Friday, October 20, 2017

Skating Fridays

Revamped Freestyle Program


Here is the video from my re-choreographed freestyle program. Despite my two mistakes on the axels, it felt like a strong skate.

Wednesday, October 18, 2017

Chai cupcakes with chai buttercream

Beautiful, spiced-filled chai cupcakes that happen to be made with oat milk! 
Plus a giveaway from Oatly below!

I recently shared with you all that I haven't been drinking regular milk for many years. Instead, my husband and I have been drinking soy milk. I was excited to have met some nice folks from Oatly several weeks ago and fell in love with their chocolate oat milk. What exactly is oat milk, you ask? Well, it is a "milk" that is made from oats and water. This Swedish company operates out of the southern region of Sweden and is sells their products in over 20 countries, including the USA.
The oat milk is nice and smooth, a bit creamy and just downright delicious. Oatly sent me containers of their Barista edition and chocolate flavors to try. I already knew that I liked the chocolate one and was excited to try the Barista variety. This non-dairy milk is supposed to be pretty amazing in coffees (hence the name Barista) and in teas. I don't drink either, so I couldn't test it out in that capacity.

What I did instead was to bake with it. This is Eva Bakes after all, and I chose to create a chai cupcake to feed my chai cravings and use Oatly as my milk. I used Oatly in both the cupcake and in the frosting and can say that it bakes up really well. I couldn't taste it in the finished cupcake at all, and nobody in my family knew any different either. I loved these spicy chai cupcakes because the cupcakes were infused with chai spices and held up nicely with that thick layer of chai buttercream. It was hard to not eat more than one cupcake!

This is a wonderful, vegan milk that you can use for just about anything. From cereal to coffee, cupcakes to frosting and everything in between, this oat milk is my new favorite non-dairy milk. If you can't find it near you, you can always order some online. Or, you can keep reading to see how you can score some Oatly for free!

My friends at Oatly would like to give an Eva Bakes reader an Oatly variety pack. You'll get a container of the Oatly Oatmilk, a Barista Edition Oatly and one of the Chocolate variety. The Barista edition is perfect for coffees and teas, and the chocolate is wonderful to drink on its own (because we're all kids at heart, right)?

Enter via the link below - please be patient, as sometimes the widget may be slow to load. Good luck to all!

a Rafflecopter giveaway


Chai cupcakes with chai buttercream
Cupcakes
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 Tablespoons vegetable oil
  • 3 teaspoons vanilla extract
  • 1/3 to 1/2 cup Oatly oat milk (can substitute with milk of choice)
Buttercream
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 to 5 cups powdered sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 to 4 Tablespoons Oatly oat milk (can substitute with milk of choice)
Topping
  • 1/4 cup raw sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
Directions
Preheat your oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners and set aside.

Bake the cupcakes: In a medium sized bowl, whisk together the flour, baking powder, ginger, cinnamon, cardamom, cloves, allspice, nutmeg, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until it is smooth. Add the sugar and continue beating until it is light and fluffy, about 2-3 minutes. Add the eggs, one at a time, until well incorporated. Add the oil and vanilla and mix well.

Turn the mixer to low and add about half of the dry ingredients. Add in about half of the milk and continue to alternate with the dry ingredients. Your batter should be fairly thick.

Evenly distribute the batter into your prepared cupcake liners, filling each about 3/4 full. Bake in your preheated oven for 18-24 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until smooth. Turn the mixer to low and slowly add in the powdered sugar until well mixed. Add in the ginger, cinnamon, cardamom, allspice and salt. Mix until well incorporated. Add the vanilla and mix well. Slowly drizzle in the milk until you achieve a piping consistency (you can play around with this - add more milk if you like your frosting on the softer side; add more powdered sugar if you like it thicker).

Once the cupcakes have cooled, spread or pipe frosting on top of them.

Make the topping: Combine the raw sugar, cinnamon and cardamom together in a small bowl. Sprinkle this on top of the frosting.

Cupcakes should be stored in an airtight container at room temperature and will keep for a few days.

Disclaimer: Oatly provided me with samples of their products. All thoughts and opinions are 100% my own.

Yield: 12 cupcakes

Source: Barely adapted from How Sweet Eats

Sunday, October 15, 2017

Colored black and white cookies

Traditional black and white cookies that are jazzed up with fun colors - customize these for your next special occasion!

