Oh nuts, it's birthday time!

Oh Nuts, it's my Birthday!
June 2009

I've always loved cupcakes and there is photographic evidence to prove it.


However, if I had to limit myself to one dessert for the rest of my life, it would definitely be the pignoli cookie. So before heading to the beach for a little birthday break I whipped up a batch for my friends.


I used this recipe from AllRecipes for the cookies. I didn't even change much, though I have a few notes since several folks asked for the recipe.

#1- Watch your almond paste! This is the main ingredient in the cookie so shop with care. My preference if for the Solo Almond Paste in the can. Note that this is NOT the same as the almond pie filling and that you should not substitute marzipan. The recipe calls for 12 oz of almond paste, which is a can and a half.

#2- Don't make the cookie too big. These are going to spread out quite a bit, so don't get too excited.

#3- Toast the nuts. When the cookies are done make sure the nuts are brown on top. Otherwise move the oven rack up a notch 2/3 through the cooking time.

Enjoy!

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I'd also like to give a shout out to my friends who whipped up a WONDERFUL strawberry shortcake with sweet biscuits and berries from the local farmers market. This is what summer tastes like. Yum!

Mojito Cupcakes

Mojito Cupcakes
May 2008

Congratulations to the NCL Fellows Class of 2008! To celebrate our last Wednesday night together we had a fiesta and I wanted to make something a little different to mark the occasion. Since we are big fans of the mojito, I modified last summer’s margarita cake into a mojito cupcake. They were yummy and would be perfect at a hot summer BBQ.

Ingredients:

White Cake mix (not yellow or butter recipe, just white or french-vanilla white)
1 can margarita mix (thawed)
1/8 cup dark rum OR a splash of rum extract
Peppermint extract
Zest of one lime (optional, but recommended)
Fresh mint leaves
Vanilla frosting (whipped cream frosting is best)

Recipe:

Start with boxed white cake mix. Add the eggs and oil as instructed, but instead of water mix the rum/rum extract with the melted can of margarita mix to make up the liquid amount indicated on the box. Top off the liquid with a splash of mint extract and the zest of one lime.

Bake as directed and top with a dollop and whipped cream frosting and a fresh mint leaf.

Cake Details:

• Cupcakes: Mojito
• Icing: Whipped vanilla frosting (yes, really, it was off the shelf)
• Decorations: Mint leaves

Bailey’s Irish Cream Bundt Cake

Bailey's Irish Cream Bundt Cake

March 2008

Pretty cakes are lots of fun, but when it comes to taste, this one is at the top of my list. The drizzles of baileys and sugar are the best part because it melts instantly in your mouth. Yummm!


Bundt cakes are big in my family (I get more from the german side than my stubborness...) and this one is perfect for St. Patty’s day.


Bailey’s Irish Bundt Cake


1 package yellow cake mix
1 (4 oz) package instant chocolate pudding
3/4 cup oil
1/8 cup water
1/4 cup vodka
3/8 cup Baileys or other Irish cream liqueur (Emmett’s can be less expensive and fine for baking)
4 eggs
1 cup chocolate chips
Confectioners sugar

Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Add 3/4 of the chocolate chips. Pour into a greased and floured bundt pan.

Bake at 350 for 40 to 50 minutes or until done. Remove from pan and cool completely.

Mix a glaze of additional Bailey's and confectioners sugar. Chocolate sauce and confectioners sugar can also be used. Drizzle over cake, and decorate with remaining chocolate chips or shavings of dark chocolate.

Resturaunt Eve

Erin's Birthday at Restaurant Eve

March 2008

Thirtieth birthdays are a special celebration. To celebrate Erin's a few of us headed to Cathal Armstrong's Restaurant Eve in Old Town Alexandria. The menu is fantastic, drawing on local farms and high quality ingredients to make memorable courses. (They even make their own charcuterie with a soppressata to drool for.)

Now Eve is not the kind of restaurant where I can stroll in with my Tupperware cake carrier. However, they have a permanent spot on their menu for my favorite- "birthday cake- just because." A tiny round pink cake that is showered in sprinkles. Fun any day and even better on a birthday. The Washington Post published the cake recipe in 2006. Here is the link. Happy baking.

Restaurant Eve's Cake
Sunday, April 23, 2006; M08

This simple recipe uses butter that is melted rather than creamed with the sugar, as in many recipes. Don't be afraid of overbeating it. Both the cake batter and the frosting require a good deal of whipping in order to incorporate the necessary air.

