Fruit - The [Expensive] Harbinger of Summer

So I've been lax in posting. I know! I've been interviewing, weighing job offers, reading Non-School books, and baking! I've just been too lazy to document it. ;)

But I'm back! Alive and kicking, I'm afraid. Although, and don't hate me for this.... I made Weeva's Apple Pie Blondies , another set of Apple Pie Macarons and Oatmeal-Coconut-Corn Syrup cookies, and I don't have pictures!

I'm sorry, really I am.... But I do have three other recipes, so you'll forgive me, right? =)

However, first things first - 1. I got a job at Nestle! But, I don't begin till August, so I'll have plenty of time to bake and such between now and then. 2. I'm going to Cancun! For 5 days this summer. Oh boy! Expect pictures from that. 3. I quit my other job! So now I have extra time for baking. And finding apartments, and moving, and all that jazz.

But, back to the baking!

A couple weeks ago, Blackberries were on sale, and I bought Tartlette pans (mini tart pans) - the finished product of magnificent.

Pretty pretty, no?

Aaannndd.... This past Sunday night, I made Cherry Pie Bars...

Not as good as I wanted them to be, but still okay.

And, last night, I made a Cherry Cake. This, was fairly magnificent, as far as cakes go. It was my last day at work - and I figured I'd go out with a bang (something to be remembered by!).

It's absolutely amazing what you can do when you mix the creativity of two Bakeresses. (Weeva and I were brainstorming!)

So, being me, I only have the recipe for the last one (the Cherry Cake), because the first one is just a Vinegar pie crust with a Cream cheese/Heavy Cream/lemon juice filling, and the second I don't remember, and I'd like to modify the recipe before I give it to anyone else.

The Cherry Cake is comprised of three Parts: Cake, Filling, and Frosting.

The Frosting is the hands down best frosting I've ever made in my entire life. The filling is good - Next time, I'd add a little marsala or kiersh to give it a little more flavor. The cake could be better- Next time, I'm going to use real cake flour, and substitute milk for Buttermilk or Yogurt.

Cake: - Taken from Allrecipes.com

2 3/4 cups sifted cake flour 4 teaspoons baking powder 3/4 teaspoon salt 4 egg whites 1 1/2 cups white sugar 3/4 cup butter 1 cup milk (Use buttermilk/yogurt instead!) 1 teaspoon vanilla extract 1 teaspoon almond extract (I used 3/4)

Measure sifted flour, baking powder, and salt; sift together three times. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter into two 9 inch round pans which have been lined on the bottom with parchment paper. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.

Filling: 2 lbs cherries (Or as many or few as you'd like) 3/4 cup sugar 2 tsp Vanilla 1 tblsp Corn Starch 2 tblsp Water

Pit cherries, and cut into fourths (I did - however, the fourths aren't mandatory). Put into a pan, and mix with ~2/3 cup sugar. Put on high heat until cherries have begun to release their juices - till almost boiling. Taste, and add remaining sugar if desired. Cook until juices start to thicken and almost cover cherries - 10-15 minutes. While these are cooking, in a small bowl mix Corn Starch and Water until smoothe. Pour 1 tsp at a time into the cherry mixture - this is to thicken the juice. Add Vanilla. Cook until a little thicker, ~5 minutes. Take off heat, and let cool.

Frosting: 3/4 Cup Butter 3/4 Cup Shortening 4.5 cups Powdered Sugar 1 tblsp Full fat Milk, Half and Half, or Heavy Cream (whatever is on hand with full fat)

Beat Shortening and Butter untill fluffy. Mix in Sugar. Add the milk/cream, and beat until smoothe and fluffy. Frost the cake!

Assembling: Level cakes if desired. Place one cake on the serving platter. Take frosting, and put a thin layer of frosting on top and sides. Make a "Sand bank" of frosting for the filling - so it doesn't seep through; about 1/4 inch high. Add about a cup of the filling, or as much as desired (and doesn't overflow). Put the second layer on, and lightly frost top and sides, to reduce crumbs in the main frosting. Frost the cake. Decorate as desired - I put most of the leftover cherry filling on the top, fairly-well insulated by frosting.

Voila!

Please note - I do not have links for the Filling and Frosting because they are my recipes. I know, strange as it may sound, I actually came up with them myself. =P

Tantalizing Tiramisu

So, a couple weeks ago, I was in a "chocolate-but-not" mode, and decided to go Tiramisu Crazy. It began with Cupcakes, care of an unnamed Flickr baker. Amazing - Tiramisu in cupcake form, albeit lacking the distinct taste of liquer. Next time I make these, I'm adding extra.



