Monthly Archives: March 2009

  • Pecan lace cookies Pecan lace cookies

    Pecan lace cookies

Pecan lace cookies

  Take a good look at these cookies because this is the first, and the last time I will be making them. Why? Keep reading and find out. The recipe is adapted from Martha Stewart’s Everyday Food magazine. Ingredients: 2/3 cup packed light-brown sugar1/2 cup (1 stick) unsalted butter1/2 cup light corn syrupPinch of salt1 teaspoon grated orange zest1 cup pecans, finely chopped2/3 cup cake flour Directions: In a medium saucepan, over medium heat cook sugar, butter, corn syrup, and salt, stirring until sugar has dissolved and butter has melted, about 7 minutes. Remove from heat and fold in zest, pecans, and flour. Transfer to a medium bowl, cover with plastic and refrigerate until firm, about 2 hours. Preheat the oven to 350 degrees. Line baking sheet with parchment or a silpat (silpat recommended, see below). Using a teaspoon measure, roll dough into small balls (each 1/4 ounce). Place on […]

  • Red velvet cupcakes with cream cheese frosting Red velvet cupcakes with cream cheese frosting

    Red velvet cupcakes with cream cheese frosting

Red velvet cupcakes with cream cheese frosting

  I’d been dying to make red velvet cupcakes and what better opportunity than for a Pink Party with some of my friends. (Yes, the frosting is a deeper pink, but for some reason my camera didn’t capture the exact hue.)I used this recipe from the Food Network site, but I must offer some caveats. My oven is slow to heat up, but once it does, it always goes above the temperature it’s supposed to be.I should have kept a closer eye on these cupcakes, but I didn’t, and for that reason, they were a little more dry than I would have liked. This meant the red wasn’t quite so vibrant in the outside layer. To be safe though, I think I would use more food colouring than the recommended amount in the future.My main pet peeve, though, as my husband discovered when he found me sulking in the kitchen […]

  • Easter egg nest cupcakes Easter egg nest cupcakes

    Easter egg nest cupcakes

Easter egg nest cupcakes

  I know it’s a bit early to be making Easter-themed cupcakes but ever since I saw the Cadbury eggs perched atop cupcakes in one of my books, I’ve been dying to make my own version. I got the idea for the toasted coconut from Williams Sonoma’s version of Easter cupcakes, I thought it would be more realistic looking than coloured butter cream. Another great idea would have been to use kataif, a shredded wheat-material type of Middle Easter dessert, which food blogger extraordinaire Shuna Fish Lydon recommended over Twitter. Alas, I had lots of flaked coconut on hand so that’s what I used. For those who are wondering, the cupcakes are lemon-flavoured, with lemon butter cream.

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