Posts Tagged ‘DIY’

  1. Helloooo Autumn!

    September 21, 2012 by The Squishy Monster

    Tomorrow marks the arrival of Autumn which is my absolute favorite time of the year!  Needless to say, there will be a liberal use of exclamation marks in this post.  Autumn means warm and spicy liquids, toppling over with mounds of whipped cream, flushed cheeks, fuzzy mittens, and a dazzling array of bold foliage on display.  One of my favorite Autumn-y beverages is a steaming swirl of spicy Chai in frothy milk so I figured why not make it into a cupcake to celebrate the arrival of Autumn?–yaaaaay!!!

    How to Bake Chai Cupcakes

    Chai Cupcakes
     
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    Ingredients
    • ½ c unbleached Cake Flour
    • ½ ts Baking Soda
    • ½ ts Baking Powder
    • ¼ ts fine Salt
    • ½ ts ground Cinnamon
    • ¼ ts ground Cardamom
    • ¼ ts ground Ginger
    • ¼ ts ground Nutmeg
    • ¼ ts ground Cloves
    • 1 grind of Black Pepper
    • ¼ c granulated Sugar
    • ¼ c Brown Sugar
    • 2 tb softened Butter
    • 2 tb Apple Sauce*
    • 1 room temperature Egg
    • ¼ c warm Buttermilk
    • 3 Chai Tea Bags
    • ½ ts Apple Cider Vinegar

    Instructions
    1. Sift all of your dry ingredients into your first bowl (excluding your spices).
    2. In a separate cup, steep your tea bags for at least 5 minutes. Scoot in all of your spices and let it sit.
    3. In your third bowl, cream together your Sugars and Butter. Slowly stream in your Egg.
    4. Still working with your third bowl, spoon in your Apple Sauce (if you’re using it) and also slip in your spiced tea mixture. Next, dribble in your Apple Cider Vinegar.
    5. Lastly, you want to marry your first bowl with your third bowl–sprinkle in your dry mixture in about 3 separate additions, taking care not to over mix.
    6. Bake at 350 for 17-22 minutes for standard size Cupcakes.
    7. Cool and frost with Cream Cheese Frosting.

    Notes
    *you can omit the Apple Sauce and use ¼ c soft Butter instead. Also, it’s best to grind your own, whole spices in a spice grinder (it makes for a beautifully spiced cake).

    You can top with Buttercream, or my favorite thing to top everything with!  Cream Cheese Frosting.

    Dust with Pumpkin Spice or Cinnamon, take a HUGE bite!! (or 3, 6, 12…) and you’re ringing in Autumn the right way, I assure you ;)

    Love & Warm & Spicy Kisses,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Sweets Sweets Videos | 49 Comments

  2. 2 Little Ladies

    August 3, 2012 by The Squishy Monster

    This is one of my favorite girls in the world.

    She and I have been busy making Paracord Bracelets,

    watching Finding Nemo and The Nightmare Before Christmas,

    (She said the funniest thing when asking for popcorn.  She persuaded me to toss in extra, extra butter, reasoning that she was too skinny not to have it, lol).

    There wasn’t much to make so we made a quick Chicken & Corn Casserole with Brown Rice.

    and had Brownies for dessert!

    Wishing y’all a happy weekend!

    Love,

    Froddo, Gabs, and Your Squishy Monster ^.^

     

    Categories: Life | 19 Comments

  3. 4th of July Layer Cake

    June 28, 2012 by The Squishy Monster

    My baby brother did his entire dorm room in patriotic Red, White and Blues.  We all celebrated with an American feast when Mom and Dad got their citizenship.  We’re a family that’s proud to be American.  Though, the bittersweet irony of this post in relation to my last post can be pointed out.  :(

    Le sigh, I digress.

    In the South, we take our BBQ pretty seriously so while everyone else focuses on the coming carnivorous feast (sorry veggies), I’m always the designated dessert-bringer.  I’ve always thought that sugar cookies encrusted with hardened “frosting,” embedded with miscellaneous shards of pointy triangles that were once part of a star were blasé, so I took to bringing cakes to celebrate.  Confession #765, I’ve never had a birthday cake, but in my mind, cake = celebration.

