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Birthdays and Spinachoke Dip

August 6, 2012 by mzung

Did ya miss me? I sure hope you did. Sorry I haven’t posted in a while. The last few weeks have been crazy busy. I have been baking tons, but I keep forgetting to take pictures (I’m still getting used to this blogging thing). I hope by sharing this extra delicious and easy recipe, you will forgive me!

First off, I must let you know that this past weekend was very important day, my birthday! I am not going to tell you how old I turned, because it isn’t very ladylike. Also, I plan on lying about my age as early on as possible… so it will be more believable later on (its a full proof plan).

So, like any normal person, I baked my own birthday cake. Wanna see? Well even if you don’t, too bad. I’m pretty proud of it.

I hope you like it as much as I did (it doesn’t really matter what you think, it was my birthday cake!)

If you were expecting me to give you the recipe/instructions for this cake, I’ll have to say sorry now. This cake was quite time intensive and not for the light-hearted. The recipe I used you already have in your arsenal! It’s the same recipe I used for my Mother’s Day Cupcakes.

Now don’t get upset, I am still going to give you a recipe. This may be one of the best recipes I ever give you. People have traveled far and wide to come eat my spinachoke dip. I made a double batch for my birthday and my friends finished it in about 5 minutes. They also made sure to get a seat right where I was placing the dip, so they wouldn’t miss out on a minute of it.

Also, it is actually Spinach Artichoke Dip, but my “special” roommate was unable to remember to say both words and we shortened it for her.

Spinachoke Dip

Ingredients
1 Package of Defrosted Frozen Chopped Spinach
1 Can of Artichokes (not marinated)
1 Package of Cream Cheese
1 Bottle of Alfredo Sauce
8 oz of Mozzarella Cheese
4 tablespoons of Parmesan Cheese
2 cloves of garlic
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of cayenne pepper
1 teaspoon of garlic powder

Tools
1 8 in square pan

1. Preheat oven to 375°F
2. Take can of artichokes and dice artichokes
3. Take garlic
4. Combine all ingredients except for the Mozzarella cheese into the square pan
5. Mix all ingredients thoroughly
6. Sprinkle about 1/4 of the mozzarella cheese and mix into the mixture
7. Take the rest of the mozzarella cheese and sprinkle onto the top of the dip
8. Throw in the oven for about 25-30 minutes or until cheese starts to brown on top
9. Let the dip cool for 5 minutes(I promise you will burn the roof of your mouth if you don’t)
10. Grab some tortilla chips or pita chips and DIG IN!

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OMG Cupcakes

July 4, 2012 by mzung

Howdy Y’all!

For those who do not know me, there is this very strange quirk I have that I figured I clue you in on. I’m OBSESSED with birthdays. I’m not sure if it was the baking, or the presents, or the utter happiness and joy but, I LOVE THEM! Also, I should be very clear. When I say I’m obsessed, I really mean it. I don’t just celebrate my birthday… I celebrate my half birthday, my mirthday (monthly birthday), and tirthday (time birthday). It is highly possible I created the last two.

So, now you understand my obsession. This week was not only my good friend’s birthday, but my best friend’s half birthday. My best friend loves to lie about her age, she thinks if she starts lying early it will be more believable later on. So to assist in the confusion of her actual age, I only celebrate her half birthday.

So, obviously I needed to bake for my friends! They are both chocolate lovers, so I figured I’d kill them with chocolate. So I made pretty red velvet cupcakes with a surprise inside…

I like to call them OMG cupcakes. Because, when you bite in you can’t help but say “OH MY GANACHE!!”

OhMyGanache Cupcakes

Cupcakes
8 tablespoons unsalted butter, at room temperature
1.5 cup granulated sugar
2 egg
4 tablespoons unsweetened cocoa powder
6 tablespoons red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
2.25 cup tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons distilled white vinegar

Tools
1 large mixing bowl
1 small mixing bowl
hand mixer or whisk
cupcake pan with cupcake liners

1. Preheat oven to 350°F

2. Put the sugar and butter in the large mixing bowl and cream on high until light and fluffy (2-4 minutes).

3. Add the egg to the sugar butter mixture and mix on high until well incorporated

4. Take the small mixing bowl and add cocoa powder, red food coloring, and vanilla extract and mix them together into a paste

