Posts filed under ‘What I Baked’

What I Baked: Red Velvet Cake

Confession: I’m not really a cake person. If it’s there, I might eat a piece, but I’d rather have cookies or brownies or pie or anything other than cake. While I don’t like to eat cake, I love to bake it. So when my cousin asked for a red velvet cake for her birthday, I said, “absolutely!”

 

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I’ve never understood the fascination with red velvet cake. It’s just a chocolate cake with red food coloring. What makes it so special? What are your secrets, red velvet cake?

 

Bakerella’s recipe is really good, and pretty easy. I like that it’s a true homemade cake–no cake mix involved at all. I’ve made it several times, and it always comes out perfect and gorgeous (and I guess tasty. No one has complained about it, that’s for sure!) My cake is never as pretty as Bakerella’s example, but I figure once it’s sliced up, no one cares what the cake looked like originally.

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This is what the cake looked like originally. 

One note for first-time red velvet cake bakers: you’re going to get food coloring all over your counters and it’s going to look like you stabbed someone.

 

One more note: The recipe just says vinegar, but I always use apple cider vinegar, and it’s always good.

 

Shit, another note: make sure your cake is ALL THE WAY COOL before you even attempt to frost it. If the cake is even a little warm, the frosting won’t stick. I wrap my layers in plastic wrap (keeps the cake from drying out while it’s cooling) before I stick them on the wire rack to finish cooling. If you’re short on time, wrap the layers up and stick them in the fridge. If you’re really short on time, stick them in the freezer–just don’t forget about them!

July 15, 2014 at 1:15 pm Leave a comment

What I Baked: Strawberry-Chocolate Chunk Cookies

Do you have a cookout/barbecue/party/potluck/some other social event coming up? Do you need to bring some kind of food-type thing to share? Do you have negative time to make something that is both impressive and delicious? These cookies are perfect for you! They are super easy, super tasty, and won’t mess up your entire kitchen. They’re also pretty:

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Ta-da! Strawberry chocolate-chunk cookies!

 

I’ve made these cookies so many times, and they always come out perfect and yummy. In fact, I made them twice last week. The only change I made to the original recipe is that I use 60% bittersweet chocolate chunks instead of semi-sweet chocolate chips. I am a dark chocolate whore, so I almost never use semi-sweet or milk-chocolate chips. Give me all the dark chocolate chunks!

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Be careful not to over bake them. I only need 8-9 minutes for these in my oven. If you don’t over bake them, they are soft and chewy and stay soft and chewy for several days after (that is, of course, if they actually survive for several days. I almost never have leftovers of these babies).

 

Sally’s Baking Addiction has a ton of awesome recipes, but these are my go-to “oh crap I need to bring something and I don’t have time for a complicated recipe” cookies.

July 8, 2014 at 5:23 pm Leave a comment


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