tag:blogger.com,1999:blog-25142350569043505822024-02-07T00:38:14.682-08:00I Bake Most Days(well, quite often)JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-2514235056904350582.post-83020077271045717382011-08-22T04:37:00.000-07:002011-08-22T05:10:06.911-07:00Vegan Peanut Butter Cupcakes w/ Peanut Butter Frosting & Chocolate GanacheThe title is a damn mouthfull!
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<br />Incidentally, so are these cupcakes.
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<br />I baked them for the RSPCA Cupcake Day, which we got well into at work. We ended up with about 20 varieties of treats and several hundred dollars of funds for the cause (cause being homeless puppies, kitties and the like).
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<br />I'm not vegan, but I often bake as if I were. Vegan treats are fluffier and better - 'nuff said.
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<br />So I'll give you the vegan version alongside the non-vegan version and leave it up to you to decide. To warn you, though, I've never made them non-vegan so don't call me mean names if you go that route and they're craptastic!
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<br /><span style="font-size:100%;"><span style="font-weight: bold;">Peanut Butter Cupcakes:</span></span>
<br /><span>Ingredients:</span>
<br />3/4 cup smooth peanut butter
<br />2 cups plain flour
<br />1/2 teaspoon salt
<br />1 1/4 cups soy milk + 1 tablespoon & 1 teaspoon white vinegar (or, 1 1/4 cup buttermilk for non-vegan)
<br />2 1/2 teaspoons bicarb soda
<br />3 eggs worth No-Egg - instructions on box (or 3 eggs for non-vegan)
<br />1 teaspoon vanilla extract
<br />1/2 cup Nuttelex or an equally kick ass and creamy vegan butter sub (or 1/2 cup butter for non-vegan)
<br />3/4 cup brown sugar
<br />89/100 cup caster sugar (yeah, stupid.. it's my fault... it's like 3/4 cup + 1/8 cup... ish)
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<br /><span>To Make:</span>
<br />1. Preheat oven to 180 degrees C
<br />2. Beat Nuttelex (or whatever), peanut butter, brown sugar and caster sugar until extra creamy
<br />3. Add egg substitute or eggs and vanilla and keep beating until very fluffy
<br />4. Beat the soy milk and white vinegar concoction in the bowl of creaminess
<br />5. Mix up the flour, bicarb soda and salt real quick in a separate bowl
<br />6. Add as much as you can at a time, beating after each addition, and stop when the last bit of flour is well-combined
<br />7. Spoon the batter into lined cupcake trays, filling them about 2/3
<br />8. Bake them for 10-15 minutes and make sure you poke a little thingy into them to make sure it comes out clean before you declare them done (you don't want them brown - they should still be white-ish)
<br />9. Right before you take them out of the oven, make some sugar syrup to brush on them. Just boil 1/4 cup water and 1/4 cup white sugar until the sugar dissolves completely.
<br />10. Brush the sugar syrup onto the tops of the cupcakes
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<br /><span style="font-style: italic;">***Luckily, mine sunk down a bit, allowing a little hallow for the chocolate ganache. If this doesn't happen to yours (it may not in some ovens), that's cool. Just shmear the chocolate ganache all over the tops***</span>
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<br /><span style="font-weight: bold;">Chocolate Ganache:</span>
<br />Ingredients:
<br />200grams dark, dairy-free, vegan chocolate (or, any dark chocolate for non-vegan)
<br />4 tablespoons thick soy milk (or, 1 cup pure cream for non-vegan)
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<br /><span>To Make:</span>
<br />1. Break the chocolate into pieces and either melt it in the microwave or on stovetop
<br />2. When it's totally, completely melted, add the soy milk (or cream) and stir it VIGOROUSLY
<br />3. Spoon into the hallows of your cupcakes (if they have hallows) or smear it all over the top
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<br /><span style="font-weight: bold;">Peanut Butter Frosting:</span>
<br /><span>Ingredients:</span>
<br />1 3/4 cups Nuttelex (or, butter for non-vegan)
<br />1 1/4 cups smooth peanut butter
<br />1 teaspoon vanilla extract
<br />5 tablespoons soy milk (or regular milk for non-vegan)
<br />4 - 5 cups icing sugar
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<br /><span>To Make:</span>
<br />1. Beat the butter, peanut butter, milk and vanilla together at high speed until it's extremely light and fluffy
<br />2. Add 2 cups of icing sugar and beat at high speed until they're completely mixed
<br />3. Add the next 2 - 3 cups of icing sugar 1 cup at a time, mixing seriously well after each addition. I only used 4 cups, but it's a matter of preference. Just keep tasting it until it tastes how you like it!
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<br /><span style="font-style: italic;">***This makes a crapload of icing! I'd suggest halving it or at least making 3/4 of the amount - although that would be some hard math right there***</span>
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<br />The last step in the process is to frost the cupcakes! Conceal that creamy ganache with oodles of fluffy peanut butter frosting. I piped it on, but you can spread it if you like. Do whatever.
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<br />Just enjoy!
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<br />JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-22457227157654531512010-09-12T01:55:00.000-07:002010-09-12T02:11:09.432-07:00Little Cupcake Bites<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC04147.jpg"><img style="cursor: pointer; width: 388px; height: 291px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC04147.jpg" alt="" border="0" /></a><br /><br /></div>The ever-clever <a href="http://www.bakerella.com/">Bakerella</a> came up with these. I've made them a few times, but they've never turned out quite as cute as they did when I made them for our Election Party recently.<br /><br />No one won the election that evening, but all our guests won because they got to pop a few of these leetle guys.<br /><br />Bakerella really explains it best, but I'll jot down some easy-as-pie directions just in case clicking on a link is too much work for you.<br /><br />Actually, if clicking on a link is too much work, I advise against making the Cupcake Bites because it's a tedious process with multiple steps and a bit of waiting...<br /><br />... and a LOT of pleasure at the end when you eat them.<br /><br /><div style="text-align: center;"><a href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC04138.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC04138.jpg" alt="" border="0" /></a><br /></div><br /><span style="font-weight: bold;">Little Cupcake Bites</span><br />1 box of cake mix (vanilla, chocolate, red velvet, whatever!), or make your own.<br />1 can of frosting (or... make your own)<br />1 block dark/milk chocolate or dark/milk chocolate bits for melting<br />1 block white chocolate or white chocolate bits for melting<br />A candy mould<br />Sprinkles<br />Mini m&m's<br /><br />1. Make the cake, then allow it to cool.<br />2. Once cooled, crumble it up so it's all crumbly in a mixing bowl.<br />3. Add the frosting and mix them.<br />4. Roll the cake-frosting paste into little balls, then pop them in the fridge.<br /><br /><div style="text-align: center;"><a href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC04134.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC04134.jpg" alt="" border="0" /></a><br /></div><br />5. Melt your white chocolate and divvy it up into the candy moulds (almost 1/2 full).<br />6. Press a little cake ball into each mould so that the white chocolate is pushed up around the sides of the ball.<br />7. Put them in the freezer to set.<br />8. Once set, melt the dark/milk chocolate and remove the cake balls with the white chocolate base from the moulds.<br />9. Dip them into the dark/milk chocolate upside-down.<br />10. If you have a friend, have them sprinkle and m&m the Cupcake Bites right after you dip them.<br />11. Put them in the fridge to set.<br /><br /><div style="text-align: center;"><a href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC04140.jpg"><img style="cursor: pointer; width: 391px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC04140.jpg" alt="" border="0" /></a><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-62674072812876051472010-07-31T01:15:00.000-07:002010-07-31T01:44:52.558-07:00Little Lemon Cheesecakes with Whipped Cream Topping<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAb7toHjFgJ4JqPoMfR1LOCFsJagYEsBZsEb-r8BDxS-FYPZsifRmNWqCkC2CFZWakPoLyvdUCYZWFzrOyDJb2PGjGnjm432V8Yw8MGP78C13otC68ZCdRG3U62DQqPU6_rT5xMhVrBQg/s1600/DSC03957.JPG"><img style="cursor: pointer; width: 390px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAb7toHjFgJ4JqPoMfR1LOCFsJagYEsBZsEb-r8BDxS-FYPZsifRmNWqCkC2CFZWakPoLyvdUCYZWFzrOyDJb2PGjGnjm432V8Yw8MGP78C13otC68ZCdRG3U62DQqPU6_rT5xMhVrBQg/s320/DSC03957.JPG" alt="" id="BLOGGER_PHOTO_ID_5499987404655356770" border="0" /></a><br /></div><br />For the MasterChef finale, we served up dinner and dessert with all the trimmings. G made a real yum curry, and I provided the lemon cheesecake. We traipsed down to St. Kilda with our Tupperware and plates wrapped in foil and watched the finale with some friends. Adam, the "lawyer with a creative flair for the exotic" (or something like that) took the prize, and I took a lot of food from my plate to my mouth.