Wednesday, March 19, 2014

Orange Sherbet

My cousin and sister are the biggest orange sherbet fans I know.  For my cousin's birthday, I wanted to surprise him with a tub of homemade sherbet which I saved some to share with my sister as well.  I found a simple recipe from Cook's Illustrated Baking Book that even blew my mind on how good it turned out.  It tasted just like an orange creamsicle.  I already have multiple requests to make more soon.

Monday, March 17, 2014

Irish Cream Brownies

I had this recipe for Irish Cream Brownies from Brandy's Baking bookmarked for as long as I can remember.  I finally had a chance to make them on honor of St Patrick's day!  I followed her recipe for the Irish Cream (1/2 portion) as is but I did use my own go to brownie recipe.  I would double my own brownie recipe next time as there wasn't enough to actually cover the irish cream batter.  I ended up doing a swirl to cover up the error.

If you are looking for additional inspiration, I featured a St Patrick's day roundup here and later updated the Guinness cupcake here.

Wednesday, March 5, 2014

From The Archives

Was reorganizing my photos this weekend and found a few items that I baked and photographed but never shared here for some reason.  Enjoy!

Brookies with nuts made from one of my favorite chocolate chip cookie recipes and my go to brownie recipe.

Chocolate chip cookies (possibly) from All Recipes that are big, fat, and chewy.

Cornbread made from scratch from Cook's Illustrated.

Chocolate almond toffee from David Lebovitz which was delicious alone and even better in ice cream.

Wednesday, February 19, 2014

Funfetti Cake

Funfetti cake (white cake with sprinkles) for my sister's birthday. 

Funfetti Cake
adapted from King Arthur Flour
Makes 1 2 layer 8 inch cake

2 3/4 cups cake flour
1 2/3 cups sugar
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup full-fat vanilla yogurt or 1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup to 1/2 cup of rainbow jimmies (sprinkles)

Preheat oven to 350F. Prepare 2 8-inch round cake pans by lining them with parchment paper and greasing the paper.

Mix all of the dry ingredients together in a large mixing bowl. Add the softened butter, 1 tablespoon at a time. Once butter is all incorporated, add the eggs, one at a time. Scrape down the bowl after the addition of each egg.

In a 2 cup measuring cup, stir together all the wet ingredients. Add the mixture in, 1/3 at a time, to the batter; scraping down the bowl after each addition.

Stir in the sprinkles by hand until fully incorporated. Do not over stir as this will cause excessive color bleeding into the batter.

Poor batter into the prepared pans. Scatter a few more sprinkles on the surface. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove cake from pans and let cool completely on the racks. Frost as desired.

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