Drizzle Bakery

I have had a lot of free time lately so I've decided to take my passion for baking to the next level.  I'm starting a home bakery business!  Please check out and like my page on Facebook at www.facebook.com/drizzlebakery.

Also coming this week... my post about my husband's birthday dessert... triple chocolate mousse cakes with salted caramel decorations and a choice of chocolate, raspberry, or caramel sauce!

Cadbury Cupcakes

My mom loves Cadbury Eggs.  So when my parents decided to come visit right after Easter, I knew I had to bake something inspired by this festive treat.  I found differing recipes online that I combined to make my own special recipe.  All of the recipes online had you buying a bunch of Cadbury Eggs, which are not cheap!  So I made my own!  My recipe made about a dozen cupcakes, but you could easily double or triple the recipe if you wanted.

My husband brought some of these to work and they were raffled off to the office to very high demand!

Devil’s Food Cake

4 1/2 TBSP unsweetened cocoa powder
3/4 cups cake flour (not self-rising)
1/4 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
2 ounces unsalted butter, at room temperature
3/4 cups granulated sugar
1 large eggs, at room temperature
1/4 cup water
1/4 cup milk

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

Butter (or use the baking spray) cupcake/muffin pans.

Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy.

Add the eggs one at a time until fully incorporated.

Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, the add the water and milk. Finally stir in the other half of the dry ingredients.

Fill cupcake pans 2/3 of the way full with cake batter. For regular size bake 20-22 minutes.

Chocolate Shell Ganache

3 ounces chocolate chips
1/4 cup heavy cream

Put chocolate in a medium bowl.

Bring cream to a simmer in a saucepan and remove from heat. Pour over chocolate. Let sit 5 minutes.

Whisk in chocolate until smooth. Let set up at room temperature.

 

Crème Egg Filling Buttercream Frosting

1/8 cup light corn syrup

1/16 cup butter, softened

1/4 tsp vanilla extract

dash salt

3/4 cups powdered sugar

1/4 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/4 TBSP vanilla extract
milk to thin frosting

Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer. Add sugar, one cup at a time, mixing by hand after each addition.

In another bowl, add butter, 1 cup of sugar and vanilla extract.

On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.  Add corn syrup mixture.

Gradually add the remaining sugar, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. If too thick, thin out with milk.
 

You can take half of the icing and color it yellow or orange for effect.

To assemble the cupcakes:

Remove some of the middle of the finished cupcake.  Fill with chocolate sauce.

Frost top of cupcake with white frosting.  Then with yellow or orange to look like an egg.  

Drizzle with left over chocolate sauce.

Sew Weekly... City Challenge

This past week's challenge was based around your city.  Here's my dress for the challenge!

You can click here to read all about it!

Sew Weekly... MAD MEN!!!

I'm sure I don't have to tell anyone how excited I am for Mad Men coming back in a few days.  It's my favorite drama on TV today and it will be back so soon!!!!!

This week's challenge on Sew Weekly was a Mad Men challenge!  Go check it out on over at Sew Weekly!

Sewing Craving

Do you ever have a craving to sew something very specific that you know you can't do... that sounded more confusing than I wanted it to.  I have been craving corset sewing.  I used to make them when I worked in the costume shop, and it was one of my favorite things to do.  They were pretty heavy duty with steel boning and all.  And I loved picking fun fabric, like my rainbow one below.

But my problem is that I don't have any of the materials to do it and they are really expensive to get.  Also, I'm not sure what I'd need corsets for.

What do you do when you have a sewing craving?

Baking with Eggs!

A couple of weeks ago I was gifted a bunch of eggs by a friend... about 4 dozen eggs... I don't eat eggs by themselves very much, but I do love baking (as I'm sure you've guessed).  I started looking up recipes and found a recipe for angel food cake, a chocolate soufflé, and meringue kisses. 

The angel food cake tastes good, but I lost a lot of the outside crust because I didn't have the right pan for it.

The chocolate soufflé fell after a bit.  Oh well, but it tastes like a big brownie now!

The meringue kisses turned out amazingly!  My mom makes these every year for Christmas so I know how temperamental they can be.  I pulled out my extracts to see what flavors I could make them.  I had orange, peppermint, mint, and rum extract.  The first two sounded like they'd be the best.  I put a chocolate chip in the peppermint ones.  

Mini Grapefruit Meringue Pies

This weekend I ventured away from a recipe and created my own dessert... it turned out... ok...  It tastes good, but it's not my favorite.  I had lots of eggs and a big grapefruit, so I had the idea for a lemon meringue pie, but with grapefruit instead of lemon.  I made my own mini crusts in a muffin tin, filled it with grapefruit curd (made the same way as lemon curd, just with grapefruit), and topped it with meringue.  I burned a few of them in the oven while toasting the tops, but most came out fine. 

The biggest complaint I had with my recipe was that I personally feel the reason lemon meringue pie works is the tart of the lemon in each bite.  The grapefruit was much more mild so it didn't have that same punch.  They are at least cute to look at though!