Archive for the ‘Baking’ Category

• Blueberry Peach Crumble

  Date: 2010.08.20 | Category: Baking | Response: 0

  I am noticing fewer and fewer peaches at the market.  Soon we will have no more and it will be apple time!  I realized this morning I have not made a crumble yet this season so today’s recipe is a crumble.  Like most of the recipes I share, it’s very simple to create and is a delicious ending to any meal.  Sometimes it is the meal!

  Ingredients:

  1/3 c. sugar
  2 1/2 Tbsp. flour
  1 lb. peaches
  2 1/3 c. berries
  1 c. whole wheat flour
  1/2 c. oatmeal
  1/3 c. brown sugar
  2 Tbsp. vegetable oil

  Preheat oven to 325.  Spray bottom of 8 x 8 pan.  Combine first four ingredients and spread on bottom of the pan.  Toss remaining ingredients in a bowl and sprinkle over fruit.  Bake for 50 minutes.  Once slightly cooled, eat immediately with the largest spoon you can find.

  This is also heavenly with a giant scoop of vanilla bean ice cream.  Enjoy!

  xo–me

• Mint Chocolate Cupcakes

  Date: 2010.08.19 | Category: Baking | Response: 0

  I have been in the mood to bake lately.  One would presume it’s because the fall is nearing and I am nesting.  I think it’s simply because I love baking.  Period.  End of discussion.  My favorite days are in the kitchen baking up a storm of goodies to taste and share.  Today’s recipe is a very easy and flavorful cupcake that I top with mocha frosting.  I love it because it reminds me of dipping Thin Mints in my coffee.

  Ingredients:

  3/4 c. all-purpose flour
  1/3 c. unsweetened cocoa powder, sifted
  1/2 tsp. baking soda
  1/2 tsp. baking powder
  pinch of salt
  3/4 c. sugar
  1/3 c. vegetable oil
  1 egg
  1/4 tsp. peppermint extract
  1/2 c. milk
  1/2 c. semisweet chocolate chips

  Preheat oven to 350.  In a small bowl, combine flour, cocoa powder, baking soda, baking powder and salt.  Set aside.  In large bowl, whisk together sugar, oil and egg until smooth.  Add peppermint, mixing well.  Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.  Stir in chocolate chips.

  Scoop batter into paper liners and bake for 20 to 20 minutes until the cupcakes are done.  Let cool in pan on rack for 10 minutes before removing.  Top with your favorite frosting.

  Vanilla, dark chocolate, or the mocha buttercream are great toppings to this very gooey and moist cupcake.  Enjoy!

  xo–me

• Espresso Dark Brownie Cupcakes

  Date: 2010.08.12 | Category: Baking | Response: 0

  I love my 300 Best Chocolate Recipes cookbook.  Not only do I love everything I have tried, but there are no calories in any of them!  Kid, I kid.  This recipe combines two distinct and decadent flavors, coffee and chocolate, to create a sinful cupcake.  I top it with my Nany’s peanut butter frosting and have a perfect treat.

  Ingredients:

  1 c. unsalted butter, cut into pieces
  4 oz. unsweetened chocolate, chopped
  1 c. all-purpose flour (or 1 c. + 2 Tbsp. Swan flour)
  1/4 c. unsweetened Dutch-process cocoa powder, sifted
  2 Tbsp. finely ground espresso
  1/4 tsp. salt
  1 3/4 c. brown sugar
  1/2 c. granulated sugar
  4 large eggs

  Preheat oven to 350.  In a microwave-safe bowl, combine butter and chocolate.  Microwave, uncovered, on high for 60 seconds, until butter is melted and chocolate is soft.  Stir until smooth.  Set aside and allow to cool slightly.

  In a small bowl, mix together flour, cocoa powder, espresso and salt.  In a large bowl, beat together brown and granulated sugar and chocolate mixture until well combined.  Add eggs, one at a time, beating well after each addition.  Add flour mixture, mixing just until blended.

  Scoop batter into prepared muffin cups.  Bake in oven for 25 to 30 minutes, or until cake is done.  Let cook in pans on rack for 10 minutes.  Remove from pans and let cool completely on rack.  Frost with Nany’s peanut butter frosting.  Eat until your heart is content.

  These are not the kind of cupcakes you want to make for your child’s holiday party.  These are grown-up cupcakes!  Enjoy one tomorrow with your morning coffee and conquer the world!

  xo–me

• Chocolate Fruit Tarts

  Date: 2010.08.07 | Category: Baking | Response: 0

  Ahh chocolate–my favorite food group. I would enjoy chocolate at each meal if my waistline would allow it. I love the recipe I am sharing today because it allows you to feast on a small chocolate treat if you choose to make these tarts in a smaller size. I usually make tartlets instead of tarts so I can watch my calories. I make these for my girl parties, luncheons and tea parties. They are an excellent ending to your meal.

  Ingredients:

  1 1/2 c. all-purpose flour
  1/2 c. light brown sugar
  1 tsp. baking powder
  1/2 c. salted butter
  1 egg yolk
  2 tsp. vanilla
  5 oz. semisweet chocolate, chopped
  1/2 c. whipping cream
  fresh blueberries and raspberries (or the fruit of your choice)

  Preheat oven to 350. Line baking sheet with parchment paper or silpat. Mix together flour, sugar and baking powder until mixed. Add butter, egg yolk and vanilla, until dough it smooth and begins to form a ball. Scoop dough with 1/4 c measure and place on prepared baking sheet. Flatten dough into 4-inch (I sometimes do 2-inch as mentioned above) circles, crimping edges so you have a lip around the circumference (this is how the chocolate ganache will remain inside the tart). Bake for 18 to 20 minutes or until golden brown and just firm to the touch.

