So much sugar, so little time

Well here we go. I know it has been almost forever since I have posted here and I do apologise that i haven't kept up with the going's on around my kitchen here and around the "baking" world. I have been really busy baking,organizing and allot of other things that go into starting a baking business. Allot of which I have no knowledge about, so I have been reading,asking and trying to figure things out while I also  being busy with baking, writing and test recipes. I have had a really fun time coming up with new and tasty recipes to share with everyone and to hopefully add to my baking business.

I thought I would share with you a few things I have been baking up in my kitchen.

Cookies and cream cupcakes, Vanilla Bean with Pink White chocolate buttercream.

This is a sweet Jon Deere theme cupcakes with a Fondant cake I made with handmade fondant animals. Too cute!!

Vanilla Bean Bisotti and an all butter lemon Pound cake. Which I think would make a great cupcake, frosted with lemon butter cream? Yummy!

I found this recipe for the Pound Cake on the Martha Stewart web site and it turned out so good. I would definitely make it again.
There is a recipe link to the galze but I just mixed about 1 cup of Powered sugar and some lemon juice to the right consistency then I poked holes in the warm, not hot, cake and poured on the glaze and let it seep into the holes.

Enjoy,
The Pastry Diva

Infused Sugar: Vanilla Bean Sugar

There are few things that I always have in my kitchen at all times to make verious recipes and good things from my kitchen. Infused sugar is one of those things that is easy to make and easy to store and use.My favorite has to be vanilla sugar using one of the most expensive spices second to safron. I have even used vanilla sugar in my coffee from time to time for something a little different.

It is very easy to make,all you need is 2 ingredience.

Vanilla Beans
Sugar
Mason jar for other air tight container

Fill you jar with sugar
Split your vanilla bean and scrape out the seads and place them in the jar.
close the lid and shake to distriblute the seeds and the sugar.
cut the remaining beans and place in the jar.
seal the lid and place in a dark place, a cupboard will be fine.
let sit for week or so to infuse the flavors
Now its ready to use!