It was a regular Sunday morning when both Addie and I were reading on the couch. She was reading a Nancy Drew book while I flipped through the latest cookbook that I had found at the library. Every once in a while, I caught her looking at the photos in the cookbook. Finally, she stopped reading her book and turned her attention to my cookbook.

"Mommy. I want to make something."

"Sure. What do you want to make?"

Several minutes later, after we had browsed all of the recipes, she settled on these colored black and white cookies. Now while I know that the title of these cookies sounds like an oxymoron, these are essentially black and white cookies except they are dunked in different colored icing. Mine happen to be pink and blue because that's what my 7-year old wanted when I had her choose out her icing colors.

I explained the directions to her and we made the dough together. Of course she got to taste the extra dough that was left over on the spatula. She got a bit impatient as we were waiting for the icing to dry; in fact, it was reminiscent of when I paint her toenails. "Is it dry yet?!"

We were finally able to eat these about an hour after I had dunked the second half of the cookie in the second color icing. The cookies were soft and tender with a hint of lemon flavor. The thin layer of icing on top made the cookies super fun with the pastel colors and added just a hint of sweetness with the powdered sugar.

I'm really enjoying this age where my daughter and I can share the joy (and journey) of baking together. She's already excited about the fact that I'm documenting all of these recipes and stories for her to read about when she's older. I hope that she'll cherish these stories about her childhood one day and that these recipes bring her good memories.

Colored black and white cookies
Cookies
  • 1 cup (125 grams) all-purpose flour
  • 1 cup (82 grams) cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon grated lemon zest (I substituted with about 1/2 teaspoon of lemon extract)
  • 2 large eggs
  • 3/4 cup (160 grams) granulated sugar
  • 1/2 cup (125 millileters) milk of choice
  • 6 Tablespoons (90 grams) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
Icing
  • 1 and 1/2 cups (120 grams) powdered sugar
  • 4 and 1/2 Tablespoons (57 millileters) lemon juice (from 1 large lemon)
  • food coloring of choice
Directions
Preheat your oven to 350 degrees F. Line two baking sheets with silicon mats or parchment paper and set aside.

In a medium sized bowl, whisk together the flours, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the lemon zest, eggs and sugar on medium speed until well blended. Add in the milk, butter and vanilla and mix well.

Turn the mixer to low and slowly add in the dry ingredients until a soft dough forms.

Using a cookie scoop or two spoons, drop dough by the scoopful onto your prepared baking sheet, making sure to leave at least 2 inches in between each cookie. Do this one sheet at a time, so save the other half of the dough for another batch.

Bake in your preheated oven for about 7-10 minutes or until the tops are set and the edges start to turn golden. Remove the cookies from the oven and allow to cool for 1-2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batch of dough.

Once the cookies are completely cooled, make the icing. In a small bowl, mix the powdered sugar and lemon juice together until no lumps remain. Divide the icing into smaller bowls to prepare the different colors. Add 1 drop of food coloring into each bowl and mix well.

Dunk the cookies (or use a small spatula or spoon) to spread icing onto half of the cookie. Allow to dry before dipping the other half of the cookie into another icing color.

Allow cookies to dry completely before serving.

Cookies should be stored in an airtight container at room temperature and will keep for about 3 days.

Yield: About 24 cookies

Source: Bake Happy by Judith Fertig

Friday, October 13, 2017

Skating Fridays

Dramatic Program Video


As promised, here is the video of my new dramatic program. Excuse the fall at the end. I was dizzy after my spin and couldn't hold the ending pose!

Wednesday, October 11, 2017

Marshmallow filled cookie cups and a Smashmallow giveaway

Bite-sized cookie cups filled with a flavored marshmallow surprise and topped with a luscious, thick chocolate ganache! Plus a giveaway for Smashmallow flavored marshmallows!

When I was younger, I was not a big fan of marshmallows. You see, all I knew were the ones that we'd occasionally buy at the grocery store. You know the ones - sometimes they taste OK in hot chocolate, and sometimes they were good in other desserts. But they mostly tasted too... manufactured. Therefore, I was convinced that I did not like marshmallows. Well, that is, until I made my own.

