Cupcakes, cake pops, cakes, and the occasional random food recipe. I love all things cake and am here to share my recipes and adventures with you.
Thursday, December 22, 2011
Nari's Birthday Cake
So I have a friend here in Vegas whose boyfriend recently had a birthday. She needed a helping hand and I offered to make the cake. It's been a while since I had a good project and it was a nice little challenge. Nari is a music guy and rather artsy. His favorite color is red and I wanted to make a bit of an artsy cake that at least was unique to him. I made a 3 tier, 7 layer, marble cake. I apologize for not having photos of the checkerboard bottom, but I wasn't there when it was opened. The fondant on the cake is FondX, which tastes like the center of an Oreo, and the icing was chocolate cream cheese (from my recipe previously posted).
Oatmeal Chocolate Chip Cookie update
So a while ago I posted my favorite and personal chocolate chip cookie recipe. Recently I made it using butter instead of crisco and here is the difference: using crisco you get crunchy cookies with a soft inside and using butter you get flatter, chewy cookies.
Sunday, September 25, 2011
Strawberry Champagne Cupcakes
The following recipe is a The Cupcake Nerd original.
2 cups sugar
You probably will need to wash your mixing bowl while the cupcakes bake if you are using a stand mixer, because frosting is a lot easier to make in the stand mixer than by hand. Make sure you get the food coloring washed off! Begin the frosting by creaming the butter and cream cheese in your mixer. Cut the vanilla bean in half length wise and use a sharp knife to scrap the inside to get all of the little pieces. Add to mixer along with 1 tsp pure vanilla extract. Slowly add the powdered sugar. If you go too quickly or add too much at a time you will end up dusting the kitchen in sugar. Pipe onto cupcakes or use a knife.
To decorate like I did in the pictures use a Wilton #1M tip and piping bag and swirl onto cupcakes. Top with silver ball sprinkles and fresh strawberry slices.
Strawberry Champagne Cupcakes with Vanilla Bean Cream Cheese Frosting
For the cupcakes:
2 ½ cups cake flour
1 tbsp baking powder
½ tsp salt
1 ½ sticks (12 tbsp) unsalted butter at room temp

¾ cup strawberry champagne
¼ cup milk
1 tsp pure vanilla extract
1 tsp strawberry extract
¼ oz pink food coloring gel
For the frosting:
1 stick (8 tbsp) unsalted butter at room temp
1 8 oz package of cream cheese at room temp
1 vanilla bean
1 lbs powdered sugar
1 tsp pure vanilla extract
Preheat your oven to 350 degrees. Place paper liners in cupcake pans.
Mix together dry ingredients (flour, baking powder, and salt) in a medium bowl and set aside (always add dry to wet!). Cream together the butter and sugar in a stand mixer until fluffy. In another bowl combine wet ingredients (champagne, milk, and extracts). Add the dry and wet ingredients alternately to the mixing bowl slowly. Mix in the pink food coloring to desired color. Beat the egg whites in a separate bowl until they form soft, fluffy peaks and fold into the cake batter in batches. Spoon 1/3 cup of the batter into each cupcake liner.
Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Hint: they should be springy when you press lightly on their tops. The fun part about champagne based cupcakes is that when they come out you hear a popping bubble sound. This recipe should yield 24 cupcakes. Place all cupcakes on cooling racks as soon as they are at a touchable temperature.You probably will need to wash your mixing bowl while the cupcakes bake if you are using a stand mixer, because frosting is a lot easier to make in the stand mixer than by hand. Make sure you get the food coloring washed off! Begin the frosting by creaming the butter and cream cheese in your mixer. Cut the vanilla bean in half length wise and use a sharp knife to scrap the inside to get all of the little pieces. Add to mixer along with 1 tsp pure vanilla extract. Slowly add the powdered sugar. If you go too quickly or add too much at a time you will end up dusting the kitchen in sugar. Pipe onto cupcakes or use a knife.
To decorate like I did in the pictures use a Wilton #1M tip and piping bag and swirl onto cupcakes. Top with silver ball sprinkles and fresh strawberry slices.
Saturday, September 24, 2011
Red Velvet Cafe
Right now I'm going to do a quick shout out to a recent find: Vegan Red Velvet cake from the Red Velvet Cafe, here locally in Las Vegas. I was at Whole Foods and noticed this healthy, local treat in the bakery area. I can't describe what the buttercream frosting tastes like on this, but let's just say that lacking butter doesn't hurt this treat one bit. Someone like me who is lactose intolerant is in for a real treat without any problems. Plus, they use all natural and organic ingredients!
Mini no bake cupcake bites
I got this great product the other day. It's a cute little cupcake shaped mold designed to make perfect sized mini cupcake pops. It's made by My Little Cupcake Pop. You can find it for sale on Amazon too. So following the instructions I used 1 package sandwich cookies (OREOS!) ground up by a food processor, or in my case my magic bullet shaken up and down, mixed by hand with 1 8oz package cream cheese. After rolling into balls and chilling this delicious treat is then molded, chilled again, and dipped in candy melts (I used Wilton, kinda tastes like white chocolate). Now, being in the girly mood I was I made mine cupcake bites in pink and white with heart sprinkles, but you should see her website and all the great ideas! Can't wait to make Halloween ones! One recipe makes 22 of these bites, and trust me, one mini cupcake is enough at a time! My boyfriend described it as tasting like an "Oreo brownie". Yum! The mold makes it all easier.
