Days 198 to 209-Baking is Addicting!

Even though, I wanted to post every day. I have been baking and pet sitting more than usual lately. Here are all the photos from my recent creations:

A first birthday part. Strawberry cake with Lemon buttercream.  (Above)

Mango French Macarons with Pineapple filling.

Maple Bacon Cupcakes (also known as “The Spring Break Cupcake”from 2 Broke Girls) and my inspiration for the cupcakes. Chocolate Stout cupcakes with Maple Cream Cheese frosting topped with Caramelized bacon.

Two tiered cake for a retirement party. The top layer is a Strawberry cake with Nutella filling and Italian butter cream. The second tier is butter cake filled with caramel and macadamia nuts with almond Italian buttercream.

Captain America cake for a seven year old’s birthday party. White cake with American buttercream.

Dark Chocolate Espresso Cupcakes with White Chocolate buttercream and Raspberry Lemon Cupcakes with White Chocolate buttercream for my boss’s baby shower decorated with Peeps.

Chocolate cupcakes with Strawberry buttercream.

Gluten Free Lemon Butter Cupcakes (adapted Pamela’s Vanilla Cake Mix) with Raspberry Cream Cheese frosting. One day I will master gluten free baking!

Traditional Red Velvet Cupcakes with Cream Cheese frosting.

I am back on track with Project 365, and more than half way through the Project. Anyways, hopefully everyone is enjoying spring!

Day 197-Irish Car Bomb Cupcakes

I know I am a little late in posting this recipe, but better late than never. On St. Patrick’s day, I made Irish Car Bomb Cupcakes (Recipe courtesy of Brown Eyed Baker).  I ran out of fondant and nothing to decorate the cupcakes, so I quickly made sugar cookies cut with a four leaf clover cutter.

Ingredients:

 Cupcakes:

• 1 cup Guinness stout
• 1 cup oil, at room temperature
• ¾ cup Dutch-process cocoa powder
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup brown sugar
• 1½ teaspoons baking soda
• ¾ teaspoons salt
• 2 eggs
• 2/3 cup sour cream

Whiskey Ganache Filling:

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 1 tablespoon Irish whiskey

Baileys Frosting:

• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 6 tablespoons Bailey’s Irish Cream
• 1 teaspoon salt
• 1 teaspoon vanilla extract

Directions:

1.  Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

3.  Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the  whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

4. Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.

5. Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes. Store the cupcakes in an airtight container.

Day 196-Chocolate Chip Cookies

 

For the past couple of months, my friend and I have been in search of the perfect chocolate chip cookie recipe. We want the cookie to be thick, chewy and soft, and at this altitude, it has been difficult. These are the best one’s I have made, so far.

Chocolate Chip Cookie Recipe

Ingredients:

• ½ cup brown butter
• ¼ cup shortening
• 1 cup brown sugar minus 1tablespoon
• ½ cup white sugar minus 1tablespoon
• 1 large egg
• 1 teaspoon nutmeg
• 1 tablespoon vanilla bean paste or extract
• 2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• ½ teaspoon salt
• 2 tablespoons heavy cream
• 1 cup chocolate chips

 

Directions:

1. Preheat oven to 350 degrees
2. Cream butter and sugar on medium for about three minutes.
3. Mix nutmeg, vanilla and egg to butter mixture.
4. Add the rest of ingredients and stir only to combine. Do not over mix.
5. With a spatula fold in chocolate chips.
6. With an ice cream scooper, drop batter onto pans and roll into perfect balls.
7. Refrigerate dough for at least 30 minutes, but overnight works best.
8. Bake for 12 minutes.

Day 195-The Walking Dead Finale

 

 

In celebration of the Walking Dead finale, I made this cake. Who doesn’t enjoy I nice blood splattered cake?

Although I enjoyed the Season finale; it was a little anticlimactic, but the cake was delicious, so that is all that matters!

I don’t think I posted this recipe before, but anytime I want create a new cake recipe, I always start with the 1-2-3-4 Cake recipe and adapt from there.  Also, don’t judge me for my use of instant pudding mix in the cake; anytime I decorate a cake, I always add pudding mix for stability.

Lemon Cake

Ingredients:

• 1 cup butter
• 1 cup milk
• 1 teaspoon salt
• 2 cups sugar
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 3 cups sifted flour
• 4 eggs
• Zest of two lemons
• Juice of two lemons
• 1/4 cup dry pudding mix

Directions

1. Cream together butter and sugar, then eggs. Stir in vanilla, lemon zest and juice.
2. Alternate flour and milk, beginning and ending with flour; beat slowly after each addition. Do not overbeat.
3. Fold in pudding mix.
4. Pour the batter into a greased and floured cake pan, two 9″ pans.
5. Bake in a preheated 350°F oven for 30 minutes or until cake tests done.

 

 

Day 194-Rose in the Snow

 

I had to post one more rose in the snow photo. I love the contrast in the colors of the rose and the white snow.

Day 193-Jake

I get to pet sit Jake (pictured above) often, and he is a character. He has such an expressive face.

Day 192-Strawberry Lemon Cupcakes

One of my first blog post was about a Strawberry Cupcake with a Graham Cracker Crust. I topped it with a Lemon Italian Buttercream. I made these delicious guys today. They are the perfect spring cupcakes!

Day 191-Struggling

 

After taking a break, almost two months from blogging and Project 365, I am officially back on track.

This winter was incredibly difficult for me for multiple reasons. My immune system took a major hit and it seriously affected me emotionally and mentally. I quit taking pictures; my camera which used to be on my person at all times was left gathering dust on a shelf. To say I was struggling with day-to-day happiness is putting it lightly. At one point, I planned on abandoning the Project 365 all together.

However, a lot has happened over the past couple of weeks and I really want to finish this project plus I missed blogging. Hopefully, after this last snow storm in Colorado, spring will officially arrive and stay, and my winter blues will go away.

Day 188-190-Chocolate Labs

 

 

 

 

Day 186-187-My Favorite Pitbull

This weekend, I am pet sitting one of my favorite dogs, and yes, he is the only pitbull I know; therefore, he is my favorite pitbull. He is so calm and gentle, and pretty adorable too! My only issue with him (Doastie) is his very loud snoring!