I’ve been trying to behave. While everyone and their grandmother is Instagramming homemade sourdough or who-knows-what, I’ve been squelching my urge to bake, because how many cookies do I need to eat, seriously? I’m not saying I miss going into the office, but I miss having an outlet for all that baking.
I had to give in, though, when I found the recipe for Chocolate Peanut Butter Frosting on Sally’s Baking Addiction. Cupcakes were required, and immediately. How could I say “No” to chocolate and peanut butter? Besides, I reasoned, I could share these with my parents – there was no way my dad was going to complain about that combination.
I started out with my usual chocolate cupcake recipe, which I can almost make in my sleep. How good are they? The cat thought she needed to try them.
Why, kitty, why???
The frosting recipe was simple enough to follow, but made a way bigger batch than I’d usually use. Naturally this meant I had to go nuts piling it on, right? I mean, if I’m going to bake something utterly unnecessary, I might as well go whole-hog.
It was also really stiff, and I realized after piping the first couple that I should have added a touch more milk to it in order to soften it up. Normally, I hold a cupcake in one hand and rotate it as I pipe with the other; this stuff was a two-hand job. My hands were shaking so badly trying to get enough pressure on the piping bag that a casual observer might have thought I have some sort of neurological problem.
Despite the stiffness, the frosting wasn’t at all dry or hard, even after a couple of days. And its firmness may have been beneficial when one of them toppled off its plate onto the floor; it flattened a little bit but didn’t make a huge mess the way a softer frosting would have. In any case, they went over really well and were the perfect excuse to bake something.
Although I am not by any stretch of the imagination a professional baker, I’m a relatively experienced one. I understand how to not overmix, how to check for doneness, and how to fold in the cheese. And while I accept that there are some things I will likely never have the inclination to attempt (croquembouche, anyone?), my Moby Dick white whale continues to be vanilla cupcakes.
It should be such a simple thing, right? But nearly every recipe I’ve tried has left me underwhelmed: they’re either dense, or dry, or some combination of the two. Maybe it’s because my chocolate cupcakes are fail-proof and so moist-moist-moist that vanilla pales (and fails) by comparison, but it still drives me nuts. My go-to cookbook, Vegan Cupcakes Take Over the World, has a vanilla recipe that’s really similar to the chocolate, but with two tablespoons of cornstarch (and no cocoa, obviously). Was that what made it not-perfect? I’ve tried varieties that call for cake flour rather than all-purpose, to no avail. (I’ve also since read tips that recommend adding cornstarch to your A.P. if cake flour is unavailable, which really makes me think there’s a connection there somehow.)
Recently I came across this recipe, and was hopeful. Straight-up all-purpose flour, no separating of eggs (not that I inherently dislike separating eggs, but anything that calls for just the yolk or just the white invariably leads to wasting the unwanted part, unless you have an excellent recipe-stacking strategy to use up those leftover yolks or whites, which I do not), nothing funny.
And…they weren’t bad.
They came out a little browner around the edges than I would have liked, but all things considered…not bad. The batter was thicker than pretty much all of my other scratch recipes, and I think I overfilled them a bit because of this, which in turn necessitated baking them a minute or two longer than might otherwise be prudent. Whether because of bake time or simple batter composition, they were just a wee bit on the dry side, too. I could see making them again, but filling the cups less full – and mayyyybe adding an extra tablespoon of oil to the batter for moisture?
I topped them with a root beer buttercream icing, which paired so perfectly with the vanilla cake, like having a root beer float. Oh, and because you’ve probably noticed the liners by now…
Yep, those are absolutely Christmas liners. Everyone’s socially distancing – who was going to see these anyway? But look how pretty they are!
After my underwhelming success with vanilla, I went back to my old standby – chocolate – for a Father’s Day treat. There was pretty much no doubt in my mind that they had to be topped with peanut butter frosting.
To add a bit of texture and interest, I put a few Reese’s Pieces in a baggie and smashed them with a rolling pin before sprinkling the aftermath on top of the frosting.
This is the best combination…
They’re practically moist enough for themselves and the vanilla cupcakes, if cupcakes worked that way.
