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Chocolate and Pistachio Cake. Guys, it’s official. I am a homeowner. It’s scary and exciting, but mostly scary. Because truth be told, the house right now is far from perfect. The reality of homeownership is sinking in as I discover hidden corners of mold in the house, broken door knobs, and large gaping holes left over from the previous owner’s various wall hangings. Not to mention the fact that both the dining and living rooms are incredibly dark — it’s where light goes to die, and where I go to sit when I’m feeling stressed out by all the work I have to do.

Yep, I think I just admitted to curling up in a dark corner and crying... on the internet. Realistically, I’ve always been more of a realist (ha, see what I did there?). Well, even if I don’t currently know the answer to that question, it’s an answer that doesn’t really matter anyway. What I always do, when I’m stress out and times are unsure.

I bake: One of the things I like least about moving is clearing out the kitchen. Some baker's notes: Ingredients Recipe. Pastry Affair | White Chocolate Espresso Cake. I have long believed that celebrations should involve cake and plenty of it. I think three years are worth celebrating, don't you? This cake went through a couple iterations before it reached this final product, but friends and family have all agreed that it is incredible. White Chocolate Espresso Cake is on the list of my favorite cakes to date. A basic white cake batter is infused with espresso and has a lovely coffee aroma when finished baking. A white chocolate buttercream is spread around the cake; quite sweet, it is best used sparingly, but produces a complementary flavor to the cake.

One Year Ago: Multigrain BreadTwo Years Ago: BlogiversaryThree Years Ago: Chocolate Coconut Granola White Chocolate Espresso Cake Yields double 9-inch layer cake (or triple layer 5-inch cake) Preheat oven to 350 degrees F (180 degrees C). In a large mixing bowl, cream together the butter and sugar until light and fluffy. In a large mixing bowl, beat the butter until smooth. Earl Grey Tea Cupcake | Oh Sweet Day! I am not a big fan of tea. I am more a coffee person. However, I do like the fact that tea has a calming effect. Once in a while, I like to have a cup of warm tea, maybe in a winter afternoon. Recently, my clients have started to throw me orders with a special request for Earl Grey tea.

I knew it would take a lot of strong tea to bring out the Bergamot flavor. I didn’t choose the traditional cream cheese frosting. Ingredients (12 regular sized cupcakes): Directions: To prepare cupcake, heat milk in microwave until just start boiling. Preheat over to 350F. In a large bowl, sift flour, baking powder, baking soda and salt. Add sour cream and vanilla into the milk and tea mixture. In the bowl of an electric mixer fitted with the paddle attachment, mix canola oil and sugar on medium-high speed until well combined. With the mixer on low, slowly add half the flour mixture; mix until just blended. Divide batter evenly among prepared muffin cups. Frost the cupcakes with the buttercream and serve.

Sweet & Salty Cupcakes: chocolate & salted caramel cupcakes with whipped caramel ganache frosting. Sweet and Salty. I know, at first glance, that doesn't sound like the nicest of combinations. Initially for me it conjured up horrific experiences at asian-style bakeries where the seemingly delicious looking pizza bread is actually made with a sweet bun and sugary glaze, or a tempting sweet looking bun turns out to have ham or some other savoury meaty filling....savoury and sweet baking is just not my cup of tea. But sweet and salty is a whole other ball game: think salted caramels, sea salt toffee and thai mango sticky rice. That little bit of salt with a very sweet item takes the whole experience from merely wow to awesome to the power of rad. Sweet and salty seems to be the flavour of the month with the Sweet and Salty Cake being raved about all over the food blogging world. The recipe is from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, the culinary geniuses behind the fashion-forward bakery in Brooklyn, New York by the same name.

Sweet and Salty Cupcakes 1. 2. Going nuts over chocolate peanut butter cupcakes with caramel peanut glaze. FACT: Arachibutyrophobia is the fear of peanut butter sticking to the roof of one's mouth. Peanuts are so underrated. Almonds are sexy thanks to macarons and friands. Pistachios are oh so exotic when doused with rosewater and honey in baklava. But the poor wee peanut doesn't have such a glamourous rep. They're always the ones left uneaten in the roasted nut mix and unlike delicious pecan pie and chic frangipane tarts you don't hear anyone sing the praises of a peanutty pastry creation. It seems the humble peanut is relegated to being the boring forgettable nut-cousin. I'm a nutter when it comes to peanut butter. But for some reason, I've never tried incorporating it into a cupcake or cake recipe. Hello Chocolate Cupcakes with Peanut Butter Frosting and Caramel Peanut Glaze.

