Thus Baked Zarathustra

I made these for my friend Tracy's 21st forever ago (early November). I know, I suck at updating this. I've baked a lot more than I've updated, and I don't really know why. Since I've last updated, I've made several different batches of cupcakes and cookies, some cranberry and white chocolate scones, and some loaves of bread (some quick and some yeast). My roommates really like my beer bread, especially (and I make a lot of it, especially after someone brings a ton of Miller (champagne of beers, obviously) to my apartment.

As far as cupcakes go, I've made some hot pink ones that were supposed to turn out red (oops) and these Heath Bar chocolate cupcakes. I love toffee. A lot. It makes sense, then, that my one of my favorite typical grocery store candy bars is Heath. Yum. For this cupcake, I used a recipe from Bake Create Love.

Here's the recipe:

Heath Bar Chocolate Cupcakes

Cupcakes (from Martha Stewart)

• 3/4 c. unsweetened cocoa powder
• 1.5 c. AP flour
• 1.5 c. granulated sugar
• 1.5 tsp. baking soda
• 3/4 tsp. baking powder
• 3/4 tsp. salt
• 2 large eggs
• 3/4 c. warm water
• 3/4 c. buttermilk
• 3 tbsp. vegetable oil
• 1 tsp. vanilla extract
• 1 c. Heath Bar bits (this is not from Martha. I cut these up myself, but they also sell them already crushed!)

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Yeah, you caught me. I haven't posted in forever. I've baked many delicious things since my last post, including several other kinds of cheesecake, a French clafoutis, and some cookies. And I wasn't there to share them with you. Why? Because I'm mean. I'm just super mean. But I kind of feel bad, you know?

Kind of.

And so I'm doing you a favor by showing you these great pumpkin cupcakes with cinnamon cream cheese frosting. They're delicious, I tell you.

And you didn't even get to eat them. I'm a jerk.

Here's the recipe (adapted from Taste of Home)

Ingredients

• 3/4 cup butter, softened
• 2-1/2 cups sugar
• 3 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 2-1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk
• 1 teaspoon ground cardamom (optional, but cardamom is AMAZING with pumpkin)

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For Savannah's late birthday and return from an amazing-looking Bahamas cruise (lucky girl), I baked her a cheesecake in a brand-new 8" Wilton springform pan. I wanted to start out with something pretty simple, as I had never baked a cheesecake before, and also, that crazy girl is the only woman in all the world who doesn't like chocolate. After baking it and letting it set, I added a strawberry compote. Strawberries were on sale at Hyde Park Produce, which was great because strawberries happen to be Savannah's favorite fruit. I then added  picture on Facebook with the plan of telling Savannah that her boyfriend ate all of it the night before she came back from her cruise, having her be really crazy disappointed, and then whipping out a full, lovely cheesecake. Max (the aforementioned boyfriend) ruined those plans by telling her we hadn't touched it. Ruined all the fun.

Regardless, she was super happy when she got back, and for good reason. The crust was buttery and crunchy (the walnuts really did the trick) and the filling was just sweet, creamy, and slightly tart.

One thing I really hate about strawberry topping on cheesecake is that it normally tastes really fake and way too sweet. Why? It's normally canned pie filling. Yeah, even at the fancy bakeries, sometimes. It was much better to make a fresh one with just two ingredients: strawberries and sugar.

Well, here's the recipe:

New York-Style Cheesecake:
Ingredients:

• 1 1/2 c. crushed graham crackers
• 1/4 c. finely chopped walnuts
• 1 tbsp sugar
• 1/2 tsp cinnamon
• 1/2 c. melted butter
• 3 8-oz. packages cream cheese (Philadelphia, preferably)
• 1 c. sugar
• 2 tbsp AP flour
• 1 tsp vanilla extract
• 1/4 c. heavy cream
• 3 eggs, beaten
• 1/2 tsp lemon zest

The crack in the cheesecake was fixed at least on the surface using this tutorial. Super easy and fixes it enough to make it look alright. Regardless, it's much better-looking with the compote on top. Here's how to make that:

