Desserts

Mocha Chocolate Icebox Cake

June 1, 2011 by Lynsey Leave a Comment

If you are looking for the perfect chocolate dessert to satisfy that sweet tooth of yours then look no further. This Mocha Chocolate Icebox Cake has everything you could need or want after a wonderful meal, chocolate, espresso and cookies. I mean, what else is there? The thin, crisp chocolate chip cookies from Tate’s Bake Shop, act as the crust for this wonderful cake and set the stage for the rich, yet light and fluffy filling. The rich and decadent dessert is made by layering chocolate chip cookies and chocolate whipped filling; the end result is delicious and so pretty. The combination of the heavy cream and the marscapone cheese whip up so light and fluffy and act as a perfect base for the flavors of chocolate and espresso. When layered between the multiple layers of the Tate’s cookies, it’s incredible. The cookies actually soften after the cake is assembled, so they loose the crunch but still add the texture needed for this simple yet rich cake.

This is the perfect dessert for pretty much any occassion; no matter winter or summer. This would be a perfect and cool end to a meal on a hot summer day, but it’s also great for any other time of the year and would be fabulous with a cup of coffee. This cake is great for a make ahead dessert; just assemble and refrigerate until set and it takes absolutely no time to assemble. The most time consuming part of this entire dessert is gathering all of the ingredients
Mocha Chocolate Icebox Cake

Ingredients:

2 Cups cold heavy cream
12 Ounces Italian mascarpone cheese
1/2 Cup sugar
1/4 Cup coffee liqueur, (Kahlua)
2 Tablespoons unsweetened cocoa powder
1 Teaspoon instant espresso powder
1 Teaspoon pure vanilla extract
3 (8-ounce) Packages chocolate chip cookies, (Tate’s Bake Shop)
Shaved semisweet chocolate, for garnish

Directions:

In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, mascarpone cheese, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I broke some of the cookies to fill in the spaces.) Spread 1/5th of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top and cover with plastic wrap,place in refrigerator and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Recipe Source: Ina Garten, Food Network

Daring Bakers’ April Challenge, Bacon Cups

April 29, 2011 by Lynsey Leave a Comment

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at The Daring Kitchen.

I’ve said it before and I’ll say it again; I LOVE the monthly challenges that are presented to the the daring bakers. Every month we are presented with a new and exciting challenge and a lot of them push me out of my comfort zone, but a lot of the challenges are things that I have wanted to make but haven’t gotten around to actually making. This month was one of those months that we were challenged to make something that I had actually had on my “to make” wish list for quite some time. I have wanted to make edible containers for quite some time. I have had a couple of desserts from restaurants that were presented in edible, mostly chocolate, conainers and they were not only pretty and jaw dropping but absolutely delicious. Having these desserts made me want to make edible containers/dishes that much more. I mean what’s better than being presented with a dish that looks and tastes amazing? Being presented with a dish that not only looks and tastes amazing but is also edible. You really can’t beat that, plus there are no dishes to clean after you are finished with your dessert!

This challenge was so much fun. Although we had the freedom to create a container out of anything I stayed close to the challenge for two reasons; I have been wanting to make a dessert including bacon and second, I LOVE the combination of maple and bacon! Not only was it fun making the mousse and bacon cups but it was even more fun eating them! I enjoyed this challenge so much and I can’t wait to attempt other edible containers; my mind is going non-stop thinking of other ideas!

Bacon Cups

Ingredients:

24 thin slices good quality bacon

Directions:

Pre-heat the oven to 400 degrees.

Turn a muffin pan upside down and cover 6 muffin cups with aluminum foil.

Take 2 strips of bacon at a time crisscross the strips over the backs of the muffin cups and cut to size a tad longer than the bottom part of the cup. Use an additional 1 to 2 strips to cover the sides of the muffin cups in a weaving fashion. Weave the bacon tight because the bacon shrinks quite a bit when cooking.

