Rainbow Cupcakes


I seem to go through waves for cake/cupcake orders. I'll get quite a few all at once, and then I hit a lull without any orders. It had been a while since I've done a cake (my last one was my niece's art themed cake!). But, I've had two projects in the past week, with a couple more coming soon! One of my favorite parts about the process is brainstorming after getting a theme for the party. Who doesn't love an excuse to browse Pinterest?! My job tends to be more left brain, analytical work, so it's nice to tap into my creative side when planning cakes!

As I mentioned, I've had a couple projects lately. The first order I had was for rainbow cupcake toppers. My boss' daughter turned 3, and I was excited to make cupcakes for their celebration! Unfortunately, I also had my first cupcake transporting issue...someone pulled out in front of me and when I slammed on my brakes a few cupcakes flipped over in the carrier. Thankfully, though, the toppers helped hide the issue and the cupcakes still looked cute. 

When we were talking about the cupcakes, the birthday girl's mom mentioned she liked rainbows. I thought that would make adorable toppers! I used rolled out ropes of colored fondant to create the rainbow, and balls of white fondant for the clouds. The toppers were easy to make, and my boss' daughter loved them. Here's how I made them:

  • Start with colored fondant, or dye fondant red, orange, yellow, green, blue, and purple
  • Roll out the colored fondant into thin ropes


  • Form the ropes into a rainbow shape and cut the fondant

  • Add a small amount of water in between the ropes of fondant
  • Roll out white fondant into balls for clouds, use a row of 3 and one of two for each side of the rainbow
  • Attach the clouds with a small dab of water
  • Let dry a couple hours

Ancho Chile Fries


If you've stopped by my blog this week, you've seen me share some delicious Bobby Flay recipes. Last weekend my husband and I made some burgers we previously had at Bobby's Burger Palace. To complete the meal, we made his Southwestern fries we had eaten at another restaurant of his - Mesa Grill. The fries are seasoned with Kosher salt and spicy Ancho chile. If you know much about Bobby Flay, you know he uses a lot of Ancho chile!

Not only are the fries deliciously spiced, but they are also perfectly crispy. The trick is to soak them in water for a while to remove some of the starch, and also to double fry them! These are the best fries we've made so far, I love the kick from the ancho chile.

Here's how we made the fries.

Ancho Chile Fries ingredients:
  • 2 tbs ancho chile powder
  • 1 tbs Kosher salt
  • 5 large potatoes, peeled
  • 1 qt vegetable oil
Ancho Chile Fries instructions:
  • Cut potatoes into 1/4 in thick slices and cut those into 1/4 in thick fries
  • Place fries in a bowl of cold water
  • Mix Kosher salt and ancho chile powder
  • Heat oil in a large skillet to 325F
  • Drain fries on paper towels
  • Fry batches for 3-4 mins, until a pale blonde color
  • Remove fries and place on a paper towel lined sheet pan
  • Increase heat of oil to 375F
  • Fry potatoes again for around 2-3 mins, until golden brown
  • Remove and place fries on paper towels
  • Season with chile mixture 

Bobby Flay's Santa Fe Burger Recipe


If you love burgers, you are reading the right post. Today I'm sharing Bobby Flay's Santa Fe burger from his restaurant, Bobby's Burger Palace. If you've been following my blog this week, you know I shared my version of his delicious BBQ and coleslaw covered Dallas burger early. My husband and I are fans of Bobby's Burger Palace, but sadly don't live near one. The two times we've eaten at his burger joint have left us wanting more...and more! Since we can't have his burgers very often, we decided we better learn how to make them. I'm so excited to enjoy these burgers this summer! 

My burger of choice is the aforementioned Dallas burger. The spicy BBQ has quite the kick, but its complimented perfectly with a delicious cooling cole slaw. The burger is spice crusted and mouth watering! 

My husband's favorite, however, is the Santa Fe burger. This burger features a delicious queso and blue corn tortilla chips! Queso dip and chip on a burger? Yep, and it's delicious! The queso is rich in flavor, and the blue corn tortilla chips add a crunchy texture. His burger joint is all about having your burgers "crunchified." You can add potato chips to any of his signature burgers. Trust me, it's delicious! We may or may not have each gotten a burger the first time and then gone back to have his classic burger "crunchified". Hey, it was too good to resist!

Santa Fe Burger ingredients:
  • Queso:
    • 1 tbs unsalted butter
    • 1 tbs all-purpose flour
    • 1 1/2 cups whole milk
    • 2 cups grated Monterey Jack cheese (8 oz)
    • Kosher salt
    • Ground pepper
  • 1 lb hamburger
  • 2 1/2 tbs canola oil
  • Kosher salt
  • Pepper
Santa Fe Burger instructions:
  • Melt butter in a saucepan over medium heat
  • Whisk in flour and cook for 1 min
  • Add in milk and increase to high heat
  • Whisk constantly until mixture is thickened, about 5 mins
  • Remove from heat and add cheese, mix until completely melted and incorporated
  • Season queso with salt and pepper
  • Keep queso warm over low heat until burgers are done
  • Preheat a skillet with oil to medium-high heat
  • Shape ground beef into 3/4 in thick patties with a small indentation in the center (this keeps the burger from doming up)
  • Season both sides of the beef with Kosher salt and ground pepper
  • Place burger into preheated skillet and cook for approximately 4 minutes
  • Flip burger and cook for an additional 4 minutes
  • Check temperature of burger using a meat thermometer to get the burgers the way you want (we cooked longer to get to well done)
  • For the best burger, lightly toast the buns in a separate pan with a little butter
  • Cover burger with queso and broken pieces of blue corn tortilla chips

The only difference between this recipe and the original Santa Fe burger is that the original includes roasting a Poblano pepper. We left that out as my husband prefers it without the pepper. You can find the original recipe here.