Whenever what I do for a living and passions in my life align it makes me smile, overcome with happiness. On March 13th, I had the privilege of seeing and photographing the students (who I've been working with all year) perform at their Fundraiser Concert - My Voice My Music at The Place to be Cafe in Canby.
I can't believe it's been two weeks since the show already. The event was charged with electricity and the feeling of community was undeniable. There were phenomenal performances from the students who are a part of the Ackerman Academy music program, Ackerman Academy staff, Canby School District's Superintendent John Steach, and the amazing instructors and from My Voice Music. My Voice Music has done great things in the lives of so many youth in the Portland-metro area. They are a nonprofit organization that engages marginalized youth in music and performance in order to promote self-esteem, social skills and emotional expression. They have done a phenomenal job working, encouraging, and challenging the students to go beyond what they can imagine they can do. I have loved seeing the students grow, develop their skills on various instruments, and become more confident in themselves. They definitely put on one AMAZING show and couldn't be more proud of the Ackerman students!
This fundraiser concert was held at The Place to be Cafe in Canby...shout out to them for letting us use their facility and for donating 25% of their profits from the night to the Ackerman Academy music program! This along with the funds raised from the raffle will give youth who would normally not have the means to make music, advance the art form, and pursue their passions. I am excited for the students at Ackerman, and the opportunities they will have in the future because of the awesome people who have worked with them, who came to this event and gave!
My friends and I having been planning a St Patrick's Day shindig for about a week now and I'm in charge of sweets...I wanted to make something creative, not just a cupcake with green frosting. And what says St Patrick’s Day more than Guinness Stout, Jameson Whiskey and Baileys? The plan, put them all together in a cupcake, creating this yummy treat! These chocolatey Guinness cupcakes filled with Baileys buttercream with Jameson spiked ganache are the bomb (yes, I'm totally from the 90's).
CAR BOMB CUPCAKES The cupcakes: -1 cup stout (such as Guinness) -1 cup unsalted butter/margarine -3/4 cup unsweetened cocoa powder -2 cups all-purpose flour -2 cups sugar -1 1/2 teaspoons baking soda -3/4 teaspoon salt -2 large eggs -2/3 cup sour cream
Preheat oven to 350°F. Line 2 standard cupcake pans with liners. Set aside.
Bring beer and butter to a simmer in a heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and salt in large bowl to blend. In mixing bowl add the eggs and sour cream and beat until combined. Add the chocolate mixture to sour cream mixture and beat just to combine. Add the flour mixture and beat briefly on low speed. Using a spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake for about 17 minutes or until tester comes out clean. Let cool completely. The Baileys buttercream: -2 cups powdered sugar -1/2 cup unsalted butter, at room temperature -3 to 4 Tablespoons Baileys
In mixing bowl add butter and beat on medium speed for several minutes, until light and fluffy. Slowly add sugar, a few tablespoons at a time.
When the frosting looks thick enough to spread, drizzle in the Baileys and whip until combined. If the frosting becomes too thin, add more powdered sugar.
The chocolate-whiskey glaze: -2/3 cup heavy cream -4 ounces bittersweet choclate, finely chopped (I used semi-sweet chocolate chips and it worked just fine) -1 Tablespoon corn syrup -2 teaspoons Irish Wiskey (like Jameson)
Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Add whiskey and stir until completely incorporated. Use immediately.
The assembling of the cupcakes:
Using a cupcake corer or the small end of a large pastry tip, insert into the center of the cupcake and remove a small chuck of the cake to create a well.
Fill the well with the Bailey's buttercream. Use a spatula or knife to smooth the buttercream at the cupcake's surface.
Dip the tops of each cupcake in the chocolate glaze, letting excess drip off. Let stand until set, about 30 minutes.
Thanks for stopping by and enjoy this special treat!