The cupcake craze began in the late 1990’s with Magnolia Bakery in New York City, but what really launched these bite size desserts into the spotlight was the creation of Sprinkles. What began as a relatively small business in Beverly Hills grew rapidly to a full fledge cupcake empire. Barbara Streisand and Oprah Winfrey endorsed the cupcakes, after requesting 300 cupcakes be sent to the Harpo Studios for Breakfast. With Oprah, the daily production of cupcakes doubled at the Beverly Hills store. The fascination with cupcakes continues and more and more bakeries are being opened by sweet entrepreneurs excited to share their recipes with the waiting public.
Strawberries are the perfect fruit. The bright red berry is available year round, although their peak season is May-September. Unlike the persimmon or pomegranate, the strawberry is readily available in just about every local grocery store for whenever you have the craving. They are perfect in smoothies, delicious in pies or whole, with a generous sprinkling of vanilla bean sugar!Continue reading
From time to time, even professional Pastry Chef’s utilize store bought cake mixes! I have a recipe from my childhood that is the perfect example of this. The recipe is already multi-stepped without the addition of making a homemade batter; just like my mother used to make.
The first boxed cake mixes graced the store shelves in the early 1930’s by the Duff Company who even offered gingerbread and molasses cake mixes. The mixes required only water and were not as big of a success as the company had hope for…
As the 1940’s and 1950’s approached, Pillsbury and Duncan Hines emerged with mixes that required the addition of eggs. Eggs not only made the cake moist and rich but gave the average housewife (of the time) more of a feeling that they made the cake from scratch. Cake mixes are now on every shelf and I can guarantee from time to time we will all utilize this time saver in our recipes!
Chocolate Peppermint Cupcakes are the perfect addition to any dessert table or as a gift for someone special.
Every chocolate cupcake I have ever had has had a certain level of denseness or ended up being dry and tasteless. That is not the case with this recipe. The deep chocolate flavor is brought out with the addition of coffee extract and the crumb is moist and delicious. The only thing that could possibly make this cake even better is the addition of a creamy and rich peppermint buttercream.
My child's school counselor called me a few weeks back, and my first instinct was, "Oh, no! What did she do?" The counselor laughed and reassured me that my daughter is a model student and they were actually calling for me. "Oh, no. What did I do?" Luckily, it was a friendly call to request my presence at the middle school career day. After a brief conversation of what would be required of me, I politely accepted the offer and went about my day.
Roses are red, violets are blue, Valentine’s Day is quickly approaching, I’m ready--are you? Dinner reservations, store bought candy and jewelry are certainly appreciated and show us that you care, but nothing is sweeter than homemade cupcakes!Continue reading
I had the honor of co-hosting the rehearsal dinner for my brother and his beautiful wife-to-be this past weekend. While I enjoy the savory part of dinner, ultimately my passion lies with pastry. So, of course, I had to include a few desserts in the dinner.
My brother and his fiancée love chocolate, particularly chocolate and peanut butter. I created a chocolate peanut butter cup cupcake in their honor; rich, delicious, and not too sweet when you use bittersweet chocolate cocoa.Continue reading
Hello! Welcome to the Beanilla Trading Blog. My name is Chef Sarah and I will be your photographer, author and chef. It is with great pleasure that I get to introduce you to myself and the Beanilla product line.Continue reading