Showing posts with label birthday. Show all posts
Showing posts with label birthday. Show all posts
Jul 21, 2011
Happy Birthday - Round 2
Remember Thomas the Tank Engine from last year? Mary-Ann orders a few dozen chocolate cupcakes for her son's birthday. Got to love loyal customers. Buttercream frosting, thank heavens the event was indoors!
Aug 10, 2010
Thomas the Tank Engine
ten hours later...
The final product: 36 chocolate cupcakes with vanilla buttercream frosting.
I made fondant!
You'll have to excuse me. I'm a bit excited.
Who would have thought fondant could be so easy? And tasty?
Thanks to Bake at 350 no one will have to buy that crummy premade stuff from the store ever again.
16 oz. bag mini marshmallows
3 TBSP water
2 lbs. powdered sugar (sifted well)
Crisco
1. Grease a large glass bowl with Crisco.
2. Pour in the marshmallows and water in the bowl. Microwave at 30-second intervals, stirring after each interval, until melted.
3. Reserve about 1/4 c. powdered sugar. Place the rest of the powdered sugar in the large bowl of a standing mixer.
4. Grease the paddle attachment with Crisco.
5. Pour the melted marshmallows onto the powdered sugar.Beat until a dough forms. There will be lots of loose bits and sugar in the bottom of the bowl.
6. Grease a clean work surface with Crisco and dump out the fondant and all loose bits. Grease hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
7. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
8. Once smooth, keep white until ready to use. Coat the fondant in a light layer of Crisco and wrap in plastic wrap
This stuff can be stored up to two months at room temperature.
Happy Decorating!
Jun 15, 2010
Doritos Popovers
Fern: Do you know of any recipes for a Doritos cupcake?
Me: Ummmm.. nope.
Fern: Can you make one up?
Me: Am I not a baker?
And that's the story, well most of it anyway. My older brother's birthday is tomorrow and if there is one thing he loves - its his Nacho Cheese Doritos. Truth be told, he was on his honeymoon in France and asked a local market if they carried them in stock. I can't even begin to understand that kind of logic, or lack thereof.
Thoughts of cheesy muffins ran through my mind, then cheesy scones.. then last minute I changed my mind and decided on cheesy popovers. I had never made these before and my coworker had given me a popover pan a few months back that I have been dying to try. For this occassion it was perfect. So thank you to my brother and his crazy Doritos obsession and his loving wife Fern for this playful idea.
Recipe adapted from the Joy of Cooking
All ingredients should be at room temperature
1 cup milk
1 cup all-purpose flour
1 tbspn butter, melted
1/4 tspn salt
2 eggs
1/2 cup shredded sharp cheddar cheese
1/4 cup crushed doritos nacho cheese chips
1/8 tspn paprika
dash of red pepper flakes
1) Preheat oven to 450 degrees F and grease popover pan
2) In a medium bowl whisk together milk, flour, butter, and salt
3) In a separate bowl, mix together cheese, doritos, paprika and red pepper flakes
4) Beat in (batter bowl) one egg at a time until just combined (do not overmix)
5) Spoon 1 tbspn batter into each popover cup
6) Distribute cheese mixture evenly into each cup
7) Pour in the rest of the batter, but not more than 3/4 of the way full per cup
8) Bake for 15, then turn down to heat to 350 and bake for 18 minutes more
Serve warm ...
We asked my brother to guess the filling. He couldn't tell. No one could. It tasted more like a tamale than Doritos. Either way, I can't wait to try this with onion and chive cream cheese, or filling the popovers with jam... They are the easiest things to make. Crispy on the outside, light and fluffy in the inside. OOh I bet these would make for a great garlic/butter bread roll...
Me: Ummmm.. nope.
Fern: Can you make one up?
Me: Am I not a baker?
And that's the story, well most of it anyway. My older brother's birthday is tomorrow and if there is one thing he loves - its his Nacho Cheese Doritos. Truth be told, he was on his honeymoon in France and asked a local market if they carried them in stock. I can't even begin to understand that kind of logic, or lack thereof.
Thoughts of cheesy muffins ran through my mind, then cheesy scones.. then last minute I changed my mind and decided on cheesy popovers. I had never made these before and my coworker had given me a popover pan a few months back that I have been dying to try. For this occassion it was perfect. So thank you to my brother and his crazy Doritos obsession and his loving wife Fern for this playful idea.