Tuck the ends of the bacon strips inside otherwise they will curl while cooking. A good idea is to insert 4 toothpicks where the crisscrossed bacon meets in the weave.

Place muffin pan in a cookie tray to catch drippings.

Bake in oven for about 25 to 40 minutes, or until the bacon is golden and crisp but not burned.

Cool completely, about an hour, before carefully removing cups from the foil.

For smaller cups-use a shot glass with a square of bacon for the bottom and wrap 1 strip around the side.

Maple Mousse

Ingredients:

1 Cup pure maple syrup
4 Large egg yolks
1 Package unflavoured gelatine
1 1/2 Cups whipping cream

Directions:

Bring maple syrup to a boil then remove from heat.

In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).

Add warmed egg yolks to hot maple syrup until well mixed.

Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.

Whisk the gelatine-whipping cream mixture into the maple syrup mixture and set aside.

Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

Whip the remaining cream until it forms peaks. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.

Remove from the refrigerator and divide equally among the edible containers. Drizzle melted, semi-sweet chocolate over each cup.

Recipe Source:
Bacon cups inspired by not martha and 59 kilos

Maple mousse adapted from Jamie Oliver is not my boyfriend

Perfect Party Cake

April 28, 2011 by Lynsey Leave a Comment

I hope you all had a wonderful Easter. We certainly did; we enjoyed time with family and friends. Tucker had a great weekend, he played hard all weekend and he had the best time hunting Easter eggs!

Easter started a few days early around our house since Tucker’s daycare had an Easter party. For his party, I decided to make mini cupcakes for all the kiddos. All kids love cupcakes and I especially love these mini cupcakes because they are the perfect size for their little hands and the perfect portion for them. I’ve made a few different types of cupcakes for his daycare for various events, but kept the flavors simple to avoid any food allergies anyone may have. Since I’ve kept it simple, mostly vanilla and chocolate, I have tried numerous vanilla cake recipes and this time I decided to be a little different and try a white cake recipe instead. I know this isn’t too much different than a yellow cake, but like I said, I try to keep it simple to ensure all the kids can enjoy them. I’m so glad I came across the recipe for Dorie Greenspan’s Perfect Party Cake. Don’t get me wrong, Dorie Greenspan is not a well kept secret, she has many cookbooks and one of the most popular is about baking which is appropriately titled, “Baking: From my Home to Yours.” There is even a cooking group/club dedicated to making recipes by her, Tuesdays with Dorie, they cooke their way through a cookbook at a time and post their recipes and reviews every Tuesday (hence the name, Tuesdays with Dorie). Like I said, she’s no hidden secret, she’s a very well know and talented cook/chef and a best selling cookbook author.

I’m so glad I decided to make these for Tucker’s Easter party. These cupcakes were so moist and light, they were honestly some of the best cupcakes I’ve ever had! I love yellow cake, but what’s not to love? Sugar, eggs, butter, milk, it’s sweet and most important it’s a dessert…there’s absolutely nothing not to love. White cake has always been just okay to me, there just wasn’t a whole lot of flavor except the flavor from the frosting. Well, this cake is completely different, not only is it light and moist but it has a wonderful flavor. When I first read the recipe I expected the cake to have a heavy lemon flavor based on the amount of the zest and extract that was called for, but it actually didn’t have much of a lemon flavor at all, if any. I guess the lemon zest and extract just complimented or enhanced all of the other flavors to result in a perfect white cake. I don’t know what it is about the recipe but the name is completely true, it is the perfect cake.

Perfect Party Cake

Ingredients:
-mini cupcakes

-Recipe yields 3 dozen mini cupcakes
-The recipe listed in this post is half of the original recipe
11/8 cups cake flour
1/2 Tablespoon baking powder
1/4 Teaspoon salt
1/2 + 1/8 Cups whole milk or buttermilk
2 Large egg whites
3/4 Cup sugar
1 Teaspoons grated lemon zest
1/2 Stick (4 tablespoons or 2 ounces) unsalted butter, at room temperature
1/4 Teaspoon pure lemon extract

For the frosting-

1 1/2-2 Stick butter, room temperature
2 1/2-3 Cups powdered Sugar
2 Tablespoons milk

Directions:

For the cupcakes-

Preheat oven to 350.

