In My Life, I've Loved Them All

The Next Great Vanilla Cupcake?

As far as Vanilla Cupcakes go, I’ve always turned to the yummy Magnolia Bakery recipe. They taste very very good… but are a small step away from being considered a muffin. I’ve been looking for something a little more… well… cakey.

During one of my random internet journeys (most likely started a Bakerella, which linked to another baking site, then to another…) I came across the Joy of Baking website and their Vanilla Cupcakes Tested Recipe & Video. The recipe was rated #2 of their Top Recipes of 2010.

Here is the video. It is long. I must admit, I didn’t watch the whole thing. The demonstrator is just not engaging enough to keep one’s attention for more than 5 minutes, let alone 14 (sorry :|).

I think I have the right personality and knowledge combo to be a great online demonstrator. Really! I’ve started my own YouTube Channel and hope to start loading videos to it on a semi regular basis. Unfortunately, my camera at the moment does not seem to want to sync up the audio and video correctly… but hopefully I’ll get that figured out soon so you can actually watch me talk in the videos ;)

And here is the actual cupcake recipe… different proportions than Magnolia’s cupcakes, so I think I’ll have to give it a try :D I’ll keep you posted on if it’s a success or failure.

If you have tried this recipe, or have another Vanilla Cupcake recipe (besides the boxed mix kind), let me know in the comments below!

I made these cupcakes on 4-4-11.
They are not good. I’m sorry, they are so dry they’re pretty much inediable.
We’ve been eating the icing (from a can) off the top and throwing the remaining cupcake away.
For now, the Magnolia Bakery Vanilla Cupcake is tops.

PLEASE if you have a good vanilla cupcake recipe, one that is light and cakey, let me know!

Also, check out Cake Journal! She has some fabulous techniques on how to decorate cupcakes, among many other fabulous things :D

Playing in the Kitchen: Chocolate Pixies

Sometimes you are just in the mood for a good Chocolate Cookie
... put you polished off that box of Thin Mints yesterday
... and ate the last few Oreos the day before.
Oh No! What do you do?!

Chocolate Cookies from Scratch

Well, these Chocolate Pixies are a perfect save! They are very easy to make; you don’t even have to pull out a mixer (I just use a bowl and a wooden spoon :D ). Your life will be even easier if you have one of those little ice cream/cookie disher scoops... we’ve been making them for over 30 years w/o said scoop, but one would be handy to get uniform balls of cookie dough.

The best part: These are soft & Chewy cookies! My favorite kind, for sure.

Mary Wall’s Chocolate Pixies

Preheat oven to 300 degrees

  • 1/4 cup (or half a stick) of butter
  • 4 oz (4 squares) Unsweetened Bakers Chocolate
Let it cool to room temperature.


  • 2 cups of flour
  • 2 cups of sugar
  • 2 tsp baking powder
  • 1/2 tsp salt

Stir in 3 eggs and cooled chocolate mixture.
Let the dough chill in the fridge for 30 minutes.
Roll/scoop into balls (about 1 tablespoon worth of dough each).
Roll each ball in a bowl of powdered sugar so it’s covered completely; shake off excess.
Bake at 300 degrees for 15 minutes.
COOL the cookies before you try to eat them

Really, the only reason you let the melted chocolate cool to room temperature is so the eggs do not scramble when you try to mix everything together. I was impatient, so i started stirring the chocolate into the flour mixture first to bring the temperature down; then I added the eggs and finished mixing. Worked out just fine!

If you try these, let me know in the comments below, they really are delicious!

Expect Great Things at

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