TIPS & TRICKS

[ a few helpful notes to keep in mind when baking ]

A Baby & Johnny Depp.

One of my best friend's and her husband are due to give birth to what will be, I'm sure the most beautiful baby girl any day now. Even though she and I only first met when we were in high school we have shared in so many great life experiences together, many ups and downs. And I am beyond excited for this upcoming journey her and her husband are about to embark on. And of course, can't wait for when baby Norah is here for all of us to love on and watch her grow. In early January I assisted in throwing her a baby shower along with a fellow friend and some of her family members. Our theme was a winter wonderland where everything was either silver, pink or white and I just knew these cupcakes would be the perfect addition to the party. Red velvet cupcakes with cream cheese frosting. I've tried several recipes for red velvet and several times the cakes turned out dry... until I watched an episode of Barefoot Contessa where Ina Garten was making the red velvet cupcakes recipe listed below... and since then these cupcakes turn out perfectly moist every time. They have a hint of cocoa and the cream cheese frosting just elevates the richness. So rich and creamy I usually add chopped walnuts to the top to add a contrast in texture. Here, the cupcakes are pictured with sugar crystals to represent snow and go along with our shower theme. I will admit though, I was nervous to bake these cakes, I had made them before with much success, but I was still nervous. My friend and I have had many adventures in the kitchen, some great, some not so great. Let's just say raw cake batter seemed a much better dessert to me than actually putting it in the oven, so even though these should undoubtedly be a success, my track record hasn't always been that great. Also, what would she think of the taste, her and I have high expectations for taste. Once we were watching the movie Chocolate, it was a Johnny Depp film in some European country, and all the decadent desserts just kept appearing scene after scene and it had our mouths watering. So we stopped the film mid way and went to the kitchen and in a fury baked the most perfect chocolate cake and sat there and ate the whole thing while we finished the film. Although, I'm sure I had a few bites of batter along the way to lessen the load. We might have been a little too over indulgent but it's one of the most perfect memories we have together, and I wanted these to be a perfect memory too. The cupcakes were a success. These cupcakes were worthy of eating while watching Chocolate, they are worthy of sharing in the joys of friendship.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

CAKES

2 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup buttermilk

1 tbsp red food coloring

1 tsp white vinegar

1 tsp vanilla

1 stick unsalted butter

1 1/2 cups sugar

2 eggs

Preheat oven to 350 degrees.

Line cupcake pan with cupcake liners (will make 12 - 14 depending on fill amount)

In a small bowl mix together the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt and set aside.

In a separate bowl combine the wet ingredients buttermilk, red food coloring, vinegar and vanilla.

With an electric mixer cream together the butter and sugar on medium speed until well incorporated.

Turn mixer down to low speed and slowly add in the wet ingredients and then the dry ingredients until all are well incorporated into a smooth batter. You may need to increase the speed to medium once all of the ingredients are in the bowl.

Bake for 25 minutes.

Remove from oven and let cool on a wire rack while making frosting. 

FROSTING

1 stick unsalted butter

1 package of 8 oz cream cheese

1 lb confectioner's sugar

Using an electric mixer whip butter and cream cheese until one smooth mixture.

Once smooth, slowly incorporate confectioner's sugar, there should be no lumps.

Ice the cupcakes.

TOPPING

15 - 20 walnuts

In a food processor or with a hand chopper, chop walnuts and sprinkle on top of cupcakes.

Chocolate Lovers Will Not Be Disappointed.

It always seems when my husband Bryan and I buy Halloween candy we end up with an abundance of one particular type. This always seems strange to me because I'll eat just about anything, although my favorites are the old schools like bit-o-honey and boston baked beans and my husband prefers, what I'm assuming most children have complete aversions too, are dots and black licorice, and then of course we'll both tackle the chocolates. So you would think we could clear out any extra remnants that might be lurking in our pantry, calling out for a late night indulgence, but it's just not the case. This year's lone solider was chocolate malt balls. I love them, but Bryan doesn't particularly favor them and to eat almost a gallon size bag of them by myself just didn't seem appropriate, well, more like probably not the best of ideas. So I decided to make chocolate cupcakes incorporating these little morsels of tastiness, in an attempt to maybe empty at least part of the bag. Also, Bryan absolutely loves chocolate. I'm not sure where he acquired this gene, yes it is a gene in his family. His mother loves dark chocolate and will frequently remind us of all of it's antioxidant properties and health benefits... proof of a true chocolate fan and helping us remember a little moderated indulgence every now and then is always good for our hearts. Then there is Bryan's father who has the ultimate sweet tooth, so much so that he is frequently known as the cookie monster. Every treat needs to be tasted at least twice, to ensure if the first bite was truly good or truly bad, of course showing us that we should always love what we do and produce in life and always strive to be our best. With Bryan's inherited love of chocolate it seemed to be another easy way to get these temptations out of the house. Ming Makes Cupcakes came to my rescue once again for the cakes portion of this recipe. These cupcakes are moist, rich, decadent and filled with the joy of chocolate in every bite. The added chocolate cream cheese frosting even adds a smooth and creamy texture to the bite and further enhances the chocolate in the cake. If you choose to add the splash of milk to the frosting it tastes of chocolate ice cream melting in your mouth... warm chocolate cake with smooth cool chocolate ice cream. All chocolate lovers will not be disappointed. Mama B and Papa you would not be disappointed.

