Well this happens to be my favorite time of the year. I love Autumn and it is one of the best times to bake. I have a few events and birthdays coming up so there will be a lot of new recipes popping up. I've been somewhat lax about baking in the past month or two.
My editor's birthday is this weekend so I will make more vegan stuff as is another coworker's birthday who is vegan. So expect some vegan recipes popping up. My cousin's baby shower is coming up and my aunt and her mother-in-law requested I make a few things. I also volunteer at my mother's job and bake stuff for the bake sale. My next new recipe will be butterscotch and apple blondies.
Until then, happy baking!
EDIT: Sorry to those who were reading this previously. I wrote it on my Kindle and for some reason it kept turning recipes into recipients... Thanks auto correct for making me look like I have no idea what I am talking about.
Also, baked caramelitas for the office last night. Huge hit! Success!
Thursday, October 16, 2014
Friday, September 5, 2014
Salted Caramelitas
As I've said many times, I am the designated baker for just about everything, including things for my parents. My father is apparently going to hang out with friends in Belmar and I guess they're having some kind of barbecue and my mom asked me to make something for it. Since I have a sordid love affair with Pinterest, I browsed through until I found something that looks utterly delicious.
Last time I made something with caramel it was not exactly 100 percent. But then again, I was going for homemade caramel and I think something went wrong there. This is more of a caramel sauce and was made with baking caramels and heavy cream. I did taste the sauce and it was delightful! I wanted to eat the whole sauce pan.
Last time I made something with caramel it was not exactly 100 percent. But then again, I was going for homemade caramel and I think something went wrong there. This is more of a caramel sauce and was made with baking caramels and heavy cream. I did taste the sauce and it was delightful! I wanted to eat the whole sauce pan.
Salted Caramelitas
Ingredients:
1 cup rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
3/4 cup brown sugar, lightly packed
35 caramel squares
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 tablespoon vanilla extract
3/4 cup butter
1/2 cup heavy cream
Instructions:
Preheat the oven to 350 degrees F. Line an 8x8 pan with aluminum foil and spray with cooking spray. [I normally don't do this but with when working with caramel, it's probably a good idea.]
In a large microwave bowl, add butter and heat on high power to melt [about 90 seconds]. Add the brown sugar and vanilla and whisk until smooth.
Add the flour, oats, baking soda and stir until combined. The mixture will be thick. Add half the mixture to the pan and smooth it with a spatula or the back of a spoon to create an even, smooth layer. Set the remainder aside.
Combine the caramels and cream in a medium sauce pan, stirring continuously over medium-low heat until smooth. Stir in the salt for salted caramel sauce.
After 10 minutes, remove pan from the oven and evenly sprinkle with chocolate. Slowly and evenly pour the caramel sauce over the chocolate. Evenly crumble the reserved oatmeal-brown sugar mixture over the top.
Return the pan to the oven and bake for about 15 to 18 minutes or until the edges are lightly browned and center is bubbling.
Wednesday, August 20, 2014
Vegan Chocolate Cupcakes with Vegan Chocolate Frosting
So you can just add vegan baker to my ever growing list of accomplishments! Today was my coworker, Lianna's, birthday! A few weeks ago, I told her to think about what she wanted me to bake and, while she is no longer a practicing vegan, she still likes to eat and prepare vegan foods. She gave me the challenge of vegan cupcakes. [See, I told you August is the month of cupcakes. I've spent three of the last four weeks baking cupcakes.]
Confession time: Obviously from my first sentence, I've never baked or made anything remotely vegan. I am not vegan. I can't even fathom being a vegetarian, but I did come close in college. But that is only because I was poor and couldn't afford to buy meat all the time when I went to the grocery store. Plus, I'm a big proponent of salad. Love that green stuff. And as I get sidetracked... I wonder if it's possible to make kale frosting... [We're kind of obsessed with kale in my office...] But, getting back on track...
I did manage to make both vegan cupcakes and vegan frosting! How accomplished of me. I am bringing them into work in the morning because today was production day and I was writing articles until 1 a.m. for the towns I cover after a two hour meeting. Baking was not in the cards for last night... It never really is on Tuesdays.
I dare you to take the vegan challenge! Make something vegan if you never have before. It's good to be well rounded. And for the first time since I was hired at the paper [almost a year and one-half], my editor will finally be able to enjoy something I've baked. As per usual, I doubled my recipe, except for the frosting. It was enough for me to get by without doubling the recipe. The original cupcake recipe also called for the use of vegetable oil and distilled white vinegar. I replaced the vegetable oil with applesauce, which is a common practice and is healthier than oil. I replaced the white vinegar with balsamic vinegar, which was recommended by a reviewer who said it pairs very well with chocolate. Additionally, I used carob powder in the batter recipe. It's supposed to be a healthier alternative to cocoa, but next time I would just cocoa. It just has a better taste to it. I did use cocoa for the frosting though.