<br /><br />The recipe is from <a href="http://www.about.com/">About.com</a>. The original recipe is for a full-sized pie, but I halved it and made four mini cheesecakes in tart tins. I also made a crust out of cookie crumbs and melted butter instead of the pastry pie shell that the recipe calls for.<br /><br />These little guys were really, really, really good! One of the best treats I've ever made or had. For real!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAwD_Uvva-liAvmjqYFAih-2q40rfaEgCX9lPavtQr6ax5hawfPVkovAcy7eTnz3HESElDDNX_oKY9Y5-RxLMnB3rxDI5SakVNPrbneH5Z7iEs39VK3s8yFz4Q9SWgdb8FYiBksfjTs4/s1600/DSC03953.JPG"><img style="cursor: pointer; width: 292px; height: 390px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAwD_Uvva-liAvmjqYFAih-2q40rfaEgCX9lPavtQr6ax5hawfPVkovAcy7eTnz3HESElDDNX_oKY9Y5-RxLMnB3rxDI5SakVNPrbneH5Z7iEs39VK3s8yFz4Q9SWgdb8FYiBksfjTs4/s320/DSC03953.JPG" alt="" id="BLOGGER_PHOTO_ID_5499987279377080242" border="0" /></a><br /></div><br />The recipe below is my slightly altered version, but you can view the original <a href="http://southernfood.about.com/od/lemonpierecipes/r/bl30115z.htm">here</a>.<br /><br /><span style="font-weight: bold;">Little Lemon Cheesecakes with Whipped Cream Topping</span><br />Crust:<br />About 185 grams of Nice biscuit (or graham cracker) crumbs<br />1/2 teaspoon cinnamon<br />1/4 teaspoon nutmeg<br />90 grams butter or margarine, melted<br /><br />Filling:<br />1/2 package cream cheese (Philly da best!), softened<br />1/4 cup sugar<br />1 tablespoon fresh lemon juice<br />1 eggs<br /><br />Whipped topping:<br />1/2 cup heavy cream<br />2 tablespoons confectioner sugar<br />1 teaspoon vanilla<br /><br />1. Preheat oven to 175 C (350 F)<br />2. Use a food processor to make crumbs of the biscuits<br />3. Add cinnamon and nutmeg<br />4. Add melted butter/margarine and mix--it should be wet and pasty, like a delicious cookie plaster<br />5. Press the mixture into greased tart tins, covering the bottom and up against the sides<br />6. In a mixing bowl, beat together cream cheese, sugar, lemon juice, and the egg (I don't have an electric beater at the moment, so I used a whisk and it was A-okay, sweetie-pie, no problemo)<br />7. Poor the mixture into the tart tins<br />8. Bake for 20 minutes-- they will be slightly firm to the touch<br />9. Chill for an hour or so, until they are thoroughly chilled (I put mine in the freezer because I was in a hurry)<br />10. When they're nearly chilled, mix together the cream, confectioner sugar, and vanilla with a beater (once again, I have no beater so I whisked it into a whipped cream... I had sweat on my brow by the time it was fluffy)<br />11. Spread the whipped cream onto the tarts<br /><br />That's all! Oh boy!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkOhoyGfEXFWKd2VsahlxUVHXmD9sMXy5UkEhrjKBV2GajZd2BGm693Q8aTX3hEUWsuNvo6n50ivSTzncTj5ansHgDYpUb0Lr94hQ4-blP0KB0RGQQ4C51cGtrma6CHLu0k8mQ2-aty8/s1600/DSC03965.JPG"><img style="cursor: pointer; width: 292px; height: 390px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkOhoyGfEXFWKd2VsahlxUVHXmD9sMXy5UkEhrjKBV2GajZd2BGm693Q8aTX3hEUWsuNvo6n50ivSTzncTj5ansHgDYpUb0Lr94hQ4-blP0KB0RGQQ4C51cGtrma6CHLu0k8mQ2-aty8/s320/DSC03965.JPG" alt="" id="BLOGGER_PHOTO_ID_5499987128084417074" border="0" /></a><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtb2GOwrxq8tWEQ1pI8Wa9HcEZ-oxIkyLcDKx1Eh2S-EH4Yi7m0XktE-bqRCACdg-lFLhdUV0inbU2zlNDUETqickD47iPEqigXqReuX_PheENbe21HynoZBb5x0KbD_eLAEAy91dyw28/s1600/DSC03958.JPG"><img style="cursor: pointer; width: 390px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtb2GOwrxq8tWEQ1pI8Wa9HcEZ-oxIkyLcDKx1Eh2S-EH4Yi7m0XktE-bqRCACdg-lFLhdUV0inbU2zlNDUETqickD47iPEqigXqReuX_PheENbe21HynoZBb5x0KbD_eLAEAy91dyw28/s320/DSC03958.JPG" alt="" id="BLOGGER_PHOTO_ID_5499987583702753506" border="0" /></a><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-4227051111207611102010-07-05T18:51:00.000-07:002010-07-06T03:30:56.712-07:00Mini Apple Pies<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03806.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03806.jpg" alt="" border="0" /></a><br /></div><br />Two days ago I celebrated the 14th anniversary of Will Smith saving Earth by thwarting a hostile alien invasion. I also celebrated the USA's independence!<br /><br />It's far too cold in Melbourne for a picnic, BBQ, or any of the usual 4th of July activities, so I hung a star-spangled banner in the hallway and got to bakin'.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03811.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03811.jpg" alt="" border="0" /></a><br /></div><br />When I took them out of the oven and left them on the kitchen table (which is actually in the lounge room), I remembered that tale about the pie cooling on the windowsill. Doesn't a bad boy come along and steal it? Or stick his thumb in it? I Google'd it, and all I found were some vague references. I did find this, though:<br /><br /><div style="text-align: center;"><i style="font-family: georgia;">Wen I wus a liddle boy, </i><i style="font-family: georgia;"><br />Jes thirteen inches high,<br /></i><i style="font-family: georgia;">I useter climb de table legs, </i><b style="font-family: georgia;"><i><br />An' steal off cake an' pie</i></b><i style="font-family: georgia;">. </i><i style="font-family: georgia;"><br />Altho' I wus a liddle boy,<br /></i><i style="font-family: georgia;">An' tho' I wusn't high, </i><i style="font-family: georgia;"><br />My mammy took dat keen switch down, </i><i><span style="font-family:Verdana;"><br /><span style="font-family:georgia;">An' whupped me till I cry.</span><br /><br /></span></i><div style="text-align: left;">I bet Momma makes some good pie, so as if it wasn't worth the whuppin'!<br /><br />So, the pies I made were very cute and really quite tasty. The crust was more of a chewy pastry than a flaky, crispy pastry, so I dunno how you feel about that. I think I prefer a flaky crust, but G seems to love the chewy crust. So we are a household divided.<br /><br /><span style="font-weight: bold;">Mini Apple Pies</span><br />Apple Mixture:<br />2 apples (Granny Smith are best for pie!)<br />2 tablespoons butter or margarine<br />1/4 teaspoon cinnamon<br />1/4 teaspoon nutmeg<br />1/2 cup sugar<br />1 cup water<br /><br />1. Peel and chop up the apples-- slices of you want to fan them out in some sort of beautiful way, or small chunks for more of a filling, which is what I did.<br />2. Melt the butter/margarine in a saucepan, then add apples.<br />3. Cook for a few minutes, then add the sugar, water, and spices.<br />4. Simmer until the apples are soft.<br /><br />While the apples are cooking, make the dough:<br />1 tablespoon vegetable oil<br />1 tablespoon margarine or butter<br />1/3 cup water<br />2 cups flour<br /><br />1. Mix all ingredients in a mixing bowl.<br />2. Knead dough on a floured surface.<br />3. Roll out flat.<br />4. Cut out circles (I used the lid of my margarine container-- it was perfect).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03798.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03798.jpg" alt="" border="0" /></a><br /></div><br />5. Now, you can put the circles in little pie tins/tart tins then fill them with apple and cover them however you like. Or, you can put apple on one half of the circle then fold it over and seal the edge with a fork-- a delightful apple turnover! I brushed the tops of the pies with some of the apple juice from stewing the apples, then sprinkled on some sugar.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03799.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03799.jpg" alt="" border="0" /></a><br /></div><br />6. Bake at 375 F (190 C) for 15-20 minutes or until golden on the edges.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03809.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03809.jpg" alt="" border="0" /></a><br /></div><br />It would have tasted better if there had been fireworks exploding away in the background.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03812.jpg"><img style="cursor: pointer; width: 293px; height: 390px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03812.jpg" alt="" border="0" /></a><br /><br /><div style="text-align: left;">But setting of fireworks in Melbourne would be neither ethical nor legal.<br /></div></div><br /></div> </div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-28657787489993726262010-07-04T18:45:00.000-07:002010-07-04T18:53:54.600-07:00Gimme! (Please)<div style="text-align: center;">I really, really want <a href="http://www.anthropologie.com/anthro/catalog/productdetail.jsp?subCategoryId=HOME-KITCHEN-GADGETS&id=970029&catId=HOME-KITCHEN&pushId=HOME-KITCHEN&popId=HOME&sortProperties=&navCount=115&navAction=top&fromCategoryPage=true&selectedProductSize=&selectedProductSize1=&color=mul&colorName=MULTI&isProduct=true&isBigImage=&templateType=">these</a>:<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/flowermeasuringcups.jpg"><img style="cursor: pointer; width: 260px; height: 390px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/flowermeasuringcups.jpg" alt="" border="0" /></a><br /><br />I already have <a href="http://www.urbanoutfitters.com/urban/catalog/productdetail.jsp?