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January 29, 2015 / Maggie L.

Lemon slice muffins, Take two

Lemon Muffins II

It didn’t work that well this time either. But at least I used normal lemons and a sharp knife so my lemon slices came out well. I used the exact same recipe as last time, from my Willams-Sonoma book. Next time though, I’d make the butter lemon zest sugar syrup well in advance because it needs to cool down before adding it to the batter. Heated syrup takes a while to cool. Also for some reason the batter seemed reeeally thick and had a ton of holes. I felt like it was bread batter for some reason. It rose a lot in the oven and it came out OK I suppose, but the batter wasn’t what I was expecting.

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January 29, 2015 / Maggie L.

Vanilla Chiffon Cake

Vanilla Chiffon Cake Vanilla Chiffon Cut slices

Thought it was time to try a legit chiffon cake now that I got myself a kitchen scale AND cake flour.  I used the recipe from this blogger and it came out OK.

102 g cake flour

2/3 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

4 eggs

1/4 cup veggie oil

1/2 cup milk

1 tsp vanilla

Sift the dry ingredients together., but reserve 2 tablespoons of sugar. Separate the egg yolks from the egg whites. To the egg yolks, mix in the rest of the wet ingredients. Form a well with the dry ingredients and mix in the wet stuff. To the egg whites, beat until soft peaks form and gradually add in the sugar while mixing. Carefully fold in the egg white mixture into the rest of the batter. Using a angel cake pan, pour in the batter and use a toothpick to swirl in to pop excess air holes. Place in a 325F oven for 40 minutes, then 300F for 5 minutes. It came out burnt! =( Cool in pan upside down over  a cup.

Frosting

1 cup heavy whipping cream

2 tablespoon sugar

1 tsp vanilla.

Using a cold mixing bowl, cream, and mixing tool, mix cream until heavy peaks form, add in the sugar and vanilla to taste. Smooth between layers of the cake and on top. I shoulda have used more cream. The inside filling didnt have enough at all.

It came out well, I trimmed off the burnt parts and the cake didnt really rise. I felt like there wasnt enough eggs for leavening power and as always, I didnt use enough cream for the frosting. The batter also seemed really thick especially when you add the eggs to the veggie oil. Maybe the eggs werent big enough?

January 14, 2015 / Maggie L.

Butterscotch and Chocolate Candy Bars

I discovered some butterscotch morsels and chocolate chips that should have been eaten awhile ago. I decided to make two different kinds of candy bars to use up them up. Both require a box of rice krispies or generic toasted rice cereal. Here we go:

 

1 package butterscotch morsels

1/2 package chocolate chips

4 cups toasted rice cereal

 

Melt the butterscotch in the microwave until smooth. I had to add splashes of water to make it less thick and chunky. Add the chocolate chips and mix in with the rice cereal. Grease a baking pan and press the mixture into it. Chill until firm and cut into bars. The recipe called for 2 packages of chocolate chips, which I did not realize until afterwards when I saw how little chocolate was in the final stages. You were supposed to mix a third of the two packages combined of the chocolate chips to mix and the rest should be melted to coat as the final layer. But I didn’t read directions. My coworker still enjoyed it. However, this recipe didn’t turn out well. Everything was crumbly and didn’t stick together. I think it’s perhaps I didn’t have enough chocolate or maybe the butterscotch was way too dry. Next recipe.

 

1 cup brown sugar

1 cup blue agave syrup

1 cup peanut butter

7 cups toasted rice cereal

1/2 package chocolate chips

 

Combine the sugar and syrup over heat until melted. Stir in the peanut butter until mixed well. Stir in cereal and the chocolate chips. Grease a baking pan and pour the mixture into it, pressing down. Chill until firm. This recipe worked out really well and was a lot easier to cut than the previous one. There was just the right ratio to sugary glue to hold all the rice cereal together. It tastes and smells great because of the peanut butter.

Chocolate and Peanut Butter Candy Bars

 

 

December 1, 2014 / Maggie L.

Chocolate Truffle

IMG_9806

 

I made this recipe  years ago for Valentine’s day. This would make a great White Day gift but I’m making it this year for Thanksgiving dessert since my future in-laws and their family friends have never been too keen on the traditional pumpkin pie.