For the frosting, I didn't have vegan butter or, dare I utter the words, margarine [blech!]. Instead I used vegetable shortening and replaced the vegan butter amount with double shortening.
Confession time: Obviously from my first sentence, I've never baked or made anything remotely vegan. I am not vegan. I can't even fathom being a vegetarian, but I did come close in college. But that is only because I was poor and couldn't afford to buy meat all the time when I went to the grocery store. Plus, I'm a big proponent of salad. Love that green stuff. And as I get sidetracked... I wonder if it's possible to make kale frosting... [We're kind of obsessed with kale in my office...] But, getting back on track...
I did manage to make both vegan cupcakes and vegan frosting! How accomplished of me. I am bringing them into work in the morning because today was production day and I was writing articles until 1 a.m. for the towns I cover after a two hour meeting. Baking was not in the cards for last night... It never really is on Tuesdays.
I dare you to take the vegan challenge! Make something vegan if you never have before. It's good to be well rounded. And for the first time since I was hired at the paper [almost a year and one-half], my editor will finally be able to enjoy something I've baked. As per usual, I doubled my recipe, except for the frosting. It was enough for me to get by without doubling the recipe. The original cupcake recipe also called for the use of vegetable oil and distilled white vinegar. I replaced the vegetable oil with applesauce, which is a common practice and is healthier than oil. I replaced the white vinegar with balsamic vinegar, which was recommended by a reviewer who said it pairs very well with chocolate. Additionally, I used carob powder in the batter recipe. It's supposed to be a healthier alternative to cocoa, but next time I would just cocoa. It just has a better taste to it. I did use cocoa for the frosting though.
For the frosting, I didn't have vegan butter or, dare I utter the words, margarine [blech!]. Instead I used vegetable shortening and replaced the vegan butter amount with double shortening.
Vegan Chocolate Cupcakes with Vegan Chocolate Frosting
Ingredients:
[cupcakes]
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cocoa [or carob] powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1 teaspoon vanilla extract
1 teaspoon balsamic vinegar
1 cup water
[frosting]
1/2 cup vegetable shortening, softened
1 1/3 cup powdered sugar
1/3 cup cocoa powder
1/2 teaspoon vanilla extract
3 table spoons almond or soy milk
Instructions:
Preheat the oven to 350 degrees. Place paper cups in a muffin tin and set aside.
Sift together the flour, sugar, cocoa [I used carob powder, but I would recommend using the cocoa. The taste is just a bit better.], baking soda and salt. Add the applesauce, vanilla, balsamic vinegar and water. Mix together until smooth.
Pour into prepared muffin tin and bake for 45 minutes. Remove from the oven and allow to cool.
For the frosting, cream the shortening with an electric mixer. Slowly add the powdered sugar, mixing well each time.
Add the cocoa powder, vanilla and almond milk [I used the coconut/almond milk blend I use for cereal. I couldn't tell you the last time I drank actual milk or used it in my cereal.] and mix again.
Spread on your cupcakes or using a frosting piping bag. Top with sprinkles if it tickles your fancy!
Saturday, August 9, 2014
White Cupcakes with Mexican Chocolate Frosting
Today is one of my friend's yearly parties. His birthday was on Monday and his party usually coincides with my family reunion. This is one of the first years that it hasn't. This also gave me time to try something really new to bake for his party. Not that they need anymore food. The party is huge with most his family there, a bunch of our friends and his siblings friends.
There is a huge spread. It's all really good too. His Filipino and they always have Filipino food and its really good. I asked his girlfriend, who happens to be one of my best friends what I should make and she said don't go crazy and make whatever. So I decided to something a little outside the box.
I seem to be making cupcakes a lot. Last weekend and this weekend. I'm certainly on a roll. I also plan on making vegan cupcakes for one of the girl's I work with in about two weeks. I guess August will be the month of cupcakes! Let it be written, let it be done, to quote my grandfather. I know Brian really likes spicy food so I decided to give my frosting a little kick. And as usual, I doubled my cupcake recipe because God knows I never make enough... My cupcakes from the family reunion literally disappeared in about five minutes. My dad was all upset because he didn't even get to eat one.
There is a huge spread. It's all really good too. His Filipino and they always have Filipino food and its really good. I asked his girlfriend, who happens to be one of my best friends what I should make and she said don't go crazy and make whatever. So I decided to something a little outside the box.
