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November 15, 2011

Club BAKED: Buckeyes

| 9 comments
This week's Club: BAKED recipe is brought to you by ME.

And am i ever so glad this was an easy recipe to make. You see... for the last two weekends I've been packing for our trip to DISNEY. Two adults, one toddler (who is super-excited) and the baby! What was I thinking? Just looking over everything I have ready is exhausting. We're going away for Thanksgiving -- first time we'll be away from home for the holidays. No turkey or cooking or baking by me this year. We'll be dining with Cinderella on Turkey Day! Picts to come!

Halloween just passed and there was a ton of Reese's leftover. We're still going thru it! I couldn't make this entire recipe so I made a quarter of it and came out with 6 huge homemade peanut butter cups. They taste just like the Reese's. Who knew they were so easy to make (and so much cheaper, too)! We loved these!

Ingredients:
1/4 cup cream cheese, softened
1 1/2 cups peanut butter
1 cup graham cracker crumbs (about 14 individual crackers, not whole sheets)
3 cups confectioners' sugar
10 Tbsp. (1 1/4 sticks) unsalted butter, melted and cooled
12 oz. good-quality dark chocolate (60 to 72%), coarsely chopped

Directions:

1. In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and peanut butter until combined. Add the graham cracker crumbs and beat on medium speed for 10 seconds. Add the confectioners' sugar and butter. Beat at low speed for 20 seconds to prevent the sugar from spilling over, then gradually increase the speed until the mixture is completely combined. Scrape down the sides and bottom of the bowl and beat again. The mixture will feel slightly dry. Set the peanut butter filling aside while you melt the chocolate.

2. In the top of a double boiler set over hot water, melt the chocolate, stirring frequently until it is completely smooth. Pour the chocolate into a small, deep bowl. Let it cool to tepid (about 100 degrees F, body temperature) while you shape the peanut butter centers.

3. Line a sheet pan with parchment paper. Scoop out slightly more than 1 Tbsp. worth of filling and use your hands to form it into a ball. (For uniform balls, use a medium-size melon baller or a very small ice cream scoop with a release mechanism.) Place the ball on the prepared sheet pan and repeat the process until all the filling has been shaped. The balls can sit fairly close to each other on the sheet; just make sure they are not touching.

4. One by one, using a fork or large skewer, dip each ball into the chocolate. Roll the ball around from side to side to cover almost the entire peanut butter center, leaving a small part uncovered. Manipulate the buckeye so that the dripping chocolate covers the holes made by the fork. Let the excess chocolate drip back into the bowl and return each chocolate-covered buckeye to the pan. Refrigerate the entire sheet pan for about 30 minutes to set the chocolate before serving. Buckeyes will keep for up to 3 days, tightly covered, in the refrigerator.

Visit Club: BAKED for more information on joining and to see how others did.
Our next BAKED recipe:  Almond Joy Tart
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November 01, 2011

Club BAKED: Caramel Apple Cake

| 9 comments
This month's Club Baked recipe was selected by Melissa, Lulu the Baker.  I was so excited to make this when it was selected.  I made this three weeks ago.... into cupcakes, which came together rather quickly & easily.  The caramel sauce was superb!!  But I could not get the frosting to work for me at all.

So this past weekend, during our SNOWSTORM, I decided to take another crack at it.  My yummy caramel sauce came together.


My cupcakes were easy and ready to be frosted.


I read the P&Qs section of Club Baked and those who were successful said to keep the mixer churning and the frosting would eventually come together.  I was so ready to try again. 

When I went to turn on the mixer to make the frosting... THE POWER WENT OUT!  Cupcakes and caramel were still fantastic.... will have to try to whip up the frosting another day.

Visit Club: BAKED for more information on joining and to see how others did.
Check out Melissa's blog for the recipe.
Our next BAKED recipe:  Buckeyes
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October 15, 2011

Club BAKED: Sawdust Pie

| 5 comments
Today's recipe is brought to you by Tessa, The Cookin Chemist.


When I first got the book, I passed over the pies & tarts section... cause I'm just not a pie & tart person.  I'm more about cakes, cupcakes & cookies.  This time around... since there are more pie & tart recipes for me to try, I figure I would tackle more than I normally would.

