Flavors of Fall

Pumpkin French Toast

Delicious fall flavors with home made brioche and pumpkin puree.  Warm pumpkin pie spices make this treat special on a lazy Sunday.

Stress tip relief tip of the day:

Know your limits and stick to them. Whether in your personal or professional life, refuse to accept added responsibilities when you’re close to reaching them. Taking on more than you can handle is a surefire recipe for stress.

Pumpkin French Toast Recipe

Ingredients

1 cup Milk
1/2 cup Half and Half
3 Eggs
1/2 cup home made pureed pumpkin or canned pumpkin
1/4 cup Brown Sugar
1 teaspoon Vanilla
3/4 teaspoon pumpkin pie spice
1 teaspoon Cinnamon
My brioche thick-sliced and day-old (punch out in rounds)

Directions

1. Combine all ingredients except bread
2. Soak bread the night before or six hours before eating. Dip the bread slices in the milk mixture (one at a time) and place the bread in a glass baking dish. Continue until all the bread has been dipped. Store in fridge.
3. Cook by heating 2 tablespoons of oil and 2 tablespoons of the butter in a large nonstick pan over medium-high heat or use nonstick cooking spray. Place bread slices in the pan and cook until golden on 1 side, about 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Wipe the pan out with paper towels and repeat with the remaining butter, oil, and bread.
4. Serve warm and dust with powdered sugar if desired.

Recipe adapted from Carla Hall

Buttery Brioche

Brioche

This buttery bread is light, airy and so rich that it seems like it's a cake.  

Stress relief tip of the day:

Do something you enjoy everyday.  Make time for leisure activities that bring you joy.  Whether its taking a walk, going for a drive or singing along to your favorite song.

Brioche Recipe


Ingredients


Batter:
1 cup unsalted butter
1 1/2 tbsp warm whole milk
1 tsp active dry yeast
3 tsp sugar
3 large eggs, lightly beaten
1 3/4 cups all purpose flour
1 tsp salt


Glaze:
1 large egg
2 tbsp milk




Directions


Cut the butter into small cubes and place on a plate in the freezer.  Meanwhile, put the warm milk in a cup ans sprinkle yeast and 1 tsp of sugar over the top and let stand for two minutes.  Stir and let stand until foamy for about five minutes.  Whisk the eggs into the yeast mixture.


In a food processor fitted with a plastic dough blade, combine the flour, salt and remaining two tsp of sugar.  Add the butter and pulse 15-20 times to break the butter up into the size of peas.  With the machine running, add the liquid ingredients though the feed tube and keep processing until the dough comes together, about fifteen seconds.  Add milk a few drops at a time until the dough is wet enough to be sticky.  It will look like a paste.  Let is stand in the food processor for five minutes, then process for thirty seconds longer.  Scrape the dough out onto a lightly floured surface and let rest for two minutes.  Knead the dough 20-25 times, then transfer to a lightly oiled bowl.  cover with plastic wrap and refrigerate overnight.


Butter twelve fluted brioche molds 2.5 inches in diameter.  Remove dough from refrigerator and shape quickly with floured hands a work surface.  Divide dough into twelve equal pieces and shape into a ball.  Place each ball into a mold.


Place the filled molds on a baking sheet.  Cover with a damp towel and allow to rise at room temperature for one hour.  The dough should slightly increase in size.


Preheat oven to 375 degrees F and place two racks in the two lowest oven positions.  On the bottom rack place a small roasting pan filled with boiling water and on the top rack place the baking sheet with the brioche.


To make the glaze, beat the egg and milk together.  Brush the brioches gently with the glaze and place on the upper rack.  Bake until golden and firm about eighteen minutes.  Let stand for one minute, then remove from molds and cool briefly on a wire rack.  Serve warm.

Rustic and Sweet

Apple Galette

Tender sweet apples en-robed in buttery, flaky pastry dough.  What more could you ask for?

Stress relief tip of the day:

Physical activity plays a key role in preventing the effects of stress.  Make time for at least thirty minutes of exercise three times a week.  Nothing beats aerobic exercise for releasing stress and tension.

Apple Galette Recipe

Ingredients


Flaky pastry dough:
1 1/4 cup all purpose flour
1 tbsp sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cut into 1/4 inch cubes
3-4 tbsp of ice water, plus more if needed


Filling:
3 large firm granny smith apples, peeled, cored, quartered and thinly sliced
1 tbsp cold unsalted butter, cut into small pieces
2 tbsp of sugar


Directions


In the bowl of a food processor, combine the four, sugar, salt and pulse to blend.  Add the butter and pulse 5 or 6 times until the mixture is the texture of coarse meal with butter pieces no larger than small peas.  Add the 3 tbsp water through the feed tube, pulsing once after each addition and adding just enough to make a crumbly dough.  (It will not hold together on its own but will when gather into a ball with your hands.)  If the dough is dry, mix in more water 1 tbsp at a time.


