Fifties

Fifties

Friday, July 26, 2013

Cooking Wishlist : July-August 2013

It's been a LONG TIME since I really want to bake something. I always bake my "The Best" Chocolate Chip recipe that I have the link here. and my Fudgy brownie (which is secret recipe) just that and the last time i bake something instead of those things are Banana Bread and Apple Pie for the fourth of July, just that.

But now I am rather free again (actually super busy) and I need treat for my self! And I decided I want to make some desert! and the recipes are here!


Red Velvet Cupcake by Gonna Want Seconds



Ingredients:
  • Cake:
  • 2 1/4 Cups - All Purpose Flour
  • 1 1/2 Teaspoon - Baking Soda
  • Pinch - Salt
  • 1 Cup - Buttermilk
  • 1 Tablespoon- White Vinegar
  • 1 Teaspoon - Vanilla Extract
  • 2 - Eggs
  • 2 Tablespoons - Unsweetened Cocoa Powder
  • 1-1 Ounces Bottle - Red Food Coloring
  • 12 Tablespoons - Unsalted butter - room temperature
  • 1 1/2 Cups - Sugar
  • Frosting:
  • 16 Tablespoons - Unsalted Butter, room temperature
  • 4 Cups - Powdered sugar
  • 16 Ounces - Cream Cheese, room temperature, cubed
  • 1 1/2 Teaspoons - Vanilla Extract
  • Pinch - Salt

Instructions:
FOR THE CAKE:
  1.  Preheat oven to 350 degrees. Grease and flour 2-9 inch cake pans or line cupcake pans with liners.
  1.  In a medium bowl mix flour, baking soda and salt.
  1.  In another bowl add buttermilk, vinegar, vanilla and eggs and whisk to combine.
  1.  Sift cocoa into a small bowl the mix with food coloring until it forms a paste.
  1. Beat butter and sugar together, in a standing mixer, set on medium, for 2 minutes.  Scrape down bowl.
  2. Add 1/3 of flour mixture and and beat on medium speed just until it's incorporated.  Add 1/2 the buttermilk mixture and beat on low until combined.  Scrape down the bowl.  Add 1/3 of flour mixture and beat on medium until incorporate.  Add the rest of buttermilk mixture beat on low until combine.  Add last 1/3 of flour mixture and beat on medium until just combined.  Scrape down the bowl.
  1. Add the cocoa paste mixture and beat on medium until incorporated. Scrape down the bowl and make sure the bottom of the batter is incorporating as well.   Give the batter a final good stir with a rubber spatula to mix completely and pour into prepared pans.
  1.  Bake cake/cupcakes in preheated oven about 25 minutes for cake and 20 minutes for cupcakes or until a toothpick inserted in the center comes out clean.  Cool cakes in pans 10 minutes, then turn out onto wire rack to cool completely, at least 30 minutes.

FOR THE FROSTING:  In a standing mixer, beat butter and sugar on medium until light and fluffy, about 2 minutes.  Add cream cheese, 1 piece at a time, and beat until incorporate. ( Are you kidding me? Yah, I just plopped all the softened cream cheese in-full blocks-not cut up in and had no problems ;0 )  Beat in vanilla and salt. ( don't skip the salt- it doesn't make the frosting taste salty it heightens all the other flavs. IMHO).  Spread or pipe on completely cooled cakes.  If frosting seems a bit too soft to pipe well, pop it in the fridge a few minutes to firm it up a little.
Tips : If you don't have buttermilk, just mix 1/2 cup evaporated milk + 1/2 cup of low fat milk and add 1 tbsp white vinegar in every 1 cup of the "buttermilk" 



Minnie's Chocolate Pie by Eat 2gather

 (you are right! Minnie from The Help. but without her special ingredient ;) )




makes one 9″ pie
1 1/2 cups Sugar
3 tablespoons Cocoa
4 tablespoons Butter, melted
2 Eggs
3/4 cup Evaporated Milk
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
1 Your favorite  pie crust

