Today the recipe was published on LA2DAY an online lifestyle magazine. Pretty exciting stuff.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, February 17, 2011
Sweet Tarts
For Valentine's Day I made the hubby a Chocolate Tart with Orange Mascarpone Whipped Cream. It was yummy.
Today the recipe was published on LA2DAY an online lifestyle magazine. Pretty exciting stuff.
Today the recipe was published on LA2DAY an online lifestyle magazine. Pretty exciting stuff.
Thursday, May 27, 2010
Cupcake 32
This week I stumbled on the most fantastic Cupcake site called Ming Makes Cupcakes. Cupcake 32 is also known as Graham Cupcake with Key Lime Cream Cheese Frosting.
Graham Cupcakes with Key Lime Cream Cheese Frosting
CUPCAKES
1 cup flour
1/2 cup graham cracker crumbs
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, room temperature
1 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup milk
Mix flour, graham cracker crumbs, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix thoroughly. Beat in eggs, then vanilla and milk until just mixed. Pour into lined cupcake pan. Bake at 400 for 20 minutes, or until toothpick comes out almost clean.
FROSTING
4 oz. cream cheese, room temperature
1/2 stick butter, room temperature
2 cups confectioner's sugar
2 T key lime juice
Mix together ingredients with an electric mixer until smooth and creamy. Frost cupcakes. Top with a lime slice and a sprinkle of crumbs.
Now I do not know what Ming's story is but he makes some amazing looking cupcakes. Instead of a lime slice I used a Trader Joe's key lime gum drop to top the cupcake. I have only tasted the raw batter...yummmmmm and the frosting.....well I can barely stay awake to write this from the intense sugar crash I am experiencing. In fact, I just found some dried icing on my chin and I have powdered sugar all over my shirt so I must look a sight.
The recipe makes a perfect dozen and loads of frosting. There is extra frosting, so what can I throw that on top of this weekend? Hmmmmm. This dozen is going to SnB with me tonight, so hopefully they turned out yummy.
Graham Cupcakes with Key Lime Cream Cheese Frosting
CUPCAKES
1 cup flour
1/2 cup graham cracker crumbs
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, room temperature
1 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup milk
Mix flour, graham cracker crumbs, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix thoroughly. Beat in eggs, then vanilla and milk until just mixed. Pour into lined cupcake pan. Bake at 400 for 20 minutes, or until toothpick comes out almost clean.
FROSTING
4 oz. cream cheese, room temperature
1/2 stick butter, room temperature
2 cups confectioner's sugar
2 T key lime juice
Mix together ingredients with an electric mixer until smooth and creamy. Frost cupcakes. Top with a lime slice and a sprinkle of crumbs.
Now I do not know what Ming's story is but he makes some amazing looking cupcakes. Instead of a lime slice I used a Trader Joe's key lime gum drop to top the cupcake. I have only tasted the raw batter...yummmmmm and the frosting.....well I can barely stay awake to write this from the intense sugar crash I am experiencing. In fact, I just found some dried icing on my chin and I have powdered sugar all over my shirt so I must look a sight.
The recipe makes a perfect dozen and loads of frosting. There is extra frosting, so what can I throw that on top of this weekend? Hmmmmm. This dozen is going to SnB with me tonight, so hopefully they turned out yummy.
Monday, May 10, 2010
My Giant Dusty Muffin
Well, I hope everyone got a chance to see Betty White host SNL this past weekend because she was a HOOT!
This of course brings me to a new recipe I tried this past week. Last week I attended my first meeting of the Los Angeles Modern Quilt Guild. For the meeting I baked up Apple Zucchini Muffins. These muffins are on the healthy side, with no butter or oil used in the recipe. They get their moistness from the yogurt, apple, and zucchini.
Apple Zucchini Muffin
from Moosewood Restaurant New Classics
yields 12 muffins
Prep Time: 20 minutes
Baking Time: 25 to 30 minutes
1 1/2 cups unbleached white flour
1/2 cup oat bran (substituted regular oatmeal for my muffins)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
3/4 cup plain nonfat yogurt
3/4 cup brown sugar, packed
1/2 teaspoon pure vanilla extract
1 cup grated zucchini
1 cup peeled, cored, and chopped apples
Preheat oven to 350 degrees. Place a paper liner in each cup of muffin tin.
