Skip to main content

Posts

Showing posts from April, 2012

cinnamon sugar croissants

In my opinion, the only thing better than fresh, flaky buttery croissants are cinnamon sugar croissants. You all know about my obsession cinnamon, and these croissants are my favorite pastry in the universe -- and that sure is saying something if you know anything about my obsession with pastries! This is a variation on my classic croissant recipe (which you can findhere). This recipe produces perfect croissants with a pillowy interior and a crisp, shattering crust. To take these already luxurious pastries to an amazing, cinnamon-sprinkled level, I added a generous sprinkling of cinnamon and sugar before I rolled them into crescents, and another sprinkling on top after the second egg wash, right before popping them in the oven to bake. I know making croissants can be intimidating at first, but the result is so rewarding. My mom commented that the rich, buttery aroma accompanied by the intensified fragrance of cinnamon sugar was the best way to wake up early on the Saturday morning th…

oreo cheesecake cookies

The Cheesecake Factory's menu is like a mini-novel, and sometimes it can be overwhelming to choose from their seemingly never-ending list of cheesecakes. Although I will sometimes venture out and try out new flavors, I always seem to go back to the Oreo cheesecake. You just can't go wrong with it. The simple combination of crunchy Oreo cookies against the sweet, cream cheese goodness is unbeatable. Alas, cheesecake is a time-consuming and not very portable dessert, i.e. not good for bake sales or sharing. But what if I told you you could create this decadent treat in the form of a cookie. Enticed yet? These soft, chewy cookies taste just like cheesecake and are rolled in Oreo crumbs. A cookie rolled in cookies. What's not to love?
With love, Erica

Oreo Cheesecake Cookies Ingredients
½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cook…

cookies n' creme cupcakes

Milk's favorite cookie, in cupcake form. These cupcakes are the best chocolate cupcake recipe I've ever made, with a whole oreo cookie baked into the bottom, all topped off with a swirl of buttercream frosting that tastes just like my favorite cookies n' creme ice cream. The frosting was so delicious (my go-to buttercream recipe with cookie crumbs in it), I did  could have eaten half of it with a spoon! Plus, the oreo surprise in the bottom is so much fun (because who doesn't love oreos?). The cookie stays firm and crunchy, which makes it interesting to eat against the soft, moist cake, but it gives the whole thing a really lovely crunch.
With love,
Erica

Cookies N' Creme Cupcakes Makes 15 cupcakes.

Ingredients
Cupcakes 
3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2…

cinnamon bun muffins (in half an hour!)

You all know about my slightly insane love for cinnamon. Nothing beats a warm, buttery cinnamon bun for breakfast -- but since the recipe usually calls for a yeasted dough, they take overnight planning to make, which a little too much hassle for all of us busy people with a weekday cinnamon craving! These muffins are big, buttery, and full of fragrant, ground cinnamon, the perfect substitute for traditional yeasted buns. When they take only a half an hour from start to finish, why not treat your family to a cinnamon-filled weekday breakfast sometimes? Oh, and nothing beats how delicious your kitchen will smell with these heavenly muffins baking in the oven.
With love,
Erica

Cinnamon Roll Muffins
Makes 12 Inspired by Sprinkled with Flour
Ingredients
1 cup buttermilk
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
3 cups flour

Filling:
5 tbsp butter, softened
1 cup brown sugar
1 1/4 tsp cinnamon

Icing:
1 cup powdered sugar
2-3 tbsp milk
1/4 tsp vanilla


Preheat oven to 375F In a medi…

japanese strawberry shortcake

Japanese strawberry shortcake is nothing like the strawberry shortcake you may have sampled in America (sweet biscuits topped with strawberries and whipped cream). Although I love the American version (which I will hopefully write about sometime soon!), Japanese strawberry shortcake will always hold a place in my heart. It is a moist, light, airy, not overly sweet sponge cake topped with layers of billowy sweet whipped cream frosting and filled with succulent, red strawberries. In Japan these cakes are most popular around Christmastime due to their holiday coloring; however, with all of the ripe, beautiful strawberries that springtime gives us, I think spring is the perfect time to make this light, succulent dessert.
With love,
Erica



Adapted from La Fuji Mama
Cake:
4 large eggs, white and yolks separated
4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once
3 tablespoons milk, at room temperature
1/2 teaspoon vanilla extract
4.2 ounces (120 grams, 14 tablespoons) cake flour, si…

butter croissants

I have to be honest, the task of making my own croissants from scratch was intimidating at first; however, once I got immersed in the challenge, not only was it fun, but the process was much more fool-proof than I expected. Plus, the finished product was so worth it -- I've never experienced anything quite like pulling these flaky, light pastries out of a warm oven, with their luxurious buttery aroma wafting around my kitchen. And they tasted that much better knowing that I made them with my own hands. These croissants were magically delicious. They had a soft, delicate, pillowy interior with a crisp, buttery, outer layer that shattered upon being bitten into. So have no fear, I will walk you through step-by-step and on making these melt-in-your mouth croissants at home.
With love,
Erica

