The combination of oats, Brewer’s yeast and flaxseed promote lactation and increase a mother’s
milk supply. But of course these cookies can be eaten by anyone. These cookies have a
crispy crunchy exterior and a chewy center. The yeast makes the cookies
slightly salty and strangely addicting.
It is recommended to eat at least four a day :o)
Adapted from I am Baker, makes 2 dozen
Ingredients
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
2 large eggs
1 tsp vanilla
3/4 cup coconut oil, melted, or shortening
3/4 cup sugar
3/4 cup brown sugar, lightly packed
2 tsp Brewer’s yeast
2 tbsp ground flaxseed
1 1/2 cups oats
1 cup chocolate chips or raisins, optional
Directions
Heat oven to 350 F.
Line baking sheets with Silpat or parchment paper.
In medium bowl sift together
flour, baking soda, baking powder, salt, cinnamon, all spice, yeast and
flaxseed.
In stand mixer on
medium speed, combine coconut oil, sugar and vanilla. Add in eggs one at a
time. Mix on medium high for 1 to 2 minutes to ensure well combined.
Turn mixer to lowest
setting and slowly add in flour mixture. Mix until just combined. Remove bowl from
mixer and add in oats and chocolate chips or raisins, if using. Mix by hand.
Place rough
tablespoons of dough about 2 inches apart on the prepared baking sheets.
Bake for 7-9 minutes or
until the edges are just barely browned. The center may still appear slightly
"wet".
♥ Amy
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Saturday, January 17, 2015
Mango Buttercream Frosting
Adapted from Culinary Chronicles
Ingredients
1 1/2 cups butter, room temperature
1/3 cup mango puree
3 teaspoons mango extract
3 cups icing sugar
Directions
In the bowl of a stand mixer, whip the butter until light and fluffy. Add the mango puree and extract. Whip until combined.
Slowly add the icing sugar until combined. Whip until desired consistency is reached. If icing is too thick, add milk one tablespoon at a time.
♥ Amy
Ingredients
1 1/2 cups butter, room temperature
1/3 cup mango puree
3 teaspoons mango extract
3 cups icing sugar
Directions
In the bowl of a stand mixer, whip the butter until light and fluffy. Add the mango puree and extract. Whip until combined.
Slowly add the icing sugar until combined. Whip until desired consistency is reached. If icing is too thick, add milk one tablespoon at a time.
♥ Amy
Tuesday, July 29, 2014
Overnight Cinnamon Buns
These cinnamon buns are amazing. Letting the dough rest overnight produces the softest, fluffiest buns.
Adapted from Alton Brown, makes 12 large buns
Ingredients
4 large egg yolks
1 large egg
1/4 cup sugar
6 tablespoon butter, softened
4 cups flour, plus additional for dusting
1 package yeast (2 1/4 teaspoon)
1 1/4 teaspoon salt
1 cup brown sugar, packed
1 tablespoon cinnamon
1 1/2 tablespoons butter, softened
1 8 ounce package cream cheese
2 tablespoons milk
1 1/2 cups icing sugar
Directions
In the bowl of a stand mixer with the paddle attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk.
Add approximately 2 cups of the flour, along with the yeast and salt. Stir until moistened and combined. Remove the paddle attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.
Check the consistency of the dough, add more flour if necessary. The dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead by hand for approximately 30 seconds.
Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough. Cover and let rise until double in volume, approximately 2 to 2 1/2 hours.
Once the dough has risen, combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.
Butter a 9"x13" baking dish.
Turn the dough out onto a lightly floured surface. Gently shape the dough into a rectangle. Roll into a roughly18"x12" rectangle. Brush the dough with the melted butter, leaving 1/2" border along the top edge. Sprinkle the sugar mixture over the dough, leaving a 3/4" border along the top edge. Gently press into the dough.
Beginning with the long edge, roll the dough into a tight log. Using a serrated knife, slice the log into 1 1/2" rolls. Arrange the rolls cut side down in the prepared baking dish. Cover with plastic wrap and store in the refrigerator overnight.
The next morning...
Remove the rolls from the refrigerator and place in a cold oven. Fill a shallow pan with boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy, approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 F. When the oven is heated, bake the rolls until golden brown, approximately 30 minutes. Remove from oven and allow to cool slightly.
