Pictures will follow, but I was very pleased to get some baking in this weekend. The church I attend had their annual LWML Bake sale to raise money for one of our members in seminary. So of course I whipped up some Easy Fudge, Peanut butter (With PB2) and Candy Cane.
With it also being the last meeting of the year for the chapter I advise, I baked up some supper yummy Chocolate Crackle Cookies. They were to DIE FOR!!
I still have plans to make Pumpkin Bread Mini Muffins, Chocolate Candy-Cane Cupcakes and Cranberry Bliss Cupcakes some time through out the week.
I was unable to pull through Iron Cupcake: Earth Cranberry this month due to time, but there isn't a doubt in mine that the Cranberry Bliss Cupcakes would have one. Looks like Ill have to try harder next month. :)
Nov 24, 2008
TWD: December Schedule
December 2: noskos of Living the Life chose Linzer Sables on pages 134-135.
December 9: Ulrike of Küchenlatein chose Grandma’s All-Occasion Sugar Cookies on pages 146-147.
December 16: Heather of Randomosity and the Girl chose Buttery Jam Cookies on page 80.
December 23: Donna of Spatulas, Corkscrews & Suitcases chose Real Butterscotch Pudding on page 386.
December 30: Anne of AnneStrawberry chose Tall and Creamy Cheesecake on pages 235-237.
Although I'm not an official TWD baker, I am going to try to hit all the highlights this month. I finally have my cookbook and will be ready for December 2nd. :)
December 9: Ulrike of Küchenlatein chose Grandma’s All-Occasion Sugar Cookies on pages 146-147.
December 16: Heather of Randomosity and the Girl chose Buttery Jam Cookies on page 80.
December 23: Donna of Spatulas, Corkscrews & Suitcases chose Real Butterscotch Pudding on page 386.
December 30: Anne of AnneStrawberry chose Tall and Creamy Cheesecake on pages 235-237.
Although I'm not an official TWD baker, I am going to try to hit all the highlights this month. I finally have my cookbook and will be ready for December 2nd. :)
Nov 17, 2008
Happy Blogaversary Bridget & Bake at 350*!!
Happy Blogaversary to you!
Happy Blogaversary to you!
Happy Blogaversary to Bake at 350*!
Happy Blogaversary to you!!
Bridget, what a wonderful thing to celebrate 1 year of insightful cookie blogging!! If you aren't familiar with Bridget and her awesome work, Check her out at Bake at 350*. Her work is phenominal and quite inspiring.
Some examples of her beautiful work...
In your honor, I'm having a give away. I'm going to gift one lucky reader with Decorating Cookies by Joanna Farrow. (US Addresses only, sorry everyone else)
To be eligible, you must email me with your blog name or email address. You must also answer 3 questions. A random drawing of the correct entries will select the winner.
1) What is your favorite Cookie that Bridget has decorated on her blog?
2) What organization is Bridget apart of that honors our troups?
3) What new way did she learn to do her gorgeous monograms?
Enter away!! Once again, Congratulations Bridget!! Blog well done!!
Photo courteousy of Damlody
Honda CRV - CRAVE ad with Cupcakes??!
Have you seen it?? If not, you should. Its on the back of this weeks' Time issue. Honda has included cupcakes in their latest CRV- Crave ad. I'm still looking for a copy online to link. But I still wanted to put it out there. Cupcakes are finally getting the recognition they deserve!!
Nov 6, 2008
New Challenge: Daring Bakers & Tuesdays with Dorie
As if I don't have enough going on in my life to even keep up with this blog semi monthly, now I have joined a new monthly challenge called Daring Bakers. (More info can be found on their forum)
The DBs was created by two women in November 2006 when they both decided to bake pretzels from the same recipe and blog about the results. This inspired several other bakers/bloggers to join them in December when they attempted the challenge again with biscotti. Before they knew it, Daring Bakers was born and here we are 2 years later.
I've joined to preserve the traditional baking techniques lost in our instant world. I've joined to challenge my baking skills, learn new tricks and give food for thought to my blog. I also joined as an outlet for the food I can't indulge in. Giving others pleasure is a joy to me and if I can do it through food, even better.
I have also decided, although have not joined just yet, to participate in Tuesday with Dorie. A group of bakers have a specific recipe picked for them to try each week. They bake and then they blog about the results. Some are good, some not so much. But fun is had by all. With my husband running off to CAP weekly, why not use this night to do something different for myself and the boys. The recipes are all picked by the members and come from Baking: From my Home to Yours by Dorie Greenspan. My copy has already been ordered and shipped. I'm looking forward to jumping aboard.
