Peanut Butter Cake With Chocolate Buttercream

The coolest thing in the world has happened. I, Hannah Jeffries of Burnaby, British Columbia of the former British colony that is now known as Canada, and the daughter of Dan and June; met Joy the Baker. Thee Joy the Baker. Not just some Joy that bakes, not that they aren't cool too, but the one and only Joy the Baker.

Back in February, Salivz and I woke up at an ungodly hour after a night of facetime and wine to drive all the way down to Seattle (otherwise known as C-@Z) for her book signing in Fremont. Now I've never been cool but, boy, did I fool her. Not only did I have the shakes and the sweats but whenever anything exciting happens, tears pour. Thank God I locked the tears down.

She is totally awesome and pretty and she looks so hip, hop and happening. After I walked out of the book store, I broke out into a dance that was a mix of a crump and Irish dancing whilst singing 'Ni**as in Paris.' Please don't judge me, I was definitely in my zone.  

Peanut Butter Cake With Chocolate Buttercream

From the Joy the Baker Cookbook

2 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

6 tbsp butter, softened

3/4 cup smooth peanut butter 

1/2 cup sugar

1/2 cup brown sugar, packed

3 eggs

1 cup + 2 tbsp buttermilk

Preheat the oven to 350 with the racks in the upper and lower third. Butter and flour, or baking spray it up, two 9 inch cake pans. Set them aside. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. In a larger separate bowl, beat together the butters and sugars until they are light and creamy. Beat it up for about three minutes with some elbow grease. Then beat in the eggs one at a time until it is all nice and combined. Add half of the flour mixture to the butter mixture until just combined and then pour in all of the buttermilk. Stir and just as it's about to come together, add the rest of the flour mixture. Now divide the batter between the two pans. Bake the cake for 15 to 25 minutes, alternating halfway through, until a cake tester comes out clean. Let them sit in the pan for ten minutes before removing them to a wire rack to cool completely.

Chocolate Buttercream

From the Joy the Baker Cookbook

3/4 cup butter, room temperature

1/2 cup cocoa powder

1/2 tsp salt

2 tbsp milk

1 tsp vanilla

2 1/2 to 3 cups of powdered sugar, sifted

Scant 1/2 cup of heavy cream 

1/3 cup ovaltine powder

In a stand mixer, beat together the butter, cocoa and salt at a medium speed until combined and fluffy. Reduce the speed and slowly pour in the milk and vanilla. Beat to combine. Now add 2 1/2 cups of the powdered sugar. Slowly beat at first so that it doesn't fly up everywhere and attack you and then increase the speed to combine it all up. That should take about 2 to 3 minutes on medium speed. In a one cup measuring cup, mix together the cream and ovaltine to combine. With the mixer going at a slower speed, slowly pour in the cream mixture until it is all combined. Keep beating until it looks nice and fluffy and delicious. I threw mine in the fridge for 30 minutes before I used it on the cakes.. and ate some while I waited.

Assembly Line Time

2 cups quartered mini reese's cups (optional)

Take one of the cooled cakes and plop it on a cutting board. Grab a big old serrated and thin blade knife. I run this puppy along the top to get rid of the dome on the cake. Mine normally dont turn out to even but as long as you have most of the dome top gone, you're in the clear. Repeat with the other cake. Now grab a pretty cake stand and throw a cooled cake on it, with the cut side facing up. Grab some of the buttercream and spread it on the cake so there is about 1/4 to 1/2 inch of buttercream. Cover the buttercream with some quartered reese cups, if you wish. You can skip this part if you don't like them, which is strange because you are making a peanut butter and chocolate cake. Anyways, then plop the other cake on top, with the cut side down. Once it's secure, spread a thin layer of buttercream all over the cake. Put the cake in the fridge for about 30 minutes. This is the crumb coat. It keeps all the crumbs from ruining the pretty appearance of the cake. Once the 30 minutes are up, grab the cake and spread the rest of the buttercream on the cake. Sprinkle the rest of the peanut butter cups on top of the cake. Eat up! Makes one two-layer cake.

