Giving Thanks

I hope all of you had a wonderful Thanksgiving!  My apologies for not uploading any new posts last week.  I had a major case of the baking blues after my disaster with those pecan pie cookies, but redeemed myself by winning first place in our cookie exchange last Saturday.  :)  

 The winning cookie :) 

There was an endless amount of delicious cookies, one of which I made for Thanksgiving.  The pumpkin pie cookies were "puffy, pillows of goodness" according to my co-worker, Tony.  Pictures and recipe to follow shortly.  

Along with the pumpkin cookies, I also made caramel pecan pie shortbread with the leftover filling from my previous post. I used my Tita Terry's recipe for the shortbread.  So delicious.  I loved the hint of cinnamon in the filling and the salted caramel.  

I was baking up quite a storm the morning of Thanksgiving, but the baking did not stop there.  I planned a birthday dinner for the bf at Shabu House in Burlingame on Saturday and wanted to make toffee crunch cupcakes.  Every time we go to the grocery store and are  making our way down the baking aisle, he always mentions (drops hints) of craving toffee cookies.  Cookies just don't scream "birthday" to me so I decided to make him toffee crunch cupcakes instead. Lots of work involved but soooo worth it.  Happy Birthday, my love.

Toffee Crunch Cupcakes with a Salted Caramel Swiss Meringue Buttercream

Yield: about 30 cupcakes
Ingredients:
For the cupcakes:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder (I used dutch process cocoa powder)
1 tbsp. espresso powder (I used Starbucks via instant coffee)
1 tsp. baking soda
½ tsp. salt (I used fleur de sel)
2 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
2 tsp. vanilla extract
1 cup brewed coffee
1 cup toffee bits

For the ganache and toffee layer:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
3 tbsp. unsalted butter, at room temperature
1½-2 cups toffee bits

For the frosting:
5 large egg whites
1½ cups sugar
4 sticks unsalted butter, at room temperature
½ tsp. coarse salt
1 tbsp. vanilla extract
1/3 cup caramel sauce 

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt.  In the bowl of an electric mixer, combine the sugar and butter and beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions, alternating with the coffee, beginning and ending with the dry ingredients.  Mix each addition just until incorporated.  Fold in the toffee bits with a spatula.

Divide the batter evenly between the prepared liners.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5-10 minutes before transferring to a wire rack to cool completely.

To make the ganache, place the chopped chocolate in a heatproof bowl.  Add the cream to a saucepan and bring to a simmer.  Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.  Whisk together until a smooth ganache forms.  Whisk in the butter 1 tablespoon at a time until completely incorporated.  Transfer the bowl to the fridge or freezer to chill the ganache to a pipeable consistency, whisking every 5-10 minutes to ensure even cooling.  When slightly thickened, transfer to a pastry bag fitted with your tip of choice.  Pipe a ring of ganache around the top of each cupcake, leaving a hole in the center.  (I just poured the ganache into a deep mixing bowl and dipped the cupcakes.  Saved me time on piping).  Add the toffee bits to a bowl and dip the ganache portion of each cupcake into the toffee bits, pressing very gently to adhere.  Let the ganache set.

To make the frosting, combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!)  Blend in the salt, vanilla, and caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fill a pastry bag fitted with a decorative tip with the frosting and pipe a frilly pile of frosting on top of each cupcake, filling the hole in the center of the ganache.  Top with additional toffee pieces, if desired.

Source: adapted from Bakers Royale, originally from Alice Medrich

The Next Best Thing: Cupcake Push Pops

Growing up, I loved eating ice cream push ups.  I remember buying them at our school snack shop, The Buc Stop (we were the Buccanneers) during lunch recess.  It was such a simple, easy way to eat and enjoy ice cream.  For those of you who don't remember what those push ups are, here is a pic:

Most if not all of my baking trials are adapted from my fellow  baking bloggers.  They provide inspiration to my novice baking skills.  So when I came across the idea of cupcake push pops, I knew it was something that would make my baking and decorating life much simpler.  

Cake pops for example are pretty to look at, but the amount of time and effort it takes to create one is more than I would like to.  Its a very long process, especially for creating specific characters such as Hello Kitty.   There are plenty of other things I would like to do other than bake such as SLEEP. 

These are much easier to create.  All you have to do is make the batter, bake, cool, and pop one in the container and frost.  Its very convenient for those who only want to enjoy one mini cupcake at a time and save the other for later.  I made these for Kylie's BFF, Savannah's 6th birthday this past Saturday.  They were a big hit!  The only issue I saw when the kids were consuming these bad boys was they put too much pressure pushing the cupcakes out of the tube.  There were a few casualties of course, but luckily there were plenty of cupcake push pops to go around.  Happy 6th Birthday, Savannah! 

 I'm starting to finally make use of our SLR camera.  So long to blurry Blackberry pics!  ;) 

Cupcake Push Pops

I'm excited to share the new and upcoming baking trend:  Cupcake Push Pops!  Just like our childhood favorite ice cream treat but waaaay better.  ;)  Here's what these bad boys look like:

With an almost 6 year old and a new baby on the way, these will make my baking life much simpler.  Kylie's classmate from pre-school has a birthday party coming up and her mom asked if I could make cake pops/cupcakes.  I suggested the idea of the cupcake push pops and she loved it!  A few minutes later and I had ordered a case of 100 (for future orders and Kylie's 6th birthday in December).  I'll keep you posted on how they come out.  I'm soooo excited.

