Tag Archives: whipped cream

Hot Vanilla

This is the opposite of hot chocolate. Before I wrote this post, I wanted to try it out for myself. I figured it would only taste like sugared milk, and… well, frankly I didn’t want to give you a crappy recipe. I simmered the ingredients, poured it into my Irish coffee mugs, not expecting much. I was pleasantly surprised!  This hot beverage is so delicious, all I can tell you is… go heat some milk, you need to try this. Right now.

I used McCormick’s pure vanilla extract, and added some whipped cream and marshmallows on top. This will go into my favorite hot beverages list… next to hot chocolate, of course.  Oh, and coffee.

This post also reminded me about how warm milk before going to bed can supposedly help you sleep. Have you tried it? I don’t have an issue with sleep myself, I’m gone 3 minutes after my head hits the pillow! But I did a little reading on the subject, and here’s an interesting article  I thought I’d share with you: Is it true that warm milk can make me sleepy?

Helga

Hot Vanilla

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Mini Strawberry Shortcakes

I had some beautiful strawberries that we got at the farmer’s market with Jake a few weekends ago, and I knew I wanted to bake something other than muffins. Jake’s mom Bev, has given us so many boxes of kitchen goodies, including a Wilton Aluminum 9-Cavity Petite Loaf Pan so I knew this would be a good recipe to try them with. Thank you Bev!

From some other recipe I had two egg whites remaining, and since I was changing a bit of the recipe… why not add them to make a fluffier and lighter cake! I chopped half a pound of strawberries and some other I halved them and placed them on top of the batter like Helga did before on the Strawberry Cake recipe I based this one on. The halved strawberries sunk but made the mini cakes perfect for strawberry shortcakes. This cakes are good for at least three days, so you can make them ahead before a summer gathering! An extra tip: you can also make them as cupcakes too!

Mini Strawberry Shortcakes

Mini Strawberry Shortcakes

12 mini-cakes
Recipe adapted from Martha Stewart

Ingredients:

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
2 egg whites
1/2 cup milk
1 teaspoon pure vanilla extract
1 1/2 pound strawberries, chopped

Directions:

  1. Preheat oven to 350 degrees. Butter and flour two 9-Cavity Petite Loaf Pan.
  2. Sift flour, baking powder, and salt together into a medium bowl.
  3. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
  4. Reduce speed to medium-low; mix in egg, egg whites, milk, and vanilla.
  5. Reduce speed to low; gradually mix in flour mixture.
  6. Fold in 1 pound of chopped strawberries.
  7. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible.
  8. Bake cakes 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown, about 1 hour, until a toothpick comes out clean.
  9. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

Mini Strawberry Shortcakes

Mini Strawberry Shortcakes

Mini Strawberry Shortcakes

Cranberry Cupcakes with Maple flavored Whipped Cream

Did you know that the name “cranberry” derives from the Pilgrim name for the fruit, “craneberry”? It’s because the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane. Cranberries were first used by Native Americans, who discovered the wild berry’s versatility as a food, fabric dye and healing agent.  Cranberries are considered a healthy fruit. They contain no cholesterol and virtually no fat.

Today I wanted to bake something fast and easy. I made this recipe and cleaned the kitchen in under 45 minutes. The only thing I would change from this recipe is maybe completely hold off the nut meg. It gives it a nice flavor but it could be too much for some. Enjoy!

Cranberry Cupcakes with Maple flavored Whipped Cream

Cranberry Cupcakes with
Maple flavored Whipped Cream

Recipe adapted from Epicurious.com
Yield: Makes 6 cupcakes

Ingredients:
1/4 cup dried cranberries
6 tablespoon all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
A pinch freshly grated nutmeg
3 tablespoons unsalted butter, softened
1/3 cup sugar
1 large egg, beaten lightly
1/4 teaspoon vanilla
2 tablespoons milk

For the Frosting:
1/2 cup heavy cream
1 tablespoon confectioners’ sugar
1 teaspoon pure maple syrup

Directions:

  1. Preheat oven to 350°F. and line six 1/2-cup muffin tins with paper liners.
  2. In a small heatproof bowl cover cranberries with boiling water and soak 5 minutes.
  3. While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt.
  4. In another bowl with an electric mixer beat together butter and sugar until light and fluffy.
  5. Beat in the egg, in two additions, beating well after each addition. Beat in vanilla.
  6. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth after each addition.
  7. Drain cranberries and pat dry. Stir into batter.
  8. Divide batter among muffin tins and bake in middle of oven until a tester comes out clean, about 20 minutes.
  9. For the frosting, whisk together cream and confectioners’ sugar and maple syrup until medium peaks form.
  10. Make sure that your cupcakes are completely cooled before icing them!

Cranberry Cupcakes with Maple flavored Whipped Cream

Cranberry Cupcakes with Maple flavored Whipped Cream

Cranberry Cupcakes with Maple flavored Whipped Cream

Horchata Cupcakes

In a previous post we showed you how to make your own Horchata at home.  Ever since I saw this Horchata Cupcakes recipe I knew I had to try to make it and it did not dissapoint me.  You can use fresh Horchata for the cupcake recipe or you can use Horchata mix which you can probably find in the international section at your supermarket. Just make sure you make a stronger mix. Usually it calls for 3 tablespoons per 8 oz of liquid, so use 4 or 5 tablespoons instead.  If the mix calls for water, I suggest you use milk, even if the package says it already contains milk.

Helga

Horchata Cupcakes

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