Author Archives: Erin

American Honey Cupcake

Posted on by

American Honey Cupcake

By Erin

American Honey Cupcakes

A simple vanilla cupcake, soaked in Wild Turkey American Honey Whiskey, Topped with vanilla frosting, Silver glitter star pick, American Flag pick, and a mini pipette filled with Wild Turkey American Honey Whiskey! Perfect for Independence Day and Labor Day!!

Makes : 14 Cupcakes
Prep time : 25 minutes
Bake time : 20 minutes Cooling time : 15 minutes Decorating time : 15 minutes Total time : 1 hour 15 minutes

– Vanilla Cupcakes

1 box – french vanilla cake mix
3 large eggs
1⁄2 Cup unsalted sweet cream butter, softened 1 Cup whole milk
2 Cups wild turkey American honey whiskey

Patriotic cupcake liners
Cupcake/muffin pan
Medium sized cookie scoop

– Vanilla Frosting

2 Cups unsalted sweet cream butter, softened

4 1⁄2 Cups powdered sugar
1 tablespoon pure vanilla extract
4-5 tablespoons heavy whipping cream

4 Cups red, white, blue variety of sprinkles

Silver star cupcake toppers
American Flag cupcake toppers
1 large piping bag with star tip

14 mini pipettes filled with Wild Turkey American Honey Whiskey

– Directions

Preheat oven to 350 degrees and place the cupcake liners into the muffin/cupcake pan.

Using a standing mixer or hand beater, beat until combined; the cake mix, eggs, milk and butter until combined and smooth.

Scoop the batter into the cupcake liners, filling about 3⁄4 way full.

Bake in the oven for about 20 minutes or until the cupcakes are a light golden brown shade.

Remove and allow to cool on the counter for 15 minutes.

Using a fork, gently pierce the top of the cupcakes a few times.

Pour the Wild Turkey American Honey Whiskey into a small bowl.

Carefully submerge the top of the cupcakes into the whiskey for a few seconds.

Gently lift the cupcake out of the whiskey and lightly shake any drips off the cupcake.

Place onto a cookie sheet and allow the remaining whiskey to soak into the cupcakes.

Using a standing mixer, beat the butter until soft and smooth.

Gradually mix in the powdered sugar,vanilla, and heavy whipping cream until combined, smooth and holds a peak.

Scoop the frosting into a piping bag. Once the cupcakes have soaked in the whisky, you can start frosting. Combine the red, white, and blue sprinkles into a bowl. Using the piping bag, pipe a thick ring of frosting around the top of the cupcakes. Carefully dip the frosting into the sprinkles and use your hands to completely coat the frosting. Use the piping bag again and pipe a dollop of frosting into the center. Place an American flag and star pick into the frosting. Place the mini pipette into the frosting as well.
Enjoy!

Celebrate National Fried Chicken Day on July 6th with Mrs. Knott’s Famous Fried Chicken

Posted on by

Mrs. Knott’s Famous Fried Chicken

By Erin

Mrs. Knott’s Famous Fried Chicken Logo

Have you ever had Mrs. Knott’s Famous Fried Chicken? If you haven’t you’re missing out and need to fix that ASAP!! Growing up in Southern California, we were able to go enjoy a meal at Mrs. Knott’s Chicken Dinner Restaurant often. I always looked forward to the hot, crispy, fried chicken here since I was a child. It’s such a special treat! Going here for National Fried Chicken Day would be an extra special treat to enjoy!

Knott’s Berry Farm had a very distinct start by being a theme park that was born from food. Before the many attractions and rollercoasters were installed the Knott family began a humble business by selling berries and fried chicken to Buena Park locals.

The history of Mrs. Knott’s Chicken Dinner Restaurant started in June 1934 when Cordelia Knott served the first fried chicken dinner meal for 65 cents to make ends meet during the Great Depression. Cordelia served these chicken dinners on her best wedding china. The success of the chicken dinners was immediate and by 1940, visitors were standing in line for hours to try Cordelia’s famous fried chicken.

