Cheers!

Blue Moon Cupcakes

Ingredients:

For the Cupcakes:
3/4 cups butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
zest of 1 orange
1 cup Blue Moon
1/4 cup milk
Orange/lime wedges and sanding sugar for garnish

For the Frosting:
8 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
5 cups powdered sugar,
4 tablespoons freshly squeezed orange juice

Preparation:

For the Cupcakes:
Preheat oven to 375 degrees and line 24-cupcake pan with cupcake liners.

In a medium-sized bowl, whisk together flour, baking powder, and salt.
In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, beating after each addition then add the vanilla and orange zest.
Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour. Fill the cupcake liners 2/3 full and bake for 16-18 minutes, or until cake tester comes out clean.

For Frosting:
In a stand mixer, cream together butter and cream cheese. Add sugar, 1/2 cup at a time until all sugar has been added, scraping down sides of the bowl after each cup of sugar. Stir in the orange juice until fully incorporated.
Pipe frosting onto cupcakes or spread with an offset spatula.

Staying dairy free?  Switch out the frozen yogurt for Coconut-milk ice cream and the milk for almond milk and it’s just as amazing.

Triple Chocolate Milkshake

Ingredients:

1 1/2 cups Chocolate Frozen Yogurt
1 cup milk
2 tablespoons mini chocolate chips
Chocolate Sauce

Preparation:

Blend all ingredients on high until smooth and creamy.  Pour into a glass and garnish with chocolate sauce.

Fresh lemons are the only way to go here.   The Raspberry compliments the lemon wonderfully keeping the cupcake light and airy,  perfect for Spring.

Lemon Raspberry Cupcakes

Ingredients

For the Cupcakes:

1 1/2 cup (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 tablespoons finely grated lemon zest (the zest of approx 2 lemons)
4 large eggs
2 1/2 cups self-rising flour
1/2 cup buttermilk
4 tablespoons fresh lemon juice
24 teaspoons seedless raspberry jam

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tsp. almond extract

Fresh raspberries, for garnish

Preheat oven to 350°F. Line 24 cupcake cups with liners.

Using electric mixer, beat butter, powdered sugar, and lemon zest in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and lemon juice; beat to blend. Beat in remaining flour.
Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
Bake cupcakes until tester inserted halfway into centers comes out clean, about 20-23 minutes.

Cool cupcakes on a cooling rack.

This Milkshake tastes just like a Caramel Apple.  Not concerned with staying dairy-free?  Go ahead and use your favorite vanilla ice cream.

Caramel Apple Milkshake

Ingredients:

1 1/2 cups Vanilla Coconut Milk Ice Cream
1 cup fresh-pressed Apple Juice
2 tablespoons Caramel Sauce

Preparation:

Blend all ingredients on high until smooth and creamy.  Pour into a glass and garnish with additional caramel sauce.

Chocolate Stout Cupcakes with Irish Cream Filling

Adapted from Smitten Kitchen.

Yield: 24 cupcakes

Ingredients:

Cupcakes:
1 cup stout  -  Recommended: Young’s Double Chocolate Stout
1 cup (2 sticks) unsalted butter
3/4 cup Dutch processed unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Filling:
8 ounces bittersweet chocolate
1/3 cup heavy cream
1/3 cup Bailey’s Irish Cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey

Frosting:
6 to 7 cups confections’ sugar
3 sticks (1 1/2 cup) unsalted butter, at room temperature
6 to 7 tablespoons Bailey’s Irish Cream

Preparation
Preheat oven to 350°F. Line 24 cupcake cups with liners.

For the Cakes:

Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Remove from heat. Mixture may start to separate after cocoa is incorporated, this is okay.

In a separate large bowl, whisk flour, sugar, baking soda, and 3/4 teaspoon salt.

Using a stand mixer, beat eggs and sour cream until blended. Add stout-chocolate mixture to egg mixture and beat just until combined.

Add the dry flour mixture gradually at slow speed. Do not over mix.

Divide batter among cupcake liners, filling them 2/3 of the way. Bake cake until tester inserted into center comes out clean, 17-20 minutes, rotating them once front to back if your oven bakes unevenly. Cool cupcakes on a rack.

For the Filling:

While cupcakes cool, make the filling. Chop the chocolate into coarse but roughly even pieces, and transfer it to a heatproof bowl. Heat the cream until it is simmering (but not boiling) and pour it over the chocolate. Let it sit for about a minute and then stir until smooth. Add the butter, Irish Cream, and whiskey and stir until combined.

Make space for the filling. Be sure cupcakes are completely cooled before proceeding. Gently cut a small circle in the top of the cupcake using a small knife. Cut approximately 2/3 of the way down and remove the center making room for the filling.