In the meantime, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth.
Spread over the rolls and serve immediately. These rolls are best while still warm.
♥ Amy
Adapted from Alton Brown, makes 12 large buns
Ingredients
4 large egg yolks
1 large egg
1/4 cup sugar
6 tablespoon butter, softened
4 cups flour, plus additional for dusting
1 package yeast (2 1/4 teaspoon)
1 1/4 teaspoon salt
1 cup brown sugar, packed
1 tablespoon cinnamon
1 1/2 tablespoons butter, softened
1 8 ounce package cream cheese
2 tablespoons milk
1 1/2 cups icing sugar
Directions
In the bowl of a stand mixer with the paddle attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk.
Add approximately 2 cups of the flour, along with the yeast and salt. Stir until moistened and combined. Remove the paddle attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.
Check the consistency of the dough, add more flour if necessary. The dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead by hand for approximately 30 seconds.
Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough. Cover and let rise until double in volume, approximately 2 to 2 1/2 hours.
Once the dough has risen, combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.
Butter a 9"x13" baking dish.
Turn the dough out onto a lightly floured surface. Gently shape the dough into a rectangle. Roll into a roughly18"x12" rectangle. Brush the dough with the melted butter, leaving 1/2" border along the top edge. Sprinkle the sugar mixture over the dough, leaving a 3/4" border along the top edge. Gently press into the dough.
Beginning with the long edge, roll the dough into a tight log. Using a serrated knife, slice the log into 1 1/2" rolls. Arrange the rolls cut side down in the prepared baking dish. Cover with plastic wrap and store in the refrigerator overnight.
The next morning...
Remove the rolls from the refrigerator and place in a cold oven. Fill a shallow pan with boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy, approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 F. When the oven is heated, bake the rolls until golden brown, approximately 30 minutes. Remove from oven and allow to cool slightly.
In the meantime, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth.
Spread over the rolls and serve immediately. These rolls are best while still warm.
Tuesday, January 7, 2014
Sugar Cookie Bars
Adapted from Authentic Suburban Gourmet, makes 24 large squares
Ingredients
1 cup butter, at room temperature
2 cups sugar
4 large eggs
3 teaspoons vanilla extract
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, at room temperature
½ cup cream cheese, at room temperature
1 teaspoon vanilla extract
Pinch of salt
4 cups powdered sugar
5 tablespoons milk
Food coloring, if desired
Sprinkles, if desired
Directions
Preheat the oven to 375 F. Grease a large rimmed baking sheet.
In the bowl of a stand mixer, cream the butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla.
In a separate bowl sift together flour, salt, and baking soda. Slowly add to the butter mixture and mix just until combined. Gently and evenly spread out batter on to the prepared sheet.
Bake at 375 F for 10 to 15 minutes, until light golden brown and a toothpick comes out clean. Allow to cool completely before frosting.
To prepare the frosting, in a large bowl, beat butter and cream cheese until fluffy. Mix in vanilla and salt. Add powdered sugar, 1 cup at a time, until combined. Then add the milk and mix until smooth. The frosting should have a spreadable consistency. Add a few drops of color, if desired.
Spread frosting over cooled cookies. Decorate with sprinkles and then cut into bars.
♥ Amy
Saturday, November 23, 2013
Alana's Coconut Cupcakes
My friend Alana recently got married and asked me to make cupcakes for her wedding. When I asked her what flavours she wanted her response was coconut!
So I scoured the internet for the perfect coconut cupcake recipe only to realize I already had the perfect recipe. With some slight modification my Ultimate Vanilla Cupcake became the ultimate coconut cupcake.
These cupcakes are definetly coconutty.
Makes 2 dozen cupcakes
Ingredients
1 cup sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup coconut Greek yogurt
1/4 cup vegetable oil
1 tablespoon coconut extract
2/3 cup coconut milk, thick layer from the top of the can
1 cup butter, room temperature
2 1/2 cups icing sugar
1/3 cup coconut milk, thick layer from the top of the can
2 teaspoons coconut extract
Coconut flakes, to garnish
Directions
Preheat the oven to 350 F. Prepare two cupcake pans with paper liners.
In a small bowl, combine the sugar and seeds from the vanilla bean. Set aside.
In the bowl of a stand mixer, mix together the flour, baking powder, baking soda, and salt. Add the vanilla sugar mixture and mix until well combined. Add the butter and mix on medium speed until the very fine crumb texture, about three minutes. Add the eggs, sour cream, oil and vanilla extract. Beat on medium speed until just combined. Slowly add the milk and mix on low speed until just combined.
Fill prepared cupcake liners just over half full. Bake for 14 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the cupcake pan and allow to cool completely before frosting.
♥ Amy
So I scoured the internet for the perfect coconut cupcake recipe only to realize I already had the perfect recipe. With some slight modification my Ultimate Vanilla Cupcake became the ultimate coconut cupcake.
These cupcakes are definetly coconutty.
Makes 2 dozen cupcakes
Ingredients
1 cup sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup coconut Greek yogurt
1/4 cup vegetable oil
1 tablespoon coconut extract
2/3 cup coconut milk, thick layer from the top of the can
1 cup butter, room temperature
2 1/2 cups icing sugar
1/3 cup coconut milk, thick layer from the top of the can
2 teaspoons coconut extract
Coconut flakes, to garnish
Directions
Preheat the oven to 350 F. Prepare two cupcake pans with paper liners.
In a small bowl, combine the sugar and seeds from the vanilla bean. Set aside.
In the bowl of a stand mixer, mix together the flour, baking powder, baking soda, and salt. Add the vanilla sugar mixture and mix until well combined. Add the butter and mix on medium speed until the very fine crumb texture, about three minutes. Add the eggs, sour cream, oil and vanilla extract. Beat on medium speed until just combined. Slowly add the milk and mix on low speed until just combined.
Fill prepared cupcake liners just over half full. Bake for 14 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the cupcake pan and allow to cool completely before frosting.
♥ Amy
Monday, August 12, 2013
Reese's Peanut Butter Cupcakes
As I mentioned in my Triple Peanut Butter Monster Cookies recipe, Dave loves Reese's Peanut Butter Cups. So when I saw this recipe on Bakerella, I knew I had to make it for his birthday.
These are probably the richest cupcakes I have ever made. They are sinfully good.
I used the recipe to make 12 large cupcakes. It would probably make 18 to 24 regular sized cupcakes. I made half of the frosting from Bakerella's recipe and it was perfect for 12 cupcakes. If you were making more cupcakes or were making a cake you would want to double the quantities for the frosting below.
Adapted from Bakerella, makes 12 large cupcakes
Ingredients
1 box Devil’s Food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 bags (210 g each) Mini Reese's Peanut Butter Cups
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1/4 cup peanut butter
Directions
Preheat oven to 350 F. Line muffin pans with paper liners.
In the bowl of a stand mixer, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium and beat for an additional 2 minutes. Scrape down sides as needed. Fold in one bag of the peanut butter cups.
Pour the batter into the prepared paper liners. Make sure each cupcake gets at least one peanut butter cup.
Bake for 18 to 23 minutes or until a toothpick inserted in the centre comes out clean.
Cool the cupcakes completely.
Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream just to a boil. Pour the hot cream over the chocolate. Whisk until the chocolate melts. Add the peanut butter and whisk until smooth.
Allow the frosting to cool and set for a couple minutes. Using an offset spatula, spread the frosting over the tops of the cupcakes. Roughly chop the remaining peanut butter cups. Gently press the chopped peanut butter cup pieces all over the top of the cupcakes. Place in refrigerator for about an hour to set before serving.
♥ Amy
These are probably the richest cupcakes I have ever made. They are sinfully good.
I used the recipe to make 12 large cupcakes. It would probably make 18 to 24 regular sized cupcakes. I made half of the frosting from Bakerella's recipe and it was perfect for 12 cupcakes. If you were making more cupcakes or were making a cake you would want to double the quantities for the frosting below.
Ingredients
1 box Devil’s Food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 bags (210 g each) Mini Reese's Peanut Butter Cups
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1/4 cup peanut butter
Directions
Preheat oven to 350 F. Line muffin pans with paper liners.
In the bowl of a stand mixer, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium and beat for an additional 2 minutes. Scrape down sides as needed. Fold in one bag of the peanut butter cups.
Pour the batter into the prepared paper liners. Make sure each cupcake gets at least one peanut butter cup.
Bake for 18 to 23 minutes or until a toothpick inserted in the centre comes out clean.
