Celebrate with Eggless Coffee Cake.

So, around my office, I’m kinda known as the dessert queen – and I’m ok with that. I’m always testing out new creations on my very-willing-to-be-taste-testing coworkers, and they always give me honest feedback, so it’s a win-win. I’m also always making the goodies when someone’s birthday rolls around. Well last week, someone in my office conveniently “forgot” to tell anyone that it was his birthday, until we found out accidentally later that afternoon (when the HR rep delivered his birthday card in front of all of us – ha ha). But no one gets off that easy. I decided that I would whip up a quick better-late-than-never birthday cake that night, and surprise him the next morning.

I flipped through my recipe binder, and decided a small coffee cake would be perfect. I had all the ingredients (so I thought) and I even had some leftover cinnamon chips that would be an excellent addition to the batter. I started going to work. Three ingredients in and I suddenly realized – I was all out of eggs. Yikes. I really didn’t feel like running out and getting them – I already started the whole cake making process!

running on empty.

But then, I had an idea. I’ve made vegan cakes in the past, and they sometimes use white vinegar in place of eggs. I did have white vinegar, so I figured, what the heck, I’ll give it a tray. I guesstimated that two tablespoons of vinegar per egg would be sufficient. I definitely didn’t want to go too heavy on the vinegar and wind up with an overpoweringly gross vinegar cake.

my hero.

Well, once again, those two years of pastry school paid off – the cake was delicious – I dare say even better with the vinegar!

eggless and proud of it.

I guess it’s true what they say – never settle for the same old cake.  (Ok so no one really ever said that. But it does seem to be true.) Change really can be a good thing, my friends. Even good ol’ eggs can be replaced by something better, if you look around a bit.

 

Ye Olde Beer and Cake.

So, I have this thing with combining baking and alcoholic beverages. For a while, I was into making cupcakes that represented various cocktails, such as the mojito, or the piña colada. When I discovered an old prohibition-era recipe for bourbon cookies, I got into making said cookies with other hard liquors (see Honey Whiskey Balls). But now I have a brand new idea, that actually stemmed from a pretty old one. I decided that I was going to make chocolate beer cupcakes this weekend for a Memorial Day Party I was attending. I made similar cupcakes once before, but this time I used a different beer (Harpoon Chocolate Stout) and my standard chocolate cake recipe.

the not-so-secret ingredient.

The cupcakes turned out great – just as I had envisioned. The beer toned down the sweetness, and the cream cheese glaze icing gave it that little something fabulous. Together, they made the perfect combination.

beer + cake = tlf.

However, this is merely the beginning. The success of these cupcakes spawned a discussion – it would appear that beer and cake seem to go together. They’re like, MFEO. And at that moment, I realized what I needed to do: open up a tavern/bakery that features the pairing of the two. And I shall call it: Ye Olde Beer and Cake.

let them eat cake (and drink beer).

Now this tavern/bakery (tavernakery?) would specialize in selecting beers and cakes that are the perfect match – flavors and styles that go together like bread and butter.  It’d be like…heaven.

heaven is a cake on earth.

So anyway, there you have it. Keep an eye out for Ye Olde Beer and Cake, coming soon to a town near you. And just think, you can say you knew me when…

 

Eat, Write, Retreat Culinary Challenge: Fig and Rosemary Scones.

In less than one month, I’ll be attending the Eat, Write, Retreat! Conference which just so happens to be in my home city of Philadelphia this year! I’m so excited to be taking part in this wonderful opportunity to meet other bloggers, eat delicious dishes, and of course, write all about it!

As an attendee, I’m also taking part in the Amazing Apps Culinary Challenge the conference is running! We are all assigned a secret ingredient, and tasked with creating an appetizer based on said ingredient. Being a baker, I of course went with something, well, you know….baked.

My ingredient was California Figs. I love figs! But I haven’t really incorporated them into my baking that much in the past, so this was my chance! I couldn’t have been happier to create something using a new ingredient that I also happen to adore!

gettin’ figgy with it.

