A Bohme Cooked Meal

Sunday, May 25, 2014

Sugar Cookies!

So I love making sugar cookies.  They put huge smiles on peoples faces!  And there is a cookie for EVERY occasion!  I always have a batch of frozen cookie dough in the freezer just in case.  Here are some of my creations!

These are the most recent cookies I have made.  They were for an appreciation celebration for work.  They had a butterfly theme!

This video gives you an idea of how much effort that goes into each cookie.

Finished product!
Christmas cookies with their outline.
Cookies after they have been flooded with icing.

Cookies after they have their final decorations.  

With each layer, you have to let the icing dry.

Valentines day!

I made these as a party favor for Matt's video game themed surprise party!

Cookies I made for Derby and My DCH Hater crew!

Tee hee hee...ass cookies I made for my Pure Romance Party!  I didnt use royal frosting for these but iced them the same way.  I like this frosting so much better but they don't hold up well when you have to transport them.  They can get smudgy!

These cookies were my favorite ones to make so far!

Playing with left over dough and made a ninja with the leftover butt frosting and a star!

Thursday, May 15, 2014

Margarita Cupcakes

So I have only made this once but it went over really well!  They really did taste like a margarita!  I think that one day I will have a desert party  for adults and make a few different kinds of boozy cupcakes!  Maybe I will make these for Cinco de Mayo next year!

Margarita Cupcakes
Recipe adapted from Home is Where the Holmans Are

1 box white cake mix (I used Duncan Hines)
7 1/2 ounces margarita mix
2 ounces tequila
1/2 ounce orange juice
3 large egg whites
2 T vegetable oil
Zest of 1 lime

Preheat oven to 350 degrees and line 24 muffin tins with paper liners or spray with baking spray. Mix together margarita mix, tequila and orange juice in a large measuring cup. Add cake mix to mixing bowl and add egge whites, oil, lime zest and tequila mix. Beat on low speed for about 30 seconds until dry ingredients are incorporated and then beat on medium high speed for 2 minutes. Spoon batter evenly into muffin cups, filling about 2/3 of the way full. Bake for 20-25 minutes until a toothpick inserted in the center cupcake comes out clean. Cool about 5 minutes in the pan and then cool completely on wire racks.

8 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2-3 T lime juice
4 cups powdered sugar
1 tsp lime zest
3-4 drops green food coloring

Beat cream cheese and butter on medium high speed until smooth and fluffy, about 3 minutes. Add 2 T lime juice and lime zest and beat until combined. Add powdered sugar 1 cup at a time, beating on low speed until incorporated. Add more lime juice if necessary. Add food coloring a couple drops at a time and beat on medium high speed until desired color is reached and icing is smooth. Pipe onto cooled cupcakes as desired.

Lime wedges, straws, and sprinkles all make festive garnishes. Refrigerate cupcakes in an airtight container if not serving immediately and bring to room temperature a couple hours prior to serving.

© Kim Bohme and A Bohme Cooked Meal

Wednesday, May 7, 2014

Cookies and Cream Cupcakes

I was asked to create a cookies and cream cupcake with oreos.  I am always up for a challenge.  These were super fun to make.  Please make sure not to overbake them.  They are best when they are still super moist and fluffy!  Experiment with your favorite chocolate cake or put oreos chopped up in the frosting.

Lookie here!  Nom Nom Nom.

So many pretty cupcakes!

Get this into my face!

Yellow Cake
Adapted from Joy of Baking
Makes 36 cupcakes

4 1/2 cups all purpose flour
3 cup granulated white sugar
4 1/2 teaspoonsbaking powder
3/4 teaspoon salt
1 1/2 cup (113 grams) unsalted butter, room temperature (cut into pieces)
3 large egg, room temperature
6 large egg yolks, room temperature
4 1/2 teaspoons pure vanilla extract
11/2 cup whole plain yogurt, room temperature
36 oreos

Preheat oven to 350 degrees F (180 degrees C). Put cupcake liners in cupcake tins. Place an oreo in the bottom of each cupcake.
In a bowl sift or whisk the flour with the baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
Evenly divide the batter between the prepared pans, smoothing the tops with an offset spatula or back of a spoon. Bake 22 to 28 minutes or until a toothpick inserted into the center of the cake just comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent cracks, reinvert cakes so that tops are right side up. Cool completely before frosting.

Cream Cheese Frosting

4 (8 oz.) packages cream cheese, softened
1 cup butter softened
4 cups sifted confectioners sugar
1 tsp vanilla extract
1 tsp vanilla bean paste
36 oreos

In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla and vanilla bean paste, then gradually sugar in the confectioners' sugar.  Store in teh regridgerator after use.

Final Touches
Once cupcakes have been baked and cooled place frosting in a piping bag and decorate cupcakes and add an oreo to the top of each frosted cupcake.

© Kim Bohme and A Bohme Cooked Meal