Dealing with life is a piece of cake.

Posts tagged ‘cake’

A slice of self-sufficiency (with a dash of Baileys).

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Generally, I’m a happy gal.

But sometimes, things upset me. I’m not a robot.

Animal cruelty. That upsets me.

Driving below the speed limit on the freeway. That upsets me. (I’m talking to you, dude from earlier today!)

Crocs. Crocs definitely upset me.

When someone implies that being independent is a bad thing. This upset me…just a few days ago.

I believe that being independent means that I know what I want, I will do what it takes to get it, and then I’ll have the satisfaction of knowing that am responsible for my success.

Is that so wrong? I think not.

However, I will admit that there is a sliver of bitterness that comes with this independence. I like to think of myself as a strong person, but even the Hulk is let down occasionally. If you get hurt, you get stronger.
Kate smash!

But this toughness doesn’t go down to my core. Sometimes I can be a huge mush ball. Seriously. It’s embarrassing. Hulk-ish outside. Care Bear inside. What kind of messed-up genetic mutation is that? And here’s a secret…my Care Bear inside seeps through a lot. (Don’t tell.)

Ironically, the day before I was “accused” of being Miss Independent I had a long talk with my grandma about this very thing. Allow me to quote her:

“Of course you care about other people. But take care of yourself first, because how you feel about yourself directly affects the people you care about. And on top of that, be who you want to be. Who you are is beautiful. If someone doesn’t like it, who gives a sh*t anyway. You’re the one who has to live with yourself for the rest of your life.”

I’ve said this before, but that woman is my hero.

She’s spot on, though. I take care of myself because I want to take care of you! And I think I take care of you very well……

Enter: Baileys Cheesecake. *angels sing*

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I made this especially for you. I know that you love cheesecake as much as I do, and I took a wild guess that you, too, hold a special place in your heart for Baileys Irish Cream.

The airy cheesecake filling is sandwiched between an Oreo crust and an espresso whipped cream.

Holy boozy baking, Batman. This is good stuff.

I encourage you to be independent and make this cake on your own. When you bite into it for the first time, I guarantee you’ll get that feeling of self-satisfaction I’ve been ranting about.

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Baileys Cheesecake with Espresso Whipped Cream Topping

Crust:

2 1/2 cups crushed Oreos
7 tbsp melted butter
1/4 cup sugar

1. Preheat oven to 325 degrees.

2. Mix all ingredients together in a small bowl.

3. Press mixture into the bottom of a 9-inch springform pan.

4. Bake for 7-11 minutes. Set aside.

Filling:

24oz whipped cream cheese
1 2/3 cup sugar
5 eggs
1 cup Baileys Irish Cream
1 tbsp vanilla

1. Beat cream cheese on high until smooth.

2. Gradually add sugar.

3. Add eggs, one at a time.

4. Add Baileys and vanilla.

5. Once completed blended, pour mixture on top of crust.

6. Bake for 1 hour and 20 minutes. Place a pan of water on the bottom rack to keep the cheesecake moist.

The cheesecake will rise, but once it starts to cool it will fall. If it cracks, no need to worry, because you’re about to cover it with whipped cream.

Espresso Whipped Cream:

1 1/4 cup heavy whipping cream
1/4 cup confectioners’ sugar
1 tbsp vanilla
1 1/2 tsp espresso powder

1. Beat whipping cream on high until it starts to thicken.

2. Add sugar and vanilla.

3. Once blended, add espresso powder.

4. Top the completely cooled cheesecake with the whipped cream. Drizzle with chocolate and chocolate shavings.

5. Eat the shiznit out of the cake.

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Bon Appétit!

Busy busy as a bee? Cake scraps are your remedy!

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Change is good. But at the same time, change is bad.

Okay, maybe not bad, but difficult…no, challenging. (I’m sometimes indecisive.)

I haven’t updated my blog for awhile, if you haven’t noticed. Life has been nothing short of crazy. I had a birthday, then I got sick. Then…

…I made margarita cupcakes, which were incredible. I’d share the recipe with you, but oh wait, that’s right, I lost my recipe. It disappeared into the universe. Sad.