Mrs. Knott’s signature fried chicken dinner meal continues to be served with its family-style dining that includes deliciously herb-seasoned fried chicken, mashed potatoes and gravy, tossed green salad, cherry rhubarb, kernel corn, freshly-made buttermilk biscuits with butter and boysenberry preserve; and a slice of Mrs. Knott’s scrumptious boysenberry pie for dessert. Each meal is freshly prepared by the Knott’s culinary team with the freshest ingredients. Today the kitchen serves an average of 1,000 chicken meals per day and serves a grand total of 1.5 million guests per year.

For National Fried Chicken Day, Knott’s invites guests to Mrs. Knott’s Chicken Dinner Restaurant for the opportunity to savor the tastiest fried chicken this side of the west. Guests on this day will have the opportunity to experience special restaurant photo-ops and a commemorative National Fried Chicken Day pins available for purchase at Virginia’s Gift Shop to celebrate the special occasion.

Patriotic Mickey Donut Cookies

Posted on by

Patriotic Mickey Donut Cookies

By Erin

If you are looking for a fun way to sprinkle in a little Disney magic into your Fourth of July plans — Look no further! These Patriotic Mickey Donut Cookies will do the trick!

Makes 24 cookies
Fondant molding time : 45 minutes Prep time : 15 minutes
Bake time : 10 minutes Decorating time : 15 minutes
Total time : 85 minutes

– Red Fondant Bow Ingredients

  • 1 Wilton Bow silicone mat
  • 1 Cup powdered sugar
  • 1 small paint brush
  • 1 – 4oz package Red Fondant (Found at Hobby Lobby)

Cutting board
– Directions

Lightly dust a cutting board with powdered sugar.

Using your hands, knead the fondant until it is soft and easy to mold.

Take the paint brush and dip it into the powdered sugar.

Place the wilton silicone mat onto the cutting board and using the paint brush, lightly dust the small bow mold. This helps keep the fondant from sticking to the mold.

Pinch off about 1 1⁄2 tsp of red fondant and push it into the bow mold. Allow it to set for 5 mins before carefully removing from the mold. Place onto the cutting board and continue making 11 more bows. Allow the bows to sit overnight.

– Cookie Ingredients

1 Cup unsalted sweet cream butter, softened

1 1⁄2 C powdered sugar
1 large egg
1 teaspoon pure vanilla extract

1 teaspoon baking soda
1 teaspoon cream of tartar

2 1⁄2 Cups flour
4 inch mickey mouse head shaped cookie cutter

2 inch round cookie cutter
1 inch round cookie cutter

– Icing

2 Cups powdered sugar
1 teaspoon pure vanilla extract
3 tablespoons milk
1 disposable piping bag
1 1⁄2 Cups red white and blue sprinkles

– Directions
Preheat oven and line two cookie sheets with parchment paper.

Using a standing mixer, beat the butter, powdered sugar, egg, and vanilla until creamy and light in color.

Gradually mix in the baking soda, cream of tartar and flour until combined and a dough forms. Knead the dough on the flour dusted cutting board until the dough is not sticky anymore.
Roll the dough out to about 1⁄4 inch thick.
Use the Mickey Mouse head cookie cutters and cut 24 mickey cookie heads.

Using the 2 inch round cutter, cut out a ‘hole’ in the center of the cookie. Using the 1 ince round cutter, cut out a ‘hole’ in each of the ears.

Place the cookies onto the cookie sheets and bake for 10-12 minutes or until light gold along the sides.

Remove and allow to cool completely.

– Icing directions

Using a medium bowl, whisk together the powdered sugar, vanilla and milk until smooth. If the icing is still lumpy, whisk in another tablespoon of milk. Spoon the icing into the disposable piping bag.

Cut the tip off the piping bag and pipe donut icing around the center hole of the cookie and then around the two smaller holes in the ears to create a ‘donut’ look.

Using 12 cookies, place the red bow in the center of the cookie.

Sprinkle some red white and blue sprinkles onto the cookies.

Allow the icing to harden before enjoying!