Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Monday, May 14, 2012
30th Birthday Cupcakes
As you may know, our baby was due on Saturday. Based on my last appointment I had a feeling she wasn't going to be making a move any time soon. For as long as I can remember, we had always planned on spending the weekend of May 12th in the hospital. It hadn't even crossed our minds that we might be home - without a new baby in tow.
As you also may know, this last weekend was Mothers Day. It was also my 30th birthday. When the prospect of having a free weekend suddenly came up I realized that - Hey! It's my birthday! Suddenly it wasn't all about the baby (well, OK - it was still 99% about the baby). As much as I wanted to usher in the next decade of my life with a new baby, I settled for a weekend at home with my husband and a batch of these delicious cupcakes.
It worked out pretty well if you ask me.
I knew I wanted to make something fabulous to celebrate the big 3-0. Funfetti cupcakes with tons of sprinkles (inside and out) screamed CELEBRATE to me. I knew right where to go for the perfect recipe - Sweetapolita. I absolutely adore her blog and have been a fan of hers for quite some time. She makes the yummiest looking treats and her little baking helpers are super adorable. Rosie, the genius behind Sweetapolita, is obsessed with sprinkles and isn't afraid to use them. When I read about this cake a couple months ago it instantly went on my "to-make" list.
As you can see, I decided to forgo the layer cake in favor of making cupcakes. Since it was just the two of us around to celebrate I decided it was a bad idea to have a full layer cake hanging around the house. At least with cupcakes we can give them away to friends and coworkers (keeping a few for us, of course!)
These cupcakes turned out to be everything they were promised to be. The cake was light and fluffy, filled with a rainbow of colors. And the frosting - ooohhh the frosting. It was sweet and sugary but light and airy at the same time. It was the perfect combination. I am filing this as my go-to white cake and vanilla frosting from now on, I don't see how it can get any better!
You can find the recipe for Sweetapolita's Funfetti Layer Cake with Whipped Vanilla Frosting here. She also has a similar recipe (though slightly modified) for Super Duper Vanilla (or Funfetti) Cupcakes here. While you're there be sure to check out the rest of her site - you won't be disappointed!
Sunday, May 06, 2012
Sunday's with Joy - Browned Butter Blueberry Muffins
Earlier this week I was wondering around the internets and happened to find a Facebook group that is cooking and baking their way through all 100 recipes from Joy the Bakers Cookbook (remember those amazing Trail Mix cookies I posted about last week??) called Sundays with Joy. I'm always on the hunt for a new project so I signed right up. I joined a week late so I jumped right to the second recipe - Browned Butter Blueberry Muffins.
I have only used browned butter once before, and I was pretty nervous to use it again. The first time I ever used it I browned it a little too much and it tasted more like burnt butter...I still used it in the cake I was making and overall the cake still tasted wonderful, but I was convinced that browned butter was something too complex and fancy for me to use again.
Incase you have never made browned butter all you have to do is melt some butter in a pan, wait for it to bubble and froth, and then finally it will start to cook and turn a lovely brown color with a nutty aroma. The hard part is catching it before it turns from browned to burnt. Joy does a lovely job of explaining the whole process in her recipe, so I gave it another go.
And then I realized that something was wrong with my stove top. The pilot wasn't lighting and I was not about to hold a match to an open gas line while I am 9 months pregnant. So, I did the next best thing. I browned the butter in the oven.
It took a little longer than I would have liked, and I probably could have left it in there to brown a bit more, but in the end it was a success! There were lots of lovely browned bits that gave the muffins a nutty depth without making them over the top.
The blueberries that I picked up at the store were absolutely heavenly - super juicy and extra large, there were almost too many of them! No, just kidding, that's not possible. But I definitely didn't feel as guilty eating a dozen couple of these muffins since they were so packed with fruit. I should have added the whole amount of the crumble topping to them as they could have used a little more (you can always use a little more crumble) but I didn't want the muffins to spill over too much while baking. At least I know for next time...and there will be a next time!
Interested in joining our Sunday's with Joy? Check out the Facebook page! And check out Bakeaholic Mamas blog to see everyone else's take on these muffins - some people even made theirs gluten free! I'm going to try and keep up with the group as much as possible but since the little lady is due to make her appearance sometime in the next two weeks I'm not sure how often I'll be able to contribute for the next couple of weeks - but I sure am looking forward to trying!
Monday, April 30, 2012
What I've been up to...and a cookie for you!
When we moved to Houston I was adamant that I wasn't going to let this blog fall by the wayside. I was going to have tons to write about - right?? A new city, new restaurants, a new house to cook in...the opportunities were endless! And then reality set it. As I settled in to my third trimester I saw my energy diminish by the day. Each day brought more boxes that needed to be unpacked, new fires that needed to be put out and another day without anything exciting to write about. If you have been keeping up with the mini traveling cupcake you will know that I am still alive (and still unpacking) and now that I feel like I have my head (slightly) above water I hope to make a more regular appearance here. So thanks for sticking with me all this time. That is, until this baby is born and then I will probably be on another hiatus :) Sorry folks, that's just the way the cookie crumbles sometimes.
