So it's been dark here, and it's been dark here for a while and my first instinct is to apologize for that, but you know, that's what I needed. I know it's silly, but I just needed some time to be away from the blog, to make sure that this was what I really wanted.
It's lovely that one of my blogger friends asked me to write a guest post for her lovely blog. It made me remember how fun this can be if I let it, how imperfect of a science this is, because to be honest I have no idea what I'm doing. But not knowing what you're doing can be good too, it's about learning and developing, not about being perfect.
So, there may be some changes around here, I'm still not certain how often you'll see me around here. I'm not sure what the weekly schedule will look like. There might be less recipes and more thoughts, or maybe just a wider variety of recipes, because you see I've learned that I'm awesome at making WAY more than just cupcakes.
I've learned that I'm more than just a baker, it's so easy to define myself as such, because I bake for my friends so often, but to be honest they love me even when I don't, it's on me to think otherwise.
I'm sorry that this post doesn't have any pretty pictures, or anything fun to take away from it, but I'm happy to be back, it feels nice to write and to chat with you all. Thanks for reading my rambling. See you around soon!
Love,
Keely
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, October 4, 2012
Tuesday, August 14, 2012
Cupcake Tuesday-Chocolate and Honey
Finding the perfect chocolate cake recipe took me forever. I tired so many recipes, oil based, butter based, with sour cream and without sour cream, etc.
As my experiments progressed I knew I wanted two things: butter based and with sour cream.
After some messing around in the kitchen, I made my own vanilla recipe, and it's actually the base of pretty much all my cupcakes, it's insanely versatile and I love it! Turns out that adding a touch of cocoa makes the perfect chocolate cupcake as well!
You've seen variations of it before in my Black Forest Cupcakes and my Malted Chocolate Cupcakes, but this one is the plain, all chocolate chocolate cake recipe!
It's nice and dense and moist and delicious! It's hard to find in a chocolate cake!
Chocolate Cupcake
makes 24
2 sticks butter
1 cup sugar
2 eggs
vanilla
salt
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1 cup sour cream
Preheat the oven to 350 degrees and line two cupcake pans.
In a large bowl whip together the room temperature butter with the sugar until they get nice and light and fluffy. Add the 2 eggs and beat for about another minute.
When the eggs are fully incorporated add in the vanilla, salt and cocoa powder. Mix well.
Next, measure out your baking soda, baking powder and flour in a medium bowl. Add about 1/3 of the flour mixture to the butter mixture and beat until just combined. Add 1/2 of the sour cream. Follow that with another 1/3 of the flour, the last of the sour cream and the last of the flour, beating well after each addition.
Scrape the sides of the bowls and mix on last time to make sure it is all combined.
Scoop into the cupcake pans using a 2 oz ice cream scoop, or filling about 2/3 of the way full. My rule with chocolate cake is that it should look like chocolate ice cream before it bakes
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool
Honey Cream Cheese Frosting
2 blocks cream cheese
1 stick butter
1/4 cup honey
2-3 cups powdered sugar
In a medium bowl use a mixer and whip together the cream cheese and butter. When those are combined, add the honey and mix well.
Next, slowly add the powdered sugar about 1/2 cup at a time. Beat well after each addition and taste occasionally. Stop when you have reached your desired consistency and flavor.
Pipe or frost on top of the cooled cupcakes and drizzle with honey. Enjoy!
Love,
Keely
As my experiments progressed I knew I wanted two things: butter based and with sour cream.
After some messing around in the kitchen, I made my own vanilla recipe, and it's actually the base of pretty much all my cupcakes, it's insanely versatile and I love it! Turns out that adding a touch of cocoa makes the perfect chocolate cupcake as well!
You've seen variations of it before in my Black Forest Cupcakes and my Malted Chocolate Cupcakes, but this one is the plain, all chocolate chocolate cake recipe!
It's nice and dense and moist and delicious! It's hard to find in a chocolate cake!
Chocolate Cupcake
makes 24
2 sticks butter
1 cup sugar
2 eggs
vanilla
salt
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1 cup sour cream
Preheat the oven to 350 degrees and line two cupcake pans.
In a large bowl whip together the room temperature butter with the sugar until they get nice and light and fluffy. Add the 2 eggs and beat for about another minute.
When the eggs are fully incorporated add in the vanilla, salt and cocoa powder. Mix well.
