Well, folks, I aims to please.
Showing posts with label cupcake. Show all posts
Showing posts with label cupcake. Show all posts
Monday, March 18, 2013
Slainte!
Well, folks, I aims to please.
Thursday, May 19, 2011
Ice Cream Cupcakes!
I know I don't do many "I Cooked" entries anymore, but I've just gotta do it this time! One of my favorite bloggers in the world, Stef at The Cupcake Project, is hosting a contest with the folks at Scoopilicious for the best ice cream cupcakes. Not sure if many (or any) of you know this, but I'm somewhat of a cupcake freak. I eat them, I bake them, I covet them.....
So diet, I beseech thy forgiveness. But darnit, I'm makin' cupcakes.
The contest goes a little something like this:
1) I come up with a recipe for an Ice Cream Cupcake.
2) I blog about my recipe.
3) I post a photo on the Cupcake Project Facebook wall.
4) I eat every last one of the cupcakes I make.
So I did a lot of thinking, visited a few of the judges' blogs to determine proper brown nosing methods, and finally decided to stick with what I know: sweet, simple and satisfying.
What my mind and taste buds landed on was this:
Light 'n' Fluffy Strawberry Shortcakes!
Here's what you'll need for the Cupcakes (12 yield)
3/4 c. powdered sugar
1/2 c. cake flour
3/4 c. egg whites (about 6)
1/2 c. granulated sugar
3/4 tsp. vanilla extract
1/4 tsp. almond extract
1/2 tsp. cream of tartar
1/4 tsp. meringue powder (optional)
dash of salt
Preheat your oven to 375 degrees (note, this is hotter than for normal cupcakes which are typically baked at 350). In a small bowl, combine your powdered sugar, flour and meringue powder and set aside. Beat the egg whites at medium speed for 1 minute, then add in the tartar. Beat at medium-high speed and gradually add in the granulated sugar, then the vanilla, then the almond extract, then the salt. Let this mixture beat at medium-high for about 5 minutes or until it starts looking like a meringue and begins to peak. Gradually begin to mix in the flour/powdered sugar mixture until smooth. It should look, feel and taste much lighter than your typical cupcake mix.
Spray cupcake tin with Baker's Joy (aka my best friend) and fill each tin to the very top with the mixture. Drag a knife through each tin to break up any air bubbles, then flatten the mixture so there are no peaks.
Bake 35-40 minutes or until golden brown.
Here's what you'll need for the Whipped Cream Icing:
1 c. heavy whipping cream
1/4 tsp. meringue powder
2/3 c. granulated sugar
Beat the cream on high and gradually sprinkle in the meringue powder. When it starts to peak, gradually add in the sugar. Continue beating on high for about 4-5 minutes and you're done! Easy peasy, lemon squeezey!
Here's what else you'll need:
1 container of fresh strawberries save 12 small berries whole, chop the rest
1 container of Breyers Strawberry Ice Cream (or your favorite brand -- just make sure it's got the delicious chunks in there)
After your cupcakes have cooled, use a cupcake corer (or a spoon, or knife, or whatever you've got handy...) to core a substantial chunk out of the center of the cake.
Then, take a few chunks of your chopped strawberries and set them in the bottom of the cored center. Take a spoonful of your strawberry ice cream and scoop it on top of the chopped strawberries, smoothing it out over the top of the cupcake.
If you'd like, drop a few more chopped strawberries on top of that. I didn't -- but after tasting it was thinking it might be good! Then, either with a piping bag or a spoon, ice your cupcake. As a garnish, take one of your remaining full strawberries and slice it three times up the center, then twist it out in to a fan. Voila!
Now for the best part...... TAKE A BITE! I assure you, you won't be sorry!
So there you have it, my entry for The Cupcake Project and Scoopilicious' Ice Cream Cupcake contest! I hope you find it simple, sweet and satisfying as PID and I did!
So diet, I beseech thy forgiveness. But darnit, I'm makin' cupcakes.
The contest goes a little something like this:
1) I come up with a recipe for an Ice Cream Cupcake.
2) I blog about my recipe.
3) I post a photo on the Cupcake Project Facebook wall.
4) I eat every last one of the cupcakes I make.
So I did a lot of thinking, visited a few of the judges' blogs to determine proper brown nosing methods, and finally decided to stick with what I know: sweet, simple and satisfying.
What my mind and taste buds landed on was this:
Light 'n' Fluffy Strawberry Shortcakes!
