here's the story...

Hey Peeps! Welcome to the newest addition to Biddy's World: Love & A Pink Mixer. So, I'm sure y'all are wondering why I feel the need to write yet another blog, and here's why: because i'm unemployed and bored.

so, here's the plan:

have you ever been watching Food Network or reading a magazine and thought "oh, that recipe sounds kinda good!" but you never actually tried the recipe? Or, have you looked in your fridge and pantry and thought "what can i do with ramen noodles and ketchup?" because that's all you've got? I know I do it all. the. time. So, here's where you come in. I want y'all to send me those "hmm that sounds kinda good" recipes, and i'm going to make them, documenting step by step. Not only am I going to make them, I'm going to suggest side dishes, main courses, cocktails, wine, etc. to go with the dish. Also? I'm going to grade the recipe by assigning a number of (wait for it...) pink mixers. Send me your list of random ingredients and I will do my very best to come up with a great dish.


now, with something like this, there has to be some ground rules:

1. desserts, side dishes, main courses, anything will be accepted, but it has to be a real recipe. no booger pies, thanks.


2. please please PLEASE, for the love of Martha, give credit where credit is due. let me know who wrote the recipe and where you got it (food network website, magazine, etc). I'd prefer Rachael Ray's people calling me because they want me to come cook alongside her, not because i posted one of her recipes without giving her credit!


3. keep in mind that I'm unemployed so let's keep the ingredients fairly inexpensive. I'm not saying dollar store, but I'm probably not going to be busting out the filet mignon.


4. no duck. sorry. i just don't do duck. or tofu. tofu scares me.

so, there you have it! i think this will be fun, but only if you guys help! send your recipes to pinkmixerblog(at)gmail(dot)com. now! please?

mmmm cupcakes

Chocolate Cupcakes with Coffee Cream Filling
From Cooking with Paula Deen, May/June 2007

2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
Coffee Cream Filling
Coffee Buttercream Frosting
Garnish: chocolate covered coffee beans

Instructions
Preheat oven to 350°. Line 30 cups of 3 muffin pans with paper liners; set aside.
In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Add oil, coffee, and eggs; beat at medium speed with an electric mixer until smooth. Stir in sour cream and vanilla.
Spoon batter evenly into prepared muffin cups, filling each two-thirds full. Bake for 16 to 18 minutes, or until a tester inserted in center comes out clean. Let cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into top of cupcake, and squeeze about 1 tablespoon of filling into center of each cupcake. Spread Coffee Buttercream Frosting evenly over cupcakes. Garnish with chocolate covered coffee beans, if desired.
Makes 2 1/2 dozen

Coffee Cream Filling

1 (8-ounce) container frozen chocolate flavored whipped topping, thawed
1 (3-ounce) package cream cheese, softened
1/4 cup coffee-flavored liqueur (if you're not using the buttercream frosting, increase this to about 1/2 cup)

Instructions
In a small bowl, combine whipped topping and cream cheese. Beat at medium speed with an electric mixer until smooth. Beat in liqueur. Cover and chill.
Makes 1 1/4 cups

Coffee Buttercream Frosting

1/2 cup butter, softened
3 cups confectioners’ sugar
1/4 cup coffee-flavored liqueur

Instructions
In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add confectioners’ sugar, beating until smooth. Beat in liqueur.
Makes 2 1/2 cups