_dyncharset=ISO-8859-1&navAction=jump&id=15073166&search=true&isProduct=true&parentid=SEARCH+RESULTS&color=000">these</a>...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/heartmeasuringcups.jpg"><img style="cursor: pointer; width: 264px; height: 391px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/heartmeasuringcups.jpg" alt="" border="0" /></a><br />... but I do lots of measuring.<br /><br /><br /><br /><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-21788611122909193532010-07-02T21:10:00.000-07:002010-07-03T01:40:36.156-07:00Jo Bean and the Amazing Technicolour Heart Cake<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03753.jpg"><img style="cursor: pointer; width: 390px; height: 311px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03753.jpg" alt="" border="0" /></a><br /></div><br />Have you ever heard of Joseph and the Amazing Technicolor Dreamcoat? Probably not. Doesn't matter. Have you ever been obsessed with the idea of making a cake that looks like a rainbow explosion? It's been on my mind for a few days now, and today I finally remembered to buy more vanilla essence so I could finally make my dreams come true.<br /><br />I baked it with the intention of trading it for some art at SUPER MARKET-- an art show where everything and anything is legal tender except dollars and cents. I heard someone was doing silhouette cut-outs, and I intended to offer my cake in exchange for my silhouette. But then I was overcome with a great fear of rejection and a great rolling, rumble in my stomach.<br /><br />So...<br /><br />Anyway, it's my <a href="http://ibakemostdays.blogspot.com/search/label/cupcakes">vanilla cupcake recipe</a>, halved. And lots of food colouring.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03741.jpg"><img style="cursor: pointer; width: 292px; height: 391px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03741.jpg" alt="" border="0" /></a><br /><br /><div style="text-align: center;">I used foil to divide the heart pan into three section to at least somewhat separate the 3 colours. It's a bit ghetto and didn't work particularly well. I'll use cardboard next time.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03745.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03745.jpg" alt="" border="0" /></a><br /><br /><div style="text-align: left;"><div style="text-align: center;">The batter took the food colouring very well. The red looked a bit pink, but das cool.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03746.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03746.jpg" alt="" border="0" /></a><br /><br /><div style="text-align: left;"><div style="text-align: center;">The batter's in the pan, looking like some sort of flag (maybe Primary Colourland's), and ready to go.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03747.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03747.jpg" alt="" border="0" /></a><br /><br />The frosting, the frosting, the frosting!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03748.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03748.jpg" alt="" border="0" /></a><br /><br /><div style="text-align: left;"><div style="text-align: center;">It looks like an artist's sink!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03759.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03759.jpg" alt="" border="0" /></a><br /><br /></div><div style="text-align: center;">Why would I need two forks? S'not like I'm sharing...<br /></div><br /></div></div></div></div></div><br /><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-56095564700242595372010-06-26T23:26:00.001-07:002010-06-27T00:15:29.016-07:00Pumpkin Chocolate Chip Muffins<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03378.jpg"><img style="cursor: pointer; width: 292px; height: 390px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03378.jpg" alt="" border="0" /></a><br /></div><br />I'm jealous of anyone that is eating one of these muffins when I'm not.<br /><br />I know that Australians get pretty uneasy about pumpkin being used in sweet treats. You're all about roasting pumpkins or pureeing them into a soup. But I'm all about the pumpkin pie, pumpkin cake, pumpkin cookies, and best of all- pumpkin chocolate chip muffins.<br /><br />I just realised what a cute word "pumpkin" is. It sounds like the name of a little creature. Maybe the adult of the species is called a "pump" and the babies are "pumpkins." I bet that if a pumpkin scurries across your path, it would mean good luck for infinity.<br /><br />I got this recipe from <a href="http://www.joyofbaking.com/">JoyofBaking.com</a>. I mostly stuck to it-- the only changes were margarine instead of butter, a little extra vanilla, dark chocolate instead of semisweet, and fresh pureed pumpkin instead of canned. These muffins are sweet, but very wholesome and aromatic (thanks to the nutmeg, cloves, ginger, and cinnamon). I used dark chocolate chips, and in my opinion that's the right thing to do. Milk chocolate would be tasty enough, but I think the richness of the dark offsets the pumpkin rather nicely.<br /><br />Oh, and, the fee for reading this blog entry is one muffin. Pumpkin Chocolate Chip, please.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03368.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03368.jpg" alt="" border="0" /></a><br /></div><br /><span style="font-weight: bold;">Pumpkin Chocolate Chip Muffins</span><br />1 1/2 cups all purpose flour<br />1 teaspoon baking soda<br />1 teaspoon cinnamon<br />1/4 teaspoon ground ginger<br />1/4 teaspoon ground cloves<br />1/4 teaspoon freshly ground nutmeg (so you're supposed to get a packet of whole nutmeg pods and grate one... but if it's impossible or too much effort, just use the pre-ground stuff)<br />1/2 teaspoon salt<br />1/2 cup unsalted butter at room temperature (I used margarine)<br />1 cup white sugar<br />2 eggs<br />2 teaspoons vanilla<br />3/4 cup pumpkin puree (I used the Kent variety and it was fantastic. Cut the rind off the pumpkin, steam it, then mash it. Alternatively, use canned pumpkin)<br />1 cup chocolate chips (do the right thing...)<br /><br />1. Preheat oven to 350 F (180 C), grease 12 muffin cups and put them in muffin tray<br />2. In a large bowl, sift together flour, baking soda, ground spices, and salt<br />3. In a separate bowl, cream butter and sugar (better to use an electric mixer, but I did it by hand)<br />4. Add the eggs, one at a time, beating well<br />5. Beat in vanilla<br />6. Alternate adding 1/3 of the flour mixture and 1/3 of the pumpkin puree, mixing after each addition<br />7. Add chocolate chips<br />8. Distribute evenly in muffin tin, ready with greased muffin cups<br />9. Bake for 18-20 minutes<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03379.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03379.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03376.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03376.jpg" alt="" border="0" /></a><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-5447885110611382502010-05-14T18:44:00.000-07:002010-05-14T19:57:46.026-07:00Derby Pie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03225.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03225.jpg" alt="" border="0" /></a><br /></div><br /><br />My mom grew up in Kentucky, so we've always celebrated Derby Day. Here in Australia, though, there's not a Derby Party in sight. And until now, there wasn't a Derby Pie in sight.<br /><br />This is the best pie.<br /><br /><span style="font-weight: bold;">Derby Pie</span><br />1 stick butter (1/2 cup)<br />1 cup sugar<br />2 eggs, beaten<br />1/2 cup flour<br />pinch of salt<br />3 tablespoons bourbon<br />1 cup semi-sweet or dark chocolate chips<br />1 cup chopped pecans<br />9-inch pie-shell (you can make your own pastry if you like, of course)<br /><br />1. Preheat oven to 350 F (180 C)<br />2. Bake pie shell for 5 minutes, then remove from oven and set aside<br />3. Cream butter and sugar<br />4. Add eggs, salt, and flour<br />5. Add chips and pecans<br />6. Pour into shell<br />7. Bake 3o-35 minutes (or until toothpick comes out clean)<br /><br />I whipped up some cream with a bit of castor sugar and WOWEE!<br /><br />Don't tell anyone about this recipe, I don't want everyone to know about it.JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com1tag:blogger.com,1999:blog-2514235056904350582.post-1781549567360010212010-04-22T19:25:00.000-07:002010-04-22T19:42:31.173-07:00Ice Cream Sandwiches<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03189.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03189.jpg" alt="" border="0" /></a><br /></div><br />I made chocolate chip cookies again. But this time they were big and I put ice cream between them.