Chocolate Birthday Cake

Chocolate Buttercream Frosting
A Baked By Jen Original
Makes enough to frost a 2-layer 8-inch cake

3 sticks unsalted butter, room temperature
6 cups powdered sugar
1/2 cup cocoa powder
2 teaspoon vanilla extract
1-2 tablespoons milk

Beat butter in mixer on low to medium speeds until creamy.

Sift into the bowl powdered sugar and cocoa powder.

Resume mixing at low to medium speeds, stoping to scrape down the bowl occasionally, until incorporated.

Stir in vanilla extract.

Stir in enough milk until desired consistency is reached.

Cheddar Jalapeno Scones

Cheddar Jalapeno Scones

Recipe from The Pioneer Woman

Makes 32 servings

Ingredients:

3 1/12 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

12 tablespoons cold unsalted butter, cut into small cubes

1/3 pound sharp cheddar cheese, cut into small cubes or shredded (recommended)

1/2 cup jarred jalapeño slices

1/2 cup heavy cream

1/2 cup milk

2 whole eggs, reserve one for brushing on unbaked scones

1-2 tablespoons jalapeño juice (from the jar), optional

Directions:

Whisk together, in a medium bowl, all the dry ingredients.

Using a fork or a pastry cutter, cut the butter into the dry ingredients.

Stir in the jalapeños and cheddar cheese.

Stir together the wet ingredients, including the one egg and jalapeño juice, if using in a separate bowl (I like using my 2-cup pyrex cup). Add the milk mixture to the dough mix, stirring together slowly.

Roll out the mixture onto a floured flat surface, flatten and shape into a neat rectangle using hands, rolling pin, and/or pastry cutter.

Cut the rectangle into squares and then cut the squares into triangles.  Lay out the triangles onto a silicone mat or parchment lined baking tray.  Beat the reserved egg and brush each scone with the egg wash.

Bake at 400F degrees for 14-17 minutes until lightly browned.  Cool on tray and serve warm or at room temperature.

Best eaten day.  Can be stored in an air tight container for 3-5 days.  To reheat, warm in the oven for 5 minutes at 375F degrees; do not microwave scones, if possible.

Jalapeno Cheesy Cornbread

Step 1

Step 2

Step 3

Feels like summer is officially here in the Bay Area with temperatures reaching the 80s this past weekend.  In my household, we grill year around whenever the weather permits but we definitely take full advantage during the summer months.  One of my favorite side dishes is cornbread.  I fancied up the basic Jiffy cornbread recipe by making it both spicy and cheesy.  It's a huge crowd pleaser around here.  What are your summer grilling must makes?

Jalapeño Cheesy Cornbread
A Baked by Jen Original
Makes 16 2-inch squares

Ingredients:
1 pkg Jiffy corn muffin mix
1 egg
1/3 cup buttermilk
1/2 cup of frozen/canned corn kernels
1-2 jalapenos, deseeded and chopped
1/2 cup of shredded cheddar cheese

Directions:
Preheat oven to 425 degrees.  Combine all the ingredients in a medium size bowl.  Blend well (batter will be lumpy).  Pour into an 8 in square pan lined with foil.  Bake for 10-15 mins.

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

Ingredients

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)

Directions

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.

Banana Peanut Butter Cake

The bananas in this cake makes it much healthier than other cakes right?  I jest, but everything in moderation, I say.  For my husband's brother in law's birthday dinner last weekend, I made this banana cake with peanut butter filling and cream cheese frosting.

I tested out a new banana cake recipe, which I included below, but I'm not 100% happy with it.  The banana taste was too subtle and I wish the cake wasn't as dense.  Given all the positive reviews, I might go back to this recipe but substituting cake flour and adding sour cream.

Also, I used melted chocolate to pipe "Happy Birthday" and I realized how much I liked the flow of the chocolate versus frosting.  Will definitely use this method again.

Banana Cake

adapted from Allrecipes.com

Makes 1 8 inch cake

Ingredients:

3/4 cup butter

2 1/8 cups white sugar

3 eggs

2 teaspoons vanilla extract

3 cups all purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups buttermilk

1 1/2 cups mashed bananas

Directions:

Preheat oven to 350F.  Grease and flour 3 8 inch baking pans.

