chocolate flower pots

It's spring and it's making me so happy.  Cupcakes, bright colours and sprinkles also make me happy, so naturally I figured out a way to combine them all.

I just got these silicone flower pot cupcake holders from the christmas tree store while I was visiting my mom and sister in the states.  Super cute. 

Side note: That store is awesome, I wish we had them in Canada.

I also got to try out a recipe I found that makes 4 cupcakes.  So convenient because I really didn't want to eat the cupcakes as much as just decorate them, so there was no waste.  Realistically though I can't imagine chocolate cupcakes would ever go to waste around here, but still.

One of the things we did for my bachelorette party was decorate cupcakes with marshmallows to look like flowers.  (We also decorated phallic shaped cookies, but that's not really appropriate for this blog, so we'll just stick with the flower cupcakes.)

Side note: I'm a little bit closer now to diminishing my marshmallow stock pile!

It's so super easy.  All you need is sprinkles and mini marshmallows.  Cut the marshmallows diagonally and dip the sticky side in the sprinkles.  That's it.  

4 Chocolate Cupcakes

from dessert for two

1/3 cup milk

1/4 teaspoon white vinegar

1/3 cup flour

4 teaspoons cocoa powder

1/4 teaspoon baking soda

1/4teaspoon baking powder

4 teaspoons canola oil

1/4 teaspoon vanilla

1/4 cup brown sugar

Preheat the oven to 350°. Line 4 cups of a muffin tin with paper liners.

Pour the milk into a small bowl. Add the vinegar and let sit while you prepare the rest of the ingredients.

Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.

In another bowl, whisk together the canola oil, vanilla and brown sugar. Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk mixture.

Divide the batter between the 4 muffin cups and bake for 15-18 minutes, or until a toothpick inserted

comes out clean.

Welcome back spring.

love, sweet love

I had the brilliant idea of not only having a dessert table at our wedding, but baking it all myself.  In retrospect, it was indeed brilliant, and I'm so proud of myself for pulling it off.  I must give credit where it's due and thank those who helped make it a possibility though, because while the idea was to do it all by myself, it didn't end up going down that way.

To my amazingly wonderful and talented sister, maid of honour, photographer, wedding planner, designer and recipe contributor Margie, it would not have been possible without you!

To my mom for staying with us for the week leading up to the wedding and baking the chocolate chip meringues, sour cream cookies and the chocolate bundt cakes.

To Stephanie for not only the smartie cookies, but for the problem solving that went along with them.

To Sharlene at Sweet Celebrations for such a beautiful and delicious wedding cake.

Lastly, to the women who inspired me to make a dessert table filled with family recipes to begin with.  If it weren't for those women who baked them first, there wouldn't have been a table filled with as much love and history as there was.

If I had to go back and do it again, I absolutely would. 

 

Nannie's Smartie cookies

Omi`s Mandarine Cake

Margie`s Mocha Chocolate Cake

Mom`s Chocolate Chip Meringues

 

Mom`s Neapolitans

 

Josh`s request: My Vanilla Bean Cupcakes with Vanilla Bean Buttercream

Grandma`s Sour Cream Cookies and Dar`s Oatmeal Chocolate Chip Muffins

Though not a part of the actual dessert table, I made 90 jars of peach jam to give to each guests as our bomboniere.

Our wedding was indeed filled with love, sweet love.

seeing red

I keep saying I'm going to post more, and I keep not... Everyone's busy, I absolutely get that. I'm really no exception, but believe me when I say that it's not just being busy that's keeping me away, it's a completely new life I'm getting used to.  I can't complain, it's not a bad life, just a very different life that is taking getting used to.  So here's the coles notes:

1. I quit my baking job in St. Catharines.

2.  Josh got a new job in Elora and so rather than commute, we moved in with his parents in Fergus until we can get a place of our own in April.

3.  I'm working for my mother in law making pizza and I kinda love it.  Keeps me busy, keeps me sane.

4.  ALL my baking supplies, with the exception of ingredients, are currently in a 10x10 storage locker with basically everything else we own.  This one is hard.

5.  I have successfully completed all courses towards getting my baking certificate with the exception of health and safety... blah.

6.  Now this one's the kicker on the list of getting used to... drum roll..... We're having a baby. We couldn't be happier about it.

So there it is, a brief update as to why I've been MIA... Until we get back into our own place, things are going to take a bit of a different tone with back to basics.  I'm literally going to have to learn how to go back to basics with not having any of my tools.  No piping bags, no baking pans.  No fancy tips or decorative sprinkles.  No fun packaging or patterned cupcake liners...  I really miss my offset spatulas.  I also will be using my phone as my main picture taker, so while it's not as ideal as using my actual camera, I'd rather use that then nothing.

Ok, now on to baking.  I've never actually made red velvet anything.  I honestly don't think I've even tried anything red velvet.  The whole food colouring aspect kind of freaks me out, but I decided to give it a go as a birthday gift.  I used Paula Deen's recipe as my first try since I trust Paula Deen.  Why do I trust Paula Deen?  Anyone who loves butter as much as I do deserves to be trusted.  It was that simple.  

These cupcakes were super easy to make, and while they still kinda freak me out, all that red just isn't natural, they really aren't bad.  Not at all. 

Side note: I think I would have preferred a recipe with a bit more cocoa. 

Red Velvet Cupcakes

Recipe courtesy of Paula Deen

          Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract  
  
  Directions:
  
  Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
  In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22.
   

For the frosting, you can pretty much use anything you want.  I opted for a classic cream cheese recipe.  You just can't go wrong.  

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 3 cups sifted confectioners' sugar
  
  

So the final verdict?  I still don't really think I like red velvet... All that red still kinda freaks me out.  The cupcake was really good for what it was, don't get me wrong, but I'm really not sure what it's supposed to taste like.  These are pretty though, and I like pretty things, so at least there's that.  

Happy Birthday Jen!!

swiss success!

I'm kind of speechless.  That rarely happens, but right now... wow. 

Now I understand that these are just cupcakes.  I also understand they look surprisingly like many other cupcakes I've made in the past but I assure you, these are different.

I bake what is comefortable, and I bake what I know.  I do love to try out new things, but in times where I'm at my max with stress I tend to stick to what I know, and cupcakes I know, but tonight I got tired of playing it safe. Also, because Margie and Angie are the main reasons I was making cupcakes to begin with, I though I would try something different.  So what's different?  Swiss Meringue Buttercream.

I'm pretty sure we made swiss meringue in cake craft, but I'm equally pretty sure I didn't go to class that day, so I really have no experience with it, and I won't lie, I was fairly intimidated.  After finishing I realize 1. I should never have been intimidated and 2. my life will never be the same.

Swiss success indeed!