I have to admit when I first read about peanut butter cream cheese frosting on smitten kitchen I wasn't entirely sold on the idea. I was still skeptical even while making the frosting. This frosting Blew. 2 cups flour. Chocolate Coconut Cupcakes with Caramel Buttercream Frosting. I had almost started making these when I realized I was out of praline paste. I did want the frosting to be caramel, but I didn’t have neither intention nor time for making praline at that moment.

Instead, I quickly fixed caramel crème anglaise and then turned it into the buttercream. I liked the outcome. The caramel flavor was there, and the texture was perfect for piping – soft, but also very stable. Makes 12 regular-sized cupcakes or 24 mini ones For the cupcakes: 1 ¼ cups all-purpose flour ¾ cup Dutch-processed unsweetened cocoa powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup sour cream, at room temperature 160 ml (small can) unsweetened coconut milk (light is ok) 1 tsp pure vanilla extract 1 tsp natural coconut extract (optional) 1 stick (4 oz) unsalted butter, at room temperature 1 cup granulated sugar 1 large egg, at room temperature ½ cup unsweetened coconut, lightly toasted For the caramel buttercream: Make the cupcakes: Make the caramel buttercream:

Triple Banana Double Caramel Mini Cupcakes. This is my basic and the most often used banana-bread formula. I do vary flavors, play with different flours, but I usually keep the proportions of the main ingredients the same. The bread is moist but not wet or sticky, just as good as any banana bread should be. I bake this batter as a loaf, cake layers or cupcakes, according to my mood or need.

Let me explain the cupcakes’ weird name. They are indeed banana cupcakes (banana number 1), filled with banana caramel (banana number 2, caramel number 1) and frosted with caramel cream cheese frosting (caramel number 2), and garnished with banana chips (banana number 3). Makes 3 dozen mini cupcakes For the cupcakes: 2 cups all-purpose flour ¾ tsp baking soda ¼ tsp baking powder ½ tsp salt1 ½ cups banana puree (about 3 large bananas) ½ cup sour cream 2 tbsp dark rum 1 ½ tsp pure vanilla extract1 stick (4 oz; 113g) unsalted butter, at room temperature ½ cup granulated sugar ½ cup packed light brown sugar 2 large eggs For the caramel frosting:

How you like them apples: Apple & Olive Oil Cupcakes with Maple Cream Cheese Frosting. Dorothy: [Reaches to pick an apple from the apple tree, the tree grabs the apple and slaps her hand.] Ouch! Apple Tree: What d'ya think you're doing? Dorothy: We've been walking a long ways and I was hungry and... did you say something? Apple Tree: She was hungry! Well, how would you like to have someone come along and pick something off of you? Dorothy: Oh dear! I keep forgetting I'm not in Kansas! I made Ottolenghi's Apple and Olive Oil Cake a little while ago as a non-chocolately celebration cake for the MIL's bday. Because of the success of that cake, I've been itching to try them out as cupcakes. While I was making these, I realised I hadn't made cupcakes for ages.

No more. While I know that comparing cupcakes with macarons is much like comparing apples and oranges, it's indisputable that cupcakes are the everyman's baked treat. Hear, hear, long live the cupcake! This Apple and Olive Oil Cupcake in particular is a model cupcake specimen. A warm fluffy blanket of a cupcake. 1. Coffee Cake Recipe. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter (or spray with a non stick vegetable spray) a 9-inch (23 cm) spring form pan. Line the bottom of the pan with a circle of parchment paper. Crumb Topping: Place the nuts on a baking sheet and bake for 8 - 10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. Then, in a small bowl, stir together the chopped nuts, sugar, chocolate chips, ground cinnamon and flour. Set aside. Coffee Cake: In a separate bowl whisk together the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute). Spoon half of the batter into the prepared pan, smoothing the top with an offset spatula or back of a spoon. Serve warm or at room temperature. Makes one - 9 inch (23 cm) cake. View comments on this recipe on YouTube. Chocolate Chips Streusel Pound Cake. My oven is back in action again. Bake this simple cake for our breakfast. The sour cream makes this cake rich and keeps it really moist.

