Who doesn’t love a good ooey gooey tasting brownie? I sure do. Well, this brownie has apples in it. You read right this recipe calls for Honeycrisp Apples. Think about it we dip apples, strawberries, and cube cheddar cheese in chocolate. At least, I have dipped Cabot sharp cheddar cheese in milk chocolate and I love it. I love cheese and Cabot is the best but let’s get back to this recipe shall we. You can’t judge me until you try it. One of the most expensive kind of apples is Honeycrisp which is what this recipe calls for. Honeycrisp apples are expensive as two kinds of apples used to grow it. Honeycrisp apple a hybrid fruit. So, now that this history lesson is over get in the kitchen and chef it up.
250 gr. butter
350 gr. semi-sweet chocolate
1/2 cup dark cocoa powder
1 Honeycrisp Apple, pilled, cored and grated (17 grams of carbs and 77 calories)
1 cup of sugar
1 tsp. vanilla extract
1 cup of flour
1 tsp baking soda
1 tsp salt
Directions: Preheat your oven to 375 Fahrenheit, or 190 Celsius degrees.
In a sauce pan over a medium heat melt the butter and chocolate together. Stir well until well incorporated and set aside to cool for about 5-10 minutes. In a large mixing bowl place in the eggs and sugar and whisk until combined and well incorporated. Add in vanilla and grated apple and stir until combined. Stir in the melted chocolate mixture in to a egg mixture and combine all the ingredients. In a bowl combine the dry ingredients: flour, baking soda and salt and add them to the chocolate apple mixture. Gently stir with wire whisk until combined. Line with parchment or baking paper 13’’x13’’ inch baking pan. Bake for exactly 10 minutes and leave it to cool completely. Serve them with powdered sugar (icing sugar or confectioner sugar).
Please take note: You will end up having fudgy chocolate apple brownies if you bake this recipe for exactly 10 minutes. If you bake it for 15 minutes or more you will end up with dry brownies. Oven temperatures vary so only you know your oven best! My oven bakes cupcakes perfectly on 310 degrees in the winter but will burn cupcakes on 350 degrees given the temperature in the apartment as well.
Spring is approaching. When you wake up many days will be sunny and bright, the birds are chirping, and roses are blooming. We are all excited about the change in weather and with the change of weather comes light, flavorful, and fruitful treats. This is the perfect recipe for the upcoming Spring get togethers; brunch at home, rooftop get together, and backyard BBQs.
1 cup sugar
3/4 cup vegetable oil
1 cup milk or plain yogurt
2 tsp vanilla extract
zest of 1 lemon
2 ¼ cups all purpose flour
2 tsp baking powder
1 tsp salt
Preheat your oven to 350 Fahrenheit, or 175 Celsius degrees.
With a hand held or Kitchen Aid mixer combine eggs and sugar mixing until fluffy tripling in size. As the mixer is running, add in vegetable oil and milk (or yogurt). Mix well adding in the vanilla and lemon zest. In a bowl combine the dry ingredients: flour, baking powder and salt. Add in the dry ingredients in to the egg, milk and oil mixture in 2-3 batches. Mix gently on low until combined and transfer the mixture in to already prepared Bundt cake (oiled and dusted with flour to avoid sticking) pan. Bake for about 30-40 minutes or until toothpick comes out clean. Let it cool completely and serve with powdered sugar (icing sugar or confectioner sugar).
Optional: Lemon Icing Sugar
1lb confectioners sugar
2 tablespoons of meringue powder
2 tablespoons of warm water
Double option: 3 tablespoons of Bacardi Limon Rum (why not!)
Blend on high speed to a thin consistency
On Saturday February 16, 2019 I hosted my first Valentine’s Day Sip & Decorate for adults. It was fabulous! My lovely couples sipped mimosas and enjoyed chocolate dipped fruit as they connected learning the art of cake decorating. It was in November of 2018 that I birthed the idea of offering a unique experience to my adults that are tired from adulting in NYC in need of a super laid back event. My clients learned tricks of the trade, how to secure their cake from shifting, stacking and filling with butter cream, and obtaining a smooth look. This will be the first of many to come Sip & Decorate. Our next event will be on Sunday May 26, 2019 in Manhattan. Are you game? If so, join us for our next upcoming Sip & Decorate where our theme design is a surprise click here for more information Sip & Decorate Manhattan
Hi I’m Ami Lora, of Cakes by Ami, I’m currently in Northern NJ, in a little town called Bergenfield about 15 min. away from NYC.
Cake by Ami started as a passion, I was going thru depression and baking became my oasis. When I would bake and give it away people would be so in awe and would say “they couldn’t believe their taste buds” … that alone would make my day. I also started baking because my grandmother was diagnosed with diabetes and I wanted to bake something that would be delicious but not overly sweet for her. That’s when after years of baking I decided to take it a notch up and enrolled in Pastry Arts School, boy was I in for a whirlwind! I thought I knew how to bake, but boy was I wrong! After completing an intense program during night school in the renowned (French Culinary Institute) now known as the International Culinary Center I graduated in 2010 and quickly became bombarded with orders, I decided to make it a legitimate business in 2012 after countless jobs in the industry and working alongside many talented and well know Chefs which I had the privilege to learn beside them.
In regards to challenges, I won’t “sugar coat it” not knowing if you’re going to get a next order is always nerve-racking. Especially when baking is the means of supporting your household. As a single parent juggling my kids intense sports schedule and making sure she is an Honor Student is a priority as a parent and always being her #1 cheerleader when she is playing is tough. Running a business is being on top of your hustle 24/7 I dream cake, smell cake and breath cake. Everything around me is inspiration for a cake! So, when others are celebrating I’m working sometimes 18-20 hrs. to ensure my clients get a pristine and delicious cake.
The most rewarding part about running your own business is some of the flexibility you have but above all is the joy you bring to everyone’s celebrations. You are in someone’s home, wedding, shower, anniversary, birthday any and every special event you are a part of their celebration bringing joy and that is priceless in my book.
If you’re looking to become an entrepreneur you need to be prepared to Do the Work! Success or profits don’t come overnight or instantaneously. In today’s world everyone wants instant gratification and the real world is not like that. It takes many years of perfecting a recipe, building a clientele that will gravitate to you. Patience and perseverance are very important to always have. If not, you are up for a rude awakening. I have been in the business for the past 18 years and there is always room for improvement. I am always learning and keeping up with the trends so never think just because you graduate from a Culinary School that’s it you know it all… it’s not it’s going thru the multiple failed attempts that polish you into becoming a knowledgeable person. Being humble and knowing when you need to seek out knowledge from other will also help you go far. In the end if you are passionate about something that is what you should go after. If your passion drives you, you won’t notice the countless sleepless nights you will only remember the smiles the gratitude and accolades you receive.
Running your own business has made it an entire family business. From my mom helping out with flowers to my sister helping with cupcakes and buttercream, to my daughter and my interns delivering and setting up while I’m working on a cake has become “It takes a village to build a cake”. Working long hrs. to make things work, and having time for my kid, is a constant juggle but she knows that in the end it’s all for us.
My passion to create edible art is what constantly motivates me. Ensuring I’m a role model for my daughter that hard work, dedication and perseverance does lead to success in your own little world is ok. I don’t have to be a giant super television celebrity, but in my little town many know me and come to me that right there is motivation to keep on going.
Having small goals always lead up to the end game. So, having multiple goals throughout the year helps me keep motivated as well, This year I will be expanding my teaching classes and Party Packages, and one of our biggest sought out “Cookies for Santa” are already being requested. So hopefully in the next coming months those plans are on their way and for the next couple of years I will be working on searching for a little quaint location for a small Studio/Shop to help other bakers find supplies at their fingertips and affordable! All in God’s hands.
“Eat dessert first”
I’m bringing you something savory for a change. I love guacamole who doesn’t. If you don’t we can’t be friends.:) What I love about avocados is its simpliicty that can be transformed into a gaudy light bite. Am I right or what? Its the rave! Avocado toast, crostini, bacon wrapped avocados, shrimp/avocado wraps, and cucumber avocado rolls. The list goes on! I am honoring the avocado by sharing a recipe that was given to me by a gem.
