Isa's Baking Corner

Hi Everyone,
I am on vacation for two and half months. I will not post any recipes until mid-July.

INGREDIENTS:

3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 3/4 cups all-purpose flour
1/2 cup fruit preserves, any flavor

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DIRECTIONS:

Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

I made this for the Easter Sunday dinner for my friends, it was a big hit. I also sprinkle some colored sugar toppings on my cupcake, it made it more interesting to eat.

Ingredients:

6 TBSP Cocoa Powder
3/4 cup flour
1/2 cup brown sugar
3/4 tsp Baking soda
1/4 tsp salt
1 Egg
1/3 cup brewed expresso, cooled
1/2 cup buttermilk
1 tsp vanilla extract

Method:

Preheat oven to 350 F. Line 12 muffin tins with muffin cup paper.
In a large bowl, sift together flour, cocoa, baking soda, salt and sugar.
In a medium bowl, whisk together expresso, buttermilk, egg, oil, and vanilla. Pour the wet mixture into dry mixture. Stir to combine all ingredients.Scoop the batter into prepared muffin tins, bake for 19 minutes.


To prepare vanilla icing:

1 cup powdered sugar
1 TBS milk, plus more to make the frosting thin enough to spread out on the cupcake.
1/4 tsp vanilla extract

Mix all ingredient together.

You can use 6 mini bundt cake pan or a 9-inch round cake pan.

Ingredients:
1 Cup Flour
1 Cup Sugar
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt

1/4 cup butter, soften
2 large egg whites
1 large egg
1/2 cup 1 % milk
2 tsps instant coffee granules
1 1/2 tsps vanilla extract

Method:

Preheat oven to 350 F. grease baking pan with cooking spray.

Combine first 5 ingredients together. Add butter, egg whites, & egg into flour mixture, blend well; add milk, coffee granules & vanilla extract, mix well. Pour batter into prepared baking pan.
Bake at 350 F for 35 minutes


Chocolate Glaze:

1/3 cup cocoa powder
1/3 cup sugar
3 TBS hot water

combine all together, set aside.

1 1/2 cup flour
1/2 cup whole wheat flour
1/4 cup wheat bran
2 tsps Baking powder
1/2 tsp baking soda
1 tsp salt
2 tsps ground cinnamon
1/4 cup brown sugar

1/2 cup butter, chilled
1 egg
2/3 cup buttermilk
2/3 cup chopped dates
I also add some walnut into this recipe.

Method:

preheat oven to 350 F.

Combine first 7 ingredients together, cut in butter. Add the egg, buttermilk, dates, and walnut if using. Drop the dough with large ice cream scoop onto cookie sheet.

Bake for 25 minutes.

Makes 6 large or 12 small muffins



6 tablespoons unsalted butter, room temperature, plus more for tins

3 cups plus 2 tablespoons all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 1/4 cups sugar, plus more for sprinkling

1 large egg

2 large egg yolks

1 teaspoon pure vanilla extract

1 cup milk

1 3/4 cups blueberries

1. Preheat the oven to 375º; butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

Photograph by: Ken Kochey