Goddess Tina

recip-eaze: Divine Vanilla Cupcake with Coconut Frosting When I...

Mon, 23 Jan 2012 19:19:24 -0500

Divine Vanilla Cupcake with Coconut Frosting

When I found this recipe, I wasn’t sure if it was going to be as “divine” as it said, but they absolutely are! They were the most moist cupcake I have ever made. (I found the “yellow cake” recipe here, and saw that a commentator said it was “divine.”)

My highly adapted cake:

1 1/4 cups flour, sifted

1 tsp powder

1/4 tsp salt

7 tbs butter, soft

2/3 cup sugar

2 eggs

2/3 cup coconut milk, unsweetened

1 teaspoon vanilla extract

Preheat to 350

Sift together the flour, powder, and salt.

Separately, cream the butter and sugar together for about three minutes. Then add the eggs one at a time, whisking well after each addition.

*After each of the following additions, whisk very well.*

Add half the flour mixture to the butter; next, half milk; remaining flour; remaining milk; then vanilla.

Your batter will be a little on the thick side, but fear not.

Cook for 20-23 minutes.

Makes 12 cupcakes.

Coconut Frosting

I don’t really have measurements for this, but I used…

1/2 stick butter

3-4 drops coconut extract

coconut milk

confection sugar

coconut

I start with the butter and the sugar, once it is combined but dry I add the few drops of coconut extract, and a splash of milk. Beat well, and if it needs more wet or dry, add milk or sugar. Once at a texture I like, add about a tablespoon of coconut, which will mess with the pretty texture, but make it flavorful and exciting.

Let the cupcakes cool before frosting!

And enjoy :]

-brightstar: Dark Chocolate Cranberry Oatmeal Cookies, makes 15...

Mon, 19 Dec 2011 08:43:33 -0500

-brightstar:

Dark Chocolate Cranberry Oatmeal Cookies, makes 15 cookies.

Needed: 1/2 cup softened butter, 1/2 cup packed brown sugar, 1 egg, 1 1/2 cups oats, 3/4 cup flour, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, a generous pinch of salt, 2-3 ounces chopped fresh cranberries and 1/2 cup dark (or semi-sweet) chocolate chips.

In a large mixing bowl cream together the butter and sugar, add the egg and mix well. Now add the oats, flour, baking soda, baking powder and salt and stir until just combined. Mix in the cranberries and chocolate chips.

Bake at 375 F for about 20 minutes. Serve warm with milk.

happybreadhouse: Day one of my Holiday Bread-tacular! I was...

Sun, 18 Dec 2011 19:53:01 -0500

happybreadhouse:

Day one of my Holiday Bread-tacular!

I was aiming for baguettes, but I managed to run out of white flour and break the oven in the middle of baking. And yet… it sure was tasty with a little butter spread on top!

recip-eaze: Eggnog scones! (Recipe found and adapted from Sugar...

Sun, 18 Dec 2011 19:33:57 -0500

recip-eaze:

Eggnog scones! (Recipe found and adapted from Sugar Crafter)

Recipe:

Preheat to 425°

2 3/4 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup sugar

1 stick butter, soft or 1/2 cup shortening

2 eggs

1/2 teaspoon vanilla extract

1/2 cup vanilla eggnog

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Mixing bowl

Cookie Sheet/Scone pan that will fit in your freezer

Pam

Extra eggnog

Extra sugar

Mix together the flour, baking powder, salt, sugar, nutmeg, and cinnamon.

Using a hand mixer, (I recently got one, and I use it for everything,) break the butter into the drys. (After a lot of time trying to break all the butter up, I gave up and moved on.)

Separately whisk together the eggs, vanilla, and eggnog.

Then put wet into dry. When it’s too stiff to work with the mixer, work it by hand to combine the rest of the butter, and form a ball.

If you have a scone pan, spray it with pam and get some dough into each section, pop it into the freezer for 30 minutes, and scroll down.

If you do not have a scone pan, separate your ball into two smaller balls, and make 2 large patties, about an inch high and round. Cut the two patties into 8 sections. Pam a cookie sheet or whatever will fit in your freezer, place the triangles on the pan, and pop that baby into the freezer, uncovered, for 30 minutes.

After your freezing, use a pastry brush to put a little eggnog on top of each triangle, then sprinkle with sugar.

Cook in the oven for about 25-30 minutes. (It took me 25 minutes, then I shifted the scones around and cooked for another five to fully cook the centers.)

Then cool and enjoy!

recip-eaze: These lovely puffs are try number two on my short...

Fri, 16 Dec 2011 14:06:26 -0500

recip-eaze:

These lovely puffs are try number two on my short journey to learn to make choux pastry. Croque en bouche anyone?

My own recipe:

Preheat to 425°

1 cup water

1 stick salted butter

1 pinch salt

1 cup flour

1/4 teaspoon vanilla

4 full eggs

Electric hand mixer

Cookie sheet

Tooth pick

Filling

In a sauce pan, heat water warm enough to melt butter, but not enough to make it all evaporate on you. While that heats, measure out flour and put the salt on top.

