tag:blogger.com,1999:blog-40145939001360026312024-03-05T15:27:54.855-08:00Xplicit SweetnessBrihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-4014593900136002631.post-44535897950994714952009-03-03T16:09:00.000-08:002009-03-03T16:13:55.313-08:00Best of Both Worlds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI53bLWpLsCWbn8uHw15XO5c3pXh966FQgeYrhRVmRkCpeaX3gAB8hH1SwviOhF3fSDQZVDHgJmLgqTfQ-yhR3g7A-hfIqz6pRzTZTRa0FlQ5_rFoqbqsNBOL3IAcNqwzaMgkmFE3s6rT4/s1600-h/016-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI53bLWpLsCWbn8uHw15XO5c3pXh966FQgeYrhRVmRkCpeaX3gAB8hH1SwviOhF3fSDQZVDHgJmLgqTfQ-yhR3g7A-hfIqz6pRzTZTRa0FlQ5_rFoqbqsNBOL3IAcNqwzaMgkmFE3s6rT4/s400/016-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5309119047358567634" border="0" /></a>Now here is a super easy treat that will amaze everyone and make them say, why didn't I think of that?! That's exactly what I said to myself when I saw these on <a href="http://asweetfantasy.blogspot.com/2007/11/chocolate-chip-cookie-dough-brownies.html">Genesis of a Cook</a>. You should definitely check that blog out, lots of yummy stuff on there.<br /><br />Anyway, the great thing about this is you can make these any variation you want. You can even use a box mix of brownies and a tub of cookie dough if you are too tired to make it all from scratch. In this case I used the brownie recipe from GoaC and then used the Toll House recipe on the back of the bag as the cookie dough for the tops of the brownies. It's super easy. I suggest trying these. They are wicked good.<br /><br /><span class="fullpost"><span style="font-weight: bold; font-style: italic;">Brownie Layer</span><br /><br />3/4 cup flour<br />2/3 cup cocoa<br />1/4 tsp. baking soda<br />1/2 tsp. salt<br />2 cups sugar<br />1 cup butter<br />4 eggs, beaten<br />2 tsp. vanilla extract<br />1/2 cup semisweet chocolate chips<br /><br /><span style="font-weight: bold; font-style: italic;">Cookie Layer</span><br /><br />2 1/4 cups flour<br />1/2 rolled oats<br />3/4 cup brown sugar<br />3/4 cup sugar<br />1 1/2 tsp. baking soda<br />1 tsp. salt<br />1/4 tsp. ground cinnamon<br />1 1/2 tsp. vanilla<br />1/2 tsp. lemon juice<br />1 cup (2 sticks) butter, softened<br />2 eggs<br />3 cups semisweet chocolate chips<br /><br /><br /><span style="font-weight: bold;">1</span>. Preheat oven to 350 degrees. Grease 13x9 in baking pan.<br /><br /><span style="font-weight: bold;">2</span>. For brownie layer, melt butter in a medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs and vanilla. In a bowl, stir together flour, salt and baking soda; stir into chocolate mixture and add chocolate chips. Spread into baking pan.<br /><br /><span style="font-weight: bold;">3</span>. For cookie layer, grind oats in a food processor or blinder until fine. In a medium bowl, combine the ground oats with the flour, baking soda, salt and ground cinnamon. In another medium bowl, cream together the butter, sugars, vanilla and lemon juice. Add the eggs and mix until smooth. Stir the dry ingredients with the wet ingredients. Add the chocolate chips.<br /><br /><span style="font-weight: bold;">4</span>. Take the cookie mixture and add dough by rounded tablespoonfuls evenly onto brownie layer. Press down lightly.<br /><br /><span style="font-weight: bold;">5</span>. Bake for about 40-50 minutes or until toothpick inserted 2 inches in comes out almost clean. Cool completely before cutting. Cut into 8 rows by 6 rows.</span>Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com6tag:blogger.com,1999:blog-4014593900136002631.post-58017898345835981872009-03-03T15:53:00.000-08:002009-03-03T16:07:24.848-08:00Super Bowl Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8S9CXLNvPppI5kpbrzwe6JHszPhTd4jaVvAJEN_YntSogeauvUcAK-R0z3cG6czIEVR_ttWtRu8f4OlZGQAmCg3CLGY6-w_Mk4gqPF9J2alAOQ9nTIClbNGLBieVol8KpW5QhMuJ4wLP/s1600-h/011-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8S9CXLNvPppI5kpbrzwe6JHszPhTd4jaVvAJEN_YntSogeauvUcAK-R0z3cG6czIEVR_ttWtRu8f4OlZGQAmCg3CLGY6-w_Mk4gqPF9J2alAOQ9nTIClbNGLBieVol8KpW5QhMuJ4wLP/s400/011-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5309117131819520738" border="0" /></a>The name here is actually deceiving. While these cupcakes were for a Super Bowl party, they were in no way, shape, or form geared towards football. Not like my football playoff cupcakes anyway.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-IT80tob60qoCJ3k7YGmK8HMJ8NWWxK3BxYckEdEymf4U0bnEcgYPIyKbUtRe0q9mtFdQ83cbAbEhhSDV_m3IJy1Sj1q2wVdT2Y5M0K5ovSst_z5l58JM_Pk8Nm_tnmBDPsWiE34xLJ3/s1600-h/010-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-IT80tob60qoCJ3k7YGmK8HMJ8NWWxK3BxYckEdEymf4U0bnEcgYPIyKbUtRe0q9mtFdQ83cbAbEhhSDV_m3IJy1Sj1q2wVdT2Y5M0K5ovSst_z5l58JM_Pk8Nm_tnmBDPsWiE34xLJ3/s400/010-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5309117265638804546" border="0" /></a>One of Glenn's coworkers asked if I could make her a dozen cupcakes and deliver them to her for her party and of course I said yes. She wanted 6 of my Strawberry Lemon Cupcakes and 6 of my Mariner Mousse Cupcakes. Both were made easily and boxed up, ready for delivery.<br /><br />If you would like the recipe for the Strawberry Lemon cupcakes, go <a href="http://xplicitsweetness.blogspot.com/2009/01/birthday-cupcakes-strawberry-filled.html">here</a>. If you would like the recipe for the Mariner Mousse Cupcakes, go <a href="http://baseballcupcakes.blogspot.com/2008/08/seattle-mariners.html">here</a>. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0pzU0OdIB49rd6P4iuqimCxfUkTog6XyNmtztPFNQvTJZXS6dddk_jQaFkyevKCqtI6UfUq_jzsC22S5SwyFVKJEzTJJaOFylS6bDsR6nHgDw_GEp-IYeWz0sHY55irGdXAEjFIYRUNA/s1600-h/009-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0pzU0OdIB49rd6P4iuqimCxfUkTog6XyNmtztPFNQvTJZXS6dddk_jQaFkyevKCqtI6UfUq_jzsC22S5SwyFVKJEzTJJaOFylS6bDsR6nHgDw_GEp-IYeWz0sHY55irGdXAEjFIYRUNA/s400/009-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5309117340474974162" border="0" /></a>p.s. Since I was too lazy to go through my own archives to find the recipe for the Mariner Mousse Cupcakes, I came across <a href="http://blog.seattlepi.nwsource.com/thebigblog/archives/148974.asp?from=blog_last3">this neat writeup</a> from the Seattle PI which I thought was beyond awesome. They like me there, maybe I should move to Tacoma, WA like I've been thinkin. Sweet!Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com0tag:blogger.com,1999:blog-4014593900136002631.post-68588099735301894292009-03-03T15:47:00.001-08:002009-03-03T15:51:09.428-08:00V-Day Cupcakes, Desperately Late<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJ8kzuABpV6l776Pn_YBXgtmIxo9mWGSgwTQR5opgNxoHltT84LoasCsqnlHMZr2jARfZi77WIm3oV08_UhTt-zPTmBI8Lrja6yj1GqOlWLLlZt35fmO2P1QdTw13uAJ_BaD-BhzLP2nZ/s1600-h/VDay+Cupcakes+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJ8kzuABpV6l776Pn_YBXgtmIxo9mWGSgwTQR5opgNxoHltT84LoasCsqnlHMZr2jARfZi77WIm3oV08_UhTt-zPTmBI8Lrja6yj1GqOlWLLlZt35fmO2P1QdTw13uAJ_BaD-BhzLP2nZ/s400/VDay+Cupcakes+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5309112555686568898" border="0" /></a>I couldn't let Valentine's Day pass by without giving everyone at work a Valentine from me. My valentines are in the form of cupcakes, as you can see. Red Velvet cupcakes to be exact. Here is the recipe...<br /><br /><span style="font-weight: bold;">Red Velvet Cupcakes with Cream Cheese Frosting</span><br /><br /><span style="font-weight: bold;">Cupcakes</span><br /><span class="bodytext">2 1/2 cups all-purpose flour<br />1 1/2 cups sugar<br />1 teaspoon baking soda<br />1 teaspoon salt<br />2 Tablespoons cocoa powder<br />1 1/2 cups vegetable oil<br />1 cup buttermilk, room temperature<br />2 large eggs, room temperature<br />2 Tablespoons red food coloring (you can omit this, I usually do)<br />1 teaspoon white vinegar (lemon juice is okay too)<br />1 Tablespoon vanilla extract<br /></span><br /><p> </p><span class="bodytext"></span> <p> </p> <span class="bodytext"> </span> <p> </p> <span class="bodytext"> <span style="font-weight: bold;">For the Cream Cheese Frosting</span>:</span> <p> </p> <span class="bodytext"> 1 pound cream cheese, softened<br />2 sticks butter, softened<br />1 teaspoon vanilla extract<br />4 cups sifted confectioners' sugar</span><br /><br /><span style="font-weight: bold;">For the cupcakes:</span><br />Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. <span class="bodytext"><p>In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. </p><p>Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. </p><p><span style="font-weight: bold;">For the Cream Cheese Frosting:</span><br />In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.</p></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkzRJYE9E0rlok1F7bSPmPNnGg1lTOPwwwvkXdzwdkXcSqkkbBDQz7oIlq3ZBx-bqXM-ZokuL_T9Jjy0jbLxjaa_65B6Ub-kdqZ9zU3rdI_JBLlP-GlkeJdXEFBusXTxu-IBerhFEQMD3/s1600-h/VDay+Cupcakes+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkzRJYE9E0rlok1F7bSPmPNnGg1lTOPwwwvkXdzwdkXcSqkkbBDQz7oIlq3ZBx-bqXM-ZokuL_T9Jjy0jbLxjaa_65B6Ub-kdqZ9zU3rdI_JBLlP-GlkeJdXEFBusXTxu-IBerhFEQMD3/s400/VDay+Cupcakes+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5309112458510354738" border="0" /></a>Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com1tag:blogger.com,1999:blog-4014593900136002631.post-66771281698548687302009-03-02T09:29:00.000-08:002009-03-03T15:47:06.091-08:00Wow...I guess Wow is really the only way to describe my reaction once I realized it has been nearly a month since my last post. What's going on here?!?! Even though February is a short month, I try to look back and explain my absence and I don't come up with much. Last week was AIMS testing, so there's one reason. The rest of the month? I'm not so sure! We have been "remodeling/redoing" our bathroom this month too, but it's not like we've been working non-stop. It's a really cool "green" project though. Almost everything in the bathroom is either repurposed, vintage, or local. Yay! Anyway... I apologize, to myself I suppose, for being so lazy.<br /><br />I think the easiest way to do this is to gather up all my pictures and post them along with recipes. No stories or recaps this time around. Too much to do. So here goes.<br /><br />Oh!!!!! Before I forget... I was at Urban Outfitters the other day when I spotted the book Baked: New Frontiers in Baking on their sale table. Talk about a sale. I just got a 30 dollar book for 5 bucks! If you have an Urban by you, stop by and maybe you'll get lucky like me.Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com0tag:blogger.com,1999:blog-4014593900136002631.post-55457240619039504442009-02-03T10:24:00.001-08:002009-02-04T09:31:18.397-08:00Birthday Cupcakes: Chocolate Chip Cookie Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYB_5xdT2qEyhEA2gJwZhvs2CyVc15_xtDoKh7KovmhvMyJIKyBMVWmiyMm8739TilBLYuX2u4OT-KjtEqb8uWvG3klJgui6d7kA8Q5gyPAC3btGK6jvltE_VkhQ9eLyKIQmPo1SOrABY/s1600-h/CCCC+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYB_5xdT2qEyhEA2gJwZhvs2CyVc15_xtDoKh7KovmhvMyJIKyBMVWmiyMm8739TilBLYuX2u4OT-KjtEqb8uWvG3klJgui6d7kA8Q5gyPAC3btGK6jvltE_VkhQ9eLyKIQmPo1SOrABY/s400/CCCC+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5298774853119122642" border="0" /></a>These are a mouthful, both to say and eat. They are also a pain to make. Well, I take that back. I enjoy baking and this was like making cupcakes and cookies, but all rolled in to one, so it was technically double the joy of baking. I had assumed that we would be back in time from the SuperBowl (sorry Cardinals) to make these, and we were because we left at half time. However, it took me about 3-4 hours from start to finish to get these done. Amazingly enough I finished in time to watch The Office afterwards. Sweet!<br /><br />These cupcakes were for the February Birthdays at work. As usual, I got no suggestions. After a little bit of prying and prodding I was able to get a suggestion for pistachio or chocolate hazelnut. While both sound fantastic to me, and my Hazelnut Kahlua Nutella cupcakes were some of my favorite, I opted out of those fearing other people may not be too keen on them. Finally, it hit me! I've been dying to make these Chocolate Chip Cookie Cupcakes for AGES! So I did. I didn't get to do the cookie dough frosting though. Doubling the recipe for the cupcakes cleaned me out of my brown sugar. Light and Dark.