Schneckennudeln "Snickerdoodle" Comfortcakes

  Some of you might recognize the Snickerdoodle title from the famous cinnamon sugar cookie with the same name. Martha tells us in the book that the name is actually a mis-use of the German word schneckennudeln which means crinkly noodles. Crinkly noodles, snickerdoodles... you know easy mistake. It's not one my favorite cookies, but the combination of cinn and sugar reminds me of the cinnamon sugar toast my mom would make for me when I was little. For me, this toast is the definition of comfort, and can cure any blah day. I made this recipe for a Thanksgiving pot luck, and I feel they were a nice addition to the thousands of calories already being consumed.

It felt nice to be back in the kitchen and tackling the Martha Recipe with no distractions. I even took extra time to get an equal amount of batter into each cup, a step that I always regret skipping when the cakes come out of the oven. The smell of cinnamon filled up my kitchen, and I was impressed with myself for "sniffing"out when they were done baking. I mean I used the timer too, just to be sure, but I like to think my nose told me to take them out. I made 24 regular cupcakes, and 6 or so mini ones. The mini ones didn't exactly make it to the frosting round, which took place at my parent's house the next day. 

I finally caved in and made the seven-minute frosting. You know, the one I didn't want to make because I knew it would take me more than seven minutes to make. One of the reasons I decided to make it was because I knew I'd get to use my mom's Kitchen Aid Stand Mixer. (ohh yeaaaaa, no hands!) It was weird to me to be making a frosting that had absolutely no butter in it. The combination of sugar, water, and light corn syrup boiled to 230* on the stove top, then added to a billion egg whites whipped to peaks combine to make one of the best tasting frostings I've ever had. You have to keep the batter mixing until the bowl completely cools from 230* to room temp. Needless to say, my mixer would have puttered out mid mix, since as I predicted it took more than seven minutes. I noted that this frosting can not be made without the K.A. stand mixer. After I frosted each cupcake with a "kiss" of the good stuff, I dusted the tops with cinnamon and sugar to complete the look.
 

Apparently, the comfort of the cinnamon and sugar toast that my mom gave me as a child, was something she also was fond of. I knew this as she was lurking in and out of the kitchen, asking when they'd be done. Since I couldn't show up to my pot luck with 23 cupcakes (one missing from my handy cupcake carrier) I offered her the frosting. I laughed at her when she said, "one more scoop" and stuffed a more-than-heaping-mound into her mouth. All while I tilted back with a nice shot of the frosting straight from the piping bag. Good to know the comforts of cinnamon and sugar (and awesome frosting) run in the family. 














Cupcake Stats:
It made Martha 28. It made me: 24 plus 6 mini cupcakes
W.W. Points: 5

Mocha, Mocha, Moch-ahhhhh! (I'm BAACK!)

I know it's been a while, but hey... things got busy. Martha took some time off during her career, and just because she was in a jail, doesn't mean my time spent coaching soccer and planning for first graders doesn't count as a legit time off. I was pretty much locked up too. If you're a teacher, you understand.

I actually made these Mocha cupcakes back in Sept. to celebrate my co-worker and my sister-in-law's birthdays. I'm finally letting them have their spotlight. My favorite part about making these Mocha Cupcakes, was that I got to buy instant espresso powder. Every year, my family and I travel to Mexico over the New Year's holiday. We sometimes get sick of boozing all day, or just need a pick me up before hitting the discoteque-- so we get an espresso. The espresso in Mexico is tasty... and for whatever reason (they probably add tequila) it seems to have 1,000X the amount of caffeine that normal "american" espresso has. Because of this, when choosing my instant espresso powder, I reached for the one with the oh-so-familiar red, white and green flag printed on the label. Naturally I was pumped to have this special powder in my kitchen. After making a batch of the drink for myself, I was more than ready to tackle Martha's recipe.


The baking went pretty well, with a few Mindy modifications. Since I had the authentic espresso powder, I figured I could 'doctor' up some of the other ingredients that I just didn't happen to have in my fridge. Instead of the called for sour cream, I put in buttermilk. The buttermilk was on the fringe to expired, so I figured it was "sour" enough to count for sour cream. Instead of making what looks like the most delicious mocha flavored buttercream, I took a can of white frosting, and dumped a little espresso in it to make it sort-of espresso frosting. It turned out OK, but was a little runny. Speaking of runny, the batter was like water and barely filled up 22 cups. The combination of cocoa powder and the espresso made these rich and delicious, even to those who don't do coffee.(It was probably the few shots of tequila I added in with the espresso-not) Muy Bueno!

