Friday, January 13, 2012


missed re posting some awesome recipes

Momofuku Milk Bar birthday cake

    Makes one 6-inch birthday cake

Birthday cake crumbs
  • 100 grams granulated sugar
  • 25 grams light brown sugar
  • 90 grams cake and pastry flour
  • 2 grams baking powder
  • 2 grams salt
  • 20 grams rainbow sprinkles
  • 40 grams grapeseed oil
  • 12 grams vanilla extract

  1. Preheat the oven to 300°F. Line a baking sheet with a Silpat or a piece of parchment.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugars, flour, baking powder, salt, and sprinkles and mix them on low speed until they are evenly mixed.
  3. Add the oil and the vanilla and continue beating the mixture until the ingredients clump and form small clusters.
  4. Carefully spread the delicate clusters in a thin layer on the prepared baking sheet and bake them for about 20 minutes. They dry and harden as the cool into crispy crumbs. Let them cool completely before using them. By the time you've made the cake and frosting, they will be ready to be used anyways.
Birthday cake
  • Pam or vegetable oil for preparing the pan
  • 245 grams cake and pastry flour
  • 6 grams baking powder
  • 3 grams salt
  • 50 grams rainbow sprinkles
  • 55 grams unsalted butter, room temperature
  • 60 grams vegetable shortening
  • 250 grams granulated sugar
  • 50 grams light brown sugar
  • large eggs
  • 110 grams buttermilk (made from skim milk and white vinegar)
  • 65 grams grapeseed oil
  • 8 grams vanilla extract
  • 25 gramsrainbow sprinkles

  1. Preheat the oven to 350°F (use an oven thermometer to verify the temperature). Prepare a rimmed quarter sheet pan (mine is a 10-x15-inch pan with a 1-inch rim) by spraying it all over with Pam and then covering the base with a sheet of parchment. Set aside.
  2. Whisk together the flour, baking powder, salt, and 50 grams of sprinkles in a small bowl. Set the dry ingredients aside for later.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, shortening, and the sugars on medium-high for 2 to 3 minutes, scraping down the bowl as needed.
  4. Add the eggs (all at once) and then beat again on medium-high for another 2 to 3 minutes. Scrape down the bowl.
  5. In a 1-cup measurer, weigh out the buttermilk, grapeseed oil, and vanilla. With the mixer on low, add the wet ingredients in a steady stream. Increase the mixer speed to medium-high and beat for another 4 to 6 minutes. The mixture will double in size almost, and will appear light and fluffy. There will be no trace of oil left.
  6. With the mixer on low, add the dry ingredients, and mix for another minute or so until the ingredients are all combined.
  7. Pour out the batter into the prepared sheet pan, spreading it out into an even layer. Sprinkle with the remaining 25 grams of rainbow sprinkles.
  8. Bake for 30–35 minutes until the cake bounces back slightly when gently pressed in the corner. The center of the cake should no longer jiggle when the pan is shook. Cool the cake completely in the pan on a wire rack.
Birthday cake soak
  • 55 grams milk (I used whole milk—3.25% fat)
  • 4 grams vanilla extract

  1. Whisk together the milk and vanilla in a small cup or bowl. Set aside for later.
Birthday cake frosting
  • 200 grams powdered sugar
  • 2 grams salt
  • Pinch baking powder
  • Pinch citric acid
  • 1155 grams unsalted butter, room temperature
  • 50 grams vegetable shortening
  • 55 grams cream cheese
  • 25 grams glucose
  • 18 grams clear corn syrup
  • 12 grams vanilla extract

