While browsing thru Cupcakes Take the Cake, I stumbled upon the post of Iron Cupcake: Earth and immediately joined! And if you’re a cupcake obsessed like me, I think you should go over to the site and sign up now!
I’m currently obsessed with cupcakes. There I said it. After weeks of drooling at cupcakes at Food Gawker and Tastespotting, I became obsessed. Then I stumbled upon Cupcake Hero, got excited, signed up, and waited for the July theme. xD
The second I saw the Cupcake Hero theme for July, I immediately started brainstorming for my cupcake. I ended up picking a White Chocolate Cupcake (although you couldn’t taste the white chocolate at all -.-) with Blueberry Filling, White Ganache (in red) and Cream Cheese Frosting *whew*. One thing I learnt while making this was to be patient when melting white chocolate. The first time, I melted the chocolate on a double boiler and waited for forever and decided to place it in the microwave for 50 seconds. Big Mistake. After 50 seconds, a big brown blob was in the middle of the chocolate. Heh.
I’m not sure if its legal in the rules, but I made the ganache in two colors, red and white to be more with the theme and planned to do the same to the frosting. However, my little helper’s, aka my sister’s, face scrunched up and didn’t like the idea of red ganache and how much more, the frosting xD Aaaand as you can see, I’m not the neatest person you’ll ever meet but I try. xDDD The ganache is pretty much dripping and smudged everywhere. Haha.
The taste, you ask? As mentioned above, the cake didn’t have a white chocolate taste to it but still tasted quite good. As for the blueberry filling, I have to say it lacked a bit of flavor, somewhat disappointing but that’s just another learning experience ;). The white/red ganache gives it the white chocolate kick. And who doesn’t love a good cream cheese frosting, eh? Overall, it was a bit too sweet but it did taste pretty good even with the lack of some flavors xD.
2/3 cup white chocolate chips
1/4 cup cream
Em’s Magnificent Cream Cheese Icing
adapted form the 06/98 Epicurious.com Cream Cheese Icing recipe
1 8oz pkg of cream cheese – room temperature, divided in three parts
2 tablespoons unsalted butter – COLD
1 tablespoon shortening
1/2 teaspoon vanilla extract
1 cup powdered sugar
I was browsing through my cookbooks thinking of what to bake next aaand I found this. A Warm Mocha Truffle Cake from Melanie Barnard’s Short & Sweet. It looked sooo good in the picture in the book so I just had to try it out! I decided to quarter the recipe (xD) since my family’s been complaining that all I’ve been baking are making them bigger and they want me to start learning how to cook food-food (so expect some chicken/fish recipes in the next couple of weeks!). So anyway, the quartered (is that even a word?) recipe made enough to fill two 2oz. ramekins.
The result? It was really good! It was really soft, somewhere between fudgy and cakey. Hahaha but still really yummy! Don’t forget to top it off with vanilla/coffee ice cream! I, however, didn’t have any vanilla ice cream but had this what we call here, a double dutch ice cream which is basically vanilla with chocolate chunks, nuts and marshmallows but it still worked well.
Here’s the full recipe for you:
4 ounces bittersweet chocolate, broken into small pieces
8 tablespoons (or 1/2 cup) unsalted butter
2 eggs, plus 2 egg yolks
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon coffee liqueur (I used instant coffee, since I don’t have any liqueurs and stuff xD)
Preheat oven to 325F. Butter six 5-ounce ramekins. In a small saucepan over low heat, melt the chocolate and butter, stirring often, until the chocolate is nearly melted. Remove from heat and stir until the chocolate is completely melted.
In a mixing bowl, beat the eggs, yolks and sugar with an electric mixer until the mixture is thick and pale in color, about 4 minutes. Beat in flour, 1 tablespoon at a time. Add liqueur and the chocolate mixture and beat until light and fluffy, about 4 minutes more.
Divide the batter among the ramekins and bake until the tops of the cakes are just firm and rounded and the cakes begin to pull away from the sides of the ramekins, about 18-20 minutes. Let the cakes stand for a few minutes, then run a knift around the edges to loosen them. Invert the cakes onto dessert plates. Serve immediately with a small (or big if you like!) scoop of ice cream on top of the cakes.
Hey there! For my second recipe, I was inspired to make this after seeing this. I’ll have to admit, the picture looked good and made me wanna make my own and so I did! xD Funny thing though, as I finished adding the dry ingredients, I noticed that it was too dry. Turns out I forgot to add the eggs! Smart, right? Anyway, it resulted to this soft dough base with chocolaty hazelnut filling and a slightly crunchy top.
1/2 cup nutella (note: if you want more nutella flavor, increase amount of nutella and lessen chocolate chips)
3/4 cup chocolate chips
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
*optional: 3/4 cup crushed nuts
Preheat oven to 350 degrees F. Prepare 8-inch square pan lined with wax paper long enough that it comes up across opposite sides.
Melt nutella and chocolate chips on a double boiler. Set aside to cool.
In a small bowl, combine flour, baking soda and salt.
In another bowl, beat butter with electric mixer until creamy. Slowly add in sugar until smooth. Add eggs one at a time then add vanilla. Gradually add dry ingredients until well incorporated.
Take 2/3 of the dough and press thinly onto bottom of the pan. Pour in the choco-hazelnut mixture on top and spread evenly. If you’re putting nuts, sprinkle them on top of the chocolate mixture.
Take the rest of the dough, crumble it then sprinkle on top of the chocolate/nuts. If the dough is a bit wet, add a little more flour to it.
Bake in oven for 20 minutes until golden brown on top. Let cool for 10 minutes.
Transfer to a cutting board and slice. Makes 16 bars.
Hey there! Welcome to 8 Ounces! Basically, this is where I’ll post what I’ve baked recently and whatnot. xD And I suppose I should introduce myself xD
My name is Kat, I’m 17 years old from the Philippines. I’ve always wanted to bake since attending a baking class back when I was around 9 or 10 years old but after that school took most of my time. Anyway, I’ve graduated high school now and I’ve all the time in the world since I have 7 months left til college starts. So here I am, having recently gotten the foodie blog bug and now I’m writing for my very first entry xD
So for my first ever recipe post, here’s a Classic Creme Brulee. Pretty simple, but I’m just a beginner here so bear with me. Haha. I got this recipe from the Food Network site and tweaked around a bit to match my taste buds.
CLASSIC CREME BRULEE
yields 8 servings in 2 oz. ramekins
Here’s a picture of it after caramelizing xD
1 1/2 cup heavy cream
5 egg yolks
5 tablespoons brown sugar
1/2 teaspoon vanilla extract
- Preheat oven to 350F. Also prepare eight 2 oz. ramekins and a large pan to fit them.
- Heat cream in a saucepan and bring to a boil.
- Whisk together egg yolks and sugar. Add in vanilla.
- While stirring continuously, pour cream slowly into the egg mixture until well mixed.
- Pour mixture through a sieve into a 2-cup measure cup.
- Evenly pour mixture into the ramekins and carefully place ramekins onto the large pan.
- Fill the pan with hot water until the water comes up halfway the sides of the ramekins.
- Bake in oven for 18 minutes or until sides are set but center is slightly jiggly.
- Let cool completely before refrigerating for at least 2 hours.
- Before serving, sprinkle about 1/2 brown sugar on each serving and caramelize with a torch.
So I hope you’ll try it out sometime and thanks for taking your time to read the post!!