Flour Child Bakery opens in Virginia Beach!

My mom and I just opened a bakery in Virginia Beach!! "Like" us to stay updated! If you care to read our blog, it's flourchildbakery.blogspot.com.



Thursday, November 29, 2007

Mississippi Mud Cupcakes

The winner with 78 votes is.... Mississippi Mud Cupcakes. I voted for these because how can they not be completely delicious with chocolate chips, crushed Oreos, and chocolate cake?? I'm not a huge fan of chocolate, but luckily I was in a chocolate mood when I made these. They're perfect! Everyone loved them. So here you go...

ingredients... a lot of them!
ready for the ovencooling & looking good enough to eat topped with leftover chocolate frosting

Recipe from Cupcakes! by Elinor Klivans.

MY NOTES: I let my eggs and sour cream come to room temp (as usual). The recipe originally says it makes just 18 cupcakes, but I easily got 24. I microwaved my unsweetened chocolate instead of using a double boiler to melt it. I reduced the sugar to 1 cup.

Mississippi Mud Cupcakes
Makes 24 cupcakes

INGREDIENTS
3 ounces unsweetened chocolate, chopped

1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temp
1 1/4 cups sugar (I cut back to just 1 cup)
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup water

2 1/4 cups crushed Oreo cookies (about 20 cookies)
1 cup (6 ounces) semisweet chocolate chips (I used mini chips)

DIRECTIONS
Preheat the oven to 350 F. Line 24 muffin tin cups with paper liners.

Put the unsweetened chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.

Spoon 1 tablespoon of the cookie pieces and 2 teaspoons of chocolate chips into the bottom of each paper liner. Spoon a scant 1/4 cup of batter over the chocolate chips. Sprinkle remaining cookie pieces and chocolate chips over the tops, pressing them gently into the batter.

Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cupcakes in the pans on a wire rack.

Optionally, top the cupcakes with melted chocolate or your favorite chocolate frosting.

Tuesday, November 20, 2007

Cupcake Poll #11 - Chocolate! Chocolate! Chocolate!

This week's poll is all about CHOCOLATE!

This week's poll:


  • German Chocolate Cupcakes:
    A classic cupcake flavored with German chocolate, frosted with a sticky pecan and coconut topping!
  • Fudge Marble Cupcakes:
    A yellow cupcake swirled with a warm fudge glaze, topped with the same chocolatey fudgey glaze!
  • Mississippi Mud Cupcakes:
    A chocolate cookie crust, a chocolate/chocolate chip cupcake, and a chocolate chip/chocolate cookie baked-on topping! WOW!

Mini Cinnamon Sugar Puff Cupcakes

The winner with 36 votes is the Cinnamon Sugar Puff Cupcake! I decided to make little baby cakes. I wish they tasted as good as they look. The recipe doesn't call for any flavoring in the batter except a tiny dash of nutmeg. I should've followed my instinct and at least added a bit of vanilla, but I wanted to stick to the recipe. The cupcakes just tasted like flour. And the cinnamon sugar topping was unpleasantly crunchy. The recipe is at the end of the post if you wanna tweak it...

ingredients ready for the ovencute little puffs cooling cinnamon/sugar and melted butter for the topping a spoonful of cinnamon sugar!The texture was perfect, but the flavor just wasn't there!

Recipe from Cupcakes! by Elinor Klivans.

Cinnamon Sugar Puff Cupcakes
Makes 12 regular cupcakes or 24 mini cupcakes

CUPCAKES
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
6 tablespoons (3/4 stick) unsalted butter, at room temp
1/2 cup granulated sugar
1 large egg, lightly beaten
1/2 cup milk (any fat content)

COATING
6 tablespoons (3/4 stick) unsalted butter, melted (*This is too much; 4 tablespoons would be enough.)
1/2 cup granulated sugar (1/3 cup would be enough)
1 1/4 teaspoons ground cinnamon (*3/4 teaspoon or 1 teaspoon would be enough)

Preheat the oven to 350*F. Spray pan with nonstick cooking spray.

Sift the flour, baking powder, salt, and nutmeg into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until blended and creamy, about 1 minute. Beat in the egg, mixing until smooth and thick. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.

Fill each muffin cup about 2/3 full. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 16 minutes for regular cupcakes and 10 minutes for mini cupcakes. Cool the cupcakes for 5 minutes in the pan on a wire rack.

Meanwhile, put the melted butter in a medium bowl. In another medium bowl, stir the sugar and cinnamon together.

Carefully remove cupcakes from pan. Roll them in the melted butter, then in the cinnamon sugar to coat completely. Serve warm or at room temperature.

The cupcakes can be covered and stored at room temperature for up to 2 days.

Monday, November 19, 2007

Soft Pumpkin Cookies w/ Craisins and Walnuts

After making the pumpkin roll, I had about 1 cup of pumpkin left. My original plan was to use it in vegan pumpkin cinnamon rolls. However, when I went searching for the dry yeast it was no where to be found. Soooo, these cookies were plan B. And what a great plan B! They're so delicious. They're soft cake-like cookies that remind me of eating a muffin. This recipe is definitely a keeper!

The craisins and walnuts are coated in flour (a tip from Ina Garten). The dough was delicious! Heaping tablespoons of dough ready for the oven. Yummy cookies cooling and smelling great! Tada! The best pumpkin cookies I've ever tasted!

