Double Chocolate Peanut Butter Hi-Hats!

They look like little dipped ice cream cones!

These are mini devil's food cupcakes topped with peanut butter swiss meringue buttercream, dipped in semi-sweet chocolate glaze! Oh my!

I decided to fill the inside of the cupcakes with the frosting so that it would be "anchored" to the cupcake when it was held upside down and dipped into the chocolate glaze. I only had two casualties in the process :)

To fill them, just stick the piping tip into the cupcake and squeeze the frosting in until it plumps up, then continue to pipe the top of the cupcake. Allow the frosting to chill in the refrigerator before dipping.

That ol' Martha Stewart, she's done it again.

They sure are cute little things!

Swiss Meringue Buttercream- Martha Stewart

I used the following recipe and added smooth peanut butter to taste at the end.

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.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).

2.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.

3.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. 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, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Chocolate Glaze-

2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil

 1. Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.

2. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. ( I actually liked having some of the frosting show. ) Let cupcakes stand at room temperature 15 minutes.

3. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Red Velvet!

It makes such a classy cupcake!

I tried two recipes, the first of which failed miserably :(

The first recipe used a vinegar and baking soda combination. The cakes deflated at the end of baking, and were kind of a wet spongy texture, not cake-like at all. The recipe had great reviews except for one other baker who had the same problem.

 Does anyone know what could have gone wrong?

Next I tried McCormick's recipe and it was wonderful. But it's still so frustrating when a recipe doesn't work and I don't know why!

Joey and Patti chose a simple vintage style cake, and red velvet suited it perfectly.

For the names I used white royal icing with little red royal icing dots.
And that's that!

Red Velvet Cake and Cream Cheese Frosting-  from McCormicks

Cake:
1/2 cup unsweetened cocoa powder

2 1/2 cups flour
1 teaspoon baking soda

1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons McCormick® Pure Vanilla Extract

1 box (16 ounces) confectioners' sugar

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.

2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

4. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.

Test Kitchen Tip: Substitute a greased and floured 12-cup Bundt pan for the 9-inch cake pans. Bake about 50 minutes. Or, substitute a greased and floured 13x9-inch baking pan; bake about 40 minutes.

Mini Tiered Cakes!

 These little cakes are perfect for a special occasion, and they were so much fun to make! I made forty of them to accompany a wedding cake I recently made.

This adorable idea was from Martha Stewart's Wedding Cakes. It is a beautifully made book full of stunning cakes.

For some of them I used royal icing...

For others, cream cheese frosting with sparkling sugar...

And others I just pressed or rolled in sugar.

And these Tulips! Amazing!

Costco makes me so happy! Of course they had the perfect solution for carrying all of these little cakes. This carrier holds 36 cupcakes. I placed cardboard over the trays so the cakes could sit on top of each tray.

Happy Decorating!

Spring has Sprung!

Happy Easter to you all!

The hottest ticket in town is a seat at this table! It has been a tradition for my sister to host Easter and we have missed it dearly while they lived out of state for two years. To start off brunch she had beautiful scones and fresh lemon curd with lemons from her own  tree.

Too cute!

We had eggs, ham, potatoes, asparagus with lemon zest, monkey bread, coffee cake, fruit... I wish we could start it all over again!

It was thoroughly enjoyed by all.

Thank you to the host and hostess!

And what's Easter without the kiddos?!

Sensational Scones- from Cuisine at Home

Amy put her adaptations in parentheses.

Makes 8 scones
Combine:
2 ¾ Cups all purpose flour
½ Cup Sugar
2 tsp. baking powder
½ tsp. table salt

Blend in:
12 Tbsp. unsalted butter, cold cut into ½ “ cubes (8 Tbsp. salted butter)

Add:
1 Cup dried currants (cranberries or omit)
1 Tbsp. orange or lemon zest, minced
1 Cup heavy cream, cold ( 1/2 cup heavy cream, ½ cup ½ & ½ )
Brush and Sprinkle with:
1 egg blended with water, coarse or granulated sugar

Preheat oven to 375. Line baking sheet with parchment paper.
Combine flour, sugar, baking powder and salt in large bowl.
Blend in butter with your fingers, smashing cubes into flour. (Do not cut with pastry knife)
Add currants and zest; toss to combine. Add cream and mix together with your hands just until blended. Knead and pat dough into a circle, cut into wedges, and transfer to a baking sheet, spading 2" apart.
Brush with egg/water mixture, then sprinkle with sugar. Bake 25-30 min, or until golden brown and set. Cool briefly on racks; serve warm.

