Ode to Rachael Ray

Lets Talk Rachael Ray

I have a confession, I love Rachael Ray! Like really- really- really love her. While I was off work on medical leave earlier this year, I began watching the Food Network on a daily basis, I was hooked… it became all I watched night and day. While I’ve always loved to cook, I was most fascinated with the idea of 30 Minute meals for my family. I was instantly hooked on several shows but my absolute favorite personality on the Food Network is Rachael Ray. There is this relaxed and fun attitude about her and I was really excited to try a few of her recipes out and loved how easy they were to make. And so the need for new cookware began… I quickly put in my not so subtle request for new pots and pans for Mother’s Day, and not just ANY pots and pans – oh no!!! I wanted the Rachael Ray Hard Anodized pots with the orange handles.

I was hinting hard to my loving husband, and just when I thought he had all but ignored my requests, and even the print out from the computer of where he could get them, he surprised me for Mother’s Day! I was so excited,  not only were they well made, heavy, non-stick – all the things the reviews said about them… they made my food look pretty (or maybe that was my imagination). I raved about the pots and pans so much that my cousin in Louisiana even became a fan and got the same pots and pans I have. From there, I purchased  this stoneware set ,   

                                                 

Then I couldn't pass these by either  (in orange... of course) sautee skillets, 12” skillets, oval sautee pans. . . you name it!

 

I have so many Rachael Ray products now, my beloved cousins (and they know who they are) tease me and call me Rachael Ray, B.Smith, Paula Deen, Betty Crocker… It’s all in fun so I don’t mind, but I do love Rachael Ray, I record all of her shows and always try out recipes from her magazines and cookbooks. This section “Ode to Rachael Ray” will be all of the wonderful recipes that I have decided to give a try since Rachael decided to share them with me (again, maybe my imagination), I will share them with you. Here’s to you Rachael, and here’s to good food!

Oh how I love my cousin "T" (the mutual Rachael Ray lover) - Who contacted me this morning to tell me that overstock.com had our beloved Rachael Ray products on sale... And not just any products, our sought after 8qt. Pasta Pot. . .
Hard Anodized and ORANGE!!!  

Whoooooooo Hoooooooo! I am soo excited, I can't wait!!!!

We both ordered our pots - I already know what my first meal in the pots will be!!!

Stay tuned for more Rachael Ray recipes and updates when I get new items.

Craving for Cupcakes

Let’s Get Started

To start off my blogging experience, and to give you all something fun and light at heart to make and share with those you know and care about. I have decided to make two types of cupcakes… not because I wanted too, but because I am having my sister, brother and a close friend over and not everyone likes the same kind of cupcake… So - Lemon Cupcakes with a Lemon Frosting and Vanilla Bean Cupcakes with a Vanilla Cream Cheese frosting it is! Now – some cakes I make call for cake flour, which still requires you add the wet and some of the magic that you want to put into your special cakes, other recipes I have found call for all purpose flour. I don’t have a preference between the two, however I like having both on hand.

Vanilla Bean Cupcakes

Batter:

1 1/2 Cups Self-Rising Flour (This flour has all of the ingredients you would have to otherwise add to a dry mix - the baking powder and baking soda)

1 1/4 Cups All Purpose Flour

2 Sticks of Butter

2 Cups of Sugar

4 Eggs

1 Cup of Milk

Vanilla Beans (Directions for Vanilla Beans listed Below)

Extracting Vanilla Beans

Take a small pot of water and place two vanilla bean pods in the pot, allow water to become warm, not boiling. Remove the vanilla beans from pot when they are soft and plyable, do not leave in water long enough to break the skin. Take pods and place them on a plate, slice the vanilla bean pod from tip to tip. Scrape the vanilla out of the pod.

Vanilla Bean Cream Cheese Frosting

4 oz Cream Cheese at room temperature

1 Stick of Butter

3 Cups of Powdered Sugar

Vanilla Beans

Directions

Pre-heat oven to 350 degrees

In a bowl combine all your flour. In a large bowl, cream your butter until smooth, add the sugar in slowly until light and fluffy.

Add Eggs to sugar and butter mixture one at a time

Mix in the dry ingredients in three parts, each time, alternate adding milk

Add in Vanilla Beans

Be sure to mix in but do not over beat your batter, the cupcakes will not rise if you do.

Take a spatula and go around the sides of the bowl to make sure everything is mixed in before you scoop out batter.

Place your batter in the paper lined muffin tin 

Bake your cupcakes for 20 - 25 minutes, or until a toothpick comes out clean from after poking center of cupcake.

Allow cupcakes to cool completely before adding icing.

For Cream Cheese Frosting

Beat Butter until smooth and creamy (1-2 minutes)

Mix in the Cream Cheese

Continue to mix these two ingredients until they have both completely combined and are smooth.

Add in Powdered Sugar (by now the mixture should be a little loose but firm.

Add in Vanilla beans and mix Frosting with a spatula.

Add frosting to cupcakes

Let Cupcakes set with frosting for at least 15 minutes before serving, this allows the frosting to settle on to the cupcake and makes a better presentation.