Baking with "Z"

Ferrero Rocher/Nutella Cupcakes

2013-09-07T23:46:00.005-05:00

The thing I love about cupcakes is that there are so many ways to make them. You can choose from an endless number of flavors, fillings, toppings, and decorations! I feel like the filling tends to give a cupcake its WOW factor...especially when it complements the cake and the frosting. This is one of those cupcakes that has an intensely rich combination of flavors. And let me tell you - the filling is to die for. The Nutella ganache is so good...I ended up eating spoonfuls of it on its own (and probably gained thousands of calories in the process unfortunately). Another reason why this cupcake is amazing is because it has half of a Ferrero Rocher inside along with the ganache. I mean, who doesn't like Ferrero Rocher?! And when you thought it couldn't get any better, this baby is topped with a creamy and delicious Nutella buttercream frosting and another half of a Ferrero Rocher drizzled with some more Nutella ganache. Are you drooling yet??? Note: To make it look a little fancy, I also added some edible gold dust powder!

To make this cupcake, you can use the fool-proof/best ever chocolate cake recipe that I've posted on my blog previously. Here's the link to the cake recipe: Beatty's Chocolate Cake Recipe. For this particular batch of cupcakes, I used another chocolate cake recipe which I wasn't as fond of. Will definitely go back to using my original.

The recipe for the Nutella Buttercream Frosting is as follows:
Ingredients:

2 sticks unsalted butter, softened and cut into cubes
4 cups icing sugar
1 tbsp heavy whipping cream
2 tsp vanilla flavoring
1/2 cup Nutella
pinch of salt

In the bowl of an electric mixer with a paddle attachment OR using a hand mixer, whip butter on medium speed for 5 minutes until pale and creamy.

Add the remaining ingredients and mix on low for 1 minute then on medium speed for 5 minutes until light, creamy, and fluffy.

Will keep at room temperature for up to 3 days.

Tip: To make the frosting more smooth, make sure to sift the icing sugar!

For the Nutella Ganache, the recipe is as follows:

Ingredients:

1/2 cup heavy whipping cream
2 oz semi-sweet chocolate (two 1 oz squares)
4 tbsp Nutella
2 tbsp butter

Using medium heat, bring whipping cream to a boil in a small saucepan over the stove. When the cream starts to boil, remove from heat and add the semi-sweet chocolate squares. Start whisking the mixture immediately until smooth. Do not overmix! Then, add the butter and continue whisking until butter is incorporated. Allow the ganache to cool before using it as a filling - refrigerate for a thicker consistency.

HOW TO PUT IT ALL TOGETHER AND MAKE THE FINAL VERSION OF THE CUPCAKE:

To create the final product, when chocolate cupcakes have been baked and cooled, use a knife to cut out a small round from the center (about 1 inch wide and 3/4 inches deep). Fill the hole in the cupcake with about 1 tbsp of ganache (or however much you desire). Then cut a Ferrero Rocher chocolate in half. Place one half inside the center of the cupcake. Frost the top of the cupcake with the Nutella buttercream frosting using a piping bag and your desired decorating tip. Finally, stick the other half of the Ferrero Rocher on top and drizzle it all with some more ganache.

German Chocolate Cheesecake

2013-04-14T01:38:00.003-05:00

As I've mentioned before on my blog - I love making different kinds of cheesecakes - the possibilities are almost endless. This cheesecake was for my mom - she loves German Chocolate Cake. As I was looking through my cheesecake book 125 Best Cheesecake Recipes by: George Geary, I came across the German Chocolate Cheesecake and thought it was a great idea to combine two amazing desserts - and the combination of coconut, chocolate, and pecans is a big winner in my opinion :) It turned out very good, but beware: it's very rich!

Ingredients:

Crust -

1 1/4 cups chocolate sandwich cookie crumbs
1/4 cup pecans, coarsely ground
3 tbsp unsalted butter, melted

Filling -

1 cup packed brown sugar
2 tbsp unsalted butter, softened
2 egg yolks, stirred
1 1/2 cups flaked coconut
3/4 cup pecan halves
3 packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 tsp vanilla
6 oz bittersweet chocolate, melted and cooled

1. Preheat oven to 350 degrees F. You will need a 9-inch cheesecake/springform pan with 3-inch sides (ungreased). For the crust, in a medium bowl, combine cookie crumbs, pecans, and butter. Press into bottom of cheesecake pan and freeze.

2. For the filling, in a medium saucepan on medium-high heat, melt brown sugar and butter for 3 minutes. Remove from heat.

3. Slowly drizzle stirred egg yolks into mixture. Return to medium heat and stir for about 3 minutes.

4. Add coconut and pecan halves. Cool for about 20 minutes in the refrigerator.

5. In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition.

6. Stir in vanilla and melted chocolate. Fold half of the coconut mixture into batter. Set remainder aside for decorating.

7. Pour batter over frozen crust. Bake in preheated oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.

8. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

9. Spread remaining coconut mixture on top of cake. (I used a marbled vanilla + chocolate butter cream topping)

Note: You can prepare the coconut mixture up to 3 days prior to use. Stir well before using. You can also substitute toasted almonds for pecans.)

Vanilla Buttermilk Cupcakes (Best Cupcake Recipe Ever!)

2013-03-09T23:11:00.002-06:00

I haven't been getting much time to bake lately, but I finally got a chance to try a new recipe of cupcakes. The problem was that I never found a cupcake recipe that I really loved - moist, tight-crumbed, and light - perfect with any frosting. That is until my mom found a recipe in the newspaper and clipped it out for me - it was a Godsend. The recipe belongs to Dorie Greenspan - the popular and award-winning American author of cookbooks who wrote the very popular baking book (which I own thanks to a friend) Baking: From My Home to Yours. Paired with my favorite and very simple home-made butter-cream frosting - these cupcakes were a winner!

Ingredients:

1 1/2 cups flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
2 large eggs
1 egg yolk
1 1/2 tsp vanilla flavoring
1/2 cup buttermilk

1. Preheat the oven to 350 degrees F. Fit a 12-cup muffin tin with cupcake liners.

2. Whisk together the flour, baking powder, baking soda, and salt in a separate dish.

*Sifting ingredients will produce better results*

3. Beat butter and sugar until fluffy.

4. One by one, mix in the eggs, the egg yolk, and vanilla.

5. Add the flour mixture alternately with the buttermilk, mixing until smooth. Spoon out the batter.

*Do NOT overmix for best results*

6. Bake for about 25 minutes. Cool the cupcakes completely.

7. Top with your favorite frosting! :-D

Couldn't wait to use my new cupcake holder! I topped my cupcakes with classic vanilla butter-cream frosting and edible pearls, sprinkles, and gold dust

Chocolate Cake Part 3

2012-11-25T21:54:00.002-06:00

Aaaand I made the Chocolate Cake again. For more information, please see my post Chocolate Cake and Chocolate Cake Part 2. Just for fun, I wanted to post up the pictures of this third one I made filled and decorated only with chocolate frosting this time. However, for the decoration, I also used pearls and gold dust to create a festive look since I made it for Eid-al-Adha. (I used a 1M star tip from Wilton to pipe the roses on top of the cake.) I'll probably make this cake again in the future because it is simply the best chocolate cake recipe EVER. So be on the lookout for more posts and different decorations :)

Oreo/ Chocolate Truffles

2012-11-24T07:28:00.000-06:00

If there's been one recipe I've been wanting to try for the longest time (besides making a pie or tart, which I STILL haven't), it's truffles. It all started a few years ago when I had the Oreo truffles at a cousin's engagement party...with the first bite, I fell in love (with the truffle). They are so delicate but easy to make with some practice...I love the rich chocolate center and the number of toppings that one could choose to dip them in. They are great for any occasion, and can easily be given as a gift in an elegant looking box. I'm going to be honest, I was the most excited about all the different toppings I was going to be using, and looking forward to seeing a tray full of colorful, delectable treats. For my first attempt, I would say the experience wasn't so bad at all. The only challenge was dipping the balls into the chocolate when I was making the Oreo ones (more on that later). Out of the two truffles I made, the Oreo truffles were definitely the winner but I loved both. Here are the links to both recipes: Chocolate Truffles and Oreo Truffles.