Chocolate Loaf Cake

I've always been easily influenced. Now now, not by the drugs or the kids on the block but by movies, books and the like. After watching Captain America last night (does not compare to Batman but it's manageable), my mind was set on stepping up the fitness game. Then morning hit and sleep overruled.

I had set up some pretty slices for photos but they were all blurry. My books were due at the library, what could I do? 

Another wave of inspiration hit when all my unused sat cookbooks against the wall staring at me. I made up a list of baked goods and recipes for each month so that it would encourage me to try something new. This month's list had a three layer cake. This is not that three layer cake. Turns out sleep overruled again. Never fear! It's the quick fix for those morning chocolate cake cravings.

Chocolate Loaf Cake

Adapted from Blue Eyed Bakers/Two Peas who retrieved it from the Baked boys 
Side note: this is amazing with caramel sauce. That sauce has become a staple in my fridge, It goes with everything minus raw tomatoes because nothing goes with those.   

3/4 cup brown sugar, packed
1 cup dark unsweetened cocoa powder, sifted
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 eggs
1 egg yolk
3/4 cup buttermilk (fat-free not recommended, it dries it out a bit)
1/2 cup vegetable or canola oil
1 teaspoon vanilla extract
1 cup milk chocolate chips

Preheat the oven to 350 F with the rack in the center. Butter and flour a loaf pan (or a 9 x 9 square baking pan) and line with parchment paper. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine brown sugar, cocoa, flour, sugar, baking soda, baking powder, and salt. Turn the mixer on low to incorporate all ingredients. In another bowl, whisk the eggs and egg yolk until blended, then add the buttermilk,oil, and vanilla. Whisk again until just combined. With the mixer to low, slowly add the wet ingredients to the dry, stirring just until combined. Fold in the dark chocolate chunks by hand. Pour the batter into the pan and bake for 1 hour to 1 hour and 10 minutes, until a toothpick inserted in the center of the loaf comes out clean. Let the cake cool in the pan on a rack for 15 minutes, then turn it out onto a wire rack to cool completely. Makes 1 loaf.

Bran Muffins with Raisins

Something odd has happened. I started going to the gym. Not that I don't exercise, I do, but not at gyms. How do the bloody machines work? I've stuck to the treadmill and fear advancing to the other machines because that alone resulted in me nearly running at nine miles an hour and then proceeded to accidentally "cool down" three times. If you see a girl thrashing on a machine, do not stare. It makes things worse.

To top it off, in the mail today I got some bad news. Instead of making cookies for myself, bran muffins for my Dad seemed like the right thing to do. Spread some love even though I did not get any. Bastards. Anyways, these bran muffins are so moist. Bran muffins seem to be associated with being dry and bland. False I say! A throw back to Shakespeare. The buttermilk keeps these moist and the raisins are obviously the perfect match. Oh and cinnamon sugar on top just to make sure things don't get too healthy around here.

Bran Muffins with Raisins

Adapted from allrecipes

1 1/2 cups bran flakes cereal

1 cup raisins

1/4 cup shortening

3/4 cup light brown sugar, packed

1 egg

1 tsp vanilla

1 cup buttermilk

1 1/4 cup flour

1 1/4 tsp baking soda

heaping 1/4 tsp kosher salt

2 tbsp sugar + 1/2 tsp cinnamon

Place the bran flakes in a small bowl. Pour 1/2 cup of boiling water over the cereal. Mix so all the cereal is moistened. Set aside.  Place the raisins in another small bowl. Pour boiling water over the raisins until all are covered. Set aside. Butter a 12 cup muffin tin. Preheat the oven to 375º.* In a medium bowl, beat together the shortening and sugar until combined. Beat in the egg and vanilla. Stir in the bran flakes and then the buttermilk. Add the flour, baking soda and salt and mix just until combined. Fold in the raisins. Divide the batter amongst the muffin tin. Sprinkle with cinnamon sugar. Bake for 16 to 18 minutes, rotating halfway through. Allow to cool for 5 minutes in the pan then remove to a wire rack. These are great with butter or peanut butter (obviously.) Makes 12 muffins.

