Saturday, May 12, 2012

Lemon Raspberry Cupcakes

Here is another leftover cupcake for you!  Leftover lemons and leftover raspberry pie filling = lemon raspberry cupcakes.  I have been wanting to experiment with lemon curd for quite some time now, so the pile of lemons in my fridge proved useful.  A light and refreshing cupcake resulted from my endeavors!  


Cake:
1/4 cup water
1/2 cup buttermilk
1/2 cup oil
1 tsp vanilla extract
1 cup sour cream
4 egg whites
1 box white cake mix

Lemon Curd Filling:
1/2 cup unsalted butter
1/2 cup lemon juice
zest of one large lemon
3/4 cup granulated sugar
1 tsp cornstarch
6 large egg yolks

Frosting:
1 cup butter, softened
1/4 cup raspberry pie filling
1 tsp raspberry extract
3-4 cups powdered sugar



1.  Begin by making lemon curd filling.  Melt butter in medium sauce pan over medium-low heat.
2.  Remove from heat and add the lemon juice and zest.
3.  Combine sugar, salt, and cornstarch in small bowl and add to the mixture.
4.  Whisk in egg yolks until smooth and return to heat.
5.  Cook over medium-low heat for roughly 10 minutes or until the mixture has thickened and coats the back of a spoon.  Do not allow mixture to boil!
6.  Once thickened, strain the mixture through a fine mesh strainer into medium bowl.  Allow to chill completely before using.
7.  Preheat oven to 350 degrees and line muffin tins with cupcake liners.
8.  In a large bowl, whisk together water, buttermilk, oil, sour cream, and vanilla extract.
9.  Add eggs whites; whisk to combine.
10.  Slowly add the white vanilla cake mix while stirring.
11.  Fill cupcake liners 3/4 full, and bake for 13-17 minutes or until a toothpick inserted into the center comes out clean.
12.  Place cupcakes on wire rack to cool completely.
13.  After cupcakes are cooled, using an apple corer, remove center of cupcake and fill with lemon curd filling.
14.  To make frosting:  beat butter until light and fluffy; add raspberry pie filling, raspberry extract and powdered sugar; beat until desired piping consistency is reached.
15.  Pipe onto cooled and filling cupcakes.
Source:  Lemon curd recipe courtesy of Annie's Eats

Friday, May 4, 2012

French Toast Cupcakes

I'm going to apologize in advance for not having a picture of this cupcake, but the thought crossed my mind after they were shipped off to be devoured!  This cupcake is something totally outside the normal realm of chocolate and vanilla.  This cupcake can do double duty as breakfast and/or dessert.  I was thrilled when finally someone asked me to bake these because I was dying to do something other than red velvet (trust me my red velvet is delicious, but I needed a change of pace!).  Hope you enjoy this tasty little number!


French Toast Cupcakes
Cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, melted and cooled
2 eggs
1 tsp maple extract
1/2 cup half & half, divided


Glaze:
1/4 cup pure maple syrup

1 tsp ground cinnamon


Whipped Cream Buttercream:
1/2 cup butter, softened
1/2 cup solid vegetable shortening
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
2 tsp ground cinnamon
4 oz heavy whipping cream


1.  Preheat oven to 350 degrees and line muffin pan with cupcake liners.
2.  Combine flour, baking powder, cinnamon, and salt in a mixing bowl.  Whisk to distribute ingredients and set aside.
3.  In a large bowl, whisk together sugar, butter, and eggs until combined.  Add maple extract and whisk until combined.
4.  Add 1/3 flour mixture to butter mixture, followed by 1/4 cup half & half, 1/3 flour mixture, 1/4 cup half & half, and final 1/3 of flour mixture.  Whisk until smooth.
5.  Fill cupcake liners 3/4 full with batter and bake 18-24 minutes or until toothpick inserted into center comes out clean.
6.  Cool cupcakes for 10 minutes on wire rack.
7.  Combine ingredients for glaze and brush warm cupcakes with glaze.
8.  Finish cooling cupcakes completely.
9.  Whipped cream buttercream:  cream shortening and butter until fluffy; add powdered sugar and cream until well blended; add salt, vanilla extract, cinnamon, and whipping cream; beat at high speed until frosting is fluffy.
10.  Pipe onto cooled cupcakes.


Source:  Cupcake adapted from BakeSpace French Toast Cupcake & Frosting adapted from Wilton's Extra Special Buttercream Icing

Friday, April 13, 2012

Peanut Butter Filled Vanilla Cupcakes with Cookies & Cream Buttercream

Wow, it certainly has been far too long since my last post!  I just want to apologize for my lack of updates!  Exactly 5 days from today I will officially be done with nursing school!  After that you can expect many more posts, since I will have lots more free time.  Let me make up for my absence with a phenomenal cupcake.  Cupcakes, peanut butter, and Oreos???  Trust me this can't go wrong.   


Cake:
1/4 cup water
1/2 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup sour cream
3 eggs
1 box french vanilla cake mix


Peanut Butter Filling:
3/4 cup creamy peanut butter
6 oz cream cheese, softened
1/4 cup sugar
1 tsp vanilla
2 T half & half

Frosting:
1 cup butter
Oreo creams from separated cookies (entire package)
1 tsp vanilla extract
2 cups powdered sugar
4 T half & half
1 cup Oreo cookie crumbs sifted



1.  Preheat oven to 350 degrees and line muffin tins with cupcake liners.
2.  In a large bowl, whisk together water, buttermilk, oil, sour cream, and vanilla extract.
3.  Add eggs, one at a time, whisking to combine after each addition.
4.  Slowly add the french vanilla cake mix while stirring.
5.  Fill cupcake liners 3/4 full, and bake for 13-17 minutes or until a toothpick inserted into the center comes out clean.
7.  Place cupcakes on wire rack to cool completely.
8.  While cupcakes cool, cream all filling ingredients together until well combined and set aside.
9.  After cupcakes are cooled, using an apple corer, remove center of cupcake and fill with peanut butter filling.
10.  To make frosting:  beat together butter and Oreo cream centers; add vanilla, powdered sugar, and half and half; add sifted Oreo cookie crumbs and beat just until combined.
11.  Pipe frosting onto cooled, filled cupcakes.

Tuesday, March 20, 2012

Cherry Vanilla Cupcakes with Almond Buttercream

While at the grocery store yesterday I impulsively grabbed a bag of frozen cherries.  So today I had to figure what to do with them.  I originally planned on doing chocolate and cherry, but I realized I didn't have any chocolate cake mix, or cocoa after I had already begun!  Time to get creative . . . cherry vanilla it is!  The almond buttercream was kind of an afterthought.  I mean who wants a vanilla cupcake with vanilla frosting - boring!  These cupcakes are light, yet satisfying.


Cherry Vanilla Cupcakes with Almond Buttercream
Cake:
1/4 cup water
1/2 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup sour cream
2 eggs
1 box french vanilla cake mix


Filling:
1 bag frozen pitted dark sweet cherries, thawed and chopped and dusted with 1/4 cup sugar
1 pint heavy whipping cream
2 tsp vanilla extract
1 cup powdered sugar


Frosting:
1 cup butter, softened
2 tsp almond extract
1 tsp vanilla extract
2-3 cups powdered sugar
1 T half & half



1.  Preheat oven to 350 degrees and line muffin tins with cupcake liners.
2.  In a large bowl, whisk together water, buttermilk, oil, sour cream, and vanilla extract.
3.  Add eggs, one at a time, whisking to combine after each addition.
4.  Slowly add the french vanilla cake mix while stirring.
5.  Fill cupcake liners 3/4 full, and bake for 13-17 minutes or until a toothpick inserted into the center comes out clean.
7.  Place cupcakes on wire rack to cool completely.
8.  While cupcakes cool, whip heavy whipping cream, vanilla extract, and powdered sugar until stiff peaks form.  Fold in chopped, sugared cherries.
9.  After cupcakes are cooled, using an apple corer, remove center of cupcake and fill with cherry cream filling.
10.  To make frosting:  beat butter until light and fluffy; add almond extract, vanilla extract, powdered sugar, and half & half;  beat until desired piping consistency is reached.
11.  Pipe frosting onto cooled, filled cupcakes.

