I wanted to make red velvet cupcakes but didn't want to use red food coloring, so I came across a recipe for natural colored cupcakes using beets. When I told B about this, he exclaimed "Beets?!", then after he tried one: "Hey, it doesn't taste like beets, that's pretty cool!" These don't taste like beets, nor do they exactly taste like red velvet, but they are still pretty good! Moist and fluffy, on the dense side. It was a bit sticky at first, but with the cream cheese frosting it's barely noticeable, and even better after two days. I'm quite happy with my first attempt. It was fun to make and the bright color is fantastic.





Love the color on the unfrosted cupcake // Inside: dense and moist


Beet Velvet Cupcakes 
Recipe adapted from here
Makes 11-12 regular size cupcakes


Ingredients
Cream Cheese Frosting - from Martha Stewart

Makes 1 cup

• 1/2 cup cream cheese, room temperature 
• 1/4  cup unsalted butter, cut into pieces, room temperature
• 1/2 cup confectioners' sugar

Directions
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. 


Notes

• Cake was sticky (why?) but better the next day(s); less sticky on second attempt
• Can use less sugar next time
• Remember to beat the frosting till smooth to get rid of all the cream cheese/butter clumps
• Cream cheese taste is a bit overpowering, can use less next time 

Directions
1. Preheat oven to 300 F.
2. Pour cream in saucepan. Bring cream to boiling point, then reduce heat and simmer for 5 minutes. 3. Whisk egg yolks and sugar until pale and fluffy. 
4. Pour cream into egg mixture and mix well until thickened. 
5. Pour mixture in ramekins. 
6. Fill large roasting tray wth hot water and place ramekins in, making sure water is halfway up the outsides (bain-marie). (I used a shallow pan which covered just a bit but still worked fine)
7. Bake for 40-45 minutes. 
8. To caramelize: sprinkle teaspoon of sugar on the surface and caramelize with blow torch.

Adapted from Here

Instead of my usual holiday cookie (cornflake marshmallow), this year I tried something new - chocolate chip cookies and these soft oatmeal cookies. I like making them small and round - perfect bite size snack.

Makes about 20-30 small cookies.

Ingredients

• 1/2 C unsalted butter (1 stick)
• 1/2 C packed brown sugar
• 1/2 C white sugar
• 1 large egg
• 3/4 C flour
• 1/4 t baking powder
• 1/4 t salt
• 1 1/2 C old-fashioned oats
• 3/4 C dried unsweetened cranberries
• Cinnamon

Directions

1. Preheat oven to 325F.
2. Combine flour, salt, baking powder.
3. Cream butter and sugars for a few minutes, then add egg and cream until light and fluffy.
4. Add the flour mixture and mix until just combined.
5. Stir in the oats and cranberries.
6. Line baking sheet with parchment paper and place balls on sheet.
7. Bake for 18-20 minutes.

Enjoy! :)

 

Piping into circles - batter is smooth and shiny; good size and flat courtesy of B. The key to piping is squeeze from the top with right hand, and point straight down.






After piping - shells are flat with feet, but the feet slightly surround the shell instead of being under it.



First attempt: Green Tea Macarons with Green Tea Buttercream