5 Reasons Why To Bake These Cupcakes

You probably think I’m crazy for turning on my otherwise quiet oven but I had a craving for a moist chocolate cupcake. A store cupcake just wouldn’t do. Instead, I made my favorite chocolate cake recipe first posted here and tried out a new Marshmallow-like frosting via Dorie Greenspan’s Baking:From My Home To Yours. These little white-topped cakes made me smile and it seems that many have tried this recipe.

Look, I know it is hot. In fact, it is steamy here. I basically hide indoors from the hours of 12 p.m. to 7 p.m. I wish I could be poolside 24/7. Every day I wear light summer dresses. Ice cream has become a daily staple in my diet.

However, I insist you make these cupcakes. I will give you 5 reasons why…

1. The recipe only dirties one bowl yet produces the tastiest cupcake ever. ONE BOWL!
2. You can pair any frosting with this cake recipe and I guarantee it will work.
3. Forget waiting for the butter to get soft; you will be using vegetable oil. I hate realizing at the last minute that I forgot to take the butter out, therefore rendering the rest of my night cake-less.
4. Light, sweet, Marshmallow-like frosting. ‘Nuff said.
5. Because you will make tons of friends with these cupcakes. I swear, bring them to the office and you will get so many smiles and friendly waves.

One Bowl Chocolate Cupcakes
Origin: Martha Stewart’s Baking Handbook
Yield: 2 dozen
Prep Time: 25 minutes
Cooking Time: 20 to 25 minutes
Inactive Prep Time: 20 minutes

Ingredients:
● 2 1/2 cups all-purpose flour
● 1 1/4 cups dutch-process cocoa powder
● 2 1/2 cups sugar
● 2 1/2 tsp baking soda
● 1 1/4 tsp baking powder
● 1 1/4 tsp salt
● 2 large eggs, plus 1 large egg yolk
● 1 1/4 cups whole milk (I used sour cream)
● 1/2 cup vegetable oil, plus 2 tablespoons
● 1 1/4 tsp pure vanilla extract
● 1 1/4 cups warm water

Directions:
Preheat oven to 350℉. Line two standard 12-cup muffin pans with paper liners.
Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to mixer fitted with the paddle attachment; add the eggs, and yolk, the milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
Divide batter evenly among the muffin cups, filling each about two-thirds full. Bake rotating pans, halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost cupcakes with swiss meringue buttercream, swirling to cover, and garnish with toppings.
Cupcakes can be refrigerated in an airtight container for up to 3 days.

For the filling and frosting:
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract

Directions:
Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.

When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable — don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it’s really better to use it right now.

This summer, I love…

1. Hanging out with a blogging bud.
2. Eating my way through Los Angeles with formerly mentioned blogging bud
3. Anything related to the World Cup matches
4. Watching one of your favorite teams win the World Cup (Go Spain!)
5. Drooling over Eric and the other boytoys on “True Blood”
6. Donald Draper.
7. These brown wedges.
8. Listening to these fine gentlemen.
9. Enjoying pitchers of fresh sangria with my lovely friends
10. Reading this, this, and this.
11. Playing Guitar Hero at my best friend’s newly purchased home.
12. Week-long “Words With Friends” marathons.
13. Baking this fresh strawberry pie.

All Fresh Strawberry Pie
Origin: “Pie: 300 tried-and-true recipes for delicious pie” by Ken Haedrich
Yield: 8 to 10 servings
Prep Time: 1 hour + 15 minutes
Cooking Time: 60 to 65 minutes
Inactive Prep Time: 2 hours

Ingredients:
● 1 recipe All-Butter Pastry, double crust, refrigerated

Filling:
● 4 cups fresh strawberries, hulled and thickly sliced
● 1/2 cup sugar
● 2 tbsp cornstarch
● 1 tbsp creme de menthe, (optional)
● 1 tbsp fresh lemon juice
● 1/4 tsp ground nutmeg
● 1 tbsp cold unsalted butter, cut in to small pieces

Glaze:
● sugar
● milk or light cream

Directions:
Prepare the pastry and refrigerate until firm enough to roll, about one hour.

On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 12-inch circle with a floured rolling pin. Invert over a 9-inch standard pie pan, center and peel off the paper. Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge. Place in the refrigerator for 15 minutes.

Put the strawberries in a large bowl. Mix the sugar and cornstarch together in a small bowl, then add the mixture to the fruit and toss well. Add the creme de menthe (if using), lemon juice, nutmeg, and toss again. Set aside for 10 minutes. Preheat the oven to 400 degrees Fahrenheit.

On another sheet of lightly floured waxed paper, roll the other half of the pastry into an 11-inch circle. Turn the filling into the chilled pie shell and smooth the fruit with a spoon. Dot the top with the butter. Lightly moisten the rim of the pie shell. Invert the top pastry over the filling, center, and peel off the paper. Press the top and bottom pastries together along the dampened edge.

Trim the pastry with scissors or a paring knife, leaving an even 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge. Poke several stream vents in the top of the pie with a fork or paring knife. Put a couple of the vents neat the edge of the crust so you can check the juices there later. Sprinkle the top crust evenly with sugar, then milk.

Place the pie on the center of the oven rack and bake for 30 minutes. Reduce the oven temperature to 375 degrees Fahrenheit. Rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch any drips. Bake until the juices bubble thickly at the steam vents and the tip is golden brown, 35 to 45 minutes. If the top of the pie starts to get too dark, cover it with loosely tented aluminum foil during the last 10 to 15 minutes.

Transfer the pie to a wire rack and let cool for at least 2 hours to let the juices settle and firm up before serving.

Coming soon…

This week has been a rough one and I had hoped to tell you all about this luscious Strawberry Pie I made for the 4th of July. But it looks like it will have to wait till next week. Stay tuned…

Dark Chocolate Red Velvet Cake

The past two weeks, I’ve been suffering from post-vacation blues. I catch myself daydreaming while sitting in my stuffy office. While at the gym, I pretend I’m running on the beach with the sand under my feet. While I’ve been stuck in my own head, the days continue to roll by. I almost had a heart attack when I saw it was almost July.

Where did the year go? Have I been stuck in la-la land for the past 6 months?

My time here in California is almost done, and my to-do list grows by the second. People to say good bye to, accounts to be closed, and sadly, an apartment to move out from. Since my time is precious and my list isn’t shrinking on its own, I need to post-and-run. Linda and I made this Dark Chocolate Red Velvet Cake when she was visiting me. I don’t know how we managed to drag ourselves in to the kitchen with the hot temperatures and travelers fatigue, but we did it. We must be kindred spirits because we were totally excited to get in to the kitchen, despite everything. In addition, it was Linda’s birthday and no birthday can go on without a cake. That is my rule and I’m sticking to it!

Such is life…

I used to think the most overrated phrase was “Everything happens for a reason.” However, looking at my life these past years, I couldn’t agree more. I never expected to be where I am today; going to graduate school was not on my agenda. But, like the phrase says, everything happens for a reason. Without going in to too many details, let’s just say that certain things have happened in my professional life that have left me highly disappointed and frustrated. Things are unfolding in a way that I did not expect and it leaves a bitter taste in my mouth. While I am grateful that I will be leaving in two months (TWO! MONTHS!), my current attitude is not the most pleasant.

Instead of wallowing in dissatisfaction (my current activity), I remind myself every day that some things happen (or don’t happen) and that it will all work out in the end. This optimistic frame-of-mind is a struggle as I have never been an extremely faithful person. Even though religion played a role in my upbringing, spirituality is not my forte. Before I started actively going to therapy, I didn’t believe in fate or destiny. I thought it was all a gimmick for the masses, a way of shutting us up when our fears screamed at us. My attitude changed when I finally gave up the reigns, when I stopped trying to control everything. That was the beauty in not believing in a high power. I thought I controlled every aspect of my life, which made me feel more powerful. On the other hand, when things when wrong, I blamed and punished myself. From personal experience, that is not the best way to go.

Two years later, I understand that I do not control anything. My life, my hopes, my dreams are all a part of a greater plan. I’m not talking about god or any form of god; I am referring to a greater power that deals us the cards we play. My life has been more peaceful since relinquishing the reigns. I don’t stress over each and every decision nor do I sweat the small stuff. Why should I? The universe will never throw more at me than I can handle? I try not to wallow in sad endings or big change because I know that at this time in my life, it is right for me. With each closed door, an open window appeared.

Anyways, I felt like sharing that little insight of mine. Take it or leave it, it doesn’t matter. All I know is that when things get tough or when I feel like I can’t take the pain anymore, I remind myself that everything happens for a reason. The job I didn’t get, the boy I left behind, the forgotten friends. They all happen for a reason. Such is life…

Which brings me to these cookies. Peanut butter cookies with milk chocolate chunks, to be precise. I have made them before and they blew my socks off. I literally ate spoonfuls of this cookie dough. Don’t judge me. You know you do the same thing! Especially when it is the most delicious thing you have eaten all morning. Yes folks, I ate cookie dough for breakfast. I should be ashamed. However, I remember how delicious the peanut butter dough tasted with chunks of sweet milk chocolate and, to be honest, I would do it again.

If you missed the recipe the first time, consider yourself lucky since I am reposting it. Enjoy!

Peanut Butter Cookies with Milk Chocolate Chunks
Origin: “Baked” by Matt Lewis and Renato Poliafito
Yield: 24 cookies
Prep Time: 20 minutes
Cooking Time: 10 to 12 minutes
Inactive Prep Time: chill for three hours or overnight
Difficulty: Easy

Ingredients:
● 1 3/4 cups all-purpose flour
● 2 tsp baking soda
● 1 tsp salt
● 1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
● 1 cup granulated sugar, plus more for sprinkling
● 1 cup dark brown sugar, firmly packed
● 2 large eggs
● 1 tsp vanilla extract
● 1 cup creamy peanut butter
● 6 ounces good milk chocolate, coarsely chopped

Directions:

Sift the flour, baking soda, and salt into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.
Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least three hours. (I kept mine chilled overnight).
Preheat the oven to 375℉. Line two baking sheets with parchment paper.
Drop the dough by rounded tablespoons onto the prepared baking sheets, at least two inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.
Remove the pan from the oven and cool on a wire rack for 5 minutes. Serve warm or use a spatula to transfer the individual cookies to the rack to cool completely.
Store the cookies in an airtight container for up to 3 days.

Banana Cream Tart

Besides coffee, bananas are staples in my diet. Like clockwork, my body craves cinnamon oatmeal topped with sliced bananas. I can’t stop it; it’s like my body goes on autopilot. They make a fine couple with peanut butter; in fact, I remember munching on peanut butter and bananas while I was kid. Some would call me monkey, and I’d happily agree. My appetite for bananas was practically inherited as bananas wee a main staple in my mom’s childhood. Other tropical fruits like mangoes, papayas, and pineapple along with bananas are her favorites so it is no surprise that I grew up loving them as well.

However, bananas are fickle creatures. Soft, sometimes mushy. Sweet, almost to the point of too sweet. I have a couple of friends who run at the sight of a banana. “Too mushy and too sweet,” they claim. Their reactions baffle me as bananas play a healthy role in the everyday-diet. Full of potassium and fiber, runners rely on bananas to give them a good boost before a run.

But I am not here to talk about the healthy banana. I doubt my doctor would be proud to hear that after making this banana walnut tart, I almost devoured the entire pan. That would probably not make me her patient of the year. Although I dare her to look this tart in the eye and not fall in love with it.

The cursed cake

When you pour your heart and soul in to a project, you expect to get a result that is satisfying. When you spend three days zesting lemons, whisking lemon curd, measuring flour, spilling sugar everywhere, whipping egg whites in to swiss buttercream, and washing countless dishes, you better get a cake that justifies all your hard work.

Sadly, this cake did not meet my standards. Maybe I set it too high on its pedestal but lemon curd layer cake with silky smooth buttercream sounded like a dream too good to be true. I found the recipe in Martha Stewart’s Baking Handbook, which up to this point, hasn’t let me down. It produced such wonderful recipes like the one-bowl chocolate cupcakes, fruit curd tartlets, white strawberry cupcakes, Icebox butter cookies, peanut butter sandwich cookies, Ok, maybe the book isn’t perfect considering my Peach Apricot pie was all jacked up and the juice was too runny. However, I was willing to overlook that small mishap, and chalk it up to my pie inexperience because I love my Martha Stewart. Call me ridiculous, but I think the lady is a trooper. A bit snobby, but what did you expect from a former east coast socialite?

a sneak peek

My apologies. I thought I’d be able to get a post up this week.

However, I’ve got a packed schedule and no time to tell you how wonderful this recipe turned out.

Instead, I will leave you with two teasers. Try not to hate me…

New life

When I started working at my job early last year, I immediately hit it off with my coworkers. Hilarious and kind, they make working in my cubicle way more entertaining. It’s funny how your office mates become like family, don’t you think? You work with them on all kinds of projects, see them 40 hours a week,  and even travel with them. No wonder they seem like family; I see them more than my actual family! I feel so lucky to be close with the people in my unit because I know what it’s like to work in a very awkward and unfriendly environment. But when you work in a place like that, you learn to appreciate those lovable coworkers once you get them.

That being said, when my brother-from-another-mother Adam told me he was expecting a baby last August, I was so happy for him. I always joke with him that he is the brother I never wanted because we laugh, we bicker, and we torment each other like real siblings. Hearing about his impending arrival, I felt that in a way, this kid was somewhat related to me. I get to be the cool Auntie Amanda that spoils it with treats and takes it to see rated R movies. How awesome is that?

The Common Cookie

Ladies and gents, get me a drink. A big stiff one. I finally had the talk about finances and grad school. Yeah, it was ugly and painful.

To be honest, the estimated cost of going to grad school is pretty high. I don’t enjoy being financially tied down to this kind of debt but I have faith that I will be able to make it out alive. Unlike my mother, I have a general positive outlook on how things will end up for me. I’m sure she is picturing a future where in two years I will be working as a hooker to pay off my student debt whereas I envision a world where I actually get to work in a job that I love, not one that I am simply settling for.

From my mother’s viewpoint, this trek to NYC is not the practical thing to do. I know she’d rather I stay in California working in a stable (but boring) job. I’d end up meeting some nice man and I’d get married, produce 2.5 children, and live happily ever after.I never thought of myself as a risk-taker but I’m definitely more spontaneous than my mother. That being said, I don’t have any mortgages or responsibilities tying me down at this moment.

Unfortunately, we both have different ideas about living a fulfilling life. I don’t see my future playing out in the way I think she wishes it would. I want a job that inspires me, a job that forces me to think outside of the box, not a job that leaves me aching with depression and boredom. I’ve got a mind and ideas that are dying to be used. I don’t have the urge to live in a home with a white picket fence nor do I have the biological clock that makes me want to start procreating ASAP. I think the main idea is that I just don’t know what I want to do. But I know what I don’t want to do, and I don’t want to let this opportunity to pass me by.

This is what I know:

A masters education is worth a huge amount of college debt if you are passionate about the topic and if it applies to your career.
Living in NYC is going to be expensive, but not impossible.
Finding a job after will be hard but I have faith that the universe will send something to me.
There is no better time to do this than right now. I’m young, single, and child-less. I’ve basically got nothing to lose.

Anyways, it’s these kinds of troubles that are filling up my mind. As the deadline approaches, I know I have a big decision ahead of me. I’m doing a lot of research, asking many people for advice, and trying not to stress out about it. While my mother and I might not agree on life decisions, we share the same thoughts about cookies. We both like them sweet with a hint of salt, not too crispy, and not too big. Hence these oatmeal white chocolate chip cookies.