Monday, October 31, 2011
Sunday, October 30, 2011
So this post is very much overdue, and I especially know this because I made these cupcakes back when I was still wearing tank tops and shorts in the 90 degree weather back home, and am posting about it while snow sits on the streets and trees around my apartment up in MA. So many changes!
Thursday, October 20, 2011
Triple Threat Cake (Peanut Butter, Banana and Chocolate) which I created from a hodgepodge of recipes in my Cupcakes cookbook, Better Homes and Gardens coobook and Hershey's website.
I baked the middle layer first so that by the time the first layer was cool enough to use I could begin cake assembly and by the time I was done with the first two layers the thrid would be cool enough to frost. Here are the recipes:
First Layer: Peanut Butter (adapted from Cupcakes)
- 4 tbsps softened butter
- 1 1/8 cups packed brown sugar
- 1/3 cup creamy peanut butter
- 2 lightly beaten eggs
- 1 tsp vanilla extract
- 1 5/8 cups all purpouse flour
- 2tsp baking poweder
- 1/3 cup milk
2. Beat butter, sugar and peanbut butter together until well mixed and creamy.
3. Add eggs one at a time, followed by the vanilla extract.
4. Stir in flour and powder, alternating with the milk.
5. Pour batter into cake pan and bake for 22 minutes or until toothpick comes out clean. Let cool.
Second Layer: Banana (BHG)
- 2 eggs
- 2 1/4 cups all purpouse flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking powder
- 1 cup ripe mashed bananas (3)
- 3/4 cup sour milk/buttermilk (I used milk and vinegar)
- 1/2 cup shortening
- 1 tsp vanilla
1. Let eggs stand at room temp for half an hour. Grease a baking pan and set aside.
2.Stir flour, sugar, baking powder, and baking soda.
3.Add bananas, milk, shortening and vanilla. Beat on low until combined.
4.Beat in eggs
5.Bake at 350 for 22 minutes or until toothpick comes out clean. Let cool.
Third Layer: Chocolate (adapted from Hershey's)
- 1 3/4 cup all purpouse flour
- 3/4 cup cocoa powder
- 8 oz sour cream
- 1 tsp vanilla
- 1 3/4 cup sugar
- 1 1/2 tsp baking soda
- 1 1/4 cup softened butter
- 2 eggs
- 1/8 cup milk
2.Add butter, sour cream, eggs, milk and vanilla; beat on medium speed of mixer 3 minutes.
3. Pour batter into prepared pan. and bake for 30-40 minutes.
Frosting: PB Cream Cheese
7 cups powdered sugar
2 softened bricks cream cheese
2/3 cups PB
Beat ingredients until smooth and fluffy.
3 bananas, sliced
Thinkly slice bananas. Sprinkle with lemon juice. Place slices between layers.
If desired top with a chocolate ganache made from either cream and chocolate or butter and chocolate (butter will make it thickerr faster)
Rating? The usual bearer of baked goods at my husband's work declared me "Baker of the Month" and told Mike that I should open a bakery. And the entire cake was eaten that day!
Sunday, August 7, 2011
Thursday, July 14, 2011
I'll share her recipe with you but I have to postpone the picture because I made the pie before I want to bed, and my nephew ate the entire pie by morning so I didn't get the chance to take a picture.
You can subsitute homemade blueberry filling, like I did, since blueberries are in season. Basically you boil blueberries, a tad bit of flour or that clear gel stuff, water and sugar for a few minutes. I found that 2 containers of blueberries made enough for one pie. I think with homemade filling you get the soursweet taste of the fresh berries and I really like that
Makes 2 pies.
blueberry pie filling
tub of whipped cream (can also make homemade)
2 graham cracker crusts (I always make mine)
1 cream cheese brick
1 bag of powdered sugar
Make the crusts. Mix together the softened cream cheese and the sugar. Divide mixture between crusts. Top with berry filling. Chill for at least an hour. Top with half of the whipped cream. Garnish as desired.
