Desserts
Twinkie Truffles
May 17, 2013 | 
Author Step aside Twinkies, these truffles have you beat! You won’t need to hunt down the remaining Hostess cakes left in the world once you bite into one of these beauties. After yesterday, I decided to not even try to share something healthy today. It would just look like a joke seeing those two recipes side by side on my homepage. So I present to you, Twinkie truffles!
The truffle base is similar to a cake ball, but instead of frosting I mixed the cake crumbs with marshmallow creme. Then to take them over the top and get into Twinkie-character, a marshmallow creme filling is piped into the middle before being dipped in yellow chocolate coating. Do you see the resemblance?
One year ago: Thai Chicken Pizza
Two years ago: Grilled Steak Salad with Blue Cheese Dressing
TWINKIE TRUFFLES
Makes approximately 3 dozen truffles
Ingredients:
CAKE BALLS
1 box yellow cake mix (plus ingredients on box)
1 Tbsp vanilla extract
7 oz. marshmallow creme
CREAM FILLING
2 tsp very hot water
1/4 tsp salt
7 oz. marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla extract
COATING
6 oz. yellow candy melts
2 oz. white candy melts
Directions:
- Bake cake mix according to package directions adding the extra vanilla into the mix along with the other liquid ingredients. When completely cool, crumble into a large bowl and mix with marshmallow cream until well blended (and hand mixer gets the job done).
- Using a cookie scoop form the cake balls and hollow out the center with your finger. Keep about the amount of six cake balls of dough aside. Place on a parchment paper lined cookie sheet and freeze for at least 30 minutes.
- Meanwhile, make the cream filling. Dissolve salt in very hot water and set aside to cool. Whip marshmallow cream, shortening, powdered sugar and vanilla until fluffy. When cool, add salt water and whip to combine. Place cream in a zip top bag and refrigerate until ready to use.
- Snip the corner of the bag so you can pipe into the hollow balls. Remove balls from freezer and fill each with cream. Take small amounts of the leftover dough that didn’t get frozen and smooth over top to enclose cream completely inside ball. Place back into the freezer from an additional 20 minutes.
- When you are ready to dip. Place candy melts in a double boiler and stir until smooth. Dip each ball and when completely covered, allow excess to drip off and place back on parchment paper. Allow to harden and enjoy!
Source: Adapted from Crumbs and Chaos.
Review: Wilton’s Treat Pops & Grizz-Pops
I know you are all familiar with the ice cream push pops from when you were a kid (or from your own kids because thankfully they are still making them), but how about one filled with cake?? Treat pops have been literally popping up all over the internet and Wilton as usual is on board and making great tools for you to use.
Their mini whoopie pie pan makes the perfect sized cake round to fit into the tube of a treat pop, and then their treat pop decorating set comes with everything else you will need: tips 230 (for filling container), 2A, 32, 48 (for topping), eight 12 inch disposable decorating bags and instructions on making treat pops. And of course you cannot make a treat pop without the proper container, and Wilton even improved them by adding a feature where the cap turns treat pop into a stand-up container for easy decorating and serving. This specially designed hole in the cap also allows you to embellish the treat pop with the cap on.
Previous treat pops I have purchased from other brands did not have this fun feature on their caps, and it really made decorating the pops much easier – no pop stand required! Also, the caps snap tighter than my previous experiences, making me feel more comfortable transporting them. Also, the long tapered tip provided by in the treat pop decorating kit definitely made piping the filling into the long tube much easier. Wilton thinks of everything, don’t they?
Since I have recently been sucked into the NBA playoffs cheering for the Memphis Grizzlies, I decided to make Grizzlies inspired treat pops – Grizz-Pops! They consist of a layering of three blue velvet whoopie pies and a lemon cream cheese frosting. If you notice, I should’ve let the frosting sit in the fridge for a little while before topping because after piping it in my hands had warmed it up so that the swirls didn’t hold their shape. But they still taste great! Just top with some team-spirited star sprinkles and it’s time to “screw calm and grind on”! (That’s what my shirt says in the background on the picture).