Starting to cook down and bubble

Strawberry compote:
Ingredients:

• 2 c. hulled and quartered strawberries
• 1/4 c. sugar

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So... I don't really have a story for this one. Nothing at all amusing to say. Which is a rare occasion, I know. This post is about a month later than I actually made these because I'm a lazy bum who for whatever reason didn't feel like blogging for a while and instead watched all of Weeds up to the current season (fantastic show, by the way). I made this for a quizbowl practice I hosted at my apartment, and they went pretty quickly. My roommates were sad that I didn't have any to share afterwards. These were piped with an open star tip I had in my new-to-me Kitchenaid pastry decorating set. I found it at the thrift store at Southside Hub of Production (which, sadly, will soon close its doors). It seems to be a discontinued item.

In any case, these cupcakes were a hit, and one of my teammates told me he liked what I did with the frosting. Buttercream tends to be very heavy, so I lightened it up slightly by adding some heavy whipping cream and mixing it into the frosting.

Anyway, here is the recipe:

Snickerdoodle Cupcakes 

Cake:

• 3/4 c. AP flour
• 3/4 c. cake flour
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 c. butter
• 7/8 c. sugar
• 2 eggs
• 1 tsp vanilla extract
• 2/3 c. milk

Cinnamon Buttercream:

• 1/2 c. butter
• 2 c. powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 1/2 tsp cinnamon 

 Directions:

1. Preheat your oven to 350 degrees and line one 12-cup cupcake pan.
2. In a large bowl, combine flours, baking powder, salt, and 1 tsp cinnamon.
3. Cream the butter and sugar together until fluffy.
4. Add eggs gradually, mixing after each one. Then add in the vanilla extract.
5. Alternate adding milk and the dry ingredient mixture. Blend well.
6. Fill the batter into the baking cups 3/4 full.
7. Bake for 18-20 minutes. Toothpick test!
8. Let the cupcakes cool on a wire rack. Remove them from the pan after about half an hour or so.

 For the frosting:

1. Beat your butter until it's fluffy.
2. Add the powdered sugar, half the heavy cream, the vanilla extract, and the cinnamon, beating them together gradually at a low speed.
3. Increase the speed on your mixer and mix until the frosting is stiff.
4. Add the remaining heavy cream and blend well.
5. Pipe onto the cupcakes when the cakes are completely cool.

Enjoy! :D

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I made sweet tea cupcakes with lemon buttercream a couple of weeks ago (forgot to take pictures, so no post, sorry!), and I had a couple of lemons left over. The weather was beautiful and springy and wonderful (you learn to appreciate sunshine a lot when you're in Chicago), and so I also wanted to make something that tasted like spring and sunshine. Therefore, I made these cute lemon thumbprint tea cookies. The dough made a simple butter cookie that flakes wonderfully when you bite into it, and the homemade filling tasted really tart and fresh. Pretty awesome. I made over 70 for a house meeting, and the people who live in my dorm ate them in about ten minutes. Those who came in late were sorely disappointed (if you want delicious cookies, you cannot be late).

This time, I'm going to post some in-progress pictures with the recipe, which came from good ol' Betty Crocker.

Ingredients:
Cookie

1. 1 c. butter or margarine, softened
2. 1/3 c. powdered sugar
3. 1 tsp. vanilla
4. 1 2/3 c. AP flour

Filling

1. 2/3 c. sugar
2. 2-3 tsp lemon peel
3. 3 tbsp. lemon juice
4. 1 tsp. corn starch
5. 1 tbsp. butter or margarine
6. 1 beaten egg
7. 1/4 tsp. salt

Instructions:

Step 4, like so.

1. Pre-heat oven to 350 degrees. 
2. Using an electric mixer, combine butter, powdered sugar, and vanilla until well mixed and fluffy.
3. Gradually mix in flour until a nice thick dough forms.
4. If the dough is a little sticky, stick in in the refrigerator or freezer for a while. When it's workable, roll the dough into 1-in. balls, and you know, like thumbprint cookies, press your thumb into them.
5. Now we want to get started on the lemon filling. This is super easy. Mix all the ingredients pretty well.
6. Put them all in a pot and heat them (low heat) on a stove. Stir often. You want it to start to thicken and become all congealed.
7. Remove the pot from heat, and let the mixture thicken and solidify more.

