Tuesday, October 30, 2012

B O O

How crazy is it that it's Halloween tomorrow?

Unfortunately I have yet to find out if Hallowednesday will fit in my schedule at all, but I'm hoping it will. I usually go all out this time a year in terms of parties and costumes, and this year shouldn't be an exception. For this reason I had a party over the weekend. And I went all out.

My roommate, my sister and me decorated the first floor of my apartment top to bottom. We cobwebbed the ceiling, toilet-papered the living room and hung streamers and plastic chandeliers near the entrance. Then we added black and orange lights along with candle-lit mason jars to give the room an eerie mood. The only thing missing was dry ice, but we weren't about to take the risk of making everyone pass out due to the lack of oxygen.


Then there was the food. I spent all of Saturday (and some of Friday) prepping for the party. It sounds like a very long time and it was, but it was worth it. In the end our goodie table featured a massive "Boo!" cake, cute orange-monster cupcakes, a tangy guacamole and glow-in-the-dark (black light) jell-o shots.

If you like cake, I would highly recommend this recipe (which I featured about two years ago as the "Who's Counting Cake"). It's consistency is a combination between angel-food and pound cakes; it's so moist the frosting isn't even necessary--although it does give it another level. As for the flavor, it screams creamy vanilla with a hint of sweetness.


The cupcakes are this recipe, with this frosting. Both recipes are so versatile that I decided to combine them and focus more on the decoration. And come on, aren't they just so cute?!


Then there's the guac, which is an all-time favorite. Start with a base of avocados (I used 3) and add chopped tomato, onion and jalapeño; then add more goodies, like corn, black beans or even peas. Finish off with fresh lime juice and salt and pepper.


And last but not least, the jell-o shots; the ooh-aah treats of the night. A few months ago I found out that tonic water glows under a black light. I also read that you could incorporate it into jell-shots and thus have them glow-in-the-dark. Genius right? Here is the recipe.

Regardless of if I celebrate the actual Halloween tomorrow, I'd say I basked in the spirit on Saturday. Now go prepare a party!

Sunday, October 21, 2012

Warm Arugula, Shrimp and Tomato Salad

Guess what?

I have officially started applying to jobs. I have hopes that by the time I graduate I will have secured a job and therefore decide where to live for the next few years. As of now I have no make-it-or-break-it preference regarding a city or country.


My work-related thoughts are all jumbled up at the moment and I'm experiencing the true senior anxiety of what to do once classes are over. Sure, it's only October people tell me, but in my calendar, October and May are not too far apart--especially considering how quickly time is passing by.

But here's to hoping that I will soon find my way in the realm of one of my many passions. For now, I will keep cooking my anxiety away. Cue corny music in the background.


Today I was feeling for something flavorful and fresh. I didn't want to make another salad though, so I decided to go with a warm arugula, tomato and shrimp recipe that grabbed my attention a few months ago. The recipe is simple and quick but the combination of lime and tomato juice is delicious. Cooking the tomatoes before the shrimp ensures they become tender and juicy; when you add the shrimp, there is enough moisture to allow them to cook without drying out. Finally, the addition of arugula adds yet another layer to the dish.


Warm Arugula, Shrimp and Cherry Tomato Salad (adapted from FOOD by Martha Stewart)
Active time: 10 minutes. Total time 15 minutes.
Makes 3-4 servings

  • 1 tablespoon extra-virgin olive oil, 
  • 1 cup cherry tomatoes
  • 1 tablespoon shallots, finely chopped
  • 1 lb. large shrimp
  • 6 oz. baby arugula
  • 1 1/2 tablespoons fresh lime juice
  1. In a large skillet, heat oil over medium-high heat. Add tomatoes and cook, stirring often until they become very soft and blister, about 2 minutes. Add shallot and cook for about 1 more minute. 
  2. Add shrimp and cook, stirring, until opaque, about 5 minutes. 
  3. Lower heat and add arugula. Toss for 1 minute or until just wilted. Remove from heat and add lemon juice; toss to combine. Serve warm.

