Baker Becky

Truffle Brownies

2015-09-01T23:25:00.001-07:00

I guess I disappeared again....sorry it's been so long! I graduated from college in May, moved and had a couple of vacations, so I've not been able to really focus on the blog. I'm hoping all of that will change and I can get my creative juices flowing again!

I was asked by a client to make something fun for an event and I knew the guest of honor at that event loves chocolate....enter Truffle Brownies. I'm not quite sure what I was expecting since I already make the best brownies in the world (triple chocolate espresso brownies) but these far surpassed my expectations. I assume the guests at the party agreed since the brownies disappeared after dinner. Also, there were comments that these were the best brownies ever and that they are not like any other brownie....and they aren't. They are rich and creamy and sinful!

Gotta give props to Bon Appetit for this awesome recipe. I didn't add the nuts but did add chocolate chips to the batter before baking. With that exception, I followed the recipe exactly. I will tell you that the key to these brownies is in the quality of the chocolate. I used a pretty good bittersweet chocolate for both the brownie and the ganache and I think it makes all the difference!

Truffle Brownies via Bon Appetit

Ingredients:

Nonstick vegetable oil spray

12 ounces bittersweet chocolate, chopped, divide (half for melting, half for ganache)

11 tablespoons butter, cut into 1-inch cubes

1 1/4 cups sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup unbleached all purpose flour

1 cup dark chocolate chips (to add to batter)

3/4 cup heavy whipping cream

Preparation:

Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in double boiler over simmering water and stir until chocolate and butter are melted and smooth. Remove from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.

Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then add 1 cup dark chocolate chips. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.

To make the ganache, bring cream to a simmer in small saucepan over medium heat and add the remaining 6 ounces chocolate and let stand 5 minutes to soften, then whisk until melted and smooth. Allow ganache to cool and thicken a bit before pouring over brownie in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.

Using the foil as an aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

Peanut Butter Cookies (Gluten Free)

2015-04-07T11:08:00.000-07:00

Over the years I've gotten requests from clients for gluten free baked goods. I always feel really bad that I have to answer no but the truth is, I don't like to sell anything that I feel isn't my best. All of those rice flours, quinoa flours, and oat flours scare me because I don't know if I can make them taste as good the wheat flour.

Well, I'm tired of being scared so I've decided to try out some gluten free recipes and see how I do. Ok, ok , ok.....these cookies don't have any type of flour in them at all but I'm starting with the known before I move into the unknown! Baby steps people! I did my gluten free research and found a few recipes without any flour and decided to start with those. So far I've made these cookies and a flourless chocolate cake (to die for). Next I'll buy some rice flour and start playing around with new recipes. I think everyone deserves the right to eat my delicious baked treats, so I better start making them accessible to everyone!

My son's reaction when he tasted them..."I don't know what the big deal is Mom, they taste like really good Peanut Butter Cookies....not like you left out the flour". Honestly, that's what I thought too! The only problem with them is that I kept telling myself they were healthier without the flour and couldn't stop myself from eating a bunch of them! Good luck! :)

Peanut Butter Cookies (gluten free) adapted from Real Simple

2 cups peanut butter (not the all-natural variety)

1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons baking soda
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
(can add a handful of chocolate chips, toffee bits, or peanut butter chips for fun)

Directions:
Heat oven to 350° F.

Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.

Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a fork, press the dough, making a crisscross pattern on top of each cookie.

Bake until the edges are set, approximately 10 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Recipe shared on:
Hearth and Soul Blog Hop

Lemon Poppyseed Scones

2014-02-13T13:04:00.000-08:00

Quick post...I am back into the full force of things with school and I haven't had a chance to do much baking. School is going well....actually, school is fantastic!!! I love my mentor, I love all of my teachers, I love lab time where we work on projects and learn hands-on! I can't even describe how wonderful this program is and how lucky I am to experience it. My classmates are all wonderful and like a second family to me....I love my peacocks! (Yes, that is what we are...we are peacocks! Each class picks a mascot and ours is the peacock!) These lovely scones were baked for my peacock classmates and they were all gone, so I assume that means they were good. I used a recipe from Bon Appetit but increased the lemon zest and juice....you can never have too much lemon! :)

Lemon Poppyseed Scones (mini) adapted from Bon Appetit

3 cups all-purpose flour

1 cup sugar

3 tablespoons poppy seeds

1 tablespoon baking powder

1 tablespoon lemon zest

1 teaspoon salt

10 tablespoons butter, chilled and cut into small pieces

1 large egg

1/4 cup fresh lemon juice

1/3 cup cream or half and half

Glaze:

1/4 cup powdered sugar

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper.

In the large bowl of a food processor, mix together the dry ingredients (flour, sugar, poppy seeds, baking powder, lemon zest, and salt), pulsing a few times until combined. Add butter and pulse until mixture resembles coarse crumbs. Whisk egg and lemon juice together in a small bowl, then add to the food processor. Pulse until moist clumps form. Add the cream, and pulse just until the dough comes together.

Using floured hands, gather the dough into a ball and flatten into a 4x4-inch square on the parchment paper-lined baking sheet. Cut the square into three even rows and three even columns, forming 9 smaller squares.

Cut each square in half diagonally to form two triangles, making a total of 18 triangles.

Spread the triangles evenly across the baking sheet, and bake in the preheated oven until scones are golden brown, about 20 minutes. Transfer to a wire rack to cool.

To make the lemon glaze, whisk together the powdered sugar, zest, and lemon juice until a pourable glaze forms. Once scones have cooled, use a spoon to drizzle icing over the scones (or transfer the icing to a ziplock bag, snip off the corner, and squeeze out).

Enjoy!

Dulce de Leche Brownies

2014-01-28T22:05:00.003-08:00

My busy, busy, busy life is starting up again! I am starting the second semester (of 4) in the Interpreter Preparation Program at Ohlone College in Fremont. As if this isn't exciting enough, I also started working with my first mentor, the culinary arts instructor at California School for the Deaf in Fremont. This semester is feeling a bit like a dream come true! I LOVE school! This is an intense program with a lot of hard work but the best, top-of-the-top professors and the best classmates I could ever ask for. AND....I get to be mentored by a wonderfully kind and talented woman and work alongside of her with all of these talented and sweet kids. These kids are fantastic....I can't imagine being as talented in the kitchen as they are at such young ages.

Needless to say....there will likely be a lot of quiet weeks coming from Baker Becky. I really tried to pre-write some blog posts to save for later, but I ended up posting everything. So I will just have to do my best and promise to try to get some great recipes out to all of you. School, work, and raising two teenage boys....piece of cake! Ooooh...cake....

For now I will leave you with these delicious brownies with fabulous globs of dulce de leche waiting to surprise you with every bite you take! Bake these brownies when you are in the mood for some serious rich gooeyness....I would tell you that they go great with red wine but, let's be honest....everything goes great with red wine!

