Archive for October, 2013

1958 Panama Yellow Corvette.

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This corvette has been fully restored by Jeff Lilly restorations.

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Mini Ghost Cupcakes.

Ingredients

1 (12 oz.) container Cool Whip
3 doz. mini chocolate cupcakes
72 mini chocolate chips
36 regular chocolate chips
Preparation

Fit a pastry bag with a plain round tip (or use a plastic bag with a corner snipped off). Fill bag with Cool Whip. Pipe cream into peaks on each cupcake.
Position two mini chocolate chips as eyes and one regular chocolate chip as a mouth on each ghost, flat ends facing out. (Cupcakes may be refrigerated for up to 3 hours. Bring to room temperature before decorating.)

Ingredients for mini chocolate cupcakes.

3/4 cup flour
3/4 cup sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/3 cup warm water
1/3 cup buttermilk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Preparation

Preheat oven to 350°F. Line a cupcake tin with cupcake liners. In a large bowl, whisk together dry ingredients. In another bowl, whisk egg, water, buttermilk, vegetable oil and vanilla. Stir wet ingredients into dry ingredients; mix batter until smooth, about 3 minutes.
Fill each cup about 2/3 of the way. Bake, rotating pan halfway through baking, until a toothpick inserted in center comes out clean, 20 to 25 minutes for regular cupcakes and about 10 minutes for mini cupcakes. Let cool on wire rack.

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Extra Spooky Chocolate Halloween Cupcakes.
Ingredients
Cupcakes
One box Betty Crocker Devil’s Food Cake Mix, Gluten Free
1 tablespoon unsweetened cocoa
1 teaspoon instant espresso powder
1 stick unsalted butter, room temperature
3 whole large eggs
1 teaspoon vanilla
8 oz. milk
Frosting
1 can Betty Crocker Fluffy White Frosting
1 tube Betty Crocker Black Writing Icing
1 tube Betty Crocker Orange Writing Icing
1 bag semi sweet chocolate chips, melted (optional)
Decorations
Edible (or non edible) spiders
Sprinkles (optional)
Instructions
Cupcakes
Preheat oven to 350. Place festive greaseproof liners in cupcake tin (about 16 or so). You can also use a mix of mini and regular cupcake tins. Set aside.
In a large mixing bowl, add together the cake mix, the cocoa, espresso and whisk well. Add the butter, eggs, vanilla and milk. Using a whisk or a hand-held mixer, beat the mixture together for 2-4 minutes. Use a spatula to scrape up any stuff from the bottom of the bowl. The mixture should be smooth and be kind of thick.
Using an ice cream scoop, place one scoop in each cupcake liner. Rap pan on counter to remove any air bubbles. Bake about 15 minutes and rotate. They should be almost finished at that point. Bake only until a tooth pick comes out without crumbs – about 3-5 minutes more. Cool on a rack as soon as you can pop them out of the pan.
Frosting
For the white frosting with spider webs: Stir the frosting like crazy to give it a little fluff (think of it as a down pillow smashed into a small bag – you want to fluff it up once it is free). Place a layer of white frosting on the cupcake using an offset spatula or a piping bag. Keep the surface kind of flat. But be generous.
Knead the writing containers with the lid on. Otherwise only icky liquid comes out. With both writing icing colors or just one, starting in the center and without stopping,create a spiral – center out and three turns will do it – wide spaced. If using two colors on one cupcake, make sure the spirals are lined up next to each other and not touching as much as you can help it. Once all the spirals are piped, take a toothpick or two (or several) and from the center out without lifting the toothpick and with a gentle touch to avoid digging into the white frosting, drag the toothpick from the center out to create a web. Do the opposite side. Then do it again and then opposite that spot – keep going until you’ve created a web for the spider. Neat is not important because spider webs are rather random.
Place your plastic or edible spider on the web anywhere you like. If it is a non edible spider – make sure everyone (especially children) know it!
Optional – add some Halloween colored sprinkles on top of the web.
Chocolate topped cupcakes: Dip the tops of the cupcakes in the melted chocolate chips and add eyeballs or sprinkles, or other decorations of your choosing.

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Witch Cupcakes

Ingredients

1 1/4 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) kosher salt
1 1/4 cup(s) (2 1/2 sticks) plus 6 Tbsp (3/4 stick) unsalted butter, at room temperature
3/4 cup(s) granulated sugar
2 teaspoon(s) pure vanilla extract
2 large eggs
cup(s) milk
12 sugar ice cream cones
12 chocolate wafer cookies (such as Famous Chocolate Wafers)
1 cup(s) bittersweet chocolate chips
2 cup(s) confectioners’ sugar
Green gel or paste food color (such as Americolor or Wilton Electric Green and Avocado)
12 mini chocolate frosted doughnuts (such as Entenmann’s)
12 white jelly beans, halved crosswise
3 snack-size sour apple taffy
Brown and red decorating frosting
4 large shredded-wheat biscuits

Directions
Heat oven to 350°F. Line a 12-cup muffin tin with black paper liners.
In a medium bowl, whisk together the flour, baking powder and 1/4 tsp salt. Using an electric mixer, beat 6 Tbsp butter, the granulated sugar and 1 tsp vanilla until light and fluffy, about 3 minutes. Beat in the eggs, one at a time.
Reduce the mixer speed to low and alternately add the flour mixture and the milk, mixing just until incorporated. Divide the batter among the muffin cups (about 1/4 cup each) and bake until a wooden pick inserted in the center comes out clean, 20 to 22 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, make the hats: Place a wire rack over a baking sheet. Using a serrated knife, carefully cut 3 in. from the point of the sugar cones. Place the chocolate wafers on the rack. Melt the chocolate chips in the microwave according to package directions. With one cone at a time, working over the bowl of melted chocolate, spoon the chocolate over the cone to evenly cover and place on a chocolate wafer. With a spatula, spread the chocolate to cover the wafer, adding more chocolate if necessary;
Meanwhile, make the frosting: Using the electric mixer, beat the confectioners’ sugar and remaining 1 1/4 cups butter, tsp vanilla and 1/4 tsp salt in a bowl until smooth and fluffy, 3 minutes; tint green.
Make the witches: Spread a small amount of frosting onto each cupcake, top with a doughnut, and frost the sides and top of the doughnut (about 3 Tbsp total). Place the jelly beans, cut-side down, into the frosting for eyes. Cut each taffy into 4 pieces, shape each into a nose and place under the eyes. Pipe the brown frosting onto the jelly beans for pupils and over the jelly beans for eyebrows. Pipe a mouth with the red frosting.

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Mini Pumpkin Cakes
To make this luscious dessert, use our simple Classic Chocolate Cake recipe. You can also try substituting your favorite cake recipe, or if you’re short on time, a boxed mix — one box yields 12 Mini Pumpkin Cakes, 24 Filled Chocolate Cakes, or two 8-inch-round layers.

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SPIDER CUPCAKES
To decorate: Apply icing and orange sprinkles. Cut inch long strips of black licorice laces and place them on the mini cupcake for spider legs. Top with a black raspberry. To make eyes add 2 spots of red icing using a decorating icing pen.