Speaking of cookies!!!
I made you some!
In one of the (many) boxes that I unpacked over the last month, I was super excited to find my new copy of the Joy the Baker Cookbook. If you don't already read this amazing blog I highly suggest you make it a part of your daily rotation. Since she's the second most popular food blogger out there though there's a good chance you already know who I'm talking about. I first found Joys blog a few years ago and she is a huge inspiration to me. She cooks and bakes just about anything - from bread to cookies to cakes - you name it, she's baked it. She also bakes gluton free and vegan goodies just because she wants to. To me it takes a lot of courage to use a ton of ingredients you aren't used to (almond flour, what? coconut oil, who?) and her creative recipes never cease to inspire me. I am also a huge fan of her podcasts - Joy the Baker Podcast with Tracy of Shutterbean and We're About to be Friends.
But this post is about her cookbook. And these awesome cookies.
When I found her cookbook stashed away in the 495083409 Tupperware bin that I had unpacked that day I was pumped. I called it a day and proceeded to read the entire cookbook in one sitting. I had pre-ordered the book months ago and couldn't wait to dive in. This cookbook has it all. Want some pancakes? Pick your poison. Coffee bacon? Comin' right up. Cakes - cookies - frosting?? Done, done and done. The cookbook gives some of Joys great tips and is written in the same style as her blog - ie friendly, warm and funny. Basically like talking to your BFF while mixing up some amazing treats.
The first recipe I decided to make was these Trail Mix Cookies. These are pretty similar to what some people call Kitchen Sink cookies because they have, well, everything but the kitchen sink in them! M&Ms, peanuts, peanut butter chips, raisins, oats - you name it, it's in there! The recipe made a huge batch, I got three dozen out of mine, so I had plenty to stash in the freezer for when the baby is here and I don't have time to brush my teeth let alone bake cookies. And since these guys are made with whole wheat flour, oats and raisins they are practically health food! Sure to keep us going through those long days and nights.
Since I followed Joy's recipe to the letter (I usually do the first time around) I don't want to publish it here. You're just going to have to go out and buy her book yourself - I promise you won't regret it!
Wednesday, December 14, 2011
Sugar Cookie Christmas Tree
To be honest, I haven't really don't that much baking this year for Christmas. Usually I do loads of baking to give away as gifts, to bring to work and to serve at our holiday party. But this year I haven't really had the chance to do any of that. Things have been so crazy around here with my new job, my weekend "job" taking children's photos, being pregnant (oh yeah, that little thing) and a slew of other things going on that I'm not quite ready to tell you about (check back after the New Year though!).
We are leaving this weekend for an extended Christmas vacation (more on that later this week), so my holiday baking time is being cut even shorter. A few weeks ago I ordered a few things from Lakeland.com - including a brand new cupcake carrying case (SO excited!! Seriously, what a huge nerd I am). I was getting ready to check out when what to my wandering eyes should appear?
THIS
 |
| photo from Wilton.com |
Well, something similar to this, just not Wilton brand (Lakeland must have sold out of their version because I can't find a photo on their website!)
A Christmas tree made out of stacked star cookies?!?! SOLD! In my basket it went.
Over the weekend I finally had a chance to try this puppy out. I have my moms sugar cookie recipe that I usually use for the holidays, but since I didn't know exactly how much dough I would need I decided to go with the recipe on the box. It made just the perfect amount of dough to make two of each stars. I made an extra one for me to snack on and it tasted great!
After all of the stars were baked I took a day off (well, not really, I was taking more children's photos, but more on that later!) and spent all afternoon on Sunday frosting these guys up. It was my first time using Royal Icing and I have to say, I was a little intimidated. I didn't have any quick access to meringue powder, so I found a recipe that used powdered egg whites (can't use raw egg whites now that I'm prego!) and it worked like a charm! I even had a bunch left over thanks to the majority of my frosting being one solid color.
Even though the royal icing process was relatively painless, it did take a while! First you have to outline each cookie with slightly thicker royal icing to create a border. Once that dries (I found that by the time I was done with the last cookie the first few were already dry) you have to thin down the rest of your icing and flood the cookies. And then you have to wait for them to dry before you can stack them. And then...ok never mind, that was the last step.
I put a circle of icing in the middle of each cookie before stacking the next smallest one on top. The only thing that I would change is that next time I will add the lights on after all the layers are stacked. Some of the lights got in the way, especially on the smaller ones towards the top, and the cookies didn't want to lay quite flat. But all in all it was a success! I can't wait to make a gingerbread version with all white icing, how pretty will that look?! Brian took the cookie tree to work today, fingers crossed his coworkers liked my tree as much as I did!
Sunday, December 11, 2011
Weekend Wrap-up
In case you missed it, here's what I've been up to!
