Jessiker Bakes | The Blog http://theblog.jessikerbakes.com Fri, 26 Apr 2013 22:38:34 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 http://www.jessikerbakes.blogspot.comhttp://theblog.jessikerbakes.com/wp-content/uploads/2012/12/HeaderEmail.pngJessiker Bakes JessikerBakeshttp://feedburner.google.com Root Beer Float Cupcakes For Beer Month http://feedproxy.google.com/~r/JessikerBakes/~3/FNi7dh0sfpY/ http://theblog.jessikerbakes.com/root-beer-float-cupcakes-for-beer-month/#comments Fri, 26 Apr 2013 22:36:24 +0000 Jessica http://theblog.jessikerbakes.com/?p=2147 This was my first taste of root beer, and consequently root beer float cupcakes. There! I said it! And what have I been missing all these years?! The sweet caramel-y, smooth flavour, moistness and surprise filling  that made these root beer float cupcakes the best ever. You heard me. I said best. ever. EVER. I love cupcakes, right. [...]

The post Root Beer Float Cupcakes For Beer Month appeared first on Jessiker Bakes | The Blog.

]]> Root Beer Float Cupcakes

This was my first taste of root beer, and consequently root beer float cupcakes.

There! I said it! And what have I been missing all these years?! The sweet caramel-y, smooth flavour, moistness and surprise filling  that made these root beer float cupcakes the best ever.

Root Beer Float Cupcakes

You heard me. I said best. ever. EVER. I love cupcakes, right. I love soft cupcakes. I die for moist cupcakes. And I go crazy for cupcakes with a surprise in the middle.

Root Beer Float Cupcakes

Hello? What did I just say? Everything that this cupcake is. I totally went on root beer overload. I used Jessica from How Sweet Eat’s Root Beer Float Cupcakes Recipe and went in. I added root beer into everything she didn’t have root beer in  and upped where she had root beer and I don’t regret it. When I say that the root beer made these cupcakes soft, I mean almost melt in your mouth soft, and definitely very delicate. But that doesn’t mean it wasn’t packed with flavour. The root beer flavour was something that’s hard to describe, but it’s slight caramel and slight fizz.

Yes, fizz.

The chocolate taste. It’s definitely there. Yet, it’s subtle, meaning it’s not overpowering but this is a chocolate cupcake that chocolate haters would love.

*Cough* Mr. Jessiker Bakes.

And the FROSTING! Exactly like ice cream, no doubt. I know I went overkill on eating these but when else will you get ice cream flavoured frosting? Root beer flavoured ice cream?

Okay, come on you have to try them now! I girly-fied them as you can see (well, duh) but they’re perfect for guys too.

Root Beer Float Cupcakes

I did these cupcakes for Beer Month by NY Foodgasm and here are the other gals who posted today!

Sophia of NY Foodgasm – Bluepoint Blueberry Muffins

Lauren of Hall Nesting – Beer Cheese Soup

Jenni of Pastry Chef Online – Double Chocolate Stout Cake with Vanilla Porter Toffee

Camille of Croque-Camille – Porter Chocolate Mousse

Print
Root Beer Float Cupcakes

1. I used an apple corer to get the middles of the cupcakes out. It's so easy - then just push back down to cover back the holes once fillings are inside.

2. I used an ice cream scoop to scoop my frosting onto the cupcakes.

3. I also used a simple syrup over the cupcakes to keep them very moist - equal parts water and sugar boiled together then cooled, and added about 3 tablespoons of root beer.

4. These cupcakes last a very long time - I was impressed that days later they were still soft, moist and delicious.

5. Do NOT refrigerate these cupcakes. I made that mistake testing one and the frosting became rock hard and the cupcake dried out. While more simple syrup did help it, it's best to store them in an airtight container.

Ingredients:

  • 1 1/8 cups all purpose flour
  • 1/4 cup dark cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons root beer concentrate
  • 1/2 cup root beer
  • 1/2 cup + 1 tablespoon heavy cream
  • 1/2 cup butter, melted
  • 2 tablespoons sour cream
    • Vanilla Root Beer Frosting
  • 1 1/2 sticks butter, softened
  • 4 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk
  • 3 tablespoons root beer
  • 1/4 teaspoon root beer concentrate

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add cream, butter and vanilla, and mix until combined. Stir in sour cream.
  3. Sift dry ingredients together and add to wet mixture. Add root beer concentrate and root beer. Mix until batter is smooth.
  4. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
    5. Frosting
  5. In the bowl of an electric mixer, cream butter until smooth. On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together. Add milk and vanilla extract. Beat until smooth. Add root beer concentrate and root beer.
  6. Once the cupcakes have completely cooled, fill each one with root beer frosting, then top with vanilla root beer frosting.