Place cupcake liners in cupcake pan and set aside.

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Attach paddle attachment to a stand mixer, or using a hand mixer, and add the butter beat at medium speed for 3 minutes, until the butter and sugar are very light.

Add the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.

Finally, beat the batter on high for 2 minutes to ensure that it is thoroughly mixed and well aerated.

Spoon 1 tablespoon of batter into each cupcake liner of the prepared mini-cupcake pan. Bake for 10-12 minutes, until cakes are well risen and springy to touch. Remove from pan and cool completely before frosting.

For the frosting-

Place butter in a bowl of a stand mixer. Fit the mixer with the wisk attachment and beat butter on high for 2-3 minutes, until light and airy. Reduce speed to medium and gradually add powdered sugar and milk until desired consistency is reached.

Place frosting in a piping bag and frost cupcakes as desired.

Recipe Source: Perfect Party Cake-seen on The Way The Cookie Crumbles, originally from Dorie Greenspan Baking:From My Home To Yours.

Frosting: Lynsey original

Monkey Bread

March 30, 2011 by Lynsey 1 Comment

The first time I had monkey bread was when I was a sophmore in college. There is a local bread company and bakery in my current hometown, which is also my college town, specializes in wonderful homemade breads both sweet and savory and this is where I first saw Monkey Bread. I told Spencer about it, then he was my boyfriend, and his eyes opened so wide and he perked up. Little did I know that monkey bread was one of Spencer’s favorites when he was growing up and that it had been ages since he had any. So the next day I went to Boulevard Bread and bought a loaf of bread that Spencer said was so wonderful. I think that loaf of bread lasted all of 5 minutes once I got it hom and that’s when I knew I needed to find a recipe and have it on hand at all times.

It’s been quite some time since I’ve made this and to be honest I had forgotten about it until my brother said something about it. He had gone to a brunch at his girlfriend’s house and he was telling me about all the wonderful food they had and one of the things he mentioned was monkey bread. He went on and on about it and how good it was and asked if I could make him some the next time our family got together. So in honor of my brother and my husband, here is a wonderfully easy and delicious recipe that is perfect for breakfast, brunch or dessert!

Monkey Bread

Ingredients:

4 Cans refrigerated biscuits, jumbo

2 1/2 Cups brown sugar

1 Cup (2 sticks) butter, melted

1 Cup white sugar

4 1/2 Tablespoons cinnamon

Directions:

Preheat oven to 350. Grease a bundt pan and set aside.

Cut each biscuit into 4-6 pieces, depending on the size preference.

Place the brown sugar, white sugar and cinnamon in a bowl and stir together. Roll the biscuit pieces in the melted butter and then coat with the cinnamon sugar mixture. Place the coated pieces in the prepared pan and continue layering until all the pieces are coated. Pour any remaining butter and sugar mixture over the top.

Place in a preheated oven and bake for 30-45 minutes. Let cool in the pan for 5-10 minutes and then transfer to a cake stand. Serve while hot.

Recipe Source: very slightly adapted from Moms Who Think

Red Velvet Whoopie Pies

March 4, 2011 by Lynsey Leave a Comment

I love Valentine’s Day, for multiple reasons, one being that it gives me an excuse to make fun Valetntine’s inspired goodies and to cook a wonderful and tasty meal for me and my sweetie! Some people don’t care as much for this particular holiday because they think it’s another “Hallmark” holiday that the card companies created to make more money, but I’m definitely NOT one of those people. Although I don’t really need an excuse to spend more time with my sweetie, it’s nice to have a day that is designated specifically to that. It’s a day that we slow down and recognize the person we love, do something special for them and spend just a little more time with them. Either way I love this holiday and I look forward to making fun treats inspired by it.