Chocolate Cream Cheese Truffles coated in a variety of toppings such as chopped pecans, sprinkles, cocoa powder, and dessicated coconut

Oreo Truffles

Chocolate/Cream Cheese Truffles

Ingredients:

1 (8 oz) package of cream cheese, softened
3 cups confectioner's sugar, sifted
3 cups of semisweet chocolate chips OR 19 oz of semi-sweet baking chocolate, melted (I prefer using baking chocolate NOT chocolate chips because it has better consistency)
1 1/2 tsp vanilla
Toppings (chopped nuts, dessicated coconut, cocoa powder, sprinkles, etc.)

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioner's sugar until well blended.

2. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour.

3. Shape into 1-inch balls and dip and in topping of choice.

Oreo Truffles

Ingredients:

1 package Oreo Sandwich Cookies, divided
1 (8 oz) package of cream cheese, softened
2 (8 oz) packages of semi-sweet baking chocolate, melted

1. Crush 9 of the Oreo cookies into fine crumbs (either using a food processor, or you can put the cookies in a resealable plastic bag and use a rolling pin); set aside these cookie crumbs for later use.

2. Crush the remaining 36 Oreo cookies to fine crumbs also, and place in a medium bowl. Add the cream cheese, and mix well until blended (I used a hand mixer and it was mixed within seconds).

3. Roll the cookie/cream cheese mixture into balls, about 1-inch in diameter. Place the balls in the refrigerator for about 1 hour.

4. Take the balls and dip in melted chocolate. Place each chocolate-covered ball on a wax paper-covered baking sheet. If you have leftover chocolate, you can store it in a covered container at room temperature for another use.

(Note: This part is tricky! Use a fork and spoon to lift up each ball and roll it around in the melted chocolate OR use the fork to life the ball and use the spoon to pour the melted chocolate on each ball until it's completely covered in chocolate.)

I only used 8 oz of chocolate here since I halved the recipe

The best way to melt baking chocolate - using a double broiler or melting the chocolate in a pot over another pot of simmering water

YUM! steaming melted chocolate

freshly dipped Oreo truffles

5. Sprinkle the top of the chocolate covered balls with the remaining cookie crumbs. Refrigerate the truffles for about 1 hour or until firm. Store the leftover truffles in a covered container in the refrigerator.

Chocolate Truffle Cheesecake

2012-11-24T00:11:00.000-06:00

One of my favorite things to bake is cheesecake. Since I did not have a chance to make anything new lately, I finally decided to try a new cheesecake from one of my favorite baking books 125 Best Cheesecake Recipes by George Geary. I will begin by saying that the cappuccino cheesecake has always been a family favorite, and one of the reasons why I couldn't make any new cheesecakes for the longest time is because I'd either be making that or an Oreo Cheesecake (second favorite). WELL...let's just say that after making this cheesecake, I don't think I'll be making either cappuccino OR Oreo for a long time because this became the all-time favorite. It's sinfully delicious and just perfect for chocolate lovers. The pieces of truffle inside are like hidden treasures waiting to be devoured and melt in your mouth. You can decorate the top with pieces of truffle/chocolate shavings and whipping cream, or serve as is.
Note: I did not make a decoration for the top due to laziness and it still tasted amazing. But definitely do the decoration if you can - it'll look and taste even better.

Before you start, you will need to do the following:
*Preheat oven to 350 degrees F
*Greased 9-inch springform/cheesecake pan with 3-inch sides

Ingredients:

Crust

1 1/2 cups chocolate sandwich cookie crumbs
1/4 cup (4 tbsp) unsalted butter, melted

Filling

1/2 cup whipping cream
8 oz bittersweet or semi-sweet chocolate, chopped fine
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
2 eggs
1/4 cup unsweetened cocoa powder
1 tbsp all-purpose flour
1/2 cup sour cream
1 tsp vanilla

Decoration

Classic whipped cream topping (See recipe below)
1/2 cup chocolate shavings

1. For the crust, in a medium bowl, mix cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.

2. For the truffle that will go in the filling, in a small saucepan over high heat, bring cream to a boil. Pour over the chopped up chocolate in a bowl and stir until blended. Set aside in the freezer until very firm.

3. Next, in a large bowl, beat cream cheese and sugar on medium-high for 3 minutes. Add eggs, one at a time, beating after each addition. Add cocoa powder, flour, sour cream, and vanilla.

4. Take out the truffle mixture from the freezer, and using a spoon, scrape firm chocolate mixture into small pieces and fold (using a rubber spatula) into the batter.

5. Take out the frozen crust from the freezer. Pour the cheesecake mixture over the frozen crust, and bake the cheesecake for 45-55 minutes or until the top is light brown.

6. After the cheesecake is done and you take it out of the oven, cool the cheesecake on a rack for 2 hours. Then, cover and refrigerate for 6 hours before decorating.

7. For the decoration, ice the top of the cake with the classic whipped cream topping or pipe rosettes around the top of the cake, if desired. Top with chocolate shavings.

Classic Whipped Cream Topping:

Ingredients:

1/2 cup whipping cream

2 tbsp granulated sugar

1. In a well-chilled bowl, whip cream on medium-high speed until soft peaks form.

2.With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Note: After the soft peaks stage, DO NOT OVERWHIP, otherwise the whipping cream will turn into butter and you will have to make a new batch.

Chocolate Cake Part 2

2012-09-13T21:11:00.003-05:00

I made the chocolate cake again that I made previously and posted about on my blog. Here's the recipe from the Food Network website where I originally got it from: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html, and here is my previous post on it: http://www.bakingwithz.blogspot.com/2012/01/chocolate-cake-well-sort-of.html. Beatty's Chocolate Cake turned out just as amazing this time around if not better. I can almost swear that it's the best chocolate cake recipe out there!!!

The reason why I'm doing ANOTHER post on this cake is because I did not use the same frosting recipe from the Food Network website. Also, I decorated my cake differently. (No chocolate curls!) This time, I used a chocolate buttercream frosting recipe from the following website: http://savorysweetlife.com/2011/04/chocolate-buttercream-frosting/. This is an AMAZING frosting...not too chocolatey, not too sweet, and smooth and creamy. The recipe can be found below.

