Feb 122011
 

Pictures

Vanilla Crumb Muffin

Vanilla Crumb Muffin

Muffin Ingredients

Muffin Ingredients

Sugar

Sugar

Added Eggs

Added Eggs

Mixing

Mixing

Adding Flour

Adding Flour

Adding Baking Powder

Adding Baking Powder

Adding Flour Mixture

Adding Flour Mixture

Adding Milk

Adding Milk

Adding Melted Butter

Adding Melted Butter

Adding Vanilla

Adding Vanilla

Mixed

Mixed

Crumb Topping Ingredients

Crumb Topping Ingredients

Adding Flour

Adding Flour

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

Adding Butter

Adding Butter

Adding Vanilla

Adding Vanilla

Cutting it with a Pasty Cutter

Cutting it with a Pasty Cutter

Hands Work Better

Hands Work Better

Crumb Topping

Crumb Topping

Test Muffin

Test Muffin

Adding the Crumb Topping

Adding the Crumb Topping

Ready for the Oven

Ready for the Oven

Cooked

Cooked

Good Height

Good Height

Naked Muffins

Naked Muffins

Muffins with Crumb Topping

Muffins with Crumb Topping

Cooked Muffins

Cooked Muffins

Pretty Tall

Pretty Tall

Yummy!

Yummy!

Vanilla Crumb Muffins

Muffin
1 cup sugar
2 whole eggs
2 cups flour
1/2 tablespoon baking powder
1 cup milk
1/4 cup butter, melted
1/2 tablespoon vanilla
Crumb Topping
1/2 cup flour
1/2 cup powdered sugar
1/4 cup butter, cold
1/2 teaspoon vanilla

Beat sugar and eggs until creamy. Sift together the flour and baking powder. Add flour and milk alternately to creamed mixture. Add butter and vanilla. Beat until well combined. Fill cups 2/3 full in paper flutes or thoroughly greased tins. Sprinkle with crumb topping. Bake at 375 degrees for 17-20 minutes until golden.

Crumb Topping: Combine flour and powdered sugar in a medium bowl. Add butter and vanilla. Use a pasrty cutter or your hands to mix butter into flour mixture. Cut in butter until mixture is crumbly. Makes 13 muffins with left over crumb topping.

I wanted to make muffins but I had no berries! So I thought vanilla muffins, but I needed a vanilla crumb topping. After searching the interwebz I found one. I put it together with the vanilla muffin recipes and PRESTO we have this! It is nice and moist and not to heavy like some muffins are. I made a testy one to make sure the crumb topping was good to go and it was! I ate it in like 3 seconds!

Dec 222010
 

Pictures

Cake Ingredients

Cake Ingredients

Adding the Flour

Adding the Flour

Adding the Baking Powder

Adding the Baking Powder

Adding the Salt

Adding the Salt

Whisking

Whisking

Butter

Butter

Adding Sugar

Adding Sugar

Mixing

Mixing

All Creamed Up

All Creamed Up

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Milk

Adding Milk

Greased and Floured Pans

Greased and Floured Pans

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Frosting Ingredients

Frosting Ingredients

Butter

Butter

Creaming the Butter

Creaming the Butter

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

It Turned PINK!!!

It Turned PINK!!!

Adding Vanilla

Adding Vanilla

Adding Milk

Adding Milk

Pretty Pink Frosting

Pretty Pink Frosting

(Leveled) First Layer

(Leveled) First Layer

Frosted First Layer

Frosted First Layer

Naked Second Layer

Naked Second Layer

Frosted Sides

Frosted Sides

All Frosted

All Frosted

Missing Pieces!!!

Missing Pieces!!!

Golden Layer Cake

Cake
2 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks unsalted butter (8 ounces) at room temperature
2 cups sugar
5 whole eggs
1 1/2 teaspoons vanilla
1 1/3 cups whole milk

Vanilla Frosting
2 1/2 sticks unsalted butter (10 ounces) at room temperature
5 cups powdered sugar
1 tablespoon vanilla
1 tablespoon milk (1 to 2)

Preheat the oven to 350°. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt.

In a large bowl, using a mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients and milk in three parts, mixing until just incorporated.

Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to a rack and let cool for 10 minutes. Run a knife around the pans to release the cakes and invert; let cool completely.