    Now, of course you can enlist the help of fondant to create a neater presentation but golly do I hate fondant (oh, was I not suppose to admit that)?  Admittedly, it looks great but I’m more interested in how something tastes.  A good friend of mine who now lives  upstate works in a bakery and churns out fondant cakes regularly for clients weddings, showers, etc but for her own wedding, she scrapped the play-doh and slathered her tiers in good, old fashioned buttercream.  If ya’ll completely disagree, just let me know and I will consider doing a fondant tutorial.

    For the past 3 years, I’ve done a variation of this cake whether it be in cake or cupcake form so if you’re not looking to wait around for its assembly, be my guest to take the individualized portion route instead.

    Red White & Blue Cake

     

    To watch the assembly of a different kind of cake:

    Fresh Strawberry Layer Cake

     

    Red White & Blue Cake
     
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    Ingredients
    For the Cake:
    • 2 sticks + 2 tb soft, unsalted Butter
    • 2 c Sugar
    • 2 ts pure Vanilla Extract
    • 9 room temperature Egg Whites
    • 3 c unbleached Flour
    • 4½ ts Baking Powder
    • 1½ ts Salt
    • 1½ c room temperature whole Milk
    For the Buttercream:
    • 4 sticks soft, unsalted Butter
    • 6-8 c sifted Powdered Sugar*
    • 2 ts pure Vanilla Extract
    • 1/s ts fine Salt
    • 2-4 tb Cream

    Instructions
    1. In your first bowl, cream together your butter and sugar. You want to cream for at least 5 minutes and reach a pale, fluffy blonde color.
    2. Tip in your vanilla and slowly stream in your eggs.
    3. In your second bowl, sift in all of your dry ingredients. Slowly add this to your first, “wet” bowl.
    4. Alternate with milk but begin and end with your dry bowl.
    5. In a third bowl, break up your butter with your mixer and slowly add in your sugar (1/2 c-1 c at a time). Add in your vanilla and salt and cream as needed.

    Notes
    *6-8 c depending on how sweet you like your Buttercream (pay attention to consistency as well). Remember to measure it out after you sift it, not before.

    Now for those of you that are concerned about food colors, here are a few alternatives to consider:

    Natural Food Dyes: the only downside to these are that I found them to be a bit pricy and I went through mine in a couple months.

    Homemade colors can be extracted from natural sources.  The only cons for me: sometimes, it takes more to attain a brighter depth of color but this can possibly be taken care of with produce that is naturally richer in pigment and “stain” effortlessly (like beets) and sometimes this can impact the consistency of my batter/frostings not to mention, I always get paranoid about the taste bleeding in.  This can sometimes be combated by utilizing a juicer to expel it’s liquid instead of blitzing them in a processor.

    Red/Pink Options: Currants/Cranberries, Pomegranates, Cherries, Raspberries, Beets, Hibiscus Flowers/Tea, Red Wine

    Blue/Purple: Blueberries, Blackberries, Acai, Grape Juice

    Green: Kale, Spinach

    Orange/Yellow: Carrots, Turmeric Powder, Saffron

    There are other options, but these are just what I’ve experimented with before.  Additionally, crumbled, freeze dried fruits are nice to work with but again, can be expensive.

    I realize that it’s a bit early to be thinking about the 4th of July but what am I if not a bit of an overzealous Squishy Monster? ;)

    Love Always,

    Your Squishy Monster

    Categories: Cakes/Cupcakes Cakes/Cupcakes Holidays Holidays Sweets Sweets Videos | 38 Comments

  4. Clouds & Cotton Candy

    June 23, 2012 by The Squishy Monster

    Clouds & Cotton Candy.  That’s the texture I’m talkin’ about.  If the coagulation of the egg whites doesn’t scare you off, you not only win the bravery badge, you win the yummy one as well.  Everyone seems to get so freaked out about whipping up egg whites and I tend to think that it whittles down to just being a bit apprehensive about doing something you’ve never done before, that’s all.  I’m here to tell you that you can do it and also provide you with a few basic guidelines to help you along the way.