The important note I would like to add is that for this particular cake, I changed up the frosting a little bit. From the chocolate recipe, I took out one third of the frosting BEFORE I added the cocoa powder. That left me with some vanilla frosting. After I took out some vanilla frosting, I reduced the amount of cocoa it says in the recipe and added it to the rest of the frosting mixture. For the decoration of the cake, I basically filled the inside of the cake with the chocolate frosting, and then I covered the outside with most of what was remaining (leaving a little bit aside to pipe some flowers). Finally, I piped some designs and flowers with the vanilla frosting I put aside and the remaining chocolate frosting. To make it look pretty, I even added edible pearls (It's an appropriate addition for a celebratory occasion such as an engagement or anniversary!)

Here's another view of the final product:

Chocolate Frosting Recipe:

Ingredients

1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
3 1/2 cups confectioners (powdered) sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream

Instructions

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer.
Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter.
Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. (If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.)

ENJOY! :)

White Chocolate Fruit Tarts

2012-08-03T05:55:00.008-05:00

I've been wanting to make a tart for as long as I can remember...bought a tart pan ages ago and never used it. A friend of mine made this tart recipe and as soon as I put it in my mouth, I decided I had to make it. So I finally decided to take the leap...
UNTIL I realized that I didn't have the right sized tart pan for this recipe :-( FAIL. Instead of an 11-inch tart pan, I only had a 9.5 inch one.
Well...that's OK, because I turned this recipe into mini tarts using a muffin/cupcake pan. (My friend did the same thing.)

Before I continue, I will just say that these tarts taste heavenly and are great for any occasion...especially if you want to have a party or a family gathering. The pastry crust is not too buttery, yet it's flaky and firm; the white chocolate filling is delicious and creamy ( yet not too rich and not too sweet)...it's a mix of heavy whipping cream, cream cheese, and white chocolate; and finally the tangy fruits are the perfect complement to the sweet filling. You can basically put whatever fruits you like as a topping including tropical fruits and/or berries. Be as creative as you like! I added pieces of mango even though it was not listed in the ingredients, and I saw that other people who made this recipe used blueberries and raspberries.

Oh...and I can't forget the source. I made adjustments, added tips, and made it more organized with photos. But here is the link to the original recipe from AllRecipes.com: http://allrecipes.com/recipe/white-chocolate-fruit-tart/detail.aspx. If you want to make the mini tarts, I suggest you use the recipe I typed below!

Ingredients:
Crust -

3/4 cup butter (1 and a half sticks), softened
1/2 cup confectioners' sugar
1 and a 1/2 cups all-purpose flour

Filling -

1 package (10 oz) white chocolate chips (about 1 and a 1/2 cups + 1-2 tbsp), melted and cooled
1/4 cup heavy whipping cream
1 (8 oz package) cream cheese, softened

Topping -

1 (20 oz) can pineapple chunks, undrained
1 pint fresh strawberries, sliced (I cut them into half slices)
1 (11 oz) can mandarin oranges, drained (I used fresh mandarin oranges, which I cut into pieces)
2 kiwis, peeled and sliced (I cut them into pieces)
1/4 cup fresh mango, peeled and cubed (optional)

Glaze -

3 tbsp sugar
2 tsp cornstarch
1/2 tsp lemon juice (I used freshly squeezed)

1. For the crust, in a mixing bowl, cream the butter and confectioners' sugar until light and fluffy.

2. Gradually add the flour and mix well.

3. Press into an ungreased 11-inch tart pan with removable bottom or a 12-inch pizza pan with sides.

(If you don't have either, divide the dough into 2 equal portions. Then, using TWO 12-cup cupcake/muffin pans, divide each half of the dough evenly between all the cups. I probably used 1 tbsp of dough in each cup. Press down with your finger or using the bottom of a glass. This recipe will yield 24 mini tarts.)

I used the bottom of this glass to pressed down the dough.

For this tray, I pressed down using the glass and I also pressed with my finger to get some crust higher up on the sides. Either way works just fine.

4. Bake the tart at 300 degrees F for 25-30 minutes or until lightly browned. (If you are making the mini tarts, bake each tray one at a time at 300 degrees F for around 25-27 minutes or until lightly browned.) Cool on a wire rack.

5. For the filling, in a mixing bowl, beat the melted white chocolate and the cream. Add the cream cheese and beat until smooth.

6. Spread the filling over the crust (or if you are making the mini tarts, take about 1 full tbsp and spread it over the crust in each individual cup). Refrigerate for about 30 minutes.

7. For the topping, drain the pineapple, reserving about 1/2 cup juice; set the juice aside for the glaze. Arrange all of the fruit over the filling.

8. For the glaze, in a small saucepan, combine the cornstarch and sugar. Stir in the lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

9. Cool the glaze, then brush it over the fruit.

10. Refrigerate for 1 hour before serving. Refrigerate the leftovers. Enjoy!

Banana Pecan Torte

2012-07-26T06:49:00.000-05:00

I know it's been awhile, and I apologize to those of you who like to take the time to come here and look for new recipes! It's great to be back, baking something new to share with everyone!

To start off, as mentioned in my earlier banana-related posts, I'm sure there's many of us out there who seem to have ripening bananas that we can't get rid of any faster. And I'm also pretty sure there are many of us out there who are sick of using them to make banana bread!

Well, I was going through one of my recipe books, The Taste of Home Baking Book, and went through the index looking for all things starting with banana to try and change things up. When I turned to the page of this recipe, the first thing that caught my eye was the picture of the 3-layer cake. Anything with layers and frosting makes me excited because it looks impressive. Well I'm happy to say, that it not only looks good, it tastes good too! The torte turned out to be moist and there were just the right amount of pecans. The cream cheese frosting was not so strong because it was mixed with butter, and the frosting really complemented the banana flavor of the cake. If you're not a fan of pecans or you don't have any, you can always substitute with walnuts and it would taste just as amazing!

Ingredients:

1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 cups mashed ripe bananas (about 3-4 medium)
2 tsp vanilla flavoring
3 1/2 cups all-purpose flour
2 tsp baking soda
3/4 tsp salt
1/2 cup buttermilk
1 cup chopped pecans

Frosting:

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
3 1/2 cups confectioners' sugar
1 tsp vanilla flavoring

Topping:

Toasted chopped pecans

1. In a mixing bowl, cream butter and sugar until light and fluffy.

2. Add the eggs, one at a time, beating well after each addition.

3. Beat in bananas and vanilla.

You may need to use more or less bananas depending on their size. Make sure you have 2 cups! I had to use about 4 medium sized bananas.

4. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk.

5. Stir in pecans.

Make sure to toast your pecans for a few minutes in the oven at about 300 degrees F. Do not leave them any longer than a few minutes because nuts get burned very quickly!

6. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.

These have been greased with butter and lightly floured.

Make sure you fill all 3 cake pans evenly!

7. Cool for 10 minutes before removing from pans to wire racks to cool completely.

8. For the frosting, beat the cream cheese, butter, and sugar in a small mixing bowl. Add vanilla. Spread between the layers and over the top of the cake. Sprinkle with pecans. Store in the refrigerator.