Ingredients

8 ounces (2 sticks) unsalted butter, plus additional to grease pans
2 cups sugar
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
4 eggs at room temperature
1 teaspoon vanilla extract
1 cup milk (may substitute low-fat or nonfat)
Frosting (recipe follows)

Preheat the oven to 350 degrees. Lightly grease and flour two 9-inch cake pans and line the bottoms with parchment paper.

Melt butter and let it cool to room temperature.

Combine the sugar, flour, baking powder and salt in the large bowl of a stand mixer. (A stand mixer is preferable for this recipe, though a hand-held electric mixer may be used.) On medium speed, add the butter, incorporating in several additions. Beat for about 2 minutes, or until combined; the texture should resemble cornmeal.

In a separate bowl, combine the eggs, vanilla extract and milk. Add to the flour-butter mixture in two batches (scraping the bowl once), and beat on medium speed for 2 minutes, or until smooth.

Distribute the batter evenly between the two prepared pans. Bake for 35 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Transfer to a wire rack and cool for 20 minutes. Remove cakes from pans to cool completely. Frost the cake. It can stand at room temperature for 1 hour; otherwise, cover and refrigerate until ready to serve.

Serves 12.


Frosting

This makes a generous amount of icing, so those with a not-so-sweet tooth may want to reduce the quantities or expect leftovers.

8 ounces (2 sticks) unsalted butter, at room temperature
2 pounds (7 1/2 -8 cups) confectioners' sugar
1 teaspoon vanilla extract
1/2 cup heavy cream, (may substitute whole, low-fat or nonfat milk)
Food coloring (optional)

In a stand mixer on medium speed, beat the butter until fluffy. On low speed, add the sugar in batches, increasing the speed to high after each addition is incorporated. Scrape down the bowl as needed. Add the vanilla extract and cream in a steady stream on low speed until incorporated. Add a few drops of food coloring, if desired. (Restaurant Eve uses red to make pink.) Beat on high speed for 8-10 minutes, until light and fluffy.

Per serving: 858 calories, 6 gm protein, 129 gm carbohydrates, 37 gm fat, 168 mg cholesterol, 23 gm saturated fat, 333 mg sodium, 1 gm dietary fiber.

Recipe tested by Leigh Lambert; e-mail questions tohttp://sundaysource@washpost.com.
© 2006 The Washington Post Company

Christmas Key Lime Pie

Christmas Key Lime Pie

December 2007

There are two important after-dinner desserts in our family. The first is Jesus' birthday cake, shared after church. We are under the distinct impression that the baby Jesus prefers carrot cake, so that is our choice too. The second is a Christmas day key lime pie.

Luke is grandma's kitchen helper and an expert lime-squeezer, while Ben prefers to construct a sturdy graham cracker crust.


Once it is complete, each of the boys gets to decorate half with whipped cream. Ben takes a more artistic approach, creating little tree-like formations around the edge.

Luke aims more for volume and perfection. Together, it makes for a well-balanced and delicious pie.

But the most fun is enjoying it together!

Merry Christmas from our family to yours!!!!

2007 Pie Recipe:

1/2 cup key lime juice (about 10 limes)

4 eggs

1 can sweetened condensed milk

grahm cracker crust

whipped cream

Mix all four egg yolks but only three of the egg whites. Add the lime juice and let it sit about five minutes (the citrus "cooks" the eggs a bit). Stir in the sweetened condensed milk and pour the custard into the grahm cracker curst. Technically you can chill it at this point, but I usually stick it in a 350 degree oven for about 10-15 minutes just to cook the eggs through.

Chill for about four hours in the fridge. Serve with whipped cream.

Christmas Treats

Christmas Treats: Rumballs and Chocolate Pretzels

December 2007

The return of winter is also the return of rumballs! Cookies are festive, and pretty, and nice, but I'll take a rumball any day. Chocolate, cookies, walnuts, and coconut rum, all wrapped up in sparkly sugar... yes, please.

Since rb's are a tad "strong" (I apparently mix my treats like I mix my drinks) they pair well with chocolate covered pretzels.

Recipe:
Brilliantly simple to make, these are assembled by placing a Hershey kiss on top of a pretzel, letting it get "smooshy" for 2-3 minutes in a 350 degree oven, and then squishing down the points with a festive m&m. The kiss holds just enough chocolate to fill in all of the nooks and crannies.

