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
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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