Friday, October 19, 2012

*Insert Weekend Plan Here*

Aaaaaand breathe!

The week is finally over. I'm as excited as a kid with a spatula covered in frothy Nutella frosting grasped between two chubby hands. Or as a college student that discovers sleep and free time looming on the horizon.


This week was hectic and tiring to say the least, but it still had some highlights. For instance, I was part of a delicious cupcake sale on Monday; I got to see my students (I'm a TA) climb up on a tables and pretend they were angry at each other on Tuesday; I applied for a job on Wednesday; and I finished the first season of Revenge late on Thursday. Oh and then there is today.

Friday is usually the best--or second best depending on the greatness of Saturday--part of the week. This Friday promises nothing less than an amazing time. I have a family-style friends dinner to attend with the greatest people on earth (my group of annoyingly funny friends), an array of birthday celebrations to keep me entertained throughout the night, and a free-as-can-be Saturday morning. So yeah, I'm grateful that it's Friday. Cue Rebecca Black song.


Or not.

If I were to add a song to this post it would be Katy Perry's Last Friday Night in homage to last Friday night. But I don't do songs on this blog, so let's get to the good part. Cupcakes!

I baked three dozen cupcakes for the TasteBUds sale on Monday. Two of those were Red Velvet, the all-time favorite; and the third was the newby, Chocolate Nutella.

If you enjoy the occasional spoonful of Nutella or a daily dose of chocolate, you will love these cupcakes. Think dense dark chocolate cake topped with a cloud of sweet velvety frosting. Moist cupcake with a flavorful frosting that will make you feel in chocolate heaven.


Chocolate Nutella Cupcakes (adapted from Sweetapolita)
Makes 12 cupcakes
Active time: 30 minutes. Total time: 45 minutes.

  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk
  • 1/4 cup fresh brewed espresso
  • 3 tablespoons canola oil
  • 1 egg at room temperature (for at least 30 mins.)
  • 1 1/2 teaspoons vanilla extract
  1. Preheat oven to 350F and prepare a cupcake pan with liners.
  2. In the bowl of an electric mixer, combine all dry ingredients. Add remaining ingredients and mix on medium speed for about 2 minutes. Batter will be very liquid.
  3. Pour batter into cupcake pan filling each about 2/3 of the way. Bake for 15-17 minutes or until toothpick inserted in the middle comes out clean. Carefully remove cupcakes from pan immediately after removing from the oven and place on wire rack to cool completely.
Frosting (also from Sweetapolita)

  • 1 cup unsalted butter, softened and cooled
  • 1 1/2 cups confectioner's sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup bittersweet chocolate, melted and slightly cooled
  • 1/3 cup Nutella
  • 1 tablespoon almond milk
  • 1/4 teaspoon salt
  1. In the bowl of an electric mixer, beat butter and sugar on low speed until fluffy, about 1 minute. Add vanilla and continue to beat until combined. 
  2. Add chocolate and increase speed to medium; beat for about 2 minutes or until smooth. Add Nutella, milk and salt and beat on medium-high speed for 1-2 more minutes.


Wednesday, October 10, 2012

Pasta Pasta Pasta

Hi again. It's been a rough couple of weeks. I've had no time to cook or blog and I'm less than thrilled about that. And I'm sorry to say that this semester is looking more and more bleak. Unfortunately I doubt I'll be posting more than once or twice a week.

But fear not, I will be back and full throttle next semester. And for now, I'm still to be posting in a semi-regular basis.

So before I get to the food--which by the way, who knew making such delicious pasta was so easy!?--let me talk about some exciting news.


First of all, I would like to promote the new TasteBUds website. It is BU's one and only student-published (now online) food magazine. And let me tell you, if you''re looking for fun articles and delicious restaurant reviews, look no more, TasteBUds specializes in both.

I sound like a TV commercial, but who cares. I'm excited about the new path that TasteBUds is taking and I want to share it with my readers.


Regarding other stuff. I am now officially a half-marthonist. I ran the Smuttynose Hampton Beach Half-Marathon a week and a half ago and it was amazing. Sure I suffered through the leg chaffing and black toe nails, but the whole experience was worth it. The best part, complete strangers cheering for you on the streets. The worst, endless rain and crowded runners for the first three miles.