In a bowl, whisk together flour, oat bran, baking powder, baking soda, cinnamon, and salt. Stir to mix evenly.
In a separate bowl, beat the eggs until pale yellow. Add the yogurt, brown sugar, and vanilla and beat until thoroughly mixed. With a spatula, fold in the zucchini and apples. Stir the wet ingredients into the dry ingredients until just blended.
Spoon about 1/3 cup of batter into each muffin cup. Bake for 15 minutes, rotate the muffin tin in the oven to ensure even baking, and continue to bake for another 10 to 15 minutes. When a paring knife inserted into a muffin comes out clean, the muffins are done.
Remove the muffins from the tin and place on a wire rack. Serve hot, warm, or at room temperature. Cool completely before storing in a sealed container.
Here's a sweet muffin shot
This of course brings me to a new recipe I tried this past week. Last week I attended my first meeting of the Los Angeles Modern Quilt Guild. For the meeting I baked up Apple Zucchini Muffins. These muffins are on the healthy side, with no butter or oil used in the recipe. They get their moistness from the yogurt, apple, and zucchini.
Apple Zucchini Muffin
from Moosewood Restaurant New Classics
yields 12 muffins
Prep Time: 20 minutes
Baking Time: 25 to 30 minutes
1 1/2 cups unbleached white flour
1/2 cup oat bran (substituted regular oatmeal for my muffins)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
3/4 cup plain nonfat yogurt
3/4 cup brown sugar, packed
1/2 teaspoon pure vanilla extract
1 cup grated zucchini
1 cup peeled, cored, and chopped apples
Preheat oven to 350 degrees. Place a paper liner in each cup of muffin tin.
In a bowl, whisk together flour, oat bran, baking powder, baking soda, cinnamon, and salt. Stir to mix evenly.
In a separate bowl, beat the eggs until pale yellow. Add the yogurt, brown sugar, and vanilla and beat until thoroughly mixed. With a spatula, fold in the zucchini and apples. Stir the wet ingredients into the dry ingredients until just blended.
Spoon about 1/3 cup of batter into each muffin cup. Bake for 15 minutes, rotate the muffin tin in the oven to ensure even baking, and continue to bake for another 10 to 15 minutes. When a paring knife inserted into a muffin comes out clean, the muffins are done.
Remove the muffins from the tin and place on a wire rack. Serve hot, warm, or at room temperature. Cool completely before storing in a sealed container.
Here's a sweet muffin shot
Saturday, March 13, 2010
2 + 2 = FUN
Today is Cookie & Kiss' Birthday and they have come to town to celebrate! The request for dinner was Uncle Joe's pizza. Pizza is Kiss' favorite food and Uncle Joe was happy to oblige the birthday girl.
She is all smiles while eating her pizza. Lovin' it!
For dessert, chocolate cup cakes with marshmallow icing
Cookie wasn't so sure about the marshmallow icing, but loved the cake. Kiss was another story. She loved everything about these cupcakes, especially the icing.
Best cupcakes ever!
The Chocolate Cupcake recipe comes from A Homemade Life by Molly Wizenberg. The cake was moist, tender, and delicious. Molly makes a chocolate glaze for her cupcakes, but I wanted to please a younger palate. Recently, I was cleaning out the cookbook shelf and came across a recipe I had clipped from Food & Wine, September 2003 for Marshmallow Icing. As soon as I saw it I knew this was the topping for the babies' birthday cake.
Chocolate Cupcakes
makes 12 cupcakes
1 ounce semisweet chocolate, finely chopped
1/2 cup hot brewed coffee
1 cup sugar
3/4 cup plus 1 tablespoon unbleached all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup canola oil
1/2 cup well stirred plain whole-milk yogurt (not low fat or nonfat)
1/4 teaspoon vanilla extract
Preheat the oven to 300 degrees. Line the wells of a standard-sized muffin tin with paper liners.
Put the semisweet chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.
