Sunday, September 30, 2012

Oatmeal Whoopie Pies

I had A LOT of frosting left over from the birthday cupcakes post.  I couldn't let all that delicious cream cheese frosting go to waste.  So I thought to myself hmm besides cupcakes what should I use the frosting for.  Whoppie Pies!!! I've noticed they have become quite popular lately.  Funny thing though, only half of my friends knows what a whoppie pie is, the other half had no idea what I was talking about.  They thought I meant something "dirty" if you know what I mean ;)

Oatmeal Whoppie Pies with Cream Cheese Frosting
Adapted from Mother Thyme

Yields: 18 Whoppie Pies


1 1/2 cups flour
1 1/2 cups old fashioned rolled oats
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup butter (1 stick at room temp)
1 cup brown sugar
2 large eggs


- Preheat oven to 350 degrees and line a cookie sheet with parchment paper
- In a large bowl combine the flour, oats, salt, cinnamon and baking soda and set aside
- In a medium bowl cream together the butter and brown sugar, add the eggs one at a time until combine.
- Add the butter mixture to the flour and mix until completely combined
- using a spoon make rounded tablespoon sized balls and place on the cookie sheet about 1 inch apart.
- Bake for 9-11 minutes until sides of cookie start to brown, cool completely on a wire rack before applying cream cheese between two cookies.

Cream Cheese Frosting


1 8 ounce package of cream cheese
1/2 cup butter
2 teaspoons vanilla
5 1/2 Cups powdered sugar


Let the cream cheese and butter sit at room temp for at least 45 minutes. In a large mixing bowl beat the butter, cream cheese, and vanilla with an electric mixer on medium to high speed until fluffy. Gradually add your powdered sugar until full combined. place in the fridge until ready to pipe or frost cupcakes.

Thursday, September 27, 2012

Birthday Time! Vanilla Bean Cupcake

Goodness it seems like I've been baking a lot of cupcakes lately.  But I'm really not complaining.  Just making a tasty observation.  Today my office was celebrating a birthday for one of our Captains/Attorney's that happened to slip by early September without a celebration. So a couple of us Paralegals decided that we couldn't let that happen.

For some kookoo reason people in my office are not big fans of chocolate... say what! I know I know pretty absurd right?  The Captain I made the cupcakes for said he was a chocolate fan, Yay obviously someone with taste buds.  So I made a Milk Chocolate Buttercream (mainly for him) and Cream Cheese Frosting (mainly for the other crazy non chocolat people)  and at the end of the day what cupcake does the Captain take.  Cream Cheese!! lol geez.  anyways both frosting are quite delish and pairs great with the Vanilla Bean Cupcake.

Though one frosting caution, if you do decide to make 2 different frostings, you will have ALOT of leftovers.  So here is some ideas to use up that extra frosting   1. Can use them in whoopie pies and use it as the cream for the middle 2. make more cupcakes duh lol (thats what I should have done) 3. melt the frosting and use as a glaze over muffins, donuts, scones etc.

Vanilla Bean Cupcakes w/ Milk Chocolate Buttercream and Cream Cheese Frosting
From Better Homes and Gardens Special Interest Publications 2012
Yields: 12 Cupcakes and 12 mini Cupcakes

Bake Time: reg: 18 min. mini: 14 min. 

1/2 Cup Butter
1 Egg
2 Egg yolks
1 Vanilla Bean, split lengthwise
1 1/2 Cup Flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 Sugar
1/2 teaspoon vanilla extract
1/2 Cup whipping cream

- Let your eggs and butter sit at room temperature for at least 45 min. 
- Preheat oven to 350 F and line a cupcake tin with 12 regular sized muffin cups and mini tin with 12 mini muffin cups (if you have a 24 mini tin, put a muffin cup into every other tin cup).
- In a medium bowl mix your dry ingredients together flour, baking powder and salt and set aside. 
- In a electric mixer on medium high, beat the butter for 30 seconds and add your sugar until combined. Beat in your egg and yolks one at a time and vanilla bean seeds (scraped out of the bean) until mixed.  Alternately add you flour mixture and whipping cream to the batter until just combined. 
- Fill your muffin cups 3/4 full and bake the regular sized cupcakes for 18 minutes and the mini cupcakes at 14 minutes.

Cream Cheese Frosting

1 8 ounce package of cream cheese
1/2 cup butter
2 teaspoons vanilla
5 1/2 Cups powdered sugar

Let the cream cheese and butter sit at room temp for at least 45 minutes. In a large mixing bowl beat the butter, cream cheese, and vanilla with an electric mixer on medium to high speed until fluffy. Gradually add your powdered sugar until full combined. place in the fridge until ready to pipe or frost cupcakes.

Milk Chocolate Buttercream
Adapted from The Cupcake Diaries 

2/3 Cup Milk
5 1/2 cups powdered sugar
12 Tablespoons butter at room temp
5 teaspoon vanilla extract
1 bag chocolate chips- melted and at room temp


Place all ingredients expect melted chocolate into a electric mixer and beat on medium high or 2-4 minutes until light and fluffy.  Slowly add the melted chocolate until combined.

