Showing posts with label cooking. Show all posts

Vanilla Bean Cupcakes with Rose Buttercream Frosting and Sugared Rose Petals

The recipe for the vanilla bean cupcakes is a modified version from CupcakeProject and it is by far the best homemade cupcake recipe I've ever made -- dense, rich, moist and bursting with vanilla bean flavor! The rose frosting and sugared rose petals are something that I whipped up myself. Vanilla and rose are a match made in Heaven. These cupcakes are a definite must for any girly party.

P.S. Guys like them too!

Vanilla Bean Cupcakes

Yield: 12 cupcakes

1 cup (225 grams) granulated sugar

1 vanilla bean

1 3/4 cups (175 grams) cake flour, not self-rising

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup (57 grams) unsalted butter, room temperature

2 large eggs, room temperature

1/3 cup (75 grams) full-fat sour cream

1/4 cup canola oil or vegetable oil (60 ml)

1 tablespoon pure vanilla extract

2/3 cup (160 ml) whole milk

*(I didn’t have whole milk in the fridge, so I substituted with1/3 cup low fat milk and 1/3 cup half and half and the cupcakes turned outperfectly)

Preheat oven to 350 F (175 C).

In a small bowl, combine sugar and seeds from the vanilla bean.

Rub the vanilla bean seeds and sugar between you fingers, to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.

In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.

Add the vanilla bean sugar and mix until well combined.

Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.

In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.

Add the egg mixture to the flour mixture and beat on medium speed until just combined.

Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)

Fill cupcake liners just over 1/2 full.

Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.

When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

Rose Frosting

1 container of vanilla frosting

1/2 cup of unsalted butter (room temperature)

1/2 cup of confectioners sugar

2 drops of red food coloring

3 tablespoons of rose water

This frosting is the super easy cheaters way of making Rose Buttercream Frosting with half the fat. Mix all ingredients together in a large bowl on high-speed until smooth and light pink in color. The consistency should be thick enough to hold peaks, but soft enough to easily spread.

Sugared Rose Petals

Preheat oven to 300 F

1 rose or 15 rose petals (I used pink roses)

1 egg white

1/2 cup of sugar (for coating)

Carefully wash and dry about 15 petals. Cut off the hard bottom of each petal (that is the bitter part...not yummy). In a small bowl whisk 1 egg white. Dip each petal one at a time into the egg white and then into the sugar. Be sure to coat the entire petal to protect it from browning in the baking process. Place sugared petals on a baking sheet lined with wax paper or a silpat. Place in the the oven for 35 minutes or until the petals are crispy.

Indian "Espresso" Coffee

I found this yummy Indian coffee on eCurry. It tastes a lot like a Cappuccino and is often called Indian "espresso" coffee in India. It might not have any espresso in it; but it is luxuriously rich, creamy & sweet.

Easy Chocolate and Coffee Fudge with Vanilla Salt

This recipe by Citrus and Candy looks divine!

Homemade Gingerbread Cookies

I made these gingerbread cookies last week with my nanny kids. I love this recipe, it comes out perfectly every time.
Recipe comes from Annie's Eats.

Ingredients:
4 cups all-purpose flour
1 tsp. salt
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1½ tsp. ground cloves
2 tsp. ground ginger
1 tsp. ground nutmeg
16 tbsp. unsalted butter, at room temperature
1 cup sugar
1 cup molasses
1 large egg

Directions:
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated. Cover the bowl and chill the dough for at least one hour.
Preheat the oven to 350° F. Line baking sheets with parchment paper. Roll the dough out on a lightly floured work surface to about ¼-inch thickness. Cut into desired shapes with cookie cutters. Place the cookie shapes onto the prepared baking sheets, about 2 inches apart. Bake for 10 minutes, rotating the pans halfway through baking. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely. Decorate as desired.

12 Delectable Holiday Desserts

Oh mama these look amazing.

Here are the best of Martha's marvelous holiday recipes.

Chocolate-Peppermint Profiteroles

Eggnog Mousse

Blood Orange Cheesecake

Almond Crunch Ice Cream Cake

Croquembouch

Hazelnut-Praline Torte

Golden Pear Cream Puffs

Sticky Toffee Pudding

Scandinavian Princess Cake

Baked Alaska with Chocolate Cake and Chocolate Ice Cream

Mascarpone Semifreddo with Cherry-Port Sauce

Pesche Con Crema (Peaches with Cream)

Cookie Dough Dip!

My friend Julia made this last week. It's amazing! Definitely a keeper recipe for parties!

Cookie Dough Dip
makes about 1 1/2 cups
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
1/2 cup heath bar toffee crumbs

Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Add the chocolate chips and toffee. Stir.
Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon.

Recipe is a modified version of How Sweet It Is.

Devonshire Cream

My Mother has had this recipe for years. Traditionarly Devonshire Cream is a clotted cream made in Devon Cornwall and Somerset England. Here is my mom's take on an easy Devonshire Cream without all the hastle of boiling, cooking and skimming milk!

