Tag Archives: Baking

Let them eat cake!

Ever just have one of those weeks? Yeah, me too. My brain has left for tropical lands, my mood is lost in the frozen tundra, and my optimism is totally MIA. What do you do when the whole world feels like it’s upside down? You bake a freakin’ cake. Who says chocolate doesn’t make things better? ;)

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 Directions

For the cake:

 Ingredients

Cooking spray

3/4 cup whole-wheat pastry flour

1/2 cup all-purpose flour

1/2 cup Dutch processed cocoa

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons butter, melted

2 tablespoons canola oil

2 eggs

2 egg whites

1 1/2 cups lowfat yogurt

2 teaspoons vanilla extract

3/4 cup granulated sugar

1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water

2 ounces good-quality dark chocolate

For the frosting:

 1 (8-ounce) bar Neufchatel cheese (reduced fat cream cheese), softened

1/3 cup confectioners’ sugar

1 teaspoon espresso powder dissolved in 1 teaspoon hot water

1 teaspoon coffee liqueur or vanilla

1 small square chocolate

Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.

Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.

In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.

Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.

While cake is cooling, make the frosting:

Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.

 This recipe is 100% credited to Ellie Krieger via the Food Network. Happy Wednesday everyone! 

Oh, and I was just kidding about my optimism being lost. I fully believe today is going to be the best day ever. Hope yours is filled with AMAZING news. And CAKE!

XO

HAPPY BIRTHDAY DAD!!!!!! XOXOXOXO

Pink Champagne Cupcake Recipe…My Life is Complete

Okay, so I’m going to try and bring my excitement level down over this find. But, you know you kinda wanna do a quick fist pump yourself. Go on. No judgement. The fabulous people over at BettyCrocker.com are responsible for this tasty treat that combines, champagne AND cupcakes. Check out their site for TONS more yummy recipes. XOXOXOX

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Champagne Cupcakes

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring
Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring
Garnish
Pink decorator sugar crystals
Edible pink pearls
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
  3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.

Yummy hot chocolate cupcakes

Dearest Food Network:

I love you. And I especially love this recipe that was posted on your site. I also love you guys, so I decided to post it here for you too. Be sure to check out the Food Network for more killer recipes by clicking HERE. XOXO

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Ingredients

Cake:

  • 1 1/2 cups sugar
  • 1 2/3 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon cocoa powder, preferably Dutch-processed
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/3 cup plus 1 tablespoon vegetable oil
  • 1/2 tablespoon pure vanilla extract
  • 3/4 cups very hot water

Topping:

  • 1 cup heavy cream
  • 1 tablespoon sugar or 1 can real whipped cream
  • Equipment: 6 fairly heavy China coffee cups

Directions

Make the Cake: Preheat the oven to 350 degrees F.

Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whiskattachment (or use a hand mixer) and blend briefly.

Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.

Pour the batter into coffee cups and arrange them 1-inch apart on asheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don’t remove the cakes from the cups!)

Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.

When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.

I am serious and don’t call me Shirley (Temple cupcakes)

Below you’ll find a marvelous recipe for Shirley Temple cupcakes. I can’t take credit for the creation, but I can tell you where I found it! Here’s the link for Cocktail Cupcakes. Be sure to check out their site for other scrumptious recipes. XOXO

Shirley Temple Cupcake Recipe

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Batter Ingredients

1 c. butter
2 c. sugar
4 eggs
About 4 c. sifted all-purpose flour
1 tsp. vanilla
1/2 tsp. baking soda
1 c. lemon lime soda (left out so it will get flat)
1/4 c. grenadine
30 maraschino cherries

Cream butter and sugar until well blended. Add eggs one at a time and beat well. Sift flour and baking soda. Add to mixture alternately with lemon lime soda and grenadine. Add vanilla. Pour into cupcake liners. Place one maraschino cherry in the middle of each cupcake on top of the batter. and bake at 350 degrees for 22-25 minutes. Cherry will sink down during baking and be a nice little surprise at the bottom of each cupcake.

