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[Links:| The Hungry Tiger Chocolate and Zucchini I Was Really Just Very Hungry Wish I Were Baking ]

beat it [Apr. 20th, 2007|10:12 am]
Hey cooks - right now Amazon's offering a KitchenAid immersion blender for just $29.98.

That's something like two-thirds off the retail price and almost half-off Amazon's usual price.

The only catch is you have to buy the black one which, of course, is really no catch at all unless you're freaky about all matching kitchen tools like that.

As soon as mine arrives, I'm going to whip up the easiest lentil soup ever (Mash up cooked lentils with some sauteed onion, carrot and garlic) and call it a day.
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Tropical yum.... [Aug. 12th, 2006|04:46 pm]
[Tags|, ]
[mood |curiouscurious]
[music |Sonic Youth]

I love pineapple upside down cake and these cupcake versions sound amazingly yummy. Via Coconut & Lime:

1/4 cup butter
1/4 cup light brown sugar
1 tablespoon light corn syrup
20 oz canned pineapple rings in 100% pineapple juice, drain and reserve juice for batter

Cake Batter:
1/4 cup sugar
1/4 cup butter, at room temperature
1 cup flour
1 egg, at room temperature
1/2 cup pineapple juice
1 1/2 teaspoons baking powder
1 teaspoon vanilla

Preheat oven to 350. Butter or spray (with cooking spray with flour) 10 wells in a cupcake pan. Cut a 1/2 inch chunk out of 10 pineapple slices and place the slices (not the little chunks) individually in 10 cupcake wells. They should lie flat in the pan and look like a "whole" ring again. In a small saucepan, melt and stir together butter, brown sugar and corn syrup. Cook over low heat about 5 minutes or until it thickens slightly. Stir thoroughly to combine. Pour about one teaspoon of this topping into the bottom of each pineapple ring covered cupcake well. In a medium sized mixing bowl, cream together the butter and the sugar until fluffy. Add the egg and vanilla and mix thoroughly. Add the baking soda, mix briefly then add the flour alternately with the pineapple juice. Pour about 1/3 to 1/2 cup of batter over each pineapple slice and bake for 20 minutes. Cool 20 minutes in pan then invert over a baking rack. You may want to place parchment paper or a towel under the rack because they may drip. Serve on a plate, pineapple side up.

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cuteness overload alert [Jun. 9th, 2006|02:25 pm]
Don't I have a half-birthday coming up?

The ice cream-cone cupcake pan - from Williams-Sonoma (via Not Martha)

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think pink [Jun. 7th, 2006|10:42 am]
This isn't a baking recipe but because it's, for all intents and purposes anyway, summer - I recommend you fix yourself up a nice Madras.

An insanely easy drink that you've probably had before but just didn't know about its cute, preppy name.

1 1/2 oz Vodka (get the good stuff)
3 ounces cranberry juice
1 oz orange juice
lots of ice

Pour the vodka over ice, add cranberry juice and stir. Top off with orange juice. If you like, you could also add a drizzle of Cuervo.

This recipe makes one super-sized drink. It's pretty and refreshing. Enjoy it on a nice summer evening as you sit out on the patio staring at your flip-flop-wearing, hot pink-painted toenails.
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eggs-periment [Apr. 12th, 2006|01:45 pm]
[music |CocoRosie]

Baking a cake with Cadbury creme eggs instead of real ones? According to shmivejournal - not such a good idea. What it is, however, is pretty amusing...and now I want my annual Cadbury creme egg...
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hop to it.. [Apr. 5th, 2006|04:09 pm]

If you're in a pinch for time, make these super-cute Betty Crocker bunny cupcakes. To make them more vegetarian-friendly, I'd substitute a thick, white frosting for the marshmallows. I think that would actually taste better too.

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Death by Twinkies! [Apr. 1st, 2006|11:27 am]
[mood |creativecreative]


valleyflats78 sent me a link to a recipe for Vegan Twinkies!!!
I think I may have to order the special homemade Twinkie kit and give it a whirl...Imagine the possibilities!
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hot hot hot [Feb. 9th, 2006|01:41 pm]
[Tags|, ]
[mood |hopefulhopeful]

I'm hosting book group next week. On the menu: vegetarian chili, cornbread and mango salad. These brownies seem like a good and simple dessert. I found it via Texas Monthly magazine and I'm going to make them Sunday - I'll let you know how they turned out.

Chocolate Chile Mole Brownies

From Kris Rudolph and Lisa Gahafer
San Miguel de Allende, Mexico

Originally appeared in Meatless Mexican Home Cooking by Nancy Zaslavsky.

This recipe does not actually contain mole sauce but does have ingredients that are typical of mole, namely chocolate, chiles, sesame seeds, and nuts. Don’t worry: These chewy, almost caramel-like brownies are not hot, just cinnamony and interesting.

