Store is Open

I have finally setup an online store so that anyone can view the items for sale, place an order, and complete their payment.

Click this LINK to open the store.

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Mother’s Day Cupcake Cake Orders

Mother's Day Cupcake Cake

Mother’s Day Cupcake Cake

I have decided to take a select number of orders for cupcake cakes for Mother’s Day. I will be limiting this to 10 cakes total. Each cake is a total of 21 cupcakes. Cake varieties are chocolate ganache, red velvet, ube, or white velvet. Frostings are either cream cheese or buttercream and come in the following colors: red, pink, yellow, green, violet, baby blue, white.

Mother's Day Cupcake Cake

Mother’s Day Cupcake Cake

Individual Violet Rose from Mother's Day Cupcake Cake

Individual Violet Rose from Mother’s Day Cupcake Cake

Individual Pink Rose from Mother's Day Cupcake Cake

Individual Pink Rose from Mother’s Day Cupcake Cake

Price for a cake is $50.00

Orders must be placed no later than Wednesday, May 8, 2013. Cakes can either be picked up or delivered. There might be a fee for delivery, based on distance within Southern California.

Ordering

First click the link to provide your order details, then click the Buy Now button to complete your payment.

Click this link to provide your Order Details

Buy Now Button

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Chocolate Ganache Cupcakes with Buttercream Frosting

Chocolate Ganache Cupcakes with Buttercream Frosting

Chocolate Ganache Cupcakes with Buttercream Frosting

Jennifer had a birthday coming up for her triplets, and was not aware that I did custom orders. Once we coordinated the details, I told her 75 cupcakes would not be a problem.

Each of the three triplets had a favorite theme. Spiderman, Cars and Princess. So, the colors were:

Blue for Spiderman

Wide shot showing Spiderman cupcakes

Wide shot showing Spiderman cupcakes

Tight shot showing Spiderman cupcakes

Tight shot showing Spiderman cupcakes

Red for Cars

Wide shot showing Cars cupcakes

Wide shot showing Cars cupcakes

Tight shot showing Cars cupcakes

Tight shot showing Cars cupcakes

Pink for Princess

Wide shot showing Princess cupcakes

Wide shot showing Princess cupcakes

Tight shot showing Princess cupcakes

Tight shot showing Princess cupcakes

Happy Birthday Meghan, Jaeden and Justin!!!

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Apple Cider Cupcakes with Apple Cider Cream Cheese Frosting

So, the second recipe in the fall collection is something related to apples. With the huge success of the Pumpkin Cupcakes, I wanted to go with a cupcake and I recently have seen some people posting apple cider type ideas.

This recipe is very easy and did not take much time at all. I tripled the recipe so that I had enough cupcakes for three of the nursing units plus another baker’s dozen for my wife to take with her to work. Hi Stacy, Carol, Yasmin, Althea, Henry, Maria, Debbie, Paula, Cynthia, Annalyn, Angela, Laura, Becky and Evelyn!

Recipe adapted from Something Swanky

Ingredients

Cupcakes:

2 eggs
1 2/3 c. AP flour
1 c. apple cider
2/3 c. sugar
½ c. butter, softened
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 tsp. vanilla

Frosting:

½ cup butter, softened
8 oz. reduced fat cream cheese, softened
2 tablespoons apple cider
1 teaspoon cinnamon
3-4 cups confectioners’ sugar

Directions:

Cupcakes:

1. Whisk together all ingredients.
2. Fill cupcake liners 2/3 full and bake at 350º for 19 minutes.
3. Allow to cool in the pan for 5 minutes and then move cupcakes to cooling rack to cool completely.

Frosting:

Cream butter and cream cheese until light and fluffy. Add the apple cider and cinnamon, and gradually add the confectioners’ sugar one cup at a time. Frost cooled cupcakes with prepared frosting.

