an easter egg hunt in brooklyn.....

I just LOVE Easter!!! But I think I love it most because of the candy....I'm not gonna lie. :)  And since my husband and I don't have little ones of our own, we tacked on to our best friends and their kids this Easter holiday. 

So.....Easter candy was NOT in these kid's baskets but instead we hid Cheddar Bunnies, organic gummy bears, vitamin C organic lollipops, squishy apple sauce packets, and of course homemade Easter cookies made by yours' truly. 

I used strips of pink streamers, paper cut-outs, and colorful Post It notes to decorate "the goods". 

To lure the Easter Bunny into their home, we set out some carrots along with their Easter baskets.

When you live in the NYC, or in this case Brooklyn, you don't have the luxury of a grassy yard to hide Easter eggs and such.....

Sometimes you just have to be creative with your hiding spots.....

 This is obviously where a carrot would grow, right???

And sometimes you find places that are not as obvious.....

This was not staged. These cuties were already sitting there and my cookie just blended right in.

Nibbled on carrots were proof that the Easter Bunny was here and a reminder to 

EAT SUPER FOODS!!!

HAPPY EASTER!!!

oat & maple syrup scones

I have been on a scone binge lately and this is the second kind of scones I've made in the past few days. Don't worry, the first batch I shared/gave away and I have plans to do the same with these.


Oat and maple syrup scones have been on my to-bake list. Although I do have another recipe, when I came across this recipe from one of my favorite blogs, Smitten Kitchen, I just knew I had to make them. Mine didn't come out as pretty as Smitten Kitchen's did, so a sweet camouflage of maple syrup and powdered sugar turned them from ugly to pretty tasty.....


Oat and Maple Syrup Scones
recipe taken from the blog Smitten Kitchen but adapted from Breakfast Lunch Tea: The Many Little Meals of Rose Bakery
Makes 10 - 12 scones


1 3/4 cups (260 grams) all-purpose flour, plus extra for dusting surface
1/2 cup (80 grams) whole wheat flour
1/2 cup (35 grams) rolled oats ***Smitten Kitchen used quick-cooking, I used whole rolled oats***
1 very heaped tablespoon baking powder ***My heap looked like 1 tablespoon plus 2 teaspoons***
1 very heaped tablespoon superfine (caster) or granulated sugar
1/2 teaspoon table salt
Scant 3/4 cup (160 grams) cold, unsalted butter, cut into small pieces
1/4 cup maple syrup
1/4 cup milk or buttermilk ***I didn't have either, so I used heavy cream***
1 egg, beaten (for glaze)


Preheat your oven to 400˚F (200˚C). Line a baking sheet with parchment paper or butter a baking tray.

Whisk flours, oats, baking powder, sugar and salt together in a large bowl.

Add your small pieces of butter.

With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles fine bread crumbs.


In a small bowl, combine milk/buttermilk/heavy cream (whatever you're using) and maple syrup, then add these liquid ingredients to the butter-flour mixture. By hand or with a rubber spatula, bring everything together to form a softish dough. ***Since I used the heavy cream, it needed more liquid. I had to add an additional 2 tablespoons.*** If it feels too dry, add a little more milk but not enough that the dough is sticky. 


On a lightly floured surface, pat or roll the dough out until it is 1 1/4 inches (3 cm) tall/thick. Using a 2-inch (5 cm) cutter, cut the dough into rounds and place them on your prepared baking sheet/tray so that they almost touch. 

***The scones in the pic to the right are spaced out on my baking sheet, not almost touching each other at all. I then moved them closer together after reviewing the recipe.***

Glaze the tops with the beaten egg and bake for 20 to 25 minutes until the scones are lightly golden.

The scones will stick together, so pull them gently apart when they've cooled a bit.
Serve warm.

I thought that these scones were down right ugly, so I mixed up a glaze of 1/3 cup powdered sugar, 2 tablespoons maple syrup, 1 tablespoon heavy cream and a few drops of water. The glaze should have the consistency of heavy cream. Drizzle the maple glaze on top of the warm scones and garnish with a few oats.  

"faux" DOUGH & BATTER baked goods and birthday buddies

For my 50th post, I blogged about my "faux" DOUGH & BATTER baked goods here, but the following pics display them in their sweet environment just perfectly.....

Birthday Buddies!!!

A perfect little something for someone who's turning 1, 2, 3, 4 or 5.....

 

I'll soon be selling my "faux" DOUGH & BATTER baked goods and Birthday Buddies from my website. But if you need them now or for more information on their contents, please drop me an email at melissa@doughandbatter.com.

***A special shout out and thanks to La Vida Creations Photography for capturing all of these amazing images.***

basic muffins

My pantry and frig are ALWAYS stocked to make anything. I have on hand basic staples for baking - eggs, butter and milk in my frig, and some sort of frozen fruit in my freezer. The base of these muffins can be made with everyday staples from your kitchen and the blueberries can swapped out for your favorite mix-ins.


I found this recipe many moons ago from Martha Stewart"s Everday Food magazine. If you want blueberry muffins in a hurry, this recipe is for you!!!


Basic Muffins
makes 12 regular muffins or 8 jumbo ones


1 1/2 sticks unsalted butter, melted and slightly cooled ***I know this sounds like A LOT of butter. It's technically one tablespoon for each muffin.***
2 large eggs, at room temperature
1/2 cup milk
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt


1 1/2 cups blueberries - fresh or frozen
zest of half a lemon ***My addition and optional.***
turbinado sugar for sprinkling ***Turbinado sugar or raw sugar are those brown little packets from your local coffee shop. Just snag a couple extra packets the next time you grab a cup-a-joe.***


Preheat oven to 375˚. Line your muffin tin with paper cupcake liners or brush with melted butter and dust with flour. Set aside.

