April 12, 2012
Brownies! (Adapted from Cooks.com)
1/2 cup butter softened (1 stick)
3 0z baking chocolate (substitute 1/3cup unsweetened chocolate powder)
1 cup sugar
3/4 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. vanilla
1/2 cup white chocolate chips
1/2 cup chocolate chips
(or one cup of one kind of chips)
Preheat Oven to 350
First Mix the softened butter and the sugar together, till they’re a relatively creamy consistency. Add the vanilla and melt the baking chocolate and mix it in. Then add your eggs, one at a time and stir in. Finally add the flour, baking powder, and salt. Once all the important ingredients are mixed in add the chocolate chips. Put the batter into a greased pan, (I like using a medium sized pan, i think it’s a 5×5, or 8×8). Check the Brownies after 20minutes, and if you like them super soft and fudgey and slightly undercooked, you can typically take them out around then. Otherwise they need to cook for 30min.
I did some baking while I read Pure, and even thought I put chocolate fingerprints on the pages, these were tasty and totally worth it. :]
March 8, 2012
I posted a picture last night on twitter of the absolutely delicious Birthday Cake Oreo cupcake I made yesterday in “Honor” of the Oreo’s 100th birthday. In real life I made those because I was craving cupcakes, and I had Birthday Cake Oreo’s, and the birthday of the Oreo happened to be yesterday. I used this recipe from Southern Lace to make a half-batch of vanilla cupcakes, so I wouldn’t use up the last of my baking supplies. I told all my friends it was because I wanted the cupcakes to be limited edition too (I just didn’t really want to share).
I’m not a fancy photographer, so this is pretty much the best shot you’re going to get.
Small Batch Vanilla Cupcakes
Makes 4 – 6 cupcakes
1/3 cup + 1 Tablespoon plain all purpose flour
1/4 cup + 2 Tablespoons sugar
pinch of salt
1/8 teaspoon baking powder
2 tablespoons room temp butter
1/4 cup buttermilk (makes the cupcakes super moist but you can use normal milk too if you don’t have buttermilk)
1 egg yolk
1 1/2 teaspoons vanilla
Preheat oven to 350 degrees F. Line your cupcake pan with 4-6 cupcake cups.
In a bowl blend the butter with a hand whisk then add the sugar and whisk together until mixed well.
Add in the egg yolk and whisk until blended.
Add in the buttermilk and vanilla and mix well.
Add in flour, baking soda and salt and mix well.
Morgan’s Edit: Place the frosting half of the oreo into the cupcake tin, frosting side up. save the other half of the oreo for garnish. Also mix colored sprinkles into the batter for birthday cake-like fun!
Spoon into cupcake cups and bake for about 15 minutes. Bake for an additional 5 minutes if necessary.
Remove from oven and allow to cool.
I made 4, and they came out with a nice conical top, which was fun to layer frosting on top of (I probably used the amount of frosting I would use for 12 cupcakes for these four. It was a litte ridiculous.
I’m partial to a nice standard butter frosting made in a small enough batch to be mixed by hand. (Literally use a whisk to mix it together it takes five minutes, and it’s fun)
- 2-4 tablespoons of room temperature butter
- powered sugar (use as much or as little as you like, whisk it in gently and taste often!)
- 2tbsp of Heavy Whipping Cream
- Vanilla Extract (again as much or as little as you like)
- Salt (a dash, just enough to set the taste)
- For this you can toss in more colored sprinkles after you’ve gotten your desired taste and consistency down.
Once you’ve frosted your delicious friends, and tossed in half an Oreo top as a garnish, eat them. Then lust after this awesome recipe for Butterbeer and read Harry Potter while you sip at it. Only if you’re not under the age of like 18. Or in legal standards, 21.