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Archive for Desserts

How to make Breakfast at Tiffany’s Inspired Tea Cupcakes via [bittenand smitten]

Tea at Tiffany’s

 

These yummy cupcakes might have been a little too decadent for breakfast and so I decided to have Tea at Tiffany’s instead :) I’d been dreaming about making some chocolate cupcakes with this beautiful blue-coloured frosting – this is another way of giving yourself an awesome Robin-Blue treat at a fraction of the cost! You may not be able to wear it around your neck but it’ll sure make you feel like a million bucks! [I just had an idea to make a cupcake ring!! hmmm… maybe next time :) ]

I don’t know about you but I absolutely LOVE cupcakes with cream cheese frosting cos it’s a little tangy and sweet at the same time unlike buttercream that’s just WAY to sweet sometimes. Also cream cheese frosting sounds healthier than buttercream frosting. note: it only SOUNDS healthier. I had a little mishap during baking and 2 of my cupcakes ‘boiled’ over its casing but it was no biggie – the cupcake’s still goooood. These would have been quite good for a Halloween theme – give the cupcake a design and maybe fill the spillage with RED icing – a bleeding cupcake. Well that’s for another time :)

Let’s see how these little gems are made:

Chocolate Soy Cupcakes with Robin Blue Cream Cheese Frosting

Equipment
Mixer with paddle attachment
2 large mixing bowls
2 medium bowls
Spatula
Sieve
Weighing Scale¹
Measuring Cups
Measuring Spoons
Ice Cream Scoop
Cupcake/ Souffle Cases (I used the souffle cases which won’t flatten out during baking. If these are not available use regular cupcake cases and use a muffin tray instead of a baking tray)
Baking Tray
1 large disposable piping bag
1 closed star piping tip


Ingredients

Chocolate Cupcakes
1½ cups plain flour
½ cup cocoa powder
½ tsp baking soda
A generous pinch of salt
120g unsalted butter
1⅓ cup caster sugar
1 tsp vanilla essence
1 egg (lightly beaten)
1 cup soy milk³ (You can use regular milk, but I used soy milk cos I’m lactose intolerant :) )

Robin Blue Cream Cheese Frosting
227g cream cheese (1 block of Philadelphia cream cheese – it does seem like Philadelphia’s got a monopoly in the cream cheese market)
120g unsalted butter, at room temp
3 – 3¾ cups of icing sugar (sifted)
½ tsp of lemon zest
1-2 tsp of lemon juice
1 tsp vanilla essence
7 – 8 drops of sky blue paste food colouring
Some tiny white sugar flowers (for decoration)

Makes 12 cupcakes

Method
For Chocolate Cupcakes:
1. Preheat oven to 180°C.
2. Place souffle cases on baking tray/ Line muffin tray with cupcake cases.
3. Sift plain flour, cocoa powder, baking soda and salt into a large mixing bowl. Set aside.
4. Beat butter and caster sugar in the mixer using paddle attachment until light and creamy.
5. Beat in eggs and vanilla essence until well combined.
6. Next, alternate additions of the flour mixture and milk to the butter mixture ending with the flour mixture. Gently fold in the last addition of flour mixture using a spatula.
7. Using an ice cream scoop², scoop the cupcake mixture into the souffle cases/ cases in the muffin tray. Filing only ½ the souffle cases or cupcake cases (or you might have the same ‘boiled-over’ situation that i mentioned above.
8. Bake for 25 minutes or until a skewer stuck in the cupcake comes out clean.
9. Set aside to cool and decorate as desired.

