Father's Day Cake

Carrot Cake with White Chocolate Buttercream

If you don't already know, I dislike raisins.   I actually refuse to eat carrot cake just because of the raisins.  I got some organic carrots and thought this was the perfect opportunity to make a carrot cake without the raisins.  The special father's day touch?  White chocolate butter cream instead of the traditional cream cheese frosting.  It makes the cake much lighter and a little more elegant for Father's Day!

Carrot Cake with White Chocolate Buttercream
Adapted from Ron Ben Israel

Ingredients

Dry Ingredients:
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1 teaspoon salt
3/4 teaspoons baking soda
1/2 tablespoon ground cinnamon
3/4 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ancho chili powder
1 1/2 ounces chopped walnuts 

1 1/2 ounces chopped pecans

Wet Ingredients:
1 1/2 cups sugar
1 cup vegetable oil
1/2 tablespoon vanilla extract
3 eggs
3 cups carrots, shredded 

Ron's White Chocolate Buttercream:

3/4 cups sugar
4 large egg whites, at room temperature
3 sticks unsweetened butter, softened but still cool
4 ounces white chocolate, melted and cooled to room temperature

Directions
Preheat the oven to 350 degrees F. Grease two 9- by 2-inch round cake pans, attach a parchment circle to the bottom of each pan, grease and flour again.

Mix well the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cayenne in a bowl. Toss in the walnuts and pecans to coat.

Using a stand mixer, whisk the sugar, oil, vanilla and eggs for 3 minutes on medium speed. Add the carrots and mix well. Add the dry ingredients and mix for 1 minute on low speed to incorporate.

Divide the batter between the prepared pans.

Bake until a toothpick inserted in center comes out clean, 20 to 30 minutes.

Allow the cake to cool for 10 to 15 minutes, and then remove the cake from the pans onto a cooling rack. Cool completely before applying the frosting.

To frost the cake, place a small dollop of the Ron's White Chocolate Buttercream in the center of the serving platter; this will help affix your cake to the platter. Then, put the first layer of cake on the platter. Apply a generous amount of buttercream to the top center of the cake. Using a flat spatula, spread the buttercream, starting at the center and moving outward to the sides of the cake. It's important to use enough buttercream and to let the spatula only touch the top of it, so you don't pick up any crumbs from the cake.

Next, fit the second layer on top and repeat. Then, refrigerate for 5 to 10 minutes to harden the fillings/buttercream.

To serve, cut into strips the length of the cake and 2 inches wide and 1-inch thick rectangular cake slices.

For the buttercream:

Place the sugar and egg whites in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.

Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes.

Continue beating on low speed until cool, about 7 more minutes.

Beat in small pieces of the cool but soft butter on low speed. The mixture may curdle before coming together. Gradually beat in the melted and cooled white chocolate.

Re-beat occasionally while frosting the cake to maintain a smooth texture.

Gluten Free Cupcakes

Gluten-Free Cardamom Cupcake with White Chocolate Buttercream

Finally, a cupcake you don't feel so bad about. This was my first time experimenting with rice flour and it made my cakes light and fluffy and moist. The hint of cardamom and the delicate sweetness from the white chocolate was perfect.

Gluten-Free Cardamom Cupcakes with White Chocolate Buttercream Recipe

Ingredients
4 ounces bittersweet chocolate
1/2 cup boiling water
6 eggs, separated
1 cup unsalted butter, softened
2 cups sugar, divided
1 teaspoon vanilla extract
2 cups rice flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

For the Chocolate-Cardamom Ganache

1 teaspoon cardamom pods, crushed
1/2 cup chopped bittersweet chocolate
1/2 cup heavy cream

For the White Chocolate Buttercream

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

5 oz good quality white chocolate, melted, cooled

Directions

Preheat oven to 325 degrees F.  Line a muffin tin with cupcake liners.

Melt the chocolate in the boiling water. In a small mixing bowl, beat the egg whites until frothy and stiff but not dry. Add 1/2 cup sugar and beat until stiff but not dry. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with remaining 1 1/2 cups sugar and vanilla on medium speed until fluffy. Add the egg yolks and beat well. Blend in the melted chocolate. Sift together the rice flour, cornstarch, baking powder, baking soda, and salt in a large bowl. Alternate adding the flour mixture and the buttermilk to the chocolate mixture, beating after each addition until smooth. 

For the ganache: Crush the cardamom in a spice grinder. Place the chocolate in a large heatproof bowl. Bring the cream and cardamom just to a simmer over medium-high heat; pour the mixture over the chocolate. Let stand, without stirring, until cool. Beginning near the center and working outward, stir the melted chocolate into the cream until the mixture is combined and smooth (do not over stir).

Fold in the Chocolate-Cardamom Ganache into the batter. Fold in the beaten whites. Fill the cupcake liners halfway and bake for 12 to 15 minutes.

For the buttercream: Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool, about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Using a flexible spatula, fold white chocolate into buttercream mixture. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.