Share

The post Root Beer Float Cupcakes For Beer Month appeared first on Jessiker Bakes | The Blog.

]]> http://theblog.jessikerbakes.com/root-beer-float-cupcakes-for-beer-month/feed/ 10 http://theblog.jessikerbakes.com/root-beer-float-cupcakes-for-beer-month/ Fluffy Vanilla Pancakes with Blueberry Sauce http://feedproxy.google.com/~r/JessikerBakes/~3/jqURVTikZDU/ http://theblog.jessikerbakes.com/vanilla-pancakes-with-blueberry-sauce/#comments Tue, 16 Apr 2013 15:30:43 +0000 Jessica http://theblog.jessikerbakes.com/?p=2131 Based on how busy this month has been for me, these Vanilla Pancakes with Blueberry Sauce were the perfect remedy for my stress. It’s almost coming up to exam time, and everything is about going non stop! I’m glad I actually had some time to stop and make these pancakes. They’re the sort of thing [...]

The post Fluffy Vanilla Pancakes with Blueberry Sauce appeared first on Jessiker Bakes | The Blog.

]]> Fluffy Vanilla Pancakes with Blueberry Sauce

Based on how busy this month has been for me, these Vanilla Pancakes with Blueberry Sauce were the perfect remedy for my stress. It’s almost coming up to exam time, and everything is about going non stop! I’m glad I actually had some time to stop and make these pancakes. They’re the sort of thing you won’t regret making, towers of fluffy pancakes with blueberry sauce cascading down.

 

Sounds perfect, doesn’t it?

 

I’ll admit it. I’m a pancake fiend. I’ve had pancakes for breakfast, lunch and dinner. What can I say? It’s what I do. But there’s something about these pancakes in particular that got to me. They’re the kind of pancakes you could eat without a topping, with the vanilla creating the right amount sweetness. I’m a fluffy pancake kind of girl, and after toying with this recipe from Joy the Baker, I reduced the amount of buttermilk because I realised it makes the pancakes fluffier. Plus I started using these pancake circles I bought ages ago that came in handy. Trust me, if you’re a pancake regular like me they take the stress out of making perfect circles. Just remember to spray them with cooking spray first!

Fluffy Vanilla Pancakes with Blueberry Sauce

The second reason I’m posting these pancakes is because I’ve been told I don’t post anything simple enough. Which is understandable; who is really going to get up and make Bird’s Nest Cupcakes casually? Sometimes it is a good idea to just step back and take in the simple joys of life. These pancakes are definitely of mine.

 

Whilst the blueberry sauce is completely optional, I go head over heels for it. It’s a great balance of sweet and fresh and blueberries are one of my favourite fruits. But, it’s okay to just do syrup. Don’t tell the blueberry sauce, but sometimes I simply do.

Fluffy Vanilla Pancakes with Blueberry Sauce

Print
Fluffy Vanilla Pancakes with Blueberry Sauce

Ingredients:

    Pancakes
  • 1 cup flour, sifted
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup buttermilk
  • 2 tablespoons butter, melted and cooled
    • Blueberry Sauce via Martha Stewart
  • 1 1/2 pints (3 cups) blueberries
  • 3/4 cup sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch

Instructions:

  1. Optional: preheat oven to 200F degrees to keep cooked pancakes warm whilst others and being baked.
  2. In a large bowl, whisk together the egg, buttermilk, vanilla and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter may be a bit lumpy.
  3. Heat a griddle pan or a cast iron skillet over medium to high heat. If you're using pancake circles like I did, spray them with cooking spray.
  4. Add a teaspoon of oil or a dab of butter and heat through or spray the griddle. Add 2 heaping tablespoons of batter to the pan or enough batter to fill half way up the pancake circles.
  5. Heat until bubbles form and start to pop.
  6. Carefully flip over and cook through.
  7. Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.
  8. Top pancakes with maple syrup or blueberry sauce sweetened with a dash of powdered sugar.
    9. Blueberry Topping
  9. Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 2 weeks).

Share

The post Fluffy Vanilla Pancakes with Blueberry Sauce appeared first on Jessiker Bakes | The Blog.