  1. Whisk together the powdered sugar, salt, baking powder, and citric acid in a medium bowl. Set aside for later.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, shortening, and the cream cheese for 2 to 3 minutes on medium-high until the mixture is smooth and fluffy. Be sure to scrape down the bowl periodically.
  3. Add the glucose, corn syrup, and vanilla, and beat the mixture on medium-high again, for 2 to 3 minutes until it is silky smooth and a little glossy. Scrape down the bowl a few times.
  4. Now add the whisked dry ingredients and incorporate them on low speed. Increase the mixer speed to medium–high and beat the frosting until it is creamy and fluffy, just like the kind that comes in a can.
  5. Whisk together the milk and vanilla in a small cup or bowl. Set aside for later.
  6. Whisk together the milk and vanilla in a small cup or bowl. Set aside for later.
Birthday cake assembly
  • 1 batch birthday cake
  • 1 batch birthday cake soak
  • 1 batch birthday cake frosting
  • 1 batch birthday cake crumbs
  • 8-x3-inch strips of acetate
  • 6-inch cake ring that is 3 inches high (or a springform ring)
  • 8-inch square of parchment

  1. Cut the sheet cake into two 6-inch circles plus two half-circles using your cake ring as a template. Use a spatula to gently loosen and lift (carefully!) the circles and set them aside.
  2. Place the cake ring on a baking sheet lined with the 8-inch square of parchment. Line the inner rim of the ring with two pieces of acetate so that they overlap a little.
  3. Fill the bottom of the ring with the two half circles of cake. Press them slightly so that they are even. If there are any holes, fill them with the rest of the cake scraps.
  4. Brush half the birthday cake soak over the base of cake.
  5. Spread about 100 mL (one-fifth) of the birthday cake frosting over the base layer. Then sprinkle with one-third of the birthday cake crumbs, pressing them gently into the frosting. Top with another 100 mL (another fifth) of the birthday cake frosting, carefully spreading it so that it is even, but without disturbing the crumbs.
  6. Top with a full circle of cake, brush the rest of the cake soak over this layer, top with more frosting, cake crumbs, and another layer of frosting.
  7. Squeeze in the other two strips of acetate between the inner rim of the ring and the first acetate strips (you are essentially making your cake ring taller at this point). Top with the last circle of cake. and the remaining frosting, spread evenly. Top with the remaining cake crumbs.
  8. Freeze the cake as is for at least 12 hours to set everything and making the unmolding process much easier.
  9. Three hours before serving, retrieve the pan from the freezer, and gently push the cake through the ring. Place it on a cake stand or cake plate. Now gently pull off the acetate ribbons.
  10. Let the cake defrost in the fridge before serving. Cut neatly with a large chef's knife.


  • Butter, room temperature, for baking dish
  • 1/2 cup granulated sugar, plus more for baking dish
  • 6 large eggs, room temperature, separated
  • 6 ounces semisweet chocolate, melted
  • 1/2 teaspoon salt
  • Confectioners' sugar, for dusting


  1. Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
  2. In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
  3. In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
  4. Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.

Pinned Image

Pinned Image

best stove top macaroni and cheese recipe


Oven Baked Parmesan Seasoned Fries

NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes. (I just double or triple the recipe to fit within my needs).


1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)


*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths. 
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil). 
*Mix all of the spices and the parmesan cheese in a small bowl. 
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag. 
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.


  • 1 1/2 cups all-purpose flour, plus more for tins
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • Vanilla Cream
  • Chocolate-Ganache Glaze


  1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
  2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
  3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
  4. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.
makes 18 cupcakes

Pinned Image


Keep in mind that at the end, you’ll see two different kinds of cupcakes – I did Caramel Frappacino ones and Double Chocolate Chip Frappacino ones. The recipe you’ll see here is for the caramel ones. I borrowed very largely from this lovely blogger here for the recipe and inspiration!
For the Cupcakes:
Recipe heavily adapted from Apartment Therapy’s The Kitchn 
3/4 cup whole or low-fat milk
1/4 cup sour cream
1 package of Starbucks Via Instant Coffee
1 tbsp vanilla
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons of another pack of Starbucks Via Instant Coffee
2 teaspoons unsweetened natural cocoa powder
3/4 cup butter at room temperature
1 1/2 cup white sugar
4 eggs, yolks and whites separated

