Wednesday, November 18, 2009

New Moon: Werewolf Cupcakes

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I can't believe New Moon is finally coming to theatres in 2 days! When I saw the werewolf cupcakes in Hello Cupcake, I knew I would eventually get around to making them. Even though I'm on Team Edward, I had to make something to support Twilight. It only took me forever to try and attempt these because I was afraid they would turn out looking more like blobs. The piping part actually wasn't as hard as I thought it would be even though my super hot hands kept softening the frosting. I would have loved to use all butter, but I think the little bit of shortening was necessary for stability. Store bought frosting might have been easier for piping because of its consistency, but for something that I spent hours working on, it felt like a waste to have to eat the canned stuff. Instead, I kind of came up with my own, beginning with a 1:3 ratio of shortening to butter and then adjusting the other ingredients for taste and consistency. One of the best things about Hello Cupcake is, you don't really have to buy special tools. I wasn't really up for making my own ziplock piping bag so I used the Wilton tip 352

I know a lot of people were disappointed with Twilight, but I think New Moon will be a gazillion times better. It seems to have a more 'real movie' feel to it and they got rid of that annoying blue tint!

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Hershey's Perfect Chocolate Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa (natural)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Chocolate Frosting
6 tbsp butter
1.5 tbsp shortening
3 oz chocolate, melted and cooled
1 cup powdered sugar
2 tbsp cocoa
1 tbsp corn syrup

Melt chocolate and set aside to cool
Cream butter and shortening until creamy and there are no lumps
Add cooled melted chocolate to butter and shortening mixture
On low, add powdered sugar and cocoa until incorporated
Add corn symrup and continue mixing on medium low.

Tuesday, November 17, 2009

TWD: Molasses Spice Cookies


Pamela, thank you so, so much for choosing these!! I would have never tried them on my own seeing as they contain my favourite (not) spices, allspice and cloves. If cinnamon is sometimes too overpowering for me, then there's no question that the other two are way too strong. I was brave this time and didn't reduce the spices... I'm so proud of myself...haha. My cookies aren't as dark because I ran out of brown sugar and had to use half granulated sugar, but they were still delicious. I wanted these to be chewy rather than crisp, but may have underbaked these a little too much because the centre was soft with an almost, but not quite raw dough quality to them. Another 30s-1 minute and these would have been perfect. Next time I'm baking these until they're crisp so I won't have to obsess over getting that perfect chewy texture. I'm surprised I had enough dough to form cookies because this has to be one of the yummiest cookie doughs ever (and I don't generally like cookie dough)

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Tuesday, November 10, 2009

TWD: Cran-Apple Crisps


I think it's obvious that I have no self control when it comes to crumbs and dug into this immediately. The apple cranberry crisp was the perfect version of a pie for the non crust lover in me. I absolutely loved the addition of ginger, which I think made this crisp extra special. The spicy ginger, sweet apples and tart cranberries complemented each other really well. Before baking, I cooked the cranberries and apples with the sugar until they released their juices so I wouldn't end up with soup because who likes soggy crumbs?! It also helps to cut down on baking time, which is a plus considering I used the toaster oven and the ramekin is so close to the coil. So far, there haven't been any explosions... I'm keeping my fingers crossed.

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Thanks to Em of The Repressed Pastry Chef for choosing this week's recipe

10 more days til New Moon comes out!! Is anyone else excited?!?!

Tuesday, November 3, 2009

TWD: All-In-One Holiday Bundt Cake


This pumpkin dessert was liked a little more by my family compared to the previous scones or cupcakes/muffins. Thank god because I didn't want to finish the entire bundt myself, even though I halved the recipe (which is why it looks a little funny and short). I really liked the texture of the cake and was glad I omitted the apples. As nice as apples in desserts sound, I find that they add sogginess, which eventually leads to questions like 'eww, why is this cake raw?' and me replying, 'it's not raw, it's apples'. Since there was already so much pumpkin puree in this, I decided that any more moisture would scare my family away. I also used dried instead of fresh cranberries to keep the wetness down. Overall, I really enjoyed this cake, which would have surprised me a year ago when I wasn't exactly open to the idea of pumpkin in desserts... I blame the pumpkin pie!

Thanks to Britin of The Nitty Britty for choosing this recipe!


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