Dulce de Leche Brownies David Lebowitz

8 tablespoons butter
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 cup Dulce de Leche

Preheat the oven to 350 degrees. Line an 8-inch square pan with a sheet of aluminum foil that covers the bottom and reaches up the sides. Spray the bottom and sides of the foil with non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour.

Scrape half of the batter into the prepared pan. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Enjoy!

Recipe Shared On:
Wednesday's Adorned From Above Link Party
Hearth and Soul Blog Hop
Freedom Fridays
What'd You Do This Weekend
Treasure Box Tuesday

Cream Puffs

2014-01-24T06:45:00.000-08:00

About 6 years ago I took a French Patisserie baking course through a local cooking school. I learned to make puff pastry, baba au rhum, palmiers and pâte à choux. Since that time I have only ever made a pâte à choux for gougères one time. All those hours in a classroom and I haven't done a thing with it!

For those of you who are not familiar with pâte à choux I will give a little background: choux pastry, or pâte à choux (pronounced: paht ah shoo), is a light pastry dough used to make profiteroles (cream puffs), croquembouches, éclairs, French crullers, and gougères.

Sounds super fancy and difficult....right? Well, it is not. It is actually very simple to make and fairly fool proof. There are very few ingredients in it, you need a mixer and you need an oven. Most people pipe the dough onto parchment paper but you could just as easily scoop spoonfulls.

The ingredients are cooked on the stove top, the flour is added and then cooked a bit....then you put the dough into your mixing bowl to cool for a bit (we don't want to cook those eggs as we mix them in)!

Once it has cooled you beat the eggs in and you will have a nice smooth batter that is easy to pipe. (Not the smoking kind of pipe....the piping bag kind of pipe. Geez....get your minds out of the gutter)

It really doesn't matter how you pipe them, what size, what shape, etc. It only matters that they are all uniform so that they bake at the same time.

The baking time may seem pretty long for these little beauties but you really want to make sure the inside isn't doughy and that it dries out. I tend to sacrifice one of the puffs and open it up and make sure the dough is cooked through. The only other way to know for sure is through experience of doing it time and time again.

Once they are cooled, fill them with anything you like. I did a sweetened whipped cream but I think a pastry cream would be fabulous or even a chocolate mousse!

Seems pretty simple doesn't it? I love when those desserts that we think of as fancy are really simple and not a lot of work. I guarantee if you make these for dessert, your guests will be truly impressed with you!

Cream Puffs adapted from King Arthur Flour
makes 2 dozen pastries (depending on size you make them, mine were 2" in diameter)

Choux batter:
1 cup water
1/2 cup (8 tablespoons) unsalted butter
3/8 teaspoon salt
1/2 teaspoon sugar
1 1/4 cups all-purpose flour
4 large eggs

Preheat the oven to 400F. Line two baking sheets with silpat or parchment paper.

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.

Remove the pan from the heat, and add the flour all at once, stirring vigorously.

Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.

Transfer the mixture to a mixer, and let cool for 5 to 10 minutes until warm but not hot. Beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

Scoop batter into piping bag and pipe small mounds 1 1/2 - 2 inches in diameter (can make any size, adjust baking times accordingly). Space the mounds about 3" apart, to allow for expansion. Wet your finger tip to smooth down any tips on the mounds (to avoid burning).

Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 15-20 minutes, until pastries are a medium golden brown and sound hollow when you tap on them. Don't open the oven door while the pastries are baking.

Remove the pastries from the oven and turn oven off. Make a small slit in the side of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool.

Whipped cream filling:
2 cups whipping cream
6 tablespoons powdered sugar
1 teaspoon vanilla

Place ingredients into mixer and mix on high until stiff peaks form.

Chocolate glaze:
2/3 cup (4 oz) good quality dark chocolate chips
2 tablespoons unsalted butter
1 tablespoons milk

Melt the chocolate and butter together in a microwave or double boiler, then stir in enough milk to make it smooth.

Assemble cream puffs:
Split puffs in half and pipe or spoon whipped cream into shells. Replace shell lid and spoon melted chocolate glaze over the top. Serve immediately or store in refrigerator for up to a few hours.

These are versitile shells and can be filled with pastry cream or whipped cream or any other filling. You can pipe the filling into the center instead of splitting them in half. You can top the shells with powdered sugar or any other glaze. Make them to suit your tastes and enjoy!!!

Recipe Shared On:
Freedom Fridays
Strut Your Stuff Saturday Link Party
Hearth & Soul Blog Hop
Wednesdays Adorned From Above Link Party
What'd You Do This Weekend

Dark Chocolate Milano Cookies

2014-01-16T07:31:00.000-08:00

I don't think my children have any clue that I am not your average Mom. They seem to think that all kids go to their Mom's and say "hey, can you make homemade poptarts?" "Mom, can we have homemade twinkies?" "can you pleeeeeease make homemade cinnamon rolls?" Really....do all kids do this? And if they do....do all Mom's say "sure, let me drop everything and do that for you". Oh wait....that may be why they do it....hmmmmm.....

Ok...yes....I spoil my children with baked goods (and lots of love) but I enjoy doing it. I also see it as a way to trap them into spending time with me (bwaaaahaaahaaahaaaha) (evil laugh....hard to convey via typing). I can usually get them to help me because they really want to eat these baked yummies. It doesn't matter that I go to school full time, have homework, have a job and occasionally need to sleep (let's face it....I don't sleep).....I always make time to bake for my boys.

What was my point? Uh oh...senior moment.... Oh yes....so....today Max came to me and asked if I could make homemade golden oreos or milano cookies. I decided these were the easiest to master in a day....I'm not sure what the heck a golden oreo is.

The dough is easy to make and easy to pipe. Make them any size you like but they really spread and flatten so I would just make a little 1 1/2 inch long log. You don't need to flatten it or do anything to it, these spread on their own in the oven.

Watch them closely so they don't brown too much around the edges. Then allow them to cool completely before you make little sandwiches with your delicious ganache. These were for my kids but if they were for an adult get together, I would have added a liqueur to the ganache....maybe a tablespoon of grand marnier. YUM!

Dark Chocolate Milano Cookies adapted from Gale Gand
Makes 3 dozen cookies

Cookies:
12 tablespoons butter, softened
2 1/2 cups powdered sugar
6 egg whites
2 tablespoons vanilla extract
1 1/2 cups flour
Cookie filling, recipe follows

Chocolate Ganache Filling:
1/2 cup heavy cream
8 ounces dark chocolate, chopped

Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla extract. Add the flour and mix until just incorporated. With a small (1/4-inch) plain tip, pipe 1 1/2-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. Bake in a preheated 325 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.

Ganache: In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.

Enjoy!

Shared on:
Wine'd Down Wednesday
Freedom Fridays
Strut Your Stuff Saturday Link Party
Wednesday's Adorned From Above
Hearth & Soul Blog Hop

Salted Caramel Butter Bars

2014-01-13T07:14:00.000-08:00

I pinned this recipe quite a while ago and then completely forgot to make them....I'm not sure how anyone could forget to make caramel bars....but I did. Luckily I eventually remembered that I wanted to try them because these are sooooo goooooood! Be warned....these are not diet bars. There is a pound of butter in them but that is what makes them soooo goooood! :)

The crust and top crumble are made from your basic shortbread recipe. Lots of butter, sugar, flour and vanilla. Super simple.