* The batter can be stored in the fridge for up to a week in an airtight container. 
** I named them Bran Muffins with Raisins simply because I didn't use Raisin Bran cereal and I figure one could throw in other dried fruit or, my preferred choice, chocolate instead of raisins.

Mini Chocolate Chip Pancake Muffins

Once upon a time, there was a girl who said that if she ever melted butter again she would brown it instead. That girl was me and that I have. It really does add an almost caramelized taste to baked goods. This recipe comes from a magazine I bought way back in the fall specifically because Bakerella was on the cover. She is awesome. This recipe popped in my mind because there was buttermilk nagging at me in the fridge. I have the most noble intentions when I buy buttermilk and then find myself scrambling to use it all up. Granted it pushes me to bake new things but seriously screw off.

Since it is exam season and I'm supposedly on the South Beach Diet, I should not be baking. But since the last batch of cookies I made threw off the diet, how could muffins hurt? They are fricken cute to. I may in fact use this recipe for the Mum's Day brunch I'm planning. God that is a lot of extra links.

Mini Chocolate Chip Pancake Muffins

Adapted from Bakerella
 

2/3 cup buttermilk
1 egg
2 1/2 tablespoons pure maple syrup
2 tablespoons butter

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 tablespoons light brown sugar, packed
1/2 cup milk chocolate chips or mini chocolate chips + extra for sprinkling*

1/2 cup maple syrup

In a small saucepan, over medium heat, melt the butter. Continue to cook said butter until brown bits form on the bottom. Set aside to cool  slightly, about ten minutes. Preheat the oven to 350º. Spray 24 mini muffin tins with non-stick spray or butter them. In bowl, whisk together the buttermilk, egg, maple syrup and browned butter until combined. With a spatula, stir in the flour, baking powder, baking soda, salt and sugar. Mix until just combined. Fold in the chocolate chips. Evenly distribute the batter. Sprinkle with extra chocolate chips. Bake, alternating halfway through, for 10 to 12 minutes. Allow them to cool in the pan for 5 minutes then remove to a rack. While they are cooling, warm up the maple syrup for dipping the muffins. Enjoy! Makes 24 mini muffins.

 

* I used milk chocolate chips in the batter and then mini chocolate chips for sprinkling. 

Salted Chocolate Buttermilk Cookies

Will I ever win? 

Only time will tell
You got to suffer to remember how well
that are our ideals never really marched in time
That's the bottom line
Jilted lovers and broken hearts

Is it sad that this song makes me think of baked goods and me? The lyrics do speak to me because I am currently "suffering" from lack of eating baked goods. And "our ideals", baked good's being to made of butter and all things delicious and mine being to devour them and remain petite, don't exactly "march in time." "That's the bottom line." And as a result we are "jilted lovers" left with "broken hearts."

There you have it. Songs do not just refer to people! They are supposed to appeal to everyone and I will interpret it as I may. Truth be told, this South Beach thing is not going to horribly. I've broken a few rules though. The suggested serving for peanut butter is one teaspoon and I went through a thirty two tablespoon jar in eight days. You can do the math. Well if you can't that is an average of a quarter cup a day. Hooooops. It was also my best ol' pal Lee's birthday and I made her some of these and had to test them for poison. Don't want to kill anyone.

Salted Chocolate Buttermilk Cookies

Adapted from Baking Bites

These are so chewy (props butter and buttermilk.) The salt definitely provides an excellent contrast to the sweet chocolate cookie as it always does. I seldom make full chocolate baked goods because my family doesn't go nuts for them but these were the greatest exceptions ever.