Here's what you'll need for the Cupcakes (12 yield)
3/4 c. powdered sugar
1/2 c. cake flour
3/4 c. egg whites (about 6)
1/2 c. granulated sugar
3/4 tsp. vanilla extract
1/4 tsp. almond extract
1/2 tsp. cream of tartar
1/4 tsp. meringue powder (optional)
dash of salt
Preheat your oven to 375 degrees (note, this is hotter than for normal cupcakes which are typically baked at 350). In a small bowl, combine your powdered sugar, flour and meringue powder and set aside. Beat the egg whites at medium speed for 1 minute, then add in the tartar. Beat at medium-high speed and gradually add in the granulated sugar, then the vanilla, then the almond extract, then the salt. Let this mixture beat at medium-high for about 5 minutes or until it starts looking like a meringue and begins to peak. Gradually begin to mix in the flour/powdered sugar mixture until smooth. It should look, feel and taste much lighter than your typical cupcake mix.
Spray cupcake tin with Baker's Joy (aka my best friend) and fill each tin to the very top with the mixture. Drag a knife through each tin to break up any air bubbles, then flatten the mixture so there are no peaks.
Bake 35-40 minutes or until golden brown.
Here's what you'll need for the Whipped Cream Icing:
1 c. heavy whipping cream
1/4 tsp. meringue powder
2/3 c. granulated sugar
Beat the cream on high and gradually sprinkle in the meringue powder. When it starts to peak, gradually add in the sugar. Continue beating on high for about 4-5 minutes and you're done! Easy peasy, lemon squeezey!
Here's what else you'll need:
1 container of fresh strawberries save 12 small berries whole, chop the rest
1 container of Breyers Strawberry Ice Cream (or your favorite brand -- just make sure it's got the delicious chunks in there)
After your cupcakes have cooled, use a cupcake corer (or a spoon, or knife, or whatever you've got handy...) to core a substantial chunk out of the center of the cake.
Then, take a few chunks of your chopped strawberries and set them in the bottom of the cored center. Take a spoonful of your strawberry ice cream and scoop it on top of the chopped strawberries, smoothing it out over the top of the cupcake.
If you'd like, drop a few more chopped strawberries on top of that. I didn't -- but after tasting it was thinking it might be good! Then, either with a piping bag or a spoon, ice your cupcake. As a garnish, take one of your remaining full strawberries and slice it three times up the center, then twist it out in to a fan. Voila!
Now for the best part...... TAKE A BITE! I assure you, you won't be sorry!
So there you have it, my entry for The Cupcake Project and Scoopilicious' Ice Cream Cupcake contest! I hope you find it simple, sweet and satisfying as PID and I did!
Friday, May 6, 2011
Fresh Baked Friday: Bartram House Bakery
This week's Fresh Baked Friday comes to you courtesy of my last fling with high-cal sweets for what I hope to be a very long time.
Sigh. Dieting sucks.
Last week on my way to some serious retail therapy at Tanger Outlets in Washington County, I stopped at a place that had caught my eye many times before. I'd never been to Bartram House, but any business with the word "Bakery" in its name certainly strikes my fancy.
So knowing that my "diet" was about to start in a matter of hours, I made a point to stop in for some sweet smells and what I hoped would be some delicious goodies, too.
It's a small but charming little place with a few tables for folks to enjoy the coffee (and free wifi) and a sandwich or those who are just too excited to dig in to their croissant to wait until they make it home.
I admit, I stared down the cases and menu for an awkwardly long period of time before I decided I couldn't decide. There were so many options from a classic BLT to a gourmet grilled cheese, delicious looking salads, quiche, breakfast sandwiches and loaves of bread.
But I wasn't there for savory. Oh no, I was there for the sweet stuff.
Even amongst the amazing looking cakes, pies and tortes, my eyes were immediately drawn to something adorned with Oreo cookies.
I knew I wanted to take one home with me, but I couldn't stop there. I asked the woman behind the counter what her favorites were. She smiled and told me "everything."
But she strongly recommended the Chocolate Caramel bar. A chocolate cookie bar with chalked with coconut and walnuts, delicious chunks of real chocolate and gooey caramel holding it all together. So of course, I had to give it a try. But as she began to ring me up, a beautiful red velvet cupcake caught my eye. I had her add it to my order. As something of a self-proclaimed cupcake connoisseur, I couldn't leave with out seeing how their rendition of a classic favorite stands up.
