If you are an avid baker and an Iphone or Ipad user you have probably heard of Martha Stewart’s new app designed for use on these two devices. The app is all about cookies and is designed by Ms. Stewart herself. I have had this app for about a week now and have gotten used to all its cool features. There is a shopping list section that allows you to type in any ingredients you may need for your next baking adventure, there is also a timer that you can set on the app itself (just in case your oven doesn’t have one).
The best part of the app is the over 75 cookie recipes (more are added regularly) that are available right at your fingertips (you can even favourite the recipes and come back to them later). Martha even includes a videos section that features Martha herself and food editor Sarah Carey making some of the recipes.
There are a few downsides to the app, it is a paid app which always puts a bit of a damper on things but it does have a good amount of recipes that makes up for the price tag and it is on a special sale for Valentine’s Day, $0.99 for the Iphone and $2.99 for the Ipad. The only other downside that I can foresee is that it may not be ideal to use the recipes in the kitchen. Iphone’s and Ipad’s are touch screen devices and it might be hard to scroll through the recipes when your hands are messy from the joys of baking.
Overall I would definitely recommend this app to anyone who loves to bake cookies and is always on the lookout for new recipes to try.
The other night I had a mini cupcake from Traceycakes in White Rock, BC. I’ve got to get down there and try some more because it was delicious!
After some detective work from their online menu (which is quite large, I must say!) I’ve decided it must have been their Hedgehog cupcake, because that was my first thought when tasting it. The hazelnut filling tasted just like a Purdy’s hedgehog. Perfect!
Since the New Year is one of those times when people make resolutions, us folks at Seize the Cupcake have decided some resolutions are in order for this silly little blog.
1. We will not forget about this blog for weeks (and weeks!) at a time.
2. We will make more time to bake.
(Oh, how easy it is to get caught up in life. In school and work, coffee with friends, running errands, and making plans for the future. But despite this, it is so important to make time for what you love. Especially something that relaxes us as much as baking does, and brings so much yumminess to those around us, as well as ourselves.)
So, to incorporate both of these resolutions together… the uber-resolution.
Every month for the rest of this year Becca and I will highlight a special cupcake. This cupcake recipe will focus on a theme of the month and the cupcakes will be decorated appropriately. Vague as it sounds, there are lots of ideas in the air and we’re quite excited about this new project.
And as a last little tidbit: January’s theme will be WINTER.
One highlight of our trip to New York was the crazy coincidence that Angie Dudley, known better as BAKERELLA of the cakepops fame, was going to be at Williams-Sonoma for her Cakepop booksigning!
It was a wonderful experience. We ended up getting there half an hour early and the line was already quite long. As a result of that we didn’t get to hear much of her lovely demonstration or question and answer period, but everyone seemed charmed by her.
We did get a special treat though- meeting Angie’s MOM. Holy, is she adorable. She couldn’t stop talking about how proud she was of Angie, how talented she was, and how much she wanted to be like her. I guess she thought we were adorable too, since she said we were “too cute!” and bopped me on the head. My favourite part of talking to her was when she was talking about how much Angie loves her fans. Not a direct quote, but she said something along the lines of this being “love going back and forth and back and forth”. From the fans to Angie and back again. It was so true. Everything there was so excited to see her.
Angie herself, wow. She’s just so sweet in person, it just oozes out of her. Perfectly lovely! I only wish we had been able to hear her demonstation, but just talking to her made it worth it. You can tell she just ADORES her fans. I’m so glad she is getting so much attention and her site is so popular, she deserves every little bit of it.
P.S. I have learned since getting Angie’s book and finally making cakepops (Reindeer cakepops, nonetheless!) that they are tricker than one would think!
I love making Christmas cookies. I love the mixing and the rolling, cutting out shapes and the crazy decorating.
(If anyone is doing some last minute Christmas baking and is in need of some new recipes- NY Times has Readers’ Holiday Cookie Recipes that look really delicious! I’m dying to try the Linzer Augen and Russian Snowball cookies. I might have to do some after-Christmas baking!)
Harry Potter fans do a lot of weird things. Some get tattoos of scars (or get real scars!) on their foreheads, others try to adopt the actors. Megan and I, we aren’t that crazy. We just stand in line for the movies for hours.
This year we decided to try out a neat recipe we found: Butterbeer cupcakes! from Amy Bites
Now, if there is one thing that Harry Potter has taught us is the importance of friends, so we had a couple of ours with us to help us with these! Sonia was back in the kitchen with us and Jeff joined us for the first time. 😀
For the cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
For the ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream
For the buttercream frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.
Because we were going with a large group, we wanted to double the recipe. Instead of making just 36, we got 48!
We also had a lot of ganache left over- we most likely could have gotten away with not doubling that part of the recipe at all.
In addition, we would have run out of frosting if we had piped it on to all of the cupcakes. We only just had enough for all of them, and we just used knives on the majority of the cupcakes. If you want to pipe the frosting on to all of yours, I would recommend doubling the frosting part of the recipe.