Two years ago: Pomegranate-Goat Cheese Ball
GRIZZ-POPS (or Blue Velvet and Lemon Pops)
Makes 12 treat pops or 18 mini whoopie pies
Ingredients:
WHOOPIES
1-1/2 cups all-purpose flour
2 Tbsp + 2 tsp cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
4 Tbsp (1/2 stick) unsalted butter, at room temperature
4 Tbsp (1/4 cup) vegetable shortening
1/4 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
1-1/2 tsp blue food coloring
1/2 cup buttermilk
FILLING
3 Tbsp unsalted butter, at room temperature
3 oz. cream cheese, at room temperature
1/2 tsp vanilla extract
1/2 tsp finely grated lemon zest
1 Tbsp lemon juice
2-1/2 cup powdered sugar
Sprinkles, if desired
Directions:
- Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat mini whoopie pie pan with nonstick spray, set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
- In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the egg, beating well. Add the vanilla and the blue food coloring and beat until just blended.
- Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining buttermilk and beat until completely combined.
- Drop a tablespoon of batter into each cavity of the mini whoopie pie pan. Bake for about 10 minutes, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 3 minutes before transferring them to a rack to cool completely. Repeat with remaining batter.
- While the cakes are cooling, prepare the filling. In the bowl of a stand mixer fitted with the paddle attachment, on low speed beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute. Add the powdered sugar and mix until smooth. Transfer to a piping bag fitted with a 230 tip (long tapered tip).
- To assemble the treat pops, place empty push pop containers in a stand or use their lids to stand them. Place one cake round in bottom of treat pop. Pipe a swirl of cream cheese icing from back edge following the curve of the container, then filling in the center. Continue layering until treat pop is full. Top with a swirl of frosting and sprinkles, if using. (If using a tip coupler, change out the tip for a star shape for topping.)
Source: Whoopies adapted from Brown Eyed Baker. Filling adapted from Sweet Pea’s Kitchen. Treat pops assembled according to Wilton’s directions.
Disclosure: I was provided with complimentary products from Wilton. I was not compensated for this post. All thoughts and opinions are my own.
Strawberry Lemonade Rice Krispies Treats
The first time I made these, I did a dumb thing and used the juice from the lemon as well as the zest. Do you know what happens when you add liquid to rice krispies? They get soggy just like in a bowl of milk. I should have realized this in advance but somehow I thought it was a brilliant idea, until I took a bite and was appalled with myself.
Batch #2 I did not use the juice, just the zest and added some extract to ensure the citrus flavors did not get lost. With the addition of the freeze dried strawberries they taste just like strawberry lemonade but without the use of any artificial beverage mixes!
What brainless baking/cooking things have you done in the past? Make me feel better by letting me know I’m not the only one who does things without thinking them through in the kitchen.
One year ago: Malted Chocolate and Peanut Butter Chip Cookies
STRAWBERRY LEMONADE RICE KRISPIE TREATS
Makes 24 bars
Ingredients:
3 Tbsp unsalted butter
10 oz. marshmallows
1 lemon, zested
1/8 tsp fiori di sicilia or lemon extract
6 cups puffed rice cereal
1-1/2 cups freeze dried strawberries
Directions:
- Coat a 13 x 9-inch pan with non-stick spray, set aside.
- In a large pot over medium heat, add the butter. Once melted, stir in the marshmallows until melted. Remove from heat and stir in lemon zest and extract (if using).
- Add the puffed rice cereal and strawberries to the melted marshmallows and stir until coated and evenly distributed.
- Transfer to prepared pan and spread evenly. Press down with a sheet of wax paper.
- Allow to cool completely, then cut into bars.
Source: The Spiffy Cookie original
Malted Vanilla Cosmic Brownie Chunk Ice Cream
On Tuesday, my fabulous purple bangs were dyed back to brown and also had lowlights put in while I was at it. As much as I am unhappy about this transition (and feel like an imposter when I look in the mirror), I decided to make myself feel better by coming up with the theory that the brown hair will send good vibes into the world, making my experiments work better and therefore help me graduate sooner and get a job (hence the need for normal looking hair). Sure enough, the experiment that has been an extra pain lately finally worked! I call it my brown hair magic, and you cannot make fun of me because it’s working. It’s also my birthday tomorrow, so I can do what I want.
