be called CoCo Chanel Cupcakes, huh? The coconut helps to keep the cake moist and light.

I’ve also started using unbleached cupcake liners. I found them at Sprouts and at Whole Foods. They didn’t stick to the cake and held up nicely while baking.

The theme around my office is that 2008 is going to be 200GR8 and I like the sound of that! I know to start the year off I need a green recalibration. So, where I was a true shade of green through the fall, I turned kinda mint green through the holiday.

The busy hustle of the end of year has me walking around the house looking at all the things I let go and trying to see what else I can do to really make it 200GR8!

1. Unplug the counter top appliances. I’m not using the mixer daily as I was through December and there’s no reason to have the old reliable mixer plugged in.

2. Recycled paper towels and toilet paper. It’s a bit more expensive, but in the grand scheme of things, I think I can work it into my budget.

3. Taking my lunch to work. This will save a trip out during the day and it taste so much better than anything I can get around my office. One tip that’s making this easy? Soup. I’ve made a big batch of soup of Taco Soup on Sunday and been chowing on that all week.

4. Pay attention to what you’re putting into your recycle bin. If it’s still dirty, then it can’t go. That means cardboard pizza boxes! and it’s helpful to rinse out and drain your cans.

Taco Soup
Prep Time 10 minutes/ Cook Time 30 minutes

1 can kidney beans
1 can pinto beans (with jalapeños optional)
1 can corn
1 can Rotel (you pick the flavor)
1 can stewed tomatoes
2 cans water
1 packet taco seasoning
1 packet Ranch dressing
1 lb ground meat (lean beef or turkey)
1 small yellow onion, diced
1 green pepper, diced

In a soup pot pour in all canned ingredients (don’t drain them) and put in the taco and Ranch seasoning packets.

In a skillet, brown the meat with the onion and peppers. Drain off any additional grease and mix into the soup pot.

Heat through. Soup’s flavors will mix more throughout the week.

African Kelli sent an invitation out this week for a $1 art class at the Mesa Arts Center. The workshop’s focus is on Latino culture and secondly this one showcased Frida Kahlo.

For me Frida’s work has always been so personal. I have art books with her collections showcased in them and I don’t put any of her replicas on my walls. For me, it seems too public for art work that feels so intimate.

But, there are so many things influenced by Frida and this workshop was a perfect way to have some fun with her image and learn new stamping techniques. Denise of HandsonPaper.com ran an informative workshop and we had a lot of fun with her.

I can’t wait to send these cards out to some girlfriends.  I can’t believe I made 5 different cards for only a DOLLA (holla).

I believe there will be a few more workshops running throughout the Spring. Let me know if you’re in the Phoenix area and would like to attend. I promise to dress appropriatly. Kinda…

19:25 hours in the car HURTS and doing it straight is INSANE.

I did learn some things from from listening to AM radio in the middle of the night driving through West Texas.

• Grown men have conversations about BigFoot versus Werewolves.
• Listen to John Birch Society commentary; And get scared.
• Learn the difference between a meteor, meteorite, meteoroid

I hope everything is getting back on track for you, 20 hour drive or not. Yawn.

This is the first Holiday in a LONG time that I haven’t gone crazy being away from the office. I’ve taken extended time off, almost a whole two weeks. Yes, I have checked in a few times, but not obsesevely.

What’s been keeping me busy? Family, friends and a new venture I’ll reveal more about later.

In my house, I’m the oldest grandchild at 30 and as a group we’re all getting older and there are some traditions that have been in my family since my mom and aunts were little girls. The most important: Reading the Night Before Christmas as a family.

This tradition was fun and created anticipation as a child. As an adult, mixing in a little egg nog can make it fun, but in a more grown up kinda way.

Here’s a recipe my Aunt Betsy used this year to feed an army on Christmas morning, but it’s so easy and prepares so easily, that I plan on using it the next time I have guest staying over for the weekend.

Sausage Potato Bundt

2 T. dry breadcrumbs

2 lb. breakfast sausage

½ c. chopped onion

½ c. chopped roasted bell peppers, drained

4 c. shredded hash browns, thawed

2 c. shredded cheddar cheese

14 eggs

½ c. milk

1 t. salt

¼ t. pepper
Preheat oven to 400 degrees.  Generously butter a 10 or 12-cup bundt pan and sprinkle with breadcrumbs. 
In a large skillet over medium-high heat, cook sausage and onion until sausage is no longer pink.  Drain very well.  Add peppers, cheese and hash browns.  Mix well. 

In a large bowl, stir together eggs, milk, salt, and pepper.  Mix well.  Spoon sausage mixture into egg mixture.  Pour into prepared pan; press firmly.  Bake at 400 degrees for 55 to 65 minutes.  Cover loosely with foil for the last 10 minutes or so, if needed to prevent over-browning the top.  Casserole is done when knife inserted in center comes out clean.  Let stand 5 minutes.  Loosen edges, then invert onto plate.  10-12 servings.  May cut recipe in half and use a 6-cup bundt pan or an 8” x 8” pan.