 

Muchas Leches Cupcakes

I'm sorry for the delay in posting up this recipe, but I've been busy with other things.   

This is what I'm currently baking in my oven.  He'll be perfectly baked and sprinkled with lots of love by the time February comes around.  :) 

I had complications during the first trimester so now that I'm further along and know for sure baby DLT is healthy, I wanted to share the happy news with all of you.  

So now its back to the REAL baking business (lol).  These cupcakes are kind of high maintenance and required particular ingredients I had never shopped for.  Luckily for me, the bf is a buyer for Whole Foods so he's able to tell me what they carry in their stores (yet another reason why I love him!  <3)  

I was originally going to make tres leches cupcakes but I stumbled upon this recipe on Annie's Eats.   I can always count on her to post up a yummy recipe so I knew this was a winner.  I must warn you however, that as the cupcakes bake, they do shrink a bit so I'll try baking them in a bigger muffin pan next time.  Enjoy!  

Muchas Leches Cupcakes 

Ingredients:
For the cupcakes:
2 cups (8 oz.) blanched almonds
¾ cup plus 2 tablespoons sugar, divided
¼ tsp. ground cinnamon
7 large eggs, separated
2 tbsp. all-purpose flour
¼ tsp. baking powder

For the soaking liquid:
¼ cup heavy whipping cream
2 tbsp. dulce de leche
¼ cup cream of coconut
¼ cup sweetened condensed milk
¼ cup evaporated milk
1½ tsp. vanilla extract

For the sugared almonds:
2 large egg whites
2 cups slivered almonds
½ cup sugar

For the frosting:
2 cups heavy whipping cream
¾ cup confectioners’ sugar, plus more for dusting
Splash of vanilla extract

Fresh berries, for garnish (optional)

  

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line the cupcake pan with cupcake liners.  Place the almonds in the bowl of a food processor with ¼ cup of sugar and the cinnamon.  Process until finely ground.  In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on high speed until stiff peaks form.  Transfer the beaten egg whites to a different bowl and set aside.  Wipe out the mixer bowl.  In the now-empty mixer bowl, combine the egg yolks and the remaining ½ cups plus 2 tablespoons of sugar.  Beat on medium-high speed until light and fluffy, about 3-4 minutes.  Fold in the flour and the baking powder with a spatula.  Fold in the ground almond mixture.  Mix in a third of the beaten egg whites to lighten the batter.  Fold in the remainder of the egg whites until evenly incorporated and no streaks remain.

Pour the batter into the prepared baking pan and smooth with a spatula.  Bake approximately 13-15, or until lightly browned and a toothpick inserted in the center comes out clean.  Cool in the pan 5-10 minutes, then invert onto a wire rack and let cool completely.

To make the soaking liquid, combine the whipping cream, dulce de leche, cream of coconut, sweetened condensed milk, evaporated milk and vanilla in a bowl or liquid measuring cup.  Whisk together until smooth.

To make the sugared almonds, place the egg whites in a clean, dry bowl and whip on high speed until frothy.  Stir in the almonds and sugar until evenly incorporated.  Spread the mixture in a thin, even layer onto a baking sheet lined with parchment or a silicone baking mat.  Bake at 325˚ F until golden brown and crisp, approximately 20 minutes (let cool a minute or two before touching).  Allow to cool and then break apart into small chunks.

To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until soft peaks form.  Mix in the confectioners’ sugar and continue beating until stiff peaks form.  Blend in the vanilla.

Once the cupcakes are completely cooled, frost with the whipping cream and top off with sugared almonds and berries (optional).

I'm Back

I'm finally back after a month long hiatus.  I have a few orders this weekend so I'll be posting up my recipe for Muchas Leches Cupcakes with Sugared Almonds soon.  The cupcakes are for my good friend, Raaachem, who recently kicked cancer's ass and for my daughter's bff's mom, Aura who celebrates her birthday this weekend.  Stay tuned! 

Hot Chocolate Cupcakes

An old friend of mine who I grew up with posted this on my facebook wall:  

 These are hot chocolate cupcakes!  Crazy, right?  Thanks so much Elisa for give me my new baking project.  Below is the link so you can make your own.  Looks like I've got a bunch of baking and fondant making to do this weekend.  :) 

http://diaryofaladybird.blogspot.com/2010/07/fondant-fun-hot-chocolate-cupcakes.html

Gimme S'more....

cupcakes!  I've got a big thing for cupcakes if you can't tell by now. Cupcakes are a perfect proportion for my every day sweet tooth cravings-a moist cake with just the right amount of frosting. I wish I could have a cupcake once a day but my blood sugar levels don't permit me and neither does my waistline.  I should be hitting the gym up more rather than hitting up my stand mixer. SIGH.  I usually bake a batch of cupcakes once or twice a week and share my yummy baked goods. I love baking and love my friends that much more so its a win win situation.  :) 

On the right hand side of my blog, you'll find my list of fellow food bloggers.  One of my absolute favorites is Annie's Eats and she's one I usually read up on the daily.  I don't know how she manages to update her blog, work as a physician, and take care of her two children (one of which is a newborn).  Kudos to her.  Annie, if you ever happen to read this, you are my IDOL.  