In a medium bowl, mix flour, baking soda, and salt together.  Set aside.

In a large bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs one at a time.  Add the vanilla.  Stir in the flour mixture alternating with the buttermilk.  Stir in the bananas.  Pour the batter evenly among the pans.

Bake in the oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs stuck to it.

Remove from oven and let cool in the pan on a wire rack.  Remove from pan and continue to let cool completely on the rack.

Madeleines

My maid of honor and my bridesmaid hosted a beach themed Bridal Shower for me over the weekend.  They threw me an amazing party; there were plenty of delicious food, fun games, and great company!  One thing I had to squeeze in was a request to bake something myself.  So, I made madeleines for the favors.


Madeleines
from Martha Stewart
Makes about 24 cookies

Ingredients

• 2/3 cup all-purpose flour, plus more for molds
• 1 teaspoon baking powder
• 1/4 teaspoon fleur de sel or pinch of fine sea salt
• 1/3 cup sugar
• Finely grated zest of 1 lemon
• 2 large eggs, room temperature
• 1 tablespoon honey
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted and warm, plus unmelted for molds
• 2 tablespoons whole milk

Directions

1. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
   
2. Place sugar and lemon zest a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla. Alternatively, this can be done in the bowl of an electric mixer fitted with the whisk attachment.
   
3. Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
   
4. Butter and flour a large madeleine pan. Spoon a heaping tablespoon of batter into madeleine pan; transfer to refrigerator for 1 hour.
   
5. Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
   
6. Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.
   

Strawberry Pound Cake

My go to dessert have been bundt cakes lately.  They are very versatile as I have already made a chocolate and lemon one.  They are also quick and easy to put together as well.  Given it's strawberry season, I decided to throw a few into this classic pound cake and it turned out beautifully.

Strawberry Pound Cake with Cream Cheese Glaze
adapted from JoyofBaking.com
Makes a 10" bundt cake or 2 - 9x5x3 loaves

Ingredients for Pound Cake:
6 large eggs, room temperature
1/4 cup + 2 tablespoons milk, room temperature
1 tablespoon pure vanilla extract
3 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated white sugar
1 2/3 cups unsalted butter, room temperature
2 cups of diced strawberries tossed with 2 tablespoons of powdered sugar

Ingredients for Glaze:
4 oz cream cheese, room temperature
2 cups of powdered sugar
1 tsp vanilla extract
1-2 tablespoons of milk

Directions for Pound Cake:
Preheat oven to 350 degrees F and place rack in center of oven.

Butter or spray with a non stick vegetable spray, 2 loaf pans or 1 10-12 cup capacity bundt cake pan. Line the bottom of the loaf pans with parchment paper and butter or spray the paper.

In a liquid measuring cup, whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended.

Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl.

Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.

Stir in the diced strawberries. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.

Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The pound cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Directions for Frosting:
Combine the cream cheese, powdered sugar, and vanilla in a medium bowl. Using an electric mixer, beat until smooth. Add milk sparingly to achieve the desired consistency.

Strawberry Turnovers

Finally got around to tackling puff pastries.  I did "cheat" a little by using a few shortcuts.  I advise to really make sure the edges are sealed as quite a few of mine bursted open.  They were delicious nonetheless.


Strawberry Turnovers
adapted from Food Network (The Neelys)

Makes 10 turnovers

Ingredients

• 4 1/2 cups (about 1 1/2 pounds) fresh strawberries, quartered and destemmed
• 2 tablespoons cornstarch
• 1/4 cup + 2 tablespoons sugar
• 1/8 teaspoon salt
• 2 tablespoons of orange juice
• 1 package of 10 puff pastry dough squares
• 1 egg, beaten
• Clear sanding sugar for sprinkling
  

Directions

Preheat oven to 400 degrees F.

In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.

Place squares onto a sheet tray lined with parchment paper or a silpat mat. Brush the edges of the square with the beaten egg. Place about 2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.  Sprinkle turnovers with clear sanding sugar.


Bake the turnovers until puffy and golden brown, about 8 to 10 minutes.  Let cool on a wire rack.

Alton Brown's The Chewy Recipe

I have seen this cookie on other blogs as the "best" chocolate chip cookie, so I had to see how it would hold up against the Cook Illustrated's Thick and Chewy Chocolate Chip Cookie which I recently discovered.  It was chewy but was missing that wow factor for me.