Winter Warming Drink - Irish Coffee
For those cold winter days when regular coffee just isn't enough! This is guaranteed to warm you up from the inside!
Look at my belly!
Week 17 - my belly have officially popped! I say that now...I'm sure I'll be saying it again as I get bigger and bigger! Also, check out my NEW Week by Week page to see my belly grow from 15 to 40 weeks!
Gingerbread Cupcakes
I made these awesome Gingerbread Cupcakes by La Casa De Sweets after I saw her post on Twitter. Every Christmas season I become obsessed with all things gingerbread, and have had an even stronger obsession with them this year (maybe the baby loves all those yummy spices!). I brought them to work this week and they all disappeared!
Cute Kid Alert!
I am continuing my photo project that I started back in September of exploring childrens and baby photography. I have had a blast so far and I am learning A LOT! I had a photo session a couple of weeks ago with these two cuties - and the sun actually came out for once! Which means we were able to get some great shots. How much cuter could they get?!
Pregnancy Pains
Sure, you read and hear about all the normal aches and pains that are associated with pregnancy, but what about those that you DON'T hear about?? Check out what pain in the...belly...threw me for a loop! While you're there, share you own weird pregnancy pain story with us!
Bacon Caramels
Oh yeah...you read that right! I wanted to make an extra special birthday gift for one of my closest friends here in London, Adrienne, and I knew these would do the trick! Chewy, sweet caramel married with crispy, salty bacon. How could it get any better?! A big thanks to Not without Salt for the recipe - go on over to her site and check it out!
I hope you all had a great week and are gearing up for the holidays! In one week we will be off on our Christmas market adventure (more details on that coming up this week). What do you have planned for the holidays?
Thursday, September 22, 2011
Friday Favorites
Pumpkin Granola via Two Peas & Their Pod
Ok, I've told you guys before it is dangerous for me to have granola in the house. Well, this Pumpkin Granola is no exception. This stuff is DANGEROUS - in the best way possible. I added almonds, hazelnuts, pumpkin seeds and sunflower seeds to the mix before toasting in the oven. I made two packed baking sheets worth and there *might* be about 3/4 of a cup left...in less than two weeks...oops.
Chicken, Corn and Lime Soup via Epicurious
I made this soup a couple of weeks ago when Brian away on a business trip. I made the recipe exactly as is and no joke it fed me for a week. Add a little fresh cilantro, grated cheese and some crushed up tortilla chips and you are livin' the good life.
Red Wine Chocolate Cake via Smitten Kitchen
If there is one thing that you do this weekend - MAKE THIS CAKE. I am not joking. It is hands down one of the best chocolate cakes I have ever had. A coworker of mine thought it was a bit boozy, and while I probably wouldn't give it to your kids, the red wine definitely kicks it up a notch. The cake is super moist and dense without being too rich, and the red wine gives it a subtle spice that you don't normally find in regular chocolate cake. I didn't even put any frosting or powdered sugar or anything on it and it was still amazing. Deb (from Smitten Kitchen) referred to this as "the real red velvet cake" and I say AMEN to that.
What have you been baking or cooking in the kitchen lately? Have you been craving pumpkin and spices ready for fall or are you still trying to hang on to the last few days of summer? Share with me in the comments! Have a great weekend!
Thursday, September 08, 2011
Friday Favorites and Project 52 - the lost weeks
I just got lazy.
There, I said it.
L-A-Z-Y
I am a Taurus after all - what did you expect?!
Before I recap Project 52: the lost weeks how about time for Friday Favorites??
*DIY Tote Bag by Renske Solkesz via Design Sponge
 |
| image from Design Sponge |
Although I would much rather have someone else make this bag for me (anyone? anyone?) this bag is so perfect its tempting to bust out my sewing machine and do it myself! Except that I left my sewing machine at my parents house. In New York. In the United States...
**Wet nail polish? Not anymore!
 |
| monkey nail drier |
I mean....seriously.
Seriously?!
I'm half horrified and half OBSESSED. He's so cute! And I really do always mess up my nails before they dry...
Me too, my friend. Me too.
And now...the moment you have ALL been waiting for!!
(pretend, ok?)
Project 52: the lost weeks
Week 30 - A letter of the alphabet
Ok, so there's more than one letter...
Week 31 - Sky
Hi Sky dog!
Week 32 - My favorite time of day...
Whenever the sun comes out!
Week 33 - Slow down and look back
Week 34 - Connections
Umm....yeah I don't know what happened here
Week 35 - Lazy
Yes, yes I am
Week 36 - Thirst for knowledge
Travel...cooking...and photography. The Traveling Cupcake.
Tuesday, August 09, 2011
A love letter to my Nespresso machine (and a recipe for biscotti)
My darling Nespresso,
When we were first introduced I was really quite hesitant. You seemed so phony and unsophisticated (trust me, this letter gets better). How could you give me what I really needed, how did I know what you had to offer was real?
