C is for Cookie

I love chocolate chip cookies... but not just any chocolate chip cookie. I love the soft, chewy ones that just melt in your mouth. And I found a wonderful recipe on allrecipes.com (http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies/Detail.aspx). I've made them a few times in the past, but this was the first time they actually came out perfect. Again, the butter-sugar-creaming part seemed to be key. These are the most delectable cookies ever and definitely a winner.

I used a gas oven, and although a lot of reviews said the minimum amount of time in the oven is sufficient, I actually kept mine in for at least 12 minutes. They still looked a bit undone at that point, but the edges were golden brown (I used that as my signal). After cooling, they were just right.

It's also much easier to work with the dough after chilling it for a bit... 1/2 hour to an hour was just fine for me. I also cut down on the suggested 4 cups of chocolate chips. I used less than 3 cups (it was all that I had on hand), and it turned out to be more than enough.

The recipe truly make 72+ cookies, so be prepared to share or cut the recipe down :)

Coconut Overload Cake

I was inspired by Ina Garten (another one of my favorites on Food Network) for this cake. She makes everything look ridiculously easy - something I have yet to master in the kitchen - and gave me the confidence to try my own. Alas, I did not have all the ingredients for her recipe (http://www.foodnetwork.com/recipes/ina-garten/coconut-cake-recipe/index.html), so I had to resort to a box of vanilla cake mix. No, it's not cheating; it's called semi-homemade (thanks, Sandra Lee).

Cake: So I borrowed a tip from Rachael Ray* (http://www.foodnetwork.com/recipes/rachael-ray/quickie-coconut-cupcakes-recipe/index.html) and followed the directions on the box plus added 2 tablespoons of coconut extract before mixing it all up.

Frosting: I had a little help with the frosting as well. I used Betty Crocker's Whipped Fluffy White (how is this different from the Fluffy Vanilla?) and also added 2 tablespoons of coconut extract. I skimped on the frosting and only used one 12oz can, but it was definitely begging for more. And for the piece de resistance, I sprinkled the top of the cake with sweetened flaked coconut and pressed extra onto the sides.

Seems like coconut overload? Possibly. I'm not a huge fan of coconut, so I didn't actually try it, but my mom, who is, said it was delicious. Biased? No way :P

Thanks to the ladies of FN for the inspiration.


*I'm name-dropping like I know these people. I don't.

Vanilla Cupcakes with Chocolate Ganache Frosting

Here's my first batch of non-box cupcakes:

Frosting: my husband actually made the ganache frosting with Scharffen Berger chocolate (70% cacao home baking bar)... a bit too bitter for my tastes but it made for some very pretty cupcakes, if I do say so myself :)

I used the dipping-upside-down-and-twisting motion to get the frosting on and ended up with the cute little peaks in the center. I topped a couple with a single M&M in the center (not pictured) which also turned out pretty cute.

Cupcakes: while browsing Amazon for Nigella Lawson (the goddess of all things edible), I came across a cute little book called "Hello, Cupcake!" (lo and behold, they have a website too http://www.hellocupcakebook.com/ - I just found it myself). I'm not sure how Amazon sensed that I was in search of a cupcake baking detour, but they were right. The book is filled with tons of cupcake decorating ideas, none of which I have tried myself, but they look pretty doable, even for an amateur like myself.

Anyway, for the cupcakes themselves, I used their recipe for the vanilla cupcakes. They were pretty tastey, but dense. I made these about a month ago, so my memory may not be entirely accurate, but when it came to the butter and sugar creaming part, I don't think my butter was soft enough, and the two did not get the light and fluffy consistency I imagined. I wonder if that would have anything to do with the slightly heavy (but not unsavory) outcome.

Overall: I would say this batch was okay. I would try a different cupcake recipe again before going back to this one, and for the frosting, I would try the 62% cacao.

Introduction

Well I tried for amateurbaker.blogspot.com, but that was already taken (not bitter, no)... but just so you know, this will not be some wild site for all amateur bakers to parade their baked goodies around. I will be the only one doing the parading, thank you.

About me... this is my first attempt at blogging, and my first attempts at baking. A lot of firsts this summer. A lot of b's... Why baking and blogging? Well, my procrastination knows no bounds, and really, what other activities are there that require that much time and effort with such a delicious pay-off at the end. Not many, I tell you. So baking it is.