To assemble: When the cupcakes are cool to the touch, prepare a pastry bag fitted with a large star tip. Fill the bag with Chocolate Buttercream and pipe the tops of each cupcake.

Cake recipe adapted from Hollis Wilder via Food Network

Eid Recipes

Dark Chocolate Valrhona Cupcakes with Mango Swiss Meringue Buttercream

Dark chocolate cake meets sweet mango buttercream.  Why not mix high quality chocolate with a classic South Asian dessert flavor?  The ultimate Eid cupcake.

What is Valrhona Chocolate?  Valrhona focuses mainly on high-grade luxury chocolate marketed for professional as well as for private consumption.  Valrhona produces vintage chocolate made from beans of a single year's harvest from a specific plantation, primarily the Grand Crus which is grown in South America, Oceania and the Caribbean.  Yes, it's pricey...but worth the money on such a joyous occasion.

When making this cupcake I originally decided to have a mango curd filling.  After tasting the rich chocolate cake and the mango buttercream together I thought it may become overwhelming, so I decided not to add it.  I couldn't help but smile to think about how my family would react to a mango buttercream and chocolate.  Their reaction was priceless!  Ah, the simple pleasures of life.  Okay, enough about that.  The recipe is posted below, but first the therapy portion of this blog...

Therapeutic topic of the week:

Stress and Alcohol. Gender, family history, and parenting influence drinking behavior. Children in families with multiple risk factors are at greater risk for alcohol abuse or dependence. Some of these risk factors include growing up with parents who: are dependent on alcohol, have coexisting psychological disorders, or use alcohol to cope with stress. Some studies show that regardless of a family history of alcoholism, a lack of parental monitoring, severe and recurrent family conflict, and poor parent-child relationships can contribute to alcohol abuse in adolescents. Children with conduct disorders, poor socialization, and ineffective coping skills as well as those with little connection to parents, other family members, or school may be at an increased risk for alcohol abuse or dependence.

Research and population surveys have shown that people under stress, particularly chronic stress, tend to show signs of more unhealthy behaviors than less-stressed people. Stressed people drink more alcohol, smoke more, and eat less nutritious foods than non-stressed individuals. Many people report drinking alcohol in response to various types of stress, and the amount of drinking in response to stress is related to the severity of the life stressors and the individuals' lack of social support networks. 

A challenging question that continues to be unanswered in the field of addiction is why some individuals are more vulnerable to substance use disorders than others. “Numerous risk factors for alcohol and other drugs of abuse, including exposure to various forms of stress, have been identified in clinical studies. However, the neurobiological mechanisms that underlie this relationship remain unclear. Critical neurotransmitters, hormones and neurobiological sites have been recognized, which may provide the substrates that convey individual differences in vulnerability to addiction” (Uhart & Wand, 2009). More sophisticated brain measures are helping researchers understand what effect alcohol has on specific hormones in the brain.

Alcoholism is a complex medical condition that is believed to be caused by a number of both hereditary and environmental factors. While stress is not considered to be a cause of alcoholism, stressful experiences may lead to relapse of the disease in those who already suffer from alcoholism. 

Dark Chocolate Valrhona Cupcakes with Mango Swiss Meringue Buttercream Recipe

Ingredients

For the batter:
1 1/3 cup sugar
1 cup all purpose flour
Pinch sea salt
1 cup Valrhona Cocoa Powder
1/3 tsp. baking soda
1/3 tsp. baking powder
1/3 cup buttermilk
1 large whole egg
3 tbsp butter, melted
1/3 cup coffee, warm

For the buttercream:

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

1 cup mango pulp (from ripe pureed and strained mangos)

Directions
Sift all dry ingredients together into a bowl.  In separate bowl mix eggs and buttermilk.  Melt butter in a pot and then add the coffee.  Add to butter/coffee mixture to the buttermilk mixture. Pour liquid mixture over dry ingredients and mix until just combined, about 1 minute (do not over mix).  Using a spoon or ice cream scoop, portion into cupcake molds. Fill about 1/2 way up.  Bake at 325F for approx 20-25 minutes. Insert a toothpick into the center to check for doneness.

Meanwhile, combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla and mango pulp. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.

Frost cupcakes and decorate as desired.

Cupcake recipe from Derek Poirier

Buttercream recipe adapted from Martha Stewart

Heavenly Chocolate and Caramel

Salted Caramel Chocolate Cupcakes

Want delicious mouth watering cupcakes?  Try salted caramel.  Ever wonder why salted caramel is such a crowd pleaser?  The flavors of salty and sweet are balanced leaving you satisfied with just one cupcake (or maybe two).  Caramel is great on it's own but add salt and suddenly its a grown up treat. Making your own caramel can take time but the end result is worth the effort.  This cupcake is a chocolate cake with a salted caramel filling and a salted caramel buttercream.  The trick here is to try to leave enough caramel to complete the cupcakes (and stop licking your spoon along the way).  It is also a great cupcake to share during Ramadan or for Eid.