My favorite part of this cake is the crunchy streusel topping. The next time I bake this cake I will add some nuts to its topping. Ingredients : 1 3/4 cup all purpose flour1 tsp baking powder1/4 tsp salt1 stick (4 0z)) unsalted butter3/4 cup granulated sugar2 large eggs1 tsp pure vanilla extract1/2 cup sour cream1/2 cup chocolate chips Streusel : 3 tbsp of flour2 tbsp of butter2 tbsp light brown sugar1/4 tsp ground cinnamon 1. Cheesecake Brownies Recipe. Mocha Coffee Coffee Cake. This breakfast cake is a bad influence. Not possible, you say?

Well, when chocolate and coffee join forces against me, I crumble. This cake made me want to call in sick to work this morning, and just spend the day on the couch with cake. I didn’t, but oh, oh the temptation! Maybe it’s the coffee and chocolate combination or maybe it’s the fact that I’m eating cake for breakfast, but it just makes me want to indulge in every other part of my life. This cake has three (yes, count em… three) delicious flavors marbled together: vanilla, chocolate and espresso. Mocha Coffee Coffee Cake with Espresso Glaze Print this Recipe! Adapted from The Gourmet Cookbook 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, softened 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water For the Glaze 1 1/2 teaspoons instant espresso powder.

Chocolate chip sour cream coffee cake. Today was my unofficial return to cubicle-land and it was great! No really! Little did I know all I had to do was fall down a flight of stairs to be overjoyed with the normalcy of showing up to work on a Monday morning. I kid, of course, they’re really very nice to me even when I don’t show up bruised, achy and slinged, regaling them with the now-familiar saga of my drunken bar scrap. But, it was an especially delightfully un-manic Monday as the sharp pain in my right rib cage has finally subsided leaving me with a shoulder that really doesn’t hurt much at all, and also, I’ve gotten this two-hand typing thing mastered so let’s celebrate!

Let us eat some cake. And d) I’m not even offended. Chocolate Chip Sour Cream Coffee Cake Filling and Topping 2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars 1/2 cup (100 grams) granulated sugar 1 teaspoon cinnamon Preheat oven to 350°F. In a large bowl, cream butter and 1 1/2 cups sugar. Blueberry Crumble Slice. Blueberry again? Yeap, I've been loading up my pantry with blueberries since its so cheap now. Carlos never like eating it fresh but prefer it in his dessert so I made this slices with it. This cake is really light and moist. Ingredient : 6 tbsp of butter2 eggs1/2 cup of sugar2 tbsp of sour cream1 tsp of vanilla1 cup of flour1/4 tsp of salt1/2 tsp of baking powder2 cups of fresh blueberries Crumble topping 3 tbsp of soft butter1/2 cup of brown sugar1/2 cup of flour 1) Grease a 8" x 8" square pan and line the bottom with parchment paper leaving an overhang on both side (for easy removing your cake later)2) Mix all the crumble topping together until it resemble coarse breadcrumbs.

Cranberry Coffee Cake. I feel like I’ve been haunted by the three bags of fresh cranberries I bought about a month ago. You’d think I’ve baked enough cranberry filled goodies to make these cranberries a thing of the past. Nope. Between the Banana Cranberry Bread, the All Purpose Cranberry Apple Cake and the Cranberry Sauce, how did I still have a lone back of cranberries dancing around in my fridge?

I’m happy to say, that with this deliciously moist and golden Cranberry Coffee Cake, my days of withering cranberries in the fridge are over. The thing about this coffee cake. Cranberry Coffee Cake Print this Recipe! Bake in a 9 x 13-inch pan Cake: 4 cups all purpose flour 4 teaspoons baking powder 1 1/2 teaspoons salt 2 sticks unsalted butter, softened 2 cups granulated sugar 1/2 cup brown sugar 4 eggs 1/2 teaspoon almond extract 1 cup sour cream mixed with 2 Tablespoons of milk 4 cups fresh cranberries, roughly chopped Put a rack in middle oven and preheat oven to 350 degrees F.

Fruit Pastry. This is a really simply and delicious cake. Thanks to Vi at IK forum (a food forum I visited daily) for her recipe. Here is her recipe. Ingredients : 113g/1 stick butter, at room temperature 1 cup castor sugar 50g sour cream 1 teaspoon pure vanilla extract Pinch of salt 1 teaspoon orange zest 3 large eggs, at room temperature 210g plain flour 1 teaspoon baking powder 500g fresh fruits (I usestrawberries, handful of blueberries, mandarin orange and canned peach slices) * Place cuts fruits in a strainer and sprinkle with 2 tbsp of sugar * Pre-heat oven to 350 degree F.

Cranberry Nut Coffee Cake. Blueberry Muffins Recipe.