Avocado + Wheat bread + Sprinkling of Garlic Salt = Heaven on a Plate.
Wednesday, January 26, 2011
avocado toast
Yum yummm. I just had the most delicious, satisfying lunch of my life.
Avocado + Wheat bread + Sprinkling of Garlic Salt = Heaven on a Plate.
I got my massive avocado and a petite wheat loaf at Harris Teeter. So so so good.
Avocado + Wheat bread + Sprinkling of Garlic Salt = Heaven on a Plate.
Saturday, January 8, 2011
"hot mess" cupcakes
So, Father notoriously despises cupcakes. He likes cake, but not cupcakes. I figure it's the ratio of frosting to cake (and the placement). Well, turns out, there is a cupcake that can win over his heart!
Franklin bakery Iveycake makes a chocolate ganache cupcake called "Hot Mess." It's a moist cake with cream cheese frosting (piped into a huge mound) and then dipped in chocolate ganache.
Mom and I brought him back one (after we enjoyed one ourselves!) Thursday after our annual Franklin holiday outing. And sure enough, he loved it!
It was my duty today to recreate the "Hot Mess." While it's not the same, I think it's pretty awesome!
For the Cupcakes:
6 tbsp unsalted butter
1 1/4 cups brown sugar
2 eggs
2 tbsp vanilla extract
5 tbsp of Dutch cocoa powder
3/4 cup water
1 1/3 cups self-rising flour
Preheat your oven to 325 degrees. Line 20 cups in a muffin tin. Cream butter and sugar, until well mixed (about 2-3 mins). Add eggs one by one until incorporated. Add vanilla extract and then add cocoa powder one tablespoon at a time. Add water and flour; mix to smooth consistency. Bake 15 minutes until a skewer comes out clean. Let cool.
For the cream cheese frosting:
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.
For the ganache:
8 ounces good-quality bittersweet chocolate
¾ cup heavy whipping cream
2 tbsp butter, at room temperature
Melt chocolate and cream in a heavy saucepan. Add butter, stir until smooth.
Frost cupcakes, then spoon ganache over them. Enjoy!
Franklin bakery Iveycake makes a chocolate ganache cupcake called "Hot Mess." It's a moist cake with cream cheese frosting (piped into a huge mound) and then dipped in chocolate ganache.
Mom and I brought him back one (after we enjoyed one ourselves!) Thursday after our annual Franklin holiday outing. And sure enough, he loved it!
It was my duty today to recreate the "Hot Mess." While it's not the same, I think it's pretty awesome!
6 tbsp unsalted butter
1 1/4 cups brown sugar
2 eggs
2 tbsp vanilla extract
5 tbsp of Dutch cocoa powder
3/4 cup water
1 1/3 cups self-rising flour
Preheat your oven to 325 degrees. Line 20 cups in a muffin tin. Cream butter and sugar, until well mixed (about 2-3 mins). Add eggs one by one until incorporated. Add vanilla extract and then add cocoa powder one tablespoon at a time. Add water and flour; mix to smooth consistency. Bake 15 minutes until a skewer comes out clean. Let cool.
For the cream cheese frosting:
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.
8 ounces good-quality bittersweet chocolate
¾ cup heavy whipping cream
2 tbsp butter, at room temperature
Melt chocolate and cream in a heavy saucepan. Add butter, stir until smooth.
Frost cupcakes, then spoon ganache over them. Enjoy!
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