    When Whipping Egg Whites:

    • Separating the white from the yolk is easier when the eggs are cold.  However, room temperature whites whip up better.
    • Keep in mind that even a speck of yolk/fat ruins the whole she-bang.  Make sure you swipe everything down to make double-sure.  It’s a good (but not absolutely necessary) practice to reserve a separate spatula for meringues.  If you flub up, don’t despair!  Try using a bit of shell to catch the yolk that strayed as it’s coated with a protein keratin that attracts the protein in the yolks.
    • Stainless steel or copper are the only ways to go.  Proper chefs only use copper as it’s said to be the best when dealing with whipping.
    • Cream of Tartar might be your best friend here.  It will help maintain those hard earned peaks and stabilize everything.  (Just don’t use it or any other acid when utilizing a copper bowl).  Not to mention, the stuff lasts forever and is great for a variety of cleaning uses.
    • A whisk works best.  Start from low and work your way up.
    • Never over beat (you just want to achieve the appropriate peaks your recipe calls for) otherwise,  the entire bowl will destabilize.
    • Use right away.

     

    Fluffy White Cupcakes w Chocolate Buttercream

     

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    White Cupcakes & Chocolate Buttercream
     
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    Recipe type: Cupcakes

    Ingredients
    For the Cake:
    • 1½ c Cake Flour
    • 2 ts Baking Powder
    • ¼ ts fine Salt
    • 2 Egg Whites + ⅛ ts Cream of Tartar + Pinch of Salt
    • ¾ c Sugar
    • 6 tb Butter
    • ½ c room temperature Milk
    • 2 ts Vanilla or a scraped Vanilla Bean
    For the Chocolate Buttercream:
    • 1 st soft, unsalted Butter
    • 1½ c Powdered Sugar
    • ¼ c Unsweetened Cocoa
    • 2 ts Vanilla
    • Pinch of Salt
    • 1-2 tb Cream or Milk

    Instructions
    1. Assemble your dry ingredients and sift together.
    2. In a separate bowl, begin whisking your whites. When they get frothy, sprinkle in your Cream of Tartar and Salt. You want to achieve stiff peaks.
    3. In your third bowl, beat your Sugar and Butter together (for at least 5 minutes).
    4. Tip in your Vanilla.
    5. Begin to slowly add your dry ingredients in separate additions.
    6. Alternate with your milk but you want to start and end with your flour mixture.
    7. Don’t over beat or over fill and bake at 350. Mine took 17 minutes but everyone’s oven is different. *Don’t overbake.* You want the centers to spring back when you press your fingers lightly on top and they will have a slight, not loose jiggle.
    8. *For the Buttercream* sift together your powdered sugar, cocoa, and salt. In a separate bowl, cream together your butter and vanilla and slowly add in you first, dry bowl to your butter bowl. Take a look at the consistency, if necessary, add in a bit of cream of milk at the end.

    Life may not always be cotton candy or butterflies, but this part of it can be ;)

    Have a blessed weekend!

    Love,

    Your Squishy Monster

     

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Sweets Sweets Videos | 32 Comments

  5. Butter is Better

    May 20, 2012 by The Squishy Monster

    Daintily petite and perfectly golden brown, these make you feel gigantic (or no, is that just me)?

    I don’t know about you, but I love tiny things.  When I’m not so bashful, I may just very well share my collection of teeny-tiny things with y’all, but for the moment, the very thought makes me feel silly and not very “grown up like.”

    My friend and I were going for a walk the other day and upon approaching this soft looking hill fuzzed over with lush green grass, I thought to myself how nice and fun it would be to roll down the hill, like we were Children again.  Needless to say, before I even finished the sentence, my friend laughed about it and we walked on.  *sigh*  It’s like the older you get, the more and more magic seems to dissipate so rapidly until you can’t even remember what “magic” means.  There’s magic in pretending to be a Pirate or a Fairy Princess…there’s even magic in rolling down the hill just to experience the closeness of the earth to you and the clean fun of doing something as ordinary as just rolling.

