There's something magical about the aroma of a house when someone is baking or cooking. The spirit it brings and the memories of my Grandmother's kitchen conjure up warm nostalgic feelings of comfort. In the Spring, I love the smell of fresh flowers and fragrant herbs growing in the garden, and the texture of the earth's soil in my hands when I'm planting vegetables that will grow and be harvested to make delicious recipes. These are the things I enjoy doing in my personal time and this blog is a collection of images I photographed along with recipes and "how to's"of some of these things. *Please note that a lot of the recipes included here I've made "to taste". So please make them at your own risk because I don't always know exact measurements. If you have a question, please feel free to ask or email me: email@example.com.
Please respect copyright. Unless otherwise specified, all photography is copyright Danielle Bedics.
I love the combination of chocolate and peppermint. Here’s a recipe for Peppermint Chocolate Cupcakes:
1 cup plus 1 tablespoon granulated sugar
3/4 cup plus 2 tablespoons flour
7 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup milk
1/4 cup vegetable oil
3/4 teaspoon peppermint extract
1/4 teaspoon pure vanilla extract
1/2 cup boiling water
2 cups confectioners’ sugar
4 tablespoons unsalted butter, at room temperature
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/2 teaspoon salt
Preheat oven to 350°F. Line 2 standard muffin pans with 18 paper cupcake liners.
Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. In a small bowl, mix together the egg, milk, oil, peppermint, and vanilla. Add the liquid mixture into the flour mixture and beat on medium speed with an electric mixer for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine.
Fill each cupcake liner three-quarters full with batter. Bake until tops are firm and a broom bristle stuck in the middle comes out clean – about 18 to 20 minutes. Let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
Beat the confectioners’ sugar and butter until the mixture is crumbly, about 1 minute. Add heavy cream, vanilla, mint extract salt and beat on high until sooth—about 3 minutes.