<br /><br />Sunday is my day off, so I put in the hard yards for 45 minutes then sat back like a king and savoured every bite. But it wasn't as civilized as I just made it sound. It was more like a frantic face-stuffing.<br /><br /><span style="font-weight: bold;">Ice Cream Sandwiches</span><br />Make these <a href="http://ibakemostdays.blogspot.com/2010/01/chocolate-chip-cookies.html">Chocolate Chip Cookies</a>, but halve that recipe.<br />Chill the dough to make it nice and firm, if necessary.<br />Make four big cookies.<br />After they'd cooled, I used the lid of the ice cream container as a mould for the ice cream (the lid of So Good Soy ice cream is the perfect size).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03179.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03179.jpg" alt="" border="0" /></a><br /></div><br />Sandwich the ice cream between the cookies, roll the sides in sprinkles, nuts, or chocolate chips, and put them in the freezer for just a lil while.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03190.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03190.jpg" alt="" border="0" /></a><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-70458203291548808962010-03-29T19:25:00.000-07:002010-03-29T19:31:18.723-07:00Puppy Love<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03114-1.jpg"><img style="cursor: pointer; width: 391px; height: 324px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03114-1.jpg" alt="" border="0" /></a><br /></div><br />I had more chocolate tart today and I, uhhh, took more photos.<br />There's something very cute about white, red, and dark brown.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03120-1.jpg"><img style="cursor: pointer; width: 319px; height: 391px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03120-1.jpg" alt="" border="0" /></a><br /><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-90809005282782580072010-03-28T16:25:00.000-07:002010-03-28T17:07:56.121-07:00Chocolate Tart (with Chocolate Pastry)<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03106.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03106.jpg" alt="" border="0" /></a><br /><br /></div>Did I ever tell you that my Uncle Dave saw Bruce Willis at an amusement park once? I <span style="font-style: italic;">really</span> like B-dubs.<br /><br />I made something extremely chocolatey last night and fed it to my unsuspecting in-laws.<br /><br />I rarely make tarts. I've been known to dabble in tarts of the lemon persuasion, but I seriously felt like some serious chocolate yesterday, so I found a recipe that struck my fancy and lost myself in a cloud of cocoa powder.<br /><br />The recipe, which is from <a href="http://www.taste.com.au/">Taste.com</a>, is a goodun! My pastry dough was a little too soft-- so I kneaded it on a heavily floured surface to firm it. If yours is not-quite-right, you can do that or perhaps just chill it for longer than 30 minutes.<br /><br />Also, if I make it again, I might play around to make it a creamier chocolate rather than a richer chocolate. It was DEEVINE, but INTENSO. Or maybe instead of the chocolate pastry, do a regular shortcrust. Or maybe put some MINT in it! Oh boy.<br /><br /><span style="font-weight: bold;">Chocolate Tart with Chocolate Pastry</span><br />Chocolate Pastry:<br />125 g (just over 1/2 cup) chilled butter (I used margarine and it was fine-- or perhaps the marg is to blame for my pastry dough's softness)<br />1 cup flour<br />1/3 cup icing sugar<br />1/4 cup almond meal<br />1/4 cup cocoa powder<br />1 egg yolk<br /><br />Custard Filling:<br />4 egg yolks<br />1 tablespoon custard powder<br />2 tablespoons castor sugar<br />200g chopped dark chocolate<br />300ml cream (couldn't find soy cream substitute in time)<br />1 cup milk (I used soy)<br /><br />1. Place butter, flour, icing sugar, almond meal, and cocoa powder in the blender and process until it's like breadcrumbs. Add egg yolk.<br />2. Knead on floured surface. Shape into a disc, cover in plastic wrap, chill for 30 minutes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03095.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03095.jpg" alt="" border="0" /></a><br /></div><br />3. Preheat oven to 200C (390F).<br />4. Roll pastry to 4mm thick (or so) and line tart pan with it, trimming the top edges to make it beautiful. Chill 15 minutes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03093.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03093.jpg" alt="" border="0" /></a><br /></div><br />5. Line pastry with baking paper and fill with dry rice or beans. Bake for 10 minutes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03096.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03096.jpg" alt="" border="0" /></a><br /></div><br />6. Remove beans/rice, bake 5 minutes.<br />7. Reduce oven temperature to 160C (320F).<br />8. Combine yolks, custard powder, and castor sugar in a saucepan. Add chopped dark chocolate, cream, and milk, and place over low heat. Cook, whisking occasionally, for 5 minutes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03099.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03099.jpg" alt="" border="0" /></a><br /></div><br />9. Pour chocolate custard mixture into pastry. Bake 20 minutes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03102-1.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03102-1.jpg" alt="" border="0" /></a><br /></div><br />10. Chill before serving with cream and raspberries.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03111.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03111.jpg" alt="" border="0" /></a><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com1tag:blogger.com,1999:blog-2514235056904350582.post-19999227429530757952010-03-15T19:27:00.000-07:002010-03-15T20:29:35.332-07:00Cool Things<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03073.jpg"><img style="cursor: pointer; width: 292px; height: 390px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03073.jpg" alt="" border="0" /></a><br /></div><br />I baked <a href="http://ibakemostdays.blogspot.com/2010/01/chocolate-chip-cookies.html">Chocolate Chip Cookies</a> today.<br /><br />Yeah, I know, BOoooOOoooo, boring, been done, spice things up!<br /><br />They're really good, though.<br /><br />Here they are:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03070.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03070.jpg" alt="" border="0" /></a><br /><br /></div>And, I would also like to show you my baking box. My mom has always had a baking box for as long as I can remember. It's more like a Baking Box than a baking box... it was the be-all and end-all of baking supplies, a bottomless box of tricks waiting to be wielded in the kitchen. It's just a shoebox, but I'm obsessed with it.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03068.jpg"><img style="cursor: pointer; width: 293px; height: 390px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03068.jpg" alt="" border="0" /></a><br /></div><br />Lastly, I got a little book to write my recipes in. I'm consolidating all the recipes I've jotted down in various Official Recipe Notebooks.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02958.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02958.jpg" alt="" border="0" /></a><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com1tag:blogger.com,1999:blog-2514235056904350582.post-12063088097187176532010-02-28T00:33:00.001-08:002010-03-02T15:42:28.362-08:00Little Orange Pound Cakes with Orange Glaze<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03053.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03053.jpg" alt="" border="0" /></a><br /></div><br />I've moved house!<br /><br />Which means: new kitchen, new hood, new views, new neighbours, new ceilings, new floors, new this, new that, bleep.<br /><br />The first thing I baked in the shiny new abode was these cakes. My mom sent me a silicon mould with heart-shaped compartments for Valentine's Day, and I was all in a tizzy and had to use it right away. I don't have a pound cake recipe of my own, so I took a chance on the first one I came across.<br /><br />I had one orange left from BAJA ORANGE SHRIMP FAJITAS, so I thought it best to have a pound cake of the orange-flavoured variety. BAAAA-JAAAAAAA!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03049.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03049.jpg" alt="" border="0" /></a><br /></div><br />The recipe is from <a href="http://mywoodenspoon.com/the-best-orange-pound-cake-ever/">My Wooden Spoon</a>. I halved it because there are only six hearts in my mould, and I <span style="font-style: italic;">certainly</span> didn't feel like two rounds of baking and I <span style="font-style: italic;">certainly</span> didn't want muffin-shaped orange pound cakes (BORING)-- I'd just end up feeling bad for them because they'd have to sit around being boring while the cute heart ones were gobbled up in a hot second.<br /><br />Here is the original recipe (un-halved):<br /><br /><span style="font-weight: bold;">Orange Pound Cake</span><br />1/2 cup butter, room temperature (I used margarine)<br />1 1/2 cups sugar<br />2 large eggs<br />1 1/2 cups flour<br />1 teaspoon baking powder<br />1/4 teaspoon salt<br />1/4 cup freshly squeezed orange juice<br />1/4 cup milk (I used soy)<br />1/2 teaspoon grated orange rind<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03051.