I had been hurt in the past. My previous commitment had left me luke-warm and flaky. My only other option was to turn to the evil Big Daddy down the street. He was inconsistent and dark, too dark for me but I had no place else to go.
So when you came into my life, all vintage-y cream and silver like, thinking that you were all that and a bag of chips, I was hesitant. You were so suave and said I could call you anytime and you would be there for me overnight. How could I believe that you could fully commit yourself to me so quickly.
But then. Oh, but then. You offered yourself to me in perfect portions, and you let me decide how much I wanted each day. Your milk, so smooth (or frothy, depending on what I wanted). I could have you hot, I could have you cold. You left it in my hands.
I could decide how strong I wanted you every day. Sometimes I like it when you're a little weak, sometimes I like it when you're strong. But no matter what I do to you, your performance is always flawless. And for that, I love you.
Forever yours,
Tracy
Disclaimer: this is NOT an advertisement. Nespresso has no idea who I am and I'm pretty sure they never will. I just have an unnatural attachment to my coffee machine and I had to tell the whole world (or the 20 people that read this thing). the end.
Almond Biscotti
Inspired by Food Blogga
1 cup of whole plain almonds (unsalted)
1 cup sugar
1 cup brown sugar
1/4 tsp cinnamon
2 tsp baking powder
3 - 3 1/2 cups flour
3 medium eggs
1 tsp vanilla extract (go on, use the good stuff!)
1 tsp orange flower water*
- Preheat oven to 350*F and line a baking sheet with parchment paper. In a small bowl lightly beat one egg and set aside. In a dry pan, tip in the almonds into a single layer and roast over low heat until fragrant, about 10 minutes. This is a simple step but please don't overlook it! It really enhances the flavor of the almonds and gives them some depth.
- In a large bowl combine the toasted almonds, sugar, brown sugar, cinnamon, baking powder and 3 cups of flour.
- In a medium bowl whisk together the eggs, vanilla and orange blossom extract until combined. Add the wet ingredients to the dry ingredients and stir together. You may need to get in there with your hands at the end to get it to form into dough. Add remaining 1/2 cup of flour if needed, the dough should be sticky but you should be able to form it into a ball without falling into pieces.
- Divide the dough into two pieces and form each piece into a log, approximately 3" x 12" and brush the tops with the egg wash that was previously prepared. If you want smaller pieces of biscotti, break the dough into three or even four pieces and use two baking sheets.
- Bake in the over for 35-40 minutes until the tops are golden on top and are set all the way through. The dough should still be slightly soft in the middle. Cool on a wire rack until they are cool enough to handle. One loaf at a time, move to a cutting board and slice with a serrated knife on an angle (if you want to be fancy). Make sure you slice while the loaves are still warm, but cool enough to touch.
- Take the sliced pieces and lay out on their sides onto two baking sheets, be careful not to cram too many on to one sheet! Turn off the oven and put the sheets back in for 40-60 minutes. The longer you leave the biscotti in the warm oven the crisper they will become! I left mine in there for over an hour (oops!) and they are perfectly crunchy - though you definitely need a cup of coffee to enjoy them at their best! I suggest leaving them in there for 30-40 minutes if you like a slightly softer biscotti.
Notes:
- If you want to get fancy, melt some chocolate in the microwave in 30 second bursts until smooth and drizzle over the cooled, sliced biscotti. Or dunk the biscotti in the chocolate to get more of the sweet stuff and leave to dry on parchment paper.
- If you don't have or can't find Orange Flower Water you can use almond or orange extract, use slightly less depending on how concentrated they are. Otherwise, you can omit this completely and they will still taste great!
- Get creative! Feel free to substitute your favorite nuts, and even add some dried fruit or chocolate chips!
Thursday, August 04, 2011
Dawn (and Sallys) Flourless Chocolate Cake
The first night that we spent in Scotland we were welcomed most graciously by our friend James' parents, Ali and Sally. They welcomed us with open arms even though we were strangers and were so full of warmth we instantly felt at home. I have to preface this story by saying that all of the food that we were fed that weekend was top class. We had the most amazing seafood and steaks, fruits, vegetables and herbs that I have had in a long time. Sally and Ali strongly believe in cooking fresh, seasonal, local food as much possible. And by local I mean the farmers and markets within a few mile radius. With the closest big town with a supermarket a good half hour or so away, you better believe they get as much as they can from their small village.
That being said, this chocolate cake was hands down my favorite dish from that weekend. And I don't say that lightly, there were a lot of contenders.
The recipe for the cake was given to Sally by Dawn, a local woman from their small town, Ardfern, who is well known as being a wonderful cook.
Sally served the cake with some fresh strawberries, raspberries and fresh cream. It would go amazing with a scoop of good quality vanilla bean ice cream. But really, you don't need all that jazz. Just a cup of coffee (or tea if that's your thing) or and extra large mug of ice cold milk will do just fine. This cake is dense and fudgy, with a great big crumb that you can easily squash on the underside of your fork and savour after the last bite is gone. Think part undercooked brownie part molten lava cake (once it's cooled). It's a flourless cake, and the richness of the eggs and chocolate really shine through. If there is ever a time to splurge and get the good chocolate (think Ghirardelli or Valrhona - basically the best quality chocolate that you can get your hands on) this is the time.