Several weeks ago, I met some fantastic people from Smashmallow and was immediately smitten with them. One thing is for certain, this is no ordinary marshmallow! They are made with organic cane sugar and all-natural ingredients, and each serving only contains around 80 calories and less than 1 gram of fat. Plus they have super fun flavor combinations like mint chocolate chip, root beer float, toasted coconut pineapple, strawberries & cream, Meyer lemon poppy seed, cinnamon churro, and mocha chip! Can you imagine how fun s'mores can get with all these phenomenal marshmallow flavors?

I brainstormed the best way to feature my new Smashmallows and created these fun little cookie cups. Because I had a package of refrigerated cookie dough waiting to be used, I baked with those, but you can definitely use your favorite cookie dough recipe instead. I tried two different flavors of Smashmallow for these cups - cinnamon churro and mint chocolate chip. Then I topped each cookie cup with some chocolate ganache and decorated the tops as well.

Addie helped me assemble these and had a blast. As her reward, she got to eat one after it had set. She loved the Smashmallows and could not get enough. I am so happy that my local grocery story carries Smashmallow - does yours?

If not, don't worry. I'm here to give some away! My generous friends at Smashmallow want to give an Eva Bakes reader one package of every flavor (7 total packages!). That's a lot of s'mores! To enter, simply click on the link below. Please be patient, as the widget may be slow to load.

Good luck to all!


a Rafflecopter giveaway


Marshmallow filled cookie cups
  • 1 package refrigerated chocolate chip cookie dough (or you can use your favorite homemade recipe)
  • 2 packages Smashmallow flavored marshmallows (I used the mint chocolate chip and cinnamon churro versions)
  • 1/2 cup heavy cream
  • 1 cup chocolate chips
Directions
Preheat your oven to 350 degrees F. Generously grease a mini muffin pan and set aside.

Take 1 portion of the scored/pre-separated cookie dough and break it in half. Roll it into a ball and then flatten it in your palms. Press it into one of the wells of the mini muffin pan, making sure to leave an indentation in the middle. Repeat with remaining cookie dough.

Bake in your preheated oven for about 10-15 minutes or until golden brown. Remove from the oven.

Place 1 Smashmallow in the center of a cookie cup. Repeat with remaining marshmallows.

In a microwave-safe bowl, heat up the cream in the microwave until boiling (about 90 seconds). Remove from the microwave and pour in the chocolate chips. Allow to sit for about 1 minute, then stir vigorously until a thick ganache forms.

Pour or scoop some ganache onto each marshmallow, covering it completely. Decorate the tops with sprinkles, chocolate chips, or whatever your heart desires. (I made two different types of cookie cups - the cinnamon churro Smashmallow ones got a sprinkling of cinnamon sugar; the mint chocolate chip Smashmallow ones got a mint truffle Hershey's kiss on top).

Allow to cool before serving. Cookie cups should be stored in an airtight container in the refrigerator and will keep for several days.

Disclaimer: Smashmallow provided me samples of their product and are sponsoring the giveaway. All thoughts and opinions are 100% my own.

Yield: About 24 servings

Source: An Eva Bakes original

Sunday, October 8, 2017

Peach hand pies

If you love pies but don't want a full one hanging around your house, make hand pies instead! These portable pies are filled with fresh peaches and are easy and fun to eat!

When I asked Addie what her favorite fruits were, she happily answered, "Mangoes, grapes and peaches. And strawberries, blueberries, watermelon, pineapple..." I was thrilled because my daughter loves her fruit. She cannot turn down a peach and begs us to buy them. Imagine my excitement when we received about 5 of them in our biweekly CSA delivery.

Naturally, I asked Addie what to make with the peaches. "Pie!" she exclaimed. I told her that I had just baked an apple pie so we should make something else. "How about hand pies?" I asked. She looked at me, puzzled, so I explained to her that it was a pie that you could hold in your hand and eat and did not require a fork. Ding, ding, ding. We have a winner.

I let Addie help me with the crust, and she had a great time pushing the buttons on the food processor. She also help me cut out the dough circles and make the filling. I gave her a break while she was watching some television so I could fill the pies and crimp the edges.

They finished baking in no time, and Addie got to enjoy one after she returned home from Chinese school. The crust was soft and flaky with a bit of tang (from the Greek yogurt), and the filling wasn't too sweet. I could have easily eaten my weight in these hand pies and was happy that I had many of these so I could easily gift them to friends.

