Showing posts with label Guest. Show all posts
Showing posts with label Guest. Show all posts

Friday, September 14, 2012

No Stress Cupcakes with Whipped


It was a match made in heaven when I found out Kristina's birthday was this week too.  We just had to celebrate together via her cupcakes.  Or you could check out this cake.  Kristina makes great recipes that are good for you.  She has even recently got a nutritionist on board to post real facts and tidbits about the ingredients in her recipes. I feel so smart after reading her posts.  I then of course have to share all of the information with Mr. J.  He doesn't quite get as excited as me just yet but I am gaining grounds. He did however do a little happy dance with this recipe.  He loves these little cupcakes. So without further adieu, here is the adorable Kristina from Whipped.

whipped


Hi all! I am so excited to be guest posting for Emily today during her cake week! She was one of the very first blogs I started stalking when I began blogging and I am thrilled she's sharing her delicious space with me today!
My name is Kristina and I'm the blogger behind Whipped. My blog is all about finding happy healthy recipes for happy healthy bodies - meaning I love my veggies and shoot for weeknight salads, but if you're going to give me an excuse to make cake.... pleaseeeee let me have my cake and eat it too! 
And as if Emily's cake week wasn't excuse enough to indulge in some cupcakes, my birthday happens to be the same week as hers too. It seemed like perfection when she asked me to join in on the festivities! 

It didn't take me long to decide which recipe I wanted to share with you all today. I made these for the first time a few weeks ago and have been dying for another chance to bake a batch! Growing up I loved Hostess anything. Ho hos, Twinkies,  Ding Dongs... you name it. I found it in a vending machine. 
This version of the Hostess cupcake is even better than the original - no hydrogenated fats, high fructose corn syrup, 25 letter chemical names I cannot even begin to pronounce... just irresistible vanilla cream in between a rich chocolately cupcake, topped with a smooth layer of more chocolate ganache. YUM!

I found this recipe in one of my favorite vegan cookbooks - Chloe's Kitchen. This girl is awesome. She won The Food Network Cupcake Wars and knows how to do some serious vegan baking. So in honor of my birthday and Emily's I wanted to share a favorite cake recipe of mine, from a very favorite cookbook of mine - to celebrate a very fabulous week!
Enjoy!

"No-Stess" Cupcakes
Yields 14 cupcakes
Ingredients:
For the Cupcakes
    1 1/2 cups all-purpose flour
    1 cup sugar
    1/3 cup unsweetened cocoa powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup coffee
    1/2 cup canola oil
    2 tablespoons white vinegar
    2 teaspoons pure vanilla extract

For the Creme Frosting
    1 cup nonhydrogenated vegetable shortening
    3 cups powdered sugar
    1 teaspoon pure vanilla extract
    2 to 5 tablespoons soy milk

For the Chocolate Ganache
    1 cup semisweet chocolate chips
    1/4 cup canned coconut milk, mixed well before measuring
    2 tablespoons canola oil

Preparation:
 To Make the Cupcakes:
1.  Preheat oven to 350 degrees and line two 12-cup cupcake pans with 14 liners. 
2.Whisk together flour, sugar, cocoa, baking soda, and salt in a large bowl. Whisk together coffee, oil, vinegar, and vanilla in a medium bowl. Pour wet mixture into dry mixture and whisk just until combined.
3. Fill cupcake liners 2/3 full with batter and bake for 16 to 18 minutes, or until a toothpick inserted into center comes out with a few moist crumbs clinging to it. Cool completely before frosting.
To Make Creme Frosting:
1.  Beat shortening in a medium bowl until smooth. With the mixer on low, add powdered sugar, vanilla, and 1 tablespoon soy milk at a time, as needed, until frosting reaches a spreadable consistency. Beat on high for 2 more minutes until light and fluffy.
To Make Chocolate Ganache:
1.  Melt chocolate chips and coconut milk in the microwave. Whisk in oil until smooth.
To Assemble Cupcakes:
1.  Using a pastry pag fitted with a small round tip, fill with creme frosting. Insert tip of pasty bag into the top of each cupcake and squeeze to fill the cupcake with about 2-3 teaspoons frosting. Spread the top of each cupcake with a thin layer of the ganache and pipe loops of creme frosting on top. 