Apple Crisp Cupcakes

2012-07-01T18:42:00.000-05:00

One of the best cupcakes I've made thus far...no need for frosting. They are soft, moist, and have the perfect delicious balance between the bits of apple and rich flavor of brown sugar and cinnamon making up the streusel. Great to eat on a cold winter night with a cup of coffee, tea, or hot chocolate =) This recipe is from my favorite cupcake book 125 Best Cupcake Recipes.

Ingredients:

Batter -

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter (melted and cooled slightly)
2 eggs
1/2 tsp vanilla
1/3 cup milk
1 apple (peeled, cored, and diced)

Streusel -

3/4 cup packed light brown sugar
1 tsp ground cinnamon
3 tbsp unsalted butter (at room temperature)
Pinch of salt

1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners. For the batter, in a small bowl, mix together flour, baking powder, and salt.

2. In a large bowl, whisk together the sugar, butter, eggs, and vanilla until smooth.

3. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.

4. Stir in the apple.

5. For the streusel, in a bowl, whisk together brown sugar and cinnamon. Add the butter and rub in with fingertips until moisture holds together in small, moist clumps.

6. Scoop about half of the batter into the prepared pan. Sprinkle streusel over the batter. Scoop remaining batter over streusel.

7. Bake in preheated oven for 20-25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting if desired.

Chocolate Cake (well, sort of)

2012-01-28T19:16:00.002-06:00

I've made chocolate cake before with vanilla frosting, but never with chocolate frosting. Recently, it was my brother's birthday and I decided to make him a nice, simple chocolate cake and then dress it up on the top. Well, on my long and hard search for a recipe (haha...not really...I just clicked on the first website in the search), which was basically Googling "Best Chocolate Cake Recipe," I came upon this: Beatty's Chocolate Cake Recipe from the Food Network. Since this recipe had thousands of good reviews, I thought I'd give it a try. I have 2 things to say. First, this cake has an AMAZING texture...just how a cake should be...soft, moist, and tight-crumbed....the kind you get when you use a mix, but of course this is all made from scratch. I think the fact that it uses oil instead of butter as well as buttermilk has a lot to do with it.

The interesting thing about this recipe is that it uses coffee as part of the flavoring in the cake and the frosting, which brings me to the second point. In the cake, you can't really taste the coffee and it's used to actually bring out the chocolate flavor more. However, for the frosting, it turned out to be more of a strong coffee-flavored buttercream than a chocolate one. Now me being a coffee lover, that's not a problem at all. But for people who aren't, this may pose a problem. So then, I would just recommend omitting the coffee. What confuses me then, is why label this recipe a "Chocolate Cake" recipe? The title is certainly deceiving. But, other than that, I have no other criticism, so enjoy making it because it will definitely be my go-to chocolate cake recipe from now on.

Oh...can't forget my own touch that I added to the cake...when decorating, make it more delicious by adding white and/or milk chocolate curls! I also added decorating pearls and gold flakes to make it look fancy. To learn how to make chocolate curls/shavings, watch this video How to make chocolate curls OR this video Making chocolate shavings. I use the method from the second video, but I tend to angle my metal spatula in a way that will allow me to get more curls than shavings. White Chocolate is much harder to deal with because of its texture, and you're probably going to end up getting shavings more than curls like I did.

Ingredients

Butter, for greasing the pans
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
Chocolate Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch roundcake pans. Line with parchment paper, then butter and flour the pans.

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 rubberspatula. 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 (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

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. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Cookies N' Cream Brownies

2012-01-06T01:03:00.008-06:00

So for awhile now, I've been craving a rich and chocolatey brownie. I also happened to get my hands on The Taste of Home Baking Book. This book has a great selection of brownie recipes which I can't wait to try. As I flipped through, my eyes landed on a particular recipe since it has one of my favorite ingredients: Oreo Cookies. To be honest, I think that you simply can't go wrong with anything that has Oreos because they are just so darn good. My mind for the first choice was made up. The good news is that the brownies turned out great! They are moist and not too sweet. On the downside, I didn't really taste any Oreo flavor. So if I make these again, I will definitely be adding an Oreo topping of some sort, which will also add a nice touch.

Ingredients:

-1 package (8 ounces) cream cheese, softened
-1/4 cup sugar
-1 egg
-1/2 teaspoon vanilla extract
BROWNIE LAYER:
-1/2 cup butter, melted
-1/2 cup sugar
-1/2 cup packed brown sugar
-1/2 cup baking cocoa
-2 eggs
-1 teaspoon vanilla extract
-1/2 cup all-purpose flour
-1 teaspoon baking powder
-12 cream-filled chocolate sandwich cookies, crushed

Directions:

1. In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside.

Tip: Make sure you scrape down the bowl while beating the cream cheese mixture AND the brownie mixture. You don't want any lumps leftover inside each of the mixtures before you pour them into the pan. At the same time, don't beat the mixtures too much because it can ruin the texture of the brownie.

2. For brownie layer, combine the butter, sugars and cocoa in a large bowl.

3. Beat in eggs.

4. Combine flour and baking powder; gradually add to cocoa mixture.

5. Stir in cookie crumbs.

6. Pour into a greased 11-in. x 7-in. baking pan.

7. Spoon cream cheese mixture over batter; cut through batter with a knife to swirl.

Tip: Don't cut through the batters too much because you don't want to mix up the batters completely. The layers should stay separate - you just want to create a swirl effect for design.

8. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.

9. Cool completely on a wire rack. Cut into bars. Store in the refrigerator.

Banana Nut Muffins

2011-12-27T23:50:00.001-06:00

It's been one of those days again...a day when there's bananas going bad and you have to think desperately what to do with them so they don't have to be thrown away. Well, lucky for those of us out there who face this problem often (I know I do), there's tons of great recipes out there for bananas. I have a few that I want to try out. But today, I decided to try this muffin since it makes for a nice breakfast and something you can have with tea or coffee. All I have to say is, these are super moist and delicious...you cannot go wrong with making these! The recipe is from the Food Network website...here's the link: Banana Nut Muffins: Tyler Florence. For an extra pop and more yummy flavor, I added chocolate chips in a few muffins...chocolate and banana = the perfect combo. Also, I didn't have pecans, so I substituted them with walnuts. Pecans or Walnuts, with or without chocolate chips, it doesn't matter...these are amazing. Enjoyyy =)

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Directions

1. Preheat oven to 375 degrees F and prepare a muffin pan with cupcake liners.

2. In a large bowl, combine the flour, baking soda, and salt; set aside.

3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. Put aside.

4. With an electric mixer fitted with a wire whisk, whip the remaining 2 bananas and brown sugar together for a good 3 minutes.

5. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.

6. Mix in the dry ingredients just until incorporated.

7. Fold in the nuts and the mashed bananas with a rubber spatula.

8. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

9. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes.

10. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Tip: Add chocolate chips to make it even more yummy:

Pecan Tarts

2011-11-07T20:17:00.001-06:00

It's been a VERY long time since my last post. I just want to sincerely apologize for the long wait. I haven't had many opportunities to bake in the past few months. With that said, Eid is one occasion for which I have to bake no matter what. It doesn't feel like a holiday unless there's goodies to wake up to in the morning and sweet, delicious aromas wafting from the kitchen. I haven't really made anything to do with pastries yet, so I thought I'd give this recipe a try since it seemed less complicated than making an actual pie or tart (which I have YET to try). Pecans are my favorite nuts, so there was also no question about using anything else for the filling (although walnuts are pretty good too). I made the mistake of using pecans that were a little old (which I stored in the fridge for some time.) Note: Always use fresh nuts for the best taste. In fact, always use fresh everything.