1/2 cup butter
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup dutch processed cocoa powder
1 1/2 cups sugar
1/2 cup light brown sugar, packed
1 tsp vanilla extract
2/3 cup buttermilk
1/2 tsp instant coffee dissolved into 1 tsp water
2 cups milk chocolate chips
fleur de sel for sprinkling

In a small saucepan, melt the butter over medium heat. Cook the butter, stirring occasionally, until brown bits form at the bottom. Remove from heat and allow to cool slightly. Go make your breakfast, read the paper, hit up some coffee or something of those sorts. Preheat the oven to 350º. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, combine the browned butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugars, vanilla extract, buttermilk and coffee. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips. Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread. Sprinkle the cookies with fleur de sel. Bake for 10-12 minutes, until cookies are set around the edges. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely. Ho baby, these are amazing hot, warm, you name it.

Red Velvet Cake

Guess what I made? Certainly not a particular cake that is the colour of love. Not a cake that is associated with a certain holiday dedicated to lurv. Okay, I did. Red velvet cake can not be denied right now. As I said, it is love time.

I have made red velvet cake before but thought I would try out a different recipe. This recipe from smitten kitchen uses a lot of cocoa powder in terms of red velvet cake. It actually made the cocoa have a purpose and taste in the cake but still kept that tangy flavour that red velvet cake is known for. It's a very moist and a deep red cake. Perfect for lovin'.

Red Velvet Cake

From smitten kitchen

1 tablespoon unsalted butter
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons kosher salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar.
 

Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment. Whisk cake flour, cocoa and salt in a bowl. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting. Makes 3 9" cake layers*

Cream Cheese Frosting

8 ounces cream cheese

2/3 cup butter

1/4 tsp vanilla

3 cups confectioner's sugar, sifted

In a stand mixer, beat the cream cheese and butter together until it is creamy and fluffy. Stir in the vanilla. Slowly add the confectioner's sugar in 1/2 cup portions. Beat until combined. Frost the cooled cakes.

* I opted to make a smaller cake and it made 3 6" cake layers and about 12 cupcakes. The cake layers had to bake for about 30 to 35 minutes and the cupcakes were only about 20 minutes.

Graveyard Cupcakes

I have a bit of a confession. Actually, more like an obsession. When I like something, I love it. Case and point: The Town. Have you seen this movie? No? Go now! Possibly one of the best movies I have seen in a long time. I plan on setting up a campaign for Ben Affleck to win the oscar for best director and actor. He was nothing short of perfect. He is very close to my heart, literally:

People always ask what is in my locket so I finally put something in. After scouring through my EW (entertainment weekly, great magazine), I came across these little gems, and by little I mean perfect size. So came the locket of Damen Salvator and Ben Affleck.

Right, forgot about Halloween. Point is, I love it. Christmas is my number one but Halloween is definitely second. The cookies, candy, cupcakes, costumes, and various of the C's, it is great. The perfect reason to bake away. And I did.  

Instead of using my usual chocolate cupcakes, the Barefoot Contessa chocolate cake and the one used in my birthday cake stepped in. It works just as well as cupcakes and is just as delicious. So perfect! I think its the coffee. You can't taste it but coffee makes everything better. Fact.


Graveyard Cupcakes
Cake from Barefoot Contessa

cupcakes

1 3/4 cups flour
2 cups sugar
3/4 cup natural cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra large eggs
1 tsp vanilla
1 cup freshly brewed hot coffee 

cream cheese frosting

8 ounces of cream cheese, one block

1/2 cup butter

4 cups sifted confectioner's sugar

1 tsp vanilla

sugar cookies recipe and instructions here

cupcakes Preheat the oven to 325º. Line 24 cupcake pans with liners. Line the bottom with parchment paper. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into a large bowl. In smaller bowl, combine the buttermilk, oil, eggs and vanilla. Slowly add the wet ingredients to the dry until just combined. Add the coffee and stir just to combine. The batter will be quite thin, don't worry! Divide the batter amongst the twenty four cupcake liners. Bake for 20 to 25 minutes, alternating halfway through. Using a cake tester, poke the middle to make sure it is cooked through. Let them cool in the pan for ten minutes then move to a wire rack to cool completely.

