Cherry Cheesecake

Bacon Maple Apple Cupcakes

After finding some super lean and lovely Hertelz's bacon at work, I decided to develop some bacon cupcakes. At first I considered bacon chocolate, but wound up on using maple and apples instead.

I free handed this recipe and am satisfied with the results.

Bacon Maple Apple Cupcakes

1 c margarine

1/2 c sugar

1/4 c maple syrup

1 tsp vanilla

2 eggs

3/4 c milk

1 tsp b. soda

1/2 tsp b. powder

1 tsp cinnamon

1 1/2 c chopped apples

2 c flour

1/2 c diced well done bacon

Add first 5 ingredients into eclectic mixer. Mix until well Incorporated. In separate bowl combine flour, cinnamon, b. powder and b. soda. Alternate adding milk and flour mixture to egg mixture. Eventually add in apples and bacon. Bake at 350 or 12-14 minutes.

These cupcakes have a nice light apple flavor and aren't very sweet, and when you hit a piece of baking it is a nice salty surprise. The maple flavor didn't come through very well in the cupcake so I made a cream cheese maple syrup frosting. The flavors worked well and is a unique way doing salty/sweet.

Also I decorated them with piggy sprinkles to express the bacon in them. When bringing them to work tomorrow I will write a sign warning vegetarians of the contents.

Oreo Cookies

These homemade oreo cookies are sooooo good and surpass box oreos by leaps and bounds. They are also fairly simple to make and they impressed all of my co workers. The recipe can be found http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/. Only thing I changed was to roll out the dough and use a round fluted cookie cutter to make uniform cookies.

These are a must make.

Raspberry Vanilla Cinnamon Ice Cream!

I can't remember how I managed to stumble upon this ice cream recipe at eatingwell.com ( http://www.eatingwell.com/recipes/blueberry_cinnamon_swirl_ice_cream.html )

I used raspberries instead of cinnamon and did not have a ice cream maker so I had to stir it every hour or so. The flavour is so good, cinnamon and vanilla very complementary and it tastes like store bought expensive ice cream. I will possibly never purchase ice cream again knowing I can easily make it myself.

Red Velvet Cake And Cinnamon Swirl Bread

After watching Throwdown with Bobby Flay and his win against Cakeman Raven's intense scarily red red velvet cake, I decided to make my own, since it is a cake that I have never made before. I had never even pondered to make red velvet cake, probably since the amount of food coloring used is slightly scary (although I don't seem to have a problem using it in rainbow cupcakes). I went to foodnetwork.com and used Cakeman's cake recipe and Bobby's icing recipe. My cake was not at all as red as the Cakeman's...probably because I choose to add more cocoa and less red dye. Bobby's icing recipe may have been okay, but I had to use ingredients that I had on hand EX: sour cream instead of whipping cream. Everyone in my family did not overly enjoy the cake, and at first I was disappointed, but it appeared to age nicely since a week later I did enjoy it. Over all I will most likely not be making again, unless it is with different recipe.

Also that same week I made Cinnamon Swirl Bread, which was farrrr more successful and was gone within two days. Using my stand by recipe from the Pillsbury Baking book, I rolled cinnamon sugar into the center. So yummy.

Spice Cupcakes With Chocolate Cream Cheese Frosting

Spice Cupcakes

1 2/4 c brown sugar
1 c margarine, softened
3 eggs
2 1/4 c flour
1 c sour cream
1 tsp vanilla
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp baking soda

Blend margarine and sugar together, add eggs and vanilla. Sift flour, baking soda and spices together. Alternate adding flour and sour cream. Bake at 350 for 15-20 minutes.

I improvised with the chocolate cream cheese frosting by using 1/2 c margarine, about 1/4 c cream cheese, about 1/4 c cocoa and enough icing sugar to get desired texture.

These cupcakes are nicely spiced and paired well with the chocolate frosting...even if it looks like dog poopy.

Black Magic Cake with Orange Flavor and Blueberry-Strawberry Glaze

I found this recipe on mybakingaddiction.com and the picture was so inviting and the name so intriguing I chose to bake this delicious cake this morning. Once the cake was in the oven and half way baked, I remembered that I had forgotten the oil. Oops. But amazingly it turned out amazing. And I suppose healthier. So I will write what recipe I used, but one can go to mybakingaddiction.com for a recipe that includes oil.

