make these : donut muffins

Donut Muffins - 12Prior to giving birth to Remy, I went on a baking rampage. It was probably due entirely to my nesting instinct. It was during this time that I tried quite a few different recipes, especially when it came to muffins. One such recipe was donut muffins. I made them with my husband in mind, since he is a huge fan of donuts. He said that they were the best things that I had ever baked. I took that as a compliment.

Donut Muffins - 13This is how to make your own donut muffins. For the original recipe, click here.

Donut Muffins - 1Donut Muffins

Ingredients:

1 cup white sugar
1 cup flour
1/2 cup milk
1/2 cup margarine, melted
3/4 tsp ground nutmeg
1 tsp baking powder
1 tsp ground cinnamon

Donut Muffins - 4Steps:

1. Preheat oven to 375°F. Grease 12 muffin cups.

Donut Muffins - 22. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared muffin cups about half full.

Donut Muffins - 63. Bake in the oven until the tops are lightly golden, about 15 to 20 minutes.

Donut Muffins - 84. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Donut Muffins - 10<3

Emory

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kinfolk : red velvet lava cakes

Kinfolk_Vol17_TheBloodMenu-2Recipe by Diana Yen, Photograph by Anders Schønnemann, Styling by Mikkel Karstad & Sidsel Rudolph. 

Invented at New York’s Waldorf Astoria in the 1930s, red velvet cake is adored by the masses. In this interpretation, molten chocolate turns into gooey lava as it oozes from the center of this soufflé-like cake.

Red Velvet Lava Cakes

Ingredients:

For the Ganache
4 ounces (115 grams) semisweet chocolate chips
¼ cup (60 milliliters) heavy cream

For the Cake
4 ounces (115 grams) bittersweet chocolate, chopped
¼ cup (55 grams) unsalted butter, cubed, plus more for greasing
3 tablespoons all-purpose flour, plus more for dusting
¼ teaspoon salt
3 large eggs
½ cup (100 grams) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon red gel-paste food coloring
Confectioners’ sugar, optional

Method:

For the Ganache
Place the semisweet chocolate in a small heat-proof bowl. In a small saucepan, warm the cream over medium-high heat until it just begins to boil. Pour the cream over the chocolate, let stand 2 to 3 minutes for the chocolate to soften, and then whisk until smooth. Cover with plastic wrap and refrigerate until set, about 1 hour. Using two teaspoons, form 6 balls of ganache, spacing them out on a parchment-lined tray. (The leftover ganache can be warmed and served with the finished cakes, or kept in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.) Freeze the ganache balls until solid, about 1 hour, or they can be wrapped tightly and kept in the freezer for up to 3 days before using.

For the Cake
Preheat the oven to 350°F (180°C) and adjust the oven rack to the middle position. Grease six 4-ounce (120-milliliter) ramekins or 6 cups of a standard muffin tin with butter and coat them lightly with flour, tapping out excess. Place them on a baking sheet and set aside.

In a small saucepan, stir together the bittersweet chocolate and butter over medium-low heat until just melted. Remove from the heat and whisk in the flour and salt until well combined.

In the bowl of an electric mixer fitted with the paddle attachment, or in a medium bowl using a handheld electric mixer, beat the eggs. Slowly add the granulated sugar and continue mixing until the eggs are foamy and pale in color, 3 to 4 minutes. Stir in the vanilla and food coloring. Pour in the melted chocolate mixture and use a rubber spatula to stir until just combined. Divide the batter evenly among the prepared ramekins.

Place 1 ball of ganache into the center of each ramekin, taking care not to press it all the way to the bottom. The goal is to have it immersed in the center of the cake. Use a spoon to smooth the batter over the ganache.

Bake for 15 to 20 minutes, until the tops are just set. Set aside to cool for 2 to 3 minutes. Loosen the edges of the cakes with a butter knife, and then turn them out onto individual plates, or onto a baking sheet if using a muffin tin. Dust with confectioners’ sugar and serve immediately with more of the warmed ganache* on the side, if desired.

*To warm the leftover ganache, place it in a heat-proof bowl over a pot of gently simmering water and stir until melted.

Serves 6

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chocolate cake cupcakes

ChocolateCake5This year for Geoffrey’s birthday, I promised to bake him a cake. I typed in the words “best chocolate cake recipes” into Google, clicked on the first page that came up, and promptly made a shopping list of ingredients that we were in need of. The night before his big day, we returned home from visiting his family, and I set out to make the cake.

We moved into The Little Barn only a few weeks ago, but between work, dogs, contractors, and life, we have yet to unpack absolutely every box. (We only just got our kitchen sink installed on Friday.) When I went to grease two 9″ cake pans, I realized that I only had one bread pan, a casserole dish, and two muffins trays. Pardon my French, but my first thought was, “Shit. Now what?” Never one to be deterred in the kitchen, I chose to turn this two-tiered chocolate cake into 29 muffins, given that he was turning that exact age this year.

This one decision turned an everyday chocolate cake recipe into a beautiful mountain of chocolate cupcakes. It was definitely a silver lining moment.

ChocolateCake1Chocolate Cake Cupcakes:

For the cake mixture:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

For the frosting:
2 3/4 cups confectioners’ sugar

6 tbsp unsweetened cocoa powder
6 tbsp butter
5 tbsp evaporated milk
1 tsp vanilla extract

ChocolateCake2Steps:

1. Preheat oven to 350°F. Prepare the muffin trays by buttering and lightly flouring.

2. Add flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl. Whisk through to combine well.

3. Add milk, vegetable oil, eggs, and vanilla. Mix at medium speed until combined. Add boiling water, and beat at a high speed to add air to the batter.

