Baking weekend

hoopysmom

16 years ago

Two reasons to bake, company and the weather! It's cold and baking always makes the house so comfy and warm.

I baked oatmeal cookies with dried cranberries and snickerdoodles, which are my DH's favorites.

Walnut bread (thanks to Sol)

pumpkin pie (its a family favorite) and Italian Cream Cupcakes which is a new recipe to me.

The cupcake recipe is similar to Ann's Italian Cream Cake, but her recipe calls for pecans and this one uses hazelnuts. I happen to have hazelnuts left over from my holiday baking and decide to try it...boy and I glad I did, these are really good.

Italian Cream Cupcakes (Cuisine at Home)

Makes 2 dozen

Whisk Together:

3 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp table salt

Cream:

2 cups sugar

1-1/2 cups unsalted butter, softened (3 sticks)

6 eggs, separated (reserve whites)

2 tblsp Hazelnut syrup

1 cup buttermilk

Beat; fold in

Reserved egg whites

2 cups sweetened shredded coconut, toasted

1 cup hazelnuts, toasted, skinned, chopped

Preheat oven to 325; line two 12-cup muffin pans with paper lines and coat with nonstick spray. Whisk dry ingredients together in a bowl; set aside. Cream sugar butter in a stand mixer with a paddle attachment on medium speed until white and fluffy, about 5 minutes. Add yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix ½ of the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend just until incorporated.

Beat egg whites to stiff peaks; fold into batter with coconut and hazelnuts. Fill liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, 20-25 minutes. Cool cupcakes in the pan for 20 minutes, transfer to rack, cool and frost.

Cream Cheese Icing

Makes 6-1/4 cups

Beat:

2 - pkgs 8oz cream cheese, softened

1-1/2 cups unsalted butter, softened (3 sticks)

3 tblsp hazelnut syrup

2 heavy cream

1 lb powdered sugar, sifted

Whip cream cheese and butter, add syrup and cream, powdered sugar.

Garnish with 1-1/2 cups sweetened shredded coconut, toasted

½ cup candied hazelnuts

Candied Hazelnuts

½ cup chopped hazelnuts, skinned

3 tblsp sugar

1 tblsp butter

Toast hazelnuts in nonstick skillet over medium heat until golden. Add sugar and butter; stir until butter is melted and sugar adheres to the nuts.

*I didnt add coconut to the cake batter (not everyone likes coconut)

** Only fill cupcakes ¾ full, the batter is light and fluffy and my bubbled over the pan.

***I only used 8oz cream cheese, 1 stick butter and ½ lb powdered sugar.

**** I didnt candy the hazelnuts, just added them plain.

-Lori

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Comments (13)

artsyshell
16 years ago
last modified: 9 years ago
Beautiful photos and food! Thanks for the recipe it looks wonderful. (you've been busy, lol)

Shelley
User
16 years ago
last modified: 9 years ago
Oh Lori, gorgeous baking and photos. I love the cupcake closeup. I need to go and find the recipe for Sol's walnut bread. I have a huge bag of walnuts in the freezer.

Not that you need an excuse for baking, but I'm sure your guests were thrilled.
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User
16 years ago
last modified: 9 years ago
Oh my ... more goodies, I am just peeking through my fingers.

Gorgeous photos, everything looks delicious :)
msafirstein
16 years ago
last modified: 9 years ago
OH MY!!!!!!!!!!!!!!!!! I love everything!

The Oatmeal Cranberry cookies looks sooooooooo good!! Could you post the recipe please?

But the cupcakes are fabulous and so perfect with the toasted coconut topping! Thanks so much for the recipe!

Michelle
Terri_PacNW
16 years ago
last modified: 9 years ago
OMG..the whole line looks amazing!!
craftyrn
16 years ago
last modified: 9 years ago
I'll have one of each , please ! just beautiful Lori--thx for sharing.
hoopysmom
Original Author
16 years ago
last modified: 9 years ago
Michelle,
The recipe comes from a new cookbook I bought at Costco just before Christmas...gotta love that Costco and all their special deals during the holidays! Its called The New Best Recipe from the editors of Cook's Illustrated. I love this book and ordered 2 more from Amazon for b'day presents.

Chewy Oatmeal - Raisin Cookies
1-1/2 cups (7-1/2 oz) unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp freshly grated nutmeg
1/2 tsp salt
16 tblsps (2-sticks) unsalted butter, softened
1 cup (7 oz) light brown sugar
1 cup (7 oz) sugar
2 large eggs
3 cups old-fashioned rolled oats (not quick)
1-1/2 cups raisins

Prehead oven to 350 degrees. Line 2 large baking sheets wiht parchment paper or spray with nonstick cooking spray
Whisk the flour, baking powder, nutmeg and salt tegether in bowl.
Beat the butter on medium speed until creamy. Add the sugars, beat until fluffy. Beat in the eggs, one at a time.
Stir the dry ingredients into the butter/sugar mixture with a wooden spoon. Stir in the oats and raisins.

Make generous 2 inch balls and place 2 inches apart.
Bake until the cookie edges turn golden brown, 22 to 25 mins. Let cool on pan for 2 mins and then transfer to rack to cool.
*I used cranberries in place of the raisins
The recipe said they didn't add cinnamon because it distracted from the flavor of the oats.
If you want a less sweet cookie, use 1/4 cup less sugar but you'll lose some of the crispness.
I used an ice cream scoop. They said a smaller cookie would be dryer and more cake-like.

I really love the tight chewiness of this cookie and didn't miss the cinnamon at all.
-Lori
msazadi
16 years ago
last modified: 9 years ago
Is that ALL??????

Seriously, what a supply for your family. Did you make the walnut bread in a loaf pan? it looks a little more square than my oval lump.

I wish my ds like something other than raisins in oatmeal cookies but then so does his wife, so I guess it's really her issue not mine. LOL
lpinkmountain
16 years ago
last modified: 9 years ago
Those are gorgeous pics! I could practically take a bite out of the computer screen. All my favorites!
debbie814
16 years ago
last modified: 9 years ago
Wow Lori! Beautiful and delicious...thanks for the recipes.
whiteorchid75
16 years ago
last modified: 9 years ago
That close-up should be XXX rated! LOL

You gals are killing me with all the delicious pictures.
granjan
16 years ago
last modified: 9 years ago
Maybe some day I'll be thin enough to make those cupcakes! So I saved the recipe, thanks.
hoopysmom
Original Author
16 years ago
last modified: 9 years ago
Well, no that wasn't all. I fixed Sharon's meatloaf on friday, clam chowder on saturday and my mom's rouladen on sunday. Today we grazed on the leftovers!

The walnut bread was 2 rounds that flattened a bit. They weren't as round as Sol's beautiful specimens! I baked the bread on saturday and I think its better today, monday.

I have enough pumpkin puree left over to make either bread or pumpkin cheesecake. I'll bake wednesday and take some to share in painting class. Then its back to my diet :o(

Baking weekend

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artsyshell

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Baking weekend

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