Vegan Brownies!

As you have probably noticed, I’m not a vegan. In fact, none of the recipes I have posted on this blog until today have been “vegan friendly”. A friend of mine, who used to be a vegan, recently checked out my blog and recommended this recipe and I knew I had to try them out. Whether you’re a vegan or not, I would recommend these brownies for their wonderfully fluffy texture, and they’re not at all dry.  IMG_6727

Ingredients:

Preparation:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

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I won’t lie and say I couldn’t taste a difference between these brownies and non-vegan brownies, but I would still definitely make them again! Let me know if you try them out and what you think!

Fourth of July Tart!

Hey everyone, and happy Fourth of July to those who celebrate! Today has always been a fun holiday for me. Ever since I was a little kid, I would go see a parade, go to a potluck, and I even got to see the fireworks. This year, I wanted to bring a dessert along with me to my neighborhood potluck, so I searched the internet for any patriotic ideas. I came across a picture of a fruit tart with stars on it, and it looked so cute, I knew I had to give it a try!

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My tart

I started the tart by making the crust for the bottom. I got the crust recipe here.

Ingredients:

  • 2 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 2cup butter or 23 cup shortening
  • 5 -7 tablespoons cold water

Preparation:

  1. Put flour into a mixing bowl with the butter.
  2. Using a pastry cutter, cut the butter into the flour.
  3. Add salt and water.
  4. Mix until dough is formed.
  5. Roll out on flat surface.
  6. Bake at 375 degrees until brown.
  7. Prick crust prior to baking for non filled baked pies.

The crust was very flakey and delicious! I definitely recommend it to anyone in search of a good pie crust recipe, however, if you’re looking for a sweeter crust, maybe try adding a tablespoon or so of sugar.

Next, I rolled out the remaining dough and made star cut outs. Then, I threw some strawberries and blueberries in a bowl (I didn’t measure but I would say 1 cup of each berry is a good amount) and added a teaspoon of lemon juice. After mixing, I put three tablespoons of sugar in the bowl and mixed again. (The amount of sugar you add is dependent on how sweet you wish your tart to be). img_6629.jpg

I baked my crust for 20 minutes, and then added the berries and baked them for another 15 minutes. Finally, I baked the stars separately and put them on top!

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I hope you all enjoy! Have a great Fourth of July!

Terrific Tiramisu!

Hey everyone! You may have noticed that on my last post I mentioned that I would try to make my favorite dessert. It’s not a typical “go to” dessert, but it went well! The first time I tried tiramisu, that I can remember, was on a trip to Italy, so naturally it was amazing. Ever since I’ve had a crazy obsession. I love purchasing tiramisu from my local coffee shop, but I wanted to give it a try myself. Although it’s not as neat as that sold in the store, I can assure you that it’s just as tasty! I got the recipe from epicurious! Give it a shot! You won’t regret it.

IMG_6627Ingredients:

  • 3 large eggs, separated
  • 3/4 cup sugar
  • 1 (8-oz) container mascarpone cheese (1 scant cup)
  • 1/2 cup chilled heavy cream
  • 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
  • 2 tablespoons sweet Marsala wine
  • 18 savoiardi (crisp Italian ladyfingers, 6 oz)
  • 1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder

Preparation:

  1. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
  2. Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
  3. Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.IMG_66284. Just before serving, sprinkle with chocolate.
Cooks’ notes:
• The eggs in this recipe are not cooked, which may be of concern if there is a problem with salmonella in your area. • Tiramisu can be chilled up to 1 day.
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I hope you enjoy! Let me know if you try it out yourself!

The Resurrection of TastyTreats13! (I’m back)

Hey everyone, wow it really has been a while. Let me start this post by apologizing for my extreme lack of internet presence. When I began tastytreats13, I was in middle school and had the time in my schedule to allow for weekly baking. Unfortunately, in 2014, the reality of high school and it’s time consuming nature hit me hard and before I knew it, I hadn’t posted on this blog in months. And months turned into years. I’m sorry! I want to thank everyone who is still following me and I hope to catch up on a lot of blog reading soon!

Anyway, the reason I’m posting this is because now that it’s summer, I’m back! I’ve missed posting on tastytreats13 and I’ve missed interacting with all of you. Stay tuned, if you’re interested, I will soon attempt to tackle making my favorite dessert!

My Final Presentation

As some of you know, the reason I created this blog was to document the process of a two year project called the Project of passion that I did for my school. After two years I’ve watched my progress grow and a couple days ago I had my final presentation. What I did was I baked some of the favorite things that my class had chosen for me to make. It was very hard and at times it was stressful I wasn’t sure if I was able to get everything done in time but in the end it turned out very well.

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Some of the things I baked included my chocolate truffles:

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My cinnamon dirt bombs:

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My key lime pie:

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My lemon curd cheesecake:

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My lemon bars:

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My cinnamon cake:

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My brownie muffins:

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It was a great experience and I plan on continuing my blog but it may not post as regularly. But I hope you’ll still stop by!