Transfer the dough to a work surface, pat into a ball and flatten into a disk.  Lightly flour the surface and roll out the disk to about 10 inches and about 1/8 inch thick.  (tip: dough can be made ahead and frozen for up to two months.)


Lay the apple slices close together, starting from the middle and working your way out.  Leave a one inch border of dough uncovered along the edge.  fold the edge of the dough up and over the apples, pleating the dough loosely all around the edge and leaning the galette uncovered in the center.  Dot the apples with butter and sprinkle with the sugar.


Measure the circumference of the galette and cut a strip of aluminum foil about 2 inches long and 3 inches wide.  Wrap the foil strip around the edge of the galette and secure the ends by folding them together.  (this will keep the dough from unfolding)  Refrigerate the galette on the baking sheet until the dough is firm 20-30 minutes. 


Meanwhile, preheat the oven to 425 degrees F.  Bake the galette for 15 minutes.  Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden brown and the apples are tender when pierced with a knife, 30-40 minutes longer.  Transfer the baking sheet to a wire rack and let the galette cool until slightly warm or room temperature before serving. 




Adapted from the Williams-Sonoma Baking Book

Sweet Potato Love

Sweet Potato Corn Bread

Fall is all about warm comfort foods.  Add a little yam and we're good to go.

Stress relief tip of the day:

 Spend time with positive people who enhance your life.  A strong support system will buffer you from the negative effects of stress.

Sweet Potato Corn Bread Recipe

Ingredients

2 organic sweet potatoes or yams, peeled and cut into chunks

1 cup yellow cornmeal

1 cup all purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1tsp salt

1/4 tsp ground cinnamon

1/4 pumpkin pie spice

1 1/2 cup buttermilk

2 large eggs

3 tbsp unsalted butter, melted

Directions

Bring a saucepan full of water to a boil, add the yams and cook until tender, approximately 15-20 minutes.  Remove from heat and drain thoroughly.  Transfer to a food processor and pulse until slightly fluffy.  Scrape into a bowl and let cool to room temperature.

Preheat oven to 400 degrees F.  Grease a 9-inch square baking pan.

In a small bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.  

In another bowl stir together the buttermilk, eggs and butter to the yams and mix well.  Add the cornmeal mixture and stir until just combined, be careful not to over-mix.  The batter will be slightly lumpy.  Pour the batter into the prepared pan.

Bake until the top is golden grown and the edges pull away from the pan sides, about 30 minutes.  Place the pan on a rack to col.  Cut into squares to serve.

Goodbye Summer

Mascarpone Nectarine Tart with Smoky Almond Crust

A simple crust made with smoked almonds and filled with a creamy, light mascarpone, topped with juicy nectarines.

Baking is a time to relax, unwind and enjoy my passion for pastry.  To complete the "therapy" theme of this blog I have decided to add a stress relief tip with each post.  Kindly share your thoughts on the recipe, tips or pictures.  Feedback is appreciated!

Stress relief tip of the day: 

Set aside relaxation time. Include rest and relaxation in your daily schedule. Don’t allow other obligations to intrude. This is your time to take a break from all responsibilities and recharge your batteries.

 

Mascarpone Nectarine Tart with Smoky Almond Crust Recipe

 

Ingredients 

 

2 cups graham crackers, crumbled
1/2 cup smoked almonds
1/4 cup plus 2 tablespoons sugar
4 tablespoons unsalted butter, melted
8 ounces mascarpone cheese, softened
1/4 cup sour cream
1 egg 

3 firm, ripe medium nectarines, peeled and cut into thin wedges

 

Directions 

 

Preheat the oven to 350°. In a food processor, combine the graham crackers with the almonds and 2 tablespoons of the sugar and process until fine. Add the melted butter and pulse until the crumbs are evenly moistened. Press the crumbs into the bottom and 1/2 inch up the side of a rectangular tart pan or a 9-inch springform pan. Bake for 10 minutes, until the crust is set.

Meanwhile, wipe out the food processor bowl. Add the mascarpone cheese, sour cream, egg and 2 tablespoons of the sugar and process until smooth. Pour the custard into the crust and bake for 15 minutes, until set. Let the tart cool slightly and transfer to the freezer to chill, about 15 minutes.