]]> http://theblog.jessikerbakes.com/vanilla-pancakes-with-blueberry-sauce/feed/ 11 http://theblog.jessikerbakes.com/vanilla-pancakes-with-blueberry-sauce/ Black Velvet Baby Cakes for Beer Month(Guinness Cupcakes) http://feedproxy.google.com/~r/JessikerBakes/~3/BQRjF_13XCk/ http://theblog.jessikerbakes.com/beer-month-black-velvet-baby-cakes-guinness-cupcakes/#comments Fri, 12 Apr 2013 12:11:26 +0000 Jessica http://theblog.jessikerbakes.com/?p=2122 Today for the Beer Month I’m participating in put on my NY Foodgasm, I’m going to be sharing with you Black Velvet Baby Cakes. . I thought these cupcakes were very significant regardless because these changed me from a beer hater to someone interested in beer…to having my first beer that I enjoyed! Now I [...]

The post Black Velvet Baby Cakes for Beer Month(Guinness Cupcakes) appeared first on Jessiker Bakes | The Blog.

]]> Black Velvet Baby Cakes (Guinness Cupcakes)

Today for the Beer Month I’m participating in put on my NY Foodgasm, I’m going to be sharing with you Black Velvet Baby Cakes. .

I thought these cupcakes were very significant regardless because these changed me from a beer hater to someone interested in beer…to having my first beer that I enjoyed! Now I can drink beer whenever or sometimes I only drink beer.

 

It’s a happening ending either way.

Confession: I’ve posted these before. I’d rather tell you now rather than you backtrack and find out. I didn’t have enough time to take pictures before the post and as I said to you guys in one of my recent posts, I’m going to stop rushing photos. Don’t worry, this probably won’t ever happen again unless it’s a Throwback Thursdays post.You’ll see that recipe later this month

Black Velvet Baby Cakes (Guinness Cupcakes)

There is something though, that beer does to cupcakes. That I don’t know why we haven’t tried them in regular cupcakes. It makes them the softest cupcakes you’ll ever have. I don’t mean gooey soft, I mean perfectly baked, very fluffy, and moist beyond belief. You need to try these cupcakes. And then there’s something very regal about these cupcakes. It does have that velvet-y smooth taste to it, the look of something only a king would eat.

 

Or a hungry queen.

 

I thank the maker of Guinness for these cupcakes. They have a slightly chocolatel-y but slightly not taste, and the beer itself shines in them. So don’t worry, if you’ve never had beer these are the perfect cupcakes to introduce you. You’re welcome.

Before we get to the recipe, here are the posts from the other ladies:
NY Foodgasm – Dos Equis Rice and Beans with Grilled Chipotle Chicken and Lime “Sour Cream”

Much Ado About Fooding – Miniature Guinness Cupcakes

Hall Nesting – Herbed Cheddar Stout Bread

Croque Camille – Beer Brioche

Print
Beer Month – Black Velvet Baby Cakes (Guinness Cupcakes)

Black Velvet Baby Cakes by BBC Good Food

Ingredients:

  • 100g softened butter , plus extra for greasing
  • 175g light brown soft sugar
  • 1 egg
  • 100g self-raising flour
  • 50g ground almonds (I left these out)
  • ½ tsp baking soda
  • 5 tbsp cocoa , plus a little extra for decorating
  • 150ml Guinness
  • 200ml double cream
  • 25g icing sugar
  • splash Champagne (optional)

Instructions:

  1. Heat oven to 180 celcius/356 fahrenheit degrees. Line a cupcake pan with 10 liners.
  2. Put the butter, sugar, egg, flour, ground almonds, baking soda, cocoa and Guinness in a mixing bowl. Beat together until lump-free.
  3. Divide between the pans then bake for 20-25 mins.
  4. Cool for 15 mins then remove from pans and onto wire racks.
  5. Whip cream with the icing sugar and splash of Champagne, if using, until thick.
  6. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.

Share

The post Black Velvet Baby Cakes for Beer Month(Guinness Cupcakes) appeared first on Jessiker Bakes | The Blog.

]]> http://theblog.jessikerbakes.com/beer-month-black-velvet-baby-cakes-guinness-cupcakes/feed/ 9 http://theblog.jessikerbakes.com/beer-month-black-velvet-baby-cakes-guinness-cupcakes/ Cadbury Egg Easter Cupcakes http://feedproxy.google.com/~r/JessikerBakes/~3/ekklUq-c5hk/ http://theblog.jessikerbakes.com/cadbury-egg-easter-cupcakes/#comments Mon, 08 Apr 2013 17:59:10 +0000 Jessica http://theblog.jessikerbakes.com/?p=2108   Okay so I definitely disappeared for the last week, sorry! Things have been ridiculously busy and somehow an entire week just slipped by. Anyway to these Cadbury Egg Easter Cupcakes. Cadbury is actually my favourite type of chocolate, ever, more specifically the Milk Chocolate, then the Dark Chocolate. Ah, chocolate. Know what’s even better? [...]