Oh and I almost forgot, the posters along the race were hilarious. I was highly amused by one in particular. It read, "toe nails are for pussies." And yes, yes they are!

Anyways, onto a more enjoyable subject, lets talk about pasta! Raise your hand if you don't like pasta.

If you have your hand up, leave my blog! NO, I'm kidding, but really? You don't like pasta? Even if its home made and deliciously savory?

Well... I hope this can change your mind.


Orechiette with Cherry Tomatoes and Shallots (adapted from Martha Stewart)
Makes about 4 servings
Active time: 70 mins. Total time: 100 mins.

Pasta:

  • 1 cup Semolina flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup water, plus more if needed
  1. On a clean surface, mound flours and salt in 3 separate piles. Using your fingers, swirl ingredients together to combine. 
  2. Gather flour mixture into a pile and create a small well in the center. Pour half the water into the well and gradually incorporate flour into water. Once all water is absorbed, continue adding the rest of the water, 1 tablespoon at a time, until mixture forms a dough. Add more water if necessary.
  3. Gather and knead the dough until no flour remains on the work surface. Continue to knead until smooth and elastic, about 5 minutes.
  4. Divide dough into 8 equal portions and cover them with a clean, damp kitchen towel. Roll out one portion into a 16 inch rope. Using a knife, cut and drag a 1/3-inch piece of dough from the end of the rope. Pressing the knife, roll dough towards you so that it curls around the knife. Unfurl each piece over your thumb in the opposite direction to form a concave shape; transfer to a baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough.
  5. Cover orechiette with a damp towel and let rest for about 20 minutes.
  6. Bring a large pot of water to a boil. Add a pinch of salt and a little bit of olive oil and add orechiette. Cook until al dente, about 5 minutes. Drain pasta, but safe some pasta water for sauce
Sauce:

  • 1 tablespoon olive oil
  • 2 tablespoons diced shallots
  • 1/2 red onion, thinly sliced
  • 1/2 pound cherry tomatoes, cut in half
  • Parmesan cheese, optional
  1. Heat olive oil in a large saucepan over medium heat. Add shallots and sauté until tender, about 2 minutes. Add onions and sauté for 1 more minute.
  2. Add cherry tomatoes and cook until soft, 5-7 minutes, stirring occasionally. Season with salt and pepper.
  3. Raise heat to high and add 1/4 cup pasta water and orechiette. Cook for about 2 minutes. Serve topped with parmesan cheese.




Saturday, September 29, 2012

Healthy Morning Treat

Remember how I told you I was going to trivia the other night? Well I did and it was as fun as last time.

Only difference was this time we came in third! We actually won something. We won two $10 food credits to the pub, which means next time we'll have free food--and hopefully get first place!


Anyways, Tuesday night was fun, but Wednesday night was yummy. I was invited to a Yom Kippur dinner at a friend's house and the food was delicious. My favorite? Kugel. I have to say, when one of my friends described a sweet-and-salty pudding, I was skeptical, but once I tried it I was amazed. It was scrumptious. Who would have thought a combination of pasta, vanilla, sugar, butter and Corn Flakes--yes Corn Flakes--could taste SO good.

I didn't just have kugel for dinner though, I ate matzo-ball soup, turkey and a lot of Challah--one of my absolute favorite breads. Oh and a hefty slice of cheesecake. Needless to say, Wednesday night was enjoyable. But come Thursday morning, I was in need of a fresh and healthy breakfast. Cue muesli.

Muesli is a combination of soaked oats, nuts and fruits. Before yesterday, I had only ever had it at hotel breakfast buffets, but every time I did I would end up wanting more. So now that I learned how easy it is to make it, I'll be having it at home more often than not.


The recipe calls for fresh ingredients, so it's best made the night before you want to eat it, but it will last in the fridge about 3 days. Just add the fresh fruit until right before eating it.

