January 2010 archive

First and Goal Cupcakes




Snooping around last week on the Hostess Blog site, I ran into these awesome Super Bowl cupcake ideas. I’m pretty much salivating over the laced football wrappers. There’s an entire DIY tutorial on creating all of these yourself. Honestly, they don’t look super complicated and I’m considering giving them a chance.

Once I’m feeling inspired, I’m going to attempt these Super Bowl oreo truffles via Bakerella.
Also found these Guinness Super Bowl cupcakes made with Guinness Buttercream Frosting on celebrations.com from the executive chef of Vanilla Bakeshop. Beer + cupcakes? Think Cole would be in heaven!
Total male decadence? How about these beer cheese cupcakes with bacon cheddar cream cheese frosting via cupcake project. Wouldn’t exactly call these low cholesterol…
xoxo,
Niki

Cakery Friday: Ruth Reichl’s Artpark Brownies

As promised, I made Ruth Reichl’s Artpark Brownies this week. They were ah-mazing! Seriously, I know that I constantly rave about how good these desserts are (I mean sugar and chocolate, how could it be bad?) but really, these brownies are fantastic! They are moist with a crackly top. I had never made brownies with this method before, there are no chemical leaveners (aka. baking soda/powder) but you beat the eggs for a long time which has the same effect.
Gather all of the ingredients.
Preheat oven to 400 degrees F.
Melt 2/3 cup butter and 5 ounces of unsweetened chocolate (use good quality chocolate, I chose Ghirardelli) over a double boiler. Translation: bring a pot of water to a boil and place your metal or glass bowl on top of the water and reduce to a simmer. This will help prevent your chocolate from burning.
Once melted, add in 2 teaspoons of vanilla and set aside.
Beat 4 eggs and 1/2 teaspoon of salt in electric mixer.
Add in 2 cups of sugar and beat on high speed for 10 minutes, mixture will become a very light yellow color and thick.
Add the melted chocolate/butter mixture, beat on low speed until just combined.
Add 1 cup of sifted flour and beat on low speed until just combined.
Pour batter in a 9 inch square baking pan that has been buttered and floured (to prevent sticking).
Place pan in oven and immediately turn oven to 350 degrees F. Bake for 40 minutes. The toothpick test will not work for this batter, they will be very fudgy.
For a printer-friendly version of this recipe click here: Ruth Reichl’s Artpark Brownies.htm
Happy Baking!
xoxo,
Ali

Vintage Stamps

I spent a lot of time at the post office today… way more than I had planned for. On the bright side, I had plenty of opportunities to check out the stamp selection available right now. I really love the wedding cake stamp ($.61). It’s chic and elegant and blends with almost every invitation. {image via Martha Stewart Weddings}.






My all time favorite stamps, though, are vintage stamps. I adore the look of multiple vintage stamps placed on a wedding invitation envelope. It’s so unique and retro. These are a few of the ridiculously stunning stamps I found on Champion Stamp Co.

Be prepared to pay more than face value for vintage stamps. Also, be sure (always) to weigh your invitations at the post office to ensure you have the proper amount of necessary postage. I found these rock stars on eBay, another great resource.
And if you don’t feel like dressing up your envelopes with gorgeous vintage stamps, try dressing up your cake with a “Spectrum Cake Garland” via etsy. Yum!
xoxo,
Niki



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