5. Add the red paste in to the large mixing bowl and mix until completely incorporated and uniform color

6. Now with the mixer on low speed add 1/3 of the buttermilk then add 1/3 of the flour and mix until incorporated. Continue to repeat the process twice more until the batter is smooth

7. Now add the baking soda, vinegar, and salt. Beat on high until completely smooth

8. Now take the baking pan and fill each cupcake 3/4 of the way

9. Place pan in the oven and bake for 18-22 minutes or until a toothpick placed in the center of the cupcake comes out dry

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

Ganache
8 ounces of semi-sweet chocolate
1 cup of Heavy Cream
1 teaspoon of Vanilla Extract

Tools
1 small saucepan
1 medium mixing bowl
1 spatula
1 apple corer

1. Bring heavy cream to a boil

2. Pour heavy cream over chocolate in medium mixing bowl and stir until chocolate is completely melted and mixed in

3. Add vanilla extract and mix until combined

4. Now grab those delicious cupcakes you just made and let cool

5. Take the apple corer and make a hole in the center of each cupcake

6. Fill in each hole with ganache!

Frosting
8 ounces butter, at room temperature
8 ounces cream cheese, at room temperature
5 cups powdered sugar
1 tablespoon vanilla extract
1 Tablespoon of milk

Tools
1 large mixing bowl
hand mixer or whisk

1. Place sugar, cream cheese, and butter and cream on high speed for 4-6 minutes

2. Put the hand mixer on low speed and add powdered sugar one cup at a time until completely incorporated

3. Add milk and vanilla and mix the frosting for 2-3 minutes on high speed until light and fluffy

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Strawberry Rhubarb Crumb Bars

June 28, 2012 by mzung

Hello Everyone!

So its officially my favorite season! It is officially SUMMER!!!!! I’m not sure about you, but I live and breathe summer. I was born in the summer and I love everything about it. I felt it was only appropriate to make a “summer themed” desert.

I thought what is more summer than strawberry rhubarb? So, I went to the grocery store to get my supplies. I grabbed some butter, strawberries, and eggs. I walked around the store 3 times and couldn’t find any rhubarb. I thought it was kinda weird, but I figured I could stop at another store on the way home. After the third store, I realized I had to give up. I even called my mom to ask her if I was going insane. I still do not know why there was no rhubarb.

But, there is no need to worry! The Busty Bakist does not give up on baking so easily! Instead of strawberry rhubarb I longed ever so dearly, I decided to use the gorgeous strawberries I had already bought at the first store.

So, I made strawberry crumb bars. Everyone told me they were delicious! But, every time I bit into them, my tastebuds missed that rhubarb. But don’t worry, I’m a total nutcase. If you plan on making these, don’t even think about the rhubarb. I mean look at them!

So, enough of my rambling…

Strawberry Crumb Bars

Bar Base and Crumble Topping
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 cup unsalted butter at room temperature
1 large egg
1/4 teaspoon ground nutmeg

Tools
Large mixing bowl
Hand mixer or whisk
Greased 13″ by 9″ pan

1. Preheat oven to 350F
2. Combine all ingredients into large mixing bowl
3. Start mixing all the ingredients on low speed. Once all the ingredients are starting to combine kick the speed up to medium. Stop mixing once the dough makes small pea sized crumbs.
4. Now, take half of the buttery yummy crumb mixture and press it into the base of your pre-greased pan.

Strawberry Filling
1 lb of Strawberries washed and cut into small pieces
3/4 cup of powdered sugar

Tools
Medium mixing bowl

1. Add strawberries and sugar into medium mixing bowl and mix
2. Pour strawberry mixture on top of crumb base in pan
3. Take the other half of the crumb mixture and sprinkle it on top of the strawberries
4. Place pan in the oven and bake for 30-40 minutes until golden brown on top

Enjoy your first taste of summer!!!!

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Chocolate Peanut Butter No Bake Cookies

June 8, 2012 by mzung

I have some unfortunate news. Don’t worry… I’m not ending my short but illustrious blogging career (you can breathe easy, I know you were worried).

So, I made the most amazing cake for my co-worker’s birthday. It was a chocolate cake, with a layer of chocolate ganache, next a layer of raspberry filling, then another layer of chocolate ganache, with another layer of chocolate cake, all covered in luscious homemade whipped cream. It was chocolatey creamy raspberry deliciousness….