As much as I loved eating figs, I had no idea of their nutritional benefits prior to this challenge! Figs are a great source of fiber, for starters. They’re also rich in antioxidants (even richer than red wine!), and they’re an all-natural energy source, which makes them perfect as a pre-workout snack (looks like I’ll be eating some figs before my next marathon!).

So without further adieu…..here’s my creation! Hope you enjoy baking them as much as I did.

 

Fig and Rosemary Scones

What you’ll need:

2 cups flour (sifted)

4 teaspoons baking power

1 teaspoon salt

½ cup shortening

¾ cup half and half

½ cup Dried California Black Mission Figs (chopped)

1 tbsp rosemary (finely chopped)

What you’ll do:

Preheat the oven to 350. In a large bowl, combine flour, baking powder and salt. Cut in the shortening until the mixture has a fine crumb texture.

may i cut in?

Mix in the chopped figs and rosemary.  Stir in the half and half with a fork so it makes a soft dough. Knead the dough with clean hands about 10 times – do not overknead – it will become too stiff!

knead-y.

Break off roughly shaped pieces (just larger than a golf ball) and place  them on a greased cookie sheet. The shape doesn’t matter – the rougher the better – it gives them a more rustic look! Bake for 12 – 15 minutes (or until the edges being to turn golden brown).  Makes 22 – 24 scones.

rustically delicious.

 

Long time, no post.

Sorry about that. I’ve been kinda….busy. But I have been baking, albeit not as frequently as I had been in the somewhat recent past. But that’s beside the point. Here I am now, writing a new post, about one of the things I actually did bake - Lemon Pistachio Mini Cupcakes.

little. yellow. different.

I actually made these for the Cupcake Smash competition I participated in a couple of weeks back. Although I did not win, I had a fabulous time, made some new baking friends, and received much positive feedback on the cupcakes themselves!

a winner in my book.

As far as what went into them, I started off with my Best Vanilla Cake Ever recipe, but instead of using vanilla extract, I used Lemon. I topped them with my New and Improved Lemon Buttercream. But that’s not all – I filled them each with grape jam, and sprinkled them all with crushed pistachios. I titled them “Pistachi-o-baby,” however, as my setup at the event wound up having a Parisian theme, in hindsight I should have called them “Pistachi-ohh-la-la!” That would have been much more fitting. I probably would have won with that.

sur la table.

The good news was that I wound up with a bunch of extras, so I brought them to work, and everybody loved them. So really, we all win in the end.

 

Cupcake Smash!!

So I’ve been pretty busy getting everything together for an event I’m participating in this Saturday – The 3rd Annual Cupcake Smash! 

Each competitor is tasked with making an original cupcake creation based on an item from the menu of PYT, located right next to where the competition will be held this Saturday, April 27th, from 2pm to 5pm, in the Piazza at Schmidts (1050 N. Hancock St., Philadelphia), Not only will you get a chance to sample many Über delicious cupcakes, but the event also benefits Philabundance, which is a major player in the fight against hunger in the Philadelphia area. So just think – you get to eat sweets while simultaneously helping an awesome charity. It’s a win-win.

I’m not going to give anything away as far as my creation goes – you’ll just have to come out to the event to find out for yourself! I will, however, provide you with the link to getting yourself some tickets– 
http://www.philabundance.org/2013/01/08/cupcake-smash-2013-at-the-piazza-at-schmidts/

And check out the facebook event, where you can find all the info and RSVP that you’re coming!!

I forgot to mention that not only do you get to sample the cupcakes, but you also get to vote for your favorite – so let your sweet tooth speak for itself!!

See you there!!

 

 

Healthy Biscuits to Help Stamp out Hunger!

Howdy folks! I’m taking part in the fight against hunger along with 100+ food bloggers today.  Hunger is a real problem, right here in our country. The average food stamp benefit is $3 a day to spend on a meal.  This is barely livable and UNACCEPTABLE! When money is tight, folks are going to get as much as they can for it; and sadly, the cheapest foods are often times the least healthy. You can help! Send a letter to congress asking them to support anti-hunger legislation by clicking here. It only takes 30 seconds to make a difference!

