Recipes, Menus, Cooking Articles & Food Guides

Crazy-Good Crab Cakes

noreply@blogger.com (Cath) — Mon, 10 Sep 2012 23:23:00 +0000

photo credit: http://sugarandspice-celeste.blogspot.com

Crazy-Good Crab Cakes

original recipe: http://sugarandspice-celeste.blogspot.com/2009/09/crazy-good-crab-cakes.html

Ingredients:

1 lb. Lump Crab Meat
2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor)
1 Egg, beaten
2 tbsp. Mayo
1 tsp Seafood Seasoning (such as Old Bay Seasoning)
1 tsp. Worcestershire Sauce
1 tsp. Dijon Mustard
1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead)
2 tsp. lemon juice
Extra virgin olive oil or butter (for sauteing)

Instructions:

Combine all ingredients except the crab meat in a bowl. Gently fold in crab meat and chill for one hour before forming into three ounce cakes.

Drizzle 1 tbsp of olive oil or butter in the bottom of a medium skillet. Saute the crab cakes over medium heat for 2-3 minutes per side, adding more olive oil or butter as needed.

Chicken Marsala

noreply@blogger.com (Cath) — Mon, 10 Sep 2012 23:02:00 +0000

photo credit: http://passthesushi.com

Chicken Marsala

original recipe: http://passthesushi.com/chicken-marsala/

Ingredients:

4 (6-8oz) chicken breasts, boneless skinless, tenderloins removed and trimmed
1 cup flour
Salt and pepper
1/4 cup vegetable oil
2 1/2 oz pancetta, cut into pieces 1 inch long and 1/8 inch wide
8 oz white mushrooms, trimmed and sliced thin
1 garlic clove, minced
1 teas tomato paste
1 1/2 cups sweet Marsala wine
4 1/2 teas lemon juice
4 tbs unsalted butter, cut into 4 pieces and chilled
2 tbs chopped fresh parsley

Instructions:

Adjust oven rack to middle position and heat oven to 200 degrees. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to an even 1/4 inch thickness with meat pounder. Place flour in a shallow dish or pie plate.

Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge in four mixture, shaking off excess, and transfer to large plate.

Heat 2 tbs oil in a 12 inch skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large oven safe plate. Wipe out skillet. Repeat with remaining 2 tbs oil and remaining cutlets. Tent loosely with aluminum foil and transfer to oven to keep warm while making sauce.

Cook pancetta in now-empty skillet over low heat, stirring occasionally and scraping up any browned bits, until crisp, about 5 minutes. remove pancetta with slotted spoon and transfer to paper towel lined plate. Add mushrooms to skillet, increase heat to medium-high and cook stirring occasionally, until softened and lightly browned, about 8 minutes. Stir in garlic and tomato paste, and crisp pancetta and cook until tomato paste begins to brown, about 1 minute. Off heat stir in Marsala, scraping any browned bits. Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes. Off heat, stir in lemon juice and any accumulated chicken juices. Whisk in butter, 1 piece at a time. Stir in parsley and season with salt and pepper to taste. Pour sauce over chicken and serve immediately.

Butter-Pecan Sweet Potatoes

noreply@blogger.com (Cath) — Mon, 10 Sep 2012 22:44:00 +0000

photo credit: http://kimmccrary.blogspot.com

Butter-Pecan Sweet Potatoes

original recipe: http://kimmccrary.blogspot.com/2010/05/perfect-day.html

Ingredients:

8 medium sweet potatoes (5 lbs.), or one per person
olive oil
course salt
2 T. butter, cut into small pieces
2 T. light brown sugar
1/3 c. pecan pieces
1/8 tsp. cayenne pepper

Instructions:

Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil (we brush it on both sides); season with salt.

Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.

Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately. Serves 8.