The caramel layer is made from melted caramel candies and cream. Pretty much guaranteeing you will make them because they are so simple. After I spread the caramel over the crust, I sprinkled some maldon salt over the top. You can see the beautiful flakes in the picture above! If you prefer your caramel layer to be unsalted, that is no problem.....it will still be delish!

Once the bars are baked and golden brown, let them cool completely before cutting. The caramel is much easier to cut once it has cooled and hardened a bit.

Try to take some pictures before your children and their friends sneak into the kitchen to eat them all....not that I ever have that problem.....but man, those kids are quick!

Salted Caramel Butter Bars adapted from Cookies & Cups

Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups all-purpose flour

Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
⅓ cup milk or cream
½ teaspoon vanilla
1 T. coarse sea salt (optional)

To make the crust:

Preheat oven to 325°

In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. Once the caramel is melted add in your 1/2 tsp vanilla and stir until combined.

Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.

Let cool before cutting into squares.

Enjoy!

Recipe shared on:
Hearth & Soul Blog Hop
What'd You Do This Weekend
You're Gonna Love It Tuesday
Treasure Box Tuesday
Wednesday's Adorned From Above Link Party
Freedom Fridays
Strut Your Stuff Saturday Link Party

Creme Brulee

2014-01-09T14:40:00.001-08:00

When I was a teenager my brother-in-law, Pat, was the manager at a restaurant called Horatios. My sister and I would go there often when he was on duty for brunches or nice dinners. I fell in love with three things at that restaurant...eggs benedict, blueberry muffins, and burnt cream.

Burnt cream is the same thing as Creme Brulee. The earliest known recipe for Creme Brulee was in a French cookbook in 1691. In the 18th century it was translated into English as Burnt Cream. Whatever name you call it by.....it is delish! What it is not, however, is low in fat! This is an extremely rich dessert and probably not one you would eat daily (oh who am I kidding....I would if I had any in my house) but it is perfect for a special occasion. Creme Brulee is a rich custard based dessert topped with a contrasting layer of hard caramel which is formed by sprinkling sugar over the cooked custard and then burning the sugar with a kitchen torch or under the broiler to form a hard caramel layer on top.

I have been making this dessert ever since I received my first kitchen torch and this great cookbook "Elegantly Easy Creme Brulee". This book has all kinds of fantastic recipes but in all honesty I have only ever made the classic creme brulee. I am a purist I guess!

This was my first time making it with my kids and Max had a blast using the torch, maybe a little too much fun.....should I be worried?

Don't be afraid that it is too complicated....this dessert is super simple and fool proof. If you don't have a torch, caramelize the sugar under your broiler and then pop those bad boys back in the fridge for a few minutes to harden. My favorite part about this yummy dessert is cracking that top shell with my spoon and going in for the first bite! YUM!

Crème brûlée from Elegantly Easy Creme Brulee
makes 6 servings

8 egg yolks
1/3 cup granulated sugar
2 cups heavy cream
1 teaspoon pure vanilla extract (or the beans from 1/2 a fresh vanilla bean)
1/4 cup granulated sugar (for caramelizing the tops)

Preheat oven to 300F.

In a large bowl, whisk together egg yolks and sugar until the sugar has disolved and the mixture is pale yellow and thick. Add cream and vanilla and continue to whisk until well blended. Strain into a large bowl.

Divide mixture among 6 ramekins. Place in a waterbath (I use a large roasting pan and fill halfway up the sides of the ramekins with hot water), and bake until set around the edges, but still loose in the center, about 40 to 50 minutes. Remove from the oven and leave in the waterbath until cooled. Remove cooled ramekins and place in the refrigerator to chill for at least 2 hours.

When ready to serve, sprinkle 1-2 teaspoons of sugar over the top of each custard. Use a small hand held torch to melt the sugar. If you don't have a torch, place under the broiler until sugar melts. Return to refrigerator for a few minutes before serving.

Recipe shared on:
Freedom Fridays
Adorned From Above Link Party
Treasure Box Tuesday
Hearth & Soul Blog Hop

Almond Orange Shortbread

2014-01-01T10:15:00.000-08:00

HAPPY NEW YEAR!!!

I hope you all had a safe and happy New Year's celebration! I went into the city (San Francisco) with friends to watch the fireworks over the bay....sooooo much fun! I couldn't believe how many people were cram packed into the city.

Today I plan on relaxing and staying home with my kids and my Mom (and the dog, of course). For those of you who are going out or having guests over, this is a super easy and delicious dessert. I love these almond orange shortbread! The dough is formed into logs and then stuck in the freezer for an hour before being sliced and baked.

I personally like to make a couple of batches and store them in the freezer for those times when people show up unannounced or last minute. Just pull the logs out of the freezer, let it defrost a bit, until it slices easily, then bake and serve.

I LOVE how pretty the orange zest looks in these cookies! However, you can change these cookies and make different combinations....lime zest and chopped macadamia nuts, lemon zest and almond, dried cranberry and almond, you could even add dried lavender!
These are sweet enough for me but you could also drizzle a flavored glaze over the top of them!

Ok...now back to couch for lazy time! Enjoy your day!

Almond Orange Shortbread Martha Stewart

1 cup butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour
Grated zest of 1 orange
3/4 cup sliced almonds

Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.

Freeze the dough: On a piece of waxed paper or plastic wrap, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.

Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)

With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, about 20 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.

Recipe Shared On:
Hearth and Soul Blog Hop
Freedom Fridays
Adorned From Above Blog Hop
Strut Your Stuff Saturday Link Party
You're Gonna Love It Tuesday

Raspberry Cheesecake Bars

2013-12-30T07:27:00.000-08:00

There are not a lot of pictures of these beautiful cheesecake bars. Not because they aren't beautiful but I was probably crying a little too much to take great pictures. It turns out that crying makes things look blury and apparently blury pictures aren't super cool. No, nothing is wrong. These are happy tears...honest, they are. No really....I'm not just saying it so that it will become true.

My oldest son is a senior in high school and it is college application time. Actually, he has already applied early for a few colleges and the rest are going through now. Six applications in all and only one in California....the rest are on the other side of the country. Do you know how far away that is?? I don't either but it looks like it's pretty far.

I was super excited when we started this process and super proud that he wanted to apply to all of these awesome schools. I kept encouraging him and telling him how proud I am of him. Well.....now those colleges are starting to send letters. He has already been accepted to two of them. The first was Drexel University....um yep....the one in Pennsylvania (don't worry, I had to Google it too).....we live in California....that's kind of a long commute. So anyways.....for all of you parents out there....don't be fooled by those darn college applications. Yes, they seem all cool and fun and exciting...new adventures, growing up, becoming an independent adult, blah, blah, blah! But really, they are a devious plan to move your kids halfway across the country and far away from you.