Once butter has fully melted, pour in all the flour/pinch of salt at once, and stir.

The dough will come together fairly quickly, and stir for a little while longer, making sure there are no lumps.

When you are lumpless, plop the dough into a bowl, and let cool for 15 minutes. In those 15 minutes, get a flat cookie sheet or what not out, and put a piece of aluminum foil, bake-able parchment paper, or one of those nifty cooking mats in place. Do not prepare the foil/paper/sheet in anyway, because it will keep them from rising or something. (Once cooked, mine popped off the foil, no problem.)

After those fifteen minutes, get your nifty hand mixer out, and break an egg into the dough. Mix well after each egg addition. After egg #2, I put my vanilla in with egg #3. When you run out of eggs, make sure that it is all mixed in nicely, and should resemble a thick dough that will keep shape, but still unmanageable by hand.

You can either drop table spoons of the goo onto the pan, or use a pastry bag, which I did, (because it’s a lot more fun.) My piping method was to use a large tip, (aka a large ziplock bag with a hole about 1/2in cut from the tip) and hold the bag in place as a large circle formed around the tip, and then move up a little to put a little mound on top of the large one, then off to the next puff. I kind of crowded the pan a bit, but they don’t spread very far, so no worries on that front.

Cook for 20-5 minutes, and try not to open the oven while cooking. Once cooked, remove from oven and place on top of the oven, but turn off heat. Poke each one on top all the way thru to let out extra moisture. Let cool like that for another 10 minutes or so.

After the cooling process, remove from pan and fill directly before use. (I used a can of Chocolate Reddi Whip.)

Recip - Eaze: Coconut Pancakes

Fri, 16 Dec 2011 11:00:35 -0500

Recip - Eaze: Coconut Pancakes: recip-eaze: These coconut pancakes don’t actually have any coconut...

recip-eaze: This veryyy simple “Apple Loaf” recipe is more of...

Thu, 15 Dec 2011 08:55:36 -0500

recip-eaze:

This veryyy simple “Apple Loaf” recipe is more of an apple pie mixed with an apple bread. It’s yummy, cooks sort-of quickly, and will make your home smell quite lovely.

Recipe:

Preheat oven to 350°, unless prepared dough specifies otherwise.

4 to 5 “regular” sized apples, sliced OR diced

1/4 cup orange OR apple juice

1 teaspoon cinnamon

1/2 teaspoon all spice AND/OR nutmeg, OR apple pie spice

1/3 cup white or brown sugar

1 Pillsbury crescent dough OR rolled pie crust OR home-made dough (recipe to follow)

Loaf pan

Pam or other nonstick spray/pan preparation

In a bowl large enough to fit all the diced/sliced apples, pour the juice of your choice over the apples, and sprinkle on the cinnamon, spice, and sugar. Mix together until all the apple bits look well covered.

Roll out your choice of dough:

For crescent dough, unroll the entire sheet, and pass over with a rolling pin until the seams disappear, or until it will at least won’t fall apart on you.

For prepared pie crust, unroll the sheet and use a rolling pin to flatten if needed.

For home-made (or not) dough/unprepared crust, use the rolling pin to form a rectangle thin enough to wrap up the apples and have overlap, but not so thin that it will break.

If you have extra liquid from the juice, scoop out the apple bits onto your sheet of pastry, leaving it in a rectangle shape, approximately the size (length and width) of the loaf pan you want to cook it in. Then wrap up your apples doing where the short side of the loaf pan will fall first, then the longer edges.

Pam/prepare your loaf pan, and flip the apple sandwich into the pan, seam down. Spray top of bread quickly, and place in a hot oven.

Cook for at least 25 minutes, to insure that the bottom of the bread is cooked, but it may take less/more time than that.

(If you feel like it’s been in the oven for too long, but it’s not ready yet, my personal rule of thumb is if the top is brown, put some aluminum foil on top and return to the oven for another ten minutes if it doesn’t, “feel cooked.”)

congrats!

Sun, 06 Mar 2011 17:30:44 -0500

On being a survivor of cancer for 6 years! I was hoping since you had been up close and personal...

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Fri, 04 Mar 2011 17:03:40 -0500

See complete blog Post on Squidoo Glee Cupcake Party See Erin...

Mon, 28 Feb 2011 09:18:00 -0500

See complete blog Post on Squidoo Glee Cupcake Party

See Erin and Sara on A Bake Odyssey for the Step by Step Instructions on their blog. They transform the basic cupcake into these wonderfully creative Glee inspired, Slushie Cupcakes. Picture From: Erin and Sara’s blog: A Bake Odyssey

ysvoice: | ♕ | Cary Grant | by thisisnotporn.net | via...

Sat, 26 Feb 2011 00:34:08 -0500

ysvoice:

| ♕ | Cary Grant | by thisisnotporn.net | via edieelee

windypoplarsroom: Jessie Willcox Smith

Sat, 26 Feb 2011 00:30:25 -0500

windypoplarsroom:

Jessie Willcox Smith

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