The post Cadbury Egg Easter Cupcakes appeared first on Jessiker Bakes | The Blog.

]]>  

Cadbury Egg Cupcakes

Okay so I definitely disappeared for the last week, sorry! Things have been ridiculously busy and somehow an entire week just slipped by. Anyway to these Cadbury Egg Easter Cupcakes. Cadbury is actually my favourite type of chocolate, ever, more specifically the Milk Chocolate, then the Dark Chocolate. Ah, chocolate. Know what’s even better? Chocolate and Cupcakes. No wait, Chocolate Cupcakes with Cadbury inside! Cadbury Eggs! Yes, these cupcakes are quite the treat. Note they’re for sweet tooth lovers! I love how these Cadbury Eggs taste inside of the cupcakes and they’re the perfect surprise!

 

Cadbury Egg Cupcakes

 

I saw this lovely idea whilst browsing Pinterest which landed me on one of my favourite sites – Pizzazzerie by the lovely Courtney who posted this idea. I didn’t use her recipe but I definitely had to re use the cupcake surprise of the eggs in the middle. As I’ve said before a cupcake needs a little surprise! Exhibit A and Exhibit B here.

Cadbury Egg Cupcakes

Cadbury Egg Cupcakes

 

I topped mine with yellow cream cheese frosting because you know, spring, and yellow just seemed so bright and spring-like! These cupcakes are perfect for Easter – if you’re making them, let me know okay? I will be coming over.

 

Cadbury Egg Cupcakes

Print
Cadbury Egg Easter Cupcakes

Yield: 30 cupcakes

Ingredients:

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
    • For Cream Cheese Frosting
  • 16 oz. cream cheese (2 packages), softened
  • 1/2 cup unsalted butter (one stick), softened
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar, sifted
  • pinch of salt

Instructions:

  1. Line muffin cups (2-1/2 inches in diameter) with cupcake liners. Heat oven to 350°F.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
  3. Fill cupcake liners 1/4-1/3 full and place in a Cadbury Egg (thick side first) down inside batter.
  4. Top eggs with another 1-2 teaspoons batter.
  5. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
    6. For Frosting:
  6. With an electric mixer, blend together cream cheese and butter until smooth.
  7. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Tint with food colouring.
  8. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
  9. Pipe frosting unto cupcakes.

Share

The post Cadbury Egg Easter Cupcakes appeared first on Jessiker Bakes | The Blog.

]]> http://theblog.jessikerbakes.com/cadbury-egg-easter-cupcakes/feed/ 29 http://theblog.jessikerbakes.com/cadbury-egg-easter-cupcakes/ Blogging Style + Big Fat Chocolate Cake http://feedproxy.google.com/~r/JessikerBakes/~3/30abtBatrys/ http://theblog.jessikerbakes.com/blogging-style-big-fat-chocolate-cake/#comments Fri, 05 Apr 2013 02:33:00 +0000 Jessica http://theblog.jessikerbakes.com/?p=2026 Throwback Thursdays: Big Fat Chocolate Cake Today’s a really late post, and a bit personal, and while I give you a throwback photo that’s not what this post is really about. I just got a new camera lens (score! Finally) and while I’ve only taken a few pictures with it, I got to thinking: What’s [...]

The post Blogging Style + Big Fat Chocolate Cake appeared first on Jessiker Bakes | The Blog.

]]> 20130404-213442.jpg
Throwback Thursdays: Big Fat Chocolate Cake
Today’s a really late post, and a bit personal, and while I give you a throwback photo that’s not what this post is really about. I just got a new camera lens (score! Finally) and while I’ve only taken a few pictures with it, I got to thinking:

What’s my style of taking photos?

I go on many blogs and they have a signature style. A “if-I-saw-this-on-Instagram-I-would-know-it’s-you” style. Even if it’s not so distinct there’s a clear theme throughout the blog.