  Meanwhile, melt chocolate and cream over medium-low heat, stirring constantly until mixture is thick and smooth. Spread filling over individual crusts, leaving a small border without chocolate filling. Arrange fruit over melted chocolate in a pattern of beauty. Place crusts on clean lined baking sheet and refrigerate for 30 minutes or up to 8 hours.

  These are lovely arranged on a pretty dish. I usually put them on a cake stand if I am entertaining. The colors alone are enticing. Enjoy!

  xo–me

• Make Your Cake

  Date: 2010.05.28 | Category: Baking | Response: 0

  I am sure you are thinking, ‘Hey Amy!  I make my own cake all the time’.  I am referring to the assembly of the cake, guests choosing what flavor cake they want with what flavor frosting.  I love to make several flavors of cakes, cut them into pieces and serve unfrosted.  Then next to the plate of naked cake are buckets of frosting flavors.  You can also add bowls of sprinkles, marshmallows, chocolate chips, mint chips, crumbled cookies, etc and your guests can make their own cake.  Anyway they want.

  Make some of these frosting flavors for your BBQ-make-your-own-cake table this weekend!

  Orange Frosting:

  3 1/2 c. confectioners sugar
  1/3 c. Crisco
  2 Tbsp. corn syrup
  1 Tbsp. grated orange peel
  1/4 tsp. salt
  1/4 c. orange juice

  Combine 1 c. sugar, Crisco, corn syrup, peel and salt.  Alternately add the orange juice and the remaining sugar; mix until smooth and creamy.  Add more sugar to thicken or juice to thin frosting if needed.

  Sugar Glaze:

  1 Tbsp. milk (maybe more)
  1 c. confectioners sugar
  1/2 tsp. vanilla

  Add milk to sugar to make desired consistency.  Add vanilla.  Stir to blend well.

  Mint Frosting:

  1 c. powdered sugar
  cream or milk
  peppermint extract to taste
  green food coloring
  2 Tbsp. butter

  Combine powdered sugar, 2 Tbsp. butter and cream until you reach desired consistency.  Add peppermint and food coloring.  Mix well.

  These are some of my favorite frostings that I mix with white, chocolate, lemon pound, and banana cake.  You use your favorites and see what kinds of combinations your guests can create.  No doubt many will write in and suggest cupcakes.  I love doing that as well but if it’s cake, you can add ice cream and fruit to the plate while it’s tough to put ice cream on top of a cupcake.  Oh and buy the perfect cake pan here.  Enjoy!

  xo–me

• Watermelon Muffins

  Date: 2010.05.24 | Category: Baking | Response: 0

  A twitter follower, @caseythea (follow her, she’s a movie buff) wrote asking me for baking recipes for pineapple or watermelon.  The pineapple was easy so I chose to find a watermelon recipe that was refreshing and sweet.  I think these muffins do the trick.  They have just a hint of the melon.  I felt they fit the refreshing bill as they are unusual thus a refreshing change to the traditional muffin flavors.  Hope she agrees and enjoys this recipe.

  Ingredients:

  1 1/2 c. flour
  2 tsp. baking soda
  1 tsp. baking powder
  pinch of salt
  1/8 tsp. cinnamon
  6 Tbsp. softened butter
  2/3 c. sugar
  2 eggs
  1/2 c. milk
  1/2 c. watermelon juice
  1/2 c. watermelon pulp
  

  Preheat oven to 350.  Line cupcake pan with paper liners. Set aside.

  Sift flour, baking powder, baking soda, salt and cinnamon in large bowl.  Cream butter and sugar; add eggs.  Whip in milk, juice, and pulp.  Add wet mixture to dry ingredients; blend just to incorporate. Fill muffin tins 2/3 full.  Bake 25 minutes or until golden.  Transfer to wire rack; cool.

  I enjoyed them with blueberry preserves because I love eating watermelon with blueberries.  Top these beauties with your favorite jam or enjoy them solo.  I also want to point out that this is a basic muffin recipe so other fruit juice and pulp could be substituted.

  xo–me

• Lemon-Raspberry Layer Cake

  Date: 2010.05.21 | Category: Baking, Friday's Friends | Response: 0

  Last weekend I spent time in PA with my family celebrating my brother’s 40th (ahem) birthday.  My sister-in-law, Trish, made this fabulous cake and I asked her if she would share on Friday’s Friends.  Trish is a great sister (in-law), mother and wife.  She gives me a run for my money each time we step into the kitchen.  Her home looks like a page out of Martha Stewart Living.  I cannot think of a thing she doesn’t do well, including being my friend.  Here’s her delicious cake (it’s super simple too!

  Ingredients:

  1 lemon cake box mix
  1 container Cool Whip
  Fresh raspberries
  Seedless raspberry preserves
  1 lemon

  Make lemon cake batter according to box mix and bake in two 8-inch round pans. When cooled, use a long, sharp knife to cut the rounded top off one layer (so the other layer will stack flat on top of it). Cut each round cake in half (horizontally) so that you are left with four layers of cake. In between each layer, spread a generous amount of raspberry preserves. Once all four layers are stacked, ice the cake with one container of Cool Whip (I prefer how this looks and that the icing is not so sweet – makes the flavors of the cake and preserves the stars of the show). Line the bottom edge of the cake with fresh raspberries; garnish with a few on top, as well. The finishing touch: zest a lemon on top of the cake for a little extra flair and lemony flavor! Enjoy!

  So there you go.  Will’s mom will not steer you wrong.  And yes, this is the same woman my brother was boasting of on the Martha Stewart Show.

  xo–me