CHOCOLATE CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING

CAKES

3 tbs cocoa

1 stick butter

1/2 cup water

1/2 tsp baking soda

1/4 cup buttermilk

1 cup sugar

1 cup flour

1/4 tsp salt

1 egg

1/2 tsp vanilla

Preheat oven to 350 degrees

Line cupcake pan with cupcake liners (usually bakes 12-14 depending on how full you fill your liners, I  usually fill half way and will have 14 cupcakes... I prefer two extras to practice how I will icing).

Heat up a sauce pan and slowly melt together the butter and cocoa on low heat.

When the butter and cocoa are smooth and well incorporated add the water then set aside off the burner to cool down some (warm is fine, you just do not want straight from the burner into the mixer to prevent from scrambling the egg).

In a small bowl to be set aside dissolve the baking soda into the buttermilk.

In a bowl mix together the sugar, flour and salt, also to be set aside.

In the electric mixer crack the egg and mix in at low speed the butter/cocoa/water mixture until well blended.

Add in the sugar, flour, and salt while continuing to mix now on medium speed.

Then add the buttermilk/baking soda mixture and the vanilla.

Continue to mix until all ingredients are one smooth batter.

Poor into cupcake liners and bake for 20 minutes.

FROSTING

1 stick unsalted butter

1 package of 8 oz cream cheese

1 lb confectioner's sugar

1 tbs of cocoa

Using an electric mixer whip butter and cream cheese until one smooth mixture.

Once smooth, slowly incorporate confectioner's sugar, there should be no lumps.

Add in the cocoa, sometimes the cocoa can thicken the icing too much, so if you desire a more creamy result add just a small splash of milk to thin out the icing.

Ice the cupcakes!

TOPPING

8 - 10 malt balls (for crushing)

12 whole malt balls

Crush the 8 - 10 malt balls either in a food processor or with a hand chopper.

Sprinkle crushed malt balls on top of iced cupcakes and top with whole malt ball. 

The first and obviously not the last...

It only seemed right to pay homage to the cupcake that started everything for my first official baking post. My rekindled interest for baking started this past fall. It was mid October and Thanksgiving seemed so far away. Fall was beginning to settle in, the colors of the leaves were beginning to change and the smells of home were everywhere. I was craving something sweet, but yet warm and lots of spice. So of course Pinterest seemed to be the likely place to start. I wanted something that tasted as good as my fall candles smell. I stumbled upon the website Ming Makes Cupcakes (http://mingmakescupcakes.yolasite.com) which is the base of the cakes recipe below. Pumpkin Cupcakes with Candied Pecans and Cream Cheese Frosting seemed to be the perfect bite for what I was craving. These cupcakes were Thanksgiving dessert in one bite and Thanksgiving has always been one of my favorite holidays. On my father's side the family always gathered at my grandmother's house and she would cook a great feast that never disappointed. I always looked forward to coming home and eating her meals. Part of my joy for food comes her, she was what seems most appropriate to say "southern trained" no measurements, everything to taste and pinches and dashes but perfectly proportioned. She was full of love and dedication to her family and her food showed us that. As I remember eating these delicious little bites of love these cupcakes reminded me of fall, they reminded me of Thanksgiving, they reminded me of home, and they reminded me of my grandma Billie.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING AND CANDIED PECANS

CANDIED PECANS

24 whole pecans

1/2 stick butter

white sugar

brown sugar

Preheat oven to 350 degrees. 

Place pecans in a small pan (I usually use a metal deep dish pizza pan, a cookie sheet will work, the smaller the better though). 

Dice the stick of butter and layer on top of pecans. 

Sprinkle on top to your liking the white sugar and brown sugar, the more heavy handed the sweeter the pecan. 

Bake the pecans until they just begin to brown. 

Remove from oven and toss the pecans in the melted mixture. 

Line a plate with a paper towel and pour the pecans onto plate. 

Allow to rest until ready to garnish. 

(*Note: I usually bake the pecans on the bottom rack with the cupcakes in the oven)

CAKES

1 cup flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

pinch of nutmeg

pinch of cloves

1 cup sugar

2 eggs

1/2 cup oil

1 cup pumpkin

Preheat oven to 350 degrees and line cupcake pan with cupcake wrappers of choice. 

Mix together in a small bowl flour, baking soda, cinnamon, salt nutmeg and cloves. 

In a separate bowl with the electric mixer, mix the sugar and eggs. 

Add oil to the sugar and eggs mixture and blend for several minutes. 

Once mixed, slowly begin to add the dry ingredients mixture you first prepared. 

Once well blended add the pumpkin. 

Continue to mix until one consistent mixture. 

Bake for 30 minutes. 

Place on cooling rack when done and begin to prepare frosting.

FROSTING

1 stick unsalted butter

1 package of 8 oz cream cheese

1 lb confectioner's sugar

Using electric mixer whip butter and cream cheese until one smooth mixture. 

Once smooth, slowly incorporate confectioner's sugar, there should be no lumps. 

Finally ice the cupcakes! 

The blog.

As of recently I have found myself more and more interested in attempting to bake culinary masterpieces; and Pinterest only seems to add fuel to the fire. The photos always look appetizing and delicious and although, my results may not always turn out as perfect as the photographs, I figured I could at least make things taste good. My first few attempts have seemed to turn out well, so, I figured I'd take things a step further. For me baking is relaxing and it's more than just a task. It's a chance I get to be creative; it's a chance I get to share my love of food and the stories of those who have influenced my love of food. As a result here is this blog. A place to share images of the food I bake, recipes on how to bake the items, and a place where I can share the stories behind all the baking madness.

So I guess in no other better cliche' of words from the great Julia Child... Bon Appetit!