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I made a wedding cake. I got PAID. Someone paid little ol’ me to make their wedding cake! That was huge step in the right direction. 🙂

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I moved into a cute little two-bedroom apartment in Huntington Beach. Another huge step in the right direction.

I baked 120 cupcakes for a 100th birthday party. Again, I got paid! Surreal. Yet another step in the right direction.

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My life’s GPS is seriously on point lately.

I did mention that change is difficult, though. That wedding cake? Yeah, for three days I barely slept, had a few breakdowns, and was covered head-to-toe in flour.

The apartment: Our move-in date was changed 3 times, we had a constant battle with the leasing office, and we still don’t have a couch or internet…almost a month later.

The cupcakes. 120 really wasn’t that much, but in a kitchen that is an appropriate size for a Keebler elf, it felt like I was being buried alive in red velvet.

I needed something simple. Something that I could make with the simplest ingredients (because let’s face it…I’m broke and didn’t have any fancy ingredients.) Cake scraps. But that seems so…barbaric. So I made cookies! Cake scrap cookies.

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They aren’t pretty. They aren’t fancy. They’re simple. And you can totally get away with eating a few without feeling like a free-loading, bottom-feeding, sweet-toothed creep. It works out.

Well with all of those challenges, what is a little baketress to do?! Well, I took a shower and washed off the flour. I moved into the apartment with an awesome roommate. I settle with watching Friends on the living room floor (for now), and I’m writing this blog directly from my iPhone (thank goodness for 3G!) And then I utilized every square inch of space to make the cupcakes work. I powered through. I conquered!

Mwahaha, watch out world, I’m taking over! And it only gets better from here.

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Cake Scrap Cookies

2 1/2 cups flour
2 1/4 sugar
1 1/4 cup unsalted butter
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 tbsp vanilla extract
3 tbsp cocoa powder
3 tbsp onyx cocoa powder (serious stuff)
1 1/2 tsp espresso powder
2 eggs
1/4 cup cream cheese

1. Preheat oven to 350.

2. Whisk flour, salt, baking powder, baking soda, espresso powder, and both cocoas in a medium bowl. Set aside.

3. In a large bowl, beat sugar and butter until pale and fluffy.

4. Add vanilla, then eggs, one at a time until blended.

5. Beat in cream cheese until smooth.

6. Add flour mixture in three parts, beating on medium high until just blended each time. Once the final portion is added, beat for 30 seconds.

7. Place 1-1 1/2 tbsp globs of dough on a prepared cookie sheet.

8. Bake for 11 minutes. Let the cookies set for 1-3 minutes before transferring to a wire rack.

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Bon appetit!

P.S. As I mentioned, this is coming straight from my iPhone…so if the pictures don’t look quite right, or something else is funky, just…ignore it. Well don’t ignore it. Read it, make some cookies, and take some pictures of your own! 😉

Quality time with me, myself, and I. And some chocolate mousse cupcakes.

Do you ever feel like you need some “me” time?

I don’t mean me time, as in, time with me specifically. Although I’d be delighted to get together sometime.

I mean you time. You have you time, I have me time. Our time. But not spent together…

This is getting mildly complicated.

I do my best thinking during “me time.” And since I hardly ever get any, I value these little dates I have with myself. Don’t forget, I’m an only child, and therefore I hold this precious solitude near and dear to my heart. I do love spending time with the people most important to me. Margaritas and sarcastic banter with my boyfriend definitely top the list. And of course gossip and soul-searching with my best friend make any day better. But occasionally, I absolutely, positively, no doubt about it, need some time to myself.

I don’t really plan this time. And I usually end up doing something random that I don’t think any one else would enjoy participating in.

The activities that occur during “me time” include (but are not limited to):

– Watching dumb TV
– Reading Fifty Shades of Grey (at least that’s the case lately…)
– Writing for funzies
– Browsing cooking stores like Sur la Table or Williams-Sonoma, and ultimately buying a hot pink spatula because it’s freaking adorable. (this happened last week…)
– Painting my nails
– Going for a run
– Busting out a Grammy-worthy a cappella solo of “Feeling Good” by Michael Buble’
– Playing fetch with Kitten
– Venturing on the ever-so-dangerous Amazon.com
– Driving down Pacific Coast Hwy
– Baking…duh.

