Archive for November, 2008


November 26, 2008


My dorm was trying to do an Iron Chef style bake-off between our Resident Assistant and me. We were all super excited because apples were to be the secret ingredient, but the event never really materialized. My boyfriend had already unscrupulously procured a half dozen apples for me from the dining commons, so I decided to go with an apple cake for this week’s baking project.


And what a success it was. I’d just finished baking and had hardly gotten a chance to carry the cake upstairs when it started looking like this:


Within ten minutes it was gone and I even had someone scrubbing the pan for me because they wanted the pleasure of scraping the last gooey bits off the bottom. 

This recipe was so easy. The most time consuming part was peeling and slicing the apples. I’m sure I’ll get better at that though!

For next time: three more minutes in the oven, the center was a bit softer that I like.


Russian Apple Cake


4 apples

1 T cinnamon

3 eggs

1 cup flour

1 cup sugar

1 T baking powder


Preheat oven 350F.

Peel and slice the apples, arrange the slices in concentric circles in an 8″ round cake pan.

Sprinkle cinnamon over apples.

Beat together eggs and sugar.

Add baking powder, mix well. Mix in flour.

Pour batter over apples.

Bake 30-35 minutes.


A Swirl of Chocolate and Peanut Butter

November 19, 2008


After a crazy week of midterms and dance performances I am now strangely unoccupied. I also have an abundance of meal points. So I went to the campus grocer [groh-ser] not [groh-shur]…and bought an 8 point jar of organic peanut butter.


The batter for this cupcake was very thick. The only liquid it in was three eggs.


After a few trips back to my room for supplies, I finally got the chocolate prepared and dolloped on the cupckaes.


Then I used a makeshift toothpick (read: chopstick) to swirl the batter over the chocolate.dsc00599

17 minutes in the oven and the cupcakes rose into lovely marbled domes.


These cupcakes peel away from the liner very easily, but are a little bit on the dry side. Good with a glass of milk.

Chocolate Peanut Butter Swirl Cupcakes

1/2 cup butter

3 T peanut butter, divided

3/4 cup sugar

3 eggs

1/2 t. vanila

1 3/4 cups flour

2 t. baking poweder

1/4 cup chocolate chips

Preheat oven 350F.

Cream butter, 2 T peanut butter, and sugar until smooth. 

Beat in eggs one at a time. Add vanilla.

Mix in flour and baking powder, making sure not to over beat.

Divide batter evenly amongst 12 muffin cups with paper liners.

Melt chocolate and 1 T peanut butter until smooth.

Place 1 t. dollops of chocolate on each cupcake.

Swirl together chocolate and top layer of batter.

Bake in preheated over 15-17 minutes.

Three Shot Small Iced Latte with No Ice?

November 9, 2008

Inspired by What’s For Lunch Honey?’s Monthly Mingle, I decided to make some mocha cupcakes with a coffee whipped cream.


Mocha: espresso and milk with a chocolate flavor mixed masterfully to produce a delectable drink. A devils food cake mix took care of the chocolate part. Now I had to figure out how to incorporate the coffee. At first I considered using drip coffee as the liquid, but after a bit of deliberation, I decided against it.


Real mocha is not just a coffee flavor, it is defined by the rich espresso melding perfectly with the chocolate. So I took a little walk into the past and visited a local Peet’s Coffee and Tea. This was where I learned all I know about coffee. This was where I could get a fantastic triple shot espresso. To obtain the correct proportion of wet ingredients, my order sounded like this, “A three shot small iced latte with no ice, please.” Translated: three ounces of espresso and 8 ounces of cold milk in a twelve ounce plastic cup, please.


The resulting cake had a wonderful, spongey texture, not at all dry.


And the coffee whipped cream was absolutely delicious. I used Great Foods International ® Café Français Coffee Drink Mix. Not too sweet, but lots of coffee flavor.



Mocha Cupcakes

1 box Devil’s Food cakemix

1 small box instant chocolate pudding

4 eggs

1/4 cup vegetable oil

1 cup milk

3 oz. espresso

Mix all ingredients until well combined.

Divide evenly among 24 paper lined muffin cups.

Bake in preheated 350F oven 18-20 minutes.


Coffee Whipped Cream

1 1/2 cups heavy whipping cream

1/4 cup coffee drink mix

Beat cream and drink mix using chilled whisk until stiff peaks.

Put out a Pumpkin Light

November 4, 2008

Happy belated Halloween! I went home Friday night to partake in the fabulous trick-or-treating that happens in my neighborhood. My family hadn’t put up our decorations, so Friday afternoon was a rushed frenzy to carve a pumpkin and string up our pumpkin lights.dsc01365

We managed to create this happy evil face in less than half an hour.


Our lovely new bay window got all decked out for the holiday.

A trip home isn’t complete without putting our oven to use. Just a quick fall dessert. The topping had a very satisfactory crunch and the cinnamon packed just the right flavor into the apples.


Apple Streusel Cobbler

2 cans apple pie filling (21 oz. each)

2 eggs

1 can condensed milk (14 oz.)

1/4 cup butter (melted)

3/4 tsp. cinnamon

1/2 cup brown sugar

1/2 cup flour

1/4 cup butter (cold)

1/2 cup pecans (chopped)

Preheat oven to 375F.

Spread apple pie filling evenly on the bottom of a 7×11″ glass baking dish.

Combine eggs, condensed milk, melted butter, and cinnamon until smooth. Spread over apple pie filling.

Cut butter into brown sugar and flour. mix in chopped pecans. Sprinkle over top.

Bake cobbler for 50 minutes.