I found an amazing strawberry whipped cream recipe a while back and I have been dying to try it. So, I decided to bake some vanilla cupcakes and top them with the strawbery whipped cream. This is the result:
I chose a very simple, no-frills recipe for the cake, because I really wanted the strawberry whipped cream to stand out.
I altered the whipped cream recipe a little by using only about 1/7 cup of Splenda (by taste) and a teaspoon of honey. I ended up using three strawberries, although it could have probably handled a fourth. The whipped cream ended up incredibly light and a good combination of sweet and tart.
My boyfriend has been dying for us to bake a good old-fashioned cheesecake lately, so since we had some free time on our hands, we made this recipe.
We ended up using only 1/3 cup of sugar and used Sugar Twin for the rest. Sugar Twin claims to measure like sugar, but I find it sweeter. The cake ended up a bit too sweet for my tastes, but it was still very good.
I would also suggest keeping this one in the fridge for at least two hours, until it is well chilled.
All work and no play make Milena… make homemade Ritz crackers?
I’m in the middle of writing several papers all due next week. I was also craving something crispy and salty and just couldn’t find anything at home, so I decided to relax and satisfy my craving at the same time by baking these.
They were pretty easy to make, but they ended up too thick and a little too hard. Still, they hit the spot and I’m pretty happy with them.
So, I’ve gotten into the habit of making my sister cupcakes for her birthday. Yesterday was her birthday. I decided to go with a recipe I found here for chocolate coconut cupcakes. However, there is a strong anti-frosting sentiment in my house, so I wanted to experiment with whipped coconut milk for the topping, as a healthier alternative. I also wanted to make it a cake. The idea was to make the same amount of batter, bake it into a cake shape, separate into layers and put in a layer of fresh raspberries and whipped coconut milk in the middle.
Unfortunately, it didn’t work out quite right. The cake came out delicious, but was too flat to separate into layers and the whipped coconut milk just failed. Absolutely failed. Nothing I did got it to thicken, including putting in gelatin. So, I tried to rescue the cake with a meringue topping. That also failed and I was left with a goopy mess that I had to throw out.
I decided to retry the recipe in the evening with the help of my boyfriend. I did the same batter, baked it into cupcakes and topped them with honey whipped cream. I also baked a raspberry in each cupcake. These turned out great! My hands are still wrinkly from all the dishes I had to wash to make them though.
Boyfriend was craving butter tarts, so we decided to give this recipe a try. We had to substitute honey for the corn syrup, and butter for the shortening, as I didn’t have them. Plus, I think it’s a bit healthier that way. I also used Splenda Brown Sugar Blend instead of regular brown sugar. We put walnuts and raisins in the filling.
The butter tarts ended up very runny on the inside, which was the point. The crust also ended up nice and flaky, and since I always grease my muffin tins, we had no problem popping them out with a fork once they were done. Overall, these tarts were easy and fun to make. They didn’t require any special ingredients and they were a yummy treat. :)