Search This Blog

7/17/09

Salted Caramel Cupcakes










This is my favorite Chocolate Cupcake Recipe~



Cake Ingredients
4 ounces unsweetened chocolate, chopped (4 squares)
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 -1/2 Cup (room temperature) coffee


For cake:Preheat oven to 350°F. Melt Chocolate squares in microwave (About 2 minutes) Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix cocoa powder mixture in alternating with cooled coffee. Makes 24 cupcakes.

Brown Sugar Swiss Meringue Frosting

5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature
Directions


Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.
I sprinkled course salt on top of the cupcake and it taste really good.



Thanks for stopping by,
Rhonda

Brown Sugar Swiss Meringue Frosting

Bown Sugar Swiss Meringue Frosting by Martha Stewart
Makes about 5 cups

Ingredients
5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature

***Note~ This makes a lot of favorite...might want to cut the recipe in half

Directions
Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using. 
Happy Baking
Rhonda

7/10/09

Mike's 40th Birthday









Ingredient
1 box Duncan Hine White Cake mix
1 tablespoon lime zest
I followed the directions on the cake box but in place of the water ~ I used 1/4 Cup tequilla and 1/4  buttermilk and the remaining liquid was frozen margarita mix (defrosted) 

Brush the top of the Cupcakes:
1 to 2 tablespoons tequila

Tequila-Lime Frosting:
1 cup unsalted butter~ room temperature
2¾ cups powdered sugar
1 1/2 tablespoon lime juice
1 1/2 tablespoons tequila
Pinch of coarse salt

We celebrated Mike's birthday at Postino's, the ambience and food was perfect for a 40th birthday. But I think the cupcakes sealed the deal.


Happy Baking
Rhonda

6/22/09

Cream Puffs


DELICIOUS! I have a new DESSERT FAVORITE!

















I used this Whipped Icing for my cream puffs and they were

Happy Baking
Rhonda

6/15/09

Chocolate Curls

Betty Crocker's techniquesSmall Curls1. Carefully draw a vegetable peeler across the broad surface of a bar of semisweet or milk chocolate. This works best if the chocolate is at room temperature. For narrower curls, use the side of the bar.
Large Curls
1. Place 1-1/2 ounces semisweet chocolate (not baking pieces) or milk chocolate and 1 teaspoon shortening in a small, heavy saucepan. Melt over low heat, stirring constantly. Use a metal spatula with an offset blade to spread the chocolate evenly over the bottom of a glass baking dish. Let stand until set.
Step 2.
2. Hold a straightedged metal spatula against the baking dish just inside the edge of the chocolate at a 45-degree angle. Apply gentle, steady pressure, and push the spatula straight forward.
For looser curls, push the spatula forward in an arc.

Step 3.
3. Lift any curls with a wooden skewer to avoid making fingerprints in the chocolate. Use immediately or place a single layer on paper towels in a storage container. Cover and store at room temperature or chill.
http://http//www.bhg.com/recipes/desserts/chocolate/chocolate-curls/

http://candy.about.com/od/workingwithchocolate/tp/Chocolate-Curls.htm
You want your chocolate to be in a solid, smooth block for curling, so melt it carefully and pour it into a cake or loaf pan. You will probably need at least a pound of chocolate to make a sizable block. Allow the chocolate to cool and be easy to invert and remove once it is completely solid. Once your curl has reached the desired size, remove it with your other hand and place it on your pastry, or on a sheet of parchment to be used later. You will soon find that depending on the speed of your movement and the pressure you apply, you can easily make curls of various sizes. If you are making a large amount of curls at once, you may need to re-warm the chocolate briefly if it starts to chip or break apart.
Video by Jonathon Stewart
http://video.about.com/candy/How-to-Make-Chocolate-Curls.htm

Video how to temper chocolate by Gretchen Siegchrist
http://video.about.com/candy/How-to-Temper-Chocolate.htm