Alpine Muesli (adapted from Martha Stewart)
Active time: 25 mins. Total time: 4 hours or overnight
Makes 4 servings.

  • 1/3 cup non-fat plain yogurt, not Greek
  • 1/3 cup low-fat milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 3/4 cup rolled oats, not quick-cooking
  • 3 tablespoons honey 
  • Juice from one orange, about 1/3 cup
  • 1 Granny Smith apple
  • 1/2 cup skin-on almonds, chopped
  • 1-2 cup mixed fresh fruit, such as sliced strawberries, raspberries or bluberries
  1. In a medium bowl, whisk together yogurt, milk, vanilla and salt until smooth; stir in oats. Cover and refrigerate at least 3 hours or overnight. 
  2. Stir together honey and orange juice in a medium bowl. Peel apple and grate or finely chop. Add apples and almonds into juice mixture. 
  3. Combine juice mixture with soaked oats and mix well. Refrigerate for 30 minutes. Divide muesli among four bowls and serve topped with fresh fruit.

Tuesday, September 25, 2012

Rainy Day Pound Cake

As I was uploading my photos from this weekend's post, I realized I had a batch of lost pound-cake photos on my memory card. So I decided tonight's post could use them--since instead of cooking I will be attending trivia!


Hopefully my team won't be the worst this time. I can't say for sure, but I'm almost certain that we came in last two weeks ago; so here's to getting more than half the questions right tonight!


I made this pound cake for my family about a month ago. Turns out despite its not-so-pretty appearance, it is quite delicious. To all of you who have never checked out Epicurious' Blue Ribbon recipes, do so ASAP. But seriously though, the ones I have chosen from their list have all been tasty.
Anyways, the cake was moist and flavorful. I had no blueberries, so I didn't serve it with fruit, but I'm sure any berry would complement it nicely. It's the perfect cake to savor while sipping on a cup of earl grey tea--bonus points if it's raining/snowing outside. Enjoy!


Blue Ribbon Pound Cake (adapted from Epicurious)
Active time: 20 minutes. Total time:
Makes 8 servings.

  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs at room temperature (at least 30 minutes)
  • 1 teaspoon finely grated fresh lime zest
  • 1 teaspoon vanilla
  • 1/2 cup whole milk, at room temperature
For the glaze
  • 2 cups confectioner's sugar, sifted
  • 4-6 tablespoons fresh lime juice

    1. Place oven rack in the middle and preheat oven to 350 F. Butter and flour 9 by 5 by 3 inch metal loaf pan, tapping out excess flour.
    2. Whisk together flour, baking powder and salt. In a large bowl beat butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Add eggs one at a time, beating well after each addition. Beat in zest and vanilla. 
    3. Reduce speed to low and add flour mixture and milk alternating in five batches, beginning and ending with flour; mix until just incorporated.
    4. Spoon batter into loaf pan and bake until golden and toothpick inserted in center comes out with crumbs, about 60 minutes. Transfer cake in pan to rack and cool for 30 minutes. Invert onto rack and cool completely.
    5. In the meantime, whisk confectioner's sugar and 4 tablespoons lemon juice in a small bowl. Mix until thick but pourable. If too stiff, add up to another 2 tablespoons of lemon juice and continue whisking; keep adding small amounts of confectioner's sugar and/or lemon juice until you get the right consistency. 
    6. Once cake is completely cooled, pour lemon glaze over the top and let drip down the sides. Sprinkle with more confectioner's sugar (optional)

    Sunday, September 23, 2012

    Steamy Shallot Soup

    Here it is. The post that will break my no-blogging rut.

    I know it's been a while, but the beginning of the semester--and of senior year--has spread me so thin I sometimes have trouble waking up in the mornings (ok, maybe I'm exaggerating a little). Anyways, I haven't had time to plan and execute meals until tonight.


