You Baking Me Crazy

Chocolate Wows

I bought this Recipe book called “Cookies!” last week, and the first cookie I tried were these scrumptious drop cookies called Chocolate Wows. The name practically says it all. Its ultimately chocolatey, one of the most chocolatey things I have ever baked. Try it, it will definitely feed your chocolate lust. P.S. I took the liberty of google-ing the recipe (which was pretty much the same) to save me from typing it all out. Lol. P.P.S. For our followers in the Philippines! Please pick up the latest issue of COOK magazine, it is out now! Grab your own copy now! Bakenjoy!

CHOCOLATE WOWS

Six 1oz squares semi-sweet chocolate
½ cup butter
2 large eggs
¾ cup granulated sugar
1/3 cup flour
¼ cup cocoa
1 tsp baking powder
1 ½ tsp vanilla extract
¼ tsp salt
12 oz package Semisweet chocolate chips

1. Preheat oven to 325 degrees F. Grease cookie sheet.

2. In 2 quart saucepan over low heat, melt chocolate squares and butter, stirring occasionally. Remove from heat.

3. In large bowl mixing at medium speed, beat eggs and sugar until light and lemon-colored (about 2 minutes), frequently scraping the bowl with a rubber spatula. Reduce the speed to low; add chocolate mixture, flour, cocoa, baking powder, vanilla and salt; beat just until blended. Increase speed to medium; beat 2 minutes. Stir in peanut butter chips.

4. Drop by teaspoonfuls onto cooking sheet. Bake 12-15 minutes.

Source: http://www.recipegirl.com/2008/07/31/chocolate-wows/

allfoods:

fuckyeahcomfortfood:

agapelovesyourmom:

(via in—wonderland, prettygirlfood)

Oh my god.

Banana Cupcakes with Honey-Cinnamon Frosting

Ingredients:

Makes 12

1 1/2 cups all-purpose flour (spooned and leveled)

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)

2 large eggs

1/2 teaspoon pure vanilla extract

Honey-Cinnamon Frosting

Directions:

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Source: http://www.marthastewart.com/recipe/desserts_E0308WELD_T?&backto=true&backtourl=/photogallery/easiest-cupcakes#slide_7

Snickerdoodle Cupcakes

Ingredients

Makes 28

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self- rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar, plus 2 tablespoons for dusting

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk

Seven-Minute Frosting

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Source: http://www.marthastewart.com/recipe/snickerdoodle-cupcakes?backto=true&backtourl=/photogallery/martha-stewarts-cupcakes#slide_7

Triple-Citrus Cupcakes

Makes 36

3 1/3 cups all-purpose flour

2 teaspoons coarse salt

1 pound (4 sticks) unsalted butter, room temperature

2 cups sugar

3 tablespoons finely grated lemon zest (from 3 lemons)

3 tablespoons finely grated orange zest (from 2 oranges)

3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)

1 teaspoon pure vanilla extract

9 large eggs, room temperature

Citrus Glaze

Directions

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Source: http://www.marthastewart.com/recipe/triple-citrus-cupcakes?backto=true&backtourl=/photogallery/martha-stewarts-cupcakes#slide_8

Black Forest Cupcakes

Ingredients:

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, plus more for tins

1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for tins

2 1/2 cups plus 2 tablespoons all-purpose flour

2 teaspoons baking soda

1/8 teaspoon salt

1 cup granulated sugar

1 cup packed dark-brown sugar

3 large eggs, room temperature

3/4 cup sour cream

1 1/2 cups buttermilk

1 jar (12 ounces) preserved cherries in light syrup

2 tablespoons kirsch (cherry-flavored brandy)

Pastry Cream

Chocolate Ganache Glaze

Directons:

Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cocoa powder, tapping out excess. Whisk together flour, cocoa, baking soda, and salt.

With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until well incorporated and scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.

Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, drain cherries, reserving 1/4 cup plus 2 tablespoons syrup. Cut each cherry in half. Combine reserved syrup and kirsch in a small bowl. Using a serrated knife (and a gentle sawing motion), split cupcakes in half horizontally. Brush both cut sides with kirsch mixture. Arrange halved cherries over cupcake bottoms; spoon about 1 heaping tablespoon pastry cream evenly over cherries. Replace top halves. Spoon 2 tablespoons glaze over tops. Refrigerate 30 minutes before serving.

Source: http://www.marthastewart.com/recipe/black-forest-cupcakes?backto=true&backtourl=/photogallery/martha-stewarts-cupcakes#slide_6

Tiramisu Cupcakes

Ingredients:

Makes 18

1 1/4 cups cake flour (not self-rising), sifted

3/4 teaspoon baking powder

1/2 teaspoon coarse salt

1/4 cup milk

1 vanilla bean, halved lengthwise, seeds scraped and reserved

4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces

3 large whole eggs plus 3 egg yolks, room temperature

1 cup sugar

Coffee-Marsala Syrup

Mascarpone Frosting

Unsweetened cocoa powder, for dusting

Directions:

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Source: http://www.marthastewart.com/recipe/tiramisu-cupcakes?backto=true&backtourl=/photogallery/martha-stewarts-cupcakes#slide_3

Its cupcake week!~

We’ll be posting random cupcake recipes this week! :D