Cool the cupcakes completely.
Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream just to a boil. Pour the hot cream over the chocolate. Whisk until the chocolate melts. Add the peanut butter and whisk until smooth.
Allow the frosting to cool and set for a couple minutes. Using an offset spatula, spread the frosting over the tops of the cupcakes. Roughly chop the remaining peanut butter cups. Gently press the chopped peanut butter cup pieces all over the top of the cupcakes. Place in refrigerator for about an hour to set before serving.
♥ Amy
Friday, August 9, 2013
Nutella Filled Chocolate Chip Cookies
These cookies are good. Whether they are stuffed with Nutella or not.
The original recipe used muffin tins to bake the cookies, follow the link for instructions if you prefer to try that method. I found that they worked just fine on a cookie sheet.
Adapted from Two Peas and Their Pod, makes 12 to 18 cookies
Ingredients
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
12 to 18 tablespoons Nutella
Directions
Preheat the oven to 350 F. Line cookie sheets with Silpat or parchment paper.
In a bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer, cream together the butter and sugars until creamy and smooth, about 3 minutes. Add the egg and vanilla extract, beating until combined.
Add the dry ingredients and mix just until combined. Stir in the chocolate chips.
Take a large tablespoon of dough and flatten in the palm of your hand. Repeat with a second scoop of dough. Place a tablespoon of Nutella in the middle of one of the flattened dough. Place the second flattened dough over top and gently press together to seal in the Nutella. Don't stress about completely sealing in the Nutella, it does not leak excessively.
Bake cookies until lightly browned around the edges, about 12 to 14 minutes. Let the cookies cool for 10 minutes in the pan before transferring to cooling rack.
And then watch them disappear.
♥ Amy
The original recipe used muffin tins to bake the cookies, follow the link for instructions if you prefer to try that method. I found that they worked just fine on a cookie sheet.
Adapted from Two Peas and Their Pod, makes 12 to 18 cookies
Ingredients
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
12 to 18 tablespoons Nutella
Directions
Preheat the oven to 350 F. Line cookie sheets with Silpat or parchment paper.
In a bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer, cream together the butter and sugars until creamy and smooth, about 3 minutes. Add the egg and vanilla extract, beating until combined.
Add the dry ingredients and mix just until combined. Stir in the chocolate chips.
Take a large tablespoon of dough and flatten in the palm of your hand. Repeat with a second scoop of dough. Place a tablespoon of Nutella in the middle of one of the flattened dough. Place the second flattened dough over top and gently press together to seal in the Nutella. Don't stress about completely sealing in the Nutella, it does not leak excessively.
Bake cookies until lightly browned around the edges, about 12 to 14 minutes. Let the cookies cool for 10 minutes in the pan before transferring to cooling rack.
And then watch them disappear.
♥ Amy
Tuesday, April 23, 2013
Mexican Chocolate Cookies
Ever since trying the Chocolate Diablo Cookie at Tacofino, I have been striving to recreate the spicy chocolate cookie. This recipe makes a darn good cookie, maybe not quite as good as Tacofino but I think anything out of a food truck just tastes better...
Adapted from Cooking Channel, makes 2 dozen cookies
Ingredients
1/2 cup butter
4 ounces baking chocolate, coarsely chopped
1 cup brown sugar, packed
1/2 cup sugar
2 teaspoons vanilla extract
2 large eggs
1 cup flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup chocolate chips
Directions
Preheat the oven to 325 F. Line cookie sheets with Silpat or parchment paper.
In a heatproof bowl set over simmering water, melt the butter and chocolate, whisking until smooth. Cool to room temperature.
In the bowl of a stand mixer, beat the brown sugar, sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate mixture and continue to mix until well combined.
Add the dry ingredients to the batter and mix on low speed just until combined. Fold in the chocolate chips.
Using a cookie scoop, scoop balls of dough onto the prepare cookie sheets. Bake the cookies, for 12 to 14 minutes, rotating the pan halfway through. The cookies should still be fairly soft when removed from the oven.
Allow to cool slightly before serving. These cookies are best eaten warm.