And finally, the recipe came from a book that came straight from South Africa (who they say have some of the best bakers) courtesy of one of my cousins who went there over the past summer. The book is called "Busy Biscuits." Not sure if I like this book yet...I have a to try a few more things and then I will give it an official review. The only thing about these kinds of books from other countries is that they don't always have exact recipes. They give you general measurements for certain ingredients, and then usually you have to figure out some things as you go along. For example, there is no exact measurement for how much flour to use in this recipe, so I had to keep adding flour until I felt the dough was just right. Basically, the dough cannot be too gooey, and you add only very little flour at a time until the dough stops sticking to your fingers and the bowl - it should be pliable enough to roll out and cut out.

This tart wasn't bad at all. The pastry kind of melts in your mouth once you eat it. I feel like the filling could be better, which is why I will also add a different recipe of pecan tarts from another cookie book that I like to use "Cookies: 1,001 Mouthwatering Recipes from Around the World." Here's the final product, and following that is the recipe...

Ingredients:

For the Pastry:

1/2 cup (1 stick) butter
1/2 cup powdered sugar
1 egg yolk
1 tsp baking powder
1 cup cake flour (or more...you will definitely need more!)
1 tsp vanilla flavoring

For the Filling:

30 g butter or margarine (softened)
1 egg white
1 tbsp cocoa
1 level cup chopped pecans
2 tbsp powdered sugar

Topping:

Melting Chocolate (I used Ghirardelli Milk Chocolate Chips and melted it in a double broiler over the stove...YUMMM)

1. Take out a mini muffin pan with 24 cups and set aside. For the pastry, mix the butter, vanilla, and powdered sugar using an electric/stand mixer until fluffy.

2. Next, take an egg and separate the egg yolk from the egg whites. Put aside the egg white to use later for the filling.

3. Take the egg yolk and beat it into the pastry mixture.

4. Fold in the baking powder and cake flour to make a soft dough. After using 1 cup of flour, keep adding flour 1 or 2 tbsp at a time until you reach the right consistency of dough. (Read the intro of this post to get a better idea.)

5. Roll out the dough 4 mm thick, cut into rounds (at least 2-2 and half inches in diameter), and place them VERY GENTLY into the mini muffin cups. Don't press the rounds into the cups too hard or the dough will break. Gently press the top edges down.

6. For the filling, whisk the egg white until stiff. Then add sugar and whisk until it's dissolved. Fold in the cocoa, butter, and chopped pecans.

7. Take the filling, and fill the tarts in the muffin cups. Optional: Place half a pecan on top for decoration.

8. Preheat the oven at 350 degrees F, and then bake the tarts for about 10 minutes.

9. When the tarts are cool, drizzle the tops with melted chocolate. (I used a pastry big and round tip...take the pastry bag, drop in the round tip, fill the pastry bag with the melted chocolate, and squeeze gently!)

Cookies and Cream Cupcakes

2011-05-23T19:31:00.001-05:00

These are cupcakes I made a looooong time ago and never got a chance to put up on my blog. From what I remember, they turned out pretty good. You can usually never go wrong with cookies and cream! The frosting and cupcakes are made with bits of Oreo Cookies...the best cookies ever invented in my opinion. Eat these with a nice, big glass of milk and enjoy =)

***UPDATE*** I made these cupcakes again recently and tried to make them a bit differently! (Not to mention after all this time, I've learned a lot more from my previous experiences!) Instead of cookies and cream frosting, I decided to make a vanilla buttercream frosting and I used mini Oreos as decoration. Using my big new star tip really helped me create a clean and professional looking swirl with the frosting. Check out the pictures below...

These are the ones I made the first time around...kind of ashamed of the way they look, but the point of my blog is to document my learning...so here it is:

(Please excuse the lack of effort in my decorating the cupcakes and the horrible quality of the picture - I made these cupcakes for some of my little cousins that day and they couldn't wait to eat them.

The recipe is from 125 Best Cupcake Recipes by Julie Hasson

*Preheat oven to 350 degrees F
*Line a muffin pan with paper liners

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled slightly
2 eggs
1/2 cup milk
10 chocolate sandwich cookies, smashed into small bits

Cookies and Cream Frosting -

1 1/3 cups confectioner's (icing) sugar
1/2 cup unsalted butter, at room temperature
pinch of salt
1/3 cup whipping cream
1/2 vanilla
4 chocolate sandwich cookies, broken into pieces

1. In a small bowl, mix together flour, baking powder and salt.

2. In a large bowl, whisk together sugar, butter, and eggs until smooth.

3. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.

4. Add cookies, beating just until they're dispersed throughout batter. Do not overbeat.

5. Scoop batter into prepared pan. Bake in preheated oven for 20-25 or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

6. For the frosting, in a small bowl, using a mixer on low speed, beat together the sugar, butter, and salt until well combined. Increase speed to high, beating until light and fluffy. Add cream and vanilla, beating until frosting is smooth. Add broken cookies beating until mixed. Spread frosting on cooled cupcakes with a knife if desired.

Iced Sugar Cookies

2010-12-26T22:30:00.000-06:00

Lately I've been all about the cookies...I'm not sure why. At first I think, OK...it's so much easier to make than other things. But actually, it requires a lot more time and patience. For one thing, one recipe makes so much quantity that you spend a lot of your time just baking tray after tray of cookies, constantly checking on the time, making sure the cookies are done just right, and cooling them off. Then there's the decorating part, depending on the cookie. I'd much rather make cookies than cake though, because cookies are more forgiving (in case you mess up).

Usually, I don't have to think much about what to make because my family is ready with their ~~demands~~ suggestions. This occasion was no different. As soon as winter break had begun, my little brother started asking me when I would make him sugar cookies ("you know...the kind with the icing???") I put it off for quite awhile, so I finally decided I should make them for the poor little guy. I never made sugar cookies before, nor have I ever made icing the way it's done for sugar cookies (it requires corn syrup, which for some reason, really grosses me out.)

So I searched on the Internet for some good recipes (something else I've been doing a lot lately, despite having quite a few baking books sitting on my shelf). I picked one of the first websites that showed up in the results and decided to give it a shot since it had thousands of good reviews. You can see the recipe here at AllRecipes.com: The Best Rolled Sugar Cookies Recipe. Then I had to look for a good icing recipe, which I found here at wilton.com: Poured Cookie Icing. (For the icing, I used these new disposable piping bags from Wilton that I absolutely love! The piping bag was so strong, I was able to wash and reuse it!)