Wednesday, July 13, 2011
So yeah...this no bake was a bit too easy that I feel like I'm cheating....But S'mores are so good!! These Indoor Peanut S'mores recipe came from Betty Crocker, and they were sooo good. Marshmallows are so much better melted, and I would argue this against anyone.
Tuesday, July 12, 2011
But I double checked. And they are different. Somewhat anyway.
Mix a small tub of whipped cream with 1-1.5 bars of softened cream cheese (I did 1 but it could have used a bit more). Add in 3/4 cup-1 cup (I dumped whatever sugar I had left in) sugar and about half a container of sliced strawberries. Either stir in a handful or two of chocolate trips or serve with a drizzling of chocolate syrup. (The chocolate was my addition)
Racheal Ray suggests scooping the dessert into icecream cones. We didn't try it that way but I think it'd be really cute.
Monday, July 11, 2011
I tease my mother a lot because her picture should be in the dictionary next to "coffee addict". She's been drinking coffee since before she can even remember (possibly still in diapers and from the bottle, i'm guessing) and she HAS to have at the very least 4 cups a day at very specific times. It's nuts...and what's scary is that the longer I live at home the more I find myself falling into this pattern myself. So, in honor of my mother's obsessive love affair with coffee, I made a Berry Delicious Coffee Cake to give her and her coffee mug some company every time she indulges...which is really all the time.
Friday, July 8, 2011
1. I attempted to make something similar and while it was delish it was a disaster.
2. I attempted to mix hot popcorn and hot marshmallos together with my hands. Despite only minor burning sensations it took me a good while to destickify my self. It looked like I had massive worts all over my hands.
3. I didn't have all of the suggested ingredients and even attempted to pick the peanuts out of my chex mix to make up for it.
4. I like my popcorn salty and sprinkled with chocolate chips (occasionally), not room temperture and stale.
5. No one like stale popcorn.
6. I didn't have a bundt pan so I decided to make bars instead of a "popcorn cake" as suggested and forgot to grease the pan. Enter another disaster. But hey, weren't some foods invented "on accident"?
Anyway, you can find the recipe HERE. I subbed in pastel colored marshmallows for the regular ones. They were on sale for like a quarter a few days after Easter while the Christmas themed marshamllows were still two bucks. Maybe people buy them year round? Can you imagine roasting Santa over the campfire. You'd be first in line for a lump of coal.
I also subbed a handful of chocolate chips for the m&ms, which I think the whole idea behind them is you get chocolate that doesn't melt as much. Whoops.
Anywhos, I present to you my popcorn "cake"
Maybe this wouldn't be such a bad idea if you had leftover popcorn from the night before, but it was definitely a waste of a good bag of popcorn. Actually, it expired in December as I bought it at a bend and dent for about a nickel, but the bag I had a few nights ago tasted fine. Well, I didn't really contribute much in the way of a usable recipe but I hope you got a good laugh of out of my misadventures.
Thursday, July 7, 2011
Wednesday, July 6, 2011
I found the recipe at.cdkitchen. It only makes one serving so multiple the ingredients by the number of people you want to feed.
Ingredients are simple enough:
Coarsely crumble graham crackers into a microwave safe glass dessert cup. I used one of the margarita glasses luisa brought me back from Espana.
Then top with butter, then sliced peaches. Sprinkle with cinnamon and sugar. I mixed them together before sprinkling.
Microwave on high 2-4 minutes and if you're in the mood top with whipped cream or a dainty scoop of vanilla ice cream. I wasn't in the mood. Actually, I was out of whipped cream and the ice cream was freezer burnt. Fun stuff.
The verdict? AMAZING. BEST NO BAKE EVER. Tastes just like the real thing.
Oh, here's a freebie for you:
Have you ever had grilled peaches?
Peel and quarter a peach, stick it on the grill for a few minutes. Remove from grill, plate and sprinkle with brown sugar. MMM!