Thanks so much again for having me Emily! Happy birthday!! Hope you had a fabulous week of celebrating!

Thanks Kristina!

I think I have gained a few extra pounds this week with all of these great cake treats for my birthday. I am so honored for every one who contributed a recipe. 

Thursday, September 13, 2012

Devil’s Food Sheet Cake w/ White Chocolate Funfetti Buttercream with The Smart Cookie Cook


Do you know The Smart Cookie Cook?  If not, let me introduce you.  You will soon be friends. Colleen lives in upstate New York, near an area I travel frequently for work.  Somehow I feel a bit closer to home knowing I have a friend nearby.  

Colleen makes great recipes and shows how you can have them vegetarian or meat filled. I love that I can pick in choose when I do and don't want to add meat.  She is also in college and therefore the smartest cookie when it comes to easy and inexpensive meals.  Oh and she has a sweet tooth too which means lots and lots of decadent desserts.   Now if recipes weren't enough she has a booth at the local farmer's market and a YouTube channel.  You must check it out.


Hi! I’m Colleen from The Smart Cookie Cook, and I’m psyched that Emily asked me to stop by Life on Food today. Let’s all take a second to say (or obnoxiously sing) “Happy Birthday” to Emily! This girl knows how to celebrate a birthday right: with a whole week’s worth of cake. I like the way she thinks, and I was more than willing to join the party.



In honor of this celebratory cake-a-palooza, I’m slicin’ up my Devil’s Food Sheet Cake w/ White Chocolate Funfetti Buttercream. You’ve seen funfetti cakes before I’m sure; they’re a fan favorite. But I decided to switch things up. Instead of funfetti cake, I’m bringing funfetti to the frosting!

So here’s what I’ve got for you: the absolute best chocolate cake recipe in the galaxy. It’s baked up in a big, thick sheet cake so you can feed tons of mouths at this party. Then, the cake is buried beneath a pile of creamy, rich White Chocolate Buttercream Frosting, the perfect complement to that ultra-dark and sinful chocolate cake. Festive confetti sprinkles make this frosting just as fun, colorful, and party-ready as it is sweet and decadent.



Now before you give me that “Oh there she goes, claiming that yet another mediocre chocolate cake is ‘the best’” business, you better bite your tongue. I’m not messing around here. I’ve had a lot of chocolate cakes in my lifetime, and I can tell you that none of them compare. You will never find another cake so unbelievably moist. I mean this cake’s crumb will blow your mind. That kind of moist and rich texture is something you’ve only dreamed of, never experienced. Plus, that deep chocolate flavor is right on point. It’s so good that even someone with an insatiable sweet tooth like mine can eat it without frosting. 

That’s kind of a big deal.

If you’re celebrating something special, then you’ve got to pull out all the stops. This Devil’s Food Sheet Cake w/ White Chocolate Funfetti Buttercream is the way to do it. You’ve got that amazing chocolate cake, fit for even an angel’s diet, plus a luscious rainbow-spotted frosting laced with rich white chocolate flavor. If that doesn’t get your party started, then nothing will.



Devil’s Food Sheet Cake w/ White Chocolate Funfetti Buttercream
Ingredients:
For the cake
Chocolate cake recipe adapted from The Pastry Queen

*Note: I cut this cake recipe in half. Double it to achieve the original quantity and you’ll get two sheet cakes (or 2 layers for one cake)

  • 1 stick (1/2 cup) butter
  • 1 cups water
  • 1/2 cup canola oil
  • 2 cups granulated sugar
  • 1/4 cup dark cocoa powder
  • 1/4 cup regular cocoa powder
  • 2 cups flour
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp. + 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract

For the White Chocolate Funfetti Frosting
Frosting by The Smart Cookie Cook
  • 2 sticks (1 cup) unsalted butter, softened
  • 5 cups powdered sugar
  • ½ cup white chocolate spread (like Natural Nectar ChocoDream or Nusco)
  • 2 tsp. vanilla extract
  • 1 tbsp. heavy cream 
  • 3/4 cup confetti sprinkles*

*This variety of sprinkle is particularly difficult to find in stores. I actually bought them from my grocery store’s bakery.
   