Wednesday, March 7, 2012

Chocolate Peanut Butter Cupcakes with Fudgy Centers

This flavor combination has been a long time coming.  Peanut butter is one of my absolute favorite things.  When I was a child, I remember eating peanut butter sandwiches for lunch everyday at school on my Papa's homemade bread.  Sometimes I ate jelly sandwiches, but never peanut butter and jelly together.  I know, I'm some kind of freak of nature that doesn't like peanut butter and jelly sandwiches, but it just never made much sense to me.  Plus peanut butter is completely delicious on its own, so why add jelly?  Chocolate and peanut butter . . . now that's a different story.  Those are two that belong together - a match made in heavy!  These cupcakes have a delicious fudgy center that add something special to its overall texture.  And the frosting, don't even get me started on that.  I'm lucky I had enough to frost the cupcakes.  Enjoy!
  
Chocolate Peanut Butter Cupcakes with Fudgy Centers
Cake:
1/2 cup oil
2/3 cup buttermilk
1 cup sour cream
1 tsp vanilla extract
3 eggs
1 box devil's food cake mix


Filling:
2/3 cup semisweet chocolate chips
1/3 cup peanut butter
1 T heavy whipping cream


Frosting:
1 1/2 cup butter, softened
2/3 cup peanut butter
4-5 cups powdered sugar
2 tsp vanilla extract
2 T half and half


1.  Preheat oven to 350 degrees and line muffin tins with cupcake liners.

2.  Combine filling ingredients in medium bowl, over a double boiler.  Let ingredients melt, stirring occasionally.  It will be very thick.  Refrigerate until later use.  
3.  In a large bowl, whisk together buttermilk, oil, sour cream, and vanilla extract.
4.  Add eggs, one at a time, whisking to combine after each addition.
5.  Slowly add the Devil's Food Cake Mix while stirring.
6.  Fill cupcake liners 3/4 full, and bake for 18-24 minutes or until a toothpick inserted into the center comes out clean.
7.  Place cupcakes on wire rack to cool completely.
8.  Place refrigerated filling into bowl of stand mixer and beat until light and fluffy.
9.  After cupcakes are cooled, using an apple corer, remove center of cupcake and fill with chocolate peanut butter filling.
10.  To make frosting:  beat butter until light and fluffy; add peanut butter, powdered sugar, and vanilla and beat until combined; add half and half 1 T at a time until desired consistency is reached.
11.  Pipe onto cooled and filled cupcakes.  
Source:  Adapted from Your Cup of Cake's Chocolate Peanut Butter Cupcakes

Friday, March 2, 2012

Peach Ginger Cupcakes

I've been intrigued by this combination ever since it became popular in the cupcake world.  I figured I might as well give it a try and see what happened when I combined the spicy and sweet.  Well . . . the jury is still out on this one as far as I'm concerned.  Usually, when I taste a cupcake I get am immediate "Yes!" feeling about it.  This one, however, not so much.  The cake is moist, light, and fluffy, and the frosting is sweet and peachy, but despite its positive qualities, I just don't get an overwhelming sense of success with this flavor combination.  I'm going to let some others sample it and see what they think!  Maybe peach and ginger just isn't my thing!  


Peach Ginger Cupcakes
1 can peach pie filling (21 oz)
1 1/2 tsp ground ginger
3 eggs
1 box french vanilla cake mix


Frosting:
1 cup butter, softened
1/2 cup peach jelly or jam
1 tsp vanilla extract
3-4 cups powdered sugar

1.  Preheat oven to 350 degrees and line muffin pan with cupcake liners.
2.  In large bowl, mix together cake mix, pie filling, ginger, and eggs until combined.  You do not need to use a hand or stand mixer for this recipe, just a spoon works!  You may wish to cut the peaches into smaller pieces by inserting a knife in the can and cutting them against the wall of the can.
3.  Spoon batter into cupcake liners and bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean.
4.  Move cupcakes to wire rack to cool completely.
5.  To make frosting:  Beat butter until light and fluffy; add jelly or jam, vanilla, powdered sugar, and whipping cream.  Mix until desired piping consistency is reached.
6.  Pipe onto cooled cupcakes.  