Slice the cakes into 2 layers each (I skipped this part and left is at a 2 layer instead of 4!). Stack and frost with the vanilla frosting.

Frosting: In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary.

Recipe for cake found here. Recipe for frosting found here.

This cake is very heavy! Almost like a pound cake. Still very good. We definitely did a good job finishing this one off!!!

Sep 242010
 

Pictures

the Ingredients

the Ingredients

Creaming the Butter and Sugar

Creaming the Butter and Sugar

Adding the Eggs

Adding the Eggs

Now the Vanilla

Now the Vanilla

Adding Flour Mixture

Adding Flour Mixture

Plain Vanilla Cupcake Batter

Plain Vanilla Cupcake Batter

In Cupcake Tins

In Cupcake Tins

Nutella Plopped on Top

Nutella Plopped on Top

SWIRL!!!

SWIRL!!!

All Cooked Up

All Cooked Up

Frosting Ingredients

Frosting Ingredients

Creaming Butter

Creaming Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Cream

Adding Cream

Adding Vanilla

Adding Vanilla

Nutella

Nutella

Softened Nutella!

Softened Nutella!

Plain Buttercream

Plain Buttercream

Add Nutella

Add Nutella

Magic Nutella Buttercream

Magic Nutella Buttercream

Super Frosted

Super Frosted

I Love Frosting

I Love Frosting

Vanilla-Nutella Swirl Cupcakes

Cupcake
10 tablespoons butter, softened
3/4 cup sugar
3 whole eggs
1/2 tsp vanilla
1 3/4 cups flour, sifted
1/4 tsp salt
2 teaspoons baking powder
12 teaspoons nutella
Nutella Buttercream
1 stick unsalted butter, softened
4 cups powdered sugar
1/4 cup half and half
1/2 teaspoon vanilla
1/4 cup nutella, to taste, softened

Preheat oven to 325F. Prepare cupcake pan with liners.

To make cupcake: Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.

Stir in flour, salt, and baking powder until batter is smooth and all flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full if you’re not using a scoop.

Top each cake with about 1 tsp Nutella. Swirl Nutella in with a toothpick, folding a little batter up and over the Nutella as well.

Bake for 20 minutes. Remove to wire rack and allow to cool before frosting.

To make buttercream: In your stand mixer with flat beater, cream butter. Add 3 cups of the confectioners sugar, then half and half and vanilla and beat until the mixture is smooth, about 3-4 minutes.

Add the remaining confectioners sugar, beating about 1-2 minutes. (You can add more sugar to get a thicker consistency if you want.)

In a microwave safe bowl, soften the Nutella until it has a spreadable consistency, about 15-20 secs.

Add the softened Nutella to your buttercream and fold into the frosting until well blended.

Makes 12. Recipe found somewhere on the interwebz…

Sep 012010
 

Pictures

Simple Ingredients

Simple Ingredients

Mixing

Mixing

All Mixed

All Mixed

Ready for the Oven

Ready for the Oven

After the Oven

After the Oven

Frosting Ingredients

Frosting Ingredients

Creaming Butter and Powdered Sugar

Creaming Butter and Powdered Sugar

More Creaming

More Creaming

Adding Milk

Adding Milk

All Done

All Done

Frosted and Sprinkled!

Frosted and Sprinkled!

Basic White Cupcakes

1 18.25 ounce box white cake mix
1 1/4 cups buttermilk
1/4 cup butter, melted
2 whole eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Recipe was found here.

Billy’s Vanilla Buttercream

1 cup unsalted butter (2 sticks) room temperature
6 cups powdered sugar (6 to 8)
1/2 cup milk
1 teaspoon vanilla

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Recipe was found here.

These cupcakes are super yummy and moist!

Jul 222010
 

These are extra good!!!

Pictures

the Ingredients

the Ingredients

Mixing!

Mixing!

Add the Egg Whites

Add the Egg Whites

Going into the Oven

Going into the Oven

All Cooked Up!

All Cooked Up!

Frosting Ingredients

Frosting Ingredients

Mixing!

Mixing!

All Frosted!

All Frosted!

I Like This One Best!

I Like This One Best!

