cheesecake-marbled brownies
Rumor has it that pregnancy doesn’t just lead to swollen ankles, an insatiable need for peanut butter and a belly that causes what I will have to assume are otherwise polite people to ask if you’re having twins. Rumor has it that pregnancy quite often leads to teacup humans, and those teacup human need to be “delivered” from one world to another. Oh my god, I am going to have to birth a baby, aren’t I?! Fortunately for all of us, this is not the kind of blog where I would subject you to the details of delivery, in part because I plug my ears and say “la la I can’t hear you” when anyone brings them to my attention and in part because I’m in the practice of encouraging appetites and well… you know. I am also, or at least currently, in the practice of bribery; shameless, unapologetic, unequivocal bribery. One year ago: Braised Romano BeansTwo years ago: Apple-Yogurt CakeThree years ago: Giardiniera Cheesecake-Swirled Brownies Adapted from Gourmet, June 2007
Carrot Cake Recipe
Years ago, when I was still in college, someone gave me a copy of the Silver Palate cookbook. I remember many of the recipes being over the top, both for my palate and budget at the time, and come to think of it, my cooking skill as well, but I still loved this book. The carrot cake recipe I photocopied and sent to my parents, with the note, “Make this cake, it’s great!”. Carrot cake had always been my favorite, and this recipe? Who ever heard of putting coconut AND pineapple in a carrot cake? 25 years ago, no one I knew, but the combination was fantastic. Over the years my father has made this cake for my birthday countless times, even driving hours to deliver it when I lived in Palo Alto or San Francisco. Ingredients Cake: Frosting: 8 oz cream cheese, at room temperature6 Tbsp unsalted butter, room temp2 1/2 cups of confectioners' sugar1 teaspoon vanilla extract2 Tbsp lemon juice Method 1 Preheat oven to 350°F. 2 Sift dry ingredients into a bowl. 3 Pour batter into pans.
Red Berries Tray Bake with Cheesecake Ripple - Berry Week #2
I am a girl and I love pink. Well, maybe a woman now, hehe. Well, girls seem to be born with this liking for pink. My girls love pink. I never teach them to like pink. I am not pink crazy that I love my car or room to be pink, dressed in pink from top to toe, pink lipstick and eyeshadow, but when cakes or desserts come in pink, I am totally swooned. Not that I don’t love plums that I don’t want to use them like Patricia did. At first I wanted to use some blueberries too, but then I don’t want to spoil the “pinkness” in this cake. Red Berries Tray Bake with Cheesecake RippleSources: Cream cheese mixture 125gm cream cheese 2 Tbsp sugar 1 tsp vanilla extract Cake batter 120gm butter 120gm soft brown sugar 2 eggs ½ tsp vanilla extract 140gm all purpose flour 1/ 2 tsp baking powder 200gm raspberries and strawberries 1. 2. 3. 4. 5. 6. Verdict: Very soft and moist!!! Do not keep it at room temperature for more than 24 hours.
Banana Chocolate Chip Cookies
I am constantly on the lookout for new ways to incorporate bananas into various baked goods. I always have bananas on hand and it’s nice to have alternatives to banana bread. These Banana Chocolate Chip Cookies are one of those variations. I wanted to create a cookie recipe that had a chewy – and unmistakably cookie-like – texture to them, but still had a good banana flavor. There is a whole banana in this recipe. These cookies get slightly crisp around the edges during baking, but they are a bit softer than your average chocolate chip cookie. Banana Chocolate Chip Cookies 2 1/2 cups all purpose flour 1 tsp baking soda 1 tsp salt 1/2 cup butter, room temperature 1 cup sugar 1/2 cup brown sugar 2 large eggs 1 1/2 tsp vanilla extract 1/2 cup mashed banana (1 medium) 2 cups semisweet chocolate chips or chocolate chunks Preheat oven to 350F. Makes about 32 cookies.
Katiecakes: Earl Grey Cupcakes
Everyone loves a cup of tea, and those who don't... well I simply don't trust them. As my fiancee delves deeper into his love of coffee I find myself drinking more exotic and exciting teas in a vain attempt to tempt him away from his espresso machine. My cupboards are bulging with dozens of different varieties, loose leaf, bags, flowering you name it, I have it! I've made these cupcakes tonnes of times and they never disappoint. Earl Grey Cupcakes(from Primrose Bakery) Ingredients: 125 ml milk 4 Earl Grey tea bags (or you could sub with your favorite variety) 110g unsalted butter 225g granulated sugar 2 large eggs ¼ tsp almond essence (optional) 125g self-rising flour 120g plain flour Frosting: 115g unsalted butter at room temperature 60 ml semi skimmed milk 1 tsp good quality vanilla extract 500g icing sugar Few drops of lilac food colouring Method: Preheat oven to 180c/ gas mark 4. Heat milk in a saucepan over a medium heat until it begins to boil. Combine the flours in a separate bowl.
strawberry summer cake
It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I know it’s coming because strawberries appeared at the Greenmarkets last week and if you think I dork out pretty badly when the first asparagus stalks appear, you ain’t seen nothing like my “the strawberries are here!” I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it.
Lemon Blueberry Bread Recipe
Lemon Blueberry Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Lemon Glaze: In a small microwaveable bowl, stir the sugar with the lemon juice. When the bread is done, remove from oven and place on a wire rack. Makes 1 loaf. View comments on this recipe on YouTube
Espresso Brownies
September 18, 2010 Espresso Brownies Something deep and sweet – extremely sweet. They are so sweet and moist, that they literally hurt my tooth. Take a quick sip of freshly brewed coffee and you are ready for another bite. I have had Nick Malgieri’s book the Cookies Unlimited for many years. Now that I am in the Baking 101 spirit, I flipped through it and decided to try out the recipe for espresso brownies. I drink a lot of coffee at work – a slice of the brownies is a really pick-me up. Espresso Brownies Ingredients:57 g butter 57 g dark chocolate, chopped coarsely 2 eggs 1 tbsp instant coffee 1/4 tsp salt 200 g sugar 64 g flour 20 cm square pan, buttered and lined with buttered parchment or foilDirections:Preheat oven 180 degree Celcius.Melt butter in a small saucepan. Step by Step
