The 3rd (and final) installment of my champagne week is definitely a dessert. There isn’t really any getting around it. These cupcakes do not qualify for breakfast.
“But you could try…” as my son says when he asks me to sing a song I don’t know any of the words to. Sorry, kid, it’s just not gonna happen!
I’ve always found that the flavor of champagne doesn’t always come through in baking. That is not the case with these cupcakes! These cupcakes, literally, taste like a glass of champagne. There’s even reduced champagne in the frosting to really boost the flavor.
These cupcakes are perfect for celebrating an anniversary, birthday, or holiday.
This recipe makes 12-15 cupcakes.
Ingredients for cupcakes:
- 1 stick butter, at room temperature
- 1 C sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 C flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 C sour cream
- 1/2 C champagne
Ingredients for frosting:
- 1 C + 1 tbsp champagne
- 2 sticks butter, at room temperature
- 2 1/2 C powdered sugar
- pinch of salt
- Preheat oven to 350 degrees F. Line a cupcake tray with liners.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add in the eggs one at a time along with the vanilla.
- In a bowl, whisk together the flour, baking soda, baking powder and salt. In a measuring cup, combine the sour cream and champagne. Alternating, add the dry ingredients and the wet ingredients to the stand mixer, beginning and ending with dry ingredients.
- Divide batter among prepared cupcake tray. Bake 20 minutes, until a toothpick inserted comes out clean. Transfer cupcakes to a cooling rack.
- In a small saucepan over medium-high heat, simmer the 1 C of champagne until it reduces down to 2 tbsp. Cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, cream together the butter and powdered sugar. Add the reduced champagne and the 1 tbsp champagne.
- Frost cooled cupcakes.
*This recipe is adapted from Haley at http://www.ifyougiveablondeakitchen.com/2014/12/29/cocktail-cupcakes-champagne-cupcakes/*
Valentine’s Day is on a Tuesday this year, but that doesn’t mean you can’t make a special dinner in less than 30 minutes.
This champagne chicken is exactly that. In fact, we’ve enjoyed it twice already!
The chicken is pounded thin making it quick to cook.
In fact, the longest part of the cooking process is boiling water for the accompanying angel hair pasta. The lightly breaded and fried chicken is topped with a champagne mushroom sauce.
Yes, I said mushrooms! I actually quite enjoyed the mushrooms in this dish. (Same with the Marsala ravioli… maybe I’m coming around!)
- 1 lb boneless, skinless chicken breasts, butterflied and pounded to 1/4″ thickness
- 1/4 C + 2 tbsp flour, divided use
- 2 tbsp grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1/2 C champagne
- 3/4 C heavy cream
- 1/4 tsp red pepper flakes
- cooked angel hair pasta, for serving
- Preheat oven to 200 degrees F.
- In a wide shallow bowl, combine 1/4 C flour, Parmesan, S+P.
- Season the pounded chicken with S+P. Dredge in the flour.
- Heat olive oil and butter in a large skillet over medium-high heat. Working in batches, cook chicken 3 minutes on each side. Place chicken in the preheated oven to keep warm.
- Add the mushrooms to the same skillet and sprinkle with the remaining flour. Cook, stirring often, for 1 minute. Deglaze the pan with the champagne, scraping the browned bits from the bottom of the pan. Reduce by half. Add in the heavy cream and red pepper flakes. Season to taste with S+P, and cook until thickened.
- Serve chicken over angel hair pasta and top with the champagne-mushroom sauce.
- Option to garnish with parsley or tarragon.
*This recipe is adapted from Tara at http://tarasmulticulturaltable.com/champagne-chicken/*
You’ll find a theme this week on the blog. A bubbly theme perfect for that lovebird holiday coming up next week.
Of course, I’m talking champagne and Valentine’s Day.
I’ll start with a recipe that’s borderline brunch and dessert. Crepes!
Pears are poached in champagne for an elegant filling. That poaching liquid then becomes a stunning sauce for the delicate pancakes. For extra decadence, serve with vanilla ice cream!
