Thursday, May 20, 2010
I’ve been obsessed with the mini donuts ever since making a yogurt version here and a chocolate and sprinkles version with a different recipe here. I haven’t found any new recipes that I wanted to try, but I was thinking of what else I could do with mini donuts. And then I thought to decorate some cupcakes with them. I got the idea from JustJenn, who came up with coffee and donuts cupcakes.
I made some chocolate cupcakes, using Hershey’s perfect chocolate cake recipe. I frosted some cupcakes with whipped cream and added the donuts on top and I frosted some with chocolate ganache, and then put donuts on top.
I used the chocolate and sprinkles donuts recipe. These came out so cute! I wish I could take credit for the idea, but I remember seeing a donut cupcake design before, and that’s how I got the idea. Next time I have to go to an event with lots of kids, I’m going to make these cupcakes.
This was my first time trying to frost with chocolate ganache. The frosting held up pretty well. You need to let the ganache cool and set for a while before you can pipe with it. Personally, the chocolate ganache plus chocolate cupcake was a bit too sweet. So I preferred the ones with the whipped cream. But they both tasted pretty good.
For the cupcakes:
Hershey’s Perfectly Chocolate Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa (natural)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt
in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of
mixer 2 minutes. Stir in boiling water (batter will be thin). Pour
batter into prepared pans.
3. Line muffin cups (2-1/2 inches in
diameter) with paper bake cups. Fill cups 2/3 full
with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30
1 cup heavy cream
8 oz bittersweet chocolate, chopped
1. Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.
2. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
3. Let ganache cool and set before putting it in a piping bag and frosting cupcakes
Mini baked donuts with sprinkles recipe found here.
Wednesday, May 19, 2010
4150 Regents Park Row
La Jolla, CA 92037
I've known of Regents Pizzeria for a long time, but I never bothered to check it out. It advertises both NY style and Chicago style pizza. As both styles are hard to get right, it seems a place that offers both would not be able to do either that well. I've tried plenty of NY style pizza places in San Diego, and found very few to be satisfying.
This weekend, Boyfriend and I tried out Regents Pizzeria when we got a coupon for a free cheese slice of their NY pizza. To our surprise, we really liked it. The crust was crunchy, thin and tasted like a NY style crust. The sauce was also flavorful and plentiful on the pizza. We were impressed enough to go back the next night and get a whole pizza.
Before we went, I looked up Regents Pizzeria on yelp. A lot of people raved about the Chicago style pizza. So I wanted to try that out too. We ended up getting a small Chicago Pizza and a NY style pizza.
The Chicago style pizza takes 45 minutes to bake. We got the classic Windy pizza which is just a cheese pizza. The crust is made up of two layers of crust, with a thick layer of cheese in between. I don't know too much about Chicago-style pizza. I've only had it a few times. I just know that it is deep dish style. I thought this was pretty tasty. Boyfriend liked the tomato sauce. I don't know if it's "authentic" but I liked it.
For the Ny pizza, we got half pepperoni and half white. The crust was just right and the pizza was tasty. Not necessarily the best NY pizza, but it was a pretty decent version of NY pizza. And I don't have go to Hillcrest or North Park to get the pizza.
Wednesday, May 19, 2010
A while back, The Food Librarian blogged about ginger scones she made that she really loved. I'm not a huge fan of ginger, though I've started to like it in my desserts in small quantities. She used crystallized ginger in her ginger scones, and I didn't have any crystallized ginger.
I looked for the ginger at Trader Joe's but couldn't find it. I finally found some at William Sonoma. As I set about making my scones, I was worried that no one would eat them but me because my family is not a fan of ginger at all. So I thought I'd add some chocolate chips to the batter, to mask the taste of the ginger.
I've made cream scones before, but this recipe came together so wonderfully. The dough was so easy to work with. Up until now, I've only liked scones that use fresh fruit. But I really enjoyed these scones. And I love how easy the dough was to work with. It wasn't too crumbly. It came together well, and I didn't even really need anything to shape my scones.
The scones tasted a bit like chocolate chip cookies. I felt like the chocolate did a good job in hiding the ginger. You could only taste a hint of it. At least for me. But maybe if you really hate ginger, you'll notice. The next day, Boyfriend emailed me at work to say "Why are there gingers in my pastries??" Doh. I guess I didn't hide the ginger as well as I thought I had.
Ginger Chocolate Chip Scones (Recipe found on Food Librarian, by Nancy Silverton)
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon) (I left this out)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones
1 cup chocolate chips
1. Adjust the oven rack to the middle position and preheat the oven to 400 F.
the bowl of a food processor fitted with the steel blade or in the bowl
of an electric mixer fitted with the paddle attachment, combine the
flour, sugar, and baking powder, and pulse or mix on low to
incorporate. Add the lemon zest and butter, and pulse on and off, or
mix on low, until the mixture is pale yellow and the consistency of
the mixture to a large bowl and stir in the ginger and chocolate chips. Make a well in the
center and pour in the cream. Using one hand, draw in the dry
ingredients, mixing until just combined.
and dry your hands and dust them with flour. Turn the dough out onto a
lightly floured work surface and gently knead a few times to gather it
into a ball. Roll or pat the dough into a circle about 3/4 inch thick.
Cut out the circles, cutting as closely together as possible and
keeping the trimmings intact. Gather the scraps, pat and press the
pieces back together, and cut out the remaining dough. Place the scones
1 inch apart on a parchment-lined baking sheet. (The dough was so easy to work with, you can just shape by hand. Or to make triangles, you can make one big circle and cut into slices. I used my nordicware mini scone pan.)
5. Brush the tops with the remaining cream. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.