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aOoeVJtdAxMdvnsjIU9m_xt5E4Y15GVxYUW25UrQH9YfArLyiO37E4vB3fGglDyUkDIDAhJasG2ArlvHlSDFE8CQm-vd3FVWfQsKBpnHVICqVy2M8nuDom6OMBFvYDzKapyuLezh_678/s1600-h/CCCC+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aOoeVJtdAxMdvnsjIU9m_xt5E4Y15GVxYUW25UrQH9YfArLyiO37E4vB3fGglDyUkDIDAhJasG2ArlvHlSDFE8CQm-vd3FVWfQsKBpnHVICqVy2M8nuDom6OMBFvYDzKapyuLezh_678/s400/CCCC+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5298774776134568802" border="0" /></a>Fantastic. Everyone loved these and they were a great big hit. I even ate one of my own creations! I usually don't have one of my cupcakes, and I am not really sure why, but this time I did and it was wonderful. I loved it. I definitely suggest that anyone looking to impress people with a cupcake should try these. They may be time consuming but they are pretty easy. People will really appreciate the creativity and yumminess that goes into these.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipS9rNN1ptrcK8I9E49enaUlwSfGxdMtbvFFSxkt_qkjmQ17WnImK5tVkxBJTMpBoffGmgi-jfk_d8ls7ECeDIgKqS6BSxaGS-2WVGuxK1NrMuO_5XcaU2MmPO7zMdQpKu9_-R2nlwe30U/s1600-h/CCCC+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipS9rNN1ptrcK8I9E49enaUlwSfGxdMtbvFFSxkt_qkjmQ17WnImK5tVkxBJTMpBoffGmgi-jfk_d8ls7ECeDIgKqS6BSxaGS-2WVGuxK1NrMuO_5XcaU2MmPO7zMdQpKu9_-R2nlwe30U/s400/CCCC+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5298774307283436482" border="0" /></a><br /><span style="font-weight: bold;">Chocolate Chip Cookie Cupcakes</span><br />recipes found on <a href="http://hellobaker.net/2008/10/cupcakes-cookies-and-dough-oh-my/#more-163">Hello Baker</a><br /><span style="font-weight: bold;"><br />Chocolate Chip Cookies<br /></span><span style="font-style: italic;">by Alton Brown</span><span style="font-weight: bold;"></span><br /><span style="font-style: italic;">yields 30 balls and a lot of mini cookies</span><br /><br />2 sticks unsalted butter<br />2-1/4 cups bread flour<br />1 teaspoon kosher salt<br />1 teaspoon baking soda<br />1/4 cup granulated sugar<br />1-1/4 cups brown sugar<br />1 egg<br />1 egg yolk<br />2 tablespoons milk<br />1-1/2 teaspoons vanilla extract<br />2 cups semisweet chocolate chips<br /><ol><li><span class="bodytext">Heat oven to 375 degrees F.<br /> </span></li><li><span class="bodytext">Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.<br /> </span></li><li><span class="bodytext">Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.</span></li></ol>*** Roll approximately 30 balls of dough into the size of a marble (you can do larger if you want, just compensate by adding less cupcake batter in the end) and freeze the balls until ready for cupcakes ***<br /><br />*** If you want to make mini cookies, scoop out dime sized pieces of cookie dough and bake for about 7-10 minutes ***<br /><br /><span style="font-weight: bold;">Brown Sugar Cupcakes</span><br /><span style="font-style: italic;">from <a href="http://cupcakeblog.com/2006/3/samoas%C2%AE-cupcake/">Cupcake Bakeshop</a></span><br /><span style="font-style: italic;">yields appx. 30 cupcakes</span><br /><br />1 1/2 cup (3 sticks) unsalted butter, room temperature<br />1 1/2 cup light brown sugar<br />4 large eggs, room temperature<br />2-2/3 cups all-purpose flour<br />1 tsp baking powder<br />1 tsp baking soda<br />1 tsp salt<br />1 C milk<br />1 T vanilla<br /><br /><ol><li>Preheat oven to 350 degrees. </li><li>Beat butter on high until soft, about 30 seconds.</li><li>Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. </li><li>Add eggs one at a time, beat for 30 seconds after each.</li><li>Whisk together flour, baking powder, baking soda, and salt in a bowl.</li><li>Measure out milk and vanilla together.</li><li>Add about a fourth of the flour to the butter/sugar mixture and beat to combine.</li><li>Add about one third the milk/vanilla mixture and beat until combined.</li><li>Repeat above, alternating flour and milk and ending with the flour mixture.</li><li>Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter. </li><li>Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center). </li></ol><span style="font-weight: bold;">Cream Cheese Chocolate Chip Frosting</span><br /><span style="font-style: italic;">recipe by Me</span><br /><span style="font-style: italic;">yields enough to frost all cupcakes</span><br /><br />8 oz cream cheese, softened<br />4 T butter, softened<br />3 C powdered sugar<br />1 tsp vanilla bean paste<br />3/4 C mini chocolate chips<br /><br /> 1. Cream together cream cheese and butter until light and fluffy.<br /> 2. Add in vanilla beat paste and beat together until incorporated.<br /> 3. Gradually add powdered sugar and beat until smooth.<br /> 4. Stir in mini chocolate chips and frost cooled cupcakes.<br /><br /><br /><br /><blockquote> </blockquote>Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com3tag:blogger.com,1999:blog-4014593900136002631.post-25501999793442483472009-02-02T10:40:00.000-08:002009-02-02T10:52:52.681-08:00Cupcakes in Arizona: Cake CafeI went to this place ages ago, except I didn't have a blog then, so I didn't review it. I am now. First I will start off with the appearance of the <a href="http://www.thecakecafeaz.com/menu.php">Cake Cafe</a>. Glenn and I spotted this place in a generic looking strip mall that had some balloons and a sign out front advertising the new bakery. Awesome! We went inside and we're turned off by all the tacky gifts lining the wall. The place looks like a 12 year old girl decorated it, and that's not a good thing. The display for the "Famous Cupcakes" was really small, one of those clear containers you usually see with muffins or bagels inside them. It really looked like an afterthought. <br /><br />Now these "Famous Cupcakes" have got me stumped as to where the name came from. I'm not sure who decided these were famous, but I can't really vouch for that. I got a peanut butter chocolate cupcake and Glenn got a chocolate mint cupcake. Having just been back from <a href="http://www.yummycupcakes.com/">Yummy Cupcakes</a> in Santa Monica about a month prior, we were eager to recreate the flavors we had there. Mission not accomplished. My chocolate cake was dry and tasted off. Reviews on <a href="http://www.yelp.com/biz/cake-cafe-phoenix">Yelp</a> suggest that this is because they used cake mix, and I have to agree. That's probably it. The frosting however, I liked because it was super sweet and peanut buttery. The grainy texture was a little irritating, but the flavor was still good. Opponents of super sweet will not enjoy these. Glenn also had a chocolate cake and the accompanying "off" taste. He also wasn't sure if the mint was in the cake as well as in the frosting. He enjoyed the frosting, but quoted Yummy Cupcakes as being far superior. <br /><br />I'm sorry Cake Cafe. I really want to like you. I try to support local business, but only if they are putting out a product Arizona can be proud of. Try making your cakes from scratch and taking them out of the oven a few minutes earlier. Those simple tips can do wonders for your business. Until then, I will continue to make my own cupcakes.Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com0tag:blogger.com,1999:blog-4014593900136002631.post-81805644483739551782009-01-28T06:18:00.000-08:002009-01-29T16:05:37.222-08:00Not Too Pretty<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuK5YX-E4-pp-F0mdMmRllTeDG5L_ixOt7uBCVaEEyL9CsXHO61w1e4jIGo9UA7bUl3Wtu7KvVV_XKOALvoiinXwp0CLWqfjTDC-8W2xJrlg8C3SZLlIhAagFfGXJzC5HGgzNiwrxnDXT/s1600-h/2xChocolate+PB+Chip+Cookies+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuK5YX-E4-pp-F0mdMmRllTeDG5L_ixOt7uBCVaEEyL9CsXHO61w1e4jIGo9UA7bUl3Wtu7KvVV_XKOALvoiinXwp0CLWqfjTDC-8W2xJrlg8C3SZLlIhAagFfGXJzC5HGgzNiwrxnDXT/s400/2xChocolate+PB+Chip+Cookies+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5296870847279756562" border="0" /></a>These certainly won't be winning any beauty contests anytime soon. In fact, I think they kinda look like poo. Really. Moving on...<br /><br />Sometimes, or all the time if you are like me, you just need to have some sweets. Especially if you are watching Jack Bauer kickin butt on 24. You have to keep your blood sugar up just to watch the show. Of course I didn't have anything on Monday, so I had to make something. The only quick and instantly gratifying thing I could think of was to make cookies. That way we could eat a little dough to satisfy us for the time being, and then bake the cookies later. Perfect plan. I even had a recipe bookmarked that I wanted to try.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQ7a7E236k5aaRP6iGDBfHCxuBiTzEOn7pT4LbUp6Nzzbg0lUXaVBTadC5RBOeFrJ2JMpb-L1VhbcOJvId-8cDoWZsHZ3u9YOx4KZG2Up-LxfjBR7yaAIPFHE06Wrq0fF5Z98O68ddH1V/s1600-h/2xChocolate+PB+Chip+Cookies+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQ7a7E236k5aaRP6iGDBfHCxuBiTzEOn7pT4LbUp6Nzzbg0lUXaVBTadC5RBOeFrJ2JMpb-L1VhbcOJvId-8cDoWZsHZ3u9YOx4KZG2Up-LxfjBR7yaAIPFHE06Wrq0fF5Z98O68ddH1V/s400/2xChocolate+PB+Chip+Cookies+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5296870783713635074" border="0" /></a>These were pretty easy cookies to make, and they didn't require a lot of bowls and cups. That is ALWAYS a good thing. (I'm trying to be more conscious of how many dishes I create because I can't always dump clean up on Glenn.) To make these more (or less I should say) interesting, and more palatable for Glenn, I subbed peanut butter chips for the white chocolate chips called for in the recipe, and I omitted the cloves (ewww.)<br /><br />These cookies turned out great. I loved the substitution of the peanut butter chips, it really balanced out the richness of all the chocolate. I would definitely recommend making these cookies.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWUVx4j2anag1yH7KvJWsJANe42jZ2yqnjEiYTaiNX_UH-8l8GxMXd6V3sCOOS5bfPeWwKYk8O11uEr3ls6nXgx42B8oLpreZjMcWgiaDJ7sihfkMvEI_mdPKR9hJ8ARCOACk_rKUa9Kh/s1600-h/2xChocolate+PB+Chip+Cookies+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWUVx4j2anag1yH7KvJWsJANe42jZ2yqnjEiYTaiNX_UH-8l8GxMXd6V3sCOOS5bfPeWwKYk8O11uEr3ls6nXgx42B8oLpreZjMcWgiaDJ7sihfkMvEI_mdPKR9hJ8ARCOACk_rKUa9Kh/s400/2xChocolate+PB+Chip+Cookies+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5296870687328568610" border="0" /></a>Double Chocolate Peanut Butter Chip Cookies<br />recipe from Food Network<br /><br />1 1/4 C all purpose flour<br />1 tsp baking powder<br />1/4 tsp baking soda<br />1/2 tsp salt<br />1/2 C (1 stick) butter<br />6 oz bittersweet chocolate (I used Ghirardelli 60%)<br />2 large eggs<br />1 yolk<br />1 C packed brown sugar (I used 2/3 dark and 1/3 light)<br />1 T vanilla extract<br />1 C semisweet chocolate chips<br />1 C peanut butter chips<br /><span style="font-weight: bold;"><br /></span>In a small bowl, whisk together all the dry ingredients. Using a small saucepan, melt the butter over low heat. Add bittersweet chocolate and stir for 30 seconds. Remove from heat and allow the rest of the chocolate to melt.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span><p>In a medium sized bowl, whisk together the eggs, brown sugar and vanilla until no clumps remain. Pour in chocolate/butter mixture and whisk until smooth. Stir the flour mixture in using small additions. Try to incorporate the flour mixture as quickly as possible without overmixing. Gently stir in the chocolate and peanut butter chips. Cover bowl with plastic wrap and refrigerate until firm enough to scoop. Overnight works really well.</p><p>Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (or spray with cooking spray) and scoop dough into balls about the size of ping pong balls (1-1.5 oz each). Place each ball about 1.5-2 inches apart. Bake for about 13-15 minutes. The top should look dry and may start to crack. Allow cookies to cool on a rack.