Cupcake Stats:
Martha says this recipe will make 24. It made me: 22
WW points: Yeah took a break with that too. Back on the wagon, so they say.

And my Family thinks I won't have time for a Dog...

I'm a few weeks behind schedule. I'm hoping that if you hear my reasoning, you'll sympathize for me and let me continue to work at my 125 ideas in 125 weeks... well now I guess it's something more like 130 weeks? I'm filing an extension. Not by choice, but as my mom used to say, "my life is out of control". (This was her reason for not letting me have sleepovers.) And, I've still been baking. More on this later. 


During my sabbatical, I've expanded my cupcake business. I made cupcakes for a baby shower, and for a turtle themed first birthday party. Mindycakes now has official business cards and I feel pretty good about it. I have to be honest though...I might have to hire some help. I mean I just can't say no. To anything. "Hey Mindy, want to run the half marathon?" Sure! "Hey Mindy, why don't we leave for Wisconsin the same night you have to deliver cupcakes, after your first week of teaching 1st grade?" Oh great idea, I won't be exhausted at all!! "Hey Mindy, 75+ turtle cupcakes isn't that much is it?" Nope! " Hey Mindy,  wouldn't you love to spend every day after school coaching soccer?" Yeah, I couldn't think of anything I'd rather do! "Hey Mindy, eat this dog food." OK! Obviously, I made that last one up. But, my past few weeks have been a blur. I wouldn't be surprised if I ate dog food without knowing it. Between teaching, coaching, training for the 1/2 and then running it, maintaining a long distance relationship-- I forget if I even call him some days, grading papers and doing lesson plans, being social and trying to do what normal people my age do, washing my freaking dishes, and making ridiculous cupcakes... there is barely time for me to eat! (yeah right)  I also really want a dog.  Either way, I've got way more on my plate lately than just freshly baked Martha cupcakes. 


Done with my pity party. Let's talk babies and turtles. For the baby shower cupcakes, my client (sounds very official, but technically she's a client) requested the buttermilk funfetti cupcakes off the blog! I made them with really cute baby faces made with a Nilla Wafer dipped in slightly melted frosting. I think the client was pleased with how they turned out. I don't have a picture of them, b/c I barely got them delivered in time... no time for pictures. The inside story is that I had a major anxiety attack making these things at 1 am, and then realizing they weren't quite the way I wanted them when looking at them after some sleep, I felt the need to re do some of the faces. I was also leaving for Wisconsin for a weekend with the crew. Again, there was no time for pictures. 

Happy 1st Birthday Aleks!

The turtle infestation left my apartment green but left a new mommy with a great memory of her son's first birthday. The client sent me a picture, and video, of what she wanted and I basically had to recreate that. It was a cupcake cake, which I was excited to do since I'd never made one before but was always curious. Now I know they're pretty easy to do, and turn out cool looking. I just know to be sure to freeze it or something so that the frosting doesn't seep between the little cakes. I made over 75 cupcakes, some big some mini.. but the whole project seemed to be a hit at the party. I was happy to help make baby Alek's big day so special. 


Re-reading this entry, I sound like a big complainer who's too busy to have fun or enjoy what I'm doing. The truth is.. I wouldn't say yes to all of these things, if I didn't want to. I may over commit myself, and manage my time poorly... but I love being busy and making things happen. Having a life that's "out of control" isn't a bad thing, it's just how I roll. I think a dog would be the best thing for me. 

Put the Time in the Coconut (Cupcakes)

 I was excited to make Martha's Coconut Cupcakes as many of my friends and family have outwardly expressed their love for all things coconut. However, I'm having trouble coming up with anything blog-worthy to write about this week's challenge. I have to be honest, I baked them half-heartedly. Multi-tasking to concoct a mexican fiesta for dinner, trying to decide what outfit to wear out that night, and entertaining my boyfriend who was visiting for the weekend. Lucky for me, the recipe wasn't too difficult: the standard cupcake ingredients with the exception of coconut milk for buttermilk, and coconut flakes added in the batter (similar to the carrot cupcakes). So, the baking went without a hitch.

