RSS

Tag Archives: Sodium bicarbonate

Snowy Chocolate Cupcakes

Home-made chocolate cupcakes Self-raising flou...

Image via Wikipedia

Source: chefpriyanka.wordpress.com

Did you ever want to make just a few cupcakes for maybe you and your immediate family or some friends? Isn’t it annoying when recipes are written to serve like 24 cupcakes- does anyone reallyneed to eat 24 cupcakes? No. Aside from the fact that it’s not healthy, it’s just completely unnecessary if you’re not having a party or get-together. So, I decided to make these cupcakes in a small batch, therefore nothing goes to waste and no one is compelled to eat more (even though they’re so delicious you’re going to want to eat like 5 of them at one sitting :) ).

Scrumptious chocolate cupcakes topped with lucisious dark chocolate frosting and snow! And by snow I mean sweetened coconut flakes- yummy! They’re easy to make and even easier to eat! And the cake is unbelievably moist because I used homemade buttermilk of course! Oh, if you’re wondering what kind of cupcake liner I used, they’re Reynolds Wrap! I did not use mybabycakes machine with this recipe- I know surprise surprise! I was in the mood for a regular sized cupcake :) .

Snowy Chocolate Cupcakes:

1. PREHEAT oven to 350 degrees. Spray a 12 cup cupcake sheet with PAM and place liners in each cup. Set aside.

2. Melt the chocolate squares in the microwave and set aside to cool a bit. Meanwhile in large bowl beat together softened butter, brown and white sugar until creamy. Add the egg and beat until combined well about 2 minutes. Using a spatula stir in the melted chocolate.

3. In a medium bowl sift together flour, baking soda, baking powder, salt and cocoa. In a small bowl combine buttermilk and vanilla- set aside.

4. With the mixer on low, add in about 1/3 of the flour mixture and blend well. Then add about 1/3 of the buttermilk mixture and blend well. Continue adding the flour mixture and buttermilk mixture, alternating and mixing well between each addition. Scrape sides of bowl with the spatula. DO NOT OVER MIX.

5. Pour about 2 hefty tbsp of mixture into each cup. Bake for about 15 minutes or until a toothpick inserted comes out clean. Remove and cool before frosting.

Makes 12 cupcakes

Dark Chocolate Frosting:

  • 4 tbsp Melted Unsalted Butter
  • 1/2  cup Unsweetened Cocoa Powder (I used Ghiradelli Brand)
  • 1 oz bittersweet chocolate melted (I used Ghiradelli 70% Cacao Bar)
  • 3 cups Confectioner’s Sugar
  • 3-4 tbsp Milk (I used skim plus)
  • 1/2 tsp Vanilla Extract

1. In a large bowl combine melted butter and cocoa. Add the melted chocolate. Mix well until lumps are smooth. Using a hand mixer beat in confectioner’s sugar and 2-3 tbsp of milk. Beat until thick and creamy- I like my frosting really thick because it’s easier to pipe that way. However, you can add more or less milk depending on your desired consistency.

2. Place frosting into a piping bag with a medium round tip, or cut off a small corner of a big ziplock bag. Pipe into swirls on the cooled cupcakes. Top with a generous amount of sweetened coconut and serve!

Makes about 2 cups

Like Cupcakes? Try These!

Chocolate-Pumpkin Cupcakes

Vanilla-Chocolate Cupcakes with Raspberries

Advertisements
 

Tags: , , , , , , , , ,

Banana Bread Cake Pops

Banana bread with chocolate.

Image via Wikipedia

This past weekend was my boyfriend’s birthday and I planned a surprise party for him (yes, I can be sweet when I try!). So, I decided to treat everyone to some quick, sweet bites- Banana Bread Cake Pops. Why the Banana Bread? Well, it’s a staple in the Naik House- we always have some moist, chocolatey and nutty banana bread that my boyfriend always goes home with. Let’s just say he REALLY likes our banana bread! I thought, why don’t I just use that banana bread and make them into cake pops? Plus, no guests likes to stand around holding a plate and fork chowing down a slice of cake! I mean no one said that cake pops have to be made with a particular type of cake, or cake at all!

I combined a tweeked version of our Banana Bread recipe with sweet banana frosting and enrobed it in deep, dark chocolate. Now, if that doesn’t sound good to you, than I don’t what does! If you’re not a banana fan (like me), you’re palette is definitely going to change after you take a bite out of these!

Banana Bread Recipe:


Preheat oven to 350 degrees and spray a 1 1/2 quart loaf pan with PAM. Set aside.

1. In a medium-sized bowl sift together the flour, salt, baking powder and baking soda. Set aside.

2. In a small bowl whisk together eggs, cream and oil until well combined. Set aside.

3. In a large bowl, break up the banana and add sugar.

Using a hand mixer, whip together until fluffy, about 1 minute. With the mixer on low, slowly pour in the wet ingredients and beat for 2 minutes.

Add the flour mixture (I added 1/2 cup at a time) and continue beating for 2 minutes longer. DO NOT OVER BEAT! Pour into the loaf pan and bake for about 1 hour and 15 minutes, or until inserted wooden toothpicks comes out clean. Set aside to cool for an hour.