Next, measure out your baking soda, baking powder and flour in a medium bowl. Add about 1/3 of the flour mixture to the butter mixture and beat until just combined. Add 1/2 of the sour cream. Follow that with another 1/3 of the flour, the last of the sour cream and the last of the flour, beating well after each addition.
Scrape the sides of the bowls and mix on last time to make sure it is all combined.
Scoop into the cupcake pans using a 2 oz ice cream scoop, or filling about 2/3 of the way full. My rule with chocolate cake is that it should look like chocolate ice cream before it bakes
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool
Honey Cream Cheese Frosting
2 blocks cream cheese
1 stick butter
1/4 cup honey
2-3 cups powdered sugar
In a medium bowl use a mixer and whip together the cream cheese and butter. When those are combined, add the honey and mix well.
Next, slowly add the powdered sugar about 1/2 cup at a time. Beat well after each addition and taste occasionally. Stop when you have reached your desired consistency and flavor.
Pipe or frost on top of the cooled cupcakes and drizzle with honey. Enjoy!
Love,
Keely
Sunday, June 24, 2012
Sunday School-Raspberry Maple Syrup
Happy Sunday!
I hope you all slept in today, maybe had some brunch and were all around lazy (doesn't that sound nice, how to my Sunday's never turn out like that?)
After your brunch, while you're winding down you should think about making this syrup. It's natural sweetened with some pure maple syrup and it's simple. All you have to do is throw the four (yes only FOUR) ingredients into a sauce pan and let them boil away. Then, when all is said in done you add the syrup to some sparkling water andvodka ice and tada you have a fabulous drink!
To make it even more fancy I would suggest that you drink out of a mason jar, cause that just makes you look super cool, and well it just is cool!
So here we go, kick up your feet and make some syrup/homemade soda!
Raspberry Maple Syrup
adapted from Joy the Baker
1 carton fresh raspberries (or about 2 cups frozen)
2 tablespoons pure maple syrup (optional)
salt
1 cup water
Start out with a medium sauce pan. (This is going to get really complicated, are you ready?)
Add the raspberries, maple syrup, salt and water into the sauce pan and bring to a simmer over medium-high heat.
See, we're off to a good start, looks innocent enough
Allow to simmer for about 2o minutes or until liquid has slightly thickened.
It'll look something like this
Now you'll need a sieve and another bowl. Pour the syrup into the sieve and push all of the delicious liquid out of it!
Once you have the liquid strained, allow it to a cool for a bit. Now pour a little bit over ice.
Things are looking good
Now add somevodka sparkling water and tada, you are super fancy! (Especially considering that you are drinking out of a mason jar, that just takes fancy over the top!)
Also, if you are wondering what to do with this...
That's easy! Make a face mask! Take 1/4 cup of the leftovers and mix with 1/4 cup of honey and oatmeal in a blender or food processor and smear across your face, your skin will thank you!
Enjoy!
Love,
Keely
I hope you all slept in today, maybe had some brunch and were all around lazy (doesn't that sound nice, how to my Sunday's never turn out like that?)
After your brunch, while you're winding down you should think about making this syrup. It's natural sweetened with some pure maple syrup and it's simple. All you have to do is throw the four (yes only FOUR) ingredients into a sauce pan and let them boil away. Then, when all is said in done you add the syrup to some sparkling water and
To make it even more fancy I would suggest that you drink out of a mason jar, cause that just makes you look super cool, and well it just is cool!
So here we go, kick up your feet and make some syrup/homemade soda!
Raspberry Maple Syrup
adapted from Joy the Baker
1 carton fresh raspberries (or about 2 cups frozen)
2 tablespoons pure maple syrup (optional)
salt
1 cup water
Start out with a medium sauce pan. (This is going to get really complicated, are you ready?)
Add the raspberries, maple syrup, salt and water into the sauce pan and bring to a simmer over medium-high heat.
See, we're off to a good start, looks innocent enough
Allow to simmer for about 2o minutes or until liquid has slightly thickened.
It'll look something like this
Now you'll need a sieve and another bowl. Pour the syrup into the sieve and push all of the delicious liquid out of it!
Once you have the liquid strained, allow it to a cool for a bit. Now pour a little bit over ice.
Things are looking good
Now add some
Also, if you are wondering what to do with this...
That's easy! Make a face mask! Take 1/4 cup of the leftovers and mix with 1/4 cup of honey and oatmeal in a blender or food processor and smear across your face, your skin will thank you!
Enjoy!
Love,
Keely
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