Bowled Over.

I was asked by a friend to make bowling cupcakes this past weekend for a bowling party for her 6-year-old. She sent me this picture from the flickr album of a talented baker working under the moniker “hello naomi,” and asked if I could do something similar. I loved these, and couldn’t wait to try my hand at creating my own version of them, so I responded to the request with an exuberant “yes!” and the fun began.

She wanted chocolate, so chocolate is what she got, along with a layer of buttercream, and topped with fondant bowling accoutrements, such as…

…Bowling Balls…

have a ball.

…Bowling Pins…

pinned down.

….and Strikes.

very striking.

Throw them all together, and you’ve got a bowling party in a box (minus the ugly, smelly shoes).

game on.

 

Cake Babies.

I was asked over the weekend to do cupcakes for a baby shower – they were nursery rhyme-themed. I haven’t really thought about nursery rhymes in a great many years. In fact, I couldn’t even remember any of them! I had to look them up! But once I started googling, they all came rushing back. Then came the difficult decision of which ones to actually simulate in cupcake form. So, after careful consideration, I went with:

Twinkle, Twinkle Little Star

baby, you’re a star.

Itsy Bitsy Spider

is that a spider on your cupcake?

and The Three Little Pigs.

little pig, little pig, let me in!

In addition to these, I did some complimentary pastel colored cupcakes, complete with a little glitter (i.e., sugar crystals).

pretty in pastel.

These were fun to make! I hadn’t really been doing much of this kind of thing lately, and it was great to get back into it! But the flood gates are open now – I’ve got cupcakes for a party this weekend, and a cake for my nephew next weekend – pictures and stories to come!

 

Punk Rock Flea Market!

Tomorrow (Sunday, May 13th), I’ll be at the Punk Rock Flea Market, selling my book and even some baked goods. If you happen to be in the Philadelphia area, and maybe need a last minute gift for mom, the flea market is THE place to be. Besides my lovely cookbook and delightful assortment of baked goods (including White Chocolate Pixie Cakes, Chocolate Chip Cookies, and Red Velvet Mini Cupcakes), you’ll find tons of options for even the hardest to please hard-core punk-mom. Here are the specifics:

The Punk Rock Flea Market.

when: Saturday, May 13th, 10am to 5pm

where: The Punk Rock Flea Market Dome  (461 N 9th Street – Right Across From The Starlight Ballroom),

misc: $3 Admission Donation.

website: http://www.r5productions.com/event/101883/?utm_source=fb1&utm_medium=shr

enticing photos:

a cookie classic.

many many mini red velvets.

pretty in pink pixies.

So what are you waiting for? Come out and get your treat on – like a real punk.

 

Recipe Monday Night: White Chocolate Peanut Butter Cupcakes.

I was thinking yesterday that I really wanted to bake something with peanut butter in it, but I really wanted it to be something a little different from the norm. Don’t get me wrong – I love the norm, and by norm I’m talking about peanut butter and chocolate. That really is my all time favorite combination. But I got to thinking….what about peanut butter and vanilla? Yeah! I’ll craft a peanut butter and vanilla cupcake!! But that didn’t sound quite as appetizing as a peanut butter and chocolate cupcake. So I found the perfect compromise: peanut butter and white chocolate cupcakes.

co-ed naked cupcakes.

They’re light, they’re fluffy, they’re peanut butter-y delicious. A perfect addition to any springtime soiree. Top them with some Peanut Butter Buttercream – and you’ll be winning friends and influencing people like nobody’s business.

peanut butter bliss.

White Chocolate Peanut Butter Cupcakes.

What you’ll need:

1/2 cup light brown sugar

1 egg

3 tsp oil

1/4 cup creamy peanut butter

3 tsp baking powder

1 cup AP flour

1/2 cup milk

1 cup white chocolate chips

What you’ll do:

Preheat oven to 350° F.  Mix sugar, egg, oil and peanut butter. In a separate bowl, whisk together the flour and baking powder. Add to egg mixture alternately with milk. Fold in the white chocolate chips. Line a muffin tin with paper liners, and fill each about 1/2 way. Bake for 15-18 minutes. Makes about a dozen cupcakes.

Peanut Butter Buttercream:

What you’ll need:

1/2 cup butter

1/2 cup cream peanut butter

1 tsp vanilla

2 - 3 cups confectioner’s sugar

2-3 tbsp milk

What you’ll do:

In a large bowl, cream together the butter and peanut butter until smooth. Add the vanilla. Add two cups of confectioner’s sugar, and 1 tbsp of milk. Mix well. Add the second tbsp of milk, mix. At this point, alternate adding sugar and milk, until the desired consistency is reached, but do not add any more than 3 cups of sugar, or the icing will be too sweet.