I was in a baking frenzy this weekend and my kitchen was a disaster area.  I really wish I had taken a picture of my kitchen while I was baking.  It was an absolute mess and an even bigger pain in the you know what to clean.  Ahh, the joys of baking.  I made s'mores cupcakes for my girl, Abi who threw her cousin a carnival themed baby shower.  Some of the menu items included adobo tacos, caramel apples, and white chocolate chex.  YUM. She initially wanted mini marshmallows in the shape of popcorn for her s'mores cupcakes but the cupcake liners didn't come in on time so we just stuck with a simple meringue frosting. 

I wasn't able to take a pic of the ones I actually made because I was too tired to think about it at the time.  I slept at 530 am Sunday morning and woke up at 8 to make these cupcakes.  :( This is actually a pic of a batch I made for my old roomie Joanne for her birthday earlier this year.  I love this recipe because of the graham cracker crust on the bottom and the decadent cake batter.  Its a great recipe and one that you should definitely try.  Enjoy.  


S'mores Cupcakes
taken from Annie's Eats

Yield: 24 cupcakes
Ingredients:
For the graham cracker crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped

For the cake:
2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

For the frosting:
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.  Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven, and maintain the oven temperature.

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.  In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.  Add to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.  Add the boiling water and stir just to combine (batter will be thin).

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.  Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.  Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).

Busy, busy is what I am

I've got a full load this coming week.  This is what my schedule looks like:

Tuesday - purchase more baking supplies at Michaels and Sugar Spice for 3 orders this week, bake and decorate a marbled cake for my cake decorating class tomorrow

Wednesday - cake decorating class from 6 - 8 pm, prep oreo truffle mix for Super Mario themed cake pops due Friday

Thursday - trial run of popcorn cupcakes, make 50 Super Mario themed cake pops for Friday

Friday - work at Bliss Bar, make sugar cookies with royal icing for Enzo's 1st Communion

Saturday - work at Bliss Bar, make 2 dozen s'mores cupcakes for Carnival Themed Baby Shower


Sunday - SLEEP. 

Vanilla Bean Cupcakes

I made these bad boys over the weekend.  I'm more of a chocolate person myself, but these are delish.  I made a fresh batch for a sample order and I'm really happy with the way they turned out.  I had plenty of leftovers so I brought them to work and they were gone before mid-morning.  Its nice to know that my baked goods are appreciated at the work place.  Researchers need love too.  Hehe.  Here's the recipe so you can make them yourself.  Enjoy.  :)

Vanilla Bean Cupcakes
Adapted from Confections of a Foodie Bride

3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 vanilla bean, split lengthwise
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract

Directions:

Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.

In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.)  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.

Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.

Vanilla Bean Frosting

Adapted from Williams Sonoma

2 stick of butter, at room temp
6 cups powdered sugar
5 Tbsp milk
2 tsp vanilla extract
1/4 tsp almond extract (I didn't have any on hand so I omitted this from the recipe...came out just fine)
pinch of salt
1 vanilla bean pod, optional

Place all ingredients in your mixer bowl. Beat on low just until you have no more dry streaks of powdered sugar. (Turn to high and whip for 3-4 minutes, until light, fluffy, and smooth, stopping once to scrape down the sides). Frost cooled cupcakes. 

Paul Frank Cupcakes

These adorable Paul Frank cupcakes were for my girlfriend's neice, Ryanne.  It was my first fondant cupcake order and I can't believe how well they turned out.  I searched the internet for ideas and finally came up with this.  The cupcakes were a double chocolate chip and a whipped cream frosting.  :)  

Blue Velvet Cupcakes

Just in case you want to bake your own batch of blue velvet or any color velvet cupcakes, here is my go to recipe.  I've tried several other recipes, but this is my fav.  The cupcakes are always light and fluffy...just how I like it.  Thank you, Paula Deen!  :)

(Color) Velvet Cupcakes

Source:  Food Network

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar( I don't use all 4 cups.  I do it to taste)

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

It's a Boy!

The girls and I threw a baby shower for Stacey and Daniel.  They are expecting a baby boy in April and we couldn't be more excited for them.  This will be the second offspring of the group and I'm hoping we add a few more in the next few years. Kylie's tired of being the only kid!  Haha. 

We had lots of food which was catered by Jer's mom and lots of other yummy appetizers, including Ana's delicious crab salad.  Yum! For dessert,  I made blue velvet cupcakes with a whipped cream cheese frosting and cake pops as favors/centerpieces. Sue was able to find a website for the cupcake toppers which worked perfectly with my scallop cutter!  You can find the labels here.  We also purchased mason jars as centerpieces filled with raffia and placed 6-8 of the cake pops.  I must say the baby shower was well put together.  Great job organizing, Sue!