    Madeleine’s remind me of all the Tea Party’s that I never had.  They’re plump and gorgeous, so ridiculously easy to make but sure to make your little ones happy–happier, still if you dip them in Chocolate ;)

    Madeleine’s a Petite French Butter Cake
     
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    Ingredients
    Wet Ingredients:
    • 3 room temperature Eggs
    • ½ c cooled, melted unsalted Butter
    • ⅓ c Vanilla Sugar (or plain, granulated)
    • ⅓ c Honey + Zest of Orange
    • 1 ts quality Almond or Vanilla Extract
    Dry Ingredients:
    • 1 c Flour
    • ½ ts Baking Powder
    • ⅛ ts fine Salt

    Instructions
    1. Blend all of your wet ingredients together.
    2. In a separate bowl, sift together your dry ingredients.
    3. Slowly fuse your two bowls together in 3, separate additions.
    4. Allow your batter to rest for 2-3 minutes. In a well greased/buttered/floured scalloped Madeleine pan, drop in your batter, taking care not to overfill (as these will swell).
    5. For my miniature pan, I baked them at 375 for 6-8 minutes. Increase this by 3-4 minutes when using a larger/standard Madeleine pan.

    I thought about it and decided that to encourage the happiest of Children, these should be served however which way, but at a grand ole’ Tea Party…

    and invite me!

    XOXO

    your waiting patiently for an invitation,

    Squishy Monster ^.^

    Categories: Cakes/Cupcakes Cakes/Cupcakes Cookies Cookies Sweets Sweets Videos | 19 Comments

  6. A Perfect Example of Love

    May 10, 2012 by The Squishy Monster

    As Mother’s Day fast approaches, so many memories that me and Mama made flash through my head like an automatic Rolodex.  I am so incredibly lucky to have her in my life.  She is my perfect example of Love.

    19 years old and so much swag ;)

    Me at 26: Mom, I’m becoming more and more like you everyday (and I don’t mind it).

    I hope that everyone has a fabulous Mother’s Day (and Happy Mother’s Day to all the Mama’s)!

    I leave you with a taste of our Tradition:

    Almond Tea Cakes
     
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    Ingredients
    Dry:
    • 2½ c Flour
    • 1½ ts Baking Powder
    • 1 ts Salt
    Wet:
    • 1 stick soft, unsalted Butter
    • 1½ c white granulated Sugar
    • ½ c Brown Sugar
    • ¼ c Almond Paste (canned/store bought or homemade)
    • 2 room temperature Eggs
    • 2 tb Almond Extract
    • 12 oz room temperature full fat Ricotta
    • Powdered Sugar for Dusting
    • Flaked Almonds for Garnish
    Almond Paste
    • 1 c blanched Almonds (skinned)
    • 1 c powdered Sugar
    • 1 Egg White
    • ⅛ ts fine Salt

    Instructions
    1. Cream together your Butter, Sugars, and Paste.
    2. Blend in one Egg at a time.
    3. Tip in your Extract.
    4. Spoon in your Ricotta. Blend.
    5. In three additions, incorporate your dry bowl with your wet bowl. Don’t over mix.
    6. Scoop out miniature balls of dough and press flaked Almonds on top.
    7. Bake at 350 for 7-11 minutes (again, these are for mini scoops).
    8. Cool completely and dust with powdered Sugar.
    Alternately, for a Glaze:
    1. Whisk together powdered Sugar + Almond Extract (tip in just a couple drops in at a time) for a thick “glaze/icing” consistency. A little Extract goes a long way.
    Almond Paste:
    1. Utilize your processor and blitz your Almonds until they’re powdered. Add in your powdered Sugar, Egg White and Salt. Keep in the fridge in an airtight container for up to a month.

    Reminiscent of Mommy and Me Tea Parties, Happy (early) Mother’s Day y’all!

    XOXO

    Your Blessed Squishy Monster

    Categories: Cakes/Cupcakes Cakes/Cupcakes Cookies Cookies Holidays Holidays Sweets Sweets | 10 Comments

  7. Birthday Cakes!

    April 28, 2012 by The Squishy Monster

    Happy Birthday Alisha!

    The one we’ll be focusing on today: 4-layer Fresh Strawberry Cake–perfectly Pink and Moist, Squished with layers of Fresh Strawberry Jam and Cream, smeared with lots of Vanilla Bean Buttercream.