Recipe adapted from the Joy of Cooking
All ingredients should be at room temperature
1 cup milk
1 cup all-purpose flour
1 tbspn butter, melted
1/4 tspn salt
2 eggs
1/2 cup shredded sharp cheddar cheese
1/4 cup crushed doritos nacho cheese chips
1/8 tspn paprika
dash of red pepper flakes
1) Preheat oven to 450 degrees F and grease popover pan
2) In a medium bowl whisk together milk, flour, butter, and salt
3) In a separate bowl, mix together cheese, doritos, paprika and red pepper flakes
4) Beat in (batter bowl) one egg at a time until just combined (do not overmix)
5) Spoon 1 tbspn batter into each popover cup
6) Distribute cheese mixture evenly into each cup
7) Pour in the rest of the batter, but not more than 3/4 of the way full per cup
8) Bake for 15, then turn down to heat to 350 and bake for 18 minutes more
Serve warm ...
We asked my brother to guess the filling. He couldn't tell. No one could. It tasted more like a tamale than Doritos. Either way, I can't wait to try this with onion and chive cream cheese, or filling the popovers with jam... They are the easiest things to make. Crispy on the outside, light and fluffy in the inside. OOh I bet these would make for a great garlic/butter bread roll...
Apr 23, 2010
Lightning Cocoa Cake
Bake, fill and frost a cake FROM SCRATCH in an hour.
Yes it is possible.
I just made one for Tish's birthday.
This recipe is perfect even for the first-time baker. It's 100% full proof.
I promise.
Quick Cocoa Cake
Adapted from the Joy of Cooking
2 8" round pans
1 1/2 cups cake flour or 1 1/4 cups all-purpose flour
1/4 cup dutch processed cocoa powder
1 cup sugar
1 1/2 tspns baking powder
1/2 tsp salt
2 large eggs
1/2 cup milk
1 tspn vanilla
1/2 cup (1 stick) unsalted butter, softened
1) Preheat oven to 375
2) Whisk flour, cocoa, sugar, baking powder and salt in a large bowl
3) Add and mix eggs, milk and vanilla to dry ingredients
4) Beat in butter for 1 minute on low speed. Scrape. Beat for 1 1/2 mins at medium-high speed. Scrape again. Beat for 30 seconds on low speed.
5) Pour batter into both pans and bake for about 20 minutes or until toothpick pulls clean from the center of each cake
6) Cool then fill and frost (*so obviously to make, fill and frost this cake in an hour flat, I didn't wait for the cake to fully cool. No worries! The frosting is chocolate based. See below)
European Chocolate Frosting
4 oz bittersweet chocolate, chopped
1 tbspn unsalted butter
1/3 cup heavy cream
1 cup confectioners sugar, sifted or to taste
1 tspn vanilla
1) In a double boiler, melt chocolate and butter
2) Remove from heat and beat in cream (*I added more cream, about 1/2 cup to 3/4 cup total)
3) Add sugar and vanilla (*I omitted both of these)
4) Drizzle and spread while warm
ta-DAAAAA
Your turn. Get off your lazy butt and have yourself some fun.
Stay tuned for photos...
Yes it is possible.
I just made one for Tish's birthday.
This recipe is perfect even for the first-time baker. It's 100% full proof.
I promise.
Quick Cocoa Cake
Adapted from the Joy of Cooking
2 8" round pans
1 1/2 cups cake flour or 1 1/4 cups all-purpose flour
1/4 cup dutch processed cocoa powder
1 cup sugar
1 1/2 tspns baking powder
1/2 tsp salt
2 large eggs
1/2 cup milk
1 tspn vanilla
1/2 cup (1 stick) unsalted butter, softened
1) Preheat oven to 375
2) Whisk flour, cocoa, sugar, baking powder and salt in a large bowl
3) Add and mix eggs, milk and vanilla to dry ingredients
4) Beat in butter for 1 minute on low speed. Scrape. Beat for 1 1/2 mins at medium-high speed. Scrape again. Beat for 30 seconds on low speed.
5) Pour batter into both pans and bake for about 20 minutes or until toothpick pulls clean from the center of each cake
6) Cool then fill and frost (*so obviously to make, fill and frost this cake in an hour flat, I didn't wait for the cake to fully cool. No worries! The frosting is chocolate based. See below)
European Chocolate Frosting
4 oz bittersweet chocolate, chopped
1 tbspn unsalted butter
1/3 cup heavy cream
1 cup confectioners sugar, sifted or to taste
1 tspn vanilla
1) In a double boiler, melt chocolate and butter
2) Remove from heat and beat in cream (*I added more cream, about 1/2 cup to 3/4 cup total)
3) Add sugar and vanilla (*I omitted both of these)
4) Drizzle and spread while warm
ta-DAAAAA
Your turn. Get off your lazy butt and have yourself some fun.