Alton Brown's The Chewy Recipe
from The Food Network
Makes About 2 Dozen Cookies


Ingredients
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
1 cup of semisweet chocolate chips
1 cup of walnuts


Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.


Sift together the flour, salt and baking soda into a medium bowl.

Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips and nuts.

Chill the dough for 1 hour. 

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven. Scoop the dough into 1 1/2-ounce portions (size of a golf ball) onto parchment-lined half sheet pans, 6 cookies per sheet.

Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, let the cookies rest on the baking sheet for 5 minutes before removing the cookies to cool on a wire rack.

Easter Treats

I can't decide what to make this weekend; so I rounded up a few ideas just in case you're looking for some baking inspiration for Easter as well.

Lemon Poppy Seed Bundt Cake  

Lemon Bars  

Carrot Cupcakes

Lemon Cupcakes with Cream Cheese Frosting

Lemon Chiffon Cake

Chocolate Stout Cupcakes with Baileys Irish Cream Frosting

 Happy St. Patrick's Day!

For St Patrick's Day, I decided to take on yet another chocolate stout cupcakes recipe.  I have made at least two different variations already which can be found here and here.

Chocolate Stout Cupcakes

adapted from King Arthur Flour

Makes about 24 cupcakes

• 1 cup stout or dark beer, such as Guinness
• 1 cup (2 sticks) unsalted butter
• 3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 1/3 cup sour cream

Directions:
Preheat the oven to 350°F.  Line 2 muffin tins with 24 cupcake liners.

Place the stout and butter in a large, heavy saucepan, and heat on medium heat until the butter melts. Remove the pan from the heat and add the cocoa powder.  Whisk until the mixture is smooth. Set aside to cool to room temperature. 

Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.

In a large mixing bowl, beat together the eggs and sour cream. 

Add the butter-stout-cocoa mixture, mixing to combine.    

Add the dry mixture and mix together at slow speed until incorporated. Scrape the sides and bottom of the bowl and mix again for 1 minute.

Fill the cupcake liners with 1/4 cup of batter each.  Bake for 20-25 minutes until a toothpick interested in the middle comes out with few crumbs.  Remove from the oven and let rest in the tins.  After 10 minutes, remove cupcakes from the tins and cool to room temperature on racks.

Irish Cream Frosting
A Baked By Jen Original
Enough to generously frost 24 cupcakes

• 1/2 cup (1 stick) butter
• 1/2 cup shortening
• 1 teaspoon Bailey's Mint Chocolate Irish Cream
• 4 cups powdered sugar
• 3 tablespoons of milk

Directions:
Cream the butter and shortening together.

Add in the Bailey's.

Sift the powdered sugar and slowly add one cup at a time until incorporated.  Beat on medium/high speed, scraping down the bowl periodically.

Add in enough milk until desired consistency is reached.

 

Cookies for Charity (Cake4Kids.org)

My sister and I baked an assortment of dessert bites for Cake4Kids as part of their commitment to providing over 1000 dessert and appetizer bites at the Sunnyvale Community Services Annual Auction.  Together, we made pecan tassies, peppermint brownies, and pumpkin snickerdoodles.

Finally got to making the pumpkin snickerdoodles which I had bookmarked for my fall repertoire.  The pecan tassies were an ode to the pecan pie bars I made last year for this same event.  As for the brownies, I figured you can't go wrong with a chocolate and peppermint combo.

Pumpkin Snickerdoodles
adapted from Annie's Eats
Makes about 3-4 dozen cookies

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.

Combine the sugar and spices for the coating in a bowl and mix to blend.

Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container.

Blue Velvet Cake

Given I already done an iPad cake this year, I originally wasn't planning to blog about this cake (hence no pictures besides these ones which were off my friend's camera).   However, after sitting here eating a slice of leftover cake, I knew I had to share the recipe for this amazing blue velvet cake.  It is very similar to my version of the red velvet cake; it's very moist and dense.

I had a lot of bulge the last time I made the iPad cake, so this time, I spent extra time forcing/allowing the cake to settle.  After filling the cake, I took a sheet pan and placed it on top of the cake (protected with saran wrap).  I stood up on a chair and placed as much weight as I can on the cake.  In addition, I left a container of flour and sugar on top of the sheet pan for 30+ minutes while I cleaned up.  This allowed me to scrap off the bulge of frosting before proceeding.