In a bowl, toss the nectarines with the remaining 2 tablespoons of sugar. Arrange the nectarines in a straight line over the custard. Remove the outer ring, cut the tart into slices and serve.

Adapted from Food and Wine Magazine August 2011

Mary-Yum's Jam

Strawberry Raspberry Jam

Strawberry Raspberry Jam Recipe 

Ingredients

 

2 quart strawberries, topped and quartered
2 pints raspberries
2 cups sugar
1 orange, zested and juiced
2 packages powdered fruit pectin 

Directions

 

In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes. 

After 30 minutes, gently smash the fruit mixture to start breaking the fruit down. 

Remove half of the fruit mixture and pulse (not puree) in the food processor and return it to the bowl.  Take the other half and puree it.

In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes. 

Cover and place in the refrigerator to set for 2 hours or overnight.

Recipe adapted from  Anne Burrell

Delectable Eid Cupcakes

S'morEid Cupcakes

This cupcake is nothing short of extravagant.  A bottom layer of graham cracker batter supports a big marshmallow which is covered by a decadent and rich chocolate batter.  The cupcake top is enrobed in a semi sweet chocolate ganache and at this point could be topped with a marshmallow.  But why stop there?  It is Eid and we only get two of these celebrations a year, so go big!  This cupcake is topped with a marshmallow frosting and then lightly browned with a kitchen torch.   Happy Eid!



S'morEid Cupcake Recipe

Makes approximately 18 cupcakes

Ingredients:

Cupcake batters
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup valrohna cocoa
3/4 cup chocolate graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 halal marshmallows cut in half, plus more for decorating if desired

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup brown graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Frosting

4 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.
Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.
Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.
Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.
Bake cupcakes for about 30-35 minutes. Place a cookie sheet underneath when you bake just in case.

Let cool and top with ganache.  Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Dip cupcake tops and add more marshmallows if you desire.

For the frosting place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.  Transfer frosting to a large pastry bag fitted with a large plain round or star tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Adapted from Bakerella

Easy Cupcakes

People always ask for an easy cupcake recipe.  They are looking for something that will give them good results and taste amazing.  Simple cupcakes, tasty cupcakes, special cupcakes, kid friendly cupcakes...whatever you want can be customized with this recipe.  Also there is a recipe for an easy buttercream recipe which can also be customized to your favorite flavor. It doesn't get any easier than this.   This cupcake recipe is courtesy of Georgetown Cupcake.  This is a re-post from the Good Day Cafe.

For the cupcakes

1-1/4 cups flour, sifted 
1/2 teaspoon baking soda, sifted 
1/4 teaspoon salt 
8 tablespoons (4 ounces) unsalted butter 
1-1/4 cups sugar 
2 large eggs 
1-1/4 teaspoons vanilla extract 
1 cup whole milk 
1/2 cup cocoa powder, sifted

For the buttercream frosting

16 tablespoon (8 oz.) unsalted butter 
4 cups confectioners' sugar, sifted 
1 teaspoon whole milk 
1 teaspoon pure vanilla extract or seeds from one vanilla bean pod 
1/8 teaspoon salt

Note: If you like your buttercream extra sweet, add more confectioner's sugar! If you like it less sweet, you can decrease the sugar!

For the cupcakes:

Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups.

Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.

Place the butter in the bowl of a stand mixer or hand-held electric mixer.

Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract and milk in a large liquid measuring cup.

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Add the cocoa powder, beating (on low speed) just until incorporated.

Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

For the buttercream frosting

Place the unsalted butter in the bowl of a stand mixer or handheld electric mixer. Add the confectioners sugar; beat on medium speed until well incorporated.

Add the vanilla extract, milk and salt and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip and frost cupcakes with Georgetown Cupcake's signature swirl!

