You Baking Me Crazy

Hello hello! YOU BAKING ME CRAZY is a Tumblr that's all about posting yummy recipes, and maybe a personal blog post here and there about our scrumptious adventures! Most of the recipes (which will vary with recurring themes each week and not particularly all about baking) that are posted here are found on google or from random cooking blogs. There are links on the bottom of each post that leads to where we acquired the recipe. Also, when you click the photo, it will immediately direct you to the site we got the recipe from. Now bake, enjoy & don't forget to add love in your recipes! Happy baking & eating, you Crazy Bakers! :) Our blog is also featured monthly in a local food magazine called "COOK MAGAZINE". If you're currently in Philippine Shores, pls. grab a copy! This tumblr is run by Trish & Seed. Feel free to go through our tumblr and enjoy the recipes!

[youbakingmecrazy-blog]

Chocolate Wows

I bought this Recipe book called "Cookies!" last week, and the first cookie I tried were these scrumptious drop cookies called Chocolate Wows. The name practically says it all. Its ultimately chocolatey, one of the most chocolatey things I have ever baked. Try it, it will definitely feed your chocolate lust. P.S. I took the liberty of google-ing the recipe (which was pretty much the same) to save me from typing it all out. Lol. P.P.S. For our followers in the Philippines! Please pick up the latest issue of COOK magazine, it is out now! Grab your own copy now! Bakenjoy!

CHOCOLATE WOWS

Six 1oz squares semi-sweet chocolate ½ cup butter 2 large eggs ¾ cup granulated sugar 1/3 cup flour ¼ cup cocoa 1 tsp baking powder 1 ½ tsp vanilla extract ¼ tsp salt 12 oz package Semisweet chocolate chips

1. Preheat oven to 325 degrees F. Grease cookie sheet.

  2. In 2 quart saucepan over low heat, melt chocolate squares and butter, stirring occasionally. Remove from heat.

3. In large bowl mixing at medium speed, beat eggs and sugar until light and lemon-colored (about 2 minutes), frequently scraping the bowl with a rubber spatula. Reduce the speed to low; add chocolate mixture, flour, cocoa, baking powder, vanilla and salt; beat just until blended. Increase speed to medium; beat 2 minutes. Stir in peanut butter chips.

4. Drop by teaspoonfuls onto cooking sheet. Bake 12-15 minutes.

Source: http://www.recipegirl.com/2008/07/31/chocolate-wows/

[prettygirlfood]

[prettygirlfood]

[youbakingmecrazy-blog]

allfoods:

fuckyeahcomfortfood:

agapelovesyourmom:

(via in—wonderland, prettygirlfood)

Oh my god. 

[heyrainbows-blog]

[youbakingmecrazy-blog]

Banana Cupcakes with Honey-Cinnamon Frosting

Ingredients:

Makes 12

1 1/2 cups all-purpose flour (spooned and leveled)

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)

2 large eggs

1/2 teaspoon pure vanilla extract

Honey-Cinnamon Frosting

Directions:

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Source:  http://www.marthastewart.com/recipe/desserts_E0308WELD_T?&backto=true&backtourl=/photogallery/easiest-cupcakes#slide_7

[youbakingmecrazy-blog]

Snickerdoodle Cupcakes

Ingredients

Makes 28

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self- rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar, plus 2 tablespoons for dusting

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk

Seven-Minute Frosting

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Source: http://www.marthastewart.com/recipe/snickerdoodle-cupcakes?backto=true&backtourl=/photogallery/martha-stewarts-cupcakes#slide_7

[youbakingmecrazy-blog]

Triple-Citrus Cupcakes

Makes 36

3 1/3 cups all-purpose flour

2 teaspoons coarse salt

1 pound (4 sticks) unsalted butter, room temperature

2 cups sugar

3 tablespoons finely grated lemon zest (from 3 lemons)

3 tablespoons finely grated orange zest (from 2 oranges)

3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)

1 teaspoon pure vanilla extract

9 large eggs, room temperature

Citrus Glaze

Directions

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Source: http://www.marthastewart.com/recipe/triple-citrus-cupcakes?backto=true&backtourl=/photogallery/martha-stewarts-cupcakes#slide_8

[youbakingmecrazy-blog]

Black Forest Cupcakes

Ingredients:

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, plus more for tins

1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for tins

2 1/2 cups plus 2 tablespoons all-purpose flour

2 teaspoons baking soda

1/8 teaspoon salt

1 cup granulated sugar

1 cup packed dark-brown sugar

3 large eggs, room temperature

3/4 cup sour cream

1 1/2 cups buttermilk

1 jar (12 ounces) preserved cherries in light syrup

2 tablespoons kirsch (cherry-flavored brandy)

Pastry Cream

Chocolate Ganache Glaze

Directons:

Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cocoa powder, tapping out excess. Whisk together flour, cocoa, baking soda, and salt.

With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until well incorporated and scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.

Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, drain cherries, reserving 1/4 cup plus 2 tablespoons syrup. Cut each cherry in half. Combine reserved syrup and kirsch in a small bowl. Using a serrated knife (and a gentle sawing motion), split cupcakes in half horizontally. Brush both cut sides with kirsch mixture. Arrange halved cherries over cupcake bottoms; spoon about 1 heaping tablespoon pastry cream evenly over cherries. Replace top halves. Spoon 2 tablespoons glaze over tops. Refrigerate 30 minutes before serving.

