Recipe Index (by Ingredients)

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Recipes that include confectioner’s sugar

Fresh Ginger Bundt Cake with Lemon Glaze

Wednesday, May 20, 2009

Who am I to question Nick Malgieri? He is only one of the best cake bakers in the world. Well, in my humble opinion, he has this incredible recipe (in his book, Perfect Cakes) but I think half the glaze is enough. Look at the picture. Is that not enough? By the way, that’s what it looks like in the book too. Also, I used more lemon juice so here’s my slightly altered version that I think is pure heaven. I didn’t touch the cake one bit though. Like I said, one of the best cake bakers in the world, and amongst the many recipes I’ve tried, this is one of his best!

Fresh Lemon Bundt with Lemon Glaze 2

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Chocolate Cupcakes with Earl Grey Frosting

Saturday, May 16, 2009

For Tim’s birthday, I asked Sarah, what flavor(s) should his cake be? When she responded with chocolate and Earl Grey, I was ecstatic. I would be happy to make that (and eat that)! They turned out great if I do say so myself, and Lon backs me up.

Chocolate Cupcakes with Earl Grey Frosting 2

* I made these cupcakes again for Liza’s birthday so I updated the finished product photos. 12/09/10

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Apricot Beignets with White Chocolate Apricot Sauce

Tuesday, April 21, 2009

I found a recipe for Apricot Beignets and thought it looked great, except for the chocolate dipping sauce. Despite usually preferring dark chocolate, I just thought white chocolate was a much better fit for these beignets.

Plated Beignets 2

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Red Velvet Cake

Sunday, April 19, 2009

I got all excited when I saw beet powder at Kalustyan’s. My mind was buzzing, I was doing cartwheels (in my imagination)… I was going to make a red velvet cake I could eat (I’m allergic to artificial food coloring). Yipee!

Uh no, with some quick research, I found this article, here’s an exert:

“Food purists seeking to replicate the color, flavor and cooking method of a traditional red velvet cake by merely substituting natural food coloring for artificial colors will run into a series of obstacles. These occur because natural food dyes and pigments, like the pigment in beet powder, are sensitive to both heat and pH and change color when combined with baking soda or baking powder.”

Bummer…Mega Bummer!

Happy Birthday Sophia

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Hot Cross Buns

Friday, April 10, 2009

Since Hot Cross Buns are traditionally made on Good Friday, we couldn’t miss out on that. Any excuse for food is a good excuse. Most commonly made with raisins or currants, ours are made with a mix of dried cranberries, dried blueberries, and raisins, adapted from a highly rated recipe on allrecipes.com, with the icing altered as well. Oh yea, and I’m lazy so I changed this into a mixer recipe where all the kneading is done by machine. Sing it with me now….Hot Cross Buns…Hot Cross Buns…

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Drunken Cupcakes Two Ways

Tuesday, March 31, 2009

Chocolate Frosted Drunken Cupcakes 5

I saw a Chocolate Stout Cake on 1Family Friendly Food, who had adapted their recipe from Closet Cooking, so I decided to have a little version of our own. We don’t have stout around but still have plenty of that Blackened Voodoo Lager from when we made Crawfish Gumbo and I just had to make them into cupcakes. (I tried really hard not to, but I did end up making two sizes again, regular and minis.)

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Green Tea Pecan Crumbles

Monday, March 9, 2009

These look kinda like mochi huh? They’re not. They are a play on snowballs or Mexican Wedding Cookies. I added matcha green tea powder for a subtle but interesting flavor change, and to make them green. After all, St. Patrick’s Day is just around the corner.

Green Tea Pecan Crumbles in tea cup 2

*update: The picture above was added 5/4/2013 since I made these for the NYC Bake Sale for No Kid Hungry.

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Getting To Know Scones: Part 4

Tuesday, February 10, 2009

Following up on Part 1, 2, and 3, is probably my final post on this subject, as I have now found my favorite scone recipe, and I’m now also pretty sick of scones. In The King Arthur Flour Baker’s Companion, I found an Apricot Cream Cheese Scone recipe and I was certainly intrigued. Cream cheese doughs are always fantastic, right? Well, I didn’t have any apricots and they’re not in season anyway so I used organic frozen wild blueberries and also added a glaze just for kicks.

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Banana Birthday Cake with Cream Cheese Frosting

Saturday, January 31, 2009

It’s my friend Monica’s birthday and of course I made a cake. I went through the massive list of recipes I have bookmarked and decided on a banana cake. I made a few changes: I omitted the nuts (Monica doesn’t like nuts), opted for a cream cheese frosting, and threw in some chocolate shavings for decoration.

slice

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Blueberry Coffee Cake

Sunday, January 18, 2009

I love blueberries but they’re out of season. Luckily frozen blueberries are available year round. While I will still really miss popping fresh blueberries (one of my favorite snacks), I’ll have to settle for blueberries in baked goods for now. Oh, the suffering….hehe

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