Bakes a Latte

Week 1 behind me...Back to running!

2011-04-05T07:26:00.000-07:00

As of yesterday, I've been on The Daniel Fast for 1 week. It's going very well so far. I'm already receiving definite answers to prayer! God is so awesome and faithful! This week's challenge was that I did bake, though I didn't think I would. I wouldn't voluntarily torture myself and make a batch of cookies for the house! But, I received an order from a customer. I didn't realize how often I would take a little piece of chocolate if making pops, or a bite of cake, or a taste of caramel when making S'mores. The interesting thing though, is that it's much easier to not take a taste when it's for God. I've been trying to lose weight for quite a while, and those little temptations are much harder to resist when it's for yourself. I won't say it isn't difficult, but it's more satisfying to not indulge when it's for Him. Today I ran for the first time in...I'd rather not say. It was awful. Lungs burning, feeling slow and sluggish. Like I'd never run before. Almost. My niece, Susan is running her first 5k this month (go Susan!) and I agreed to do it with her. Then I wallowed in my own misery so long that I just got around to training for it. Was I really so arrogant as to think I could go months without running and then knock out a 5k like it's no big deal? Arrogant, or a little immobilized by my pain. Whatever the reason, it isn't good enough. Running is good for me. I love running. I feel better when I run. I have time to think. I have time to pray. I have time without distractions. How could I have sacrificed the blessing in that for so long? It doesn't matter. I'm back. Please keep praying for Travis. That's it for now.

No baking for 3 weeks...

2011-03-30T06:55:00.000-07:00

I'm going through a pretty horrible thing right now, and I've decided to do The Daniel Fast. The purpose is to seek answers to prayer, and grow in your walk with the Lord. In my case, one of the reasons I'm doing this is to intervene on my son's behalf. He needs God right now, and I'm not sure how much he realizes that. I really need to focus on having God's direction in dealing with him also. So, this is what I'm doing.

You could click on The Daniel Fast above and go to a website all about it. But I can tell you the gist of what you eat and don't eat here. Basically it's vegan with more restrictions. In addition to no meat, dairy, eggs, or animal products of any kind, you also abstain from coffee, alcohol, bread (anything with leavening), and sweets. The only drink that is allowed is water.

Today is day 3. So far, my only real struggle is with the headaches I'm having as a result of not having coffee (caffeine headaches). If anyone has any advice on this, I'm listening...

I will continue to update here. In the meantime, if you are a praying person, please pray for my son, Travis. God knows the details, He'll understand. Thank you!

I don't blog anymore...but I want to!

2011-03-17T11:19:00.000-07:00

I feel pretty ashamed. I've considered taking down my blog, but really feel compelled not to. I'd like to say "the reason is". But the list is too long. So much has changed. Initially, I just didn't get everything I baked photographed. So, I felt that I couldn't bake, blog about it, and not provide a photo. Then it just snowballed from there. You know how it is when you get out of the habbit of doing something? You do, right?

I've given it a lot of thought, and I don't think this will be just a baking blog anymore. I'll keep blogging, but about what is really going on. All of it. Well, not all of it. That could get really boring!

Here's a little bit about what I've been doing, and how it will change my blog. First and formost, I should have named this blog "I run so I can bake". Because I do. I am a runner. I wasn't always, but with each passing year I seem to love it more. Very strange how that happens, isn't it? This past September I ran my first half marathon. I have a picture here to prove it! This was one of the most rewarding experiences of my life! The entire time that I was training for it, and then running it, I felt I should be blogging about it. There is something so magical about setting a goal like this, training for it on your own, and then achieving it. I can't describe it, but it changes you. From now on, I will include running in this blog. Just because I bake a lot doesn't mean I can't talk about running, right?

This brings me to my next subject. Everything about the way I eat, and subsequently the way I bake has changed. First, I gave up meat (for a month, I thought). My neice, Susan and I read "Skinny Bitch" and I think this inspired the idea. She said she wanted to go pescatarian for a month and see how she liked it. Pescatarian is basically a vegetarian who eats fish. I jumped at the chance to make this change with her. I thought it would be fun! It was. Actually, seven months later it still is. We didn't go back. Since then we've read a number of other books and have given up a lot of other things too. I shouldn't say "given up". It sounds like we made a sacrafice. But really, we made decisions about no longer eating things we felt were harmful or at least were not helpful to our bodies. I promise more details on this later, but this entry is already pretty long.