To help cheer myself up, I made these delish Raspberry Cheesecake Bars. They are very pretty and would be the perfect dessert for a New Years Eve party, they are also super good for drowning your parental sorrows! (Eat two and follow with a glass of red wine)

Use any fruit filling or jam that you like....I am partial to raspberry!

p.s. I really am happy for my son. He is ready to start off on a new adventure and I couldn't be more proud. Also, teenagers are known to have the occasional attitude that makes you think "huh, halfway across the country might not be so bad".

Raspberry Cheesecake Bars adapted from Kraft Recipes

1 cup graham crack crumbs
3 Tbsp. sugar
3 Tbsp. butter, melted
5 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup Sour Cream
4 eggs
1/3 cup raspberry jam (can use any jam, fruit filling, lemon curd, etc.)

Preheat oven to 325°F.

Line a 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

In an electric mixer beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife. (I like to pipe the jam onto the batter in parallel lines and then cut through with knife....play around with it to create different patterns)

Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Store in refrigerator.

Recipe Shared On:

Kathe With an E - You're Gonna Love it Tuesday

21st Century Housewife - Hearth and Soul Hop
My Turn For Us - Freedom Fridays
Keep Calm and Cook On - January
Strut Your Stuff Saturday Link Party
What'd You Do This Weekend
Treasure Box Tuesday
Foodie Friends Friday

French Vanilla Ice Cream

2013-12-29T08:14:00.000-08:00

Every year for Christmas Eve we have a Mexican feast and ice cream sundaes for dessert. This year the boys and I decided to make the ice cream ourselves. (ok, I decided and then encouraged/forced them to make it with me)

We have our own ice cream maker but we haven't used it in years....still works great! We decided to make French vanilla, if you are gonna make vanilla....you might as well go all the way and make the richest vanilla ice cream there is. French vanilla has egg yolks and a custard like base rather than just cream and milk. This of course makes it richer and better tasting (yes...and full of fat...but totally worth it).

This was the perfect recipe to use up some of my fresh vanilla beans from Costco. Popped that puppy right into my half and half mixture!

Use any ice cream maker you have on hand. If you don't have one....well, that is just super sad. You really need to get one, it is tons of fun for the family! (unless you have teenagers....they disappear after it goes in the maker and tell you to let them know when it's done). :)

Here they are...proof that the boys do exist. Max is working on the ice cream base while Zack is making chocolate chip cookies. They disappeared soon after this picture was taken. I'm not sure what they do in their rooms for all of those hours but I'm pretty sure it has something to do with Xbox or Playstation.

French Vanilla Ice Cream adapted from The Pioneer Woman

1 whole Vanilla Bean, Split And Scraped

1 1/2 cups Half-and-half

1 1/2 cups Milk

2 cups Sugar

8 Large Egg Yolks

3 cups Heavy Cream

Instructions:

Heat half-and-half, milk, and 2 cups sugar in a saucepan over low heat, adding vanilla seeds and the bean to the mixture. Turn off heat when mixture is totally heated. (Make sure to discard the bean before moving to the next step.)

Beat egg yolks by hand until pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over medium-low heat until mixture thickens. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.

Chill mixture completely, then freeze in an ice cream maker following the maker's instructions. Place container in freezer to harden for at least four hours.

Enjoy!

Recipe Shared on:
My Turn For Us - Freedom Fridays
Hearth and Soul Blog Hop

Cinnamon Twist Wreath

2013-12-28T09:05:00.000-08:00

I know! It's been a long time since I've written on the blog. For those of you who don't know....I am back in school. Last spring I was accepted to a two year Interpreter Preparation Program for American Sign Language. They accept up to 10 students each year and we learn together in a co-hort for the next two years. I knew the days would be long and that it would be difficult work but I had NO idea that it would be this much work. There was no time for baking, not even for clients. Luckily I am on winter break and I have time to catch up on my baking (and sleeping, housework, excercise, etc)!

This yummy treat was my first venture back into the kitchen. The boys were begging for cinnamon rolls and I wanted to do something a little different. So I took a cinnamon roll recipe and rolled it up but instead of cutting it into individual rolls, I cut it lengthwise and twisted it up to make this beautiful wreath. The recipe is actually makes two wreaths.

This is no more difficult than making any other yeast dough. You can use my recipe or use your

own if you have one that you absolutely love.

I filled mine with cinnamon sugar but you could add nuts, dried fruit or anything else that you could add to the filling of a cinnamon roll. I was tempted to try chocolate chips but was worried it might be a little too messy.

As you can see above, you roll it up just like you do with cinnamon rolls.

Next just cut it lengthwise down the center and fold the two halves open next to each other. Procede to braid the two halves and then pinch the ends together and form a wreath.

Let it rise again for another 30 to 60 minutes and then bake!

Honestly, this would be delish with or without the glaze, but my boys wouldn't dream of eating a cinnamon roll without the glaze. I myself would have prefered a cream cheese glaze but once again....

I am not the boss in the house when it comes to baked goods!

Slice it into wedges to serve. We had ours on Christmas morning

(I only got a small slice before the boys gobbled it all up)!

CINNAMON TWIST WREATH Adapted from Salad In a Jar
¾ cup milk (warmed for 1 minute in microwave)
1 package yeast (or 2 1/4 teastpoons)
3 tablespoons sugar
1 teaspoon salt
1/4 cup butter (melted)
2 eggs (lightly beaten)
3 (1/4) cups all-purpose unbleached flour

Filling:
3 tablespoons butter, softened
1/4 cup packed light brown sugar
1/4 cup sugar
2 teaspoons cinnamon

Icing:
2 cups sifted powdered sugar
½ teaspoon vanilla
2 + tablespoons milk

Instructions:
Disolve yeast in milk in the bowl of an electric mixer. Let stand for 5 to 10 minutes until it starts to bloom. Using a dough hook begin to add your ingredients with the mixer on low. Slowly add the flour until completely combined. Add flour 1 tablespoon at a time if too wet or water 1 teaspoon at a time if too dry. Turn the mixer up to medium and mix until the dough is smooth, about 5 more minutes. Place dough into a large buttered bowl and cover (I cover mine with a dish towel) and place in a warm space to rise until doubled, about 1 hour. When dough has risen to double, remove from bowl and divide in half. Cover each portion with plastic wrap and let rest 10 minutes.

Roll first half into a 9 x 14 inch rectangle. Spread with half the butter. Sprinkle with half of filling mixture and press it gently into the dough. Starting at long side, roll up jellyroll style, making sure to keep the roll tight. Pinch seam to seal.

Slice roll in half lengthwise. Place halves side by side, with cut surfaces facing up. Moisten one end of each portion with wet fingers. Push the ends together to join the two pieces of dough. Twist pieces together; shape into a ring and fit into a greased 8 or 9-inch pan. Moisten ends and press to seal.

