Eric Roberson- A Cupcake Critic?

So for those who don’t follow us on twitter,Singer/Songwriter/Producer Eric Roberson gave a shout-out to DC favorite TamiCakes. Who knew Erro was a member of the Cupcake-loving community?!? In an interview with Make It Happen TV, he raved about his @TamiCakes gift box and how he even ate them for breakfast and dinner! After sending a celebratory S/O tweet to TamiCakes, Mr. Nice Guy tweeted back about cupcakes and critiquing. Tiger Woods Fist Pump! Who knows cupcake lovers, Erro might be gracing us with a guest blog soon. In the meantime, keep your fingers crossed and follow @TamiCakes, @IAmEricRoberson and of course, yours truly, The Cupcake Critic @DCCupcakeCritic ;-)

Mini Key Lime Pie Recipe

Mini Key Lime Pie Recipe (courtesy of Tami Sawyer)

2 Cans (14 oz) - Sweetened Condensed Milk
1 Cup - Key Lime Juice
2 Eggs
Zest of 2 Limes

12 Mini Graham Cracker Pie Crusts (Two Packs)

Preheat Oven to 325 F.

Line 12 Mini Graham Cracker Pie Crusts on a cookie sheet.

In a bowl, mix together sweetened condensed milk, key lime juice and eggs with a whisk very well.

Add the zest of 2 Limes and stir until incorporated. Pour Batter into each pie crust until filled.

Place pies in oven for 15 minutes.

Remove from oven and allow to sit in the fridge for at least 2 hours. If in a hurry, place in freezer for 15 minutes and then place in fridge. 

Chocolate Chip Cookie Recipe (from SmittenKitchen.com)

The chocolate chip cookies featured on Cake Life Episode 2 were baked by Tami Sawyer of TamiCakes using a recipe from Smitten Kitchen (www.smittenkitchen.com). The recipe is below, courtesy of Smitten Kitchen.

Crispy, Chewy Chocolate Chip Cookies

Adapted from AllRecipes.com

These cookies have a lower chip-to-dough ratio than our earlier favorites and a thicker, softer thing going on than the consummate cookies, to help you differentiate them. But when I’m looking for a classic cookie, kind of like the old school Toll House recipe but better, even, this is what I go for.

As always with cookies, you can scoop, flash freeze and then freeze the cookies until you’re ready to bake them, or to bake a few off at a time. You can bake them straight from the freezer, adding a few minutes to your baking time, of course, or let them thaw out on a tray for a while.

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.