Pretty, isn't it?

The Recipe and the Baker's picture is located here: http://www.flickr.com/photos/12266682@N00/370089996/

Tiramisu Cupcakes

Cupcake 6 eggs, separated (separate when cold; allow to come to room temp) 3/4 teaspoon cream of tartar 1 cup sugar, divided 3 tablespoon water, room temp 1 teaspoon vanilla 1/8 teaspoon salt 1 cup sifted, all-purpose flour (measure after sifted)

In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended. With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites. Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.

Espresso Syrup ½ cup confectioner’s sugar 2/3 cup water 5 teaspoons espresso powder In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.

Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake. Frosting 3 c mascarpone 1 c confectioner’s sugar ¼ c marsala wine ¾ c heavy cream, chilled In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute.

Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.

A few days after, I was in a baking mood again. I had lots of leftover Mascarpone Frosting, so I decided to make another rendition of Tiramisu. This time, it was Tiramisu Macarons.

A cool idea, right? Yep, I thought so too. And so did everyone who tasted them.

Unfortunately, I don't have a specific recipe for the Macarons. I added instant coffee to the LA Times Macaron Recipe (1.5 cups Almond Flour, 3 cups powdered sugar, etc...), which wasn't measured.

I also added a bit more marsala to the frosting. So, it was a combination of afore posted recipes.

The moral of that story? Be creative!!

Alert: Peter Peter Pumpkin Eater wants his Pumpkin back

Did you ever wonder how Peter Peter Pumpkin Eater got a Pumpkin shell, but no Pumpkin inside?


I stole it! It all worked out well in the end (Made a nice home for his Wife and all), but those predicaments in between... Goodness.



Anywho, Behold Pumpkin Fudge! I know, some of you are probably cringing - who'd mix pumpkin and fudge? But trust me... It's like a delicious pumpkin pie, albeit with more sugar and a fudge-y texture. Oh. My. Goodness. Was suprisingly good.

I took some to work, the Archery Store, and to me, and all of us agreed it was good. It did have walnuts in it, which I normally don't like (and wouldn't include if it was up to me - but everyone I was making it for likes nuts), but they fit in well in this recipe. I must admit, those last few pieces in the fridge are going to go right to my waist. Mmm, delicious.

Funny, both of the Andreas I gave this to really like Pumpkin and Nuts... Must be something in the names....


Recipe was stolen from Confections of a Foodie Bride (http://www.jasonandshawnda.com/foodiebride/)

Pumpkin Pie Fudge, adapted from Southern Living

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup evaporated milk1 cup canned pumpkin2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice (Cinnamon, Nutmeg, Allspice, and Cloves - I just spiced to tastes, with ~1 tsp of Cinnamon, and 1/2 of everything else, except a bit less of cloves)
9 oz white chocolate, chopped
7 oz jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp vanilla extract

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.


If you're a Pumpkin junkie, I'd highly recommend this recipe.

Unless you're allergic to pumpkin, or absolutely can't stand the stuff, I'd still highly recommend this recipe.


Comment! Lemme know what you think.

Macaron Madness

Behold! I'm becoming the Queenie of Macarons! =D
And while I'm at it, perfecting the blend of White Chocolate and Raspberries.

So, Last Saturday, I had tons of extra Egg-yolks (10, to be precise), so I figured I'd make ice cream. May as well - that's one of the only things that calls for straight egg yolks (aside from Creme Brulee and other custards).

So, I made it White-Chocolate Raspberry, and combined two recipes.
So, the one I'm giving you now, is both my own creation, and from memory. Dang, I'm getting good. (Note: Measurements have been double-checked ;) )

But first, Behold a "Eh" picture - it doesn't do the taste justice:






White-chocolate indeed.

Now, please keep in mind, I doubled this recipe.
White Chocolate Raspberry Gelato/Ice Cream
1 quart Milk
1.5 cups Heavy Cream
20oz White Chocolate Chips
8 egg yolks (I used 10 - didn't make much of a difference)
Some Raspberry Extract (I *never* measure this)

Bring Milk to a simmer in a medium-large saucepan. While this is heating, get your egg yolks and whisk them till they're a pale yellow. Whisk you're little heart out - your arm should be aching by the time you're done. If you've finished before the milk is at a simmer, Get a large bowl and fill it with ice water (only enough so that your pot with milk can sit in it comfortably, without overflowing).