<br /></p>Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com4tag:blogger.com,1999:blog-4014593900136002631.post-66555347705676811682009-01-21T18:41:00.000-08:002009-01-25T08:48:35.130-08:00Birthday Cupcakes: Strawberry Filled Lemon Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGysBb4I-X5XHsv1czbuX4oFa_BlKg4O8DygpN7BETTOUkwD_3lDitC-_vxhbqe-LZDDOrFwYb-vlVhfJfDM4b7mzV05toXzKL8D2WSlFXA3IhdP_GYXxvwL1tdBvCNWmuVUEMsNnypZAk/s1600-h/Lemon+Cupcakes+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGysBb4I-X5XHsv1czbuX4oFa_BlKg4O8DygpN7BETTOUkwD_3lDitC-_vxhbqe-LZDDOrFwYb-vlVhfJfDM4b7mzV05toXzKL8D2WSlFXA3IhdP_GYXxvwL1tdBvCNWmuVUEMsNnypZAk/s400/Lemon+Cupcakes+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5295273869086738450" border="0" /></a>Yay! It's birthday time in the office again. Funny thing is, no one told me about it. I noticed an email the day of the supposed party, but no one asked me to make cupcakes. Then 20 minutes after the party was supposed to happen, our Assistant Principal of Operations and Resources went off on a rant with our School Secretary saying that I need to be the official birthday baker. Wait, what? I thought I already was? Confusing. Turns out I am now, or still am. Whatever. He gave me some money to finish out the rest of the year's birthdays, so here I am making cupcakes for the January birthdays.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9No0qtHke1F4PLSwxnzu4qA0Nwobvl_Z09_RvMsU2ayst_zvIPK58QoQZWS8i-pByGY7_di05yXPhxzOf-MaUqO2ZkAalEnBkWvggzojpUbzzgU33clxAeISETRUErMFJpGf9D9zHVlB/s1600-h/Lemon+Cupcakes+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9No0qtHke1F4PLSwxnzu4qA0Nwobvl_Z09_RvMsU2ayst_zvIPK58QoQZWS8i-pByGY7_di05yXPhxzOf-MaUqO2ZkAalEnBkWvggzojpUbzzgU33clxAeISETRUErMFJpGf9D9zHVlB/s400/Lemon+Cupcakes+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5295274029803656178" border="0" /></a>As usual, when it came to deciding what kind of cupcakes to make, I asked for suggestions. The only one I got was chocolate cake with chocolate frosting and a request to make it filled. Then when admin heard about it, they shot down the chocolate. In light of my parents bringing me a billion bags of citrus, I suggested lemon, that way I could use up some of the beautiful lemons my parents brought me. Lemon it was. Then on the way home I decided to do a strawberry puree filling, much to Glenn's chagrin. Oh yeah, there is a lemon cream cheese frosting too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ERmCH1vVx343yyvy-6eKfZQx8d7xzwUKh8u1tdeiYkO6HPJ-L6nIS6MIpcZkzkcH_BMay3-vngQkVLuLekeAcuae-4JBr75LHhs1D1AMAkUdpPGgA_htQmGJfr9M1nzcxVj0G8cNcBST/s1600-h/Lemon+Cupcakes+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ERmCH1vVx343yyvy-6eKfZQx8d7xzwUKh8u1tdeiYkO6HPJ-L6nIS6MIpcZkzkcH_BMay3-vngQkVLuLekeAcuae-4JBr75LHhs1D1AMAkUdpPGgA_htQmGJfr9M1nzcxVj0G8cNcBST/s400/Lemon+Cupcakes+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5295273933652545234" border="0" /></a><span style="font-weight: bold;">Lemon Cupcakes with Strawberry Filling</span><br /><span style="font-style: italic;">yield 30 cupcakes</span><br /><br />3 C all purpose flour, sifted<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 C (2 sticks) butter, softened<br />2 C sugar<br />4 eggs<br />3/4 C milk<br />1/2 C sour cream<br />3 T lemon zest (appx 2 lemons)<br />1/4 C lemon juice<br /><br />Preheat oven to 325 degrees F and line 30 muffin cups with paper liners. In a large mixing bowl, cream together butter and sugar for 3 minutes or until very light and fluffy. Add eggs, one at a time, beating very well after each addition. In a separate bowl, whisk together flour, baking soda, and salt. Mix together milk and sour cream in another bowl. Gradually add dry ingredients to the creamed mixture, alternating with the milk/sour cream. Mix until well incorporated. Add lemon zest and lemon juice, mixing just until combined. Scoop batter into muffin cups to about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean<br /><span style="font-weight: bold;">Strawberry Puree</span><br /><span style="font-style: italic;">yield appx 2 1/2 cups</span><br /><br />1 1/2 lbs. strawberries, cleaned and hulled<br />1/4 C sugar<br /><br />Puree strawberries in a food processor. Pour into a saucepan and add sugar. Cook at medium to high heat until sugar dissolves and mixture starts to bubble. Allow to cool before filling.<br /><br /><span style="font-weight: bold;">Lemon Cream Cheese Frosting<br /></span><span style="font-style: italic;">yield enough to generously frost 30 cupcakes</span><span style="font-weight: bold;"><br /></span><br />8 oz cream cheese, softened<br />4 T butter, softened<br />3 T fresh lemon juice<br />5-7 C powdered sugar<br /><br />Beat together cream cheese and butter until light and fluffy. Add in 2-3 cups of powdered sugar and mix until smooth. Blend in the lemon juice. Add the remaining powdered sugar according to your own consistency preference.Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com8tag:blogger.com,1999:blog-4014593900136002631.post-25370388020809674052009-01-17T21:43:00.000-08:002009-01-21T18:38:56.476-08:00Football Playoff Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5CaqNxwU9DgUtiPxaQBxAMwj0TQMYRzAj5M9E4f-QaxklRTupvsnorJ_zvIBZSco4cGRr_cmCoMKLQl7SaitI4iV85OWErn1lY874ikxH1v8YSzeb-MVsdrVAEa4C5kfEODayA-t_UKK/s1600-h/NFL+Playoff+Cupcakes+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5CaqNxwU9DgUtiPxaQBxAMwj0TQMYRzAj5M9E4f-QaxklRTupvsnorJ_zvIBZSco4cGRr_cmCoMKLQl7SaitI4iV85OWErn1lY874ikxH1v8YSzeb-MVsdrVAEa4C5kfEODayA-t_UKK/s400/NFL+Playoff+Cupcakes+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5293941892196650098" border="0" /></a>Wow. Who would have ever thought that I would be making cupcakes for a football playoff viewing get together? I really hate football. I find it a stupid boring sport with very little athleticism involved. To top off my hatred, I really can't stand their playoff system. There is no way you can truly determine the best in the NFL in so few games! Oh well, that's why I don't watch it. This time, I will, but only because Glenn accepted an invitation from a coworker of his who invited us over. I'll get over it.<br /><br />I wasn't sure what kind of cupcakes I was going to make, but Glenn suggested I decorate them to look like a field, with green frosting (grass) and white lines (the yard lines). I thought it sounded like a good idea. Then I wanted to put a football of some sort on them. Since I don't have a mini football cookie cutter we went to the baking supply store to find something. We searched and searched in there and came up empty handed. It looked as though they'd been cleaned out in anticipation. Feeling defeated, I got in line to pay. Then, of course, I glance over and notice a rather large display with all the football crap. Ugh. I grabbed some sugar footballs and was on my way.<br /><br />I finally decided on German Chocolate cupcakes. This decision was based mostly on the fact that I planned on enjoying these, and I wanted a different kind of chocolate this time. I've made German Chocolate cupcakes before, for my Baseball Cupcakes World Series actually, and I LOVED them. I thought I just used the recipe on the box of the German Chocolate baking bar. I did not. That explains why I didn't remember beating egg whites separately and then adding them later. Aside from the shrinkage that always happens when I fold in egg whites (why is that?) they still taste wonderful. I just love the smooth sweet flavor of the German Chocolate. Yum. This is the recipe I followed this time. For the other recipe, that in my opinion produced better cupcakes, go <a href="http://baseballcupcakes.blogspot.com/2008/08/milwaukee-brewers.html">here</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyqtBvrrXRCkis3NlnYfGK9ryye2VFfVh8ARE1fpXYKYQv2LseEvoaX7GpwcB9e5vNztqGtPn7Kh9tNG4WYI3pHgqzvjJLyK-0hQhg_SJBUhmhmxDDEp88UVsNf2m46W1tY8VqVNW-WDr/s1600-h/NFL+Playoff+Cupcakes+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyqtBvrrXRCkis3NlnYfGK9ryye2VFfVh8ARE1fpXYKYQv2LseEvoaX7GpwcB9e5vNztqGtPn7Kh9tNG4WYI3pHgqzvjJLyK-0hQhg_SJBUhmhmxDDEp88UVsNf2m46W1tY8VqVNW-WDr/s400/NFL+Playoff+Cupcakes+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5293941949028477538" border="0" /></a><span style="font-weight: bold;">German Chocolate Cupcakes</span><br /><span style="font-style: italic;">yield 16 cupcakes</span><br /><br />2 oz Baker's German's Chocolate (1/2 pkg)<br />1/4 C water<br />1 C flour<br />1/2 tsp baking soda<br />2 pinches salt<br />1/2 C (1 stick) butter, softened<br />1 C sugar<br />2 eggs, separated<br />1 tsp vanilla<br />1/2 C buttermilk<br /><br />Preheat oven to 350 degrees F. Line 16 standard sized muffin cups with liners. In a small bowl, sift together flour, baking soda, and salt. In a medium to large sized bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Microwave the water and chocolate in a heatproof bowl in the microwave for 2 minutes. Stir until smooth. Add vanilla and chocolate/water to the creamed mixture. Gradually add flour mixture, alternating with buttermilk. In a separate bowl, beat egg whites until stiff peaks form. Gradually fold in to chocolate batter. Fill tins 2/3 full and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com2tag:blogger.com,1999:blog-4014593900136002631.post-5847585595238410872009-01-14T06:12:00.000-08:002009-01-14T19:22:39.988-08:00Cupcake Wednesdays: Pina Colada Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pb4lY5qLdKfAfLPEv2GtTzrJ-ygtBgE8CcKoPzIcvxEjL2EP9-kUF7tdSLRcrapQVyHZsqeDiBTnHSQhDslupbb2fu_awK2qF2mEjhupkNFORorze37OiTNvEkeXCWZ7MKuEkv_oG0UI/s1600-h/008-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pb4lY5qLdKfAfLPEv2GtTzrJ-ygtBgE8CcKoPzIcvxEjL2EP9-kUF7tdSLRcrapQVyHZsqeDiBTnHSQhDslupbb2fu_awK2qF2mEjhupkNFORorze37OiTNvEkeXCWZ7MKuEkv_oG0UI/s400/008-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5291355456199031298" border="0" /></a>Pineapple and coconut are hard to mess up. They compliment each other perfectly with the sweet/tartness of pineapples and the sugar sweetness of coconut. Since these were the first cupcakes I would be bringing to work after our winter break, I thought I would do something a little different. Plus, it is about time I expanded my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">repertoire</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pina</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Colada</span> cupcakes it was.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYh8PE4bXDmUpdJqTwVap1uQppaAq33dhyphenhyphenouo2eP7SnpeV_LV25cX4madXlXXCphQty2nSVyd8Sy4M1AhsWJUUCeVlX265Q2Ly1GtAjTd_ghPMZyIglgIVc___9cjDq1uyzYgP3kUddLt/s1600-h/001-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYh8PE4bXDmUpdJqTwVap1uQppaAq33dhyphenhyphenouo2eP7SnpeV_LV25cX4madXlXXCphQty2nSVyd8Sy4M1AhsWJUUCeVlX265Q2Ly1GtAjTd_ghPMZyIglgIVc___9cjDq1uyzYgP3kUddLt/s400/001-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5291355287634598354" border="0" /></a>The recipe I began using seemed pretty good, but then I realized that there were no eggs. That would be fine, but I didn't seem to find any other stabilizing ingredient in there so I added a couple eggs. The batter tasted really good actually, sweet and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pineapply</span>. I was sure these would be great. They rose pretty well in the oven and retained very low domes. The taste test was a let down though. Don't get me wrong, I don't think these are bad. Glenn does. They just need a lot of work. I want the pineapple flavor to be strong. I want the coconut to just peek through. I want the frosting to be a standout. I got the frosting part right. I added pineapple and coconut flavored rums to a cream cheese frosting base and got a perfectly smooth icing out of it. I rolled the tops in coconut to make them pretty. These still aren't what I am looking for. I will certainly be tweaking this recipe so I can have a hands down hardcore awesome <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Pina</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Colada</span> Cupcake recipe. Until then, these will work just fine.<br /><br />Everyone at work who tried one seemed to love them. I got lots of compliments. The coconut was a turn off to some people. Other people, like one of the counselors I work with, had 4 or 5. He usually eats 2 or 3 so I am not sure if that means anything.