BRING IT ON CANUCKS!
Monday, April 26, 2010
Thursday, April 22, 2010
CSN Stores $50 Gift Card Giveaway on Moms Own Words
Kristi over at Moms Own Words is giving away a $50 gift card to Csnstores.com! The giveaway ends on May 7, 2010 at 11:59 PM EST.
Check it out at http://kristimaloneyblog.blogspot.com/2010/04/csn-stores-50-gift-card-giveaway.html
Check it out at http://kristimaloneyblog.blogspot.com/2010/04/csn-stores-50-gift-card-giveaway.html
Tuesday, April 20, 2010
Red velvet cupcakes
I love love love my red velvet cake recipe. It's truly one of those go-to recipes I will never leave. Ever. Case in point, I made these red velvet cupcakes for Valentine's Day and my favorite pseudo-sister Brenna's birthday. I have to say, I could eat these all day, every day. Ok, maybe not, but they are good.
My only beef with this recipe is that the crumb is VERY VERY delicate. The first time I made this recipe I was almost glad I had ran out of cream cheese frosting b/c I think the thick heavy frosting would have demolished it. It almost did here but I ended up making the cake super cold (think, near frozen) and let the frosting sit out, but not longer than an hour (after 4 hours at room temp, bad things would have grown in it). The "crumb" coat did exactly that, it crumbed my cake!
For these cupcakes, I actually used the mistake frosting I had made the first time around b/c I knew one of my co-workers really liked it and in all honesty, I did too. Then again, marshmallow fluff always makes me happy. :)
My only beef with this recipe is that the crumb is VERY VERY delicate. The first time I made this recipe I was almost glad I had ran out of cream cheese frosting b/c I think the thick heavy frosting would have demolished it. It almost did here but I ended up making the cake super cold (think, near frozen) and let the frosting sit out, but not longer than an hour (after 4 hours at room temp, bad things would have grown in it). The "crumb" coat did exactly that, it crumbed my cake!
For these cupcakes, I actually used the mistake frosting I had made the first time around b/c I knew one of my co-workers really liked it and in all honesty, I did too. Then again, marshmallow fluff always makes me happy. :)
I only filled them just above half way. I wanted to make some minis too for Brenna. But I have a tendency to never fill them enough!
See, not even reaching the tops!
The little minis
Mmmm.... frosty!!!
Getting ready to be picked up by Brenna-boo
Pretty Wilton box :)
Isn't she gorgeous? :)
Look at that dark red yumminess! It gets darker the more cocoa you add. And there is added flavor. Yum!
Monday, April 19, 2010
Chocolate Chip Pudding Cookies
I couldn't tell you where it was that I first saw these cookies. Nor can I tell you how many times I've seen people make them and post them, but probably even more than I can remember.
But they are good. Whoever had the idea of putting vanilla pudding mix in cookie dough was a genius. PURE genius. :)
Chocolate Chip Pudding Cookies
Ingredients (this is a double recipe):
4 sticks of butter, room temp
1 1/2 cups of brown sugar
1/2 cup of white granulated sugar
4 eggs, room temp
2 tsp pure vanilla extract
2 tsp baking soda
1 tsp salt
3.4 oz package of vanilla pudding *that was the amount listed in the single batch recipe, but I didn't add more
4 1/2 cups flour
2 cups of milk chocolate chips
Directions:
Preheat the oven to 350 degrees F.
Cream the butter and sugars together until light and fluffy, about 4 minutes. The more air beaten in at this point, the fluffier the cookie!
Add the eggs in one at a time, making sure each egg is full incorporated until adding the next one. Add vanilla extract w/ the last egg.
In a separate bowl, combine the baking soda, salt, flour and pudding mix. Slowly add this to the wet mixture and beating only until just combined.
Fold in the chocolate chips.
This is where it got fun for me :)
I made cookies w/ the batter, but I also make a cookie pan cake for my baby's birthday. He LOVES chocolate chip cookies so what better idea than to make a chocolate chip cookie pan cake for his 30th birthday. I'm a genius. :)
If you;re just baking cookies, drop whatever size cookie dough amount onto a baking sheet about 1-2 inches apart and bake for 10-12 mins, depending on how golden brown you like them.
The cookie will come out just like a normal chocolate chip cookie, soft and wonderful on the inside and crisp and delicious on the edges.
Or you can make a pan cookie. Since I was taking these to my baby's work, I made the cookie in a disposable aluminum baking sheet that was about 11x15 (I can't remember offhand, but it was larger than 13x9 and only about 1 inch tall. (See pictures below).
I baked this for about 15 mins. You may need to go longer depending on how the outside looks to you. The top was nice and perfectly browned, but the inside was soft and almost gooey.
But they are good. Whoever had the idea of putting vanilla pudding mix in cookie dough was a genius. PURE genius. :)
Chocolate Chip Pudding Cookies
Ingredients (this is a double recipe):
4 sticks of butter, room temp
1 1/2 cups of brown sugar
1/2 cup of white granulated sugar
4 eggs, room temp
2 tsp pure vanilla extract
2 tsp baking soda
1 tsp salt
3.4 oz package of vanilla pudding *that was the amount listed in the single batch recipe, but I didn't add more
4 1/2 cups flour
2 cups of milk chocolate chips
Directions:
Preheat the oven to 350 degrees F.