After I rolled out the chilled dough (I left it in the fridge overnight), I used a star and flower shaped cookie cutter since those were the only decent cookie cutters I had (sadly, as large as my baking collection is, I really have to invest in some good cookie cutters). For decorating, I basically started out by making one recipe of icing, then dividing it in half. One half I put in the piping bag and used a plain tip (it has a circle, so that you can draw designs with it...kind of like writing with a pen), and the other half I colored with blue food coloring. I decided the theme of my cookies was going to be snowflakes to get into the snowy and cold winter spirit that has enveloped Chicago as of late. Basically, I used the blue icing to cover the cookie (as a background), then the white icing to pipe designs to make the cookies look like snowflakes. I also took plain sugar, put it in a ziploc bag, put a few drops of blue food coloring, smashed the sugar all up to mix in the color, and used the colored sugar to sprinkle on the cookies. It adds a fancy touch.

Let me just say that the icing can be a bit tricky. The first batch I made, I thought that the icing was to dry and hard to work with (I guess I ran out of patience and didn't mix it enough), so I added too much milk and it became runny. Here's how the cookies looked:

But then I realized my mistake once the icing wasn't holding up and the designs were just flowing into each other. So I made a second batch with less liquid, and it turned out PERFECT! This icing is amazing because once you leave it alone, it immediately becomes glossy, fixes itself, and in no time dries up. The fact that it dries up quickly though can also be a drawback since you can't mess with it once you leave it for about 5 minutes. This is how the cookies looked after the second time around:

And last but not least, I had a lot of cookies, so I decided to have some fun with the icing and sprinkles that I had lying around and went a little crazy with the decorating. I'm sure my little nieces and nephews will appreciate it! =)

White Chocolate-Raspberry Cheesecake Squares

2010-12-23T01:43:00.005-06:00

People are always asking me what are some easy things to bake. Here's an easy recipe that doesn't compromise on the taste. My mom is a harsh critic when it comes to my baking, and she said it was one of the best. White Chocolate and Raspberry are an incredible combination (just like Cookies and Cream =P), and the fact that the crust is made with Oreo cookies makes it even better! Drizzle it with melted white chocolate (or if you are a chocolate fan...melted chocolate) and you will add the perfect finishing touch.

For the recipe, click on the following link: White Chocolate - Raspberry Cheesecake Squares Recipe from KraftRecipes.com

Chocolate Espresso Swirl Cheesecake

2010-11-29T01:20:00.001-06:00

For coffee and chocolate lovers - here's a rich and creamy cheesecake with a hint of espresso and chocolate swirled into the filling, and a crispy Oreo crust.

I decided to make this cheesecake because I was really sick of making my original "Cappuccino" flavored one over and over again for my brother who loves it to death. I finally put my foot down and discovered this recipe in my new cheesecake book 125 Best Cheesecake Recipes. It's the original with a chocolate twist (makes it kind of new in my opinion). Everyone loved it, and since I think they were so sick of the original, decided this was their new favorite! To make it extra yummy, I went ahead and drizzled some chocolate syrup and topped it with whipped cream. (To make it even more rich and delicious, I suggest you make chocolate ganache instead of using chocolate syrup. I however didn't have the time or energy to make it this time. And to make it more flavorful, you can also sprinkle a little bit of cinnamon.)

Ingredients:
Crust -

30 Oreo cookies
1/4 cup (1/2 stick) unsalted butter, melted

Filling -

4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
1/2 cup sour cream
4 eggs
1 tbsp instant coffee powder
1 tbsp hot water
1 tsp vanilla
3 oz bittersweet/semisweet chocolate, melted and cooled

1. Preheat the oven to 350 degrees F. Use a 9-inch cheesecake/springform pan with 3-inch sides. For the crust, in a medium bowl, combine cookie crumbs (use a food processor to crush the Oreo cookies into fine crumbs) and butter. Press into the bottom of the cheesecake pan and freeze.

2. For the filling, in a large mixing bowl using a mixer, beat cream cheese and sugar on medium-high speed for about 3 minutes. Add sour cream. Add eggs, one at a time, beating after each addition.

3. In a small bowl, dissolve coffee powder in hot water. While the mixer is running, pour coffee in a steady stream into the batter. Add the vanilla, then stir 1 cup of the batter into the melted chocolate (make sure it's cooled!) and set aside.Pour remaining batter over frozen crust.

4. Using a spoon, drop puddles of the melted chocolate mixture on top of the batter. Using a small knife, drag through the puddles in spiral motions to create a marbled effect.

5. Bake the cheesecake in a preheated oven for about 45-55 minutes, or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for about 2 hours. Cover with a plastic wrap and refrigerate for at least 6 hours before decorating or serving.

Note: Personally, I have found that baking a cheesecake in a water bath makes for a better cheesecake. Before placing the cheesecake to bake in the oven, boil a pot of water. Place the cheesecake in a pan and fill the boiling water about 1/2-1 inch high, then put the cheesecake to bake in the oven. When the cheesecake is done, pull open the oven door and let the cheesecake sit in its water bath for at least 30-60 minutes. Then take out the cheesecake to cool completely before refrigerating.

Red Velvet Cake

2010-11-24T00:52:00.010-06:00

I love to make cakes...but it takes a lot of motivation for me to make a cake simply because I think it's too much work to decorate and put it together. However, I got a brand new steel icing spatula and I couldn't wait to use it when putting on the icing (the icing spatula was amazing - it was the first time I felt satisfied with my icing job!).

When I felt like making a cake one day not too long ago, it didn't take long for me to decide it would be Red Velvet since it's something that people are always talking about and I never tried it. I wanted to see what all the hype was about. I have to admit, the first thing that attracted me to it was the deep red hue which contrasts brightly with the bright, white, rich cream cheese frosting.

So how did I feel about the cake? I didn't think it was worth so much of the effort I put into making it, not to mention I used up almost two whole bottles of red food coloring!!! Keep in mind that there are SO many recipes out there for this cake, and the recipe I used was a combination of several recipes. It didn't turn out so moist as I would have liked and the texture turned out pretty crumbly. (In my opinion, cakes should have a moist texture with tight crumbs.) Having said that, it was edible and my little 10 year old brother ate 3/4 of the entire cake, so at least someone really liked it. The recipe below is not the recipe which I used, but feel free to use it if you like. Here's the link: Red Velvet Cake Recipe. The pictures are all mine however =)

Ingredients:

2 1/2cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

For the frosting, see step 9.

1. Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition.

4. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

5. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

6. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

7. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.

8. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

9. For the frosting, I used the following recipe -

Ingredients:

1 lb cream cheese (2 packages)

2 cups icing sugar

2 sticks unsalted butter (softened)

1 tsp vanilla

1 cup whipping cream

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Slowly beat in the vanilla and then the cream, and mix until light and fluffy (or thick enough to spread). Store in the refrigerator until somewhat stiff, before using. Add sugar or cream as needed to get the right consistency.

10. To assemble the cake, with a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. (Or you can just make a two layer cake and not slice each cake in half - just make sure you straighten the top of the cake if needed by slicing the top off - you can use the crumbs like I did to decorate the cake in the end.) Place one of the cake layers top down, onto your serving platter. Spread the cake layer with a layer of frosting.

Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.

Garnish with cake crumbs or any other decoration you like. (I also used a piping bag and star-shaped tip to pipe designs with the frosting to make it look pretty.)