*update: I also posted this on Freedom Friday over at My turn (for us) blog.

Saturday, September 22, 2012

Baked Donuts w/ Pumpkin Spice glaze and Dark Chocolate

 I love bringing treats into work, usually its in the form of a cupcake, but today I was feeling frisky and wanted to bring something special in for Friday.  People usually like to bring donuts to work, I mean who doesn't like donuts? they go great with coffee and milk.  Usually I would buy the donuts from the nearest dunken and pick up a dozen.  

  Unfortunately in Misawa the closest place is Mister Donut, same thing like duken here in Japan. very tasty but its about 25 minutes away.  Way too far to get some donuts and the ones they sell on base at the shoppette are terrible.  That is why I decided to make homemade donuts, and even better their not fried, which means they're healthier and you can at least have two without feeling guilty ;)  oh and because of Halloween they have these pumpkin spice Hersey kisses at the store (amazing!) and I used those delicious kisses to make an wonderful pumpkin spice glaze on the donuts.

Baked Donuts
Adapted from
Yields: 18 donuts using a donut pan.
1/2 cup + 2 tablespoons butter (soften)
1 cup sugar
2 eggs
3 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup Almond milk (or regular milk)

Pumpkin Spice Glaze

1 1/2 cup unwrapped Hersey Pumpkin Spice Kisses
1/3 cup butter
2 cups powdered sugar

Vanilla Bean Glaze

1/3 cup butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1 vanilla bean
4 tablespoons hot water

Dark Chocolate Glaze

use the remaining vanilla bean glaze and add 4 ounces bittersweet dark chocolate

- preheat the oven for 350 degrees
- Mix the soften butter and sugar together in a large bowl
- add the eggs and mix until blended
- in a separate bowl mix the dry ingredients together: flour, baking powdered, salt, nutmeg and cinnamon together
- Add the dry ingredients to the large bowl and blend with the wet mixture
- Add the milk to the batter, the dough should start getting thick and sticky 
- Using a donut pan, Spoon the batter into a pipping bag, snip a hole in the bottom and pipe the batter into each individual donut mold about half way full.
- Bake for 15-17 minutes or until a toothpick inserted comes out clean

Directions for the Glazes

Pumpkin Spice Glaze
- add the kisses and butter to a small glass bowl and microwave for about 30 -60 seconds, make sure to not burn the chocolate.
- add the powdered sugar to the melted butter/kisses and mix well
- add about 3 tablespoons hot water to the mixture and mix until the sugar is dissolved
- dip you cooled donuts half way into the glaze, remove and set on a wire rack, once the glaze starts to hardened dip a second time to add a thicker layer
- sprinkle with chocolate sprinkles

Vanilla Bean Glaze

- Melt the butter in the microwave
- Add powdered sugar and mix well
- add your vanilla extract and vanilla bean (cut lengthwise and scrape out the insides)
- Add your hot water and mix well
- dip your donuts into the glaze and place on a wire rack, dip a second time after the first glaze has hardened if you would like a thicker glaze.

Dark Chocolate Glaze ( I only used the vanilla bean glaze for about 6 donuts and made my chocolate glaze with the remaining left over vanilla glaze)

- Using the left over vanilla bean glaze add chocolate and microwave for about 45 seconds and mix well. dip you donuts half way into the glaze and set on a wire rack. 

Saturday, September 15, 2012

Irish Car Bomb Cupcakes

 There is nothing better than sinking your teeth into a delicious moist cupcake....oh wait there is! just add a little Guinness, whiskey and Baileys.  Hello you beautiful cupcake you.  Now I'm not a huge fan of the actual drink, anything that you have to gulp down in less than 3 seconds before it curdles doesn't sound so appealing to me.  But give it to me in a cupcake form and I'm down.

I made a batch of these bad boys for a house warming party the other night and they turned out great. Plus isn't fun to make cupcakes to share... sharing is caring right?

Irish Car Bomb Cupcakes
Adapted From Brown Eyed Baker

Yields 24 Cupcakes


1 cup Guinness
1 cup unsalted butter, at room temp
3/4 cup cocoa powder
2 cups all purpose flour
1 3/4 cup sugar
1 1/2 teaspoons baking soda
3/4 teaspoons salt
2 eggs, room temp
2/3 sour cream


8 onces bittersweet dark chocolate
2/3 cups heavy cream
2 tablespoons butter
2 table spoons whiskey

Baileys Frosting

2 cups unsalted butter
5 1/2 cups powdered sugar
6 tablespoons Baileys Liquor 


-Preheat oven to 350 degrees 
-Line 2 cupcake pans with liners (24)
-Bring the Guinness and butter to a simmer in a medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
- In a separate large bowl, Whisk the flour, sugar, baking soda and salt together and set aside.  Using an electric mixer, beat the eggs and sour cream on medium speed until combined. 
- Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. 
Bake for about 18 minutes, or until a tooth inserted in the middle of a cupcake comes out clean