The "Oreo cookie thing" turned out to be a chocolate mousse cup. The "cup" part being hardened chocolate so literally every piece was oh-so-very edible. The contrast of the solid chocolate with the creamy mousse and caramel that lay inside was so super gooey-licious. I was skeptical to share with my fellow FORT who accompanied me in this tasting. She made the same face I did after one bite. A face that can only translate to "omg."
The Chocolate Caramel bar was slightly less glorious for me and even less for my FORT who is far from a coconut girl. Did I enjoy it? Certainly. But sadly I couldn't bring myself to eat the entire thing. There are a lot of elements to it that make this bar perfect for sharing.
But the cupcake -- dear lord my fresh-baked-friends -- this thing was amazing. Not too light, not too heavy and a cream cheese icing that makes Philadelphia proud to be in business. Normally I'm a tough cupcake critic. But this one passed the test.
Restaurant Info:
Bartram House Bakery
Address: 4120 Washington Street, McMurray Pa (in the strip next to Franco's Trattoria)
Phone: 724-260-0702
Hours:
Monday - Thursday: 7 am - 10 pm
Friday & Saturday: 7 am - 11 pm
Sunday: 8 am - 4 pm
Reservations: Seats about 40, but no need for reservations
Price: $$
Cliffs Notes:
Chocolate Caramel Bar @ $3.99
Berry Mousse Cup @ $3.99
Red Velvet Cupcake @ $2.50
Diet Pepsi @ $1.00
Total with tax: $11.54
Overall Opinion:
I'm definitely glad I stopped by. Overall, fellow FORT and I had pleased palates and my mousse cup and red velvet cupcake were a wonderful send-off to my sweet-eating days. I would very strongly recommend it to anyone who lives out the Washington/Peters/McMurray way. Stop by for breakfast OR dessert! They also cater both soups, salads and sandwiches or cakes and treats. I can't wait to go back when this cursed diet is over and eat me an ENTIRE key lime pie!
Sigh. Dieting sucks.
Last week on my way to some serious retail therapy at Tanger Outlets in Washington County, I stopped at a place that had caught my eye many times before. I'd never been to Bartram House, but any business with the word "Bakery" in its name certainly strikes my fancy.
So knowing that my "diet" was about to start in a matter of hours, I made a point to stop in for some sweet smells and what I hoped would be some delicious goodies, too.
It's a small but charming little place with a few tables for folks to enjoy the coffee (and free wifi) and a sandwich or those who are just too excited to dig in to their croissant to wait until they make it home.
I admit, I stared down the cases and menu for an awkwardly long period of time before I decided I couldn't decide. There were so many options from a classic BLT to a gourmet grilled cheese, delicious looking salads, quiche, breakfast sandwiches and loaves of bread.
But I wasn't there for savory. Oh no, I was there for the sweet stuff.
Even amongst the amazing looking cakes, pies and tortes, my eyes were immediately drawn to something adorned with Oreo cookies.
I knew I wanted to take one home with me, but I couldn't stop there. I asked the woman behind the counter what her favorites were. She smiled and told me "everything."
The "Oreo cookie thing" turned out to be a chocolate mousse cup. The "cup" part being hardened chocolate so literally every piece was oh-so-very edible. The contrast of the solid chocolate with the creamy mousse and caramel that lay inside was so super gooey-licious. I was skeptical to share with my fellow FORT who accompanied me in this tasting. She made the same face I did after one bite. A face that can only translate to "omg."
The Chocolate Caramel bar was slightly less glorious for me and even less for my FORT who is far from a coconut girl. Did I enjoy it? Certainly. But sadly I couldn't bring myself to eat the entire thing. There are a lot of elements to it that make this bar perfect for sharing.
But the cupcake -- dear lord my fresh-baked-friends -- this thing was amazing. Not too light, not too heavy and a cream cheese icing that makes Philadelphia proud to be in business. Normally I'm a tough cupcake critic. But this one passed the test.