But wait!
There's a surprise hidden in this cake...cookies! Shortbread cookies to be exact. The shortbread is a genius match with this cake as it adds a delicious crunch. It doesn't steal the show away from the chocolate, rather it compliments it with its buttery taste and crumbly texture. And if you want/need to make this a gluten free cake, simply omit the shortbread (or replace it with a gluten free alternative). It's a win-win for everybody!
But wait!
There's a surprise hidden in this cake...cookies! Shortbread cookies to be exact. The shortbread is a genius match with this cake as it adds a delicious crunch. It doesn't steal the show away from the chocolate, rather it compliments it with its buttery taste and crumbly texture. And if you want/need to make this a gluten free cake, simply omit the shortbread (or replace it with a gluten free alternative). It's a win-win for everybody!
Dawn (and Sallys) Chocolate Cake
5 eggs
10 oz sugar
12 oz 70% dark chocolate (use the good stuff, the chocolate plays the staring role in this cake!)
8 oz butter
4 oz crushed shortbread biscuits
- In a medium bowl whisk together the eggs and sugar until doubled in volume (use the whisk attachment on your electric mixture if you don't have arms of steel).
- In a heat proof bowl melt the dark chocolate and butter together over a pan of simmering hot water (Alternatively, heat in a microwave on short 30 second bursts until melted, stir after each 30 seconds to combine)
- Pour the melted butter and chocolate mixture into the egg mixture and whisk together. Fold in the crushed shortbread.
- Pour into a lined 8" or 9" tin lined with parchment paper (circle is my preference, but if you only have square that will work too!)
- Bake in a hot oven at 180*C for 30-40 minutes, until the top starts to crack. Cool in the pan.
This cake keeps very well, but I doubt it'll be given the chance!
ps - If you omit the shortbread this cake is gluten and nut free - bonus!
pps - you will need to hide this cake from yourself...give it away to friends so a) they will love you more and b) you don't eat the whole cake in one sitting.
You're welcome.
Tuesday, July 26, 2011
Salted Butter Chocolate Chip Cookie Ice Cream Sandwiches
(I know thats a mouth full, my apologies. I promise it'll be worth it!)
Things I like:
Reading books (paper and electronic - the kindle's where its at!) - it's good to put.the.computer.down. sometimes
Dance parties in my living room
Coffee - hot, cold you name it I drink it
Laughing so hard your stomach hurts
Traveling the world...and finding hidden spots in my neighborhood
Keeping up with the Kardashians (there's a lot of them, this hobby takes time!)
Cookies
Ice Cream
Oh yes...you see where this is going.
Sunday, July 24, 2011
Project 52 - week 28 and 29, and other random thoughts
This is a bit of a hodge-podge post today, stay with me! I have a few things on my mind and you get to hear all about them! Grab a cup of tea and settle in...
Random Thought #1: Screw New York
A friend of mine sent me a link to an article from a blog I had never heard of, Thought Catalog. And now I have a new obsession. The blog is a collection of posts on what appears to be random subjects from a big group of contributors. You never know what you're going to find, and it is constantly updated so there's always something interesting to read about. The link my friend originally sent to me is called Screw New York. At first I didn't know what to think, why would I want to read a negative article about my first love, New York City?! But I decided to go for it. And then, every emotion and thought that I have ever had with my love/hate struggle with NYC was right in front of my face, in black and white, laid out so clearly for the world to see.
A friend of mine sent me a link to an article from a blog I had never heard of, Thought Catalog. And now I have a new obsession. The blog is a collection of posts on what appears to be random subjects from a big group of contributors. You never know what you're going to find, and it is constantly updated so there's always something interesting to read about. The link my friend originally sent to me is called Screw New York. At first I didn't know what to think, why would I want to read a negative article about my first love, New York City?! But I decided to go for it. And then, every emotion and thought that I have ever had with my love/hate struggle with NYC was right in front of my face, in black and white, laid out so clearly for the world to see.
If you have ever lived in NYC, either currently or in the past, you need to read this article. Do it!
And while you're there - check out this video on Google+
Random Thought #2: Pinterest
It's really starting to be a problem. If you have ever wanted one online space to keep any visual inspiration you have for food/clothes/style/beauty/travel/books/DIY - ANYTHING, you need to join Pinterest ASAP. Actually, I take that back. DON'T. Run for your life. Otherwise Pinterest will suck you in and you will spend hours with your eyes glued to your computer not blinking or moving or barely even breathing.
It's really starting to be a problem. If you have ever wanted one online space to keep any visual inspiration you have for food/clothes/style/beauty/travel/books/DIY - ANYTHING, you need to join Pinterest ASAP. Actually, I take that back. DON'T. Run for your life. Otherwise Pinterest will suck you in and you will spend hours with your eyes glued to your computer not blinking or moving or barely even breathing.