 

 

 

I Saw Red.

For a very long time, I’ve been on a search to find the perfect red velvet cake recipe. Time and again, I thought I struck gold, but each time, I had been duped. The cake was either too dry, not red enough, tasted just too much like chocolate, didn’t rise – you name it. I was starting to get discouraged. I found myself in the baking aisle at the supermarket, one fist raised, shaking the red velvet box cake: “What are you made of??!! Show me what you’re made of??!!!” I definitely got the hairy eyeball from nearby shoppers that day.

cake nemesis.

Well sigh no more!! I have finally found it! The one red velvet recipe to rule them all! And I have my friend over at Sweet Saromah Cupcakes and Desserts  to thank! She’s super talented – make sure you visit her site and check out all her yummy (and beautiful!) sweets!

I was so excited to try her recipe, that I wasted no time and went right to kitchen. The batter looked nice and red, and tasted delish. I opted to make cupcakes, and cut the recipe in half, baked at 350, and…

holy red velvet, batman!

 Perfection!!! They were the right color, they “puffed” perfectly, they were moist, and just flat-out fabulous. I topped them with a dollop of buttercream, and some pink sprinkles, to give them a little flair.

all dressed up with no place to go.

Having just made these for the sheer joy of baking, I had nowhere to take them. So, I did what I always do when I bake for fun – brought them to work.

Here are a few unsolicited testimonials from gracious dessert-loving co-workers:

“I’ve had one bite so far..And my mouth is totally watering for more as I type this…I’m gonna have to hit send right now and go back!”  – J.G.

“Wow.  You’re at a whole new level now. Time to get these out to the public.” – M.T.

“Mine unfortunately seemed to evaporate, however, if a 2^nd were available for testing I could retry.” – C.C.

The public has spoken.

 

The Joy of Baking.

“Sometimes I feel like I can’t even sing.”

These words are the opening line of a song by REM, called “You Are the Everything.” Having been a huge REM fan since about 1988, I know very well that Michael Stipe can, in fact, sing, and sing very well he does. But I get it. I know what he’s alluding to here. Sometimes I feel like I can’t even bake. It’s that self-doubt that creeps in for a moment – that wondering if your passion is really your passion – if you’re really spending your time doing what you’re supposed to be doing. And what does that even mean. Yes, I think too much, I know. And I also know that I can bake. But we are often afraid of greatness – either that we don’t deserve it, or just don’t understand it. You work and work and work at something, and then begin to wonder, what does it all mean? Why am I doing this?

When this happens, I ask myself “who are you?” and the answers are always the same:

I am a baker.

I am a writer.

I am a runner.

I am a friend.

This list could go on, but the first few are where it’s at – what I love doing most - baking, writing, running and being a friend. Those things bring me joy. And that ultimately is the point: to create joy for both yourself and those around you. If it brings you joy, then do it. Don’t just sit around and wait for joy to find you – go out and create it. You’ll find that you get what you give. So give a little bit of your life, your love, your time, your touch, your baked goods, your voice – whatever. Don’t ever be afraid to do whatever it takes to realize your dreams. Love is real, people. Don’t sit back and let it pass you by.

in the meantime, here’s a cupcake to remind you of at least one joy – the joy of eating dessert.

take a bite out of love.

 

Recipe (Super Bowl) Sunday: Chocolate Coffee Cupcakes.

No, I didn’t make a Super Bowl themed dessert. The marketer in me was angry at the rest of me for not taking advantage of this timely social event and making something football-related. The rest of me justified it by saying… “meh.” The Super Bowl just ain’t my scene. Maybe if the Eagles were playing, I’d pay it some attention, but, full disclosure here, I tuned in to watch Madonna, and then went into the kitchen and started baking another un-football-related treat. And now I shall share said treat with you.

For some reason, it seemed like everywhere I went this week, I wound up in a conversation about coffee. A new flavor to try, where to get the best cup, here’s a coffee cheesecake, someone loves coffee ice cream, etc. So, with coffee already on my mind, I figured why not get it on yours, too. What I love most about this recipe, is that it can be made with any type of coffee you desire. I’m a huge fan of the flavored varieties, so I opted for a Creme Brulee coffee. However there are no rules here. Dowhatchalike.

A Cupcake o' Joe.

Chocolate Coffee Cupcakes.

