Archive | June, 2011

Toffee Brownie Bites

26 Jun

June 26th, 2011

Back in January for my birthday one of my friends gave me a dessert book, Bon Appetit Desserts, by Barbara Fairchild. But it wasn’t until recently that I finally tried a recipe from the book. This is one of the biggest dessert books I’ve yet to own, with over 600 recipes! After browsing the book for two days I finally decided on the fudgy toffee brownies.  I needed something transportable and easy to eat since I was making them for a Tahoe trip.I turned the recipe into brownie bites for convenience purposes, which I think turned out for the better because the top of the brownies formed a nice cracked, crispy layer with a very soft, chewy center once out of the oven.  The toffee bits melted right into the brownie and made a caramel-like consistency.  To spice these up, I served them with ice cream to contrast the chocolatey flavor.

I normally don’t make brownies, but after this recipe I’m looking forward to different ways of changing up the good ol’ brownie.

Flirty 30 Birthday Cupcakes

12 Jun

June 12th, 2011

This past week was a busy baking week. I made about 80 cupcakes for a few requests, one of which included my friend Vicky’s flirty 30 birthday.  She had a birthday celebration on Saturday and upon her request, I made red velvet and threw in a few other flavors. I hope she was able to enjoy the cupcakes, as she was busy entertaining guests and enjoying the party.

V is for Vicky

With the birthday girl.

Classic Red Velvet

5 Jun

June 5th, 2011

When the red velvet craze first started, I wasn’t that much of a fan because I thought it was just white cake dyed with red food coloring. In fact, a few of the main ingredients include buttermilk, cocoa powder, red food coloring, and cream cheese frosting.  As I started seeing them in bakeries they eventually grew on me. Plus, I’m a fan of cream cheese frosting. Today, red velvet cupcakes are one of my favorite flavors to bake.

A while ago, I discovered savory red velvet fried chicken at American Cupcake.  Interesting combo and I had to try it. It was boneless chicken covered in a bright red velvet batter, fried to crispiness that left a hint of sweetness. If you are a big red velvet fan and/or love fried chicken, you should check it out.

Red velvet cupcakes will suffice until the day I attempt to make red velvet fried chicken.

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