*If making this ahead of time, put the cupcakes in a container so they don't dry out.

frosting Using a mixer, save your arms, and beat together all of the ingredients until smooth. Add your desired food colouring. This makes a bit more then necessary for the cupcakes. Spread on as much as desired and decorate!

Cinnamon Chocolate Raisin Swirl Bread

I have not been getting a lot of sleep lately. Sickness has taken over and it doesn't help that Conan believes that two in the morning is time to play. Apparently they do not get tired from running around all day. However, my little boy has to go in and get neutered and shots and all that tomorrow so he is forgiven. For now. 

 

I have made this bread before, minus the chocolate, and it was very good. As I felt like switching up the old cookie routine that I have been stuck lately, bread seemed like a nice way out. Whipped out the handy book and found myself drooling over the same recipe as before. But instead of fighting myself about not trying something new, I added something to make it new-ish. Chocolate.

Madness I tell you. Sitting there, it dawned on me that I love cinnamon and raisin toast with peanut butter and with peanut butter I love chocolate. It melted right in and it is good. Toasted with peanut butter? Amazing. Then it hit me, with honey and bacon too? But that is for next time.

Cinnamon Chocolate Raisin Swirl Bread

Adapted from Artisan Bread in Five Minutes

bread

2 cups lukewarm water
1 cup buttermilk
1 1/2 tbsp/ 2 packets yeast (any kind)
1 1/2 tbsp kosher salt
2 tbsp sugar
6 1/2 cups all purpose flour

filling

1 egg + 1 tbsp water

1 cup sugar

2 tbsp cinnamon

1 heaping cup raisins*
1 heaping cup chopped milk chocolate

For the bread, mix the yeast, sugar and salt together. Add the buttermilk and water. Add the flour and mix until completely combined, but do not knead. You may have to use your hands to get all of the flour mixed in. Cover this large bowl, but not airtight and let it rest for about two hours at room temperature. I cover it with plastic wrap but leave a bit open so its not airtight. Once it has had time to rise for about two hours, you can put in the fridge or use right away. When you choose to make this, grease three 9 x 5 pan with butter. Then sprinkle the surface of the dough with flour. Take a jagged knife and cut off about 1/3 of the dough.** On a floured surface, plop the dough down. Using a rolling pin, covered in flour so it doesn't stick to the dough, roll out the dough to an 8 x 16 inch rectangle. I keep a measuring tape close by when doing this. In a little bowl, make the egg wash by mixing the egg and water together until combined. Using a pastry brush, lightly coat the dough with the egg wash. There will be lots of left over egg wash. In another separate small bowl, mix the sugar and cinnamon together. Evenly sprinkle this mix over the dough until it is all covered. There will also be a fair amount of cinnamon sugar leftover. Next sprinkle the raisins evenly over the dough., then the chocolate. Gently press them in. Now starting on the short, 8 inch side, start rolling the dough up like a jelly roll. Pinch the ends together. If it sticks to the counter/surface use a spatula or pastry scraper to get it off. Plop it in the greased pan with the seam side down. If the dough was from the fridge, it will need to sit for an hour and forty minutes. If it was freshly made dough, it only needs to rest for forty minutes. About ten minutes before bake time, preheat the oven to  375º so its ready to go. Bake the bread for 35 to 40 minutes. Remove from the pan and place on a wire rack to cool. Allow to cool completely and then eat!
* I plump raisins with about 2 tsp of vanilla and boiling water until they are covered, in a small bowl. Let them sit while preparing the bread. Drain and use.