Flavoring the Buttercream

To switch up the buttercream flavor, try these easy ingredient additions:

1. For a milk chocolate buttercream, add 1/4 cup of melted (and cooled) chocolate chips 
2. For a strawberry buttercream, add 1/4 of diced fresh strawberries 
3. For a lemon buttercream, add 1/4 cup of fresh lemon zest 
4. For a lime buttercream, add 1/4 cup of fresh lime zest 
5. For an orange buttercream, add 1/4 cup of fresh orange zest 
6. For a mocha buttercream, add 1/4 cup of freshly brewed (and cooled) coffee 
7. For a toffee buttercream, add 1/4 cup of crushed toffee bits 
8. For a cookies and creme buttercream, add 1/4 cup of crushed Oreo cookies 
9. For a caramel buttercream, add 1/4 cup of dulce de leche 
10. For the adventurous - try a maple bacon buttercream, and add 1/4 cup of pure maple syrup and 1/4 cup of finely chopped bacon (extra crispy, tossed with a tsp of granulated sugar) 

The Wonderful Pistachio

Pistachio-Orange Cookies Dipped in Chocolate

Recent research suggests that pistachios have antioxidants, unsaturated fats, many vitamins and minerals that help in maintaining a balanced diet.  The pistachios in the recipe have been toasted to bring out their nutty flavor and have been combined with orange to create a balance.  If that weren't enough the entire cookie is dipped in dark chocolate.  A late night snack you can't feel too bad about.

Pistachio-Orange Cookies Recipe

Makes ~24 cookies

Yummy Pluots

Upside Down Pluot Cake

The pluot is a cross hybrid of plum and apricot. It looks like a plum but it is known for it's sweetness, intense flavor, and very juicy pulp. Pluots are also rich in vitamin A.  The fruit is tart and sweet and covered in a delicious syrup.  The light and airy cake compliments the intensity from the fruit which makes this dish perfectly balanced.

 

Upside Down Pluot Cake Recipe

Rise and Shine

Wake Up Muffin

There's nothing better than a wholesome but delicious muffin that's not too sweet and not too dry.  Mashed bananas, espresso powder and dark chocolate combination sets this muffin apart from the rest.  I just put in one packet of espresso but for my taste it could have had another packet.  Anyone who knows me, knows I've either got a cup of coffee in my hand, going to get coffee or thinking about when I can get some coffee.  Add just one packet if you want the coffee flavor to be subtle or add two for it to be more prominent.  The secret to this muffin is the whole wheat flour and nonfat greek yogurt. 

Wake Me Up Muffin Recipe
Makes 12 muffins

California meets Middle East

Arabian Dream

My Ramadan cupcake: an almond pound cake with an orange apricot filling topped with orange apricot and almond buttercream.  Inspired by a traditional Arabic drink made with apricot leather which is usually served during Ramadan combined with a touch of California oranges and almonds.  Happy Ramadan cupcakes!

Homemade Ice Cream

Strawberry 'n Cinnamon Ice Cream

Although it is not a popular combination, the heat from the cinnamon and tartness of the strawberries work really well together.  Creamy, smooth ice cream with sweet strawberries and a hint of cinnamon you can feel at the back of your throat.  It's truly an indulgent experience.  The secret is the low-fat cream cheese to achieve the creamy consistency with less fat than cream.

Strawberry 'n Cinnamon Ice Cream Recipe

A melding of flavors

Pink Lava Devotion

Tart fresh raspberry mousse paired with rich decadent brownies create a balance of flavors with just the right amount of sweetness.

Family potlucks usually mean I need to bring a dessert.  My sister, ecstatic as I walked in the door with this treat in my hands, adores the combination of raspberries and chocolate as much as I do. She created this clever name because the mousse resembles lava and the brownies were the cooled lava rocks.  Devotion because these two ingredients love to be a sweet ending to any party.

Father's Day Treat

Blueberry Cream Cheese Tart

My dad loves fruit tarts, so every year at Father's Day I am always trying to make one better than the last.  This one is made from fresh organic blueberries and sweetened cream cheese with a thin layer of chocolate on the bottom crust.  It made his day.  Mission accomplished.

Blueberry Cream Cheese Tart Recipe

Ingredients:

Tart Shell:

2 cups bleached all-purpose flour 

2 sticksunsalted butter, chilled and cut into 1/2-inch cubes
1/2 teaspoon salt
6 to 8 tablespoons ice water

For the ganache:
2 oz. semisweet chocolate chips
¼ cup heavy cream
1 tbsp. unsalted butter, at room temperature

For the filling:
8 oz. cream cheese, softened
½ cup confectioners’ sugar, sifted
½ tsp. vanilla extract
2 tbsp. milk

For topping:
1/2 pint fresh organic blueberries

Melted semisweet chocolate, for drizzling

Directions:

Place the flour, butter, and salt in a food processor fitted with a steel blade. Pulse about 24 times, then open the machine and lift a handful of crumbs. The largest pieces of butter should be the size of raw grains of rice or barley. If there are larger pieces, continue to pulse the mixture. When the butter pieces are the correct size, transfer the mixture to a large mixing bowl. Sprinkle 6 tablespoons of ice water onto the dough. Spread the fingers of one hand as if you were about to grab a large ball, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated. Squeeze a handful of the dough in your palm. The dough should have just enough moisture to stay together. Break the piece in half. If it seems dry and crumbly, cautiously add more water a few teaspoons at a time until you can squeeze it into a ball that will not crumble when broken apart. If your kitchen is reasonably cool, the butter was cold, and you used ice water, the dough should be at just the right stage of malleability for rolling out, and it will be easiest to work with immediately. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate it for about 15 minutes.