    Before I get to the food part, let me recap the month. September 4th marked the day of my last year of college--how terribly sad. That first week was a breeze, but the next one not so much. I was preparing to visit my sister in NYC the weekend of September 15-16--the real Mexican Independence Day, for all of you who think it's on Cinco de Mayo--so I had to finish all my work before the weekend. NYC was amazing; it was a mini vacation. My sister and I met up with a high school friend, walked around the city on Saturday, strode on Highline park and drank refreshing gin cucumber cocktails to start off the night. Later, I met up with some middle school friends and ended up in a rooftop party ready to celebrate Mexico. Sunday was a day of much needed rest and reading.

    Then there was last week. It was stressful, but exciting. For one, I got an internship at a newspaper for Spanish-speaking Bostonians.

    And then there is the highlight of the month: my half-marathon training. Two months ago, when I started the my training, I couldn't really see myself running 13.1 miles. That's more than I usually ran over the course of a week. But now, one week away from the grand finale (I am running it next Sunday in Hampton Beach) I'm as proud and confident as I'll ever be. I'm hoping to run it in an ok time, but just finishing it would be enough to keep me happy for the rest of the semester.

    Anyways, let's get to the food. Yum!


    If you like french onion soup, you'll love this shallot soup. It boasts a mixture of sweet and savory flavors. The strong taste of the shallots is complemented by the crunch of the roasted nuts. Make sure each spoonful includes melted cheese, because it makes it even better. Enjoy!

    Caramelized Shallot Soup (adapted from Martha Stewart)
    Active time: 30 minutes. Total time: 70 minutes.
    Makes 5 cups.

    • 1 1/2 tablespoons unsalted butter
    • 4 cups 1/4-sliced shallots (about 1.5 lbs)
    • 1/3 cup dry white wine
    • 2 cups beef broth
    • 3 cups chicken broth
    • 1 teaspoon olive oil
    • 1/4 cup hazelnuts, chopped
    • 3/4 cup finely grated Gruyere cheese, about 3 oz.
    • 2 tablespoons chopped fresh cilantro
    1. In a large pot, melt butter over medium heat. Add shallots and a pinch of salt, and sauté, stirring occasionally, until tender and caramelized, about 25 minutes. 
    2. Add wine and cook until it evaporates, about 5 minutes. Add broths and bring soup to a boil; reduce heat and simmer until soup is reduced by one third, about 20 minutes. Season with salt and pepper.
    3. In the meantime, heat oil in a small pan over medium heat. Add hazelnuts and sauté, stirring constantly, until crisp, about 3-5 minutes. Transfer to a bowl and let cool. Add cheese and cilantro and toss.
    4. Serve soup topped with hazelnut-cheese mixture.



    Thursday, August 23, 2012

    48 Cupcakes & My Summer

    Let me recap this summer.

    I started by taking two clases at BU: American Pop Culture and History of Rock'n'Roll. Don't ask me to choose between the two because I'll smack you! Really though, one was based on Rock'n'Roll which meant that each lesson was paired with great music; the other was a brief history of comedy in American culture so every other class included a movie--some more funny than the others, but all interesting.


    Following my month in Boston, I shortly visited Mexico and then hopped on a plane and flew to Europe. Not long after, I was partying in the land of red and white mayhem, Pamplona. I visited the city for three nights during San Fermin, which is a week-long festival that entails drinking, socializing and watching bull runs/fights. It was a bit too much for me, but the experience was unique.

    Around the 9th of July I embarked on a cruise around the Mediterranean. The itinerary included parts of Italy, Greece, Turkey and Croatia. It was a m a z i n g. Beautiful sights and delicious food to say the least.


    Towards the end of July I came back to Mexico. Almost everything stayed the same, but a very important person, my grandmother, left my life. Even though I wasn't ready to say goodbye, the image of her clapping at the mariachis on her 88th birthday (four days before she passed away) brought joy in time of grief.

    Anyways, now it's been almost a month since I arrived back in Mexico and I can't say that I'm ready to leave but I also can't say that I want to stay longer. I've had some fun times at home, but I think I function better on a set schedule. I feel like I've had a lot of free time, but at the same time my stress level is off the charts.

    But enough of me, let's talk food. I made 48 cupcakes for my sister's goodbye party two weeks ago. They were not the easiest to make--especially the frosting--but in the long run they're worth it. I received great feedback, so I'll be making these again.