Directions:
  1. Preheat oven to 350 degrees F. Liberally butter & flour a 9x13 baking pan. I recommend lining with parchment paper as well.
  2. In a small saucepan over medium heat, cook the butter, water, and oil until butter is melted. Remove from heat and set aside. In a separate bowl, stir together the sugar, cocoa powders, and flour. Whisk in the butter mixture until completely smooth. Then whisk in the eggs one at a time, followed by the buttermilk. Finally, whisk in the baking soda, salt, and vanilla. Make sure you whisk it in well or you will get bitter-tasting chunks of baking soda in the cake.
  3. Fill prepared pan until ¾-full. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with just a bit of crumb. Don’t over-bake, or the cake will dry out. Let cool on wire rack for 20 minutes then use a knife to loosen up the edges. Flip out onto whatever surface you plan on serving/storing the cake on. Carve off the domed top so it’s flat on both sides. If you’d like to keep the cake in the original pan, slip it back into the pan. Let cool completely.
  4. While the cake finishes cooling, make the frosting. In a standing mixer fitted with a whisk, cream the butter until fluffy. Beat in the sugar a little at a time until well incorporated. Don’t put all the sugar in at once, or you’ll have a mess. Mix in the white chocolate spread, vanilla, and cream on low speed. Add more cream if you’d like the frosting thinner; add more sugar if you’d like it thicker. Use a wooden spoon or spatula to fold in the sprinkles.
  5. Spread the frosting onto the completely cooled cake in an even layer. Add more sprinkles for garnish if you’d like. Store in an air-tight container.

 Thanks Colleen for your wonderful cake recipe.  I would clearly be fighting to lick that bowl of frosting.

Wednesday, September 12, 2012

Brownie Batter Cookie Dough Pancakes with Dinner, Dishes and Desserts

Today we have Erin at Dinner, Dishes, and Desserts.  I first started following Erin after I did a few searches for Iowa bloggers. See Erin used to live in Iowa and so did I.  Here I thought that by reading her blog I would hear about the happenings in Iowa.  Instead I got marvelous dinner, dishes and desserts along with cute stories about her little boy.  Although most of the things I found on Erin's blog look fantastic, I am always the most happy when she posts muffin recipes.  Her muffins are filled with chocolate and peanut butter.  My favorite are these.  They won't disappoint.  Now she has some superb pancakes that are a little combination of brownie batter and cookie dough.  Don't mind if I do...

Hi, I'm Erin, and I write over at Dinners, Dishes, and Desserts. I am super excited to be here with you today. Happy Birthday to Emily!! What a fun week of "cakes" to celebrate.

 

I have been following Emily since I first started blogging over a year ago. I found her on Foodbuzz, and am a frequent visitor. It always amazes me that she travels so much for work, and still has time to make such great food.

 


So to celebrate today, I brought some over the top decedent pancakes! These start with my Brownie Batter Pancakes as a base. Then I had some leftover egg free cookie dough from making these cupcakes, so I threw it in. Top with whipped cream, and a mini cookie, and you have your self breakfast (or dessert) meant for a special day. The pancakes themselves are surprising healthy, but then I think adding in the cookie dough kind of changes that :) Oh well, it is birthday week! I made these for my 7 year old for the first day of school, and he fell in love. I mean, what is not to love! Gooey raw cookie dough inside of brownie batter flavored pancakes. I am drooling just remembering these! 

 

Thanks for letting me be a part of your Birthday Emily!