Recipe adapted from allrecipes.com

Pumpkin Cookies w/ Craisins and Walnuts
Makes about 40

INGREDIENTS
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
1 1/2 teaspoons pumpkin pie spice
1/2 cup chopped walnuts

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Fold cranberries and walnuts into mixture until incorporated. Drop by tablespoonfuls onto cookie sheets.
Bake for 10 to 12 minutes. Cool on wire rack.

Saturday, November 17, 2007

HTEAC Does Dinner - Potato & Corn Soup

Whoa! Am I straying away from cupcakes or what? Hopefully, no one will mind... But lately I've been cooking A LOT. This is by far my favorite recipe from Mrs. Paula Deen! I've made it 3 times, and everyone who's tried it has asked for it repeatedly! It's hearty and light at the same time. And it's best enjoyed in front of a warm fire!

I had to include this photo I took of the chiminea on our back porch. My dad bought this stuff that's like sand you sprinkle into the fire. It makes the fire burn in the beautiful colors!

Recipe from foodnetwork.com

Potato & Corn Soup
Serves 8-10

1/2 stick butter

1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups 1% milk
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 cans whole kernel corn
crumbled bacon bits, for garnish
grated sharp Cheddar, for garnish

In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute.
Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, pepper, and corn. Return soup to a boil, then remove from heat.
Serve soup sprinkled with bacon bits and grated cheese.

Pumpkin Roll Cake w/ Cream Cheese Filling

Sometimes the best baking is done without any planning at all. I woke up today, realized I had no plans, and decided to put my oven to use! I just bought some dented cans of pumpkin puree on sale, so I looked for a recipe on one of my favorite recipe sites, allrecipes.com. I came upon a recipe for a pumpkin roll. I had never baked a cake in a jelly roll pan, in fact, I didn't even know we owned one. After searching the cabinets I actually found two of them! Here's how it went...

ingredients (no oil or butter!)
pouring the batter into the jelly roll pan I sprinkled some walnuts on top before baking. a piece of parchment paper dusted with confectioners sugar,
ready for the hot pumpkin cake Uh oh! When I flipped the pan upside down, the center stuck to the pan! I managed to put it back together and roll it up. After an hour in the refrigerator, I spread the glue (filling)
onto the 3 pieces hoping it would hold it all together! AND IT WORKED! I cut off the ugly ends and ate them... ...while watching Project Runway!

It was delicious! I'll definitely try to make this cake again without breaking it!

Recipe from allrecipes.com

Pumpkin Roll Cake
Serves 12-16

INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Thursday, November 15, 2007

Cupcake Poll #10 - IT'S CINNAMON TIME!

This week's poll:

  • Cinnamon Sugar Puff Cupcakes:
    A light airy cupcake is not frosted, but instead rolled in butter and coated with cinnamon and sugar... much like a doughnut!
  • Top-to-Bottom Crumb Cupcakes:
    A yellow cupcake surrounded by brown sugar and cinnamon crumbs on the top and bottom, then dusted with powdered sugar!
  • Pumpkin Ginger Cupcakes:
    A gingery pumpkin cupcake topped with cinnamon cream cheese frosting! How else am I gonna get rid of all the dented cans of pumpkin I bought on sale?

Butter Pecan Cupcakes w/ Coconut Pecan Cream Cheese Frosting

It's been over a week since I came home from Greece, but I still haven't gotten over this jet lag. Every night I fall asleep around 8 PM and wake up around 7 AM. That's about 2-3 hours different from my usual sleep schedule. As a result, I've just been feeling so lethargic. Not to mention my boyfriend of 5 years and I are "taking a break." It's this whole confusing mess that sucks even more because of the timing. Happy Holidays! :( If I see another sappy jewelry commercial, I might spew vomit everywhere.

Sooo... I used a cake mix to make these cupcakes. No matter, they're really delicious and everyone LOVED them! The frosting is really spectacular!

That's Betty Crocker Butter Pecan cake mix.beautiful cupcakes cooling and smelling good!topped with luscious coconut pecan cream cheese frosting!

So how about that frosting recipe from The Cake Mix Doctor by Anne Byrn.

Coconut Pecan Cream Cheese Frosting
Makes 3-1/2 cups

1 package (8 ounces) cream cheese, at room temp
8 tablespoons (1 stick) butter, at room temp
2-1/2 cups confectioners sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup frozen unsweetened grated coconut, thawed
1/2 cup finely chopped pecans

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium, and blend the frosting until fluffy, 1 minute more. Fold in the coconut and pecans.

Snickerdoodle Cookies

Hey! It's been quite a while, has it not? I hope people still drop by to read this and don't think I fell off the face of the earth. Anywho, a lot has happened. I went out of the country, I came back into the country, I still have jet lag, my boyfriend and I are "taking a break," I made some cookies, then finally got around to making cupcakes (next entry).

These cookies are worth a mention: Snickerdoodles! Before now, I had never made these cookies, nor had I ever even been in their presence. I must say I am now a huge fan of snickerdoodles, and everyone should try this recipe!

Since I'd never made them before, I had no clue how big the make the balls.
These are about 2 inches wide. I still don't know how big a snickerdoodle is supposed to be,
but mine came out about 4 inches across.
Recipe from allrecipes.com

MY NOTES: Increase the cinnamon-sugar coating to 3 Tbsp sugar and 1 Tbsp cinnamon. If you make them smaller, they will be done in 7 minutes. Mine were done in 9 minutes. They are slightly crunchy around the edges and soft in the middle... Yum!

Snickerdoodles
Makes about 30 large cookies

INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.