Sawdust pie - I KNEW the end product would somehow resemble sawdust!  My tweaks:
  • I didnt realize the recipe called for UNSWEETENED cocout until I was ready to rip open the package.  I only had sweetened coconut.  Therefore, I omitted all the sugar that was in the recipe.
  • Instead of making a full pie, I made individual pies.  To do this, I majorly cheated.  I didnt make any of the pie crust that was called for.  I used Keebler's Mini Graham Cracker Crust Pie Crusts.

Next time, I will definitely use UNSWEETENED coconut.  There was way too much sugar in the sweetened version.  I loved the nutty flavor.  Tasted like a pecan pie.

Visit Club: BAKED for more information on joining and to see how others did.
Check out Tessa's blog for the recipe.
Our next BAKED recipe:  Caramel Apple Cake
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September 15, 2011

Club Baked: Bananas Fosters Fritter

| 7 comments
Can I say WRITER'S BLOCK?  I have no anecdote to go with this week's recipe. 

All I can say is that I cut the recipe in half, fried them like i fried up the donuts, came out with 5 delicious little fritters and practically drank the rum sauce.... =)  I reserved some of the rum dipping sauce for vanilla ice cream.... YUMMY!


Visit Club: BAKED for more information on joining and to see how others did.
Check out Stephanie's blog for the recipe.
Our next BAKED recipe:  Pumpkin Cheddar Muffins
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September 14, 2011

{MSC} Peanut Butter & Jelly Cupcakes

| 4 comments
Gosh!  My last MSC Cupcake was March 2010!  I can't believe it took me this long to get into the swing of things!  Here we are with this month's MSC Cupcake pick.  For my comeback, I chose Peanut Butter and Jelly Cupcakes, and as usual, I cut the recipe drastically and came out with 3 cupcakes.  To me these cupcakes tasted more like muffins.  In my haste, I didnt go for the frosting because I got lazy.  My apologies for the mediocre photo.... i just wasn't feeling these cuppies.

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August 29, 2011

:: SMS Recap :: My Top Ten

| 3 comments
I have quite a few cookbooks but I'm proud to say that I've baked thru most of the recipes in this book --  The Sweet Melissa Baking Book by Melissa Murphy, owner of Sweet Melissa Patisserie.

Two years ago, I started baking religiously... and then blogging.  I found a baking/blogging group that was baking through the book.  Since then, I've baked along with other groups and started my own group.  Through blogging, I met a few fantastic bloggers. 

To bid "farewell" (but not forever!) to this group, here's a recap of my top ten recipes from the Sweet Melissa Baking Book.

1. Brown Sugar Vanilla Ice Cream - of course, this would be my number one!  One of the gifts I received during my bridal shower was an ice cream maker and I couldn't wait to make this recipe!


2. Snickerdoodles - who wouldn't love a cinnamon-sugar cookie that is really easy to make? I've made these countless times.


3. Honey Beescotti - I didn't make these the first time with the group.... but when I finally did, I regretted not making them sooner.... these were delicious!

4.  Mom's Banana Apple Bread - Now, a family favorite!


5Caramel Apple Turnovers w/Sweet Ricotta Filling -So easy & delicious.


And rounding off the list are:
6.  Guinness Gingerbread


7.  Strawberry Rhubarb Cobbler Pie


8. Hazelnut Truffles


9. Fresh Peach Muffins


10. Sticky Buns
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August 21, 2011

:: SMS Finale! :: Hot Pepper Gingerbread Muffins with Orange Maple Butter

| 4 comments
Shame on Me! Shame on Me! I haven't baked with Sweet Melissa Sundays since October of 2010!

Many of you know I had another baby. With one infant and a toddler I didnt' have much time to do anything except tend to them. So I felt it was only fair to my fellow SMS Bakers that I bake and host the last recipe of our baking adventure. And what an adventure it has been! My first bake along - The Brooklyn Brownout Cake - was back in April 2009! Here we are a little over two years later with Hot Pepper Gingerbread Muffins with Orange Maple Butter.  So many SMS bakers have come and gone and I'd like to THANK ALL who have participated!