Remove milk from the heat. Steadily add about 1/2 cup of the simmering milk into the eggs, whisking constantly. Do this until the eggs feel very warm, almost hot, or you've run out of room in the bowl. Now, combine the egg/milk mixture with the rest of the milk, whisking constantly.

Add the White chocolate, stirring constantly. Stir until white chocolate has dissolved completely. Set in the bowl of ice-water, and let cool. Once cool, add the heavy cream and add extract to flavor. You can use any kind of extract. (Note: If you want to use liqueur, use double the amount you would have used for extract)

Put in fridge to cool - until it's really cool, otherwise you'll hurt your ice cream maker. Put in ice cream maker, and voila! Magic.


So now for our next escapade.... So, I was in class last week, and a showed a few of my classmates the pictures of my White-Chocolate-Strawberry-Cheese Tart, and they said that I should bring *Them* one. And being the nice person that I am, I brought them something just as good (Because it's difficult to bring a has-to-always-be-cold dish to school all day).

White-Chocolate-Raspberry Macarons!! But Beware - these stinker-poos come with a tale.

So, I was making macarons one night, and I saw nothing Scary,
For I've never been afraid of anything - Not very.
But wrong the recipe I'd read,
And now my egg-whites were dead!

I yelled for help - I screamed, I shrieked, I howled, I yowled, I cried -
Oh save me, Kitchen Fairy, for my egg whites have died!
But did I give up? No, Not I -
I had more egg whites - enough for another try.

I whisked 8 new egg whites, carefully in my pan,
I'd make these Macarons perfect - I can! I can!
I brought those egg whites to one-hundred degrees,
In silent hope they wouldn't bring me to my knees.

The eggs-whites were great - All eight.
But as I beat them to stiff peaks, The time became late.
4 minutes, 6; 10 minutes, 16 -
"Oh Please!" I scream.

Sugar, I thought - so I added some,
And slowly, those egg-whites became one!
"Soft peaks," I sighed, but combined them anyway,
There'd be time to perfect Macarons Another day.

But lo! When they came out of the oven, they were perfect!
Off the cookie sheets the came! Then the taste - terrific!
Macaron Queenie, Am I -
Just taste one - and Happily you'll die!

Well, You'll die Happy. (Which is how it was meant ;) )

And there's the Bard's version of my escapade. =D I know, my poetry needs help - oh well. But here's to hoping you understand what went wrong.


First, I thought the recipe said to cook my egg whites to 170 degrees, not 100 - so they were overcooked. All eight (i'd doubled the recipe). So, i made them again, and the egg whites were fine this time - until I started beating them with the sugar.

Those dumb things wouldn't stiffen up!! So, I added a bit more sugar, and more cream of tartar... and it came together a bit better. But, I was expecting these things to completely flop.

So, when they had a film after about half an hour of sitting out, i was suprised. I was even more suprised when not only *every single one* looked perfect, but they tasted just as good!


Behold, my Raspberry Macaron with White-Chocolate Raspberry Ganache:

I'm brilliant, I know.

The recipe I modified, too - I'm getting adventurous, aren't I? Second time making macarons, and I'm already modifying the recipe....

Okay, so here's the base recipe: But be aware, it was doubled, and I didn't measure how much extra sugar, cream of tartar, or raspberry extract I added.

Macarons - NOT DOUBLED

1 cup plus 3 tablespoons almond flour

2 cups plus 3 tablespoons powdered sugar

4 egg whites

3/4 teaspoon cream of tartar

Scant 4 tablespoons sugar

1. Line two 17-by-12-inch baking sheets with parchment paper and set aside. In a food processor, blend the almond flour and powdered sugar for 1 minute. Sift the blended almond mixture directly into a medium mixing bowl. Set aside. (This can be made up to 2 days in advance.)

2. Fill a small saucepan halfway with water. Bring to a simmer, then remove from the heat. In the bowl of a stand mixer, whisk the egg whites until foamy. Place the bowl over the pot of hot water and whisk quickly until the egg whites reach 100 degrees on a candy thermometer.

3. Remove the bowl from the pot of water and whisk in the cream of tartar. Place it on a stand mixer fitted with the whip attachment. Whip on medium speed for 2 minutes, then gradually beat in the sugar. Continue whipping for 6 minutes until the egg whites come to medium stiff peaks and are shiny.