In another medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
In the bowl of a stand mixer beat the egg on medium speed until it is pale yellow, about 1 minute. Add the oil, yogurt, and vanilla, beating well. Gradually pour in the melted chocolate mixture, and beat to thoroughly combine. Add the dry ingredients all at once, and beat on low speed until the batter is just combined. With spatula, scrape down the sides of the bowl and briefly stir to make sure that all the dry ingredients are absorbed.
Spoon the batter into the wells of the muffin tin, making sure that it is evenly distributed. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean. Transfer the pan to a wire rack, and cool for 20 minutes. And then very carefully remove the cupcakes and allow to cool completely before icing.
Marshmallow Icing
5 large egg whites
1 2/3 cups sugar
2 tablespoons cold water
1 1/2 cup light corn syrup
Pinch of cream tartar
2 teaspoons pure vanilla extract
Bring 1-inch of water to boil in a wide saucepan. In a large stainless steel bowl, whisk the egg whites with the sugar, water, and corn syrup until blended. Set the bowl over the saucepan and whisk the whites until the sugar is completely melted, 4 to 5 minutes. Rub some of the mixture between your fingers to be sure it's not gritty.
Remove the bowl from the saucepan and add the cream of tartar to the whites. Using a stand mixer, beat the egg whites at medium speed for 1 minute to break them up. Gradually increase the speed to high and beat until until the icing is fluffy, firm, and no longer warm to the touch, about 1 minutes. Beat in the vanilla. Use right away.
Makes 6 1/2 cups of icing.
This last little note about the amount. Guess what? I didn't really see it until I was typing up the recipe. Of course, an abundance of icing was made. Way too much icing for a 12 cupcakes. I could have iced at least 3 dozen cupcakes, maybe 4. The icing is deliciously sweet. Cookie didn't really like the stickiness, but I got a big ole seal of approval from Kiss, as the pictures attest. Totally worth every sticky, sweet moment of pleasure. BTW, there were no complaints from the adults either. A crowd pleaser all the way around.
She is all smiles while eating her pizza. Lovin' it!
For dessert, chocolate cup cakes with marshmallow icing
Cookie wasn't so sure about the marshmallow icing, but loved the cake. Kiss was another story. She loved everything about these cupcakes, especially the icing.
Best cupcakes ever!
The Chocolate Cupcake recipe comes from A Homemade Life by Molly Wizenberg. The cake was moist, tender, and delicious. Molly makes a chocolate glaze for her cupcakes, but I wanted to please a younger palate. Recently, I was cleaning out the cookbook shelf and came across a recipe I had clipped from Food & Wine, September 2003 for Marshmallow Icing. As soon as I saw it I knew this was the topping for the babies' birthday cake.
Chocolate Cupcakes
makes 12 cupcakes
1 ounce semisweet chocolate, finely chopped
1/2 cup hot brewed coffee
1 cup sugar
3/4 cup plus 1 tablespoon unbleached all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup canola oil
1/2 cup well stirred plain whole-milk yogurt (not low fat or nonfat)
1/4 teaspoon vanilla extract
Preheat the oven to 300 degrees. Line the wells of a standard-sized muffin tin with paper liners.
Put the semisweet chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.
In another medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
In the bowl of a stand mixer beat the egg on medium speed until it is pale yellow, about 1 minute. Add the oil, yogurt, and vanilla, beating well. Gradually pour in the melted chocolate mixture, and beat to thoroughly combine. Add the dry ingredients all at once, and beat on low speed until the batter is just combined. With spatula, scrape down the sides of the bowl and briefly stir to make sure that all the dry ingredients are absorbed.
Spoon the batter into the wells of the muffin tin, making sure that it is evenly distributed. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean. Transfer the pan to a wire rack, and cool for 20 minutes. And then very carefully remove the cupcakes and allow to cool completely before icing.
Marshmallow Icing
5 large egg whites
1 2/3 cups sugar
2 tablespoons cold water
1 1/2 cup light corn syrup
Pinch of cream tartar
2 teaspoons pure vanilla extract
Bring 1-inch of water to boil in a wide saucepan. In a large stainless steel bowl, whisk the egg whites with the sugar, water, and corn syrup until blended. Set the bowl over the saucepan and whisk the whites until the sugar is completely melted, 4 to 5 minutes. Rub some of the mixture between your fingers to be sure it's not gritty.