This year m&m got extra creative with their flavor combinations: cherry cordial, mint truffle, special dark, hot chocolate truffle, etc. The traditional mint kiss was the real winner, but after some careful experimentation I endorse traditional chocolate and mint truffle (after a zap in the freezer).

This batch was expertly constructed by Erin using special dark and mint truffle kisses with dark chocolate m&m's. Aren't her co-workers lucky?



Then the pretzels and rumballs get bagged up in cello with extra m&ms (which need to vacate my home a.s.a.p.) and are ready for gifting to hostesses, co-workers, and others to whom you wish holiday cheer.

Happy Holidays!

Pumpkin Cupcakes

Pumpkin Cupcakes

September 2007

I am getting an early start on Fall this year! That means baking up these delicious treats that I adapted from Martha Stewart .com. (Original recipe here.) I might have liked a little more spice, or even crushed pineapple, but they were still yummy.

Tip: I use a cookie scoop to portion the batter since I have a tendency to overfill the cups.




Recipe:

Makes about 14 cupcakes.


1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger (ideally fresh ground)
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice (or pumpkin pie seasoning)
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, melted and cooled (1 stick)
2 eggs
1/2 can (about 8 ounces) pumpkin puree (freeze the other half of the can for later use)

Directions:

Step 1- Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.


Step 2- In a large bowl, whisk together, brown sugar, granulated sugar, butter, vanilla and eggs.


Step 3- Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Step 4- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.




Icing:

I know that cream cheese frosting is the standard for pumpkin cakes, but I used milk chocolate icing. If you want to see this really kicked up check out the Cupcake Bakeshop's version of these cupcakes with ginger-cream filling and chocolate ganache. (click here.) If only I had seem this before we ate the cupcakes.

Ginger - Lemon - Coconut Cake

Ginger - Lemon - Coconut Cake (aka "The Rachel")

August 2007

Rachel's birthday was the perfect occasion for a new cake. Since we both love Ginger and Lemon they seemed like a logical starting line. I did a few recipe searches and saw a few tropical inspired blends, so I went with coconut as well to even out the bite of the ginger.


Here is the recipe:


1 box yellow cake mix

2 1/2 tsp ground ginger

3/4 tsp freshly ground ginger (if you don't have it add more dry)


3 eggs (per package directions)

1/3 cup oil (per package directions)


1/2 cup coconut milk

3/4 cup ginger ale

[Coconut Milk and Ginger ale are substitutes for the 1 1/4 cup water in the directions. Do not add the water also or you will have soup.]

2 tbsp fresh lemon juice


Zest of the lemon

About 4 tbsp candied ginger



Directions:

1- Preheat oven according to package directions and butter two round cake pans.
2- Mix all of the dry ingredients together (cake mix, fresh ginger, ground ginger)
3- Mix wet ingredients (eggs, oil, coconut milk, ginger ale, lemon juice)
4- Combine wet and dry ingredients and split batter into pans. Bake according to package directions.
5- Take about 3/4 of the crystallized ginger and chop finely. Mix with lemon zest in a small bowl. (Option: Add a handful of sweetened flaked coconut)
6- Level and ice the bottom half of the cake and sprinkle with 1/2 of the crystallized ginger/lemon zest mixture.
7- Add the top half of the cake and finish icing it. Sprinkle the top with the remaining crystallized ginger/lemon zest mixture and decorate the edge with the rest of the crystallized ginger pieces.
8- Enjoy!

Note: I like whipped cream frosting since it isn't as sweet and doesn't compete with the subtle coconut and lemon flavors. But you can use your favorite vanilla or lemon based icing.

How's this for a birthday action shot? (Thanks La!) Thanks also to the staff at Bambule (http://www.bambuledc.com/) for an amazing dinner experience of Mediterranean tapas. Yummmm.

Strawberry Lychee Cupcakes

Strawberry and Lychee Cupcakes

July 2007

The countdown has begun for my trip to SE Asia. After reading several travel guides about the yummy and exotic fruits of the region I decided to try my hand at baking with one of them. The sweet, delicate flavor of lychee seemed like a perfect start for a summer cupcake. (What's a lychee you ask? Click here. What did we do before wikipedia?) Since the flavor is so subtle I am kicking it up with strawberry juice, another one of my favorite summer fruits.

