Tuesday, April 3, 2007
I have titled this blog in honor of Tara's other blog "Not Just 90210." If you haven't checked it out, you must. J and T do an amazing job (I can't believe she picked Tango!!! WHAT was she thinking? She and Chance were MADE for each other! Did you SEE how he rode that dolphin???) Enough about television, on to the cream cheese...
Here's the recipe for Gorilla Bread (not Gorilla Cupcakes):
(recipe may be doubled depending on the bundt pan)
Flour, for pan
1/2 cup sugar
1 tablespoon cinnamon
20 buttermilk canned refrigerator biscuits
8 ounces cream cheese, cut into 20 cubes
1 stick butter, melted, plus more for pan
1 cup brown sugar
1 1/2 cups walnuts (optional)
Butter and flour a bundt pan. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit. Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits. Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts. Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.
Sounds delicious, right? And if you like cream cheese, it's to DIE for. (P.S. Monkey Bread is the same sans cream cheese...clearly better for you so not as good...) To turn Gorilla Bread into cupcakes, put 2-3 cream cheese biscuits in each cupcake hole (cupcake hole? Is that what they're called?? Whatever, you know what I mean...) And voila! Gorilla cupcakes. Now if anyone out there is impressed by my baking skills, don't be. Nate made these and I can only take credit for eating them...mmm...and here's the requisite proof that the Gorilla Cupcakes did indeed exist. Enjoy!
Thursday, February 15, 2007
24 Hershey Kisses
1 1/2 sticks butter, softened
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 large eggs
1 cup buttermilk
2 tbsp liquid red food coloring
2 tsp white vinegar
2 1/2 cups cake flour (not self-rising)
2 8 oz bricks of cream cheese, softened
1 stick buuter, softened
1 1/2 cups confectioners' sugar
1 tsp vanilla extract
Red sprinkles for garnish
1. Heat over to 350' F. Line cupcake pans with FOIL liners (kisses too heavy for paper). Put a candy in center of each liner.
2. In a large bowl with mixer at med-high speed, beat butter, sugar, cocoa, baking soda, salt, and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time until blended. Stir buttermilk, food color, and vinegar in a 2-cup measuring cup until well-blended. With mixer on low speed, beat in flour in 3 additions, alternating with buttermilk mixture. Spoon 1/4 cup batter over candy in each cup, keeeping candy in the center. Bake 20-25 minutes until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes then transfer to wire rack. Cool completely.
3. For frosting, beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add confectioners' sugar and vanilla. Increase speed to high and beat until smooth and fluffy.
4. Frost cupcakes and top with sprinkles. Refrigerate until serving.
Monday, February 5, 2007
2 cups cake flour
1 3/4 cups sugar
3/4 cup cocoa
1 1/4 cups milk
3/4 cup shortening (I used 3/4 cups butter instead)
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon double acting baking powder
Preheat oven to 350ºF. Place liners in 2 dozen 3-inch muffin pan cups or grease and flour cups. Into a large bowl, measure all cupcake ingredients except frosting. With mixer at low speed, beat until well mixed, constantly scraping bowl. At high speed, beat 5 minutes, scraping the bowl occasionally. Spoon into muffin pan cups, filling each half full. Bake 20 minutes or until toothpick in center of one comes out clean and dry. Cool in pans on wire racks, 10 minutes, then remove from pans and cool completely on racks. Prepare frosting and top cupcakes.
COFFEE CREAM CHEESE FROSTING:
6 oz cream cheese, softened
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
16 oz confectioners' sugar
4 teaspoons of instant coffee
In small bowl with mixer at medium speed, beat together the softened cream cheese and evaporated milk. Beat in vanilla, salt, sugar and instant coffee until well blended.
Sunday, January 28, 2007
Bottom line, it was a bad cupcake experience. According to Vowelz, the only other taste tester, they taste like chocolate chip corn muffins. I still can't figure out if that's a good thing or a bad thing. Especially since there's no corn in the batter.
Monday, January 15, 2007
Beware of the richness in these...and if you want more rich chocolatey goodness, just add more chocolate chips :)
Makes about 24.