The muffins were very gingery and the cayenne pepper kicked in for me later on.  These were different!

Makes 12 muffins
FOR THE MUFFINS:

1¾ cups all-purpose flour
1¼ teaspoons baking powder
1/4 teaspoon kosher salt
2½ teaspoons ground ginger
1/4 teaspoon ground dry mustard
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground white pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon ground cardamom
2 large eggs
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/3 cup vegetable or canola oil
1/2 cup molasses
3 tablespoons freshly grated gingerroot
2/3 cup strong boiling hot coffee

FOR THE ORANGE MAPLE BUTTER
8 tablespoons (1 stick) unsalted butter, at room temp.
2 teaspoons freshly grated orange zest
2 tablespoons pure maple syrup
1/8 teaspoon fine salt

BEFORE YOU START
Position a rack in the center of your oven. Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with muffin papers (or butter and flour the cups or spray with nonstick cooking spray).

TO MAKE THE MUFFINS
1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, dry mustard, cinnamon, cloves, black & white peppers, cayenne and cardamom.

2. In the bowl of an electric mixer fitted with the whip attachment, beat the eggs, brown sugar, and granulated sugar (on medium speed) until thick (about 4 minutes). In a slow, steady stream, add the molasses and oil. Stir in the ginger.

3. On medium speed, add the flour mixture in three batches, alternating with the hot coffee and mixing well after each addition. Scrape down the sides of the bowl.

4. Pour the batter into the prepared muffin cups. (If you like, refrigerate overnight at this point.) Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean. Remove to a wire rack to cool.

In a medium bowl, whisk together the butter, zest, syrup, and salt until smooth. Serve the muffins with the orange maple butter. The butter keeps refrigerated in an airtight container for up to 1 week. Allow to soften to room temp. before serving. When soft, the butter may be rewhipped, if necessary.
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August 15, 2011

Club BAKED: Sunday Night Cake

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Before I started this group, I contacted BAKED co-founder, Matt Lewis, to let him know I was going to start a baking group for his cookbook.  He was honored and he also told me that Sunday Night Cake was his favorite cake.  I knew I had to try this immediately.  As I write this post, I wonder why I didn't pick this for our first recipe.  I was so happy when Julie did!


When I first read a recipe, I always like to see how many eggs are in a recipe... to know how I will divide it.  The number of eggs in this recipe was 3 -- which is what I divided by.  The batter came together very easily -- I didn't even have to pull out my mixer -- and it all fit in a 7" round pan.  I went with the simple dusting of confectioners' sugar at the end.

My additions/changes to the recipe:  instead of sour cream, I used honey-flavored yogurt; instead of the granulated sugar, I used honey; I added in a 1/4 teaspoon each of vanilla and almond extracts.

The use of yogurt & honey was a great idea on my part.  The cake had just the right amount of sweetness.  The vanilla & almond extracts brought out the cinnamon in this cake too.  The cake was very light, airy and moist.  If I made the full recipe, I would have easily eaten it all by myself!

Visit Club: BAKED for more information on joining and to see how others did.
Check out Julie's blog for the recipe.
Our next BAKED recipe:  Boston Cream Pie Cake
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August 03, 2011

ABC ~ Congo Brownies

| 2 comments
This month's Avid Baker's Challenge Recipe was Congo Brownies.  Basically, it's two brownie layers (blondie & chocolate); and in between is a layer of nuts.  I made half the recipe (again) and used my 8x8 baking pan and went with chopped pecans.  In my haste of baking a few things over the weekend, I completely forgot the baking powder in the blondie layer and as you can see from the photo... that layer didnt rise at all.  But I didnt forget it in the chocolate layer and it baked up nicely.  I omitted the glaze because there was just too much chocolate in the house.  See my post below, I also made chocolate mint cookies!

These were good.... loved the chocolate layer!