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqf0slV3bpfo9giCF_Gwyoeyf3buOBGo84XJoGfBLxQMz8fQQg0lcDr1Ch5e6CGPXBfHXg2yJ-CzY5XQ9193fqgeX0pOeSwqSepG-GAc_YGqvbx2WVVL0PhbzJAHLdkAdR1GBxDKysqT6z/s1600-h/005-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqf0slV3bpfo9giCF_Gwyoeyf3buOBGo84XJoGfBLxQMz8fQQg0lcDr1Ch5e6CGPXBfHXg2yJ-CzY5XQ9193fqgeX0pOeSwqSepG-GAc_YGqvbx2WVVL0PhbzJAHLdkAdR1GBxDKysqT6z/s400/005-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5291355343490952882" border="0" /></a><br /><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Pina</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Colada</span> Cupcakes</span><br /><span style="font-style: italic;">yield 24-30 cupcakes<br /></span><span><br />(1)<br />1/4 C Malibu Coconut rum<br />1/4 C Parrot Bay Pineapple rum<br />1 1/4 C crushed pineapple<br />1 C coconut milk<br />1/2 C oil<br />2 T vinegar<br />1/3 C pineapple juice<br />4 eggs<br /><br />(2)<br />2 C sugar<br />2 2/3 C all purpose flour<br />1/2 tsp baking soda<br />1 tsp baking powder<br />1 tsp salt<br /><br />Extra coconut for garnish<br /><br />Preheat oven to 350 degrees F. Line 2 - 12 cup muffin pans with liners. In a medium to large bowl, whisk together all of (1) until thoroughly combined. In a large bowl whisk together all of (2). Add all of (2) to (1) and whisk until combined and very smooth. Distribute batter into muffin cups, filling them 2/3 to 3/4 full. Bake for 20-24 minutes. Allow to cool then frost cupcakes and garnish with coconut.<br /></span><span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span><span><span style="font-weight: bold;">Rummy Cream Cheese Frosting</span></span><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /><br /></span></span></span><span>8 oz cream cheese, softened<br />4 T butter, softened<br />2 1/2 T Malibu Coconut rum<br />2 T Parrot Bay Pineapple rum<br />2 C powdered sugar<br /><br />Mix all ingredients in a medium sized bowl until smooth and creamy. Add more or less rum to taste (this is already fairly strong) and add more or less powdered sugar according to your desired texture.</span><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_7"></span><br /></span></span></span></span><br /><br /><br /></span>Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com2tag:blogger.com,1999:blog-4014593900136002631.post-62285829631557425502009-01-11T20:23:00.000-08:002009-01-12T08:48:07.732-08:00Pocketful of Zest<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qhQojDqUp-zBe1-SRhUp5-omViaCwETAOXl5JuqFGYKkyxFqf2OTsmkZN_SmjSUrbAeJFCLq4w5OUI-xhe3gBxi8mrWaxAMOtjbVa1VYvGsk_wvBwzmOiLnucfmgeSsKACcXJ1pyszLz/s1600-h/015-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qhQojDqUp-zBe1-SRhUp5-omViaCwETAOXl5JuqFGYKkyxFqf2OTsmkZN_SmjSUrbAeJFCLq4w5OUI-xhe3gBxi8mrWaxAMOtjbVa1VYvGsk_wvBwzmOiLnucfmgeSsKACcXJ1pyszLz/s400/015-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5290258566137055458" border="0" /></a>My parents live in a neighborhood that was previously inhabited by a very productive citrus grove. Then, like every other neighborhood in the East Valley, some developers came in and decided to get rid of all of it. Fortunately, they struck a deal with the land owners that required all lots to retain at least 2 citrus trees. Most lots have 5 or 6. My parents however, have 12. I think, give or take one. Funny thing is, the neighborhood is called Orangewood and my parents do not have a single orange tree in their yard. They have some grapefruit trees, some tangelo trees, and even a little lemon tree they planted a while back. It's just refreshing to see a little bit of preservation in a city that generally eliminates everything in its path in order to make more houses.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnrY8fNkQ3AgMknNdn4obh3UJFZEl4XFuo9WPNFAfArKpDzwgK2PYNk8YjrJtQohEvYv7ZqAdE83XbIPrN53xfgS92tspcD-FaIyUluy28f1jawPRwCKQId2yTzOx-oTxcM4fZyXe7cMm/s1600-h/013-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnrY8fNkQ3AgMknNdn4obh3UJFZEl4XFuo9WPNFAfArKpDzwgK2PYNk8YjrJtQohEvYv7ZqAdE83XbIPrN53xfgS92tspcD-FaIyUluy28f1jawPRwCKQId2yTzOx-oTxcM4fZyXe7cMm/s400/013-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5290258422294577906" border="0" /></a>This weekend my brother Jeff stayed the night with Glenn and I, and my parents dropped him off because they happened to be seeing the show Chicago at the theater a block from our house. Before they left, my dad asked if we wanted any grapefruit. Glenn being the grapefruit lover and myself having a recipe with grapefruit to try, gave that a definite yes. Also, since the recipe required the zest of a grapefruit, and I just got a new Microplane zester, I was all over trying it (in case you were wondering, the Microplane was AMAZING, I want to zest everything now.) That being said, I made this grapefruit yogurt cake last night. Luckily I was able to get Glenn to eat the zested grapefruits so they didn't go to waste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20pq3RyW6Y0g38Mc-I-x_Ci6k7Hg_X7wI09NX1rmwmpmb6pZhcV-aZL9800eIrBCxDl2N6vg9TvHYtjQs_Y-z3-V4W0RYOFwwAkuhmClYNSbQfGC1aDJmRF01Qmw2scwK27w_kYLvfGyL/s1600-h/012-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20pq3RyW6Y0g38Mc-I-x_Ci6k7Hg_X7wI09NX1rmwmpmb6pZhcV-aZL9800eIrBCxDl2N6vg9TvHYtjQs_Y-z3-V4W0RYOFwwAkuhmClYNSbQfGC1aDJmRF01Qmw2scwK27w_kYLvfGyL/s400/012-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5290258345265857330" border="0" /></a>Recipe courtesy of <a href="http://smittenkitchen.com/2007/01/cake-paradisi/">Smitten Kitchen</a>.<br /><br /><p><strong>Grapefruit Yogurt Cake</strong><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35500,00.html?rsrc=search"><br /></a></p> <p>1 1/2 cups all-purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon kosher salt<br />1 cup plain whole-milk yogurt<br />1 cup plus 1 tablespoon sugar<br />3 extra-large eggs<br />3 teaspoons grated grapefruit zest (approximately one large grapefruit)<br />1/2 teaspoon pure vanilla extract<br />1/2 cup vegetable oil<br />1/3 cup freshly squeezed grapefruit juice</p> <p>For the glaze:<br />1 cup confectioners’ sugar<br />2 tablespoons freshly squeezed grapefruit juice</p> <p>Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.</p> <p>Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.</p> <p>Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.</p> <p>When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.</p> <p>For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.</p>Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com2tag:blogger.com,1999:blog-4014593900136002631.post-92173227492361721982009-01-11T20:22:00.001-08:002009-01-12T08:25:57.145-08:00Food That Looks Like Food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaOu8CfC8k2VpRvE_taE-_z1KcS1iZ27ix-Gmu8idj3CiL_OboBQB6avFf0syFQRRbCSTXiKP2GC4mO14ecZVkW4WoSH9G3B4ZnYPWdujIngGDDMend8ZJsfUYvyDOhWIxD7TSC2S4ar0/s1600-h/005-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaOu8CfC8k2VpRvE_taE-_z1KcS1iZ27ix-Gmu8idj3CiL_OboBQB6avFf0syFQRRbCSTXiKP2GC4mO14ecZVkW4WoSH9G3B4ZnYPWdujIngGDDMend8ZJsfUYvyDOhWIxD7TSC2S4ar0/s400/005-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5290257996643598562" border="0" /></a>For some strange reason, and I am not sure why, I have a fascination with cookie cutters. I don't even make roll out cookies all that often! You could call my fascination and obsession and not be far off base. I have 12 clear shoe boxes underneath my bakers table that are packed with cookie cutters. Then I have a cute cookie jar with one cookie cutter for each month in the kitchen. Animals, food, holidays... you name it, I have a cutter for that. I love them all equally and have started to catalog them to prevent me from buying duplicates. Somehow I managed to avoid duplicating when I bought 24 new cutters at the Sur La Table sale. 56 cent cutters!!! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXnNv2dVeB8HiPq84Ps0RKITUkeAm2fj-F3ebvc-ijCo5M-Ea56Npz1TfkBPtQLPBjjBvFKIzgNt75CCI301rS2Tyg5OEdJl3EFzLEBpuV3XngRxjCGn5BYKKOD7R9SAh_hWhIlksjGRx/s1600-h/010-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXnNv2dVeB8HiPq84Ps0RKITUkeAm2fj-F3ebvc-ijCo5M-Ea56Npz1TfkBPtQLPBjjBvFKIzgNt75CCI301rS2Tyg5OEdJl3EFzLEBpuV3XngRxjCGn5BYKKOD7R9SAh_hWhIlksjGRx/s400/010-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5290258056164603170" border="0" /></a>I think my obsession worsened when I got the book Cookie Craft for Christmas. All the beautifully decorated cookies in there are so inspiring, yet I still haven't made any like theirs, using the flooding technique. To my defense, I didn't have a key ingredient for stabilizing the icing, but I have since purchased some. I even have a few select cookies that I baked off that have been sitting on the counter ready to be expertly decorated when I have time. We will see. For now, you can see my food decorated like food cookies along with some animals and my favorite, the skull and crossbones. I started out strong, but started to get tired an hour and a half into it, and you can tell. These were made from my very favorite sugar cookie recipe, given to me by my mom. They are perfect, thick, soft sugar cookies that taste even better when given a healthy dose of your favorite frosting on top. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6iLmktkwrXq9mqeoR3RGa8mgIkk6Gy8DxluyB5jY_DnW7T9S1o-P0-f-0wQacPX08nRr1oQ2CMCoLCORgkt0XrWfJ8glYSPA6BTARJgCzAI_5kpVzY71CXuQFswNr5vwMOLM-cDPrABvY/s1600-h/011-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6iLmktkwrXq9mqeoR3RGa8mgIkk6Gy8DxluyB5jY_DnW7T9S1o-P0-f-0wQacPX08nRr1oQ2CMCoLCORgkt0XrWfJ8glYSPA6BTARJgCzAI_5kpVzY71CXuQFswNr5vwMOLM-cDPrABvY/s400/011-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5290258126303918050" border="0" /></a><span style="font-weight: bold;">Mom's Sugar Cookies</span><br /><br />(1)<br />1 C butter<br />1 1/2 C sugar<br />1 egg<br />1/2 C sour cream<br />1 tsp vanilla<br /><br />(2)<br />4 C flour<br />1 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1/2 tsp nutmeg<br /><br />Frosting<br />3 C powdered sugar<br />1/3 C very soft butter<br />1 1/2 tsp vanilla<br />2 T milk<br /><br />Preheat oven to 375 degrees F. Mix all of (1) together in a large bowl. Add all of (2) gradually. Refrigerate dough for an hour or 2. Roll out dough very thick, about 1/4 inch, and cut into shapes. Bake for 8-11 minutes. Let cool on a wire rack. Mix all frosting ingredients until very smooth. Frost and decorate cooled cookies.Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com1tag:blogger.com,1999:blog-4014593900136002631.post-3788043750364796092009-01-04T20:51:00.000-08:002009-01-04T21:13:57.509-08:00Happy 2009!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm1.static.flickr.com/127/340099856_9c655d8cab_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 450px; height: 302px;" src="http://farm1.static.flickr.com/127/340099856_9c655d8cab_o.jpg" alt="" border="0" /></a>Where on earth does time go!?!? Happy New Year to all. I hope that 2009 brings everyone happiness and success in the kitchen (and out.) Now, anyone who knows me knows my feelings on "New Years Resolutions." They are awful, vile devices that set you up for disaster. It's just too much pressure. However, that being said, I think it is a safe and rather reasonable for me to make a couple blogging goals for '09. Goal number one: take better food photos. Goal number two: update blog(s) regularly, and I mean like at least twice a week. Finally, goal number three: create and maintain a new blog that is more informational.<br /><br />So far, I'm working on it. I've been off of work for the past two weeks so it has been hard for me to do anything but be lazy. However, I have created that <a href="http://bakersalley.blogspot.com/">new blog</a> and added one post to it, so we will see about <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">maintenance</span> part :o) Anyway, do me a favor and <a href="http://bakersalley.blogspot.com/">check it out</a>. I would love to hear any thoughts, comments, or suggestions that you might have. Again, Happy New Year everyone. I have a feeling this is going to be a good year.Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com1tag:blogger.com,1999:blog-4014593900136002631.post-75666384750130035852008-12-29T22:40:00.000-08:002008-12-29T22:51:02.398-08:00Cupcakes for Christmas!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4nAadmQicZ-PdEEdvco3XbsxTlvGJBq9JZ1wV8wYJ7omCn9lz8bva0r02uhf6w3gBfpH4JbR_ie2rWjOMAfDHnX39pFblNKRJBH0dubVj3DfCB1IsP427M1CUfNGZY3njIVt7Qu8sUyC/s1600-h/140-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4nAadmQicZ-PdEEdvco3XbsxTlvGJBq9JZ1wV8wYJ7omCn9lz8bva0r02uhf6w3gBfpH4JbR_ie2rWjOMAfDHnX39pFblNKRJBH0dubVj3DfCB1IsP427M1CUfNGZY3njIVt7Qu8sUyC/s400/140-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5285471695675471074" border="0" /></a>Yeah, yeah, I'm a little late. Trust me, I have my reasons. Long story short: backed up sink = three hours with a plumber = sink being vacuumed out = the worst smell on earth = me on the verge of tears and vomit while frantically getting ready for our fourth annual Chrismakuh Party. So cut me some slack. Anyway, I did manage to make these cupcakes in time for the party, whew. These are my basic chocolate cupcake with a wonderfully sweet but tangy cream cheese frosting.