Remove the bowl from the saucepan and add the cream of tartar to the whites. Using a stand mixer, beat the egg whites at medium speed for 1 minute to break them up. Gradually increase the speed to high and beat until until the icing is fluffy, firm, and no longer warm to the touch, about 1 minutes. Beat in the vanilla. Use right away.
Makes 6 1/2 cups of icing.
This last little note about the amount. Guess what? I didn't really see it until I was typing up the recipe. Of course, an abundance of icing was made. Way too much icing for a 12 cupcakes. I could have iced at least 3 dozen cupcakes, maybe 4. The icing is deliciously sweet. Cookie didn't really like the stickiness, but I got a big ole seal of approval from Kiss, as the pictures attest. Totally worth every sticky, sweet moment of pleasure. BTW, there were no complaints from the adults either. A crowd pleaser all the way around.
Thursday, August 27, 2009
Cookie Time
Sunday Sarah posted that she made Lemon Zucchini Cookies. They sounded and looked delicious. There was a zucchini in the fridge screaming to become a cookie. At the end of the dissertation my eating habits were out of control, so we have been trying to eat healthier around here. With that in mind I decided to try and make the cookie a tad bit healthier.
Sarah used this recipe.
When I went to make the recipe I found that I only had 1 stick of butter, so I needed a different recipe or alter the recipe. After doing a search I found this recipe, which took 1 stick of butter and used nutmeg to spice up the cookies. A little spice sounded good to me and no math so I used the other recipe. The substitutions I made were to use oatmeal and whole wheat flour. Also instead of brown sugar and granulated sugar, I used raw cane sugar, which has a deeper flavor than granulated sugar but not as rich as the brown sugar. My brown sugar was as hard as a rock. Don't you hate when that happens?
Lemon Zucchini Cookies
Ingredients:
1 cup raw cane sugar
1/2 cup butter, softened
2 eggs
1 ½ cups oatmeal
1 cup whole wheat flour
1 1/2 cups shredded zucchini
1/2 cup chopped walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
¼ teaspoon salt
Directions:
Heat oven to 375. Mix sugar, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched (about 8-10 mins.); cool.
They are yummy. The cookies are lemony and crisp around the edges. The center is moist and spicy. I made mine larger than a rounded teaspoon and they might have been better if I had. It's just really hot here in LA and the oven heats up the entire house so I had to get these cookies in and out of the oven. Therefore I made bigger cookies. Both the original recipes have a lemony glaze on the cookies, but that seemed too sweet for me so I didn't frost the cookies. They really don't need it as they are delicious and wholesome with oatmeal added in.
What's your favorite cookie? Do you have a favorite healthy cookie recipe? Please share if you do.
Sarah used this recipe.
When I went to make the recipe I found that I only had 1 stick of butter, so I needed a different recipe or alter the recipe. After doing a search I found this recipe, which took 1 stick of butter and used nutmeg to spice up the cookies. A little spice sounded good to me and no math so I used the other recipe. The substitutions I made were to use oatmeal and whole wheat flour. Also instead of brown sugar and granulated sugar, I used raw cane sugar, which has a deeper flavor than granulated sugar but not as rich as the brown sugar. My brown sugar was as hard as a rock. Don't you hate when that happens?
Lemon Zucchini Cookies
Ingredients:
1 cup raw cane sugar
1/2 cup butter, softened
2 eggs
1 ½ cups oatmeal
1 cup whole wheat flour
1 1/2 cups shredded zucchini
1/2 cup chopped walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
¼ teaspoon salt
Directions:
Heat oven to 375. Mix sugar, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched (about 8-10 mins.); cool.
They are yummy. The cookies are lemony and crisp around the edges. The center is moist and spicy. I made mine larger than a rounded teaspoon and they might have been better if I had. It's just really hot here in LA and the oven heats up the entire house so I had to get these cookies in and out of the oven. Therefore I made bigger cookies. Both the original recipes have a lemony glaze on the cookies, but that seemed too sweet for me so I didn't frost the cookies. They really don't need it as they are delicious and wholesome with oatmeal added in.
What's your favorite cookie? Do you have a favorite healthy cookie recipe? Please share if you do.
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