Chocolate Coconut Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Chocolate Coconut Cupcakes Recipe Tutorial

For lovers of chocolate and coconut! The virgin coconut oil and organic coconut palm sugar make these cupcakes healthier and more delicious. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

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CHOCOLATE COCONUT CUPCAKE INGREDIENTS:
1/3 cup dark chocolate, finely chopped [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup organic coconut palm sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1/2 teaspoon coconut extract
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Place the chopped chocolate and sifted cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Add hot water to chocolate chunks and cocoa powder

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

 

Coconut Frosting

FROSTING INGREDIENTS:
3 1/4 cups powdered sugar
8 ounces butter at room temperature
2 teaspoons coconut extract
1 teaspoon vanilla
3 Tablespoons heavy cream
Shredded coconut for sprinkling [optional]

FROSTING DIRECTIONS:
With an electric mixer, beat together sugar and butter. Add coconut extract, vanilla and cream.
Mix on low until well blended, and then on medium for another two minutes.
Pipe onto cupcakes and top with a sprinkling of shredded coconut.

VIDEO TUTORIAL:

baking chocolate cupcakes and brownies a beginner's guide by lisa maliga

Amazon linkBaking Chocolate Cupcakes and Brownies: A Beginners Guide

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Blue Velvet Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Blue Velvet Cupcakes Recipe Tutorial

Get ready for any holiday or happy event with these delectable blue cupcakes topped with yummy cream cheese frosting. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

This recipe has a slightly different color than the one featured in my book as I used another  brand of gel food color. If using AmeriColor food gel, you’ll only need to add several drops rather than an entire bottle of conventional gel coloring. The color of these cupcakes turned out to be turquoise rather than sky blue.

bluevelvetcupcake318

 

BLUE VELVET CUPCAKE INGREDIENTS:
2 cups granulated sugar
8 ounces unsalted room temperature butter
2 Eggs [room temperature]
1 Tablespoon cocoa powder [sifted]
1.5 Tablespoons blue gel food coloring
2 1/2 cups sifted all-purpose flour
1 cup buttermilk, room temperature
1 Tablespoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon apple cider vinegar

Makes 24 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

In a large bowl cream together the room temperature butter and granulated sugar.
Add the eggs, one at a time.

in a small bowl mix 1 tablespoon cocoa powder and blue food coloring. when thoroughly mixed add to the large bowl and mix well.

Add the flour, salt and buttermilk alternating between the two ingredients so you don’t get any lumps.

In the small bowl, add the baking soda and vinegar. They’ll react together by fizzing up. Add to the large bowl, mixing well.

Scoop into cupcake liners.

Bake on center rack. Rotate pan midway through baking.

Bake for about 25 minutes.

Cream Cheese Frosting

FROSTING INGREDIENTS:
1/2 cup butter at room temperature
8 ounces cream cheese room temperature
2 teaspoons vanilla
2 1/2 cups confectioners’ or powdered sugar
Dash of fresh lemon juice
Sprinkles for decorating [optional]

FROSTING DIRECTIONS:
Beat softened butter and cream cheese on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar and vanilla with the mixer running. Increase to high speed and beat for 1 minute. Add the lemon juice and beat until thick and creamy.

Pipe onto cooled cupcakes.

VIDEO TUTORIAL:

baking chocolate cupcakes and brownies a beginner's guide by lisa maliga

Amazon linkBaking Chocolate Cupcakes and Brownies: A Beginners Guide

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French Macaron Baking Adventures, Part 20: Fruit Swirled French Macarons Recipe & Tutorial

By Lisa Maliga, copyright 2018

Make these brightly colored, swirled French macarons and impress your family and friends! Perfect for Easter, birthday parties, baby and wedding showers, and any special occasion.. This is a never before seen or published recipe for Fruit Swirled French Macarons. 