    Fresh Strawberry Layer Cake

    Here is the 2-layer Strawberry Sponge Cake with Fresh Cream that I made for Christmas (but I personally wouldn’t object to having this as my Birthday Cake)!

    My first Fondant Cake (not a huge fan of Fondant, but I get the appeal)

    and here is the Ice Cream Birthday Cake I made for my Brothers this year.

    Watch the Video for IC Cake Here:

    How to Make an Ice Cream Cake

    Confession #857: I’ve never had an actual Birthday Party or Birthday Cake.

    I’ve made a ton, though and this Fresh Strawberries & Cream is a lovely way to celebrate.  There’s no nonsense of Gelatin or Pudding here.  If you’re pressed for time, go for it, but if you’re not, Fresh Strawberries are best. Note: I got my Cake Turn Table at Michaels, they’re inexpensive and make life much easier.

    Strawberries & Cream Cake
     
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    Ingredients
    Wet Ingredients:
    • ½ c Fresh Strawberry Puree (I love it chunky)
    • ½ c Room Temperature, Full Fat Buttermilk
    • 2 sticks Soft, Unsalted Butter
    • 2 ts Pure Vanilla Extract
    • 2 c Sugar
    • 3 Room Temperature Eggs
    Dry Ingredients
    • 3 c All Purpose, Unbleached/Unbromated Flour
    • ¼ ts Fine (Table) Salt
    • 2 ts Baking Powder (not Soda)
    Fresh Whipped Cream
    • 2 c Heavy Whipping Cream
    • 1 c Powder Sugar
    • 1 ts Vanilla Extract
    Vanilla Buttercream
    • 2 Sticks Soft, Unsalted Butter
    • 3-4 c Powder Sugar (measured after you sift, not before)
    • 1 ts Vanilla Extract
    • 1 ts Fine, Table Salt
    • 2-4 tb Room Temperature Cream

    Instructions
    1. In your first bowl, sift your Dry Ingredients together (a fine mesh sieve, cake sifter, etc)
    2. In your second bowl, cream together your Butter and Sugar. You want it to be fluffy/pale Blonde color.
    3. Dribble in your Vanilla (allow it the chance to bloom)
    4. Add in your Eggs one at a time (cracking them in separate bowls first, helps)
    5. Stream in your Buttermilk-mix
    6. Drizzle in your Berry puree-mix
    7. Lastly, sprinkle in your pre-sifted Dry Ingredients slowly (in thirds) to your wet batter.
    8. Make sure you don’t overmix!
    9. Fill your pans and bake at 350 for 17-22 minutes. Remember to cool completely.
    Fresh Whipped Cream
    1. Using a whisk attachment, beat your Cream until it forms soft peaks. Add your Sugar, a bit at a time with your Vanilla. Whisk it all together until it reaches firmer peaks. (You can turn the bowl upside down, and nothing slides out)
    Vanilla Buttercream
    1. It is very important to sift your Powdered Sugar (especially in Frosting, lumps will be a dead giveaway)
    2. Break up your Butter
    3. Sprinkle in your Powdered Sugar a bit at a time, making sure you swipe down the sides of your bowl, periodically
    4. *It’s important not to over mix here, as well or your Frosting will begin to streak
    5. Add your Salt and Vanilla
    6. Check the consistency of your Buttercream. If you’d like it to be looser, add in a tablespoon of Cream (or half/half/milk) at a time until it’s the consistency you desire.
    7. Store on your counter and spread onto your Cakes =D

     

    Even if it’s not anyone’s Birthday, this Cake makes for a great midnight snack, a cheerier Tuesday, or an incentive to get your Kids to do their Chores (or even for yourself as a reward for just being awesome).

    Love & Awesome Sauce,

    Your Squishy Monster

    XOXO!!

    Categories: Cakes/Cupcakes Cakes/Cupcakes Sweets Sweets Videos | No Comments

  8. The Cookie Monster…

    February 25, 2012 by The Squishy Monster

    (otherwise known as my Dad) essentially gave way to: The Squishy Monster.

