Sunday, February 28, 2010
Tuesday, February 16, 2010
- Preheat the oven to 375˚ F.
- Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.
- Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat.
- Blend in the food coloring.
- To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
- Flip one cookie of each pair over so that the flat side is facing up.
Recipe Source: Annie's Eats
for the cupcakes:
for the cupcakes:
- 1/2 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 3 eggs
- zest of 1 lemon (optional) - I opted out of this one.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
1. Preheat oven to 350°F. Line 24 standard muffin cups with paper baking cups.
3. Spoon batter evenly into prepared muffin cups.
4. Bake 18-22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans; cool completely on wire racks.
Yields 24 cupcakes.
- 3 cups cake flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup plus 2 tbsp. limeade concentrate
- 3 eggs
- 3/4 cup milk
- 3/4 cup limeade concentrate
- 1/2 cup powdered sugar
- 3 3/4 cups confectioners’ sugar, sifted
- 1/2 cup butter, softened
- 4 tbsp. (or more) maraschino cherry juice - I used a little more.
- red food coloring (optional) - I used some.
- fresh lime slices
- maraschino cherries
- To make the cupcakes, preheat the oven to 350 degrees F. Line two muffin pans with paper liners. In a medium bowl combine the cake flour, salt, baking powder and baking soda. Stir together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.
- Add the sugar and beat on medium-high speed until creamed.
- Add in the limeade concentrate and mix to incorporate. Add the eggs one at a time, scraping down the bowl between additions.
- Add in the flour mixture in thirds, alternating with the milk, beginning and ending with the flour mixture. Mix ingredients just long enough to incorporate but no longer.
- Divide the batter evenly between the prepared cupcake liners. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5-10 minutes, then remove to a wire rack over wax paper to cool completely.
- Once the cupcakes have cooled, whisk together the limeade concentrate and confectioners’ sugar in a small bowl to make the lime syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in.
- To make the frosting, combine the confectioners’ sugar, butter and maraschino cherry juice in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice as needed to achieve desired texture. Add red food coloring if desired.
- Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.
Friday, February 12, 2010
Wednesday, February 10, 2010
8. With a sharp knife, make several slits around the top of the ring. Place in the oven and bake for 30 minutes, or until golden brown. After baking remove the coffee can immediately. Allow the cake to cool.
I don't know what happened. I checked the cake 3 times. Maybe I shouldn't have...I don't know. The 1st time I checked: not done, 2nd time: not done; 3rd time: overdone. Ugh! The cake, like I said, tasted yeasty, the glaze & cake were too lemony, and the cream cheese filling was basically dried and had absorbed into the cake. The filling should've been creamy. Anyways, I probably will never try a king cake again, but if I do, I will make sure I have ample time to make it and am not stressed out at the time...lol!
Wednesday, February 3, 2010
Recipe Source: Semi-Homemade Cooking with Sandra Lee
- 1 egg, beaten
- 1 cup milk - I used whole milk.
- 1 (1.3 ounce) package creamy tomato sauce mix - I used Knorr brand Parma Rosa sauce mix.
- Chopped parsley, for garnish
This is about 1/3 of what you get. I was almost done with making the ravioli, and figured I should take a picture of what the mixture looked like.
Here are all of my little crab raviolis ready to go in the pot. As you can see by the top left and top right corners, I was trying to be a little creative. =)
The sauce reduced a bit after I took this picture, and it is a deeper orange color than this.Ratings: Me: 5 stars! Hubby: He said a 9.5 out of 10! My parents: They both said "YUMMY, it was SOO good!"