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Monday, February 27, 2012
Sunday, February 26, 2012
Saturday, February 25, 2012
Wednesday, February 22, 2012
Chocolat Movie Night!
Hi everyone!
This week, my baking club is going to have a movie night and we're watching "Chocolat"! Before the film starts, we'll be making a number of delicious chocolate recipes from the movie, so check in later this week if you're a fan of the film or of chocolate!
<3 Lauren
This week, my baking club is going to have a movie night and we're watching "Chocolat"! Before the film starts, we'll be making a number of delicious chocolate recipes from the movie, so check in later this week if you're a fan of the film or of chocolate!
<3 Lauren
Wednesday, February 15, 2012
Happy Valentine's Day!
Happy Valentine's Day from Tiramipursuit!
Yesterday the Baking Club hosted a bake sale by the Mills tea shop. I made vegan brownies and cookies, gluten free cupcakes and purple velvet cupcakes to sell. We definitely made a profit, which is exciting!
I had some great help from two of our club members, Ryan and Emily, not to mention the support of my friends who are awesome and tasted the desserts for me without complaint ( ;
Shannon and I fed some brownie to a squirrel and he loved it!
Sinful Vegan Brownies
I slightly adapted this recipe from a recipe by SANDYWIFEY31S at Allrecipes.com. The brownies taste rich and chocolatey but are also cakey.
Preheat oven to 350. Prep a 9x13" pan by spraying it with canola or vegetable oil and pressing a sheet of parchment into it. This will make it easier to remove the brownies afterwards.Spray the parchment lightly too.
Sift together all dry ingredients in a medium bowl. Add the eggs, vanilla, oil and water and mix well. Spread evenly into the prepared pan and sprinkle with the vegan chips. Bake for 30-35 minutes or until the center is cooked through.
Let cool for 10-15 minutes before cutting into even squares. I recently learned that brownies are actually a form of caramel, which is why they can fall apart when cut too early and refuse to be cut once they have cooled. You learn something new every day!
Enjoy with your sweetheart, with friends or keep a secret stash just for yourself!
Happy Valentine's Day
Yesterday the Baking Club hosted a bake sale by the Mills tea shop. I made vegan brownies and cookies, gluten free cupcakes and purple velvet cupcakes to sell. We definitely made a profit, which is exciting!
I had some great help from two of our club members, Ryan and Emily, not to mention the support of my friends who are awesome and tasted the desserts for me without complaint ( ;
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| The bake sale, with Ryan and Emily. |
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| A happy accident...I guess "mauve" is more purple than pink. They turned out cute though! |
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| Vegan cookies with dream chips! |
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| The vegan brownies! |
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| The recipe is squirrel-approved. |
I slightly adapted this recipe from a recipe by SANDYWIFEY31S at Allrecipes.com. The brownies taste rich and chocolatey but are also cakey.
Sift together all dry ingredients in a medium bowl. Add the eggs, vanilla, oil and water and mix well. Spread evenly into the prepared pan and sprinkle with the vegan chips. Bake for 30-35 minutes or until the center is cooked through.
Let cool for 10-15 minutes before cutting into even squares. I recently learned that brownies are actually a form of caramel, which is why they can fall apart when cut too early and refuse to be cut once they have cooled. You learn something new every day!
Enjoy with your sweetheart, with friends or keep a secret stash just for yourself!
Happy Valentine's Day
Saturday, February 11, 2012
Strawberry Buttermilk Cupcakes for Valentine's Day
I have finally braved the kitchen here at Mills, even though the oven is about 60 years old and is on a completely different floor from the prep space...I did it because Valentine's day is coming up and I had to share some recipes with you all and get back in the kitchen! I had a bunch of buttermilk and cream cheese frosting left over from baking club, so I got to work making these tasty cupcakes.
The weather today was perfect for taking pictures: overcast and bright. I was so delighted to discover that the creepy little kitchen has these awesome old windows and I have finally, for the first time ever, been able to bake in a room with amazing lighting. So, I had fun taking pictures of the baking process as well.