Blue Velvet Cake
adapted from Food Network
Makes 1 8-inch round cake

Ingredients:
1 1/2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
1 tablespoon cocoa powder
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1/2 tsp blue food gel paste (2 ounces liquid food coloring)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

 Directions:
Preheat oven to 350 F degrees.  Line and spray 2 8in by 2in round circle pans with parchment paper and baking spray.


Sift together the cocoa powder, flour, and salt into a medium size bowl.  Set aside.


Dissolve the food gel paste into the vanilla extract in a small bowl.  Set aside.

In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Add the food gel paste/vanilla extract mixture; mix well.

Add flour mixture to the creamed mixture alternately with buttermilk.

In a small bowl, combine baking soda and vinegar and add to mixture; mix well.


Pour batter into pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Apple Pie Bars

Finally, I am back on track with baking Fall goodies to add to my repertoire.  I have yet to bake an apple pie from scratch but these apple pie bars are the perfect lead in.  These were quite labor intensive but so worth it.  (Note to self: Ask for an apple corer and a mandoline for Christmas!) The tart apple filling balanced perfectly with the sweet shortbread crust.  As for the crumb topping, I  could eat it by the spoonful.  When making the recipe, it seemed like a lot of crumb topping but trust me, you want every morsel packed on top.

 

Step 1 - Make the crust

 

Step 2 - Make the filling

 

Step 3 - Make the topping

 

Step 4 - Assemble and Bake

Apple Pie Bars
from My Baking Addiction
Makes 4 dozen bars

Ingredients:
For the Crust
3 sticks unsalted butter, softened
3/4 cup sugar
3 cups all-purpose flour
1/2 teaspoon kosher salt

For the Filling
6 tablespoons unsalted butter
1/2 cup light brown sugar
12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
1 tablespoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup water, if necessary

For the Topping
3 cups quick-cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 sticks (12 ounces) unsalted butter, cut into 1/2-inch cubes and chilled
3/4 cup chopped pecans

Directions:
Make the Crust
Preheat the oven to 375°. Line a 11-by-17-inch rimmed baking sheet with foil, allowing it to come up the edges.  Grease the foil lightly. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms.

Press the dough over the bottom of the prepared pan creating an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.

Make the Filling
In an extra large skillet, melt 6 tablespoons of the butter with 1/2 cup of the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes or longer.  Cook until the apples are caramelized and very tender and the liquid is evaporated.  Stir in the cinnamon and nutmeg.  Scrape up any bits stuck to the bottom of the skillet and if necessary, add up to 1/2 cup of water to prevent scorching. Let cool. (I did not need to add any water to my skillet.)

Make the Topping
In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse meal. Stir in the pecans.

Assemble and Bake
Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 45 minutes to 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into bars.

Pumpkin Streusel Muffins

My blog is in dire need of "fall-esque" goodies!  So, as promised, here's the first in the series of everything "fall" on my to bake list.  The original recipe had a cream cheese filling; however, I didn't have cream cheese or the time to add it.   I'm sure it would've bought these muffins to another level of goodness but you won't even miss it as they were delicious as is.  Also, I made my topping without pecans because my coworker has a nut allergy, but I highly recommend adding them.

Pumpkin Streusel Muffins
Adapted from Annie's Eats and BH&G New Cookbook
Makes 24 muffins


For the muffins:
3 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
4 tsps pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups sugar
1 15 oz can pumpkin puree
1¼ cups vegetable oil

For the streusel:
1/4 cup brown sugar
1/4 cup flour
1/8 tsp ground cinnamon
1/8 tsp nutmeg
2 tbsp cold unsalted butter
1/4 cup pecans (optional)

Directions:
To make the muffins, preheat the oven to 350˚ F.  Line 2 muffin pans with 12 paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour, cinnamon, and nutmeg in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Stir in the pecans, if using.
To assemble the muffins, evenly divide the batter between the 24 paper liners.  Sprinkle a small amount (tablespoon) of the topping mixture over each of the muffins.
Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.
Store at room temperature in an airtight container for up to 2-3 days.