Meyer Lemon Crepe Cakes!

Rise 'n Shine! They're like little lemon bites of sunshine!  These little crepe cakes are filled with a delicious lemon mousse and topped with fresh whipped cream and candied lemons.

This was the first time I had made candied lemons and it was very easy and really fun. You just boil equal parts water and sugar, slice the lemon and drop the slices in the pot for about 1/2 hour. I am excited to try this again with oranges, tangerines, and maybe even grapefruit!

This recipe was featured in Martha Stewart's Living, April 2010. The Easter issue is always one of my favorites!

This recipe called for Meyer Lemons (a sweeter variety of lemon), however I wasn't able to find them so I just used normal lemons. I later found out that my sister has her own tree full of beautiful Meyer Lemons, next time I'll have to smuggle some out :)

My favorite part is cutting into the cake and seeing all of the beautiful layers of crepes, and the lemon mousse is so delicious!

 This recipe goes to the top of the pile!

Instead of the recipe in the magazine I used the crepe recipe in my June 24, 2009 post Dessert for Breakfast Any Day! I added about 1/2 of flour to the recipe so that the crepes would be a little thicker for the cakes. I also used a biscuit cutter to make little crepes instead of having one cake made of larger crepes.

Meyer Lemon Curd Mousse- (from Martha Stewart Living)

1 tsp. unflavored gelatin (from one 1/4 oz. envelope)

1 T. cold water

4 large eggs plus 6 large yolks

1 cup sugar

1 T. plus 2 tsp. finely grated Meyer lemon zest (from 2 lemons)

3/4 cup fresh Meyer lemon juice (from 5-6 lemons)

6 T. cold unsalted butter, cut into small pieces

1 cup heavy cream, whipped

1. Sprinkle gelatin over water; let stand until softened, about 5 minutes.

2. Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8-10 minutes.

3. Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.

4. Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.

Mousse can be refrigerated for up to 3 days.

Candied Meyer Lemons- (from Martha Stewart Living)

1 cup sugar

1 cup water

2 Meyer lemons (do not peel), preferably organic, washed well and sliced 1/4 inch thick

1.Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.

2.Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.

Blueberry Cheesecake Coffee Cake!

It's a little bit crunchy, a little bit cheesy, and a little bit oozing blueberry goodness!

This coffee cake is from Sunset Magazine's website, and it is delicious! It has a layer of coffee cake, topped with a layer of cheesecake filling, topped with fresh blueberry sauce, topped with crunchy sweet almonds!

The blueberries are cooked over the stove with apple juice and gelatin until they thicken and release all of their sweet juice.

As the cake rises the blueberries create a cool "sunken" look in the middle of the cake.

Get the forks ready and gather 'round! We had this at brunch after little Will's baptism...

It's pretty hard to get a normal picture with these pranksters!

Prep and Cook Time: About 1 hour

Yield: Makes 10 to 12 servings

Ingredients:

1 cup fresh blueberries, rinsed, or frozen blueberries
1/4 cup apple juice
1 teaspoon cornstarch
2 cups all-purpose flour
1 cup sugar
1/2 cup (1/4 lb.) cold butter, cut into chunks
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grated lemon peel
3/4 cup plain low-fat yogurt
1 teaspoon vanilla
2 large eggs
6 ounces cream cheese, at room temperature
1 teaspoon lemon juice
1/2 cup sliced almonds

Preparation:

1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.
2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.
3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.
4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
5. Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.

Rosemary Brown Butter Soda Bread!

Mmmmm... Bread is my weakness! I can resist a piece of cake when I have to... but hot bread, fresh out of the oven... impossible! I have so much fun browsing food blogs and found this recipe from Bon Appetit posted by CaviarandCodfish.com. There are thousands of recipes at your fingertips, with beautiful pictures and helpful tips.
So many wonderful recipes, so little time!

Have it with butter...

Or have it with beer!

This is a great last minute bread. The recipe uses baking soda and baking powder as the rising agent, instead of yeast. This cuts out the rising time that most breads require. All you need is a large bowl and a fork to mix the dough! The flavor of the bread is enhanced with browned butter, and coarse salt and pepper sprinkled over the top.
Enjoy!

Rosemary Brown Butter Soda Bread

from Bon Appétit, February 2006
(Makes 2 loaves)

1/4 cup (1/2 stick) unsalted butter
3 1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk
1 egg white, beaten to blend

Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.

Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.

Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.

Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.

Baker’s Wisdom:
You’ll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.