Repeat process with other half of dough and filling. Cover and let rise in warm place until almost doubled in size, another 30 to 60 minutes.

Preheat oven to 350 degrees F.

Bake for about 20 minutes, or until golden brown. Let stand 3 minutes and transfer to serving platter with spatula.

Mix icing and drizzle over both of the wreaths. Slice into wedges and serve!

Recipe shared on:
My Turn For Us - Freedom Fridays

Pumpkin Streusel Muffins

2013-10-03T08:22:00.000-07:00

See....I'm still alive! I have missed all of my blogging friends, all of my readers and I've really missed my oven! It's not over yet, I am only a month into my two year program at school. You probably won't see too much of me except for my weekly bloggy party with Christine at Esskunst.org. I will still be baking for work and my kids, of course, but I won't always have time to blog about it. I am in school full time at the most fabulous school, in the most fabulous program, with the most fabulous people!! I am attending a small school called Ohlone College and I am part of an Interpreter Preparation Program to become an interpreter for the Deaf Community. I LOVE my teachers and my classmates and it is worth every minute, but it pretty much means I don't have a life for two years.

Here is a picture of the 10 of us! As you can see, we are pretty fabulous! This program is worth every minute of stress, it is even worth missing my oven! I spend my days with these fabulous people in one classroom, pretty much straining my brain and eyes more than I knew I was capable of!

Occasionally I will try to bring you some yummy goodness! Yesterday I made these fabulous Pumpkin Streusel Muffins. I actually made them for school. Occasionally we need a treat and I love using the kids as my guinnea pigs for new recipes. I used an old Gourmet Magazine recipe for the muffin but I felt it needed a little something more so I added a streusel topping. Delish! Very moist and great flavor! Next time I make them I may even add a little bit of cinnamon to the streusel topping, just for a little extra kick.

I was so distracted that I forgot to take pictures for the blog so my good friend, and classmate, Steev was kind enough to take some pictures at school. I'm pretty sure his impromptu pictures turned out better than my staged, labored photo shoots! He is awesome!

Hope you enjoy these muffins! I will try to keep you all posted on how school is going!

xoxo

Pumpkin Streusel Muffins adapted from Gourmet Magazine via Muffin Top
Makes 1 dozen muffins

Muffin:
1.5 cups all-purpose flour
1 tsp baking powder
1 1/4 cup canned solid-pack pumpking
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice
1.25 cups sugar
1/2 tsp baking soda
1/2 tsp salt
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Divide batter among muffin cups. Sprinkle with streusel topping. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 20 to 25 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Streusel:
1 cup chopped walnuts or pecans
1/2 cup flour
1/3 cup brown sugar
3 tablespoon granulated sugar
4 tablespoon butter, melted
Place nuts in a large bowl with flour, brown sugar, granulated sugar and whisk to combine. Drizzle melted butter while tossing with a fork or spoon until large chunks form with small pea size pieces.

Chocolate Cupcakes with Salted Caramel - An Affair To Remember

2013-08-25T11:02:00.000-07:00

Chocolate, salted caramel, toffee......these flavors are fabulous on their own, but most important, like the characters from An Affair To Remember....they were meant to be together!

Who wouldn't want to bite into this beautiful cupcake with all of those fabulous, intense flavors? I'm drooling just thinking about them!

There are a lot of flavors going on in these cupcakes but is it too much? No, no it is not. Trust me! The chocolate cupcake has a mixture of cocoa powder and melted dark chocolate giving it a very rich chocolate flavor. This is a new recipe for me (I'm always trying different recipes) and I thought it was delicious but I am still in search of my all time favorite chocolate cupcake. The moistness was there, the flavor was there (the flavor was fabulous), I just want a little more height and airiness!

These cupcakes are filled with a caramel sauce that is thick and delicious and there is a slight hint of saltiness.

I used Maldon salt flakes and so there is also the occasional surprise crunch from one of the flakes. Delicious! If you don't have Maldon salt, you can use your favorite sea salt. I think that a flake or courser salt would give a better texture but the flavor would definitely still be there with a finer salt.

We all know what my favorite part of the cupcake was.....the swiss meringue buttercream! Not just my plain buttercream either.....no sir, I mixed in some of that gooey salted caramel. Best buttercream EVER! Top that off with a bite size toffee bar and a drizzle of some more caramel....PERFECTION!

Chocolate Cupcakes with Salted Caramel - An Affair To Remember

The Cupcake: via Cupcake Project

1/4 cup (2 ounces) butter, room temperature

1 cup (7 ounces) sugar

2 ounces of your dark chocolate

2 large eggs, room temperature

2 large egg yolks, room temperature

1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable oil

2 teaspoons vanilla extract

1/3 cup (2 3/4 ounce) full-fat sour cream

1 cup (5 ounces) all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (2 ounces) cocoa powder (natural or dutched will both work with this recipe)

1/2 cup (4 fluid ounces) room temperature water

Preheat oven to 350 F.

In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.

Melt the chocolate in the microwave or in a double boiler. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined. Mix in eggs and egg yolks one at a time until just combined. Mix in oil, vanilla, and sour cream until just combined.

Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition. Mix in water until just combined.

Fill cupcake liners 2/3 full and bake for 16-18 minutes or until a toothpick inserted into the center of a cupcake should come out clean.

Salted Caramel Sauce: Via Two Peas and Their Pod

2 cups granulated sugar

12 tablespoons unsalted butter, at room temperature, cut into pieces

1 cup heavy cream, at room temperature

1 tablespoon fleur de sel or Maldon sea salt flakes

First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.

Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.

As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.

Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.

Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.

Caramel Swiss Meringue Buttercream: adapted from marthastewart.com
5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla
1/3 cup caramel sauce

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.

Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Assemble the cupcakes:
Bite size heath bars
Maldon Salt to sprinkle on caramel

Use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces (or eat them all when no one is looking...it's your call). Spoon caramel filling into the cupcake. Sprinkle a little more maldon salt on top of the caramel filling. Frost with buttercream and drizzle with more of the caramel sauce, then decorate with a bite sized heath bar!

Recipe Shared On:
Chocolate, Chocolate, and More - Thursday's Treasures
21st Century Housewife - Hearth and Soul Blog Hop
Memories By The Mile
Tumbleweed Contessa - What'd you do this weekend

S'mores Cupcakes

2013-08-09T08:52:00.001-07:00

HAPPY S'MORES DAY!!! Ok, I'm a day early (It's really on the 10th)....but I'm so excited! I LOVE s'mores!

You may have noticed I have a little case of s'mores addiction. I'm not sure what gave it away....was it my S'mores Cookies? My S'mores Whoopie Pies? My S'mores Pop Tarts? I have even made S'mores brownies but those haven't been photographed and placed on the blog yet.