♥ Amy
Adapted from Cooking Channel, makes 2 dozen cookies
Ingredients
1/2 cup butter
4 ounces baking chocolate, coarsely chopped
1 cup brown sugar, packed
1/2 cup sugar
2 teaspoons vanilla extract
2 large eggs
1 cup flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup chocolate chips
Directions
Preheat the oven to 325 F. Line cookie sheets with Silpat or parchment paper.
In a heatproof bowl set over simmering water, melt the butter and chocolate, whisking until smooth. Cool to room temperature.
In the bowl of a stand mixer, beat the brown sugar, sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate mixture and continue to mix until well combined.
Add the dry ingredients to the batter and mix on low speed just until combined. Fold in the chocolate chips.
Using a cookie scoop, scoop balls of dough onto the prepare cookie sheets. Bake the cookies, for 12 to 14 minutes, rotating the pan halfway through. The cookies should still be fairly soft when removed from the oven.
Allow to cool slightly before serving. These cookies are best eaten warm.
♥ Amy
Thursday, April 18, 2013
Carrot Cake with Orange Cream Cheese Frosting
I made this carrot cake for Dave to take into work on Easter weekend - according to his coworkers, it was one of the best treats I have ever sent into the hospital. A pretty tall compliment!
The original recipe notes 25 minutes, my cake took over 60 minutes. It may work better to split the batter in to two cake pans and create a two layer cake with additional frosting in between. In that case, double the frosting recipe.
Adapted from Sophistimom, makes 1 large cake
Ingredients
1 cup coconut flakes
1 15 ounce can crushed pineapple, including juice
1 teaspoon orange zest
1 pound carrots, peeled and shredded
2 cups sugar
1 1/3 cup vegetable oil
4 eggs
1 teaspoon orange extract
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon allspice
8 ounces (1 package) cream cheese, room temperature
3/4 cups icing sugar
1 teaspoon orange extract
1/2 cup heavy cream, cold
Orange zest, for garnish
Directions
Preheat oven to 350 F. Line a large cake pan (12″ round springform pan) with parchment paper. Lightly butter the parchment paper.
♥ Amy
The original recipe notes 25 minutes, my cake took over 60 minutes. It may work better to split the batter in to two cake pans and create a two layer cake with additional frosting in between. In that case, double the frosting recipe.
Adapted from Sophistimom, makes 1 large cake
Ingredients
1 cup coconut flakes
1 15 ounce can crushed pineapple, including juice
1 teaspoon orange zest
1 pound carrots, peeled and shredded
2 cups sugar
1 1/3 cup vegetable oil
4 eggs
1 teaspoon orange extract
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon allspice
8 ounces (1 package) cream cheese, room temperature
3/4 cups icing sugar
1 teaspoon orange extract
1/2 cup heavy cream, cold
Orange zest, for garnish
Directions
Preheat oven to 350 F. Line a large cake pan (12″ round springform pan) with parchment paper. Lightly butter the parchment paper.
In the bowl of a stand mixer, place the coconut, pineapple, zest, carrots, sugar, eggs, extract, flour, baking soda, salt, cinnamon and allspice. Mix just until combined.
Pour into the prepared pan. Bake until a toothpick inserted into the center comes out clean.
Let cool on a wire rack for about 5 minutes, then use a knife to loosen the cake all around the edges.
In the mean time, beat the heavy cream to nearly stiff peaks in the bowl of a stand mixer fitted with a whisk attachment. Remove to a separate bowl and set aside. In the stand mixer bowl, next beat the cheese, sugar and extract until smooth and fluffy, about 2 minutes. Fold in the whipped cream and briefly beat to combine. Do not over mix.
When cake has completely cooled, frost using a knife or piping bag with your favourite tip. Garnish with orange zest.
♥ Amy
Thursday, April 4, 2013
Whipped (Lemon) Frosting
Usually when I bake, everything is from scratch. However, one night when a miscalculation of butter, left me with out the ingredients for buttercream frosting, I was left searching the back of the pantry for anything, anything, that could be turned into frosting. I managed to find one package of Dream Whip and one package of lemon pudding, two ingredients I would never use and could not even remember why I had them in the first place...
Anyways, the end result was one of the lightest, fluffiest, perfectly lemony frostings I have ever made. It got rave reviews.
Compared to the agony that usually surrounds trying to get lemon juice to incorporate into buttercream, I think I might actually resort to this when I need a citrus frosting again in the future.