Cream the butter and sugars together until light and fluffy, about 4 minutes. The more air beaten in at this point, the fluffier the cookie!
Add the eggs in one at a time, making sure each egg is full incorporated until adding the next one. Add vanilla extract w/ the last egg.
In a separate bowl, combine the baking soda, salt, flour and pudding mix. Slowly add this to the wet mixture and beating only until just combined.
Fold in the chocolate chips.
This is where it got fun for me :)
I made cookies w/ the batter, but I also make a cookie pan cake for my baby's birthday. He LOVES chocolate chip cookies so what better idea than to make a chocolate chip cookie pan cake for his 30th birthday. I'm a genius. :)
If you;re just baking cookies, drop whatever size cookie dough amount onto a baking sheet about 1-2 inches apart and bake for 10-12 mins, depending on how golden brown you like them.
Or you can make a pan cookie. Since I was taking these to my baby's work, I made the cookie in a disposable aluminum baking sheet that was about 11x15 (I can't remember offhand, but it was larger than 13x9 and only about 1 inch tall. (See pictures below).
I baked this for about 15 mins. You may need to go longer depending on how the outside looks to you. The top was nice and perfectly browned, but the inside was soft and almost gooey.
Mmm.... the perfect color!
:)
He has my heart... It's chocolate and covered in green sugar :)
And he's my star :) Yes, I am one cheesy gal
So maybe people think this is weird, but we feel awkward calling each other by our names. So he's my "Babes"
These cookies are awesome! The inside stays moist for days. I'm not joking. I brought this to him on a Wed and on Sat, they were still moist. I made it on Tues night and put them in a cardboard cake box, then decorated the box.
Yep, I am a dork :)
They were sooooooo good. I am forever buying vanilla pudding mix to add to my cookies. I'm pretty sure I might be adding various pudding mixes to all drop cookies made in the future... No matter what kind they are!
Sunday, April 18, 2010
Drop scones, any flavor you want!
I used to work at Panera Bread way back in the day (seriously, like 9 years ago when a bowl of soup was only $2.95, $3.09 w/ tax!!! I can't believe I remember that...)
Anyways, that was the first time I was introduced to scones. They had these amazing cinnamon chip scones, which they've changed a bit over the last 9 years and they're even better!
So I love scones. I used to get the scone mixes from Harry and David every time we went to the outlet. Yum. Well, I grew from the mixes (even though those were really good!) and found a recipe of my own I really like. I was never one to spend $25 on a scone pan which is why I like drop scones. I like just scooping them up and putting them on the cookie sheet, I don't need visual perfection w/ scones. Just deliciousness. :)
Anyways, that was the first time I was introduced to scones. They had these amazing cinnamon chip scones, which they've changed a bit over the last 9 years and they're even better!
So I love scones. I used to get the scone mixes from Harry and David every time we went to the outlet. Yum. Well, I grew from the mixes (even though those were really good!) and found a recipe of my own I really like. I was never one to spend $25 on a scone pan which is why I like drop scones. I like just scooping them up and putting them on the cookie sheet, I don't need visual perfection w/ scones. Just deliciousness. :)
Ready to be baked
Basic Ingredients:
2 1/4 cups unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup granulated sugar
1 tablespoon baking powder
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
3/4 cup heavy cream
Additions:
Any fruit, chocolate chunks, fruit juice, heavy cream to brush on top, raw sugar for the top, nuts, lemon and lavender, etc., etc., etc.
Directions:
Preheat your oven to 400 degrees F.
In a large bowl, mix all of the dry ingredients. Cut in the butter, until all of the ingredients are mixed together to look like a crumbly dough. Kinda of like pie dough or biscuit dough before you add the remaining liquid.
Pour in the cream and mix, but don't overmix. You don't want to work the gluten too much.
Add in your favorite mix-ins, but again, don't overwork!
In a large bowl, mix all of the dry ingredients. Cut in the butter, until all of the ingredients are mixed together to look like a crumbly dough. Kinda of like pie dough or biscuit dough before you add the remaining liquid.
Pour in the cream and mix, but don't overmix. You don't want to work the gluten too much.
Add in your favorite mix-ins, but again, don't overwork!
Orange Cranberry
Raspberry
Raspberry Milk Chocolate Chunk
Milk Chocolate Chunk
If you want, you can brush extra cream and sprinkle w/ raw sugar, but I didn't here. Bake on the middle rack for 12-15 mins, depending on how browned you like them. I didn't leave them in longer than 12 mins b/c I do like mine a bit on the lighter side :)
Orange Cranberry
Raspberry
Raspberry Milk Chocolate Chunk
Milk Chocolate Chunk
The inside is nice and biscuit-y. I love that they are like a biscuit, but a bit more firm and they hold up well w/ the addition of fruits, chocolate, or pretty much anything! I have a different scone recipe I found recently for savory scones. I can't wait to make those for you guys!
Subscribe to:
Posts (Atom)