Maybe I need to find a 12 step program for S'mores to go along with my 12 step program for Swiss Meringue Buttercream. The problem is really not that bad yet, but I can see how it may escalate in the future! Actually, I'm pretty sure it's not all my fault....I blame the kids. They are the one's always begging for S'mores! Yep, that's it, it's the kids fault!

I used Martha Stewart as a guide for these cupcakes, modified a bit, but only to suit my own taste (and possible laziness). These are delicious with their graham cracker crust, fudgy chocolatey cupcake layer and that super yummy toasted marshmallow frosting on top! Doesn't really get much better than that!

You can use the kids as an excuse to make these yummy cupcakes, use the National S'mores Day as an excuse, or just admit it....you are making them because S'mores are awesome!

Enjoy!

S'mores Cupcakes adapted from Marthastewart.com

Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners.

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Place graham cracker crumbs, sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Bake for 5 minutes. Set aside.

Chocolate Cake Layer:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water

Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine.

Fill the cooled muffin cups 3/4 with batter and bake for 14 minutes or until toothpick comes out clean. Cool on rack.

Marshmallow Frosting:

8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Hershey's Chocolate Squares

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

Transfer marshmallow frosting to a pastry bag fitted with the tip of your choosing. Pipe frosting onto cupcakes. Using a kitchen torch, lightly brown the frosting. Stick a square of Hershey's into each cupcake for decoration and serve immediately.

Recipe Shared on:
Chocolate, Chocolate and More - Thursdays Treasures
Wednesday's Adorned From Above Blog Hop
My Turn For Us - Freedom Fridays
Love Bakes Good Cakes - All My Bloggy Friends
21st Century Housewife - Hearth and Soul Blog Hop
#CakeFriday Linky Party

Zucchini Corn Fritters

2013-08-08T08:10:00.002-07:00

It's National Zucchini Day and I'm on a quest for the perfect zucchini fritter! I love zucchini and I'm always looking for new ways to cook them. About 6 months ago I tried my first zucchini fritter and I fell in love. Who doesn't love food in pancake form?

I've made them a few times over the months and while I loved them, I was looking for them to have a little something more. Recently I saw this recipe on Foodnetwork.com from their magazine, it has corn kernals and cornmeal in it, a little extra added texture. I made my first batch last night. The recipe called for sauteeing the onion and some garlic and then adding it in, I got lazy and omitted this step and just grated my onion right in with my zucchini. Feel free to make it either way you like, sometimes easier is just better.

Fried these off in a non stick-pan with a little vegetable oil and topped them with a dollop of sour cream. Super yummy! Perfect for a nice summer lunch, side dish or light summer dinner. Next time I may kick it up a notch and add just a tiny bit of finely diced jalepeno pepper to the fritters, add a little lime juice and lime zest to the sour cream.....and....voila! Perfect recipe!

Enjoy!

Zucchini Corn Fritters adapted from Food Network Magazine

2 medium zucchini, coarsely shredded

1 tablespoon butter

1/2 small onion, shredded

1/2 cup corn kernals (fresh or frozen)

1/2 cup yellow cornmeal

1/2 cup all-purpose flour

1/4 teaspoon baking soda

3/4 teaspoon kosher salt

Freshly ground pepper

3/4 cup buttermilk

1 large egg

Vegetable oil, for frying

Sour Cream, for serving

Wrap the zucchini and onion in a kitchen towel and squeeze the liquid out over kitchen sink, place in a bowl and add the corn kernals.

Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the zucchini mixture. Add the cornmeal mixture and stir until just combined.

Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature with a dollop of sour cream. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

Recipe shared on:

Chocolate, Chocolate, and More - Thursday's Treasures

My Turn For Us - Freedom Fridays

Chocolate Cupcakes with Peanut Butter Buttercream

2013-07-27T06:44:00.001-07:00

This is going to just be a quick post today. It's my Birthday! To celebrate, the boys and I packed up the car, put on some music, picked up my Mom and headed up North to my visit my Sissy and family in Washington! This has become our annual summer trip, heading up away from the Bay Area, away from work, away from electronics! (yes, I realize I'm on the computer posting this right now....but I'll turn it off soon....I promise).

I'm sure the car ride was a treat for my Mom. 11 1/2 hours in a car with two teenage boys is a treat for anyone! Luckily...they were on their best behavior for Grandma and we made it here without me strapping either of them to the roof! It helps that they think Grandma walks on water and is the most perfect human alive. Not once was I subjected to their usual fighting, hitting, burping, or farting contests. Maybe I should take her on all of our road trips!

Today we head up to the cabin and off the grid, so I will leave you with these yummy cupcakes! I LOVE Ina Garten! Most of her recipes turn out great and are foolproof. The only changes I made to this recipe was to not add espresso to the cupcake batter. Ina has a thing for espresso powder and as much as I love coffee....I really don't like it in my cupakes when mixed with peanut butter! Next time I make these cupcakes I will play around with them a bit. I think it would be fun to bake a mini reese's in the middle of the cupcake and then sprinkle the top of the frosting with chopped reese's. Overkill? I think not!!! :)

Before I leave you with the recipe.....BIG shout out to all of my Baker Becky followers in the Ridgefield/Vancouver area!!! I'm here...I'm here!!! I'm soooo close....but without any of my baking supplies! It would be so much fun to come up with my supplies sometime and do some baking at my sister's house for all of you! Hmmmmm.....maybe next summer!

Enjoy the recipe!

Chocolate Cupcakes with Peanut Butter Buttercream via Barefoot Contessa At Home

Cupcake:
12 tablespoons (1 ½ sticks) butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
½ cup sour cream, at room temperature
1 ¾ cups all-purpose flour
1 cup good cocoa powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt

Peanut Butter Buttercream:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons butter, at room temperature
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream

Preheat the oven to 350 degrees. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans. Bake in the middle of the oven for 15 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with peanut butter buttercream.

Buttercream:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Recipe Shared On:
Foodie Friends Friday
Esskunst Coffee Klatch Friday
Love Bakes Good Cakes - All My Bloggy Friends
Chocolate, Chocolate and More - Thursday's Treasures

Chocolate Chocolate Cake!

2013-07-18T10:27:00.000-07:00

Recently, my sweet little baby boy had a birthday! He turned 17......17?!? I know.....I'm much too young to have a 17 year old! I must have had him when I was 10 years old...right?! Come on.....humor me, I love living with my grand illusions! ;)

Between the 17 year old, the 14 year old and the dog....my house is never boring and it's never quiet but there are always willing food testers! Being the chocolate cake fanatic that he is, Zack chose this recipe for his birthday. Ina Garten's chocolate cake from her cookbook "Barefoot Contessa at Home".

This is a super easy and delicious recipe! I love Ina's recipes so I followed this one, only making the change of taking out the espresso from the frosting. I thought that the coffee in the cake was good but in the frosting would be overkill. It's a pretty rich frosting so I think I made the right call. The entire cake was gone in one sitting....pretty sure this means they LOVED it!