    I swear, if he could’ve figured out a way to survive solely on a diet based on Dr. Pepper, Fig Newtons, and Oreos, it would’ve been done!  He’s the worst when it comes to Junk Food.  “Hey, at least he’s getting some Figgy goodness with the Newtons” is what I tell myself but we all know—we ALL know!

    It kinda drives me crazy but a loooong time ago, I stopped trying to lecture Dad on all the reasons why he shouldn’t be crushing an entire bag of Cookies and washing it all down with Pop on the daily.

    The compromise that bloomed from many unsuccessful attempts at trying to get Dad to stop was this (and to preface, it was this or nothing, lol) I decided to bake him his favorites in a sad but (still very earnest attempt) at trying to reach a middle ground that he wouldn’t be vehemently against.  Now, these by no means are diet Cookies bc Dad just wouldn’t have it any other way.  They say that Marie Antoinette either said or didn’t say “let them eat cake!”  Well I’m here to tell you that The Mac Daddio of all Cookie Monsters wants EVERYONE to eat COOKIES!!!  He’d throw everyone a Cookie Party everyday if he could, and I mean that in a very serious way, lol.

    How to Make Homemade Oreos with The Squishy Monster!

    Oreos (Homemade)
     
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    Ingredients
    For the Cookies:
    • 1¼ c Flour (unbleached, unbromated)
    • ½ c unsweetened, Dark and Natural Cocoa
    • 1 ts Baking Soda
    • ¼ ts Baking Powder
    • ¼ ts fine Salt
    • 1 c Sugar
    • 10 tb unsalted Butter (softened, room temp)
    • 1 Egg (room temp)
    • Easy, Breezy Glaze/Creme/Icing
    • Powdered Sugar
    • Vanilla Extract (How much will depend on you–play around with it. Just don’t let it get “liquidy.”
    • 375 for 7-8 min.

    Instructions
    Cookies
    1. Cream the butter or margarine and brown sugar together until fluffy. Add the egg and beat for an additional minute.
    2. In a small bowl, pre-sift the dry ingredients (except for powdered sugar).
    3. Add dry ingredients to the mixing bowl a little at a time and mix until color and texture is consistent.
    4. Scoop or roll into ~1″ balls and place ~1″ apart on a baking sheet. Make sure the the baking sheet is greased, or you can use parchment or a [sil-pat|http://silpat.com].
    5. Wet your hands and use the palm or heel of your hand to flatten the dough balls
    6. Bake at 375° for 7-8 minutes
    Frosting
    1. In another bowl, combine powered sugar and small amounts of vanilla extract until you get the consistency you desire.
    Assembly
    1. Simply make little sandwiches and enjoy.

    Notes
    Typically, my general rule of thumb for Cookies is to always under bake rather than over bake but to mimic that familiar Oreo Cookie texture, I’m ok with these being a bit more on the crispier side. Just keep in mind that even if they’re loose at first, they will harden a bit as they cool. A cooling Cookie Rack is a great investment as they’re inexpensive and elevate your Cookies and stops them from continuing to “cook”. Pre sifting is an important step to not skimp out on–especially with recipes that call for the addition of Cocoa…dark little Cocoa nuggets will give you away in the final product. Ensure proper Creaming when meshing the Butter & Sugar together…”they” say 3-5 minutes…again I ask, “who are they.” I personally stop when it’s increased in volume a bit, it’s a more of a homogenized mixture and feels like fluffy, gritty Cream, and the overall color is a pale yellowish/cream/ivory. Additionally, you should begin with Butter that is softened but definitely not a droopy mess. I know when mine is ready when I press my thumb and it leaves an indentation but the whole thing doesn’t flop over and creates a greasy mess. Don’t forget to press the baby dough rounds with damp (not dripping wet) hands otherwise, you’ll have a puffy cookie that looks more like a Cakester than an Oreo =D

     

    Love & Cookies,

    Your Squishy Monster ^.^

    Categories: Chocolate Chocolate Cookies Cookies Sweets Sweets Videos | No Comments

  9. Oh Pumpkin, How I LOVE thee!

    November 12, 2011 by The Squishy Monster

    Confession #671: Last year, I rounded up all my neighbors and friends unused Pumpkins after the Holidays and Roasted, Froze, and ate them all year round.