Triple Vanilla Cupcakes

Soft White Cupcakes
1/2 cup soft butter
1 1/4 cups vanilla sugar, *see note
2 1/4 cups cake flour (sift before measuring)
3 teaspoons baking powder, sifted
1 cup milk, combined with 1 tsp vanilla
4 whole egg whites, beaten to stiff peaks
Vanilla Bean Buttercream Frosting
1 cup unsalted butter
1 teaspoon vanilla
1/2 whole vanilla bean, * see note inside scraped out
6 cups powdered sugar
1/2 cup whipping cream

Cream butter and sugar. Then add milk alternately with flour. Fold in the beaten egg whites. Fill lined cupcake pans 2/3-3/4 full. makes 24 cupcakes

Bake in lined cupcake pans at 325 for 18-20 minutes, when top is just solidified.

Vanilla Bean Buttercream Frosting: Cream butter for just a minute with the vanilla and then add 2 cups of the powdered sugar and cream together for 2-3 minutes, until it starts to get fluffy. Smear the vanilla bean evenly across the frosting, mix that in, then add 2 more cups sugar, mix that in slowly, add most of the heavy cream, and mix on high for another 5 to 7 minutes, until it is whipped up and shiny. Scrape sides in between mixing.

You can achieve your own favorite consistency by adding more sugar and/or cream and whipping up again. Use the frosting immediately so it doesn’t get crusty.

Notes-Put vanilla bean pod/husk and all others in the future in a large jar and cover with granulated sugar. Voila! Vanilla sugar!

After splitting lengthwise, scrape seeds out with tip of butter knife onto a plate. Save empty vanilla pod for vanilla sugar.

I use vanilla sugar for everything!

This recipe came from here.

Jul 222010
 

This was out of my normal dessert making but I thought it sounded yummy!!!

Pictures

Custard Ingredients

Custard Ingredients

Cream and Vanilla Bean

Cream and Vanilla Bean

Sugar and Egg Yolks

Sugar and Egg Yolks

All Mixed Up!

All Mixed Up!

Simmering

Simmering

Added the Yolk/Sugar Mixture

Added the Yolk/Sugar Mixture

All Cooked!

All Cooked!

Banana Ravioli Ingredients

Banana Ravioli Ingredients

Banana Filling (SO GOOD!)

Banana Filling (SO GOOD!)

Filling it Up

Filling it Up

Sealing it Up

Sealing it Up

Raviolis!!!

Raviolis!!!

The First One

The First One

Frying Up a Batch

Frying Up a Batch

All Fried Up

All Fried Up

Fancy!!

Fancy!!

Lets Eat!!

Lets Eat!!

Fried Banana Ravioli with Vanilla Custard Sauce

3/4 cup bananas, finely chopped
1/4 cup light brown sugar
1/4 cup graham cracker crumbs
2 tablespoons walnuts, finely chopped
2 tablespoons pecans, finely chopped
16 whole won-ton wrapper
1 whole egg, beaten to blend
Vegetable oil, for frying
powdered sugar, optional
Vanilla Custard Sauce
2 cups whipping cream
1 whole vanilla bean, split lengthwise
4 whole egg yolks
6 tablespoons sugar

Fried Banana Raviolis- Gently mix bananas, brown sugar, graham cracker crumbs, walnuts and pecans in medium bowl (do not mash bananas). Lay wonton wrappers on work surface and brush edges with egg. Spoon 1 1/2 heaping teaspoons banana filling into center of each wrapper. Fold wrappers diagonally over filling. Press edges to seal. Place on baking sheet lined with plastic wrap. (Ravioli can be prepared 6 hours ahead. Cover with plastic and refrigerate.)

Add enough oil to heavy large skillet to reach depth of 2 inches. Heat over medium heat to 350°F. Working in batches, add ravioli; cook until golden brown, about 45 seconds per side. Using slotted spoon, transfer to paper towels; drain.

Arrange ravioli on serving plate and dust with powdered sugar, if desired. Serve with Vanilla Custard Sauce.

Vanilla Custard Sauce- Place whipping cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring cream to simmer. Whisk egg yolks and sugar in medium metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leaves path when drawn across back of spoon, about 4 minutes (do not boil). Strain. Cover and refrigerate custard sauce until cold, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

YUMMY!!!!

Recipe from here.