Light and moist and perfect, no crumbling at all.
Has anyone had tremendous success with light, moist vanilla cupcakes? Or am I better off box-mixing it?
You guys! I’m so glad the holiday season is behind us, and I can get back to my somewhat regular baking schedule. Anything I made over the holidays felt like an obligation rather than something I wanted to do, and with so many store-bought options around (I’m still eating dominoes), it felt futile anyway.
I was itching to bust out my cupcake pans and bake something just for the heck of it, and finally got my chance a couple of weeks ago. Oh, it felt goooood!
A couple of years ago, I had made this Brooklyn Blackout Cake for my mom’s birthday, and although cakes make a lovely presentation for special occasions like birthdays, they’re a pain to store the rest of the time. And although the homemade pudding filling turned out most excellently that time, I didn’t feel like standing over the stove having chocolate splatter at me.
Instant gratification pudding to the rescue!
After baking and cooling a dozen chocolate cupcakes (made with a 2:1 ratio of regular to dark cocoa powder), I made two boxes of instant chocolate pudding, but used only half the milk called for. In other words, two cups for both boxes instead of two cups for each. That gave me an ultra-thick pudding that wouldn’t run all over the place.
I cored the cupcakes, setting the cores carefully aside instead of just eating them (for example). I loaded up a piping bag with my pudding and filled each cupcake, then spread a generous layer on top instead of frosting.
The finishing touch? I grabbed one of my cores and crumbled it on top of each cupcake for that crumb topping finish.
Crumbs on top of your frosting (or “frosting”) might sound weird and dry, but the cake is so moist that dryness isn’t an issue.
Look at that luscious chocolate filling!
On the whole, I’m extremely happy with how these turned out, and how much easier they were to make and store than their layer-cake counterpart. My taste-testers gave them two thumbs up, so it looks like we have a winner.
…my true love gave to me: a last-minute Christmas quickie!
(Get your minds out of the gutter…)
I’m not going to do a big, long how-to, but keep it simple: I used this tutorial to create some golden snitch chocolates for a friend’s stocking.
They came together really quickly; I had Discord open in the background while I worked (because apparently I keep glue at the computer desk), and it took less than 10 minutes to get all three made.
There’s no way these were getting back in the cellophane sleeve, so instead, I’ve tucked them into a little organza bag to go at the very top of his stocking, and hopefully keep the wings from getting crushed.
This is a short one, because Halloween is imminent and I still have to do my nails, gather together the components of the two different costumes I’ll be wearing (yes, I’m insane), and finish planning a birthday party – the latter has nothing to do with Halloween, but still falls close enough to feel like it.
Remember my Cuban Lunch that I shared the recipe for last year? Two very exciting (or not) addenda to that. First, I’ve managed to find the commercially-manufactured resurrected version, which worded thusly sounds a bit Halloween-y in its own right.
Second, I still think I prefer my homemade version, and so I made up a batch to hand out to a few lucky individuals at work as an early Halloween treat.
Because it’s already unseasonably cold around these parts, I was able to stash these in the garage for about 45 minutes to let them really firm up before packaging them for delivery.
Aren’t those bags cute? Each one contains a baggie holding four chocolates, sealed for freshness (if they last that long).
Thanks for looking – have a spook-tacular Halloween! 🙂
My dad’s got a bit of a thing for cookies. If you were to drop him into the middle of a bakery (or heck, even the kitchen at home), he will see past all the other treats and head straight for the cookies, irrespective of type. When I asked him back in June what type of dessert he wanted for Father’s Day, he asked for – and got – cookies. They were “fancy” ones, a chocolate cookie filled with a peanut butter fondant, but still.
A while ago, I had seen this post on Craftster…and then I went back and looked at it a few more times for good measure. It was a really neat looking cake, and I knew I had to try one like it. I normally prefer cupcakes to a cake for a birthday or other festive occasion since they’re less of a pain to store if you have leftovers, but I had already done Cookie Monster cupcakes once, and besides, the idea of the cake being his whole head was too good to pass up.