New apartment bake sale
So I'm safely and happily living in Las Vegas now, home of 4 Whole Foods Markets, Trader Joe's, and numerous wonderful healthy options for ingredients. A week ago my apartment complex had a bake sale for Making Strides against Breast Cancer. I'm always willing to bake for a good cause and made my Red Velvet Cupcakes and Homemade Vanilla Cream Cheese Icing. Instead of tinting the cupcakes red, I did pink, and piped a cute pink ribbon on the top also in cream cheese. This is a great way to make something simple, fresh, and delicious to share at a bake sale or any good cause. Package them up two to a plate and you have instant success! Wilton piping tip #12 round for the base frosting layer and #104 petal tip for the ribbon.
Thursday, July 7, 2011
FYI
Just to let you know my baking creations will be limited until mid August due to a cross continental move.
Oatmeal Chocolate Chip Cookies
This is hands down my favorite cookie recipe. These disappear quickly and are great for sharing! This is my own recipe that I've been working on for years off of an old family one.
Ingredients:
1 cup Crisco butter flavored baking sticks (important for the right texture)
1 cup sugar
1 cup brown sugar
2 eggs
1 tbs vanilla
1 tsp salt
1 tsp baking soda
2 cups flour
3 cups oatmeal
1 11-12 oz pkg milk chocolate chips-I use Ghirardelli exclusively.
Preheat oven to 350 degrees F. Cream crisco and sugars with an electric mixer until fluffy. Add eggs and vanilla and cream until thoroughly mixed. Add salt and baking soda. Slowly and carefully add flour. Add oatmeal, if the batter seems dry add 1/2 cup less oatmeal. Add chocolate chips until just incorporated, do not crush them. Roll into 1&1/2 in balls onto grease baking sheet (or lined with parchment paper or silicone baking sheet). One dozen should fit on each sheet. Bake for 8-10 minutes or until just golden on top. These will be dense cookies that don't drop flat, so don't worry if you think at first that they don't look done, they are. This is a large batch of cookie dough and you will have many, many cookies.
Ingredients:
1 cup Crisco butter flavored baking sticks (important for the right texture)
1 cup sugar
1 cup brown sugar
2 eggs
1 tbs vanilla
1 tsp salt
1 tsp baking soda
2 cups flour
3 cups oatmeal
1 11-12 oz pkg milk chocolate chips-I use Ghirardelli exclusively.
Preheat oven to 350 degrees F. Cream crisco and sugars with an electric mixer until fluffy. Add eggs and vanilla and cream until thoroughly mixed. Add salt and baking soda. Slowly and carefully add flour. Add oatmeal, if the batter seems dry add 1/2 cup less oatmeal. Add chocolate chips until just incorporated, do not crush them. Roll into 1&1/2 in balls onto grease baking sheet (or lined with parchment paper or silicone baking sheet). One dozen should fit on each sheet. Bake for 8-10 minutes or until just golden on top. These will be dense cookies that don't drop flat, so don't worry if you think at first that they don't look done, they are. This is a large batch of cookie dough and you will have many, many cookies.
Apple Crisp
Being that it's July we're getting into the beginning of prime apple season, and I'm an apple crisp nut. Nothing better than a warm bowl of apple crisp with a scoop of vanilla ice cream for dessert in my book. This is a modification of an old family recipe, and is well known among my friends as the best apple crisp. Now once again, I'm not a nut person so feel free to add your favorite nuts, but even those who can't imagine apple crisp without nuts loved mine... Alter at your own risk!
1. Preheat oven to 350 degrees F
2. Mix together in a large bowl then layer into a 9x13 pan (preferibly glass):
4 heaping cups apples (NOT granny smith, use golden delicious or braeburn or something sweet like that!)
1/2-1 cup sugar, depending on the apple sweetness
2 tbs flour
3. For the topping combine (keep in mind, I always make a double batch of this irresitible topping):
3/4 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/2 cup butter-I use Crisco butter flavored baking sticks, and it's way better for this recipe!!!
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
This should ideally form small clumps to layer over the apple mixture in the pan.
4. Bake at 350 degrees F for 35-40 minutes, let cool, and enjoy often!
1. Preheat oven to 350 degrees F
2. Mix together in a large bowl then layer into a 9x13 pan (preferibly glass):
4 heaping cups apples (NOT granny smith, use golden delicious or braeburn or something sweet like that!)
1/2-1 cup sugar, depending on the apple sweetness
2 tbs flour
3. For the topping combine (keep in mind, I always make a double batch of this irresitible topping):
3/4 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/2 cup butter-I use Crisco butter flavored baking sticks, and it's way better for this recipe!!!
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
This should ideally form small clumps to layer over the apple mixture in the pan.
4. Bake at 350 degrees F for 35-40 minutes, let cool, and enjoy often!
Banana Bread
If you're like me, you hate to waste food. We have bananas around the house all the time, but ocassionally we don't get to one before it starts to become too ripe. No problem, put it in the freezer and save it for banana bread (thanks mom for doing this while I was growing up, I get it now!). Now, I'm not a nut person so feel free to add your nut of choice to this. I love to toast it or just heat it up to serve warm with butter for breakfast or a great snack. This always dissappears quickly, so the two loaves this recipe makes is just right.
Ingredients:
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs (remember, room temp)
1 cup sugar (white or sugar in the raw)
4 ripe bananas (thawed out and peel removed of course!)
1 tsp vanilla (okay, I admit it, I double the vanilla)
1/2 cup vegetable oil
1 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 350 degrees F
Mix flour, baking soda, baking powder, and salt in a small bowl, set aside. Combine eggs and sugar in a mixer on medium for about 2 minutes. Add bananas and vanilla. Alternate between dry ingredients and vegetable oil until all are added and batter is smooth. Add spices.
Grease 2 9x5 loaf pans well. Fill equally with batter. Bake at 350 degrees F for 35 to 45 minutes, checking frequently to see if done. Breads are done when you stick a toothpick in and get only a little batter stuck to it. IMPORTANT: if you wait until they come out clean you risk your bread being over cooked and dry.