Black Bottom Cupcakes

I have been baking diligently over the last month; however, finding the time to blog about it has evaded me as I juggled a SOX audit at work, Cake4Kids' inaugural Cake-Off4Kids event, and my second half marathon!  So, here's my attempt at catching up.

I made brookies again because I couldn't decide for a friend's backyard BBQ, which also happened to be a mini celebration for Cake4Kids as it was our one year anniversary!  I made a double batch of  brownies in a 9x13 pan but there wasn't enough cookie dough to go around this time.  Next time, I would just stick to a full batch of cookie dough and a double batch of brownies to create two distinct layers of goodness.

I made some snickerdoodles out of my Baking Illustrated cookbook and it has blown away my previous go to recipe.  We ate them up so fast that I didn't get a chance to take any pictures!

I also made black bottom cupcakes for a work function and despite how unattractive they looked (as the cheesecake overflowed), everyone raved about them.  Then again,what's not to love about a cheesecake and cupcake combination.

Black-Bottom Cupcakes
slightly adapted from Smitten Kitchen
Makes approximately 12 cupcakes


For the filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
1/2 tsp vanilla extract
1/4 cup of mini chocolate chips

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract

Make the filling:
Beat together the cream cheese, granulated sugar, extract, and egg until smooth. (Avoid over beating the mixture as it will get really runny and not sink to the bottom of the cupcake.) Stir in the mini chocolate chips. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Line a 12-cup muffin tin with with paper baking cups.
2. In a medium bowl whisk together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl or a 2-cup measuring cup, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients; stirring until just smooth. DO NOT OVER MIX.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly.
5. Bake for 25 minutes, or until the cheesecake filling looks set and the cupcakes feel springy when gently pressed.
6. Serve cupcakes hot, room temperature, or cold.  Leftovers should be stored in the fridge for up to 3 days.

Cookie Dough Cheesecake Bars

When making these, don't cut back on any of the butter!  I was being lazy with cutting an extra tablespoon for the cookie dough.   So, it didn't spread out like the Chocolate Chip Cookie Dough Brownies.  It took a lot of effort to smash the crumbs together as it wasn't as adhesive either.  Nonetheless, these were a hit with my coworkers at our company pre-fourth of July BBQ.

Cookie Dough Cheesecake Bars
slightly adapted from Brandy's Baking

Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1/2 cup mini chocolate chips

Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Preheat the oven to 325 F. Line an 8" square baking pan with foil, allowing a little overhang, and spray with nonstick cooking spray. Set aside.

Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.

While the crust is cooling, prepare the chocolate chip cookie dough. In a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed and mix until just incorporated. Stir in the mini chocolate chips. Set aside.

In a separate large bowl with an electric mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust.

Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.

Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.

Lift the bars out by the overhang and cut into squares for serving.  Keep leftovers stored in an airtight container in the fridge.

Caramel-Filled Brownies

Cake4Kids held a Yard Sale / Bake sale yesterday to raise funds to officially file for non profit status and it was a great success!  We exceeded our goals for the day!

I used the opportunity to make the caramel filled brownies I saw on Buns In My Oven, which was Brady's Baking guest post, for the event.  I figured the bars would be perfect being easy to individually package for selling.

I followed the recipe exactly with the exception of not adding the nuts as I didn't want to leave people with nut allgeries feeling left out of enjoying such goodness.  If I was making this for myself, I'd add the nuts; hence the recipe is posted with nuts.  Also, these brownies do not take well to cutting into instantly!  I started cutting into it the night I made them but it got messy as you can see from my first picture.  After letting it sit in an air tight container overnight, I was able to make clean cuts.  Unfortunately, I was trying to rush off to the bake sale; so, I didn't get any decent pictures.  Definitely making another batch soon!

Caramel-Filled Brownies
from The Pastry Queen as posted by Brady's Baking on Buns In My Oven 

Makes about 24 - 2x2 inches brownie squares

1 1/2 cups pecans

1 cup (2 sticks) unsalted butter

12 ounces bittersweet chocolate, coarsely chopped

1 1/2 cups sugar

4 large eggs

1 tablespoon vanilla extract

1 1/4 cups all purpose flour

1/2 teaspoon salt

1 (14 oz) bag of caramels, unwrapped

1/3 cup heavy cream

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.  Place pecans on a cookie sheet and toast for 7-9 minutes or until golden brown and aromatic.  Let cool and coarsely chop.