I’m going to go ahead and tell you that this ice cream might be one of my favorite homemade versions ever. That should mean a lot since I have made ice cream flavors consisting of peanut butter cup s’mores, double cake batter truffle, and Reese’s peanut butter cup. The ice cream base is malted vanilla which is heavenly enough on its own, but then chopped up homemade cosmic brownies are thrown in along with some extra sprinkle action. The best part about making the cosmic brownies from scratch, is that I under baked them for extra fudgy gloriousness.
P.S. Tonight is the start of Beale Street Music Fest – I like to pretend it’s a weekend-long party dedicated to my birthday every year.
One year ago: Sausage, Red Bell Pepper and Spinach Pesto Pizza
MALTED VANILLA COSMIC BROWNIE CHUNK ICE CREAM
Makes about 1-1/2 quarts
Ingredients:
1 cup milk (I used2%)
3/4 cup sugar
Pinch of salt
1 vanilla bean, split lengthwise
2 cups heavy cream
1/2 cup vanilla malted milk powder
5 egg yolks
2 cups chopped cosmic brownies (store bought or homemade)
Rainbow chips or sprinkles (optional)
Directions:
- Warm the milk, sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour. Remove the bean pod.
- In a large bowl, whisk together the heavy cream and malt powder. Set aside.
- In a separate small bowl, whisk together the egg yolks. Slowly pour some of the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Whisk it into the malted milk mixture. Allow to cool, then cover and chill the mixture thoroughly in the refrigerator, overnight.
- Freeze ice cream in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the chopped brownies and sprinkles if using. Freeze for at least 4 hours.
Source: Adapted from The Perfect Scoop and Nutmeg Nanny.
Posted in Desserts, Ice Cream | 
Tags: heavy cream, malted milk powder, milk, sprinkles, vanilla | 
11 Comments »
Strawberry Margarita Cupcakes
I have a bad habit of forgetting about Cinco de Mayo every year because my birthday is the day before and it is also Star Wars Day (may the fourth be with you). I pretty much have the most amazing birthday ever, right? But when I was contacted by Karla of Truco Enterprises recently, asking if I’d like to try out any On The Border products, I knew it was a sign that I wouldn’t be missing out on posting any recipes for the holiday this year.
Of course, the first thing I was drawn to was the strawberry margarita mix. What’s Cinco de Mayo without a good margarita in hand? As a bonus, On The Border’s margarita mixes are made with all natural flavors and juices, setting them apart from many other manufacturers. After seeing many different margarita cupcake recipes, I knew I had to try making a strawberry margarita cupcake with their mix. And I have to say, they taste fantastic and look brilliant! I even gave them a sugar rim just like the drink itself. Obviously these are not kid friendly cupcakes since they do contain small amounts of tequila, but you can substitute with extra margarita mix if you want a “virgin” cupcake.
These are actually displayed in a huge margarita glass that I own, and will likely need to fill it up with the actual strawberry margarita beverage with the remaining mix on Sunday! Yummy 
STRAWBERRY MARGARITA CUPCAKES
Makes 12 cupcakes
Ingredients:
CUPCAKES
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
3 Tbsp pureed, thawed frozen sweetened strawberries
1/4 cup On The Border Strawberry Margartia Mix (regular also works)
2 Tbsp tequila
1/4 tsp vanilla extract
1/4 cup buttermilk
BRUSH
1-2 Tbsp tequila
FROSTING
2 Tbsp pureed, thawed frozen sweetened strawberries
1 cup (2 sticks) unsalted butter, room temperature
2-1/2 cups powdered sugar
1 Tbsp On The Border Strawberry Margartia Mix (regular also works)
1/2 Tbsp tequila
Pinch of salt
GARNISH
1/4 cup crystal sugar sprinkles mixed with 1/4 tsp salt
Lime wedges
Directions:
- Preheat the oven to 325 degrees. Line a standard muffin tin with paper liners; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
- Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
- Scrape the sides of the bowl and add the strawberry puree, margarita mix, tequila and vanilla extract. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry)
- Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
- Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
- Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
- To make the frosting, whip the strawberry puree and butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the margarita mix, tequila, salt and mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.