Black Magic Cake

1 1/2 c sugar
1 3/4 c flour
3/4 c cocoa
2 tsp baking soda
1 tsp baking powder
2 eggs
1 c sour milk (1 tbs vinegar in a measuring cup, then fill the rest to a cup with milk and let stand 5 minutes)
1 c black coffee
1 tsp vanilla
1/2 tsp orange extract
1/2 tsp orange zest

Pre heat oven to 350. Mix all dry ingredients together. Add in wet ones. Blend, mix will be very runny. Bake for 20-30 minutes.
Cake is thin...dense...chewy....dark....all things I enjoy in a cake. I'm not sure what the missing oil will produce. I chose to use a glaze as oppose to a frosting since a) I am out of icing sugar and b)trying to be healthy by incorporating some fruit into the cake.

Blueberry-Strawberry Glaze
1 c sugar
1 c water
2 tbs cornstarch
1 1/2 c frozen blueberries
1/2 c frozen strawberries
1/2 tsp vanilla

blend all together over stovetop for 10 min on med high until bubbly and thickening. Cool and pour onto cooled cake, if sheet cake and if a two-layer cake, place some in between layers and the rest on top so it oozes down the sides. I think that one could find a much better recipe fo glaze but this is what I found and what I used.

Strawberry Banana Rainbow Cupcakes

Strawberry Cream Pie

Strawberry Cream Pie

1 sour cream pie crust
Filling:
2 slightly beaten eggs
1 c sour cream
1/4 c sugar
2 tbs flour
1 tsp vanilla
2 c strawberries
1/2 c blueberries
Combine eggs, sour cream, vanilla, sugar and flour in bowl. Dump berries into bottom pie crust, and then poor sour cream mixture over top. Cover pie with second crust and bake in oven at 375 for 40 minutes or so... cover crust with tinfoil for the first 20 minutes to prevent over browning.
This pie is kinda like a custard pie. The original recipe calls for apples but I substituted frozen berries. The problem with that was that the frozen berries maybe had produced more liquid once thawed in the pie so it was a bit runny. I think using fresh would solve this problem. The pie was so yummy even though I kind of hate cooked strawberries.

I am currently really big on pie not only because I have mastered the pie crust but because I think it might be healthy?! Just maybe??? I mean, one serving of FRUIT pie MUST equal one serving of fruit. So I feel good about fruit pies.

Root Beer Sugar Cookies

My parents just returned from a holiday in the states and I had asked them to pick me up some crazy baking stuff that us here in Canada can't get because of health regulations.....or so I assume. So they brought back a bunch of sprinkles that are fun and root beer extract!!! (which says right on it 'contains sulphites'). Right away I made some root beer sugar cookies that were sooo ooaoaooa caaa-uutee!! The root beer was subtle but still there and everyone enjoyed them. I think next time I will add a tsp more extract just to make sure there is no confusion of what flavor it is.

Valentine's Day Pie

This is a Valentine's Day pie I made using THE BEST sour cream pie crust recipe and then a filling of apples and sour cherries(imported from Hungary). I used a slight touch of pink gel food coloring and cut out hearts with a knife to enhance the V-Day effect. This crust recipe is so amazing and flaky and easy and just all around GREAT!! Honestly, I have cried over many a failed pie crust and this recipe never lets me down. Make sure to chill it though!

Sour Cream Double Pie Crust

(the one that Canadian Living always uses in their magazine)

2 1/2 c flour

1/2 c cold butter

1/2 c shortening

1/4 c ice water

3 tbs sour cream

Cut butter and shortening into flour. Whisk water and sour cream together. Drizzle onto flour mixture. Mix together until dough ball is formed. Refrigerate 30 minutes.

Rose Water Cupcakes + Guava Juice Cupcakes = Valentine's Day Cupcakes!

I was planning on making Valentine's Day macarons but I'm scared to waste that many egg whites and almonds again. Sooooo I decided to play it safe with cupcakes.
I stopped by the super store and was browsing exotic Indian/Chinese/Japanese isle when a bottle of rose water caught my eye....only 2.09 so I went for it. And then a carton of Guava juice caught my eye as well, so again, into my cart it went.