Chunky Chewy Triple Chocolate Chip Cookies

2010-11-21T02:09:00.001-06:00

I've always wanted to make the perfect chocolate chip cookie...to me, a cookie like that has to be exactly what the title of this post suggests...chunky, chewy, and soft. Whenever I made the chocolate chip cookie recipe from my Williams-Sonoma baking book, the cookies would turn crunchy and hard within 10 minutes. (Don't get me wrong - I love the book and it's the book that got me started.) However, this particular recipe I've started using not only produces soft and chewy cookies, but the cookies don't change their texture even after a couple of days.

I'd say right now this is my favorite chocolate chip cookie recipe, and I've only made a minor change to it. Instead of 2 cups of semisweet chocolate chips...I put 1 cup of semisweet, 1/2 cup white chocolate chips, and 1/2 cup milk chocolate chips. Hence the part of the title that says "triple chocolate chip." I would also suggest cutting back a little on the sugar because for some people these cookies might be a little on the sweet side. And lastly, a tip on making chocolate chip cookies - do NOT leave it in the oven a second longer than the suggested baking time because the cookies can get overdone very fast and it will completely change the taste and texture (causing the cookie to taste burnt and become hard). Here is the link from where I got the recipe: Best Big, Fat, Chewy Chocolate Chip Cookie. Enjoy =)

Chocolate-Filled Coconut Cookies

2010-11-18T04:45:00.013-06:00

A soft, moist cookie that kind of tastes like macaroons but has an extra kick because of the chocolate filling. It doesn't have a very strong coconut taste, but just enough to fulfill your coconut cravings! It's definitely a cookie worth making again. The recipe is from the book (which I've used for other recipes that I've previously posted on my blog) Cookies: 1,001 Mouthwatering Recipes From Around The World.

Ingredients:

1 1/3 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
3/4 cup butter, softened
1/3 cup granulated sugar
1/2 tsp vanilla
1 large egg
3 tbsp shredded coconut

For choc filling:

1 cup icing sugar
1/4 cup butter, melted
1 tbsp unsweetened cocoa powder

1. Preheat the oven to 300 degrees F; set out two cookie sheets; sift the flour, baking powder, and salt into a bowl.

2. Beat the butter, sugar, and vanilla in a large bowl with a mixer at medium speed until creamy; add the egg, beating until just blended.

3. Mix in the dry ingredients; place the coconut in a bowl; roll teaspoons of the dough in the coconut and place 1 inch apart on the cookie sheets

4. Bake for 18-20 minutes, or until lightly browned, rotating the sheets halfway through for even baking. Transfer to racks to cool.

5. Chocolate filling: Beat the icing sugar and melted butter in a bowl; mix in the cocoa powder; stick the cookies together in pairs with the chocolate filling.

Yoyo Cookies

2010-09-07T07:12:00.004-05:00

So, I don't make biscuits or cookies that often even though they are usually the easiest things to bake. I always try to go for the more ambitious recipes and sometimes I'm successful and sometimes I just simply FAIL. But there are times when you just want to eat something simple but delicious. So I just want to mention a couple of things. First, this recipe is from a new book I bought recently (yea, I like to splurge on baking books much to the annoyance of my parents). I love to find books out there that have cool recipes but recipes that I, as a homebaker, can find manageable. The book is called The Golden Book of Baking: Over 300 Great Recipes.
The first thing that caught me as I was browsing through the baking books in Borders was the beautiful cover and the thickness of the book. It is pretty damn thick because it is FULL of recipes. Also what I love about this book is that it has some English recipes that I don't usually find in baking books in the U.S. And it just has A LOT of interesting recipes period. Anyway, the first section is all about the cookies and biscuits, and one of the first recipes in the section is this Yoyo cookie. That brings me to the second thing I want to talk about. This cookie may not look so cool or creative, but it tastes AMAZING. Let me tell you, it's not always about the looks. My brother literally devoured them, and they literally melt in your mouth as soon as you start chewing. Most importantly, they taste so yummy...kind of like custard creams (an English cookie), especially with the vanilla buttercream filling. I believe the awesome texture and taste comes from a wonderful creation called custard powder, which is one of the key ingredients in this recipe.

Ingredients:

Cookies-

3/4 cup butter, softened
1/3 cup confectioner's/icing sugar
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
1/3 cup custard powder

Vanilla Butter Filling

1/4 cup butter, softened
1/2 cup confectioner's/icing sugar
1/8 tsp vanilla
2 tbsp custard powder

1. For the cookies, preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper.

2. Beat the butter, sugar, and vanilla using a mixer on medium-high speed until pale and creamy.

3. Combine the flour, baking powder, and custard powder in a medium bowl.

4. With the mixer on low speed, gradually beat into the butter mixture until well incorporated.

5. Roll thirty small balls and place on the prepared cookie sheets, spacing 1 inch apart. Flatten slightly with the back of fork to create a pattern.

6. Bake for 15-20 minutes, or until firm and light golden brown.

Note: When making cookies and biscuits, (I've learned the hard way) it's best to keep checking on them in the oven a few minutes before it's time to take them out because if they get even a little overdone, it can give it a burnt taste and ruin the cookie. As soon as they look done, take them out. They should be LIGHT golden - don't wait till they start getting browned!

7. Let cool on the cookie sheets for a few minutes, then transfer to a rack and let cool completely.

8. For the filling, beat all of the filling ingredients using a mixer on medium-high speed until pale and creamy.

9. Turn half of the cooled cookies over flat-side up and spread the filling evenly over the top. Place the remaining cookies on top and gently sandwich together.

Note: If you want to jazz up these cookies, you can always color the buttercream filling with your choice of food coloring and put some sugary colored sprinkles on top before you pop the cookies in the oven. Enjoy :)

Pina Colada Cheesecake

2010-07-31T01:15:00.000-05:00

Anyone who knows me probably knows I'm a big fan of making cheesecakes. After always making the same old flavors, I decided it was time for me to try something new. As the end of summer is drawing near, what better way to celebrate the remaining hot and sunny days than making and enjoying something tropical and fruity? I'll be honest...I was also dying to try a recipe from my brand new cheesecake book: 125 Best Cheesecake Recipes by George Geary. I was so nervous that it was going to turn out horribly wrong, but this cheesecake turned out to be one of my best - smooth, rich, and creamy texture with just the right amount of pineapple and coconut flavor. The whipped cream and toasted coconut flakes added an attractive finishing touch, and the crust had an extra kick with the coconut.

*Preheat the oven to 350 degrees F.
*Prepare a 9-inch springform or cheesecake pan. (If using a springform pan, it should be greased.)

Ingredients:

Crust -

1 1/4 cups graham cracker crumbs
1/2 cup flaked coconut
3 tbsp unsalted butter, melted

Filling -

1 can pineapple, diced
3 tbsp packed light brown sugar
4 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
4 eggs
1/2 cup coconut milk
2 tsp vanilla

Decoration -

1 cup classic whipped cream topping (see recipe below)
1/4 flaked coconut, toasted (see tip below)

1. For the crust, in a bowl, combine the graham cracker crumbs, coconut, and butter. Press into cheesecake pan and freeze.

2. For the filling, in a saucepan on medium heat, cook the pineapple and brown sugar until soft and syrupy, about 3 minutes. Let it sit for 10 minutes, then drain, discarding the syrup.