- Frost cupcakes by first piping a circle around the edges. Dip the frosted edges iton the sugar/salt mixture, then finish frosting and garnish with a lime wedge.
Source: Adapted from Brown Eyed Baker, with inspiration from Confessions of a Cookbook Queen and Love From The Oven.
Disclosure: I was provided with a complimentary bottle of On The Border’s Strawberry Margarita Mix by Truco Enterprises. I was not compensated for this post. All thoughts and opinions are my own.
Nutella-Stuffed Brown Butter Chocolate Chip Cookies
These cookies have been popping up all over so I decided it was finally time to jump on the bandwagon. After all, it’s difficult to imagine a world where anything stuffed with Nutella would not be worth while. Let alone the addition of browned butter and some sprinkles of sea salt. Speaking of sea salt, for some reason I refuse to buy fleur de sel online, and has become my mission to find it in person. Somehow even the local spice store doesn’t carry it. But thankfully, I’ve seen more recipes calling for coarse seas salt rather than the fancy stuff lately and the mad hunt had been put on hold for the moment.
These cookies rival the Nutella chunk cookies I made awhile back. But instead of chunks of Nutella dispersed like chocolate chips, these have an entire blob of Nutella inside! As a result they are definitely best when served right out of the oven so that the Nutella in the middle is still nice and gooey. But you if somehow have any left over after the first day, 10 seconds in the microwave will rejuvenate them.
One year ago: Dark Chocolate Peanut Butter Granola Bars
Two years ago: Bacon-Corn Fritters
NUTELLA-STUFFED BROWN BUTTER CHOCOLATE CHIP COOKIES
Makes approximately 2 dozen
Ingredients:
1/2 cup Nutella
1 cup (2 sticks) unsalted butter
2-1/4 cups all-purpose flour
1-1/4 tsp baking soda
1/2 tsp coarse sea salt, plus extra for sprinkling
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2-1/2 tsp vanilla extract
1 Tbsp Greek yogurt (I used 0% vanilla Chobani)
1 cup semisweet chocolate chips
1/2 cup milk chocolate chips
Directions:
- Line a baking sheet with parchment paper. Dollop teaspoon-sized mounds of Nutella onto the baking sheet (about 2 dozen total*) and pop in the freezer until firm, at least a few hours.
- Add the butter to a medium skillet set over medium heat and let it start melting. Continue cooking, swirling the pan occasionally, until the butter becomes golden brown and smells nutty. Pour the butter into the bowl of a stand mixer fitted with the paddle attachment. Allow to cool completely.
- Whisk the flour, baking soda, and sea salt together in a medium bowl. Add both sugars to the bowl of the mixer along with the cooled brown butter. Beat on medium speed until blended. Add the egg and egg yolk, mixing until incorporated and scraping down the sides of the bowl as needed. Mix in the vanilla and Greek yogurt. With the mixer on low, add the dry ingredients in two additions, beating just until incorporated. Add the chocolate chips and mix until evenly distributed. Cover the bowl and refrigerate the dough for at least 30 minutes.
- Meanwhile, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Using a small cookie scoop (about 2 tablespoons), portion the dough into balls. Working with one ball at a time, use your thumb to create a well in the center of the ball. Add a dollop of frozen Nutella to the well then seal the cookie dough around it so it’s completely enclosed. Repeat with all of the dough and Nutella, placing the balls of dough about 2 inches apart on the prepared baking sheets. (Note: the Nutella may soften as it sits at room temperature. If necessary, you can throw it back in the freezer to firm up.)
- Bake the cookies for 10-12 minutes, or until the edges are golden brown and set (the centers may look underdone). Transfer the baking sheets to wire racks and immediately sprinkle the cookies with additional sea salt. Allow to cool for a few minutes on the baking sheet then remove to the wire racks.