Rose Water Surprise Cupcakes
(makes 12....maybe less)

1 c margarine
1 c sugar
1 tbs rose water
1 egg
1 tsp baking soda
3/4 c milk
1 1/4 c flour
12 caramel Hershey's kisses (or any flavor)

Cream margarine and sugar together, add egg and rose water blend well. Add baking soda. Alternate milk and flour and mix until fully Incorporated. In cupcake tin, place a small amount of batter and then place kiss on top and cover 2/3s full. Bake at 350 for 10 minutes or until toothpick comes out clean.

Guava Juice and White Chocolate Cupcakes
(makes 10ish)

2 oz white chocolate, melted
1/2 c margarine
1 c sugar
1/2 tsp almond extract
1 egg
1 tsp baking soda
3/4 c guava juice
1 1/2 flour

Cream margarine, melted chocolate and sugar together. Add egg and almond extract. Add baking soda. Alternate adding juice and flour. Bake at 350 for 12 to 15 minutes until toothpick comes out clean.

Reese's Pieces Cookies

Chocolate cookies with peanut butter chips....yummy. These cookies have THE BEST texture, I also use this recipe for plain ol' regular chocolate chip cookies and it is the recipe I have been searching high and low for.

1/2 c margarine
1/2 c brown sugar
1/2 c sugar
1 egg
1 tsp vanilla
1 1/2 c flour
1/2 tsp baking soda
1 1/2 tsp hot water
1 oz chocolate
1/2 c peanut butter chips
1/4 c chocolate chips

Cream margarine and sugars together in eclectric mixer, add egg and vanilla. Dissolve baking soda into hot water and add to mixture. Melt chocolate and add to mixture. Add flour and chips. Shape into balls and bake on ungreased cookie sheet at 350 for 8-12 minutes.

Hamburger Macarons...Two Days Later

It is now two days after I made the hamburger macarons. I wanted to wait only one day and then try them like many other blogs have informed me to but yesterday I was sadly just too hungover to even look at them. This morning I had one and I just don't know....they are SO sweet! I don't know if it was my recipe or just macarons in general. Boyfriend thought they were too sweet which I am sad about because I had wanted to make some Valentine's day ones..:( I guess I'll have to think of a new V-Day treat to bake up.

Hamburger Macarons: Part 1

I have been reading about macarons, which I thought were just coconut. Was I ever wrong.

I made a batch today, after carefully aging the egg whites (leaving out overnight) and making my own almond flour (using moms coffee bean grinder) and checking out a gluten free recipes book at the library. I learned a lot from this first batch and will take note. I think that they actually turned out okay for a first batch. I wanted to make them look like mini hamburgers (which they already do if you think about it) so I used red and yellow icings (ketchup, mustard) and a 'lettuce' (mint) leaf and for the patty I used a chocolate coconut ganache, which failed me. But they still looked so cute! This is my first time ever tasting a macaron so I have nothing to compare mine to. I thought they were a little bit TOO sweet and after eating all the broken ones and then eating complete ones.....I feel ill. But I love a baking challenge and these were definitely that. 2 hours of straight labour....not including the almond flour making. And this produced 12 complete hamburger macarons. I will be making macarons again and with the addition of these tips:

1. watch closely when beating egg whites.

2. add more spice flavorings.

3. do not let sit on parchment paper with water underneath for loosening for too long.

4. do not burn.

5. do prop open oven door with wooden spoon.

6. do trace circles onto underside of parchment paper.

7.do not eat all broken ones before eating a complete good one.

8. possibly use almonds without skins on.....maybe?

Anyways, these were fun, but possibly a waste of a lot of ingredients, since sadly I did burn a pan of them. Will prepare better for next batch.

Blueberry Cream Cookies

Ahhhh what to do with a mass amount of whipping cream....

Make Blueberry Cream Cookies!

This is a recipe that produces a pretty cake like cookie that is little bit dense.