Sunday, February 26, 2012

Banana Bread Cupcakes

What do you do with a bunch of overly ripe bananas?  Banana bread of course!  Or in my case, banana bread cupcakes!  These cupcakes were inspired by nothing more than a bunch of bananas sitting on my counter.  I added some chocolate chips for a little extra sweetness, but all in all they are pretty simple little cakes!
   
Banana Bread Cupcakes
1 1/2 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 T cinnamon
1/4 tsp nutmeg
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla extract
4 ripe bananas, mashed
3/4 cup semisweet chocolate chips


Frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
2 tsp cinnamon
1 tsp vanilla extract
3-4 cups powdered sugar
1 T heavy whipping cream


1.  Preheat oven to 350 degrees and line muffin pan with cupcake liners.
2.  In a medium mixing bowl, whisk together cake flour, baking powder, salt, cinnamon, and nutmeg.
3.  In a large mixing bowl, cream butter and sugar together until light and fluffy.
4.  Add eggs, vanilla, and bananas to creamed mixture and mix until combined.
5.  Fold in chocolate chips.
6.  Fill liners 3/4 of the way full with batter, and bake for 16-18 minutes, or until toothpick inserted in center comes out clean.
7.  Let stand for 5 minutes before removing from pans.
8.  Cool completely on wire rack.
9.  To make frosting:  beat cream cheese and butter until light and fluffy; add cinnamon, vanilla, powdered sugar, and whipping cream.  Mix until frosting reaches desired piping consistency.
10.  Pipe onto cooled cupcakes.

Sunday, February 19, 2012

Pineapple Strawberry Cupcakes with Cherry Buttercream

These cupcakes came about as a way to use some of my leftover ingredients from the past week and make some cupcakes to celebrate a friend's engagement.  I knew she liked pineapples and strawberries, so I had the perfect opportunity to utilize my ingredients.  The pineapples and cherries were leftover from pineapple upside-down cake cupcakes, and the strawberry purée was from chocolate covered strawberry cupcakes.  I just couldn't pass up the opportunity to bake for some reason!  When I texted my mom a picture of the cupcakes along with a description, her response was, "Different lol."  True, they are definitely different, but the flavors mesh into tropical deliciousness!  Congratulations on your engagement Kendall & Brandon!  I hope you enjoy them!  


Pineapple Strawberry Cupcakes with Cherry Buttercream
1 can crushed pineapple (21 oz)
3 eggs
1 box yellow cake mix
1 cup strawberry pie filling, puréed

Frosting:
1 cup butter, softened
1/2 cup maraschino cherries, drained and puréed
1 tsp cherry or raspberry extract
6-8 cups powdered sugar
2-4 T half & half

1.  Preheat oven to 350 degrees and line muffin pan with cupcake liners.
2.  Combine crushed pineapple, eggs, and yellow cake mix in a large bowl.  Mix until combined.
3.  Layer 2 T of cupcake batter to muffin pan, followed by 1 T of puréed pie filling, and then top with 1 T of cupcake batter (totaling 3 layers).
4.  Bake for 16-18 mins or until toothpick inserted into center comes out clean.
5.  Cool completely on wire rack.
6.  To make frosting:  beat butter until light and fluffy; add cherries, extract, powdered sugar, and half & half; mix until combined.  Continue to add powdered sugar and/or half & half until desired consistency is reached.
7.  Pipe onto cooled cupcakes. 

Wednesday, February 15, 2012

The Week in Review

It has been exactly a week since my last post, which is quite a while for me.  This past week has been extremely busy with orders, school, clinicals, and work.  I got the opportunity to bake for a bridal shower, and make an amazing Valentine's Day cake!  I just wanted to share some pictures with you!  The cupcakes for the bridal shower were white chocolate strawberry and lemon blueberry, and the Valentine's Day cake was red velvet with cream cheese frosting and fondant decorations.  Hope you enjoy the photos!  I will post a new recipe this weekend!



