So, sadly, my cupcakes the other didn't turn out the way I had planned. The taste that I was aiming for was faint, and the texture on the top was just... odd. It's back to the drawing board on that one.
This is an update post on a recipe I made a while back. Amelia's birthday is coming up, and this was her birthday request. The original was thought up during a 'cake break' at work. Aww, I miss cake breaks!
Anyways, the recipe is really simple, just a basic blondie with peanut butter and chocolate chips. Like a thicker cookie bar, if you use the recipe off the bag of Nestle's chips. :)
(No picture as the lasagna's almost ready! lol)
Ingredients:
1 cup flour
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup butter, softened
½ cup peanut butter
3/4 cup brown sugar
¼ cup sugar
1 egg
2 tsp. vanilla
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 325F. Grease an 8-inch baking dish.
Cream butter, peanut butter, brown sugar, and sugar. Add the egg and vanilla. Sift together flour, baking powder, baking soda, and salt. Gradually add flour mix to the butter mixture. Stir in chocolate chips.
Bake at 325F for 30-35 minutes, or until a toothpick inserted near center comes out clean. Let cool on wire rack before cutting into bars.
Showing posts with label request. Show all posts
Showing posts with label request. Show all posts
4.19.2008
Request: Mocha Brownies
Tomorrow night into Monday morning, Amelia's working overnight, and she hinted on Thursday about some sort of baked good with caffeine in it. So hopefully she won't read this until after she gets home on Monday. ;)
So I went searching for coffee-infused brownies. Easy enough, right? Surprisingly, no. 90% of the caffeine recipes come up with either espresso, mocha, or cappuccino. I guess coffee has become passé. What's coffee milk called nowadays then?
(If this post is a bit garbled, NCIS has hooked me in and keeps distracting me! *shakes fist at the tv*)
I finally found this recipe from BakeSpace. It came together VERY easily, and it tastes like a dream. The coffee flavor isn't overpowering (thankfully, as far as this little girl is concerned), but it's there enough to know there's a bit of caffeine in there. The brownie itself is more cakey than fudgey, and also has a feeling of lightness. Good deal. Half the batch goes to work with me, and I'm giving the other half to Dave to bring into his work. :)
Ingredients:
2/3 cup flour
2/3 cup unsweetened cocoa powder
½ tsp. baking powder
¼ tsp. salt
1½ cups sugar
1 cup melted butter
2 tsp. instant coffee crystals, disolved in 1/4 c. water
3 eggs
Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.
Mix together flour, cocoa powder, baking powder, and salt in a bowl; set aside.
In a large mixing bowl, mix sugar, butter, and coffee until well combined. Add eggs. Gradually stir flour mixture into batter. Pour into prepared pan.
Bake at 350F for 20 minutes, or until a toothpick inserted near center comes out clean. Let cool before cutting. Makes 24-32, depending on the size.
So I went searching for coffee-infused brownies. Easy enough, right? Surprisingly, no. 90% of the caffeine recipes come up with either espresso, mocha, or cappuccino. I guess coffee has become passé. What's coffee milk called nowadays then?
(If this post is a bit garbled, NCIS has hooked me in and keeps distracting me! *shakes fist at the tv*)
I finally found this recipe from BakeSpace. It came together VERY easily, and it tastes like a dream. The coffee flavor isn't overpowering (thankfully, as far as this little girl is concerned), but it's there enough to know there's a bit of caffeine in there. The brownie itself is more cakey than fudgey, and also has a feeling of lightness. Good deal. Half the batch goes to work with me, and I'm giving the other half to Dave to bring into his work. :)
Ingredients:
2/3 cup flour
2/3 cup unsweetened cocoa powder
½ tsp. baking powder
¼ tsp. salt
1½ cups sugar
1 cup melted butter
2 tsp. instant coffee crystals, disolved in 1/4 c. water
3 eggs
Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.
Mix together flour, cocoa powder, baking powder, and salt in a bowl; set aside.
In a large mixing bowl, mix sugar, butter, and coffee until well combined. Add eggs. Gradually stir flour mixture into batter. Pour into prepared pan.
Bake at 350F for 20 minutes, or until a toothpick inserted near center comes out clean. Let cool before cutting. Makes 24-32, depending on the size.
3.04.2008
Devil's Food Cake
On Thursday, the 6th, it's Johanna's birthday. She's my best friend, my partner in crime, completely the Rachel to my Monica. She returns stuff, and I'm very... organized. :)
So when she asked for a cake version of the cupcakes I made last week (was it last week?), of course I agreed. And then went searching for a cake recipe version, since I lack the confidence still in judging times versus pan size. Anyways, I found a good recipe and halved it, since there wasn't any way that I could get a layer cake into work without injury to myself or the cake.