1/4 c margarine, softned

1/2 c sugar

1/2 c vanilla sugar (or regular sugar)

2 eggs

2 tsp vanilla

1 tso baking soda

1 c whipping cream

2 1/2 c flour

1 c frozen blueberries

In electric mixer blend marg, sugars, eggs and vanilla untill smooth. Add baking soda. Alternate adding flour and cream and then mix untill nice and smooth and fully incorperated. Fold in frozen blueberries. Drop by rounded teaspoons onto greased cookie sheet. Bake at 350 for 15 minutes. Keep remaining dough in fridge until ready for next batch.

Devil's Fudge Brownies

My girlfriend at work told me about the Frank's Red Hot Sauce commercial with the Granny who wins first place and they ask her what her secret is. By the poor way she described it I thought she had meant that the Granny had baked something, but then my friend said "oh, I don't know what it was that she won with, its just so funny!". Later I saw the commercial for myself and how they advertise recipes on their website. So I looked up desserts on http://www.franksredhot.com/ and found a list of only 2 recipes: Devil Made Me Do It! Fudge Sauce and Devil's Fudge Brownies.
So I decided on the recipe that actually required some baking....or so I thought. After already adding half of the ingredients to my mixer, I read the recipe to the bottom and saw that it was in fact a MICROWAVE recipe!!!! I've never tried micro-baking and don't want to start. So after adding the rest of ingredients I plopped it into a circular baking pan and stuck her in the oven at 350.
You can find the true recipe here: http://www.franksredhot.com/retailrecipeview.php?id=RE0018&recipe=DEVIL%26%2339%3BS-FUDGE-BROWNIES

Here is the recipe with a couple variations (like baking, not nuking!)

Devil's Fudge Brownies

1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
2 large eggs
2 tablespoons FRANK'S® REDHOT® Cayenne Pepper Sauce
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/2 cup chocolate chips

Blend all together in electric mixture until all is incorporated. Grease and flour a pan....probably a smaller sized one for thicker brownies. Bake at 350 for 20ish minutes until toothpick comes out clean.

I found that in the circular pan the edges burned a tad bit(not too badly but and the middle was still gooey. So I turned the oven down a couple notches and took it out 6 minutes later when the toothpick came out almost clean.

Outcome:
I don't really like it....too much hot sauce I think. Baby sister liked it, but she always claims to like weird things so I never really know if she does or just wants to. Good consistency, nice and dark and chocolaty and almost chewy. But hot sauce should maybe stay with dinner and not dessert.

ICE: Chicken Noodle Soup Cupcake (meat free!!)

After the first IRON CUPCAKE EARTH entry that I posted, I just wasn't satisfied. I told my mom about the contest and she said chicken noodle soup...jokingly. But the more I thought about the idea the more appealing it became! So last night while laying in bed and attempting at sleep, I began thinking about a chicken noodle soup cupcake. And this morning I went straight from shower to kitchen and mapped out a plan.
I threw ingredients in the mixer and the out come was beautiful. The cupcake rose beautifully and had a taste like sweet cornbread. I loved it. But for those of you worried about the meat content, don't be because there isn't any! This only made 9 cupcakes because I was hesitant that it would be a disaster and wanted to waste as little as possible. Little did I know!

Chicken Noodle Soup Cupcake

1 c melted butter
1 c sugar
1 c and 4 tbs flour
1/2 tsp baking soda
1 egg
3 fresh green beans chopped up
1 c shaved/shredded carrot
1/2 c milk
1/2 a cube of McCormick all vegetable chicken flavored bouillon
1/4 tsp of dried parsley, basil and ground rosemary and sweet paprika (you could probably add more of the spices or any other spice to taste)
1/4 c mini bow tied pasta (place in microwavable bowl, cover with water, microwave for 2 minutes or until el dente)

Mix butter, flour, sugar and baking soda in electric mixer. In separate bowl whisk together rest of ingredients, Add liquids to electric mixer. Gently fold in pasta.
Fill muffin cups 2/3s full and bake for 15 minutes at 350 or until toothpick comes out clean.

For an icing I just used a simple milk and icing sugar glaze since I don't think a sweet over bearing frosting would do. I used carrots and fresh parsley for the top decor from my garden...even though its is mid January there is no snow on the ground and the plants seem to be at a stand still. Which I love!!!

