Sunday, January 31, 2010

Lips Like Sugar

Another Valentine's Day themed cupcake. This time I made a classic vanilla cake but added my own little touch of pudding to the mix! Super soft and delicious! I frosted this baby with an easy but delicious butter cream made of softened unsalted butter, confectioners sugar, milk and vanilla extract. No piping this time, was going for more of a homemade, classic feel.

I don't know about you, but I find pink cupcakes are pretty hard to resist!!

Thursday, January 28, 2010

You make me smile with my heart.

Valentine's Day is just a few weeks away and my test kitchen has been going crazy trying to develop something sweet for my hubby. Each year my husband delights me with his culinary skills, and I knock his socks off (literally) with my divine desserts! 

This little cutie is a chocolate chip cookie cupcake with a sweet and salty brown sugar butter cream. Petite in size, but not in flavor. I decorated it with a tiny sugar heart for the occasion. YUM! 

Friday, January 8, 2010

The Winter Chill

During the cold winter months, I love to fill my home with the aroma of fresh baked cookies. I like to snuggle up under a blanket with my hubby and enjoy a few sweet treats. I have decided to put down  my piping bag and cupcake liners for a few weeks and concentrate on cookies. 

I recently chose to make rum balls. I swiped from the liquor cabinet my husband's favorite spiced them a mighty nice kick! 

Here is how you make them. You will need the following:
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
  • 6 ounces semisweet chocolate, finely chopped
  • 3 large eggs
  • 1/2 cup packed light-brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coarse salt
  • 3/4 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons dark rum
  • sanding sugar

  • Preheat oven to 350. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. 
  • Whisk together the five best ingredients in all the world (eggs, brown sugar, vanilla, and salt). Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack. At this point mine looked pretty odd, but it tasted really nice and light.
  • Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. I found myself breaking off pieces and putting them in my mouth, rather than the mixing bowl. Show some restraint people! With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
  • Shape into 1-inch balls (hehe), and roll in sanding sugar. I love sanding sugar...huge pieces of beautiful sugar! It's just perfect for decorating! Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.