I didn’t want a giant cake, since I wasn’t really baking for a crowd, and I knew my 6″ pans would be perfect Bonus: one 12-cupcake recipe’s worth of batter divides perfectly between the two pans. Plus, the slightly smaller circumference/diameter meant the ping-pong balls I bought to use as eyes would be perfectly proportionate.
I started with my usual most famous dark-chocolate cake (because, um, have you met my family?) and made a small batch of peanut butter frosting to smear between the layers. For the crumb coat and fur, I made what was possibly the largest batch of blue-tinted vanilla buttercream ever, because this was not going to be one of those cakes whose frosting technique could change in the event of a blue-icing shortage. In all my remarkable foresight, I kept it just a little less stiff than I normally like my frosting – I didn’t want to have to force it through the grass tip like some sort of Play-Doh extrusion.
A quick image search for “Cookie Monster cake” shows a lot of cakes whose entire mouth area (that’s a very specific medical term) consists of cookies, like CM just couldn’t help himself. I didn’t want to do that because a) I don’t love the aesthetic of it, and b) unless you eat the cookies immediately upon serving, they’re going to get either soggy or stale, and that’s a waste of perfectly good cookies. I had toyed with the idea of tinting some of my frosting black to draw in a mouth, or even leaving the mouth as negative space (like I did here), since the cake is pretty dark. But! I’m so happy with the solution I hit on: after applying my crumb coat (ironic foreshadowing/nominative determinism alert!), I used a toothpick to trace a mouth shape and then filled it in with chocolate cookie crumbs. They kept the space from drying out and don’t have the ick factor of black frosting. And then…presto, pipe the fur around it like usual. Of course, I couldn’t leave him completely cookie-less…
I learned some valuable frosting tips, too. When piping at a 90° angle to cover the sides, start at the bottom and work up, and gravity will let the “fur” fall into place. And if your buttercream is on the soft side and prone to softening further just from holding the piping bag in your hot little hands, don’t overfill the bag – some of the frosting will commit hari-kari and throw itself onto the kitchen floor from the top of the bag, and you will, repeatedly and with increasing frustration, have to shoo away with your foot the cat, who will look at the overpriced and specially formulated food in his bowl like it’s poison but who will enthusiastically eat dust bunnies and flecks of dirt, and now unnaturally-blue frosting, from the floor. Who needs to explain that to the vet? You’ve been warned.
Cat-herding issues and all, I’m so happy with how this turned out:
The peanut butter centre was the perfect compliment to the dark chocolate cake, and not as sweet as more blue vanilla buttercream would have been.
As birthday cakes go, this was a pretty good one. He definitely didn’t see it coming, and that made it so much more fun. But, whoosh, I don’t know that I want to see blue frosting again for a while. 😉
Back in the spring, I had made some cookies to share with my coworkers in celebration of what was admittedly a rather arbitrary anniversary. Oh, I didn’t make a big deal of it, plastering “Five Years Since I Accidentally Took the Elevator to the Wrong Floor” banners across my cubicle walls, or anything like that. I packaged them unceremoniously in a Gladware container, scrawled “Funfetti Chocolate Chip Cookies” in green Sharpie on a folded piece of notepaper, and dropped the whole works in an obvious place in the communal kitchen. Free food always moves, and by eleven o’clock that morning, they were gone.
Do you want to know the difference between a “normal” person and a social committee member? The “normal” people instant-messaged me to say thank you, or how much they enjoyed them. Awww. One of the social committee members led with an instant message that started out like that, but turned into, “You should make some for our bake sale! I’d totally buy some! My kid’s two favourite things are chocolate and rainbows.” And so, it came to pass that I was going to be part of the sale.
I’m not going to torture you with a long and complicated recipe, insisting that you not overmix and taking a tape measure to your prepared cookie sheets to determine exactly how far apart your portions of dough are. I’m going to KISS (Keep It Super Simple; or Keep It Simple, Stupid – depends on how surly you feel).
Are you ready?
Take your favourite chocolate chip cookie recipe. In this case, the tubes of dough from the refrigerator section of your local superette does not count as a recipe.
When you get to the point where you’re about to stir in the chocolate chips, add in half a cup (or more, depending on the size of your recipe and your own aesthetic preferences) of rainbow sprinkles – jimmies, not nonpareils.
