Sunday, December 5, 2010
Tuesday, November 2, 2010
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 1 cup sugar
- 3 large eggs, room temperature
- 1 cup pumpkin purée (not the pumpkin pie filling)
- 1 cup buttermilk (See previous post to make your own! Also, the recipe called for 1/2 cup buttermilk, but I just made it a full cup for an extra moist cupcake.)
- 1 teaspoon pure vanilla extract
- 2 cup all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 1/2 teaspon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fresh-ground nutmeg (If you can grate it yourself, then it will taste so much better!)
- 1 pound cream cheese, room temperature
- 2 sticks unsalted butter, room temperature
- 4 cups confectioners' sugar, sifted
- 2 teaspoon vanilla extract
- add cinnamon to taste or to your liking :)
Cream softened (not melted) butter until smooth in a stand mixer or a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add room temperature eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside.
In a medium bowl, combine the pumpkin purée, buttermilk, and vanilla and set aside. In a large bowl, combine the sifted flour, baking powder, cinnamon, baking soda, and nutmeg and set aside. In thirds, alternately add the dry mixture and wet mixture to the butter mixture, blending well after each addition until smooth.
Fill cupcake molds ¾ of the way and bake for approximately 10 minutes for mini cupcakes and 21 minutes for regular-sized cupcakes, or until a toothpick inserted into the middle comes out clean. (If making cakes, pour batter into the prepared pans and bake until done, approximately 35 to 40 minutes.)
Allow your cupcakes to cool completely before icing. Don't jump the gun on this one, or you'll have a giant melty mess!
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes. Add the butter and continue to beat for 2 to 3 minutes more. Slowly add the confectioners' sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible. Add the vanilla and the cinnamon and beat until combined.
Frost cupcakes any way you choose... pipe them, spread the icing on, whatever you prefer :) I piped my icing on---I piped a tiny swirl on some of them and for others, I piped the whole thing. I personally don't like a whole lot of icing, but I know others do, so I did a combination of both. However you end up frosting them, make sure you don't forget to sprinkle a little cinnamon on top!
Monday, October 4, 2010
- 1 1/2 cups shredded peeled baking apples (2 large..I used Granny Smith)
- 1 cup packed brown sugar
- 1/2 cup buttermilk (see previous post to learn how to make your own!)
- 1/2 cup vegetable oil
- 4 eggs, lightly beaten
- 3 cups all-purpose flour
- 1/2 cup chopped pecans
- 2 tea spoons baking soda
- 2 tea spoons ground cinnamon
- 1 tea spoon salt
- 1 tea spoon ground nutmeg
- 2 table spoons butter or margarine
- 1/4 cup packed brown sugar
- 1 tablespoon milk
- 1/2 cup powdered sugar, sifted
Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening.
In a large bowl, stir together shredded apples, 1 cup brown sugar, buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into the 2 loaf pans.
Bake 45 to 55 minutes or until tooth pick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely (about 1 hour).
In 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to luke warm, about 30 minutes.
Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in addi tional milk, 1/2 tea spoon at a time, or heat over low heat, stirring constantly (I had to add quite a bit of milk, so don't be concerned if it becomes too stiff). Drizzle glaze over loaves and sprinkle extra pecans on top.
Wrap tightly and store at room temperature for up to 4 days, or refrigerate up to 10 days.
Friday, September 3, 2010
Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours (or even overnight).
Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. (My ice cream maker directors told me to let it churn for 25-30 minutes, so I let mine churn for the full 30 minutes.) During the last 1-2 minutes of churning, add the chopped Oreos into the ice cream. Remove from the ice cream maker and store in a freezer safe container. Freeze overnight to meld flavors and serve. Makes 1 quart.
Monday, August 16, 2010
Here are the recipes:
Double Banana Pancakes
In a separate bowl, combine the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand until the batter is evenly moistened.
Heat a large skillet over medium high heat and grease it lightly by brushing or spraying with oil. Right before you make the pancakes, fold the mashed bananas into the batter. Drop about 1/4 cup of pancake batter into the hot pan, spreading them into circles (or to the size of your choice... we decided to make some of them jumbo pancakes!) Leave about 2″ between pancakes.
Cook until small bubbles appear and the edges are set (about 2 minutes) then flip using a spatula. Cook on the second side an additional 2-3 minutes, or until the pancakes are golden brown. (Makes 4-8 servings. Note: If you double this recipe--which we did because we thought that it wouldn't be enough-- it pretty much triples it! It makes a ton of pancakes!)
We also added coarsely chopped chocolate pieces into part of the batter for Chocolate Double Banana Pancakes. Fold in the chocolate with the bananas right before baking.
Also, if you don't keep buttermilk around the house, or you just simply don't want to go buy it, you can make your own! Add a tablespoon of lemon juice or white vinegar to a measuring cup and then fill it up with milk until it reaches a cup. Let it sit for 5-10 minutes. That's it.
Blueberry Brandy Pancake Sauce
(recipe compliments of my Dad)
In a small saucepan, on medium-high heat, combine 4 tablespoons of butter and 2 tablespoons of sugar. Cook it down for a minute and add a cup of the blueberries. Stir. Pour brandy into the mixture and continue stirring. Flambé the mixture and use immediately.
1 cups + 2 Tbsp white granulated sugar
1/2 cup melted butter1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream (or yogurt)
1 1/2 cups fresh blueberries (stems removed)
Pre-heat the oven to 400 degrees and grease muffin pan or line with 12 muffins cups. In a separate side bowl mix the flour, salt, and baking soda. In your mixing bowl beat the eggs and sugar until evenly combined, about 1 minute. Continue beating and slowly pour in the melted butter and mix until well combined.
Add in extracts and mix until evenly combined. Add the flour, salt and baking soda mixture alternatively with the sour cream (or yogurt) and mix until just combined (a few dry specs of flour is ok). With a spatula, fold in blueberries. Pour batter into muffin cups about 3/4 full and bake in the oven for 20 minutes. With five minutes left, sprinkle the sparkling sugar on the tops of the muffins and bake for another 5 minutes (20 minute bake time in total).Take out of oven and allow to cool in the muffin pan for five minutes. Remove to a colling rack and allow to cool completely.