rich yellow cupcake

What to do with The Girlfriend with Two Daughters, visiting from LA? I could have gone into the city and done some sightseeing, but since they already are having nine days of that, I thought that The Girls wouldn't mind the trip into Jersey to enjoy some baking time...

First up: cupcakes.


cherry glazed black and white cheesecake

My pick for Martha Stewart Cupcake Club coincided with a party that I had to go to, which was a good thing. I would have eaten the whole batch of cheesecakes if they had been sitting around here at the house. 


the baked brownie

"Too much of a good thing can be wonderful."

Mae West

And so it goes, this is my eleventh brownie recipe here at beurrista. I can't help it. I'm a sucker for new recipes. I love me a good brownie, and I love chocolate.

This one, from Baked, calls for LOTS of chocolate. It is a perfect Use-up-leftover-easter-bunny Recipe. The brownie hits just the right balance of dense, chewy and fudgey. And it's won accolades— featured on the pages of O magazine and awarded best brownie honors by America's Test Kitchen and the Today show. Definitely, this guy's a keeper.

The Baked Brownie
from Baked New Frontiers in Baking, by Matt Lewis and Renato Poliafito

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract

Preheat the oven to 350ºF. Butter the sides and bottom of a 9 x 13-inch glass or light-colored metal baking pan.

In a medium, bowl, whisk the flour, salt and cocoa powder together.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

This post is linked to the following: show and share, tatertots and jello, i'm lovin' itfrugal girls, show and telltasty tuesdaystip me tuesday, crazy sweet tuesdaywow me wednesday, sugar and dots, somewhat simplesomething swankySundae Scoopmade by you mondays, this chick cooks, friday flair,  show me what you got


strawberry cupcakes with strawberry buttercream

These babies haunted me. Yes they did. After showing up at a party, they followed me into dream world and cried out to be discovered, to be baked, to be shared.

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