Since I’m fully embracing the Christmas season, I wanted to experiment with the holiday’s most popular and traditional flavors. My mom purchased a variety of Christmas themed cupcake liners a month ago—a small gift that wouldn’t excite many people. But I, of course, was ecstatic over her purchase. I wanted to use some of these liners before Saturday, so I decided to bake some cupcakes for my friend, Dana’s, ugly Christmas-sweater party.
I baked gingerbread cupcakes and chose to pipe them with a cream cheese frosting. Although moist and delicious, the cupcakes did not have a strong gingerbread flavor. I decided to add cinnamon and imitation maple extract to the frosting to give the cupcakes a more prominent taste. The frosting turned out absolutely delectable and paired wonderfully with the cupcakes.
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This is one of my all-time favorite breads, mainly because it’s extremely easy to make and on top of that, it’s ridiculously delicious. I baked two loaves earlier this week, both of which vanished within a couple of days. I had some leftover zucchini and wanted to slice it up, brush it with olive oil and sprinkle garlic salt and pepper on top.
However, as soon as I brought the zucchini out of the fridge, my dad protested. Apparently he didn’t get to try enough of the bread. Being the wonderful daughter I am [ :) ], I decided to bake two more loaves. Upon further reflection, I decided that my dad’s idea was the superior one for using up the zucchini.
Zucchini that is fresh and has lots of moisture makes for perfectly moist and tender bread with a slightly crisped and browned exterior. This delectable and sweet bread makes for a great breakfast or dessert.
As the wise Jim Davis once said, “Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
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For my first attempt at making apple pie, I wanted to find a recipe that received rave reviews or five-stars. I came across a recipe from Cooking Light magazine that put a healthier twist on the average apple pie, but looked equally delicious.
I decided to use my own crust recipe (from Betty Crocker) because I already knew how to make and handle the dough. I followed the pie recipe almost exactly, only altering a few measurements. The recipe made too much buttermilk filling for a 9-inch pie pan and since I did not have a 10-inch pan, I only used about three-fourths of the filling. Otherwise, the pie might have overflowed.
Upon my first bite, it was difficult to tell that this recipe came from a healthy food magazine. The flavor and texture of the pie was wonderful, from the sweet cinnamon flavor of the soft Granny Smith apples to the subtle saltiness of the flakey crust. Sprinkling the streusel mixture on top added yet another dimension and texture to the pie. But how could I forget the homemade cinnamon whipped cream? My decision to add a bit of cinnamon to the cream and spoon a dollop on top of the pie was the perfect last touch, taste-wise and presentation-wise.
Next time I make apple pie, I’d like to try making one with a top crust; however, this recipe was still a winner!
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Pumpkin has always been one of my all-time favorite flavors. I look forward to the fall season primarily so I can bake and cook just about everything pumpkin—from muffins to soup to pasta. I absolutely love baking these light, moist and delectable bite-sized pumpkin muffins/cupcakes.
I typically ice the muffins with plain cream cheese frosting, however, I wanted to try something different. I decided to add a few spices to the frosting and ended up with a maple cinnamon (with a touch of pumpkin pie spice) cream cheese frosting. The rich and sweet taste of the maple in the frosting was the perfect addition to the muffins—it did not overpower the pumpkin, but its flavor was immediately recognized upon the first bite.
These mini muffins are ideal for an on-the-go breakfast with a cup of freshly brewed coffee or for dessert while snuggling up on the couch by the fireplace.
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As a little parting gift for my last day of work at Angeleno magazine, I thought it would be nice gesture to bake my co-workers some cookies. First, I knew that no one would complain about homemade cookies and second, it gave me the perfect excuse to bake.
I decided to bake my great grandmother’s oatmeal raisin cookies, as well as my favorite/go-to peanut butter cookies (will post at a later date). I had never made these oatmeal raisin cookies before, but oh boy were they a hit. I brought more than 60 cookies to work and not a crumb was left in the Tupperware container.
One of my co-workers, who I find absolutely hilarious, couldn’t get enough of the oatmeal raisin cookies. She told me they were worthy enough for a story by Angeleno’s acclaimed food critic, Brad A. Johnson. Although I appreciated her compliments, I highly doubt my cookies are up to par with the gourmet food typically covered in the magazine.
What I love most about these cookies is their texture—the subtle crunchiness of the edges juxtaposes the somewhat gooey interior if baked just right. So even though my great grandmother’s cookies probably wouldn’t be served at a five-star restaurant, they are absolutely scrumptious and extremely easy to make!
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I made my very first cupcake sale the other day! I was extremely excited, to say the least. Since I wanted to make sure I presented the most delicious and visually appealing cupcakes, I spent about six hours of my day baking all the cupcakes—everything from scratch, of course.
I decided to make a spice cupcake filled with homemade caramel sauce, piped with smooth caramel buttercream frosting and drizzled with golden caramel sauce. Is your mouth watering yet? I combined a few recipes, changed some ingredients and fudged a few things to make these cupcakes my own. The result: moist, delectable and irresistible cupcakes. I chose to make my blueberry lemon cupcakes again for the second batch, since I got such a great response last time I made them.
My dad took the leftovers to work and I couldn’t believe how much of a hit they were. He said people were fighting over the cupcakes and someone even put up a sign with an arrow leading to the desserts. I received two e-mails from his co-workers about the cakes. Let’s just say I was on cloud nine the other day and so happy that my cupcakes were a success!
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Blueberry pie and I have become very good friends. After my third attempt, I finally got the flavor and texture just right. The flakey and salty crust juxtaposed by the gooey blueberry and cinnamon filling is the perfect combination. I have to admit, I’ve gotten rave reviews with this recipe. Depending on the freshness of your berries, they will subtly pop in your mouth with each bite—definitely an unexpected experience!
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