Happy Baking!! :)

CHOCOLATE CHOCOLATE CAKE! adapted from Barefoot Contessa at Home

1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Spray 2 8" round baking pans with non-stick spray, then line the bottom of the pans with parchment rounds and spray the parchment paper.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:
6 ounces good semisweet chocolate
1/2 pound (2 sticks) butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. On low speed, add the chocolate to the butter mixture and mix until blended. Spread immediately on the cooled cake.

Recipe shared on:
Chocolate, Chocolate, and more - Thursday's Treasures
Wednesday's Adorned From Above Blog Hop
Rediscovering Lost Arts From Our Mothers - Tried and True Recipes
Foodie Friends Friday
Esskunst - CakeFriday Coffee Klatch Linky Party

Alice In Wonderland Cupcakes!

2013-07-15T10:44:00.000-07:00

Just a quick little post today. No recipes or instructions....just some more of the cuteness coming out of my kitchen! :)

I had a client ask if I could make "Alice In Wonderland" themed cupcakes for her daughter's 14th Birthday party. "Sure", I said....no problem! I might just be a crazy woman, because I have very little experience with fondant. But maybe I'm not so crazy....because I think these cupcake toppers turned out perfect!

Pretty adorable! The Blue Caterpillar and the teapots are my favorites but I love the Tweedle Dee/Dum too!!

Chesire Cat is pretty cute too!

Baking and cooking can be such a fun adventure for me, hope that it is for all of you too!

I hope that you enjoy looking at these adorable cupcakes! Mostly I hope that you are inspired to step out of your comfort zone and try something new, even if you think you can't do it!

Happy Baking!

~Baker Becky

Black and White Chocolate Chip Cookies

2013-07-12T13:50:00.002-07:00

I'm sure that all of you know that "Friends" was the greatest show on television....EVER! If you didn't know that before, now you do! You also may not have known that they had a "Friends" cookbook, filled with recipes from dishes made on the show (they also have books, clothing and a trivia game that no one has been able to beat me at yet). Yes, there was food on the show....Monica was a chef afterall and much of the show takes place in a cafe with cookies and other baked goods. There are several good recipes but my favorite is the Black and White Chocolate Chip Cookies....really it's just a chocolate cookie with white chocolate chips. Super yummy, super easy to make and.....it's from "Friends", so it's pretty much the coolest cookie around!

Just a couple of weeks ago I took the boys to LA and we did the Warner Brother's Studio tour and I got to see the re-creation of the "Friends" set....I even got to sit on the couch from Central Perk! Pretty cool stuff for a fan of the show (not an obsessed stalker, just a regular old fan....I promise).

Anyways....even if you didn't watch the show (who didn't watch "Friends"?), you will love these cookies! I make them all the time because they are so quick and easy.

The recipe makes really large cookies, which I love, but you can also make them smaller. I have also made these with peanut butter chips instead of the white chocolate!

Make a batch of these cookies to enjoy while you are watching the old "Friends" re-runs!

Enjoy! :)

Black and White Chocolate Chip Cookies via Friends
Cookbook

1 cup flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla
1 cup white chocolate chips

Preheat the oven to 375. Stir the flour, cocoa, baking soda, and salt together in a small bowl and set it aside. Cream the butter and sugar with an electric mixer until light and fluffy, about 1 minute. Beat in the egg and vanilla until smooth. Slowly beat in the dry intredients. Stir in the chocolate chips.

For each cookie, drop a little less than 1/4 cup batter onto baking sheet, flatten slightly. Bake until edges and tops of cookies are set, 15-18 minutes. Transfer to a rack to cool briefly.

Makes 12 oversized cookies

Recipe Shared On:

Foodie Friends Friday
Chocolate Chocolate and More - Thursday's Treasures

Cuteness, cuteness, cuteness.....

2013-06-21T06:42:00.000-07:00

I am not a blogger that posts everyday (or even every week). I really wish I was, but between school and work, I go through phases where I have no time to put posts together at all. To my followers, it may appear that I am not baking, but I am ALWAYS baking! Hee hee!!

Part of my income comes from baking for customers. I am mostly a custom order baker but sometimes I put out monthly specials for people to order from. Sometimes I bake so much that I don't have the time to get the camera going or I do take pictures but they sit on the computer for months, waiting to be edited.

Today I want to share with you all some of the baking projects that I have done for clients but that I never got around to blogging about. This post is not about the recipes...it's about the creative cuteness!

Hope you enjoy some of the cuteness I have to share with you and I hope you are inspired to create some cuteness yourselves! :)

Minecraft Cupcakes made with fondant!

One of my favorites....

Engagement Ring Sugar Cookies!

Baseball Themed Cupcakes!

Skull High Cupcakes!

Star Sugar Cookies!

Three Tiered Wedding Cake! (my first)

Football Cupcakes!

Hope you enjoyed and were inspired by the cuteness! I absolutely LOVE baking and I love to create new baking masterpieces! So much fun!

Keep on baking! :)

Brown Butter Cookies with Rolos and Toffee

2013-06-20T06:52:00.000-07:00

I'm still here!!! I was so busy with school and working that I haven't completed any of my half written posts (I have about 5 of them). School is out for the summer and I miss it already. I am part of the ASL and Deaf Studies department at Ohlone College. My first college experience (500 years ago) was nothing like this. The students here are like family to me (even with me being so much older than most of them), we all go to classes together, eat lunch together, get together away from school, etc. Don't get me started on the teachers.....encouraging, sympathetic, loving, supportive....I could go on and on but then you would all want to transfer to my school and I would have to share all of these wonderful people with you!!!

I am very blessed to be part of this department and even more blessed that I was accepted into their Interpreter Preparation Program (one of ten students accepted each year). I will spend the next two years following my dreams and studying to become a Sign Language Interpreter! :) :) :)

So....on to baking! I actually baked these cookies for one of our lunchtime gatherings at school. They are brown butter cookies with chopped up rolos and toffee and chocolate chips!

I have seen tons of recipes for brown butter this and brown butter that and I finally decided I needed to see what all of the fuss was all about. They were all correct....brown butter ROCKS!!!!

I am a big fan of all things caramel and nutty and rich; and browning your butter helps achieve those flavors. The other plus, besides the fabulous flavor, is that it is very easy to brown butter and you can make this change to pretty much any recipe!

I used my regular chocolate chip cookies recipe and browned the butter, then I added some chopped up candy to make it even more special. Seriously, who doesn't LOVE toffee? The rolos were my whimsical addition, mostly because I haven't had a rolo in years and I really wanted to eat them!

This is a really easy recipe, but watch your butter closely! It takes a while to brown but once it starts turning colors, it goes fast and if you aren't watching it can burn.

Enjoy!!!

Brown Butter Cookies with Rolos and Toffee

2 sticks butter (16 tablespoons)
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1/2 cup chopped rolos candies
1/2 cup chopped toffee candy bar

Pre-heat your oven to 350 degrees.

