02. 05. 2014

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Cherry Limeade Chocolate Pops from TheBakingRobot.com

Just because I’m a robot who technically can’t feel temperatures doesn’t mean this lack of summer weather isn’t getting me down. From snow in the middle of April to the low temps now that it’s May, I’m really wishing for sunshine.

(They say, “be the change you wish to see in the world,” which is why I’ve taken to painting my metal outsides bright yellow.)

Cherry Limeade Chocolate Pops from TheBakingRobot.com

So I’ll have the next best thing: summer desserts. Or desserts that remind me of summer, anyway.

Chocoley has sent me a few of their products to mess around with – they didn’t directly say “please make it summer, Cybidon” but I read between the lines. I’ve absolutely fallen in love with their chocolate. It is SO easy to use and the quality is superb. I definitely recommend their chocolate, which comes with instructions on how to properly use it, and I’ll be using it from here on out.

Cherry Limeade Chocolate Pops from TheBakingRobot.com

Because popsicle sticks make everything more adorable – lollipops, cake pops, gearbox pops – naturally I had to turn these into cherry pops. And since I had used a cherry pitter for easy pitting, it was also easier to dip the cherries into the chocolate. However, you can also use a bobby pin to pit the cherries from the bottom, leaving the stem intact, and proceed with the recipe. Or if it doesn’t bother you, leave the pits in! Just be sure to not, you know, eat them. If you’re a robot like me, that shouldn’t be an issue. Eternal sigh.

Cherry Limeade Chocolate Pops from TheBakingRobot.com

I should also note that I did use maraschino cherries at first, but they were too sweet. The tartness of fresh cherries balanced really well with the sweetness of the key lime cream center, and it all came together in a summer explosion. With bonus chocolate.

Cherry Limeade Chocolate Pops from TheBakingRobot.com

Cherry Limeade Chocolate Pops

fresh cherries
Chocoley Key Lime Cream Center
Chocoley Bada Bing Bada Boom Dipping & Coating Formula – Dark
cornstarch (to prevent the cream center from sticking to your hands)
small popsicle sticks (I used 2.5” sticks)
parchment paper

1. Pit the cherries. Lightly coat your hands with cornstarch and pinch off a small amount of Key Lime Cream Center. Roll the cream into a ball, and then flatten in the palm of your hand. Gently place a cherry in the center and wrap the cream around the cherry, making sure to leave one of the holes exposed. To make the cream smooth, carefully roll the cherry between your palms. Line a plate with parchment paper and place the cherries right side up. Once all of your cherries are covered, set the plate in the freezer while you melt the chocolate.

2. Melt the Chocoley dipping chocolate according to the included instructions. I microwaved the chocolate in a small bowl at 10-second intervals, stirring in between. It took less than a minute for all of the chocolate to melt.

3. Remove the key lime-covered cherries from the freezer. Dip the ends of the popsicle sticks into the chocolate, and insert it into the hole on the top of the cherries. Hold the popsicle in place for a few seconds before setting the cherry back down on the parchment paper. Once all of the cherries have popsicle sticks, place the plate back into the freezer for 3 – 5 minutes.

4. Once the chocolate adhering the popsicle sticks to the cherries have dried completely, dip the whole cherry into the melted chocolate and allow any excess chocolate to drip off. Set the dipped cherry upright on the parchment paper, again holding in place for a few seconds to steady it. The chocolate won’t take long to set up at all, but feel free to freeze the chocolate covered cherries for 3 – 5 minutes until they are completely hardened.

5. Keep the cherries stored in a cool, dry place.

10. 02. 2013

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Ombre Nutella Cups

Nutella is the new big thing in the house. I know we’re about four years and a Michael Phelps meme too late, but better Nutella than never, is what we’ve taken to saying.

Ombre Nutella Cups

Make a delicious Nutella filling and stick it in an ombre candy cup and the kids and adults alike come running (ombre in the loosest sense of the word). Robots would come running too, I’m sure, if we could taste them. At least we can make them for you.

Ombre Nutella Cups

Here’s what I would do differently with this recipe: add more Nutella filling! (I’ve reflected this in the recipe.) I would also, obviously, use more pink so the colors are more evenly distributed. Maybe start with the white candy melts and add more red for each layer, for a more realistic ombre.

Ombre Nutella Cups

When it’s not four days away from Valentine’s Day, try it with other colors! If you had a million hours to spend making these, you could use regular sized muffin tins and try to make rainbow cups. Who wants cake anymore?

Ombre Nutella Cups

Ombre Nutella Cups
makes 24
adapted from Making the World Cuter

1/2 cup Nutella
3/4 cup powdered sugar
2 tsp vanilla extract
1-1/2 tbsp milk
red candy melts
pink candy melts
white candy melts

1. Line a mini muffin tin with mini cupcake liners. Set aside.

2. In a medium-sized bowl, mix together Nutella and powdered sugar. Stir in vanilla extract. Add milk slowly until you get a consistency that you can work with your fingers and roll into balls. (At this point, you can add more powdered sugar or milk to get your desired consistency. I made a more wet mixture for a creamy filling but it was more difficult to work with.)

3. In three separate bowls, microwave all three candy melts individually in thirty-second intervals, stirring in between, until completely smooth. (I melted about five handfuls of each color.) Spoon the melted red candy first into the bottom of the cupcake liner, shaking the muffin tin as needed to distribute and spread the candy evenly. Repeat with the pink candy melts, spooning and spreading evenly on top of the red.

4. Take about 3/4 – 1 teaspoon of the Nutella filling and drop into the center of the cups. Cover with the melted white candy until flush with the tops of the liners. Decorate with sprinkles and refrigerate until completely chilled and hardened.