*I got 30 cookies and therefore made 6 extra dollops of frozen Nutella
Source: Adapted slightly from Tracey’s Culinary Adventures, originally from Ambitious Kitchen via Annie’s Eats.
Posted in Cookies, Desserts | Tags: browned butter, chocolate, Greek yogurt, Nutella, sea salt | 15 Comments »
Funfetti Macarons & Sucré Macaron Giveaway
This month I participated in Love & Olive Oil’s April Kitchen Challenege, and April was dedicated to tackling macarons. I know in the past I have expressed my dislike for macarons, but after enjoying the meringue cookies I made and therefore debunking my dislike for meringue, figured I should give macarons another shot. And in light of this macaron extravaganza, I am giving away an 8 piece Signature Macaron Collection from Sucré to one lucky reader! (Details at the end of this post.)
Most recipes I’ve seen call for specific weight measurements, which is understandable in an effort to get more consistent results with a notoriously finicky treat. Although I do own a kitchen scale, for some reason decided to be stupid brave and go without. This is where I admit that my macarons were not perfect. They didn’t have the typical edges of a macaron cookie, and some were cracked or concave underneath. In the future since the batter was quite easy to make, I will take the extra minute and weigh everything.
That being said… Sweet glory they were delicious! What have I been doing with my life, hating macarons all this time? I’ve only had one macaron in my life from a coffee shop and was unimpressed by their dry cruchy-ness, but these babies were not dry at all and perfectly chewy. Of course, the funfetti flavor probably was a significant factor in their desirability. Regardless, I’m very glad I decided to partake in this challenge and can’t wait to see what’s up in May!
Two years ago: Mexican Mac and Cheese
FUNFETTI MACARONS
Makes approximately 3 dozen
Ingredients:
MACARONS
5 egg whites, at room temperature
1/2 cup superfine sugar
1-3/4 cups almond flour
2 cups powdered sugar
2 Tbsp rainbow sprinkles
CAKE BATTER BUTTERCREAM FILLING
1/2 cup (1 stick) unsalted butter, softened
1/2 cup dry white or yellow cake mix
2 cups powdered sugar
1 Tbsp milk
1/2 tsp vanilla extract
Rainbow sprinkles, placed in a small shallow dish
Directions:
- On three pieces of parchment, use a pencil to draw 1.5-inch circles about 2 inches apart. Flip each sheet over and place each sheet on three baking sheets; set aside.
- Place the egg whites in your mixer’s bowl and whip on medium until frothy. Increase the speed to high and gradually pour in the superfine sugar. Continue to beat until the mixture is glossy and stiff peaks form.
- Sift together the almond flour and powdered sugar into a large mixing bowl and mix well. Using a rubber spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the rest of the meringue until completely incorporated. Fold in sprinkles.
- Fit a piping bag with a 3/8-inch round tip and fill it with the macaron mixture. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles and allow to dry at room temperature for 1 hour.
- Preheat oven to 315. Bake the macarons for 12 to 15 minutes; cookies are done when they no longer jiggle when you touch them on top. Rotate the baking sheet after 6 minutes for even baking.
- Remove macarons from oven and transfer to a cooling rack; do not remove from baking sheets. Let completely cool. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
- While the macarons cool, prepare the filling. In a large bowl, beat butter on medium speed until smooth. Turn to low and slowly add in powdered sugar and cake mix. Turn speed up to medium and beat for 1 minute until smooth. Add in milk and vanilla, continue mixing until desired consistency is reached, adding more powdered sugar or milk if necessary.
- Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons and roll the sides in sprinkles.
Source: Adapted from Diethood and Serious Eats.
a Rafflecopter giveaway
Disclosure: Giveaway provided by Sucré. I was not compensated for this post.
Posted in Cookies, Desserts, Giveaways | Tags: almond flour, Funfetti, powdered sugar, sprinkles | 83 Comments »
Apple Pie
My dad is not only the master pancakes, but also of pies. So today I am sharing with you his apple pie, complete with his little tips for getting the crust just right! Brushing the bottom crust with a little egg helps it not get too soggy from all the apples, brushing the top crust with milk helps it to not dry out and burn, and then the use of cornstarch instead of flour helps the filling set and prevents it from flowing out like hot lava.