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgS-_4bV_GYmyRjkrYhlSRYrrbnUF2R-FMV-MZoldZW2ocangWQFMSdrVydzfCo2KAlHOl8DviUvRhM3BrmfCby9hU5AMOFbj4KkaREzfBEwIRe10AnNRtLbZIZ58x3zL2sSkB7-ZnooA/s1600-h/135-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgS-_4bV_GYmyRjkrYhlSRYrrbnUF2R-FMV-MZoldZW2ocangWQFMSdrVydzfCo2KAlHOl8DviUvRhM3BrmfCby9hU5AMOFbj4KkaREzfBEwIRe10AnNRtLbZIZ58x3zL2sSkB7-ZnooA/s400/135-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5285471803654706786" border="0" /></a><span style="font-weight: bold;">Chocolate Cupcakes</span><br />1 C salted butter (the added salt is a nice complement)<br />1/2 C + 1 T Hershey's Special Dark cocoa sifted (I only had regular,boo)<br />3/4 C water<br />2 C granulated sugar<br />1/2 C buttermilk<br />1 1/2 T vanilla extract<br />2 eggs<br />2 C flour<br />1 t baking powder<br />1/2 tsp. salt<br />1/2 tsp. baking soda<br /><br />Preheat oven to 350 degrees F. Line 2 12-cup muffin pans with liners and set aside. Over low heat, melt butter in a medium sized saucepan. While butter is melting, combine flour, baking powder, salt, and baking soda in a small bowl and set aside. When butter is completely melted, add in cocoa and whisk until very smooth. Add in water and whisk again. Turn off heat and whisk in the sugar until the batter has a smooth appearance. Add in the buttermilk and vanilla extract, whisking again. Add in one egg at a time, whisking until thoroughly combined after each addition. Very slowly add in the dry ingredient mixture, whisking very well after each addition (this batter tends to clump up, and it is essential to get it as smooth as possible). Fill each muffin cup 1/2 full (flat tops) to 2/3 full (domes) and bake for 20 minutes. A toothpick inserted into the center of a cupcake will come out with a few crumbs clinging to it or completely clean when they are done. Allow to cool on a wire rack completely before filling and frosting.<br /><br /><span style="font-weight: bold;">Cream Cheese Frosting</span> 8 oz cream cheese<br />1 T vanilla bean paste<br />4 T milk<br />2-3 C powdered sugar (it all depends on how you like it)<br /><br />Allow cream cheese to soften beforehand. Beat cream cheese until it's as fluffy as you can possibly get it. Add vanilla bean paste and milk and beat some more. Add powdered sugar gradually until you reach the desired consistency. At this point, you may want to add more milk or more sugar, you make the call. Beat everything together until smooth and creamy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNC65Su3RSZ47-2bviyuAf598R8clY0ncUuJhTBuKm4C-Bbpxfv_GDLjw3ZCwxXtceJy-vMqa2BxvHlG1A_t-3vlOZoKpNa45ZlTApWhkGTspIlaL4oMRz1DfawpS7c3RzXFko7eQ1-1g/s1600-h/138-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNC65Su3RSZ47-2bviyuAf598R8clY0ncUuJhTBuKm4C-Bbpxfv_GDLjw3ZCwxXtceJy-vMqa2BxvHlG1A_t-3vlOZoKpNa45ZlTApWhkGTspIlaL4oMRz1DfawpS7c3RzXFko7eQ1-1g/s400/138-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5285471747758964386" border="0" /></a>Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com1tag:blogger.com,1999:blog-4014593900136002631.post-64949203906241935122008-12-07T18:29:00.000-08:002008-12-29T22:39:49.129-08:00Granola Does A Body Good<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-yKy4LsGt-F35pxct785DWYObTnUizBMJgQ7NrTGeeg-M2corUBG4wQTa7kdKpiL_21NQsU26j86Qfx9wh5PQdpOd7znHjnHxwnzxJn84ZgwX_ZHyBmOmQzU56RswbDaMzRPJwdRMslu/s1600-h/132-400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-yKy4LsGt-F35pxct785DWYObTnUizBMJgQ7NrTGeeg-M2corUBG4wQTa7kdKpiL_21NQsU26j86Qfx9wh5PQdpOd7znHjnHxwnzxJn84ZgwX_ZHyBmOmQzU56RswbDaMzRPJwdRMslu/s400/132-400.jpg" alt="" id="BLOGGER_PHOTO_ID_5285469108149021122" border="0" /></a>Granola is typically good for you. Not the kind that I like though. I like the sweet crap. The sweeter the better. Fresh and Easy has really good granola, but I was in the mood for something really sweet and satisfying for my ever constant sweet tooth. I had bookmarked a recipe for cocoa coconut granola that sounded really tasty to me, but I didn't have all the ingredients. Instead, I was inspired to create my own, thus spawning my wildly unhealthy but oh so tasty personal blend of granola. Behold, I present you with Peanut Butter Chocolate Coconut Granola (with white chocolate chips sprinkled in) That's a mouthful. Let's just call it Super PBCC Granola.<br /><br /><span style="font-weight: bold;">Super PBCC Granola</span><br /><span style="font-style: italic;">note: this could probably use a little bit more honey, but I was running low as it is; also, feel free to raise the oven temperature to get crispier granola faster (I think i overbaked some parts of my granola, but it is still super yummy)</span><br /><br /><span style="font-weight: bold;">(1)</span><br />3 C rolled oats (the fat kind, not the instant crumbly looking stuff)<br />1 C rice krispies<br />1 C corn flakes (break them up a little bit)<br />1 C coconut (sweetened is better)<br />3/4 C packed brown sugar<br />1/4 tsp cinnamon<br />1/4 tsp salt<br /><br /><span style="font-weight: bold;">(2)</span><br />1/3 C honey<br />2 T vegetable oil<br />2 T butter<br />2/3 C chocolate chips<br />1/2 C peanut butter<br /><br />2/3 C white chocolate chips<br /><br />Preheat oven to 300 degrees F. Grease a large baking pan (it needs to have a lip around all the edges) Combine all of <span style="font-weight: bold;">(1)</span> in a large bowl until well mixed. In a small saucepan combine all of <span style="font-weight: bold;">(2)</span> and heat over low heat until it is very warm. When mixture is warmed, drizzle over dry ingredients and stir to thoroughly combine. I used my hands to do this, it seemed easier. Spread evenly over baking pan and bake for 45 minutes to an hour, stirring at 15 minute intervals. Allow granola to cool until it is slightly warm. Stir in white chocolate chips and then finish cooling in a refrigerator.Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com0tag:blogger.com,1999:blog-4014593900136002631.post-35235038415557853632008-12-04T08:11:00.000-08:002008-12-05T06:50:18.542-08:00A Cookie Class!Last month or so I got an email from somebody in the school district announcing the annual Holiday Cookie Class. Hmmmm, sounds very appealing. December 8th, 3:30-6:30 pm, at Independence High School. Learn from an accomplished baker and take home 14 dozen cookies for 55 bucks. I immediately asked my mom if she wanted to go, but she works till 6 every Thursday. Boo. I just didn't want to go by myself, so I just set my hope of going on a faraway shelf.<br /><br />About a week ago, one of the secretaries in the attendance office asked if I had heard about it. Ummm, yeah. She asked if I wanted to go with her! YAY! I talked to Glenn and wrote my check and sent it through interoffice mail. Hooray. December 4th is now here and I am excited. I even get to leave work 30 minutes early. The tentative list of cookies we will be making is as follows: Blackberry and Oatmeal Bar Cookie; Chewy Ginger Cookies; Dark Chocolate and Mint Crackle Cookies; Spritz Cookies; Pumpkin Chocolate Chip Cookies; Mocha Double Chocolate Chip Cookies; Key Lime Holiday Cookies; Styx and Stones; Chocolate and Mint Bark; Peanut Brittle; Peanut Butter Balls; South of the Border Balls; Rum Balls; Chocolate Oatmeal Cookies<br /><br />Wow! That's a lot. Granted a good portion of those aren't technically cookies, it is sure to be a fun class. I will update later with photos and a class recap.<br /><br />*** Update *** I'm truly sorry to report that the class was a HUGE disappointment to me. <br /><br />Let's start off with the good. It was very well organized, with the mise en place already taken care of for each recipe. We were given the complete recipe book ahead of time. We got to bring home a ton of cookies at the end of the time. We started relatively close to the start time. <br /><br />Now for the bad (it's a long list) the recipes were left in huge quantities and not reduced down to normal production sizes. I mean, who has the means and space to make 30 dozen cookies at home?!?! The class size was too large. With so many people there, a lot of people were stuck "assisting" like I was, opening bags and scooping out jars. Seems a bit silly to me. The chef only read the recipes to everyone in the very beginning and said go. Excuse me? Shouldn't you be sharing techniques and tips with us? I can read very well thank you. Half of the recipes were no-bakes. I came to the class to make cookies, not stir a bowl of stuff and then stick it on a pan. There is no talent or technique to be found in making a no bake cookie. We took lots of stuff home, but most of it was no good. Let me break it down for you:<br /><span style="font-weight: bold;">Blackberry and Oatmeal Bar Cookie </span>- they were well done and baked well, but a little plain in flavor. The group that did these did a good job<br /><span style="font-weight: bold;">Chewy Ginger Cookies</span> - these were overbaked, causing the molasses to take on a weird smokey/burnt flavor, overall not bad, but definitely not very good.<br /><span style="font-weight: bold;">Dark Chocolate and Mint Crackle Cookies</span> - certainly the prettiest of the bunch. I noticed it was a difficult dough to work with, but the ladies did a nice job. There's fresh mint in them.<br /><span style="font-weight: bold;">Spritz Cookies</span> - Cute to look at, but boring in flavor and a bit on the dry side.<br /><span style="font-weight: bold;">Pumpkin Chocolate Chip Cookies</span> - done well, but the recipe is for a cookie that is way too cakey for my liking. I preferred the ones I made for Thanksgiving.<br /><span style="font-weight: bold;">Mocha Double Chocolate Chip Cookies</span> - I hate coffee and won't try these, but they are completely flat and a few are overbaked. They seem fairly plain though.<br /><span style="font-weight: bold;">Key Lime Holiday Cookies</span> - Glenn says they were made of zorbees. I said it was like a sahara desert in my mouth. The lime flavor is nowhere to be found.<br /><span style="font-weight: bold;">Styx and Stones</span> -the ONE cookie I made. A no bake. It was too sticky and never set up properly. Taste wise it is decent, but nothing special.<br /><span style="font-weight: bold;">Chocolate and Mint Bark</span> - A definite favorite. Out of all the stuff that was made, Glenn requested I get rid of everything but leave the bark at home. I'm working on it.<br /><span style="font-weight: bold;">Peanut Brittle</span> - they did a good job with this one. It doesnt stick to your teeth, but the flavor is lacking. It's a bit plain.<br /><span style="font-weight: bold;">Peanut Butter Balls</span> - SALTY. <br /><span style="font-weight: bold;">South of the Border Balls</span> - poorly written recipe. The lady I helped with this was so frustrated because she did everything right, but the recipe was mush. She couldn't roll it in to proper balls. It's a coffee flavor, but too heavy. Glenn had one last night and spit it out. He got an upset stomach from sampling.<br /><span style="font-weight: bold;">Rum Balls</span> - Done well, but I don't like the taste. <br /><span style="font-weight: bold;">Chocolate Oatmeal Cookies</span> - another no-bake. Weird gummy texture because of the melted marshmallow.<br /><br />I am very sorry that I just lined someone's pockets with my 55 hard earned dollars. The class was a waste of my money. Instead of giving all of this to my neighb0rs for our yearly holiday treat plates, I brought these to school in hopes that I could get rid of it all. I didn't learn anything. I didn't bring home any useful recipes that I don't have to breakdown into tenths. I was totally looking forward to this class, but was very let down. <br /><br />Glenn says I should just do my own next year. Have a cupcake class. I think that is a good idea, but I'm afraid I am not a very good teacher. I'm trying to set a cupcake party up with my mom, maybe I can practice there.