    Vanilla Cupcakes (adapted from Martha Stewart)
    Makes 24 cupcakes
    Active time: 20 minutes. Total time: 50 minutes + frosting
    • 3 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
    • 1 1/2 cups sugar
    • 4 large eggs
    • 2 teaspoons pure vanilla extract
    • 1 1/4 cups milk
    • Frosting (I used this one)
    1. Preheat oven to 350 F. Line two 12-cupcake pans with liners and set aside. In a medium bowl, whisk together flour, baking powder, and salt. 
    2. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing each until incorporated; scrape down sides of bowl, and add vanilla.
    3. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl to ensure batter is well mixed.
    4. Divide batter evenly among liners, fill each about three-quarters. Bake until tops spring back when touched and toothpick inserted in the center comes out clean 18-20 minutes. Transfer to a wire rack and let cool for 5 minutes. Remove cupcakes from pan, and cool completely before frosting.

    Sunday, August 19, 2012

    Chocolate Cookie Dough Cupcakes

    So here I am laying on my bed trying to enjoy every last minute of this do-nothing (or almost nothing) Sunday. The only reason I'm allowing this state of vegetativeness is the fact that I'm five weeks into my half marathon training and I ran a well-paced 10k today. I've done 10ks before, but this one feels better since it showed me I can stick to a training--or at least I've been able to do so for 35 days.


    Anyways, cooking/baking has been at a minimal this summer, but I still have a ton of recipes lined up to try out. So once I'm back at college I plan to return to a three-to-four times-a-week blogging routine. But for the mean time, here is the recipe to a dozen delicious cupcakes that pack a ton of flavor into one small cake.


    Like I've mentioned before, I'm not the cupcake fan myself, but I tried these because they looked so cute and they made my whole house smell like chocolate. Turns out they're quite good; chocolatey and cookie-doughy to the max. Oh and the frosting is lick-your-fingers delicious! So so good.


    Chocolate Cookie Dough Cupcakes (adapted from Recipe Girl)
    Makes 12 cupcakes.
    Active time: 40 minutes. Total time: 1 1/2 hours + cooling

    *Filling:
    • 3/4 cup all-purpose flour
    • 1/8 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1/2 stick unsalted butter, melted
    • 1/4 cup packed brown sugar
    • 2 tablespoons granulated sugar
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped chocolate or mini chocolate chips
    1. Line a small cookie sheet with parchment paper. In a small bowl whisk together flour, baking soda and salt and set aside. In the bowl of an electric mixer beat butter and sugars until smooth. Add milk and vanilla and beat until just combined. 
    2. Stir in dry ingredients and beat until incorporated. Fold in chocolate and stir. Refrigerate dough for 15 minutes or until firm enough to handle.
    3. Scoop dough into 2-tablespoon balls and place on prepared cookie sheet; freeze for 30 minutes.
    *Cupcakes

    • 1 cup all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 cup granulated sugar
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3/4 cup hot water
    • 1/2 cup canola oil
    • 1 large egg
    • 1 1/2 teaspoons vanilla extract
    1. Preheat oven to 375 F. Line a cupcake pan with 12 liners. In the bowl of an electric mixer combine flour, cocoa, sugar, baking soda and salt. Add water, oil, egg and vanilla and beat on medium speed until combined. 
    2. Transfer batter to a small pitcher and divide between the 12 cupcakes liners. 
    3. Drop a frozen cookie dough ball into each cupcake and push slightly (if you want the top to bake, leave as is) so that the batter begins to cover the dough.
    4. Bake cupcakes for about 20 minutes or until a toothpick inserted right beside the cookie dough comes out clean. Cool completely before frosting.
    *Icing

    • 1 1/2 sticks unsalted butter, room temperature
    • 1 3/4 cups powdered sugar
    • 1/3 cup packed brown sugar
    • 1/2 cup all-purpose flour
    • 1 1/2 tablespoons milk
    • 1 teaspoon vanilla extract
    • Optional: garnish such as mini chocolate chips, chocolate pearls or a mini chocolate chip cookie.
    1. In the bowl of an electric mixer beat butter and sugars until smooth and creamy. Add flour, milk and vanilla extract and beat until just combined. 
    2. Frost cupcakes and garnish with desired topping.