Brownie Batter Cookie Dough Pancakes
Adapted from Cookie Lover's Cookbook

Pancakes
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup cocoa powder
2 Tbls Splenda
2 Tbls canola oil
1 tsp Vanilla
1 1/4 cup Almond Milk (or skim milk)
1/3 cup Chocolate Chips

Cookie Dough Filling (you will have LOTS left)
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
1/4 cup milk
2 tsp vanilla
2 1/2 cups flour
1 tsp salt
1 cup chocolate chips (mini)

Start by making your cookie dough filling. In a stand mixer cream together butter and sugars until fluffy, about 2 minutes. Add the milk and vanilla and beat until fully incorporated and smooth. Mix in flour and salt. Fold in the chocolate chips. Set aside.

Next prepare your pancake batter. In a large bowl stir together flour, baking powder, salt, cocoa powder, and Splenda. Add canola oil, vanilla, and milk. Stir until combined. Fold in chocolate chips.

Preheat griddle or large non-stick skillet to medium heat.

Using 1/4 cup measuring cup, pour batter into preheated pan. Drop small balls of cookie dough around each pancake (as much or as little dough as you like). Cook until the edges are starting to set, and bubbles are forming on the surface. Flip, and cook for an additional 2 minutes. Topped with whipped cream or powdered sugar to serve. 

Thanks so much Erin for helping me celebrate. I made these right after she sent this recipe and trust me. They are so, so good in the way over the top, I know I shouldn't but am absolutely going to kind of way.

Tuesday, September 11, 2012

Chocolate Cupcakes with Chocolate Chip Cookie Dough Frosting with Eat.Drink.Love


Are you ready for day two?  I warned you that there were some very good treats coming up this week.  For today we have Stephanie at Eat.Drink.Love.  Stephanie not only comes up with some genius ideas in the kitchen, she recently received her Ph.D. in Psychology.  Smart pants right?  This is one talented woman and the recipe shares today is a true example of that, Cupcakes...chocolate....cookie dough. I couldn't ask for a more delightful birthday treat.



Hello Life on Food readers! My name is Stephanie and I blog over at Eat. Drink. Love.! I’m so excited to be posting for Emily today. When she emailed me to ask if I would want to do a cake post for her birthday week, of course I said yes! First, my birthday is also coming up next week and secondly, um, it’s an opportunity to make cake! 



On my blog, I typically like to make healthier recipes, but I fully believe that you have to indulge on special occasions and a birthday is most definitely a special occasion! Today I have made some chocolate cupcakes with chocolate chip cookie dough frosting. Yes, chocolate chip cookie dough frosting.  And what I love most about these cupcakes is how easy they are to make! I don’t consider myself to be the best baker, so for the cake, I made my favorite doctored up cake mix recipe.  And for the cookie dough frosting, I used my chocolate chip cookie recipe and just left out the eggs. Seriously, the frosting is the best thing that has ever happened. Ever.  I want every cupcake I ever eat again to have this frosting! 

Happy Birthday, Emily!



Chocolate Cupcakes with Chocolate Chip Cookie Dough Frosting

Ingredients:
For the cupcakes:
1 box devil’s food cake mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup milk
1 box instant chocolate pudding mix
1 tsp. vanilla extract
For the frosting:
1 ½ sticks unsalted butter, softened
3/4 cup brown sugar
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 tsp. vanilla extract
Pinch of salt
¾ cup mini semi-sweet chocolate chips
Milk (if needed to thin out the frosting)
Instructions:
For the cupcakes:
  1. Preheat oven to 350 degrees.
  2. Combine all of the ingredients in a large bowl. Mix together until everything is well-combined, but try to avoid over-mixing the batter.
  3. Line a muffin tin with cupcake liners; fill each liner a little more than ¾ of the way full with batter. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting.
For the frosting:
1.       In a bowl, beat together the butter and sugars until creamy with a hand or stand mixer.
2.       Mix in the vanilla extract, flour, and salt. Stir in the chocolate chips.
3.       Spoon some of the frosting on top of each cooled cupcake and spread with a knife.

*Note: I like for my cupcakes to be a little bigger, so I got about 18 cupcakes out of this recipe instead of the usual 24. You can certainly make them smaller if desired, but you may also want to mix up some extra of the cookie dough frosting.



Thanks Stephanie!  In case that wasn't enough be sure to check out this and this over at Eat.Drink.Love.

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