Fill the cupcakes. You can pipe in the filling, or if it is still pretty smooth and fluid, you can just spoon it in.

For the Frosting:

Make the frosting. In a stand mixer, whip the butter on medium speed until it is very fluffy. Slowly add the confectioners’ sugar, starting with a few tablespoons at a time of your sugar until the frosting looks thick enough to spread (approx 5 cups). At this point, add in the Irish Cream and whip it until combined. Beat in as much or as little of the remaining confectioners’ sugar until the frosting has reached your desired consistency.

Frost your cupcakes. Pipe the frosting with a large round tip.

Enjoy the cupcakes and the Crazy weather.

S’more Cupcakes

Yield: 24 Cupcakes

Ingredients:

Cupcakes:

1 2/3 cups cake flour
1/3 cup plus 1 tablespoon dutch cocoa (look for cocoa processed with alkali)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon espresso powder
1 1/2 cups sugar
1/2 teaspoon salt
1 cup buttermilk (well shaken)
1 cup sour cream
3 large eggs, lightly beaten
6 tablespoons unsalted butter, melted
Marshmallow Frosting:
4 egg whites
1/8 teaspoon cream of tartar
1 cup superfine sugar
2 tablespoons light corn syrup
½ teaspoon vanilla extract

Garnish:
  graham crackers, crushed

Preparation:

Preheat oven to 350F.  Line cupcake pans with paper liners; set aside.

Into the bowl of a stand mixer fitted with a paddle attachment, sift the cake flour, cocoa powder, baking powder, baking soda, espresso powder, sugar and salt.

In a small bowl, combine the buttermilk and sour cream.   In a separate bowl, combine the eggs and melted butter.

With the mixer on medium-low speed, add the buttermilk and egg mixtures alternatively, scraping down the sides often to prevent lumps.

Divide batter evenly among cupcake liners. Bake 18-20 minutes, or until a cake tester inserted into the center of a cupcake comes out clean.   Remove cupcakes from baking tin and let cool on a cooling rack.

Allow the cupcakes to cool completely before frosting.

Prepare Frosting:

Place the egg whites and cream of tartar in an electric stand mixer fixed with a whisk attachment.
 Beat the egg whites on medium-high speed until light and frothy.

Begin adding the sugar, 2 tablespoons at a time, until fully incorporated.
 Add the corn syrup and vanilla and beat until the mixture has become glossy and fluffy and stiff peaks form, about 8-10 minutes.  Scoop the mixture into a piping bag fitted with a round tip and pipe over the cooled cupcakes.  If you don’t have a piping bag, a zip-top bag with the corner cut off.

Top with crushed graham crackers.

Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over.

You didn’t know?  Yes. It’s Absolutely true.   This milkshake will rock your world.    I’m a sucker for Ice Cream and a great Cocktail and this Milkshake is the best of both worlds.    Grab a Straw, Grab a Spoon, or Drink it straight from the Cup.. either way – this is the ultimate big kid shake!   Enjoy!

Bourbon Chocolate Milkshake

Yield: 2 servings

Ingredients:

1 1/2 cups vanilla ice cream
2 oz Bourbon –  Woodford Reserve or any high quality Kentucky Bourbon
2 oz chocolate sauce – use a high quality speciality chocolate sauce
whipped cream for garnish

Preparation:

Combine ice cream, bourbon, chocolate sauce in blinder and blend until smooth.  Pour into mug, top with dollop of cream and drizzle with chocolate sauce.

Austin Eats Food Tours is intended for Austin Locals and Out-of-Towners alike.  Locals get to visit incredible restaurants and sample dishes that they wouldn’t try normally. Visitors experience a variety of Austin’s offerings in a single afternoon.  As embarrassing as it is to admit this, before the tour, I had never been to any of the restaurants we visited–except Jo’s Coffee.

My father and I took in the South Congress walking tour on a recent Sunday afternoon.  We were greeted at Jo’s Coffee by Austin Eats Food Tours owners, Andy and Lindsey Potter. The rest of the group included both visitors and locals. We introduced ourselves over a hot cup of coffee and a delicious cinnamon pastry from La Patisserie.

After Jo’s Coffee, we stopped at Snack Bar, where we met its owner, Bethany Andree.  As Bethany gave a brief history of her building and explained how its true character was revealed through its remodel process, it was clear how much passion and pride she held. If the building itself wasn’t proof enough, we also learned that she lives out local sustainability by supporting several Central Texas Farms.