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03051.jpg" alt="" border="0" /></a><br /></div><br /><span style="font-weight: bold;">Orange Glaze</span><br />2 tablespoons orange juice<br />1/3 cup confectioner's (powdered) sugar<br /><br /><p>1. Preheat oven to 325F (180 C) and butter a 9x5 inch loaf pan<br />2. Cream butter & sugar, then add eggs and mix well; set aside.<br />3. In another bowl, mix flour, baking powder and salt.<br />4. In a measuring cup combine orange juice, milk and orange zest<br />5. Start adding the juice mixture to the butter mixture, alternating with the flour mixture until light & creamy<br />6. Spoon (pour) into pan and bake for 45 minutes or until center comes out clean with toothpick<br />7. Cool in pan and then remove from pan and drizzle with glaze</p><p style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03054.jpg"><img style="cursor: pointer; width: 292px; height: 390px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03054.jpg" alt="" border="0" /></a></p>They were quite tasty. In my opinion, pound cake SUCKS when hot, so don't sneak a bite before it's cooled. I ate one of the little hearts when it was still hot and I thought my first baking venture in my new home was a failure and I was slightly disappointed. Then they cooled and I glazed them and they were delish and hope was restored.<br /><br />Oh, and I've made these since. It's the <a href="http://ibakemostdays.blogspot.com/search/label/strawberry">Strawberry Cake</a> I've shown you before-- just muffin-sized!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03047.jpg"><img style="cursor: pointer; width: 293px; height: 390px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03047.jpg" alt="" border="0" /></a><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-4050767835559253682010-02-03T19:14:00.000-08:002010-02-04T01:16:11.877-08:00Peanut Butter Cookies (Blossoms)<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03027.jpg"><img style="cursor: pointer; width: 292px; height: 391px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03027.jpg" alt="" border="0" /></a><br /><br /></div>I've been thinking about peanut butter a lot lately. Thinking about putting it in my mouth. A few nights ago, my friends and I had a girl's night and I felt I ought to bring something sweet for after the veggie burritos. I decided on peanut butter squares, I made them, and they sucked. To be fair to the squares, they tasted quite nice, but the consistency and appearance were downright disappointing. So, I will not give you the recipe, nor will I write another lick about it. I'll provide you with a photo, though:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03013.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03013.jpg" alt="" border="0" /></a><br /></div><br />The failure left me feeling unfulfilled. So, onto another peanut butter treat! A tried and true and tremendous recipe for peanut butter cookies. It's my Mom's, and the original recipe is actually for Peanut Butter Blossoms. However, most unfortunately, Hershey's Kisses aren't available Down Under (except at <a href="http://www.usafoods.com.au/">USA Foods</a>, where the going rate for a little bag containing five Kisses is $5 or something), so when I make them they're just plain old peanut butter cookies.<br /><br />They're never as amazing as Mom's, of course. Mom isn't as enamoured of baking as myself, but when the mood strikes and she whips up a batch of something, they're always perfect! She must have inherited that from my Grandpa, who actually makes the actual best chocolate chip cookies in the actual world.<br /><br />But mine are still good.<br /><br /><span style="font-weight: bold;">Peanut Butter Cookies (Blossoms)</span><br />1 3/4 cup flour<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1/2 cup shortening (my mom always uses shortening, I use butter/margarine)<br />1 egg<br />1 teaspoon vanilla<br />1/2 cup sugar (plus a little extra sugar for rolling)<br />1/2 cup brown sugar<br />1/2 cup peanut butter<br />2 tablespoons milk<br /><br />1. Preheat oven to 350 F (175 C) (after the dough is chilled)<br />2. Mix flour, baking soda, and salt in a small bowl<br />3. In a large bowl, mix shortening/butter, egg, vanilla, sugar, brown sugar, peanut butter, and milk<br />4. Gradually add the dry ingredients to the wet, mixing all the while<br />5. Chill the dough for 2 hours or more<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03015.jpg"><img style="cursor: pointer; width: 292px; height: 390px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03015.jpg" alt="" border="0" /></a><br /></div><br />6. Roll into perfect little balls and roll the perfect little balls in sugar<br />7. Bake 8-10 minutes<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03020.jpg"><img style="cursor: pointer; width: 392px; height: 294px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03020.jpg" alt="" border="0" /></a><br /></div><br />8. If you are doing Blossoms, press a Hershey's Kiss into the center of each cookie right after they come out of the oven<br /><br />I bet some readers cried when they got to instruction #5. I HATE it when I have to chill dough, because I want the cookies now <span style="font-style: italic;">now NOW <span style="font-weight: bold;">NOW</span></span>.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03028.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03028.jpg" alt="" border="0" /></a><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-5165112255617934632010-01-29T23:03:00.000-08:002010-01-29T23:20:54.985-08:00Peanut Butter Cups<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03005.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03005.jpg" alt="" border="0" /></a><br /></div><br />G came home from work and I said, 'Go to the kitchen and get something sweet!'<br />He said, 'Did ya bake?!'<br />The answer was no.<br /><br />So, technically, this post doesn't belong on this blog. But peanut butter cups are one of my favourite things and I want to <span style="font-style: italic;">showwwww</span> you the ones I <span style="font-style: italic;">maaaaaade</span>, okay?<br /><br />I made eight little ones in silicon cups, and one big one in a mini tart pan. Oh, and I also made three peanut butter balls.<br /><br /><span style="font-weight: bold;">Peanut Butter Cups</span><br />Chocolate-- it really depends how many you want to end up with! I used one bag of Cadbury chocolate chips.<br />3/4 cup smooooooth peanut butter<br />3/4 cup icing sugar<br />2 tablespoons melted butter<br /><br />1. Boil water in a saucepan, then remove from heat and place bowl of chocolate chips on top<br />2. Stir until the chocolate melts, then add 1 tablespoon butter<br />3. Spoon into moulds (app. 1/4 full) and use a small spoon or spoon handle to smear the chocolate up on the sides<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03000.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03000.jpg" alt="" border="0" /></a><br /></div><br />4. Place in fridge to set<br />5. Thoroughly mix the peanut butter, icing sugar, and 1 tablespoon melted butter (taste it, and go ahead and make it more peanut buttery or more sugary according to your liking)<br />6. When chocolate has set, roll the peanut butter into small balls, place them in each mould, and smoosh them down a bit<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03002.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC03002.jpg" alt="" border="0" /></a><br /></div><br />7. If the chocolate in the bowl has hardened, repeat the melting process, then spoon it over the peanut butter just to the brim of the mould<br />8. Return them to the fridge to set!<br /><br />When they hard, eatum.JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-51677548733005031052010-01-28T16:03:00.000-08:002010-01-28T19:13:32.064-08:00Strawberry Cake to Have with Tea<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02998-1.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02998-1.jpg" alt="" border="0" /></a><br /></div><br />The other day, two of my favourite people brought over a punnet of strawberries! Oliver and Georgia had gone strawberry pickin' in the country and their bounty was too great to keep to themselves.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02990-1.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02990-1.jpg" alt="" border="0" /></a><br /><br /></div>I ate a fair few strawberries over the next couple days, but my efforts weren't making much of a dent. So, I confronted the large punnet head-on, and baked a darn cake.<br /><br />I wish I could describe to you how much I enjoy this cake. Maybe I enjoyed it so immensely because I was just a leetle drunk when I had a piece last night. But, then again, my husband wasn't drunk and he <span style="font-style: italic;">really</span> dug it. Also, I had another piece this morning and it was just as good-- with a lil bit of whipped cream, oh HELL YEAH.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02991.