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Fruit Swirled French Macaron Shells
100 grams almond flour
200 grams powdered sugar
3 large egg whites [room temp.]
50 grams finely granulated sugar [4 Tablespoons]
1/8 teaspoon cream of tartar
1/8 teaspoon salt
Pink & Purple gel colors for striping
Oven Temperature: 300 degrees Fahrenheit

* Line 3 baking sheets with silicone mats or parchment paper. If the baking sheets are thin, double them up. Macarons are sensitive to heat so they need to be baked on a durable tray that has lots of insulation. You’ll also need a pastry/piping bag with a large round tip ready before you begin.
* Sift powdered sugar and almond flour together. Large grains that don’t make it through can be thrown away or used as a skin exfoliator.
* Whisk the sugar and flour to make sure it’s fully blended.
* Place the plastic pastry bag into a cup, forming a cuff over the sides. Paint 2, 3 or 4 stripes along the inside of the bag. For this recipe I painted 2 pink and 2 purple stripes.
* In a stainless steel or glass bowl, beat the egg whites until foamy like a bubble bath before adding the salt. Then add granulated sugar in 3 batches. Start at a low speed and gradually increase the speed. When finished, the mixture should have stiff peaks. 
* Add dry ingredients to the meringue in 2 batches using a spatula. Fold until the mixture comes together, scraping the sides and flip batter over. When the sugar/flour mixture is blended, the batter will be easier to mix and will look shiny. Lift the spatula and see how quickly batter falls in “ribbons” from the spatula. A ribbon of batter dropped into the bowl should merge with the rest of the batter in 20-30 seconds. Another test is to “write” the number 8 with the batter.
* Add tip to piping bag and then twist near the bottom to prevent any mixture from escaping. The tip should face upwards and that helps keep the mixture in the piping bag as you place it in a cup and form a cuff over the rim so it’s easy to add the batter.
* Carefully pour batter into piping bag. Twist the top of the bag and untwist the bottom, gently pushing the just-poured batter toward the bottom. You’ll remove any excess air that way.
* Pipe the batter onto the parchment or silicone mat. With parchment, you can use a template.
* Pipe batter on the parchment-lined baking sheets in 1.5-inch circles. Keep the batter inside circles if using a template.
* Rap baking sheet several times on the counter. This will further flatten the macarons, and remove air bubbles.
* Preheat oven.
* Allow macarons to sit for 30-60 minutes until a film forms. Lightly touch a macaron and if no batter clings to your finger then it’s dry and ready to be baked.
* Bake for 20 minutes. The tops should be firm and glossy and the bottoms of the shells should have formed “feet” or frills at the bottom. The risen macarons should be firm with the slightest amount of give. If it wobbles, they require another minute or so. When done, the cookies can easily be removed from the mat.
* Remove from oven, place cookie sheet on a wire rack or flat surface and let cool completely.
Fill with your favorite filling[s]. I’m including a link for Morello Cherry Buttercream Filling. https://lisamaliga.wordpress.com/2018/03/16/french-macaron-baking-adventures-part-19-morello-cherry-chocolate-french-macarons-recipe-tutorial/

LOVE MACARONS???

Watch my blog for updates, as in late April I’ll be releasing another dessert cookbook. If you subscribe to my newsletter, you’ll be notified of the book’s release before anyone else! 

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Baking_French_Macarons_A_Beginners_Guide_3da

Want to bake macarons? Read my book Baking French Macarons: A Beginner’s GuideAvailable in eBook [free with a Kindle Unlimited subscription] and paperback formats.

VIDEO TUTORIAL

Buttery Chocolate Brownie Recipe + Video

By Lisa Maliga copyright 2014-2017

chocolatebutterbrownieschocbrowniesstack2From the book THE GREAT BROWNIE TASTE-OFF (THE YOLANDA’S YUMMERY SERIES, BOOK 1).

I haven’t made these brownies in a couple of years, so when I followed the recipe, I rediscovered the joy of a very rich and decadent buttery brownie. I took a lot of photos of the process and have turned them into a cool video that shows you the various steps.

Even if you’ve only made brownies from a mix, this is an easy recipe to make.

Here are some tips to make your buttery brownies taste even better!

♥ Your butter should be a good quality and unsalted is recommended. For the record, I used Plugra.

♥ Use eggs from chickens that are free to roam around, as they taste better.

♥ I used an 8″ x 8″ glass baking dish. You can use a 9″ x 9″ glass or metal baking dish if you prefer but the brownies will be slightly flatter. Instead of using cooking spray, just use the butter wrapper to grease your baking dish.

INGREDIENTS:

1/2 cup [1 stick] butter, melted and cooled

1 cup brown sugar

2 eggs [room temperature]

1/4 cup [2 ounces] dark chocolate, melted, cooled slightly

1 teaspoon vanilla extract

1/2 cup all-purpose flour

INSTRUCTIONS:

Preheat oven to 325 degrees.