Ingredients:
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs (remember, room temp)
1 cup sugar (white or sugar in the raw)
4 ripe bananas (thawed out and peel removed of course!)
1 tsp vanilla (okay, I admit it, I double the vanilla)
1/2 cup vegetable oil
1 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 350 degrees F
Mix flour, baking soda, baking powder, and salt in a small bowl, set aside. Combine eggs and sugar in a mixer on medium for about 2 minutes. Add bananas and vanilla. Alternate between dry ingredients and vegetable oil until all are added and batter is smooth. Add spices.
Grease 2 9x5 loaf pans well. Fill equally with batter. Bake at 350 degrees F for 35 to 45 minutes, checking frequently to see if done. Breads are done when you stick a toothpick in and get only a little batter stuck to it. IMPORTANT: if you wait until they come out clean you risk your bread being over cooked and dry.
BBQ Sauce
Now, being summer, BBQ has been on my mind frequently. There is nothing like some BBQ chicken on a hot summer day paired with some sweet corn. In my case it is USDA Step 2 chicken (better living conditions and antibiotic free) from Whole Foods Market and organic sweet corn from Tampa Bay Organics, but that's just me. My boyfriend and I were tired of paying so much for BBQ sauce and felt like shaking things up, so we came up with our own recipe! Keep in mind, we are midwesterners so we crave different flavors from our home region's tastes. Enjoy!
Ingredients:
2 cups ketsup-I have switched to organic, and yes, there is a HUGE flavor difference and it's a whole lot less sweet, and a darker color
1/2 tsp ground cumin
2 tsp ground mustard
1 tbs ground onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp ground red pepper
1 tbs maple syrup-I use pure, grade B
1/4 cup honey-I use raw clover honey
5 drops liquid smoke
Mix all ingredients together on the stove and simmer covered 10 minutes on medium heat, and continue to cook 2 minutes on low heat uncovered.
For chicken: 40 minutes at 350 degrees F, turning half way through, if you are going to grill the chicken reduce time to 20-30 minutes and then grill until marks appear on both sides.
Ingredients:
2 cups ketsup-I have switched to organic, and yes, there is a HUGE flavor difference and it's a whole lot less sweet, and a darker color
1/2 tsp ground cumin
2 tsp ground mustard
1 tbs ground onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp ground red pepper
1 tbs maple syrup-I use pure, grade B
1/4 cup honey-I use raw clover honey
5 drops liquid smoke
Mix all ingredients together on the stove and simmer covered 10 minutes on medium heat, and continue to cook 2 minutes on low heat uncovered.
For chicken: 40 minutes at 350 degrees F, turning half way through, if you are going to grill the chicken reduce time to 20-30 minutes and then grill until marks appear on both sides.
Pineapple Upside Down Cake
So for my boyfriend's birthday on the 1st he wanted pineapple upside down cake. I've never made one of these so this first rendition of this recipe is going to be a slightly modified one from Emeril Lagasse. Modifications will be in all caps. We had friends over for dinner with this cake, and it was unbelievable. I'm in love.
Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.
In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.
Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.
Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.
Serve cake warm or at room temperature.
Ingredients
- 1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3/4 cup light brown sugar
- 14 pecan halves (SKIPPED, I'm not a nut person)
- 1 cup cake flour (not self-rising)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar (SUGAR IN THE RAW, warmer flavor)
- 2 eggs
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon dark rum (SKIPPED)
- 4 fresh cherries, halved and pits removed
Directions
Melt 4 tablespoons of the butter in a 10-inch cast iron skillet (USED A 9" ROUND PAN, needs to be deep, MADE TOPPING IN POT ON STOVE), over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.) Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.
Preheat the oven to 375 degrees F.Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.
In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.
Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.
Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.
Serve cake warm or at room temperature.
Tuesday, June 21, 2011
Vegan baking part 2
So I made another trip to the Whole Foods Market. I was of course on a mission to get the ingredients I had forgotten yesterday and might have picked up some rice milk ice cream as my reward. I feel like the gluten eating, meat loving majority of us really don't understand what goes into gluten free (GF) or vegan baking so I'm going to spend this post talking about the most common ingredients. Keep in mind these are in no particular order, and so far all can be found at a Whole Foods Market.
For those of you who happen to have a copy of the awesome book Babycakes by Erin McKenna, start on page 18 for more information and great tips from the baking star herself.
The prices listed next to the items was the cheapest I found locally (Tampa Bay Area) and all came from Whole Foods. Some items were the organic variety and I chose Bob's Red Mill or 365, Whole Foods generic brand, over others. These two brands were typically less expensive than others, but by no means cheap themselves.
1. Bob's Red Mill Gluten-Free All-Purpose Baking Flour: This GF flour is the ultimate premix combination of flours for those who are sensitive to gluten. I found this at both Publix in the Greenwise section and at Whole Foods: $4.29 for a 22 oz bag.
2. Garbanzo-fava bean flour: Rises well when mixed with starches to replace wheat flour in GF recipes. Whole Foods: $5.49 for a 22 oz bag.
3. Coconut flour: A great GF thickener for sauces, soups, and frostings. Small amounts used at a time so even though it is a more expensive item, you aren't using too much. Whole Foods: $7.49 for a 16 oz bag.
4. Spelt flour: NOT GLUTEN FREE: Made from a distant cousin of wheat, spelt flour is a great vegan choice for flour and it's proteins are often easier to digest than wheat protein. Whole Foods: $4.29 for a 24 oz bag.
5. Potato starch: A thickener alternative to cornstarch. Whole Foods: $4.49 for a 24 oz bag.
6. Arrowroot: (arrowroot starch/flour) An easy to digest thickener. Really smooth. Small quantities used at a time. Whole Foods: $6.49 for a 20 oz bag.