1/4 cup sesame seeds, toasted
4 ounces good quality unsweetened chocolate
4 ounces butter
2 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
3 tablespoons dried ground ancho chile (not chili powder)
1 cup flour
1 cup chopped walnuts

To toast sesame seeds, put on foil in toaster oven or broiler on high heat until golden brown, about 1 minute. Set aside.

Preheat oven to 350 degrees. Butter an 8- by 12-inch baking pan and set aside. Melt the chocolate and the butter together in the top of a double boiler. Remove from heat and set aside to let cool a bit.

With an electric mixer, beat together the eggs, sugar, vanilla, cinnamon, and ground chile. Stir the chocolate-butter mixture into the egg mixture; then stir in the flour, sesame seeds, and walnuts. The dough will be sticky and thick and seem dry.

Spoon the mixture into the buttered pan and spread evenly. Bake until the center is just set, about 25 minutes, checking to be sure edges are not turning brown. Do not bake too long or the brownies will lose their chewy texture and the edges will be overcooked. Let cool in the pan for at least 30 minutes before cutting into squares.

For variety, you may substitute chopped almonds or pecans for walnuts. Or you may add 1/2 cup bittersweet chocolate chips. Or instead of ancho chile, try dried ground pasilla or guajillo chile. Just remember to remove the seeds and veins if you are starting with a whole chile, and do not use it if the chile is very spicy. Makes twenty-four 2- by 2-inch brownies.
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rated R .... [Dec. 12th, 2005|11:16 pm]

Not to be one of those girls who just talks about her weight and feeling fat….but ov vey with the holiday treats and all. Chocolate, candy, cookies, cakes and booze – and it’s only Dec. 12!

Of course, part of the blame likes squarely with me. Yesterday I dug out the KitchenAid mixer and whipped up a batch of butter cookie dough and stuck it in the freezer (at some point I will attempt the cookie cutter cookies – mine always look sad, but one of these years I’ll get it right. If only for one little perfect cookie. Even if it’s a Christmas tree. How hard can that be?).

I also made up a test kitchen batch of Chocolate Swirl Gingerbread. I have a tradition of testing out recipes on Cory, Kepi & Roach. Usually I like to give them two things to taste at once – it gives them a better out. If someone really doesn’t like something they can just be polite and declare their eternal love for the other recipe. But as it was, I only had time to complete the gingerbread. Technically the recipe (from Martha Stewart) is a cake, but I wanted to try it out as little bread loaves. The result was a very rich, moist and dense bread – it made three small loaves (or one 8 inch cake)We taste-tested it while watching the Survivor finale (Steph – you lost me for awhile but in the end, I’d wished you’d won) and the assessment was thus: A yummy cake but with a very very strong taste that might be a bit much for kids. In fact, according to Roach, no self-respecting kid would probably touch it because it’s not sweet enough. With a heavy dose of molasses, this recipe is definitely rated R. Throw in some rum extract and it’s NC-17.If you want to try it yourself, here’s the recipe:
Chocolate Swirl Gingerbread

½ cup (1 stick) unsalted butter, plus more for the pan(s)

1 ½ cups all-purpose flour

½ cup packed light-brown sugar

1 ½ tsp ground ginger

1 tsp baking powder

¼ tsp salt

1/8 tsp ground cloves

1/8 tsp freshly ground black pepper

½ cup water

½ cup unsulfured molasses

1 large egg, lightly beaten

2 oz bittersweet choclate

. Preheat the oven to 325°. Butter an 8-inch square baking pan. In a bowl, combine the flour, sugar, ginger, baking powder, salt, cloves, and pepper

. In a small saucepan, melt the butter in the water over medium heat. Stir the melted-butter mixture into the dry ingredients until smooth. Stir in the molasses and egg

Pour half of the batter into the prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.

Bake until a toothpick inserted in the center comes out clean, about 30 minutes

Note: Melt the chocolate in a bowl over simmering water or in a microwave. Using a squeeze bottle is an easy way to drizzle chocolate over the cake batter. Drizzle the chocolate in a zigzag pattern over the batter, then drag a knife through the lines of the chocolate, alternating the direction each time.

(This entry, cross-posted at Writegrrrl)

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on sweets, candy-smashing and the spirit of the season [Dec. 4th, 2005|03:48 pm]
Sorry for the lack of updates. I have been - in no particular order - sick, very busy, very lazy, very tired. But it's December which means its full-on baking season.

I'm in the middle of making a list of things to make / try-out and I'm looking for suggestions. Specifically, any great recipes you may have for interesting breads or candies. I'd love to do the peppermint bark again this year but I don't think I have it in me for the candy-smashing. I'll probably wait until next year to take that one on again.

So please, help me get into the spirit of the season with any ideas or recipes or tips and I promise to reciprocate with more posts. Deal?
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