I’m primarily a dessert maker, but I make many breads as well. I came up with a recipe that’s budget friendly, made with pantry staples found in your local grocery store, and contains protein and natural foods that are good for you and not to mention, filling.  And, it also tastes great! Take that, processed cheap food with empty calories and no real health benefits!

the good stuff.

Before I share my creation, I wanted to take a second and ask that you watch this trailer, for “A Place at the Table”  now showing in a city near you and on iTunes.  Please take the time to see this movie – it will change the way you think about food and hunger. The issue is real, and YOU can help!!

Now heeeeeeere’s the recipe!

Raisin Walnut Biscuits

What you’ll need:

2 cups flour

4 teaspoons baking power

1 teaspoon salt

½ cup shortening

¾ cup milk

½ cup fiber cereal (such as Fiber One or the generic store brand version)

½ cup raisins

What you’ll do:

Preheat the oven to 350. In a large bowl, combine flour, baking powder and salt. Cut in the shortening until the mixture has a fine crumb texture. Mix in the raisins and cereal.  Stir in the milk with a fork so it makes a soft dough. Knead the dough with clean hands about 10 times – do not overknead – it will become too stiff! Roll it out on a lightly floured surface to about 1/2 inch thick. Using a round cookie cutter (or a glass turned upside down) cut out biscuits, and place them on a greased cookie sheet. Bake for 12 – 15 minutes (or until the edges being to turn golden brown).  Makes 22 – 24 biscuits.

Serve with butter or jam, or enjoy them as is!

 

Featured Fan Favorite: Carrot Cake Lamb.

A while back, I had been doing this Featured Fan Favorite thing – where someone finds a recipe on the blog that strikes their fancy, makes it themselves, and tells me all about it – including a picture of their results, Well, I’m happy to say that the Featured Fan Favorite has returned, and what better way to bring it back than with a reader’s very own Lamb Cake!

Juli Eberts created her Easter Carrot Cake Lamb based on the recipe from the blog!

it’s b-ewe-tiful!

I especially love how she did the face – I may have to try it that way next year! Juli says, “The kids named him Sammy the Lambie and everyone loved the cake!  Thanks for the great recipe!”  (Sammy the Lambie!! I wish I’d thought of that!)

Thank you, Juli, for sharing your fabulous cake and for following Small Indulgences! xoxoI

I bet you’re now asking yourself, “How can I be the next Featured Fan Favorite? Why, it’s simple! Pick a recipe – any recipe from the blog, create it, and tell me all about it in an email to  - smallindulgencesbakery [at] gmail [dot] com. Don’t forget to include a photo! There’s nothing I love more than sharing the work of fans! (except maybe eating the work of fans.)

 

 

Once, Twice, Three times a Lamb-y.

Yep, I did it again. For the third consecutive year, I’ve upheld the tradition of making the Lamb Cake for Easter, using the trusty old cast-iron pan that my aunt gave me.

where the magic happens.

I also kept up the tradition of making it a carrot cake, with cream cheese icing. The only thing I did change were the color of his eyes.

my brown-eyed lamb.

I went with the same jelly bean nose as seen on  Lamb #2; but I liked the larger ears Lamb #1 had, so I made sure to make them a little bigger this year. 

the better to hear you with.

I will say this – this year’s lamb appears to be a tad “shaggy-er” than the previous two. Some lambs are just shaggy-er than others, I suppose.

shag-a-delic.

Either way, the lamb once again survived the ride to Easter dinner at my parents house, and this year, his arrival was anticipated, and my mom had set up a special table, specifically for the guest of honor

it’s a lamb in a box. on a table.

We didn’t finish the entire lamb, and I  again took the head back home with me – which I will definitely be sharing with others (the lamb has a big head).

Until next year….the Lamb will be baaaaack!

 

Sugar Chicks.