4. Remove the bowl from the mixer. Add egg whites to the almond mixture by gently bringing the flat side of a rubber spatula through the center of the egg whites and up the opposite side of the bowl, folding the dry ingredients over the egg whites. Repeat the same motion 50 times, turning the bowl a quarter turn each time.

5. Fit a pastry bag with a medium round tip (No. 4) and fill with the mixture. On the parchment-lined baking sheets, pipe 1-inch rounds (the batter will be slightly wet) by holding the bag at a slight angle and releasing small amounts of batter. Allow one-half inch between cookies; they will spread slightly. Keep the piped cookies at room temperature, uncovered, for 1 to 2 hours. (This will help form a skin.)

6. Heat the oven to 325 degrees, placing the racks in the center and lower shelves of the oven.

7. Bake the macarons for 12 minutes, reverse the trays on the racks and rotate halfway through. Add a couple minutes longer to cooking time, depending on your oven.

8. Fill the macarons by using a spoon with the White Chocolate Ganache (see recipe below). This is the easiest part.

White Chocolate Ganache (With Raspberry Extract)
12 oz White Chocolate
3/4 Cup Whipping Cream
1/4 cup Butter
2.5 cups Powdered Sugar
1 tsp Vanilla
~1 tsp Raspberry Extract (add to taste)
Red Food Coloring (optional)

1. Heat cream until bubbles form around the edges of the pan (I did this in the microwave - ~2 minutes). Add the chocolate, and stir until dissolved. Add the butter (make sure it's soft!), and stir until combined. Add vanilla and sugar, and stir until combined. Add raspberry extract (as much or as little as you'd like) and Food Coloring, and let sit at room temperature for ~2 hours, until thick.

See? It's Easy!! And delicious, too.

Please comment! (Even if it's only on my poor excuse for baking-related-poetic-fun!)

Meatballs and Macarons

.... And a formal Apology.

We'll start with that. I'm sorry, dear, for the caption - I thought you would find it amusing, which is exactly how it was intended. It's been removed - I'd settle for pretending it never existed.

But next time - Please tell me that you're 'irate'. Don't let me find out through the grapevine.


So back to the baking.... I made Meatballs and Macarons. (Yes, Macarons - not macaroons.) I'd tell you about the 'job fair' this week, but I'm waiting for the results... wouldn't want to accidently jinx it.


So, the Meatballs (Because I *know* you want to see those first...) are delicious. They're turkey, blue cheese, breadcrumbs, eggs, chili powder, italian seasonings.... and at only 246 calores per 5 (of these two-inch giants), they're delicious.


Behold! My breakfast and lunch for the next week:

Don't they look delicious? With a liitttlllee bit of Pasta Sauce... Mmmmmm....

Recipe was from Allrecipes.com:

4 cloves garlic
1/2 onion, cut into chunks
2 jalapeno peppers, halved and seeded
1 pound ground turkey
3 tablespoons blue cheese
1/2 cup bread crumbs
3 egg whites
3 tablespoons olive oil
1 1/2 tablespoons soy sauce
1 tablespoon dried parsley
1 tablespoon Italian seasoning
1 tablespoon ground black pepper
1 teaspoon chili powder

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil and set aside.
Pulse garlic cloves in a food processor until minced. Add onion and jalapeno, and pulse until minced again. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil. Season with soy sauce, dried parsley, Italian seasoning, pepper, and chili powder. Mix well.
Roll the mixture into 2 inch balls, and place onto prepared baking sheet. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes.

So now, for the Macarons.... These, were interesting.

Apple-pie Macarons, which should've been cooked a bit longer, as they should've been a bit crunchier. But, as a first try at creating Macarons, these were pretty dang good. Sweet, Melt-in-your-mouth cookies. Except a lot better and a lot harder to make.

I got the recipe from the LA Times - they were for Gingerbread Macarons with Apple Compote, but I modified the recipe, to be Cinnamon Macarons with Apple Compote. Pretty good.


