Monday, December 7, 2009
Monday, November 9, 2009
Tuesday, October 27, 2009
Wednesday, October 14, 2009
About a month ago I made some oatmeal cookies from a recipe by Paula Deen and I wanted to change it up a bit and add some pumpkin for the season. I was googling around last night and came across a recipe posted on Bless This Food and made it because not only did it sound perfect (and I had all the ingredients), I also loved the name of her blog and how grateful she is. So, I gave it a shot and wow! I did not, however, make the frosting on top because the boxes I had required these to be packaged on top of one another. Instead I made a spiced brown butter icing with powdered sugar, vanilla, nutmeg, a couple tablespoons of water and a 1/2 cup of butter. The house smelled amazing!
Tuesday, October 13, 2009
Shared via AddThis
Monday, October 12, 2009
I really must sit down and make time to go back and document the process for some of these baked goods but I was just too eager to post pics before I became backlogged. Funny enough, I was pouting about this cake because for some reason I had some challenges with my fondant. I am unsure if it is the drastic change in weather or it was just an off day for me, but thanks to Herick he encouraged me and we finished it up just in time for Alana's 10th birthday.
Friday, October 2, 2009
- Servings: 12
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted then cooled.
- 2 eggs
- 1 tsp. maple extract
- 1/2 cup whole milk
Preheat your oven to 350 degrees. Line muffin tin with baking liners.
Combine flour, baking powder, cinnamon, and salt in a mixing bowl.
In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract.
Alternate between whisking in flour mixture and milk into your liquid mixture. Make three additions of flour and two of milk. Beat until smooth.
Pour batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting.
Thursday, October 1, 2009
"...And this is why!", Erin McKenna with Babycakes.com
Wednesday, September 30, 2009
As I have read and browsed hundreds of blogs I have learned how much the sweet tooth extends past oven baked goods. Cupcakes have become a popular craze that brings the young and old together, bonding families with century old recipes and traditions. They appear on wrapping paper and stickers, apparel and underwear, jewelry and hairclips, bedding and bathrobes. As I logged in to Facebook today a talented friend of mine - Kimberly from Kawaii Crafts by Tia, was "baking" up a special dozen cuppies with nothing other than an imagination, a crochet needle or two and some yarn. Not even hours later I was delighted to see her updated post and couldn't resist sharing her talent with my fellow baking bloggers.
Tuesday, September 29, 2009
Monday, September 28, 2009
Tuesday, September 15, 2009
Much to my delight yesterday, I came across a Williams-Sonoma catalog and as I flipped through the pages I was stuck on one page in particular, Ebelskivers, or stuffed pancakes!
Rather than trying out a new cupcake recipe, I thought this would be perfect for the family since we haven't yet gotten the morning routine down and have been lucky to get a granola bar in as we run through the house. Our mornings consist of madness with the two dogs, Mona Lisa and Bruno, and getting everyone up and out on time. Since my car is in the shop I quickly called my husband and asked him to stop by the store here in Pasadena and pick one up on his way home and he did!
I had some blackberries in the fridge and thought this would be recipe number one. I tried their recipe for the pancake mix and it was as follows (courtesy of Williams-Sonoma Kitchen):
For the filled-pancake batter:
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
3 egg yolks
1 1/3 cups buttermilk
1/2 cup sour cream
5 egg whites
5 Tbs. unsalted butter, melted
1 Tbs. confectioners sugar
1/4 tsp. cinnamon
To make the filled-pancake batter, in a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt. In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Set aside.
Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles. Pour 1 Tbs. batter into each well and cook for 2 minutes. Spoon 1/2 tsp. filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.
There are several variations for what you can fill it with, I simply placed a few berries inside and topped them with syrup, powdered sugar and more berries. Take a look at their Jalapeno Cheddar corn cakes and you get the idea!
Monday, September 14, 2009
One of my favorite shows is CSI Miami, and here we were at the hot off the press party for fashion and philanthropy issue. There was a fashion show by Macy's fall collection hosted by the beautiful Eva La Rue. 10% of ticket sales this night benefited local non profits and I was so excited to meet her I just had to share!
Friday, September 11, 2009
Thursday, September 10, 2009
About a month ago, I was asked if I would be interested in baking for a promotion ceremony that was for the Youth Empowerment Strategies for Success Los Angeles program at Citrus College. I was honored! I didn't want to "just bake" anything, I wanted to be able to give each student a positive message with the display. ::Thinking, thinking::
I drove down to Chinatown on my lunch hour and picked up three boxes of fortune cookies and went into another store to pick up multi colored paper lanterns. The theme I was going for was good luck and I knew each student would receive their own fortune which was just what I wanted.
I made Whopper Cupcakes for the flavor, with a Whopper candy placed inside each cupcake before baking. I wish I had photos to show more documentation but this was my "pre-camera" baking month. I do have two pictures sent to me from one of the outreach advocates, Stephanie Lopez. Taken with her camera phone but not bad once I was able to edit the colors a bit. Each fortune cookie was dipped in white chocolate and sprinkled with colored non pareils. I learned through the process it is best to dip them and allow them to dry on wax paper overnight before placing them on the Whopper Buttercream. Anyhow, when I arrived home yesterday I received a beautiful thank you card and simply had to share. Sometimes it's the smallest ways someone shows gratitude that make the heart smile. Thank you for the opportunity, Stephanie and Emmy!
For more information on the program, please see here! http://www.foundationccc.org/LinkClick.aspx?fileticket=E10q5niOikM%3D&tabid=538
For recipe information on any posts please email me direct at firstname.lastname@example.org
I will be back to update with some of what I learned, as my first batch was overfilled so the second time around was much neater. Being that I don't care for overly sweet cakes, these were perfectly balanced as Alauna said and tasted great this morning with coffee. Here are some photos of the process now that I graduated from documenting with my cell phone to an actual camera, lol. Enjoy!