I’ve actually been sitting on this recipe for awhile (we made this together during the winter holidays), but thankfully pictures don’t grow mold or turn stale. In fact, looking at this picture makes me want to whip up a fresh pie. After all, apple pies can be appreciated year round.
APPLE PIE
Makes 1 pie
Ingredients:
Pie Crust (for a double crust pie)
3 lb. favorite baking apples, peeled, cored and uniformly 1/4-inch sliced (I used a peeler/corer/slicer)
3/4 cup sugar
4-1/2 Tbsp cornstarch
1 Tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp salt
1 egg lightly beaten, for brushing the bottom crust
2 Tbsp unsalted butter, diced
Milk, for brushing the top crust
Sugar and cinnamon, for sprinkling
Directions:
- Preheat oven to 425 degrees.
- In a large bowl combine the apples, sugar, cornstarch, lemon juice, salt, nutmeg and cinnamon. Give everything a toss and let stand for 15 minutes, stirring a few times.
- Meanwhile roll out your pie crusts. Fit one into the you pie pan and brush with beaten egg.
- Fill the crust with the apple mixture. Scatter the butter over the top of the apples. Cover the top with the second crust and gently fold the overhang underneath the bottom crust so that the overhang is now between the pie pan and the bottom crust, creating a good seal. Make a decorative edge, if you like.
- Lightly brush with milk and sprinkle with sugar and cinnamon. Cut a few slits in the top to let steam escape.
- Position a rack in the lower third of the oven. Cover the edges of the pie with foil or a pie crust shield. Bake the pie for 30 minutes at 425 degrees. Reduce the heat to 350 degrees and bake another 30 to 45 minutes, until the crust is richly browned and the filling has begun to bubble.
- Cool completely on a cooling rack, 3-4 hours, before slicing and serving.
Source: Adapted from Joy of Cooking.
Pear Yogurt Almond Cake with Cinnamon Brown Sugar Buttercream
Every year on the first hot day of the year, I finally cave and turn on my central air only to find out that it does not blow cold air. Every year the apartment maintenance guys have to come out and do something with the freon, and then it works. But meanwhile, every year I somehow decide to bake something and turn my already 80+ degree apartment into an uncomfortable place to be. Sure enough, two days ago my car said it was 87 degrees outside when I was driving home at 5:30pm. And true to form, I thought it was a great idea to bake a cake before checking to see if the central air worked. As a result I am once again reminded how how I am not looking forward to the coming of the Memphis-summer-sauna. It’s early April, I shouldn’t be sweating already! Spring is such a farce here.
Thankfully a storm came through last night to bring the temperatures back down into the 60s for the next few days. But moving on to this cake. I find it very difficult to not make cupcakes instead of full cakes. Cupcakes are just easier to manage with decorating and serving. Plus it always seems like cupcakes get eaten faster than cakes even though it’s the same quantity. But I have two beautiful cake stands that rarely get used for their actual intended purpose, so I decided to practice my cake decorating skills and use my hand painted (by me) cake stand. I was pretty excited by this cake because it’s the first pear recipe to appear on The Spiffy Cookie. The cake is a blend of pear (Chobani’s pear Greek yogurt) and almond flavors (extract and almond meal) topped with a browned butter and brown sugar cinnamon buttercream. And doesn’t it just looks dandy on that cake stand?
PEAR YOGURT ALMOND CAKE WITH CINNAMON BROWN SUGAR BUTTERCREAM
Serves 12 (makes 1 layer cake)
Ingredients:
CAKE
2-1/2 cups cake flour, sifted
1/2 cup almond meal/flour, sifted
2-1/2 tsp baking powder
1/2 tsp salt
2 Tbsp unsalted butter, melted and cooled
6 oz. Pear 0% Chobani Greek yogurt
1-1/2 cups sugar
1/4 cup brown sugar
2 eggs
1 tsp almond extract
1/2 tsp vanilla extract
3/4 cup milk
BUTTERCREAM
1/2 cup browned butter, room temperature
1/4 cup vegetable shortening
1/3 cup brown sugar
1 pinch of salt
1/8 tsp vanilla extract
1/2 tsp cinnamon
3 cups powdered sugar
1/4 cup heavy whipping cream
Sliced almonds, for topping (optional)
Directions:
- For the cake: Preheat oven to 350 degrees. Spray bottom of 2 nine-inch rounds with vegetable pan spray.