You could make this with any flavour of instant pudding. I added lemon extract to make my frosting extra lemony but you could also add any extract flavour. The combinations are endless.
Adapted from Kraft, makes 3 to 4 cups
Ingredients
1 1/3 cup milk, cold
1 package instant pudding, any flavour
1 envelope whipped dessert topping
1 teaspoon extract, any flavour, optional
Directions
Place the milk in the bowl of a stand mixer fitted with a whisk attachment. Add the pudding powder, whipped dessert powder and extract. Beat slowly until combined.
Increase the speed to high. Whisk until soft peaks form, about 6 minutes.
Use on your favourite cake or cupcakes.
♥ Amy
Anyways, the end result was one of the lightest, fluffiest, perfectly lemony frostings I have ever made. It got rave reviews.
Compared to the agony that usually surrounds trying to get lemon juice to incorporate into buttercream, I think I might actually resort to this when I need a citrus frosting again in the future.
Adapted from Kraft, makes 3 to 4 cups
Ingredients
1 1/3 cup milk, cold
1 package instant pudding, any flavour
1 envelope whipped dessert topping
1 teaspoon extract, any flavour, optional
Directions
Place the milk in the bowl of a stand mixer fitted with a whisk attachment. Add the pudding powder, whipped dessert powder and extract. Beat slowly until combined.
Increase the speed to high. Whisk until soft peaks form, about 6 minutes.
Use on your favourite cake or cupcakes.
♥ Amy
Thursday, March 28, 2013
Lemon Cake
This recipe makes a heavenly lemony cake.
Adapted from Martha Stewart, makes two dozen cupcakes or two 9" cakes
Ingredients
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
Zest of 3 lemons
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup butter milk
Directions
Preheat the oven to 325 F. Grease and flour the cake pans or line a muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, beating until incorporated. Add in the zest and vanilla.
Add the flour mixture in three batches alternating with the butter milk and lemon juice. Beat until combined.
Divide the batter evenly amongst the prepared cups, filling each about three quarters full.
Bake 25 minutes or until a toothpick inserted in the middle comes out clean.
Frost with your favourite frosting.
♥ Amy
Adapted from Martha Stewart, makes two dozen cupcakes or two 9" cakes
Ingredients
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
Zest of 3 lemons
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup butter milk
Directions
Preheat the oven to 325 F. Grease and flour the cake pans or line a muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, beating until incorporated. Add in the zest and vanilla.
Add the flour mixture in three batches alternating with the butter milk and lemon juice. Beat until combined.
Divide the batter evenly amongst the prepared cups, filling each about three quarters full.
Bake 25 minutes or until a toothpick inserted in the middle comes out clean.
Frost with your favourite frosting.
Sunday, March 24, 2013
Triple Peanut Butter Monster Cookies
Dave LOVES peanut butter, especially Reese's Peanut Butter.
Cookies with three kinds of peanut butter, including two kinds of Reese's Peanut Butter, are pretty much his version of heaven.
Needless to say, we have been making a lot of these cookies.
Adapted from Lemon Sugar, makes 18 monster cookies
Ingredients
2 cups flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup peanut butter
I cup sugar
2/3 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup peanut butter chips
1/2 cup chocolate chips
Reese's Pieces candy
Directions
Combine the flour, baking soda and salt in a small bowl. Set aside.
In the bowl of a stand mixer, cream together the butter, sugar and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract. Beat to combine.
Reduce the mixer speed to low. Add the dry ingredients and beat just until combined. Add the oats, peanut butter chips and chocolate chips. Stir to incorporate. Do not over beat.
Refrigerate the dough for 15 minutes - if you are impatient (like we are) you can skip this step, you will just have stickier hands later on.
Preheat the oven to 350 F and prepare cookie sheets with Silpat or parchment paper.
Pour the Reese's Pieces onto a large plate.
Using a cookie scoop, drop about 3 tablespoons of dough onto the Reese's Pieces. Flatten slightly with your hand. Transfer to the prepared cookie sheets.
Bake for 12 to 15 minutes or just until the edges begin to brown.
Allow to cool on the cookie sheet for 5 to 10 minutes before moving. If you are impatient (like we are), the cookies might break when moving them. Broken cookies still taste good!
Enjoy!
♥ Amy
Cookies with three kinds of peanut butter, including two kinds of Reese's Peanut Butter, are pretty much his version of heaven.