You will need:
at least 1 pound of high-quality chocolate
a sharp knife for cutting the chocolate
a rubber spatula for stirring
a double boiler
a chocolate thermometer You need to get a thermometer that is specially made for chocolate because it shows the difference in degrees very clearly in a way that you will not be able to see on a normal candy thermometer.
Cut the ChocolateUsing the knife, begin at the corner of the block of chocolate and cut it into almond-size pieces. Once you have chopped away one corner of the chocolate, turn the block and begin on another corner.
Melt Most of the ChocolateFill the bottom of the double boiler with water, and bring it to a simmer on the stove. Add two-thirds of the chocolate pieces to the top of the double boiler, and place this over the simmering water. Place the thermometer in the top of the double boiler so that you can easily monitor the chocolate's temperature. Stir the chocolate gently with a spatula as it melts.
Add the Remaining ChocolateWhen the chocolate reaches the correct temperature--110 degrees for milk or white, 115 for dark--remove it from the heat. Add the remaining chocolate pieces, and stir them in until they melt. Let the chocolate cool to 84 degrees. Return the chocolate to the top of the double boiler, where the water should still be simmering, and leave it there for five to 10 seconds.
Stir the Melted Chocolate now, remove the chocolate from the heat and give it a gentle stir. Repeat the process until the chocolate heats up to 87 degrees for milk or white, or 89 degrees for dark chocolate.


Happy Baking
Rhonda

6/11/09

Smucker's Magic Shell is the BEST!

My Kids go APE over these Chocolate covered Banana's


Freeze the banana's for
1 hour before covering them
with the "Magic Shell."











Magic Shell is my Favorite!
I have bought at least a
100 bottles in the last 3 years.








Spoon all the excess
chocolate on the banana
because you won't want to
WASTE it.







I put the banana's in the
refrigerator for a couple
mintures to get the shell
to harder.

6/1/09

Delicious Pumpkin Bread

I had to try this recipe because it received 5 stars. I topped it with buttercream meringue and it was soooo delicious! This is my new Christmas give-aways.

Ingredients:
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1/2 cup chopped walnuts (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3 cups white sugar
2/3 cup water
4 eggs


Directions:
1. Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
3. Bake for approximately 1 hour.


5/30/09

Marshmallow Pop bouquet

Marshmallow Boutique



Step 1. cut the floral foam















Step 2. Push foam into pot


















Step 3.  Use pot to trace a circle








Step 4.  cover foam with paper

















Step 5. assemble marshmallow pop

5/25/09

Swiss Meringue Buttercream Frosting






Toba Garrett 

Epicurious


Ingredients

12 oz  egg whites (10 large egg whites or about 1 1/2 cups)
3 cups granulated sugar
3 lbs  unsalted butter, room temperature
2 Tbsp almond extract or pure vanilla extract

Preparation1. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

3. On your mixer, remove the whip and attach the paddle. Add half the butter (1 1/2 lbs or 680 g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

4. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

5. Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using


Thanks for stopping by,
Rhonda

http://www.epicurious.com/recipes/food/views/Swiss-Meringue-Buttercream-109239

5/17/09

Lindt Excellence Chili Bar

Excellence Chili ~

I made Chocolate Chili cupcakes and they were EXCELLENT!!!! I will definately buy this chocolate bar again! This is a MUST TRY!



4/29/09

Margarita Cupcake




Margarita May
The flavor for May is MARGARITA'S
I couldn't wait so I am posting my pictures and the recipe I used early. I LOVED THESE CUPCAKES. I give them 10 cupcakes out of 10.
Recipe by Cakes By Destini http://www.flickr.com/photos/cakesbydestini/

Margarita Cupcakes
9 oz Margarita mix (Mrs. T's or Bacardi)
3 oz tequila
3/4 oz Grand Marnier
White cake mix
3 egg whites
2 Tbsp vegetable oil
1 Tbsp lime zest
1 recipe Lime Butter cream Icing (recipe follows)

Mix together the margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. You will use 1 1/4 cup of this in the cupcake mix. Pour the remainder over ice and enjoy the mini-rita while you're baking.
In a stand mixer, add the cake mix, egg whites, vegetable oil, lime zest, and 1 1/4 cup of the margarita mixture. Mix on low for about 30 seconds and then increase to medium speed for two minutes (the batter will still be a bit lumpy).
Spoon the batter into prepared muffin pan and bake at 350 for about 25 minutes.

