Tag Archives: sweets

Baklava Muffins

When I was much younger, I religiously watched the Style Network. Growing up in a small town, I was determined to get out there and see the world and be just as together and fabulous as those chic accomplished ladies. One of the shows I adored was Nigella Bites. Watching the beautiful Ms. Lawson navigate her beautiful kitchen and create delectable looking baked goods was one of the reasons I wanted to learn how to bake.

Last year, a client of ours brought in a HUGE box of cook books (she was hard core dieting, and sugar and bread were the devil) and had us rummage through her collection and take whatever we wanted. I came a way with a small stack that included How to Be a Domestic Goddess by Nigella Lawson. Some how it ended up packed away, and I forgot about it until I stumbled across it again this weekend. Clearly, it was time to put its glossy pages to good use. Thus, Baklava Cupcakes.

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Notes:

  • Super easy to throw together, and they have the added bonus of sounding impressive when you tell people what they are.
  • Flavor was really good; I did add a teaspoon of ground vanilla to the batter because 1 – I could and 2 – I like vanilla in my muffins. Andy LOVED them, especially the bits of filling that baked over the edge; they were basically cinnamon pecan brittle.
  • You have to be very careful not to over mix your batter. I got a bit carried away, and although the flavor of the muffins was still on point, the texture was just a tad on the chewy side.

All in all, a really positive baking experience, and I can’t wait to try out some of the other recipes.


Blackberry Lime Cupcakes

I have to tell you guys, I am embarrassingly proud of how well these cupcakes turned out. The frosting was sweet and very berry-y, the filling was fruity and tart, and the cake was so good I’d have eaten it without the frosting. Very rarely do I bake something and not want to tweak the recipe, but this was exactly what I wanted. Originally, I’d planned on making blackberry cupcakes for my birthday, but between office cake, desserts from friends, and special treats from my husband, there was no way I needed any additional baked goods. Now that birthday week is officially over, our kitchen is no longer stocked with an over abundance of sweets. Plus Easter. You have to have something special for Easter. The lime flavor addition was very last minute, but it completely made the cupcakes.

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Ingredients and Directions:

Cake

  • 1 box of Plisbury Classic White Cake
  • 3 eggs
  • 1 stick of melted butter
  • 1/4 cup lime juice
  • 1 tbsp lime zest
  1. Preheat oven to 350 and line cupcake tins.
  2. Combine ingredients in large mixing bowl, mix until thoroughly incorporated.
  3. Fill cupcake liners 2/3rds full and bake 19-23 minutes.
  4. Allow cupcakes to completely cool before filling and frosting.

Blackberry Filling

  • 24 oz frozen blackberries
  • 1 1/2 cups sugar
  • the juice from half a lime
  1. Combine sugar, blackberries and lime juice in a medium sauces pan and place over medium heat.
  2. As the berries start to release juice, reserve one cup of the juice (for the frosting), then continue to let the berries simmer and reduce until they reach a thin syrupy consistency (approximately 20-25 minutes).
  3. Allow the filling to cool before piping into cupcakes.

Frosting

  • 1 1/2 cups sugar
  • 1/2 all purpose flour
  • 1 cup blackberry juice
  • 1 cup heavy whipping cream
  • the juice of half of a lime
  • zest from one lime
  • 3 sticks up butter cut into cubes
  1. Combine sugar, flour, cream and both juices in a sauce pan and place over medium heat. Whisk ingredients and allow them to cook, stirring occasionally, until it reaches the consistency of a soft pudding (roughly 10-15 minutes).
  2. Transfer mixture to a stand mixer and beat on high until cooled (6-8 minutes).
  3. Once mixture has cooled, reduce mixer speed to medium and start adding the butter a couple of cubes at a time until all the butter has been incorporated.
  4. Switch mixer back to high and whip frosting for 1-2 minutes.

To Build the Cupcakes

  • Use a cupcake corer or a knife to cut a hole in the middle of each cooled cupcake.
  • Fill the cavity with blackberry filling.
  • Frost each cupcake and decorate however you like.

 


Totoro & Strawberry Cupcakes

My birthday is still a week away, but I got a bit of a surprise start this weekend. I received a huge package in the mail from my mother on Saturday. I opened the box and on top of the stack of gifts was a card. The card contained $20 and instructions for me to open one gift a day for a week, and to use the money to get myself a cake, cupcakes, or the stuff to make a cake or cupcakes. Attached to the card were tiny little Totoro cake toppers, and as soon as I saw the one holding a strawberry, I knew I was making a batch of strawberry cupcakes the very next day. Whoo hoo for birthday week!!!

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The Strawberry Puree

  • Quart of Strawberries
  • 1/3 cup of sugar
  1. Watch and cut strawberries.
  2. Combine strawberries and sugar in a sauce pan. Over medium heat bring to a simmer, stirring occasionally. Let simmer for 10 minutes.
  3. Remove from heat and puree mixture with an immersion blender (or in a traditional blender until smooth).
  4. Allow mixture to cool for 15-20 minutes. * I ended up with roughly 2 cups of liquid.