Homemade Strawberry Crossover Puff Pastries

noreply@blogger.com (Cath) — Sun, 09 Sep 2012 02:25:00 +0000

photo credit: http://whiteonricecouple.com

Homemade Strawberry Crossover Puff Pastries

original recipe: http://whiteonricecouple.com/recipes/fruit-recipes-2/berry-puff-pastry/

Ingredients:

berry crossover ingredients:

1 lb (455 g) Puff Pastry, if dough is frozen allow to thaw to a workable
1 lb (455 g) Fresh Berries, cut into 1/2" pieces
1 c Pastry Cream (recipe follows)
Egg Wash (1 egg white mixed w/ 1 tbsp. water)
Powdered Sugar (optional)
3/4" dowel needed for cutting strips for crossovers

pastry cream ingredients:

1c (240 ml) Milk
2 T (15 g) Cornstarch
4 T (60 g) Granulated Sugar
pinch of Sea Salt
1 lrg Egg
1/4 t (1 ml) Vanilla Extract

Instructions:

preheat oven to 375°F

berry crossover directions :

Keeping the puff pastry dough lightly dusted with flour, roll out to 1/8" thick, a bit over 7" wide and how ever long you have room to roll (roll separate chunks of dough if needed, keeping the second dough in the fridge until ready to roll). Trim the edges of the dough to form straight edges.

Cut the dough into approx. 4" lengths. Fold a piece of dough around the dowel so that the 4" length runs down the dowel and the 7" width wraps around it. Make sure top flap of dough tucks in close to the dowel and is laying flat on top of the bottom section of dough.

Cut strips 1/4 - 1/2" wide along the length of the dough. Wider strips are easier to handle, but the strip width is mostly a visual choice. Be sure to slice all the way through the bottom layer.

Using the dowel, transfer the dough to a baking sheet lined with parchment paper or a silpat. Lay out flat and continue slicing strips for the rest of the pastry sections.

Put pastry cream in a pastry bag with a 1/2" plain tip, or put pastry cream in a plastic sandwich bag and cut one corner to pipe out of. Pipe a line of pastry cream down the center, the length of each section of dough. Spread it a little to flatten the pastry cream. Place a hearty layer of berries on top of pastry cream.

With the right hand, bring the right strip closest to you across the berries. With the left hand cross the left-hand strip across the first strip. Continue this alternating left and right, making sure each strip is overlapping the previous opposite side to help lock it in. Do this down the length of each pastry and for all of the pastries.

With the dowel, press down a little going the length of each pastry to help seal and lock the strips together. Brush with egg wash.

Double pan your baking pan then bake for 35 min. or until golden. If necessary a sheet of parchment paper can be draped over the top of the crossovers if the tops are cooking faster than the rest of pastry.

Allow to cool, dust with powdered sugar if desired and enjoy.

pastry cream directions :

Put milk in a thick bottomed saucepan. Bring up to a boil, stirring frequently to keep the milk from burning to the bottom of the pan.

While the milk heats, combine cornstarch, sugar, and salt in a bowl. Whisk together then add egg and mix until smooth.

Add about 1/3 of the hot milk to the egg mix, whisking rapidly, then pour the tempered mix back into the saucepan with the rest of the milk.

Return to the stovetop and cook over medium heat, stirring constantly, until the mixture begins to boil and thickens. Stir in vanilla extract.

Pour and work the pastry cream through a fine mesh sieve and into a bowl to catch any lumps. Cover with a piece of wax or baking paper to keep a skin from forming. Store in the refrigerator until needed. Can be kept in fridge for 3-4 days when used for baking.

Banana Cupcakes with Browned Butter Cream Cheese Frosting

noreply@blogger.com (Cath) — Sun, 09 Sep 2012 01:42:00 +0000

photo credit: http://www.bigredkitchen.com

Dulce de Leche Banana Cupcakes with Browned Butter Cream Cheese Frosting

original recipe:

Ingredients:

1/2 cup butter , softened
2 cups flour
1 cup packed brown sugar
1 1/2 t. baking powder
1 t. soda
2 eggs
1 t. salt
1/2 t. nutmeg
1 cup mashed ripe bananas
1/4 cup milk
1 t vanilla
1/2 cup chopped pecans, optional- I did not add this time

Instructions:

Mix all ingredients on high speed in mixer for 2 minutes. Divide between 12 standard cupcake liners placed in a standard muffin tin and bake at 350 degrees for about 20 minutes or until a toothpick comes out clean. Once baked and while still warm, I cut out a small cone from the top of each cupcake. I filled each well with 1 teaspoon Dulce de Leche, I like to use a baby spoon to do this, then popped the tops back on and pressed down so they would stay in place.Makes 12 cupcakes.