7. Baking powder: Not all are GF!
8. Kosher salt: Look carefully!
9. Xanthan gum: This is used in very small amounts, like 1 tsp at a time, to make your doughs and batters stick together. Basically it does the job that gluten used to do for you. Whole Foods: $11.99 for a 8 oz bag.
10. Agave nectar: As talked about in my post vegan baking part 1, agave nectar is a great sugar substitute! Found at Publix and Whole Foods: $5.79 for a good size bottle.
11. Coconut oil: There is no good way to say that this is an expensive, completely necessary item for vegan baking. This is the not so dairy friendly person's butter substitute. High omega-3 fatty acids content makes it a healthy fat. Many other great properties and suggest for helping prevent heart attacks when substituted for butter and some other unfriendly oils. Stored as energy in our bodies. It's solid below 67 degrees F so when I bought it, it was solid. The next morning, however, after living in my 75 degrees F apartment it was in it's liquid state, which is what you need to measure it out anyways. Found at Publix and Whole Foods: $6.99 for a 14 oz jar.
12. Vanilla: Not all are GF! Check the labels. I recommend the organic Madagascar varieties. Whole Foods has the cheapest I could find at nearly half the cost of Publix per oz. Whole Foods: $9.99 for a 4 oz bottle.
13. Rice milk: Vegan, soy free alternative to milk.
14. Soy milk: Creamy, vegan alternative to milk.
15. Dry soy milk: Necessary for creamy vegan frosting. Used in relatively small amounts but very expensive and hard to find. Whole Foods: $11.99 for a 32 oz container.
16. Apple cider vinegar: Mix with rice mix to make a buttermilk substitute. Found at Publix or Whole Foods: $3.49 for a large bottle.
17. Unsweetened apple sauce: Used for thickness and texture in baking.
As I write this the carrot cupcakes are cooling on the counter and the vanilla frosting is chilling in the fridge (takes at least 6 hours to set up!).
Once again we will say thank you to Erin McKenna of Babycakes NYC for all her dedication to making cupcakes allergy friendly!
For those of you who happen to have a copy of the awesome book Babycakes by Erin McKenna, start on page 18 for more information and great tips from the baking star herself.
The prices listed next to the items was the cheapest I found locally (Tampa Bay Area) and all came from Whole Foods. Some items were the organic variety and I chose Bob's Red Mill or 365, Whole Foods generic brand, over others. These two brands were typically less expensive than others, but by no means cheap themselves.
1. Bob's Red Mill Gluten-Free All-Purpose Baking Flour: This GF flour is the ultimate premix combination of flours for those who are sensitive to gluten. I found this at both Publix in the Greenwise section and at Whole Foods: $4.29 for a 22 oz bag.
2. Garbanzo-fava bean flour: Rises well when mixed with starches to replace wheat flour in GF recipes. Whole Foods: $5.49 for a 22 oz bag.
3. Coconut flour: A great GF thickener for sauces, soups, and frostings. Small amounts used at a time so even though it is a more expensive item, you aren't using too much. Whole Foods: $7.49 for a 16 oz bag.
4. Spelt flour: NOT GLUTEN FREE: Made from a distant cousin of wheat, spelt flour is a great vegan choice for flour and it's proteins are often easier to digest than wheat protein. Whole Foods: $4.29 for a 24 oz bag.
5. Potato starch: A thickener alternative to cornstarch. Whole Foods: $4.49 for a 24 oz bag.
6. Arrowroot: (arrowroot starch/flour) An easy to digest thickener. Really smooth. Small quantities used at a time. Whole Foods: $6.49 for a 20 oz bag.
7. Baking powder: Not all are GF!
8. Kosher salt: Look carefully!
9. Xanthan gum: This is used in very small amounts, like 1 tsp at a time, to make your doughs and batters stick together. Basically it does the job that gluten used to do for you. Whole Foods: $11.99 for a 8 oz bag.
10. Agave nectar: As talked about in my post vegan baking part 1, agave nectar is a great sugar substitute! Found at Publix and Whole Foods: $5.79 for a good size bottle.
11. Coconut oil: There is no good way to say that this is an expensive, completely necessary item for vegan baking. This is the not so dairy friendly person's butter substitute. High omega-3 fatty acids content makes it a healthy fat. Many other great properties and suggest for helping prevent heart attacks when substituted for butter and some other unfriendly oils. Stored as energy in our bodies. It's solid below 67 degrees F so when I bought it, it was solid. The next morning, however, after living in my 75 degrees F apartment it was in it's liquid state, which is what you need to measure it out anyways. Found at Publix and Whole Foods: $6.99 for a 14 oz jar.
12. Vanilla: Not all are GF! Check the labels. I recommend the organic Madagascar varieties. Whole Foods has the cheapest I could find at nearly half the cost of Publix per oz. Whole Foods: $9.99 for a 4 oz bottle.
13. Rice milk: Vegan, soy free alternative to milk.
14. Soy milk: Creamy, vegan alternative to milk.
15. Dry soy milk: Necessary for creamy vegan frosting. Used in relatively small amounts but very expensive and hard to find. Whole Foods: $11.99 for a 32 oz container.
16. Apple cider vinegar: Mix with rice mix to make a buttermilk substitute. Found at Publix or Whole Foods: $3.49 for a large bottle.
17. Unsweetened apple sauce: Used for thickness and texture in baking.
As I write this the carrot cupcakes are cooling on the counter and the vanilla frosting is chilling in the fridge (takes at least 6 hours to set up!).
Once again we will say thank you to Erin McKenna of Babycakes NYC for all her dedication to making cupcakes allergy friendly!