Bake as prescribed in the recipe.
Enjoy your colourful homemade treats.
I used my grandmother’s recipe, which yields a not-overlarge batch of cookies, and which bakes up nice and chewy, with just the slightest crispiness at the edges. They proved just as popular at the bake sale, even when people had to pay for them – by ten o’clock, only one package was left.
A confession: for years, I thought that all recipes everywhere were part of a giant conspiracy theory to prevent others from replicating the originator’s success. Who were these weirdos baking cookies at 375 for 10 minutes? The only thing that was a recipe for was failure, and burned cookies galore. Now, admittedly, I knew for years that my oven ran hot, thanks to an oven thermometer (the best six bucks I ever spent!) as recommended by Vegan Cupcakes Take Over the World. If I wanted 350, I set it for 325. I also adjusted baking times downward, because the times called for in recipes were generally far too long, and although you can certainly add to baking time once something’s in the oven, you cannot take it away. It was a system that served me well for oh, ages and ages.
Sometime in January or February, I gradually came to the realization that all was not well with the oven. The 25-degree window I had come to know and tolerate was failing me. If the dial was set for 325, I was seeing 375; if I cranked it down to 300, I got 315 or so. What I didn’t quite twig to for a while was that I now had the kitchen-appliance equivalent of a traditional Greek song: it would start at a manageable tempo (or temperature) before stepping on the metaphorical gas to the point where your feet can’t keep up or putting frozen “chicken” strips in for longer than ten minutes required one person to fan the smoke alarm to keep it from going off and one to hold the back door of the house open to clear out the resulting haze.
New stove? Oh, yes, new stove. Only now, recipes looked like a foreign language to me. Is that really 350, or just “bake in a moderate oven”, like old-time recipe books like to say? When I finally screwed up my courage to take the plunge and try baking something, it made sense to try a recipe I’ve baked dozens of times before, right? Instead, I tried my hand at a new-to-me variety of mini cheesecakes. The chocolate-peanut butter people in my life won this round.
I compared making cheesecake to a baking trust fall before, but I’m honestly not sure which time was more stressful: when the oven was running even hotter than I realized and I didn’t know what I was doing, or when I was worried that somehow the new oven wouldn’t run hot enough.
I shouldn’t have worried, because these came out beautifully. In fact, I suspect the ones I made for my mom’s birthday got just a tiny bit overdone – this batch was smooth, creamy, and not the least bit dense.
Rather than make the chocolate whipped cream called for in the recipe, I used my remaining 4 oz. of cream cheese to make a half-batch of the cream cheese-whipped cream frosting from the pumpkin spice latte cupcakes I made last fall, sifting in 1/4 cup of cocoa before beating the cream cheese. It generated the perfect amount to pipe generous-but-not-mountainous swirls on top of each cheesecake, with enough left over for my taste testers to lick out the bowl and not fight over it. I couldn’t be happier with the results, and I think I have the perfect Father’s Day dessert figured out.
Thanks for looking – and remember, always use your oven thermometer! 🙂
With my mom’s birthday approaching, I knew I had to find the perfect birthday cake recipe. There’s nothing wrong with an old standby (excuse me, classic), but then there’s no anticipation, no element of surprise. In the course of my regular web-browsing, I rediscovered the mini cheesecakes on Life, Love, and Sugar. She does like cheesecake…and that would certainly be a surprise. I was sold, but then the tough part came: deciding which variety to make.
Fortunately, this proved to have a rather elegant solution. Since each recipe calls for 12 oz. of cream cheese, and since cream cheese is sold in 8 oz. bricks, I decided to appeal to the lowest common denominator (ha!) and make two different kinds. I decided on chocolate Bailey’s (because the birthday girl loves her some chocolate) and cherry almond (because the baker loves her some cherries).
Did I mention that I had never made a baked cheesecake before? Is there a better time to try a brand-new, possibly-fussy dessert than for an actual occasion, with no back-up plan?