I seem to be making cupcakes a lot. Last weekend and this weekend. I'm certainly on a roll. I also plan on making vegan cupcakes for one of the girl's I work with in about two weeks. I guess August will be the month of cupcakes! Let it be written, let it be done, to quote my grandfather. I know Brian really likes spicy food so I decided to give my frosting a little kick. And as usual, I doubled my cupcake recipe because God knows I never make enough... My cupcakes from the family reunion literally disappeared in about five minutes. My dad was all upset because he didn't even get to eat one.
White Cupcakes with Mexican Chocolate Frosting
Ingredients:
[cupcakes]
2 cup sugar
1 cup butter
4 eggs
4 teaspoons vanilla
3 cups flour
2 1/2 teaspoons baking powder
1 cup milk
[frosting]
1 cup butter, unsalted, room temperature
2 1/2 cups confectioner's sugar
2 ounces semi-sweet chocolate, melted
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoon cinnamon
1/8 teaspoon salt
Instructions:
Preheat the oven to 350 degrees F and line a muffin tin with paper liners.
In a medium bowl, cream together sugar and butter. Beat in eggs one at a time then stir in the vanilla. Combine the flour and baking powder and add to the creamed mixture and mix well. Finally, add the milk and combine until batter is smooth.
Bake cupcakes for 20 to 25 minutes. They are done when the cake springs back to the touch.
For the frosting, chop the chocolate into smaller pieces. In a double boiler, melt the chocolate and set aside.
Cream together the confectioner's sugar and butter. Add the chocolate and mix until smooth and chocolate is incorporated. [The sugar and butter mixture will come together nicely when you add the chocolate.] Add the spices and salt and mix until blended.
Ice your cupcakes and get ready for a bit of a spicy and sweet kick to your cupcakes! YUM!
Sunday, August 3, 2014
Chocolate Cupcakes with Marshmallow Frosting/Chocolate Ganache
So it's that time of the year again. The time when the whole lot of my family gets together for our family reunion. My father's side of the family always gets together on the first Saturday in August to catch up, eat delicious food and be, well, us. There are always at least 30 to 40 people there, several pounds of food and we do a raffle every year to raise money for Paul Newman's charity, Hole in the Wall Gang. Visit the website, www.holeinthewall.org. It's a wonderful organization and we have been donating to them for the past 10 years or so. They're always kind enough to send us baskets to raffle off and we consistently raise a minimum of $600 every summer for them. We previously raised money for the Make-A-Wish Foundation, another wonderful organization. Both are aimed to help children who are coping with serious illnesses and their families.
This year's reunion was a little bittersweet. One of my great uncles is passed away last night. [I'm not religious, but to whoever is out there in the Internet, a prayer for my family is always appreciated.]
Not to say on a happier note, but I usually get the pull out my family baking status again.I usually just make my reunion staple, but this year I decided to split from that. They take so long to make that it's just a pain in the butt, especially in the middle of the summer. I also thought this was the perfect opportunity to bake something new and add to my repertoire. I decided I would make cupcakes with two different kinds of frosting. I decided on chocolate cupcakes, one with marshmallow frosting and graham cracker crumbles for the children and one with chocolate ganache and pearl sprinkles for the adults. But who are we kidding? Children pretty much eat whatever is in front of them. The recipe for the marshmallow frosting was supposed to yield 10 cups which is way too much. I cut the recipe because I sure as heck did not need that much frosting.
They were a hit [as is everything I make! I'm conceited? Why ever would you think that? ;)] and I'm glad everyone enjoyed them! They definitely looked very delicious. As usual, you can see what works of art they are.
Instructions:
Preheat the oven to 325 degrees F. Line a 12-cup muffin tin with paper baking cups.
Melt the chocolate with the cream in a double boiler over barely simmering water. Set aside and let cool slightly. In a medium bowl, combine the flour, cocoa and salt.
Beat the butter and sugar in the stand mixer at a high speed. Add the eggs one at a time, beating until just combined after each addition. With the mixer on low speed, gradually beat in the dry ingredients and the melted chocolate mixture.
Spoon the batter into the prepared cups, filling each one three-quarters of the way full. Bake for 25 to 30 minutes or until golden brown on the top and firm to the touch. Let them cool completely.
For the chocolate ganache, melt the chocolate with the cream over a double boiler over barely simmering water. Remove from the heat and refrigerate for 20 minutes until thickened. Spread frosting on the cupcakes and decorate with the pearl sprinkles.