Here is the upcoming Recipe schedule for TWD November:
Nov 18- Arborio Rice Pudding, White, Black (Or Both), pages 412-413
Nov 25- Thanksgiving Twofer Pie, page 321
The DBs was created by two women in November 2006 when they both decided to bake pretzels from the same recipe and blog about the results. This inspired several other bakers/bloggers to join them in December when they attempted the challenge again with biscotti. Before they knew it, Daring Bakers was born and here we are 2 years later.
I've joined to preserve the traditional baking techniques lost in our instant world. I've joined to challenge my baking skills, learn new tricks and give food for thought to my blog. I also joined as an outlet for the food I can't indulge in. Giving others pleasure is a joy to me and if I can do it through food, even better.
I have also decided, although have not joined just yet, to participate in Tuesday with Dorie. A group of bakers have a specific recipe picked for them to try each week. They bake and then they blog about the results. Some are good, some not so much. But fun is had by all. With my husband running off to CAP weekly, why not use this night to do something different for myself and the boys. The recipes are all picked by the members and come from Baking: From my Home to Yours by Dorie Greenspan. My copy has already been ordered and shipped. I'm looking forward to jumping aboard.
Here is the upcoming Recipe schedule for TWD November:
Nov 18- Arborio Rice Pudding, White, Black (Or Both), pages 412-413
Nov 25- Thanksgiving Twofer Pie, page 321
Magnolia Bakery's Chocolate Buttercream
Magnolia Bakery's Chocolate buttercream icing
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
INGREDIENTS
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 1/4 cups sifted confectioners' sugar
DIRECTIONS
To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.
In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
INGREDIENTS
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 1/4 cups sifted confectioners' sugar
DIRECTIONS
To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.
In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.
Magnolia Bakery's Vanilla Buttercream
YUMMY!!! YUMMY!!! Thats all i have to say... OH and make sure to beat for the desired time to ensure the right consistancy.
Magnolia Bakery's Vanilla buttercream icing
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
INGREDIENTS
• 1 cup (2 sticks) unsalted butter, softened
• 6-8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
DIRECTIONS
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of a good spreading consistency. You may not need to add all of the sugar.
If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Magnolia Bakery's Vanilla buttercream icing
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
INGREDIENTS
• 1 cup (2 sticks) unsalted butter, softened
• 6-8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
DIRECTIONS
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of a good spreading consistency. You may not need to add all of the sugar.
If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Magnolia Bakery's Chocolate Cupcakes
Now it wouldn't be fair to not include an equally amazing receipe for Chocolate Cupcakes. So here is Magnolia Bakery's version:
Magnolia Bakery Chocolate Cupcakes:
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (see Note)
1 cup buttermilk
1 teaspoon vanilla extract
Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.
DIRECTIONS:
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers. Set aside.
In a small bowl, sift together the flour and baking soda. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Magnolia Bakery Chocolate Cupcakes:
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (see Note)
1 cup buttermilk
1 teaspoon vanilla extract
Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.
DIRECTIONS:
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers. Set aside.
In a small bowl, sift together the flour and baking soda. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Magnolia Bakery's Vanilla Cupcakes
Who wouldn't love to make the dessert that gives the Sex and the City girls their own personal orgasm? Well here it is, Magnolia Bakery's Recipe for those coveted Vanilla Cupcakes:
Magnolia Bakery cupcakes
Makes 2 dozen cupcakes
Makes 2 dozen cupcakes
INGREDIENTS
• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. 5. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. 5. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
6. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Rum Raisin Spice Cakes
I recently joined a new forum, CakeCentral and have been so incredibly inspried every since. Specifically on a technique to make cupcake roses. Most do the cutest little bouquets with the cupcakes, but I just decided to take a single picture. What i learned from using the 2D tip with a spiral starting from the center out is that if you don't have stiff enough frosting, the start to sag. So rule of thumb, great buttercream is the trick to this technique.
So where did the Rum Raisin Spice Cakes come from? Well it was a combination of me being lazy and creative. I bought some ready cake mix from the store in a spice flavor a couple weeks ago. With a limit on time and resources, i decided to whip that up into little cupcakes that I could practice on. But who wants straight store mix cupcakes? Not i. So the added twist was Raisins presoaked in Rum water. They were folding in right before dividing among the cake liners. Interesting texture to say the least, but a nice hint of rum to the overall flavor.
Here was my down fall, I used store bought icing. I know! I know! What was i thinking? Oh i know what I was thinking, i was conserving time after chasing 3 boys. This was quick and would get be to decorating sooner than later. Bed time was a challenge enough, it is WWIII if I try to make frosting in the middle. So onto the store bought cream cheese frosting, simply put, not stiff enough. So a rum flavored buttercream will be the choice next time. Either way, Viola!!
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