These things are delicious, I mean it. Yesterday I missed Baking and Pastry class, I was at home instead,because my retainer broke so I had to get it fixed. So I sorta went a little crazy in the kitchen. I made the lady finger cookies and structured the cookies with some mousse into Charlotte’s which I will post later, but that just wasn’t enough for me I needed to bake some more so I made these little guys and they are heavenly. I messed up the frosting though and I blame the recipe not really myself. So for your sake I will put up a better recipe that will go with these melt in mouth lemon cookies.
Lemon Spritz Cookies
110 grams butter, room temperature
90 grams sugar
3 egg yolks
1/4 tsp lemon oil
Zest of 1 lemon
180 grams flour
2 grams salt
Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.
Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheet pan lined with parchment paper.
Bake at 350F for about 12 minutes or until lightly golden.
Let them cool completely and fill with the lemon butter cream. Use this butter cream instead and just add as much lemon as you like.
So I haven’t posted lately because I have been oober sick,have had a crazy amount of schoolwork (it is the end of my senior year), and just started a new job at the new market in town. After working a 7 hour shift today and being sick and tired I decided that I was going to bake when I get home. So I have heard about people making root beer cakes and it inspired me to make Root Beer float cupcakes. The cake doesn’t really taste that much like root beer though but it is really airy, and Delicious. I decided to go with Mascarpone cream on top and French vanilla rolled wafers for the straws. It really brings back summer memories, which is perfect since it’s right around the corner.
2 cups of root beer
1 cup of unsweetend cocoa powder
1/2 cup of unsalted butter
1 1/4 cup of granulated sugar
1/2 cup firmly packed brown sugar
2 cups of all purpose flour
1 1/4 teaspoons of baking soda
1 teaspoon of salt
2 large eggs
Preheat the oven to 325 degrees f. Put cupcake liners into cupcake pans.
In a small saucepan heat the root beer and cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let it cool.
In a large bowl, whisk the flour, baking soda, and salt together.
In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be lumpy, do not over beat, as it could cause it to be tough. Pour batter into cupcake liners so it’s 3/4 of the way full. Put in oven for 30 minutes and then remove and let it cool.
Mascarpone cream recipe:
4 ounces mascarpone
1 cup (240 ml) heavy whipping cream
1 teaspoon pure vanilla extract
1/2 granulated white sugar
Directions:Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.
Makes about 1 1/2 cups.
Use the largest tip you have and a piping bag. Fill with cream and pipe on top of cupcakes in a swirl like whipped cream would look like on a root beer float. Then snap cookies in half and stick into cupcake and cream for the look of a straw . Enjoy. p.s. this can be made into a cake too.
Red Velvet cupcakes are my favorite. I didn’t make these for my birthday but a speech I had to do on baking. I get so nervous during speeches so I thought some good ole cupcakes will distract my classmates as I hurry through my speech,but it wasn’t necessary, I did just fine. It’s easy talking about something you love. Anyways I’m 18 years old now I’m a adult now, its scary. I went to Sift though for my dessert the best cupcake place ever!
Red velvet cupcakes with cream cheese frosting
Makes 24 cupcakes
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white balsamic vinegar
1 teaspoon vanilla extract
Cream cheese frosting
28 ounces cream cheese
1 pound sifted confectioners’ sugar
2 sticks butter
2 teaspoons vanilla extract
To make cupcakes: Preheat the oven to 350° 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 different bowl mix together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Then fill cups 3/4 of the way full and put in the oven for 20 minutes,test with tooth pick,then let cool.
To make frosting: In a large mixing bowl, beat the butter and confectioners’ sugar until smooth. Add cream cheese a little at a time, periodically scraping down the bowl until uniform and smooth. Beat in vanilla extract. Frost cupcakes.
I had a great birthday I got loads of baking supplies and a Anthropologie apron!!
It’s strange that I have been making a lot of chocolate things lately,considering my mum is allergic,my family really doesn’t eat much chocolate, but my dads friend heard about my big muffin tins so he requested chocolate muffins with the chocolate ganache from the flour less chocolate cake on top. So I love making things for people so I went ahead and did it. Again these don’t have to be jumbo ones but if you are doing jumbo put them in for 10 minutes longer. It was my sister’s friend’s birthday today so I gave her one too!
