Cupcaitering

Thursday, July 28, 2011

absence

Can you hear that noise?  It's the sound of an abandoned once-loved blog.  My blog.  This blog.

It saddens me that I haven't put anything up in the past month.  I even had a little post waiting, but just never made it a priority.  The longer I was away, the more I stopped caring.  I don't want to make excuses but c'mon, there isn't a person in North America who isn't feeling the heat this summer! And, there is the little fact that I work two jobs and I've kind of been enjoying having a social life.   

But, I do love this blog, and I do appreciate all the lovely people that take the time to read it. 

I'm hoping to get some baking in over the next month and a half and then I'll be re-assessing where I want to go with this blog. 

Hope to see (through the interwebs) you soon!

Sunday, July 3, 2011

gluten-free peanut butter chocolate chip cookies

My coworker is gluten and lactose intolerant.  It makes finding treats tricky for her.  This week was her birthday, and everyone deserves a treat on their birthday, amirite? 


I've been making her the same old double chocolate gluten-free and vegan cookies every time I bake for work, so I decided to shake things up. I've made a similar gluten free recipe before, but it had chocolate in it that was not dairy free, so I got some vegan chocolate chips and whipped these up.  They really are ridiculously easy.

Gluten and dairy-free Peanut Butter Chocolate Chip Cookies
slightly adapted from thewholesomehome

1/2 cup natural peanut butter
1/4 cup + 2 tbsp sugar
1 egg
1/4 tsp baking soda
a pinch of fine sea salt
1/2 tsp vanilla
1/2 cup semi sweet chocolate chips

1.  Preheat 350 degrees F and mix together all ingredients except the chocolate chips, until well combined.
2. Stir in the chocolate chips.
3. Line a baking sheet with parchment and scoop out your dough balls.
4.  Bake for 10-12 minutes for soft cookies.

Friday, July 1, 2011

strawberry upside-down cake

This post was supposed to go up today...but blogger didn't cooperate.
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Oh Joy, you've done it again.  This cake was so, so good.  It's definitely a new summer favourite.  It also goes with my current theme of super easy recipes. 


I was on the phone with Jim when I tried this cake for the first time (eating that piece below...plus another) and it was like we were instantly having separate conversations as he continued on with whatever we were talking about, and I couldn't stop talking about this cake. 


It was fluffy, moist and the perfect sweetness.  I'm drooling just writing about it! And, to top it all off, it's sort of red and white for Canada Day.


 The point is, go make it, go eat it and enjoy!  Happy Canada Day!

Strawberry Upside-down Cake

very slightly adapted from Joy the Baker

topping
2 tablespoons unsalted butter
1/4 cup brown sugar
1 cup sliced strawberries

cake1/2 cup unsalted butter, softened
2/3 cup brown sugar
1 large egg
1 tsp pure vanilla extract
1 1/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cardamom
1/2 tsp ground cinnamon
2/3 cup sour cream

1. Preheat oven to 350 degrees F.  You can use a 9x2 or 8x3 pan.  I used a 6x2 for half the recipe.
2.  Place butter in the cake pan and place in the oven. When butter is melted, remove pan from the oven. Using two pot holders, tilt the pan around and around, coating the sides of the pan with butter. Once sides are coated, set aside.
3.  In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and cardamom. Set aside.
4. In a large bowl, cream butter and brown sugar on medium speed. Cream until slightly pale and fluffy, about 3 minutes. Scrape down the bowl with a spatula, and add egg and vanilla extract. Beat for 1 minute.
5. Scrape the bowl, and add the dry ingredients. Beat on low speed while adding the sour cream. Beat until the batter just comes together. Batter will be pretty thick.
6.  Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan. Sprinkle strawberry slices over the butter and sugar in a single layer. Spoon batter over the strawberries and spread evenly with a spatula. Bake for about 35 minutes (30 for the half recipe), or until a skewer inserted in the center comes out clean.
7.  Let cake rest for 10 minutes before running a knife around the edge of the cake and inverting the cake onto a cake plate. Serve warm with sweetened sour or whipped cream.