Tag Archives: cupcakes

Desserts in Jars: A Winning Cookbook

 

When Desserts in Jars: 50 Sweet Treats that Shine by blogger Shaina Olmanson landed in my mailbox, my first reaction, quite frankly, was to roll my eyes. Come on. Can’t we make really good desserts without relying on gimmicks like cakes on sticks and pies in jars?

But after sitting down with this new cookbook, I’m pretty much wowed. Published by the highly regarded Harvard Common Press, Desserts in Jars boasts gorgeous photos, and clearly written text. The recipes for cupcakes, frozen treat, pies and the like are straightforward and easy to follow. Read more on Huffington Post.

 

 

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Black Cat Halloween Cookies

 While researching Halloween, Chef Renee Marton came across these Black Cat Cookies, a very easy way to make cookie with a black cat design.

For Candy C0rn Halloween Cupcake recipe, click here.

Black Cat Cookies
adapted from Betty Crocker’s Cook Book
for Boys and Girls, 1957

Ingredients

1/3 cup shortening
1/3 cup sugar
1 egg, slightly beaten

2/3 cup honey

1 teaspoon vanilla

2-3/4 cup flour

1 teaspoon baking soda

1 teaspoon salt

flat bottomed glass or small rolling pin
chocolate peppermint wafers
- round
semisweet chocolate chips

toothpick

Thoroughly mix first 5 ingredients. Stir flour, baking soda and salt together and then add to mixture. Blend all together, but don’t overmix. Chill for one hour. Preheat oven to 375 degrees F. Lightly grease baking sheet. Roll dough into balls the size of walnuts. Place on cookie sheet. Dip bottom of glass in flour. Use bottom to flatten cookies. Bake for about 8 minutes.

As soon as cookies are removed from oven, place a peppermint wafer slightly off center of each cookie (this will become the main body of the cat). Place two chips close together next to top edge of mint wafer and one at the center of the bottom edge of wafer. With toothpick, using a circular motion, stir the two top chips—one at a time—and drag the toothpick upwards to form the point of the cat’s ear. Repeat. On the bottom chip, with toothpick, shape the melted chocolate into a long tail by pulling the chocolate down and to angle.

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Cupcakes: Baked By Melissa to Open on Upper West Side

Crains reports that mini-cupcake maker Baked by Melissa is opening an outpost on the Upper West Side. Yelpers give the bite-sized treats a generally solid rating.

The shop is slated to open at 2325 Broadway at 83rd Street. It’s the company’s fifth shop in Manhattan.

Cupcakes by Baked by Melissa.

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Mother’s Day Cupcakes with Organge Buttercream Icing

Orange Cupcake. By abakedcre via flickr.

Chef Renee Marton concocted these cupcakes. They’re sure to please Mom on her special day. Combine with a gift certificate to a day spa, and you’ll have one happy mom!

Orange, Pecan and Toasted Coconut Cupcakes

Preheat oven to 350°F.

INGREDIENTS

2 cups all-purpose flour

3 tsp. baking powder

pinch salt

1 cup butter, room temperature

3/4 cup sugar

1/4 cup coarsely ground pecans (don’t overprocess, or they will become oily)

Zest of 1 orange

4 eggs

1/3 cup orange juice

1 cup shredded coconut, toasted (5-7 minutes at 350F)

1 cup chopped pecans, toasted (same as above)

METHOD

Line two cupcake pans with cupcake papers (24 cupcakes)

Whisk together flour, baking powder, and salt; set aside. In a large mixing bowl, using an electric beater, cream sugar and butter until light and fluffy.

Beat in eggs, one at a time, beating well after each addition.

Reducing the speed of the mixer, alternatively add the flour with ground pecans and orange juice. Mix until just blended.

Portion the batter between the cupcake holders. Don’t overfill the cups– the cupcakes will rise, and you need room for the icing later. Bake 15 minutes, or until golden brown. Do not overcook.

Transfer cupcake pans to racks and cool for 15 minutes. Remove cupcakes from pan and cool completely.

Fast Orange Buttercream Icing

8 oz. unsalted butter, softened

4 oz. granulated white sugar

2-4 oz. orange juice

1 egg yolk

pinch of salt

1 cup powdered sugar

½ teaspoon vanilla extract

2 Tbsp Cointreau or Grand Marnier

Zest of 1 orange

In a food processor or with an electric mixer, add the butter, egg yolk and granulated sugar. Blend until well incorporated and fluffy. Slowly add powdered sugar and 2 ounces of orange juice in alternating amounts. Scrape down the sides of the bowl as you work. Add salt, vanilla, orange zest and liqueur.

If the mixture is not easily spreadable, add the other 2 ounces of orange juice, one ounce at a time. Mix well, and taste for seasoning.

Decorate each cupcake with the icing, and sprinkle with toasted pecans and toasted coconut.

 

 

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Upper West Side: Cupcake Cafe Crumbs Moves into Shiny New Digs on Amsterdam Ave.

Cupcakes. Photo: CRUMBS Bake Shop

Not able to resist an apparently unstoppable trend, New Yorker’s continue to wolf down cupcakes. In fact,the Upper West Side branch of Crumbs has moved into shiny new digs.  And the chain is expanding nationwide.

In a recent story, the Wall Street Journal, wrote about New Yorkers’ obsession with the little frosted cakes.  Personally, I don’t get it. I know they’re considered by many a cheap indulgence, but frankly, it’s kid food for adults.

If you’re looking for the new Upper West Side Crumbs, you can find it at 350 Amsterdam Avenue at 76th.

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