Banana Frosting:

1. In a large bowl mash the banana with the lemon juice. Mix in the vanilla and milk.

Using a hand mixer, blend banana mixture together on medium-low speed until slightly smooth. Add the sugar in slowly and continuously with the blender on medium-low. As the frosting becomes thicker, increase the speed of the mixer. Frosting should have a thick and creamy consistency- you don’t want it to be too thick. If it is too thick, you can add a little milk.

Makes 2 cups of Frosting

Coating:

  • 5 3.5oz Dark Chocolate Bars (I used Ghiradelli 60% Cacao Brand)
  • Sugar Pearls- any color
  • 1/2 3.5oz White Chocolate Bar (I used Ghiradelli Brand)

1. In a large clear bowl, break dark chocolate bar into small pieces. Microwave for 35 second. Remove and stir with a spatula. Continue until chocolate is almost all melted. Stir vigorously to melt remaining pieces and the chocolate will become shiny. Set aside to cool to room temperature.

2. When you’re ready to decorate, melt the white chocolate the same way.

To Make Cake Pop Balls:

1. Once the banana bread is cool, break it up into a large bowl.

2. Use a little more than 1 cup of the banana frosting, and stir into the crumbled banana bread. Mix well. The consistency should be almost like a thick, crumbly dough:

3. Using your hands, grab a little bit of the dough and roll into 1-2 inch balls. Ass your rolling, press the dough together to make sure its compacted tightly- you don’t want them falling apart later on! If your hand gets super sticky, just dab a little warmer on them and continue rolling. Place balls on a baking sheet lined with parchment paper:

Freeze for about 2 hours, or until the balls are cool and hard.

4. Once the chocolate is melted and cooled to room temperature, stick the cookie stick into each cake pop, and dip the balls until completely coated and smooth. Remove and carefully place back on parchment lined sheet. Dip each ball, making sure that they’re dipped all around, and there are no rough edges. If decorating with sugar pearls, coat the tops with a few pearls right after you dip the cake pops. If decorating with white chocolate drizzle, let cool (overnight preferably).

Pour the melted white chocolate in a small ziplock bag and cut a TINY part of the corner off. Drizzle the cooled cake pops, going back and forth until a pretty lined drizzle-effect appears. Let cool for about 2 hours.

5. I served mine in a rectangular basket, filled with a styrofoam piece (so they stay put), and everyone loved them!

Makes about 48-50 Cake Pops


 
 

Tags: , , , , , , ,

Betty’s Pecan Pralines

New Year's Eve fireworks in Paris

Image via Wikipedia

In this video, Betty demonstrates how to make Pecan Pralines. This is a recipe that is composed of buttermilk, soda, sugar, butter, salt, vanilla, and pecans. The pralines are “soft,” as opposed to traditional sugary pralines. This has been one of my family’s favorite confections for many years, and we usually have these pralines during the holiday season. However, they are delicious any time of the year!


Ingredients:

1 cup buttermilk
1 teaspoon baking soda
3 cups sugar
1 cup butter, melted and cooled to lukewarm
2 tablespoons light corn syrup
pinch of salt
1 teaspoon vanilla extract
3 cups chopped pecans

In a large pot, combine 1 cup buttermilk with 1 teaspoon soda, stirring until the soda is dissolved. Add 3 cups sugar, 1 cup melted butter, 2 tablespoons corn syrup, and a pinch of salt. Bring mixture to a boil over medium heat. Reduce heat and cook, stirring constantly, until mixture reaches soft ball stage (236 degrees F). Remove from heat and let stand until lukewarm (110 degrees F). Add 1 teaspoon vanilla and 3 cups chopped pecans. Beat until mixture begins to thicken and loses its gloss. Drop by tablespoonfuls (or size of your choice) onto waxed paper. Let stand until firm. Serve on a nice platter or in a candy bowl. You may store these in an airtight container. Or, you may freeze these and thaw when ready to serve. If you are having guests for New Year’s Eve or New Year’s Day, this is a gorgeous and luscious addition to your party. I hope you enjoy the pralines! Have a Happy New Year! –Love, Betty ♥

 

Tags: , , , , , , ,

Betty’s Party Peanut Brittle

Peanut brittle.

Image via Wikipedia

In this video, Betty demonstrates how to make Party Peanut Brittle. Everyone loves peanut brittle, and it is a perfect pick-up food at a party.

Ingredients:

1 cup sugar
1/2 cup light corn syrup
pinch of salt
1 cup dry-roasted peanuts
2 tablespoons butter
1 teaspoon baking soda
2 teaspoons vanilla extract
cooking oil spray

In a medium-sized heavy pot, stir together 1 cup sugar, ½ cup light corn syrup, and a pinch of salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, without stirring, 5 minutes (310 degrees on a candy thermometer). Add 1 cup dry-roasted peanuts. Stir. Cook 2 or 3 more minutes (280 degrees on a candy thermometer). Mixture will be golden brown. Remove from heat and stir in 2 tablespoons butter, 1 teaspoon baking soda, and 2 teaspoons vanilla extract. Immediately, pour mixture into a 15-inch by 10-inch jellyroll pan that has been sprayed with cooking oil spray. Spread mixture with the back of a wooden spoon until of desired thickness and even. Let cool 5 minutes or until hardened. Break into pieces, using a large spoon. Place on serving dish, or store in an airtight container. The taste of this Party Peanut Brittle is outrageously good! You may want to use it at your Super Bowl Party as a sweet snack! I hope you love it! –Betty 

 

Tags: , , , , , , ,

 
%d bloggers like this: