Brownie experiments

A few weeks ago I decided to make some brownies for snacks.

I made a pan of brownies with cranberries, and another one that was half plain - half with marshmallow. I cut them into different shapes and used the scraps to make brownie pops!

Cranberry Brownies

Marshmallow and plain Brownies

Brownie pops!

Celebration Cupcakes

I started looking for a new job a few months ago, and I was so sure I would get one that I bought a Strawberry Supreme cake mix to make something once I got a job. Sadly, job openings were pretty scarce, and I ended up bombing most of my interviews.

Last week, I got an email from an agency. They had a job opening, and I was in the top 6 of 70 applicants, and the only woman. Needless to say, I was excited!

On the day of the interview I was way more nervous than I was in other interviews: cold sweaty palms, nervous chatter, and smiling like an idiot. I don't know why I felt the way I did, but it was a great coincidence the interviewer (also owner of the agency) was a huge Disney fan like me. So we spoke about my experience, portfolio and a bit about Disney, then we talked about the agency and the job itself. Sadly, I didn't get the job because of my lack of experience, BUT he offered me ANOTHER job in which I could fit in nicely!

Time to open my cake mix box!

I decided to make cupcakes with two different cupcake cups, and different decoration.

First, I added a little sugar on top of three cupcakes, but the batter ate it all when it poof-ed up, so I sprinkled a bit of sugar after they were done.

Since the new job is at a design agency, I decided to try my hand and make some CMYK multicolored frosting. I thought it would be great now that autumn is starting and we're getting our first fresh days of the season.

I was wrong. It's still too hot for anything to stay put, so the frosting melted a bit. Of course, this being my first time with multicolored frosting doesn't help.

I must admit I regret using frosting for this, since I don't like it so much and I usually only use a tiny bit of it. Whatever, I can scrape it off, I suppose.

So, as a conclusion: The cupcakes are delicious but I wish I would've only gone with the sprinkled sugar.

EDIT: Now that the frosting is dry and shiny, they look and taste A LOT better. I'm sorry cupcakes, for ever doubting your awesomeness.

Raspberry Cream Pops

Since I've had so much trouble keeping frosting in place lately, I decided to do something different. This time, a refreshing dessert, Raspberry Cream Pops from this recipe.

I must say, I've never made cream pops before, and these came out delicious! The tartness of the yogurt, combined with the sweetness of the raspberry puree and soft raspberry cream is lovely. Plus, you could make pops with any of those mixes! Personally, I think I'll be making raspberry puree pops sometime soon.

The recipe uses vanilla yogurt, but I couldn't find any at the stores so I used sweetened, natural yogurt and added a few spoons of vanilla extract.

My ice-pop molds are very small, so I ended up with 8 tiny pops, a very big one using a plastic cup, and 6 tiny pops with the left overs of the raspberry cream mix.

Cookies&Cream Cupcakes

A couple days ago Carola introduced me to the amazing blog Bakerella and I instantly fell in love with it. One of the most recent entries was about making Cookies & Cream cupcakes with Oreo cookies. The recipe seemed simple enough, so I though I'd give it a shot.

I got my Oreos and broke them into small pieces.

Then, I placed them in the baking cups.

I decided to make half a dozen cupcakes with a whole Oreo cookie within them.

In the end, the cookies didn't go up as Bakerella's did, they stayed at the bottom of the baking cup (maybe it was my Betty Crocker ready-made cake mix?), so there really wasn't a visible difference between the whole Oreo and the broken ones (which is a shame, Bakerella's broken Oreo cupcakes looked so pretty)

This time I actually wanted to try and make the frosting myself, since it was a special cookies & cream one, but unfortunately I didn't have shortening at hand so I had to settle with good ol' Betty Crocker's vanilla frosting.

I smashed the broken cookies I had left and sprinkled them over the vanilla frosting.

The Cake is not a lie.

My boyfriend and I are big videogamers, and as soon as Portal 2 came out, I decided to make him the cake from the first game for his bithday.

Excuse the crap quality, my batteries died and I had to take pics with my cellphone.


I didn't have much time to make it, so I used two Devil's Food Cake boxed mixes, Betty Crocker classic chocolate frosting, and I made some wipped cream to put in between layers and on top. I also separated the cookies and fillings of oreo cookies, smashed the cookies and covered the frosted cake to give it texture.

Sadly, the weather here is still too hot for anything to stay put, so I had to put the cake in the fridge at random intervals so it wouldn't fall over or melt before my boyfriend came to pick me up.

The reult was a delicious, moist cake. VERY heavy (5 kg), very chocolaty, but not too sweet.
Simply great.

Will do it again some time, when it's not so hot outside.

Chocolate Bread Roll

Made with Phillsbury's Classic Yellow Cake (Sugar free)

and Phillsbury's Chocolate icing (Sugar free).

Red Velvet Cake

I've been tempted to try to make a classic red velvet cake for quite a while and well, I finally made one!
I used Bakerella's Red Velvet Cake recipe, which is incredibly easy to make.

The result was underwhelming though. The cake itself is pretty dense, and the frosting is so sweet that my parents ended up scraping it off. Personally, I liked the frosting though it would be better without a cup or two of sugar, but I don't think I'd eat the cake without the frosting.

Maybe I did something wrong?

The extreme temperatures I live in don't help either, forcing me to keep the cake in the fridge and making me wait 15-20 minutes after I cut a piece and plate it before I can eat it, so that the bread is moist and velvety. The bad thing about that is that the cheese frosting starts melting too soon. Stupid weather.

I've also never tried a red velvet cake in my life, so I dunno what they're supposed to be like, but I was expecting something else.

In conclusion: I'd definitely do this again, except I'd use less sugar for the frosting and I'd make it during a 25ºC (or less) weather...

Here's a picture of a slice. If it looks too dense is probably because it was just out of the fridge.