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02991.jpg" alt="" border="0" /></a><br /><br /></div><span style="font-weight: bold;">Strawberry Cake</span><br />1 cup flour<br />1/2 cup sugar<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1/2 cup milk<br />1 egg<br />2 tablespoons melted butter<br />2 cups sliced strawberries<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02992.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02992.jpg" alt="" border="0" /></a><br /><br /></div><span style="font-weight: bold;">Crumb Topping</span><br />1/2 cup flour<br />1/2 cup sugar<br />1/4 cup melted butter<br />1/3 cup chopped nuts (I used pecans)<br /><br />1. Preheat oven to 375 F (190 C)<br />2. Mix flour, sugar, baking powder, and salt in mixing bowl<br />3. Add milk, egg, and butter<br />4. Spoon into 8-inch pan (in the past, I've used the plain, 8-inch cake pan, but this time I used a slighter larger but shallower tart pan)<br />5. Top with strawberries<br />6. Combine crumb ingredients<br />7. Sprinkle over batter in pan<br />8. Bake 30-35 minutes<br /><br />What would you guys do if I just got stuck like a broken record and I was like:<br />5. Top with strawberries<br />5. Top with strawberries<br />5. Top with strawberries<br />5. Top with strawberries<br /><br />You'd be like, 'ONTO THE NEXT DIRECTION, JO BEAN!'<br /><br />The only direction you need: Go make a cake, fool.JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-42632424516611397372010-01-25T16:59:00.001-08:002010-01-26T17:37:26.790-08:00Cupcakes with Lemon Buttercream Frosting (for Australia Day!)<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02979.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02979.jpg" alt="" border="0" /></a><br /></div><br />Yesterday was Australia Day! Before the drinking and barbecuing began, I churned out some special Aussie cupcakes. I ate a fair few in order to pad my stomach for the afternoon's heavy alcohol consumption-- so I can happily report that the verdict is... nummy!<br /><br />The cupcakes are my usual vanilla cupcake recipe, which is <a href="http://ibakemostdays.blogspot.com/search/label/cupcakes">here</a>. And guess what flavor the frosting is! GUESS GUESS GUESS! It's LEMON! Ohmigoodness.<br /><br />Everything went fairly smoothly. I put too much lemon juice in the frosting, so I had to add more butter and sugar-- but stick to what the recipe calls for and you'll be fine. If you want them extra-lemony, add extra zest, not juice.<br /><br />At one point, I felt like a fraud when I called a mini cupcake a 'little shit' (it kept falling over, but in retrospect, that was probably my fault for making it so top-heavy with all that frosting). But immediately felt remorseful and said, 'No you're not a little shit, you're lemony and perfect.'<br /><br /><span style="font-weight: bold;">Lemon Buttercream Frosting</span><br />(from <span style="font-style: italic;">Cupcakes</span> by Martha Swift and Lisa Thomas)<br />1/2 cup butter, soft<br />2 tablespoons lemon juice<br />Zest from 2 lemons<br />2 cups icing sugar<br /><br />1. Beat butter, lemon juice, lemon zest, and half the icing sugar<br />2. Gradually add remaining icing sugar, and beat well<br /><br />I think maybe double the recipe. Or halve my cupcake recipe. Cause I <span style="font-style: italic;">know</span> you don't want to have to be stingy with the frosting.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02982.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02982.jpg" alt="" border="0" /></a><br />Aussie flag, coat of arms, and silhouette.<br /><br /><br />HAPPY AUSTRALIA DAY!<br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com1tag:blogger.com,1999:blog-2514235056904350582.post-61943825697017385712010-01-20T16:19:00.000-08:002010-01-20T18:48:12.663-08:00Baked Doughnuts<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02944.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02944.jpg" alt="" border="0" /></a><br /></div><br />I have searched high and low for a doughnut pan for years. I would be able to find one faster than you could say 'fractured prune' if I was in the USA. But I live in Australia-land now, and although dreams do come true here as well, the selection of most things is somewhat less extensive. I wandered into <a href="http://www.theessentialingredient.com.au/">The Essential Ingredient</a> the other day with the intention of buying a cookie dough scoop, and stumbled upon a lone doughnut pan amongst bundt pans, shell-shaped tins, and all kinds of the usual baking paraphernalia. Oh boy, was I excited!<br /><br />My pal Jessie and I organised a baking day soon thereafter, and the rest is chocolate icing, sugar+cinnamon, and sprinkles.<br /><br />As it was my first time, I wrote down four or five different recipes and went with the most <a href="http://ohsheglows.com/2009/05/19/baked-doughnuts-that-will-change-your-world/">promising</a>. The only change I made was to omit the nutmeg and double the cinnamon-- I find nutmeg to be overpowering and didn't want it to dominate the doughnut.<br /><br /><span style="font-weight: bold;">Baked Doughnuts</span> (makes 12)<br />1 cup flour<br />1/2 cup sugar<br />1 1/2 teaspoons baking powder<br />1/4 teaspoon salt<br />1 teaspoon cinnamon<br />1/2 cup milk (I used soy)<br />1/2 teaspoon apple cider vinegar<br />1 egg<br />1/4 cup butter (I used Nuttalex)<br /><br />1. Preheat oven to 350 F (180 C)<br />2. In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon<br />3. In a saucepan, combine milk, vinegar, egg, and butter over medium-low heat until the butter is melted and it's well-combined<br />4. Add the wet ingredients to the dry ingredients and stir until just combined<br />5. Scoop into greased doughnut pan, filling each thingy 2/3<br />6. Bake for 12 minutes<br /><br />Allow them to cool for a couple minutes in the pan, then tip them out. It's the best part-- they look so cute when they bounce out and roll around the table. I know doughnuts are best warm, but if you ice them when they're warm, the icing thins and melts all over the place. But if you're doing a glaze, cinnamon sugar, or powdered sugar doughnuts it's fine to dress them and devour them right away.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02926.jpg"><img style="cursor: pointer; width: 390px; height: 521px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02926.jpg" alt="" border="0" /></a><br /></div><br /><span style="font-weight: bold;">Chocolate Glaze</span><br />1/2 cup chocolate morsels<br />1/2 cup powdered sugar<br />1 teaspoon vanilla<br />2 tablespoons melted butter<br />2 tablespoons boiling water<br /><br />1. Melt the chocolate in a double boiler<br />2. Remove from heat and add the sugar, vanilla, and melted butter<br />3. Add boiling water<br /><br />Dip the doughnuts into the glaze to the halfway point and sprinkle some sprinkles before the icing hardens!<br /><br />For cinnamon and sugar doughnuts, brush them with melted butter and roll in a bowl of sugar mixed with cinnamon to coat.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02942.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02942.jpg" alt="" border="0" /></a><br /></div><br />You can use white sugar or powdered sugar-- both were delish, but I found myself particularly enjoying the powdered sugar doughnuts.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02953.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02953.jpg" alt="" border="0" /></a><br /><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com2tag:blogger.com,1999:blog-2514235056904350582.post-27973100065494852802010-01-20T15:43:00.000-08:002010-01-20T16:18:59.430-08:00Mini Birthday Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02913.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02913.jpg" alt="" border="0" /></a></div><div style="text-align: center;"><br /><br /></div>Last weekend we celebrated my friend Hannah's birthday! I've never been in the country for her birthday, so I felt I ought to make something real special for her ('I've never been in the country for her birthday'-- that makes me sound so cool).<br /><br />I decorated it in such a hurry, my kitchen was left looking like the aftermath of a party hurricane.<br /><br />The cake is a vegan recipe I got from one of my favourite blogs, <a href="http://bread-and-honey.blogspot.com/">Bread and Honey</a>. However, Hannah's tumtum doesn't agree with wheat, so I substituted brown rice flour for this particular cake. I've used this recipe many times, and both flours work a charm. I also double it, because the original recipe is for a mini vegan cake, and I usually want a full size 8-incher. So, this is the recipe, doubled.<br /><br /><span style="font-weight: bold;">Vegan Chocolate Cake</span><br />1 1/2 cups flour<br />2/3 cup cocoa powder<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />1 cup sugar<br />1/2 cup canola oil<br />1 cup cold water<br />2 teaspoons vanilla<br />2 tablespoons apple cider vinegar<br /><br />1. Preheat oven to 375 F (190 C)<br />2. Mix all ingredients together in a large mixing bowl<br />3. Grease an 8 inch cake pan<br />4. Pour da batta in<br />5. Bake 25-30 minutes<br />6. If you want to make a three-tiered cake like Hannah's birthday cake, after the cake has cooled COMPLETELY, cut three circles out of it, each slightly smaller than the last. My base circle was probably about 3 1/2 inches across, 4 tops.