Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.
Cinnamon Toast Crunch Cupcakes New Photo from my cookbook “Your Cup of Cake” The Story: Whenever I see cinnamon sugar, I tend to laugh at myself a little bit. When I was 10 years old, I remember being in the kitchen on a Saturday morning and making myself a piece of cinnamon sugar toast. But our little glass jar of cinnamon sugar was empty. I promptly walked down the long hallway to my brother in the TV room and asked, “Paul, how do you make cinnamon sugar?” Cinnamon Toast Crunch Cupcakes Ingredients Cinnamon Cake: 3 eggs 1/3 cup oil ¾ cup buttermilk 1 teaspoon vanilla extract ¾ cup sour cream Vanilla Cake Mix (not white cake mix) 1 ½ teaspoon cinnamon (There used to be cereal pieces in the batter, but that has been removed due to comments saying it's better without it) Cinnamon Toast Crunch Buttercream: 8 oz cream cheese, softened ½ cup butter, softened 1 teaspoon vanilla 3 cups powdered sugar 2/3 cup Cinnamon Toast Crunch powder (Crush the cereal in a bag and then sift out 2/3 cup) Directions 1. 2. 3. 4. 5. 6. 7. 8.
chocolate soufflé cupcakes with mint cream I’m clearly some sort of grinch, because when I think of flourless chocolate cakes I imagine giant discs of truffle so dense and overly rich that even a sliver of somehow feels excessive, the kind of throwaway dessert restaurants bust out when they’ve got no better ideas. “Add a couple out-of-season, eerily red raspberries and a tuft of whipped cream from a can and it will, without fail, sell,” I imagine sinister managers instructing kitchen staff. Like I said, I’m a total pill. However, when the same flourless chocolate cake is treated like a soufflé — eggs separated, yolks beaten until ribbony and whites whipped until weightless, then gently folded in — and then placed anywhere in my proximity, all bets are off. But we should really talk about this thing nested in the fallen center of the cakes: white chocolate mint whipped cream. One year ago: Alex’s Mom’s Stuffed CabbageTwo years ago: Dulce de Leche Cheesecake SquaresThree years ago: Sour Cream Bran Muffins * Yes, nine.
THE BEST Chocolate Cake Ever! This is really the best, most moist, most rich, most chocolatiest cake I’ve ever made. I know there are other chocolate cakes out there that claim to be the best. Are you ready? Here’s your ingredients for the cake. You know what the best part about this cake is? All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl or larger is perfect, but be warned, one of those 8 cup mixing bowls is too small. Then stir in 2 cups of chocolate chips– pictured here are regular sized chocolate chips. Now, pour your batter into your cake pan of choice. I like to bake my cakes in two, 9-inch pie pans. Oh man… It’s so hard to not just rip into right now while it’s warm and fresh out of the oven… But wait! While it’s cooling, we’ll make The Best Buttercream Frosting Ever. Here are your ingredients for the frosting. In a mixing bowl, cream the shortening until fluffy. After your cake has cooled completely it’s time to frost it! The Best Chocolate Cake Ever
Champagne Cupcakes with Champagne Buttercream - The Curvy Carrot Happy New Year’s Eve to everyone! I hope everyone spends the evening celebrating the end of another year safely. I can feel it….2011 is going to be a big year! The theme for my year, personally, has been that I have given life my best. Thank you to everyone who has been so supportive: co-workers, friends, family, “internet” friends, and mentors. To celebrate the end of a year and the beginning of a new one, I decided to make these cupcakes, which I had bookmarked last year…knowing that they would be fantastic for a New Year’s Eve celebration. And, now, for the spun sugar embellishments. Champagne Cupcakes with Champagne Buttercream Servings: About 20-22 cupcakes Ingredients For the cupcakes 2 and 3/4 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 2/3 cup unsalted butter, at room temperature 1 and 1/2 cups white sugar 3/4 cup champagne**I used a light pink rosé. 6 egg whites For the buttercream frosting 3 and 1/4 cups powdered sugar 1 cup unsalted butter, at room temperature 1. 2.