Directions for Ganache 
- chop the chocolate and transfer it to a medium glass bowl. 
- In a small pot, Heat the cream on medium until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, combine it until smooth. 
- Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. putting it in the fridge for about 15 minutes help.
- to fill the cupcakes, make a whole in the middle using a small spoon or apple corer.
- put your ganache into a pipping bag and pipe into your cupcakes

Directions for Frosting
- Using a electric mixer whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. 
- Reduce the speed to low and gradually add the powdered sugar until all of it is incorporated. 
- Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

Saturday, September 8, 2012

Japanese Curry

If you've ever had the privilege of eating Japanese curry, you know that it differs from Thai and Indian Curry.  Thai is usually made with coconut, its light and soupy and quite tasty, while Indian curry is fragrant and savory.  Japanese curry reminds me a lot like a spicy gravy, the texture is thick and the coloring is dark.  It pairs great with rice, but than again all curry does :)  When I first came to Japan 2 years ago, we ventured to a small restaurant in Misawa called Pizza Curry and had our first experience with Japanese curry.  I remember receiving a bowl of this gravy and rice and thinking to myself "this is curry?" Tho after my first bite of this rich, spicy gravy called "curry" we were hooked.

By the way just spent 12 hours baking cakes for the cub scouts to sell at our annual Air Show at Misawa this weekend.  Average of 100,000 Japanese nationals usually show up for the event. After today I don't ever want to smell strawberry cake mix again lol. I only have 25 more cakes to go and I can finally turn off my oven and let my house cool down.

Japanese Curry
By Oishii Treats
Yields 4 Servings

4 Small White Potatoes cubed or sliced into 1/2 inch pieces
1 Green Pepper sliced in 1/2 inch pieces
1 small white onion cut into 1/2 inch pieces
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 Tablespoon Olive Oil
About 2-2 1/2 cups water
2 Cups cooked brown rice
1 box green curry


- Add Olive oil to a large saute pan on medium high heat.  Add the potatoes and cook for about 10 minutes, add the onions and peppers and cook for an additional 5 minutes.
- Place 2 cups water in the pan, add the cumin and turmeric. Cover and simmer for 20 minutes
- Remove the cover and add the curry blocks to the pan, stir until fully mixed in with the vegetables ( if too thick add some more water if necessary)
- Serve with brown rice or your favorite rice

Monday, September 3, 2012

I'm Back!!! with Ganache Filled Banana Cupcakes and Coconut Cream Cheese Frosting

I know I've been MIA for a long 2 months, but I can now officially call myself a bona fide Paralegal!  (I have the badge and certificate to prove it ; ) I've spent most of the long hot summer in Montgomery Alabama, studying and pouring over legal books to finish my retraining in the Air Force.  Though it was nice to go back to the states for a little bit I'am finally back in Japan and happy to be cooking and baking in my kitchen once again.

Chocolate Ganche filled Banana Cupcakes with Coconut Cream Cheese Frosting
Adapted and inspired by Better Homes and Gardens Special Interest Publication 2012

Banana Cupcake

3/4 cup Butter
3 Eggs
3 cups All purpose Flour
1 1/2 teaspoons Baking Powder
3/4 teaspoons Salt
1/4 teaspoons Baking Soda
3/4 cup Mashed ripe banana (about 2 medium)
1/3 cup Almond Milk
1/4 cup Sour Cream
1 teaspoon Vanilla
1 cup Sugar


- Preheat your oven for 350 degrees and line two cupcake pans with paper liners
- Allow butter and eggs to at room temperature for 30 minutes
- In a medium bowl combine your flour, salt, baking powder, baking soda together in a medium bowl and set aside
- In a small bowl combine the mashed bananas, almond milk, sour cream and vanilla
- In a large mixing bowl beat the butter for 30 seconds, gradually add the sugar about 1/4 at a time, beating on medium speed until light and fluffy.  Add eggs one at a time, beating well after each addition.
- Alternately add your flour mixture and banana mixture to the mixing bowl, beating on low speed until just combined.
- Fill your paper liners till 3/4 full and bake for 17 minutes, immediately remove from oven and place on a cooling rack.

Chocolate Ganache

1 cup Whipping Cream
12 ounces bittersweet Dark Chocolate


- In a medium sauce pan bring whipping cream just to a boil over medium high heat. Remove from heat and add chocolate (no not stir) let stand for 5 minutes. Stir until smooth, cool for 15 minutes in the fridge
- Make a hole in the middle of your cupcakes (I used a 1/2 teaspoon to scoop out the inside of the cake)
- Fill a pipping bag with your ganche and fill your cupcakes

Coconut Cream Cheese Frosting

1/2 cup Butter (1 stick)
6 oz Cream Cheese
5 cups Powder Sugar
1/4 teaspoons Coconut Extract
3/4 Tablespoon Coconut Milk


- In a electric mixer beat the butter and cream cheese together
- Add in the coconut milk and extract beat until combined
- Add the powder sugar 1/2 cup at a time until combined, scraping the side of the bowl when need.
- Fill a pipping bag and frost your cupcakes.

Related Posts Plugin for WordPress, Blogger...