Wednesday, February 8, 2012

Papa's Super Simple Healthy Brownies

The more I write these blog posts, the more I realize how many things I considered a normal part of childhood that many others don't.  I was probably at least 12 years-old before I ever had a brownie prepared according to the directions on the box because we always had "Papa's brownies."  I grew up in a world where banana rum fudge cake, and plum cakes were birthday staples, and there was no such thing as an artichoke in my vocabulary (as far as I was concerned it was a carciofo), until I reached about 10 years-old.  Along with these things, these brownies were a childhood staple.  My Papa got the recipe from the newspaper, like many of his others, and I added the glaze just to kick it up a notch.  Papa's version of the brownie was simply dusted with powdered sugar.  They are a fraction of the calories because the eggs and oil are completely removed, but they are still chewy and delicious!  


Papa's Super Simple Healthy Brownies
Brownies:
Brownie mix (one that calls for 2 eggs & a 1/2 cup oil)
1/2 cup nonfat plain yogurt
1/4 cup water


Glaze (optional):
1 cup powdered sugar
1 1/2 tsp almond extract
2-3 tsp water
2 drops red food coloring (optional)


1.  Preheat oven to 350 degrees (325 degrees for glass pan) and grease 13 x 9 pan.
2.  Combine brownie mix, yogurt, and water.  Mix well.
3.  Spread mixture into pan (it will be very thick).
4.  Bake for 30 minutes or until brownie begins to pull away from edge.
5.  Cool completely before cutting.
6.  To make glaze:  combine powdered sugar, almond extract, water, and food coloring (if desired).  If mixture is too thick, add water 1 tsp at a time until desired consistency is reached.  If mixture is too thin, add powdered sugar until desired consistency is reached.
7.  Drizzle cooled brownies with glaze.

Friday, February 3, 2012

Cinnamon Roll Cookies


Who doesn't love cinnamon rolls?  Personally, I would take a cinnamon sugar flavored dessert over something chocolate any day.  I told you about my obsession with putting cinnamon on vanilla ice cream in an earlier post, so this should come as no surprise.  These cookies are somewhat time consuming, but trust me, they are well worth it.  If you would like to take a short cut, just roll them into balls instead of creating the spiral shape.  They are delicious and are a winner with both kids and adults!  

Cinnamon Roll Cookies
2 cups of flour, plus 2 tablespoons flour
1 teaspoon cinnamon, plus 1 tablespoon for divided use
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened, plus 3 tablespoon for divided use
¼ cup granulated sugar
¼ cup light brown sugar, plus ½ cup for divided use
1 egg yolk
¼ cup smooth applesauce
1 tablespoon of light corn syrup
1 teaspoon vanilla

For the glaze
1/2 cup powdered sugar
2-3 tablespoon of milk

1.     Preheat oven to 350 degrees.  Whisk together flour, 1 tsp cinnamon, baking soda and salt.  Set aside.
2.     Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color.  Add in egg yolk, applesauce, light corn syrup, and vanilla.  Beat to combine.
3.     Using a sturdy spatula or wooden spoon, fold in flour mixture until just combined.  Dough may have some flour streaking.  Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes.  Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine.
4.     Remove one wrapped dough.  Dough will be sticky so place it between two large pieces of wax paper and roll out dough to 1/4 inch thickness.  Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough.  Sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough.  Roll up dough, beginning with long side.  Place roll seam side down on plastic wrap and cover tightly.  Repeat with remaining dough.  Place both rolled doughs back in refrigerator for 30-45 minutes.
5.     Remove chilled roll and cut into ½ inch slices. (*Alternately pinch off 1 ½ tablespoons size dough and roll into a ball for a cookie shape.)  
6.     Bake for about 10 minutes or until lightly browned.  Let cool for 2 minutes on baking sheet.  Remove to wire racks to cool completely.

To make glaze:
Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved.

Assembly:
Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely.  Store cookies in an airtight container.


Source:  Bakers Royale Cinnamon Roll Cookies

Saturday, January 28, 2012

S'more Cupcakes

For most people s'mores bring about memories of camping, sitting fireside, and staring up at the starry night sky.  Let me just say that the closest I've ever been to camping is sleeping on an air mattress in my parents basement.  This is what my sister and I called "camping."  A self-proclaimed germaphobic and arachnophobic, you will find me as far away from nature as humanly possible.  Forget camping, one mosquito bite will have me swollen and needing a 10-day course of antibiotics.  I will However, a few years ago my parents bought a fire pit, and we got hooked on s'mores.  Now don't let me kid you, this is not the slightest bit like camping.  The fire pit is powered by gas and it sits atop their deck, far away from the grass and any sort of creepy crawly creatures.  These cupcakes remind me of summer nights, sitting around the fire pit with my family, laughing and reminiscing.  Hope you enjoy!         