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August 01, 2011

Club BAKED: Chocolate Mint Thumbprints

| 9 comments
This week's Club: BAKED recipe was chosen by Jamie of Random Acts of Food
I'm becoming more and more notorious for making half the recipe and I did it again for these cookies, which were very rich & chocolaty, as well as minty.  I love chocolate & mint.  Half the recipe gave me one dozen-tablespoon-sized cookies.  I'm not sure if the white cholate mint ganache was suppose to set (& harden).  I refrigerated the cookies overnight and the ganache was still wet.


Would you like to join the Club?  Visit Club: BAKED for more information and to see how others did.
Check out Jamie's blog for the recipe.
Our next BAKED recipe:  Sunday Night Cake.
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July 15, 2011

Club: BAKED - Farm Stand Buttermilk Donuts (One Way)

| 10 comments
This week's Club: BAKED recipe was chosen by Gloria, The Ginger Snap Girl.  I've never made donuts before and I've been dying to & here was my chance!

I made half the recipe and with everything measured out and ready to go, I was done in a little under an hour.  I started heating my oil as soon as I started mixing the ingredients.  I added half a teaspoon of vanilla extract because I add it into all my baked goods.  I used a 2" inch glass for the large donut and a 1/2" circle for the center.  The dough was very, very sticky and I kept sprinkling flour everywhere.  I was a little afraid that they would come out dry but they didn't.  I then took all the leftover holes and put the dough back together and came out with 4 larger-than-usual donut holes and 4 regular donuts.  My dough was slightly higher than 1/2" thick.  I didn't bother with putting the cut dough into the refrigerator.  The dough went from the cutting board to the oil.  I fried up one at a time and kept the temp at 365 degrees. These fried up really fast!  I turned away to clean up a sec and almost burnt.

These were so yummy! But they didnt taste so yummy the next day... Matt's right, these have to be eaten immediately.

I went with the cinnamon-sugar coating because I always have cinn-sugar on hand.


Perhaps you'd like to join the Club?!
Visit Club: BAKED for more information and to see how others did.
Go to Gloria's blog for the recipe.
Our next BAKED recipe:  Chocolate Mint Thumbprint Cookies
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July 01, 2011

Club: BAKED - New York-Style Crumb (Jumbo Cup)Cake

| 11 comments
While on maternity leave, when I wasn't sleeping or feeding the baby, I was reading.  I was constantly updating my Amazon wish list with books.  Some of the books, I was eyeing were COOKBOOKS.  And Baked Explorations was on the top of that list.

Fast forward three months later:  With Sweet Melissa Sundays ending soon I thought, "Why not bake through another book?"  This would definitely get me out of my baking rutt.  After asking some of the other SMS Bakers if they wanted to join me, I was surprised that so many jumped onboard so soon.  I know many of them were part of other groups besides SMS.  And there it was.... Club:  BAKED was born.

Born and raised in NYC.... why wouldn't I choose the New York Style Crumb Cake?  I saw the recipe and photos all over the internet and knew I had to try this.  After reading through the recipe 100 times over, I was ready to make it.  I made this before I launched Club: BAKED. 

The first time I made it was a total flop!  I cut the recipe in half and made it in an 8x8 glass baking dish.  I don't know what happened but the crumb topping sunk to the bottom and it came out all gooey.... not crumbly at all.  Maybe I didn't bake it long enough?  I couldnt eat any of the crumb topping; I did eat the cake part of it and thought it was soooo goooood.

I was determined to knock this one outta the park so I went for it again the following weekend.
I cut the recipe in half again, used my newest love and came out with four huge cakes:


So much better the 2nd time around.  The cake was so perfect and the crumb topping was DELICIOUS!!!


Crumb Topping:
1 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup (2 sticks) unsalted butter, melted (and still warm)
2 1/2 cups all-purpose flour

Cake:
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 1/4 cups sour cream, at room temperature
1 teaspoon vanilla extract

Preheat oven to 350 F. Spray a 9x13 baking pan with cooking spray. A glass pan is recommended, but metal works too - your edges may be a little more crispy if you bake in metal.

To make the crumb topping: Whisk the flour, brown sugar, granulated sugar, salt and cinnamon together in a large bowl. Add the melted butter and whisk to combine. Use a rubber spatula to fold in the flour - you'll have to use a little elbow grease to work in the final bits.

To make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, letting the first incorporate fully before adding the second. Scrape down the sides of the bowl and beat for an additional 30 seconds. Add the sour cream and vanilla to the mixer and beat until just incorporated. Finally, add the flour mixture in thirds, beating just until combined.

Transfer the batter to the prepared baking pan. The batter will be thick - just use a spatula to spread it evenly. Pick up the crumb topping by handfuls, and break off chunks, scattering them over the top of the batter. Use all of the topping - it will be a very thick layer!

Bake for 45-55 minutes (rotating the pan at 15 minute intervals), or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for at least 30 minutes before serving.

My changes/additions:
Because I cut the recipe in half and because my crumb topping wasn't "crumbly" enough the first time, I added an additional 2 tablespoons of flour the second time.  And what's cinnamon without nutmeg?  I added some fresh grated nutmeg to the topping.  For the cake, I added one teaspoon of each - cinnamon and fresh grated nutmeg.


Head on over to Club: BAKED to see how some of the other bakers made out. There's been rave reviews by many. 
Our next BAKED recipe:  Farm Stand Buttermilk Donuts.
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June 21, 2011

Fresh Blueberry Muffins

| 1 comments
It's the beginning of blueberry season in New Jersey and they're on sale everywhere!  I picked up a pint or two for 99 cents each last weekend.  Would you think it's weird that I don't like to eat blueberries by themselves; and I dont like blueberry yogurt or blueberry pie.  But I LOVEEEEEEE blueberry muffins.  And I've fallen in love with this recipe.  I have no idea where I found it but the muffins are delicious.  The crumb is light, tender & very moist.  The addition of lemon zest adds a zing to the flavor and brings out the freshness berries.  I subbed in a cup of whole wheat flour, too, for wholesomeness.

With this recipe, I made 4 king-sized muffins, 2 wrapped in the pink petal paper and 6 standard-sized muffins.  This is a recipe that you can definitely cut in half or quarter.

Ingredients:
2 cups of all-purpose flour
1 cup of whole wheat flour
1 TBSP baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 stick or 8 TBSP butter
2 eggs
1 1/2 cup plain yogurt
1/2 tsp vanilla extract
zest of one lemon
1 pint of fresh blueberries (if using frozen, toss in flour so they dont sink)

Preheat oven to 375 degrees. 
Sift together the flours, baking powder, baking soda & salt.  Set aside.  Cream the butter and sugar together for 3-5 minutes.  Add in the eggs one at a time and then the vanilla extract and lemon zest.  Beat together for another 2 minutes.  Add in the flour & yogurt in batches, beginning and ending with flour.  Bake at 375 degrees for 20-35 minutes.

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June 10, 2011

Chinese Paper-Wrapped Sponge Cakes (紙包蛋糕)

| 3 comments
I love paper-wrapped sponge cakes from the Chinese bakery.  They're airy, light and not too sweet.  At about $1 ea at the bakery, I thought I'd take a stab at making my own.  Plus, I had an excuse to buy & use my new kingsize muffin pan.  Each cup measures 3.5 inches across the top and 3.25 inches deep, and holds almost a cup of batter.

The recipe below will probably yield 6 cakes in a standard muffin pan.  In the king size pan, I ended up with 3.

1/2 cup cake flour
1/2 teaspoon baking powder
2 large egg yolks (whites used below)
pinch of salt
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar (divided)
1/4 cup water
2 tablespoon vegetable oil
2 large egg whites

Preheat the oven to 340°F and have ready 6 sturdy unwaxed 1-cup paper cups, ungreased.

Sift the flour and baking powder together 3 times.
Set aside.

In a large bowl, combine the egg yolks, salt, vanilla extract, and about half of the sugar (reserve the rest for later). Whisk for several minutes, until the mixture turns pale yellow and thick ribbons fall from the whisk. Stir in the water and the oil, and whisk well between each addition. Fold in the flour mixture and whisk until well blended, but don't overmix.

In another large clean bowl, combine the egg whites and remaining sugar, and beat with a clean whisk until stiff.

Fold the beaten egg whites into the batter and mix gently until blended.