3. In a large bowl using a mixer, beat the cream cheese, sugar, and flour on medium-high for 3 minutes.

4. Add the eggs, one at a time, beating well after each addition.

5. Mix in the coconut milk and vanilla.

6. Pour half of the batter into the frozen crust, then arrange the pineapple mixture on top. Pour the remaining batter over the pineapple mixture.

7. Bake the cheesecake for 50-60 minutes, or until the top is light brown. (Don't worry if it's jiggly - it will firm up as it cools.)

8. Cool for 2 hours, then cover with a plastic wrap and refrigerate for at least 6 hours before decorating or serving.

9. For the decoration, ice the top of the cake with the whipped cream by using a piping cone fitted with the appropriate piping tip if desired. Sprinkle with toasted coconut.

* To make the whipped cream topping, take 1/2 cup of whipping cream and 2 tbsp of granulated sugar. (If you like, add a few drops of vanilla to give flavor.) In a well-chilled bowl with well-chilled beaters, whip the well-chilled whipping cream on medium-high speed until soft peaks form. With the mixer still running, sprinkle sugar into the cream and continue whipping until firm peaks form. Use directly or refrigerate.

* To toast the coconut, spread the coconut in a single layer on a cookie sheet lined with foil. Bake in a preheated oven at 350 degrees F for about 3 minutes. Stir the coconut and keep checking on it frequently. Repeat for another 3 minutes or bake until coconut is lightly browned. (Be really careful since coconut can get toasted very quickly. If it is not stirred and checked on frequently, it will burn!)

Lemon Bars

2010-04-06T21:13:00.001-05:00

This recipe is one I've been meaning to make for a very long time. It all started when my dad brought home some lemon bars that he bought at work from a co-worker. After he got a new job, he wasn't able to buy the bars anymore. Since then, he has repeatedly asked me to make them for him. So finally, I got myself to make these bars to make my dad happy.

At first, I attempted to make Meyer Lemon Squares from my beloved book Williams-Sonoma Essentials of Baking. For the first time, I am very sad to say, the book failed me. I literally had to throw out the whole pan of squares. Let me clarify - it wasn't that I messed up. In fact, the bars looked pretty good and I followed everything correctly. But the lemon curd tasted so horrible with its raw egg-like aftertaste (probably due to the many eggs the recipe contains). To say the least, I was pretty angry and disappointed because it was a lot of work making that nasty lemon curd.

Now my personality is such, that I hate to give up. If something goes wrong, I am determined to make it right. And so I looked for another recipe. I looked in my other books and I even looked online. Ultimately, I decided on a recipe from my new favorite book, Cookies: 1,001 Mouthwatering Recipes from Around the World. I was not disappointed! My whole family (including me) LOVED the lemon bars. And best of all, they are pretty easy to make.

The crust is DELICIOUS with the taste of buttery shortbread, and the creamy filling has just the right amount of lemon flavor. The perfect dessert for spring!

Ingredients:

1 1/4 cups all-purpose flour
1/3 cup confectioners'/icing sugar
1/8 tsp salt
1/2 cup (1 stick) cold butter, cut up

Filling-

1/3 cup all-purpose flour
1/2 tsp baking powder
4 large eggs
1 1/2 cup powdered sugar
Grated zest and juice from 3 lemons
2 tbsp confectioners'/icing sugar, to dust

1. Preheat the oven to 325 degrees F. Butter a 9-inch square baking pan.

2. Sift the flour, confectioners' sugar, and salt, and cut in the cold butter (use a food processor!) until the mixture resembles fine crumbs.

3. Firmly press the dough into the prepared pan. Bake for 15-20 minutes, or until lightly brown. Cool the base completely in the pan, and lower the oven temperature to 300 degrees F.

4. For the filling, sift the flour and baking powder into a bowl. Using a mixer, beat the egg and powdered sugar in another bowl at high speed until pale and thick.

5. Stir in the lemon juice and lemon zest. (Make sure to strain the lemon juice before pouring it in.) Add the dry ingredients and whisk until incorporated.

6. Pour the filling over the prepared base, and bake for 30-40 minutes, or until the filling is set but still a little wobbly in the center. (The mixture will continue to cook after it has been taken out of the oven.)

7. Cool completely in the pan, and dust with confectioners' sugar and cut into bars. (It will keep in the fridge for about 4 days, and makes about 16-25 bars.)

Banana Nut Cheesecake

2010-03-19T21:26:00.004-05:00

I probably wouldn't have tried making this cheesecake if it wasn't for one of my cousins who said he really loved it and was wondering if I ever made it before. So one day, we invited them over for dinner and I made it for dessert. I'm actually glad I did because it's one of my favorite cheesecakes now and it turned out REALLY good. I didn't have a recipe for this cheesecake at hand or in my baking books, so I searched for one on the Internet and I came across a winner on the website for "Taste of Home." You can get the recipe by clicking on this link: Banana Cheesecake Recipe.
When I made this cheesecake, I didn't actually follow all of the recipe. I did the crust differently, and I also put different toppings. The recipe for the crust is actually from Dorie Greenspan's book, Baking: From My Home to Yours. As for the topping, I crushed some walnuts, toasted them, and sprinkled them on top in addition to drizzling the slices with caramel sauce. Yummm!

Ingredients:
Crust-

1 3/4 cup graham cracker crumbs
1/2 cup walnuts (toasted and finely chopped)
3 tbsp sugar
4 tbsp (or 1/2 stick) butter, melted

Filling-

1 cup mashed ripe bananas
2 tbsp lemon juice
2 packages (8 oz each) cream cheese, softened
1 1/4 cups sugar
2 tbsp cornstarch
1/8 tsp salt
3 eggs, lightly beaten
1 cup sour cream
1 1/4 tsp vanilla

1. Butter a 9-inch springform pan. Stir the graham cracker crumbs, chopped walnuts, sugar, and salt together in a bowl and mix with melted butter. All of the dry ingredients should be moist, and it's best to mix with your fingers. Turn the ingredients into the springform pan and pat down an even layer of crumbs over the bottom and halfway up the sides of the pan. Put the pan in the freezer while preheating the oven for 10 minutes. Center a rack in the oven and preheat the oven to 350 degrees F. Then place the springform pan on a baking sheet and bake the crust for 10 minutes. Set the crust aside to cool on a rack while making the cheesecake.

2. For the filling, combine the bananas and lemon juice; set aside.

3. Using a mixer, beat the cream cheese, sugar, cornstarch, and salt until smooth.

4. Add the eggs; beat on low speed just until combined.

5. Stir in the sour cream, vanilla, and banana mixture. Pour into the crust. Place the pan in a baking pan filled halfway with water and bake at the 350 degrees for about 1 hour, or until the center is almost set. When the cheesecake is done, turn off the oven, prop open the oven door, and let the cheesecake sit for another hour in its water bath.

6. Take the cheesecake out of the oven and let cool before refrigerating the cheesecake for 4 hours or overnight. When ready to serve, top with toasted (chopped) walnuts, a drizzle of caramel or chocolate sauce, and a dollop of whipped cream!

(I'm sorry about the horrible quality of the pictures, but at the time I made this, my digital camera wasn't working so I had to use my phone camera.)