Monday, June 20, 2011
Vegan baking part 1
As many people who know me can attest, I seem to collect allergies. The latest being lactose intolerance (yes, that means I can't over-indulge in my delicious cream cheese icing without problems). So I've started looking at healthier cupcake options. Babycakes NYC (see my cake book list) is a bakery with locations in NYC and LA. It's all natural, vegan, gluten free, and earns rave reviews. Epicurious even just reviewed Babycakes' newest book. They are even super sugar conscious and I'm ready to join them on the agave nectar fan boat.
For those of you who don't know about agave nectar it comes from the agave plant which is best grown in Mexico. Oddly enough this plant is similar to aloe vera and also responsible for my favorite liqueur: tequila. This super concentrated sweetener that comes in a honey-like textured liquid is a great replacement for sugar with a glycemic index of around 40 (sugar is 100ish+ aka good choice for diabetics). So later this week I will be embarking on my agave journey.
Today I ventured to the local Whole Foods Market in Tampa. I had no idea the store was so big but after several friends recommended it and I knew they'd carry the specialty items I was looking for (like coconut flour), I decided it was time to stop by and stock up! Granted, even though I made a list, I forgot an ingredient. You can look forward to me testing out these vegan, sugar-free delights soon.
As for the strange ingredients: look for a future post where I will explain what each ingredient is, and what it is for. Who knows? Maybe vegan or gluten free baking is something someone you know has been waiting for.
For those of you who don't know about agave nectar it comes from the agave plant which is best grown in Mexico. Oddly enough this plant is similar to aloe vera and also responsible for my favorite liqueur: tequila. This super concentrated sweetener that comes in a honey-like textured liquid is a great replacement for sugar with a glycemic index of around 40 (sugar is 100ish+ aka good choice for diabetics). So later this week I will be embarking on my agave journey.
Today I ventured to the local Whole Foods Market in Tampa. I had no idea the store was so big but after several friends recommended it and I knew they'd carry the specialty items I was looking for (like coconut flour), I decided it was time to stop by and stock up! Granted, even though I made a list, I forgot an ingredient. You can look forward to me testing out these vegan, sugar-free delights soon.
As for the strange ingredients: look for a future post where I will explain what each ingredient is, and what it is for. Who knows? Maybe vegan or gluten free baking is something someone you know has been waiting for.
Sunday, June 19, 2011
Chili
Today feels like a chopping day in my kitchen and since I'm a big fan of the local farmers marker, which has awesome fresh peppers, it's a chili day. Now, I warn you this is a huge batch of chili (takes a 6 qt pot) so feel free to scale it down a bit. This is a man's man chili. Great for Superbowl or cold winter days. Warning: this is not a beginner's recipe. This is labor intensive and well worth it!
Christina's Infamous Chili
Ingredients (listen in order of what goes in the pot when *beans are listed last but need to be cooked first!)
3lbs ground beef (feel free to swap out some ground pork or other favorite meats)
2 small or 1 large shallot
1 clove garlic (or 1/2 if large like mine is), peel each piece because you can't get enough fresh garlic
1 medium yellow onion
2 poblano peppers
2 red bell peppers
1 green bell pepper
4 jalepeno peppers
4 tbs ground chili powder
2 tsp ground cayenne pepper
2 tsp ground paprika
2 tsp ground cumin
2 tsp ground coriander (this is ground cilantro seeds btw)
2 tsp sea salt
2 tsp ground black pepper
2 8oz cans tomato paste
12-16oz Guinness Extra Stout (or a lager beer in general)
8 oz beef stock
1 cup dry red kidney beans
1 cup dry pinto beans
Directions:
1. Cook beans by bringing to boil then letting simmer for 45 minutes. Drain and set aside.
2. In a large stock pot (mine is 6qt) begin browning ground beef. Preheat oven to broil setting.
3. Finely chop shallots and peel and chop garlic. Add to pot.
4. Chop yellow onion into small pieces and add to pot.
5. Cut all peppers in half and remove seeds. YOU MUST WEAR GLOVES for all pepper related activity or you will be really sorry. (I wear Chlorox latex free gloves) Coat peppers thoroughly but lightly with extra virgin olive oil. Place all peppers on a sheet pan skin side up and roast for 5-7 minutes, or until skin has started to bubble and show broiled spots. Remove from oven and place in an airtight container for at least 10 minutes to make the skin easier to peel off. Peel off as much of all the skins as you can, chop, and add to pot. *Side note: I usually use anaheim (long hot) peppers as well but forgot them while I was at Publix. When using these I use less jalepenos and red pepper.
6. While peppers are cooling, or even just after you've added them, it's time to start seasoning the meat. Keep in mind you will be tasting and touching up the seasonings for the rest of this recipe. Add all seasonings, mixing thoroughly.
7. Add tomato paste to pot.
8. Add beef stock to pot and stir really, really well.
9. Simmer for 20 minutes before adding the beer.
10. Add beans. Simmer for at least 1-2 hours, this is necessary to infuse the beans with the favor, and will make your chili have a richer flavor.
Enjoy! I like to top mine with chopped green onions, cheddar cheese, and fresh cilantro. Sometimes I use Fritos and treat the chili like a dip. Reheats really well.
Vegetarian alteration: Substitute corn for the beef (probably 3 or 4 cups), add celery and carrots, double or triple the beans, and switch out the beef stock for vegetable stock.
Christina's Infamous Chili
Ingredients (listen in order of what goes in the pot when *beans are listed last but need to be cooked first!)