I'm very happy to report that the soon-to-be-birthday girl enjoyed her cake and did share it with others. Tasted just like the cupcakes, including the desire for a glass of milk afterwards. :) And for the frosting, I just used the remaining ganache from the cupcakes of last week. Went simple for decorating, since I know Jo's picky about sprinkles, so I just used all the jimmies I had left for the outer rim, and sprinkled some colored sugar over the center. All were pleased. :D
Happy Birthday, Jo! <3
Ingredients:
3/4 cup all-purpose flour
1 tsp. baking powder
¼ tsp. plus 1/8 tsp. baking soda
¼ tsp. plus 1/8 tsp. salt
5½ Tbsp. unsalted butter, softened
3/4 cup granulated sugar
1/3 cup Dutch-processed cocoa powder
1 large egg
½ tsp. vanilla
2/3 cup warm water
Directions:
Preheat oven to 325F. Line the bottom of an 8 inch cake pan with parchment paper, grease and dust the sides with flour.
Sift together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
Beat butter and sugar at medium speed until mixture becomes pale and well blended. Add the cocoa powder and beat at medium speed for 1 minute. Beat in egg, followed by vanilla.
Add the flour mixture and warm water, alternately, to the butter mixture; starting and ending with the flour. Pour batter into prepared pans.
Bake at 325F for 25-30 minutes, or until a toothpick inserted near center comes out clean. Cool the cake in the pan for 20 minutes. Unmold cake and let cool completely before frosting.
So when she asked for a cake version of the cupcakes I made last week (was it last week?), of course I agreed. And then went searching for a cake recipe version, since I lack the confidence still in judging times versus pan size. Anyways, I found a good recipe and halved it, since there wasn't any way that I could get a layer cake into work without injury to myself or the cake.
I'm very happy to report that the soon-to-be-birthday girl enjoyed her cake and did share it with others. Tasted just like the cupcakes, including the desire for a glass of milk afterwards. :) And for the frosting, I just used the remaining ganache from the cupcakes of last week. Went simple for decorating, since I know Jo's picky about sprinkles, so I just used all the jimmies I had left for the outer rim, and sprinkled some colored sugar over the center. All were pleased. :D
Happy Birthday, Jo! <3
Ingredients:
3/4 cup all-purpose flour
1 tsp. baking powder
¼ tsp. plus 1/8 tsp. baking soda
¼ tsp. plus 1/8 tsp. salt
5½ Tbsp. unsalted butter, softened
3/4 cup granulated sugar
1/3 cup Dutch-processed cocoa powder
1 large egg
½ tsp. vanilla
2/3 cup warm water
Directions:
Preheat oven to 325F. Line the bottom of an 8 inch cake pan with parchment paper, grease and dust the sides with flour.
Sift together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
Beat butter and sugar at medium speed until mixture becomes pale and well blended. Add the cocoa powder and beat at medium speed for 1 minute. Beat in egg, followed by vanilla.
Add the flour mixture and warm water, alternately, to the butter mixture; starting and ending with the flour. Pour batter into prepared pans.
Bake at 325F for 25-30 minutes, or until a toothpick inserted near center comes out clean. Cool the cake in the pan for 20 minutes. Unmold cake and let cool completely before frosting.
3.01.2008
Blueberry Muffins
When I woke up yesterday morning, I had no idea what I was going to be baking. I left it up to fate. Well, not fate, but more of what was on sale at Whole Foods. :) But after all the chocolate of last week, I knew it would involve fruit. Blueberries were two pints for $5, and that was the best price for fruit that I like. (The ten-pound bag of oranges we bought today is certainly not for me lol)
This is another request recipe. Dave, upon hearing that I bought blueberries, went, "Ooh! Blueberry muffins!", in a way that made me picture him as a kid. ;)
I found this one over at AllRecipes. With over 1800 reviews, I figured it'd do well. The only thing I changed was the quantity, upping it to 12.
I think they're a bit on the greasy side. If I make them again, I'd definitely substitute applesauce for the oil, and see what difference that makes. Dave's pleased. He feels that a good blueberry muffin should be a bit greasy. *raises eyebrow* The streusel topping is nice and crisp, and I added some ginger and nutmeg for the fun of it. :) But yes, 'twas yummy and is a nice change for breakfast.
As a side note, this is my 100th post! All together now: "Awww!" :D
Ingredients:
2¼ cups all-purpose flour
1 cup and 2 Tbsp. white sugar
3/4 tsp. salt
1 Tbsp. baking powder
½ cup vegetable oil
2 egg
½ cup milk
1½ cups fresh blueberries
3/4 cup white sugar
½ cup all-purpose flour
¼ cup and 2 Tbsp. butter, cubed
2¼ tsp. cinnamon
Directions:
Preheat oven to 400F. Line 12 muffin cups with paper liners.
Combine flour, sugar, salt, and baking powder in a large bowl. Pour vegetable oil into a 1-cup measuring glass; add eggs and milk to fill glass. Pour into flour mixture and mix. Gently fold in blueberries. Fill muffin cups to the top.
For streusel, mix together sugar, flour, butter, and cinnamon. Mix with fork and then sprinkle over muffins.
Bake at 400F for 20-25 minutes, or until a toothpick inserted near center comes out clean. Let cool on wire rack.