Needless to say, we have been making a lot of these cookies.
Ingredients
2 cups flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup peanut butter
I cup sugar
2/3 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup peanut butter chips
1/2 cup chocolate chips
Reese's Pieces candy
Directions
Combine the flour, baking soda and salt in a small bowl. Set aside.
In the bowl of a stand mixer, cream together the butter, sugar and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract. Beat to combine.
Reduce the mixer speed to low. Add the dry ingredients and beat just until combined. Add the oats, peanut butter chips and chocolate chips. Stir to incorporate. Do not over beat.
Refrigerate the dough for 15 minutes - if you are impatient (like we are) you can skip this step, you will just have stickier hands later on.
Preheat the oven to 350 F and prepare cookie sheets with Silpat or parchment paper.
Pour the Reese's Pieces onto a large plate.
Using a cookie scoop, drop about 3 tablespoons of dough onto the Reese's Pieces. Flatten slightly with your hand. Transfer to the prepared cookie sheets.
Bake for 12 to 15 minutes or just until the edges begin to brown.
Allow to cool on the cookie sheet for 5 to 10 minutes before moving. If you are impatient (like we are), the cookies might break when moving them. Broken cookies still taste good!
Enjoy!
Friday, March 15, 2013
Recipe Rewind: Irish Car Bomb Cupcakes
An “Irish Car Bomb” is a drink which consists of a shot of Bailey's Irish Cream and Jamison's Irish Whiskey dropped into a pint of Guinness. I have never tried one myself and think I will stick to the cupcake version.
By far one of my favourite cupcakes... the chocolate cake is so moist and rich!
Adapted from Smitten Kitchen, makes 2 dozen cupcakes
Ingredients
2 cups butter, at room temperature
5 cups icing sugar
6 tablespoons Bailey's Irish Cream
Directions
To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, sugar, baking soda and salt.
In a saucepan over medium heat, combine the butter and beer. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Add the cocoa powder and beat until combined. Mix in the eggs and sour cream. Add in the dry ingredients, beating on slow speed just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ full. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer. Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.
When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the Bailey's or Jamison's. Place the ganache in the refrigerator for 5 to 10 minutes to thicken.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.
Place a spoonful of ganache into the hole and smooth the top.
To make the frosting, whip the butter in the bowl of a stand mixer with the whisk attachment until light and fluffy, about 5 minutes. Scrape down the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the icing sugar, 1/4 cup at a time. Add the Bailey's and whip on medium-high for 2 minutes or until light and fluffy.
Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or green sprinkles if desired.
♥ Amy
By far one of my favourite cupcakes... the chocolate cake is so moist and rich!
Adapted from Smitten Kitchen, makes 2 dozen cupcakes
Ingredients
1 cup Guinness beer
1 cup butter
3/4 cup cocoa powder
1 cup butter
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature
2 tablespoons Bailey's Irish Cream or 1/2 tablespoon Jamison's Irish Whiskey
2 cups butter, at room temperature
5 cups icing sugar
6 tablespoons Bailey's Irish Cream
Directions
To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, sugar, baking soda and salt.
In a saucepan over medium heat, combine the butter and beer. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Add the cocoa powder and beat until combined. Mix in the eggs and sour cream. Add in the dry ingredients, beating on slow speed just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ full. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer. Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.
When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the Bailey's or Jamison's. Place the ganache in the refrigerator for 5 to 10 minutes to thicken.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.
Place a spoonful of ganache into the hole and smooth the top.
To make the frosting, whip the butter in the bowl of a stand mixer with the whisk attachment until light and fluffy, about 5 minutes. Scrape down the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the icing sugar, 1/4 cup at a time. Add the Bailey's and whip on medium-high for 2 minutes or until light and fluffy.
Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or green sprinkles if desired.
♥ Amy
Thursday, March 14, 2013
Recipe Rewind: Mint Chocolate Cupcakes
The perfect green treat for St Patrick's Day!
Adapted from Annie's Eats, makes 3 dozen cupcakes
Ingredients
To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with paper liners.
In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a saucepan over medium heat, combine the butter and the sugar. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Beat on medium-low speed for 4 to 5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, beating well after each addition. Mix in the vanilla and cocoa mixture, beating until incorporated. Reduce to low speed. Add in half of the dry ingredients, then the sour cream, then the remaining dry ingredients, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ full. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer. Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.