I used Chef John’s recipe

 

8 oz Trader Joe’s Dark Chocolate (70% cocoa)

cayenne to taste, about 1/8 tsp

a generous of salt

1/2 heavy cream

cocoa powder

 

Heat cream over a double broiler and when it starts steaming, toss in the chocolate, cut into chunks. Stir in the cayenne, along with the salt. Stir, stir, stir until beautifully silky and lump free. Pour into a small cake pan lined with plastic wrap and shape into a square-ish shape using the plastic wrap. Chill in the fridge and when it hardens, cut into chunks of whatever shape you prefer. Toss cocoa powder to coat and serve in a box lined with wax paper. Be sure to keep it under room temperature to prevent melting.

 

August 4, 2014 / Maggie L.

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries

Melt semi sweet Ghirardelli chocolate in a double boiler on LOW heat!!

June 11, 2014 / Maggie L.

Chocolate Cupcakes

P1050507 ps edited

Terrible picture, I know.

I wanted to use up an old can of cocoa powder from at least a couple of years ago so I decided to make something chocolatey with it!. I ended up using this recipe It turned out pretty good I think. It was moist and flavorful but the top surface was sticky. I suppose you will cover it with frosting but I don’t do that because I am so lazy.

 

2 cups sugar

1 3/4 cup flour

3/4 cup cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk ( I had 1%)

1/2 cup oil

2 tsp vanilla

3/4 cup boiling hot coffee ( I used instant coffee)

 

Combine sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. In another bowl, combine eggs, milk, oil and vanilla. Add the wet to the dry and mix. Do not use a whisk because the batter will be very thick. Pour in the hot coffee and mix. The batter will become thin. Pour into cupcake tins and bake in 350F oven for 19 min.

February 17, 2014 / Maggie L.

Valentine’s Chocolate Chiffon Cake

Valentine's Chocolate Chiffon Cake

The original recipe’s  serving size said 10-12 people and I only need to serve and impress my Sean. I wasn’t going to make a gigantic cake, so I divided all the measurements by 1/3. I picked up a silicon cake form at Daiso. I also got a box for the cake there as well. I decorated the box with markers and ribbon.

The Cake

2 large eggs, separated

1/2 cup of APL + 4/3 tablespoon cornstarch = 1 cup cake flour

1/12 cup cocoa powder

2/3 tsp baking powder

1/2 cup sugar, divided

1/12 tsp baking soda

1/6 cup oil

1/6 tsp salt

1/4 cup coffee

1/2 tsp vanilla

 

The Glaze

2 oz semi sweet chocolate

4/3 tablespoon butter

2/3 tablespoon corn syrup

 

The Mocha Filling

1/3 tsp coffee powder

1/6 tsp vanilla

1/12 cup sugar

2/3 tablespoon cocoa powder

1/3 cup whipping cream

 

The Topping

2 strawberries

shaved chocolate

 

The recipe got a little difficult to measure simply because I had to divide everything by three. 1/12 teaspoon is not a standard size. Basically I would just measure 1/4 teaspoon and eyeball a third of it.

I made the recipe twice. The first time, the batter was very thick so I added more coffee the second time. The first time, I put about half of the batter into the cake form and the other half I made 6 cupcakes. The cake rose well. It took a long time to meringue the egg whites- my arm was getting really tired from holding up the hand mixer. That probably just means I am completely out of shape haha! I baked the cake for 22 minutes and the cupcakes for 15 minutes. The second time, I made cakes out of the batter and still had some left to make 6 cupcakes. I put too much batter into the cake forms the first time and it rose too well so I put in less the second time.

The first time, I tried to make the chocolate glaze by melting chocolate chips in the microwave but they just turned hard. Always do a double boiler! The glaze turned a weird plastic-y consistency when it dried- perhaps I put in too much corn syrup? The mocha filling was so delicious, but I did not put enough between the layers of the cake- after a few hours, the cake had soaked up the filling. It took so long to make the whole thing- about an hour the night before pre-measuring and prepping, then the next morning, about 2 hours to assemble, bake and decorate.

It turned out well and Sean loved it. His favorite part were the strawberries and my favorite part was the mocha filling.