I hope you enjoy the recipe, I adapted it from the buttermilk cake recipe in "Super Natural Every Day" which you can find on my books page. I didn't have some of the same ingredients, so I tweaked it a bit. I will admit that 16 strawberries were smuggled out of the Mills cafeteria in my bag this morning, but at least I shared the final product with the other people in my dorm, so hopefully I won't have any bad karma!
Strawberry Buttermilk Cupcakes (with vanillabean cream cheese frosting)
2 1/2 cups unbleached pastry flour
1 tbs baking soda
1/2 cup granulated sugar
1/2 tsp fine grain sea salt
2 large eggs
1 1/2 cups buttermilk
1/4 cup unsalted butter, melted and cooled
grated zest of two organic oranges
approximately 16 strawberries, chopped
some large-grain or turbinado sugar for decoration
Preheat your oven to 400F. Prepare a muffin tin by spraying the tops and filling 18 cups with cupcake papers.
Whisk together the flour, salt, baking soda and sugar in a bowl. In another bowl whisk together the eggs and buttermilk. Add the butter and zest and whisk. Add the buttermilk mixture to the dry ingredients and mix until just combined.
Pour the batter into the cupcake cups until each is 2/3 full. Sprinkle the cupcakes lightly with chopped strawberries, then with the large-grain sugar.
Bake for 10 minutes or until golden. Be sure to rotate halfway through to ensure even baking. Let cool and serve with vanilla bean cream cheese frosting. Decorate with remaining strawberry slices.
Vanilla Bean Cream Cheese Frosting
It was an accident that we used vanilla beans in baking club last night because I forgot to buy vanilla at the store. The speckles are so pretty though, I didn't regret it.
1/2 vanilla bean
4 oz cream cheese
3/4 cup granulated sugar
Whip the cream cheese and sugar together with a hand-held mixer. Cut the vanilla bean lengthwise and scrape the seeds into the frosting. You can save the pod for flavoring another dish. Whip until light and fluffy. Pipe onto your cooled buttermilk cupcakes.
I hope you enjoy the recipe, I adapted it from the buttermilk cake recipe in "Super Natural Every Day" which you can find on my books page. I didn't have some of the same ingredients, so I tweaked it a bit. I will admit that 16 strawberries were smuggled out of the Mills cafeteria in my bag this morning, but at least I shared the final product with the other people in my dorm, so hopefully I won't have any bad karma!
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| Ready for the oven! |
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| The old oven. |
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| Little cupcakes going in. |
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| I took the cupcakes all around campus. I am in love with the blossoming trees right now. |
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| Vanilla speckles. |
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| One cupcake looking for love. |
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| The other cupcake is sad and lonely until... |
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| ...they find each-other! And they live happily ever after. |
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| Needless to say, they were gone when I came back! |
2 1/2 cups unbleached pastry flour
1 tbs baking soda
1/2 cup granulated sugar
1/2 tsp fine grain sea salt
2 large eggs
1 1/2 cups buttermilk
1/4 cup unsalted butter, melted and cooled
grated zest of two organic oranges
approximately 16 strawberries, chopped
some large-grain or turbinado sugar for decoration
Preheat your oven to 400F. Prepare a muffin tin by spraying the tops and filling 18 cups with cupcake papers.
Whisk together the flour, salt, baking soda and sugar in a bowl. In another bowl whisk together the eggs and buttermilk. Add the butter and zest and whisk. Add the buttermilk mixture to the dry ingredients and mix until just combined.
Pour the batter into the cupcake cups until each is 2/3 full. Sprinkle the cupcakes lightly with chopped strawberries, then with the large-grain sugar.
Bake for 10 minutes or until golden. Be sure to rotate halfway through to ensure even baking. Let cool and serve with vanilla bean cream cheese frosting. Decorate with remaining strawberry slices.
Vanilla Bean Cream Cheese Frosting
It was an accident that we used vanilla beans in baking club last night because I forgot to buy vanilla at the store. The speckles are so pretty though, I didn't regret it.
1/2 vanilla bean
4 oz cream cheese
3/4 cup granulated sugar
Whip the cream cheese and sugar together with a hand-held mixer. Cut the vanilla bean lengthwise and scrape the seeds into the frosting. You can save the pod for flavoring another dish. Whip until light and fluffy. Pipe onto your cooled buttermilk cupcakes.
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