Food & Memories

Sometimes life gets a little hectic, and this is one of those life moments.  AP exams, sports, food, and life - there's no time for anything! So I GREATLY apologize for the lack of posts, and I will try to get back to a regular blogging cycle soon! But for now...

Food has the magical ability to connect itself with memories, especially from your childhood.  It's able to grab your emotions by the threshold and do whatever it takes to get that comfort of being a kid again.  I recently just returned back to my old hometown, and can you guess where I wanted to eat for lunch & dinner?  Yes, the places I went out to eat at as a kid.  The waitresses and chefs were the same, the decorations were only updated, and the food - never been better.  As I was explaining to our waitress about the time we sat at this exact table and there was a power outage, as result from the thunderstorm, all the lights went off, but luckily there were backup lights so we were able to finish our meal in peace.  6 years later, the waitress still remembers that too, and remembers us :)

But anyways, enough about me, let's get on to food.  Cupcakes & Cakes seem to be a popular item that I bake, and it's true, but thats because I'd find a new variation of a cupcake that I'd want to try, and all the other recipes get shafted.  Sorry savoury recipes, but you just don't taste as delicious and sinful.

One that I recently tried (and loved) was the S'more cupcake (or as Martha Stewart calls it, the Chocolate Graham Cracker Cupcakes).  The graham cracker topping with gooey melted marshmallows was addictive, and with the chocolate cupcake with graham cracker crusted bottom - to die for.  Instead of making the Marshmallow Topping, I just put marshmallows on the top and also put a chunk of chocolate in the middle of each cupcake so that it would melt and be even more s'morey!  And boy was I right.

I had some batter left over (I halved the recipe) so I made a souffle type dessert in a ramekin (I put marshmallows inside the left over batter and topped it with a graham cracker).  Which I found was just as good (or even better possibly) than the cupcakes. It was like a souffle/lava cake/s'more/heaven in a remekin. 

S'more Cupcakes (Chocolate Graham Cracker Cupcakes)

Adapted from Martha Stewart


Yield: 2 Dozen  (this is the full recipe)
Ingredients

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• 9 ounces bittersweet chocolate, finely chopped

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. 
   Fill each cupcake with marshmallows, and chocolate chunks. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
   Eat and enjoy your campfire treat, without the hassle of making a fire.
   

   

   

   
   

Les petits gateaux au chocolat

One of my favourite snacks ever is "jumbo" or "giant" corn, which I've only found in Japan or Japanese stores (like Daiso).  It's like a Japanese version of kettle corn, without the saltyness.  The ingredients are: corn, sugar, sea water, corn syrup, and honey.  Soo you can extract that its sweet.  BUT it's the perfect combination of sweetness and crunchyness - It's not too sweet at all, and I'd much prefer indulging in a bag of Jumbo Corn than Kettle corn or Caramel corn. I suggest you go out and buy a bag yourself (Warning: it is VERY hard to find.  I've had it shipped to me from Japan till a couple days ago when Daiso JUST started shelving them).  In fact, I consumed a whole bag this afternoon.  Once I start eating Jumbo Corn, I can't stop.. no joke.


Another treat that's hard to stop eating is the Classic Chocolate Cupcake. Who doesn't love a good chocolate cupcake? Especially when they're decorated with buttercream and sprinkles.

This simple recipe for the cake and icing is a perfect base recipe - you can add chocolate chips, peanut butter, marshmallow filling, caramelized banana's, almond flavoured buttercream - anything your craving at the time you're making these!  You can alter, taste, and test - then perhaps tell me your new concoctions for me to taste & test.


Chocolate Cupcakes or Cake
Makes 12 Cupcakes or 1 8" cake

Ingredients

3/4 cup white sugar

3/4 all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cocoa powder (I use Fry's cocoa powder - not Dutch processed)

1/4 cup room temp butter, shortening, or half of each (I prefer all butter)

1/2 cup milk or 1/4 cup buttermilk & 1/4 cup milk

1/2 teaspoon vanilla extract

2 eggs

(for cupcakes only: 12 baking cups)

Directions

1. Preheat the oven to 350 degrees
2. Grease the 8" pan, or line up a muffin pan with the baking cups
3. In a large bowl, whisk together sugar, flour, baking soda, salt, and cocoa powder
4. Add the butter, milk, and vanilla
5. Mix with a wooden spoon around 300 hand strokes or for 2 minute on medium speed with an electric mixer, constantly scraping the sides and bottom of the bowl
6. Add one egg at a time
7. Beat for another 2 minutes
8. Evenly disperse the batter into the muffin tins with an ice cream scooper or spoon, or scrape all the batter into the cake pan
9. Bake for about 25min for the cupcakes, or 35min for the cake (insert a toothpick in the middle, about 5 min before, to see whether its done or not) - its better to check because ever oven is different, and you don't want an overbaked cake!
10. When the inserted toothpick comes out dry, take the cupcakes/cake out of the oven, and let cool completely before frosting

Vanilla Butter Icing

Makes enough to ice 12 cupcakes or 1 8" cake

Ingredients

1/2 cup room temperature butter

2 and 1/2 cups icing sugar

2 tablespoons milk (or more if necessary)

1 teaspoon vanilla extract

optional: food colouring

Directions

1. In a large bowl, beat butter with a wooden spoon or electric mixer until light and fluffy
2. Add icing sugar 1/2 cup at a time, making sure that the mixture is smooth before you add the next 1/2 cup
3. Beat in milk and vanilla
4. Spread onto the cake or pipe onto cupcakes
5. Icing will slightly harden, but it'll still taste good

This isn't necessarily the BEST icing I've ever had, its just the one I used for this recipe.

So there you go, you have another simple chocolate recipe.  Nothing special, but it will cure those chocolate cravings, so go ahead, indulge :)

RECIPES

I've been baking a lot lately, but I'm running out of idea's to try. Any suggestions?


I recently made Chocolate cupcakes and Billy's vanilla cupcakes with the chocolate buttercream frosting (I cut the cupcakes in half, made them half chocolate and half vanilla, filled them with buttercream icing, and topped them off with the icing too).  I devoured them before any photo's could be taken... BUT I did recently bake my sister's advisory a brownie cake, so I'll put a post on that up soon! This time with pictures!


So if anyone has any recipes they'd like to see being made and tested (by me, family, and friends), leave a comment and I'll get to it ASAP.


Follow me :)


Recipes for cupcakes found at www.marthastewart.com:
Butterlane's Chocolate Cupcakes

Ingredients

• 2 3/4 cups cake flour (not self-rising)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 6 ounces unsweetened chocolate, melted and cooled to room temperature
• 4 extra-large eggs
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream

Directions

1. Preheat oven to 325 degrees. Line 40 standard muffin cups with cupcake liners and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy, 3 to 5 minutes. Add chocolate and beat on medium speed until well combined, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined, 1 to 2 minutes.
4. With mixer on low speed, add flour mixture in three parts, alternating with 1 cup water and beginning and ending with flour; beat until just combined, 1 to 3 minutes.
5. Fill prepared muffin cups three-quarters full with batter. Transfer to oven and bake for 10 minutes. Rotate muffin pans and continue baking until a cake tester inserted into the center of a cupcake comes out clean, about 10 minutes more. Let cool completely before frosting.

Billy's Vanilla, Vanilla Cupcakes

Ingredients

Makes about 30 cupcakes

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• Billy's Vanilla Buttercream
• Alternate frosting: Billy's Chocolate Buttercream

Directions

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Bake, and test 'em, then tell me how you liked them!