Stay tuned for photos...
Feb 21, 2010
Birthday Scones
That's right.. we are celebrating yet ANOTHER birthday. In the past few weeks, family and friends have been eating all of the baked goods I have been dishing out and everyone is starting to notice the weight gain. So my mom specifically, asked me to NOT make her a cake, pie or cookies for her birthday. My older brother is getting married in May and she wants to fit in her dress. Mind you my mom is a petite woman - size 0. Yes, she is as crazy as I am. But since it is her birthday, I decide to make her scones (the perfect accompanyment to her daily english breakfast ritual).
I didn't have a food processor or a pastry blade, so I used my hands. SOOOO much fun. If you decide to make this recipe with blueberries, I hope you don't mind the aftermath of purple fingernails.
Enjoy!
Lemon-Blueberry Cream Scones
Adapted from the Joy of Cooking
4 tablespoons butter, chilled
1 3/4 cups all purpose flour
2 1/4 tsp baking powder
2 tablespoons sugar
1/4 tsp salt
1 1/4 cup heavy cream
1/2 cup to 3/4 cup blueberries
1 tablespoon lemon zest
1. Preheat oven to 450 degrees F
2. Sift dry ingredients and mix with butter with two knives, pastry blade or your hands until the mixture comes together in the size of peas
3. Make a well in the dry ingredients and pour in cream, lemon zest and bluberries
4. In a few swift movements combine ingredients. DO NOT work dough more than needed.
5. Pat into a 8" round cake pan. Cut into 8 or 12 pieces.
6. Place triangles onto parchment paper and bake for 15 minutes or until golden brown.
7. Serve warm or at room temperature.
I didn't have a food processor or a pastry blade, so I used my hands. SOOOO much fun. If you decide to make this recipe with blueberries, I hope you don't mind the aftermath of purple fingernails.
Enjoy!
Lemon-Blueberry Cream Scones
Adapted from the Joy of Cooking
4 tablespoons butter, chilled
1 3/4 cups all purpose flour
2 1/4 tsp baking powder
2 tablespoons sugar
1/4 tsp salt
1 1/4 cup heavy cream
1/2 cup to 3/4 cup blueberries
1 tablespoon lemon zest
1. Preheat oven to 450 degrees F
2. Sift dry ingredients and mix with butter with two knives, pastry blade or your hands until the mixture comes together in the size of peas
3. Make a well in the dry ingredients and pour in cream, lemon zest and bluberries
4. In a few swift movements combine ingredients. DO NOT work dough more than needed.
5. Pat into a 8" round cake pan. Cut into 8 or 12 pieces.
6. Place triangles onto parchment paper and bake for 15 minutes or until golden brown.
7. Serve warm or at room temperature.
Feb 14, 2010
Valentine's Applesauce Cake
YESsssss! Another excuse to bake. Today also happens to be my dad's birthday. He doesn't care much for chocolates, buttercreams, cakes, tarts, cookies or pies. I'll be damned if my dad doesn't get to blow out candles on .. some type of baked good. Here goes nothing ...
Happy 21st birthday Dad!
*my genius of a brother didn't wait for the cake to cool before sticking in the candles. He didn't believe that the candle wax would melt in the cake that had yet to be cooled. We ended up wrapping the candles in foil..
The cake was delicious. Dense, but delicious.
Applesauce Cake
Adapted from the Joy of Cooking Cookbook
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground all spice*
1/4 teaspoon ground nutmeg*
1/2 cup (1 stick) unsalted butter
1 cup white or packed light brown sugar (I used 3/4 cup brown sugar to bring out the spice and 1/4 cup white sugar)
1 large egg
1 cup lightly sweetened or unsweetened thickened applesauce
1 cup finely chopped walnuts or pecans*
1 cup raisins or dried currants*
Topped with:
Quick Brown Butter Frosting
Butter, vanilla and sifted confectioners sugar
Make sure all ingredients are at room temperature
1. Preheat oven to 350 degrees F, line 8x8 cake pan with parchment or wax paper
2. Whisk together flour, baking soda, cinnamon, cloves, allspice, nutmeg and salt
3. In another bowl, beat butter until creamy, 30 seconds
4. Gradually beat in sugar on high speed until lightened in color
5. Beat in egg
6. On low speed, add flour mixture in three parts, alternating with applesauce. Make sure to scrape the sides
7. Stir in raisins and nuts
8. Scrape the batter into pan and spread evenly
9. Bake for 25-30 min or until toothpick pulls clear
10. Cool on rack and top with quick butter brown frosting
*optional
Happy 21st birthday Dad!