Apple compote

6 tablespoons butter, cut in 1-inch pieces
1/2 vanilla bean, cut lengthwise and scraped of seeds - I used 1 tsp Vanilla
3 large or 4 medium Fujiapples, peeled, cored and cut into eighths
1/4 cup sugar
1/4 cup brown sugar, packed
2 tablespoons heavy cream
2 tablespoons lemon juice

1. In a large skillet over a medium flame add the butter, vanilla bean and seeds, cook until the butter turns golden brown, about 6 minutes. Add the apples, letting them caramelize on one side, then turn, about 5 minutes total.
2. Sprinkle the sugar and brown sugar over the apples and cook, turning occasionally to caramelize and soften the fruit, about 10 minutes. Add the heavy cream and continue to cook for 1 minute. Remove from heat. Remove the vanilla bean and put the apple mixture in a food processor, add lemon juice and pulse until smooth. Cool over ice, 45 minutes to 1 hour. (This can be made and stored in an airtight container in the refrigerator for 1 week.)


Macarons
1 cup plus 3 tablespoons almond flour
2 cups plus 3 tablespoons powdered sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
4 egg whites
3/4 teaspoon cream of tartar
Scant 4 tablespoons sugar

1. Line two 17-by-12-inch baking sheets with parchment paper and set aside. In a food processor, blend the almond flour, powdered sugar, ginger and cinnamon for 1 minute. Sift the blended almond mixture directly into a medium mixing bowl. Set aside. (This can be made up to 2 days in advance.)

2. Fill a small saucepan halfway with water. Bring to a simmer, then remove from the heat. In the bowl of a stand mixer, whisk the egg whites until foamy. Place the bowl over the pot of hot water and whisk quickly until the egg whites reach 100 degrees on a candy thermometer.

3. Remove the bowl from the pot of water and whisk in the cream of tartar. Place it on a stand mixer fitted with the whip attachment. Whip on medium speed for 2 minutes, then gradually beat in the sugar. Continue whipping for 6 minutes until the egg whites come to medium stiff peaks and are shiny.

4. Turn the mixer to the lowest setting and carefully spoon in the molasses. Remove the bowl from the mixer. Add egg whites to the almond mixture by gently bringing the flat side of a rubber spatula through the center of the egg whites and up the opposite side of the bowl, folding the dry ingredients over the egg whites. Repeat the same motion 50 times, turning the bowl a quarter turn each time.

5. Fit a pastry bag with a medium round tip (No. 4) and fill with the mixture. On the parchment-lined baking sheets, pipe 1-inch rounds (the batter will be slightly wet) by holding the bag at a slight angle and releasing small amounts of batter. Allow one-half inch between cookies; they will spread slightly. Keep the piped cookies at room temperature, uncovered, for 1 to 2 hours. (This will help form a skin.)

6. Heat the oven to 325 degrees, placing the racks in the center and lower shelves of the oven.

7. Bake the macarons for 12 minutes, reverse the trays on the racks and rotate. Bake 12 to 14 minutes more, or until firm and not wet. Cool on a rack.

8. Fill the macarons by placing the apple compote in a pastry bag fitted with a small round tip. Pipe a one-half-inch round of filling on to the bottom (flat side) of one cookie, then place another cookie on top to make a sandwich (try to pick two cookies the same size and shape). Twist gently to spread the filling. These are best filled 1 hour before eating so that the apple compote makes the macaron melt in your mouth.


The Best and the Worst of these: They are 37 calories each (filled). They are also *really* addicting.


Please comment!! Feedback is *always* appreciated. =)

Delicious Desserts from a Moody Baker

"Every man has his secret sorrows which the world knows not; and often times we call a man cold when he is only sad."

Henry Longfellow really knew what he was talking about, didn't he?

Call me cold and complacent - I've just had a hard week. And sometimes, when someone else is sad, it's really easy to identify with them when you know exactly what they mean. The worst part, is sometimes a hug can just make it all better (at least temporarily) - but it'd have to come from the right person. And sometimes, they're just not willing to recognize someone outside of their own personal world may need their help every once in awhile. Or, they just don't take the time to realize it.



Anyway, I'm meloncholy and gloomy and ready to sleep (not drink, mind you) the night away, but I do have some pictures of baking escapades to show.

So, earlier this week, when I was a happier person, I decided to bake Cupcakes. Apple Pie Cupcakes, to be exact. This was in response to my getting the highest score in the class in my Manufacturing, Planning, and Control class. Thank goodness there's only 4 weeks left... Anyway, back to the recipe.

They were pretty good - Cinnamon cake, somewhat-glazed apples, and buttery-buttercream frosting. Next time, however, I'm going to use apple compote as a filling, with the apples still on top, replace the milk for yogurt (or buttermilk), and add a little nutmeg. But, as a first time, they were pretty good.