The first time I heard about Pinterest I heard about it four times in one week. I thought that was a bit odd and anything that I heard about multiple times in one week is bound to be awesome (except for Twilight, I'm sorry I still can't bring myself to be interested). Anyway, I went online, signed up and had a look what this new fangled site was all about. In the most basic sense it is an online space where you can create boards to house things that interest you. But really, it is so much more. You can repin other peoples inspirations, you can add a bookmark on your tool bar that allows you to pin nearly anything you want from the internet, AND you can download and app for your iPhone/iPad for mobile pinning. Basically I love this site more than facebook and twitter combined.
And because I can't post anything on my blog without a picture included, on to Project 52. I have to admit, while I still LOVE this project, I have been slacking mah-jor. I find my self using photos that I have randomly taken during the week to fit the theme of the week. At least that means that I'm consistently using my camera, what it also means is that I'm not actually challenging myself to think outside the box and take pictures of that weeks theme on purpose. So, thats my renewed challenge to myself.
And because I can't post anything on my blog without a picture included, on to Project 52. I have to admit, while I still LOVE this project, I have been slacking mah-jor. I find my self using photos that I have randomly taken during the week to fit the theme of the week. At least that means that I'm consistently using my camera, what it also means is that I'm not actually challenging myself to think outside the box and take pictures of that weeks theme on purpose. So, thats my renewed challenge to myself.
Project 52 - Week 28 Sweet Release
These Peanut Butter Cup Rice Krispie Treats fit the theme perfectly!
Project 52 - Week 29 Get in Close
Taken at the Louvre last weekend while I was in Paris. Any closer and we'd be right in that guys mouth!
0
comments
Labels:
baking,
chocolate,
life,
NYC,
paris,
peanut butter,
photography,
project 52,
trvlngcupcake
Labels:
baking,
chocolate,
life,
NYC,
paris,
peanut butter,
photography,
project 52,
trvlngcupcake
Thursday, July 21, 2011
Vanilla Scented Granola
*Like what you see here? Sign up to receive new blog posts via email and they'll be delivered to your inbox, free of charge! Sign up on the handy tool bar on the left. Want even more? Follow me on twitter @trvlngcupcake. And lastly I want to give a big THANK YOU to the folks over at Conversation for creating the awesome new banner for The Traveling Cupcake - check them out here *
I have been wanting to make homemade granola for about the last forever. The reason it took me so long to actually make a batch? Self control (or my lack there of). I can't have a box of granola in the house for longer than 24 consecutive hours, no matter how hard I try. When I was studying abroad in Italy I became addicted to this amazing granola that had hazelnuts and milk chocolate chunks in it. I ate so much of it that I actually think that's why I started gaining weight (it certainly couldn't have been the pasta or gelato or red wine!)
Even though that was seven years ago *cringe* I still have a hard time stopping at one bowl.
To be fair, it usually starts out innocently enough...
"I'm going to buy granola and start having a healthy, filling breakfast!" I say to myself,
"I will pair it with yogurt or milk and add fruit too! Look at me, being all healthy and whatnot!"
And then somewhere between pouring the milk over the granola and taking that first crunchy bite the room goes fuzzy and dark and the next thing I know I am waking up to an empty granola box and crushed milk carton by my side. And I'm pretty sure thats not healthy (the eating-a-whole-box-of-granola thing, not the passing out thing).
Yet no matter how hard I try to distance myself from granola it always finds a way to sneak back into my thoughts. I finally decided that the only way I could get it off my brain would be to make a batch myself. I even reasoned to myself that if I made it myself I could at least control the ingredients and what it was made of (no yuckies!). Suddenly, the possibilities seemed endless - oh the granola I could make!
I could add almonds, hazelnuts or pecans!
I could add raisins or craisins or dried apricots or, hey why not, a little dried mango or pineapple!
I could add dark chocolate or milk chocolate - as little (err...) as I wanted!
But for my first time around, I decided to stick to the basics. I found a great recipe to use as a base for all future granola creations. It has vanilla and sliced almonds, and just a hint of cinnamon. Its perfect on its own, but the best part about it is how adaptable it is. You could fix it up any way that you liked, whatever your little heart desires!
This, my friends, is dangerous.
Vanilla Scented Granola
adapted from Bon Appetit via Epicurious.com
4 cups old-fashioned oats
1 cup sliced almonds
1/2 cup packed light brown sugar
1/2 tsp salt
1/4 tsp cinnamon
1/4 cup vegetable oil
1/3 cup honey (or agave nectar)
2 tbsp sugar
4 tsp vanilla extract (go on, use the good stuff!)
