cinnamon doughnuts with vanilla cream cheese icing.
Okay, so I made these when I got home from work tonight and they are super easy, but it was the first time I ever used the mini-doughnut pan and apparently I filled the cups up too much because they all closed over. Oops.
The icing totally tastes like Cinnabon though. (Next time I might cut back even more on the powdered sugar, though - I used a third of a cup instead of half, and maybe next time, I’ll just go with 1/4 cup.)
For Christmas 2011, I made crumb cakes for various family members, but because the camera was so old, I never got to post pictures of them. This year (last year? 2012, I mean) at Christmas, one of my nephews was disappointed that they weren’t getting another crumb cake (2012 was the year of ice cream), so I said I would make him one for his birthday. *jazz hands*
This really is a great crumb cake because the layer of crumbs is basically as big as the layer of cake, AS IT SHOULD BE. Now I just have to keep my dad from trying to eat it before I can deliver it to my nephew.
lemon raspberry bars. The edges are a little overcooked, but they smell fantastic.
ricotta tart with rosemary parmesan crust, except that I don’t have a full-size tart tin, so I made it in a pie plate, which worked fine. And since I made it all by hand instead of with a food processor, the rosemary didn’t get crushed enough, so next time I need to crush it or mince it finer or something. And I don’t like asparagus so I didn’t use it, but I’m sure it would be good with that. Maybe next time, I’ll add pancetta or prosciutto.
Tonight’s ice cream is roasted strawberry and ricotta (I did the roasting last night, though). The recipe makes way more than fit in my ice cream maker, so if I make it again (I am currently undecided), I will reduce the recipe. Right now it mostly tastes like ricotta? But it might be the kind that needs to ripen and will taste better after the flavors have time to settle. I guess we’ll see.
Strawberries were 2lbs for $5 this week at my grocery store, so here is the first batch of ice cream: strawberry cream cheese ice cream. It’s so rich and creamy and pink and full of strawberry goodness. Mmm… Plus, my very favorite pink opaline bowl!
Today I made nutella swirl pound cake. It’s pretty good.
I made sour cream crumb bars this morning. These were pretty easy to make and very tasty. The top didn’t get as golden brown as I’d’ve liked but that’s it.
I made this lemon sour cream cake tonight. On the plus side, I added some raspberries. On the minus side, it cooked for too long or the oven was too hot. I had oven troubles today - while I was baking some chicken cutlets, the smoke alarm went crazy and there was a smoke condition requiring the window being opened. Sigh.
Still, the cake tastes pretty good if you don’t eat the overcooked parts.
I made these brownies this afternoon. They are very fudgy and excellent.
48 chocolate mini cupcakes with vanilla cream cheese frosting. made for last night’s dinner party. it takes a long time to frost 48 mini cupcakes.
Today’s production: yellow cupcakes with chocolate ganache (the ones that barely have any chocolate are for me, since I find it really sweet)
tonight’s cinnamon rolls, since writing wasn’t working. at least when I bake I feel productive and I have a tasty end result.
I made biscuit cinnamon rolls this morning. Easy and super tasty. A++ would bake again. Though maybe in the suggested square pan next time.
I made orange almond cake today. The texture is lovely and it wasn’t as difficult as I expected to pulverize the whole oranges, but there is a serious bitterness to this that I wasn’t expecting, and it lingers as an aftertaste. Oh well.