Heat the milk in the microwave or on the stove until hot – stop short of a simmer. Stir in the instant coffee until well blended. Add the vanilla and set aside.
Sift together the cake flour, baking powder, soda, salt, ground coffee and cocoa.
In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until creamed. It should be slightly fluffy. Beat in the egg yolks one at a time.
Add 2/3 of the flour mixture and the sour cream. Add the remaining flour mixture and milk. Beat until smooth.
Scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly.
Switch to the whisk attachment and beat the egg whites until stiff but not dry. They will hold a stiff peak but they will still slip around a little in the bowl.
Fold the egg whites into the cake batter gently, folding the batter around until well combined.
Fill cupcake liners with batter and bake at 350 degrees for about 20 minutes (they baked up surprisingly fast).
For the Coffee Mousse - the yummy filling several of the wedding rehearsal guests drank right down…
3/4 cup plus 2 tablespoons sugar
6 large egg yolks
1/3 cup water
1 package of Starbucks Via Caramel flavored coffee  (You can find this at Walmart in the coffee aisle for about $7 a bag – so make sure you make these cupcakes to make that one ingredient worth this one expense!) :)
2 1/2 cups chilled whipping cream
NOTE: You can cut this recipe in half – you’ll have enough for one batch of cupcakes.  But sometimes you might like to have more…you know, just because.
Whisk sugar, yolks, water and Starbucks via in large metal bowl.
 Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 8 minutes.
Remove bowl from over water. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
Beat cream in another large bowl until stiff peaks form.
Fold cream mixture into egg mixture.
For the Homemade Caramel Drizzle – this one I didn’t do today because I had some already pre-made in the fridge…don’t skimp on this or (gasp!) buy it in a jar from the ice cream topping aisle – this stuff is AWESOME! I’m pretty sure it could cure chicken pox.
1 cup unsalted butter (2 sticks)
2 1/4 cups brown sugar
1 cup light corn syrup
1 14-oz can sweetened condensed milk
1 tsp vanilla extract
Cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan.
Once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan. If any stray sugar crystals fall onto side of pan, carefully brush off with a wet pastry brush.
Once butter and sugar are fully combined, add corn syrup and condensed milk. Clip on candy thermometer to side of pan.
Cook mixture on low heat (still continually stirring) for about a minute or two. Increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees. Once the mixture is removed from heat, stir in vanilla extract.
Swiss Meringue Buttercream:

3/4 cup sugar
4 egg whites
3 sticks unsalted butter (at room temperature)
1 tbsp vanilla extract
Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment and beat until air bubbles are gone, 2 to 3 minutes more.
To assemble the cupcakes:
Once cupcakes are cool, core out the center of each one. Using a pastry bag, pipe a small amount of caramel sauce, then pipe coffee mousse until the center is almost full, and then top with another piping of caramel.
Once all cupcakes are filled, pipe swiss meringue buttercream onto each one using a pastry bag fitted with a large star tip.
Lastly, use a sturdy plastic freezer bag or disposable plastic pastry bag with a small hole cut out of it and drizzle caramel on top of each cupcake.
Now for the special part –  (I always like to have some of these ‘special parts’ on hand) – take some starbucks straws – go ahead, stuff a few in your purse. One straw makes four tiny cupcake straws. Cut them in half, then in half again.
Stick one right into that yummy mousse filling and watch everyone try to drink their cupcakes. It’s quite humorous. :) Enjoy these – they really were  are a hit! (Check out my big confession and the Double Chocolate Chip Recipe here.)

Chicken Enchiladas Verdes Recipe

A shortcut for this recipe is to use already prepared bottled salsa verde (heat the sauce and add sour cream at the end) which should be available at any market that carries Mexican foods. Use 2-3 cups. You can also use rotisserie chicken instead of poaching your own.
Packaged tortillas vary in their thickness and quality. Thicker corn tortillas will hold up better to the frying, softening, and dipping in sauce than thin ones, which can tend to fall apart.


