Big change over here at the yellow whisk – we’ve moved the site on over to weebly.com! The new address is http://theyellowwhisk.weebly.com/ – hope to see you over there!
Wow, I cannot believe that it’s Sunday night already! This weekend just flew by. I know that sounds completely cliche, but it’s true! Sometimes, I really do wish I could pause, rewind, and repeat. There is absolutely nothing that I would change about this past weekend. Saturday was the first snow of 2012 and I can’t stop smiling! I absolutely love seeing the ground covered in a blanket of white. So, I got back tonight and what was the first thing that I thought to do (after eating dinner, doing laundry, and petting our two golden retrievers, of course)? Bake! I hadn’t made anything for over a week and I was itching to get into the kitchen and put something together.
Over the weekend, I kept showing my lovely boyfriend pictures of food from Pinterest (this site always inspires me!). One of my friends had “pinned” a recipe for Lemon-Blueberry Yogurt Cake. I couldn’t resist. It sounded perfect! I knew that we had lemons and frozen blueberries…and I was dying to use the Williams Sonoma bread pan that my sister had given me for Christmas. I hope you enjoy this bread/cake!
This recipe creates one 9×5 loaf.
1-1/2 c flour, plus another tbsp flour
2 tsp baking powder
1/4 tsp salt
1 c lemon Chobani yogurt
2/3 c sugar
3 large eggs
2 tsp grated lemon zest
1 tsp vanilla extract
1/2 c canola oil
1-1/4 c frozen blueberries, thawed & rinsed
1/3 c freshly squeezed lemon juice
1/3 c sugar
1 c powdered sugar, sifted
2 to 3 tbsp freshly squeezed lemon juice
I know it’s a little late in the season for pumpkin, but I just can’t help myself. While looking for a can of soup at lunch today, I came across another can of pumpkin. I just couldn’t help it…pumpkin bread or pumpkin muffins were going to be made! I’m pretty excited to share these with you…I thought they turned out really well. They’re not the typical, cake-like muffin, but more of a bread-like version. Enjoy!
Pumpkin Muffins (from Sarabeth’s Bakery: From My Hands to Yours)
3-2/3 c flour
1 tbsp + 1tsp baking powder
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 stick butter, unsalted, chilled
1-1/3 c sugar
4 large eggs
1-15 oz can of pumpkin
Preheat oven to 400 degrees F. I used 2-12 muffin tins and lined them with cupcake liners. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt into a medium bowl. In another bowl, beat butter and sugar. Then, beat in eggs and pumpkin. Mix the flour mixture into the pumpkin mixture. Scoop batter into the muffin cups till they’re about 3/4 full. If you want, you can sprinkle with sunflower seeds (the original recipe called for them). Bake for 10 minutes, then reduce oven to 375 degrees F. Bake for another 10-15 minutes until the tops are slighly browned. Cool in pan for about 10 minutes and then pull them out and cool completely.
After a few comments from an old roommate (ahem ahem) who I love dearly, I decided to try a lighter recipe. A lot of the recipes on here call for a TON of butter, so I figured that I would try a recipe for Red Velvet Cupcakes from Cooking Light. I love it when I get home and have an issue of Cooking Light sitting on my desk… Every recipe that I’ve tried from this magazine has been absolutely delicious and I feel great after eating them. Anyway, I opted for a healthier version of Red Velvet Cupcakes, so here we go.
These cupcakes ended up being a huge success to my parents, who are getting a little tired of me cooking things chock-full of butter. Needless to say, they were pretty thrilled about these cupcakes. They do taste a little “healthier,” but it’s totally worth feeling less guilty.
Red Velvet Cupcakes (from the December 2011 issue of Cooking Light)
8 oz cake flour (~ 2 cups)
1/4 cup unsweetened cocoa
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup butter, softened
1-1/4 cup sugar
2 large egg yolks
1 tsp vanilla extract
1 cup buttermilk
3 large egg whites
1/4 tsp cream of tartar
1 (1-oz) bottle of red food coloring
3 tbsp butter
1 (8-oz) block of 1/3-less fat cream cheese
2 cups powdered sugar
1/4 tsp vanilla
1/8 tsp salt
Preheat oven to 350 degrees F. For the cake. Mix floursalt, baking soda, and baking powder in a bowl. In another bowl, cream the butter and sugar. Add egg yolks and vanilla. Add in the flour mixture and buttermilk alternatively to the butter mixture and mix until lightly combined. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into the other mixture. Line 24 muffin cups with cupcake liners and coat with cooking spray. Bake for about 23 minutes or until a toothpick inserted in comes out clean. Cool in pans for about 10 minutes. To make the frosting, mix butter and frosting in a large bowl until smooth. Then add powdered sugar, vanilla, and salt until smooth. Frosting can be spread on with a spoon or knife, or can be piped on. I ended up piping the frosting.