Saturday, January 28, 2012
Tuesday, May 24, 2011
Why is this lighting so hideous? Why do i take such bad pictures? WHY IS THIS BLOG SO TERRIBLE?
I swear they are delicious, but I must admit they look a little sad.
This is a tweaked barefoot contessa recipe (while it's true that ina garten can do no wrong, I was feeling defiant):
12 tablespoons unsalted butter, room temperature
· 1 cup white sugar
· 1/2 cup brown sugar
· 1 teaspoon cinnamon
· 3 eggs, at room temperature
· 1 1/2 teaspoons vanilla extract
· 8 ounces (about 1 cup) sour cream
· 1/3 cup milk
· 2 1/2 cups all-purpose flour
· 2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
2 2 cups blueberries (dust the blueberries with flour before you put them in the batter so that they don't all sink to the bottom of the muffin when baking. Someone fill me in on the science behind this magical trick).
Set your oven to 350 and grease or line muffin pans. This recipe makes about twelve big ones.
Use an electric mixer to cream the sugar and the butter until it is light and fluffy (around five minutes). Put the mixer on its lowest speed and add in the eggs one at a time. Add the vanilla,sour cream, and milk.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the batter and beat until just mixed (overmixing will make the texture of the cooked muffin too dense). Fold in the blueberries with a spatula and scoop the batter into the muffin cups, filling each just over the top.
Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester (lets be real and call it a toothpick) comes out clean.
PS: Isn't centering all the font just so poetic and pleasing to the eyes? It's quite charming, I know! Not really, blogger is just being weird. technology is still confusing. Oh, how i miss those geocities days.
Friday, May 6, 2011
Tuesday, December 29, 2009
Pumpkin Chocolate Brownies (adapted from Martha Stewart)
makes around 10 generous servings
2 cups AP flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 tablespoon vanilla extract
1 1/4 cups pumpkin
1/4 cup canola oil
1 teaspoon cinnamon
1/2 teaspoon all-spice
Preheat oven to 350 degrees and grease a nine inch square baking dish (I only had an eight inch on hand, so i baked them 10-15 minues more). Melt the butter and chocolate in the microwave or in a bowl over simmering water, stirring until smooth. Mix flour, baking powder, and salt and set aside. Beat the sugar, vanilla, and eggs with an electric mixer until fluffy (about 4 to 5 minutes), and then gradually beat in the dry mix.
Divide the batter into two bowls. Add the pumpkin, oil, and spice to one and add the melted chocolate to the other. Pour half of the chocolate batter into the baking dish, then pour half of the pumpkin batter in. Repeat. Make sure your layers are even (use a spatula to do this), but don't worry about perfection--the chocolate batter is thicker and harder to spread evenly.
Bake for 40 to 45 minutes until a toothpick inserted comes out clean.
Let cool for 10 minutes (admittedly, i couldn't wait to cut them so i cannot verify the optimal time). While cooling, grab a handful of chocolate chips and melt them in the microwave. Take a plastic bag and cut a small hole at the tip (or, if you have actual baker tips, fee free to use those), then put the melted chocolate in it. Once the brownies are cut, make chocolate designs on top! If desired, sprinkle some chopped nuts (I used chopped peanut brittle) on them. Enjoy and devour!
Anyway, to introduce myself--I am basically just a person who likes to bake, and hope that you will find some delicious recipes on this site and visit even if there are about 39498449 other ones just like it on the web. I don't claim to be special, but i am quite devoted to the pleasure of your tastebuds.