Restaurant Info:
Bartram House Bakery
Address: 4120 Washington Street, McMurray Pa (in the strip next to Franco's Trattoria)
Phone: 724-260-0702
Hours:
Monday - Thursday: 7 am - 10 pm
Friday & Saturday: 7 am - 11 pm
Sunday: 8 am - 4 pm
Reservations: Seats about 40, but no need for reservations
Price: $$
Cliffs Notes:
Chocolate Caramel Bar @ $3.99
Berry Mousse Cup @ $3.99
Red Velvet Cupcake @ $2.50
Diet Pepsi @ $1.00
Total with tax: $11.54
Overall Opinion:
I'm definitely glad I stopped by. Overall, fellow FORT and I had pleased palates and my mousse cup and red velvet cupcake were a wonderful send-off to my sweet-eating days. I would very strongly recommend it to anyone who lives out the Washington/Peters/McMurray way. Stop by for breakfast OR dessert! They also cater both soups, salads and sandwiches or cakes and treats. I can't wait to go back when this cursed diet is over and eat me an ENTIRE key lime pie!
Friday, December 3, 2010
Fresh Baked Friday: The Pie Place
I still have an entire half hour of Friday left -- so I can still technically post this week's Fresh Baked Friday!
I have been excited to post this for a WHILE now, but just haven't had the time to get out to the deep south.
Let's get one thing strait: I love pie. I had a friend back in college who once told me he'd never had pie. Once I regained consciousness after fainting in shock and horror, I baked him a warm apple pie because no human deserves to go a lifetime without the heavenly kiss of a flaky crust on their lips (yes, I truly feel that way about pie).
So what better way to spend my Friday night than by making a long awaited stop at The Pie Place on the way home from a soccer game? I certainly can't think of one.
I surprised PID with a few of his favorites (while picking up a few for myself) and we took a detour from our road to healthier living to indulge in a few (bagillion) calories. Hey, it's the holidays. Cut me some slack.
We'll start with the....oh wait, they're all desserts.
(By the way, let me just preface this by saying that while we tried a BITE of each of these desserts to provide you - my loving readers - with a genuine review, we fought the urge to eat every last morsel in one sitting. The idea was to indulge in a sweet treat, not go to bed with a massive 2nd grade, November 1st reminiscent tummy ache.)
These sprinkles reminded me of summer soft serve twisty-cones after a softball game. It took me back to my childhood. And the icing was by far the best I've had in the city. Not too buttery, not too slimy. It was JUST right!
If I had one complaint about my Red Velvet cupcake (with yum-mazing cream cheese icing) it was that I shouldn't have waited until 10 minutes before closing time to drop in and pick up my baked goods. No matter how fresh, fluffy and delicious a cupcake tastes at 9 a.m. when it first comes out of the oven it manages to loose a bit of that warm crumbly perfection over time. I ate it at 10 p.m. so I engaged in a mini-war with the parchment paper which was exhibiting signs of postpartum depression and didn't want to come off clean from the trunk of the cupcake. But again, this was my fault. The moment I bit down I could tell that had it not been cool and slightly stale from a day of sitting, it would have been sheer perfection.
We liked the cupcakes, but we were more excited to move on to the mini pies!
PID is a coco-NUT so I brought him home a Coconut Creme mini. He tried his first (after I selfishly ripped it out of his eager fingers to snap a pic) and was surprised at how fresh it still tasted. His favorite part? Of course, the flaky crust!
Remember before when I said I loved pie? Well have I mentioned that I REALLY LOVE pie? More specifically I really love Key Lime Pie. Mama TOP always loved this when I was growing up and I always thought she was weird (Mom -- I must now apologize for underestimating your taste all those years). Who wants a PIE that tastes like a beverage garnish? I thought. Well 20 years later this girl's eating her words...er...thoughts while CONSTANTLY eating this pie. Its by far my favorite dessert and I look for it everywhere we go.
When I walked in the door at The Pie Place, a Key Lime stared me right in the face. But sadly, PID doesn't like Key Lime Pie so I sadly had to walk on by. But what did I see in the very next case but MINI KEY LIME PIES!!! I could get one just for me!
The crust had a delicious sugar coating and was fabulously flaky. The filling? The creamiest, dreamiest i have ever bit in to. The only complaint I had about this little bugger was that I could have used MORE filling!
The Swiss Chocolate and Reese's minis were also excellent! But we must get to the TART of it all...
The Triple Berry Tart was a last minute addition to my carry-out order. I made the poor girl at the counter re-ring me after I decided I couldn't walk out without it. And thank goodness I did.
This thing was good. Berry good! (zing.) The fruits tastes fresh and there was just enough "tart" (I've had too much and it's just not pretty). The crust was crispy which was an excellent textural contrast to the gooey berry filling. I'm kinda sad we saved this for last because we were already full but did NOT want to stop eating.