  • 4 chicken thighs, bone-in, skins removed (about 1 3/4 lbs)
  • 1 1/2 lbs tomatillos, papery husks removed, rinsed
  • 4 serrano chile peppers, top cut off to expose interior and to remove stems
  • 3 cloves garlic
  • 1 cup white or yellow onion, chopped
  • 1/4 of a whole white or yellow onion
  • Salt
  • 1 bunch cilantro, rinsed and chopped, stems included
  • High smoke point cooking oil such as canola oil, peanut oil or grapeseed oil
  • 12 corn tortillas
  • 3 Tbsp sour cream
  • 1/2 cup crumbled Mexican Cotija or Queso Fresco cheese


1 Put chicken thighs in a medium sized saucepan and just cover with water. Add one clove of garlic that has been cut in half, 1/4 of an onion, and 1 teaspoon of salt to the water. Bring to a boil, reduce to a low simmer, and cook, covered, for 20 minutes, until the chicken is just cooked through. Remove chicken thighs to a separate bowl and let cool enough to touch.
enchiladas-verdes-2.jpg enchiladas-verdes-3.jpg
2 While the chicken is cooking, put the tomatillos and 3 serrano chile peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5 minutes. Remove from heat. Use a slotted spoon to transfer tomatillos and serranos to a blender. Add 1/2 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a third a cup of your chopped onion, and about 1/4 cup of chopped cilantro (packed). (Remaining chopped onion and cilantro will be used for garnish.) Add one teaspoon of salt. Purée until completely blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chile pepper (doesn't have to be cooked). Note that sour cream will eventually be added to the sauce which will cool down a lot of the spiciness. Add more salt to taste if necessary. Pour sauce into a skillet, bring to a simmer and let simmer for 5 minutes. Then remove from heat.
3 Remove the cooked chicken meat from the bones. Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/3 to a 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little.
4 Heat a tablespoon of oil in a frying pan on medium high heat. Add a tortilla to the pan and use a metal spatula to flip it to the other side. Place another tortilla on top of this one (to soak up the excess oil) and flip again. When the tortillas are heated through, remove them to a plate lined with paper towel. Add a little more oil to the pan, and add another couple tortillas. Continue to heat through and soften all of the tortillas. Note that if you are using just made homemade tortillas you can skip this step because the tortillas are already hot, softened, and ready to eat.
enchiladas-verdes-5.jpg enchiladas-verdes-6.jpg
4 Warm the oven to 200°F. Dip a tortilla in the salsa verde tomatillo sauce and place it on an oven-proof serving dish. Scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place on the serving dish and repeat with all of the tortillas. Put into the warm oven to keep the enchiladas warm while you finish the sauce.
5 Heat the salsa verde sauce again until simmering, then remove from heat. Stir in the sour cream until well blended. Remove the warming enchiladas from the oven and pour salsa verde sauce over all of them. Top with chopped onion, cheese, and cilantro.
Serve immediately. Serve with extra garnishes of onion, cheese, and cilantro on the side. Serves 4 to 6.

recipe from: Grin and Bake It

  • 3 cups Flour
  • 1/4 teaspoon Salt
  • 1 cup Sugar
  • 4 teaspoons Baking Powder
  • 1 1/2 cups Milk
  • 2 Eggs
  • 2 teaspoons Vanilla
  • 1/2 cup ( 1 stick)  Butter, melted

  • 1 cup ( 2 sticks) Butter, softened
  • 1 cup Brown Sugar
  • 2 Tablespoons Flour
  • 1 Tablespoon Cinnamon

  • 2 cups Powdered Sugar
  • 5 Tablespoons Milk
  • 1 teaspoon Vanilla

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.


No comments:

Post a Comment