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 […]
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 […]
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.