For Robin Blue Cream Cheese Frosting:
1. Beat the cream cheese and butter until well combined.
2. Add the icing sugar (add 3 cups first and taste as you go along, add more if needed) and beat until well combined. [The mixture will look slightly translucent.]
3. Add the vanilla essence, lemon zest and lemon juice (taste as you go along, add more if needed) and mix well.
4. Add the sky blue paste colouring drop by drop and mix with a spatula after each drop until desired colour is achieved.4

To Decorate:
1. Prepare piping bag by cutting off the tip of the piping bag and push the piping bag through the opening.
2. Twist the bag several times at the end of the tip to prevent frosting from oozing out of the bag when you first add it to the bag.
3. Drape the piping bag over a glass (with the piping tip inside the glass).
4. Place all the frosting in the piping bag.
5. Pipe the frosting onto the cupcake, starting from the edge of the cupcake and swirling the frosting all around to the middle of the cupcake.
6. Finish off with a sprinkling of white sugar flowers.


Note:

¹ A pastry chef once told me she measures all her ingredients on a weighing scale and I thought she was crazy. But now, I totally understand what she means – in baking you need to be absolutely precise with your measurements and a weighing scale helps you achieve that precision.
² It’s a good idea to use an ice cream scoop, so you can measure the amount of batter you use by ‘scoops’.
³ The soy milk doesn’t quite affect the taste of the cupcakes – it’s still just as moist and rich :)
4 If the frosting looks a little too fluid after mixing, place the frosting in the fridge for about 15 minutes to give it some structure.

via [bittenandsmitten]


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Top o’ the Mornin’ Introducing SEXY Irish Coffee French Toast

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Irish Coffee French Toast

UD - Irish Coffee French Toast

Yields:2 servings (4 slices) Cost: About $1.35 per serving
Ingredients:
French Toast
1 Forttuna Choco Chunk loaf/cake
2 Farm Fresh eggs
1/2 cup Sheridans Irish Coffee Cream liqueur
1/2 teaspoon Vanilla extract
1 plus tablespoon butter, for cooking
Powdered sugar, for garnish

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Irish Coffee Cream Topping:
1/2 can  Non-Dairy Dessert Topping
1 Tablespoon Via Roma instant espresso
6 Tablespoons of Sheridans Irish Cream Coffee liqueur

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Instructions:
1.Unwrap the mini cake and turn it on its side. Cut into 4 equal rounds.
2. In a small mixing bowl, whisk together the eggs, Irish Coffee Liqueur,and vanilla.
3. Melt about 1 tablespoon of butter in a large frying pan.
4. Thoroughly soak each cake round in the egg mixture and place in the fry pan.
5. Cook 2-3 minutes on each side, until golden brown.
6. While the toast is cooking, empty about half the can of non dairy topping into a bowl and mix in the instant espresso.
7. Place 2 pieces of the toast on 2 plates and sprinkle with powdered sugar.
8. Serve the Irish coffee cream mixture on top.

SHERIDANS – Irish Coffee Cream Liqueur

SHERIDANS
Description:

Visually stunning, it is owned by Gilbey’s, the same group that produces Baileys.

With its white liqueur having a white chocolate richness, and the black of warm coffee and whiskey, the whole rounded off by a chocolate & nutty finish.

Producer: Sheridans
ABV:   15.5%
Brand:   Sheridans



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7 NEW Ways with S’mores via [sunset and nydailynews]

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Indulge in extras like peanut butter, banana, Nutella, and strawberries!I: Bring in the peanut butter

Chocolate and Peanut Butter S'mores
Anyone who’s outgrown classic s’mores will love this version: gooey-sweet melted marshmallow tempered by bittersweet chocolate cookies and salty roasted peanuts. 

Spread 1 tablespoon peanut butter (at room temperature, for easy spreading) onto a thin, crisp chocolate water (such as Nabisco Famous Chocolate Waters).

Slide 1 skewer-toasted marshmallow onto peanut butter. Top with a second wafer and squish down gently. Eat, licking fingers.

II: Go nutty

Go nutty
Make these s’mores with graham crackers, a Reese’s Peanut Butter Cup (or Nutella), sliced banana, and marshmallow

III: Strawberry and chocolate

Slice strawberries
Take the classic campfire dessert up a notch by adding strawberry slices to Graham crackers, dark chocolate, and roasted marshmallow.