Birthday and Cake

It's my party and I will cry if I want to. But I won't because it was awesome! The big one nine. Officially legal throughout all of Canada and nearly everywhere else in the world but the good ol' South, also known as the States. Cigarettes, champagne and lottery tickets here I come. Only joking. About the cigarettes anyway.

 My beloved friend, Bo, made me this amazing card. 

Yes, this that Eric à la True Blood, Ryan Reynolds, Jake Gyllenhaal, Leo from Sisterhood of the Traveling Pants and, of course, Brad. And that is unfortunately me in the background with moose antlers found in the woods. My other gifts included such things as baking goods, books, a typewriter and loads of great stuff.

But one of the best parts of birthdays are making my own birthday cakes. Last year, it was the sweet and salty cake and this year was the peanut butter cake. While I made something similar for Pumpkin's birthday last year, changes were made to the frosting, a different cake and filling. It sounds completely different but it's the same concept.

Notice the knife, plastic wrap and open door.

Yum, yum, yum.. go find milk.

Peanut Butter Cup Cake
Cake from Barefoot Contessa and frosting from several places

cake

1 3/4 cups flour
2 cups sugar
3/4 cup natural cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra large eggs
1 tsp vanilla
1 cup freshly brewed hot coffee 

icing

1 1/2 cups smooth peanut butter

1/2 cup butter

2 tsp vanilla

2 cups confectioner's sugar

1/4 cup cream

assembly

1/3 cup chopped, honey roasted peanuts

2 cups quartered mini peanut butter cups

cake Preheat the oven to 325º. Butter two 8 inch cake pans. Line the bottom with parchment paper. Butter the parchment paper and coat in cocoa. Tap off the excess. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into a large bowl. In smaller bowl, combine the buttermilk, oil, eggs and vanilla. Slowly add the wet ingredients to the dry until just combined. Add the coffee and stir just to combine. The batter will be quite thin, don't worry! Divide the batter amongst the two pans. Bake for 35-40 minutes, alternating halfway through. Cool the cakes completely before removing them from the pans.

*If making this ahead of time, wrap the cakes completely in plastic wrap overnight. 

frosting Beat the butter, peanut butter and vanilla together. Sift in the confectioner's sugar. The frosting will be quite thick so slowly add the cream until the desired consistency.

assembly Unwrap the cakes from the plastic wrap. Cut the cakes across the top so that the tops are even. I used a huge, jagged bread knife to get the top even. Place one of the cakes on a cake stand. Spread about 1/2 cup of the peanut butter frosting on the cake. Top with the honey roasted peanuts. Place the next cake on top. Frost the rest of the cake. Don't worry about a crumb coat. With the peanut butter cups, cover the cake. Cover the cake loosely with plastic wrap. Put it in the fridge until serving, preferably within the day of assembly.

Banana Upside Down Cake

Oh Summer. It is literally going by so fast. It may in fact may be so fast that I jumped the gun and made a winter style dessert. Like.. banana upside down cake. Bananas have been a friend of mine for some time now. As seen here, heerrree and over there. The oven and I are a different story.

The one upstairs has straight up died. It likes to broil, even broil convection and maybe clean itself but heaven forbid it wanted to bake. The one in the basement will bake but only unless it is guaranteed to give completely inaccurate temperatures. Perfect right? This cake was beautiful on the outside, flip it and it looks delicious. Turns out that it was not fully cooked in the center. Be careful!

Banana Chocolate Chip Upside Down Cake
Adapted from David Lebovitz


topping

1/3 cup plus 2 tablespoons packed brown sugar (preferably dark)

2 tablespoons water

2 large bananas

few drops of lemon juice
cake

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

3/4 cup granulated sugar

2 tablespoons melted butter, salted or unsalted

1 large egg

1 large egg white

1 cup banana puree (about 2 or 3 bananas)