For the marshmallow frosting, fill a medium sauce pan with one inch of water and bring it to a simmer over medium heat.
Place the egg whites, sugar, cream of tarter and salt the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the sauce pan, making sure the bottom of the bowl is not touching the water.
Heat the egg white mixture, whisking constantly until the sugar has dissolved and the mix is hot to the touch [about six minutes].
Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn mixer to a medium speed and mix for one minute. Increase the speed until stiff, glossy peaks form [about 5 minutes]. Add the vanilla and whisk until just incorporated [one minute].
Transfer frosting into a large piping bag fitted with a 1/2 inch star tip and ice the cupcakes. Using a kitchen blow torch or oven broiler, carefully brown the marshmallow frosting. Sprinkle the cupcakes with the crushed graham crackers. [I didn't do this because I don't have a kitchen blow torch.]
This year's reunion was a little bittersweet. One of my great uncles is passed away last night. [I'm not religious, but to whoever is out there in the Internet, a prayer for my family is always appreciated.]
Not to say on a happier note, but I usually get the pull out my family baking status again.I usually just make my reunion staple, but this year I decided to split from that. They take so long to make that it's just a pain in the butt, especially in the middle of the summer. I also thought this was the perfect opportunity to bake something new and add to my repertoire. I decided I would make cupcakes with two different kinds of frosting. I decided on chocolate cupcakes, one with marshmallow frosting and graham cracker crumbles for the children and one with chocolate ganache and pearl sprinkles for the adults. But who are we kidding? Children pretty much eat whatever is in front of them. The recipe for the marshmallow frosting was supposed to yield 10 cups which is way too much. I cut the recipe because I sure as heck did not need that much frosting.
They were a hit [as is everything I make! I'm conceited? Why ever would you think that? ;)] and I'm glad everyone enjoyed them! They definitely looked very delicious. As usual, you can see what works of art they are.
Chocolate Cupcakes with Marshmallow Frosting/Chocolate Ganache
Ingredients:
[cupcakes]
3 ounces dark [semi-sweet] chocolate, chopped
2/3 cup light cream
2/3 cup self-rising flour
2 tablespoons unsweetened cocoa powder
1/8 teaspoon of salt
1/3 cup butter, softened
1 cup sugar, superfine
2 large eggs
[chocolate ganache]
2 ounces bittersweet [dark] chocolate, coarsely chopped
1/2 cup light cream
[marshmallow frosting]
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tarter
1/8 teaspoon salt
1 teaspoon vanilla extract
crumbled graham crackers
crumbled graham crackers
Instructions:
Preheat the oven to 325 degrees F. Line a 12-cup muffin tin with paper baking cups.
Melt the chocolate with the cream in a double boiler over barely simmering water. Set aside and let cool slightly. In a medium bowl, combine the flour, cocoa and salt.
Beat the butter and sugar in the stand mixer at a high speed. Add the eggs one at a time, beating until just combined after each addition. With the mixer on low speed, gradually beat in the dry ingredients and the melted chocolate mixture.
Spoon the batter into the prepared cups, filling each one three-quarters of the way full. Bake for 25 to 30 minutes or until golden brown on the top and firm to the touch. Let them cool completely.
For the chocolate ganache, melt the chocolate with the cream over a double boiler over barely simmering water. Remove from the heat and refrigerate for 20 minutes until thickened. Spread frosting on the cupcakes and decorate with the pearl sprinkles.
For the marshmallow frosting, fill a medium sauce pan with one inch of water and bring it to a simmer over medium heat.
Place the egg whites, sugar, cream of tarter and salt the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the sauce pan, making sure the bottom of the bowl is not touching the water.
Heat the egg white mixture, whisking constantly until the sugar has dissolved and the mix is hot to the touch [about six minutes].
Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn mixer to a medium speed and mix for one minute. Increase the speed until stiff, glossy peaks form [about 5 minutes]. Add the vanilla and whisk until just incorporated [one minute].
Transfer frosting into a large piping bag fitted with a 1/2 inch star tip and ice the cupcakes. Using a kitchen blow torch or oven broiler, carefully brown the marshmallow frosting. Sprinkle the cupcakes with the crushed graham crackers. [I didn't do this because I don't have a kitchen blow torch.]
Marshmallow frosting
Chocolate ganache
Tuesday, July 15, 2014
Baking Hiatus or the Time It Was Too Hot To Bake
I have been very lax in my baking lately as well as my updates, for which I apologize. It is currently the middle of summer and about eight million degrees in my house. Baking would make it almost unbearable considering I don't have air conditioning in my house.
