Filtering by Tag: food

Milk. It's Not Just For Babies.

To some of you this may sound sinful, but I love milk.  Most adults think that's weird or gross, but when did milk become uncool??  Milk and I started to battle a bit in my early 20s when I stopped playing volleyball and I joined WW.  I didn't want to use my precious points towards a glass of milk when I could apply that instead to the coming weekend's cocktails.  Probably not what the group was talking about when we discussed a "lifestyle change", but you've got to pick your battles.  Since my days of meetings and calculating points are long behind me, my love for dairy is back in full swing.

I'll take dairy in pretty much all forms - cheese and crackers, mac and cheese, and ice cream cones.  I love me some FULL FAT!  Heavy cream in my coffee, vitamin D with my oatmeal.  Judge me.

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Speaking of CHEESE, take a look at this interesting cheese timeline. My favorite is that cheese was given as a royal wedding gift in 1840.  I bet my friend Kaila would fully support this type of gift, even if it wasn't on the registry!

I'd like you to rethink dairy because it's not the enemy.  Everything in moderation (I learned that at WW), but if you don't believe me check out this link.  And tonight, I'll celebrate the final day of Dairy Month with a big fat bowl of ice cream! :)

{The Girl Kyle Bakes} Salted Caramel Cupcakes

I've come across several recipes for a salted caramel cupcake, but unfortunately I wasn't smarted enough to bookmark them.  On Sunday I decided it was time to bake again, but instead holiday orders or requests from my family, I'd bake what I wanted to bake!  After that decision was made it took me several hours and a power nap later to decide again on what I wanted to bake for myself.  Normally I'd make vanilla or even try a new vanilla recipe, but that was boring!  I needed to try something completely new. Now my hopes were up, trying something new and I completely love salted caramel.  Have you tried the fleur de sel caramel sauce at Trader Joe's?  Ah-mazing!  You'll thank me later.  So of course when one's hopes are ups it's quite likely that you'll be disappointed, right?  Don't get me wrong, these are tasty - they just don't really capture salted caramels the way I would have preferred.  The cake tasted like a vanilla cake and after 3 tablespoons of caramel in the frosting, it was simply sweet.  Maybe it's because I opted out of making the caramel from scratch and so maybe I need even more caramel in the frosting.  I don't know, but that's why I drizzled the additional caramel on top and sprinkled on the salt.  I figured it couldn't hurt.

The funny part, as hard as I am on my cupcakes I still brought them in to work.  The sales team loooved them.  They were so happy.  I received compliments all day!  That should tell you to go ahead and try this recipe.  Don't listen to my judge-y comments!

Salted Caramel Cupcakes

Makes 20 cupakes

  • 1/4 cup caramel sauce
  • 3/4 cup warm water
  • 1/2 cup butter
  • 1 1/3 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 1/4 cup cake flour
  • 1/4 cup all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
Preheat oven to 350 degrees
Pour 1/4 cup of the syrup into a measuring cup. Add enough warm water to make 1 cup of liquid. Stir and set aside.
In the bowl of a standing mixer, cream together the butter and the sugar until light and fluffy - about 2 minutes. Beat in the eggs, one at a time and then add the vanilla. Whisk together the dry ingredients. Stir in alternately with caramel mixture, beginning and ending with your flour mixture.
Pour batter into cupcake pans, about half full and bake for 18 minutes or until an inserted toothpick comes out clean. The time will vary depending upon your oven, my edges were already turning golden at 18.
Cool completely and frost with salted caramel frosting.
{I was able to make 20 cupcakes when I filled them 3/4 full.  I'd recommend filling the cups about half full so you don't get muffin tops like mine.}
Salted Caramel Frosting
  • 1 1/2 sticks unsalted butter
  • 2.5 cups powdered sugar
  • 2-6 tbs half & half
  • 3 tbs caramel
  • fleur de sel or other course salt for sprinkling
Beat butter until creamy, add powdered sugar 1 cup at a time with 1 tbs caramel.  The caramel immediately thickens the mixture up, this is probably the smallest amount of powdered sugar I've ever used in a frosting recipe.  Slowly add the half & half till you reach the desired consistency.  This made enough for me to frost 12 cupcakes.  If you desire, drizzle finished cupcakes with additional caramel and sprinkle lightly with fleur de sel.
My new Valentine's day flags are rolling in to my Etsy shop this week.  Keep an eye out!

{The Girl Kyle Bakes} Birthday Cupcakes for the Boy

My honey turned 32 last week so when I came down to his office for lunch I surprised him and his coworkers with his favorite cupcake! Yellow cupcakes with chocolate frosting.

Mr. Goddard works in a big building downtown where I have to check in at the lobby with security.  I felt quite official!

 

Yellow Butter Cake

{via Mangio da Sola}

Ingredients

  • 6 oz (3/4 cup or 1 1/2 sticks) unsalted butter
  • 14 oz (1 3/4 cup) superfine or regular granulated sugar (I used regular)
  • 3 large, whole eggs
  • 1 egg yolk
  • 6 oz AP flour
  • 3 oz cake flour
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1 cup half-n-half
  • 1 Tbsp vanilla extract

Instructions

Preheat oven to 350 degrees F.

Cream the butter and sugar for about 3-4 minutes. Add in the eggs one at time, making sure the batter is well-blended before adding another egg.

In a separate bowl, whisk or sieve the flours, salt, and baking powder. In a (2-cup/16oz) liquid measuring cup, mix the half-n-half and extract. Pour in a 1/3rd of the dry and a 1/3rd of the wet ingredients and continue to alternate, ending with the flour mixture. The batter should be thick (and tasty).

Pour batter into  cupcake liners, and bounce them gently on the counter to remove air bubbles and to make the batter even. Bake the batter for 18 minutes, you should end up with about 22 cupcakes.

For the frosting I usually make it up as I go along, but I start off with William Sonoma’s ‘Quick Chocolate Buttercream’.

These definitely earned me some friends in the office.

 

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