At Snack Bar we sampled the Tamago Yoko – a playful take on a Japanese classic.  This dish is traditionally not considered a breakfast dish, but in America, if it has eggs, it’s breakfast right?   It’s a cabbage, leek & shrimp pancake, topped with applewood bacon,fried farm eggs, wasabi aioli, sriracha, bonito, and nori.  I would never normally order this dish but I’m definitely glad I tried it, it was surprisingly delicious.

For a more traditional Tex-Mex taste, we stopped at Guero’s Taco Bar where we met Jeff.  Jeff told us stories about the restaurant and quirks that make Guero’s an Austin original.   We sampled the handmade margaritas, which have a slightly tart taste, and are best served with salt on the rim.  The traditional handmade tamales and queso were delicious.   Jeff explained (and attempted to show us) how the tortillas are made fresh in house throughout the day.  We had no idea there was such an art form to this process – best left to the professionals.  Our fresh tortilla hot off the grill proved to be a highlight worth experiencing.

Fun Fact: Did you know the el Presidente plate at Guero’s is named after former President Bill Clinton?  Yep.  He’s the only President to have visited the establishment.

With each place I think I found a little slice of heaven.

Burgers – Beer – and Shakes – oh my!   We headed over to Hopdoddy Burger Bar and straight to our reserved tables.   This place fills up quickly.   Rumor has it the line is often out the door with hungry patrons waiting for their delicious burgers.

Hopdoddy makes their patties from hormone and antibiotic free beef that is ground in-house daily.   Better yet, their buns are made from scratch and baked fresh every day.   They’re even picky about their fries; they hand-cut their fries from Kennebec potatoes.    To top it off, they make their own chipotle ketchup and horseradish honey mustard.   I’m pretty sure this is one of the best burgers I’ve ever had, definitely the Best in Austin.

For dessert, we enjoyed a hand-dipped Salted Caramel Milkshake.  Sweet and Salty Goodness in a cup.  It doesn’t get much better than that folks.

A bit later, we found a piece of the South at The Woodland.  Their menu is specked with southern dishes and handcrafted specialty cocktails.  On our visit we sampled the ultimate southern dish – Shrimp and Grits.    Creamy grits topped with mouthwatering Shrimp topped with tomatoes and bacon, seasoned with herbs and creole spices.

More dessert you say? Why not?!?  Peanut Butter Chocolate pie!  This was absolutely divine.   A light, fluffy, and insanely creamy peanut butter cream pie topped with a dark chocolate ganache, incredibly rich, and outrageously delicious.

Hey!… You Gonna Eat or What?

I have a love for all things Food Truck.  Great Food does not require pretension.  Eric Regan has a truck with a great name (Hey! You Gonna Eat or What?) and has his system figured out. Eric takes pride in his food.  He does all of his prep work on the truck, including making his handcrafted sauces.   The witty banter and funny conversation was an added bonus.

We enjoyed a perfectly fried, Shiner Bock beer-battered Monte Cristo with pit-smoked ham and Mesquite-smoked turkey, Cheddar and Provolone cheese, and a homemade cherry & fig jelly. Add to that, some witty banter and funny conversation and it doesn’t get much better.

Just as a good night of drinking is best rounded out with a slice of pizza, our last stop was Home Slice Pizza for Pizza and Beer.   Home Slice is known for its New York Style crust, with the perfect balance of cheese, toppings and crust while not too greasy. This IS pizza perfection.

Home Slice is the quintessential neighborhood pizza joint. We relaxed on the back patio enjoying our pizza and beer while neighboring kids played Ping-Pong on a nearby table.   Bonding over a pitcher of beer, we reminisced over the insane amount of food we just ate and shared new memories with new friends.

The hardest decision?  Trying to decide  my favorite dish.  Being a sucker for sweets, it a tossup between the Salted Caramel Milkshake at Hopdoddy and the Peanut Butter Pie at the Woodland.  Yum!

Austin Eats Food Tour Owners Andy and Lindsey are the Ultimate Foodies

The Food is Phenomenal
The Company was Hilarious
The Times were Good
We Laughed
We Ate
We Made New Friends

What more do you want to hear?

P.S.  Skip Breakfast.   Don’t say I didn’t warn you.

Butter – Makes a difference.  Unsalted only.  The real deal.  No substitutions.  At room temperature.  If you forget to take your butter out ahead of time, use a cheese grater to grate your cheese over a bowl before you beat it with your mixer.

Chocolate – Makes a difference.  I use three chocolates in my cookies for added depth of flavor.   Semi-Sweet,  Milk, and Bitter-Sweet.

Time is a virtue.  Refrigerate your dough for 36 hours before baking for the best flavor and texture.  Don’t believe me?  Read all about it here.