IV: Spice it up

Add some spice
Give s’mores a kick with gingersnaps, a caramel-filled chocolate square, and marshmallow.

V: Drizzle some caramel

Drizzle some caramel
Fill peanut-butter cookies with bittersweet chocolate, caramel sauce, and marshmallow.

VI: Nutella and banana

Gourmet s'mores: Nutella and banana
For all-out indulgence, try peanut-butter cookies with Nutella, sliced banana, and marshmallow.

VII: Caramel Apple S’mores

Apple s’mores are a new take on an old favorite

TRACEY’S CARAMEL APPLE
Serves 1

From Lisa Adams’ “S’MORES: Gourmet Treats for Every Occasion.” Reprinted with permission of Gibbs, Smith.

1 marshmallow
2 chewy caramels
2 green apple slices, about 1/2 inch thick

Skewer the marshmallow followed by the two caramels on the same roasting stick. Roast the marshmallow and caramels. When the caramels have melted over the top of the marshmallow, and the marshmallow is cooked to your liking, slide the concoction onto one of the apple slices. Top with the remaining apple slice.

Variation: For a cute presentation, use apple tops with stems to complete these s’mores.



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Pineapple Cobbler via [allyou]

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Pineapple Cobbler



Yield: 8 Servings
Cost per Serving: $.46

Ingredients

Preparation

Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract; stir until mixture forms a smooth batter. Gently stir in butter.

Spread batter evenly in a 9-by-13-inch baking dish (it will be a very thin layer) and scatter pineapple chunks evenly over batter.

Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, 25 minutes. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream, if desired.



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Very Cute Faux-Sushi Desserts…They Look sooo REAL! via [NotMartha and CutOut+Keep]

Hostess Snack Cake Sushi

hostess sushi

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–>
 

I heart Clare Crespo. I first saw her crocheted sushi and desserts in Bust magazine, then found her web site Yummy Fun with crazy and inventive recipes. She has two books The Secret Life of Food and Hey There, Cupcake!, both filled with exquisitely clever food ideas. She created a few things for Hostess, and it seems her Twinkie Sushi catches the fancy of most everybody.

I was invited to a sushi making party and I figured what better time to try the twinkie sushi. She has a sushi cupcake recipe in her book The Secret Life of Food that incorporates a Swedish fish atop a mound of rice, which I think is just so darn funny. You can see a picture of this half way down this Gothamist interview. (The recipe for these are also in the Feb/March 2005 Bust magazine.) But, I knew I wouldn’t have time to make little fake rice rectangles, so I used half of a Hostess powdered donette instead. I sliced just a little bit off of the top of the donut as well, it allows the fish to stay in place more easily.

Things I learned along the way. I read in someone elses experience that if you make the treats ahead of time and leave them at room temperature, the fruit roll ups can melt and become gooey. I made a few for a test run and left them in the fridge overnight, and while the fruit roll up didn’t actually melt it become more sticky and not as fun to eat. So, make these the day of and store them in the fridge. Shavings of dried mango or papaya can serve as slices of pickled ginger.

I could only find green fruit roll ups with punch out faces in them, it still worked ok. But, here is a recipe for apricot fruit leather, I’m sure adding a little food coloring would make a nice murky green. The fruit roll ups stick nicely to themselves, and stretch if they don’t quite reach all the way around a twinkie slice.

How do they taste? Not the greatest really, you’ll want to pick the components apart. But look how darn cute they are!

I found myself wondering what results you could get from dipping fruit in chocolate and slicing it — bananas, kiwi, strawberries. They all seem like they could make an interesting fruit sushi dessert.