And, a view from the top:

So, when I made the buttercream, I was worried. The recipe calls for equal parts butter and powdered sugar (!!), and by the time I was done baking the cakes, this tasted really weird. But, I frosted them anyway (without modification), dusted with a little cinnamon, and took them to work on Friday.

The frosting was almost the best part.

It was fluffy, smooth, fluffy, delicious-goodness - so light, and did I mention fluffy? You definitely didn't taste the number of calories it had. (again, !!)

But, behold the recipe (Stolen from AlpineBerry - http://alpineberry.blogspot.com/ )

Apple Pie Cupcakes(adapted from Donna Hay Magazine 27)(makes 24 cupcakes)

Cupcakes2 1/4 all purpose flour

2 1/4 tsp baking powder

1 tsp ground cinnamon

1/4 tsp salt

9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp

1 1/2 cups granulated sugar

4 large eggs

1/2 tsp pure vanilla extract

1/2 tsp finely grated lemon or orange zest

1 cup (8 fluid ounces) whole milk

Apple Topping

3 tbsp (40 g) unsalted butter

1/3 cup granulated sugar

3 granny smith apples, peeled, cored and thinly sliced

Cinnamon Frosting

12 ounces (3 sticks / 340g) unsalted butter, softened at room temp

1 1/2 cups confectioner's sugar

1/2 tsp ground cinnamon

To cook the apples

Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.

To make the cupcakes

Preheat oven to 325F. Line 24 4-fl-oz-capacity muffin wells with paper liners.Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest. On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.

Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.

Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes

In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes with an icing spatula or piping bag. Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.

And, on Friday, I decided to make the White-Chocolate-Strawberry-Cheese Tart again. Although, this time I used the whole egg in the crust (Not the best move - wasn't as flaky), and actually used White-Chocolate Chips. And, lots more strawberries.

It was just as good as the first time. I took it to Archery, and barely had enough pieces for most of the people there. Come summer, I need to make Baklava again.... maybe for my birthday. But, a picture of the Strawberry-topped goodness:

I used alot of strawberries.

And still no recipe for this one - but it's just as easy as the last time I posted this, and you can use any recipe for the tart-crust (mainly just flour, butter or shortening, and milk/water).

Please comment... I do appreciate feedback. :)

One White-Chocolate-Strawberry-Cheese-Tart, Coming Up!

Okay, so I haven't been as prompt in posting as I should have been.... But I'm trying! Last weekend I had projects, This weekend I have a School "Case Competition" to go to... And Renn Faire on Sunday! I have no time for posting..... =(

However, Behold my beautiful Last-weekend contraption! It's a White-Chocolate-Strawberry-Cheese-Tart. And is absolutely delicious.

I was given a "Vinegar Pie Crust" Recipe the weekend previous, and I'd been aching to try it, and Strawberries were on sale - it was a combination made in heaven.

So, quickly look up a recipe for some sort of a filling, Decide that White-chocolate and Cream cheese make a marvelous combination, and voila! Perfection at its best.

And while I don't have the recipes now, I promise I'll edit this post later, and attach them.

Mini-Recipe-Outline:

- 1/2 Recipe Vinegar Pie Crust

- 2.5 cups Fresh Strawberries

- White-Chocolate Cheese Filling

- (1) 10oz Package Vanilla or White chips

- (1) pkg Cream Cheese

- 1/4 cup Heavy Cream

- Glaze

What we learned from this Recipe: Don't put the Glaze on until RIGHT BEFORE SERVING, otherwise it makes the sides of the crusts soggy, and soggy crust is not good. Thankfully, since it was a springform pan, the bottom was fine - but next time, don't take the chance.

And, I finished my Renn blouse.... It's marvelous. Better than the picture (I figured out how to wear it properly). Now, I just need to make a pouch/bag... but I don't have time. Joy.

And...... I think that's it. I'll edit with the recipes, I promise!

Love at First Taste

Lo and Behold! I'm alive and Baking!! I just haven't been posting. I've been baking quite a bit since my last post - more baklava, Mocha Cheesecake (Insanely good, albeit just as insanely rich), ice cream, Celestial bars, Pineapple-Cherry Upside-Down cakes, chocolate cakes galore, and more that I don't remember right now....

But now I'm back in full force! And I've found time to bake, *and* post pictures and recipes while whizzing through my last semester at CSUN! Thank goodness Spring Break is next week.