You have your overhead vertical shots:

20130404-214157.jpg
via La Tartine Gourmande

Then your large spaciously lit above photos:

20130404-214316.jpg
via Mowie Kay

And your classic background photos, which is what I strive for but don’t always get the right photo due to rushing:

20130404-214531.jpg
via Objectivo Cupcake

That’s when I realised I don’t have a consistent style. Most of the photos I take are usually rushed because of how busy my life is (which is a horrible excuse), so I’ve taken a stance to blog less in order not only to feel out my entire blog but to be able to take photos that I feel will appeal more. I know what I like, and there are photos like that on my blog, but not enough. I’m not your rustic background girl – I’m all colour, all for sunlight, all for props. However I am drawn to black backgrounds for certain foods.

I recently bought a mega load of new props so I will definitely be incorporating those. I probably won’t change what I blog about – but I do want to blog simpler items. That way I will be able to keep up on posts and I can use the extra time when I’m not stressing to post everyday to reflect on an overall blog theme. I’m sure I will look back 3 – 5 years from now and be happy I did. You may see me trying it out a few different styles, but I think in a matter of weeks I will get it right.

What’s your favourite blogging style on food blogs?

Share

The post Blogging Style + Big Fat Chocolate Cake appeared first on Jessiker Bakes | The Blog.

]]> http://theblog.jessikerbakes.com/blogging-style-big-fat-chocolate-cake/feed/ 6 http://theblog.jessikerbakes.com/blogging-style-big-fat-chocolate-cake/ Beer Month http://feedproxy.google.com/~r/JessikerBakes/~3/TjHxSw_TZC0/ http://theblog.jessikerbakes.com/beer-month/#comments Mon, 01 Apr 2013 11:32:47 +0000 Jessica http://theblog.jessikerbakes.com/?p=2017   Happy April! This month I will be joining in a collaboration started by the wonderful Sophia of NY FoodGasm and six other bloggers in Beer Month! This is really just an introduction post to you guys so I hope you enjoy it! My first beer? Okay let me be honest I hated it! But then I [...]

The post Beer Month appeared first on Jessiker Bakes | The Blog.

]]>

 

Happy April! This month I will be joining in a collaboration started by the wonderful Sophia of NY FoodGasm and six other bloggers in Beer Month! This is really just an introduction post to you guys so I hope you enjoy it! My first beer? Okay let me be honest I hated it! But then I found a beer a really  enjoyed which is basically our national beer Red Stripe! More specifically Red Stripe Bold! Now I can drink it all the time. I also realised that beer is great in meals; beer infused cupcakes or cakes or cheesecakes, and savoury food likes beer battered shrimp. It’s such a useful fizzy commodity!

 

Here are the ladies of Beer Month:

Sophia of NY Foodgasm

Minerva of Much Ado About Fooding

Alex of Alex Tries It Out

Lauren of Hall Nesting

Cathi of The Brooklyn Ragazza

Jennifer Pastry Chef Online

Camille of Croque-Camille Food Adventures in Paris

 

 

What to Expect

  1. April 12th and 26th beer recipes will be posted!
  2. There will also be posts about favorite beer and breweries by some!
  3. Expect at least one beer recipe per week from NY Foodgasm as well as posts about Beer Dinner I will be hosting and a Beer Theme Party.
  4. A Facebook Beer Recipe Party will take place on NY Foodgasm’s Facebook Page on April 20th!

 

Share

The post Beer Month appeared first on Jessiker Bakes | The Blog.

]]> http://theblog.jessikerbakes.com/beer-month/feed/ 3 http://theblog.jessikerbakes.com/beer-month/ Bird’s Nest Cupcakes (Jessiker Bakes on TVJ Smile Jamaica) http://feedproxy.google.com/~r/JessikerBakes/~3/QSJKZoF4Nmw/ http://theblog.jessikerbakes.com/birds-nest-cupcakes-jessiker-bakes-on-tvj-smile-jamaica/#comments Sat, 30 Mar 2013 12:20:08 +0000 Jessica http://theblog.jessikerbakes.com/?p=1995 If you’re seeing this, then more than likely you just heard me say on my TVJ’s Smile Jamaica Easter Demo to run here for the recipe and more pictures. P.S. It was SUPER fun! If not, no worries, you’re still in the right place. These are what I like to call Bird’s Nest Cupcakes. You [...]

The post Bird’s Nest Cupcakes (Jessiker Bakes on TVJ Smile Jamaica) appeared first on Jessiker Bakes | The Blog.

]]> Bird's Nest Cupcakes

If you’re seeing this, then more than likely you just heard me say on my TVJ’s Smile Jamaica Easter Demo to run here for the recipe and more pictures. P.S. It was SUPER fun!