There are many desserts and candies that are popular to give on Valentine’s but red velvet cake has to be one of the most popular, cliche’ and overdone desserts of them all. Although I love red velvet cake and there’s absolutely nothing wrong with it, it’s a wonderful cake but it’s always a pleasant surprise to see a classic favorite with a new spin on it. Better Homes and Gardens did just that with these red velvet whoopie pies. It’s a great way to celebrate Valentine’s as well as putting this all time favorite in a more finger food friendly form. These cookies are the perfect size to pick and snack on without requiring a fork and plate. This is a fun way to brighten anyone’s day and to give your Valentine your heart!

These are so much fun and to stick with the Valentine’s theme I made these in the shape of hearts. This dough is a perfect dough to pipe into whatever shape you would like, it’s thin enough to be piped but thick enough not to run everywhere. I have made whoopie pies a coupld of times now, I am no way an expert at whoopie pies, but the first time I made them I tried to spoon them and spread them with a knife and it was a hastle and basically just a big mess. This time, however, I placed the dough in a piping bag and piped the dough in the shape I wanted and it worked so much better, I would highly recommed piping these rather than spreading with a knife. These were absolutely delicious, it didn’t take long at all for these to disappear!

Red Velvet Whoopie Pies

Ingredients:
For the cookies-

2 Cups all purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1/2 Cup butter, softened
1 Cup packed brown sugar
1 Egg
1 Teaspoon vanilla
1/2 Cup buttermilk
1 1-oz bottle red food coloring (2 Tablespoons)

For the filling-

8 ounces cream cheese frosting
5 Tablespoons unsalted butter, softened
2 Teaspoons vanilla extract
2 1/2 Cups confectioner’s sugar, sifted

Directions:
For the cookies-

Preheat oven to 375.

Line a baking sheet with parchment paper or silicone baking mat. Set aside.

In a medium bowl combine the flour, cocoa powder, baking soda, and salt. Whisk ingredients together and set aside.

Using a mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 30 seconds. Add the brown sugar and mix until incorporated and fluffy. Beat in the eggs and vanilla until combined. Add the flour mixture and buttermilk; alternating from flour to buttermilk, beating well after each addition. Stir in the food coloring until batter is completely red.

Place the batter in a piping bag fitted with a round tip and pipe the desired shape on the prepared baking sheet. Pipe the dough at least 1/2 high. To ensure each cookie is the same size, cut a template from card stock and trace the desired shape on the parchment paper.

Bake for 7-9 minutes, or until tops are set. Cool completely on baking sheets then remove to a flat, clean surface to be filled.

For the filling-

Cream the cream cheese, butter and vanilla on medium-high speed. Gradually add the powdered sugar to the cream cheese mixture, beating until combined. Once all the powdered sugar is added, beat on high until desired consistency is reached.
*To stiffen the icing add a little more powdered sugar

To fill-

Pair each cookie with a cookie that is similar in size and shape. Turn one cookie from each pair where the flat side is facing up. Place the filling in a piping bag fitted with a round tip. Pipe the frosting on the flat sided cookie from each pair, leaving a clean edge. Sandwich the cookies together, so the flat sides are facing one another and gently press to expand the filling to the edges.

To store, place cookies in an air tight container and refrigerate.

Recipe Source: Cookies from Better Homes and Gardens, filling from Confections of a Foodie Bride who adapted it from The Gourmet Cookbook

Giant Chocolate Chocolate Cookies

March 3, 2011 by Lynsey Leave a Comment

Now this is a cookie! This type of cookie is not a cookie for just anyone, but for the avid cookie lover and connoisseur. These cookies weigh in at a whopping 4 ounces and are packed full of creamy chocolate chips which are entwined in a gooey, fudgy cookie. To acheive maximum enjoyment of this cookie an extra tall glass of icy, cold milk is completely necassary. For the dessert lover this is the equivalent to a quarter pounder with cheese, you just can’t get much better than a quarter pounder cookie! Unlike other cookies, it only takes one of these bad boys to quench your dessert and/or chocolate craving. You could even go as far as putting it on a plate and using a fork; yes it’s that big and a fork could definitely be utilized.

