gumbo and cuppies

That sounds weird. Not gumbo and cuppies together! These were made on two separate occasions. First the easiest heartiest gumbo ever. It was so good when it was freezing outside earlier this week. Second... Cuppies & Joe's Boom Boom Pow. If you are wondering what the heck that is, then you need to go to Cuppies & Joe right away and get one. It is a yellow cupcake topped with dark chocolate buttercream, caramel sauce and sea salt. I know! My buttercream did not even compare to theirs. And I didn't make homemade caramel sauce, which I should have because the store bought stuff is not that great. So if you want the real experience, go there and ask for a Boom Boom Pow or two...and you can bring me one. :) But in the meantime you can make these. Oh and check out the doodles page. I've been working really hard on some prints and would love some feedback. 


Shrimp Gumbo
Ingredients
3/4 cup cooked rice
olive oil
S&P
1 garlic clove minced
1/2 small yellow onion diced
1 can diced tomatoes
1 can red kidney beans 
T. cajun or creole spice
1/2 lb. shrimp 
1/2 cup okra
1/2 cup corn


Directions
Saute onion and garlic in olive oil with S&P. When onions look transparent add tomatoes, beans and seasoning. Don't drain the tomatoes or beans. Bring to a simmer and add okra and corn. Cook until okra is soft. At this point you can add a little water to reach the consistency you like (I didn't need to). Add the shrimp and cook 5 more min. Serve over rice.


Notes
I used frozen okra, corn and shrimp. Just make sure you thaw them partially before adding. You could also throw in some sausage. 

Boom Boom Pow Cuppies
Ingredients
1 1/2 cups flour
1 1/2 t. baking powder
1/2 t. salt
1/2 cup milk
1 t. vanilla 
1/2 t. lemon extract (optional)
1/2 cup butter
3/4 cup sugar
2 eggs


2 cups dark chocolate buttercream icing
1/4 cup caramel sauce
1 T. course sea salt


Directions
Preheat oven to 350. Whisk together flour, baking powder and salt. Set aside. Mix milk, vanilla and lemon extract. Set aside. Beat butter and sugar 3-4 min until fluffy. Add eggs and beat well. Mix 1/2 the dry ingredients in on low. Then add the milk mixture, then the rest of the dry mixture. Pour into cupcake lined tin and bake 20-25 min. Cool completely before frosting. Pipe icing on, then drizzle caramel and sprinkle salt on top.


Notes
I believe my dark chocolate buttercream recipe is in the 2010recipes page somewhere. I used store bought caramel, but I don't recommend it. Use this homemade recipe if you have time.