<br /><br /><span style="font-weight: bold;">BOTTOM LINE - DONT GO TO THIS CLASS IF YOU ARE PRESENTED WITH THE OPPORTUNITY</span>Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com2tag:blogger.com,1999:blog-4014593900136002631.post-68793590747268340602008-12-02T08:15:00.000-08:002008-12-02T18:12:45.855-08:00Let's Make Whoopie... But Not Really<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUjm-C7Jxkjo0YS0Hop2d1GB0blhjNvEP7w4qJvNq_4ADUeJ4H9XXdtNQn4n-uatSVSFcuTpDc2lgfRKL02LbGf2jMlJYfa7AOu03Ygifh-gluIEfe9eCf6zWzOf07bVTI2lZBweRYfWX/s1600-h/Pumpkin+Whoopie+Pies+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUjm-C7Jxkjo0YS0Hop2d1GB0blhjNvEP7w4qJvNq_4ADUeJ4H9XXdtNQn4n-uatSVSFcuTpDc2lgfRKL02LbGf2jMlJYfa7AOu03Ygifh-gluIEfe9eCf6zWzOf07bVTI2lZBweRYfWX/s400/Pumpkin+Whoopie+Pies+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5275372838559428338" border="0" /></a>What is with the name Whoopie Pies? When I told Glenn and my brother what these were called, they both laughed at me. Quite honestly, it's embarrassing to say. That's probably because on the old Newlywed Game the host always talked about "makin whoopie." Ewww.... what a creepy thing to say. I really am curious where on earth the name for these cookies came from. Let's see if Wikipedia has anything to say about these.<br /><br />Unfortunately, <a href="http://en.wikipedia.org/wiki/Whoopie_pies">wiki</a> is really of no help other than telling me that the cookies are of Pennsylvania Dutch origin and are commonly known as "gobs." Okay, what else can we find?<br /><br /><a href="http://whatscookingamerica.net/History/WhoopiePieHistory.htm">What's Cooking America</a> gives us a little more in depth account of these strangely named "pies." These treats are more like cake than they are cookies or pies. They are traditionally very large, almost hamburger sized. People in Maine like to claim that they were weaned on Whoopie Pies (obviously these are very well loved there.) The most common flavor is chocolate but people love to experiment with seasonal flavors. An interesting fact is that an authentic whoopie pie is made with vegetable shortening and not butter. Yuck. I will stick with butter. In an effort to be economical, the Amish people originally made these using leftover batter. And finally, according to Amish legend, when Amish children discovered these treats in their lunch bags, they shouted "Whoopie!"<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTLCyaD2Ad5s9Z8klDXrCGlhyphenhyphenv25QF3zKAi-Iwip3Bz01hC3M2vkCccZ67p7PtTKlXm1TGhfIMGAamqE_S9E6yCA6ZFHz6_UbPPLKszmsyLGXPM8RnHOKsSCOWh38nf4cLqKWCm1x_FVC/s1600-h/Pumpkin+Whoopie+Pies+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTLCyaD2Ad5s9Z8klDXrCGlhyphenhyphenv25QF3zKAi-Iwip3Bz01hC3M2vkCccZ67p7PtTKlXm1TGhfIMGAamqE_S9E6yCA6ZFHz6_UbPPLKszmsyLGXPM8RnHOKsSCOWh38nf4cLqKWCm1x_FVC/s400/Pumpkin+Whoopie+Pies+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5275372710961207314" border="0" /></a>And there you have it my friends. I have to say I feel better knowing all that. I just knew it had to have some sort of interesting origin. It's a strange name. I actually kinda sorta like it now. Anyway, my inspiration for making these was a lone can of pumpkin in the pantry and my mom wondering why I wasn't bringing dessert to dinner, when she assumed it was a given. As a side note, I was told my dad freaked out when he heard I wasn't bringing anything and ran out to the store and bought two pies. I was told I didn't need to because Glenn's mom was taking care of everything. I decided to make them Thanksgiving morning about 2 hours before we left. Yay!<br /><br />I whipped these up really quickly. From start to finish, I think it only took me an hour and a half, and that includes cooling and assembly. The batter is really easy to mix together, the filling is easy, cooktime is short, and if you throw them in the fridge, cooling time is fast too. These really are nice little treats. They are simple, soft, and sweet. It's nice to have a quick standby if you ever need to make something a tad bit more impressive than plain ol cookies.<br /><br />Recipe from <a href="http://cookingwithanne.blogspot.com/2008/11/pumpkin-chocolate-chip-whoopie-pies.html">Cooking with Anne</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMI3gVxl9_xQLicsZjkDAEwawwY9gQAn1B3iOpE-FFY-bAUxmz9pAEPRfyLusnhamWnb-FS-XBXexNUMW590xVayT1TvR6W7VGjaBqrMJatJFrc1-go3ccWz7142Q64MEaZvMszMXpqIs/s1600-h/Pumpkin+Whoopie+Pies+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMI3gVxl9_xQLicsZjkDAEwawwY9gQAn1B3iOpE-FFY-bAUxmz9pAEPRfyLusnhamWnb-FS-XBXexNUMW590xVayT1TvR6W7VGjaBqrMJatJFrc1-go3ccWz7142Q64MEaZvMszMXpqIs/s400/Pumpkin+Whoopie+Pies+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5275372764473908754" border="0" /></a><span style="font-weight: bold;">Pumpkin Chocolate Chip Whoopie Pies</span><br /><span style="font-style: italic;">Note: I scooped mine smaller and ended up with about 2 dozen 50 cent piece sized complete "pies" I also did not have pumpkin pie spice so I added 1/2 teaspoon of cinnamon and a 1/8 teaspoon of nutmeg.</span><br /><br /><span style="font-weight: bold; font-style: italic;">Cakes:</span><br /><br />1/2 cup (1 stick) butter - melted<br />3/4 cup packed brown sugar<br />1 teaspoon vanilla extract<br />2 eggs<br />1 cup pumpkin puree<br />1 teaspoon pumpkin pie spice<br />2 cups flour<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br /><br /><span style="font-style: italic; font-weight: bold;">Filling</span><span style="font-weight: bold;">:</span><br /><br />1/2 stick butter<br />4 oz. cream cheese<br />2 cups powdered sugar<br />1/2 teaspoon vanilla extract<br />1/2 cup mini chocolate chips<br /><br />Mix together melted butter, brown sugar, 1 teaspoon vanilla, pie spice and eggs until smooth. Add flour, baking soda, baking powder and salt. Mix well until a thick batter forms. Drop by spoonful onto parchment lined cookie sheets. You need 24 cakes for 12 pies. Bake at 350 degrees F for 15 - 20 minutes or until toothpick inserted in center of cakes comes out clean. Cool completely and make filling.<br /><br />Blend softened butter and cream cheese with vanilla. Add powdered sugar and stir until smooth. Fold in chocolate chips. Spread on 12 cakes and top each with another cake.Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com1tag:blogger.com,1999:blog-4014593900136002631.post-11447667174441311692008-11-25T17:29:00.000-08:002008-11-25T18:34:35.079-08:00Turkey Day Corncakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7oyo4aamRNkmhYk21Z7-k00PvyYMLeCPo1wq5Cxh6nZiWa_69-4TUIS4R-0HmLLTCp9xSbHWlDHz5q7O57hns2VEtDbYkv_mrTYF-nGtRFAuBL0TNdbLb5mQxXwIeXg75LG55c5QRKsIS/s1600-h/T-Day+In+A+Cup+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7oyo4aamRNkmhYk21Z7-k00PvyYMLeCPo1wq5Cxh6nZiWa_69-4TUIS4R-0HmLLTCp9xSbHWlDHz5q7O57hns2VEtDbYkv_mrTYF-nGtRFAuBL0TNdbLb5mQxXwIeXg75LG55c5QRKsIS/s400/T-Day+In+A+Cup+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5272788907002512098" border="0" /></a>Well, sorry, but the name for these sucks. They aren't really cupcakes, but I suppose that all depends on your definition of cupcakes. I prefer to define them as solely sweet treats, but to each his own.<br /><br />I'm not sure why I decided to make these, or even what inspired me. It may have been while I was reading Hello, Cupcake and saw the decorating ideas for the fake TV dinner. Then I thought of mashed potatoes, and how I could make "frosting" out of that. Then I thought that cornbread would make a good base for a cake. Then add turkey, a little cranberry, and voila! You have Thanksgiving Day in a Cup!!! Maybe I will call them that instead.<br /><br />The more I thought about these, the worse of an idea it became in my mind. Cold mashed potatoes are nasty, and so is the crust that they get after being left out in the open air for too long. So I made a compromise. Stick with the original idea, but instead of "frosting" them, I will do the cone method and fill them with a cranberry chutney. I don't even know what chutney is really, but I will make something up. All I know is I should cook the cranberries and add some spices and sugar. Anyway, check it out. You can't say no to T-Day in a Cup.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPTZIhbMCPFxocRtXEzL6Z-zf8UVEarrGCYaQHw-uhLdtMF6evMIu2kNqbINIdTwAlECb1qstV-SblBK6pHcniTpxZwsDnvrWSNCVc1Wjr49KQGzBMi8JSuK0FjgQrlnpFEtGdmzZ7V1N/s1600-h/T-Day+In+A+Cup+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPTZIhbMCPFxocRtXEzL6Z-zf8UVEarrGCYaQHw-uhLdtMF6evMIu2kNqbINIdTwAlECb1qstV-SblBK6pHcniTpxZwsDnvrWSNCVc1Wjr49KQGzBMi8JSuK0FjgQrlnpFEtGdmzZ7V1N/s400/T-Day+In+A+Cup+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5272788845563036050" border="0" /></a><span style="font-weight: bold;">Thanksgiving Day in a Cup<br /><br />"Cupcake" Base</span><br />1 1/2 C all purpose flour<br />2/3 C sugar<br />1/2 C cornmeal<br />1 T baking powder<br />1/2 tsp salt<br />1 1/4 C milk<br />2 eggs<br />1/3 C oil<br />3 T butter, melted<br />3/4 C deli meat turkey, chopped<br />extra sugar for sprinkling<br /><br />Preheat oven to 350 degrees F. Grease 18 standard sized muffin cups or lightly spray with cooking spray and line with paper liners. Set aside<br /><br />In a medium sized bowl whisk together all the dry ingredients. In a separate, smaller bowl, thoroughly combine all the wet ingredients. Add the wet ingredients to the dry, mixing well. The batter will be slightly lumpy. Gently stir in the chopped turkey.<br /><br />Scoop batter into muffin cups until they are 2/3 full. Do not overfill as this batter is fairly runny and will spill over if overfilled. If desired, sprinkle extra sugar on top for a little crunch (I like to use raw sugar). Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.<br /><br /><span style="font-weight: bold;">Cranberry Chutney</span><br />2 C whole cranberries, washed and drained<br />2/3 C packed brown sugar<br />1 1/2 T water<br />1/4 tsp cinnamon<br />pinch of ginger<br /><br />Stir all ingredients together in a small saucepan until cranberries are coated. Cook over medium to high heat for 10-20 minutes. Depending on the consistency you want, the less it is cooked, the more solid the cranberries will be and the sauce will be more liquid. The more it is cooked, the mushier the cranberries will be, but the sauce will be thick and slightly gelatinous.<br /><br /><span style="font-weight: bold;">Assembly</span><br /><br />Cut a small 1 inch diameter conical shape out of the top of the cakes. See <a href="http://bakingbites.com/2007/09/how-to-make-filled-cupcakes-step-by-step/">here</a> to better understand the "cone method" of filling cupcakes. You can choose to cut off the pointy part or you can just smoosh it into the cake a little bit and not waste anything.<br /><br />Using a very small cookie scoop or a tablespoon, fill the cake centers with cranberry chutney and replace the top of the cake. These can be served warm or at room temperature. A quick microwave can bring back nostalgic memories of T-Days past.Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com0tag:blogger.com,1999:blog-4014593900136002631.post-91651271274857077522008-11-25T07:23:00.000-08:002008-11-25T19:42:40.081-08:00Another Order!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YN583aoBqdTNp5e9y0ab38Cf_xSCyHTkuJ2RbewhEt6FQ1sLvcgsg_1pI-ENySpEy7dw0vfra5RpQNwJl2aE2nIMcFGJVzJmKh9th1-U6wnFly1JHJhvV0l3gVjEYf1mzLmqO09Ux8r4/s1600-h/Red+Velvet+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YN583aoBqdTNp5e9y0ab38Cf_xSCyHTkuJ2RbewhEt6FQ1sLvcgsg_1pI-ENySpEy7dw0vfra5RpQNwJl2aE2nIMcFGJVzJmKh9th1-U6wnFly1JHJhvV0l3gVjEYf1mzLmqO09Ux8r4/s400/Red+Velvet+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5272806204794686946" border="0" /></a>Last night, I got sucked in to the world of Oprah. I have to admire the woman for being so generous. There aren't enough filthy rich people who freely give to the poor people like me. Last night she had someone do some home makeovers for people in need. Then, thinking out loud, I said that Oprah should give me my bakery. Glenn said I should send her some cupcakes. Hmm... not a bad idea. I think I might actually make cupcakes and send them to Oprah sometime.