Melt two stick butter in a large saucepan over medium heat. When the butter starts foaming, whisk vigorously, and continue whisking until the butter turns brown and there are little bits on the bottom of the saucepan. Remove the butter from heat and pour it into a large mixing bowl and allow it to cool completely.

In a separate bowl, combine flour, baking soda and salt. Set aside.

To the cooled brown butter, add in the sugars. Mix for several minutes until the butter and sugars are well combined. Add in the eggs and vanilla, and mix well.

Slowly add the dry ingredients into the wet and mix until combined. Fold in the chopped candies.

Line baking sheets with parchment paper. Use a heaping tablespoon of cookie dough for each cookie. Bake for 10 minutes, or until the edges of the cookies are just starting to brown. Remove from oven and allow to cool for a couple of minutes before transfering the cookies to wire cooling racks.

Recipe shared on:
Tumbleweed Contessa - What'd You Do This Weekend
Food Frenzy
Chocolate, Chocolate and More - Thursday's Treasures
My Turn For Us - Freedom Fridays

Twinkie Cupcakes!

2013-05-18T11:12:00.001-07:00

That's right....I did it....I made a cupcake that tastes like a twinkie! Don't tell me you don't miss twinkies....maybe even just a little bit. No? It's just me? I will admit it, I took the twinkie for granted. Once a year I would buy that little package of Hostess Twinkies with those two golden twinkie logs. I would open them up and lick all of that yummy marshmallow filling out and then, eat the empty halves! Sounds gross? Nope....it was heavenly. But only once per year, any more than that and I probably would have gotten sick of them.

I never even bought that "last" twinkie before the company closed. I figured it was no big deal. But over time my mind has started to stray to the twinkie. I'm kinda wishing I'd had just one last twinkie.

Luckily....these twinkie cupcakes are all over the internet. The Lady Behind the Curtain makes a pretty convincing twinkie cupcake....it's also really easy to make. Shhhh....we don't need to tell anyone that we used a box....it can be our little secret!

If you are having a little twinkie craving...try these cupcakes. Super yummy with that delicious marshmallow filling and the added bonus of a marshmallow buttercream on top! :)

Enjoy!

Twinkie Cupcakes adapted from Lady Behind the Curtain

Cupcake:
1 yellow cupcake mix

1 tablespoon vanilla extract

Follow directions on box but add 1 tablespoon of vanilla to the mix. I usually get 18-20 cupcakes from one box.

Cool completely and use a melon baller or sharp knife to core the center of the cupake.

Marshmallow Filling Recipe:
7 ounce jar marshmallow fluff

1/2 cup butter, softened

1/3 cup confectioners’ sugar

1/2 teaspoon vanilla extract

Beat together the marshmallow cream, butter, confectioners’ sugar and vanilla until fluffy. Mixture should be light but not as stiff as frosting.

Scoop filling into a zip top bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cupcake. Filling just to the top.

Marshmallow Butter Cream Recipe:
7 ounces marshmallow fluff

1 cup butter, softened

1 teaspoon vanilla extract

32 ounce confectioners’ sugar

3 to 4 tablespoons water (if needed)

Beat together the fluff, butter, and vanilla until combined and creamy. Gradually add confectioners’ sugar. NOTE: Frosting may be too thick. If so add 3 to 4 tablespoons of water to frosting ONLY 1 tablespoon at a time until the frosting reaches piping consistency. Pipe frosting onto cupcakes, careful to cover the filled center.

Toffee Caramel Rice Krispies Treats Post #100!!!

2013-05-10T12:21:00.001-07:00

I don't think I have ever been so absent from blogging as I have these last few weeks. Between work and school I have hardly had time to sleep. There is a light at the end of the tunnel...finals next week and then summer break! But I have really missed blogging, I've missed all of you and I've missed all of my blogging friends.

This post is special to me.....it is #100!!!!! I've been blogging for over a year now and I finally have my #100 post. Wooo hooo! So excited that I have made it this far (especially considering how crazy busy I am with full time work, school and kids).

To celebrate, I made some Caramel Toffee Rice Krispies Treats! I am really just a kid inside...I love me some rice krispies treats! Plus...you all know I am a fan of caramel and toffee. What better combo could there be?

Super easy and yummy! You could swap out any chopped candy to put in the middle of this gooey treat....pb cups, snickers, rolos, etc!!

Ok...enough blogging...I've gotta get back to work (shhhh....don't tell anyone.....I'm supposed to be working right now)!!

I hope you all have a great weekend and a fabulous Mother's Day to all of you Moms out there!!!!

Toffee Caramel Rice Krispies Treats

Make Kelloggs recipe for rice krispies treats (x2) in two 9 x 13 inch pans. Set aside to cool.

For the caramel filling:

14 oz. caramel candies, unwrapped

1/3 cup heavy cream

Combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted and smooth. Immediately spread the caramel mixture over one pan of rice krispies treats.

Assembly:

Take the pan with caramel spread over the treats and sprinkle chopped toffee (can sprinkle any other candy or chocolate chips if you prefer). Loosen the second pan of treats and invert over the candy mixture, if the treats stick, help them out using a spatula. Sandwich the two layers together and press down. The caramel should still be soft, as this works as the glue to hold the two layers together. Allow the treats to set until the caramel has hardened. Cut into squares.

ENJOY!!!

Shared on:
Foodie Friends Friday

Lemon Bars

2013-04-09T08:00:00.000-07:00

I don't like to brag, but I'm a pretty good baker. Ok....fine....I'm an excellent baker! Not everything I bake is perfect but I tend to be pretty successful more times than not. I say all of this because I think you should know......lemon bars do not like me!

I absolutely LOVE lemon bars! I especially love them when they are on the tart side and when the lemony custard is still creamy while the shortbread crust is flaky.

Lemon bars are the perfect thing to make when your friends bring over bags of lemons from their trees. They are yummy and pretty and classy and everyone loves them. AND....everyone seems to be able to make them...except for me!

I'm sure I'm exaggerating a little too much, I mean....I've probably made them perfectly fine before. But all I can remember is that the last three times I tried to make them, they didn't turn out. One time, the crust wasn't done enough. The next two times, I over baked the filling. Everyone said they were good, but I wanted creamy perfection!

DONE! This time, I tried Ina Garten's recipe. Perfection! I love that she pre bakes the crust a little bit before adding the filling. Makes for a flakier crust. Her recipe calls for a lot of sugar in the filling (3 cups) but I decreased it a bit (used 2 1/2 cups). Feel free to modify the sugar in the custard to suit your taste.

This recipe is a keeper! It probably helps that I watched that timer closely to make sure I didn't over bake them. Success....look at that creamy custard! I guess the lemon bars like me after all! :)

Lemon Bars Via Ina Garten
makes 24 squares

For the crust:
1/2 pound butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Confectioners' sugar, for dusting

Directions:
Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners' sugar.

Recipe shared on:
Tumbleweed Contessa - What'd You Do This Weekend
Foodie Friends Friday
Esskunst Food Coaching - Cake Friday Coffee Klatch