… but I forgot to take pictures. I haven’t quite gotten used to this document everything you bake thing. So, you will just have to wait until I make the cake again (this is definitely not my sneaky way of making you come back to read my blog).

BUT!

As my way of saying sorry, I have decided to give you one of my favorite and easiest cookie recipes I know. So easy that you never ever even use the oven!

So maybe they aren’t the prettiest cookies…But look, even the Busty Bakist, ate them. Not all delicious things have to be pretty!

Chocolate Peanut Butter

No-Bake Cookies

Ingredients
1 stick of butter (1/2 cup)
2 cups sugar
1/2 cup milk
3 tablespoons cocoa powder
2/3 cups peanut butter
1 teaspoon vanilla
3 cups of oats

Tools
large saucepan
cookie tray with wax paper

1. In the large saucepan add butter, sugar, milk, and cocoa powder and heat to a boil.

2. Let the mixture boil for about a minute 1-2 minutes.

3. Take the saucepan off the stove and add peanut butter, vanilla extract, and oats and stir until mixed.

4. Take the cookie tray with wax paper and spoon mixture from saucepan into cookies on the pan.

5. Place in the fridge for 30 minutes so the cookies can “set”

6. Try not to eat all the cookies in one sitting!!!

See how easy that was! Super duper easy and such a delicious treat. Enjoy!

Category Chocolate, Cookie, No-Bake, Oatmeal, Peanut Butter, Uncategorized | Tags: | No Comments
Strawberry Shortcake

May 30, 2012 by mzung

Hi there!

Did ya miss me? Sorry it has been so long… I have been extremely busy soaking up the California sun.

But who cares about gorgeous beaches and sunny skies; when there is baking to be done? Yes, I even bake when I’m on vacation (I might have issues).

Sooooo, I was driving back from a sunny day at the beach (yes I’m going to continue to brag about my vacation) when we passed the cutest strawberry stand. My Busty Bakist senses started to tingle and I knew what had to be done. So, I bought some strawberries and was on my way. It was Strawberry Shortcake time!!!!

Aren’t they gorgeous!? You may be thinking… how can I ever replicate all that sexiness? WELL, no need muster up all your boobalicious busty power (I know the boys and Natalie Portman are relieved), because these were super easy.

I mean good god look at these strawberries…

and without further ado…

Strawberry Shortcakes

(adapted from “Smitten Kitchen“)

Shortcake

Ingredients
1 2/3 cups all-purpose flour
3 1/2 tablespoons sugar (and a little extra for sprinkling)
1.5 tablespoon baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into little cubes (about the size of a sugar cube)
2/3 cup of heavy cream (and a little extra for brushing on)

Tools
Whisk and/or your hands
1 large mixing bowl
1 small mixing bowl
1 cupcake tin

1. Preheat oven to 350°F

2. Place all dry ingredients in the large mixing bowl and mix until evenly combined.

3. In the small mixing bowl using a fork mash up the hard-boiled egg yolks until it looks like wet sand.

4. Combine egg yolks to the flour mixture in the large mixing bowl and mix

5. Add cold butter to the flour mixture in the large mixing bowl. Now using either a whisk (whisk slowly) or your hands mix butter into the mixture until it has a coarse sandy consistency.

6. Add heavy cream and mix until the you have wet all the dough and it starts to come together.

7. Now whip out that cupcake tin and either put in cupcake papers or oil the tin. Rip off pieces of dough from the bowl and press into the tin so that each one is about 3/4 full.

8. You may think its time to throw these in the oven, but not so fast! If you really want these to be extra extra delicious there is one more step. Very lightly brush some heavy cream and sprinkle a little sugar on top of all the shortcakes.

9. Now you can place them in the oven and let bake for 17-19 minutes. They should have risen a little and be a very light golden brown.

10. Now let the shortcakes cool while you make some strawberries and whipped cream!

Strawberries
1/2 pound strawberries, washed, hulled and quartered
2 tablespoons sugar
1 tablespoon lemon juice

Tools
1 medium mixing bowl

1. Mix all ingredients in bowl and put aside.

Whipped Cream
2/3 cup heavy cream
1/2 teaspoon pure vanilla extract
3 tablespoons powdered sugar

Tools
1 medium mixing bowl
Mixer with whisk attachment (or whisk)

1. Whip the heavy cream in the bowl with the mixer on medium speed until soft peaks form, which should take approximately 2 to 4 minutes.