This recipe is a knock off from the famous Levain Bakery. They are known for making large and over the top desserts but the item that really put them on the map is this giant, chocolate, chocolate cookie. Does it get any better than being known for such a scrumptious dessert like this? I think not. I’ve never had the opportunity to try one of their cookies first hand, but if these knock off’s are anywhere close to the real thing I would be in pure cookie heaven sinking my teeth into one of their cookies.

Just one more thing about this cookie and the difference between this cookie and every other cookie, even though I could talk about this cookie all day long…yes, it’s that good! This dough is different than any other dough I’ve ever made. You start off by mixing the dough just like any other cookie, but the dough soon becomes very thick, and this is where it differs from others. Instead of adding the chocolate chips and stirring with a spoon, it’s actually necassary to knead the dough to ensure the chocolate is dispursed evenly throughout so that each and every bite is a perfectly portioned ratio of ooey gooeyness and chocolate chips. As with any cookie, it the best when consumed straight from the oven but if you don’t have the luxury of baking one every time your chocolate craving hits, just put it in the microwave for about 10 seconds (which is just long enough to pour a big glass of milk) and enjoy!

Giant Chocolate Chocolate Cookies

Ingredients:

1 Cup (2 sticks) cold, unsalted butter, cubed

1 1/4 Cups granulated sugar

2 Eggs, room temperature

1/2 Cup good quality dark cocoa powder

2 1/4 Cups all purpose flour

1/4 Teaspoon kosher salt

1 Teaspoon baking powder

2 1/2 Cups semi-sweet chocolate chips

Directions:

Preheat oven to 350.

Line a baking sheet with parchment paper or a silicone baking sheet.

Using a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the eggs, one at a time, and blend completely. Mix in the cocoa powder until well blended. Add the salt, baking powder and flour slowly and mix until well blended. Fold in the chocolate chips using a spatula. Transfer the dough to a clean work surface and knead briefly to ensure all ingredients are completely and even combined.

Divide the dough into 12, 4-ounce portions (Yes, I weighed each of them). Form each portion into a ball, slightly flatten each ball to form a round disc. Place each cookie on the prepared cookie sheet, leaving a space between each cookie.

Bake for 16-20 minutes. Leave on baking sheet, to cool, for 5-10 minutes and then transfer to a wire rack to continue cooling. Enjoy one immediately, while still warm, with a cool glass of milk.

Recipe Source: My Baking Addiction who adapted it from Parsley, Sage, Desserts, and Line Drives

Daring Bakers February Challenge- Vanilla Panna Cotta

March 1, 2011 by Lynsey Leave a Comment

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I was so excited when I saw this month’s challenge. One reason being that I had just seen Giada making her florentine cookies; they looked absolutely delicious, so pretty and delicate and there wasn’t a lot to the process. It is one of those simple cookies that can be enjoyed by itself or dressed up a little by making a sandwich cookie with a chocolate filling. These were so good and a great alternative to the everyday, ordinary cookie; not that I don’t love a great tasting cookie!

The panna cotta was equally delicious. This is a great way to dress up your after dinner dessert and a lighter alternative to a cake or some other heavy dessert. This was light, refreshing and cool. I loved the fact that this can be served as plain vanilla panna cotta but it can also be spiced up by adding fresh fruit on top or layering a flavored gelee inbetween layers of panna cotta.

Individually the cookies and panna cotta are wonderful, pair them together and you have an over the top, restaurant worthy dessert. I had so much fun with this challenge, I can’t wait to make other variations of the panna cotta/gelee recipes.

Vanilla Panna Cotta

Ingredients:

1 Cup whole milk

1 Tablespoon unflavored powdered gelatin
3 Cups whipping cream
1/3 Cup honey
1 Tablespoon granulated sugar
Pinch of salt

Directions:

Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (whisk it a few times at this stage).

Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.

Refrigerate at least 6 hours or overnight. Add garnishes and serve.

Coffee Gelee

Ingredients:

2 Cups good quality brewed coffee
1/4 Cup hot water + 2 tablespoons cold water
1/2 Cup granulated sugar
1½ Teaspoons unflavored powdered gelatin
2 Teaspoons vanilla extract

Directions:

Place granulated sugar and 1/4 c. hot water in a small saucepan. Bring to a boil, stir until the sugar has dissolved. Sprinkle gelatin over 2 Tablespoons cold water and let it soften 2 minutes or so. Stir the coffee, sugar, hot water, and vanilla into a small metal bowl, add gelatin mixture and stir well until gelatin has dissolved.

If pouring over Panna Cotta, be sure that this mixture is no longer hot, it will melt Panna Cotta if it is, let it come to room temperature.

Nestle Florentine Cookies

Ingredients:

2/3 Cup unsalted butter
2 Cups quick oats
1 Cup granulated sugar
2/3 Cup all purpose flour
1/4 Cup dark corn syrup
1/4 Cup whole milk
1 Teaspoon vanilla extract
Pinch of salt
1½ Cups dark or milk chocolate

Directions:

Preheat oven to moderately hot 375°F.

Prepare your baking sheet with silpat or parchment paper.

Melt butter in a medium saucepan, then remove from the heat. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.

While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn’t touch the bottom of the bowl). Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean). Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

This recipe will make about 2 1/2 – 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

Recipe Source:
Vanilla Panna Cotta- Giada De Laurentiis, Food Network
Coffee Gelee- Gourmet Magazine
Nestle Florentine Cookies- “ Nestle Classic Cookbook”, and Very Best Baking.

Blueberry Lemon Cupcakes with POM Buttercream Frosting

February 25, 2011 by Lynsey Leave a Comment

In honor of Heart Health Month and Valentine’s the people at POM Wonderful are holding a cupcake contest. When I heard about this I was all in! I love experimenting with new flavors and I love cupcakes, for me, this was a win win situation. I get to try a new product, well new to me, and I get to make cupcakes! Why not enter? Not only would I have a sweet treat to enjoy and share for Valentine’s but POM offered to donate $1.00 to the American Heart Society for every recipe entered.

When I came across this contest I was so excited; the hardest part was deciding what kind of cupcake to make. I had countless for different flavor combinations; some including chocolate while others included lighter flavors such as lemon and blueberries. I decided to make a recipe with a lighter tasting recipe to compliment the POM buttercream frosting. This cupcake is wonderful alternative for dessert since there is so much chocolate during the month of February, you can’t have Valentine’s without chocolate! The cupcake was light and fluffy and full of flavor; the sweetness of the blueberries and sharp, tartness of the lemon topped off by the buttercream with a hint of sharp pomegranite flavor, absolutely delicious. This is a dessert that hits every sense on your palette and leaves completely satisfied…except for the fact that you could continue eating until there are absolutely no cupcakes left! Isn’t that the problem with every dessert though, it’s just so good that you don’t want to stop eating? That’s why they say eat dessert first! This is one dessert you don’t have to feel guilty about because it’s got fruit, so it’s completely healthy and good for you, just like drinking a diet coke cancels all the fast and calories from eating a Big Mac with large fries…haha!

The POM Wonderful, pomegranite concentrate, was wonderful. I tested it by itself and the flavor was absolutely wonderful. I have also visited their website to get ideas for more recipes to use this product, I can’t wait to use this in savory dishes. I know this will add tons of flavor, without all the work, and result in a wonderful dish. This is a great way to add more flavor and a different flavor to your meal without a lot of added expense. I know I’m always looking for new ways to add flavor and I have definitely found a product that does just that.