3lbs ground beef (feel free to swap out some ground pork or other favorite meats)
2 small or 1 large shallot
1 clove garlic (or 1/2 if large like mine is), peel each piece because you can't get enough fresh garlic
1 medium yellow onion
2 poblano peppers
2 red bell peppers
1 green bell pepper
4 jalepeno peppers
4 tbs ground chili powder
2 tsp ground cayenne pepper
2 tsp ground paprika
2 tsp ground cumin
2 tsp ground coriander (this is ground cilantro seeds btw)
2 tsp sea salt
2 tsp ground black pepper
2 8oz cans tomato paste
12-16oz Guinness Extra Stout (or a lager beer in general)
8 oz beef stock
1 cup dry red kidney beans
1 cup dry pinto beans
Directions:
1. Cook beans by bringing to boil then letting simmer for 45 minutes. Drain and set aside.
2. In a large stock pot (mine is 6qt) begin browning ground beef. Preheat oven to broil setting.
3. Finely chop shallots and peel and chop garlic. Add to pot.
4. Chop yellow onion into small pieces and add to pot.
5. Cut all peppers in half and remove seeds. YOU MUST WEAR GLOVES for all pepper related activity or you will be really sorry. (I wear Chlorox latex free gloves) Coat peppers thoroughly but lightly with extra virgin olive oil. Place all peppers on a sheet pan skin side up and roast for 5-7 minutes, or until skin has started to bubble and show broiled spots. Remove from oven and place in an airtight container for at least 10 minutes to make the skin easier to peel off. Peel off as much of all the skins as you can, chop, and add to pot. *Side note: I usually use anaheim (long hot) peppers as well but forgot them while I was at Publix. When using these I use less jalepenos and red pepper.
6. While peppers are cooling, or even just after you've added them, it's time to start seasoning the meat. Keep in mind you will be tasting and touching up the seasonings for the rest of this recipe. Add all seasonings, mixing thoroughly.
7. Add tomato paste to pot.
8. Add beef stock to pot and stir really, really well.
9. Simmer for 20 minutes before adding the beer.
10. Add beans. Simmer for at least 1-2 hours, this is necessary to infuse the beans with the favor, and will make your chili have a richer flavor.
Enjoy! I like to top mine with chopped green onions, cheddar cheese, and fresh cilantro. Sometimes I use Fritos and treat the chili like a dip. Reheats really well.
Vegetarian alteration: Substitute corn for the beef (probably 3 or 4 cups), add celery and carrots, double or triple the beans, and switch out the beef stock for vegetable stock.
Saturday, June 18, 2011
Margarita Cupcakes
Now, as anyone who knows me already knows, I love margaritas! So since I'm headed to a BBQ today and Caitlin is bringing margaritas I thought I'd compliment this cool summer drink with some matching cupcakes. Today I am using "Margarita Cupcakes with Lime Glaze" from Cupcakes Galore by Gail Wagman. (My favorite cupcake recipe book)
Makes: About 18 cupcakes (don't ask my why my two batches made 12 each, maybe cupcake pans are bigger in the US?)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt, plus pinch for the egg whites
1 stick room temp unsalted butter
3/4 cup sugar (I used Sugar in the Raw because Caitlin can't have the white stuff)
3 eggs, separated, (on a side note here: Wilton makes a great egg separator)
1 tbs finely grated lime rind
2 tbs tequilla
Lime Glaze
2 tbs fresh lime juice
1 cup powdered sugar
1 tbs tequila
Green food coloring (optional)
Coarse sugar (or salt for step 6)
Jellied lime slices for decoration (I used fresh quarter lime wheel wedges and sprinkled Sugar in the Raw on top)
1. Preheat oven to 350 degrees F.
2. Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Add lime rind and tequila. Gradually stir in dry ingredients until all of the flour is absorbed and the batter is smooth.
4. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter. (I did everything up until the folding with my kitchenaid, then I folded with just a spatula)
5. Fill cupcake papers a littler over 1/2 full. Bake for about 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
6. To make the glaze: in a medium bowl, mix the lime juice, powdered sugar, and tequila and beat until smooth and blended. Stir in green food coloring, if desired. Brush cooled cupcakes with glaze and sprinkle with coarse sugar (or a few grains of "fleur del sel"). Decorate with a jellied lime slice.
A few notes: 1 good fresh lime might actually be enough rind and juice for this recipe, I made two batches using 2 limes. The batter may smell very heavily of tequila when you first mix it in, but don't worry, it's not actually that much. If you want more tequila in it you could always brush the tops of the warm cupcakes with tequila to really infuse more flavor, but the sweet/tart lime glaze is enough for me. When beating the egg whites just go ahead and set that kitchenaid (with whisk attachment) on high and let it go for 5-10 minutes.
And just for kicks, when you look at the picture: is it just me or does my lime glaze look like Nickalodian's gak?
These are great for an adult gathering. Next time I think I might try a margarita buttercream to go with this.
Makes: About 18 cupcakes (don't ask my why my two batches made 12 each, maybe cupcake pans are bigger in the US?)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt, plus pinch for the egg whites
1 stick room temp unsalted butter
3/4 cup sugar (I used Sugar in the Raw because Caitlin can't have the white stuff)
3 eggs, separated, (on a side note here: Wilton makes a great egg separator)
1 tbs finely grated lime rind
2 tbs tequilla
Lime Glaze
2 tbs fresh lime juice
1 cup powdered sugar
1 tbs tequila
Green food coloring (optional)
Coarse sugar (or salt for step 6)
Jellied lime slices for decoration (I used fresh quarter lime wheel wedges and sprinkled Sugar in the Raw on top)
1. Preheat oven to 350 degrees F.
2. Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Add lime rind and tequila. Gradually stir in dry ingredients until all of the flour is absorbed and the batter is smooth.
4. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter. (I did everything up until the folding with my kitchenaid, then I folded with just a spatula)
5. Fill cupcake papers a littler over 1/2 full. Bake for about 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
6. To make the glaze: in a medium bowl, mix the lime juice, powdered sugar, and tequila and beat until smooth and blended. Stir in green food coloring, if desired. Brush cooled cupcakes with glaze and sprinkle with coarse sugar (or a few grains of "fleur del sel"). Decorate with a jellied lime slice.