1/2 cup low-fat buttermilk

1/2 teaspoon vanilla extract

1/2 cup mini chocolate chips

Preheat oven to 350º. To make the topping, place the brown sugar and water or butter in an 8-inch (20 cm) square cake pan. Warm the pan directly on the stovetop over low heat, stirring until the sugar is thoroughly moistened. If using water, simmer the mixture for about 45 seconds. If using butter, stir just until the sugar is moist and bubbling, then remove from heat. (It won't melt completely smooth, and there may be a few bare spots, which is normal.) Let cool to room temperature. Peel and slice the bananas in 1/4-inch (1 cm) slices. Arrange them in slightly overlapping rows over the melted brown sugar. Sprinkle with a few drops of lemon juice. For the cake, whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Mix in the granulated sugar. In a small bowl, mix together the butter, egg, egg white, banana puree, buttermilk, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not overmix. Gently fold in the chocolate pieces. Scrape the batter into the pan over the bananas, then use a spatula to carefully spread the batter over the sliced fruit. Bake for 40 minutes, or until the cake feels just set in the center when you touch it. Make sure it is not undercooked! Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan. Invert the cake onto a serving platter.

Pink Velvet Cupcakes

Red, blue, green or any type of velvet cake is something that I have wanted to make for a long time. Yet the occasion never really came up and if it did I forgot until it was over. Genius, I know. Well, I was tired of waiting and just had to make them right now.

After searching all over the internet on my favourite websites and in all of my cookbooks, I ended up choosing my first option anyways. These cupcakes are from Joy the Baker who found it from Hummingbird Bakery Cookbook. People seem to go crazy for coloured things. Don't know what it is. They could be served anything and if it was suddenly dyed and they are intrigued. I happen to be one of them. 

Pink Velvet Cupcakes 
From Joy the Baker 

*The only thing I changed with these is that I used pink gel food colouring. There was less than a drop left of my red food colouring and they were out of it at the store so I had to improvise. The resulting colour was very pink to say the least!

4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
2 1/2 Tablespoons unsweetened cocoa powder
1 tsp Pink gel food coloring mixed with 2 1/2 tbsp water
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar 

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated. In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color. Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth. Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes. Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean. Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting
 
2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese, cold (I used room temperature)
scant 1/4 teaspoon ground cinnamon 

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed. Add the cream cheese all at once and beat on medium to medium-high until incorporated. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Do not over-beat as the frosting can quickly become runny.

My Favourite Chocolate Cupcakes

Choosing a favourite anything is quite difficult because there are so many possibilities. But these cupcakes, after several trials, are my favourite chocolate cupcakes! Cupcakes and cake in general should be moist in my mind. I really hate the word moist by the way but I have to use it. Granted other chocolate cupcakes are good but none seem to compare in flavour or texture to these. Also the whole one bowl type deal really appeals to me as I have a tendency to send ingredients and utensils flying. There for the less materials used, the better.

My Favourite Chocolate Cupcakes

From Marth's Cupcake Cookbook

1 1/2 cups flour

3/4 cups unsweetened Dutch-process cocoa powder

1 1/2 cups sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large* eggs

3/4 cup buttermilk

3 tbsp canola oil

1 tsp vanilla extract

3/4 cup warm water

Preheat oven to 350º. Line regular muffin tins with muffin paper liners. In a larger bowl, whisk together flour, cocoa, sugar, baking soda, baking powder and salt. Make a well in the center and add the eggs, buttermilk, canola oil, vanilla and water. Beat until smooth and combined by scraping the sides and bottom thoroughly. Divide batter evenly into 18 lined cups, about two thirds full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 20 minutes. Put tins on a wire rack for 10 minutes. Remove cupcakes from tins and let cool completely on wire rack. They can be stored overnight at room temperature** or frozen up to two months, in airtight containers.

* Large eggs are the standard usually for baking unless otherwise stated.

