Happy First Birthday!!!

January 21st, 2009

Today, my blog turns one!  Happy Birthday Just Get Floury!!!!

I can’t believe that just a year ago, I started this.  It has been quite the year…filled with experimenting with food, playing with my writing style, discovering how to take decent food photos, figuring out blogger and then wordpress, and, most importantly, cultivating some wonderful foodie friendships! Thank you.  I would never have kept this up, if it hadn’t been for you!  Also, a special thanks to my family and friends, who have been very supportive of this endeavor!  I love you all!

Now, I think that it is no coincidence that the my blog’s birthday and the Season Premiere of LOST coincide.  My friends and I are having a party tonight to watch the show together and I decided to make cupcakes.  I wanted them to be themed so I sent an email around for suggestions:

H: Let’s see… I think I think of a cupcake with something secret hidden in it – you know, a mysterious cupcake.

C: I think of those chocolate “dirt” cupcakes with the gummy worms…

P: chocolate with green frosting

D: no-refrigeration-needed-ranch-dressing flavored? wow, that was a little specific.

L: …Cupcakes that I can’t find? If we hide and seek for cupcakes that would be fun though…

R: Yeah. I can imagine something that tastes like pinapple upside down cake or pina colada flavor. Maybe pineapple cake with coconut icing.

Put ‘em together and what have you got
bibbidi-bobbidi bibbidi-bobbidi bibbidi-bobbidi-boo

Coconut Buttercream on Yellow Cupcakes with a LOST character (sour patch kid) hidden inside…

For the buttercream I used this recipe. I wanted to turn it green but forgot to buy food coloring… oh well!  It was delicious!  I’m not the biggest fan of coconut and yet I was eating it out of the bowl!

Also, I’m embarrassed to admit, I made a simple boxed cake because I had so much reading to get done in order to actually have time to go to the party. But if I had the time, I would have made this cake, which is my go-to basic yummy cake:

Dinette Cake (adapted from Betty Crocker)
1 1/2 cups cake flour
1 cup sugar
1 1/2 teaspoon baking power
1/2 teaspoon salt
3/4 cup milk
1/3 cup butter
1 egg
1 teaspoon vanilla

1. Heat oven to 350.
2. Grease and flour square pan.
3. Measure baking powder, flour, and salt into a bowl.
4. Cream the shortening and the sugar.
5. Add the egg to the sugar-butter.
6. Then alternating the dry ingredients with the milk, mix into the butter mixture. Do about a third of each at a time and end with the dry ingredients.
7. Mix in the vanilla.
8. Pour into a pan.
9. Bake for 35-40 min. or until a wooden pick inserted into the middle comes out clean.

P.S. I’ll let you know how the hide and seek game goes!

UPDATE: There was no hide and seek game…these cupcakes met with a twisted and fitting end…

On a cold and wintery Chicago day, the cupcakes climbed into a carrying case to begin their long journey to C’s. The ride was slow and easy, a little bumpy at times. They talked amongst themselves and a few got up to stretch their legs. But no one could predict what was going to happen. It was tragic. About five minutes into their ride, the carrier was distracted and lost her hold on the cupcakes. They went tumbling, spiraling, crashing into a snowy bank. The case cracked open and the cupcakes spilled out onto the snow. There were only five survivors of this tragic flight, who were taken to safety and promptly eaten by a few hungry girls. YUM!!!

Making History by my mother…

October 14th, 2008

My dessert tastes tend to be seasonal. With the fall days upon us, my cravings seem to be for spice cakes, gingerbread, apple or pumpkin anything! There is nothing more comforting than the smell of cinnamon, nutmeg, ginger and cloves permeating the house.

When Ginny sent me the link to Allen’s “Making History Food Event” by Recovered Recipes, I instantly thought of “Depression Cake.” As a child, this is a cake we would make usually at Christmas time. At some point, we stopped making it and the recipe was lost. When I was in high school, I was visiting a friend and looked through an old Betty Crocker cookbook. They had a recipe that was what I remembered as “Depression Cake” only it was called “Fruitcake Bars” and contained chopped nuts. I was happy to discover an old favorite and I’ve been baking it ever since.

I did talk to my mother to ask why they called it “Depression Cake.” She said that during the Great Depression of the 1930’s, it was difficult to afford butter and eggs and this cake didn’t use either. Once WWII started and rationing occurred, this cake was a perfect dessert. The icing is very different, more like a glaze and dries to a hard crust.

(aka Fruitcake Bars from Betty Crocker)

1 cup brown sugar, packed 2 cups flour
1 & 1/4 cups water 1 tsp salt
1/3 cup Crisco 1 tsp baking soda
2 cups raisins 1 tsp baking powder
½ tsp nutmeg
½ tsp cloves
2 tsp cinnamon

Mix brown sugar, water, Crisco and raisins in a saucepan and bring to a boil. Remove from heat and allow to cool completely. Mix the dry ingredients together on a wax paper and add to the cooled mixture. Mix well. Spread in a greased and floured 9 x 13 inch pan. Bake at 350° for 30-35min.

1 – 2 egg whites (depends on the size of the egg)
Confectioners’ sugar
Stir sugar into egg whites until you have a thick, white paste. Spread on cooled cake and put colored sprinkles on top.

Daring Bakers May Challenge: White Chocolate Lavender "Opera" Cake!!!

May 28th, 2008

When I saw this month’s Daring Bakers Challenge, I was very excited! An opera cake! How thrilling! How delicious! How hard!

Chosen by the lovely ladies, Fran, Shea, Lis, and Ivonne, and dedicated to Barbara, these opera cakes had to be light in color and flavor instead of the typical chocolate and coffee. They decided this in order to support Barbara’s Taste of Yellow event which advocates the LiveSTRONG foundation. I enjoyed the extra challenge, choosing a white chocolate and lavender opera cake. I did not have a jellyroll pan so I used regular pans. The challenge was fun! Definitely, one of my more labor and time intensive cakes. I was a little frustrated and impatient by the end. I did not let my glaze cool enough before pouring it on top, causing some of the mousse to go sliding off the top of the cake. But I covered my mistake with more glaze once it had cooled some more. The cake tasted great and even better the next day. The lavender was not too overpowering. I was very afraid it would taste like soap!

White Chocolate Lavender “Opera” Cake

Check out the recipe here.

White Chocolate Lavender Mousse

7 ounces white chocolate
1 cup heavy cream infused with 2 tablespoon lavender (adapted from here)
3 tbsp. heavy cream (35% cream)

1. Bring a cup of heavy cream and 2 tablespoon lavender to a slight boil over low heat.
2. Remove from heat and allow to seep for 30 minutes.
3. Strain out the lavender and place in the fridge to cool
4. Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
5.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
6.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
7.Gently fold the whipped cream into the cooled chocolate to form a mousse.
8.If it’s too thin, refrigerate it for a bit until it’s spreadable.
9.If you’re not going to use it right away, refrigerate until you’re ready to use.

P.S. Check out the rest of the Daring Bakers creations.