    Sunday, August 12, 2012

    Color Craze

    I have a feeling this post is going to be one of my all-time favorites. Maybe it's the bright colors in the cake or the sweetness of the frosting; maybe it's the fact that I finally baked a tall layer cake; or maybe it's that I got compliments from a lot of friends.


    I don't know the exact reason, but yes, this is post will be in my top 10--that is whenever I start that page.

    Anyways, I baked a five-layer color cake for my sisters goodbye party. She is off to college in NYC next week, so I thought it adequate to make her a treat. At the same time I got to try out a recipe that's been on my mind for months.


    Before I get to the details, let me tell you this is a complicated cake. It takes quite a while (including prepping, baking, cooling, building and icing), but the end result is worth it. Not only did I get great satisfaction in realizing that I can bake such cake, I also loved the compliments--in this post there is no space for modesty, whoever bakes this cake deserves the recognition. Many friends and tasters approved of both the appearance and taste. And with each comment my excitement grew; the hard work and long hours in the kitchen paid off.


    Colorful Layer Cake (adapted from Martha Stewart)
    Active time: 3 hours. Total time: 6 hours/overnight
    Makes one 8-inch cake

    • 3 1/2 sticks unsalted butter, room temperature + more for pans
    • 6 1/2 cups sifted all purpose flour + more for pans
    • 3 tablespoons baking powder
    • 1/2 teaspoon salt
    • 2 1/4 cups whole milk
    • 2 tablespoons vanilla extract
    • 2 1/2 cups sugar
    • 10 large egg whites
    • Gel food coloring
    • Creamy Vanilla Frosting (recipe follows)
    1. Preheat oven to 350F. Butter five 8-inch round cake pans (I used 3 and baked in two batches). Line pans with parchment paper and butter again; dust with flour and tap out excess. 
    2. Sift flour, baking powder and salt into a large bowl. In a separate bowl combine milk and vanilla.
    3. In a large bowl of an electric mixer beat butter with one medium speed until very smooth, about 5 minutes. With machine running, gradually add the sugar and beat until pale and fluffy, 3 minutes. Reduce speed to low and add dry ingredients in 3 additions, alternating with milk mixture (beginning and ending with dry ingredients). Beat until just combined; don't overmix.
    4. In a separate bowl, beat egg whites on medium speed until stiff, but not dry, peaks form, about 4 minutes. Gently fold egg whites into batter in 3 additions.
    5. Divide batter among 5 bowls and tint each with food coloring; mix well until desired color is achieved. Spread each colored batter into prepared pans and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely in pans and on wire racks.
    6. Invert cakes onto pans and let cool for about 1 hour, or overnight. Trim the top of each cake to even the surface. Spread about 1 cup buttercream onto the top of 1 cake; top with another cake. Repeat the process, spreading buttercream between each layer. Frost cake with a thin layer of buttercream. Refrigerate for 10 minutes and frost with remaining frosting.
    *Cakes can be made ahead and stored unfrosted for up to 2 days at room temperature.






    Creamy Vanilla Frosting (adapted from Epicurious)
    • 2 cups milk
    • 6 tablespoons all purpose flour
    • 4 sticks butter, softened
    • 2 cups sugar
    • 2 teaspoons vanilla extract
    1. In medium saucepan, whisk flour into milk until smooth. Place over medium heat and cook, stirring constantly, until mixture becomes thick and begins to bubble, 10-15 minutes. Remove from heat and cover with waxed paper; cool to room temperature, about 30 minutes.
    2. In a large bowl of an electric mixer, beat butter on medium high speed until smooth and creamy, about 3 minutes. Gradually add sugar, beating until fluffy, about 3 minutes. Add vanilla and beat well. 
    3. Continue to beat on medium high speed as you add the cooled milk mixture. Beat for 5 more minutes until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes exactly. Use immediately.