<br /><br />Right now I am getting really frustrated with certain things. I want a bakery so bad it hurts. I spend every moment thinking about how I want to design the inside, what I want it to look like, what I want to name my cupcakes... you get the idea. It's all nice to think about until you feel like your dream keeps floating away. This stuff costs money. A lot of money actually. I don't have that money. I can't get a loan, at least not right now. My patience is terrible. Then I go and watch shows like Kitchen Nightmares and see people having restaurants they don't deserve to have. If I had a fraction of their money, I could have my bakery and thrive. It's all I want right now. Actually, for once in my life, it is something I am 100% sure of. Well, I take that back, because I had no doubts about my husband. But as far as material things go, this is it. This is what I want to do with my life. This is what I love.<br /><br />I really needed to get that out there. My husband can only hear me say it so many times. He's so supportive, and I think he wants it as bad as I do. His reasoning may be different, but ultimately, he wants to make me happy. I'm so lucky. I suppose I should stop complaining.<br /><br />I get so excited when someone asks if they can "hire" me to make cupcakes for them. It's so exciting and it kind of validates my love of baking. One of my coworkers, Joette, asked if I could make her a dozen cupcakes for T-Day for her. I didn't really have to ask what kind she wanted, because I already knew her answer. Red Velvet. Yay, I love tasting the leftover batter. It's so tangy and sweet and perfect.<br /><br />Here's the recipe for the Red Velvet Cupcakes with Cream Cheese Frosting that I am making for Joette. Hooray 15 bucks for 12 cupcakes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkRU5FLIiOKAomVj773BOXx_zn7CveZPEfLoNYPW_u1b1ZX3eOGf3L2H36Xk11TN_cFhw6jZVCuB2HeinqeEmqYzuMbvkjw5Ypb7G7tcY0q-pbOJ9XD1TwMO_6FLPfBtz5XQqNLfikjjY/s1600-h/Red+Velvet+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkRU5FLIiOKAomVj773BOXx_zn7CveZPEfLoNYPW_u1b1ZX3eOGf3L2H36Xk11TN_cFhw6jZVCuB2HeinqeEmqYzuMbvkjw5Ypb7G7tcY0q-pbOJ9XD1TwMO_6FLPfBtz5XQqNLfikjjY/s400/Red+Velvet+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5272806259492387602" border="0" /></a><span style="font-weight: bold;">Red Velvet Cupcakes with Cream Cheese Frosting</span><br /><br /><span style="font-weight: bold;">Cupcakes</span><br /><span class="bodytext">2 1/2 cups all-purpose flour<br />1 1/2 cups sugar<br />1 teaspoon baking soda<br />1 teaspoon salt<br />2 Tablespoons cocoa powder<br />1 1/2 cups vegetable oil<br />1 cup buttermilk, room temperature<br />2 large eggs, room temperature<br />2 Tablespoons red food coloring (you can omit this, I usually do)<br />1 teaspoon white vinegar (lemon juice is okay too)<br />1 Tablespoon vanilla extract<br /></span><br /><p> </p><span class="bodytext"></span> <p> </p> <span class="bodytext"> </span> <p> </p> <span class="bodytext"> <span style="font-weight: bold;">For the Cream Cheese Frosting</span>:</span> <p> </p> <span class="bodytext"> 1 pound cream cheese, softened<br />2 sticks butter, softened<br />1 teaspoon vanilla extract<br />4 cups sifted confectioners' sugar</span><br /><br /><span style="font-weight: bold;">For the cupcakes:</span><br />Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. <span class="bodytext"><p>In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. </p><p>Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. </p><p><span style="font-weight: bold;">For the Cream Cheese Frosting:</span><br />In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLcwwYzJLNW3YP96j_YM-1qw5bm8PEdDHTUi5GO5Vk6BiOU_DlF9E0Yv0gxpmbblnMjRcTYwW7d4CUcVd4Nf6iYEaaCcqe6EqFM36FawPtMkWaDsGyoD5ziR92rh8FOgdGqhW_p8XQ2wp/s1600-h/Red+Velvet+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLcwwYzJLNW3YP96j_YM-1qw5bm8PEdDHTUi5GO5Vk6BiOU_DlF9E0Yv0gxpmbblnMjRcTYwW7d4CUcVd4Nf6iYEaaCcqe6EqFM36FawPtMkWaDsGyoD5ziR92rh8FOgdGqhW_p8XQ2wp/s400/Red+Velvet+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5272806318995274674" border="0" /></a></p></span>Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com0tag:blogger.com,1999:blog-4014593900136002631.post-82979703847648489382008-11-23T16:38:00.001-08:002008-11-23T17:34:31.806-08:00Muffins for My Stud Muffin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxeRDuQditvh759WwMvEKQp4v7Hr3jzgSD_8G2_2fdp0kWjOjOfU1sTgfDKpZTXHnWofr7NiHbwThLC6xrIVy9rnC_ozNvdDJiw8hwSwzniiACKsezqzQwjnbD6CLMqkdZBSUpOom3TGY/s1600-h/PB&C+Muffins+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxeRDuQditvh759WwMvEKQp4v7Hr3jzgSD_8G2_2fdp0kWjOjOfU1sTgfDKpZTXHnWofr7NiHbwThLC6xrIVy9rnC_ozNvdDJiw8hwSwzniiACKsezqzQwjnbD6CLMqkdZBSUpOom3TGY/s400/PB&C+Muffins+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5272031031399973922" border="0" /></a>A long time ago I found this chocolate lovers cookbook for $5 at Borders. Of course I bought it. After going through it in the car, I decided it definitely wasn't worth any more than what I paid for it. One recipe did catch my eye, combining two of my favorite things, Peanut Butter and Chocolate. I made the muffins, I ate the muffins, and I did not like the muffins. They were too bland, not sweet enough, and they just gunked up my palate. There was a positive though, because Glenn liked them. He actually liked them a lot and he still thinks to this day that I am absolutely crazy because I think these muffins are awful.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRQQEwz_Ie3BL826kaBYFKuiibmoDOtSI9V8BLAXGGBmYusZblN-b60t-sZ8_ZPifHB2duyjkOsbr9IpicVBeU1JVQOpTUK5U7vZLgTobIOxC-23s78ONbiYiVvno1FZmewE3KAHReDmv/s1600-h/PB&C+Muffins+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRQQEwz_Ie3BL826kaBYFKuiibmoDOtSI9V8BLAXGGBmYusZblN-b60t-sZ8_ZPifHB2duyjkOsbr9IpicVBeU1JVQOpTUK5U7vZLgTobIOxC-23s78ONbiYiVvno1FZmewE3KAHReDmv/s400/PB&C+Muffins+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5272030914964756482" border="0" /></a>Now you definitely want to try them don't you? These will certainly appeal to some people. I have a serious sweet tooth, and the sweeter it is, the better it is for breakfast. These are hearty and dense muffins, so be prepared.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5BEr9Sp5jrE0bx3IIHhr59_WuzTPZT-FPf53TbEt7ED2CAWuH98uKOdD6GC4fM2ANDiKOd2nER42dNaT3W3gXFppCHAEpyKuBE8Mua46LcnzIGAHD6XF5J5z5-ARoLskFYusAYTQmPWu/s1600-h/PB&C+Muffins+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5BEr9Sp5jrE0bx3IIHhr59_WuzTPZT-FPf53TbEt7ED2CAWuH98uKOdD6GC4fM2ANDiKOd2nER42dNaT3W3gXFppCHAEpyKuBE8Mua46LcnzIGAHD6XF5J5z5-ARoLskFYusAYTQmPWu/s400/PB&C+Muffins+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5272030851950079426" border="0" /></a><span style="font-weight: bold;">Peanut Butter and Chocolate Chip Muffin Cakes<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span>2 C self rising flour<br />1/3 C raw sugar<br />1 1/2 C dark chocolate bits<br />1 egg<br />1 C crunchy peanut butter<br />2 T strawberry jam<br />1/4 C (1/2 stick) butter, melted<br />3/4 C milk<br /><br />Preheat oven to 350 degrees F. Grease a 12 cup muffin pan.<br /><br />Sift flour into a large bowl. Stir raw sugar and chocolate bits into the flour until combined.<br /><br />In a separate bowl, mix together the egg, melted butter, milk, jam, and peanut butter. Mix thoroughly.<br /><br />Make a well in the center of the bowl with the flour and pour in the liquid mixture. Using a wooden spoon, stir everything together until combined. Be careful not to overmix or muffins will be very tough.<br /><br />Scoop equal portions of dough into the muffin cups. The recipe makes enough for 12 muffins. The cups can be filled completely to the top as this is a very sturdy muffin and will not spill over.<br /><br />For a nice crunch, I like to sprinkle raw sugar over the tops of the muffins and lightly press down.<br /><br />Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDEuUvmL7zvxig4ymGYRWqIe3NhJrgoMo5XqXEcCsr4Y4Tohu2SrcJLp64DXdT4wcV3KxjTEj8HHACbKS0JKv9p9ykJKQhFB3T4tuMe-O940cRi4SbHImKxadwtKYLpPzegI3BsRRBhgl/s1600-h/PB&C+Muffins+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDEuUvmL7zvxig4ymGYRWqIe3NhJrgoMo5XqXEcCsr4Y4Tohu2SrcJLp64DXdT4wcV3KxjTEj8HHACbKS0JKv9p9ykJKQhFB3T4tuMe-O940cRi4SbHImKxadwtKYLpPzegI3BsRRBhgl/s400/PB&C+Muffins+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5272030976321271858" border="0" /></a>Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com1tag:blogger.com,1999:blog-4014593900136002631.post-2639206772295545802008-11-20T18:23:00.001-08:002008-11-20T18:34:14.587-08:00It's Never Too Early For Chocolate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNHW8i_3zkQcgfDYsggBFCIf2SDak6plaw5badQP_f-Jawe0CHct989igdrZcrLEM71VmpCUDc0VvykaAgZfY_x5W9ysQR9Ql0DyaZcJ2aqzP9tsR8M1q6a_WhtwEiJMzXdbf7FEKfq64/s1600-h/Chocolate+Chocolate+Chip+Muffins+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNHW8i_3zkQcgfDYsggBFCIf2SDak6plaw5badQP_f-Jawe0CHct989igdrZcrLEM71VmpCUDc0VvykaAgZfY_x5W9ysQR9Ql0DyaZcJ2aqzP9tsR8M1q6a_WhtwEiJMzXdbf7FEKfq64/s400/Chocolate+Chocolate+Chip+Muffins+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5270933401495598226" border="0" /></a>I feel like I have been slacking with the baking. It is quite taxing to look at my coworkers everyday when they walk by my office, look around, and then give me the puppy dog face. Why the puppy dog face? Well, I don't always bring in goodies. I know, I am absolutely awful. Today was especially bad though because it was a rough day at work for EVERYONE. First thing this morning, all the computers weren't working. Then, around lunch time, we had a lovely drug scandal to deal with. I swear, kids are so stupid. I decided that Friday would be a good day to have a pick me up for everyone.<br /><br />After sending Glenn three links for muffins containing chocolate, he chose the one from Nigella Lawson. I've never actually tried any of her recipes before, so this was my first time. Apparently she is British and the recipe on foodnetwork's website is converted from metric measurements. (seriously, why do we have to be the odd ones out in the states and use stupid things like cups and inches? why can't we be normal like everyone else in the world and do meters and grams?) I looked through the comments on the recipe to confirm that these were good and I should try them, and instead I get a bunch of complainers who say that the recipe is wrong and should actually be 1 3/4 C sugar, and that the conversion is wrong. Ummm, say what now? There is plenty of sugar in these muffins... they are muffins after all, not cupcakes. Whatever, I made the recipe as written and these are nice and fluffy muffins with plenty of melty chocolate bites. I was a bit deceived though, because I thought these were double chocolate, but really, the batter is a light chocolate flavor meant to enhance the chocolate chips. These are perfectly not too sweet and chocolatey, perfect for breakfast.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pmm7zJr4oXJntd3RRGvMPQLRIDkEwNQBlJnEDnTJmh-4FjclZCBIjp6Qg0g6ulqge2A1yRhb_f82WIXygfIKj23a2WuUTGoyC0Mv2g2dosIDUY208WPVyhGfwPCjIcPz7cGoJmJ_D1T5/s1600-h/Chocolate+Chocolate+Chip+Muffins+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pmm7zJr4oXJntd3RRGvMPQLRIDkEwNQBlJnEDnTJmh-4FjclZCBIjp6Qg0g6ulqge2A1yRhb_f82WIXygfIKj23a2WuUTGoyC0Mv2g2dosIDUY208WPVyhGfwPCjIcPz7cGoJmJ_D1T5/s400/Chocolate+Chocolate+Chip+Muffins+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5270933459011259762" border="0" /></a><span style="font-weight: bold;">Chocolate Chocolate Chip Muffins</span><br /><br /><span class="bodytext">1 3/4 cups all-purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />2 tablespoons best quality cocoa powder<br />3/4 cup superfine sugar<br />3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling<br />1 cup milk<br />1/3 cup plus 2 teaspoons vegetable oil<br />1 egg<br />1 teaspoon pure vanilla extract<br /><br /></span><span class="bodytext">Special equipment: Muffin tin with paper muffin cases <p>Preheat the oven to 400 degrees F. </p><p>Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 (I suggest a minute or two shorter in time) minutes or until the muffins are dark, risen and springy.