60 minutes
So-so
//

How to Make an Ikura Sushi Birthday Cake

Ingredients:
– cake mix
– Fruit Roll-Ups
– orange Jello
– sweetened shredded coconut
– kiwi
– frosting
– chopsticks and soy sauce

How to Make an Ikura Sushi Birthday Cake
step 1Make ‘Salmon Roe’ Jello Fish Eggs
Use a single box of orange Jello, and prepare it according the the Jello mold instructions. I make mine in a refrigerator egg tray, but you could likely also use the foam carton that the eggs come in. I sprayed the tray with cooking spray first so that the ‘eggs’ would come out of the mold unscathed. Put them in the fridge for at least three hours to set. This step woul…
step 2Bake Your Cakes
Simply bake a cake from a store-bought mix of your choice using two 9″ round pans. After baking, set aside to cool completely.
step 3Frost Your Cake
Using any sort of white frosting, put your two cooled cake layers together, and frost them completely.
step 4Cover Top with Coconut ‘Rice’
Sprinkle the top with a nice, thick layer of sweetened, shredded coconut, avoiding the very center.
step 5Apply Fruit Roll-Up ‘Seaweed’
Using a paring knife, cut green Fruit Roll-Up slices to fit the outside of the cake and carefully stick it to the frosting the entire way around the cake. Be sure to apply it quickly before it becomes hot and sticky.
step 6Make ‘Ginger’ & ‘Wasabi’
You can layer thin slices of orange and red Fruit Roll-Ups for a nice ginger color. After sticking them together, wrinkle them up a bit and set them beside the cake on the plate.Peel a kiwi, and cut it slightly over the halfway mark so that you have one larger piece and one smaller piece. Cut notches out of it randomly to resemble a blob of wasabi. Place it next to the …
step 7Apply Your ‘Salmon Roe’
Dip your Jello mold in hot water for a few moments to loosen the ‘eggs’ and then very carefully jiggle it around and slide them out. Using a spatula, slide them onto the center of the cake. I used four because that fit best, but yours may be smaller. Simply use however many you think look best.
step 8Garnish with Chopstick and Soy Sauce
Add a pair of wooden chopsticks to the top and a couple packets of soy sauce next to the ginger and wasabi for authenticity. I even used a piece of the plastic grass from a real sushi order!

There is a bunch of great faux sushi stuff I came across in my searches:

  • Pictures of candy sushi on Flickr rolled and the swedish fish variation.
  • Nicole makes the sushi cupcakes, and talks about some alternatives for dipping sauces — chocolate and green marshmallow, promising.
  • Recipe for crispy candy sushi snacks involving wrapping rice krispie treats around candy, very cute.
  • Recipe from USA Rice for sweet coconut candy sushi, also uses candied ginger. Includes variation using chocolate and strawberries.
  • Another rice krispie treat candy sushi recipe.
  • Making candy sushi at Casa Walsh, they used that fruit by the foot stuff to wrap.
  • Boing Boing did a whole thing on the twinkie sushi and it came around to this savory twinkie recipe involving goat cheese and polenta (no actual twinkies are involved.
  • Version of the candy sushi using m&ms and coconut.
  • Sushi cupcakes using gummy sharks and the clever use of jelly bellys as roe.
  • The simplicity of this Hostess sushi project is lovely, presented in Engrish. The zingers and snowballs as nigri are clever.
  • Ljc made dessert sushi for her post-wedding party, so pretty. She mentioned using Swiss cake rolls as well, and it looks like coconut rolled zingers?
  • Edith Meyer sent me a link to this entirely different take on dessert sushi, Very Special Sushi using soy wrappers and sweet rice wrapped around fruit fillings, everything edible down to the chopsticks. Beautiful.
  • Weird Sushi has a clever use of candy to mimic roe. Note the sliced gummy worms, whipped cream (?) wasabi and mango ginger slices. You can click the pictures to get more and more closer looks.
  • The chocolate sushi at Koo-Ki Sushi is amazingly detailed right down to the condiments.
  • Some incredible examples of candy sushi in these photos at Flickr, by ozdema2.
  • Non-pareilles as roe in this very detailed candy sushi.
  • Some amazing ice cream sushi treats from the Haagen-Dazs Premier Lounge in Tokyo.
  • Acres of awesome candy sushi over at Evil Mad Scientist Laboratories.



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