četvrtak, 10.11.2011.


Cooking With Powdered Milk : Bawarchi Indian Cooking : Outlands Cooking Daily

Cooking With Powdered Milk

cooking with powdered milk

Pumpkin Walnut Cupcakes with Caramel Filling and Cream Cheese Frosting

Pumpkin Walnut Cupcakes with Caramel Filling and Cream Cheese Frosting

The Frosting was a bit wet/loose after making it so it was very hard to get it even. After the cupcakes were refrigerated it was much easier to deal with...I should have added more powdered sugar but I didn't want it to get too sweet and spoil the taste of the cupcake.

Pumpkin Cupcakes

•2 1/4 cups all-purpose flour, sift before measuring
•1 tablespoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•3/4 teaspoon ground cinnamon
•1/2 teaspoon ground ginger
•1/2 teaspoon ground nutmeg
•1/2 cup butter/margarine, softened
•1 1/3 cups sugar
•2 eggs, beaten until frothy
•1 cup mashed cooked or canned pumpkin
•3/4 cup milk/soy milk
•3/4 cup chopped walnuts

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter/margarine and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Let cool completely before filling.

I cheated on the filling and used a Caramel that I got from a Russian Deli but you can use any Caramel Spread or even pre-made if you'd like. Once the cupcakes were completely cool, I filled them with caramel.

Cream Cheese Frosting

•8 ounces Cream Cheese/Soy Cream Cheese
•1/2 cup butter/margarine
•2 cups powdered sugar
•2 tsp vanilla
•a dab of food coloring of your choice

Blend in mixer until fluffy and spread on cool cupcakes. Add jimmies.

I recommend refrigerating the cupcakes when completed and eating them cold.

BEST Butter milk pancakes ever! + RECIPE

BEST Butter milk pancakes ever! + RECIPE

butter milk pancakes with syrup and butter. not the best presentation, but these hot cakes are delicious!

here's the recipe(found online).

ENJOY! and drop me a line and tell me if they are the BEST butter milk pancakes or not. =)


1 1/3 cup sifted flour (don't forget to sift the flour BEFORE you sift it with the other 3 ingredients)

3 Tbsp sugar
2 and 1/2 tsp baking powder
1 tsp salt
2 eggs, slightly beaten
1 cup buttermilk
3/4 cup milk
1 tsp vanilla
3 Tbsp melted butter

Sift the first 4 ingredients together into a large bowl.

In a medium bowl combine eggs, milk, and vanilla and add to dry ingredients, beating just until dry ingredients are moistened.

Stir in melted butter.

For each pancake, pour 1/4 cup of batter onto a hot, lightly greased griddle or frying pan.

Turn the pancakes when they are puffed, full of bubbles and cooked along the edges.


ok, it's March 2009...and I haven't made any pancakes since I don't remember. BUT when I do I WILL beat the whites seperately as sested by "low_renz"

then....I'll also try this new recipe I found online.


1 cup All purpose flour

3 tbsp Demerera sugar (or white sugar)

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1/2 tsp salt (or as per taste)

1-1/2 cups thick buttermilk

2 egg whites (or 1 egg)

1 tbsp butter (optional)

1 tbsp vanilla extract

I guess the instructions are the same as above.

cooking with powdered milk

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10.11.2011. u 19:49 • 0 KomentaraPrint#

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