Cookies are serious business.  Play Hard or Go Home.

Chocolate Chip Cookies

Yield: 18-24 Cookies

Ingredients:

2 1/2 sticks butter, softened
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon sea salt
1 12-ounce package semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 cup bittersweet chocolate chips

Preparation:

Preheat oven to 375F.  Line baking sheets with parchment paper.

Using a stand mixer fitted with a paddle attachment, cream butter at medium speed until creamy.  Gradually add sugars, beating until fluffy. Add eggs and vanilla, until well incorporated,  mixture should be light and airy.

In a medium bowl, combine flour, baking soda and salt.  Gradually add flour mixture to butter mixture, stirring until blended. Stir in chocolate chips.

Refrigerate dough for 3 days for best results.   In a hurry for cookies?  Go ahead and bake them off.  If you want the best cookies you’ve ever had… WAIT the 36 hours.. You’ll live.. I promise.    You decide.. I won’t judge.

Drop cookies by 1/4 cupfuls, formed into balls, about 3-inches apart onto prepared baking sheets.  Bake 11 to 13 minutes, or until lightly browned.

Let cool for 2 minutes on baking sheets; Remove to wire racks to cool.

The Raspberry compote is pairs perfectly with the light and airy white chocolate mousse.   After a heavy meal this dessert is absolutely perfect.   If you have left over raspberry sauce, use it over ice cream, cheesecake or your waffles the next morning.

White Chocolate Mousse

Yield: 8 Servings

Ingredients:

Raspberry Compote

1 12-ounce package frozen unsweetened raspberries, thawed
3/4 cup (packed) golden brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon vanilla extract

White Chocolate Mousse

1 cup heavy cream
1 large egg
1 large egg yolk
1/3 cup sugar
2 tablespoons water
8 ounces white chocolate, melted, warm

Creme Anglaise, Chilled (only half a recipe is needed) – Optional

1 cup half and half
4 egg yolks
1/4 cup sugar
1 teaspoon vanilla bean paste
pinch salt

Garnish:  Fresh Raspberries

Preparation:

Prepare Compote:

Combine all ingredients except the vanilla in a heavy medium saucepan.  Simmer over medium heat until mixture thickens, stirring occasionally, about 7 minutes.  Remove from heat.  Cool slightly.  Stir in Vanilla.   Strain through a mesh strainer to remove the seeds.

Cover and refrigerate until cold,  at least 6 hours.  Keep refrigerated until ready to use, up to 3 days.

Prepare Mousse:

Pour the cream in a large bowl and whisk by hand or with a handheld mixer until it holds soft peaks, about 5 minutes. Set aside.

Place the egg and egg yolk in the bowl of a stand mixer fitted with a whisk attachment.  Whip on high speed.

While the eggs are being whipped, place the sugar and 2 tablespoons water in a small saucepan over medium-high heat, bring to a boil.  Boil for 1 minute then pour it into the eggs in a slow stream, with the mixer running, down the inside of the bowl.  Continue whipping the eggs until they have doubled in volume, about 5 minutes.  The bottom of the bowl should also be cold.

With a silicone spatula, fold the melted chocolate into the egg mixture, then fold the whipped cream into the chocolate mixture.

Fill a pastry bag, with the mousse, and cut a 1/2-inch opening in the tip of the bag.  Refrigerate until ready to use, at least 30 minutes, or up to 3 days.

Prepare Creme Anglaise:

In a large, heavy sauce pan over medium heat, bring the half-and-half to a simmer.

Meanwhile, in an electric mixer fitter with a whisk attachment, beat the egg yolks, sugar, vanilla paste, and salt until light and fluffy.  With the mixer running on medium speed, slowly pour 1/4 cup of the hot half-and-half along the side of the bowl into the egg mixture, to temper the eggs.  Mix for 30 seconds, then pour the remaining half-and-half very slowly down the side of the bowl into the whisking egg mixture.   Beat until well combined then transfer mixture back into sauce pan.

Place Sauce pan over medium-low heat, whisking constantly until the mixture thickens and coats the back of a spoon, about 3 minutes.

Remove the mixture from the heat, and immediately strain it through a fine-mesh sieve into a bowl.  Place the bowl in an ice bath to cool the mixture rapidly, then cover and refrigerate until thoroughly chilled, at least 2 hours, or up to 2 days.

Assemble the Dessert:

Pipe the mousse in the bottom of eight flouted glasses, filling about one third of each glass.  Spoon some of the Raspberry Compote on top of the mousse.  Top with a dollop of Creme Anglaise.  Garnish with fresh raspberries.