That's a pretty good summary of what's changed. Almost. I've also started trying a lot of vegan recipes. I WILL be sharing some vegan cupcake recipes. I can't believe how amazing they are!

For now, this gives everyone enough to read. Hopefully the future entries will be much more frequent and shorter :o)

Please feel free to share your thoughts with me! I love to be inspired by and learn from others!

Banana Pops

2009-04-20T20:42:00.001-07:00

I made banana cake over the weekend and still had ripe bananas.
So...Banana Pops!

They turned out delicious!

Vanilla Latte Cupcakes with Cream Soda

2009-04-20T20:38:00.000-07:00

Iron Cupcake Soda Pop!

I've created a cupcake using Cream Soda, my favorite! I knew as soon as I read soda was the secret ingredient that it would be cream soda. For another experiment, I created this frosting, Coffee Cream Cheese. When I put the two together...Vanilla Latte Heaven!!
They really turned out great!

Please take the time to vote!!
Voting will begin no later than Wednesday, April 29 at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, http://www.ironcupcakemilwaukee.com and will be open through Monday, May 4 at 12 noon.
Here are the prizes I'm competing for:
A creation by FRUITFLYPIE, http://www.etsy.com/shop.php?user_id=16748
a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
a sweet surprise from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!
Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; TASTE OF HOME books, http://www.tasteofhome.com; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .

The Recipe
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
3 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1/2 cup cream soda
Makes 18 cupcaks. 350 for 20 minutes.
The Frosting
1 8-ounce package cream cheese
1/2 cup butter, softened
1 pound confectioner's sugar
1 teaspoon vanilla
2 tablespoons coffee extract
Cream butter and cream cheese, add extracts, then slowly add the powdered sugar.
Frost when cupcakes are completely cool. Sprinkle with shaved white chocolate.
This frosting would work very well with chocolate cupcakes too :o)

Espresso pops

2009-04-18T14:53:00.000-07:00

These were so much fun!

They are all espresso, or mocha latte...not sure what to call them yet. Suggestions are welcome.
As for the appearance, lets take a vote!
Take a look at the different espresso pops and vote (to the right) on which
one you think looks best.

Thanks for your help!
I can't pick a favorite, I really love them all!

I can't wait to see what everyone thinks!

Spring pops!

2009-04-18T14:31:00.000-07:00

I went a little crazy with the pops!

Spring chicks (thank you again, Bakerella)
These were classic chocolate pops.

Then I made lemon...yum!

They were delicious!
So....I made blueberry lemon...

I have to say, the lemon were my favorite. Until I made the espresso...

Happy Birthday Melissa

2009-04-18T13:52:00.001-07:00

For Melissa's birthday, I asked her what kind of cake she wanted. She said banana....

Here's what I came up with:

I took my old banana bar recipe, and divided it into two 9" round cake pans, rather than the 10 x 15 jello roll pan that I've always used. I cut the two layers in half to make four. Then, on top of the first layer, I put a generous layer of ganache. I added a layer of cake, and topped that layer with cream cheese frosting. I repeated these steps again, topping with cream cheese frosting and drizzling with ganache. Here's the recipe and a peek at the inside.

Frosted Banana Bars
Preheat oven to 350
1/2 cup butter, softened
2 cups sugar
3 eggs
2 cups bananas, very ripe
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
pinch salt

Mix
Cream butter and sugar. Beat in eggs bananas and vanilla. Combine dry ingredients and add to creamed mixture; mix well. Pour into greased 10 x 15 jello roll pan. Bake @ 350 for 25 minutes or until tester comes out clean.
For the layer cakes, this took 30 minutes.
Cream Cheese Frosting
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 pound confectioner's sugar
2 teaspoons vanilla extract
Combine with an electric mixer until fluffy.

Ganache
8 ounces semi-sweet chocolate
1 cup heavy whipping cream
Cook over medium low heat until the chocolate is almost melted, stirring constantly. Remove from the heat, and continue stirring until smooth.

Here's the inside

I hope you enjoyed your cake Melissa! And I hope you know how much we love and appreciate you!!

2009-04-07T06:22:00.000-07:00

I promised more...here are a few.
I'm already working on more. I can't wait to show you my newest idea.
Stick around!

Look how moist inside. So yummy!

It's been too long...