This is another request recipe. Dave, upon hearing that I bought blueberries, went, "Ooh! Blueberry muffins!", in a way that made me picture him as a kid. ;)
I found this one over at AllRecipes. With over 1800 reviews, I figured it'd do well. The only thing I changed was the quantity, upping it to 12.
I think they're a bit on the greasy side. If I make them again, I'd definitely substitute applesauce for the oil, and see what difference that makes. Dave's pleased. He feels that a good blueberry muffin should be a bit greasy. *raises eyebrow* The streusel topping is nice and crisp, and I added some ginger and nutmeg for the fun of it. :) But yes, 'twas yummy and is a nice change for breakfast.
As a side note, this is my 100th post! All together now: "Awww!" :D
Ingredients:
2¼ cups all-purpose flour
1 cup and 2 Tbsp. white sugar
3/4 tsp. salt
1 Tbsp. baking powder
½ cup vegetable oil
2 egg
½ cup milk
1½ cups fresh blueberries
3/4 cup white sugar
½ cup all-purpose flour
¼ cup and 2 Tbsp. butter, cubed
2¼ tsp. cinnamon
Directions:
Preheat oven to 400F. Line 12 muffin cups with paper liners.
Combine flour, sugar, salt, and baking powder in a large bowl. Pour vegetable oil into a 1-cup measuring glass; add eggs and milk to fill glass. Pour into flour mixture and mix. Gently fold in blueberries. Fill muffin cups to the top.
For streusel, mix together sugar, flour, butter, and cinnamon. Mix with fork and then sprinkle over muffins.
Bake at 400F for 20-25 minutes, or until a toothpick inserted near center comes out clean. Let cool on wire rack.
2.15.2008
Request: Peanut Butter White Chip Blondies
While on a "cake break" at work with Johanna and Amelia on Tuesday, Johanna suggested I make the above-named recipe. With very firm instructions, including, "no added mint whatsoever!" (As a side note, despite how weird it sounds, peanut butter and mint cookies are quite yummy)
I work well with requests, so long as they're within reason. I have like two feet of counter space, so a lot of things are just because I simply don't have the room. (One day!) Anyways, I didn't have anything in mind to make this week, so I went for it.
After some searching with no luck, I hit the jackpot at one of my favorite blogs: Culinary Concoctions by Peabody. I can't remember how many times I've been inspired by something she's made. And I've even learned a little bit about hockey, too. ;)
The taste, you ask? Pleasing. I'm currently in a good period with ol' pb. The white chips at times are too sweet (so I lessened the sugar in the recipe a bit), but that could just be me. I'd prefer it with either milk or dark chocolate, but hey, it is a request.
And I just realized I need to bring my camera to work on Tuesday, to get a group picture of my Official Guinea Pigs. :D
Ingredients:
1 cup all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup unsalted butter, softened
½ cup smooth peanut butter
3/4 cup firmly packed brown sugar
¼ cup granulated sugar
1 large egg, at room temperature
2 tsp vanilla extract
1 cup white chocolate chips
Directions:
Preheat oven to 325F. Grease an 8-inch baking pan.
Combine flour, baking powder, baking soda, and salt; set aside.
Cream butter, peanut butter, and sugars until smooth. Add egg and vanilla, mixing well. Stir in white chips. Spread into pan. If desired, sprinkle some of the remaining white chips on top.
Bake at 325F for 30-35 minutes, or until toothpick inserted near center comes out mostly clean. Let cool before cutting into bars.
I work well with requests, so long as they're within reason. I have like two feet of counter space, so a lot of things are just because I simply don't have the room. (One day!) Anyways, I didn't have anything in mind to make this week, so I went for it.
After some searching with no luck, I hit the jackpot at one of my favorite blogs: Culinary Concoctions by Peabody. I can't remember how many times I've been inspired by something she's made. And I've even learned a little bit about hockey, too. ;)
The taste, you ask? Pleasing. I'm currently in a good period with ol' pb. The white chips at times are too sweet (so I lessened the sugar in the recipe a bit), but that could just be me. I'd prefer it with either milk or dark chocolate, but hey, it is a request.
And I just realized I need to bring my camera to work on Tuesday, to get a group picture of my Official Guinea Pigs. :D
Ingredients:
1 cup all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup unsalted butter, softened
½ cup smooth peanut butter
3/4 cup firmly packed brown sugar
¼ cup granulated sugar
1 large egg, at room temperature
2 tsp vanilla extract
1 cup white chocolate chips
Directions:
Preheat oven to 325F. Grease an 8-inch baking pan.
Combine flour, baking powder, baking soda, and salt; set aside.
Cream butter, peanut butter, and sugars until smooth. Add egg and vanilla, mixing well. Stir in white chips. Spread into pan. If desired, sprinkle some of the remaining white chips on top.
Bake at 325F for 30-35 minutes, or until toothpick inserted near center comes out mostly clean. Let cool before cutting into bars.
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