Tuesday, April 3, 2012

Hi everyone!

Sorry I haven't posted anything in.. a year.... /: ooops. I'm not as into baking as I used to be because I'm healthy and I don't have an eating disorder anymore but I'm still pretty fasinated by food and all these complicated recipes that I have not yet tried! Like you know at Byerly's they have all these amazing looking desserts? I want to try making those! Anyway, enjoy all the things on this site I may post something soon if it gets to be a rainy day but enjoy the nice weather while it's still here!

Monday, January 3, 2011

Ultimate Chocolate Cupcakes

As soon as I saw these cupcakes, I really wanted to make them. I think I was mostly excited about the white chocolate buttercream frosting. I've never made a white chocolate frosting before! They were very worth it. I wanted to just eat the white chocolate frosting by myself.. but it tastes even better on the cupcake! The cupcake is almost like a moist brownie, but in cupcake form. I only made a few changes to the recipe, like adding more chocolate and sugar. Next time, I'll just add more butter to the frosting.

Ultimate Chocolate Cupcakes
recipe adapted from Disney Family

6 oz semi sweet chocolate
4 tablespoons (half stick) Light butter, room temperature
1/3 cup Splenda brown sugar
1/3 cup granulated white sugar
1/2 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup all purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
a large pinch of salt

White Chocolate Buttercream Frosting:
3 oz white chocolate
5 tablespoons light butter, room temperature
1/2 cup confections sugar
1/4 teaspoon vanilla extract
a pinch of salt

Preheat oven to 350 degrees F. Line a muffin cup with 8 paper liners. Set aside.

Melt the plain chocolate over a pan of hot water and allow to cool for 5 minutes. Cream butter and sugars in a bowl until fluffy then beat in the cooled plain chocolate, followed by an egg, vanilla, and sour cream. Sift the flour, cocoa and baking powder, plus a large pinch of salt, into the bowl and fold in.

Spoon into cupcake (around 2/3 full). Bake for 18-20 minutes, until risen and firm to the touch. Allow to cool thoroughly on wire rack.

To make the buttercream, melt the white chocolate in heatproof bowl over a pan of simmering water and allow to cool for 5 minutes. Beat the butter, sugar, and vanilla together with a pinch of salt then beat in the cooled chocolate. Spread the frosting on the cupcake when cooled, then store in airtight container.

Thursday, December 30, 2010

Cake Pops 2

I lovee making cake pops. I made these for Christmas. I used vanilla flavor red & green melting chocolate, and cocoa flavor melting chocolate. I didn't think people would like these when I brought them to Christmas eve, but they were a hit! It was perfect because everyone was so full from dinner, and they were like the perfect dessert because they were so little.

I have learned a few things making cake pops, and these tips should make them perfect(:

-When you mix the frosting in, use a canned frosting and only 1/2 the can. The canned frosting will make them firm a little better, when I made a homemade frosting, the cake pops just got too mushy.

-Dip frosting on the stick before you attach it to the cake ball, this will make it not fall off when you dip it.

-Freeze the cake pops for at least 2 hours. This made everything soo much easier! The chocolate dried within 3 minutes because they were so cold, and the cake pops never fell off their sticks!

Have a happy new year everyone!!(:

Sunday, December 26, 2010

Cranberry Swirl Cheesecake

I hope you all had a wonderful Christmas!(: And that the baking ideas were useful. I have been dying to make truffles forever! Especially those cranberry ones. Unfortunately, my mom doesn't want to see another truffle for a while because my neighbor just brought a bunch over and I got her some from See's candy. So truffles will have to wait until Valentines day.

This cheesecake, was maybe one of the best I've made in a while(: Not really any cracks in the top either! I brought this to Christmas and everyone loved it! It's pretty easy too, but next time I'll try to find regular chocolate graham crackers instead of using teddy grahams.

Cranberry Swirl Cheesecake
recipe from Cooking Light

4 ounces chocolate graham crackers
3 tablespoon canola oil
cooking spray
1 1/2 cups cranberries
1/2 cup sugar
1/4 cup Chambord (raspberry liquor)
3 tablespoons water
1 cup sugar
2 (8-ounce) packages block style 1/3 less fat cream cheese, softened
4 ounces block style fat free cream cheese, softened
1 cup plain fat free Greek yogurt
2 teaspoons vanilla extract
1/8 teaspoon salt
3 large eggs
2 large egg whites

Preheat oven to 375 degrees F.

Wrap outside and bottom of a 9-inch spring form pan tightly with a double layer of heavy duty foil.