Turn the pastry dough out on a lightly floured board and shape into a disk and dust the top lightly with flour. Begin to roll out the dough, using quick but gentle strokes with the pin. Start with the pin in the middle of the round and roll to the top, then to the bottom. Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary. When the round is larger than 12 inches and about 1/8 inch thick, roll dough onto rolling pin, then unroll onto tart pan. Push dough into tart shell  firmly and then freeze for 30 minutes.

Preheat the oven to 375°F.  Lay a large piece of foil over the dough and press firmly.  Bake the tart shell for 15 minutes, then reduce the heat to 350°F and continue to bake until it is an even golden brown, 8 to 12 minutes longer. Lift a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon. Remove foil from dough and bake another 5 minutes until golden.  Remove from oven and allow to cool completely. 

To make the ganache, place the chocolate in a heatproof bowl.  Bring the cream to a simmer in a small saucepan.  Remove from the heat and pour over the chocolate.  Let sit 1-2 minutes to melt the chocolate.  Whisk together until a smooth ganache forms.  If there are still bits of unmelted chocolate, microwave in 10 second intervals, whisking in between, until the ganache is completely smooth.  Whisk in the butter.  Spread the ganache in a thin even layer over the bottom of the cooled tart shell.  Allow the ganache to set before proceeding.

To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth.  Blend in the vanilla and milk or cream.  

Spread the cream cheese mixture over the cooled ganache in the tart shell.Starting from the outside and working toward the center, place the sliced blueberries in concentric circles slightly overlapping each other.  Gently press the berries into the cream cheese mixture to help keep them in place.  Drizzle with melted chocolate, if desired.  Chill until ready to serve.

Adapted from Epicurious and Annies Eats

Chocolate delight

Chocolate Souffle Cookies

These cookies satisfy your sweet tooth with less guilt and are a sure crowd pleaser.  They are light and fluffy from the meringue and have a light crunch from the hazelnuts.  Grab one quick before they're gone!

Chocolate Soufflé Cookies Recipe

adapted from pastrystudio

Makes about 20 1 1/2" cookies

6 oz bittersweet or semisweet chocolate
2 large egg whites @ room temperature
1/8 t cream of tartar
1/2 t vanilla
1/4 C sugar
3/4 C finely chopped hazelnuts, toasted

Preheat oven to 350 degrees. Line two baking sheets with parchment or silpats.

Chop the chocolate into very small pieces and place in a heatproof bowl. Melt the chocolate over a bain marie, making sure the bowl is not touching the water. Take off the heat and stir until smooth. Set aside to cool.

Whip the egg whites with the cream of tartar until they are opaque and soft peaks form. Continue whipping and gradually add the vanilla and sugar until the egg whites hold stiff peaks but are not dry.

Gently sprinkle the nuts and pour the cooled chocolate over the whipped whites. Fold the mixture together until the color is just about uniform, doing your best not to deflate the egg whites.

Immediately drop level teaspoons of batter onto the baking sheets, leaving at least 1” spacing between the cookies. Bake until cookies are shiny and cracked, about 10 to 12 minutes. They should be firm on the outside but still gooey inside when you nudge them.

Transfer the cookies to wire racks and cool completely.

Stuffing Cupcakes

Of all the cupcakes that we make in our shop, some of the mot popular ones are the cupcakes that have a special filling inside. Stuffing your cupcakes with a filling is really easy, and it can put a fun twist on a regular flavor like chocolate or vanilla -- and turn it into something special!
It's very easy to stuff cupcakes. First, make sure your cupcakes are completely cool once they come out of the oven. Then, use an apple corer to remove the centers of your cupcakes. Be careful not to pierce through the cupcake wrapper. Then, squeeze in your favorite filling using a small squeeze bottle. Fill the cupcakes all the way to the top, and then frost them on top!