I promise that I will find something new to bake soon. I was supposed to bake cheesecake brownies for a gentleman that is getting married in my office but I completely forgot due to it being a slightly hectic week on top of us having to put down one of our dogs today.
I promise, promise, promise that I will bake something new relatively soon. If any of my readers [I have some, right?] have any suggestions, please make sure to comment and request a recipe!
Happy baking!
I promise that I will find something new to bake soon. I was supposed to bake cheesecake brownies for a gentleman that is getting married in my office but I completely forgot due to it being a slightly hectic week on top of us having to put down one of our dogs today.
I promise, promise, promise that I will bake something new relatively soon. If any of my readers [I have some, right?] have any suggestions, please make sure to comment and request a recipe!
Happy baking!
Sunday, June 1, 2014
Nutella Stuffed Chocolate Chip Muffins
So I guess I'm jumping on what one of my friend's calls the "Nutella craze." When I think about it, there has been an increase in Nutella-based products on BuzzFeed and Pintrest. And I heard that a Nutella bar was being opened. I finally tried Nutella for the first time about a year or so ago and I really enjoy it. Yes. It's terrible for you but all the good things are.
One of my old co-workers had posted a picture of him eating a Nutella snack pack and he and I got onto the conversation of baking something with Nutella. I looked up a recipe and decided that I would make them. Once the second batch is out of the oven, I'm probably going to be delivery girl and give one to him as he is the one who inspired this venture.
I'm currently typing gingerly as well because I suffer for my art. When attempting to see if the tops of the muffins were firm, I burnt my thumb on a molten chocolate chip and am thus handicapped in terms of typing. The space bar is being hit with much caution. Also, batteries kept in the freezer make wonderful ice packs.
Despite my grievous injury... Or lack there of. [I'll admit I'm being a drama queen!] The muffins are very yummy looking and I'm rather proud of the effort. I've also become quite the little chef. I purchased a crock pot about a week and a half ago and made pork with apples and onions. Very delicious. My next adventure is chicken caprese and chicken stroganoff.
Anyway. Here is the delightful recipe! I doubled the recipe, but still used the same amount of yogurt. The batter was very thick so I'm glad I kept it the ratio.
One of my old co-workers had posted a picture of him eating a Nutella snack pack and he and I got onto the conversation of baking something with Nutella. I looked up a recipe and decided that I would make them. Once the second batch is out of the oven, I'm probably going to be delivery girl and give one to him as he is the one who inspired this venture.
I'm currently typing gingerly as well because I suffer for my art. When attempting to see if the tops of the muffins were firm, I burnt my thumb on a molten chocolate chip and am thus handicapped in terms of typing. The space bar is being hit with much caution. Also, batteries kept in the freezer make wonderful ice packs.
Despite my grievous injury... Or lack there of. [I'll admit I'm being a drama queen!] The muffins are very yummy looking and I'm rather proud of the effort. I've also become quite the little chef. I purchased a crock pot about a week and a half ago and made pork with apples and onions. Very delicious. My next adventure is chicken caprese and chicken stroganoff.
Anyway. Here is the delightful recipe! I doubled the recipe, but still used the same amount of yogurt. The batter was very thick so I'm glad I kept it the ratio.
Nutella Stuffed Chocolate Chip Muffins
Ingredients:
Nutella
3 cups of all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
3/4 cup Greek vanilla yogurt
3/4 cup regular vanilla yogurt
1 cup and 2 tablespoons mini chocolate chips
Instructions:
On a wax paper lined baking sheet, drop 15 round teaspoonfuls of Nutella [make sure they don't touch]. Place the baking sheet in the freezer for at least two to three hours or until the Nutella is frozen solid. [It unfreezes really fast!]
Preheat the oven to 375 degrees F. Line 15 muffin cups with paper or foil liners and set aside. In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combing and set aside.
Cream the butter and the sugar in the bowl of the stand mixer until light and fluffy. [This is honestly one of the best smells ever. I think I'm just weird.] Beat in the eggs one at a time, then add the vanilla. Scrape down the sides of the bowl.
Alternate adding the flour mixture and yogurts into the butter mixture. The batter will be really thick. Add the chocolate chips. [I used regular sized. I also used plain Greek yogurt because, confession, I didn't exactly pay attention the recipe.]
Divide the mixture evenly into the prepared muffin tin and fill all the way to the top. Remove the Nutella from the freezer and quickly push the frozen Nutella into the middle of the muffin.
Bake for 20 to 25 minute or until the tops are golden brown.
I can't wait to bring these to work! But maybe I'm the only with an appreciation of Nutella... That would be sad.
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