S'more Cupcakes
Cake:
1/4 cup water
1/2 cup buttermilk
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1 cup light sour cream
3 eggs
1 box Devil's Food Cake Mix
graham cracker crumbs


Marshmallow Filling:
4 oz cream cheese, softened
1 cup marshmallow fluff
2-3 cups powdered sugar
2 T half & half

Graham Cracker Buttercream Frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
3/4 cup graham cracker crumbs
1 1/2 tsp vanilla extract
3-4 T heavy whipping cream


1. Preheat oven to 350 degrees and line muffin tins with cupcake liners.
2.  In a large bowl, whisk together water, buttermilk, oil, sour cream, and vanilla extract.
3.  Add eggs, one at a time, whisking to combine after each addition.
4.  Slowly add the Devil's Food Cake Mix while stirring.
5.  Fill cupcake liners 3/4 full and sprinkle with 1 tsp graham cracker crumbs.
6.  Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
7.  Place cupcakes on wire rack to cool completely.
7.  To make filling:  beat cream cheese and marshmallow fluff until light and fluffy; add powdered sugar and half and half; beat until combined.
8.  After cupcakes are cooled, using an apple corer, remove center of cupcake and fill with marshmallow cream.
9.  To make frosting:  beat cream cheese and butter until light and fluffy; add powdered sugar, graham cracker crumbs, and vanilla and beat until combined; add whipping cream 1 T at a time until desired consistency is reached.
10.  Pipe onto cooled and filled cupcakes.  


Source:  Adapted from Your Cup of Cake's S'more Cupcakes

Tuesday, January 24, 2012

A Huge Accomplishment

I keep insisting that I am not a cake decorator, but people still seem to be ordering cakes.  I've decided that I must be doing something right, but I will continue to tell people that "I am NOT a cake decorator."  I am, however, extremely proud of this cake!  It is a traditional red velvet cake with cream cheese frosting made for a coworker's daughter.  I love the color scheme and I am thrilled with how the decorations turned out!  Personally, I consider this cake a huge accomplishment, but I'll let you be the judge :)

I'd also like to use this post as a preview of what's to come in the following months and what I hope to accomplish.  Here are a few things on my "to do" list:
1.  Ganache - I can't wait to play around with different flavor combinations 
2.  Pastry cream - I'm a little intimidated by this one, but I think it could be a delicious and versatile filling for almost anything
3.  Berries, berries, and more berries - I'm looking forward to warmer weather, so I can incorporate them into anything and everything
4.  Cakes & cake pops - I hope to get many more cake and cake pop orders, so I can practice my decorating skills and experiment with color!

Sunday, January 22, 2012

Triple Berry Bars

I wanted to try something completely different today.  Lately it's been cupcakes, cupcakes, and more cupcakes.  Now don't get me wrong, I love cupcakes, but I just wanted a change of pace!  Since I started this blog in November, I've been dying to make berry desserts.  Unfortunately, it's just not the season for good quality fruit in Missouri.  I am anxiously awaiting summer, so I can get my hands on some fresh strawberries, blueberries, blackberries, and raspberries.  I have a running list of berry desserts for when the weather gets warmer.  That being said, I just couldn't help myself today!  Even though the berries in the bars are not fresh, they are delicious!


Triple Berry Bars

Crust and Topping:
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
32 oz frozen blueberries, raspberries, and blackberries; thawed and drained

1.  Preheat the oven to 350 degrees and grease a 9x13 inch baking pan. 
2.  To make crust and topping, combine the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to mix, or whisk until combined. 
3.  Cut the butter into 1/2-inch cubes, and add to the flour mixture.  Process until the butter is evenly distributed, but the mixture is still crumbly, 30-60 seconds.  If you do not have a food processor, you can use a pastry blender or two forks.
4.  Reserve 1 1/2 cups of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes.  Cool for at least 10 minutes.
5.  To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. 
6.  Gently fold in the berries and spoon the mixture over the crust. 
7.  Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
8.  Cool at least 1 hour before cutting into bars.