8. Step 6, like so. Ignore the one-handled pot.

   Spoon the thickened filling into the cookie thumbprints.
9. Bake the cookies for 8-10 minutes, until lightly golden brown.
10. Put the cookies on a cooling rack.
11. Garnish with powdered sugar once cooled.

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• 1/2 c. butter
• 1 c. sugar
• 1 c. flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 2 egg yolks
• 1/2 tsp vanilla extract
• 7 tbsp milk

1. Preheat oven to 375 degrees.
2. Mix butter and sugar using a mixer until well combined.
3. Add in flour, salt, and baking powder. Mix well.
4. Add in wet ingredients (egg yolks, vanilla, milk) and mix.
5. Pour into muffin cups about halfway.
6. Bake for 15-20 minutes (toothpick test!).

 Frosting Ingredients:

• 1/2 c. butter (room temperature)
• 3.5 c. powdered sugar
• 1 tsp milk
• 1 tsp vanilla extract
• 2 clementines

1. Peel clementines and chop/crush them up.
2. Mix butter and powdered sugar until creamy.
3. Add in milk and vanilla extract. Mix well.
4. Add in the clementines. Mix again.

Anna and Kimberly (another friend of mine) commented that the clementine really made these a hit.

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It's nearing the end of the week of St. Patrick's Day, and I had promised some friends that I'd bring something over last night. I found myself with very little time, and therefore couldn't make the Bailey's Irish Cream cupcakes that began my little cupcake obsession (they tend to take me an hour or two to prepare, and I wanted something that I could make in about half an hour). And so... I resorted to something I rarely do: cake mix. It's been such a long time since I've had a date with Betty Crocker, so at first it was awkward. Like any date with an old friend you haven't spoken to in years, naturally.

I wasn't about to make a ho-hum boxed cake that's subtly spiked with some Irish cream. So... I did a little experimenting, and it turned out as this fluffy, moist, and very slightly boozy cake with a lovely flaky top. How does one make THAT out of boxed cake (not that I don't respect you to the utmost, Mrs. Crocker)?

Things I learned from this cake:

1. No one is limited to a boring boxed cake.
2. Interesting things happen when you swirl frosting INTO the cake!
3. Whipped frosting makes the cake fluff up more (although I guess that makes sense).
   
4. If you don't know what else to do with your cake before you throw it in the oven, ADD SO MANY CHOCOLATE CHIPS. Like how many? SO MANY. An entire 12 oz. bag went into here. Why add more chocolate chips? I am woman, therefore I love chocolate. By rule of the chocolate lover's creed that reads "one can never have enough chocolate," more chocolate chips = better.

So... without further ado, here is the recipe:

Fluffy/Flaky Irish Cream Cake (makes one 13x9 sheet cake)

• 1 box of yellow cake (feel free to use any other kind as well!)
• 1/3 cup vegetable oil
• 2/3 cup Bailey's or Carolan's Irish Cream
• 3 eggs
  
• 1 can of your choice of frosting (I used whipped cream cheese frosting by Pillsbury)
• 1/4 cup of Irish Cream
• 1 12 oz. package chocolate chips (or as many as you'd like... white chocolate, butterscotch, peanut butter, or vanilla chips would work as well)

1. Preheat your oven to 350 degrees.
   
2. Mix yellow cake mix, eggs, and 2/3 c. Irish cream into a bowl. Pour half of it into the baking pan.
3. In the bowl with the remainder of the batter, empty out the can of frosting, and stir in 1/4 c. Irish cream and however many chocolate chips you want in there. Combine well.
4. Spoon out the batter-frosting mixture onto the top of the batter in the baking pan.
5. Swirl things around with a fork.
6. Optional: sprinkle chocolate chips on top of your unbaked cake as well.
7. Bake for 25-30 minutes.

And voila... you end up with the fantastic deliciousness of a fluffy Irish cream cake.

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