If not, no worries, you’re still in the right place.

These are what I like to call Bird’s Nest Cupcakes. You know, my-bird-mom-abandoned-me-please-dont-eat-my-chocolate-eggs.

Can I say, those chocolate eggs are so delicious. Like, steal candy from a baby delicious. Not that I’d ever do that, of course…

These are perfect for Easter which is almost officially upon us (Hello March 31st!) and so you can start making them now – plus they’re super easy. As promised, I’m giving you step-by-step pictures to recreate these gems.

Click to see the photos and the recipe!

Bird's Nest Cupcakes

P.S. The recipe is at the bottom of this post in full detail and without my random ramblings and all you have to do is press Print to save it forever.

Or, bookmark it. Whatever.

Anyway, first things first, tint your buttercream frosting teal, which I think is such a pretty spring colour that why wouldn’t it be the resting ground of a bird’s eggs?

BY THE WAY. Don’t you find it weird that all of a sudden all eggs are okay for Easter? I mean first chickens, now birds? Boy, the kind of people that we are…

Bird's Nest Cupcakes

Next, Slide a coupler into a piping bag. IF YOU DON’T HAVE THESE, IT’S OKAY. Just use two ziplock bags, snip one a bit wider for the base, and one thinner for the nest branches.

Coupler

Right on. So, snip it.Bird's Nest Cupcakes

Now make your chocolate frosting. Or you could’ve made it before. But if you made it before, you may have ending up taste testing it a bit too much.

Bird's Nest Cupcakes

Fill your bag with frosting. I use a cup because it’s much easier this way.

Bird's Nest Cupcakes

Put a rubber band at the end, then squeeze it all the way down. Now, for the first step we don’t want our piping tips yet.

Bird's Nest Cupcakes

Pipe a circle. This is the base. Yes, it’s ugly. Don’t worry, we will beautify it.

Bird's Nest Cupcakes

It’s tip time! I’m using a #2 or #3 Tip. Go back and forth over the circle until…

Bird's Nest Cupcakes

You have this.

Bird's Nest Cupcakes

Then give me a squiggly line all around and up and down, for that whimsical, I-am-a-real-bird’s-nest look.Bird's Nest Cupcakes

Add some chocolate eggs on top (found anywhere crafts are sold since they will have easter themed items) and voila!Bird's Nest Cupcakes

Help! Our mama’s have left us alone! Please don’t eat us!

I’m sorry. I’m going to eat you and destroy your homes too. And your friends’ and their homes!

…Thank you for putting up with my weirdness. I just simply loved themed creations.

Bird's Nest Cupcakes

Print
Bird’s Nest Cupcakes

Bird’s Nest Cupcakes

Ingredients:

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
    • For teal background
  • 1/4 cup butter
  • 1 1/2 cups powdered sugar
  • Teal food dye colouring
    • For Chocolate nests
  • 1/2 cup butter
  • 2/3 cup Hershey's Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Line muffin cups (2-1/2 inches in diameter) with cupcake liners. Heat oven to 350°F.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
  3. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
    4. For Decorations
  4. Tint your buttercream frosting teal.
  5. Next, Slide a coupler into a piping bag. IF YOU DON’T HAVE THESE, IT’S OKAY. Just use two ziplock bags, snip one a bit wider for the base, and one thinner for the nest branches.
  6. Now make your chocolate frosting.
  7. Fill your bag with frosting. I use a cup because it’s much easier this way.
  8. Put a rubber band at the end, then squeeze it all the way down. Now, for the first step we don’t want our piping tips yet.
  9. Pipe a circle. This is the base.
  10. I’m using a #2 or #3 Tip. Go back and forth over the circle until you've covered it with small ropes.
  11. Make a squiggly line around the bottom and spaces not covered.
  12. Add some chocolate eggs on top (found anywhere crafts are sold since they will have easter themed items).
  13. Enjoy!

Share

The post Bird’s Nest Cupcakes (Jessiker Bakes on TVJ Smile Jamaica) appeared first on Jessiker Bakes | The Blog.