The Cake:

  • Pillsbury Classic White Cake Mix
  • 3 eggs
  • 1/3 cup of vegetable oil
  • 1 cup of cooled strawberry puree
  1. Combine ingredients, beat until uniform, and bake per instructions on the back of the box.

The Frosting:

This recipe is an adaptation of the vanilla frosting recipe featured here.

  • 1 1/2 cups sugar
  • 1/3 cup all-purpose flour
  • 1 cup strawberry puree
  • 1 cup heavy whipping cream
  • 3 sticks unsalted butter (cut into small cubes, softened but cool)
  1. Whisk together sugar, flour, cream and puree in a medium sauce pan. Bring to boil over medium heat whisking occasionally, until the mixture reaches the consistency of a light pudding (approximately 10 minutes).
  2. Transfer mixture to a stand mixer. Beat mixture on high for 7-9 minutes until it has cooled. Reduce the speed to low and start adding the butter pieces a couple of pieces at a time ever 20-30 seconds, while the mixer is continually running. When the butter is fully incorporated, turn the speed up to med-high and mix until it becomes light and fluffy (1-2 minutes). Pipe onto cooled cupcakes and enjoy.

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Not a bad way to kick things off, huh?


#11 of 12: Chocolate Olive Oil & Blood Orange Cupcakes

Before my mom headed out earlier this week, she offered to help me whip up one more cupcake recipe for my checklist. In honor of Andy’s favorite Christmas treat, the chocolate orange, we selected this recipe for Chocolate Olive Oil & Blood Orange Cupcakes by Love & Olive Oil.

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Yield: 12 cupcakes

Ingredients:

  • 1 cup coconut milk
  • 1/3 cup pure olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon blood orange zest, finely grated
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1 tablespoon almond meal
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For Frosting:

  • 1/2 cup butter or margarine, room temperature
  • 2-3 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons blood orange juice
  • 1 teaspoon blood orange zest, finely grated
  • 1-2 tablespoons soy creamer or heavy cream (as needed)

Directions:

  1. Preheat oven to 350 degrees F. Line muffin pan with paper liners.
  2. Whisk together the coconut milk, sugar, oil, vanilla extract, and zest until incorporated. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix).
  3. Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes (or 10-12 for minis), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
  4. For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and beat until combined. Mix in orange juice, zest, and vanilla. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar or added cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.

Read more at http://www.loveandoliveoil.com/2010/01/chocolate-olive-oil-and-blood-orange-cupcakes.html

Notes:

  • The taste tester results on this one were definitely love or hate, but in all fairness, the ones who didn’t like it admitted they don’t like chocolate orange candy so…….yeah.
  • I feel squarely into the former category. The cake was a-mazing! Rich yet light, the perfect texture, and the slight tang of the blood orange really added depth to the chocolate flavor.
  • The frosting was meh, but then again, it was only a slight modification of the standard butter cream, which, if the last half dozen recipes have taught us anything, I don’t seem to like. However, one of my wonderful taste testers called it “life changing” so if you like orange and buttercream you should probably go ahead and give it a try.
  • How cool is it that the cake is vegan and that the frosting can be vegan if you want? I really like when recipes are adaptable for people with dietary restrictions.
  • I am considering making the cake again, but in a loaf pan and making a blood orange glaze to go on top. Then I can eat it for breakfast.

Salted Honey Rice Krispies Treats

A couple of weeks ago I featured a recipe for Salted Honey Rice Krispies Treats in my Friday Link Love. I’ve never tried making them before, and since becoming a vegetarian two years ago, I haven’t even eaten one because your average marshmallow is not vegetarian (weird, right?). After posting the link and lamenting my inability to enjoy said recipe due to my dietary restrictions, my wonderful step sister-in-law messaged me and let me know that I could use Dandies vegan marshmallows and they would work just as well as the others. A quick trip to Whole Foods, and I was ready to go.

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A slight modification to this Recipe by Raspberri Cupcakes:

Salted Honey Rice Krispies Treats
(makes 16 squares)
3 tbsp butter
1/3 cup honey (or more adjusted to taste)
1/2 tsp salt (adjust amounts ot taste if you wish)
9oz Dandies marshmallows (or about 4 cups Dandies miniature marshmallows)
6 cups Rice Bubbles/Krispies cereal (I used Barbara’s Brown Rice Cereal)
Fat Free Pam Non-Stick Spray
Grease and line a square 8 inch cake tin with baking paper. Grease paper. Melt butter over low heat in a large saucepan. Add honey, salt and marshmallows and stir continuously over low heat until marshmallows are completely melted (at this point you can taste the mixture to adjust the salt/honey amounts if you wish). Add cereal and remove from heat, stirring until mixture is evenly combined. Using a greased spatula, spread mixture into prepared tin. Use a piece of well greased baking paper to press down on the surface to ensure it is evenly spread. Set aside to cool completely, then remove from tin on to a greased piece of baking paper and cut with a greased, long sharp knife into 16 squares.
These came out amazing; the honey and the salt really brought our the toasted richness of the krispies. Probably the best krispie treat I’ve ever had. I ate some, my husband ate some, and so did a few of the people at his office. And no one could tell that they weren’t made with traditional marshmallows 😉
Image from Raspberri Cupcakes (since I forgot to take pictures of mine)