So now, news on the latest adventure.....

Once upon a time, there were two beings. It was love at first taste - nothing was quite so chocolately-moist goodness as one of these particular beings. But, it was not a relationship to last - for that being was doomed to be a birthday cake. And boy, did it do a dang good job of it.

So enlighten me - For all you women - Why can't we just fall in love with chocolate instead? It's *so* much better all around.... It doesn't talk back, is always eternally giving, and tastes absolutely spectacular all the time. Now, there may be a slight problem with reproduction.... but that's beside the point.

And I know it's a cliche, but - Forget Love - I'd rather fall in chocolate. Especially this chocolate cake.

Behold! A Raspberry Chocolate cake from the Taste of Home:

Delicious! And this one actually managed to stand fairly straight.

^ So help me, that's my bane of existance - most of my cakes look like the leaning tower of Piza. Meh. At least their appearance is made up for by the taste.

I made two of these cakes this weekend, Creme Brulee (Which flopped - my fault, I read the recipe wrong and added double the creme =S .... It's REALLY creamy, though!! And more like a custard than a brulee), and Vanilla Gelato. Yes, there's a difference between Gelato and Ice cream. However, next time, I think I'm going to try making it white chocolate flavored... or raspberry flavored....

Either way, I now have something to compare it to - I found out there's a Gelateria not too far from here, and it's suprisingly good! I'll admit, I was impressed when their White-Chocolate-Raspberry Gelato reminded me of the Gelato in Italy. Definitely not as good - but it's a heck of a good rendition.

And now, the recipe! Because Weeva has been bothering me about actually *posting* my recipes....

CAKE:

3 cups sugar

2-3/4 cups all-purpose flour

1 cup baking cocoa

2 teaspoons baking soda

1-1/2 teaspoons salt (I only put 1)

3/4 teaspoon baking powder

1-1/4 cups buttermilk (If you don't have it on hand, have no fear! Buy plain yogurt instead - it tastes magnificent, and makes it a wee bit moist-er)

3/4 cups vegetable oil

3 teaspoons vanilla extract

3 eggs

1-1/2 cups strong brewed coffee, room temperature (and I mean STRONG!)

FILLING:

3 tablespoons all-purpose flour

6 tablespoons milk

6 tablespoons shortening (butter can be used instead)

3 tablespoons butter, softened

3 cups confectioners' sugar

2 tablespoons raspberry liqueur**

1/4 teaspoon salt

2 drops red food coloring, optional (but recommended)

4 tablespoons raspberry jam, melted (spill this)

FROSTING:

1 package (8 ounces) cold cream cheese

1/3 cup butter, softened

1/2 cup baking cocoa

1 tablespoon raspberry liqueur**

4 cups confectioners' sugar (1 pound)

Raspberries and chocolate curls, for decorating

**Raspberry Liqueur can be substitued with Raspberry Extract - 2:1 ratio, liqueur to extract. (e.g., 2 tblsp's Liqueur, 1 tblsp extract). Or, a mixture of both, if you'd like. But, raspberry liqueur can be hard to find.

1. Line three greased 9-in. round baking pans will waxed paper and grease paper; set aside. In a large mixing bowl, combine the first six ingredients. Combine the buttermilk, oil, and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).

2. Pour batter into prepared bans. Bake at 350 degrees (Farenheit) for 35-40 minutes or until a toothpic inserted near the center comes out clean (They may need less time - DO NOT OVER-COOK). Cool for 10 minutes before removing from pans to wire racks to cool completely; discard wax paper (after using a spoon to eat all the crumbs off of it).

3. For filling, in a suacepan, whisk together four and milk until Smoothe. Cook over medium head for 1 minute, or until thickened (and I mean REALLY thickened), stirring constantly. Remove from the heat and let stand until cool. In a large mixing bowl, cream shortening and butter. Gradually add confectioners sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.

4. Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam (melted). Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over layer on the plate to within 1/4 inch of edges. (NOTE: More filling is better, but be prepared for it to ooze out, and to cover the mistakes with the Frosting.) Top with jam-covered cake, then spread with remaining filling. (NOTE: You will probably have leftover filling.) Top with the remaining cake layer.

5. In a large mixing bown, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake; top with raspberries and chocolate curls if desired. Store in the Fridge.

Please Note: All of the Notes in the above recipe are mine. =)

If you have any questions, please feel free to ask.