Source: http://www.marthastewart.com/recipe/black-forest-cupcakes?backto=true&backtourl=/photogallery/martha-stewarts-cupcakes#slide_6

[youbakingmecrazy-blog]

Tiramisu Cupcakes

Ingredients:

Makes 18

1 1/4 cups cake flour (not self-rising), sifted

3/4 teaspoon baking powder

1/2 teaspoon coarse salt

1/4 cup milk

1 vanilla bean, halved lengthwise, seeds scraped and reserved

4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces

3 large whole eggs plus 3 egg yolks, room temperature

1 cup sugar

Coffee-Marsala Syrup

Mascarpone Frosting

Unsweetened cocoa powder, for dusting

Directions:

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Source: http://www.marthastewart.com/recipe/tiramisu-cupcakes?backto=true&backtourl=/photogallery/martha-stewarts-cupcakes#slide_3

[youbakingmecrazy-blog]

Its cupcake week!~

We'll be posting random cupcake recipes this week! :D

[perplexetic]

[sweettoothgirl-blog]

[youbakingmecrazy-blog]

fuckyeschocolate:

sweettoothgirl:

Bittersweet Chocolate Pudding Pie with Creme Fraiche Topping

Yield: makes 8 servings

An intense dark-chocolate filling topped with sweet-tangy cream.

Ingredients:

Crust:

1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package; about 23 cookies, finely ground in processor)

2 tablespoons sugar

5 tablespoons unsalted butter, melted

2 ounces bittersweet chocolate (60% cacao), finely chopped

Filling:

1/3 cup sugar

1/3 cup unsweetened cocoa powder

2 tablespoons cornstarch

1/8 teaspoon salt

1 3/4 cups whole milk, divided

1/4 cup heavy whipping cream

4 ounces bittersweet chocolate (60% cacao), finely chopped

1 tablespoon dark rum

1 teaspoon vanilla extract

Topping:

1 cup chilled creme fraiche

1 cup chilled heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla extract

Bittersweet chocolate shavings or curls (optional)

Preparation:

Crust: Position rack in center of oven; preheat to 350 degrees F. Blend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.

Filling: Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan, Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

Topping: Using electric mixer, beat creme friache, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired. DO AHEAD: Pie can be made 6 hours ahead. Cover with cake dome and refrigerate.

Sprinkle chocolate shavings decoratively atop pie, if desired. Cut pie into wedges and serve.

[rocksteadyrockhard]

[youbakingmecrazy-blog]

allfoods:

mon—amour:

heyheyrichboy

[youbakingmecrazy-blog]

Chocolate Custard Cups

Ingredients

Serves 4

1 1/2 cups half-and-half

1 teaspoon pure vanilla extract

3 large egg yolks

1/4 cup sugar

Pinch of salt

3 ounces semisweet chocolate, melted

Directions

Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.

Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.

Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).

Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.

Source: http://www.marthastewart.com/recipe/chocolate-custard-cups?backto=true&backtourl=/photogallery/quick-chocolate-dessert-recipes#slide_28

[youbakingmecrazy-blog]

Buffalo Chicken Cheese Balls

Cook Time: 10 min

Yield: 15 to 20 balls

Ingredients     * 1 store-bought rotisserie chicken     * 1/4 cup hot sauce (recommended: Frank's Red Hot)     * 1 teaspoon ground black pepper     * 1 3/4 cups sharp Cheddar     * 1/4 cup freshly sliced scallions     * 1 cups all-purpose flour     * 3 eggs, lightly beaten     * 2 cups panko bread crumbs     * Vegetable oil, for frying Blue Cheese Dip:     * 1 1/2 cups mayonnaise     * 1/2 cup packed blue cheese, broken up     * 1/2 teaspoon hot sauce     * 2 teaspoons Worcestershire sauce     * 1 teaspoon salt     * 1/2 lemon, juiced     * 1 teaspoon chopped garlic Directions

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

[youbakingmecrazy-blog]

Carolyn's Gelatin Cheesecake

Prep time: 15 min

Yield: 12 Servings

Ingredients     * 1 (12-ounce) container low-fat (1 percent) cottage cheese     * 2 (0.3-ounce) boxes sugar free strawberry gelatin, plus 1 box (recommended: Jell-O)     * 2 ready-made light graham cracker crusts     * 1 pint fresh strawberries, plus extra for garnish     * 1 (8-ounce) container frozen light whipped topping, thawed Directions Put cottage cheese in a blender. Make 2 boxes of the gelatin, using 1 cup of hot and 1 cup of cold water. At once, before it jells, add to cottage cheese. Blend until smooth. Pour evenly into crusts and refrigerate until set. Cut up fruit and place on top of pie. Make remaining package of gelatin as per instructions on box. Pour it on top of fruit and put it in refrigerator until set. Put whipped topping on top. Garnish with more fruit.

[youbakingmecrazy-blog]

PARMESAN CRISPS

Cook Time:

5 min

Yield:

8 to 10 crisps

Ingredients     * 1/2 cup grated Parmesan Directions    1. Preheat oven to 400 degrees F.    2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.    3. Bake for 3 to 5 minutes or until golden and crisp. Cool. NOTE: In the show I watched, the host sprinkled lightly toasted olive oil on top of the unbaked cheese crisps. You can do that too to add flavour. Dips are also good for this light dish. You can use yogurt or sour cream. Try any ideas you have in mind. Baking and cooking is all about the art of experimenting. :)