Friday, February 17, 2012

Red Velvet Pancakes

Red Velvet... I have been obsessed about everything red velvet since the giveaway (which, I am working still working on getting the funds for it! My lovely winners, expect it soon!) And, finding this recipe from RecipeGirl... Well, you know I had to do it! We had this the morning after Valentines and the day of our something-th Month Anniversary!

The original recipe was, slightly more on the salty side. We found it lacked any chocolatey goodness, and sweetness. And I've changed it to fit our taste buds. I am not saying the original recipe is not any good, we are just so used to having ours sweet! We've been so used to having chocolate pancakes! So, adjusting the cocoa content, adding some more flour (we found it too thin to cook without messing it up taking it out of the pan), and adding more sugar, it finally sung to us. Yum yum, hello there Red Velvety goodness! I warmed up some Nutella, thinned it a bit by adding some milk, and there you go!

Now, I have to work on testing some Red Velvet cupcakes to give away to my Giveaway Royalties.

1 3/4 cups all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/3 cup granulated white sugar
1/3 cup powdered sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups buttermilk (or half milk + half evaporated milk + 1 tablespoon vinegar)
2 large eggs
1 teaspoon vanilla extract
2 tablespoons white vinegar
1 tablespoon red food coloring
4 tablespoons (1/2 stick) salted butter, melted

1. Pre-heat skillet or griddle over medium heat or 320°

2. Make the pancakes: Mix all of the dry ingredients (flour through salt) together in a large bowl. Whisk thoroughly to combine until all lumps are gone.

3. In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla, vinegar, and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.

4. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes.

Sunday, February 12, 2012

Chocolate Buttermilk Cupcakes

I've been away from the internet for some time, busying myself with being a mom and a wife... and taking baking orders from some friends and my husband's colleagues! Its been quite a ride, and I'm utterly astonished and very happy at how things are going. The positive feedback I have been getting from my clients give me hope that I can do this, despite my lack of "credentials". It is only February, and it is already a eventful two months! I am in high hopes for my 2012 to be the year I would be able to do what I love. No matter how hard it may be.

I panic as any normal person would without the experience, and making chocolate cupcakes for a client, my sister has been a day I possibly might never forget. It was my first order for cupcakes, and my first time to pipe a personal customized message on them! They weren't as pretty as "professional" cupcakes are, but I am constantly learning.

These cupcakes were light and fluffy. I initially was scared that they did not have enough chocolate to them, the recipe I was looking at only called for a cup. So I had added 2/3 more, and a tablespoon of cocoa to be sure. I've changed so much from the recipe that it is more of my own now. They weren't very fudgey, but it was delicious! Hubby and I couldn't help but close our eyes and "mm mm!" to ourselves while devouring them. Its very hard to stop myself from taking another cupcake, I've already gained some weight and I need to cut down on sweets and rice!

I still have not perfected the whipped ganache, but if you have a recipe in cups. Please do hit the comments! Its so difficult converting grams to cups, since I don't have a weighing scale!

Chocolate Buttermilk Cupcakes
Makes about 3 dozen cupcakes

2 sticks butter, softened
1 cup - 1 tbsp sugar
1 cup - 1 tbsp packed brown sugar
4 eggs
1 2/3 cups semi-sweet chocolate, melted
1 tbsp cocoa
1 cup buttermilk (I used half evaporate milk, half full cream milk + 1 tbsp vinegar)
2 cups cake flour
1 tsp vanilla
1 tsp baking soda

In an electric mixer, cream the soft butter and both sugars until light and fluffy. Add eggs one at a time. Add the melted chocolate, and mix well. Add the vanilla and pour in half of the buttermilk. Add flour and baking soda, carefully so that it doesn't make a mess. Pour in the rest of the buttermilk and mix well until incorporated, making sure to scrape the sides of the bowl. The mixture will look fluffy and quite yummy to eat (I know, I guiltily ate some. Raw eggs and all). Scoop into muffin pan with cupcake liners, about 3/4 full. Bake at 350F for 15 minutes.

Whipped Chocolate Ganache

300 grams heavy cream
3/4 cup chocolate chips or finely chopped chocolate

Bring the heavy cream to a boil and pour over chocolate. Mix slowly until chocolate is melted and incorporated with the cream. Let it cool completely. Whip until ganache is thick.

Valentines is coming up! What do you have planned for yourself or with your loved ones? We'll be celebrating it a day late!

P.S: I've added Disqus in the blog, it seems to have wiped all previous comments. But I'm hoping it works, especially on my computer, since it usually has problems loading on mine.