Buttermilk Blueberry Breakfast Cake I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Instructions Preheat the oven to 350ºF. copyright alexandra\'s kitchen
Bake It in a Cake • Pumpkin Pie Cupcakes With Cinnamon Cream Cheese Buttercream This has been, hands down, the most popular Bake It in a Cupcake creation to date. That’s not very surprising when you consider that pumpkin pie is the second most popular pie in America. To save time, you can make the miniature pies up to 2 days in advance — just store them in the refrigerator until you’re ready to make the cupcakes. The pies can also be prepared quickly with premade pie crust—as I’ve said, there’s no shame in taking shortcuts. Though they sound like the perfect Thanksgiving dessert (and they are), I’ve done plenty of research and am happy to confirm that they taste just as good at any time of year. Makes 24 cupcakes Pumpkin Pies1 (16-ounce) batch pie crust dough (your favorite recipe or store-bought, enough to make 2 one crust pies)1 (15-ounce) can pumpkin pie filling, made as directed on the can Decoration½ cup granulated sugar, for garnish2 teaspoons ground cinnamon, for garnish 1. 2. 3. 4. 5. 6. Baker’s Tip Can’t find cinnamon baking chips at your local market?
How to make your own homemade “pop tarts” Ok, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can’t-spell (or say)? It’s super easy, all you need is a good butter pie dough and delicious jam of your choice. And if you’re one of those who think a great pie is all about a good crust–I am of course one–these pop-tarts are perfect for you. They are filled with just enough delectable jam to punctuate the flavor without obscuring the buttery, flaky goodness of the crust. I’ve been having so much fun making them (and eating them) lately, I thought I’d share a few tricks I picked up along the way with you so your pop-tarts come out perfect every time. Start with the pie crust recipe you’re most comfortable with. Break off a piece about 75g by weight. Roll the dough into 8″x6″ rectangle, working gently and slowly so you get a good rectangular shape. Brush off excess flour. Fold the dough in half, making sure they match the other edge perfectly. Trim off the excess, uneven dough edges. Et voila!
Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting 8640 minutes, 144 hours, 25 loads of dishes, 7 recipes, 8 pounds of butter, a few tears, a couple of happy children, and 1 relieved husband later, I have finally found it: a new favourite classic vanilla cake recipe! The perfect fluffy vanilla cake and creamy vanilla frosting–sounds simple, right? Well, yes and no. Or no and yes. Or not at all. As a matter of fact, I think I need a hug. After I baked, frosted, and then ate some (it’s been known to happen) of each cake, I thought I’d succeeded in finding a really light and fluffy cake, but, then upon second taste, I was a bit disappointed with them and I wasn’t inspired to share them with you for that reason. The thing is, I couldn’t help but wonder if there was a recipe out there that yields a fluffy vanilla cake, you know, one that is as close as can be to the boxed white cake we all love so much (yep, I said it!). This method is found in many of the cakes in Rose Levy Beranbaum’s book entitled The Cake Bible Transporting Cakes 1. . 2.
Dream Worlds Revealed On Canvas Along with some magnificent dreams, Jacek Yerka finds inspiration for his masterful paintings from his childhood memories: the places, remembered feelings and smells of 1950′s Poland. He studied fine art and graphic design before becoming a full time artist in 1980… and we’re glad he did. His paintings will take you through incredible worlds of imagination, bending reality in captivating and clever ways fit to inspire a novel or film. See many more examples of his find paintings at yerkaland.com. See Also ENDEARING MONSTER DRAWINGS POP FROM THE SCREEN Via: hypeness.com.br
Chocolate Cake - Chocolate Cupcake Recipe Mini Chocolate Blackout Cakes Decadent little nibbles of chocolate cake covered in rich chocolate glaze. This mini blackout chocolate cupcake recipe is fun for all occasions, especially Halloween! Black Glass Dishes from Villeroy & Boch. Who loves Halloween? ME! The ghastly decorations, elaborate costumes, and inevitable sugar rush always spurs on some fun family memories. I’ve got two spook-tacular surprises to share with you today, that are sure to make this Halloween frightfully fabulous! One: Mini Blackout Cakes. Two: Spooky Halloween Portraits, to frame as Halloween decorations or use on cards and invitations. The other night I couldn’t sleep. I sat down to piddle-around on my computer at 3 am, and discovered Pic Monkey’s new Halloween photo editing settings. I opted to spend the extra few bucks this month to play with the Halloween editing settings. …because I’m a nerd and that’s what we do when we can’t sleep. Creepy, right? This was a fun-find that I know we’ll use again and again. Print
Dark Chocolate Guinness Cake with Bailey’s Buttercream Makes an 8″ layered cake So here we are, cooking the world A-Z… and I come across this epic Irish cake. I make this adaptation and… just like that – my life is complete. I don’t have time to do my hair or makeup, but – I promise you – I’ll always have time for this cake. It’s rich and dark, like an Irish sky at midnight… brightened by sweet, sweet Bailey’s buttercream, which gilds everything like moonlight. The perfect pair. Especially for breakfast. (Possibly with a big cup of Irish coffee). Don’t worry – the alcohol cooks off, and the Bailey’s frosting? So, go for it, take a bite of Irish nighttime. NOTE: You may find it easiest to bake the cake and do the frosting “crumb coat” one day, then the next day decorate it with the final layer of frosting. Update, March 2013: I added more powdered sugar to counterbalance all that butter. Update, March 2014: Want to learn how to serve this cake in a beer mug? Ingredients: For the buttercream: Method: Blarney Castle. Then, preheat the oven to 350F.
A Taste of Koko: Hot chocolate Uncategorized “There’s nothing better than a good friend, except a good friend with Chocolate” Linda Grayson This is my take on ‘Hot Chocolate’. Instead of the typical cup of steaming hot chocolate, these cups are made 100% out of chocolate. You get a cold creaminess from whipped cream, sweetness and crunch from chocolate cup, and heat from the cayenne pepper. Prepare to have your taste buds dancing to a sweet and spicy tune! I seem to be doing more social media now a days but I still enjoy baking up a storm in the kitchen. Chocolate cups. To make these chocolate cups, melt about 4 ounces to make 3 cups. I suggest using a high quality melting chocolate. Place the chocolate covered balloons on a pan covered with parchment paper. You can either let the balloon sit for 30 minutes or stick them into the fridge to harden up faster. Chocolate Mousse.Adapted from Alton Brown Chill 1/2 cup whipping cream in refrigerator. Fill first with chocolate mousse Enjoy!
Chocolate Malted & Toasted-Marshmallow Layer Cake - Semisweetie, A geeky baking and recipe blog Recipe: Sweetapolita's Campfire Delight Total time: 4 hours Ease: Intermediate Unusual ingredients: malted milk powder, whipping cream, marshmallows, marshmallow fluff, unsweetened cocoa powder, coffee Marshmallows. Malt. Heavenly moist chocolate cake. Thus was my Saturday. I knew this was going to be a time investment. The cakes themselves were perfect. Toasting the marshmallows was easy in the oven, but when I added them to the mixture of fluff, butter and icing sugar, things got quite a bit messy! The chocolate malted frosting is absolutely delightful. Related Posts: