July 10th, 2010
Location was Springhouse Cellars, in the wonderful Hood River, Oregon
The beautiful pictures courtsey of Alice & Josh from MOSCA Photo in Portland, Oregon.
Monday, July 12
Thursday, May 6
Bellus-Goss Wedding
April 24th 2010
Chocolate Cupcakes with Chocolate Hazelnut Buttercream
Lemon Zest Cupcakes with Lemon Scented Cream Cheese Frosting
Chocolate Cupcakes with Peanut Butter Frosting
Chocolate Cupcakes with Coffee Buttercream Frosting
More Cupcakes!
Congratulations to the lovely Gretchen and her new husband Steve!
And a special thank you to Sarah McAllister Photography for the beautiful pictures!
Friday, April 2
Easter Cupcake Cuteness!
Yes, those are little birds nest atop chocolate cupcakes with vanilla bean buttercream! So cute!
An Easter basket I made for a good friend and her family, filled with cupcakes and other treats hidden inside Easter eggs. I can't help myself.
More Easter cupcake cuteness, with peeps! How cute are peeps by the way? And how bad do they taste... not good, not good at all.Monday, March 22
Peach Shortcakes with Whipped Cream and Peachy Strawberries
I made these delightful shortcakes with Oregon Grower's & Shippers Peach Preserves, whom I happen to work for! I love creating recipes that include our amazing jams & fruit spreads! For this recipe I altered the ingredients a bit for the shortcakes and added spoonfuls of our Northwest Peach Preserves and paired and served with fresh whipped cream and strawberries, which I coated with more Peach Preserves instead of sugar (couldn't help myself!). I shared this tasty dessert with some great friends and of course along with some wine and delicious cheeses. My good friend Molly said it was her second favorite dessert I have made...ever. Just sayin'!
Makes 6 to 8 shortcakes
2 ¼ cups flour
1 tablespoon baking powder
3 tablespoons sugar
1 stick of cold butter, cut into small pieces
½ cup chilled heavy cream
1 teaspoon vanilla extract
½ cup Oregon Growers Peach Preserves, plus more for to coat strawberries
Pinch of salt
Fresh local strawberries, cleaned and hulled
Fresh whipped cream
Whisk the flour, sugar, baking powder and salt together in a large mixing bowl. Add the cut pieces of the cold butter, and give it a toss. Working quickly using your finger tips, rub the butter until it breaks down into small pieces, your dough look like pebbly, pea sized pieces.
Whisk the peach preserves and vanilla into the cream until combined. Pour the liquid over the dry ingredients, turn the ingredients with a fork until you have a very soft dough. With your hands kneed the dough a couple times just until everything is combined, it will look a little loose and sticky but that’s ok!
On a prepared baking sheet lines with wax or parchment paper (also a light coat of non stick baking spray) form about 1/3 cup of batter into mounds, about 1 inch high. Bake for around 14-16 minutes in a preheated oven at 400 degrees, rotating your pan half way through. They should be slightly golden and but still soft to the touch. Remove and transfer to a cooling rack.
Slice hulled strawberries in quarters, place in a bowl and add a big spoonful of Oregon Growers Peach Preserves. Toss lightly to coat, and let stand for at least a few minutes before serving. Refrigerate until time to prepare.
Slice your shortcake in half horizontally, add a couple spoonfuls of strawberries and their juices as well as a heaping dollop of fresh whipped cream! Shortcakes are best served warm or soon after coming out of the oven. Enjoy!
2 ¼ cups flour
1 tablespoon baking powder
3 tablespoons sugar
1 stick of cold butter, cut into small pieces
½ cup chilled heavy cream
1 teaspoon vanilla extract
½ cup Oregon Growers Peach Preserves, plus more for to coat strawberries
Pinch of salt
Fresh local strawberries, cleaned and hulled
Fresh whipped cream
Whisk the flour, sugar, baking powder and salt together in a large mixing bowl. Add the cut pieces of the cold butter, and give it a toss. Working quickly using your finger tips, rub the butter until it breaks down into small pieces, your dough look like pebbly, pea sized pieces.
Whisk the peach preserves and vanilla into the cream until combined. Pour the liquid over the dry ingredients, turn the ingredients with a fork until you have a very soft dough. With your hands kneed the dough a couple times just until everything is combined, it will look a little loose and sticky but that’s ok!
On a prepared baking sheet lines with wax or parchment paper (also a light coat of non stick baking spray) form about 1/3 cup of batter into mounds, about 1 inch high. Bake for around 14-16 minutes in a preheated oven at 400 degrees, rotating your pan half way through. They should be slightly golden and but still soft to the touch. Remove and transfer to a cooling rack.
Slice hulled strawberries in quarters, place in a bowl and add a big spoonful of Oregon Growers Peach Preserves. Toss lightly to coat, and let stand for at least a few minutes before serving. Refrigerate until time to prepare.
Slice your shortcake in half horizontally, add a couple spoonfuls of strawberries and their juices as well as a heaping dollop of fresh whipped cream! Shortcakes are best served warm or soon after coming out of the oven. Enjoy!
Wednesday, March 3
Carrot Cupcakes with Vanilla Bean Cream Cheese Frosting
My carrot cupcakes with coconut and candies pecans. And of course vanilla bean cream cheese frosting.
And I'm sorry but how cute are these little sugar flowers & leafs! They make perfect Easter cupcake decorations too!
Tuesday, March 2
One Bowl Chocolate Cake
You heard right. This Chocolate Cake recipe can be made using ONE bowl. Aside from the fact that it's delicious, it happens to be super easy! The cake picture is one that I just made, and is layered with dark chocolate ganache and covered is creamy chocolate buttercream. Now the frosting & ganache filling unfortunately will require a few more dishes but is well worth it!
One-Bowl Chocolate Cake
6 ounces of semi sweet chocolate
1 1/2 sticks of butter
1 cup hot water
2 cups sugar
2 eggs
3/4 cups buttermilk
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 1/4 teaspoon baking soda
2 cups flour
Directions
You can use 2, 10 inch cake pans for a 2 layer cake OR use 2 8 inch cake pans and slice each layer both layers in half for a 4 layer cake. Butter both your pans and set aside. Preheat oven to 350 degrees.
Sift the last 4 ingredients together a sheet of parchment paper, set aside.
Place the chocolate, butter and boiling water in a medium heat proof bowl placed over a pot of simmering water. When the chocolate and butter are melted, whisk in sugar. Let cool for a few minutes.
Whisk the eggs in the mixture. Add buttermilk and vanilla. Whisk in the flour mixture until evenly combined.
Equally divide the batter between the pans. Bake for 18-22 minutes, rotating your pans half way through. Insert a toothpick in the middle of the cake to check if cakes are done. Let cool 10 minutes before removing from pans.
Chocolate Buttercream Frosting
2 stick butter, at room temperature
6 ounces of semi sweet chocolate, melted and cooled
3 tablespoons milk
2 1/2 powdered sugar
1 tablespoon cocoa powder
Sift powdered sugar and cocoa powder, set aside. In a bowl of a stand up mixer, cream butter until smooth. With the mixer on low, add melted chocolate until all is combined. Add milk, then add powdered sugar mixture until combined. Add more milk for desired consistency.
Chocolate Ganache
1 ounces of semi sweet chocolate
1 1/2 cups heavy cream
Set chocolate in a heat proof bowl. In a sauce pan over medium high heat, bring the heavy cream to a boil. Remove quickly and pour over chocolate and whisk until chocolate is melted and ganache is smooth.
Cover the top of one of the chocolate cakes with the chocolate ganache. Place the other cake on top. Cover the entire cake with a thin layer of frosting, cool the cake in the refrigerator for 20 minutes. Frost the rest of the cake with the remaining frosting. Cover with fresh berries and decorate with piping, shaved chocolate or whatever else your heart desires!!!
6 ounces of semi sweet chocolate
1 1/2 sticks of butter
1 cup hot water
2 cups sugar
2 eggs
3/4 cups buttermilk
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 1/4 teaspoon baking soda
2 cups flour
Directions
You can use 2, 10 inch cake pans for a 2 layer cake OR use 2 8 inch cake pans and slice each layer both layers in half for a 4 layer cake. Butter both your pans and set aside. Preheat oven to 350 degrees.
Sift the last 4 ingredients together a sheet of parchment paper, set aside.
Place the chocolate, butter and boiling water in a medium heat proof bowl placed over a pot of simmering water. When the chocolate and butter are melted, whisk in sugar. Let cool for a few minutes.
Whisk the eggs in the mixture. Add buttermilk and vanilla. Whisk in the flour mixture until evenly combined.
Equally divide the batter between the pans. Bake for 18-22 minutes, rotating your pans half way through. Insert a toothpick in the middle of the cake to check if cakes are done. Let cool 10 minutes before removing from pans.
Chocolate Buttercream Frosting
2 stick butter, at room temperature
6 ounces of semi sweet chocolate, melted and cooled
3 tablespoons milk
2 1/2 powdered sugar
1 tablespoon cocoa powder
Sift powdered sugar and cocoa powder, set aside. In a bowl of a stand up mixer, cream butter until smooth. With the mixer on low, add melted chocolate until all is combined. Add milk, then add powdered sugar mixture until combined. Add more milk for desired consistency.
Chocolate Ganache
1 ounces of semi sweet chocolate
1 1/2 cups heavy cream
Set chocolate in a heat proof bowl. In a sauce pan over medium high heat, bring the heavy cream to a boil. Remove quickly and pour over chocolate and whisk until chocolate is melted and ganache is smooth.
Cover the top of one of the chocolate cakes with the chocolate ganache. Place the other cake on top. Cover the entire cake with a thin layer of frosting, cool the cake in the refrigerator for 20 minutes. Frost the rest of the cake with the remaining frosting. Cover with fresh berries and decorate with piping, shaved chocolate or whatever else your heart desires!!!
Sunday, February 21
Happy Birthday to Who?
For my favorite little buddy Dane's first birthday, his mom and I discussed IN LENGTH what kind of cupcakes I should make for his birthday celebration. But I had to let go of what I wanted to make and decided on Vanilla & Vanilla, this was after all a child's birthday party. With that in mind and some help from the clip art in the back of Martha's Cupcakes Cookbook, made these cute and fun for the kids, whilst still super satisfying to the adults. Because that what counts... that the kids enjoyed them of course...
Thursday, February 18
In Other Cupcake News...
Yes, I know this is obviously not a cupcake BUT it is a great picture of my fruit dessert entry for Hood River's Annual Eat Dessert First Contest sponsered by Soroptimist last September! Peach Polenta Cake made with fresh Hood River peaches!Sadly, it did not win but my other entry for the Pear Pie contest won 1st PRIZE! Click here for the recipe of my Pear Hazelnut Pie!
p.s A big thank you for the beautiful picture from Denise at Photo Sensitive Portraits!
Wednesday, February 17
My First Wedding
These are Lemon Zest Cupcakes with Cream Cheese Frosting & Chocolate Cupcakes with Chocolate Hazelnuts Frosting I made for my first wedding!
Well, not my first wedding or anything but the first wedding I made cupcakes for. Just clearing that up...
Cupcake & Frosting Flavors
Ok, now the important stuff! Here is a list of the flavors on my menu! Mix & match your favorite cake & frosting flavors!
Cupcake Flavors
Chocolate Devils Food
Vanilla Bean Buttermilk
White Chocolate
Lemon Zest
Carrot Cake w/pecans & coconut
Coconut
Pumpkin Spice
Frosting Flavors
Chocolate Buttercream
Vanilla Bean Buttercream
Strawberry Buttercream
Cream Cheese Frosting
Lemon Scented Cream Cheese
Chocolate Hazelnut Frosting
Creamy Peanut Butter Frosting
Cupcake Flavors
Chocolate Devils Food
Vanilla Bean Buttermilk
White Chocolate
Lemon Zest
Carrot Cake w/pecans & coconut
Coconut
Pumpkin Spice
Frosting Flavors
Chocolate Buttercream
Vanilla Bean Buttercream
Strawberry Buttercream
Cream Cheese Frosting
Lemon Scented Cream Cheese
Chocolate Hazelnut Frosting
Creamy Peanut Butter Frosting
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