Blueberry Lemon Cupcakes with POM Buttercream Frosting

Ingredients:

For the cupcakes-

1 1/2 Cup cake flour
1/4 Teaspoon baking soda
1 1/2 Cup sugar
1/4 Teaspoon salt
6 Tablespoons butter, room temperature
1 Medium egg
2/3 Cup + 2 tablespoons buttermilk
3 Teaspoons lemon zest
3 1/2 Tablespoons lemon juice
1/2 Teaspoon vanilla
1 Cup blueberries*

POM Buttercream Frosting-

2 Sticks butter, room temperature
3 Cups powdered sugar
1/4 Teaspoon lemon zest
4 Tablespoons POM concentrate

*To ensure the berries stay whole and do not discolor the batter, place them in the freezer for 30 minutes to an hour. This will ensure they stay whole while stirring them into the batter.

Directions:

For the cupcake-

Preheat oven to 350.

Combine flour, baking soda, and salt in a bowl; whisk and set aside.

Place butter in a bowl of a stand mixer, using the paddle attachment beat the butter for 30 seconds on medium-high. Add the sugar and beat until creamed, about 1 minute. Add the egg, lemon zest, and vanilla and mix until incorporated. Alternate the dry ingredients and buttermilk, starting with the dry ingredients and ending with the buttermilk. Once ingredients are incorporated remove batter from the mixer and add the blueberries and gently stir the berries in.

Spoon 1/4 cup of the batter into each cupcake liner. Bake for 20-25 minutes. Remove and place on cooling rack, let cool completely before frosting.

For the frosting-

Place butter in a bowl of a stand mixer, fit the mixer with the whisk attachment and beat the butter for 30 seconds on medium-high. Add the lemon zest, powdered sugar and POM concentrate and whisk on medium-high until all ingredients are incorporated and until fluffy.

Place in a piping bag and frost cupcakes as desired.

Product disclosure:I was contacted by Kristen from POM Wonderful, who asked if I would be intersted in in having a bottle of POM Wonderful, pomegranite juice concentrate, to try for myself. Since I have been interested in this product for quite sometime, and since I love pomegranite, I knew this would be a wonderful opportunity to take advantage of. I received a bottle of POM Wonderful for free, in exchange I amy trying/testing the product in many recipes and writing my own recipes including this product.

Recipe Source: A Lynsey Original

Cappuccino-Caramel Oat Bars

January 28, 2011 by Lynsey Leave a Comment

There is just something about a cold, snowy day that gives me the urge to bake, especially something sweet. On our most recent snow day I decided to make these cappuccinio-caramel oat bars that made my house smell so amazing. They consist of a coffee, walnut and oat crust, topped by caramel, another layer of the coffee, walnut and oat mixture and topped off with chocolate and walnuts. These were so simple but so very delicious.

Although it’s hard to beat a good cookie, bar cookies run a close second. Bar cookies provide the same level of enjoyment and taste but with half the effort. With cookies you have to scoop, form and drop them and then there is the dreaded worry of the finished product and if it’s going to be the right consistency or texture. Don’t worry, this doesn’t mean you won’t be seeing cookies anymore you’ll just be seeing a lot more bars. The next time you get the urge to bake something sweet, try these bars. They are simple and so easy to assemble and they taste fabulous!

Cappuccino-Caramel Oat Bars

One year ago today: Garlic Knots
Ingredients:

3 Cups rolled oats
2 1/3 Cups all purpose flour
1 Cup chopped walnuts + 1/2 cup
1 Teaspoon baking soda
1/4 Teaspoon salt
1 Cup butter, softened
2 Cups packed brown sugar
2 Eggs
1 Heaping tablespoon instant coffee grounds
2 Teaspoons vanilla
1 Cup caramel ice cream topping
1/2 Cup chocolate chip morsels, semi-sweet

Directions:

Preheat oven to 350 degrees. Lightly grease a 9×13 pan and set aside.