- Whisk together flours, baking powder and salt. Set aside. Cream butter and sugars together until light and fluffy. Add eggs one at a time, then almond extract and vanilla extract to creamed mixture and beat until thoroughly mixed. Add in pear Greek yogurt.
- Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating until just incorporated.
- Pour evenly into prepared pans. Bake 30 -35 minutes or until toothpick inserted into center comes out clean. Cool on rack for 10 minutes. Gently run a thin spatula around edge of cake. Turn out onto cooling racks. Cool completely before icing.
- For the buttercream: In stand mixer bowl with paddle attachment or with hand mixer, whisk brown butter and shortening until fluffy. Add brown sugar, salt, vanilla and cinnamon and beat until smooth.
- Add in one cup of powdered sugar at a time, beating well after each addition.
- With mixer on medium high speed, steadily pour in the heavy whipping cream pouring nice and slow until desired consistency. When incorporated and fluffy stop mixing.
- Spread frosting onto the top of one layer, place the second layer on top and finish frosting the layered cake. Top with sliced almonds, if desired.
Source: Adapted slightly from Country Cleaver.
Posted in Cakes, Desserts | Tags: almond extract, browned butter, cinnamon, Greek yogurt, heavy cream, pear | 10 Comments »
Strawberry Stuffed Cupcakes
Just in time for Easter weekend, I present to you this fun and easy cupcake. You all know how much I love stuffing cookies and cupcakes with various truffles and what not, but this time I went with something more natural – a whole strawberry! It is a basic white cupcake that gets a small part of it cored after baking in order to fit the strawberry inside. Then top it off with some fresh strawberry buttercream and you’ve got one heck of a spring-time cupcake.
After celebrating Passover with my brother’s in-laws this past weekend, I don’t have much planned for Easter this weekend. I am working a regular day in the lab today, and am going to a Circa Survive concert tonight. Not exactly festive, but still fun! I will be attending my friend’s annual Easter brunch on Sunday so maybe I can bust out some bunny ears for that 
.
Two years ago: Eggplant Parmesan
STRAWBERRY STUFFED CUPCAKES
Makes 12 cupcakes
Ingredients:
CUPCAKES
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
Pinch salt
3/4 cup sugar
1/4 cup unsalted butter, room temperature
2 egg whites
1 tsp almond extract
2/3 cup buttermilk
FROSTING & FILLING
2 sticks (8 oz.) unsalted butter, softened
1 tsp fresh lemon juice
1/4 tsp salt
4 cups (1 lb.) powdered sugar
1/4 cup pureed strawberries (about 1/2 cup whole strawberries)
12 whole strawberries, hulled
Directions:
- Preheat oven to 350 degrees. Line a muffin pan with paper liners.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in almond extract. Alternatively beat in flour mixture and buttermilk, making three additions of lour mixture and two of buttermilk, beating until smooth.
- Scoop batter into prepared pan. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
- While the cupcakes are cooling, make the frosting. In a medium bowl, beat the butter until creamy then add the powdered sugar, lemon juice, sea salt and pureed strawberries. Continue beating until very light and fluffy.
- Using a paring knife, carve out a portion from the top of the cupcake resembling an upside-down cone (sized to fit the strawberries). Insert strawberries, pointed end down. Pipe or spread frosting on each cupcake. Enjoy!
Source: Cupcakes adapted from 150 Best Cupcake Recipes, page 85 (gifted to me from Carla). Frosting adapted from Eat, Live, Run.
Posted in Cupcakes, Desserts, Easter, Holidays | Tags: almond extract, buttermilk, powdered sugar, strawberries | 11 Comments »