I also have to confess that I cheated on the frosting. I don't know if it's really cheating... it's not like I used the can frosting. I didn't. Well you can decide for yourself. The recipe suggests that I make Martha's "7-minute frosting". Ok, so you're probably thinking...7 minutes, Mindy's all about doing things quickly why did she cheat!? Glancing at the recipe, Martha wants me to get out my candy thermometer, and go buy coconut extract for $12 a drop. Blah blah blah I stopped reading. I didn't feel that this 7 minute miracle frosting could be done while multi-tasking. So, I chose to substitute it for the standard fluffy white whatever frosting, the one I've made before (see Yellow Buttermilk week). I feel it evens out because instead of just topping with plain coconut flakes, I did  the toasting effect to the flaked coconut. After eating half of the warm, crunchy flakes out of the pan, I dunked the frosted little guys in it. My extra critical oldest brother (no offense, Mike) suggested that I be more like the fancy cupcake shops and really load on the frosting on my cupcakes. This I did.

I hope that Martha isn't upset with me for my lack-luster effort this week. I mean, I still completed the recipe successfully, they were delicious. And, though I didn't put everything on hold to make them, I managed keep my cupcake eaters smiling and asking for more.  I'd like to think Martha would be happy to know that I gave up valuable time out of my busy social life to attempt one of  her recipes.

Cupcake Stats:
Martha said this recipe would make 20: It did!
W.W. Points- still working on this one...
Brother's approval on frosting amount: YES

Cocoa Cupcakes with a "Dash" of Red- Red Velvet Cupcakes

This week I made Martha's Red Velvet Cupcakes. Ooooooh, red velvet. Red velvet has become a staple flavor to any sweet shop. Maggie Moo's makes a red velvet ice cream. There is red velvet box mix and red velvet flavored candy. How many people actually know what flavor red velvet actually is?! Now, I know that Martha didn't give this famous cupcake it's name, but unlike her other cupcakes with obvious titles (i.e. yellow buttermilk cupcakes).. red velvet is not an obvious label for this cocoa powder infused cupcake that has been dyed red with food coloring. It was interesting to read about the history of the red velvet cupcake in Martha's book. According to the expert, red velvet cupcakes are an old tradition in cake baking but "have gained widespread popularity in recent years". It used to be said that when the cocoa powder mixes with the vinegar and baking soda mixture (which we'll get to later) it lets off a "reddish hue". Key word red- ISH. This cupcake gets its "real" color from the loads of red food coloring-- Martha recommends gel-paste food coloring, which I used-- so the red has nothing to do with how this cupcake will taste. Kinda tricky this red velvet is.

Enough with the history lesson and on to the day of baking in Mindy's kitchen. Again, I'm baking in a rush but, these have to be good since they are for my brother's 28th birthday. Which, my family is celebrating 2 hours from when I started step 1: "preheat the oven to 350*F". I have my wet and dry ingredients ready. The cocoa powder being the main attraction in the dry mix, and the 1 1/2 cup of vegetable oil that has been dyed the perfect shade of red in the wet.  I Mix them together in 3 stages alternating with the buttermilk-- which is about when I wish I had the Kitchen Aide stand mixer (in yellow)-- and the bloody looking batter is done. And no, I am not trying to speak like an Englishman. Then comes the second part of step 3: "Stir together the baking soda and vinegar in a small bowl...add mixture to the batter". Ok, so I'm not really good at science, but I know enough to know that baking soda and vinegar make a volcano. At least a mini volcano... it's what all the cool science projects had- the big fizzy volcano made by mixing baking soda and vinegar. (If I lost you, go mix baking soda and vinegar and see for yourself) Great, now I have to add volcano lava to the already gross bloody mixture. I do as Martha says, make my mini volcano erupt and dump the lava into the batter. I have no clue as to what this adds to the cupcake, but figure I should trust Martha and go with it. The batter is so runny and doesn't even taste good. I'm beginning to wonder what all this red velvet hoopla is all about. I mean, they don't even look red!

Red Velvet with Cubs Colored Sprinkles.
 Happy Birthday Tim!