Tuesday, July 5, 2011
Monday, July 4, 2011
As soon as I mentioned to my husband that Lu and I would be running a "no bake" series he immediately asked for peanut butter no bakes. My husband never asks for or eats sweets so I knew that if these cookies were something he wanted that they had to be good.
Fortunately for him I saved a recipe that I found at The Girl Who Ate Everything. Unfortunately for him, the recipe I planned didn't turn out quite so hot.
Here's what happend.
1/2 cup (1 stick) butter
2 cups white sugar
1/2 cup milk
3 cups quick cooking oats
2/3 cup creamy peanut butter
1 teaspoon vanilla
Bring butter, sugar, milk, and cocoa to a boil for one minute. To make sure cookies set up properly wait until mixture comes to a complete FULL boil and then start the timer for one minute. Remove from heat.
Add peanut butter, vanilla, and oats. Stir well and drop spoonfuls onto waxed paper or parchment paper. Let them set up and cool.
I did all of this- and made sure the ingredients vame to a full boil. Hours later I gave up and put them in the thr fridge. They set up and we ate them, but the cookies I took out of the fridge went right back to their gooey state. So we kept them in the fridge and ate them out of there.
Does anyone know what happened?
Thursday, June 30, 2011
Sunday, June 5, 2011
Lu and I will be hosting a ten recipes series focusing on no bake recipes.
With it lingering in the high 80's in PA and hitting the low 100's in good ole SC, no one wants to run their oven and heat up the house. (At least I don't, as we don't have AC!!) We'll be showcasing sweet treats that you can make while still beating the summer heat!
The series will start in July so until then please feel free to share your favorite nobake treats with us!
So, Miss Lu, your next challenge is to make a cake or cupcake inspired by the flavors of a candy bar. And no, sprinkling snickers bits on top or inbetween layers doesn't count. Think about the flavors and actually make them into the dessert. Happy baking!
Saturday, June 4, 2011
Well look at this!! A lovely visit from my HotGlue culminated in one of our more difficult baking challenges, which was learning how to make baklava!
Rachel: Lu considered making baklava when I gave her the challenge to make something that begins with the letter b, I wanted to learn the skill and had amazing baklava on my first trip to Pittsburgh. So Lu found an easy recipe for us to follow and we each brought some ingredients to the table.
The recipe we followed was by Michael Symon and can be found here:
Tuesday, May 3, 2011
Saturday, April 23, 2011
Here's the recipe:
3 cups all-purpose flour
1 Tbsp. baking powder
1 stick chilled unsalted butter, cut into small cubes
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1-inch pieces
3/4 to 1 1/2 cups buttermilk*
1 large egg
2 tsp. water
*I used lemon juice mixed with 2%milk instead of buttermilk
Cook the bacon. When it cools tear it into one inch pieces.
Mix the flour and baking powder and cut in the butter until the chunks aren't any bigger than peas.
Bake on parchment paper or a silicone mat for 15-22 minutes. Mine took 15 minutes. They should be lightly brown on top and not sticky in the middle. I tested mine with a toothpick.
Monday, April 4, 2011
Friday, April 1, 2011
Tarts, that is.
I thought I would try my hand at making a homemade version of a yummy breakfast treat. I had lovely pictures and guidance from Brown Eyed Baker. However, mine did not turn out quite as picturesque. Rather, they had the crumply look of biscuits. However, they tasted fabulous! I made strawberry but now I want to experiment with other flavors, like peach and nutellaa and of course, chocolate peanutbutter banana.
Here's what happened:
First, I couldn't open the new jar of strawberry jam we bought from the Amist store, so I waited for Mike to wake up from his nap and open it for me. Husbands sure are handy. ;)
I combined two tablespoons of flour with 1 tablespoon of water and 3/4 cup of the abovementioned jam in a saucepan. I brought it to a boil and let it simmer for two minutes and stired frequently. I then let it cool down.
While the jam mixture was cooling I mixed together 2 cups of flour and 1 tablespoon of sugar. I worked in two sticks of salted butter with knives, until the chunks were pea size. I whisked together an egg and 4 tablespoons of milk, and added it to the bowl. I kneaded the dough togehter and divided it in half. I rolled out one piece of the dough and cut it into 7 rectangularish shapes, though the recipe called to make 9.