Line a 13×9 inch pan with foil or parchment paper and grease with butter or cooking spray.  Make sure to get the sides of the pan really well so the caramel won’t stick.

Place chocolate and butter in a medium saucepan and set over very low heat.  Stir gently until chocolate is melted and smooth.  Transfer the chocolate mixture into a large mixing bowl and let it cool for 5 minutes.

Add sugar, eggs and vanilla; mix for about 2 minutes with a whisk until batter is thick and glossy.  Gently stir in flour and salt.  Pour half of this batter (about 2 1/2 cups) into the lined pan and bake for 20 minutes.  Cool for about 20 minutes while you prepare the caramel layer.

 

Add the caramels and cream to a medium saucepan, set on low heat and stir until caramels are melted and smooth.  Stir half of the chopped pecans into the caramel.  Pour the caramel mixture over the baked brownie layer and spread evenly.

Spread the remaining brownie batter over the caramel filling.  Sprinkle the chocolate chips and remaining nuts on top of the brownie batter. Bake at 350 degrees for another 20 minutes or until the top batter appears set but not dry.  Allow brownies to cool completely; this will take several hours (or overnight).  Lift brownies from pan, removepaper , and cut brownies into squares for serving.

Hello Kitty Baby Shower Cake

For those following my progress, I've made a baby shower cake before and a Hello Kitty cake, not once but twice before.  So, it couldn't be long before I made a combo of the two, a Hello Kitty baby shower cake!

I had a lot of fun decorating this cake.  I absolutely love Pink Cake Box's work. So, this was definitely inspired by their baby shower cakes; especially the ones with the cute bows!  I did make it my own by handcrafting a baby Hello Kitty topper for my friend (the receipient) who loves Hello Kitty.  I also added a bunch of teddy bear cutouts onto the cake.

 

The tiers were made from carrot and chocolate cakes with cream cheese frosting and peanut butter frosting.  Everything was covered and decorated with homemade marshmallow fondant.  I'm sharing the peanut butter frosting as it was ridiculously good for something I just threw together because I was too lazy to go to the store to buy more butter and powdered sugar.

Peanut Butter Frosting
A Baked By Jen Original
Makes about 3 cups

1 cup of peanut butter
1/2 cup of butter
4 oz cream cheese
2 teaspoons of vanilla extract
3 cups of powdered sugar, sifted
3 tablespoons of milk


Cream together the peanut butter, butter, and cream cheese until smooth.


Add the vanilla extract.


Slowly mix in the powdered sugar.  Scrape the bowl down often.


Add the milk.  Beat until light and fluffy.

Chocolate Sugar Cookies

Happy St Patrick's Day!

I completely forgot to roll these cookies out thicker than 1/4 inch as last time people commented that the powdered sugar icing was a bit overwhelming, but "luckily" that wasn't the case with these cookies.  I used a package of Starbucks Via Ready Brew instant coffee to make these cookies and the chocolate/coffee taste was quite strong which balanced out the sweetness of the icing perfectly. 

Dark Chocolate Sugar Cookies
from Cake Central
Makes about 30 cookies


2 1/2 cups all purpose flour
1/2 cup Hershey's Special Dark cocoa powder
1 tsp instant ground coffee
1/2 tsp salt
1 cup unsalted butter softened
1 cup sugar
1 large egg
1 tsp vanilla 

Sift flour, cocoa powder, espresso powder, and salt into a bowl.


 Cream butter and sugar until light and fluffy.


Add egg and vanilla. Mix until blended.


With mixer on low, add the dry mixture in two batches until incorporated.


Chill dough for 1-2 hours.

Roll to desired thickness and cut into desired shapes.  Bake on an ungreased baking sheet at 350 degrees for 8 - 10 minutes. 

Powdered Sugar Icing
slightly adapted from I Am Baker

1 cup powdered sugar
1 tablespoon water
1-3 drops of lemon juice
1 tablespoon of light corn syrup


Combine powdered sugar, corn syrup, and lemon juice in a bowl.


For a thicker icing (for outlining), add less milk.


For a thinner frosting (for flooding/filling), add more milk.


If using a liquid food coloring, use less milk.  If using gel food coloring, no changes needed.