- Preheat the oven to 300*F. Line a cookie sheet with parchment paper or grease with nonstick cooking spray
- Combine the oats, almonds, brown sugar, salt and cinnamon in a large bowl. In a small pot heat together the vegetable oil, honey and sugar. Bring to a simmer over medium heat. Remove from heat and add vanilla. Pour over the dry mixture and stir with a wooden spoon to evenly coat.
- Spread granola out on the cookie sheet and bake until golden brown. I baked mine for 30 minutes total, stirring after each 10 minute interval. After 30 minutes I turned off the oven, patted the granola down tight into the pan and put back in the oven for another 5-10 minutes. Remove from the oven and allow to cool completely.
Once cool, break up the granola into chunks, immediately shove a handful of it into your mouth and then store in an airtight container.
Extras!
After my granola was done cooling I added chopped dried pears and small pieces of dark chocolate (72%). These additions are super yummy in this granola as they add another layer of flavors and texture but don't over power the delicate vanilla taste of the granola! What do you like to add in your granola? Tell me in the comments section!
Friday, July 15, 2011
Peanut Butter Cup Rice Krispie Treat
A couple of years ago I started to realize that my sweet tooth (or should I say, mouth full of sweet teeth) was not a by-product of summers spent working in a candy shop (as one would think), but something I had inherited from one of my grandmother, my Nanny.The first clue was a gift she gave me when I moved away. She had created a small little recipe box for me with some of her favorite recipes. Some were hand written on index cards with her long, loopy hand writing with little notes declaring the extra delicious ones. Others were magazine and newspaper clippings taped on the same size index cards so they all fit neatly into a small box.
The first time I went through the box I noted the usual division of recipes - Soup, Salad, Bread...but what I noticed even more were the crazy number of tabs labeled for sweets (and this is in order, I'm reading right from the box) - Candy, Cakes, Cookies, Desserts, Frosting and Pies. I always knew Nanny had a sweet tooth, but right in front of me was the proof that it was a molar of a sweet tooth.
The second clue was a discussion about Christmas Cookies that we had over the phone one cold, winter evening (at least, it was evening here in London). I was telling her all about the Christmas cookies and candy that I was making for the holidays, and she was telling me all of the thing that she was making. We were sharing recipes and ideas, our favorites to make and which ones caused us trouble. And after that conversation was over I started thinking about how I have the same conversations with my mom around the holidays. She is notorious for making six, eight sometimes ten different types of cookies for the holidays and the she splits them all up in to tins and platters to give away to neighbors and friends. I've started my own tradition of that over the last couple of years, though I can only handle three or four types of cookies at one time.
It may seem a little silly now, or even a bit thick, that it took me so long to realize where my sweet tooth came from. I guess I never really sat down to think about it, it's just the way it was in our family. When I was in the US in June my mother-in-law gifted me with a giant, American sized pack of jumbo Jet-puffed marshmallows (after reading about my craving for them here). The second I laid eyes on that beautiful gigantic bag of marshmallows I knew I needed to make rice krispie treats. But not just any rice krispie treat...I needed to kick it up a notch.
The reason I bring up my Nanny is because this dessert reminds me of something she would make. She makes all of the traditional baked goods - chocolate chip cookies with a little sprinkling of sugar on top, banana bread and candy like nut rolls and fudge. But she also likes to make things that combine several pre-made ingredients, a little Semi-Homemade before Sandra Lee was famous for it. For example - one of her favorite side dishes to make for dinner is a Jello and whipped cream "salad" made with pieces of fruit (pineapple, cherries, etc) and usually the odd mini marshmallow or two. Another one of her greatest hits is icebox cake - layers of graham crackers and vanilla pudding topped with a thick layer of sweet chocolate frosting (a fan favorite for sure). And you know what - these "semi-homemade" dishes are just as delicious as the "fully-homemade" ones.
And now, I'm going to introduce this little gem of a semi-homemade dish to my already swelling dessert recipes. I originally found it when searching the internet for Rice Krispie treat recipes, but I changed it so much that I consider it mine. I basically used the recipe as a guideline, and then threw it out the window. These bars are rich and decadent and at the same time miraculously light. The thick layers of chocolate and peanut butter create a nice balance with the light and airy Rice Krispie treat.
Peanut Butter Cup Rice Krispie Treats
Rice Krispie Treats
2 tbsp butter
10 oz marshmallows
6-7 cups rice krispie/ puffed rice cereal
Peanut Butter Filling
1/2 cup butter, room temperature
1 cup smooth peanut butter
1 cup powdered sugar
Chocolate Topping
1/4 cup butter, room temperature
1 cup chocolate (milk, dark or a mixture)
- Lightly grease a 9x13 pan and set aside.
- In a large, microwave safe bowl heat the butter and marshmallows until the butter is melted and the marshmallows puff up and are soft. Stir to combine. Fold in the rice cereal with a spatula or wooden spoon until the mixture is just combined, making sure to get all the cereal incorporated in.
- Pour the mixture into the prepared pan and press into an even layer. Allow to cool and set at room temperature.
