Friday, April 8, 2011

Hello Springtime, what lovely pie potential you bring...

Ahhh, spring! Flowers will begin blooming, things will turn green again, and all kinds of yummy fruits are coming into season which can only mean one thing - pie. I love making pie almost as much as I love baking cupcakes (maybe even more), and I am thrilled it is time for fruit pies again. I am working on a recipe for this weekend, maybe even two. Strawberry rhubarb is on the ballet, as well as lemon meringue possibly. This should get yummy.... New recipes will be coming this weekend. 
                                                                                    
                                                                                                               (www.mybestdesktops.com)
Baker Jenn

Sunday, March 6, 2011

Chocolate Cupcakes with Orange Cream Cheese Filling and Chocolate Ganache

So this recipe came to me as I thought about making homemade Ho-Hos. That just seemed a little simple though; so I decided to use orange cream cheese filling instead of plain vanilla. Enjoy!
Baker Jenn

Chocolate Cupcakes (recipe from Better Homes and Gardens New Cook Book)
1 cup unsalted butter
3 eggs
2 cups all purpose flour
3/4 unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 cups sugar
2 tsp. vanilla
1 1/2 cups milk
(if you like very moist cakes, I would try adding a small amount of vegetable oil)

Preheat oven to 350.
Combine sugar and room temperature butter, blend well. In separate bowl, combine flour, baking soda, baking powder, salt, and cocoa. Add 3 eggs to sugar and butter mixture, one at a time. Add vanilla. Alternate adding dry ingredients and milk. Use ice cream scoop to ensure all cupcakes are about the same size. Bake for 23 minutes. Makes about 30.

Orange Cream Cheese Filling
1 container of cream cheese frosting (any brand, or use your own recipe)
juice of 1 tangelo
juice of 1 blood orange
zest of 1 tangelo
zest of 1 blood orange

Mix well. Place in refrigerator for at least 30 minutes, put in freezer 15 minutes before you plan to fill your cupcakes (so it isn't too runny - very messy).

Chocolate Ganache
4 oz. heavy whipping cream
5 oz. chocolate bars (I used Newman's Own)

Combine cream and chocolate pieces in double boiler.

Saturday, January 8, 2011

Softest Chocolate Cupcakes You Will Find!

This recipe has been in the works since Thanksgiving and is finally what I was looking for! These cupcakes are so soft and moist. I iced them with mint buttercream (http://chockylit.blogspot.com/2006/03/rich-chocolate-cupcakes-filled-with.html), but use whatever you want! This batch was also exciting to make because I made them with the wonderful Kitchen Aid stand mixer I got for Christmas! Anyway, here is the recipe...
Baker Jenn

Super Soft Chocolate Cupcakes

1 ½ cups all purpose flour
½ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups granulate sugar
½ cup (1 stick) unsalted butter
2 eggs
1 teaspoon vanilla
1 ½ cup milk
3.5 ounce bar of Lindt 70% dark chocolate (break into pieces)
¼ cup heavy whipping cream

Preheat oven to 350.
On stove, begin by combing cream and chocolate pieces in a double-boiler over medium-low heat to make a ganache. In a bowl combine baking powder, baking soda, salt, cocoa powder, and flour. Then in your mixing bowl, cream together butter, sugar. Then add vanilla. Beat in eggs one at a time. Mix in chocolate ganache. Now alternate pouring in dry ingredients and milk.  Bake 25 minutes. 

Monday, November 29, 2010

Pumpkin Cupcakes with Maple Buttercream Frosting

For my huge family's Thanksgiving, I wanted to make cupcakes (as that is what I do). I decided to make three kinds to try and please everyone, my snickerdoodle recipe and two other new recipes I wanted to create. The first recipe I decided to tackle was pumpkin cupcakes. So I referenced Joy of Baking and adapted this recipe! The buttercream recipe was one I saw when googling, but I had to change the amount of ingredients quite a bit! Enjoy!
Baker Jenn

Pumpkin Cupcakes (adapted from Joy of Baking)

2 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon ginger
1 cup granulated sugar
1 cup brown sugar
1-15 oz can pumpkin puree
1 cup (2 sticks) unsalted butter
4 eggs

Preheat oven to 350. Makes 31.
In one bowl mix all dry ingredients. In another bowl, cream together butter with sugar and brown sugar. Then add vanilla, and beat in eggs one at a time. Then add dry ingredients alternating with pumpkin puree. It is always suggested to end with the dry ingredients when doing this, so I suggest starting with dry, then half puree, and then dry, other half puree, and finally remaining dry.  Bake for 20 minutes.


Maple Buttercream Frosting
2 sticks unsalted butter
3 tablespoons milk
2 tablespoons pure maple syrup (if you can find REAL maple flavor, USE IT! but be careful because you might not need as much)
1 cup powdered sugar

Cream butter, add maple syrup, alternate powdered sugar and milk until desired consistency is achieved. 

Saturday, November 20, 2010

Snickerdoodle Cupcakes with Caitlin's Signature Cinnamon Buttercream

So, when I decided to make cupcakes for Thanksgiving (yes, I'm a little irreverent with my holiday desserts) I looked at one of my friends recipes for Snickerdoodle cupcakes. With full intention to follow her recipe, I started gathering my ingredients... but wait, no cake flour. So I reference Bakerella and Caitlin's recipe and created my own adaptation of the two. It was a huge success with my regular testers. Enjoy!
Baker Jenn

Snickerdoodle cupcakes

1 1/2 cup all purpose flour, plus 1/2 tablespoon
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons ground Saigon cinnamon
1 cup unsalted butter (2 sticks)
1 3/4 cup sugar, plus 1 tablespoon
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup milk

Preheat oven to 350.
In bowl, sift together flour, baking powder, salt, and cinnamon. Blend sugar and butter. Then mix in vanilla. Add 4 eggs, one at a time. Add flour mix in three parts alternating with milk, and ending with flour (add milk in two parts). Fill muffin pan liners about 3/4 of the way full and bake for about 20 minutes.

Caitlin's Signature Cinnamon Buttercream

1/2 cup unsalted butter (1 stick)
2 teaspoons pure vanilla extract
2 teaspoons ground Saigon cinnamon
1/8 teaspoon salt
1 lb powdered sugar
4 tablespoons milk

Blend butter, vanilla, cinnamon, and salt. Add powdered sugar and milk, alternating between the two.

Thursday, November 18, 2010

Thanksgiving Goodies Coming Soon!

Wow, it has been a long time since I posted a recipe. Don't lose hope though! I am making three kinds of cupcakes this Thanksgiving and pumpkin pie. So just hang on a little longer!

Baker Jenn

Sunday, October 10, 2010

Trail Mix Cookies

Next weekend I am going hiking with some family members and I wanted to think of a yummy treat to snack on when we are in the mountains. So I thought I would try to combine two of my favorite things: Trail Mix and Cookies. Here it is.
Baker Jenn


Trail Mix Cookies


Ingredients:
1/2 cup brown sugar
1/2 cup sugar
1 1/2 - 2 cups oats (do what you like)
1/2 cup wheat germ (you get it in the hot cereal section at the grocery)
1 tsp baking powder

1 cup flour (maybe a little less, like a teaspoon less)
1 tsp vanilla
1/2 cup butter
2 large eggs
1 cup nuts, dried fruit, chocolate pieces, etc. (whatever you want. I made some chocolate/nut and some fruit/nut)



Preheat oven to 350
Just combine sugar, brown sugar, flour, baking powder in bowl. Then add butter, vanilla, and eggs. Then fold in oats, wheat germ, and nuts, fruit. Spoon heaps of dough onto pan and bake for about 12 minutes.