***You can also cut out large squares of parchment paper and press them into the muffin tins. Or you can buy them pre-cut and pre-formed online.***


In a small bowl or measuring cup - mix together melted butter, eggs, milk and vanilla. ***If you're using lemon zest, add into wet ingredients.***
In a large bowl - whisk together flour, sugar, baking powder and salt.
Add wet mixture to dry ingredients. Gently fold/mix until moist. Do not over mix. Add in your desired mix-ins. ***Here is where you add your blueberries.*** Gently fold.
Using a large cookie scoop, divide evenly into your prepared muffin tin. 

***Sprinkle with turbinado sugar for added texture and crunch. I've also dotted mine with more blueberries.***


Bake for 15 - 20 minutes.
Remove muffins from their tin and cool slightly. Serve warm.


Mix-Ins
Corn Muffins - reduce flour to 1 cup and add 3/4 cup of cornmeal and 1/3 cup fresh or frozen corn kernels (optional).
Berry Muffins - fold in 1 1/2 cups blueberries, raspberries, or chopped strawberries.
Cherry Pecan Muffins - fold in 3/4 cup chopped pecans and 3/4 cup dried cherries.
Chocolate Chip Muffins - reserve 1 tablespoon of flour from the recipe to toss with 3/4 cup mini chocolate chips. Fold into batter. the flour prevents the chips from sinking to the bottom.
Other yummy mix-ins - 3/4 cup chopped banana and 1/2 cup walnuts. 1/3 cup of peanut butter and dollops of raspberry jelly on top before baking. 1/2 teaspoon cinnamon and 3/4 cup chopped apple.

inspired by tie dye and happy birthday tyce!!!

You're 2!!!

HAPPY BIRTHDAY TYCE!!!!!

yo gabba gabba inspired cookies & happy birthday brody

Yo Gabba Gabba inspired birthday cookies.

Muno, Foofa, Brobee, Toodee and Plex = BRODY!!!

You're 4!!!!

HAPPY BIRTHDAY BRODY!!!!!

raspberry zinger cupcakes & happy valentine's day!!!

Almost one year ago I blogged about raspberry zinger cupcakes. I didn't include any real recipes or techniques. I gave a small and lame description and I attached a little photo. But for some weird reason, this was and still is THE most popular post!!! 
I guess everybody loves Zingers.....

I hope the second posting of this "recipe" gets as many hits as the original post. I tried to photograph every single step so that anyone and everyone could follow. The creamy white filling still seems like a mystery to me, but I borrowed a recipe for the filling from another blog for today. After I sampled my zinger cupcakes, I think plain old marshmallow Fluff will do just fine.....


Classic White Cake
Makes 24 regular-sized cupcakes OR half the recipe and make 12
This recipe was given to me by one of my pastry chef instructors from The French Culinary Institute. It was a xerox copy of a page from either a book or magazine. Unfortunately it didn't have any names attached so that I cannot give credit to where it is due.


1 cup milk - at room temperature
3/4 cup egg whites (about 6 large or 5 extra large) - at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
***If you don't have almond extract, you can just substitute it for more vanilla extract***
2 1/4 cups plain cake flour (NOT self-rising)
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter - at room temperature


Heat oven to 350˚F. Line a cupcake/muffin tin with paper liners. Set aside.


Pour milk, egg whites, and extracts into a measuring cup and mix with a fork until blended.


Mix cake flour, sugar, baking powder, and salt in a bowl of an electric mixer at low speed. Add butter; continue beating at low speed until the mixture resembles moist crumbs, with no powdery ingredients remaining.


Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high if using a handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup milk mixture and beat for 30 seconds more. Stop mixer and scrape down sides of bowl. Return mixer to medium (or high) speed and beat for 20 seconds longer.


Divide batter evenly in your cupcake liners. ***I use a 2 ounce scoop.***

Bake on the middle rack for 20 - 25 minutes or until toothpick inserted in the middle comes out clean. Rotate pan for even baking and browning. Cool completely on wire rack.

Creamy White Filling
Makes enough to fill 24 cupcakes


6 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
3/4 cup marshmallow Fluff
1 1/2 tablespoon heavy cream


In a medium bowl beat together the butter and marshmallow Fluff. Add confectioners' sugar and heavy cream. Mix slowly until combined then beat until fluffy. 


***In a pinch, you can use the marshmallow Fluff straight from the jar.***

Transfer mixture into a Ziplock bag or pastry bag fitted with a 1/2-inch round tip.

In the meantime, with a 1-inch round cutter, cut the middles out of the cooled cupcakes. 

Since you will be filling these, cut a little off of the bottom of each cupcake "middles".

Set the cupcakes and "middles" aside while you strain the seeds from the raspberry jam.

In a strainer over a small bowl, with a small spatula, gently press the 1/2 cup raspberry jam through the strainer to remove the seeds. Set aside.

Cut a small hole off of the tip of your Ziplock bag or insert the tip of your pastry bag into the hole of each cupcake and slightly squeeze in some filling.  

Fill about 3/4 full.

Place the reserved cupcake "middles" on top of the filling and press down slightly. Refrigerate to set for 5 minutes.

Get a small offset spatula or butter knife, your strained raspberry jam and in a small shallow dish 1/2 cup unsweetened coconut ready.

Spread a thin layer of jam over the tops of each cupcake.

Then carefully dredge each one in unsweetened coconut.

HAPPY VALENTINE'S DAY!!!