Croissants Adapted from Best of Fine Cooking: Breads
Ingredients For the dough: 4 cups all purpose flour (plus more for rolling) 1/2 cup + 2 tablespoons cold water 1/2 cup + 2 tablespoons milk (I ran out …

lemon blueberry muffins (low fat with greek yogurt!)

Is there anything more perfect to welcome spring than the refreshing taste of plump blueberries and fragrant lemon zest? I showcased these big, juicy blueberries, in a moist, rich, tart lemon-y muffin.
I love putting Greek yogurt in my muffin recipes because it gives richness, tang, and moisture to the crumb without being heavy (it is important to use Greek yogurt because it really helps the muffins retain their moisture). In addition to giving the muffins an addition depth of tang and richness, Greek yogurt makes them lower in fat, so they won't weigh you down during all of your fun, springtime activities. I shared these with some friends at school, and they all couldn't believe that they were healthy!
I love to enjoy one of these sweet little muffins alongside my lunchtime salad instead of a slice of bread. Delicious.
With love,
Erica
Lemon Blueberry Muffins (with Greek Yogurt)
Inspired by Bits of Taste
Dry Ingredients:
2 cups all purpose flour
1/2 tsp of salt
1 tbsp baking…

pane zebra

I love croissants as much as anyone, but they take so long to make! This is a little recipe that I made up called "Pane Zebra," or Zebra Brioche. It is super simple and easy to make, and looks so elegant and fancy! All of those thin, delicate little strips of chocolate really add something special to these sweet, fluffy breakfast rolls, which is why I named them Pane Zebra. These rolls have a base of Cuban Pane Suave, a delicious sweet roll from the island of Cuba, which can be made super easily in the bread machine. I filled it with a cocoa block and rolled it out multiple times to get the striped chocolate effect. Your morning will certainly be brightened by these little stripes of chocolate.
With love, Erica



Bread Machine Pan Suave
Adapted from Cuban Pan Suave
2 packages active dry yeast3/4 cup granulated sugar1 cup warm water (100-110 degrees F)1/3 cup vegetable oil2 large eggs, beaten2 teaspoons salt, plus a little more for egg glaze4 to 5 cups bread or all-purpose flour…

funfetti cupcakes for two

After making my chocolate cupcakes for two, I was inspired to make another mini batch of cupcakes. This time, I was in the mood for Funfetti cupcakes. I love sprinkles in my birthday cake -- they make a boring (but delicious) vanilla cake a million times more fun! Because life is so much more fun in color :) I decided to go all out and topped mine with a fun hodgepodge of sprinkles (hey, this is funfetti right?!) -- which included little pink dinosaurs, mini race cars, and a bunch of other loud, sparkly sprinkles. Looks like a party to me! With love, Erica

Cupcakes Adapted From Chocolate and Carrots 1 tablespoon canola oil1 tablespoon skim milk1 egg white1/2 teaspoon vanilla extract2 tablespoons sugar4 tablespoons unbleached all purpose flour1/2 teaspoon baking powder1 tablespoon sprinklesPreheat the oven to 350°F.Beat the canola oil, egg, milk, vanilla extract, and sugar together.Add in the flour and baking powder.Add in the sprinkles. Don’t over stir.Pour into two prepared muffin liners…

chocolate cupcakes for two

Ever find yourself in the mood for a cupcake? A nice, rich, moist, chocolate cupcake? But you don't have the time/ingredients/need for an entire batch of 12? I found myself in one of those moods, and I wanted a quick, no-mess, recipe that would give me two cupcakes, one for me, and one to share. And here it is! I topped these luscious chocolate-y cupcakes with a chocolate buttercream that had just a hint of coffee -- because I believe there are few better flavor combinations than coffee and chocolate.  I love the idea of making cupcakes in batches of two, as extra cupcakes are not the easiest thing to pop in my bag and share with friends (especially with all of that pretty icing!). So relax, and enjoy a batch of cupcakes just for you and someone special, and for once don't worry about what you'll do with the extras.
 With love, Erica


Adapted from Manhattan Craft Room

Chocolate Cupcakes for Two
3 tablespoons flour
2 tablespoons sugar
1 1/2 teaspoons cocoa powder
1/8 teaspoon baki…