A Mothers Day Cake

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Happy Belated Mothers Day! I hope you all had a wonderful Mother’s Day, I made a cake for my mom. It was a Lemon Angel Food Cake. I found the recipe confusing, but if you would like to try and decipher it, here it is:

Ingredients

1/2 cup(s) fresh lemon juice
1 cup(s) Sifted cake flour, not self-rising
2 cup(s) sugar
1 tablespoon(s) cake flour, not self-rising
2 tablespoon(s) finely grated lemon zest
1/4 teaspoon(s) salt
1 tablespoon(s) (Plus 1 teaspoon ) fresh lemon juice
1 1/2 cup(s) heavy cream, chilled
1 tablespoon(s) finely grated lemon zest
1 teaspoon(s) cream of tartar
1 teaspoon(s) pure vanilla extract
1/4 teaspoon(s) salt
2 cup(s) water
12 large egg whites
6 lemons

To Make the cake:
Preheat oven to 325 degrees F, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 2 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn’t have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
Frost cake with lemon cream. Garnish with candied flowers. Serve.

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As I said, it is very confusing, but if you are able to understand it, I recommend it!

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I got the recipe here.

Ghost Pleasing Chocolate Cake

When I was younger, I used to read a story called, The Bake Shop Ghost, by Jacqueline K Ogburn It told a story about a baker, who made the best cakes ever. She eventually passed away and came back to haunt her bake shop. Whenever new bakers would come to use her bake shop, the ghost would come and tell them to get out of her kitchen! One day, a new baker comes and the ghost tells her to leave. The baker asks her, if she can make a cake that the ghost approves of, will the ghost let her stay and bake. The baker tries many recipes, and the ghost doesn’t think they are good enough. The baker does some research about the ghost and then, makes her one more cake. When the ghost sees it and tries the cake, it brings tears to the ghost’s eyes. The cake is delicious, and written on the top, is a Happy Birthday! The baker had discovered that, that day was the ghost’s birthday. The ghost lets the baker stay, and it is a very successful bake shop.

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On the last page of the story, there is a recipe called Ghost Pleasing Chocolate Cake. It includes the recipe and a frosting recipe. If you ever come across this book, I recommend checking it out! It’s a VERY delicious cake, one of my classmates even went as far as to say that it was the best cake she had ever tasted.

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It’s a very cute story, with a delicious recipe that I would recommend to everyone. It’s not too difficult to make and it makes a lovely, light, chocolate cake.

I’m Back!

Hello everyone,

I’m back! I know it has been a while, sorry. I went to Italy, had some amazing food! I went England for a little bit, and then to Costa Rica. So today I am home, sick, and pretty tired. But, I’m so glad to be back! I should be posting soon!

 

Tastytreats13

“Dirt Bombs” Cinnamon muffins!

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Hi everyone! I’m a big fan of cinnamon and when my mom suggested this recipe for me, I was very excited! This recipe is so good, despite the name 🙂 If you’re a fan of cinnamon I think you should try this out! Here is the recipe:

Ingredients

3 cups, minus 3 tablespoons, all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

3/4 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup whole milk

Topping

3/4 cup unsalted butter, melted

1/2 cup granulated sugar

1-1/2 teaspoons ground cinnamon

Preheat oven to 375 degrees. Place the rack in the center position. Generously grease a standard 12-cup muffin pan.

In a large mixing bowl, sift together the flour, baking powder, salt, nutmeg and cardamom.

In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Add eggs, one at a time, beating well after each addition.

Mix dry ingredients into the butter/sugar mixture, alternating with milk in two additions and mixing gently by hand to incorporate all the flour. (The batter will be on the stiff side, but airy. Don’t over-mix or beat batter as this will make the muffins tough.)

Spoon batter into the prepared pan, filling cups two-thirds full without smoothing the tops.

Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Prepare the topping: Put the melted butter in a bowl. In another bowl, combine the sugar and cinnamon.

Dip the muffins (tops, sides and bottoms) in the butter, using a pastry brush – if necessary – to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon-sugar mixture. Serve warm or at room temperature.

Makes 12-16 dirt bombs.

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If you try these, let me know! They are delicious!

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“Sandwich” Cupcakes

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Hi everyone! I recently made some cupcakes which were incredibly delicious, if you have the time, I really recommend both the cupcake recipe and the frosting. I decided to frost them in this particular way because, I had previously seen a very cute cupcake that looked like a hamburger with the frosting in the middle. I wanted to try that, but I didn’t have time to really make it look like a burger or add green frosting for lettuce or red for ketchup. However, although they didn’t look like hamburgers, they tasted like great cupcakes.

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I got this recipe from a great looking blog called My San Francisco Kitchen! Here it is:

Ingredients

1 cup softened unsalted butter
2 cups granulated white sugar
4 eggs
2 tbsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1⅓ cups cold milk

Instructions

Preheat oven to 350 degrees F.
Whisk together flour, salt, and baking powder in a large bowl and set aside.
Cream butter and sugar together in a standalone mixer with paddle attachment (or electric hand mixer).
Add eggs, one at a time until blended.
Add vanilla and beat on medium just until blended, then turn to low speed.
Add flour mixture a little at a time until all of it is blended in. Mixture will be very thick.
Add cold milk and set mixer to “stir” setting, or the very lowest setting possible.
Once you have a homogenous mixture, use a large spoon to scoop batter into a prelined cupcake pan, filling each cup ⅔ full.
Bake about 25 minutes, until toothpick comes out clean.
Remove immediately and place onto a cooling rack to cool before frosting.

These were delicious! Next I used a chocolate frosting recipe I got from here. Here it is:

Ingredients

1/2 cup (1 stick) butter or margarine
2/3 cup Cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

It was very easy and delicious!

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Let me know if you try this out!