- One box of white or yellow cake mix (I used yellow; you'll need all the ingredients listed for the cake)
- 1 cup brown sugar
- 1 cup chocolate chips
- 1 tbs cinnamon
- 1 tbs coffee (I didn't use the coffee but if you did, this would become the Chocolate Cinnamon Coffee cupcakes)
1. Pre-heat oven to 350 degrees
2. Mix the brown sugar, chocolate chips, cinnamon and coffee in one bowl and set aside.
3. Mix the batter per instructions on the cake box.
4. Fill about 1/4 of the cupcake papers with batter; put layer of sugar/cinnamon mixture on top. Pour rest of batter in and top off with the cinnamon mixture (which I didn't do, sorry).
5. Bake for about 20-25 minutes.
6. Top with more chocolate chips and eat up!
Chocolate Mousse Cupcakes
(Makes about 12 cupcakes - I got 15)
4 heaping tablespoons of all-purpose flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt + good pinch for egg whites
10 oz dark chocolate
1 cup/2 sticks unsalted butter, room temp
6 eggs, separated
Grated chocolate for decoration (optional)
- Preheat over to 350'
- Mix flour, baking powder, and salt together and set aside
- Melt the chocolate and butter in a double boiler or microwave. Don't cook - the chocolate and butter should be just melted
- Beat egg yolks and sugar until light yellow and foamy. Beat in melted chocolate until totally blended
- Beat egg whites with a pinch of salt until stiff but not dry. Gently fold into chocolate mixture. Divide mixture into 2 parts and put oe of the in refrigerator to be used later to frost cupcakes. Gently whisk flour mixture into other half until it's completely absorbe.
- Fill cupcake papers about 2/3 full with batter and bake 15-20 minutes. Don't overcook. Cupcakes should be just cooked and moist in the center. Remove from oven and cool.
- When cupcakes are cool, frost with remaining chocolate mousse. Decorate with grated chocolate.
Wednesday, January 10, 2007
This day also lives in infamy for other reasons, but that is a story for my next blog: DrunkandInappropriate.blogspot.com
Tuesday, January 9, 2007
- Preheat oven to 350'
- Mix flour, baking powder, and salt together and set aside
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla. Alternately add flour mixture and half-and-half or cream and beat until batter is smooth. Fold in crushed cookies.
- Spoon batter into cupcake papers, filling about 2/3 full. Bake for 20-25 minutes or until a tester inserted into center comes out clean. Remove from oven and cool.
- To make the frosting - in a microwave or a double boiler, melt white chocolate until smooth and creamy, just a few minutes. It should be just warm to the touch.
- Beat the cream cheese and butter until light and fluffy. Add melted chocolate and beat again until smooth. Frost right away before it hardens. Press in crushed cookies or mini oreos.
- EAT AND ENJOY!!!
Monday, January 8, 2007
So, in honor of my love for this scrumptious pairing, I chose the Chocolate Hazelnut recipie for my first batch of cupcakes from this glorious book.
The cake portion of this cupcake is very light...but the icing on these little snacks is actually Nutella, which, if you've never had it, is quite rich. The result is a nice balance between the cake and icing. The hazelnuts on top are optional but they make them look so pretty! As with the Oreo cupcakes, the batter is just as enjoyable to eat (so is the Nutella!)...so beware while making these!
Also, as a side note, these would be much easier to make if I owned a mixer so...start saving, my birthday's only 10 months away!
Makes about 16 cupcakes
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup/1 stick unsalted butter, room temp
- 1/2 cup sugar
- 3 eggs
- 1 1/2 cups chocolate hazeulnut spread (Nutella or similar)
- 1/4 cup milk
- 1/2 cup roasted ground hazelnut or whole hazelnuts for topping (optional)
1. Preheat oven to 350 degrees F.
2. Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add half of the chocolate hazelnut spread and blend thoroughly. Alternately add flour mixture and milk, blending well after each addition.
4. Spoon batter into cupcake papers, filling about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
5. When cupcakes are cool, generously frost them with remaining chocolate hazelnut spread. Sprinkle with roasted ground hazelnuts or place a whole or half hazelnut on top of each cupcake.