The Buttercreme Baker

Turning lemons into lemonade

Lemonade Cupcakes are now available from

The Buttercreme Baker

Luscious, sweet-tart Lemonade Cake, iced with light, not-too-sweet Lemon Buttercream, finished with a Candied Lemon Slice and whimsical straw.

Also available, Strawberry Lemonade Cupcakes finished with a Strawberry Coulis (sauce) that has the perfect balance of sweet and sour.

Strawberry Coulis in the making

Bunny & Lamb Sugar Cookies are also here just in time for Easter.

All are iced in our Vanilla-Almond Glacé.

These were a hit today with the employees and residents of Trinity Mission… and always a hit with Madelyn.

Tickle me green

St. Patrick's Day goodies here at

The Buttercreme  Baker

Our signature Butter Cookie iced w/ a sweet, satiny Vanilla-Almond Glacé.

I love the contrast in color.

T

Key-Lime Cupcakes iced with Vanilla Buttercream and adorned with Candied Key Lime slices

The Buttercream was tinted a soft, avocado green in honor of the holiday.

Chicken-Fried Steak Revisited

Those of you who read my blog regularly may remember that I posted a recipe for chicken-fried steak a while back. Not totally satisfied with that particular take on the classic dish, I continued my search for the perfect recipe.

The search is over people. The triple breading in addition to the bock beer makes for a really crispy crust, even under all of that gravy. For the spicy gravy, you absolutely must use fresh cracked pepper, trust me, it makes all the difference in the world.

Chicken-Fried Steak (Adapted from contributor Bugsbunnyfan on Recipezaar)

 

1 1/2 cups flour

1 1/2 teaspoons salt

2 teaspoons pepper, freshly ground

1 teaspoon cayenne

2 eggs

1/2 cup cream

1/2 cup bock beer or strong lager

2 cups vegetable oil

4 round steaks, tenderized (about 1/2 pound each)

1/4 cup unsalted butter

2 tablespoons flour

1 1/3 cups milk

salt, to taste

1 teaspoon cracked pepper

Prepare the flour spice by blending the flour, salt, pepper, and cayenne in a shallow dish. Set aside.

Prepare the batter by mixing the eggs with a whisk, in a large dish. Add the cream, and beer. Whisk to blend.

Set aside. In a deep, heavy skillet (cast iron preferably), heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour mixture, taking care to evenly coat the meat. Shake off any excess.

Dip the meat into the batter, and then again in the flour mixture, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide two steaks into the hot oil. Cook the steak about 5 minutes per side until the batter is nicely browned. Drain the cooked steak on paper towels and keep warm. Repeat with the other steaks.

Hold the cooked steaks in a 225 degree oven until all four are done. Pour cracked-pepper gravy over the steaks and serve.

CREAM GRAVY

Melt the butter in a heavy saucepan.

When the foaming subsides, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.

Slowly add the milk, continuing to whisk to keep lumps from forming.

Season with salt and fresh, cracked pepper.

Simmer gravy for 10 minutes to cook and reduce. Serve hot.

 

Georgia on my mind

I saw this amazing, paper-mâché wing-back chair in Madelyn's art class yesterday and I could not stop thinking about.

Madelyn's instructor, the effervescent Mrs. Utzinger said that she got the idea from seeing someone do mini, doll-sized chairs in a similar fashion. Her talented students painted the Georgia O'Keeffe inspired design. This picture does not even begin to do it justice.

So, I thought, "How can I express the beauty of this piece in a baked good?"

…In a Sugar Cookie of course!

Soft, buttery deliciousness…

with a satiny Vanilla-Almond Glacé icing.

Buttercreme CinnaBuns

The name alone induces a drool similar to that of Homer Simpson. Just wait until you smell them.

And I know what you're thinking…been there, done that. Oh contraire.

These are oh so new and improved from last year's post. The soft, melt-in-your-mouth dough is filled to the seams with a tantalizing mixture of high-quality cinnamon, butter and brown sugar.

Then they are crowned with a sweet and slightly tangy cream cheese icing. These are new at Buttercreme Bakery this month so, call and reserve yours today!