Thursday, June 28, 2007
This recipe was really good, but you could barely taste the pumpkin because instead of the canned pumpkin I used fresh puertorrican pumpkin that's more like a squash than a pumpkin; so next time I'll use the canned type. What I really loved about this cupcakes, besides the chocolate chips, it's how great the frosting was, the toasted cinnamon was an awesome pairing with the cupcakes, I'll probably be using the frosting recipe again for other cupcakes. Anyway I go this recipe from here
Monday, June 18, 2007
So, I had some frozen peaches lying around the other day and my fiancee's mom gave me some Pillsbury pie crusts she didn't want, of course, I decided to make a peach pie. Besides cupcakes the dessert I love the most is pie... ok, I lie, I love cheesecake as well, but that's not the point. I went only and found a wonderful recipe for peach pie at iChef that didn't have a pie pastry covering, but something better: a crumb topping. The pie is best when eaten as soon as it cools, because after I put it in the fridge the crumb topping turned soggy in a so-not-appealing-way.
Wednesday, June 13, 2007
These are red velvet cupcakes with cream cheese frosting, done the same day i did the carrot cupcakes. The recipe is from the Magnolia Bakery recipe book, which i don't own, i just got the recipe here. Oh god, the food coloring was a bitch to deal with because it kept staining everything, including my hands (not very nice to have ultra pink fingers for three days). The pictures didn't come out very pretty because the plastic i used to wrap it is one of those self sealable ones and the cream cheese just got stuck in the crappy plastic, but they tasted very good.
The best cupcakes I've baked so far, even though there are two things I have to fix. Next time I will use real orange juice instead of the canned one I used and I plan to add more ginger, because even tough the recipe used 2 tablespoons of fresh ginger and I added and additional tablespoon, the cupcakes had a ginger-y aroma but you barely felt the taste of ginger. I got the cupcake recipe from marthastewart.com and the frosting from chockylit.
This is a tofu cheesecake with peach topping I did for Mother's Day. Now, i know it sound icky because of the tofu, but it's easy to make and tastes incredibly good; i mean, my family ate the whole thing the same day. I added to the recipe a almond/graham crust instead of the simple store-bought crust the recipe asked for and the peach topping, because i was not too sure of how good it would taste by itself. If the color of the peach topping looks weird is because instead of using cornstarch, i had to use flour because I thought I had cornstarch but when I was about to do the recipe I discovered that I didn't have any!. You can get the recipe at Recipe Zaar.
I've been baking cupcakes lately. I really like them because they are small and fun to make. The first recipe I tried was the Vanilla Cupcakes with Chocolate Ganache, the vanilla cupcakes recipe I got it from marthastewart.com and the chocolate ganache recipe i think i got it from chockylit. The chocolate ganache began to melt as soon as i piped them into the cupcakes because that day was horribly hot & humid since it's Puerto Rico... in summer. What was I thinking? When I read recipes I always forget that I live in a tropical area & maybe certain things in the recipe will turn out different because of the humidity. In the end, once i put them in the refrigerator for a while, everything turned out delicious! Everyone in my house loved how the chocolate gave the vanilla cupcakes intensity and a touch of decadence.