Therapeutic topic of the week:

Depression. There are many models and theories that have had success in treating depressive symptoms. The most effective research based treatment is Cognitive Behavioral Therapy (CBT). Many therapeutic methods have been studied, but cognitive-behavioral therapy is the only modality that has been shown to work effectively. In fact, treatment of depression through cognitive-behavioral methods has the capacity to produce long-lasting, permanent relief from the sadness and loneliness. Depression responds to relatively short-term therapy, depending on the severity of the condition. CBT has a good evidence base in terms of its effectiveness in reducing symptoms and preventing relapse. It has been clinically demonstrated in over 400 studies to be effective for many psychiatric disorders and medical problems for both children and adolescents.

Relaxation techniques help individuals develop the ability to more effectively cope with the stresses that contribute to depression, as well as with some of the physical symptoms of stress. The techniques taught include breath re-training and exercise. Help to bring your body and mind more regularly into a state of relaxation and calm by practicing simple relaxation exercises, ideally on a regular basis to establish a steady relaxing routine at least in part of your life. Practicing relaxation techniques can improve how you physically respond to stress by: slowing your heart rate, lowering blood pressure, slowing your breathing rate, reducing the need for oxygen, increasing blood flow to major muscles, and reducing muscle tension.

Salted Caramel Chocolate Cupcakes Recipe

INGREDIENTS

For the cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup greek yogurt

For the filling:
2½ cups sugar
2/3 cup water
1 tbsp. light corn syrup
¾ cup heavy cream, warmed
2¼ tsp. fleur de sel

For the frosting:
1¼ cup sugar, divided
5 tbsp. water
5 tbsp. heavy cream
Generous pinch of sea salt, such as fleur de sel
5 large egg whites
3¾ sticks (30 tbsp.) unsalted butter, at room temperature


DIRECTIONS

To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a small bowl, combine the cocoa powder and hot water and whisk until smooth. In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.


Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the yogurt, beginning and ending with the dry ingredients and mixing each addition just until incorporated.


Divide the batter evenly between the prepared liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5-10 minutes, then transfer to a wire rack.


To make the filling, combine the sugar, water, and corn syrup in a medium heavy-bottomed saucepan over medium-high heat. Clip a candy thermometer to the side of the pan. Heat, stirring frequently, until the sugar has melted into a syrup. Stop stirring and gently swirl the pan, using a pastry brush dipped in water to wipe down any bits of sugar stuck to the sides of the pan. Continue to boil, swirling occasionally, until the mixture is a deep amber color and it registers 340˚ F on the thermometer. Very slowly pour in the cream in a slow, steady stream down the inside edge of the pan, stirring constantly until smooth. Remove from the heat and stir in the salt.


Let the caramel filling mixture cool just until very slightly thickened and cool enough to handle. Carefully transfer the mixture to a pastry bag fitted with a small tip and inject a small amount of filling directly into the center of each cupcake.


To make the caramel buttercream, place ½ cup plus 2 tablespoons of the sugar in a medium saucepan. Mix in the water. Bring the mixture to a boil over medium heat. Stop stirring and let the caramel cook, gently swirling from time to time, until it is a deep amber color, watching it carefully to avoid burning. Remove the mixture from the heat and slowly whisk in the cream and then the salt. Set aside and let cool.


Combine the egg whites and the remaining ¼ cup plus 2 tablespoons sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.


Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Blend in the cooled caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.


Transfer the frosting to a pastry bag fitted with a large star tip. Pipe a swirl of frosting on each cupcake. When you are ready to serve, top each cupcake with a salted caramel or Valrhona pearls if desired.

Slightly adapted from Annie's Eats

Luxurious Chocolate

Chocolate Lover's Cupcake

Silky soft chocolate buttercream floating on a fluffy chocolate cupcake coated in dark chocolate ganache. Hurry up, we're dreaming.

Stress relief tip of the day:
Rhythmic exercise—such as running, walking, rowing, or cycling—is most effective at relieving stress when performed with relaxation in mind. As with meditation, mindfulness requires being fully engaged in the present moment, focusing your mind on how your body feels right now. As you exercise, focus on the physicality of your body’s movement and how your breathing complements that movement. 

Chocolate Lover's Cupcake Recipe

Ingredients

Batter:
1 ½ cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup coffee, water, or coconut milk
½ cup canola oil
2 tablespoons white or apple cider vinegar
2 teaspoons pure vanilla extract

Ganache:

1/2 cup heavy cream
1 cup Callebaut semisweet chocolate chips

Buttercream:
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract


Directions:

To make the Chocolate Cupcakes: 

Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with cupcake liners.

In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together coffee, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

For the ganache frosting:

Combine the heavy cream and chocolate in a medium heatproof bowl.

Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth. Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. 

Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. Allow the ganache to set for 5 minutes before frosting with buttercream. 

For the buttercream:

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool, about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Using a flexible spatula, fold 4 1/2 ounces dark chocolate, melted and cooled, into buttercream mixture. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.

Cake adapted from Chloe Coscareli

Mary-Yum's Sugar Therapy

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)