What you’ll need:

1 3/4 cups sugar

2 cups flour

3/4 cups cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

3 eggs

1/2 cup heavy cream

1/2 cup strongly brewed and cooled coffee

1/2 cup canola oil

2 tsp vanilla

What you’ll do:

Preheat oven to 350. In a large bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. In a separate bowl, beat the eggs until blended. Add cream, coffee, oil, and vanilla. Slowly fold the dry mixture into the wet mixture until well incorporated. Grease or line muffin tins, and fill evenly with batter. Bake for 18-20 minutes,  or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 18-24 cupcakes.

Vanilla Coffee Frosting.

What you’ll need:

1 cup shortening

2 ½ tablespoons strongly brewed and cooled coffee

1 teaspoon vanilla extract

4 cups confectioners sugar

What you’ll do:

Cream together shortening, coffee, and vanilla. Add confectioners sugar, one cup at a time, mixing well after each.

Sprinkle with dark chocolate shavings. Enjoy with your morning….coffee.

 

Featured Fan Favorite: Chocolate Kahlua Cupcakes.

Howdy! I’m starting another new semi-regular post, entitled Featured Fan Favorite. Unlike my other weekly feature, Recipe Sunday, this post’s frequency depends entirely on you, the readers. Here’s how it works: you make a recipe from my book or blog. You tell me about it. You send me a picture of the finished product. I write about you and post the picture, If you have a website you’d like to include, I’ll post that too. You get what you give, people.

Anyway, my very first featured fan is the lovely and talented west-coaster Jessica Newman! Jessica made the Chocolate Kahlua Cupcakes, which are one of the many small indulgences featured in my book (which you can buy here). She gave them a resounding “Yum, yum and yum!!” and went on to state that “the buttercream frosting is freaking amazing.”

She added her own flair as well, by sprinkling a little cocoa powder on top - ”just to make em feel pretty.” I like her style.

Here’s a photo of her sweet-tastic work of art:

oh what a beautiful cupcake!

Thanks to Jessica for sharing her experience!!! Now who want’s to be the next Featured Fan?? Show me the cupcake!

 

Recipe Monday Night: Coffee Cake Cupcakes.

Whoops, I did it again.

I totally missed Recipe Sunday. In the midst of all the Pixie Cake commotion and promotion, I completely forgot about the importance of sharing. It’s never too late to share, though, so, a full 24 hours later, I give you Recipe Sunday/Monday Night’s feature: Coffee Cake Cupcakes.

These cupcakes are one of my signature creations: a coffee cake base, topped with cream cheese frosting, and sprinkled with streusel. And who doesn’t love streusel?

a little streusel goes a long way.

Coffee Cake Cupcakes.

What you’ll need:

1/2 cup light brown sugar

1 egg

3 tsp oil

3 tsp baking powder

1 cup AP flour

1 tsp cinnamon

1/2 cup milk

What you’ll do:

Preheat oven to 350° F.  Mix sugar, egg, and oil. In a separate bowl, whisk together the flour, baking powder, and cinnamon. Add to egg mixture alternately with milk. Line a muffin tin with paper liners, and fill each about 1/2 way. Bake for 15-18 minutes. Makes about 18 cupcakes.

Cream Cheese Frosting.

What you’ll need:

2 8-ounce packages cream cheese (room temp)

1/2 cup butter (softened)

2 cups sifted confectioners sugar

1 tsp vanilla extract

What you’ll do:

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla. Stir in confectioners sugar, one cup at a time, mixing well between each.

Streusel Topping:

What you’ll need:

1/2 cup AP flour

1/2 cup light brown sugar

1/4 cup butter (softened)

What you’ll do:

In a small bowl, combine the flour, brown sugar, and butter, mixing until crumbly. Line a sheet tray with parchment paper, and spread crumbs out across tray. Bake for 5 minutes at 350, then check for crispiness – I don’t like mine too crispy so I don’t let it go much longer than this, however it’s a matter of preference. Let cool, and sprinkle on top of iced cupcakes.

 

One.

Today marks the one year anniversary of “Small Indulgences, the blog.” The very first post, made back on December 27, 2010, was “have your cakes and eat them too,” and one of the things I’ve learned throughout this past year was that this really can be acheived, if you put your mind to it. The blog has grown so much (while remaining “small”), and I’m thankful for everyone who played a part along the way, either encouraging me to keep writing in times when I felt like throwing in the spatula; providing me with interesting baking-related stories and anecdotes; inspiring me to bake, write, and be better; or for just being there for me when I needed them most. And a big thanks goes out in particular, to you, the readers, for giving me the opportunity to share my thoughts, stories, photos, dreams, dramas and everything in between with you. Without you, there wouldn’t be a blog to begin with. Here’s to many more years of Small Indulgences: may you all have your cake and eat it too.

PS: stay tuned for a blog birthday celebration complete with giveaway early next month! There’s gonna be cake involved….