2009-04-02T06:53:00.000-07:00

I haven't posted in ages, and I'm sorry. I got so busy with the holidays, and I was baking, so there's no excuse, really. I was baking my butt off actually, but no time for pictures. I feel a little embarrassed and ashamed. But I'm back, and I have stuff to share.
First of all, I made cupcake pops for the first time time back in June, I think? Whenever it was that I discovered these little wonders. Then, I had a cupcake themed party for Tara, my daughter. Then...well, I just couldn't stop. And the cupcake themed party - that started with the idea of cheesecake pops, of all things. I saw cheesecake pops and knew I wanted them for Tara. Then, I saw the pops, and it all just came together from there.
From now on, I will do my very best to post what I bake.
Thank you Bakerella for all of your knowledge, and for sharing in such a generous way!
I've made so many flavors, shapes, colors, sizes, I couldn't mention them all. So, here's a start. Back to the originals. Pops from the other day, and then some pictures from Tara's party too.

These are vanilla cupcakes with fudge frosting. I loved the way they looked, and loved the frosting. The cupcake recipe needs work. When I perfect it, I'll post the recipe...

These are the cheesecake pops, which are really what started all of this.

They were delicious, but also need work. The recipe was delicious, but I felt that it could have been stiffer, and easier to work with. This too will be worked out, and shared.

I hope you've enjoyed this post! Stick around...so much more to come!

Iron Cupcake Cheese

2008-10-13T07:54:00.000-07:00

This is a take on a classic...Apple Pie with Cheddar Cheese. Remember when cheddar was served with apple pie? Sometimes it was in the crust, sometimes on the side, even melted over the top. I created a cupcake that tastes like apple pie, and included cheddar inside the cupcake. I topped the cupcake with streusel, then a cinnamon cream cheese frosting. That's right, double cheese! This turned out far better than I imagined. Don't be afraid, give it a try. It really is delicious!

Apple Cheddar Cupcakes topped with Streusel & Cinnamon Cream Cheese Frosting

Cupcake:
2 1/2 cups flour
2 cups sugar
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 slightly beaten eggs
1 cup shredded sharp cheddar cheese
1 cup buttermilk
1/2 cup vegetable oil
2 cups apples, peeled and chopped

Streusel:
1/4 cup flour
1/2 cup sugar
1 teaspoon cinnamon
1 stick of cold butter
To make the streusel:
Combine all dry ingredients in a food processor and pulse until it resembles corn meal. Or, use a pastry blender, and do this by hand. Set aside.
For the cupcake:
Preheat oven to 350
Combine the dry ingredients and set aside. In a stand mixer, combine the eggs and oil. Gradually add the dry ingredients and beat on low until combined. Add apples and cheese and mix until incorporated. Top with streusel and bake for 20-25 minutes. Streusel may spread out when baked, which is fine. Makes 2 dozen.

Cinnamon Cream Cheese Frosting:
8 ounces cream cheese, room temperature
6 tablespoons butter, softened
1 teaspoon vanilla
3 cups confectioner's sugar, more if needed
1 teaspoon cinnamon6 tablespoons butter, softened

Whip ingredients together until well combined and fluffy. Frost cooled cupcakes.
I am competing to win the following prizes...so please go out and vote for me!

ETSY artist ART ON THE MENU with her awesome little cardboard cupcake, her link is: http://www.etsy.com/shop.php?user_id=5738002
A pair of cupcake earrings from Lots of Sprinkles at http://www.etsy.com/shop.php?user_id=6057281.
As an added bonus for October only we have a sassy and sweet T from Bakelove Bakewear, http://www.bakelove.com/cupcake_t-shirt.html.
Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com,
HELLO CUPCAKE by Karen Tack and Alan Richardson,
http://blog.hellocupcakebook.com,
JESSIE STEELE APRONS http://www.jessiesteele.com;
the CUPCAKE COURIER http://www.cupcakecourier.com;
TASTE OF HOME books, http://www.tasteofhome.com.
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com

Here's where you cast your vote, beginning on Sunday, October 26 at 12 noon at NO ONE PUTS CUPCAKE IN A CORNER, http://mkecupcakequeen.blogspot.com

Thank you for your support!