Since this blog has started, I've upgraded my apartment a bit. I now have cable and an air conditioning unit. (And no, Mindycakes has not gone corporate... I got the AC for free, and Comcast gave me a good deal.) Anyways, these improvements have given me the opportunity to watch a lot of inspirational TV, which I can bring to this week's baking adventure. 

Red velvet cupcakes are like Kim Kardashian. Their popularity, beauty, unpredictability and somewhat sultry qualities make them comparable. Red velvet cupcakes are the most popular choice at any bakery; it's a step up from vanilla or chocolate so it's gotta be better right? We all know Kim tries to be a step above her sisters and will do anything to be the most popular Kardashian. Kim and RV both look great, and both got that way with a little artificial modifying. Between cellulite treatments and loads of make up Kim is rarely seen in her natural state. The cupcake is the same with it's red dye injections and fancy cream cheese tops. But, as fancy as they might look you never know what these two will serve up next. No two red velvet cupcakes look or taste alike, making them an unpredictable selection. Plus, remember the volcano I put in these cupcakes?! That baby could erupt any second! We all know Kim's behavior is all over the place, making her one of the most unpredictable of the "Dash" crew. As far as being sultry, I'm not thinking the cupcake is going to be posing for Playboy any time soon, but you gotta think that it's "red" color makes it kinda hot. Just to add... Kim served red velvet cupcakes at her housewarming party. She actually ate part of one, but then threw in Kris Jenner's face. (New season started tonight, I'm addicted. Kim if you're reading this... I think you're great, I'm just trying to be funny by saying you're fake.)

In conclusion, while the cupcake still tastes good, the at-home version of red velvet doesn't live up to its legendary expectation.  Also, I'm over the hype behind the celebrity status of the red velvet. It's an impostor. Fake. Not really velvety and red, but kind of chocolaty and an ugly shade of brown. It's just made to look like something it's not to get people to like it. If you just can't get over your desire to "keep up with the Kardashian Cupcake" then I suggest you go to your favorite bakery and pick one up there. It's probably what all the famous people do, and you don't have to waste your whole jar of red-gel-food coloring. 


Cupcake Stats:
Martha says this recipe makes 24 cupcakes. It made me: 24 !
W.W. Points: 6 for the cupcake, 3 for the frosting 

Yellow Buttermilk Cupcakes-- Gone Wild!

Mindy's Funfetti Version

So by now I have decided that Martha isn't too creative when naming her cupcakes. This week's title is no different. The cupcake gets its yellow color from the 5 (FIVE!) eggs, plus 3 more egg yolks (the yellow part of the egg- just clarifying for you amateurs out there). The buttermilk part comes from 2 whole cups (which is basically the whole friggin' carton) of buttermilk. So there you have it, Yellow Buttermilk Cupcakes. My first impression of the recipe was that this week was going to be boring. If you know anything about me, you know that I don't really do well with boring. So, in honor of my good friend's birthday, and because I wanted to change it up a bit, I turned this weeks Yellow Buttermilk cupcakes into Yellow Buttermilk Funfetti Cupcakes. Martha's recipe gone wild, if you will. After confirming, via Google, that adding sprinkles to the batter would make these cupcakes more fun, I turned to page 26 and began my no-longer-boring baking mission. 

Since I'm still trying to get rid of the Carrot Cupcakes from last week, I decided it was probably best to halve this week's recipe, which Martha says makes 36 cupcakes. If you've been paying attention to my cupcake stats, you know that 36 in Martha's world, means about 42 in mine. I diligently revert back to 3rd grade math and start converting the recipe to be 1/2 of what Martha says. Quiz: find half of 3/4 of a teaspoon, and then tell me you have a teaspoon that measures that. (It's about 1/3 teaspoon, which could be do-able but kinda crazy.) I continue halving and mixing and creaming butter and sugar when I start cracking eggs and adding and mixing after each addition-- like Martha says. I realize on egg no. 5 that I wasn't supposed to add all 5 eggs, but only 2 1/2 (half, seriously?). A few F words later, I'm creaming another batch of butter and sugar and adding it to whatever I've got going on in my bowl. So much for halving this week. I add both types of flour (cake and regular) and the rest of what Martha says, like a robot following directions exactly. Then I get to the fun part, sprinkles! I'm adding my sprinkles-- which my friend, who's enjoying cheese and wine, assures me that you can never have "too many"-- so I go a little overboard. The batter filled up 24 cupcakes and I make the executive decision to fill up two round cake pans. Again, changing it up a bit. 