<br /><br />The frosting I made is very yummy, but cream cheese/whipped cream frostings are a pain because they're just not especially firm and they don't like to be out of the fridge for long. I made a very small batch because the cake is teensy. Also, note that the frosting isn't vegan.<br /><br /><span style="font-weight: bold;">Whipped Cream Cheese Frosting</span><br />1/2 a package cream cheese<br />1/4 cup white sugar<br />1 teaspoon vanilla<br />1 cup heavy whipping cream<br /><br />1. Beat cream cheese, sugar, and vanilla in a mixing bowl<br />2. Add cream and continue to beat beat beat until it forms firm peaks<br /><br />So, stack the three cake circles, using the frosting as an adhesive between each one. I stuck a wood skewer (which I later put a little H-flag on) right through the whole cake to prevent slippage. Now, frost the whole darn thing and decorate with sugar and spice and everything nice-- that's what birthday girls are made of!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02915.jpg"><img style="cursor: pointer; width: 314px; height: 416px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02915.jpg" alt="" border="0" /></a><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-24277773364408869442010-01-12T19:42:00.000-08:002010-01-13T03:02:55.945-08:00Mini Blueberry Muffins + Icing With a Hint of Orange<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02889.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02889.jpg" alt="" border="0" /></a></div><div><br /></div>There are three brown, brown, brown bananas in the fruit bowl, so I was going to make some banana-nut muffins today. I went for a little joggerson, and headed to the store directly from the track to pick up some NUTS. Wandering the aisles of the supermarket, the banana-nut muffin plan was axed when I stumbled upon a blueberry sale!<div><br /></div><div>Bananas are badass, but blueberries are better.</div><div><br /></div><div>I combined two muffin recipes to produce the muffins: 1) my Mom's banana-nut muffin recipe and 2) a blueberry muffin recipe from bestrecipes.com.</div><div><br /></div><div>These aren't the greatest as big muffins-- you gotta go mini. And these muffins are a strange sort of muffin. They're almost like a mix between muffin, cake, and donut. </div><div><br /></div><div>'Muffin' is starting to look like an alien word! I've used it too many times. I'll lay off the M-word for a while. But only a leetle while-- this is, after all, a post devoted to them.</div><div><br /></div><div><b>Mini Blueberry Muffins</b></div><div>2 cups flour</div><div>1 teaspoon baking soda</div><div>1/2 teaspoon baking powder</div><div>1/2 teaspoon salt</div><div>1/2 cup sugar</div><div>1/2 cup brown sugar</div><div>2 eggs</div><div>1/2 cup oil</div><div>6 tablespoons milk</div><div>2 teaspoons vanilla</div><div>3/4 cup blueberries</div><div><br /></div><div>1. Preheat oven to 350 F (175 C)</div><div>2. Mix flour, baking soda, baking powder, and salt in small bowl</div><div>3. In a larger mixing bowl, combine sugars, eggs, oil, milk, and vanilla</div><div>4. Add dry ingredients to wet ingredients and mix</div><div>5. Stir in blueberries</div><div>6. Divvy up the batter into the mini muffin pans</div><div>7. Bake 15 minutes</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02886.jpg"><img src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02886.jpg" alt="" style="cursor: pointer; width: 320px; height: 240px;" border="0" /></a></div><div><br /></div><div><b>Icing With a Hint of Orang</b><b>e</b></div><div>3/4 cup icing /confectioner sugar</div><div>2 tablespoon orange juice (fresh is better, o' course)</div><div>(Now, to be honest, I didn't measure the icing ingredients all that precisely-- just start with the 3/4 cup icing sugar and keep adding the orange juice bit by bit until your icing is the texture you like; some like a thick, gloopy icing, others like a more glaze-like icing.)</div><div><br /></div><div>1. Combine the sugar and orange juice</div><div>2. Mix well</div><div>3. Spread (well, drizzle) onto mini muffins!</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02899.jpg"><img src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02899.jpg" alt="" style="cursor: pointer; width: 320px; height: 240px;" border="0" /></a></div><div><br /></div><div><br /></div><div><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-2740528560316127232010-01-10T04:16:00.000-08:002010-01-10T05:08:22.710-08:00Cookie-Brownies<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02882.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02882.jpg" alt="" border="0" /></a><br /></div><br /><span style="font-family:times new roman;">Or, if alphabetical order is important to you: brownie-cookies. Or, if you like to smoosh words together: browkies, crownies, bookies.</span><br /><br /><span style="font-family:times new roman;">This combines my famous (in some circles) brownie recipe with the chocolate chip cookie recipe in the previous post. Ya make the cookie dough and the brownie batter and ya ker-plop the dough into the batter. In the end, it's a pan of brownie and cookie marble treat.</span><br /><br /><span style="font-family:times new roman;">My friend Jessie recently tried one and said "This must be what angels eat."</span><br /><span style="font-family:times new roman;">I responded, "If you're eating one, it must be so!"</span><br /><span style="font-family:times new roman;">Smooth-talking Bean.</span><br /><span style="font-weight: bold;font-family:times new roman;" ><br />Jo Bean's All-Time Favourite Brownies</span><br /><span style="font-family:times new roman;">1 cup butter, very soft</span><br /><span style="font-family:times new roman;">2 cups sugar</span><br /><span style="font-family:times new roman;">2 teaspoons vanilla</span><br /><span style="font-family:times new roman;">2 eggs</span><br /><span style="font-family:times new roman;">1 cup flour</span><br /><span style="font-family:times new roman;">2/3 cup cocoa powder (I like Nestle!)</span><br /><span style="font-family:times new roman;">1/2 teaspoon baking powder</span><br /><span style="font-family:times new roman;">1/2 teaspoon salt</span><br /><br /><span style="font-family:times new roman;">1. Mix sugar, butter, vanilla, eggs</span><br /><span style="font-family:times new roman;">2. In seperate bowl, mix flour, cocoa, baking powder, salt</span><br /><span style="font-family:times new roman;">3. Combine wet and dry</span><br /><br /><div style="text-align: center; font-family: times new roman;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02868.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02868.jpg" alt="" border="0" /></a><br /></div><br /><span style="font-weight: bold;font-family:times new roman;" >Chocolate Chip Cookies</span><br /><span style="font-family:times new roman;">(This is the recipe from my previous entry, halved)</span><br /><span style="font-family:times new roman;">1 cup flour</span><br /><span style="font-family:times new roman;">1/2 teaspoon baking soda</span><br /><span style="font-family:times new roman;">1/2 teaspoon salt</span><br /><span style="font-family:times new roman;">1/4 cup butter, softened</span><br /><span style="font-family:times new roman;">1/4 cup canola oil</span><br /><span style="font-family:times new roman;">1/2 cup sugar</span><br /><span style="font-family:times new roman;">1/4 cup brown sugar</span><br /><span style="font-family:times new roman;">1 teaspoon vanilla</span><br /><span style="font-family:times new roman;">1 egg</span><br /><span style="font-family:times new roman;">1 cup chocolate chips</span><br /><br /><span style="font-family:times new roman;">1. Combine flour, baking soda, salt in small mixing bowl</span><br /><span style="font-family:times new roman;">2. Beat butter, sugars, and vanilla</span><br /><span style="font-family:times new roman;">3. Add egg</span><br /><span style="font-family:times new roman;">4. Gradually add dry mixture</span><br /><br /><div style="text-align: center; font-family: times new roman;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02874.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02874.jpg" alt="" border="0" /></a><br /></div><br /><span style="font-family:times new roman;">Now, to make these two entities into one!</span><br /><br /><span style="font-family:times new roman;">1. Preheat oven to 190 C (350 F)</span><br /><span style="font-family:times new roman;">2. Pour brownie batter into pan</span><br /><span style="font-family:times new roman;">3. Drop dollops of cookie dough randomly into the batter</span><br /><br /><div style="text-align: center; font-family: times new roman;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02876.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02876.jpg" alt="" border="0" /></a><br /><br /></div><span style="font-family:times new roman;">4. Bake for quite awhile-- my oven is foolish, but they were in there for a good 45 minutes</span><br /><br /><div style="text-align: center; font-family: times new roman;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02880.