A few notes: 1 good fresh lime might actually be enough rind and juice for this recipe, I made two batches using 2 limes. The batter may smell very heavily of tequila when you first mix it in, but don't worry, it's not actually that much. If you want more tequila in it you could always brush the tops of the warm cupcakes with tequila to really infuse more flavor, but the sweet/tart lime glaze is enough for me. When beating the egg whites just go ahead and set that kitchenaid (with whisk attachment) on high and let it go for 5-10 minutes.
And just for kicks, when you look at the picture: is it just me or does my lime glaze look like Nickalodian's gak?
These are great for an adult gathering. Next time I think I might try a margarita buttercream to go with this.
Friday, June 17, 2011
General baking tips from The Cupcake Nerd
Okay, here's a few pieces of advice that I've gotten along the way in my baking adventures that are not as commonly known as they should be:
1. Yeast: the liquid you activate active dry yeast in should be between 105 and 115 degrees F or you will ruin the yeast and your dough will not rise. A thermometer is a must.
2. Eggs: should be a room temp. when baking: since we don't have "farm fresh eggs" we tend to refrigerate them and this can change the effects of a recipe (such as make it curdle, as can cold milk). So when you pull your butter out to room temp., pull the eggs out too! Brown eggs or farm fresh are preferred.
3. Vanilla: you can never add too much vanilla. I'm very guilty of even doubling or more the vanilla in most recipes. Also, quality does matter. I guarantee you'll be able to taste the difference between store brand imitation vanilla and organic Madagascar vanilla.
4. Flour: self rising has the rising and salt agents in it already, you cannot substitute all purpose for self rising. Cake flour has a different texture all together and is hard to find. Try either the flour section or, oddly enough, the cake mix section in supermarkets. Wheat flour is a great substitute in recipes but don't substitute all of it or your dough won't bind correctly. I recommend about a half substitution.
5. Butter: margarine is NOT okay to substitute if the recipe calls for butter. You will taste a difference. When using cold butter for biscuits or crusts the Kitchenaid stand mixer is capable of blending it into the dry ingredients if you don't have a food processor. And the organic stuff tastes the best!
6. Sugar: superfine sugar dissolves better into cake batter, but if you're using a stand mixer then you really can just use regular sugar. Sugar in the Raw is my preferred regular sugar thanks to Ashley who loves to use it and Caitlin who can't eat the white, overly processed sugar. Sugar in the Raw can easily be substituted for white sugar, and tastes a whole lot better. Brown sugar: the darker, the more moisture it can hold, so better for cookies, but you might need a wire sieve because the molasses in it can make it clump. Light brown sugar makes for a richer flavor in recipes and I love including it.
Those are my best starting tips for now. Check back later for more or feel free to ask questions about anything I haven't covered!
1. Yeast: the liquid you activate active dry yeast in should be between 105 and 115 degrees F or you will ruin the yeast and your dough will not rise. A thermometer is a must.
2. Eggs: should be a room temp. when baking: since we don't have "farm fresh eggs" we tend to refrigerate them and this can change the effects of a recipe (such as make it curdle, as can cold milk). So when you pull your butter out to room temp., pull the eggs out too! Brown eggs or farm fresh are preferred.
3. Vanilla: you can never add too much vanilla. I'm very guilty of even doubling or more the vanilla in most recipes. Also, quality does matter. I guarantee you'll be able to taste the difference between store brand imitation vanilla and organic Madagascar vanilla.
4. Flour: self rising has the rising and salt agents in it already, you cannot substitute all purpose for self rising. Cake flour has a different texture all together and is hard to find. Try either the flour section or, oddly enough, the cake mix section in supermarkets. Wheat flour is a great substitute in recipes but don't substitute all of it or your dough won't bind correctly. I recommend about a half substitution.
5. Butter: margarine is NOT okay to substitute if the recipe calls for butter. You will taste a difference. When using cold butter for biscuits or crusts the Kitchenaid stand mixer is capable of blending it into the dry ingredients if you don't have a food processor. And the organic stuff tastes the best!
6. Sugar: superfine sugar dissolves better into cake batter, but if you're using a stand mixer then you really can just use regular sugar. Sugar in the Raw is my preferred regular sugar thanks to Ashley who loves to use it and Caitlin who can't eat the white, overly processed sugar. Sugar in the Raw can easily be substituted for white sugar, and tastes a whole lot better. Brown sugar: the darker, the more moisture it can hold, so better for cookies, but you might need a wire sieve because the molasses in it can make it clump. Light brown sugar makes for a richer flavor in recipes and I love including it.
Those are my best starting tips for now. Check back later for more or feel free to ask questions about anything I haven't covered!
Cinnamon Rolls
As promised, the cinnamon roll recipe I use with that cream cheese icing. Adapted from Paula Dean through Food Network.
Dough:
1/4 oz envelope active dry yeast (I use the super active kind)
1/2 cup warm water (105-115 degrees F. Use a thermometer or you will ruin the yeast!)
1/2 cup scalded milk (microwave until warm but just before boiling)
1/4 cup sugar
1/3 cup butter
1 tsp salt
1 egg (room temp if possible, always room temp for baking)
2 cups wheat flour
1 1/2 to 2 cups white flour (can't all be wheat or it won't bind properly)
Filling:
1/2 cup melted butter, plus more for pan (or cooking spray for pan)
1/2 cup brown sugar
1/4 cup sugar
2 tbsp ground cinnamon
Icing: (my cream cheese icing)
Directions:
Coat the bottom of baking pan with cooking spray or butter and sprinkle with sugar and brown sugar, try to coat the sides if possible, this gives it a sticky-sweet crust. Place cinnamon roll slices close together in the pan, cover with towel again, and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. This is a good time to make the cream cheese icing. Let rolls cool for 10 minutes before icing or your icing will melt down the sides and won't stay on top. A full batch of icing may be too much for most people, but my friend Ashley and I love to drown them with it. These reheat well and can be stored on the counter in an airtight container. There is nothing like fresh cinnamon rolls, with the added goodness of wheat, for breakfast.