It's my week to host the weekly college-friend-get-together so as the cupcake smell fills my apartment, my friends shuffle in. We make homemade pizzas, gossip and drink wine. They watch as I frost the birthday cake, which is for a different night-- Ugh so popular! (kidding)--Turns out to be a wonderful night. The best part was seeing them eat the fresh cupcakes and see how they liked them. You know you have good friends when they can give you honest feedback. I learned, and agreed, that the frosting was too sugary on it's own- because we all tried it out of the bowl, duh. Maybe next time I'll start on the wine after I'm done making the frosting. Oh well, this week was all about going wild, right?

Happy Birthday Colleen!

Cupcake Stats: 

Martha says this recipe makes 36, it made me: 24 cupcakes and a small 2 layered cake!

WW points: 4 for cupcake, 2 for frosting (if made according to the recipe....)

Get 'em While They're HOT!- Carrot Cupcakes

Mindy's Version

If a person without a nose came into my apartment and saw me sitting here, they'd think that I just got done with a run. It's about 92 * outside today, which means it's about 122* in my place, which means I'm sweating, and barely clothed...and that was before I set the oven to 325*. Have I set the stage enough to describe the agony I went through to make this week's Carrot Cupcakes? Back to the person without a nose, I feel bad for you. For more reasons than one, but currently because these cupcakes are in the oven and smell amazing. I guess it pays to actually add spices when a recipe calls for it, I can actually smell the ground ginger and cinnamon! I can only imagine  how great it would smell if I splurged for the $9.00 ground cloves and $12.00 (yes dollars) real vanilla bean. The Barefoot Contessa (Ina Garten) always uses the vanilla bean... but she also lives in the Hamptons and probably has air conditioning.

 Initially looking at this recipe I'm thinking it might actually be somewhat healthy... no butter, carrots, golden raisins (which I was really excited to buy) and some solid spices that when usually added overcompensate for lack of real flavor.. ha like the butter. Martha even goes to say that "Unfrosted carrot cupcakes make delicious snacks", well yeah no duh, don't all cupcakes make delicious snacks? Let's be serious, 1 and a half cups of oil and 2 cups of sugar quickly turned this batter into a caloric catastrophe. She clearly doesn't realize that her "snack" would constitute a whole meal on the Weight Watchers system.

 I've read through the recipe multiple times, making sure I have all the ingredients (lesson learned last week) and I start shredding the carrots. Have you ever seen 1 pound of shredded carrots? I went through 2 different graters to get the job done, and only grated my finger once. Martha says to mix all the wet ingredients together, including the raisins. This batter looks disgusting. Probably close to the Easter Bunny's puke after his night long binge of carrots, jelly beans and chocolate. But it smells good. Add the dry goods and of course I have to taste test the batter. (Because I know how it should taste, not.) It tastes good too. At this point I'm starting to think my Aunt Klaudia's reign of "best carrot cake recipe" is coming to an end (no offense). And, I'm going to have to tap into my extra ww points for the week.

The frosting is a cream cheese frosting. Duh. Nothing goes better with carrot cake, than cream cheese frosting. I've actually made Martha's CC frosting before, so I knew what I was getting into. I halved the recipe, because the first time I made it I had leftovers and used it as a vegetable dip...uhhh talk about puke. I had to laugh when she says to use the butter and cream cheese at room temperature... if she only knew. She toasts coconut to dress the top with, and I decide this is an excellent idea. I wish you all could bite into this thing, it's delicious. Move over Aunt Klaudia. I'll be having salad for dinner.