4 ripe avocados
2 ripe tomatoes
4-5 cloves of garlic
1/2 medium red onion
Juice of 1-2 limes
Salt & Pepper to taste
2-3 tablespoon cilantro (fresh)
Combine all of the above in a bowl or food processor, then pulse to incorporate, adjust seasoning with salt and lime juice.
When I started on this sweet journey my humorous instructor Tasha Young provided me with a simple modeling chocolate recipe that tastes fantastic and gets the job done.
- 1-14 ounce package of candy/chocolate melts
- 1/3 cup light corn syrup
Melt candy melts according to directions on the packages (melts better if they are broken up into chips and small pieces). Mix 1/3 cup corn syrup and stir well. Pour mixture onto wax paper and let dry at room temperature. Break pieces off and begin working like pizza dough. Once all is mixed in to a large piece of flexible/workable consistency, wrap well and store at room temperature. THIS RECIPE WORKS BEST IF LEFT TO DRY OVERNIGHT.
To Tint: Use Wilton Candy or Icing Color. Knead it until well blended.
To Store: This can be store in air-tight container for weeks.
Women Crush Wednesday Sugar Edition
Kellee Pruitt aka Cake Momma!
My name is Kellee Pruitt. The name of my company is Designs By Cake Daddy and I reside in Glenn Heights (Dallas), Texas. My husband I started our business after he was laid off from his job in 2013. We prayed about what he was going to do next and decided to start a cake ministry/business. In fact, this cake ministry was an extension of my mother-in-law’s pastry & catering business, Ms. Alice’s Shop. In 2014, we decided to branch off and start our own entity with the focus of custom cakes. Since the start of our business, the most rewarding thing about running our business is serving our customers and seeing the expressions of joy on their faces.
Additionally, the three pieces of advice I would give to the younger generation when exploring entrepreneurship would be to save and put money in the bank in case of slow/down times, learn how to say no as to not overbook and/or overwork yourself and finally properly prepare for the road ahead by keeping your eyes on the prize in a world full of distractions. Being an entrepreneur has affected my family however it has brought us closer together. We have learned how to communicate better, be open, authentic, and connected.
I am motivated by the wonderful customers we serve on a regular basis, God’s continuous favor and blessings, and something that I have did or said has inspired others.
I see myself and our business with a staff in a commercial kitchen. This way it will give us other opportunities to do classes and other possible avenues. We plan to eventually host classes of all kinds.
Contact: Designs by Cake Daddy
Women Crush Wednesday Sugar Edition
Edna De La Cruz
Women Crush Wednesday Sugar Edition
Candy Ramirez is the beautiful face behind Queen Bee Bakers & Mexi Sprinkles. I reside in Arizona with my family. I started Queen Bee Bakers because I felt alone in a Big industry, I wanted others to know they were not alone and we could all win. I started Mexi Sprinkles because there was nothing out on the market to feed my Latin side, whole decorating. I got in the industry by baking and making a name for myself.
The most challenging thing about running businesses is giving your time away. The most rewarding thing is being able to take care of my family and help others along their journey. Entrepreneurship may be Cool now but it takes So much work and it never ends but that’s the fun part.
For all the future entrepreneurs out there, I would advise the following:
1.Love the hustle, all your Lows and Highs are there to help you 2.Mentally prepare yourself to be ridiculed and learn to be ok with just yourself 3.take care of you first, you need to be 100 if you want to run any business. I’ll add a 4th, KNOW YOUR NUMBERS AND DO THE MATH! Being an entrepreneur has brought my family so much closer. My children have learned so much that they shock me at times for what they know about business at such a young age. My motivation is the end results and the Freedom being a business owner gives me.
The mission of Queen Bee Bakers is to help our Communities not only from home but online!
Educating and assisting individuals, to help develop their passion into a business and making money while doing it! The project started off as a way to empower one another, to educate others and to instill a sense of pride!
Candy Ramirez will be here in New York City on September 29, 2018 you can purchase your ticket at www.Queenbeebakers.com