Monday, June 27, 2011

breakfast for...DESSERT!

while david was enjoying his sleepover this passed weekend, emily and i had french toast for dinner one night.  it made me think about IHOP's stuffed french toast.  that thought lead me to this one: "i wonder if i could make a stuffed french toast cupcake?"  the answer to that question(in my humble opinion) is YES!

Stuffed French Toast Cup Cakes
(adapted from Confetti Cakes for Kids)
2 3/4C AP flour
1TBS cinnamon
dash of nutmeg
1 TBS baking powder
2 sticks unsalted butter-room temp
2C sugar
1 1/2 TSP vanilla
1C milk

Preheat oven to 350.  Place cup cake papers in 2 cup cake pans.
Sift flour, cinnamon, nutmeg and baking powder.  Set aside.
In a standing mixer with a paddle attachment(or using a hand mixer) beat butter and sugar on medim speed until light and fluffy.  With the mixer on low speed, add the vanilla and the eggs(one at a time--scrape bowl after each egg is mixed in).  Alternate flour and milk next--starting with the flour--in three batches.  scrape after each addition.  After flour and milk are added, beat on medium speed for about 20 seconds.  Scoop into cup cake papers and bake for 20-25mins.  Allow to completely cool.

Strawberry Cream Cheese Filling:
1 (8oz)pkg cream cheese-room temp.
1 stick unsalted butter-room temp
3 1/2C powdered sugar
1/2C mashed strawberries(i used sliced strawberries out of the freezer section!)

Combine cream cheese and butter with a hand mixer.  Add sugar and strawberries; blend on low until combined, then beat on medium until light and combined.

Maple Butter Cream:
About 4C shortening(i apologize for "approx" measurements, i've made it so many times, i just taste it to see if its right!)
*Also, feel free to use butter or a combination of both here...whatever you like!
1lb powdered sugar
1/4-1/2C milk
pinch of salt
1TSP vanilla
1/4C maple syrup
1TBS brown sugar

Beat shortening until fluffy.  Add sugar, and milk.  If it seems dry, add a touch more milk.  Remember, "you can always add more, but you can't take it out!" Add vanilla, maple syrup, brown sugar and salt.  Beat until combined!

Cut an X into the center of your cooled cup cake(next time i will use an apple corer to get more filling in!), and pipe filling in.  Frost cup cake how you'd like, and dust with a pinch of cinnamon!
I know this is alot, but I really feel like it all came together nicely!

linking up with:
Hope Studios
Confessions of A Stay at Home Mommy
Sweet As Sugar Cookies

Wednesday, June 22, 2011

because sometimes you just NEED chocolate cake

i love chocolate cake.  
this is the recipe i used in my previous post, and it is by far the BEST recipe i have EVER tried.  EVER.  ok, i think you get it!  
Chocolate Cake:
2 C flour, sifted
2 C sugar
3/4 C cocoa
2 tsp baking soda
1 tsp baking powder
pinch salt
1/2 C oil
1 C hot coffee
1 C milk
2 eggs

combine flour, sugar, cocoa, baking soda, baking powder, and salt.  create a well in the center of the dry ingredients, then add oil, coffee, milk, and eggs.  beat until just combined-there will be some lumps.  pour into greased 9 inch cake pans(*i also found that lining the bottoms with parchment paper is a good idea with this cake) .  bake @ 350 for approx 25-30 mins, or until toothpick comes out clean.

then i used the baker's chocolate one bowl chocolate frosting recipe.  DOUBLE IT.  trust me.  more is more. :o)  i love a nice full-of-frosting-cake!

since i am always ready for chocolate cake, i keep the presentation simple. no fuss. (lets face it, i really could have just whacked a piece of cake out of the pan, frosted it with a spoon, and inhaled it...BUT...i try to keep it classy in front of the kids.  they don't need to see me have a make out session with a piece of cake.)  i really wish that i would have taken more pics of this...but it didn't last that long!!  R.I.P.  chocolate cake.  you were delicious. 

 i'm linking up with sweet as sugar cookies