 Cupcake Stats:
Martha says this recipe makes 24, it made me: 30
Weight Watcher points: 5 for the cupcake, 2 for the CC frosting (and you thought veggies were 0)

** Special note** Aunt Klaudia, keep baking yours.. it is family tradition after all!

Let the Games Begin- Chocolate Chip Cupcakes

I'm sure that Martha knows better than to bake while in a rush. I, on the other hand, feel I work best under a time crunch. It's like I'm on Iron Chef. You've seen the show, chefs battling their creativity all around a secret ingredient. Food is flying, knives are chopping and Alton Brown is in an hour-long frenzy. In order to prep my Kitchen Stadium I had to make a quick run to the grocery store. Glancing at the ingredient list on page 22 (there are a lot of intro pages in Martha's book-- of course) I quickly jotted down everything I needed to bake her Chocolate Chip Cupcakes. Ok ready to go. I had exactly 2 hours to bake before meeting my boyfriend for dinner. (I do like cupcakes, but I have a life...) Oh funny thing about the ingredients! guess what the star of the frosting is, yup unsweetened Dutch-process cocoa powder. Day 1, and already outside my "normal ingredient" boundaries. I couldn't find the Dutch kind, so regular CP had to do. I also got generic brand chocolate chips instead of the "best-quality" kinda Martha recommends. Anyways, all is well with the recipe, even catching Martha's tricky late addition of 1 extra tbsp of cake flower at the end. I'm practically Martha until it's time to add the sugar and my sugar jar has bottomed out. Secret ingredient #1, is missing. I need 1 3/4 cups, and have barely 3/4. (Oh also this happened with the vanilla extract... I was a little short but just let it slide) Ok, so WWMD? Martha would send someone out to her sugar mill that she built out of toothpicks and fetch her the last cup. I on the other hand resorted to my colored sugar sprinkles... purple to be specific. Topped off the 3/4 cup and mixed it in. That is when I realized I needed to Martha-up and ask my neighbors for the freaking cup of sugar. Thank God they were home, awkward either way. Sugar is done and I see what's next on Martha's list. 5 egg whites, ok I always have eggs, nbd. Well, apparently the day I decide I want to be Martha Stewart, I don't have eggs. Secret ingredient #2, not there. Run (literally) to the quick-e-mart and after I've convinced the guy I want uncooked eggs and not hard-boiled... I'm home. Finish the batter, which is overflowing out of my bowl. Load up my Transformer paper liners (Martha would approve of the nice personal touch) and pop all 3 trays! in the oven which has pre-heated for so long I feel my precious (slightly purple-- damn sprinkles) are entering the gates of Hell. Shower for my date. Did I mention it's August and I don't have air conditioning? Timer dings, they're done. I decide that the frosting can wait until tomorrow so it's fresh for my Transformer loving friend's bbq. Plus, maybe they'll be less purple in the morning. I guess I need to re-evaluate my successes in a time crunch.

Kitchen Stadium is calm again...judgement pending.

Cupcake Stats:
Martha says this recipe makes 30. It made me : 36
Weight Watcher points (if you're into that): 6

Martha's Version

Mindy's Version

So here's how this whole idea started....

My mom, aware of my obsession of cupcakes, gave me the Martha Stewart cupcake book for Christmas in 2009. Initially intimidated by Martha's perfect chocolate cupcake on the front, I have been slow to dive right in and start baking. I admit that I've made a few of the recipes in this book. Two of them, recipes where I didn't have to go out of my way to find some strange (to me at least) ingredient, like say "unsweetened Dutch-process cocoa powder". Her recipes, to me, are slightly ridiculous. Why use a double boiler method, when the chocolate can melt even faster in the micro? And why dirty up excess dishes when you could use one bowl to make the box cupcake? Honestly, the box cupcake tastes just as good as any other detailed recipe; the box mix is cheaper, easier, more reliable and in an apartment without air conditioning, much more tolerable to bake. However, inspired by watching the movie Julie&Julia..today actually, I am determined to conquer Martha. I have challenged myself to make all of Martha's recipes, including the frostings and decorating techniques within the next 175 weeks. 175 "inspirational ideas" equals 175 weeks of cupcakes. Though the Martha recipes seem particular and complex, there is something about biting into that cupcake, sharing them with my friends and family and feeling I have accomplished a recipe greater than my grandma's. 


For my fellow cupcake enthusiasts, I hope you enjoy my blog, and appreciate my amateur attempts at being Martha Stewart. Feel free to leave comments or tips as I'm sure I'll need them along the way. Also, if anyone is interested in helping with my dishes, please don't hesitate to comment.