Lime Butter cream Icing

3 cups + 3 Tbsp confectioner's sugar
1 cup unsalted butter at room temperature
1/8 tsp salt
1 Tbsp lime juice
1/4 cup granulated sugar (optional)

Add the butter, confectioner's sugar, salt, and lime juice to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

Optional - Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns green. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes and enjoy!

I didn't add the alcohol to this recipe, instead I mixed the Disaronna and Tequila
together and brushed the mixture on top of the cupcakes.
Di Sarrono


The name is a diminutive of the Italian amaro, meaning "bitter", indicating the distinctive flavour lent by the mandorla amara--the bitter almond or the drupe kernel. However, the bitterness is not unpalatable, and the flavour is enhanced by sweeteners, and sometimes sweet almonds, in the final products.[2] Therefore, the liqueur's name can be said to describe the taste as "a little bitter".
Thanks for stopping by,
Rhonda



3/29/09

Chocolate Graham Cracker Cupcakes



Chocolate Graham Cracker Cupcakes with Toasted Marshmallow
Makes 2 dozen
2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped

Directions
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.



FrostingMakes enough for 2 dozen cupcakes8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Directions
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

3/15/09

Chocolate Merlot Cake



Chocolate Merlot Cake

                                                                  Recipe from Field of Cakes

Dark Chocolate Merlot Cupcakes
INGREDIENTS
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 cup dark brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup cooled, strong coffee
1/2 cup Merlot
1 cup buttermilk
1/2 cup vegetable oil

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugars, baking soda, baking powder and salt.
In separate bowl, whisk together eggs, coffee, wine, buttermilk and oil.
Make a well in the center of the flour mixture and pour wet ingredients into the center.

 Blackberry Merlot Ganache
16 ounces good quality 65-70% dark chocolate (in 1/4 inch pieces or smaller)
1/2 cup heavy cream
1/4 cup merlot
1/4 cup seedless blackberry preserves
2 Tbsp. unsalted butter, softened
Set chocolate in a heat proof bowl and set aside.
In small sauce pan heat cream to just about to boil (little bubbles coming up but not to a boil yet)
Pour immediately over the chocolate and shake the bowl to help the chocolate settle. Allow to rest for a few minutes.
Meanwhile, heat the wine and blackberry preserves together till almost too hot to touch (I just used my microwave for about 45 seconds)
Pour into the chocolate mixture and whisk until very smooth. Add butter and whisk until completely blended.


Blackberry Merlot Buttercream
2 cups firm but room temperature blackberry merlot ganache
1 stick unsalted butter (softened)
1 stick salted butter (softened)
1/3 cup dutch cocoa, sifted
1/2 cup heavy cream
1/2 cup (or more to suit your tastes) powdered sugar

In mixer set on medium speed, beat the ganache and butter until smooth and silky.
Turn the speed to low slowly add the cocoa, beat until smooth (about 2-4 minutes then
add cream, a little at a time. When fully incorporated bring speed up to high and beat
for 5-7 minutes. Turn speed back down to low and add powdered sugar by Tbsp., tasting
along the way. When it is sweet to your taste,  beat again at high speed for a good 5 minutes
to really break down any graininess that you might get from the powdered sugar.

Bring back down to low speed and beat for a while that way to get rid of air bubbles.