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Pumpkin Cupcakes with Maple Cream Frosting

October 1st seems to always offer the beginning of a magical period. The temperature in Southern California finally begins to become reasonable, smells (cinnamon and pine) and ingredients (pumpkins and apples) come into season, and the holidays are around the corner. October brings Halloween, November has Thanksgiving and December has Christmas.

I have drastically reduced my baking activities lately due to me starting school again. The combination of school and work plus the horrible temperatures of an extended summer make Sunday really the only day possible to bake. This past weekend I baked a double batch of Banana Bread, a double batch of Triple Chocolate Berry Bread and a batch of Peanut Butter Chocolate Chip Bars. However, I still was looking forward to something more in line with fall.

That brings us to the star of this post, Pumpkin Cupcakes with Maple Cream Frosting. These give us two flavors which remind me of fall and all of the happiness that this season offers.

The recipe is very easy (no serious mixing at all). The only unique ingredient is the canned pumpkin puree which is available year-round in any grocery store.

Ingredients

Cupcakes:

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup vegetable oil
½ cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

Frosting:

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
¼ teaspoon Boyajian Natural Maple Flavor
½ teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar

Directions

Cupcakes:

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

Frosting:

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

Assembly:

Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

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Conquer the Bridge

About one year ago a good friend of mine (Hi Amy!) competed in the Conquer the Bridge run. I was proud of her for taking on a challenge like this, and it actually inspired me to push myself farther as a runner.

I had seen some postings for this year’s version of the run, and I signed up for it a few weeks ago. I kicked up the training for the run by increasing my runs in the morning. I thought I had prepared well enough for the run. Boy was I wrong….

My last run prior to the event today was a 7 mile run. I knew that the distance of the run would not be an issue. That turned out to be correct. What I did not expect was the beast of an incline on the bridge. I made it up fine on the first trip which was east bound towards Terminal Island. The trip back headed into San Pedro was a killer.

Overall I finished the race in 1 hour 2 minutes, which is off of my normal mile pace, but those inclines really cut into a normal pace.

It was great seeing Amy there and I look forward to next year’s run on Labor Day.

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Coconut Date Balls

After the success of the Food For the Gods recipe, I have been constantly looking for other recipes that involve dates. Honestly, I have never been much for dates in the past. Most of my experience with dates was in the form of them being a main ingredient in Fruit Cakes. Ugh, the scourge of all holiday gifts or celebrations. Many people say that a Fruit Cake is a never ending gift, as it constantly gets re-gifted.

I have seen a few recipes for coconut date balls, but the recipe sourced here looked very easy as far as ingredients, and amount of time involved in preparing the balls. These are also a no-bake dessert, so that makes things great for summertime when you are really not looking forward to heating up the kitchen with an oven going.

The final piece that makes this a great recipe is the fact that I found a huge vat of pitted dates at Costco. Pitting the dried fruits is one of the most annoying aspects of cooking or baking with dates. To find pitted dates was great, and the price was great for about 4 pounds of dates.

Recipe Adapted From: Clearly Delicious

Ingredients:

* ½ cup butter (softened)
* 1 cup sugar
* 1 egg, beaten
* 1 cup dates (pitted)
* 2 cups Rice Krispies
* ½ cup nuts, chopped (i.e., Walnuts)
* ½ teaspoon vanilla
* dash of salt
* sugared shredded coconut, for rolling

Directions:

Combine first four ingredients in a medium sauce pan over medium heat. Stir every few seconds while cooking for 5 minutes. Transfer date mixture to a large bowl. Add cereal, nuts, vanilla and salt and stir to combine. Let combined mixture sit for 30-45 minutes until it is cool enough to handle with your hands.

Prepare two pans for balls. First pan line with aluminum foil (this will hold the completed balls). The second pan will hold the coconut used to roll the balls in.

Take a teaspoon and scoop out a small portion of the mixture and roll in your hands to form a ball. Roll the ball in the coconut and then place on the aluminum foil lined pan. Repeat for the remaining mixture. Place pan with balls in the refrigerator to cool.

Makes between 18-24 balls.

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