Archive for April, 2008

Aww, mini cupcakes!

When regular cupcakes just aren’t small enough, it’s mini cupcakes!
I made some spicy chili-chocolate mini cupcakes… and they were a disaster. So then I made some vanilla bean cupcakes instead and they turned out great. I actually didn’t get too discouraged after the first incident, and the vanilla was a great idea.

3 Vanilla Cupcakes
Recipe by Chokylit
3/4 cup (1-1/2 stick) unsalted butter, room temperature
1-2/3 cups vanilla sugar
2 large eggs, room temperature
2-2/3 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons milk
1 teaspoon vanilla extract
1/2 vanilla bean, seeds scraped out

Beat the butter and sugar together, then add the eggs one at a time.
Whisk together the dry ingredients in a separate bowl, combine the milk and vanilla. Alternately add in the dry ingredients and the milk.
Bake at 350 F for 22-25 minutes
(or bake at 350 F for 10-15 minutes for mini cupcakes)

For the frosting I tried mascarpone cheese for the first time and fell completely in love with it. If you’re a poor student and can’t afford nice ingredients, buy some anyway. My small tub cost about $12, but I still have lots left, had a bit on a croissant this morning, mmm. Anyway, this is the best icing I’ve ever made and it’s my new favourite. My mom requested it for her birthday. I also already had chocolate icing, so I blended in some leftover strong coffee for a mocha icing and put that on a few cakes.

Vanilla Mascarpone Icing
recipe by me
1/4 cup soft butter
1/2 cup mascarpone cheese
1/4 vanilla bean *
2 oz white chocolate (2 baker’s squares), melted
2- 2 1/2 cups icing sugar
splash milk
1/2 tsp vanilla

Blend the butter and the cheese, scrape the vanilla bean seeds into the mix. Add the melted chocolate and mix thoroughly. Mix in the icing sugar about 1 cup at a time, alternating with a bit of milk and a touch of vanilla extract. Try not to eat it all before you ice the cupcakes.

* for this recipe I used 1/2 a vanilla bean for the cakes and 1/4 of a bean for the icing. I used the remaining 1/4 bean to make a bit of vanilla sugar. It’s in a little mason jar with some granulated sugar to be used later. I’ve still got one Madagascar vanilla bean left, I’ll have to save it for something special.


April 28, 2008 at 7:15 pm Leave a comment

Mexican-style Dip

It’s Mexican because… um… salsa?

I remember my mom made this dip a lot to take to family gatherings, and I’ve tasted lots of versions of it over the years. I think most people have had something like it at least. Here’s my standard version. I used to scrape everything else off with a chip and just eat the cream cheese bottom, but all of it is really good.

Mexican-stylee dip
my variation

Bottom cream-cheese layer:

1 cup light cream cheese, softened
1/2 cup Fat free miracle whip (How is it fat free? What’s it made of?)
1 tsp chili powder
pinch of cayenne pepper to taste

Blend together the softened cream cheese and miracle whip (electric beaters make this easy), add spices.

Then pour on any kind of salsa and spread it around with a spoon. Then add:

1/2 cup grated cheddar cheese
1/2 red pepper, 1/2 green pepper
about 2 tomatoes, chopped
1-2 green onion, finely chopped
(I don’t think I had onion last time but it’s good).

Serve with tortilla chips. Really great for having at a party, or all by yourself watching movies.

April 21, 2008 at 5:03 am Leave a comment

Peanut Butter Blondies

A Year of Crockpotting is one of the food blogs I check every day and this recipe (click) for peanut butter brownies caught my eye. (She got the recipe from this blog before that – (click) ) Stephanie cooks everything gluten-free and in a slow cooker, but not having gluten free ingredients or a slow cooker, I made my own version which came out great anyway. I also added pecans, and called mine blondies because they’re not chocolate-based… although they are brown, I guess

Peanut Butter Blondies

Variation by me (original versions linked above)

5 tbsp butter, melted (measure THEN melt)
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 cup peanut butter
1/2 cup all purpose flour
1/4 tsp baking powder
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chip
Handful of roughly chopped pecans (optional)
Mix everything together, then spread into a greased brownie-type pan (square or rectangular, not very deep). Bake at 350 F for about 25-30 minutes or until the edges are firm and turning darker brown.

I served these warm out of the oven with a scoop of ice cream and a drizzle of chocolate sauce, but that’s absolutely not necessary, they’re amazing on their own. Make these for anyone who likes peanut butter and chocolate. They’re a little crisp on top and perfectly fudge-y in the middle.

April 10, 2008 at 7:23 pm 1 comment

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