Grease your pan with either cooking spray or butter.

In a large bowl, beat butter and sugar until combined.

Add an egg, mix in well, then add the second egg and mix well.

Stir in melted chocolate and vanilla.

Gently fold in flour, until combined.

Pour mixture into pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely. Cut into squares. Enjoy.

great brownie taste-off yolanda's yummery series book 1 free ebookYou can get a copy of THE GREAT BROWNIE TASTE-OFF (THE YOLANDA’S YUMMERY SERIES, BOOK 1). Best of all, the eBook version is FREE!

Book Links:

Paperback Edition: The Great Brownie Taste-off

Amazon: The Great Brownie Taste-off
Amazon UK: The Great Brownie Taste-off
B&N Nook: The Great Brownie Taste-off
iTunes: The Great Brownie Taste-off
Kobo: The Great Brownie Taste-off
Scribd: The Great Brownie Taste-off
Smashwords: The Great Brownie Taste-off

Video:

 

 

 

I WANT YOU: Seduction Emails from a Narcissist ~ New Cover & Excerpt

By Lisa Maliga, copyright 2016

iwantyou (1)Before I became a fan of THE WALKING DEAD, I wrote about a character named Arlen J. Stevenson who was the author of zombie fiction. I chose that genre because it seemed a little different—edgier—than thrillers or science fiction.

Originally, this manuscript got some interest from an editor at a small literary press. “It sounds serious and worthy, and I appreciated the description and know exactly what you’re talking about from hard experience. I do wish you luck with it though because…it has to be said!”

When I first uploaded I WANT YOU: Seduction Emails from a Narcissist, along with my companion title, Love Me, Need Me: A Narcissist’s Tale, I designed my own cover. I’ve since stopped doing this as I prefer not fussing around with fonts. I finally got around to having the cover redesigned after combing through some stock photos and finding one of a man who resembled the Arlen I’d imagined. Art and reality merged.

Since publishing this book, I’ve learned a lot about formatting. While awaiting the cover to be designed, I had a look at the sample, noting some the spacing issues. I went through line by line and fixed the problems. By doing this, I reread the story and was struck by the online psychological game playing that abounded within the book. 

This is unlike any other book I’ve written. It took years of research before I wrote my first draft. I did encounter several versions of Arlen online and in real life. At the time, it was very difficult to be around those types of uncaring and self-centered people. But what I learned filled more than one book. 

EXCERPT:

Here’s Arlen’s email to LeeAnn [Southern Pecan is her MySpace name] after “meeting” her on September 28.

Date: September 30

LeeAnn,

You’re wise, insightful, and loving. On top of that, you radiate both a wonderful sexuality combined with a heaping dose of loyalty. All mixed together, it’s potent.

Why do I want you with all these other people around? Frankly, there’s not even a choice involved, you are simply on a different level.

I’ll make this short and sweet. I want to get to know you more, the sooner the better. If all you want is an internet friendship, fine, just tell me. But if you want the chance for more, tell me that, because that’s exactly what I want. The reason you and I both are doing this is because we both sense we’ve gotten ahold of what potentially could be the real thing for us both.

Let me know, darlin,
AJS

P.S. My marriage is not what it should be, dear, and has been for awhile. This doesn’t flatter me in the least, but even if it wasn’t, I don’t know that I could resist you.

BOOK DESCRIPTION:

The author of three zombie books uses his literary accomplishments to entice his online victims. Arlen J. Stevenson flirts heavily with several women via raw and steamy emails in order to lure them to his lake house. His MySpace site has amassed thousands of potential victims. “I WANT YOU: Seduction Emails from a Narcissist” shows Arlen’s arc of seduction with eighteen different women. You’ll meet poetic Southern Pecan, desperate Betsy, flirty Debra, and lonely Ginger.

The love and long-term relationships he proposes to the women lasts long enough to satisfy his ego and sexual cravings.

This unique volume can be read as either a sequel or a prequel to “Love Me Need Me: A Narcissist’s Tale.”

WARNING! “I WANT YOU: Seduction Emails from a Narcissist” may be offensive to those who dislike graphic language and sexual content.