]]> http://theblog.jessikerbakes.com/birds-nest-cupcakes-jessiker-bakes-on-tvj-smile-jamaica/feed/ 19 http://theblog.jessikerbakes.com/birds-nest-cupcakes-jessiker-bakes-on-tvj-smile-jamaica/ Top 9 Dessert Easter Recipes http://feedproxy.google.com/~r/JessikerBakes/~3/y4KAiO5FLoM/ http://theblog.jessikerbakes.com/easter-recipes/#comments Wed, 27 Mar 2013 17:48:35 +0000 Jessica http://theblog.jessikerbakes.com/?p=1980 Easter is JUST around the corner! On March 31, 2013 it will officially be Easter, but of course some of us *cough* have already joined in on the Easter festivities. Here are my favourite Jessiker Bakes’ Easter Recipes. P.S. Looking for more themed easter recipes like cute chicks and chocolate rabbits waiting to be devoured? [...]

The post Top 9 Dessert Easter Recipes appeared first on Jessiker Bakes | The Blog.

]]> photo

Easter is JUST around the corner! On March 31, 2013 it will officially be Easter, but of course some of us *cough* have already joined in on the Easter festivities. Here are my favourite Jessiker Bakes’ Easter Recipes. P.S. Looking for more themed easter recipes like cute chicks and chocolate rabbits waiting to be devoured? Check out my Pinterest Easter Recipes Board and on SATURDAY…

*Drumroll*

 

If you live in Jamaica, tune in to TVJ Smile Jamaica This Saturday at 7:30 am – I will be doing a live demo on Easter treats! *woohoo* I will also be posting the recipe with step by step pictures on the site that same day.

 

Don’t worry, I’ll shamelessly remind you until then ;) .

 

P.S. How are you spending your Easter? I am taking a mini vacay to Ocho Rios to get some good sun and sea! Yes, I love Jamaica :D Either way make sure you make some of these recipes! They all contain some sort of Spring ingredient and are bound to make your Easter worth it!

 

Strawberry Kiwi Cheesecake

Strawberry Shortcake Cake

 

Carrot Cake

Carrot Cake

Carrot Cake Pancakes

Carrot Cake Pancakes

 

Key Lime Cupcakes

Key Lime Cupcakes

Lemon Meringues

Lemon Meringues

Lemon Meringue Pies

Lemon Meringue Pies

Blueberry Tartlets

Blueberry Tartlets

Share

The post Top 9 Dessert Easter Recipes appeared first on Jessiker Bakes | The Blog.

]]> http://theblog.jessikerbakes.com/easter-recipes/feed/ 4 http://theblog.jessikerbakes.com/easter-recipes/ Cake Batter Blondies With Chocolate Chip Cookie Crusts http://feedproxy.google.com/~r/JessikerBakes/~3/fWQbrlV3Xdw/ http://theblog.jessikerbakes.com/cake-batter-blondies-with-chocolate-chip-cookie-crusts/#comments Sun, 24 Mar 2013 18:57:27 +0000 Jessica http://theblog.jessikerbakes.com/?p=1952 Yummy yummy in my tummy! No really, that’s what happened when I ate these blondies. I have a riddle for you – what’s tasty, flat and chocolatey all over? Cookies that spread out whilst baking! And what do we do with these cookies that still taste great even though you want to throw them out? [...]

The post Cake Batter Blondies With Chocolate Chip Cookie Crusts appeared first on Jessiker Bakes | The Blog.

]]> Cake Batter Blondies

Yummy yummy in my tummy! No really, that’s what happened when I ate these blondies.

I have a riddle for you – what’s tasty, flat and chocolatey all over? Cookies that spread out whilst baking!

And what do we do with these cookies that still taste great even though you want to throw them out? Crumble them as use them as a crust!

Yaay! For Cake Batter Blondies!

Cake Batter Blondies

Yes, that is exactly what I did and trust me, this is the best mistake ever. Remember, never get discouraged when things like that happen. Just turn them into even better things!

These cake batter (due to the taste and sprinkles) blondies (you know, brownies without the chocolate) tasted amazing. Soft, but chewy, and firm, with that lovely cake batter taste. I thought the sprinkles and the colour would be perfect for Easter. I think I may ruin cookies more often!

Although, that may happen without me even trying. Yes, you will hear about those cookies in my Recipe Disasters of 2013 (insert a huge LOL here). But, I’m happy I made them into these beauties! I’m telling you this because if you already have a cookie recipe, then just crumble them to bake the crust for these blondies. Alternatively, they don’t even need a crust, they’re perfect just the way they are.

Like, that Bruno Mars song. Minus the grenade part.