Dough:
1/4 oz envelope active dry yeast (I use the super active kind)
1/2 cup warm water (105-115 degrees F. Use a thermometer or you will ruin the yeast!)
1/2 cup scalded milk (microwave until warm but just before boiling)
1/4 cup sugar
1/3 cup butter
1 tsp salt
1 egg (room temp if possible, always room temp for baking)
2 cups wheat flour
1 1/2 to 2 cups white flour (can't all be wheat or it won't bind properly)
Filling:
1/2 cup melted butter, plus more for pan (or cooking spray for pan)
1/2 cup brown sugar
1/4 cup sugar
2 tbsp ground cinnamon
Icing: (my cream cheese icing)
Directions:
Preheat oven to 350 degrees F.
In a small bowl, or glass measuring cup heat water to 105-115 degrees F and dissolve yeast, let sit for about 5 minutes. In your mixing bowl (paddle attachment) add: scalded milk, sugar, melted butter (yes, melt the butter first), salt, and egg. Next add the 2 cups of wheat flour and mix thoroughly. Add the yeast/water mixture and mix again. Change to dough hook attachment and add the white flour carefully, starting with just 1 1/2 cups. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl (I usually just use cooking spray but melted butter will do just as well), cover with a towel and let rise in a dark, warm area until doubled in size, usually 1 to 1 1/2 hours. Once the dough has risen enough punch down and roll out on a floured surface into a rectangle, approx. 15 x 9 inches. Use a pastry brush to coat the dough with melted butter and then sprinkle brown sugar, sugar, and cinnamon over the entire surface (there isn't such thing as too much cinnamon). Starting with the long edge roll dough into a log shape and slice into approx. 15 rolls.Coat the bottom of baking pan with cooking spray or butter and sprinkle with sugar and brown sugar, try to coat the sides if possible, this gives it a sticky-sweet crust. Place cinnamon roll slices close together in the pan, cover with towel again, and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. This is a good time to make the cream cheese icing. Let rolls cool for 10 minutes before icing or your icing will melt down the sides and won't stay on top. A full batch of icing may be too much for most people, but my friend Ashley and I love to drown them with it. These reheat well and can be stored on the counter in an airtight container. There is nothing like fresh cinnamon rolls, with the added goodness of wheat, for breakfast.
Red Velvet cake
Now, I'll be the first to admit I love testing recipes from any and all sources but somehow my favorite Red Velvet Cake recipe actually comes from Wilton. I recommend using more vanilla, maybe a half teaspoon more and my cream cheese icing recipe posted on 6/16/11. With this recipe it is key to make it right away and not let the batter sit too long. I will be working on my own recipe for red velvet cake in the future, but until then: Enjoy!
Thursday, June 16, 2011
Events coming up!
June 18-margarita cupcakes needed
June 21-vegan, sugar-free, gluten-free cupcakes made, emphasis on Babycakes NYC
June 22-review of vegan cupcakes and frosting
July 1-pineapple upside down cake needed
July 2-baby shower cake pops needed-full week before will be devoted to cake pops with an emphasis on Bakerella
June 21-vegan, sugar-free, gluten-free cupcakes made, emphasis on Babycakes NYC
June 22-review of vegan cupcakes and frosting
July 1-pineapple upside down cake needed
July 2-baby shower cake pops needed-full week before will be devoted to cake pops with an emphasis on Bakerella
Cream cheese icing
My perfect recipe for cream cheese icing works for both vanilla and chocolate.
Vanilla:
1 lbs powdered sugar
1 8oz package cream cheese (full fat, no lite or fat free allowed)
1 4oz stick of butter (use the real stuff not margarine)
1 tsp vanilla (I use organic Madagascar vanilla)
Chocolate:
1 lbs powdered sugar
1 8oz package cream cheese (full fat, no lite or fat free allowed)
1 4oz stick of butter (use the real stuff not margarine)
1/4 cup cocoa powder
Mix butter and cream cheese once at room temperature in a stand mixer. Add powdered sugar slowly (it can, and will explode all over your kitchen). Add either vanilla or cocoa to your preference. Enjoy!
I use both types on my red velvet cake cupcakes. I also love to smother my homemade cinnamon rolls with the vanilla cream cheese for that extra treat. (Those recipes to follow soon.)
Vanilla:
1 lbs powdered sugar
1 8oz package cream cheese (full fat, no lite or fat free allowed)
1 4oz stick of butter (use the real stuff not margarine)
1 tsp vanilla (I use organic Madagascar vanilla)
Chocolate:
1 lbs powdered sugar
1 8oz package cream cheese (full fat, no lite or fat free allowed)
1 4oz stick of butter (use the real stuff not margarine)
1/4 cup cocoa powder
Mix butter and cream cheese once at room temperature in a stand mixer. Add powdered sugar slowly (it can, and will explode all over your kitchen). Add either vanilla or cocoa to your preference. Enjoy!
I use both types on my red velvet cake cupcakes. I also love to smother my homemade cinnamon rolls with the vanilla cream cheese for that extra treat. (Those recipes to follow soon.)
Welcome!
Hi! My name is Christina and I'm known as The Cupcake Nerd. I have many adventures in the kitchen and will be using this blog to share them. Keep checking back for new stories and recipes.
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