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A young and slightly ignorant woman who has always loved baking and cooking, I want to make people happy with food as often as I can. I'm here to whisk away and explore!
Showing posts with label white chocolate. Show all posts
Showing posts with label white chocolate. Show all posts

Monday, August 12, 2013

True Love: White Chocolate Raspberry Cake


The things my parents have done for each other are amazing.
The kinds of hardships they've pushed through to become stronger is astounding.



Their love is the most mind blowing.
And they are just darn cute.



If I am half as awesome as you guys when I've been married 25 years it will be an honor (and probably a miracle...ha!)
Happy Anniversary, Mom and Dad!


I've always thought that chocolate and berries were a good way to celebrate true love.


This cake is small, only 6 inches, which is perfect for the world's best couple and their lucky kids. ;) And it is probably the best white chocolate raspberry concoction you'll ever manage to consume.


White Chocolate Raspberry Layer Cake
Cake: 
3 c. flour
1 TB baking powder
1 tsp salt
12 TB butter
4 eggs
4 tsp vanilla
1 c. buttermilk
2 c. frozen raspberries
Pint of fresh raspberries
Preheat oven to 350 degrees. Whisk flour, baking powder, and salt in a medium bowl. Using a mixer, beat butter and sugar until fluffy. Beat in eggs one at a time. Beat in vanilla. Beat in the dry ingredients with the buttermilk in three additions. Fold in berries. Pour into two greased and floured 6 inch cake pans. Bake 40-45 minutes or until the cake springs back when lightly pressed. Let cool slightly on a wire rack and then turn out onto a plate to fully cool.
Frosting:
8 oz. white chocolate shavings or chips
1/4 c. cream
1/2 c. shortening
1/2. c. butter
2 tsp vanilla
4 c. powdered sugar
Extra cream if needed
Warm the cream in a saucepan until boiling, pour over the white chocolate, stirring until melted. In a mixer beat shortening and butter with the vanilla. Add sugar, beating to combine. The frosting will be dry and crumbly. Add the melted chocolate mixture and beat until smooth. Add extra cream one tablespoon at a time until desired texture is met.
Assemble the cake by spreading a layer of white chocolate frosting over one of the cakes and sprinkle raspberries over the top, crushing them slightly with a knife to bring out juices. Top with the remaining cake layer and frost all over with white chocolate butter cream. Decorate with fresh raspberries.



Sunday, February 24, 2013

Bernie the Bug and Banana Muffins Make an Appearance

I haven't talked too very much about my job here on my blog. Mostly because no one wants to hear a rendition of the "Johnny Test" theme song, tips on how to break up a wrestling match between two brothers, or stories of the mornings spent cleaning up cat puke, making pb and j sandwiches, washing another family's dinner dishes from the previous night and coercing the world's most argumentative 7 year old into the shower. (and that's a good morning...)
Somedays I really really can't wait til I can stop being a nanny. It is a very hard job. Other days when a 5 year old comes up to me, wraps herself around my ankles and says "We're playing the hugging game and I'm gonna win. I'm gonna hug you to death." Well...let's just say being a nanny ain't so bad.
You learn a few lessons when you are a nanny. One of the earliest lessons learned: Kids can be frightened into anything by the most ridiculous things. Unreasonably so. I still remember the time the boys told me that Bigfoot was in fact real and I should lock the doors to make sure one didn't break in while they were sleeping.


Oy vey.
This past Friday, Fish walked in the house, threw his backpack on the floor and announced that he learned all about Bernie the Bug at school. Further conversation and with the help of a badly drawn coloring page attached to a Destist Office business card informed me that Bernie the Bug was a tiny monster with sharp teeth, suction cups for toes and fingers, and a faucet like nose. He lived in your mouth, took in sugar with his hideous monster mouth, turned it into acid that then squirted from his nose and rotted away at your teeth. (There's a lot of teeth going on here.) Bernie the Bug then used his suction cup extremities to stick himself inside the teeth and kill the "brains" (I'm guessing this is 7 year old speak for "root", I'm not really sure. At this point I was flabbergasted. What kind of dentist tells kid things like that??) For the next two hours Fish would eat nothing. Not. A. Thing. Bernie the Bug was lurking behind every after school snack with evil intentions. And when he saw Princess Kitty later, the first thing he told her was that Bernie the Bug was out to get them and their teeth.  Try as I might, I could not convince them that Bernie the Bug was just a fictional character invented by dentists everywhere. Nothing I said could penetrate their frightened little minds. Bernie the Bug is now just as real and scary as Bigfoot.


