Christmas is less than a week away! Oh joy! I get a full two weeks off from work this year, so I’m now officially on vacation. I’m going home for the Holidays, but my sister is staying here, so we decided to spend some Christmassy time together today, a sisters Christmas you could say. We watched classic Christmas cartoons like Rudolf, How the Grinch Stole Christmas and A Charlie Brown Christmas. We ate some good food. We made some cupcakes. It was so much fun!
The cupcakes we made were classic red velvet. I took the recipe from the Cupcakes book once again. They paired the red chocolate and vanilla cake with a white chocolate ganache instead of cream cheese icing, but since another cake in the book had cream cheese icing I just swapped it. In my mind, red velvet needs cream cheese icing. It was my first time trying to make icing with cream cheese. It turned out really well. I loved the texture, it’s subtly different from butter icing. Cream cheese icing is definitely not my favorite kind of icing, but I can still appreciate a good one. The recipe I used from this book was a very good one indeed.
I hope the lucky people who will eat these tomorrow will enjoy them as much as I enjoyed making them!
Now if you’ll excuse me, I’m off to enjoy more vacation fun! Have awesome, happy Holidays and I’ll see you in 2011!
Gingerbread man cookies. They are fun to make, fun to decorate and fun to eat. What’s not to like! This week I decided to transform the classic cookies into cupcakes. I obviously made little gingerbread man cookies as cupcake toppers. I used a yummy recipe from Slimply Recipes for the cookies and used it as a base for my cupcake adaptation. I skipped the finely ground black pepper though. Here is my cupcake recipe for 12 cupcakes:
- 1/2 cup of butter
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 2 eggs
- 1/2 cup of molasse
- 2 cups of flour
- 1 1/2 tsp of baking powder
- 1 tsp of powdered ginger
- 1 tsp of cinnamon
- 1/2 tsp of powdered cloves
- 1/2 tsp of nutmeg
- 1/4 cup of milk
- 1/4 cup of cream
- preheat the oven to 350
- start by beating the butter until it is light and fluffy
- add the sugar and beat thoroughly
- add the eggs one at a time and beat in between each addition
- add the molasse
- sift the flour, baking powder and spices together and combine with the butter/sugar mix
- add the milk and cream and beat on low until smooth
- line a cupcake pan with paper cups
- bake for 20 minute
- 1 egg white
- 6 tbs of sugar
- 4 tbs of water
- 1/2 cup of butter
- 2 tsp of vanilla extract
- beat the egg white up in snow adding 1 tbs of sugar midway
- put the rest of the sugar and the water together in a pot and bring to 116 degrees celsius (soft ball state)
- add the sugar syrup to the egg whites while still beating at slowest speed
- beat until cooled, touch the bottom of the bowl to make sure its at least body temperature
- add the butter a little bit at a time and beat a little in between each addition
- beat until you get a nice fluffy texture
- add the vanilla extract
Did I mention how much I love Christmas already? I really do! Every Christmas, my mom bakes the same recipes that she only bakes once a year. Since I’m very far away from her, I started baking some of these recipes myself every Christmas. This is what I decided to do this week instead of cupcakes. These yummy little squares are called “carrés congolais”. The recipe is from a book called La Nouvelle Encyclopédie de la Cuisine by Jehane Benoit. Its basically the equivalent of Julia Child’s Mastering the Art of French Cooking for French Canadian. My mom told me her mother gave her the book when she moved out saying everything she needed to know about cooking was in this book. “Carrés congolais” is a really simple recipe. It resembles chocolate chip cookies, but in cake form. Every time I see some else try the recipe it turns out a bit different though. I guess we put our own little twist on it that has become a family secret!