Tag Archives: chocolate

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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Momofuku Compost Cookies

After the overwhelming response the the Crack Pie earlier this week, I decided to go with the Compost Cookies. I had never heard of them before, but my sister mentioned them earlier this week, and my curiosity was raised once she mentioned the name.

The recipe is very similar to a standard chocolate chip cookie recipe. Of course the large difference is the inclusion of some type of savory item as the “compost”.

It was pretty funny when in my office earlier in the day and co-workers started asking my boss if there is really compost in the cookies.

Recipe Source – amateur gourmet

Ingredients:

1 cup butter
1 cup granulated sugar
3/4 cup light brown sugar
1 Tbsp corn syrup
1 tsp vanilla extract
2 large eggs
1 3/4 cups all purpose flour
2 tsps baking powder
1 tsp baking soda
2 tsps Kosher salt
1 ½ cups your favorite baking ingredients (options: chocolate chips, Raisenettes, Rollos, Cocoa Krispies)
1 ½ cups your favorite snack foods (chips, pretzels, etc.)

I made two separate batches of these cookies. The first was with potato chips and raisenettes, the second was with chocolate chips and pretzels

Directions:

1. In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.

2. On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

3. When time is up, on a lower speed, add the flour, baking powder, baking soda and salt.

Mix 45 – 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

4. On the same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30 – 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.

5. Using a 6 oz. ice cream scoop (I’m not sure how many ounces mine is, but it worked well), portion cookie dough onto a parchment lined sheetpan.

6. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week.

DO NOT BAKE your cookies from room temperature or they will not hold their shape.

7. Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.

At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don’t match up and your cookies still seem pale and doughy on the surface.

8. Cool the cookies completely on the sheet pan (good luck!) before transferring to a plate or an airtight container or tin for storage. At room temp, they’ll keep five days.

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I Want to Marry You Cookies

Ok, not the name I would have chosen for the cookies, but they are very good. Per my co-worker Junior, these cookies are good enough to have one per hour. For the 2 dozen that I brought into our office, they were nearly gone by the time the late afternoon got around.

I was slightly skeptical about the recipe, as I have never seen one that had you melt the butter and then combine with the sugar. However, after trying a few of these cookies, it was clear that they give it almost a chewy toffee consistency. Cooling the dough in the refrigerator prior to baking and the 325 degree oven lead to a cookie that does not really melt but forms a perfect circle that is about 1/3″ thick cookie.

I modified the original recipe by adding coconut to the recipe, and it was very good. I’ll add some nuts to the next batch. Macadamia nuts should be pretty good.

Recipe modified from Melissa Stadler

Ingredients:

1 cup butter
1 1/4 cups dark brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon pure vanilla extract
2 cups flour
1 cup uncooked rolled oats
1/2 teaspoon baking soda
Salt
1/4 teaspoon ground cinnamon
1 cup white chocolate chips
1 cup chocolate chips
1 cup shredded coconut

Directions:

In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.

Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.

Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.

Stir in the white chocolate chips and chocolate chips.

Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.

Chill for 30 minutes.

Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.

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Chocolate Ganache Cupcakes

So over the past two weeks I have been cooking and baking more frequently. The recipient of most of this has been the staff of the Emergency Department. However, one of the Unit Secretaries only works on Fridays and when I brought crepes last week she could not have any. Turns out that today is her birthday, so I decided to make cupcakes for her and Laarni. Laarni works an odd shift, and when she gets to the ER most of the food is already gone.

Gift Boxes for Erica and Laarni

Ingredients

1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
16 fluid ounces chocolate syrup (recommended: Hershey’s)
1 tablespoon pure vanilla extract
1 cup all-purpose flour

For the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules

Recipe

Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don’t overbake! Let the cupcakes cool thoroughly in the pan.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.

I doubled the recipe to get two dozen cupcakes.

Recipe source

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Peanut Butter Chocolate Rice Crispy Treats

So last week I brought crepes to the ER department at Queen of the Valley, and one of the nurses was bummed that I did not bring in anything when she was working. I asked her if she was working today, and she stated “Yes!”

I have been reviewing a few recipes lately which have a base of Rice Crispies and this one seemed to hit almost all the areas of importance. Marshmallows for the sticky texture, rice cripies for the crunchy factor, peanut butter for the hidden flavor, and chocolate ganache for the topping.

The recipe requires literally no cooking. All of the preparation with heating was done in the microwave in glass bowls.

Ingredients:

1st Layer: Cereal
3 cups Crispy Rice cereal
½ of a 10 oz bag of marshmallows
2 tablespoons butter, softened
1/3 cup peanut butter
½ teaspoon vanilla extract

2nd Layer: Peanut Butter Fudge
Peanut Butter Fudge
½ cup butter, softenend
½ cup smooth peanut butter
½ teaspoon vanilla extract
1 ½ cup powdered sugar
1 ¼ cup mini peanut butter cups

3rd Layer: Cereal
3 cups Crispy Rice cereal
½ of a 10 oz bag of marshmallows
2 tablespoons butter, softened
1/3 cup peanut butter (optional)
½ teaspoon vanilla extract

4th Layer: Chocolate Peanut Butter Ganache
1 cup + 2 tablespoons smooth peanut butter
1 teaspoon instant coffee
2 cups chocolate chips

Recipe:

1. Prep a 9 X 13 pan, or something close to that, by greasing the bottom and sides with butter or a butter spray.
2. 1st Layer: Measure out your 3 cups rice cereal and set aside. In a large microwave safe bowl, put in your ¾ cup marshmallows, butter, peanut butter and vanilla. Melt in the microwave for around 45 seconds, take out…stir…put back in for a few more seconds. Do this until the mixture is smooth. Stir in your rice cereal and dump into pan. Spread it out evenly and press firmly.
3. Peanut Butter Fudge: Measure out powdered sugar and set aside. On the stovetop (or microwave) melt butter and peanut butter until smooth. Remove from heat, add powdered sugar and vanilla and stir until smooth. Dump over 1st layer of cereal and spread evenly. Spread out your mini peanut butter cups (Reese’s Pieces would work too) and gently press into the fudge.
4. Let the fudge set for a few minutes before you add the next layer of cereal. I popped my pan into the freezer for a few minutes.
5. 3rd Layer: Prepare this layer as you did the first. Only add the peanut butter if you really want a strong peanut butter flavor, which I did J Then pour oven the fudge and spread it evenly and press firmly. Make sure you try to cover up all the peanut butter cups, so that the next layer doesn’t hit the fudge.
6. 4th Layer: On the stovetop, melt peanut butter and chocolate chips until smooth. Stir constantly to avoid the chocolate from burning. Let cool for a few minutes, the pour evenly over the cereal layer and gently shake pan to evenly distribute chocolate.
7. Carefully cover with plastic wrap, and place in the freezer or fridge to firm. Cut into bars and enjoy death by chocolate and peanut butter!

Recipe adapted from yourcupofcake

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Outrageous Brownies

Since Monica and I have been spending time in Labor & Delivery lately working with the physician, I decided that it would be a good idea to bring a gift of thanks to the nursing staff. Especially, since they have been so helpful to us and assisting us while working with the physicians.

Since I had all the ingredients at home for the brownies, I decided to make these early Friday morning. It would have been best to make these on Thursday night, but I was way too tired.

Here is the recipe:

Ingredients

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Directions

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

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