I was actually excited when the chocolate ones cracked a little bit: I know that while one does not normally want one’s cheesecake to crack, cracking is a thing that cheesecakes sometimes do, which told me I must be on the right track. Because gaaah, these things stressed me out. If I had been making a cake-cake or cupcakes, I could have jabbed a toothpick in the centre to check for doneness, touched it/them gently to see if it/they sprung back, all that good stuff. Cheesecake relies on sight and blind faith. It’s like a baking trust fall, and that makes me uneasy like you wouldn’t believe.
Once I had satisfied myself that these were more or less solid and baked through, and they had had time to cool completely, I tackled the flavoured (and occasionally boozy) whipped creams for garnish.
I had a lazy moment and didn’t really want to add two piping bags to my growing pile of dishes, so I snipped a corner off two sandwich baggies and dropped my piping tips in. They worked far better than I had thought they might, and cleanup was insanely easy. But just in case you think I’m completely lazy…
I made honest-to-goodness chocolate curls!
The birthday girl specifically requested no candles (sigh).
They passed their second-to-last test: they released from their paper liners with no trouble at all. It was the sigh of relief heard around the world.
(The combination plate is a venerable tradition around these parts. 😉 )
The birthday girl loved her unique dessert – and I may have inadvertently created some heightened expectations. That’s okay; after these turned out so well, I’m looking forward to experimenting with flavours.
Who couldn’t use one of those in his or her repertoire, especially at this time of year? There’s so much to get done, and anything that doesn’t involve preheating, rolling, cutting, frosting, etc. can’t be all bad.
And so I present to you my recipe for Cuban Lunch. They’re based on a defunct chocolate bar (which was apparently resurrected earlier this year, but I haven’t seen it anywhere), and are a crowd-pleaser if ever I saw one. You can make a lot quickly, and they’re perfect for gift-giving or cookie trays. A few years ago, I gave little care packages to the management team at work, and within half an hour everyone had IM-ed me to say thank you – except for the men in the group, who IM-ed me to say thank you, and also that they had eaten all six in one shot.
What you need:
2 cups each of semi-sweet chocolate chips, peanut butter chips, and butterscotch chips. If you buy these things in bulk and actually want to measure, great; I find that your standard 300g bags found in the baking aisle give you what you need
1 1/2 cups crushed ripple potato chips
1 1/2 cups chopped peanuts
Optional, but nice: a kind person to help you set out your mini cupcake liners, and to set out more when your hands are occupied by chocolate-coated utensils and you realize you’re getting way more of these from the recipe than you anticipated
Set out your mini cupcake liners. The recipe I found has a yield of 75, but whoever wrote it must have filled their liners fuller than I do. This may take some experimentation on your part, so keep a few extra nearby. Also, the tinfoil is not strictly necessary, but prevents you having to wash your cookie sheet when you drop chocolate on it – and you will drop chocolate on it.
Chop your peanuts and crush your ripple chips. I like to use a mini food processor for the chips, but if you have some holiday rage to work through, a sturdy Ziploc bag and a rolling pin make a wonderful substitute. Set them aside for now.
Put your 6 cups of baking chips in a microwave-safe bowl. I like to fold them all together to prevent weird pockets of one kind or another in the finished product, because I’m like that. Once you’re satisfied that your mixture is as homogeneous as it’s going to get, microwave it on high for 30-second bursts. After each round, take it out and stir it before putting it back in for another 30 seconds. Yes, this is a giant drag, but chocolate likes to hold its shape even when it’s at a melting point, so check and stir, every single time, until everything is completely melted. No one likes scorched chocolate.
Once the baking chips are completely melted, fold in your potato chips and peanuts. It can seem like a lot to integrate, but keep at ‘er. Your mixture should look something like this.
Spoon the mixture into those mini cupcake liners you so painstakingly peeled apart and placed on your cookie sheets. Once they’re all filled, they’ll need to set. They will set up at room temperature, but some time in the fridge or freezer helps immensely. If you live somewhere cold, use nature’s freezer! (Just make sure you don’t have any neighbourhood wildlife creeping around.)
These can be stored in a sealed container at room temperature or in the fridge, and look so cute in a little cellophane treat bag tied up with a bow.