Lychees are kinda odd-looking- like they should be bland and slimy. But when you pop it in your mouth- delicious! Pour the can into a dish so you can reserve the juice & sugar syrup for making icing. (And/or use the leftovers in green tea or martinis.)

Directions:

For these cupcakes start with white boxed cake mix. Use the standard measurements for eggs and oil, but in place of the 1 cup of water you should use roughly 2/3 of a cup of strawberry juice (i.e. most of a can of defrosted strawberry daiquiri mix) and 1/3 cup lychee juice/syrup. I also sliced up about 6 lychee fruits (after removing the paper-like inner shell) and added the fruit to the batter. They didn't seem to make a huge impact in the finished product, but I like biting into the fruity bits of the cupcake.

They smelled wonderful in the oven and baked up golden brown. When they had about five minutes left I brushed the tops with the reserve lychee syrup for a little kick.

Frosting:

use a light frosting that won't detract from the cake. I went with whipped topping mixed with additional confectioners sugar (for sweetness and consistency). I bet cream cheese icing would also be delicious, but slightly heavier. To decorate this batch I made a mixture of lychee juice, confectioners sugar and gel color. The juice-based glaze gives yet another flavor kick when you bite into a line or dot.

The chaotic pattern isn't very zen, but it looks great and tastes even better. This recipe is a keeper.

Champagne Brownies

Cherry - Champagne Glazed Brownies

June 2007

Mmmmmm... I love these brownies. Something about the chocolate, champagne and cherry is just wonderful! The trick to this is securing champagne jelly. You can make it yourself (just run a google search) if you are the jelly-making type, order a jar and a side of foi gras from Fauchon, or get really lucky and find it in a store. I went with option three and bought several jars of cherry champagne jelly while wandering through A Southern Season's pantry aisle in Chapel Hill, NC.

I first discovered these brownies the week before the Academy Awards when a friend suggested them for a black-tie Oscar-watching party. They set a new standard in the world of brownies. The from-scratch version is decadent, but I don't always have that kind of time so I have adapted it for use with box brownie mix. Both recipes are below.

This week I am baking them to celebrate the pre-screening of my first film. "Uncommon People, Common Ground" is an advocacy film (read as: Short Documentary) about community leaders in Southeast DC that was written, filmed, and roduced by my NCL class. We are having a big party to celebrate the people we interviewed. Many people welcomed us into the community and shared their vision with us. They do so much to serve those around them, I want to bake them the best!

There are two ways to approach this brownie- the fancy way and the easy way. You will be rewarded for your efforts if you go the from-scratch root, but some days require more instant gratification.


The Quicker Way (aka- My Way):
Take 1 Box Dark Chocolate Brownie Mix (Ghiardeli if you can get it) and make batter according to the package directions, but substituting a half a cup of champagne for half a cup of water. Add a heavy teaspoon of cocoa powder and spoonful of cherry jelly into the batter.

Just as the brownies come out of the oven, use a pastry brush to coat the top with cherry or champagne jelly. It should absorb while the brownies are still hot. Brush with a second coat of jelly after it seeps in, heating the jelly if necessary.

The Fancy Way:

From this blog which gives wonderful step by step photos: http://www.lovescool.com/archives/2005/10/21/champagnebrownie/
Champagne Brownies

Yield: 16 brownies

Pan: 9″ x 9″ square baking pan
Ingredients:

16 oz. (1 lb) 70% dark chocolate, chopped
12 tablespoons unsalted butter, cubed, plus extra for buttering the pan
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups of sugar
4 large eggs
3/4 cup all-purpose flour
1 cup champagne

Directions:

1. Adjust the rack 1/3 from bottom of the oven and preheat to 325°F. Butter a 9″x9″ baking pan and line with parchment paper (leave extra overhanging the edges for easy removal.)
2. Melt the chocolate and butter in a microwave or double boiler. If using the microwave, heat in 30 second increments and stir between each addition. Do not overheat or chocolate will seize.
3. Beat the salt, vanilla and sugar into the melted chocolate mixture.
4. Add the eggs one at a time to the chocolate mixture and beat thoroughly to incorporate.
5. Add the flour and mix just until blended.
6. Add the champagne and continue mixing the batter vigorously until it becomes very shiny and pulls away from the sides of the bowl (I use my stand mixer for this, and let it run for 2-3 minutes on high. If you don't have a mixer, just keep beating hard for several minutes. Work off those calories you're about to consume!)
7. Turn the mixture into the prepared pan and bake until a toothpick inserted in the center comes out moist, but free of batter, about 45-50 minutes.