Maraschino Cherry Buttercream Frosting Recipe

1 cup butter
4 cups powdered sugar
1/4 cup pureed maraschino cherries
2 TBS maraschino cherry juice

Whip butter. Add powdered sugar and cherry juice alternately. Mix in pureed cherries. Whip for 3 minutes and pipe onto cupcakes. Garnish with a maraschino cherry with stem to get a pink cherry-topped cupcake. YUM.

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I believe in a thing called love

Alcohol & cupcakes?! Who woulda thunk it. I’d like to send a shout-out to the writers of ‘Vegan Cupcakes Take Over the World’ for this kick ass recipe. I heart you ladies for taking two of my favorite things and combining them into one glorious package.

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Here’s the recipe for anyone who loves cupcakes (and/or liquor) as much as I do.

1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Directions:
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting

Tequila and Lime Frosting
1/4 cup nonhydrogenated shortening, softened (or butter for you non-lactards)
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”

Cream together shortening, soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.

Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar. Then enjoy!!!

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Guest post by fellow foodie & blogger: blackcatsunday!

Today’s post has been contributed by a fellow foodie and photography buff, Kristine. You can find more tasty treats over on her blog blackcatsunday by simply clicking on the link here.

Besides working on obtaining two PhD’s (in English and Psychology), Kristine is also hard at work on two screenplays and is beginning to put together a cook book.  Some how she’s found the time to share her latest experiment with us. (Thanks Kristine!) Be sure to watch her blog for daily musings and recipes.

Without further ado, here’s Kristine’s delicious Banana Chocolate Muffin recipe.

This is my most recent experiment (just made last night) and something a little out of the ordinary. Cooking seems to have turned into a passion, hence all the recipes and cooking posts.  I enjoy cooking for others and the creativity involved in making something unexpected.  Between the cooking and my writing, it keeps my brain constantly moving.  This also helps with school, since I am taking 15-week courses compressed into 5 week increments.  It’s like brain overload!

I have a habit of refusing to waste food. I ventured into the kitchen yesterday and spotted bananas crying for attention.  I figured they had a day or two left before they had to be thrown out.  So before that happened, I scoured the pantry to see what use I could make of them.  Banana bread is overdone; I wanted something fun and unique.  I spied Bisquick mix and came up with a plan: Banana Chocolate Muffins.  Sure, it sounds a little weird and not an everyday item, but the worst that could happen is that it would end up in the trash.  That is where the bananas were headed anyway.

2 1/2 cups Bisquick mix

3/4 cup milk

1 tablespoon butter

1 tablespoon cinnamon

1 teaspoon vanilla extract

1 tablespoon brown sugar

1/4 cup chocolate morsels

3 overripe bananas, mashed

Crushed almonds (about 1/2 cup)

Preheat oven to 350 degrees.

 

Photo credit blackcatsunday.wordpress.com

 

 

In a saucepan, simmer the bananas, butter, cinnamon, vanilla extract, and brown sugar for 10 minutes on medium to medium low heat.

Mix Bisquick mix and milk to form dough, set aside.

Remove from heat and stir in chocolate morsels (they will melt in quite easily).

Combine ingredients from saucepan with dough, mix well.

 

Photo credit blackcatsunday.wordpress.com

 

 

 

Fill greased muffin cups about half full and sprinkle crushed almonds on top.  Bake for 15 minutes

 

Photo credit blackcatsunday.wordpress.com

 

 

This came out surprisingly good.  The top had a souffle’ -like texture and it tasted amazing swirled in chocolate sauce.

12 muffins of pure delight, 3 bananas saved.

Take that banana bread.

If you or someone you know is interested in being a guest blogger on Scribe Quotes, let me know in the comment section or on Twitter.

Keep your eyes peeled for our next special blog by Eileen Andrews, a super talented scribe.

Thanks for your wonderful post Kristine, I know I’m excited to make it tonight!

So what do YOU think of the recipe?! I’d love to hear feedback in the comment section below.