So thinking about my little wards and their new fear of sugary treats, I set off to make not cupcakes, not cookies, not a creme brulee, but a good old "healthy" baked good: a muffin.
Banana Walnut White Chocolate Muffins.


Okay, so that word up there "heatlhy"? You can ignore that if you want. These do have white chocolate chips in them I guess. But to me, they are healthy. Because I thought a good hour about putting frosting on them and because I didn't: healthy. Take it or leave it folks.

Excited to eat Muffffiinnnns!
Also, I had two muffins to photograph here. Within the aforementioned hour my family somehow disposed of the ten other muffins. They are so light and fluffy, it was impossible to only eat one. Usually I can take photos the morning after I bake something. I realized 45 minutes after pulling them from the oven that this wasn't going to be the case. I needed to get pictures tonight. They wouldn't not last. I was right. As soon as I took the pictures me and my brother ate them. There's one thing for sure: we might be scared of Bernie the Bug, but calories? Nope. We are fearless.

Banana Walnut White Chocolate Muffins
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick of softened butter
1/2 cup sugar
1/4 cup sour cream
1 1/2 tsp vanilla
2 eggs
2 mashed overripe bananas
1/2 cup chopped walnuts
1/2 cup white chocolate chips
Whisk together flour, baking soda, baking powder, and salt in a small bowl and set aside.
Cream butter and sugar together until fluffy, about three to five minutes. Add the vanilla and eggs, beating after adding each. Scrape down the bowl and beat again. Add in the sour cream and bananas, mixing until well combined. Last, add the dry ingredients and mix until just combined. Fold in the nuts and white chocolate. Scoop into muffin tins and bake at 350 for 18-22 minutes, or until a toothpick comes out clean.
The Blanketed Banana Muffin Stealing Boy.  
Eat as soon as they are cool enough for you to not burn yourself when trying to take the wrapper off. Because they are that awesome. And you are that awesome, which means you deserve to eat a (kinda) healthy muffin that tastes like heaven.

Friday, April 15, 2011

Jazzin it up!

Once there was a sweet girl named Carly. She was talented and friendly and tried to do many many good things. One of these good things that she did was organize a Jazz Concert and Dessert fundraiser for her school. Even though she was an amazing cook and could make all kinds of desserts herself, she still let other people help as well.
I was one such helper. My contribution was White chocolate Raspberry Cupcakes.
They were quite the tastiest.


Sunday, January 2, 2011

First Recipe Test of the New Year

So Purple Door Bakery has been a busy little thing lately. I actually registered my name for business in my tiny little beloved town of Duvall, WA. I am officially a real life business! *confetti canon violently shoots cupcake shaped confetti into the air* I think that's a good start to 2011, don't you?

Also, I am getting ready for the holiday of love: Valentine's Day.
I'm planning on putting a small advertisement in the newspaper for romantic treats for the second half of January and first half of February. Some ideas I've had so far are:
-Chocolate covered Cherries (with and without liquor cream inside...mmmm)
-Brazilian Brigadeiros (A type of chocolate truffle/bonbon of delight)
-Red velvet cupcakes with white chocolate cream cheese filling and frosting
-Stained glass heart cookies
-A chocolate raspberry/strawberry couples cake (A cake small enough for two-maybe-three-ok-four servings)
-Assorted decorated artisan cookies (super fancy like)

Tonight I started recipe testing! I'm currently in the middle of my kitchen between recipes...  It's where I'm happiest, especially with a good mix of dance music. ;) Anyway, I present you with pictures of my White Chocolate Cherry Cookies! They'd be in that super fancy artisan cookie bunch.

They are a work in progress of course. I'm planning on tweaking the recipe into a rollable dough and cutting them with a scalloped edge biscuit cutter, and placing a halved maraschino cherry in the middle to make them look their prettiest. Right now they are a simple drop cookie with white chocolate drizzle. But I know for sure they are tasty!