I actually got the inspiration for these cupcakes from a pin I came across on pinterest (the best site for inspiration, EVER).

I was looking for new ideas for Easter cupcakes. I didn’t want to make the same ones I’ve done in the past, especially since I knew for sure I would be making the Lamb Cake again. At the same time, I had an assignment from my photography class involving shutter speed. I had this grand idea that I’d incorporate the assignment into my cupcake baking. How, you may ask?

Like this:

whip in motion – long shutter speed.

And this:

whip in motion – short shutter speed.

We were instructed to take pictures of something moving – falling water, a bird flying, etc. The first thing that came to my mind? My mixer (aka “H.A.L.”) in action of course.  While the cake mixed – it was a Lemon Genoise (Italian Sponge) Cake, so it took a while – I snapped a bunch of photos on different shutter speeds.  It was a true learning experience – especially since I had to lug the mixer around the kitchen until I found the spot with the best natural light. H.A.L. is rather heavy, especially with a bowl full of batter in tow. (FYI – in both of those photos, the whip was moving at the same speed – it’s truly amazing the difference the shutter speed can make!)

After the photoshoot, I baked the cupcakes. They were light and spongy and lovely. They were splovely.

like a sponge.

I whipped up some buttercream, colored it a very light yellow, and gave them each a layer of frosting.

ice, ice, cupcake.

I then dipped them in bright yellow sanding sugar. It created a “Peep effect.”

not a peep!

I gave them all eyes using inverted chocolate chips, and let them sit for a bit.

eyes without a face.

Finally, I piped on some yellow wings, an orange beak, and little orange feet.

I shared the results with friends, and all was right with the world. Happy Easter!

 

Meatloaf Muffins: the journey from baking to cooking.

I don’t cook.

I bake, yes  -  A LOT. But I just never got into cooking. Then one day a few weeks ago, I was having a conversation with a friend about cooking, and I decided that should change. Suddenly, I wanted to cook; and I’d never had any inkling of a desire to do it before. I started looking up recipes, and noticed that the things I most wanted to try were those meals that incorporated my baking skills – homemade pasta, meatloaf, baked eggplant, etc.  As I don’t yet own a pasta maker (this will soon be remedied), that was out for now. Shortly following this cooking epiphany, I stumbled across a meatloaf recipe. I figured it was a sign, and thus meatloaf would be my next challenge. I was discussing said meatloaf with a friend, explaining to her my reasons for selecting it (in addition to the sign from the universe),  one being that it was just like baking a loaf of bread, which I’ve done a thousand times. She then suggested that since I am only one person, I should try meatloaf muffins. This way, I could save some for future meals, and share some with others, if I so desired. I loved this idea! And so it was.

I started with an onion. I cried. A lot.

96 tears.

I then mixed all the ingredients in a large bowl. The recipe called for pepper. I wanted rosemary. I did what I wanted.

a loaf waiting to happen.

Next, I shaped it into a loaf, and then broke it down into muffin-sized lumps.

she’s lump. she’s lump. she’s lump. she’s in my head.

I baked them,  took them out 5 minutes early, topped them with shredded Gruyere, and baked them for 5 more minutes.

mini meats.

I removed them from the oven, and let them cool. I realized at this point that I did not yet understand the principles of baking meat and how it differed from baking a cake. When you bake a cake, it conforms to the size and shape of the pan it’s being baked in. Not meat – it retains the shape you make it. So I wound up with what looked more like meat boulders.  Next time, I’ll know better.

boulders of joy.

Now for the true test. I poured myself a glass of wine, and selected two meat boulders. They certainly smelled delicious, and honestly, looked rather delectable.

red wine and meat boulders: the perfect pairing.

I put some extra barbecue sauce on the side for dipping, and dug in. I couldn’t believe it – success!! This was some good meatloaf! I put down the fork and called my mom. I had to share my cooking success story with someone who I knew would be proud.

And now, my friends, I’m hooked. Small Indulgences are not just for baking anymore. Here’s to new adventures!