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 teaspoon pure vanilla extract
Special equipment: Muffin tin with paper muffin cases
Preheat the oven to 400 degrees F.
Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
With the Ganache these are not a breakfast muffin,but with out the ganache it could be,for the real chocolate lover.
On Monday I had a Gluten Free Baking workshop for kids with Celiac Disease. It was for my senior project, and at one of the participants request I taught them recipes that didn’t ask for Gluten subsitutes but just didn’t need gluten. We made the flourless chocolate cake but turned it into cupcakes and this chocolate Mousse,both which are sooo good!
What you will need:
6 oz. choc. (chopped)
2 Tbl. unsalted butter
3 large egg whites
pinch of salt
3 Tbl. granulated sugar
3/4 C. cold heavy cream
What to do:
Put chocolate in double boiler, stir until just melted. Remove from heat, add butter, stir until just melted. Whip egg whites, sugar to form soft peaks. Clean beaters. In separate bowl, whip cream until thick with soft peak. Do not overbeat. Fold 1/3 egg white mixture into chocolate. Fold until no longer streaky, gently fold in rest of egg whites scrape mixture into whipped cream and fold gently until blended. Enjoy!
I added berries for a nice touch.
This was my father’s request because he thought it sounded interesting which it does,and by the way mango’s are definitely not in season,so get the canned kind,I got a not canned one at first and it was white. We have been baking muffins all weekend our house looks and smells like a bakery. So me not getting any scholarships leads my family to bake up a storm of jumbo muffins its pretty funny,my dad is not the baker type. So it’s great.
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon grated lime peel
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 medium mango, cut lengthwise in half, pitted and diced (1 cup)
1/2 cup powdered sugar
3 to 4 teaspoons lime juice
1. Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2×1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
2. In medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango just until moistened. Stir in mango. Divide batter evenly among muffin cups.
3. Bake 25 to 35 minutes or until golden brown.
4. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm if desired.
>So after I found out that I failed miserably at the whole appyling for scholarships thing I was really upset and so I cam home from school weeping went into my room and found ontop of my computer a Jumbo Muffins Pan!!! With recipes on it,jumbo cup cake papers and a note from my father,saying he hopes they make my day a little better!So my sister requested Pumpkin Cream Cheese Muffins so thats what I made,so there jumbo but if you don’t have jumbo pans it’s ok because the time I have with the recipe is for regular sized ones.
CREAM CHEESE PUMPKIN MUFFINS
2 1/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
2 eggs, lightly beaten
2 c. granulated sugar
1 c. Libby’s solid pack pumpkin
1/2 c. vegetable oil
1/2 tsp. vanilla extract
In large bowl, combine flour, baking soda, salt, cinnamon and coriander; set aside. In small bowl, combine eggs, sugar, pumpkin, oil, and vanilla; mix well. Add liquid ingredients to dry ingredients; stir just until moistened.
6 oz. cream cheese, softened
1 egg1 tbsp. granulated sugar
In small bowl, combine cream cheese, egg and sugar; mix well.
3/4 c. flaked coconut
1/2 c. pecans, chopped
1/4 c. granulated sugar
1/2 tsp. ground cinnamon
In small bowl, combine coconut, pecans, sugar, and cinnamon.
To assemble: Spoon 1/2 of batter into 24 greased or paper-lined muffin cups, filling 1/2 full. Spoon cream cheese mixture evenly over partially filled muffin cups. Spoon remaining batter over cream cheese, carefully spreading to edges. Sprinkle pecan topping over muffins. Bake in preheated 350 degree oven for 20 to 25 minutes, or until toothpick comes out clean. Cool in pan 3 to 4 minutes. Remove from pan; cool on wire rack.
>So I love Bakerella’s site and all her cake pops. For Easter she made the cutest ones, but she didn’t make a carrot pop,which I feel is necessity since I had a box of carrot cake mix sitting on my shelf and hey it’s never tasted so good eating a carrot. I also felt it was a good thing to pass out to friends because not everybody celebrates Easter and carrots are just carrots.
So I did it the same way Bakerella says to do it here except I tried shaping it into a carrot shape.Most people didn’t no it was a carrot but they thought they were delicious. I used Styrofoam just from boxes in my garage they work perfectly for drying.
I didn’t have anything to make stems with but heck its better then nothing. I hope you have a wonderful Easter!