4. Distribute mixture evenly to muffin trays, filling about 1/2 to 3/4 full. Bake for approximately 17 minutes, or until cake tester comes out clean. Let cool.

ChocolateCake65. In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.

6. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

7. Once cool, remove the cupcakes from the trays. Frost the tops of each cupcake. Place in the refrigerator.

8. After the frosting has hardened, build a tower of cupcakes. Then serve, and enjoy!

ChocolateCake10ChocolateCake8Because of time constraints, I had to use store-bought icing for Geoffrey’s Chocolate Cake Cupcakes. The next time that I make this, I will be sure to make it from scratch. BTW, I most definitely will be making this recipe again. The design and the taste were that extraordinary! Be sure to try it out for yourself!

<3

Emory

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in september.

Leaf.jpgIs anyone else on the same page with me when I say that each month just seems to fly by? As I predicted in August, September was a very hectic month for me. Let’s recap what exactly happened:

PTPI revealed to you guys that I was starting up my own vintage, handmade, and clothing store. With only a few days from the grand opening, I am still hurriedly trying to get last minute details together.

1.jpgThis month I introduced you to one new, one recycled, and one recipe from a lovely guest blogger. The theme this month was apparently sweet treats, but would you really expect anything else during the end of a long, hot summer?

11.jpgWe went on a small road trip where I visited my first antique mall. I bought many amazing vintage items, most of which are now available in my store. We also took Holly and Truman along with us, and made it a proper family vacation. :-)

DSC_0667I reviewed yet another dream cabin of mine, and showed you my inspiration for our mudroom and living room.

10.jpgI finally revealed the progress of The Little Barn, which admittedly was long overdue. It’s by far my favourite (and only) house we’ve ever built.

tom-hardy-with-pup-on-new-film-animal-rescue-1I reviewed a hit song and offered another version of it, an incredibly good movie starring Tom Hardy, and most recently, this film.

4.jpgI discussed what it was really like living on an acreage, and then scheduled a photo shoot with our pet family in the countryside.

9.jpgWe also had a flower-inspired shoot here.

5.jpgLast, but not least, this was my latest, and one of my cutest, DIY posts.

1.jpgSee you in October!

<3

Emory

a blogger’s dozen: miranda’s harvest spice cupcakes (pink tie bakery)

123I’m going to start off this post for this month’s A Blogger’s Dozen series by saying how utterly amazing the girl is who is the mind behind Pink Tie Bakery. Miranda not only has some of the most beautiful food photography that I have ever seen, but she is a sweet and reliable blogger on the whole. When I approached her to do September’s guest post, she literally had to create something from scratch, make up an ad, and send in her final product to me all within a few days. I was initially ignored and jilted by another potential guest blogger. That’ll teach me for venturing into Blogspot waters!

Ok, now let’s talk about Miranda and her website. If you haven’t yet added Pink Tie Bakery to your list of blogs to follow, then do so right now. Seriously. Her recipes are mouthwateringly worthy, and the ones that I have tried taste like a big slice of heaven. Her Harvest Spice Cupcakes are no different, and are a perfect way to ease us slowly into fall. So try them out for yourselves, because someone as awesome as Miranda would never steer you wrong. Besides, we could all benefit with adding a little pink into our lives!

<3

Emory

P.S. I apologize if I offended any Blogspot users out there. You guys rock the blogging world! :-)))

new.jpgHarvest Spice Cupcakes with Banana Frosting:

(yeilds 18 cupcakes)

For the Cupcakes:

1 3/4 Cup Sifted All-Purpose Flour
1/2 Tsp (Baking) Soda
1/2 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Cocoa
3/4 Tsp Nutmeg
1 Tsp Cinnamon
1 1/2 Cup Sugar
1/2 Cup Shortening (or butter at room temperature)
1 Cup Sour Milk (Buttermilk)
2 Eggs
1 Tsp Vanilla
1 Tsp Lemon Extract
1/2 Cup Chopped Walnuts

For the Frosting:

1 Cup Mashed Bananas (about 3)
3/4 Cup Sugar
1 Egg white
1/4 Tsp salt

new1.jpgSteps:

1. Preheat your oven to 375 Degrees Fahrenheit. Line a standard 12 cup cupcake pan with paper liners and set aside.

2. Sift together the flour, baking soda, baking powder, salt, cocoa, nutmeg, and cinnamon in a bowl.

3. Combine your sour milk, vanilla extract, and lemon extract in a small bowl.

4. In a standard mixer put in your sifted dry ingredients, sugar, butter, and 1/2 of your sour milk mixture. Beat for 2 minutes on a medium speed.

5. Add the eggs and remaining milk. Beat for about 2 minutes more.

6. Fill your cupcake pans about 2/3 full and bake for 17-20 minutes.

1.jpgThe recipe I chose to share with you all is very special to me. I use to volunteer with Hospice when I lived in Spokane, WA a few years ago, and one of the people I use to visit was an extremely generous and kind woman whom I will never forget. Each time I visited her we would bake together because she also had a passion for baking, and many, many old recipes. I use to walk in the door and she’d call out to me, with excitement in her voice, about how long it had been since she baked this recipe or that recipe and that we had to start right away! She always made me smile, and her recipes were consistently delicious and fun to make.

So, this is one of the recipes that she gave to me, and I hope you enjoy it as much as I do!

Miranda

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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