Thursday, December 22, 2011

Mankie Pankie... Providing you the ideal Christmas breakfast!

Hello, lovelies!
I am so excited for Christmas, so I whipped up the perfect Christmas morning breakfast for you with the help of my lovely friend Natalie.

I'm going to be in my pajamas this whole post, get excited.

Cookin' time.

First, get some apples

{Hi, Salty}

 and slice them very thin. [thinly?]

Then add in brown sugar, lemon juice, butter, and cinnamon.

Now, put this all on the stove {in a sautee pan} and stir until the liquid caramelizes.

Bubbly, caramel-y goodness.
Set this aside, and then prepare your bread (or sandwiches, rather)

Peanut butter sandwiches? Check.

Tease dogs with peanut butter? Check.

Now, whisk together some milk [or heavy cream], vanilla, eggs, cinnamon, and cardamom.
Dip your sandwiches in this and then put them on a sautee pan (or griddle) until just golden on each side.

Like that.
Then top off with the caramel apple mixture, and eat!

Much love, 

PS. Comment below any of your ideas for a next blog post, and maybe you'll see me make it in the future! Also comment if you've used my blog to help you make anything! I love to know these things!

Peanut Butter Stuffed French Toast

For the French Toast:
8 slices of bread
6-8 large eggs, beaten
2 tablespoons whole milk or heavy cream
1 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 cup creamy peanut butter

For the Apples:
2 large apples, thinly sliced
1/4 cup brown sugar
2 tablespoons unsalted butter
1/4 teaspoon cinnamon
juice of half a lemon

1.. Heat a pan over medium heat, then add in your thinly slices apples, brown sugar, butter, cinnamon, and lemon juice. Cook for 10-12 minutes, until caramelized, stirring often so they don’t burn.
2. Spread the peanut butter equally among 4 of the slices of bread. Make them into sandwiches. Beat together your eggs, milk, vanilla, cinnamon, and cardamom. Dip your bread in the mixture on all sides, then place in a hot pan over medium heat, greased with either non-stick spray or butter. Cook on each side for 5-8 minutes, until golden. You can also use tongs to stand the bread up on all sides so that it cooks evenly. Serve with the caramelized apples and lots of maple syrup.

{I hope this isn't plagiarism}

Monday, December 19, 2011

It's The Most Wonderful Time of the Year!

Hello my dear, dear friends.
The holiday season has just rolled around the corner.
{Well, not really. That was a long time ago. But I'm slow.}
But anyway, I have a very special treat for you all.
(It's so worth the wait, I promise)

I discovered this recipe a few years ago and made them for my family and friends. 
Everyone loved me.
There's just something about that mix of ginger and cinnamon and maple syrup.

So let's get cookin'!
First, sift all your dry ingredients together in a medium sized bowl, and cut your butter into small pieces.

Blend your butter and dry ingredients together with the butter either by rubbing the butter in with your hands or by mixing it all up with a mixer.
I used my food processor.

Blend it all together until it looks a bit like breadcrumbs.

Then, add in all your wet ingredients, and blend. 
{You might need to use your hands for this if you used the food processor}

Stick the dough in the fridge for a half hour or so, covered.

Roll it out and cut or shape it into whatever your heart desires!

What I did was shape them into little balls, like drop cookies, and then dipped the bottom of a glass into melted butter, then sugar, and pressed the cookies flat.

They were delicious.
And they disappeared fast. 

So, Merry Christmas, Happy Hanukkah, and have a lovely winter.

-With Love, 

Golden Gingerbread
(From Gingerbread: Houses, Animals, and Decorations by Joanna Farrow)

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
pinch of salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
5 Tablespoons sweet butter, cut into pieces
1/2 cup sugar
2 Tablespoons maple syrup
1 egg yolk

Preheat oven to 350 degrees. 
Sift together the flour, baking soda, salt, and spices. Rub the butter into the flour in a large bowl, until the mixture resembles fine breadcrumbs. (Or use a mixer/food processor)
Add the sugar, syrup, and egg yolk and mix or process to a firm dough. Knead lightly.
Wrap and chill for 30 minutes before shaping. 
Bake for about 12 minutes, until cookies just start to color around the edges.

Thursday, December 1, 2011

Happy December!

Hello friends! Happy December!
I hope you're ready for a bunch of Christmas cookie recipes, because after this post, that's all that's going to be happening for the rest of the month.
Get. Excited.
Today, I want to share with you the recipe for the best vanilla cupcakes ever.
I filled them with some lemon curd, and they were made even better.
So, without further ado, 
Vanilla cupcakes.

First, put all your dry ingredients in a bowl and whisk them together.

Then put the oil, milk, and vanilla in a small bowl together.
I just put it in a 3-cup measuring cup.

Now, to start actually combining things to make new things.
Cream together the butter and sugar.
Then add eggs one at a time, and make sure they combine thoroughly before adding the next egg.

Now, add the flour and milk mixture alternately.
Start with about 1/3 of the flour mixture, then add half of the milk mixture, then flour, then the rest of the milk, and then the flour.
You want to start and end with the flour mixture.