Vanilla Mint Cupcakes

I made some very expensive purchases today,

vanilla beans- 6.99

mint bunch, (small)- 1.99

And I am going to put them to good use.

In the oven are vanilla bean cupcakes, recipe adapted from http://http//mymadisonbistro.com/archives/vanilla-bean-cupcakes-with-white-chocolate-buttercream.

I cut the recipe in half and made some minor changes like, regular sugar, AP flour with some cornstarch.

The cupcakes were not overly vanilla....not enough for the effort I put in involving vanilla. The frosting I made cream cheese frosting with chopped up mint leaves mixed into it and then topped with chocolate drizzle. They looked beautiful though!!!!

Iron Cupcake: Winter Warm Up.....WARM LAYERS

This is the first cupcake challenge I will be competing in and hopefully not the last....if I can get all the technical stuff figured out.

The theme is 'winter warm up'...which they state can be soup, hot chocolate...slippers???
I have a few ideas but they need work.

The prize providers include:
http://http://blog.hellocupcakebook.com/
http://http://www.mydemy.com/
http://http://www.bellacupcakecouture.com/
http://http://www.gourmac.com/custset.html
http://http://www.workman.com/products/9780761129615/
http://http://www.acupcakery.com/info.html
http://http://www.vestlihouse.us/

The Demy™ by Key Ingredient
Hello, Cupcake by Karen Tack & Alan Richardson
Bella Cupcake Couture
Cupcake Stackers by Gourmac
The Cake Mix Doctor Returns! by Anne Byrne
Beautiful Baking Liners by Vestli House
Sweet Cuppin' Cakes Bakery & Cupcakey Supply

"Voting will begin no later than Thursday, January 28th at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, http://http://www.ironcupcakemilwaukee.com/ and will be open through Wednesday, February 3rd at 12 noon. Send your readers to that address to vote.
Winner will be posted the night of February 4th, before 11:59 p.m.
Please refer your readers to the IronCupcake:Earth cuphub at http://http://www.ironcupcakeearth.com/ to become a part of the excitement. "-ironcupcakeearth

Update:

I decided to use a 'layer' idea as in 'warm layers'....like blankets, sweaters....whatever.

So I decided to make a 4 layer cupcake, not including the frosting.

I used this base recipe that I just made up as I went along:

Vanilla Base Recipe

1 c margerine, softened

1 1/2 c sugar

2 c flour

1/2 c milk
1/2 c cream

2 eggs

1 tsp baking soda

1/2 tsp baking powder
1 tsp vanilla

Preheat oven to 350. Blend marg, sugar, flour, baking soda and powder together in electric mixer until mixture is crumbs. In separate bowl whisk eggs, vanilla, milk and cream together. Add to electric mixer and blend until smooth and liquid fully incorporated.
Then I seperated the batter into 4 separate bowls. #1 bowl i added 2 tbs bailys, #2 Bowl I added 1 tbs spiced rum and 1/2 c chopped white chocolate, #3 bowl I added 1 tbs cocoa, #4 1 tsp almond extract and 1 tim tam bar chopped up. Then I layered the 4 batters into muffin tins and baked for 15-20 minutes. For the topping I used an almond extract plus bailys whipped cream plus 1/4 c sugar.

I don't expect a win or anything but competition is healthy and fun and I enjoyed the challenge....although I cant wait for next month, hopefully the ingredient is actually an ingredient and not something so general and non edible!

Black Russian Brownies

When I get home today I am going to make these, they sound very unique with ingredients like black pepper and kahlua and vodka. I found the recipe in a 'favorite brand name recipes, homemade holiday cookies' booklet from 1992. I think they'll be good.

Black Russian Brownies

4 oz unsweetened chocolate
1 c butter
3/4 tsp black pepper
4 eggs lightly beaten
1 1/2 c sugar
1 1/2 tsp vanilla
1/3 c kahlua
2 tbs vodka
1 1/3 c flour
1/4 tsp baking powder
1 c chopped walnuts

line bottom of 13x9 inch pan with waxed paper
melt chocolate and butter with pepper in small sauce pan over low heat. remove from heat.
combine eggs sugar and vanilla in large bowl, beat well. stir in cooled chocolate mixture, vodka and kahlua. combine baking powder and flour and add to large bowl. stir until blended. add walnuts. bake at 350 until toothpick inserted comes out clean (25 min about) DO NOT OVER BAKE (says the recipe).

