Monthly Archives: July 2011


I was making bagels from Serious Eats and I noticed that the grams and ounces were off. When I measured the ounces, and switched my scale to grams, it was not the same as the recipe. Since I have friends in Australia, I figured I would remeasure everything and put up the correct gram measurements.

Adapted from Serious Eats:
19.25oz [548g] bread flour (3 1/2 cups)
1/4oz [10g] instant dry yeast (2 1/4 teaspoons; or 1 envelope active dry)
1/2oz [17g] sugar (2 tablespoons)
1/2oz [7g] salt (1 teaspoon)
12 ounces hot water (1 1/2 cups, 120°–130°F)
2 Tablespoons Maple Syrup (I don’t use the malt syrup because I cannot find it here)

Add the bread flour, yeast, sugar, and salt to a mixing bowl. Turn the mixer on to mix it up a little, then add the water slowly. Let it mix until it just comes together then mix it for 5 minutes on medium speed. I don’t have a food processor so I figured out a way to make the mixer work for it.

Transfer the dough ball to an oiled bowl and cover it with plastic wrap. Let it rest for an hour or so (longer doesn’t hurt it), until it doubles in size. Once that happens, fill the pot with water and then add the syrup to it. Set it on the stove to heat up and by the time you have the bagels shaped, it should be boiling.

Work the dough on a floured surface. I usually form it into a log and cut it into 10 equal(as equal as I can get them) pieces. Then I roll each piece out into a rope and wrap it around my hand to form a circle. Then roll it on the cutting board until it comes together. The diagram in the original recipe is a really great way to learn how to do this.

When all the bagels are shaped, start cooking them in the boiling water for one minute each, turning them halfway through. I usually take them out and put them onto a kitchen towel. While they are still wet, I put on whatever toppings I want (minced dried garlic or onion, sesame seeds, salt) and put them on the pan to bake. I bake them at 400F for 15-20 minutes and I do not flip them over to get them brown on the bottom. They always end up completely browned nicely.

They are delicious bagels and I love that serious eats shared it with us!

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Posted by on July 25, 2011 in The Bakery!


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Red Velvet Cupcakes

The photos at the end of this post could be construed as NWS for many people. Do not look if you don’t like seeing penises or if you are at work.

Yesterday was Gunnar’s (my brother in law) birthday. He requested red velvet for his birthday cake flavor. I had never made it so I spent the morning looking around for a good recipe. I lean toward cupcakes instead of cake because they are self-serving sized. I found a few that looked good but ended up settling on Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting because I have made a bunch of different cupcakes from her site and they have all come out pretty awesome.

The only change I made to the recipe was to add an extra 1/4 cup of cocoa powder to the mix. I added more chocolate because in her notes, the author mentions that the cupcakes were not chocolatey enough for her. I figured, if they weren’t chocolatey enough for her, chances are I would want it to be more chocolatey as well. The cocoa powder seemed to make it a little too dry though. They tasted pretty perfect but maybe if we do liquid chocolate or add a little more butter to the mix, it will make them more moist. I will definitely make them again! 😀 The frosting, as usual, was amazing. I used the baking soda and baking powder version for mine instead of cream of tartar.

Chockylit wrote an extensive post on the difference between the two at the link above. I highly recommend reading it! I will post the recipe here for ease of use though.

Recipe courtesy The Cupcake Bakeshop by Chockylit
Red Velvet Cupcakes
Makes 36 cupcakes / 350 degree oven

3-3/4 cups cake flour
1/4 cups cocoa (I used 1/2 cup total in mine)
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder or 1/2 teaspoon cream of tarter
3/8 teaspoon salt
1-1/2 cups buttermilk
3 teaspoons vinegar
1-1/2 teaspoons vanilla
1/2 ounce red food coloring paste
2-1/4 cups sugar
3/4 cups butter
3 eggs

Preheat oven to 350°F.
Sift flour, cocoa powder, baking soda, baking powder (or cream of tarter), and salt into medium bowl.
Whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend.
Beat sugar and butter in large bowl until well fluffy, 3 minutes.
Add eggs 1 at a time, beating until well blended after each addition, about 30 seconds.
Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Scoop into cupcake tins and bake cupcakes until tester inserted into center comes out clean, about 20 minutes.
Cool in pans 10 minutes then remove and finish cooling completely on racks.

Vanilla Bean Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
seeds of 1/2 vanilla bean
1 teaspoon vanilla extract

Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours. (I ended up letting mine sit
for at least 2 hours to get it soft enough)
Sift powdered sugar into a bowl or onto parchment (I sifted the 4 cups of sugar into a bowl. I only needed that
much for the frosting.)
Beat butter and cheese at medium speed until creamy.
Add 4 cups of the sugar and beat until combined.
Add vanillas and beat until combined.
Add more sugar until you get to the consistency and sweetness you like.

While the cupcakes were cooling, I went to work on the decorations for the cupcakes. I had gotten some marzipan for stars on my 4th of July cupcakes and had some leftover. I took a bit of that and shaped 36 small penises out of it. They looked adorable but I thought some needed to be different colors. Originally, I was going to make them a peachy flesh tone but the food coloring mixed with a little vodka I used for paint made them look like they were coming from the Jersey Shore! I colored 9 that color, 9 a darker color, and left the rest almond paste colored. They were a HUGE hit. Everyone thought they were hilarious. 😀

Cupcake batter:

Baked cupcakes:


Completed cupcakes!

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Posted by on July 10, 2011 in The Bakery!


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