- For the peanut butter layer, combine the peanut butter, butter and confectioners sugar and stir together with a spoon. Heat the mixture in the microwave in short 20 second bursts until the consistency is somewhere between frosting and melted chocolate. You are going to spread the filling on the rice krispie treats, so it should be easy to spread. Top the rice krispie treats with peanut butter filling.
- For the chocolate topping, melt the chocolate and butter in a small bowl in the microwave. Stir until smooth. Pour over the peanut butter layer and spread the chocolate to create and even layer over the entire surface. Leave to cool and set over night.
- Makes 24 large bars or cut in half if you find them too sweet (and they are sweet!)
Tuesday, July 12, 2011
The One: Yellow Cupcakes and Chocolate Buttercream
After my disastrous attempt at making red velvet cupcakes last weekend my craving for cupcakes was still around. I needed to get back on that horse and try, try again! I am fully aware that there is a red velvet curse on me, so I decided to go back to the basics and try a simple yellow cake and chocolate frosting combo. I have been forever looking for a yellow cake and chocolate buttercream recipe that is "the one". The recipes needed to be easy and straightforward, nothing too fussy or complicated. They needed to be reliable and trustworthy, something I could depend on each and every time I made them. I needed some stability to my ever-rotating recipe list, and I think I have finally found them. These are just that - simple and delicious, but not boring or flat.
Betty Crocker eat your heart out.
I did a little searchin' around my favorite blogs to find these recipes, and in the end I had a little mix and match from Smitten Kitchen and Joy the Baker.
The yellow cake recipe from Smitten Kitchen is rich and delicious - the perfect vanilla cake. It is light but solid and has a perfect crumb. It would be wonderful with any number of fillings and frostings. And really, to me at least, that is the definition of a go-to cake. Easily adaptable for any type of occasion and perfectly wonderful all on its own.
The chocolate frosting from Joy the Baker is hands-down one of the best chocolate frostings I have ever had. Its not too sugary and the chocolate is not too rich. It is pretty thick but tastes light on your tongue. The real kicker here is the addition of Ovaltine - stay with me, I promise it's worth it - yes, Ovaltine. The malted chocolate adds another layer to this frosting, a little something extra that you can't quite put your finger on.
"the one" Yellow Cake
Adapted from Smitten Kitchen. Makes two 9" cakes or 24 cupcakes. This cake is a great base for endless combinations of fillings and frostings. So easy to make your own, go on and experiment!
4 cups + 2 tblsp all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 sticks unsalted butter, room temperature
2 cups sugar
2 tsp vanilla (go on, use the good stuff!)
4 large eggs, room temperature
2 cups buttermilk, well shaken
- Preheat the oven to 350*F. Grease cake pans or line muffin tin with liners. Sift together the flour, baking powder, baking soda and salt into a bowl. In a separate large bowl beat together the butter and sugar with an electric beater until light and fluffy. Add vanilla then add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
- Turn the electric mixer to slow and beat in buttermilk until just combined. If the mixture looks curdled thats ok, I promise it will get better. Add in the flour mixture in three parts, mixing just to combine after each addition.
- To make cakes: spread the batter into your greased pans and tap against the counter a couple of times to get rid of any air bubbles. Bake in the oven for 35-40 minutes, until the top is golden brown and a toothpick comes out clean when inserted into the center of the cake.
- To make cupcakes: Fill the cupcake liners until two-thirds full and bake for 20 minutes, rotating the pan half way through the cooking time to ensure even baking. A toothpick should come out clean when inserted to the middle of the cupcakes. Cool in the pan for 2-3 minutes and then turn out on to a wire rack to cool completely.
- Cool cakes/cupcakes thoroughly before frosting.
"the one" Chocolate Buttercream
Adapted from Joy the Baker. This recipe makes enough frosting for a 9" layer cake or 24 cupcakes (see above recipe - do it!!)
1 1/2 cups unsalted butter, softened
1/2 cup cocoa powder
1/2 tsp salt
2 1/4 cup powdered sugar, sifted (go on, take the extra step, it makes the frosting super light and smooth)
1 tsp vanilla extract (go on, use the good stuff!)
2 tblsp milk
1/2 cup heavy cream
1/3 cup Ovaltine
- Cream together the butter, cocoa powder and salt. It might taken them a few minutes to come together and then the mixture will be thick. Add the powdered sugar and turn the mixer on low. While the powdered sugar is being mixed in add the milk and vanilla extract, scrape down the sides of the bowl as needed. Once all of the sugar is incorporated turn the mixer up to medium and beat the frosting to make it light and fluffy.
- In a separate bowl mix together the heavy cream and Ovaltine. Slowly pour the mixture into the frosting until you reach your desired consistency. You might night need all of the mix, although I did.
- Try not to eat all of the frosting before frosting your cake/cupcakes. It will take will power but I know you can do it. Also, try not to make this at night as I did - otherwise you will stay awake all night from a sugar rush and resisting the urge to get out of bed and eat more frosting.
Subscribe to:
Posts (Atom)