*my genius of a brother didn't wait for the cake to cool before sticking in the candles. He didn't believe that the candle wax would melt in the cake that had yet to be cooled. We ended up wrapping the candles in foil..
The cake was delicious. Dense, but delicious.
Applesauce Cake
Adapted from the Joy of Cooking Cookbook
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground all spice*
1/4 teaspoon ground nutmeg*
1/2 cup (1 stick) unsalted butter
1 cup white or packed light brown sugar (I used 3/4 cup brown sugar to bring out the spice and 1/4 cup white sugar)
1 large egg
1 cup lightly sweetened or unsweetened thickened applesauce
1 cup finely chopped walnuts or pecans*
1 cup raisins or dried currants*
Topped with:
Quick Brown Butter Frosting
Butter, vanilla and sifted confectioners sugar
Make sure all ingredients are at room temperature
1. Preheat oven to 350 degrees F, line 8x8 cake pan with parchment or wax paper
2. Whisk together flour, baking soda, cinnamon, cloves, allspice, nutmeg and salt
3. In another bowl, beat butter until creamy, 30 seconds
4. Gradually beat in sugar on high speed until lightened in color
5. Beat in egg
6. On low speed, add flour mixture in three parts, alternating with applesauce. Make sure to scrape the sides
7. Stir in raisins and nuts
8. Scrape the batter into pan and spread evenly
9. Bake for 25-30 min or until toothpick pulls clear
10. Cool on rack and top with quick butter brown frosting
*optional
Birthday Cheesecake
I received the Joy of Cooking for Christmas and am finally testing a recipe out of this highly acclaimed cookbook. I'm hoping this will be my go-to book, unlike the others collecting dust on my shelf.
Happy Birthday, again, Jason!
The Joy of Cooking is celebrating their 75th anniversary for a reason. The cheesecake was wonderful - no cracks, creamy texture - just simple and classic. Enjoy.
Cheesecake Cockaigne
12 to 16 servings
Crumb Crust:
1 1/2 cups fine graham cracker, vanilla or chocolate wafer, or gingersnap crumbs
1/4 to 1/2 cup sugar, depending on sweetness of the cookies
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 teaspoon ground cinnamon*
Bake for 10 mins at 350 degrees F
1 1b (3 - 8oz packages) cream cheese
1 cup sugar
1 teaspoon vanilla or 1/4 teaspoon almond extract
3 large eggs
Topping:
1 cup sour cream
1/4 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt
Make sure all ingredients are at room temperature (70 degrees F)
1. Preheat oven to 300 degrees F
2. In a medium bowl beat cream cheese until creamy, about 30 seconds
3. Gradually beat in sugar and vanilla extract
4. Beat in one egg at a time just until incorporated, scraping the sides of the bowl
5. Scrape batter into the crust and smooth the top. Place on a cookie sheet
6. Bake until center just barely jiggles when pan is tapped, 45 - 55 minutes
7. Cool in the pan on a rack for at least 1 hour
8. Spread topping over the cake
9. Cool cake in the pan completely before unmolding. Cover and refrigerate for at least 3 hours, preferably 24 hours before serving.
Serve with strawberries*
*Optional
Happy Birthday, again, Jason!
The Joy of Cooking is celebrating their 75th anniversary for a reason. The cheesecake was wonderful - no cracks, creamy texture - just simple and classic. Enjoy.
Cheesecake Cockaigne
12 to 16 servings
Crumb Crust:
1 1/2 cups fine graham cracker, vanilla or chocolate wafer, or gingersnap crumbs
1/4 to 1/2 cup sugar, depending on sweetness of the cookies
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 teaspoon ground cinnamon*
Bake for 10 mins at 350 degrees F
1 1b (3 - 8oz packages) cream cheese
1 cup sugar
1 teaspoon vanilla or 1/4 teaspoon almond extract
3 large eggs
Topping:
1 cup sour cream
1/4 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt
Make sure all ingredients are at room temperature (70 degrees F)
1. Preheat oven to 300 degrees F
2. In a medium bowl beat cream cheese until creamy, about 30 seconds
3. Gradually beat in sugar and vanilla extract
4. Beat in one egg at a time just until incorporated, scraping the sides of the bowl
5. Scrape batter into the crust and smooth the top. Place on a cookie sheet
6. Bake until center just barely jiggles when pan is tapped, 45 - 55 minutes
7. Cool in the pan on a rack for at least 1 hour
8. Spread topping over the cake
9. Cool cake in the pan completely before unmolding. Cover and refrigerate for at least 3 hours, preferably 24 hours before serving.
