CUPCAKES BAKED
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CUPCAKE PAPERS REMAINING
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Vanilla cake, baked and decorated by Abigail (with a little assistance from her auntie and MOMO). It tasted really good! Chocolate cupcakes, baked by the author, frosted by MOMO, embellished by Caleb. These ones earned five-star reviews as well!
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These chocolate quinoa protein bites were almost great. The recipe went together quickly, and I finished a canister of chocolate soy powder making them, which felt like an added bonus. Instead of chopped nuts, I added a few miniature chocolate chips, because these things had plenty of protein already. Unfortunately, despite all the other ingredients, the quinoa flavor is still noticeable in these bites, especially in the aftertaste. Most of the bites are in the freezer at the moment, but I might thaw them and roll them in sanding sugar or powdered sugar or organic turbinado sugar and see if that improves the gustatory experience at all. Next time, it's back to the brownie bites recipe, or else I will use this one and substitute oats for the quinoa.
Turning five is a serious business! After much discussion, our friend decided that chocolate cupcakes with blue frosting would be best for his party. He added lots of white balls as a finishing touch. These balloon cupcake papers are foil-lined, which is a big improvement when baking a dark cupcake!
An early birthday treat for my Primary students. King Arthur promised a yield of one dozen, but instead the recipe produced 18 slightly overfilled treats. Next time, I will leave out the chocolate chips, so that I can pipe the batter into the pans as usual--the chips were too big to go through the tip of the piping bag, so it was necessary to use a spoon. The mix of milk and semi-sweet chocolate chips made them more exciting to my students, but was not necessary to make these taste good.
This recipe for Milk Chocolate Snack Cake was in a Very Best Baking e-mail. I used dark brown sugar in the cake (because I have a small quantity that needs to be consumed) and mixed some leftover vanilla buttercream frosting with some leftover fudge to make a fancier topping than their suggestion of melted chocolate chips. The recommended baking time was 25-30 minutes, but in our oven, 20 minutes sufficed. The final product exceeded all expectations. It was quick and easy to make, and had a lovely flavor and texture. Way to go, Nestle!
Food52 recently published this quick-and-easy cookie bar recipe. It looked like a great way to use up the free dark brown sugar from Wholesome and the not-free partially-used malted milk powder from Amazon. Alas, the quantities required were insufficient to use up either ingredient, but I did empty the chocolate chip container! Clearly, more malted milk and dark brown sugar recipes are in our future. I did not try these or take a picture of them before they went to church for Primary and Sunday School class treats. The students gave them multiple thumbs up, though, as evidenced by the scarce leftovers after our meetings. I deducted about four minutes from the minimum recommended baking time, and used regular butter instead of browned. Otherwise, this recipe was quick and easy, and everyone loved it.
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