It's not a cherpumple, it's a cakie! Brownake? Brownieake? Cupibrown? Brownilla? Wish I was better at the naming game.
Inspired by the dulce de leche brownies, and by your excited reaction to them, I wanted to create a cupcake that has some of that fudgy, more dense chocolate batter. In attempt to get you more excited. After trying to incorporate brownie batter two ways (as a bottom layer and as a marble) I found it's better as a cupcake bottom layer. Click read more (below) to get the recipe.
In this cupcake you get two different textures which I think makes it so great. The texture of the brownie on the bottom (fudgy and dense) with the light cake texture on top.
The marble one got tossed aside, still good and all but you couldn't tell it was specifically brownie swirled in the middle. Maybe if it was more chunky portions of batter. Now if I could only figure out how to bake a pie in the middle of this...
This is just plain crazy.
I haven't thought about brownies for a long time, only cake on my mind lately... Until now. I went to a baby shower recently and these were served as the dessert. Heavenly. Mouthwatering. Fudgy, chocolatly, gooey, rich.
I dissected it to determine what was in this little piece of heaven and I would bet money on dulce de leche, not just any regular caramel type spread. I hunted for the best recipe to make these. I found David Lebovitz's Dulce de Leche Brownie Recipe, you can click "read more" at the end of this post for the recipe or visit his website.
This is my attempt at it below. I didn't have the proper chocolate, I will suggest going for something dark, bittersweet. For the dulce, be generous and add it in clumps, never mind spreading it around 'evenly spaced'!
Pecans seem to be MIA for this piece.
Stay tuned for a cupcake inspired by today's treat. And happy thanksgiving to those celebrating :) Calories do not count tomorrow.
Sometimes a cake order comes along leaving me challenged but excited. My cakes are never over the top, after all it has to be eaten and I want the flavor to be as much of the star as the cake. I like using a little exaggeration, and a little fun.
This is why this penguin is so…
I know penguins are not wide, but you never want to trim off too much cake when someone could be eating it. Influenced by the look of these penguins, thrown in a hint of cartoon, while still maintaining some seriousness for birthday boy Alex.
Here is what you get:
Eyes, nose and feet are fondant. The yellow part is painted on with food gel. For the order of assembly: I cut into shape and applied the first layer of white fondant over his belly, followed with black fondant for the back following the shape of the white. The head and wings are actually a separate piece, cut into shape and placed on top.
Happy birthday Alex!
I need new oven mitts, I think I'll get this Brown with Pink Polka Dots Oven Mitt from main street store. Early christmas gift to myself.
This weekend I had the pleasure of creating a cupcake tower for a very special anniversary of 50 years. It's such a beautiful thing and some would say rare to experience...
Most couples can't believe it themselves :)
Congratulations Pattie's parents, Pat & Rufus Goodland, for reaching the golden 50.
There were three flavours: Classic v, Classic c and Spiced Carrot. The decor on Classic c was a violet flower made from gumpaste. To make these, use this cutter, and the shell tool to create the texture on the petals.
Spiced carrot had gold "50" medallions made from gumpaste (the white circles) and royal icing painted with gold dust.
And Classic c had gold sugar...
As a tribute to my previous post on vintage candy shops below is a photo of some candy from the 60s. It was part of Pattie's planning to have a buffet with candies found in the 60s. Do you remember these?:
I hear it is thanksgiving soon for those in the US. Why not try a carrot loaf cake with the pumpkin cream cheese icing?
PUMPKIN CREAM CHEESE FROSTING
~ 250g cream cheese (1 brick)
~ ¼ cup butter, room temperature
~ 1/4 cup of pumpkin puree
~ 1 tsp vanilla
~ 500g icing sugar
~ dash of cinnamon and chopped pecans for garnish (optional)
PS. Very exciting news, my wedding was featured on...
Gingerdead Men Cookie Cutter, ThinkGeek, $6.99
Ninjabread Men Cookie Cutters, ThinkGeek, $8.99
Pac-Man Cookie Cutters, Think Geek, $15.99
I work for a large publishing company with many magazines under their belt. Some that have been around for ages. You wouldn't believe some of the stuff in our photo archives. I have sketches from illustrators when computers were not around, and recently came across these photos of old candy shops I thought were interesting enough to share with you:
39 cents a pound for these swiss chocolates...
Check out Neilson's rosebuds! Are those still around?...
Home made butter squares sound delicious...
LOVE this packaging for Kleenex. They should bring them back. The design would still be relevant. They look art deco...
And old packaging of candy bars they should bring back too...
Proof that bags of candies WERE only 10 cents...
Since I had tweeted about this recipe, I couldn't get it out of my mind. I needed to try it. I tweaked the recipe and baked the cheesecake for a United Way charity bake sale at my day job... it ended up winning BEST RECIPE!! That makes it an Ultimate.
For the recipe for pumpkin cheesecake, click read more.