Serve with strawberries*
*Optional
Birthday Cupcakes
My younger brother is one of the hardest working people I know. He gets to work at 7 am and leaves around 11 at night, six sometimes seven times a week. At the whim of his client (*ahem* Genentech), he was unable to spend his 27th birthday with friends and family. In a desperate attempt to bring a piece of home to him, I searched high and low for a bakery that would delivery an extra special order with a 24-hour notice.
Cupcake Jones to the rescue. They warmly answered the phone and happily accomodated my request. One dozen cupcakes delivered to his work tomorrow between the hours of 10 and 2. 'Would you also like a candle and card to accompany this delivery?' she asks. How sweet. (I'm wondering if they are hiring.)
The cupcakes made in time and looked impeccable. 'Dangerously delicious' were his exact words. I could hear him smiling on the other end than as he thanked us for making his day.
Happy Birthday J.
White Chocolate Raspberry: white chocolate cake filled with raspberry white chocolate pastry cream topped with white chocolate buttercream, raspberry drizzle, and grated white chocolate
Bananas Foster: banana spice cake filled with caramel pastry cream topped with caramel buttercream, caramel sauce and a banana chip
Downtown Cupcake Brown: delicious devil’s food cake filled with sour cream chocolate ganache topped with fresh grated dark chocolate
Velvet Painting: red velvet cake filled with vanilla bean pastry cream topped with cream cheese icing, and a hand candied rose petal
Cupcake Jones to the rescue. They warmly answered the phone and happily accomodated my request. One dozen cupcakes delivered to his work tomorrow between the hours of 10 and 2. 'Would you also like a candle and card to accompany this delivery?' she asks. How sweet. (I'm wondering if they are hiring.)
The cupcakes made in time and looked impeccable. 'Dangerously delicious' were his exact words. I could hear him smiling on the other end than as he thanked us for making his day.
Happy Birthday J.
White Chocolate Raspberry: white chocolate cake filled with raspberry white chocolate pastry cream topped with white chocolate buttercream, raspberry drizzle, and grated white chocolate
Bananas Foster: banana spice cake filled with caramel pastry cream topped with caramel buttercream, caramel sauce and a banana chip
Downtown Cupcake Brown: delicious devil’s food cake filled with sour cream chocolate ganache topped with fresh grated dark chocolate
Velvet Painting: red velvet cake filled with vanilla bean pastry cream topped with cream cheese icing, and a hand candied rose petal
Aug 8, 2009
Happy Birthday Andy!
Andy turns 28 today. We miss you hon..
Pecan Tarts (Recipe is from a cookbook called Quelque Chose Douce Avec Une Demi-Tasse (Something Sweet with a Cup of coffee))
Pastry*:
- 1 cup flour
- 1 stick (1/4 cup) butter
- 3 oz cream cheese
- pinch salt
Mix with hands and press into 24 or 36 mini-muffin pans (depending on size). Preheat oven to 325 degrees Fahrenheit.
Filling:
- 2 eggs
- 1 cup brown sugar
- 2 tbsp butter, softened
- 1 tsp vanilla
- 1 to 1/2 chopped pecans
Beat ingredients together. Fill in unbaked shells. Bake for 25-30 minutes. Remove promptly from pans using point of a paring knife and let cool on wax paper.
Enjoy!
*I made two batches of pastry to one parts filling
Jan 3, 2009
Happy Birthday Bubs!
Banana Nut Bread
2 cups all purpose flour
1/2 cup golden brown sugar
1/4 cup dark brown sugar
4 overripe bananas
1/2 tsp baking soda
1/4 tsp salt
1/2 cup salted Challenge butter
2 medium eggs
3/4 cups walnuts, coarsely chopped
1. Preheat oven to 350F
2. Combine flour, baking soda, and salt
3. In stand up mixer blend butter and brown sugar. Add eggs and banana and continue to blend
4. Stir in flour to banana mixture with wooden spoon (do NOT overwork)
5. Pour batter into 9x5 pan and cook in oven for about an 50 - 60 mins or until toothpick comes out clean after being inserted in loaf
6. Let bread cool and serve warm
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