Amazon: I WANT YOU: Seduction Emails from a Narcissist
B&N NOOK: I WANT YOU: Seduction Emails from a Narcissist
iTunes: I WANT YOU: Seduction Emails from a Narcissist
Kobo: I WANT YOU: Seduction Emails from a Narcissist
Scribd: I WANT YOU: Seduction Emails from a Narcissist
Smashwords: I WANT YOU: Seduction Emails from a Narcissist

 

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Win free books and a box of macarons!
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NOTE: Next week there will be a new French macaron blog with lots of pictures!

 

Ripping Readers Off: Kindle Unlimited Scam eBooks

Copyright 2016 by Lisa Maliga

Kindle-Unlimited-logo-220x86

Last April, I wrote this article: Don’t Buy or Borrow Kindle Unlimited Rip-off eBooks. 

What’s changed since then?

In July 2015, Amazon launched KU2, which pays authors by pages read. KU1 was a fluctuating amount of at least $1 per eBook borrow. The Amazonians have altered the system for their benefit and the amount per page is less than a penny –.0049 per page or less. If an author wants to make any money, they need to write longer books. And those books need to get read.

Or do they?

Nope, the author offers a free book or gift card or something for nothing and has that clickable link take the reader to the back of the book. Like magic, all the pages are read!

With the KU program, Amazon is like long defunct author’s sites Themestream and the Vines – pay per click companies that went belly up. While some legitimate authors are doing quite well, others are faring far worse than they were in KU1.

One of the main problems I’ve seen in the KU program, and this is in the nonfiction area, are foreign plagiarists stuffing books full of repetitive “information.” Or they upload their entire catalogue into one title. I’ve also seen books where the contents are available in a dozen different languages. Can you guess that the translation is run through an online translator resulting in hilarious errors?

What inspired this article was a review request from an author: someone who had been “University” educated, and an expert in various fields dating back to the early 90’s. A quick search revealed nothing except the author’s books in various Amazon stores. Here’s the email:

As an avid buyer and author on Amazon, I want readers to feel they are getting value for money and would recommend to their friends and family. I feel this book meets that requirement.

 I was hoping you could review a books and leave an honest review.

If you are interested I can send you the book as a gift free of charge.

 I saw that the title wasn’t unique and when looking at the author page I noticed:

“She has a passion for sharing his experience…”

Bruce/Caitlyn Jenner? Nope, someone who just didn’t care about proofreading their bio or who wasn’t too fluent in English.

There are many excellent titles in the KU program. But I’m going to point out potential rip-off titles that are often plagiarized from websites, blogs and Pinterest. By reading this article, you’ll learn how to avoid downloading or wasting your time and money on rip-offs and supporting scammers.

If you’re a reader who wants to learn how to bake cupcakes, wouldn’t you want to read a book by someone who has baked the recipes and can provide photos along with helpful tips? I want that! A few weeks ago, I mistakenly downloaded a scam book. At first I thought, oh goodie, 600 pages of cupcake recipes and information—all for 0.00. Wrong! 600 pages of drivel, NO pictures, and recipe after recipe of things I didn’t want to bake. The few cupcake recipes were so generic that one of them listed cake mix. I deleted that eBook.

Spot Those Scammy eBooks

Here are some things to look for when shopping at Amazon.

kindle unlimited logo * No author biography

If there’s no bio, there’s no way of knowing how much knowledge they have pertaining to the subject they’ve written about. There won’t be an email address, website, Etsy page or social media information such as Twitter, Pinterest or Face Book. They have no blog or newsletter.

kindle unlimited logo * Fake Author Biography

Some of the scammers have gotten smarter and include biographies and even pictures or illustrations of themselves. Read it carefully and you’ll see it’s false if no professional training is indicated. Or they might mention a school or university. How is the bio worded—in proper English or does it read as if it was translated from another language?

kindle unlimited logo * Common American Names

This is another way to lure borrowers and buyers—by using familiar surnames like Thomas, Brown, Mitchell, White, etc. It’s also how those from other countries make names seem more acceptable than their own. Authors who use several pseudonyms may do so to avoid detection. It’s also a way of using a name like a keyword – to attract more borrows and sales.