Oh well. Guess what's for breakfast tomorrow?
Overall Opinion?
Dear Pie Place,
Please open one slightly closer to me.
Or on second thought, don't. I need to work on healthy eating and probably wouldn't have the willpower if your delicious pies were sold any closer to home.
Sincerely yours,
TOP
Details:
The Pie Place
1775 N. Highland Ave (near South Hills Village behind Leonard's)
412-835-4410
Hours:
M-Th 7a - 7p
Fri-Sat 7a - 9p
Sun 8a - 5p
I have been excited to post this for a WHILE now, but just haven't had the time to get out to the deep south.
Let's get one thing strait: I love pie. I had a friend back in college who once told me he'd never had pie. Once I regained consciousness after fainting in shock and horror, I baked him a warm apple pie because no human deserves to go a lifetime without the heavenly kiss of a flaky crust on their lips (yes, I truly feel that way about pie).
So what better way to spend my Friday night than by making a long awaited stop at The Pie Place on the way home from a soccer game? I certainly can't think of one.
 |
| Thanks, thepieplace.net |
I surprised PID with a few of his favorites (while picking up a few for myself) and we took a detour from our road to healthier living to indulge in a few (bagillion) calories. Hey, it's the holidays. Cut me some slack.
We'll start with the....oh wait, they're all desserts.
(By the way, let me just preface this by saying that while we tried a BITE of each of these desserts to provide you - my loving readers - with a genuine review, we fought the urge to eat every last morsel in one sitting. The idea was to indulge in a sweet treat, not go to bed with a massive 2nd grade, November 1st reminiscent tummy ache.)
These sprinkles reminded me of summer soft serve twisty-cones after a softball game. It took me back to my childhood. And the icing was by far the best I've had in the city. Not too buttery, not too slimy. It was JUST right!
If I had one complaint about my Red Velvet cupcake (with yum-mazing cream cheese icing) it was that I shouldn't have waited until 10 minutes before closing time to drop in and pick up my baked goods. No matter how fresh, fluffy and delicious a cupcake tastes at 9 a.m. when it first comes out of the oven it manages to loose a bit of that warm crumbly perfection over time. I ate it at 10 p.m. so I engaged in a mini-war with the parchment paper which was exhibiting signs of postpartum depression and didn't want to come off clean from the trunk of the cupcake. But again, this was my fault. The moment I bit down I could tell that had it not been cool and slightly stale from a day of sitting, it would have been sheer perfection.
When I walked in the door at The Pie Place, a Key Lime stared me right in the face. But sadly, PID doesn't like Key Lime Pie so I sadly had to walk on by. But what did I see in the very next case but MINI KEY LIME PIES!!! I could get one just for me!
The crust had a delicious sugar coating and was fabulously flaky. The filling? The creamiest, dreamiest i have ever bit in to. The only complaint I had about this little bugger was that I could have used MORE filling!
The Triple Berry Tart was a last minute addition to my carry-out order. I made the poor girl at the counter re-ring me after I decided I couldn't walk out without it. And thank goodness I did.
This thing was good. Berry good! (zing.) The fruits tastes fresh and there was just enough "tart" (I've had too much and it's just not pretty). The crust was crispy which was an excellent textural contrast to the gooey berry filling. I'm kinda sad we saved this for last because we were already full but did NOT want to stop eating.
Oh well. Guess what's for breakfast tomorrow?
The Pie Place prices lay right between pricey and inexpensive. I wouldn't venture to say they're either. A full pie will set you back $19.95 while a bag of peanut butter puppy treats will cost you $2.00. They also have ice cream at a per-scoop price, they cater and they offer wholesale pricing as well! Here are your cliffs notes:
4 mini pies @ $2.95
2 cupcakes @ 3.00
1 Fruit Tart @ 4.95 (at least that's what she told me, although if my math is correct I believe she only charged me $2.95. So I'd ask if I were you!)
Total: $20.75
Overall Opinion?
Dear Pie Place,
Please open one slightly closer to me.
Or on second thought, don't. I need to work on healthy eating and probably wouldn't have the willpower if your delicious pies were sold any closer to home.
Sincerely yours,
TOP
Details:
The Pie Place
1775 N. Highland Ave (near South Hills Village behind Leonard's)
412-835-4410
Hours:
M-Th 7a - 7p
Fri-Sat 7a - 9p
Sun 8a - 5p
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