When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the mint extract. Place the ganache in the refrigerator for 5 to 10 minutes to thicken.
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl. Place the bowl over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160 F. Transfer to the bowl of a stand mixer with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 10 minutes.
Reduce the speed to medium and gradually add the butter, about 2 tablespoons at a time, until combined. If the frosting "curdles", continue to beat on medium-high speed for 3 to 5 minutes and the icing will come together. Stir in the mint extract and tint with food colour if desired.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.
Place a spoonful of ganache into the hole and smooth the top.
Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or gold sprinkles.
♥ Amy
Adapted from Annie's Eats, makes 3 dozen cupcakes
Ingredients
¾ cup unsweetened cocoa powder
¾ cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
1½ cups butter
2¼ cups sugar
4 large eggs
4 teaspoons vanilla extract
1 cup sour cream
¾ cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
1½ cups butter
2¼ cups sugar
4 large eggs
4 teaspoons vanilla extract
1 cup sour cream
8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature
2 to 3 teaspoons mint extract
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature
2 to 3 teaspoons mint extract
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
2 cups unsalted butter, at room temperature
3 to 4 teaspoons mint extract
Directions1 cup plus 2 tablespoons sugar
Pinch of salt
2 cups unsalted butter, at room temperature
3 to 4 teaspoons mint extract
To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with paper liners.
In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a saucepan over medium heat, combine the butter and the sugar. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Beat on medium-low speed for 4 to 5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, beating well after each addition. Mix in the vanilla and cocoa mixture, beating until incorporated. Reduce to low speed. Add in half of the dry ingredients, then the sour cream, then the remaining dry ingredients, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ full. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer. Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.
When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the mint extract. Place the ganache in the refrigerator for 5 to 10 minutes to thicken.
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl. Place the bowl over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160 F. Transfer to the bowl of a stand mixer with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 10 minutes.
Reduce the speed to medium and gradually add the butter, about 2 tablespoons at a time, until combined. If the frosting "curdles", continue to beat on medium-high speed for 3 to 5 minutes and the icing will come together. Stir in the mint extract and tint with food colour if desired.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.
Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or gold sprinkles.
♥ Amy
Wednesday, February 27, 2013
Meringue Buttercream Frosting
When looking to frost the funfetti cupcakes I made for Tanya's birthday, I was looknig for a lighter frosting that would not overpower the vanilla cake so I tried Martha Stewart's meringue buttercream recipe. I liked this recipe because it is faster than my flour-based buttercream recipe but still doesn't require massive amounts of icing sugar.
The recipe makes a huge batch of frosting! I only required about half to frost four dozen mini cupcakes.
Adapted from Martha Stewart, makes about 5 cups
Ingredients
1 1/2 cups sugar
6 egg whites
1 pound butter, cubed
1 teaspoon vanilla extract
Food colouring, optional
Directions
In a heatproof bowl set over a pot of simmering water, whisk together the sugar and egg whites until the sugar is dissovled. Continue to whisk gently until the temperature reaches 140 F, about 2 to 3 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes.
Reduce the speed to medium and slowly add the butter one cube at a time, beating well after each addition. Continue to beat until the mixtures is smooth and fluffy, about 2 minutes.
Transfer to a piping bag for frosting.
The frosting can be refridgerated for up to one week or frozen for up to a month. Bring to room temperature before forsting.
♥ Amy
The recipe makes a huge batch of frosting! I only required about half to frost four dozen mini cupcakes.
Adapted from Martha Stewart, makes about 5 cups
Ingredients
1 1/2 cups sugar
6 egg whites
1 pound butter, cubed
1 teaspoon vanilla extract
Food colouring, optional
Directions
In a heatproof bowl set over a pot of simmering water, whisk together the sugar and egg whites until the sugar is dissovled. Continue to whisk gently until the temperature reaches 140 F, about 2 to 3 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes.
Reduce the speed to medium and slowly add the butter one cube at a time, beating well after each addition. Continue to beat until the mixtures is smooth and fluffy, about 2 minutes.
Transfer to a piping bag for frosting.
The frosting can be refridgerated for up to one week or frozen for up to a month. Bring to room temperature before forsting.
♥ Amy
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