Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts
2.29.2012
Magnolia Bakery
We discovered a fun new place when we were downtown on Friday: Magnolia Bakery. Apparently it's from New York, but this is what the Chicago location looks like. It's a really cute little place with fantastic cupcakes (kind of expensive, but fun for a special treat).
3.02.2010
Cookies and Cream Cheesecakes
I don't have a picture, but the cupcakes that I made for Valentine's Day turned out really good. Here's the recipe - from Martha.
42 Oreos (30 whole and 12 coarsely chopped)
2 pounds cream cheese (4 packages)
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
pinch of salt
1. Preheat oven to 275 F. Line muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.
I made half the recipe, and they were delicious!
42 Oreos (30 whole and 12 coarsely chopped)
2 pounds cream cheese (4 packages)
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
pinch of salt
1. Preheat oven to 275 F. Line muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.
I made half the recipe, and they were delicious!
6.02.2009
Martha Stewart's Cupcakes
Martha's new cupcake cookbook is out today. I ordered it last night, so it should arrive on my porch in a couple of days. I really have been into cupcakes lately, so I'm excited to try some new recipes. I'll let you know how they turn out!
2.11.2009
Cupcakes!
I have really been captivated by cupcakes lately. They are easy to make and easier to frost than a whole cake. Plus it's like giving each person their own cake! I think I should get the Martha cupcake taker and cupcake tree at Macy's. Speaking of Martha - she is releasing a cupcake cookbook with 175 recipes on June 2. How exciting! In the meantime, you can find plenty of cupcake recipes on her web site. (She really should pay me...)
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