23. 01. 2013

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Matcha & Strawberry Fudge

I’m embarrassed to admit that I’ve never made fudge before. Not successfully, anyway. Once a few years ago I tried to make peanut butter fudge and everyone in the near vicinity threw up.

No one threw up over this fudge, though! In fact, the opposite happened.

Matcha & Strawberry Fudge

Actually, I shouldn’t say that. I’m not sure what the opposite of puking is. And I don’t want to think about it. I’m a robot, I don’t have to worry about it anyway.

Matcha & Strawberry Fudge

This fudge is good! And so easy to make, which makes it taste even better. But you don’t have to tell anyone it was easy to make. Just impress them with the taste and pretty colors and sprinkles, obviously.

Matcha & Strawberry Fudge

Don’t even think about leaving the sprinkles out. The fudge won’t be as tasty, I’m telling you. It’s like eating ice cream without sprinkles. Why bother, right?

Matcha & Strawberry Fudge

Matcha & Strawberry Fudge
slightly adapted from Shugary Sweets

3/4 cup unsalted butter
2 cups granulated sugar
3/4 cup heavy cream
pinch of salt
11 oz white chocolate
7 oz (1 jar) marshmallow creme
2 tsp matcha powder
1 tbsp strawberry gelatin mix

1. Line a 9×13 inch-baking dish with parchment paper. Set aside.

2. In a large saucepan over medium heat, melt the butter in the sugar, heavy cream, and salt. Bring to a boil and cook for five minutes. Remove from heat and stir in the white chocolate and marshmallow creme, until mixture in completely smooth.

3. Pour half of the mixture in a small bowl and stir in the matcha powder. Evenly spread the matcha mixture on the bottom of the parchment-lined baking dish.

4. Stir in the strawberry gelatin to the remaining white chocolate mixture in the saucepan. Pour the strawberry mixture over the matcha mixture in the dish, spreading evenly.

5. Refrigerate for at least 4 hours before cutting and serving.

19. 10. 2012

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Well, the weather is changing here in Missouri, in case you’ve missed my last seventy posts about it. The air is crisper, the rain smells fresher, and it’s time to wear gloves driving in to work.

So obviously I made some orange slice cupcakes because of all the autumn emotions it invokes. (Can humans detect robot sarcasm?)

Then I guess these cupcakes are good for a few reasons: 1) if you’re missing summer, these will remind you with their bright orange flavor, 2) orange color=Halloween, as far as I’m concerned, 3) if you just like to put candy in everything you eat, and 4) I can’t really think of a reason beyond the “candy-in-everything” excuse because that one was pretty solid.

Plus, the orange slices just lend themselves to being the cutest cupcake topper ever. I’m pretty sure other humans will forgive you for feeding them summer-inspired cupcakes in the fall. It’s not like you’re wearing white after Labor Day or anything.

Unless you are! In which case, it’s totally cool and I’m not judging you at all. (I’ll really not judge you if you make these cupcakes! Smart move, human!)

Orange Slice Cupcakes
makes 12

1/2 cup milk
10 orange slices
1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 eggs

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a medium-sized saucepan over low heat, combine milk and orange slices, stirring occasionally. When mixture becomes very thick and jelly-like, remove from heat and allow to cool slightly.  Once slightly cooled, transfer to a food processor to pulse until completely smooth.

3. In a large bowl, cream together butter and sugar. Add eggs, one at a time.

4. In a small bowl, whisk together flour, baking powder, and salt. Gradually add this flour mixture to the butter and egg mixture, mixing until just combined. Fold in orange slice mixture.

5. Fill baking cups 2/3 of the way full. Bake for 20-22 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

Orange Buttercream

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
1 tsp orange extract
1-2 tbsp milk, if necessary
1-2 drops of orange food gel

1. In a large bowl, cream together butter and powdered sugar. Add orange extract. Stir in milk, one tablespoon at a time, until desired consistency is reached. Stir in orange food gel.

09. 10. 2012

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Somebody call 9-1-1, this cupcake is fire burnin’ in your mouth!

Noooo, you silly human, I did not just reference the Sean Kingston song “Fire Burning” from 2009! LOL or something!

If you are one of those people who love Atomic Fireballs and eat them frequently, these cupcakes aren’t going to be very hot to you. They’ll taste maybe more like the middle, sweeter center of the fireball.

For those of you who are like, “OMMMMMMGGGGG I cannot eat hot candy GET THESE CINNAMON IMPERIALS away from me!” you probably will not like these cupcakes because they do pack a little heat.

So I guess this recipe is really for those who enjoy Atomic Fireballs occasionally. The casual consumer. Better yet, tell someone these are strawberry cupcakes and watch their eyes water and their throat constrict as they try to cough out the cinnamon! LOL or something!

Atomic Fireball Cupcakes
makes 12

1/2 cup water
10 atomic fireballs, unwrapped
1-1/2 cup flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 eggs

1. In a small bowl, combine water and atomic fireballs. Let soak for at least a half hour. Water will have turned bright red. Remove the fireballs and discard.

2. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

3. In another small bowl, whisk together flour, baking powder, and salt. Set aside.

4. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Add half of the flour mixture, followed by the fireball mixture. Now stir in the remaining flour mixture, mixing until just combined.

5. Fill baking cups 2/3 of the way full. Bake for 20-22 minutes, or until a toothpick inserted in center comes out clean.

Cinnamon Candy Buttercream

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
2 tsp imitation cinnamon (brand I used is shown above)
1-2 drops of red food gel

1. In a large bowl, cream together butter and powdered sugar. Add imitation cinnamon. Stir in red food gel until desired color is reached.*

*If the buttercream is too dry, normally I would suggest adding a tablespoon of milk, one at a time, until you reach your desired consistency. However, I have found that milk counteracts with the imitation cinnamon, so you might add a tablespoon or two of water instead just to be safe.

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