    Now, a Hubbard Squash is definitely more palatable and it is a definite must to wash and take care to prevent consuming rotten Pumpkins, but I was one of those odd children that, after seeing the Holidays roll over, was extremely saddened by the sight of all the discarded things-be it Christmas Trees or Pumpkins.  This stuck with me as an adult and I always strive to #1). reduce waste #2). utilize most, if not all things possible.  Needless to say, repurposing in my house hold is a common practice.

    Unfortunately, I had no such luck this year and found myself in the baking aisle and came out breathless with a few too many cans of pureed pumpkin.  Excitement and over enthusiasm for the opportunity to take advantage of the Season to make Pumpkin everything got the best of me.  I now have 12 cans of Pumpkin sitting in my pantry.  ((don’t judge me)) =D

    My favorite time of the year has been christened thus far with: Pumpkin Milkshakes, Pumpkin Scones, Pumpkin Whoopie Pies, Pumpkin Cream Cheese Frosting, Pumpkin Loaves, and what I will be sharing today: Pumpkin Spice Syrup & and Iced Pumpkin Spice Latte –enjoy!

    Homemade Pumpkin Spice Syrup and Iced Latte

    Pumpkin Spice Latte
     
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    Ingredients
    • 1 cup Water
    • 1 cup Vanilla Sugar
    • 2-3 sticks of Cinnamon
    • ½ ts of ground cloves
    • ½ ts of ground ginger (or if you’re feeling adventurous, fresh ginger)
    • ¼ ts of freshly grated Nutmeg
    • 3 tb of Pumpkin
    • 2 shots of Espresso
    • 8 oz Milk

    Instructions
    1. Dissolve your Sugar into your Water.
    2. Tumble in all your Spices + Pumpkin.
    3. Bring to a bubble.
    4. Turn off the heat and allow everything to mingle for at least 15 minutes.
    5. Strain your liquid through a fine mesh sieve and discard the pulp + Cinnamon Sticks.
    6. Pour in ¼ c Syrup into a glass.
    7. Pull your shots of Espresso and add it to the glass.
    8. For a hot Latte, pour your foamed Milk over until you’ve reached the top and dollop on a bit of Foam.
    9. For a cold Latte, pop in some ice and pour over your cold Milk.

     

    Categories: Breakfast Breakfast Drinks Drinks Holidays Holidays Sweets Sweets Videos | No Comments

  10. 1 Hour Bread

    November 11, 2011 by The Squishy Monster

    Completely homemade with no machine and no fuss and muss?

    Do it.  Do it now! ;)

    Homemade Bread in 1 Hour!

    Bread Homade in an Hour
     
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    Ingredients
    • 5¼ cups of Bread Flour (makes for a much loftier loaf)
    • 3 tb Sugar, Honey, or Agave
    • 1½ ts Salt
    • 1½ Rounded tb of instant saf yeast
    • 2 cups hot tap Water
    • 1½ tb Canola Oil

    Instructions
    1. In your first bowl, sift in your Flour, Sugar, Salt, and Yeast.
    2. In your second bowl, combine your Oil and Water.
    3. Using your stand mixer, fitted with its hook attachment, spoon in half your dry mixture. Turn it on.
    4. Slowly drizzle in half your wet mixture. Repeat.
    5. Allow your machine to knead the dough for about 5 minutes.
    6. When it’s ready, spray (or oil) your work surface with cooking spray/oil.
    7. Dump out your dough and hand knead it for a bit until it’s even smoother and elastic.
    8. Divide your lump into two loaves and roughy shape it either into a log or disc.
    9. It’s important to score the tops (dip a sharp knife into water and drag an “X” over the top of each loaf).
    10. Cover loosely with a kitchen towel, place them in a non-drafty area and allow them to rise for 25 minutes.
    11. After they’ve risen, pop into a 350 oven and bake for another 25 minutes.
    12. When they’re done, brush on some Butter and enjoy with my 5 minute Raspberry Jam!

    Notes
    Seriously allow the stand mixer to do most of it for you. Geez isn’t that great? You don’t even have to tip it.

     

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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