This is the most beautiful cake batter I have ever made.
{Except for that little bit of flour that fell in. Don't worry, I mixed it after.}

This is your new BFF.

Do this.
Turn it half way inside-out, and hold the corner in the palm of your hand.

Then, using a rubber spatula, scoop as much cake batter as you can fit in the bag without filling it more than halfway.

[I am so attractive. I know. I don't need your compliments.]
Zip it up!

Then snip off the tip and use it to distribute the batter in your muffin cups.

Throw 'em in the oven for 15-20 minutes.


Mama <3

I filled mine with lemon curd, but you can use any frosting your little heart desires. 
I'll post the lemon curd recipe at the end of this post, just if you want it.
Also because I love you.
If you make anything off of here, please tell me!
I would love to hear about it and see pictures! 
You can comment down below with a Google, AIM, LiveJournal, TypePad, OpenID, or Wordpress account
I would love so much to hear about your culinary adventures. It makes my day.

Vanilla Cupcakes (Yields 24)
{From Hello Cupcake!}
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup vegetable oil
1 stick (8 tablespoons) unsalted butter, softened
1 cup sugar
3 large eggs

Preheat oven to 350 degrees, line muffin cups. Whisk together flour, baking powder, baking soda, and salt in medium bowl. Combine milk, oil, and vanilla in a small bowl. In another medium bowl, beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time. Reduce speed and add dry ingredients alternately with milk mixture in batches, beginning and ending with the flour mixture. 
Fill cups 2/3 full; bake for 15-20 minutes or until a toothpick inserted into center comes out clean.

Lemon Curd (Yield: about 2 cups)
{From Martha Stewart}
2 whole eggs + 8 egg yolks
1 cup sugar
2/3 cup lemon juice
2 Tablespoons unsalted butter, room temperature.

Combine eggs and yolks, sugar, and lemon juice in a heatproof bowl over simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat and add butter a little at a time, whisking until smooth after each addition. Strain into another bowl and cover with plastic wrap, pressing it directily on the surface to prevent a skin from forming. Refrigerate until chilled and firm, about 2 hours. (up to 2 days)

Sunday, November 13, 2011

The best spread in the world... Made better.

Hello my lovely darling baby cakes.
Can you feeeel the looooove?
I had a dinner party this weekend with my fancy friends.
It was pretty cool, but lots of work.
I woke up at 9 and started cleaning the china and setting up the table.
I didn't stop working until 7, when my guests got here.
But the best part was prepared the night before.
Nutella cheesecake.

{Are you drooling yet?}
So I found this recipe a while ago, and again I forgot to keep the source. 
But to be fair, I made lots of changes.
(It was a kind of messed-up recipe, to be honest.)
 So let's get baking!
First, we need to prep. 
(Or as they call it in the professional kitchen... Mise en place!!!)

Spray your springform pan and cover the bottom with a circle of parchment. 
{I also dusted with cocoa powder.}
Preheat your oven to 325 degrees

Sift and stir your dry ingredients (minus the sugar).

Melt some butter.
I did it on the stove, because the microwave kind of freaks me out.

Add the sugar.

And the vanilla.


Add your eggs, and mix.

Mix the dry ingredients together.
And now comes the fun part.

You get to break that beautiful little gold wrapper.

But, since this recipe I used was really messed up, I had to do math.
Feel bad for me.
I hate math.

Put a half cup of Nutella in your brownie crust. It's like connecting the filling to the crust. It's great.

Then, put that in your springform pan.
Don't bake it. We bake it together with the cheesecake filling. That way, it won't puff up and it won't burn.

Whip up 2 cups (or two 8oz packages) of cream cheese.
Add eggs, and vanilla, and a cup of Nutella.
[I also added a half teaspoon of chocolate extract, but you don't have to.]

When you scoop out the Nutella, use a rubber spatula so you can get as much out as possible.

Then spread that into your springform pan.
Pop it in the oven for about an hour, then keep it in the oven for another half hour with the oven off and the door of the oven open. Refrigerate overnight, or until firm.

It only cracked a little... 
But I fixed that by spreading a thin layer of the remaining Nutella I had over the top, and then adding some of my Whipped cream cream cheese frosting (which I added chocolate extract to) to make it pretty.

Until next time my lovelies!

Nutella Cheesecake

Brownie Crust:
3/4 cup butter, melted
1 cup sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Nutella

Cheesecake filling:
2 (8 ounce) packages cream cheese, softened
3 eggs
1 cup Nutella
1/4 teaspoon vanilla extract
1/2 teaspoon chocolate extract [optional]

Preheat oven to 325 F
For brownie crust:
In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Fold in Nutella. Spread the batter into a springform pan that has been sprayed with cooking spray.
For cheesecake:
In a large bowl, beat cream cheese until smooth with a mixer. Add eggs one at a time, blending after each. Blend in Nutella and extracts. Pour into brownie crust.
Bake cheesecake for 60-70 minutes. Turn off oven and open door. Let cheescake sit in oven for 30 minutes. Remove, cover and refrigerate over night or until firm.