Posts tagged sweets
Posts tagged sweets
Today at work I made this.
Hot Cross Buns. Hot Cross Buns. One a penny..
Today is Good Friday. Here are some hot cross buns. I’m not very religious, but I assure you the two are related. I followed this recipe I’ve never had them before, so I wasn’t sure what to expect, or what they’re supposed to taste like, but I enjoyed them. The recipe calls for a sugar glaze cross, instead of the traditional “filled” cross. The bun itself, isn’t super sweet, but includes orange zest in the recipe, which I liked a lot. Wondering where to find currants? Check your Whole Foods. Now what do I do with the rest of my currants? (ps: I really like currants)
Happy Friday. Be Good.
Banana Cupcakes: A Recipe
Banana Cupcakes are maybe my favorite. At least they’re in the top five, maybe even three. I make them a lot, so they get enjoyed a lot. In the Bouchon Bakery book, they talk about how it’s important to make the same recipes over an over again. That way you know them well, and you can do it well. I would like to make this more of a practice in my life, trying to make the same thing many times, aiming for consistency and a better understanding of what is working and why it’s working. I often like to try new recipes, and usually when something doesn’t turn out right, I’m reluctant to try it again. I do have some new things I want to work on, as far as baking in 2013 (mentioned in my post about the Bouchon Book, linked above), but I also want to solidify some of my go-to’s. This recipe for Banana cupcakes is in pretty good shape, and I want to share it with you all.
This recipe yields 12 regular sized cupcakes. It’s adapted from banana butterscotch cupcakes in cupcakes! by Elinor Klivans. The book automatically opens to that page because the binding has a permanent crease.
Preheat oven to 350°. Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until blended and creamy, about 2 minutes. Scrape down the sides of your bowl with a rubber spatula, if needed. Add your bananas (if they are frozen, let them thaw completely and add as banana mush; if they are fresh, cut up into 1 inch pieces) and mix until mostly combined (you will still see banana bits. Add the eggs, one at a time, mixing until each is blended. Add the vanilla and beat for 1 minute. On a low speed, add half the flour mixture, mixing until it is just incorporated. Mix in the buttermilk and then finish with the remaining half of the flour mixture. If you want to add chocolate chips (which I often do) add them in at this point, either folding them in by hand (with a spatula) or using the mixer on a low speed.
Scoop batter into prepped muffin pans, leaving about 1/4 inch below the top of the cupcake liner. I’ve found that my yellow scoop is the perfect amount.
Bake for about 25 minutes. Once cupcakes have completely cooled, top with your preferred frosting. My favorites are cream cheese and peanut butter cream cheese.
Vanilla Confetti Cupcakes with Vanilla Buttercream Frosting
A friend from my old school messaged me on Facebook asking if I had checked my email. I forget I have a second email address because nobody has used it to contact me (well, except Brittany, but that’s just silly, because she lives upstairs). Sure enough, my coracakes email had something in the inbox… a request for cupcakes! I was super excited about it. It made me feel like what I’m doing is a real thing. I was given the request for half a dozen of one flavor (above) and another dozen (of a different flavor).. the only restrictions were no nuts, and one of them with cream cheese frosting. I kept it simple for these vanilla on vanilla cupcakes but amped up the fun of the cupcakes by adding sprinkles and the green dye. This was my first time using vanilla beans in a recipe, and I could taste the difference. I did make a mishap during the process, but figured out what went wrong and everything turned out alright. (Both recipes were from Joy the Baker.)
We’re all about homemade ice cream these days.
My new favorite. Have you had this stuff yet?!
I’d heard about this so-called “cookie butter” (well, that is actually what it’s called), but was very skeptical about it… Not that I needed another way to consume sweets, but on a recent trip to TJ’s it was time to give in. And give in I have. I can’t describe the wonderfulness of a spreadable cookie (not to be compared to spreadable cheese, not at all.. spreadable cookie is way more classy, right?). Anyway, I think this may become a new staple in my pantry. But something I need to forget I have every so often so it’s a nice surprise, and so I don’t go through a jar in a week.
Go out and get some. Treat yo’self.
coracakes caters again! (it’s still the week of Christmas, so this is still relevant)
A good friend of mine asked me to make cupcakes for her her work’s holiday party and I was more that excited to do it! The party was ski lodge themed, so I was inspired by winter/Christmas flavors and hot chocolate. I made (as seen bottom right) peppermint chocolate cupcakes topped with vanilla buttercream frosting. I added candy cane bits as well as a little peppermint extract inside the chocolate sour cream cake. For the frosting, I used a recipe from Joy the Baker. Now, I thought I didn’t like non-cream cheese frosting, but let me tell you… I’ve had a change of heart. Thanks Joy. IT’S REALLY GOOD. And I’m not going to pretend to be modest, but these cupcakes were really good. Gwen told me there was one lady licking the wrapper. I accept that as a high compliment.
Gingerbread Babycakes with Brown Sugar Cream Cheese Frosting. (In case you’re new, babycakes is what I call small cupycakes and cupycakes is occasionally what I call cupcakes).
Please excuse how yellow the pictures are. The temperature dropping makes it the perfect time of year to bake as much as possible and fill the apartment with nice smells and heat, but the lighting is bleh.. (really, it’s because I bake at night often, and that has nothing to do with the seasons, but let’s just blame it on winter, anyway).
Up until recently, I did not like biscotti or scones. I felt like both of the baked goods were always too dry, too hard, and not sweet enough for my liking. I just wanted them to be something else. Like a cookie, or a sweet bread, just not themselves. My apologizes, guys… you’re great when you’re great. And you’re especially great with coffee. When Tyler and I first moved in together earlier this year, he had a large jar that he proclaimed he wanted to always be full of biscotti. It took me a while to get on that (just starting last month), but I’m going to try and keep up with it. Maybe I’ll make a new biscotti every month. Maybe I won’t remember I said I’d do that.
Pictured, is my first try with my signed Joy the Baker cookbook. It’s the Dark Chocolate and Anise Biscotti. I didn’t have dark chocolate so I subbed mini semi-sweet chocolate chips instead. And I over-baked them by about 5 minutes.. but nothing dunking in coffee couldn’t solve. Also, anise, I’m sorry, I didn’t realize I loved you, too. I can’t wait to try everything in this book! You’ll probably be seeing a lot of baking from it soon.