If you’re particularly prepared, you can make the pears and accompanying champagne sauce ahead of time.
Champagne Poached Pear Crepes
Ingredients for pears:
- 3 C champagne
- 2 C water
- 1 C sugar
- 1/2 vanilla bean
- 5 pears, peeled
Ingredients for crepes:
- 1 1/3 C milk
- 1 C flour
- 3 tbsp butter, melted
- 3 eggs
- 1 tbsp sugar
- pinch of salt
- In a large pot, combine champagne, water, and sugar. Slice the vanilla bean in half, scrape out the seeds and put them in the pot along with the pod. Bring to a boil over medium-high heat. Reduce the heat to low and add the pears. Cook 30-40 minutes, until the pears are fork tender. Remove the pears and set aside. Reduce the poaching liquid to 2 C worth. Remove the vanilla bean pod.
- Place the crepe ingredients in a blender and blend until smooth. Allow batter to reset 15 minutes.
- Pour 1/4 C batter into a small greased skillet. (I used non-stick cooking spray between each pancake) Swirl the pan around to create an even pancake. Once the pancake browns flip and cook another minute.
- To serve, slice the pears and arrange them in the center of the crepes. Fold the crepe over the fruit and top with the sauce. Add a scoop of vanilla ice cream if desired.
This recipe is adapted from Tara at http://tarasmulticulturaltable.com/champagne-pear-crepes/*
Happy New Year! The countdown to 2017 is over and 2017 is here!
This blogging countdown party is hosted by Sarah at Fantastical Sharing of Recipes and today Sarah leaves it wide open for us to decide what category of recipes we want to highlight from last year.
In 2015 I looked at all of my Mexican Monday posts and last year I looked at my favorite Sunday Supper submissions.
For a while now smoothies have been the go-to when Firecracker won’t eat dinner. I always use yogurt (typically Greek) to provide protein and add a generous handful of spinach to add some bonus nutrition. Treat is also a big fan of smoothies.
With all that smoothie practice I end up successful on my ratios more often than not. (Seriously, I used to struggle immensely with getting the proper thickness.) Every now and then I decide to measure things and generate a recipe.
To add to the trio of smoothies below, I’ve got two lovely champagne cocktails to share.
Cranberry Oat Smoothie
Strawberry Vanilla Smoothie
Triple Berry Spinach Smoothie
Find out what other bloggers are highlighting today here: An InLinkz Link-up
Harry Potter Halloween week continues with something for the adult witch and wizard!
I found a Buzzfeed article on cocktails inspired by my favorite books and excitedly found one that looked like something I’d enjoy. A champagne based beverage!
For those of you unfamiliar with Harry Potter, Felix Felices is a potion mentioned in The Half Blood Prince. It is commonly referred to as “liquid luck.” The drinker can be expected to have a day in which all his endeavors come easily and successfully. (How was that for zero spoiler alerts!)
After making the cocktail, I ran into a problem. Felix Felices is supposed to be the color of molten gold. Mine was essentially clear. I thought about simply naming it as a different potion, but then my mom had the idea to add a splash of orange juice. The OJ gave it a nice golden hue and didn’t much alter the taste of the drink.
No joke – I think I’ve discovered my new favorite cocktail! My husband has been on a Moscow Mule kick so we always have ginger beer in the house, and with affordable mini bottles of champagne available in the grocery store, I know I’ll be making this time and time again!
- 1/4 oz simple syrup (1/4 C sugar disovled in 1/4 C water over low heat)
- 1/4 oz lemon juice
- 1 1/2 oz ginger beer
- orange juice
- Pour simple syrup, lemon juice, and ginger beer in a champagne flute. Top with champagne. Add just a splash of orange juice to create a light golden color.
Welcome to day one of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla. To kick off the week I’ve made a cocktail perfect for your Valentine’s Day brunch (and a bonus recipe for pancakes).