Place crackers in a food processor; process until finely ground. Drizzle with oil. Pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375 degrees for 8 minutes. Cool on a rack.

Reduce oven temperature to 325 degrees.

Place cranberries, sugar, liquor, and water in a saucepan. Boil. Cook 8 minutes or until cranberries start to pop and mixture is syrupy. Cool 20 minutes. Place mixture in a food processor. Process 1 minute or until smooth.

Combine 1 cup sugar and cheeses in large bowl; Beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.

Place 2 egg whites in a medium bowl; Beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling. Swirl together using the tip of a knife. Place spring form pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325 degrees for 50 minutes or until center of cheesecake barely moves when pan is touched.

Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.

Monday, December 20, 2010

Christmas Baking Ideas

It's getting to that time of year again. The neighbors are making fudge and truffles, and I'm starting to bake dessert for Christmas Eve. If you have no idea what to make for Christmas, here's a few yummy ideas(:

Cranberry Orange Truffles
This recipe is on my to make list. Don't they look good? Different from your regular truffles, but probably still delicious.

Chocolate Cheesecake Candy Cane Bars
Yummmm. I'm not really a peppermint kind of person, but these look amazing.

I've tried the Soy Nog and that was really Delicious so I bet this would be even better!

I think Red Velvet is always a favorite.

Easy Sugar Cookies
These cookies don't look that hard to make. So if you're not good with decorating icing like I am, they're perfect!

Gingerbread Cake Pops
These are super cute. And cake pops are always a fun treat to make.

Happy Baking Everyone! And Merry Christmas(: I'll be posting new recipes after Christmas.

Wednesday, December 15, 2010

Chocolate Chip Cookie Dough Cupcakes

These cupcakes, were probably the best cupcakes I've ever had/made. As soon as I saw the recipe, I knew that I had to make it. They were worth all the hard work! You have to make the cookie dough, freeze it for about 3 hours, make the yellow cupcakes from scratch or use a mix, put them in the oven, and then make the frosting. I was skeptical at first because I thought the whole thing would be pretty doughy, but it was perfect the day after they were made. I'll for sure be making these again, I ate one everyday for breakfast until they were gone(:

Chocolate Chip Cookie Dough Cupcakes
recipe from All Recipes

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup granulated white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup chocolate chips

1 box yellow cake mix plus ingredients to prepare mix or yellow cupcakes from scratch

Whisk together the flour, baking soda, and sea salt. Set aside. Beat the butter, granulated sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just Incorporated. Fold in the chocolate chips; Mixing just enough to evenly combine. Form the dough into tablespoon sized balls; Place on baking sheet and freeze until solid, about 2 1/2-3 hours.

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.

Beat 3 eggs in a large bowl with electric mixer to break up. Add the cake mix, water, and canola oil; Continue beating for 2 minutes on medium speed. Spoon into the prepare cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on top of the center of each cupcake, and smooth down to the bottom, covering the dough ball with batter.

Bake in preheated oven until a toothpick inserted into the cake portion of the cupcake (not the dough ball) comes clean, about 15-18 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire rack.

Makes 11 cupcakes

Creamy Chocolate Frosting
recipe from All Recipes

2 3/4 cup powdered sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract

In a medium bowl, sift together the powdered sugar and cocoa powder, and set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk and sugar.

Sunday, December 12, 2010

Peanut Butter Blossom Cookies

I've never made these cookies before. I was really excited to make them because I love making cookies, and they looked pretty easy to make. And they were! I mainly made these because my neighbors bring over fudge every year, and we never know what to give them in return (besides shoveling their driveway) so I made these! My parents were pretty sad that I gave most of them away because they loved them, so I'll definitely make these again. I only adapted the recipe a little bit, but next time I might use chocolate nutella instead of peanut butter. Either way would probably be really good(:

Peanut Butter Blossom Cookies
recipe adapted from Joy of Baking

1/2 cup light butter, room temperature
3/4 cup Jiff omega 3 peanut butter
1/3 cup Splenda brown sugar
1/3 cup organic sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons soy milk
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1/3 cup organic sugar

48 milk chocolate Kisses, unwrapped

Line two baking sheets with parchment paper or aluminum foil. Set aside.

In medium bowl with electric mixer, beat the butter. Add peanut butter and sugars and beat until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. And to the peanut butter mixture and beat until Incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 350 degrees F and place rack in center of oven.

Roll the batter into 1 tablespoon round balls. Place the organic sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches apart.

Bake the cooking for about 8-10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on wire rack, then put in a sealed container.

Makes about 2 dozen big cookies, or 4 dozen small cookies