Thursday, 29 de January de 2015

Vanilla bean ice cream

5 Comments

Day by day, I find something new about living by myself. Which is fascinating, in fact. These small things are the ones I was anxious to find out.
Like finding out through Mr. Boyfriend that the bathroom towels have a difference amongst them, which is awesome and I had no idea. I was using the face towel on the ground and not knowing why the hell would somebody sell a bathroom towel kit without face towels.

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I also discovered the magic of creating a dog out of nowhere. That’s what happens when I sweep the apartment floor, which is not even that big. When I’m finished, it’s like a brand new Freddie just came to life. It could even bark.
I discovered the sad routine of cleaning your glass stovetop. Since the kitchen is my priority number 1, I love to see it impeccably clean. But I’m always using the kitchen as well, so it’s difficult to keep it clean.

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I’ll keep finding out these small things for as long as I live by myself. Seems frustrating to get your face towel dirty because you didn’t know it better? Depends on your perspective of life. Me and Mr. Boyfriend spent a good amount of time laughing about it as I discussed the nonsense of selling a towel kit without something to step on inside the bathroom.

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It’s been quite some time since I’ve posted the last ice cream recipe here. Living in my parents, I couldn’t always find room inside the fridge to keep the ice cream maker. That’s another good thing of living by myself.

Vanilla bean ice cream
Yields: a bit less then 1 L

90g egg yolks (aprox. 5 big yolks)
1 cup (240ml) milk
2 cups (480g) heavy cream
3/4 cups (180g) sugar
1 vanilla bean
1 teaspoon vanilla extract

1 – Don’t forget to get your ice cream maker ready, as instructed by the manufacter. Most of them require that the bowl must stay inside the fridge for at least 24 hours. Open the vanilla bean and remove the seeds.
2 – In a big bowl, beat the yolks and the sugar until they are pale. Bring both milks to a boil with the vanilla bean and seeds. Remove from the heat as soon as small bubbles starts to form.
3 – Remove the bean from the milks and slowly pour into the yolks, whisking nonstop to temper. Take the mixture back to the stove inside the pan and cook until it becomes thick and it coats the back of the spatula. Remove from heat and add the vanilla extract.
4 – Transfer the mixture to a shallow bowl, cover with plastic wrap and make sure it touches the surface of the mixture. Keep it in the fridge for at least 4 hours, but it’s best overnight.
5 – To make the ice cream, follow the manufacter’s instructions. I left it beating for 18 minutes inside my KitchenAid ice cream maker and it was perfect! Then put it inside an ice cream pot and take it to the freezer until it firms up. Or, if you enjoy a soft serve ice cream, eat right away from the maker.

There’s so much vanilla in this ice cream that is indecent. The infusion of the bean in the milk, although brief, makes a difference. But if you have the time, you can go until step 2 and leave the bean inside the milk to steam, for one or two hours. Then remove the bean and reheat the milk until boiling point, and follow the rest of the recipe as usual.

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Champion flavor. Vanilla with the bean and the seeds, the real thing, is simple but wonderful. If you can’t find the vanilla bean, just make the whole recipe without it and use a good quality vanilla extract or flavor. Great taste as well!

Tips:
– Do not throw away your vanilla bean. Wash the bean slightly to remove the milk and pat it dry with a kitchen paper towel. Keep it inside your sugar pot, or make vanilla sugar, as it’s taught here.
– You can and should add chocolate chips or small bits of nuts to this recipe.

What did you discover when living by yourself for the first time?

Thursday, 22 de January de 2015

Sweet potato cupcakes

16 Comments

Let me scream this out loud once and for all: I HAVE NETFLIX.
Guys, really? If I knew that it was so awesome, I would have managed to sign up for it before. In fact I’ve been using Mr. Boyfriend account for some time. Now he simply can’t watch anything. First because I’m using it but mostly because I dominated his suggestions with RuPaul’s Drag Race, Glee, musicals, Vikings and girly movies (because I’m in the mood these days).

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I found out nobody needs cable TV anymore, unless you want to watch something that is not on Netflix yet. For instance, Food Network. But besides that, this technology wonder called streaming has been keeping me hugely happy. I could finally delete a bunch of things on my MAC, like all Dexter’s seasons, which would only take up the space of my computer, but I didn’t want to get rid of because, who knows, I might just want to see Dexter killing and bagging people again.
Anywho I can now scream I HAVE THE POWER of Netflix!
Speaking of which, my new addiction is called Vikings, as I mentioned before (hei, Sara!). It’s amazing! Just watch it. It’s like a nordic Game of Thrones, and that is something because the nordic culture and myths are very interesting to see.

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This cupcake is your chance to put together in a cupcake form something healthy for you and the kids. The sweet potato is very VERY subtle in this recipe, so I’d say you wouldn’t even notice if you weren’t paying attention. So no, this is NOT a cupcake that tastes like sweet potato. It’s a sweet potato cupcake, that gave the moistness needed to the batter.

Sweet potato cupcakes
Yields: 12 cupcakes
Recipe from Recipe, with adaptations.

1 cup (110g) flour
1 1/2 teaspoons baking powder
a pinch of salt
113g butter
3/4 cups (170g) sugar
2 eggs
1/2 teaspoon vanilla extract
240g sweet potato puree

1 – To make the puree, cook the potatoes in boiling water until they are tender to the fork. Then drain most of the water, leaving just about a tablespoon, and mash the potatoes. I peeled them before boiling but you can make the puree with the skin for extra fiber. Let it come to room temperature before using on the recipe.
2 – Turn your ove non 350˚F. In a bowl, sift together flour, baking powder and salt.
3 – In another bowl, beat the butter and sugar until pale and fluffy, for about 3 minutes. Add the eggs, one at a time, and the vanilla at last, beating well.
4 – Alternate the addition of the dry ingredients and the puree. Beat just until incorporated, so you won’t develop the gluten.
5 – Divide the batter among the paper cups and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Creamcheese frosting

100g butter
90g creamcheese
2 cups (220g) icing sugar
1/2 teaspoon vanilla extract

1 – Beat the butter and the creamcheese together for about 2 minutes, until it’s uniform. Add the sugar all at once and beat slowly at first, so you don’t get a sugar facial. Then beat for another 3 minutes.
2 – Add the vanilla and beat just until incorporated. If the frosting is still not piping consistency, leave it inside your fridge for about 10 minutes, then beat again. Frost as desired.

The creamcheese frosting pairs well because the less sweeter, the better you can taste the cupcake. The generous swirl was made using a standard round tip.

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The sprinkles? Learn how to make them here!

Do you have Netflix? Tell me some recommendations :)

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

Copyright

All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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I answer to each and every e-mail sent to me. Make sure you’ll get my e-mail by adding contato@cupcakeando.com.br to your safe contacts, or my answer might just flip into your spam box.