Champagne Glaze:
Place a heaping tablespoon of champagne jelly into a microwave safe cup. Heat the jelly until it becomes liquid (about 30 seconds.) Using a pastry brush, brush the warm brownies with the champagne jelly glaze. The liquid should be completely absorbed into the brownies, leaving a moist, shiny top. Tip: The brownies should be completely cool before cutting. I recommend placing them in the refrigerator overnight to set.

German Chocolate Cupcakes

German Chocolate Cupcakes

Sweet Leadership

May 2007

My time as a Fellow at the National Center for Leadership is ending. To go out with a bang our class planned a thank you dinner for Doug, Kathy and Sarah (our fearless leaders). But how can we possibly celebrate nine months of laughter, challenge, and friendship? I couldn't conceive of a single cake to do justice to the many blessings I've received from this zany group. So it had to be CUPCAKES. German Chocolate Cupcakes, in honor of Doug.

I got a hand from Amanda and Alvin on these while the rest of the crew pulled together one fabulous Mexican Fiesta. Cooking is so much more fun when done together! The looked pretty yummy.

And the tasted good too! The cake recipe is from Magnolia Bakery (2, no 6, no 12, Bakers Dozen!). The german chocolate (German's chocolate... whatever!) cupcakes are topped first with a layer of milk chocolate frosting, then the traditional mound of pecan & toasted coconut in caramel icing, and then finished off with curls of milk chocolate.

Recipes:

Cupcake Batter:

(please check back- i know the recipe with my notes is in my kitchen somewhere!)

Caramel/Nut Topping (recipe credited to Cooks Illustrated):

4 large egg yolks

1 can (12oz) evaporated milk

1 cup (7oz) granulated sugar

1/4 c (1 3/4oz) packed lt. brown sugar

6T (3/4 stick) unsalted butter, cut into 6 pieces

1/8tsp table salt2tsp vanilla extract

2 1/3c sweetened shredded coconut

1 1/2c finely chopped pecans, toasted (350 degrees for about 8 mins)

For the filling: Whisk yolks in med. saucepan, gradually whisk in evap. milk. Add sugars, butter & salt. Cook over med. high heat whisking constantly until boiling, frothy and slightly thickened. Transfer to a bowl, whisk in vanilla. Stir in coconut. Cool until just warm then cover with plastic wrap and refridgerate until cold, at least 2hrs but up to 3 days. Pecans are stirred in just before cake assembly so they do not get soggy.

Margarita Cake

Margarita Cake

May 2007

Now that I have recovered from the "beer cookies" incident during the Superbowl it is time to take another crack at "desserts featuring liquor". This margarita cake for Cinco de Mayo is SUCH an improvement.

What you need:

- White cake mix (plus ingredients: 3 eggs, oils)
- 1 can frozen margarita mix

- 1 batch white icing

- sugar sprinkles

- 1 lime (zested)

The recipe is easy. Start with white cake mix, but substitute the frozen margarita mix for the water in the directions. Plus add the zest of one lime. Yummm. (For an added kick I also gave it a shot of limoncello, but that is optional.)

To decorate I used piping gel with a little blue tint for the glass, and green icing/piping gel for the center. It looks more like guac in this picture. Oooops! The most fun was the rock sugar on the rim of the glass to simulate salt on the glass.

Tomorrow I'm taking off for the beach. The perfect place to kick back with good friends and a frosty beverage.

Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

December 2006

Lest you find me vain, I should say that some of my favorite desserts are made by other people. Deb makes an amazing pumpkin gingerbread trifle. It is making me drool just to think about it.

Smile Deb. I know you are reading this. Now please go make me some more trifle. Please?

Pumpkin Gingerbread Trifle
A similar recipe from Paula Deen
(Did you think I was about to reveal someone else's family recipe?)

Prep Time: 30 minutes

Inactive Prep Time: 9 hours

Cook Time: 30 minutes

Yield: 20 servings

2 (14-ounce) packages gingerbread mix

1 (5.1-ounce) package cook-and-serve vanilla pudding mix

1 (30-ounce) can pumpkin pie filling

1/2 cup packed brown sugar

1/3 teaspoon ground cardamom or cinnamon

1 (12-ounce) container frozen whipped topping

1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

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And then there is Lanier, who taught me everything I know about my Kitchenaid. Sometimes we plan play dates for Clementine and Little Blue.