Whipped Cream (see recipe below)
Preheat oven to 350 degrees.
1. Roll out pie dough, lay in pie plate and crimp the edges. Prick the bottom of the crust with a fork. Take a sheet of aluminum foil and carefully press into crust, now take 1lb of dry beans pour them into the foil and bake pie crust for 15 minutes. Remove from oven, let cool for a few minutes before removing foil and beans. (save the beans in a zip-loc after they cool for your next pie)
2. In a mixing bowl combine sugar, cocoa, melted butter, eggs, evaporated milk, vanilla, and salt. Whip until smooth. Pour into pie crust. Return to 350 degree oven and bake for 50 minutes or until pie is firm, but just barely has a jiggle to the middle.
3. Remove from oven, place on wire cooling wrack, allow to cool completely before serving with whipped topping. If you have any leftovers store them in the refrigerator.
Whipped Cream: 1 cup of whipping cream, 2 tablespoons granulated sugar, and a dash of vanilla whipped with a mixer until stiff peaks form.
Source: Inspired from the book The Help, found online at FoodandWine.com contributed by Lee Ann Flemming.



Classic Carrot Cake by Green Cilantro


Adapted from Flour by Joanne Chang
Makes one 8-inch, 2-layer cake
Or 12 cupcakes
For the carrot cake:
  • 2 eggs
  • 1 cup (220 grams) packed light brown sugar
  • 3/4 cup (150 grams) canola oil
  • 3 tablespoons nonfat buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons (160 grams) unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 cups (260 grams) tightly packed shredded carrots
  • 1/2 cup (80 grams) raisins
  • 1/2 cup (50 grams) walnuts, toasted and chopped
For the cream cheese frosting:
  • 12 ounces (340 grams) cream cheese, left at room temperature for 4 hours
  • 1/2 cup (1 stick/114 grams) unsalted butter, at room temperature
  • 1 2/3 cups (230 grams) confectioners' sugar
For the carrot cake:
1. Position a rack in the center of the oven, and heat the oven to 350 degrees. Butter and flour an 8-inch cake pan (or line a standard 12-cup muffin tin with paper liners).
2. Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the eggs and brown sugar on medium-high speed for 3–4 minutes, or until the mixture is light and thick. (This step will take 8–10 minutes if using a handheld mixer.) In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds.
3. In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour mixture has been incorporated, add the carrots, raisins, and walnuts and continue to fold until the batter is homogenous. Pour the batter into the prepared cake pan (or divide evenly among the prepared muffin cups).
4. Bake the cake flour for about 1 hour and 20 minutes (or the cupcakes for about 50 minutes), or until the top is golden brown and springs back when pressed in the middle with a fingertip. Let cool completley in the pan on a wire rack.
For the cream cheese frosting:
5. While the cake is baking, put the cream cheese in the stand mixer fitted with the paddle attachment, and beat on medium speed for about 1 minute, or until smooth. If you have forgotten to take the cream cheese out of the refrigerator 4 hours in advance, you can softren it in a microwave on medium power for 30 seconds. Add the butter and continue to beat for another 1 minute. Scrape the sides and bottom of the bowl and add the confectioners' sugar. Beat for 1 more minute, or until well mixed. You should have about 3 1/2 cups.
6. Cover the frosting and refrigerate for 2–3 hours before using to allow it firm up enough to pipe and spread. (The frosting can be made up to 5 days in advance and stored in an airtight container in the refrigerator.)
7. Remove the cake from the pan and split it into two layers. Place the bottom layer, cut-side up, on a cake plate. Spoon about half of the frosting onto the layer and, using an offset spatula, spread it evenly to the edges. Place the top layer, cut-side down, on top and press down to adhere. Spoon on about 1 cup of the frosting and spread it over the top and down the sides of the cake. This is the crumb coat which will keep any loose crumbs from migrating to the surface of the finished cake. Spoon the remaining frosting on top of the cake, and spread it evenly across the top and down the sides.
(If you have baked cupcakes, remove them from the muffin tin. Fit a pastry bag with a 1/2-inch star tip and fill the bag with the frosting, then pipe the frosting onto the cupcakes. Or, spread the frosting on the cupcakes with an icing spatula.
8. The cake (or cupcakes) can be stored in an air-tight container in the refrigerator for up to 3 days. It is best served a littel cooler than room temperature, so remove it from the refrigerator about 2 hours before serving.

Definitely I can't wait to bake them!!!!!!
p.s I promise my friend to bake her my well-know (haha) brownies, and my dad and I now bake our own white bread, because we are Bread lovers for breakfast!


Do you like to bake? what kind of thing that you like to make??
Love you!
XOXOXOXO



Cinta Carnelian


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