When UncommonGoods signed on as one of our event sponsors I knew I wanted to make a cocktail because they have an incredible selection of gifts to keep any home bar and kitchen uniquely equipped (here). UncommonGoods (www.uncommongoods.com) is a web-based marketplace offering creatively designed, high-quality merchandise at affordable prices. One of the incredible prizes to win during this week’s event is a $150 gift certificate at their site. With your shopping spree you can find incredible glassware in which to enjoy my Roshambo cocktail or your favorite bottle of wine (here) or discover ways keep your drinks cool without watering them down (here).
Because we’re celebrating Valentine’s Day this week I limited my cocktail recipe search to red or pink beverages. With a big move approaching in the Spring I also added another restriction so as to not buy any new liquor. The discovery of the Roshambo couldn’t have been more perfect. It is a sparkling wine based cocktail which fits in beautifully with Valentine’s Day. This cocktail is a beautiful accompaniment to your Valentine’s breakfast.
This recipe makes two servings.
- 1/2 C sugar
- 1/2 C water
- 1 cinnamon stick
- 1/2 C apple juice
- 1/2 C cranberry juice
- prosecco or champagne
- Place sugar, water, and cinnamon stick in a small saucepan over medium-low heat until the sugar dissolves. Allow simple syrup to cool completely. Remove cinnamon stick.
- In a small pitcher combine 1/4 C cinnamon simply syrup with the juices. Keep cold until ready to serve.
- Pour juice mixture into glasses and top with prosecco.
*This recipe is adapted from Eva at http://1bigbite.com/2013/11/roshambo/*
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:
Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.
This blog post also comes with a bonus recipe for pancakes!
Cinnamon Sour Cream Pancakes
- 1 C whole wheat flour
- 1 C all-purpose flour
- 4 tbsp sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 8 oz sour cream
- 1 C milk
- 1/2 stick butter, melted
- In a large bowl whisk together the flours, sugar, baking soda, salt, and cinnamon.
- In another bowl whisk together the eggs, sour cream, milk, and melted butter.
- Add the wet ingredients to the dry.
- On a hot buttered griddle drop 1/2 C of batter into pancakes. Flip pancakes when batter starts to set and bubble form in the center of the pancake. Cook until both sides are golden brown.
*This recipe is modified from Kelley at http://www.mountainmamacooks.com/2015/11/creme-fraiche-pancakes/*
It’s only fitting that today’s #SundaySupper is celebrating Mother’s Day. A big thank you to Camilla of Culinary Adventures with Camilla for “working” on this holiday to make sure the rest of us have our act together. Looking at the list of offerings today, most of us think of sweets when it comes to celebrating Mom. Be sure to scroll past my recipe to check them all out!
Today is my first Mother’s Day! I’ve always known I wanted to be a mom and so far it’s been everything I could have dreamed of and more! Everyday I am thankful to have the opportunity to stay home with my little man and watch him grow and learn.
When I tried to decide on what to make for today my mom told me to simply make something I like. Well that wasn’t very helpful – pizza, pasta, breakfast, Mexican? I decided on breakfast (I could eat breakfast any and every meal of the day) because when I think Mother’s Day, I think brunch.
When I think brunch, I think mimosas. I won’t be partaking in that alcoholic breakfast drink this year though because I am thrilled to finally announce that next year I’ll be celebrating today as a mother of two! That’s right, my little man will become a big brother in early November!
To celebrate the occasion I decided to turn the classic mimosa into a waffle!
- 1 1/2 C flour
- 1 C white whole wheat flour
- 2 tbsp sugar
- 3 1/2 tsp baking powder
- 2 eggs
- 1/2 C vegetable oil
- 3/4 C prosecco
- 1 3/4 C milk
- 1 1/4 tsp orange extract
- In a large bowl whisk together all dry ingredients.
- In a separate bowl whisk together the wet ingredients.
- Combine wet and dry ingredients and pour into a hot waffle iron and cook until golden. Serve with whipped cream and fresh orange slices, if desired.
*This recipe is modified from my gingerbread man waffles*
Starters and Salads
Treats and Sweets
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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.