Apple Cupcakes

Apple cupcakes. I made them because I wanted to give fruity cupcakes to this elderly lady, but didn't want to make them too sweet. Hense the tweaking of the original recipes.

I got the recipe off a All About Cupcakes, though I had to tweak the recipe a bit. I don't recommend following my recipe, because the cake itself wasn't as fluffy as it should've been.

Anyways, I followed the website's recipe, except I put about 1/2-3/4 cup of milk instead, and only 1/4 cup sugar.


Frosting. This time was not a buttercream frosting. I found the recipe on Tasty Kitchen.

I did a half batch (and still had a bit too much for my 12 cupcakes), and again, I only incorperated a little sugar at the time. I was delicious.

With the leftover frosting and the 2/3 of the apple I had left after decorating, I stewed the apples, topped them with the lightly sweet frosting, and ate it as a creamy apple dessert. That was super delicious!

Cupcake

A pretty failed cupcake I made. We ate most of them before I could get a picture in. I think they look ok, but they were too... dense, not fluffy enough.

Buttercream icing's homemade, but too sweet (even though I put half of what the recipe told me...

Slightly raspberry flavored (I put the milk from the recipe with some leftover raspberry jam and pulsed a couple times in a food processor before adding).

Mini Marbled Cheesecakes

I had some leftover cheesecake ingredients, and I thought it would be a good opportunity to experiment a bit =D

(All pictures were edited slightly due to bad lighting and photography conditions)

First, I made them mini sized~ I used two sizes of cupcake tins (silicone ones) to make these. 24 mini cheesecakes were made, and 6 small ones (2 of the mini ones didn't fit on the tray...) They all have an almond cookie crust as a base.

First up, we have the Green tea-Vanilla cheesecake!

I made a quarter-batch of vanilla flavored cheesecake, and a quarter-batch in which I mixed in some Matcha (green tea powder). I was really scared the green tea would be drowned by either the vanilla, or the cheesecake flavor. Then I was scared it would be too strong. It turned out fine, though. I attempted marbling cheesecake as well this time, and some of them are failures in that prospect. This one is topped with some sliced almonds.

Overall, the green tea experiment was pretty much a success!

Then, I made Rose-Raspberry cheesecake.

Same as the Green tea-Vanilla, I made quarter batches each of rose flavored cheesecake, and cheesecake in which I mixed raspberry jam. I topped this one with a dollop of raspberry jam, for additional color. When I made the first ones, this cheesecake looked a lot like smoothies =D

Here's more pictures:

These are the medium-sized cheesecakes.

Stuffed Eggplant meal

September 24, 2012

I made two types of stuffed eggplants. One was stuffed with leftover Okonomiyaki veggies tossed in leftover pizza sauce that my brother left. The other was eggplant, zucchini, and tofu tossed with some tomatoes. The whole draped in a criss-crossed pattern of cheese and served with penne.