with your favorite cupcake and brownie recipes!!! I've been in a baking mood and I am in need of some new creative recipes!!!! In fact, you can post your favorite recipes of any kind!!! I just want some new things to try! :) Thanks!!!
with your best shot! Come on and hit me with your best shot. Hit me with your best shot! Fire away!
Dang. That's going to be stuck in my head FOREVER! Oh well.
So, I don't have a stellar cookie or brownie recipe (I'm more the bake-from-the-box kind of gal), but I DO have a good cake recipe. Ok, I don't have a recipe so much as a half-recipe. Haha. It's awesome, because you can't really mess it up. At least, I can't mess it up, and that's saying something. I wanted cake when I was pregnant, so I made this one with fruit. It tasted amazing.
To make the fruit mix, just get your favorite berries. I like blackberry, blueberry, raspberry, and strawberry. Chop about half of it up REALLY fine, so fine that it's almost more juice than fruit chunks. Leave the other half pretty chunky. Mix them both, add a few squirts of lemon and a few teaspoons of sugar. Make enough so you have a few cups of it once you're done.
Then, mix up your batter and add some of the fruit to it. I add a lot, but really it's up to you. Then, bake it. :) I like to bake 2 rounds so I can stack them and have a hefty fruit layer in the middle. Icing it is up to you. In the past, I've used just regular white icing, but it would be fine without it. Once it's iced (or not) just top it with the remaining fruit. Boom. Done.
It's not fancy at all, but it's my favorite desert.
Oh, I do have a good desert recipe I use for Thanksgiving. It's a German Chocolate Pecan Pie. It's pretty good and not that hard to make. It's got pecans and coconut though, that cool? If you want it let me know and I'll send you the recipe. :)
I love red velvet cupcakes with a yummy butter cream frosting. They are delicious!!
Red Velvet Cupcakes 2 1/2 cups sifted cake flour 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons unsweetened cocoa powder 2 oz. red food coloring (two bottles) 1/2 cup unsalted butter, softened 1 1/2 cups sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1 cup buttermilk, at room temperature 1 teaspoon white vinegar 1 teaspoon baking soda
1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.
2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
Buttercream Frosting Ingredients 3 cups confectioners' sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Also yummy, especially this time of year, might be a pumpkin cupcake of some sort!
with your best shot! Come on and hit me with your best shot. Hit me with your best shot! Fire away!
ReplyDeleteDang. That's going to be stuck in my head FOREVER! Oh well.
So, I don't have a stellar cookie or brownie recipe (I'm more the bake-from-the-box kind of gal), but I DO have a good cake recipe. Ok, I don't have a recipe so much as a half-recipe. Haha. It's awesome, because you can't really mess it up. At least, I can't mess it up, and that's saying something. I wanted cake when I was pregnant, so I made this one with fruit. It tasted amazing.
To make the fruit mix, just get your favorite berries. I like blackberry, blueberry, raspberry, and strawberry. Chop about half of it up REALLY fine, so fine that it's almost more juice than fruit chunks. Leave the other half pretty chunky. Mix them both, add a few squirts of lemon and a few teaspoons of sugar. Make enough so you have a few cups of it once you're done.
Then, mix up your batter and add some of the fruit to it. I add a lot, but really it's up to you. Then, bake it. :) I like to bake 2 rounds so I can stack them and have a hefty fruit layer in the middle. Icing it is up to you. In the past, I've used just regular white icing, but it would be fine without it. Once it's iced (or not) just top it with the remaining fruit. Boom. Done.
It's not fancy at all, but it's my favorite desert.
Oh, I do have a good desert recipe I use for Thanksgiving. It's a German Chocolate Pecan Pie. It's pretty good and not that hard to make. It's got pecans and coconut though, that cool? If you want it let me know and I'll send you the recipe. :)
google some nutella and brownie recipes!
ReplyDeleteI love red velvet cupcakes with a yummy butter cream frosting. They are delicious!!
ReplyDeleteRed Velvet Cupcakes
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.
2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
Buttercream Frosting
Ingredients
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Directions
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Also yummy, especially this time of year, might be a pumpkin cupcake of some sort!
Oh, pumpkin cupcakes sound delicious!
ReplyDelete