2. Add the vanilla and powdered sugar and continue to whip on medium speed until the soft peaks return give or take 2 to 3 minutes.

3. And tada! Whipped Cream

So the rest is up to you. Don’t worry it is not that hard. You can put the whipped cream and strawberries on top of the shortcake like a cupcake. You could make a classic sandwich like I did. Or even a double sandwich if you are feeling extra crazy.

I hope you enjoy them, because I sure did (I’d rather not discuss my excessive Cali weight gain from these and too many visits to In-N-Out)

Until next time!

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Mother’s Day Cupcakes

May 15, 2012 by mzung

Well Hello Again! I’m so happy that you have decided to put up with me for another post! So, as I’m sure you all know this Sunday was a very important day, Mother’s Day! But, what you don’t know is that the day before Mothers Day was the best day I’ve had all year! I didn’t get a puppy, marry a prince, and/or win a million dollars (clearly the usual trifecta that usually creates the best day ever). I’m gonna let you in on what made it the best day ever, but you will probably just think that:

A. I have really low standards on what makes a great day
B. I am a total dork
C. I am just plain crazy

So, these are the things that made my day wonderful and perfect

1. I got to sleep in late
2. I woke up to the most beautiful sunny warm day
3. I had bacon for breakfast
4. Did I mention I had bacon?
5. I went to the store and looked at pretty cake decorating supplies and bought a pretty cupcake stand (I know I’m really cool)
6. I got to lie outside in a pretty sundress, in my backyard, in the warm sun, and got to read for 4 hours

but most importantly….

7. I made yummy yummy mothers day cupcakes!

Aren’t they purdy (you better say yes)? Well it’s your lucky day! I’m about to give you one of my all time favorite cupcake recipes! So, without anymore delay…

Vanilla Cupcakes with Buttercream Frosting

(adapted from “The Cake Bible”)

Cupcakes

Ingredient
4 large egg whites (4 liquid ounces)*
1 cup milk*
2.25 teaspoons vanilla extract
3 cups sifted cake flour
1.5 cups of sugar
1.5 tablespoons baking powder
1 teaspoon salt 1.5 sticks butter*
*All refrigerated items must be at room temperature before you start!

Tools
Mixer with whisk attachment (not totally necessary)
1 large mixing bowl
1 medium mixing bowl
Flour sifter
Cupcake liners
Cupcake pan

1. Preheat the oven to 350°F

2. In a medium bowl combine egg whites, vanilla extract, and only 1/4 of the milk.

3. Take all the dry ingredients and put them into the large mixing bowl. Mix with the dry ingredients for 30 seconds.

4. Now you must add the butter and the rest of the milk. Mix on low speed (if you don’t you will have a flour covered kitchen). Mix until all the dry ingredients are moistened.

5.Once all the ingredients are moistened click it up to medium speed and beat for about 1.5 minutes. (cake bible informed me we do this to “aerate and develop the cake’s structure”)

6. After you have aerated and developed gradually add the egg mixture; in 3 batches. Beat for 20 seconds after every batch.

7. Make sure you scrape down the sides and everything is mixed uniformly

8. Line the cupcake pan with cupcake liners and pour in batter. You want to fill each cupcake about 3/4 full.

9. Throw those cupcakes in the oven for 15-18 minutes or until you can stick a toothpick in the cupcakes and it comes out dry.

10. You must let the cupcakes cool for about 20 minutes or you will ruin them.

Buttercream Icing

Ingredients
1 cup Crisco shortening
2 sticks butter (can use salted or unsalted)*
1/3 cup luke warm water 1 teaspoon popcorn salt (normal salt is okay too)
1.5 tablepoons vanilla extract
2 lb. bag of powder sugar

Tools
Mixer with paddle attachment
1 large mixing bowl

1. Put the crisco and butter in the large mixing bowl and beat until white and fluffy.

2. Dissolve the salt in the water 2. After the salt is dissolved stir in the vanilla extract

3. Now, with the mixer on low, gradually add the powdered sugar; and water mixture. Alternate back and forth between the sugar and water until everything is combined

4. Once everything is combined kick up the speed on the mixer and mix for about 2 minutes and Voila! Icing!

So, that’s all for today folks.

P.S. Don’t worry all the mommies liked the cupcakes!

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