 

kindle unlimited logo * Poor Translating

Foreign authors may have run the manuscript through an online translator resulting in unintentionally hilarious reading. My favorite was the one about heating your soap over a “weak fire.” Some of the faux fiction scam books have incredibly bad titles.

kindle unlimited logo * Offer FREE Bonus/Gift at the BACK of the eBook

This encourages you to click the link and get the page reads. You won’t be able to miss this offer as it’ll be shown in very large and colorful fonts. It may appear more than once.

kindle unlimited logo * Very LONG eBooks

KU1 featured scamlets of 50 pages or less. Now the less is more motto has been replaced with the more [pages] the merrier! One trick I discovered is seeing lengthy books enhanced by offering the book in a dozen different languages. You can also bet that a professional human translator doesn’t translate, as that would be very expensive and time consuming. Ultimately, no one benefits.

Another method is for the scamming “author” to take several books and rearrange the order so the book becomes bloated with excess pages. You get a bundle of books you [probably] don’t care to read.

kindle unlimited logo * LONG Titles Stuffed with Keywords

Example: Homemade Body Butter: 25 Natural Body Butter And Lotion Recipes To Keep Your Skin Smooth And Feeling Moisturized! (How To Body Butter, DIY Body Butter, Natural Body Butter And Lotion Recipes).

kindle unlimited logo * Enticing Cover Photo of the Product[s]

A rip-off will be revealed if the featured product[s] recipe and photo aren’t included inside the eBook. For example, a stack of oatmeal soap on the cover, yet there is no oatmeal soap recipe in the rip-off title. Also, most rip-off eBooks won’t contain any photos.

kindle unlimited logo * If recipes are included, they may be in a mixture of ounces, grams, tablespoons and teaspoons, which is very confusing for the reader.

kindle unlimited logo * No medical or legal disclaimer. No safety precautions.

kindle unlimited logo * The name on the cover may be spelled differently than the name on the book’s Amazon page.

In order to avoid being ripped off, please use this article as a checklist.

Also, read what author Ann Christy has written about this topic. She includes in-depth analysis along with screenshots of some flagrant examples. http://www.annchristy.com/anatomy-of-ku-scams

 

An Excerpt from “Liquid African Black Soap Recipes for Skin and Hair”

By Lisa Maliga, copyright 2016

ABSliquidafricanblacksoaprecipes3DMy newest eBook, Liquid African Black Soap Recipes for Skin and Hair has just been released this month and is free on Amazon.com, Barnes and Noble NOOK, Kobo, iTunes, Scribd, Smashwords and on other online stores. 

For the record, I’d like to state why an author of books on soap crafting and shampoo bars is actually writing about liquefying soap!

Why Liquid African Black Soap?

As I’ve written about shampoo bars and soap, it may seem unusual for me to write about liquefying soap. However, African black soap isn’t your ordinary bar soap. It’s the softest soap I’ve ever used. In fact, I’ve formed it into soap balls. However, by liquefying it you’ll find that it’s simpler to use as either a shampoo and/or a facial/body soap. You can apply the soap with a washcloth, bath pouf, sponge, sock, soap bag or loofah, depending on how much of a scrubby surface you want. I’ve found that a simple $1 bath pouf increases the lather of the liquefied soap and doubles as an effective skin exfoliator. While solid African black soap can work in a bath pouf, it’s easier and more economical to use it in liquid form. In the following recipes, I give approximate amounts for each 2-ounce size. The more African black soap you add, the less water, the thicker the resulting liquid soap.

I also like to change my shampoo bars for liquid African black soap every few weeks.

Here’s the official blurb:

Make your own liquid African black soap in minutes! Includes five easy recipes using natural ingredients. You also receive information about essential oils and where to buy links for African black soap and other healthy additives. “Liquid African Black Soap Recipes for Skin and Hair” makes a great companion book to “Nilotica [East African] Shea Body Butter Recipes [The Whipped Shea Butter Series], Book 1” and “How to Make Handmade Shampoo Bars.”

Available at the following online stores. This eBook is FREE.

Amazon: Liquid African Black Soap Recipes for Skin and Hair
Amazon UK: Liquid African  Black Soap Recipes for Skin and Hair 
Barnes & Noble NOOK: Liquid African  Black Soap Recipes for Skin and Hair
iTunes: Liquid African Black Soap Recipes for Skin and Hair
Kobo: Liquid African Black Soap Recipes for Skin and Hair
Scribd: Liquid African Black Soap Recipes for Skin and Hair
Smashwords: Liquid African Black Soap Recipes for Skin and Hair

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