Rating: 8.5/10

very dense and fudgy, good flavour will definitely make again. black pepper was not tasted at all, which I am not sure saddens me or is a good thing. I didn't have a pan at boyfriends house so I used my silicone muffin tray (which is truly amazing and handy).

Eureka! (Cupcakes)

I recently have had so many great cupcake flavour ideas (in my opinion anyways...)

I will keep this blog post open to myself to record ideas. Please feel free to use any ideas yourself or suggest ideas.


-peach ginger mint
-b-52 shot
-mango cardamom
-vanilla mint
-cinnamon lemon
-raspberry pumpkin
-cuba libre
-tea flavours
-strawberry banana peanut butter honey
-shirely temple
-broken down golf cart shot
-chocolate strawberry and vanilla milkshake
-coconut blueberry

Oh Kitchen Aid, How I Love You.

I've decided to name my new kitchen aid, which I received from my loving parents this Christmas (thankyou M and D!(L)) SNOW WHITE. Since she is white and pure and helpful and good. They really are useful and it is something I will use my whole life. Although you can't make muffins in them. But that's okay with me.
The biggest problem I face with baking is that I don't have enough people to give it to and sadly lots ends up in the freezer, forgotten and cold. I have to pace myself so that this tragedy doesn't happen and now I will wait for C-Dab's TWENTIETH birthday on Jan 12th. I will be making her vanilla mint cupcakes I think. So until then...

Raspberry Jalapeno Cream Cheese Cupcakes...Good or Bad???

Today I attempted something new. Raspberry Jalapeno Cream Cheese Cupcakes.
I got the idea from a demo we often do in the deli, cream cheese and jalapeno jelly on a cracker. It is very delicious and our lovely demo lady always sells a lot of it.
I gave it a go with the idea of using the 'black bottom cupcake' technique for the cream cheese and a vanilla cupcake recipe from the blog Baking Bites, with a few alterations.
The cream cheese middle layer seemed to somehow disappear into the cake part and I was left with the jalapeno chunks and a pinkish color, I probably should have upped the cream cheese amount. The cake itself was tasty and all in all it wasn't a disaster...the jalapeno wasn't intensely spicy, just subtle. I then frosted them with a cream cheese raspberry frosting. Here are the recipes if you are feeling adventurous.

Jalapeno Raspberry Cream Cheese Filling

1 c cream cheese, room temp (I used 3/4 c but I think this amount will work better)
1/3 c sugar
1 egg
1/2 c frozen raspberries thawed, or fresh
3 tbs finely diced jalapeno

Blend ingredients in electric mixer with whisk attachment until smooth.
Set aside in fridge.

Vanilla Cupcakes (altered)

2 c flour
1 c sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 c butter (or margarine) room temp
2 eggs
1 c milk
1 tsp vanilla

Sift together the baking soda and powder and flour into an electric mixer. add sugar and blend. cut butter into chunks and toss in. Blend until mixture looks likes sand. In separate bowl combine milk, vanilla, eggs, whisk for a minute and then add to electric mixture. Mix until fully Incorporated.

Drop 2 tbs batter into lined muffin tins, top with 2 tbs cream cheese mixture and then 2 more of batter (or use your own judgment with layering the 2 components, but make sure liners are almost full to the top). Bake at 350 for 15 to 20 minutes.
Cool completely before frosting.

The reviews for the cupcakes were surprisingly good.
Boyfriend liked them until I told him the 'secret ingredient' at which he proceeded to spit out what was remaining in his mouth.
At the deli everyone enjoyed them and were impressed by them...some said that they didn't taste jalapeno, so maybe some cupcakes didn't receive as much pepper pieces as others. One said that they tasted like the something special jellies (which is what I was copying the idea from) so that was good. The raspberry cream cheese frosting definitely over ran the jalapeno taste though. But all in all successful taste tests.