In a large bowl stir together the oats, flour, 1 cup chopped walnuts, baking soda and salt then set aside. Place the butter large mixing bowl and beat with an electric mixer on medium for about 30 seconds. Add the brown sugar and beat until well combined, scraping the sides of the bowl occasionally. Gradually add the flour and oat mixture to the butter and sugar mixture until all is combined. Once the mixture is combined reserve two cups for the topping.

Lightly flour hands and press the mixture in preapared 9×13 pan. Spread the caramel topping over the oat mixture to within 1/4 inch of the edges. Drop spoonfuls of the reserved topping over caramel mixture. Sprinkle with 1/2 cup chopped walnuts and 1/2 cup chocolate chips.

Bake for 20-25 minutes, or until edges are set (do not overbake).

Recipe Source: Adapted from Better Homes and Gardens

Daring Bakers January Challenge-Joconde Sponge

January 28, 2011 by Lynsey Leave a Comment

The daring bakers have outdone themselves again. The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Have you ever been into a nice restaurant and seen all these desserts that not only smell fabulous but look equally captivating and wonder “How do they get it to look like that?” I know I have. This month the daring bakers provided us with a challenge to show us one of the ways the restaurants achieve a finished product with such an exquisite look that resembles artwork. With this method you are able to create any look that you desire. Place this edible and decrative border around any chilled dessert to match any theme or achieve any look that is desired.

I had so much fun with this challenge; I learned new methods and techniques that I will be able to use when preparing desserts. Now my desserts will not only taste wonderful but they will look as decadent as they taste.

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients:

¾ cupalmond flour/meal –
***You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons confectioners’ (icing) sugar
¼ cup cake flour
*See note below
3 large eggs
3 large egg whites
2½ teaspoons white granulated sugar or superfine (caster) sugar
2 tablespoons unsalted butter, melted
*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

Directions:

In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.

Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)

On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )

Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.

Fold in melted butter.

Reserve batter to be used later.

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients

14 tablespoons unsalted butter, softened
1½ cups plus 1½ tablespoons Confectioners’ (icing) sugar
7 large egg whites
1¾ cup cake flour
Food coloring gel, paste or liquid

COCOA Décor Paste Variation: Reduce cake flour to 6 oz. Add 2 oz cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:

Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
Gradually add egg whites. Beat continuously.
Fold in sifted flour.
Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.

Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.

Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.

Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.

Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.

Cool. Do not leave too long, or you will have difficulty removing it from mat.

Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Preparing the MOLD for entremets

You can use any type of mold. I would suggest:

Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.

A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.

Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line, as outlined above.

Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

Preparing the Jaconde for Molding:

Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:

http://www.youtube.com/watch?v=ca4eLDok-4Q

Trim the cake of any dark crispy edges. You should have a nice rectangle shape.

Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.

Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)

Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.

The mold is done, and ready to fill.

*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

Entremet- Filling Options:

http://www.youtube.com/watch?v=0e1DsyDtcd0&feature=related

It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.

Suggestions:

Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.

Additional Information:

http://lesotlylaisse.over-blog.com/article-realiser-un-biscuit-joconde-imprime-chocolat-en-images-39811263.html

http://www.marthastewartweddings.com/recipe/joconde-cakes

http://www.marthastewartweddings.com/recipe/pate-a-cigarette-batter-chocolate-piping-batter

http://ricettedafairyskull.myblog.it/archive/2010/05/29/biscuit-joconde-imprime-al-sapore-di-pistacchio.html

http://chocolateandzucchini.com/archives/2004/02/pierre_hermes_aztec_entremets.php

http://sum.ptuo.us/roller/ks/entry/entrement_project_at_nwcav

http://www.youtube.com/watch?v=ca4eLDok-4Q

http://www.youtube.com/watch?v=0e1DsyDtcd0&feature=related

Disclaimer:

*Note: The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of gluten-free ingredients. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. Please consult your physician with any questions before using a product you are not familiar with. Thank you! 🙂

Recipe Source: Our host received this recipe from Chef John O. while attending The International Culinary School in Atlanta, Georgia USA.

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