Tag: sallysbakingaddiction

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Today’s Bake – Fall Floral Cupcakes – 10-8-22

I wanted to work on some colors and some piping skills, so chose a simple vanilla cupcake recipe from Sally’s Baking Addiction cookbook (not seeing it on her site) and then experimented with tweaking the American Buttercream recipe – and I think I landed on something! After using lots of different frosting types and deciding (running and ducking) that I really don’t like the Meringue type frostings (while they are definitely not as sweet, I just can’t get them to not feel greasy to me), I came back to ABC – but have remained troubled by how sweet it is. This time, however, I did my half butter half margarine with a long whip time (5 minutes plus); added in a TB of sour cream, a tsp of vanilla and a tsp of bourbon, another one minute on high, then 3 cups of sugar and a few minutes on high and then about 7 minutes on low (all with the paddle). Very pleased with what came out – a pipeable frosting that doesn’t taste as sweet as normal ABC. This may be my go-to ABC recipe (although I do love cream cheese frosting as well, on my last cake I realized that combining cream cheese frosting with a dense cake makes for a dryer cake, as CCF has to be refrigerated, whereas the ABC does not. Even with airtight containers, I feel the cold temps on the cakes zap just a little moisture out of them).

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Today’s Bake – Cream-filled Chocolate Cupcakes – 10/4/22

Who’s the hostess here anyway? Funnily enough I never really liked these cupcakes as a kid (although the orange ones were another story, will have to try those next) but these are very good. A very moist dark chocolate (used the coffee option) with a sweet vanilla buttercream (filling and decor) contrasting the semi-sweet ganache – heavenly! Moving this to Five Star Bakes as well – don’t omit the coffee, and use a high quality cocoa powder, and wowza! Thanks to Sally! https://sallysbakingaddiction.com/cream-filled-chocolate-cupcakes/

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Dark Chocolate Peanut Butter Cake

You know, I wasn’t going to give this a five star rating until day 2. NOW it’s five star. Don’t get me wrong, I love peanut butter, so much that I eat it every day for breakfast. But I rarely bake with peanut butter – no idea why not, it’s just not been a popular ingredient in my recipe repertoire. But this cake, day two, wow. And day one was not too shabby.

I am not finding it on her website, but it came from her cookbook, Sally’s Baking Addiction (pg 73). This is a dense but delicious peanut butter cake that is one layer and doesn’t rise much, topped with a very thick, very fudge-like chocolate frosting (the recipe makes more than you need for the cake, so you end up with some yummy leftover to use on something else). You do have to be careful not to overcook the cake (pay attention to her note to cover the cake half way through the baking so it doesn’t brown too much); I also needed 8-9 TB of heavy cream in the frosting vs. her 6TB. Use a good quality cocoa powder (note, I recently learned that Dutch Processed Cocoa and Natural Cocoa are totally different and really not interchangeable in recipes, although I’m sure I’ve done it before) – good article at https://www.epicurious.com/ingredients/types-of-cocoa-powder-recipes-article. Like I said, day 2 is amazing. (Next time I wouldn’t grid the drizzled peanut butter and simply stripe it I think).

Amazingly delicious dark chocolate peanut butter cake thanks to Sally's Baking Addiction
Dark Chocolate Peanut Butter Cake
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Chocolate Peppermint Cookies

Today’s adventure in baking was a recipe from a tried and true website, Sally’s Baking Addiction. I have made umpteen recipes from that site, as well as purchasing one of her cookbooks, and everything is always excellent.
Chocolate peppermint cookies. Well, it goes without saying that you have to like peppermint, because they are quite pepperminty. The cookies are a nice combo of chocolate and peppermint and are a bit chewier than a sugar cookie but pillowy enough not to be dry in anyway, AND they have chocolate chips in, yum. The cookie is topped with an American buttercream flavored with peppermint, and then topped with crushed candy canes which gives them a nice holiday color. Rich, pretty, and a great choice for gift giving (today it’s the UPS and Fed Ex driver). I’ve given them about an hour sitting out in the air so that the buttercream gets a light crust on it and then I can stack them carefully for gift giving. Highly recommend her website and recipes!