I bet apple hand pies would be fantastic for fall, and blueberry and strawberry for the spring. I'm just happy to be able to share these with others and eat them without making too much of a mess.

Peach hand pies 
Crust
  • 2 and 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 16 Tablespoons (2 sticks) unsalted butter, cold and cut into cubes
  • 1/2 cup Greek yogurt
  • 4 teaspoons lemon juice
  • 1/2 cup ice water
Filling
  • 2 pounds (about 5 or 6) peaches, peeled and cut into small cubes
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
Directions
Make the crust: In a food processor, pulse the flour and salt together until well blended (if you don't have a food processor, you can still make this by hand by using a large bowl and doing everything by hand). Pulse in the butter until the crust resembles pea-sized wet sand. Add in the Greek yogurt, and lemon juice and pulse until everything just comes together. Slowly stream in the water until the crust stays together when pinched. Do not add too much water.

Divide the dough in half and form each into a ball and cover in plastic wrap. Chill for at least 30 minutes.

Line two baking sheets with silicone mats or parchment paper and set aside.

On a lightly floured surface, roll out one dough ball into a large rectangle about 1/8" thick. Cut out 4" diameter circles with a biscuit cutter or another round object like a bowl. Place the cut dough circles on your prepared baking sheet and repeat with the other half of the dough ball. Refrigerate for at least 30 minutes.

Make the filling: While the dough circles are chilling, toss all of the filling ingredients together and set aside.

Assemble the pies: Remove one tray of dough circles from the refrigerator and allow to thaw for about 2 minutes. Spoon about 1-2 Tablespoons of the filling onto one half of a dough circle. Fold the other side of the dough over to form a half circle. Pinch the seams shut and press down on the edges with the back of a fork to form a decorative edge (this also helps pinch the edges together so filling won't leak out). Repeat with all the dough circles and with the other pan.

Place the pies back in the refrigerator to cool for another 30 minutes. Meanwhile, preheat your oven to 375 degrees F.

If desired, brush each pastry with an egg wash (1 beaten egg) and sprinkle the tops with coarse sugar.

Bake the pies in your preheated oven for about 20 minutes or until golden and the tops appear a bit cracked. Allow the pies to cool slightly before serving.

Leftover pies should be stored in an airtight container and will keep for a few days.

Yield: About 12-14 hand pies, depending upon how big you cut your dough pieces

Source: Barely adapted from smitten kitchen

Friday, October 6, 2017

Skating Fridays

First Competition of the Season (part 2)


Last week, I recapped the freestyle program from my first competition of the season. I also debuted a  new dramatic program as well.

Timing-wise, the dramatic program was the first event that I skated. Then I had to do a quick costume change, as my freestyle program was about an hour later.

A few weeks ago, I alluded that I was going to skate to something completely different than years past. I'm ready to reveal my new music selection to you all today. I consulted with several skating friends for ideas (you know who you are), and one of them suggested that I try a darker piece of music to bring out a different character.

She sent me several suggestions, and after listening to them all, the one that spoke to me was "Crazy in Love" by Beyonce. But not the pop/dance version. Oh no - this was the slow, sultry version from the Fifty Shades of Grey soundtrack. Yes... that Fifty Shades (blushing).

I enlisted the help of another skater friend to help me choreograph this. She has a stellar track record of placing well in dramatic entertainment and is a budding choreographer so she helped bring this piece of music to life.

Now that we had the choreography, I needed to pick a costume. Again, with the same friend's suggestion, I picked a black sparkly dress and finished it off with black tights to set the mood. (note that the photo above is my freestyle dress, as I had that quick costume change and did not get to stay in my dramatic costume for very long)

I performed my heart out and really stepped outside my comfort zone. Much to my surprise and excitement, I won the event (there were only 2 of us). The other skater is an experienced and seasoned competitor in the dramatic event, so I expected a very strong showing from her. And from what I heard, she "brought it" as well. The two of us had two completely different programs so it was hard to judge. Somehow, the judges gave me the edge over her. My jaw dropped to the floor when I found out the results.

Now that this first competition is behind me, I now know that I can pull off dark and sultry as a character. I hope this knowledge can help expand my music repertoire and build additional personas to my skating.

I'll try to share the video from this soon.


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