These things seem a little mundane, but my “me time” isn’t about extremes. I’ll save the base jumping and fire-swallowing for another time. My inner diva wants to unwind, and if watching Friends reruns and throwing together a batch of chocolate chip cookies makes her happy, I can’t (and won’t!) contest.

I strongly urge you to pencil yourself in for some “me”..err…”you” time. Times are getting tough? Breathe. Take a moment to realize that no matter what, the sun is still coming up tomorrow.

My mom always tells me that. It’s smart.

Browse a magazine. Go for a hike. Be a trendy hipster and sit in a Starbucks and write your Nobel-Prize-winning novel while sipping a cappuccino. Whatever you choose to do, enjoy it, and make sure that it is what you want to do, not necessarily what you need to do. There’s a difference.

As for myself, as the title of this blog implies, baking is my main source of “me” time. And this week, I reeeeally enjoyed myself. I made chocolate mousse filled cupcakes.

I made an angel food cake, filled it with chocolate mousse, and topped it with a white chocolate buttercream. It felt so wrong, yet so, so right.

Chocolate Mousse Filled Cupcakes with White Chocolate Buttercream

Chocolate Mousse
I had never made mousse before, so I got the recipe from the Joy of Baking and made a few minor tweaks.

8 egg whites
1/2 tsp cream of tartar
10 tbsp sugar
4 tbsp butter
1/2 cup heavy whipping cream, chilled
1 tsp vanilla extract
8 oz bittersweet chocolate

1. In a double-boiler or a saucepan with simmering water and a heatproof bowl on top, medium heat, melt the chocolate. Stir occasionally at first, then continually. Once the chocolate has completely melted, set aside to cool to room temperature.

2. In a separate bowl, beat egg whites and cream of tartar until foamy.

3. Gradually add 5 tbsp of sugar, beating the egg mixture until soft peaks form and it look glossy. You don’t want it to get dry.

4. In another bowl, beat the whipping cream, remaining sugar, and vanilla until soft peaks form.

5. Add a few dollops of chocolate into the egg mixture to lighten, and then transfer the egg whites to the chocolate bowl. FOLD the two together. FOLD in the whipped cream.

Make sure to fold — not stir, not beat. Fold. This will keep the mousse airy.

6. When everything is completely combined, transfer the mousse to an airtight container and refrigerate for a few hours or overnight.

Angel Food Cake Cupcakes

10 egg whites
1 tsp cream of tartar
2 cups sugar
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp vanilla extract
1/2 tsp almond extract

1. Set oven to 350 degrees and line a muffin pan with cupcake papers.

2. Sift flour, salt, baking powder, and baking soda together in medium bowl. Set aside.

3. In a separate bowl, beat egg whites and cream of tartar until foamy.

4. Gradually add sugar, and beat until fluffy. The mixture should look glossy.

5. Add vanilla and almond extracts. Beat until combined.

6. Gradually add flour mixture to the egg mixture. Beat until just combined. Do not over mix.

7. Fill cupcake wrappers 1/2 full and bake for 15-18 minutes.

White Chocolate Buttercream

1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 tbsp vanilla extract
1/3 cup heavy whipping cream
10 oz (1 bag) of white chocolate chips

1. In a double boiler or a heatproof bowl over a small saucepan with simmering water, melt the white chocolate. Set aside to cool.

2. In a separate bowl, beat butter until pale and fluffy.

3. Gradually beat in powdered sugar to desired consistency.

4. Beat in vanilla.

5. Add melted chocolate and beat thoroughly.

Check out Kim’s blog for great ideas on how to use the Wedding Shower Party Kit!

I can’t imagine guests would be disappointed with cupcakes like these in these adorable wrappers…

Enjoy YOUR “me” time! We’ll get together soon.

Bon appétit!