Cake Batter Blondies

Print
Cake Batter Blondies With Chocolate Chip Cookie Crusts

Recipe for Blondies from Averie Cookies

Ingredients:

    For Crust
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 2/3 cups (16 ounces) semisweet chocolate chips
    • For Blondies
  • 1 cup unsalted butter, melted (1 stick)
  • 2 large eggs
  • 1 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt, optional and to taste
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup rainbow-colored sprinkles, for batter
  • 2 tablespoons rainbow-colored sprinkles, for sprinkling top surface

Instructions:

    For Crust
  1. In a large bowl, mix flour, salt, and baking soda and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. The mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
  4. Preheat oven to 375 degrees F. Spread mixture into the bottom of the pan
  5. Bake for 12-14 minutes until edges are golden brown.
    6. For Blondies
  6. Preheat oven to 350F. Line an 9-by-13-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, sugars, vanilla, and whisk to combine.
  7. Add the flour, salt, and stir until just combined, taking care not to over-mix or the bars will be tough. Fold in white and semi-sweet chocolate chips (or a combination of your favorite kinds of chips) and 1/4 cup (or more) sprinkles. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. Sprinkle with about 2 tablespoons additional sprinkles for a nice visual pop of color.
  8. Pour over cookie crust, an bake for 24 - 26 minutes, or until center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour.
  9. Blondies may be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Share

The post Cake Batter Blondies With Chocolate Chip Cookie Crusts appeared first on Jessiker Bakes | The Blog.

]]> http://theblog.jessikerbakes.com/cake-batter-blondies-with-chocolate-chip-cookie-crusts/feed/ 19 http://theblog.jessikerbakes.com/cake-batter-blondies-with-chocolate-chip-cookie-crusts/ Throwback Thursday – Birthday Updates & Surprise Party! http://feedproxy.google.com/~r/JessikerBakes/~3/iLI4EJu7dYU/ http://theblog.jessikerbakes.com/birthday-updates/#comments Thu, 21 Mar 2013 19:34:50 +0000 Jessica http://theblog.jessikerbakes.com/?p=1904       So! Now that the How-To Series is over, back to regular posts! March 15, 2013 was my 22nd birthday (*all smiles*) and my birthday weekend was fabulous. I went to dinner with friends, a movie, dim sum, dressed like a princess, and all that was great…and THEN I got thrown a surprise [...]

The post Throwback Thursday – Birthday Updates & Surprise Party! appeared first on Jessiker Bakes | The Blog.

]]>  

 

birthday

 

So! Now that the How-To Series is over, back to regular posts!

March 15, 2013 was my 22nd birthday (*all smiles*) and my birthday weekend was fabulous. I went to dinner with friends, a movie, dim sum, dressed like a princess, and all that was great…and THEN I got thrown a surprise party! That was beyond fun and exciting…I would upload the video but it’s like way over upload capacity. I do look surprised AND like a deer caught in the headlights!! I just want to thank everyone who was a part of it especially my family – mom, dad and brothers and DEFINITELY the planner, the main trickster Mr. Jessiker Bakes. There was NO ONE there who shouldn’t have been there, and the food was great! A menu I would’ve planned myself from sushi to pumpkin soup in espresso cups, vegetable spring rolls and samosas, the list goes on. BEST PART! Fireworks started going off!! It was truly a fun and magical weekend!

DSC_0030

Oh here comes the best part. I was tricked into making my own birthday cake. A Chocolate Cake with Pink Ruffle ButtercreamOK I guess it’s my fault that my standards are ridiculously high and well, only one other person’s cakes have adored me aka Aunty Lorna who made not one but TWO cakes to go along with my cake! I was told that I was making a cake for a client…well turns out everyone wanted a cake from me anyway!

Just surprised by about 40 people DSC_0016 DSC_0017 DSC_0018 DSC_0019 DSC_0020 DSC_0021 DSC_0022 DSC_0023 DSC_0024 DSC_0025 DSC_0026 DSC_0027 DSC_0028 DSC_0030 DSC_0031 DSC_0032 DSC_0033 DSC_0034 DSC_0035 DSC_0036 DSC_0037 DSC_0038 DSC_0039 DSC_0040 DSC_0041 DSC_0042 DSC_0043 DSC_0044 DSC_0045 DSC_0046 DSC_0050 DSC_0051 DSC_0052 DSC_0053 DSC_00291

I will get you guys back. Although, that was a pretty smart idea since of course, I loved it.

 

Enjoy the pictures and, here’s to another year!

Share

The post Throwback Thursday – Birthday Updates & Surprise Party! appeared first on Jessiker Bakes | The Blog.

]]> http://theblog.jessikerbakes.com/birthday-updates/feed/ 6 http://theblog.jessikerbakes.com/birthday-updates/