I put them on the pan and spooned filling onto each piece, trying to leave a 1/2 inch on each side. I rollded out the second part of the dough into 7 of the same size/shape pieces and placed them on top, pressing the edges together.
I let the pastries sitt in the fridge for 3 minutes, uncovered, and then cooked them 25-30 minutes at 350F. I then ate one, scalded my tongue and forgot to take a picture of the final result.
But trust me, they were fabulous.
LU--- Your next challenge is to make, and decorate a cupcake that tastes like a cocktail/drink Will you choose a margarita? pina colada? strawberry daquiri? dr pepper? Can't wait to find out!
This question has tormented me since I made the mango cupcakes. I tossed around the idea of making mango cinnamon rolls, but figured I would get stuck eating them myself. Then, I found out we would be having company for dinnner Friday night so I decided to make an Amish Cake, top it with the frosting instead of brown sugar and nuts, and then pipe whipped cream and fruit along the base of the cake.
The cake was simple to bake, and frost. But I totally should have left the whip cream off the edges. It totally didn't pipe out of the bag in lines, but in clumps, so it looked really sloppy. And I didn't fully read the iced the cake recipe, until after I'd iced the cake, so I didn't realize that it was best served warm. Whoops!
1/2 cup butter
2 cup brown sugar
2 cup buttermilk
2sp baking soda
2 tsp vanilla
3 cup flour
Cream together butter and brown sugar.Add buttermilk, baking soda, vanilla and flour. Bake for 40 minutes at 350F in a greased pan.
The recipe goes on to suggest mixing together
6 tbsp melted buter
4 tbsp milk
1 c brown sugasr
3/4 favorite nuts
and then putting it ontop of the cake and baking an additional 10 minutes or until bubbly
Thursday, March 31, 2011
For the past few weeks my mind has been plagued with making graduate school decisions. Where I want to go, where I don't, and sending out many letters with these decisions. It hasn't been very easy, as all these decisions entail leaving my loved ones and everything that is familiar to me. At the same time, I feel a sense of excitement when I think about all the goods things that await me, no matter where I'll be. And in the past few days, the school that I applied to in Boston has definitely been the frontrunner. It's a great school in a great place, and when my dad and I went to visit I loved everything about it: the history, Irish pubs on every corner, and the beautiful harbor. So, in honor of my (maybe) new home in the fall, I made Boston Cream Pie!
I found this recipe on a Paula Deen forum, adapted from a Paula Deen recipe for BCP cupcakes
-1 box of yellow cake mix, 1 1/2 cups of heavy whipping cream, 1 small box of instant vanilla pudding mix, 1/2 cup confectioners' sugar, 1/2 cup milk, 1/4 cup sour cream
-6 1 oz. squares of bittersweet chocate, 3/4 cup heavy whipping cream, 2 cups confectioners sugar
1. Mix and bake 2 round cakes according to directions on the box. Cool completely.2. In a large bowl mix together pudding, whipping cream, sugar, milk and sour cream. Beat at medium speed until you get stiff peaks. Consitency shoud be that of thick pudding.
3. Cut top off one of cakes to get flat surface. Cover top of cut cake with filling and put second cake on top.
4. Make the chocolate ganache: use double boiler and melt chocate and cream together. Stir regularly so chocolate won't burn. Once smooth whisk in sugar and continue until smooth. Put ganache in fridge until it is spreadable consistency (about 30 mins)
5. Spread ganache on cake and store in fridge.
This was surprisingly easy to make! My only issue was that the second cake, the one on the top, craked in the middle when I placed it on there, but that's something I think I could have fixed with a different kind of cake mix (maybe less moist) or more careful handling. The amount of chocolate ganache the recipe made was also a bit more than I expected, but when we ate the dessert it wasn't overpowered by chocolate. In all, a very successful venture. Now if only understanding Boston accents was as easy...