Archive for May, 2010

Cupcake Heaven

May 24, 2010

Most people go to Washington DC for the amazing history and incredible museums.  I…go for the food!  Don’t get me wrong, I love visiting the sites in our country’s capital, but when you find a place like Georgetown Cupcake, it goes at the top of your “must visit” list!

Over the course of my 9 days in DC these are the flavors I sampled: Chocolate Peanut Butter Chip, Coconut, Lemon Blossom, Chocolate 2, Chocolate 3, Salted Caramel, Vanilla Birthday and Chocolate Hazelnut!  I made a couple different trips to the store because although they have regular flavors you can get anytime they also have daily flavors, so of course you have to visit more than once to truly experience their cupcakes (at least that’s what I told myself)!

My favorite was Chocolate Peanut Butter Chip with second being either the Vanilla Birthday or the Lemon Blossom, or maybe the chocolate hazelnut. Actually, I don’t know what order I would put them in.  They were all fabulous.

So if you ever find yourself in DC, make sure you see the Smithsonians and the Memorials, but do not forget to visit Georgetown Cupcake!

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Birthday Favors Fit for Royalty!

May 13, 2010

When people leave a party do they really want a party favor in the form of a little trinket that is easily broken and destined to be thrown away?  No, of course not…they want FOOD…something edible and delicious!  It’s what we all want, but are afraid to admit! So that is what we do here at The Sugar Moon.  We provide the edilbe and delicious and you give your guests a take home reminder of what a fabulous party you threw!  

Sugar cookies are the perfect take home gift and these little crowns have been a real favorite! The guest of honor picks out the colors and then it gets monogrammed and jeweled with sugar pearls!  Perfect for princesses of all ages! What color would yours be?

The Heart of The Sugar Moon

May 12, 2010

Sugar cookies continue to be the heart of what I do at the Sugar Moon.  I get at least a couple of orders a week for them.  This past week I had two really big orders which I had a lot of fun doing.  One of the orders was for a preschool Mother’s Day gift.  I ended up making enough daisies for an entire bouquet.  They turned out really cute! Here’s a few of them.

And this is what the final product looked like bagged, ribboned and ready to give to the mom’s.

A Sugar Moon Special Request

May 9, 2010

I advertise on my website that I take special requests and I definitely got one this week!  My customer had tasted one of my cookies at a friend’s house and decided he would call me to see if I could do something special for his wife for Mother’s Day.  His request…a chocolate dipped strawberry and pineapple arrangement!

The project was a learning process for me because I’d never done anything like this before and there are some techniques that you have to know to make it work.  But it turned out really cute and I know it’s very yummy because I sampled the product the entire time I was making it!  And best of all, it seemed to make my customer very happy, which is why I do what I do anyway!

Apple Cake with Toffee Crust

May 7, 2010

When Mr. Sugar Moon took a bite of this cake his only comment was, “Off the Charts!”  The edges of this cake were hard for me to resist, because, well…I’m an edge girl and the toffee crust was a dream!  Sound tempting yet?  Wanna try it?  Here’s the recipe…

For the Cake you’ll need:

3 cups flour

1 tsp salt

1 tsp baking soda

1 1/4 cup vegetable oil

2 cups sugar

3 large eggs

2 large apples (granny smith or other tart apple)

Start by preheating your oven to 325 degrees and moving the rack to the bottom third of your oven. Except for maybe the most experienced cooks (like those on Iron Chef), prep work can make all the difference in the success of a recipe.  So before you mix anything peel, core and dice your apples into about 1/2 inch pieces, so they’ll be ready to go.

Now it’s time to mix the ingredients.  Pretty simple here…just combine the oil, sugar, eggs in a large bowl or an electric mixer.  In a medium bowl, stir together the flour, baking soda and salt and then incorporate them into the wet ingredients.  This is what you’ll end up with.  It’s more of a dough than a batter.
Now fold in the apples. It will seem like you have a lot more than you need, but don’t worry this is an apple cake after all.  Once you’ve incorporated the apples, press the dough into a greased 9-inch spring form pan.

Bake it for about 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

As soon as the cake comes out of the oven you should start the toffee crust.  Here’s the ingredients you’ll need:

Toffee Sauce:

1 stick unsalted butter

1/4 cup heavy cream

1 cup brown sugar

1 tsp vanilla extract

Combine the butter, sugar and cream together in a medium saucepan and cook over medium heat until it comes to a boil.  Remove from heat and add vanilla. 

When it’s done you’ll end up with a golden sauce ready to pour over your warm, just out of the oven cake!

Leave the cake in the pan and put it on a rimmed baking sheet.  As you can see from the picture this is an important step because the toffee sauce ooozes out the bottom!  Pour the sauce over the cake, poking small holes in the top to let it seep all the way down inside! 

Let the cake cool in the pan for about 2 hours and then remove from the spring form pan.  The toffee sauce will have hardened to form a delicious crust that goes so well with the apples baked in the cake!

Oh and one last step…make sure to take a big slice, this cake won’t last long!

Adapted from a recipe by Lara Atkins of the Kitchen Table Bistro in Richmond, VA.

The Sugar Moon in Utah

May 5, 2010

Great News!  The Sugar Moon has expanded to Alpine, Utah.  Now if any of you in the Beehive state  are in need of a delicious baked good for a party, outing, special occasion or just to satisfy a sweet tooth, you can now place an order with The Sugar Moon and have it home-baked specifically to your taste!

Our Alpine, Utah location uses the same fresh, superior ingredients, the menu and pricing are the same and delivery is free within Alpine and Highland.

So please spread the word to friends and family who live in Utah.  They simply place an order through The Sugar Moon website or by calling 209-597-1344.  And of course all products have the same yumminess guarantee!

The Search For Chocolate Perfection (in a cookie)

May 4, 2010

I mentioned in a previous post that I am a recipe collector and accumulate way too many recipes that I will never use.  After cleaning out my stash and organizing them into beautiful Liberty of London binders, I am determined to make each and every recipe I’m saving.   I was thrilled to see that the next recipe in line for a trial run was this chocolate crinkle cookie.

I’ve been looking for the perfect chocolate cookie for a while.  I want a cookie with perfect texture and of course amazing taste.  Unfortunately, I have yet to be able to find that.  This one comes close, but I’m not sure I’ve ended my search.  Although, I do have to say that even though I am not a warm cookie person, these cookies were pretty perfect right out of the oven. They tasted like little molten cakes!  Give them a try and let me know what you think. And if you have the perfect chocolate cookie recipe please send it to me!

3/4 cup butter, melted

1/2 cup unsweetened cocoa powder

1 cup sugar

2 eggs

2 tsp vanilla extract

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

6 ounces mini semisweet chocolate chips

3/4 cup powdered sugar

In a large bowl mix together the melted butter, cocoa powder, and sugar. Whisk in the eggs and vanilla.  In a medium bowl, stir the flour, baking powder, baking soda, and salt.  Mix the dry ingredients into the wet ingredients. Stir in the chips. Refrigerate the dough for 2 hours.

Heat the oven to 350 degrees. Form the dough into 1-inch balls, then roll them in powdered sugar. Bake the cookies on an ungreased baking sheet for 10 minutes. Set the baking sheet on a wire rack for 5 minutes, then lightly dust them with the remaining powdered sugar. Transfer cookies to the cooling rack.  Makes 4 dozen.