Dessert Trends of 2011

Looking back on the world of pastry in 2011, it was a pretty good year.  But there was some not-so-good mixed in according to a few food critics.  What made the list of good and bad??  Find out now!

Up first…cake pops!  While cupcakes are the number one sugary obsession with just about every living, breathing human being, cake pops came in a close second during the past year.  People call these things crack on a stick and eat them like they truly are!!  Personally, I prefer my cake and frosting separate and in layers.  But that’s just me.  Read more about the “worst” food trends (including cake pops) here.

Hello Kitty Cake Pops by Bakerella

Also noted in the aforementioned article, savory sweets.  Cheese and bacon cupcakes??  Salami flavored marshmallows?!  Umm, no thanks!  While there is a place for a touch of savory at times (think bacon maple cupcakes or beer infused baked goods), there’s a fine line between good and gross.

Jalapeno Bacon Cupcakes by mybakingheart.com

Speaking of beer, it became very trendy to use it in baking as noted by Serious Eats.  From beer brittle to these beer and pretzel caramels, it looks like it will be making more appearances in baked goods in the future.  And I have nothing against that.

Beer Pretzel Caramel. Image Courtesy of Serious Eats.

Serious Eats also noted the macaron trend, perhaps my most favorite of all cookie sandwiches.  This is a trend that I hope continues to grow.

French Macarons. Image courtesy Serious Eats.

Finally, a trend in Miami that some there wish would disappear…mini cupcakes.  They don’t like them.  Not one bit.

Mini Cupcakes from thecupcakeblog.com

So what do you think about these trends??  Do you agree with the critics?  I think overall 2011 was a pretty good year for desserts and I definitely can’t wait to see what 2012 has in store!

 

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The Butterfinger Bites Disaster

Homemade Butterfingers by Plain Chicken

My friend Joelle had been raving on her blog about how amazing these things were called Butterfinger Bites.  My favorite candy bar of all time is Butterfinger, so naturally I just HAD to make these.  The only ingredients are candy corn, peanut butter and chocolate.  And not only that, you make them in the microwave.  Awesome!

Supposedly these little chocolatey gems taste EXACTLY like a Butterfinger.  But I, for one, will never know.  Because I totally and completely screwed up this recipe.  How you ask?  That’s what I’m trying to figure out.  I followed the recipe and warmed the candy corn in the microwave for one minute.  They melted a little.  So I continued at 15 second intervals, stirring between each.  The candy kind of was kind of melting but it was also EXTREMELY hot and kind of starting to clump.  Uh oh.  I eventually got it into some sort of semi-melted blob and thought, ok, I’ll just throw in the peanut butter and see if it comes together.

No, it did not come together.  I could barely stir the mixture for all the clumps of candy corn in the peanut butter.  So I stuck it in the microwaved for a few seconds…and that kind of helped.  The clumps were turning into itty bitty candy corn bits.  So then I had the thought that I would throw it in my mixer and beat the crap out of it!  That didn’t help.  The tiny little candy corn pieces basically got distributed more evenly.  So I poured it into a pan and just stared at it for awhile.  There was no way this was solidifying or even tasting good.  So I threw it away.  Sigh.  So depressing.

I felt like a total failure, like I couldn’t bake at all!!  I mean, candy from a microwave?!  C’mon!  I went to the blog where the original recipe was posted to see if anyone else had issues with it…no, not one person.  Just me. So, I had to console myself by going back and looking at pictures of things I’ve made but never blogged about.  Yes, I was that depressed.  It actually cheered me up a little and reminded me that I’m not a total screw up.  Here’s my trip down memory lane…

Tons of homemade candy for the holidays…that was fun.  And I didn’t screw anything up!

14-Layer Cake with my baking buddy, Betsy.  We were pretty proud of that one.

A 1st birthday cake for a special little nephew.

Neapolitan Cheesecake Cake for a friend’s husband’s birthday.  Yum.

Maple Pecan and Chocolate Peanut Butter Macarons, again with Betsy.  We got those right on the first try!  Woo hoo! Lots of high-fiving going on in the kitchen that day!

Buttered Pecan Cake with Bourbon Cream Cheese Frosting for my sister-in-law Rachel’s birthday.  I think I need to make this one again…

Oreo and Cherry Birthday Cake for my friend Sarah Carter.  That was a fun one.

Ahh, I feel better.  Time to get back in the saddle!  Err, kitchen. Oh and YES, I most definitely will try to make the homemade Butterfingers again!

 

 

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Pink and Red

Since Valentine’s Day is only four short days away, I thought I’d throw out a few more ideas just in case you’re still stumped on what to make, bake or buy for that special someone.  And even if you loathe Valentine’s Day with a passion, these can still be inspiration for another celebration!  So, to start things off right, I’d like to begin with more from Amy Atlas.  She’s just put up an awesome v-day spread on her blog and I urge you to go check it out IMMEDIATELY.  Part I and Part II.  It will make you happy.

You might even start liking Valentine’s Day.  She’s that good.

Valentines Day Table 1

Next, I absolutely LOVE these cards by MadeByGirl.  You’ll find a lot of unique, fun stuff that is relatively inexpensive and earth friendly. She also has prints and posters that are definitely worth checking out.

Deeply Madly LOVE Roses iheartu

Finally, I came across this adorable Sweetheart Cupcake on allrecipes.com and had to share the recipe!  It’s so simple and fun!  And feel free to go a bit more gourmet if you’d like and make a cake from scratch.

Sweetheart Cupcakes

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 8 drops red food coloring

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
  2. Beat the cake mix, water, vegetable oil, and egg whites together until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.]
Ok, now you have no excuses!  Ditch the red roses and  box of chocolates and go for something a little more creative this Sunday!
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