Source:  Adapted from Pink Parsley's Blackberry Pie Bars

Sunday, January 15, 2012

Java Chip Muffins

I decided to change it up slightly today, since I've been on a cupcake kick lately.  When I saw this recipe in this month's Cooking Light magazine I knew I had to try it.  I mean come on . . . chocolate and coffee . . . who can say no to that combination!  These muffins are great for breakfast, and will give you a little jump start with the added caffeine.  Plus they are only about 200 calories each!  Pair it with a cup of coffee if you are really in need of an energy boost.


Java Chip Muffins
2/3 cup whole milk (I didn't have whole milk on hand so I used 2 oz of half & half + 6 oz of skim milk to make my own)
5 T butter, melted
3 T instant coffee granules
1 1/2 tsp vanilla extract
1 egg, lightly beaten
2 cups all-purpose flour
2/3 cup sugar
1/2 cup semisweet chocolate chips
2 T baking powder
1/4 tsp salt


1.  Preheat oven to 400 degrees and line muffin pan with cupcake liners.
2.  Combine first 5 ingredients in medium mixing bowl.
3.  In a large mixing bowl, combine flour, sugar, chocolate chips, baking powder, and salt; stir well with a whisk.
4.  Make a well in the center of the flour and pour milk mixture into well.  Stir just until moist.
5.  Spoon batter into muffin cups and bake for 18-20 minutes or until toothpick inserted in center comes out clean.
6.  Remove muffins from pan immediately; place on wire rack to cool.


Source:  Cooking Light magazine

Thursday, January 12, 2012

Pineapple Upside-Down Cake Cupcakes

A coworker of mine was interested in placing an order for her husband's birthday and told me he loved pineapple upside-down cake.  When she asked me if I could turn it into a cupcake, I of course said yes!  I'm always up for a challenge.  I've never eaten pineapple upside-down cake so I did some research to prepare for this challenge.  I also looked up some pineapple upside-down cupcakes, but all I found were pineapple upside-down cakes baked in a muffin pan and called "cupcakes."  Now some may beg to differ, but to me it's not a cupcake if it doesn't have frosting!  So instead of putting the pineapple on the bottom (or the top depending on how you want to look at it), I decided to fill the cupcakes with it, so I would be able to frost them.  I baked the pineapple brown sugar mixture just as you would if you were making a real pineapple upside-down cake, just minus the cake batter.  It turned out just as I had imagined it, and the flavors all work together nicely!

Pineapple Upside-Down Cake Cupcakes
Cake:
1/4 cup water
1/2 cup buttermilk
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1 cup sour cream
2 eggs
1 box Yellow Cake Mix (I used Duncan Hines)


Filling:
1/2 cup butter
1 can crushed pineapples (20 oz)
1 cup brown sugar

Frosting:
1/2 cup butter, softened
8 oz cream cheese, softened
1 1/2 tsp vanilla
1/4 cup of caramel sauce
4-5 cups powdered sugar


1.  Preheat oven to 350 degrees and line muffin tins with cupcake liners.
2.  In a large bowl, whisk together water, buttermilk, oil, sour cream, and vanilla extract.
3.  Add eggs, one at a time, whisking to combine after each addition.
4.  Slowly add the yellow cake mix while stirring.
5.  Fill cupcake liners about 3/4 full and bake for 14-18 minutes, or until toothpick inserted in center comes out clean.  Remove from pans and cool on wire racks completely.
6.  When cupcakes come out of oven, increase oven temperature to 400 degrees.  To make filling, melt 1/2 cup butter in cake pan in oven.  Remove pan from oven and stir in brown sugar.  Spread brown sugar mixture evenly on bottom of pan.  Strain crushed pineapple and spread evenly over brown sugar.  Bake for 45-60 minutes until mixture is thick and caramelized.  Set aside to cool.
7.  Using an apple corer, core out center of cupcake. 
 8.  Strain filling to remove excess butter and spoon filling into center of cupcake.
9.  To make frosting:  Beat butter and cream cheese until light and fluffy.  Add vanilla and caramel sauce, and beat until combined.  Add powdered sugar until desired consistency is reached.
10.  Pipe onto cooled cupcakes.