Jetty's Panda Snowglobe Cupcakes

Each December I kick it into high gear for birthday treats with my own Christmas babe and my friend's two December boys. This year, Jet's party was first. So, for the PANDA-monium celebrating Jet's 6th birthday, I decided to spin off of Fudge Ripple's snowglobe cupcakes. Christy, the culinary force behind Fudge Ripple, has long been an inspiration to me and hers were so gorgeous. So...here we go...

Jetty's Panda Snowglobe Cupcakes: The Decorations

cupcake liners to match the theme

clear plastic Christmas ball ornaments

miniature panda figurines

edible glitter

ribbon

Wash and dry the globe brush a bit of vodka on the inside. Sprinkle some of the edible glitter in the bottom. Swirl it around. The vodka will evaporate, eliminating any unwanted moisture. Carefully invert over your toppers.

Jetty's Panda Snowglobe Cupcakes: The Cupcakes

3 C white whole wheat flour
2 t baking ~~soda~~ powder (I accidently used powder...it was fine, but soda is what I should have used!)

3 t ground ginger

1 t ground cinnamon

1/2 t ground nutmeg

2 C pumpkin purée

1 C butter, softened

1 C organic dark brown sugar

1/2 C unsulphered molasses

1/2 C ginger syrup

4 eggs, beaten

1/2 cup candied ginger chips/chunks

Preheat oven to 350°F. Line your muffin tin with liners. In a large mixing bowl beat together the sugar and butter. Add in the pumpkin, molasses, ginger syrup, and eggs. Beat until smooth. Combine the wet and dry ingredients. Stir only until incorporated.

Spoon the batter into the liners and bake for 50-60 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Remove from oven and let cool in the pan for 10 minutes. Then invert onto a cooling rack. Let cool completely.

Jetty's Panda Snowglobe Cupcakes: The Frosting

8oz cream cheese

8oz marscarpone

16T softened butter

splash of pure vanilla extract

1/2 C ginger syrup

2C powdered sugar

Beat all the ingredients together to form a frosting.

Happy, Happy
6th Birthday, Jet!
Love, Aunt Cam

Comments

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Culinary Adventures with Camilla

Search This Blog