November 18th, 2008
I’ve always wanted to do this, and actually I have done it once but it didn’t turn out so good. This time is different though — it turned out GREAT! I used a whole (small) ambercup squash to make this delicious treat taste homemade and, well, delicious! Even after having a couple of things go wrong the pie still turned out to be good and it looked good to boot. This process takes (…read more and get the recipe)
July 3rd, 2008
I had to come up with something to celebrate the holiday with and for some reason around the 4th of July my mouth waters for every cake I see with whole blueberries and strawberries on top. This cupcake recipe was my answer! I used the Strawberry cupcake recipe from last week and simply reduced the amount of strawberries and added whole blueberries to the batter. Then to make it have all the red, white and blue flair I used whipped cream, whole blueberries and strawberries to top it off. The result is a festive, decadent, delight that we got to share with some friends the other night. Here’s what I did: (…read more and get the recipe)
June 20th, 2008
Heavenly! Pretty much sums up this delicious cup up of rich, chocolatey goodness. I have to admit, I am a coffee snob. I like my coffee so I go to a lot of good coffee shops. When I first saw someone order a hot chocolate at my favorite coffee shop downtown I was amazed to see them steam the milk and use REAL chocolate sauce. To top it all off they put fresh whipped cream on top — something we didn’t have very often growing up. I suppose it’s this attention to quality and freshness that makes Red Horse my favorite to begin with. The point is, their hot chocolate amazed me! I started noticing other coffee shops made it like that too and they were delicious! Some still use the powder and water method which usually tastes either too watered down, not rich enough or slightly like tin. (…read more and get the recipe)
June 12th, 2008
Rachel has an obsession with this food blog, so naturally she always wants to try out recipes. I don’t blame her, the photos and ideas look so perfect. So my sister-in-law had her 21st birthday a few days ago so Rachel set out to make her the strawberry chiffon shortcake from the blog for her. I love strawberries and whipped cream (who doesn’t?) so I was sold on this cake the instant I saw the photo. When she finished it last night we sliced into the tall, beautiful, 3-layer treat and enjoyed it with the birthday girl. The cake was light and fluffy and the lemon zest did indeed offset the missing flavor of butter (as is suggested in the blog). The whipped cream and fresh strawberries added to the flavor and texture to create a delicate and delicious cake. We decided the only think we’d do different is put whipped cream around the sides next time. (…read more and get the recipe)
October 14th, 2007
Have I got your attention now? My mouth has FULL attention on these cupcakes! These cupcakes are so moist and melt-in-your-mouth! And the frosting, it’s the best frosting I’ve ever made (which I guess isn’t saying that much) but it’s up there on the best I’ve tasted list.
The pumpkin and spices in the cupcake blend so well with the ginger-infused whipped cream. You probably wouldn’t believe that this whipped cream frosting is good, and to be honest, by itself it’s pretty bad. My wife’s face did a 360 when she licked the spoon. I told her, “You have to try it WITH the cupcakes!” Here’s how it should be done:
A year ago I read an article in the Oregonian about flavor-infused whipped cream. I just tucked it away in my memory banks for a rainy day. Today was that day. I whipped out the recipe and got to work. The article/recipe lists a bunch of different flavors you can use, which makes this fun! I decided that the ginger would go really well with the pumpkin and other spices.
I boiled the cream and added the flavorings. I cut up a few thin slices of ginger and also threw in two cinnamon sticks for good measure. Next I let it steep for 45 minutes. Then, because I didn’t have enough time, I put the cream on an ice bath and put it in the refrigerator while I worked on the cupcakes. This REALLY cut down the cooling time called for in the recipe so if you’re in a hurry, it’ll do!
- 2 cups flour
- 1/2 cup butter
- 2 eggs
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp ginger
- 1 & 1/2 cups packed brown sugar
- 1/2 cup whole milk (I used whipping cream + skim to make whole)
- 1 – 15 oz can pumpkin (I used Stahlbush Island Farm “Farmer’s Market” brand Organic Pumpkin)
- Preheat the oven to 350 degrees Fahrenheit
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger together and mix in a bowl
- Beat the butter until “fluffy”
- Add the sugar and mix
- Add half of the dry mixture, then half the milk, repeat while mixing
- Mix in the pumpkin, stirring the sides with a spatula (if you are using an electric mixer).
Now fill about 24 cupcake tins (lined — and I did 12 at a time twice) half-way and bake for about 15 minutes (or until a toothpick comes out clean).
Back to the frosting…
Now take the completely cooled flavor-infused whipping cream out of the fridge and place it in a clean mixer. Add about 4 oz of cream cheese and 3 tablespoons of powdered sugar per cup of whipping cream. Whip the cream until it is fairly thick, so that you can ice the cupcakes with it. Now you’re ready to put it all together.
I had a lot of fun with this part. I handed my wife the camera and got to icing. I had to hand-make a piping/icing bag, for the first time ever. I made it way too short and got icing all over my hands, it was really fun though!
Take a cupcake, fill an icing bag and have fun. That’s my advice. I even made a little R + K in the cupcakes for my wife (I gotta keep her happy)!
I hope you enjoy it!