Miss T’s Sweet Tooth Treats Has Officially Opened!

Yes, Miss T’s Sweet Tooth Treats has officially opened .  We’re a business that serves from scratch the most delicious, super moist, mouth watering cupcakes.  We’re located in Atlanta, GA.  If you are in need of a sweet treat, check out our website @ Misstshomecookedenjoyment.com.

Can you make a better burger than McDonald’s?

 What is it about McDonald’s that make us keep going back day after day after day?!  I need to know so I can do for Miss T’s Home Cooked Enjoyments, what the people at McDonald’s are doing for their business.  I’m not talking about the calories or that the food is unhealthy, I’m referring to the taste of the burgers.  I recently read Robert Kiyosaki’s Cashflow Quadrant and at his discussion, he asked a group of people if they can make a better burger than McDonald’s.  Yes, every last hand went up.  Now, I know if I asked all of you if you can make a better juicier, flavorful, colorful and tastier burger, both of your hands would go up at the same time.  Now, don’t get me wrong, their fries are off the chain, but anything else is mediocre or just flat-out nasty.  Their nuggets taste fake, pancakes come frozen and are heated in a microwave (I can do that at home), patties are very thin.  So you tell me, why do you think McDonald’s is successful when their food is so…mediocre?

Miss T’s Home Cooked Enjoyments Banana Dream Cupcakes

Here’s a cupcake recipe that I’ve inherited from my aunt Ninah and I’ve decided to add a little twist to it.  The basics I’ve learned from my aunt Ninah who I loved spending time with.  We use to go out in her back yard(she lived in the country) and pick the different fruits from her trees and garden during the summer months.  It was so much fun and peaceful that I wouldn’t want to go home when it was time.  Then off we go in the kitchen and start making the different desserts that she was an expert at making.  Many times, aunt Ninah didn’t have the recipe written down, it was written in her heart.  I admired her so much, she was a true classy lady.  Everything she made was from scratch, it wasn’t packaged and frozen like you get now a day.  That’ s where my passion for cooking started.  So, here’s a cupcake recipe that Aunt Ninah passed down, but like I said, I decided to add my own signature to it.  Enjoy!!

Here’s a cupcake recipe that I’ve inherited from my Aunt Ninah and I’ve decided to add a little twist to it.  The basics I’ve learned from my Aunt Ninah who I loved spending time with.  We use to got out back (she lived in the country) and pick the different fruits from her trees and garden during the summer months.  It was so much fun and peaceful,l that I wouldn’t want to go home when it was time.  Then off we go in the kitchen and start making the different desserts that she was an expert at making.  A lot of times, Aunt Ninah didn’t have the recipe written down, it was written in her heart.  I admired her so much, she was a true classy lady.  Everything she made was from scratch, it wasn’t packaged and frozen like you get now from stores now a day.  Aunt Ninah is where my passion for cooking started.  Here’s a cupcake recipe that Aunt Ninah passed down, but like I said, I decided to add my own signature to it.  Enjoy!!

• 1  cup  butter
• 3    eggs
• 2  cups  all-purpose flour
• 2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 1-1/2  cups  sugar
• 1/2  teaspoon  vanilla
• 3/4  cup  unsweetened coconut milk
• 3/4  cup  shredded coconut, lightly toasted
• 1/4  cup  rum or unsweetened coconut milk
• 1  recipe  Bananas Foster Topping
•     Whipped cream (optional)
•     Shredded coconut, lightly toasted (optional)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about 1/4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and the 3/4 cup coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3/4 cup coconut and the rum.

3. Spoon batter into prepared cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Spoon Bananas Foster Topping over warm cupcakes. If desired, pipe or spoon whipped cream onto cupcakes and sprinkle with additional coconut. Makes 24 (2-1/2-inch) cupcakes.

Bananas Foster Topping: In a large skillet melt 1/3 cup butter over medium heat. Stir in 1/2 cup packed brown sugar, 1/4 teaspoon ground cinnamon, and, if desired, 1/8 teaspoon freshly grated nutmeg. Add 3 bananas, sliced; toss gently to coat. Cook and stir for 1 to 2 minutes or until bananas are heated through. Meanwhile, in a small saucepan heat 1/4 cup rum over low heat just until rum almost simmers; remove from heat. If desired, use a long match to carefully ignite the rum.* Once the flame dies down, pour rum into banana mixture. Add 1/2 teaspoon vanilla; stir gently to combine. Makes 2 cups.

*Tip: For safety, keep face and hands away from ignited rum in saucepan. (The flame is hard to see.) Leave on unlit stove burner until flame dies down.