** I once had them for three days and they were fine but they weren't frosted yet.

Cream Cheese Frosting 

From Marth's Cupcake Cookbook

1/2 cup butter at room temperature

6 ounces (3/4 cup) cream cheese at room temperature

2 cups confectioner's sugar sifted

1/4 + 1/8 tsp vanilla extract

Beat butter and cream cheese until fluffy. Add sugar 1/2 cup at a time then vanilla. Beat until smooth and combined, scrape bottom and sides to ensure all is mixed in. Colour as desired and frost away. It can be refrigerated for up to three days in an airtight container. Bring to room temperature before using and beat till smooth.

Assembling

Take a cooled cupcake and spread on frosting with a butter knife. I usually swirl it. Then place a 1 inch heart shaped sugar cookie on top.

Raspberry Oatmeal Muffins

Hello there.

I have full intentions of making these again. They are the a great "healthy" muffin alternative and they don't taste like it. I mean, they are low fat., as in barely any! In the past I have tried "healthy" muffins and they normally came out really dense, dry or tasteless. Not these babies. They were moist (thanks glaze and applesauce) and tons of flavour (thanks cinnamon).

Raspberry Oatmeal Muffins
Adapted from here, god she is brilliant!

muffins
1 1/4 cup whole wheat flour
3/4 cup + 2 tbsp old fashioned oats
1/4 cup + 2 tbsp quick cooking oats
1 tsp baking powder
1/2 tsp baking soda

1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce

1/2 cup low-fat/non-fat buttermilk
1/4 cup firmly packed splenda brown sugar blend
2 tbsp canola oil

1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen) raspberries!
1 tsp flour, if using frozen berries
glaze
1 tsp raspberries jam, strained of seeds and such
1/4 tsp water
1 heaping tbsp confectioner's sugar.. or more

Line a 12 cup muffin tin with paper liners. In a large bowl whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Combine applesauce, buttermilk, sugar, oil and egg in a medium bowl. Make a well in dry ingredients and add applesauce mixture, stirring until just moist. In another little bowl, coat the frozen raspberries in 1 tsp of flour. Carefully fold in the raspberries. Spoon the batter into muffin cups. Bake at 16-18 minutes. I baked mine for about 15 minutes and they were slightly underdone which left them moist and perfect. Once they are cooled mix the glaze together until smooth. Drizzle a little on each muffin. I drizzled mine in the shape of little hearts because it is the month of love!
Nutrition per muffin, without the glaze: 141 calories, 3 fat, .25 sat, 3.5 fibre, 4.2 protein

Oatmeal Raisin Cookie Pancakes

Those who know me know this, I love cereal. Flax flakes, Captain Crunch, Cherrios, Fruit Loops, Go Lean Crunch.. I would go on but this post should go somewhere. When I was younger, my brother and I ate so much cereal that they named us the 'Cereal King and Queen.' Lame? Yes but very accurate. While I don't eat as much cereal anymore (less than two bowls a day now!), I have grown an immense passion for other breakfast foods outside of the cereal realm. It wasn't until this past June I discovered pancakes. Where have they been all my life? My mother used to make them for us and we would eat them but I was really just craving cereal. But now they are on my mind. All the time.These were so good! The name literally says it all. They were fluffy but still tasted like a good ol' oatmeal raisin cookie. I made these for my Dad who is in love with oatmeal raisin cookies. Since I don't make them enough for him, I made him these.

Oatmeal Raisin Cookie Pancakes
Recipe can be found here

2 eggs
1 1/2 cups flour heaping
1/2 cup old fashioned oats
1 tablespoons splenda brown sugar blend*
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
healthy pinch of freshly ground nutmeg
2 cups buttermilk
1 tablespoon pure maple syrup
3 tbsp vegetable oil
3/4 teaspoons vanilla extract
1/2 cup golden raisins
oil or cooking spray (for cooking)

In a large bowl bear eggs. Add buttermilk, butter, maple syrup and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in raisins and let batter set for a few minutes. Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough. Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.

* I do have brown sugar but I bought this stuff not too long ago and have been trying to see if it works as well as regular brown sugar and so far so good. BUT feel free to just use brown sugar.