Friday, January 16, 2015

Thursday, January 15, 2015

Vanilla Cupcakes

I have big - big news ....

I'm moving!!!

It's official.  I will have a change address --- tomorrow!

Ok, so I'm not actually moving out of my house, but I AM moving the blog to a new address.  :)

I am finally launching a My Story in Recipes website!  I will continue to blog on my new site and I can hardly wait for all of you to visit me at my new address -

With over 1100 pictures and recipes to get onto the new website, it was no easy task to change my address but it was well worth it in the end.  The new website features a much more easily accessible picture index of recipes and a printable version of each new recipe!  You are going to love it.

There is also a blog page on the website where I will continue to post new recipes and pictures.  The only difference is my change of address.  From now on you can simply type in and voila - you will be at my new home!  

In the meantime, I will post one final cupcake recipe on this blog.   

Vanilla Cupcakes


Vanilla Cupcakes:
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
Vanilla Buttercream Frosting


1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment.

Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin.

Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes.

Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Thanks Browneyedbaker for this little beauty.  I'm loving this new vanilla cupcake recipe.  They're moist and light and packed with vanilla flavor. 

I look forward to seeing all of you on my new blog - tomorrow!!!


Wednesday, January 7, 2015

Roasted Chicken

I'm fairly new to this winter gardening but I do have an herb pot on my back porch that I pull from all winter long.  I had to pull out my black, frostbitten basil quite a while ago but I still have a few hearty herbs that can withstand the cold weather.  Sage, parsley, thyme, rosemary and oregano all seem to tolerate the cold temperatures.  (Yes, it does gets cold in Atlanta.) 

I pulled a few fresh herbs from my pot and used them to make a really delicious roasted chicken recently.   It's amazing how a few fresh herbs can turn a plain old chicken into a delicious, aromatic culinary masterpiece.

A little herb inspiration was all I needed to come up with this super easy roasted chicken recipe.  You don't have to use the same herbs that I did either.  Create your own unique herb chicken recipe with your favorite herbs.

Roasted Chicken
Fryer Chicken
Fresh herbs (I used sage, rosemary and thyme)
2-3 Tablespoons Olive Oil
1 Tablespoon kosher salt
1 teaspoon pepper
3 cloves garlic, smashed
1 onion
1 bunch of parsley

Start by rinsing and dry a fryer chicken.  (Make sure you pat it completely dry.)

Gather ingredients to stuff inside the chicken. (Onion, parsley and garlic)

Roughly chop and loosely stuff inside captivity. 

Wash fresh herbs and chop finely.

Put into a bowl and add oil, salt and pepper.

 Rub over entire chicken.

Roast 1 hour (or so) at 450.

Cover with foil and let rest 15 minutes.


The smell in the house when this bird was cooking was absolutely amazing.  And it tasted just as good as it smelled.  (Even better than a rotisserie chicken from the supermarket.)