Trains

2008-10-13T06:07:00.000-07:00

My friend recently had a birthday party with a train theme for her son. She was buying cupcakes, but really wanted a train of some kind to put on top. I created this train using the technique that I first saw on Bakerella's blog (which she used for flowers in her Mother's Day post). In order to display the trains, I had to make my own cupcakes, of course. I used a yellow cake recipe from the book, The Cake Bible, and a butter cream frosting from the same book. The recipe was very easy, and turned out wonderful. I would, however, omit some of the butter from the frosting in the future (like two whole sticks). It was a little too buttery for me.

Yellow Cake:
6 large egg yolks, at room temperature
1 cup milk
2 1/4 teaspoons vanilla
3 cups cake flour
1 1/2 cups sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, softened

Preheat oven to 350
In a medium bowl, lightly combine the yolks, 1/4 cup milk, and vanilla. Set aside.
In a stand mixer combine the dry ingredients and mix on low speed for 30 seconds to blend.
Add butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for about a minute or so, until the cake's structure is developed. Scrape down the sides of the bowl. Begin adding the egg mixture in 3 batches, beating about 20 seconds after each addition. Pour into cupcake pan and bake about 20 minutes.

Neoclassic Buttercream:
Makes 4 cups
6 large egg yolks
3/4 cup sugar
1/2 cup corn syrup
2 cups unsalted butter, softened (again, I would reduce this to 1 1/2 cups)

Have ready a greased 1-cup heatproof glass measure near the stove. In a stand mixer, beat the egg yolks until light in color. In a small, nonstick saucepan, combine the sugar and corn syrup . Heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. Immediately transfer the syrup to the glass measure to stop the cooking. Pour a small amount of the syrup over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of the syrup. Continue beating at high speed for 5 seconds each time syrup is added until all of the syrup is in. Scrape down the sides of the bowl and continue beating until the mixture is completely cooled. Gradually beat in the butter.

Pesto Filled Cupakes

2008-09-23T11:02:00.000-07:00

This is my first entry in the Iron Cupcake Earth competition. The ingredient was basil, which I love. I really love basil pesto, so I created a recipe using pesto, in the middle of the cupcake. I hope everyone loves it like I do!
I've seen a recipe for pesto cupcakes before, and there was NO pesto in the cupcake at all; just a little bit in the topping. I did not make a cream cheese topping, though I think that would be good. This cupcake really didn't need much on top.
I tried 3 different things: Parmesan Cheese on top, a dab of pesto on top, and nothing at all on top. I think the cheese tasted the best, and the pesto looked the best.
The muffins turned out delicious, but needed a tad more salt. I originally only added a scant quarter teaspoon since the Parmesan is a little salty. I adjusted the recipe here to 1/2 teaspoon, which should be just right.
I would recommend this recipe to anyone who loves pesto and or basil like I do!
Enjoy!

For the pesto:
1 cup basil, packed
1/2 cup almonds (I know, traditionally it's pine nuts, but try this)
1/3 cup olive oil
2 garlic cloves
1/2 cup Parmesan cheese (buy the good stuff, it makes a difference!)
3/4 teaspoon salt
1/4 teaspoon black pepper
Process all of the above ingredients in a food processor, adding the oil last while the machine is still running. Once the sauce is completely mixed, it is done.

For the cupcake:
Preheat oven to 350
combine and set aside:
1/2 cup cornmeal
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
In a separate bowl:
6 tablespoons butter, softened
2 eggs, slightly beaten
1 cup buttermilk, at room temperature
Mix the eggs and butter with an electric beater or stand mixer until well combined. Add the dry ingredients, and mix just until incorporated. Add the buttermilk last, and just mix until slightly fluffy, don't over mix.
I used a large scoop and only filled it about 3/4 of the way for the bottom. On top of that, I added a small scoop of pesto (enough to go all the way across the surface of the cupcake). Then I added another scoop of batter to cover the top. I baked the muffins for 15 minutes and then added the cheese. I returned them to the oven for another 5 minutes, and they were done. They turned out very moist and delicious!

Here is the link where you can place your vote:
http://ironcupcake.blogspot.com

And here are the prizes I'm competing for:
ETSY artist METAL SUGAR, her link is:
http://www.etsy.com/view_listing.php?listing_id=14597777
as well as to our corporate sponsors HEAD CHEFS by FIESTA PRODUCTS
http://www.fiestaproducts.com
HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com
JESSIE STEELE APRONS http://www.jessiesteele.com
CUPCAKE COURIER http://www.cupcakecourier.com and
TASTE OF HOME http://www.tasteofhome.com