</p></span>Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com0tag:blogger.com,1999:blog-4014593900136002631.post-47859436158540499522008-11-18T20:17:00.000-08:002008-11-18T20:29:41.241-08:00Everything Is Black and White<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8gYS8Qv9zmmEzXxbXC7SD2EQxEAOvDSmGcHJgCH79WZd8C3WfYbDm24xsvJxzFC3bMgvknErpIIVqfNEkR9I1qTOc8QC8gF6Yzp7-bCV-eiW0qWdXvyB5HDoqGPsmnDL9_L4uYjRUlbF9/s1600-h/B&W+Cookies+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8gYS8Qv9zmmEzXxbXC7SD2EQxEAOvDSmGcHJgCH79WZd8C3WfYbDm24xsvJxzFC3bMgvknErpIIVqfNEkR9I1qTOc8QC8gF6Yzp7-bCV-eiW0qWdXvyB5HDoqGPsmnDL9_L4uYjRUlbF9/s320/B&W+Cookies+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5270220910690528194" border="0" /></a>Our drain backed up again for like the millionth time. Funny thing is, it only seems to back up when I actually do the dishes. I swear I don't do it on purpose. Anyway, I wanted to bake tonight, but a backed up drain makes it really difficult to clean dishes afterwards, so I wasn't sure if I was going to go forward. We went to safeway and bought a bottle of liquid plumber. (Did you know you have to use the WHOLE bottle?!?!) After pouring it down the sink, a couple hours later the back up was back down. Hmmm... I guess I will be doing dishes after all.<br /><br />The drain is the reason I made cookies and not cupcakes today. Cupcakes are time consuming, but worth it. However, since I have not been sleeping well, I decided to do something that would not require me to be up all night since I wasn't getting started until roughly 7 pm. The cookies took me an hour. Yay.<br /><br />These cookies are wickedly chocolate in flavor (it uses a cup and a quarter of cocoa!) with a nice touch of super sweetness every time you bite into a white chocolate chip. This is one of my favorite kinds of cookie. My favorite is from Paradise Bakery actually, the yummy little chippers. I used to work there actually, and I had access to ALL of the recipes, but I am apparently too stupid to have written the best ones down. Oh well. These are great cookies, you should try them, and they are really easy to make too.<br /><br />One more thing. I have discovered the amazing baking ingredient that is Hershey's Special Dark Cocoa. Even better is I have discovered it for only $2.34 at Super Target. But now to the bad news. I only bought one container to try for a certain recipe a while ago. That is when I realized how much I was missing by using regular cocoa. So I went back to Target, and guess what. No HSDC. I ask the boy and he says they receive new stock the next day. We go in a couple days later, no HSDC. GRRRR... I'm getting angry now. I have since been back to the same Target about 5 more times and every single time, no HSDC. I come to notice that they haven't even been restocking their regular cocoa. What is up with this? Hello!!!! Holiday baking people, we need HSDC! How frustrating. Whenever I see it in stock though, I am going to get all Supermarket Sweep on the shelf and just knock every single container of HSDC in my cart. I gotta stock up. Phew.... vent over.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8DViZCvCuCQrXJmdvQ3iSgBQxGDCQNW86Dz9lEE7yKkFcJVmuNBjQYGo0ScBsse6fCfX5Taf_9MdheDLKPaVwyxkOfgq-Pez0NS463lwac4U4Nerm3LBlY7pt4f1BCPuVn75AgkbltsA/s1600-h/B&W+Cookies+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8DViZCvCuCQrXJmdvQ3iSgBQxGDCQNW86Dz9lEE7yKkFcJVmuNBjQYGo0ScBsse6fCfX5Taf_9MdheDLKPaVwyxkOfgq-Pez0NS463lwac4U4Nerm3LBlY7pt4f1BCPuVn75AgkbltsA/s320/B&W+Cookies+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5270220836034509906" border="0" /></a><span class="fullpost"><br />1 3/4 cups flour<br />1 1/4 cups cocoa powder<br />1 cup white sugar<br />3/4 cup brown sugar<br />2 tsps. baking soda<br />1 cup butter<br />2 eggs<br />1 tsp. vanilla<br />1/4 tsp. salt<br />2 cups white chocolate chips<br /><br /><br /><span style="font-weight: bold;">1</span>. Preheat oven to 350 degrees and grease cookie sheet.<br /><br /><span style="font-weight: bold;">2</span>. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.<br /><br /><span style="font-weight: bold;">3</span>. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.<br /><br /><span style="font-weight: bold;">4</span>. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.<br /><br /><span style="font-weight: bold;">Yields about 36 cookies<br />Recipe Courtesy of <a href="http://asweetfantasy.blogspot.com/2007/12/chewy-white-chocolate-chocolate-cookies.html">Genesis of a Cook</a><br /></span></span>Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com0tag:blogger.com,1999:blog-4014593900136002631.post-32754856074161419092008-11-18T20:09:00.000-08:002008-11-21T07:54:59.882-08:00Fourth of November?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8-lEQrR4l-Kjab38hbF6tWjzg4dOiNsOodCaC9bWKjeGzILZLHfztUnbvJWZoXacCj8KKnmEHlGAoG7ii20R_bNZJ6YM5RZbmnGbiYyvc8pKAtld6s96-1q4J6ABTmf6DhIHMiw7rr1B/s1600-h/Patriotic+Cupcakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8-lEQrR4l-Kjab38hbF6tWjzg4dOiNsOodCaC9bWKjeGzILZLHfztUnbvJWZoXacCj8KKnmEHlGAoG7ii20R_bNZJ6YM5RZbmnGbiYyvc8pKAtld6s96-1q4J6ABTmf6DhIHMiw7rr1B/s320/Patriotic+Cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5270217448056777906" border="0" /></a>Last week one of the members of STUCO came up to me and asked if I would make cupcakes for them again. Sure, of course. I can't say no to a little extra cash flow.<br /><br />Me: So, what do you want?<br />Kid: Um, we need 20.<br />Me: Okay, you want 20 cupcakes of what flavor??<br />Kid: Vanilla is cool.<br />Me: The same ones I made for homecoming?<br />Kid: Yeah, those are good.<br />Me: You guys are really boring, I have better flavors than vanilla. What do you want on it?<br />Kid: Just patriotic stuff... like red, white, and blue.<br />Me: ... Uh, like fourth of july patriotic?<br />Kid: Yeah, that's cool.<br />Me: ... Ok, I guess, I will have them ready tomorrow. Bring 14 bucks.<br /><br />So yeah. They wanted patriotic cupcakes. I was weirded out. It's November now in case you haven't noticed. The colors of the season are more along the lines of orange, yellow, and brown. Whatever, they really really liked them. I was pretty pleased with the way they came out too. I thought they were cute.<br /><br />By the way, the patriotic theme was apparently because last week was patriotic week. Okay... whatever. These kids are spoiled. I never got cupcakes in high school. Then again, we didn't have a cool baker like me :o)<br /><br />Vanilla Cupcakes (yield 2 dozen)<br /><br />2 3/4 cups all purpose flour<br />2 teaspoons baking powder<br />1/4 teaspoon salt<br />2 sticks butter<br />2 cups sugar<br />4 eggs<br />1 cups milk<br />1 tablespoon vanilla extract<br /><br />Sift together flour, baking powder, and salt and set aside. Beat butter for about a minute until it is light and fluffy. Gradually add sugar until mixture is light and fluffy, about 3 minutes. Add eggs, one at a time until they are incorporated. Add 1/3 of the flour mixture and mix until incorporated. Add 1/2 of the milk combined with vanilla and mix until incorporated. Repeat and end with the flour mixture. Spoon batter into lined muffin tins and bake at 350 degrees F for 20 minutes.Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com0tag:blogger.com,1999:blog-4014593900136002631.post-18492143766327395442008-11-16T16:36:00.000-08:002008-11-18T20:09:30.947-08:00Stick To It<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzW2pjBLFlzg20GvugK2N4cvb3TWDMUOP_b7i4CInTE2S4BW7viP12kIJoakW8n26qqryfZsYQJ9QGbtwk9VCO815y9P8_ZOrIhsEVnmsaEw0EVcEhL05WMy2mXwtqGSAat5AoT8PN3JWW/s1600-h/Raspberry+Cream+Cheese+Coffee+Cake+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzW2pjBLFlzg20GvugK2N4cvb3TWDMUOP_b7i4CInTE2S4BW7viP12kIJoakW8n26qqryfZsYQJ9QGbtwk9VCO815y9P8_ZOrIhsEVnmsaEw0EVcEhL05WMy2mXwtqGSAat5AoT8PN3JWW/s320/Raspberry+Cream+Cheese+Coffee+Cake+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5270215802761917122" border="0" /></a>After all of the frivolous grocery shopping that Glenn and I did (spending 40 dollars, but saving 50, on nothing but soda, cream cheese, butter, and all sorts of baking chips) I decided it would be a good idea to put some of that cream cheese to use. At my bridal shower, what feels like a million years ago, my wonderful Gma gave me the Taste of Home Cookbook. While I do not cook, ever, the book contains a wealth of knowledge. It tells you all about different kinds of spices, cuts of meat, etc, etc, etc. Sometimes I just sit down and read all the random facts. Suffice it to say, I really only use the sections that have baking in them. Ever since I first opened the book though, I have wanted to make the Raspberry Cream Cheese Coffee Cake that is accompanied by a nice picture.<br /><br />Well my friends, today I made that coffee cake. I even got to bust out my awesome food processor to make the crumb part, and that was fun. However, when I finished making the batter I was instructed by the all knowing book to put the batter in a greased springform pan, and spread the batter around and 2 inches up the sides. This was not good. The batter is SUPER sticky. I even put on some rubber gloves and greased 'em up with a ton of shortening, and still, it stuck to me. Then I thought to myself, there is no way I am going to get this batter to stick 2 inches up the pan. So I mushed and I mushed and I mushed until I had what sort of resembled crust going up the side of the pan. We'll see.<br /><br />*** Update - This is really really tasty. However, the bread part of it cooks much faster than the cream cheese part. It oozes everywhere, but it tastes better all runny. I am going to adapt this into a muffin recipe so it is easier to handle and enjoy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs88-BXsz5JQXxLZnm8aIOrlD2dF00E3MCGY6Wiyeip_pW9seLy9OHmntrd05ZF96NbI4V2qy929-cjPaOQ2OYJqO8C7YsIL_mBOwJjsQ9cXdhXvH9S-cs-tWQxiovZHujtrj0Pxiuix6Z/s1600-h/Raspberry+Cream+Cheese+Coffee+Cake+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs88-BXsz5JQXxLZnm8aIOrlD2dF00E3MCGY6Wiyeip_pW9seLy9OHmntrd05ZF96NbI4V2qy929-cjPaOQ2OYJqO8C7YsIL_mBOwJjsQ9cXdhXvH9S-cs-tWQxiovZHujtrj0Pxiuix6Z/s320/Raspberry+Cream+Cheese+Coffee+Cake+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5270215741421548258" border="0" /></a>Here is the recipe for your own enjoyment, but don't say I didn't warn you about the stickiness.<br /><br /><span style="font-weight: bold;">Raspberry Cream Cheese Coffee Cake</span><br /><br />2 1/4 C flour<br />3/4 C sugar<br />3 T packed brown sugar (I added this in for personal reasons)<br />3/4 C cold butter<br /><br />Mix flour and sugars together until well blended. Cut in cold butter until mixture forms crumbs. Remove 1 C and set aside to use as topping.<br /><br />1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />3/4 C sour cream<br />1 egg<br />1 tsp vanilla extract<br /><br />Add baking powder, baking soda, salt, sour cream, extract, and egg to the crumb mixture and mix well until a very thick batter forms. Pour into a greased 9 inch springform pan and push batter 2 inches up the sides (I will be impressed if you can actually manage that.) Set aside.<br /><br />8 oz cream cheese, softened<br />1/2 C sugar<br />1 egg<br />1/2 C preserves (raspberry in this case)<br /><br />Mix cream cheese, sugar, and egg together in a small bowl until very smooth. Pour over the batter and smooth. Spoon preserves over cream cheese filling and spread. Sprinkle reserved crumbs over cake. Bake at 350 degrees F for 50-60 minutes.Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com0tag:blogger.com,1999:blog-4014593900136002631.post-2928548798599836172008-11-12T18:55:00.000-08:002008-11-12T19:09:43.337-08:00I'm Getting Published!I WON!!!!!! Yay. It was really exciting. There were about ten or so entries into the contest, a few of which looked very good and/or interesting. There were three judges, City Councilman Mike Nowakowski, <a href="http://www.sweetpeaaz.com/">Sweet Pea Bakery</a> owner Danielle Librera, and Monica of MacAlpines. <br /><br />They said my combination of flavors were really interesting and that they worked very well together. I got lots of compliments and congratulations that night. I also won a $3o gift certificate to <a href="http://macalpines1928.com/">MacAlpines</a> restaurant as well as my picture taken with the lovely judges and my recipe is going to be published in the Coronado Dispatch magazine. How exciting!<br /><br />It was doubly nice because my mom and dad decided to show up to support me. Even cooler that they got to see me win! Anyway, I am just being self-congratulatory here, so humor me.Brihttp://www.blogger.com/profile/03856451901983584254noreply@blogger.com1