Here are some of our favorite cupcake and filling combos:

CUPCAKE                                    FILLING
Chocolate                                        Hot fudge
Chocolate                                        Warm peanut butter
Chocolate                                        Melted marshmallow
Chocolate                                        Warm caramel
Chocolate                                        Chocolate ganache
Vanilla                                             Buttercream
Vanilla                                             Strawberry preserves
Vanilla                                             Vanilla pudding
Vanilla                                             Chocolate ganache
Lemon                                             Lemon curd
Banana                                            Warm peanut butter
Banana                                            Hot fudge
Strawberry                                       Strawberry preserves
Strawberry                                       Hot fudge
Coconut                                           Lemon curd
Coconut                                           Hot fudge

Next time you make cupcakes at home, give these combos a try!

Chocolate cupcakes? Delicious. Chocolate cupcakes with a warm peanut butter stuffing surprise inside? A-mazing! (Image courtesy: Dayna Smith/ImageSmith)

Source: DC Cupcakes Blog  

Raspaholic

Soft Chocolate Raspberry Tart

Soft Chocolate Raspberry Tart Recipe

Ingredients:

 
For the crust:
1 egg yolk
2 tbsp. very cold water
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/4-inch cubes

For the filling:
5 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
4 tbsp. unsalted butter, cut into 4 pieces
2½ tbsp. sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup (6 oz.) fresh raspberries, rinsed and dried

Directions:

 
To make the crust, in a small bowl stir together the egg yolk, water and vanilla; set aside.  Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.  Add the butter and beat on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas.  Add the egg mixture and beat on low speed just until the dough comes together.  Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

Preheat the oven to 400˚ F.  When you are ready to roll out the dough, unwrap it and place it on a lightly floured work surface.  Roll out with a floured rolling pin, lifting and turning the dough occasionally to prevent it from sticking to the work surface.  Roll it out evenly until it is large enough to line a 9-inch tart pan and is about 1/8-inch thick.  Carefully transfer the dough to the tart pan, pressing it into the sides, and trim to remove the excess.

Cover the dough with foil or parchment paper and fill with baking beads.  Bake for 20 minutes.  Remove the foil and baking beads and using a fork, gently poke holes in the bottom and sides of the crust.  Bake until the crust is golden, 5-10 minutes more.  Transfer to a wire rack and let cool completely.

Reduce the oven temperature to 300˚ F.  Place the tart pan on a baking sheet.

Set a heatproof bowl over a pan of simmering water.  Add the chocolate to the bowl and heat, stirring occasionally, until completely melted.  Remove from the heat.  Meanwhile, bring the cream and the butter just to a boil.

Pour the cream-butter mixture over the chocolate and let stand 30 seconds.  Whisk together gently until smooth and well combined.  Then stir in the sugar, eggs and egg yolk.  Rap the bowl against the counter gently to break any bubbles that might have formed.

Scatter the berries over the bottom of the crust, then pour the chocolate mixture over the berries.  Bake for about 30 minutes, so that the filling does not jiggle if you tap the pan.  Transfer the pan to a wire rack and let cool to room temperature before serving.

Recipe from Annie's Eats 

Soft Chocolate Raspberry Tart Recipe




 

Summertime with a P.C.C

P.C.C (Pina Colada Cupcake)

Moist pineapple based cupcake with coconut baked into the batter topped with a toasted coconut cream cheese frosting.

Fresh Bread

Whole Wheat Pita Bread

Fresh bread baked to perfection with whole grain goodness and no preservatives.

In efforts to provide my family with healthier options, I opted to try and make bread.  I also LOVE the smell of the dough when it is rising. It can be cut into pieces and served with hummus or a delicious roasted vegetable spread.  Pita bread can be used to make sandwiches with yesterday's leftover meat. You can also cut it into triangles toss it with your favorite seasoning and olive oil and toast it high at 450F for crunchy pita chips.  Yum.

White n Fluffy

Homemade Kosher Marshmallows with Toasted Coconut

Fresh, preservative free, fluffy white marshmallows with a hint of vanilla and a sprinkle of toasted coconut.

Adapted from Ina Garten's Toasted Coconut Marshmallows Recipe

 

Ingredients

• 3 ounces sweetened shredded coconut, toasted
• 1 recipe Homemade Marshmallow batter, recipe follows
• Confectioners' sugar

 

Directions

Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

 

Homemade Marshmallows:

• 1 package unflavored Kosher gelatin (Kolatin Brand)
• 1/2 cup granulated sugar
• 1/3 cup light corn syrup
• pinch of salt
• 1 teaspoon pure vanilla extract
• Confectioners' sugar, for dusting

Combine the gelatin and 1/8 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/8 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.