Pour the batter into the prepared cups to about 3/4 of their capacity. Bake until set and golden brown, about 20-30 minutes. Invert the cups onto a cooling rack so the cakes won't collapse, and let cool completely. To unmold, run the blade of a knife around the inside of the cup to loosen, and shake gently until the cake falls out.

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June 07, 2011

ABC ~ Favorite Buttermilk Cake

| 3 comments

Last week as I was thinking about starting another baking group, I was invited to join one.  The group, Avid Baker's Challenge, founded by fellow-SMS baker, Hanaâ of Hanaa's Kitchen, is a monthly baking group that is baking through Baking for All Occasions by Flo Braker.

Favorite Buttermilk Cake was this month's selection.  I didn't want to make the entire cake, even though the full recipe only yields one 8-inch square cake.  I was afraid I would end up eating the whole thing by myself (because that does happen sometimes).  I halved the recipe and came out with exactly 6 standard-sized cupcakes.  Added lightly sweetened whipped cream & sprinkles on top... these were the perfect lil treats.  A very good yellow cake recipe!


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June 01, 2011

:: coming soon :: Club: BAKED

| 0 comments
Sweet Melissa Sundays will be ending soon and as many of you know I haven't been baking along for over a year now... lil kids do keep you busy.  Rest assured, I will definitely be making one of the last recipes.  I have to... i volunteered myself to be the host of our final recipe.

Meanwhile, a few SMS Bakers have been discussing baking from another book. Unfortunately, Melissa Murphy didn't publish another cookbook.  So we decided to bake through Matt Lewis & Renato Poliafito's Cookbook:  BAKED Explorations.  And I decided to lead a new baking group - Club: BAKED.

This group will be open to everyone and we'll begin July 1, baking twice a month.  So how about it? Care to join me?  Email me at club.baked@gmail.com for more information.

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May 20, 2011

Vanilla Sponge Cake

| 0 comments

Last weekend after I made the easy chocolate cake I had some more time on my hands and I made little vanilla cakes as well. I should have opted for a nap but sometimes when I start baking I just cant stop. Trying to come up with the "perfect" vanilla cake isn't as easy as I thought it would be. Some recipes are too eggy; some are too buttery. Some are too "heavy."

In this recipe, I used less sugar and upped the extract flavors. Because the egg whites are whipped and then folded into the rest of the batter, the cake comes out much lighter and fluffier.

INGREDIENTS:
5 eggs (seperated; best to do this when they're cold)
3/4 cup sugar
1/4 cup water
1 teaspoon lemon extract
t teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt

DIRECTIONS:
1. In a large mixing bowl, beat the egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water and lemon and vanilla extracts. Beat in flour.

2. In another bowl using the whip attachment, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry (about 7-8 minutes). Fold this whipped mixture into yolk mixture.

3. Pour batter into an ungreased pan. Bake at 325°F (165 degrees C) for one hour, or until done. I baked in muffin cups at 325°F for 20 minutes.


karen on Foodista
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May 16, 2011

Everyday Chocolate Cake

| 2 comments
I'm slowly making way back towards baking again. BabyK is 4.5 months old now and easier to take care of. Megan, age 3.5, practically takes care of herself. I was in the mood for something chocolate and came across this one bowl recipe over at Smitten Kitchen. Deb, from SK, streamlined the recipe, originally from Magnolia: Classic American Recipes, and altered the baking soda/baking powder ratios. I used Dutch-processed cocoa powder and went with the posted recipe.


My cake took a little longer to bake. I baked at 325°F for 50 minutes and then lowered it to 300°F and baked for 20 more minutes. Maybe thats why my cake developed a "crunchy crust" after it cooled. Also, my cake sank slightly. I think my baking soda/powder ratios were off. I might increase both next time by quarter teaspoon. This is definitely worth making again!



Everyday Chocolate Cake
by Smitten Kitchen

1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 325°F. Butter and lightly flour a 9×5x3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.

Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.

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April 24, 2011

Project: Easter Eggs

| 0 comments
Hi there! Long time no blog! This is as far as I get in the kitchen these days.

HAPPY EASTER!


Mommy's lil helper





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