Mom's Version of Devonshire Cream:

Cream Cheese (softened) 8 ounces

1/2 Cup Confectioners Sugar

1 Teaspoon Vanilla Extract

1 Cup Whipping Cream

In a bowl, beat cream cheese, confectioners sugar and vanilla until fluffy. Then gradually beat in whipping cream to achieve a buttery consitency. Chill for 2 hours.

I made this for Lyssa's tea party the other day. Everyone always loves it!

I like to put a dollop on top of scones or plain cakes.

Thanks Mom.

New Years Party Ideas

Here are some fun ideas for your New Years parties!

Mini Moet & Chandon Champagne Bottles On Ice

So cute!

I see these in Pascal Épicerie when I get my macarons! Their little Le Rosé Impérial Moet & Chandon Champagne bottles are adorable!

Here's a tempting note...

Le Rosé Impérial is deliciously fruity, lively and seductive. It's color is beautiful, old-rose pink with hints of copper. Peppery on the nose, with dominant notes of wild strawberry and redcurrant, it is soft, fresh and supple in the mouth with an excellent finish.

Oooooh Happy New Year!

Rocco LED Fairy Lights

Lovely jeweled lights to sparkle-up your evening.

PAUL & JOE Wiviana Sequined Mini Dress

For the bold with gold look...

Appetizer

Sparkling sugared cranberries atop brie cheese and cranberry chutney.

Nails

Nude and Glitter

Pumps

Alejandro Ingelmo "Sophia" Platform Pumps

Boston Cream Cupcakes

I had my first piece of Boston Cream Pie last weekend. Shanny, David, Dan and I went to the Nordstroms Cafe in South Coast Plaza and I couldn't resist getting a slice of my own! Its' smooth chocolate glaze, sweet custard filling and vanilla cake were teasing me from behind the bakery glass, "Buy me...you know you want to!"- if desserts could talk. I caved...and I'm so glad that I did!

Here is a repost inspired by my amazing piece of Boston Cream Pie from the Nordstroms Cafe.

Boston Cream Cupcakes

By: Woman's Day

Active Time: 30 minutes

Total Time: 1 hour 30 minutes

Serves: 18

This miniature version of the classic custard pie leaves nothing out, with rich vanilla pudding, buttermilk and a semisweet chocolate glaze.

Cupcakes

2 1/2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp each baking powder and salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/4 cups sugar

3 large eggs

2 tsp vanilla extract

1 cup buttermilk

Filling

1 package (3 oz) cook & serve vanilla pudding

1 1/4 cups milk

1/2 tsp vanilla extract

Chocolate Glaze

8 oz semisweet chocolate, chopped

1/3 cup each sugar and water

3 Tbsp unsalted butter, softened

Recipe Preparation

Heat oven to 350ºF. Line 18 muffin cups with paper liners.
In a bowl, whisk flour, baking soda, baking powder and salt until blended.
Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.
With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.
Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.
Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.
Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.
Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp filling. Top with cupcake top. Spoon about 1 Tbsp glaze onto top center of each, easing it over top.

Churros con Chocolate

One of my dreams is to temporarily house swap and live in Spain with Danny! Oh how great would that be? Dan was a lucky duck; he grew up in a bilingual family and can switch from English to Spanish like it ain't no thing. Spain could be my chance to finally learn Spanish fluently! Until then, I will continue to practice my Rosetta Stone and make Churros con Chocolate -- a popular breakfast treat among Spaniards. Believe it or not, this recipe is really easy to make. And...it's AMAZING!

Churros are usually served plain with a hot chocolate dipping sauce in various European countries. And check this out...when we were in Costa Rica, they made their version with dulce de leche in the middle! Awww so good! But my all time favorite would be rolled in cinnamon-sugar and dipped in chocolate!

Makes approximately 20 churros (depending on size)
1 cup water
1/2 cup butter (I used salted butter, if you use unsalted add a pinch of salt to the batter)
2 tbsp sugar
1 cup flour
3 eggs
oil for frying

Cinnamon sugar
2 cups sugar
2 tbsp ground cinnamon

Chocolate sauce
100g (3.53 ounces) dark chocolate
50ml (1.69 fluid ounces) cream

Start by making the chocolate sauce and the cinnamon sugar. Melt the chocolate and cream together and set aside. Mix together the cinnamon and sugar and set aside.
In a saucepan, combine the water, butter, sugar and salt. Allow the butter to melt and stir everything together.
Combine the saucepan mixture with sifted flour and stir until a ball starts to form.
Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.
Allow the mixture to cool for 5 minutes.*You don't want the hot dough to currdle the eggs
Place enough oil into a pot to fry the churros and allow to heat.
Start beating the dough and add the eggs one at a time. Beat well after each addition. The mixture will become slightly sticky and more like a batter, but still thick.
Place the batter into a piping bag fitted with a star nozzle.
When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.
Continue until all the batter has been used.
Coat the churros in the cinnamon sugar.
Serve warm with chocolate sauce.