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02880.jpg" alt="" border="0" /></a><br /></div><br /><br /><br /><br /><br /><span style="font-family:times new roman;">(If there's a leetle bit of cookie dough left over, either (a) get it from the bowl into your mouth using your finger or (b) make a little cookie pie like I did!)</span><br /><br /><div style="text-align: center; font-family: times new roman;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02879.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02879.jpg" alt="" border="0" /></a><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com1tag:blogger.com,1999:blog-2514235056904350582.post-58817058074974648692010-01-06T05:58:00.000-08:002010-01-10T05:20:03.166-08:00Chocolate Chip Cookies<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02851.jpg"><img style="cursor: pointer; width: 390px; height: 293px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02851.jpg" alt="" border="0" /></a><br /></div><br /><br /><span style="font-family:times new roman;"><span style="font-family:georgia;">I'm going on a picnic tomorrow. So it was absolutely imperative that I bake chocolate chip cookies this evening.</span><br /><br /><span style="font-family:georgia;">To be honest, I have yet to make the perfect batch of c.c. cookies. But this recipe rates high in my books, and the end results are scrumptious enough to make over and over again. I still tweak it from time to time, and I hope it grows up to be a great recipe that yields countless broods of beautiful cookies.</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Chocolate Chip Cookies</span><br /><span style="font-family:georgia;">2 1/4 cup flour (plus a possible 1/4 cup extra if you want a stiffer batter-- I like a nice, thick cookie dough, so I'm all about that extra 1/4 cup)</span><br /><span style="font-family:georgia;">1 teaspoon baking soda</span><br /><span style="font-family:georgia;">1 teaspoon salt</span><br /><span style="font-family:georgia;">1/2 cup butter (115 grams), slightly softened</span><br /><span style="font-family:georgia;">1/2 cup canola oil</span><br /><span style="font-family:georgia;">3/4 cup sugar</span><br /><span style="font-family:georgia;">3/4 cup brown sugar</span><br /><span style="font-family:georgia;">2 teaspoons vanilla</span><br /><span style="font-family:georgia;">2 eggs</span><br /><span style="font-family:georgia;">2 cups chocolate chips</span><br /><span style="font-family:georgia;">1 cup chopped nuts (totally optional)</span><br /><br /><span style="font-family:georgia;">1. Preheat oven to 375 F (190 C)</span><br /><span style="font-family:georgia;">2. Combine flour, baking soda, and salt</span><br /><span style="font-family:georgia;">3. Beat butter, sugars, and vanilla in a large mixing bowl</span><br /><span style="font-family:georgia;">4. Add eggs</span><br /><span style="font-family:georgia;">5. Gradually add dry mixture</span><br /><span style="font-family:georgia;">6. Drop by the tablespoon onto a greased tray (I usually do 12 per tray)</span><br /><span style="font-family:georgia;">7. Bake 6-8 minutes, or until just the tiniest bit golden along the bottom edges</span><br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02840.jpg"><img style="cursor: pointer; width: 390px; height: 287px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02840.jpg" alt="" border="0" /></a><br />Dough!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02843.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02843.jpg" alt="" border="0" /></a><br />Beginning their transformation from dough balls to cookies<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02852.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02852.jpg" alt="" border="0" /></a><br />Plate o' treats.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02861.jpg"><img style="cursor: pointer; width: 390px; height: 292px;" src="http://img.photobucket.com/albums/v235/ritzcrtb/DSC02861.jpg" alt="" border="0" /></a><br />I used the last glob of dough to make a tray of teensy cookies.<br /><br />Nom nom.<br /></div><div style="text-align: center;"><br /><br /></div><span style="font-family:times new roman;"><br /><br /></span>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-19745238105464569052010-01-03T18:43:00.000-08:002010-01-04T22:06:58.996-08:00White Cupcakes + Sensational Chocolate FrostingOne evening I announced to my housemates and husband (heehee, I've only written husband like twice since getting hitched) that I was going to bake for them the best cupcakes in the entire world!<br /><br />I combined a few recipes I found online with a recipe I had scribbled in one of my many Official Recipe Notebooks.<br /><br />For some reason, I feel uneasy about my first recipe post. Anyone could stumble upon this here blog; it could fall into the wrong hands!What if someone uses it against me? Hopefully, no one reads it but you. I know I can trust <span style="font-weight: bold;">you</span>. Enjoy!<br /><br /><span style="font-weight: bold;">Vanilla Cupcakes</span><br />2 cups self-raising flour<br />3/4 caster sugar<br />3/4 cup milk (I've always used soy, but no doubt the real thing will be even better)<br />125 g butter, melted then cooled<br />2 eggs, beaten<br />2 teaspoons vanilla<br /><br />1. Preheat oven to 200C (390F-- but my oven tends to be crapola, so maybe try 175C/350F if your oven isn't a P.O.S.<br />2. Combine flour and caster sugar in mixing bowl and make a nest in the center<br />3. Add milk, butter, eggs, and vanilla<br />4. Stir gently to combine<br />5. Spoon into cupcake pans<br />6. Bake 10-12 minutes, or thereabouts (again, my oven is an oven unlike others)<br />7. Remove from pan, and when fully cool, pile on the:<br /><br /><span style="font-weight: bold;">Rich Chocolate Frosting<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span>1/2 cup butter (or substitute), softened<br />2 1/4 cup confectioner sugar<br />1 cup cocoa powder<br />1 teaspoon vanilla<br />1/4-1/2 cup milk<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span></span></span></span>1. Cream butter<br />2. Gradually beat in confectioner sugar, cocoa, and vanilla<br />3. Add milk until frosting reaches spreading consistency<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span></span></span>4. Spread!<br /><br />This is the batch I originally made, halved. However, sometimes I make the full batch so that the cupcake:frosting ratio is something like 1:1. In other words, I LOVE THIS FROSTING AND IT DOESN'T MATTER IF IT EVEN MAKES IT TO THE CUPCAKES BECAUSE EATING ALL OF THE FROSTING RIGHT OUTTA THE BOWL IS A VIABLE OPTION.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span></span></span><div style="text-align: center;"><br /><span><span><span><span><span><span><br /></span></span></span></span></span></span><span><span><span><span><span>The cupcakes themselves, the frosting, and the mixing bowl from whence it came in the background.</span></span></span></span></span><br /></div><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lpyGCropaZZ5tEqxRgA1Jm8nH_WMfmNeluQLfDScRhjuiW1W81b0saNcTWVgCDKDv_T8o4YAVRPN07pKCiaXOldH7cBBFHiwkzCDrjHSzKNVcUdZfomEYJrFuBjAvhlU1pHPIrV_fjk/s1600-h/DSC02837.JPG"><img style="cursor: pointer; width: 395px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lpyGCropaZZ5tEqxRgA1Jm8nH_WMfmNeluQLfDScRhjuiW1W81b0saNcTWVgCDKDv_T8o4YAVRPN07pKCiaXOldH7cBBFHiwkzCDrjHSzKNVcUdZfomEYJrFuBjAvhlU1pHPIrV_fjk/s320/DSC02837.JPG" alt="" id="BLOGGER_PHOTO_ID_5422715549935280594" border="0" /></a><br /></div><br /><div style="text-align: center;">One special one for me to eat...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJGUuMs4xg-oOLcE23kGVNWiipTz-ZK5yx5hveFf27M942I63eNT9C7Vcc7ryhN9L5TOoluHje5smsMEYG3yFwTjseQjxkqZzRMSFYF1AimsS14z4guJUYWS1LHoQiqRcIKBsF_WcffA/s1600-h/DSC02834.JPG"><img style="cursor: pointer; width: 394px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJGUuMs4xg-oOLcE23kGVNWiipTz-ZK5yx5hveFf27M942I63eNT9C7Vcc7ryhN9L5TOoluHje5smsMEYG3yFwTjseQjxkqZzRMSFYF1AimsS14z4guJUYWS1LHoQiqRcIKBsF_WcffA/s320/DSC02834.JPG" alt="" id="BLOGGER_PHOTO_ID_5422716796176958642" border="0" /></a><br /><br />...while I do this post.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOC90xyJA_IQrVUdw-Mhq5GSXjeIw57rsTg0exaZcnJ3Hedpj_Aa35ru7cTaoHjJyqX9L-uTOHVdgF4jZGxNRZGpdqTNDNfm4xErAOMsBWusuEtvcSWN0whLhxu1ZKd05THqNkr7jPQ-A/s1600-h/DSC02836.JPG"><img style="cursor: pointer; width: 392px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOC90xyJA_IQrVUdw-Mhq5GSXjeIw57rsTg0exaZcnJ3Hedpj_Aa35ru7cTaoHjJyqX9L-uTOHVdgF4jZGxNRZGpdqTNDNfm4xErAOMsBWusuEtvcSWN0whLhxu1ZKd05THqNkr7jPQ-A/s320/DSC02836.JPG" alt="" id="BLOGGER_PHOTO_ID_5422717593516857762" border="0" /></a><br /><br /></div>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0tag:blogger.com,1999:blog-2514235056904350582.post-92033377733364837992010-01-03T18:29:00.000-08:002010-01-03T18:43:50.408-08:00Let's play!<span style="font-family: times new roman;">I'm going to log my baking from now on.<br />What will I get out of it?<br />A record of my kitchen goings-on and another reason to bake.<br />What will you get out of it?<br />Recipes and a good read.<br /><br /><br /></span>JoBeanhttp://www.blogger.com/profile/00589052439306769999noreply@blogger.com0