2/19/09

Thursday Tips



Gumpaste or Fondant
(That is the Question)





I have read a lot of other peoples opinions and this is what most of them think. GUMPASTE ~ It's stronger, lasts longer, and rolls out better than fondant. The trick is adding a little white vegetable fat when kneading, that helps prevent some of the cracking. Make sure you add the color and knead it in before adding the vegetable fat. I got this tip from Kylie Lambert and I trust anything she says about GUMPASTE. She also suggests storing them correctly so they last longer. A dry place not humid. Some people have had problem with the color taking when they add vegetable fat but Kylie hasn't experienced this problem.
If you love cupcakes you know Kylie Lambert of Australia. She has inspired so many people and her cakes/cupcake will continue to inspire people for years to come. Her cupcakes are fun, beautiful, elegant, playful, cute, original, creative, amazing and the list goes on. She is always willing to help and share with other cupcake designers. So, A BIG thanks to Kylie for letting me start off my new "Thursday Tips," with advice from her. You have to check out Kylie's flickr site, if you want to see STUNNING cupcakes.


Farm Cake

2/16/09

French Crepe Suzette from Bisquick







I love crepes and I love bisquick so I had to try this recipe. I will definately make it again real soon. I accidently made the first 2 crepes too thick and they were great.
On a scale of 1 to 10 for EASY ~ 10
On a scale of 1 to 10 for TASTE ~ 10


Original Bisquick®
1 cup bisquick mix
3/4 cup milk
2 eggs

1/4 cup butter or margarine
1 teaspoon grated orange peel
1/4 cup orange juice
1/3 cup sugar
1/4 cup orange-flavored liqueur
bout Concordance

I didn't have orange-liqueur so I just substituted it for Orange Juice, I also added 2 tablespoons of blueberries.™ I loved it!!!

1. Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.

2. Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.

3. Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

recipe from Bettycrocker.com
O.K., I really enjoyed this recipe and it got me thinking. So, I went to Betty Crocker's website to see if they will give me a couple gift certificates to give to my viewers. In the process I stumbled upon these free samples for "Warm Delights." You do have to sign up and will get emails from Betty Crocker. Well, I ordered mine and will post pictures has soon as I try them.

2/15/09

Bakerella's Cupcake Pops

I love Bakerella's Cupcake Pops. I played around with the recipe yesterday and really liked it.
I added 1/2 cup peanut butter to chocolate cake batter. It was really good. Then instead of cream cheese frosting, I used 1 3/4 Cup chocolate frosting and 1/4 Cup peanut butter.
http://www.marthastewart.com/recipe/cupcake-pops








Oreo~Balls another great recipe
Ingredients
1 package regular size Oreo cookies,crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Directions
1 Using a blender or hand held mixer, mix Oreos and cream cheese together.
2Roll into walnut size balls.
3 Chill for an hour.
4 Melt approximately 3/4 package of white almond bark.
5 Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6 Allow to harden on wax paper.
7 Takes about 15 min.
8 While waiting, melt about 1/4 package of chocolate almond bark.
9 When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10 I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Bakerella's Cupcake Popshttp://www.marthastewart.com/recipe/cupcake-pops

I love Bakerella's Cupcake Pops. I played around with the recipe yesterday and really liked it.
I added 1/2 cup peanut butter to chocolate cake batter. It was really good. Then instead of cream cheese frosting, I used 1 3/4 Cup chocolate frosting and 1/4 Cup peanut butter.
http://www.marthastewart.com/recipe/cupcake-pops








Oreo~Balls another great recipe
Ingredients
1 package regular size Oreo cookies,crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Directions
1 Using a blender or hand held mixer, mix Oreos and cream cheese together.
2Roll into walnut size balls.
3 Chill for an hour.
4 Melt approximately 3/4 package of white almond bark.
5 Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6 Allow to harden on wax paper.
7 Takes about 15 min.
8 While waiting, melt about 1/4 package of chocolate almond bark.
9 When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10 I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

1/20/09

Candy Sushi by Elizabeth LaBau

I love the presention








These guy is too cute!


These candy sushi were made byElizabeth LaBau.
I got these pictures off the internet but I do make this every year for my son Michael. He and his friends love it. It is so easy you have to give it a try.
For step by step direction check out this site.
http://candy.about.com/od/candybasics/ss/candysushi_sbs_4.htm



Chocolate

Crafts

Popular Posts