Dulce de Leche- : One way to make dulce de leche is by taking a can of sweetened condensed milk and boiling it for a few hours by first removing its label and placing the can on its side in a large pot. Cover with water, about an inch over the can and cover pot. Bring to a boil then lower heat a bit and simmer for 4 hours. Be sure the can stays covered at all times with water. After 4 hours turn off heat and let the can cool. Mine did not explode and I even used a can with a pull-tab top. OR you can purchase canned Dulce de Leche, usually found in the Latin food isle of your grocery store or near the sweetened condensed milk.

Browned Butter Cream Cheese Frosting

1/2 cup unsalted butter
1/2 tsp. Kosher salt
8 oz. package cream cheese, room temperature
1 t. vanilla
4 cups powdered sugar

In a small saucepan, over medium heat, heat butter and salt until browned. In a large bowl place cream cheese and pour browned butter over top and beat on high speed for about 1 minute until mixture is light and fluffy. Add powdered sugar one cup at a time, mixing well between each addition until all the sugar is added and mixture is smooth. Makes about 5 cups frosting. You will have extra, this freezes well.

Bacon-Wrapped Jalapeno Chicken Bites

noreply@blogger.com (Cath) — Sun, 09 Sep 2012 01:01:00 +0000

photo credit: http://www.salad-in-a-jar.com

Bacon-Wrapped Jalapeno Chicken Bites

original recipe: http://www.salad-in-a-jar.com/family-recipes/bacon-wrapped-jalapeno-chicken-bites

Ingredients:
8 chicken tenders, flattened and cut in two
3-ounce package softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half

Instructions:

1. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
2. Grill until bacon is brown and crispy on both sides.

Notes :
Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience.

For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half.

Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.

Lemon Yogurt Cake

noreply@blogger.com (Cath) — Sat, 08 Sep 2012 23:47:00 +0000

photo credit: http://theurbanspork.com

Lemon Yogurt Cake

original recipe: http://theurbanspork.com/2010/07/lemon-yogurt-cake/

Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the Glaze:

1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Instructions:

Preheat the oven to 350° F. Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.

In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes – until a cake tester placed in the center of the loaf comes out clean.

Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear – set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool the cake.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Pumpkin Whoopie Pies with Creamy Cream Cheese Filling

noreply@blogger.com (Cath) — Sat, 08 Sep 2012 23:28:00 +0000

photo credit: http://dreamydesserts.blogspot.com

Pumpkin Whoopie Pies with Creamy Cream Cheese Filling

original recipe: http://dreamydesserts.blogspot.com/2008/10/pumpkin-whoopie-pies-with-creamy-cream.html

Ingredients:

3 cups AP Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

1 cup brown sugar
1 cup Splenda (use could white sugar if you like)
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.

Apple Cider Cupcakes with Butter Filling and Caramel Frosting

noreply@blogger.com (Cath) — Sat, 08 Sep 2012 23:13:00 +0000

photo credit: http://blog.lehighvalleylive.com

Apple Cider Cupcakes with Butter Filling and Caramel Frosting

original recipe: http://blog.lehighvalleylive.com/local-food-recipes/2011/05/apple_cider_cupcakeswapple_but.html

Ingredients:

2 eggs, room temperature
1 2/3 cup flour
1 cup apple cider
2/3 cup sugar
1/2 cup butter, room temperature
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
apple butter

Frosting:

1/4 cup light brown sugar
10 tablespoon butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar

Instructions:

Preheat oven to 350. Grease or line 12 cupcake wells (I used a silicon baking pan, with a mist of pancoat). In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool thoroughly, inject with apple butter in the center of the cupcake, then frost.

Frosting Directions:

1. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.

2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

Apple Cupcakes with Caramel Buttercream

noreply@blogger.com (Cath) — Sat, 08 Sep 2012 22:45:00 +0000

photo credit: http://www.bakedperfection.com

Apple Cupcakes with Caramel Buttercream

original recipe: http://www.bakedperfection.com/2011/10/apple-cupcakes-with-caramel-buttercream.html

Apple Cupcakes

makes 24 cupcakes

3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 cup sugar
1 cup brown sugar
1/4 cup orange juice
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups grated apples**
Preheat oven to 350 degrees Fahrenheit. Grease or line a 12 cup muffin pan.

In a large bowl mix together the flour, baking powder, cinnamon, and salt. In a separate bowl, beat together the eggs and sugars until creamy. Beat in the the orange juice, vanilla, and vegetable oil. Slowly add the flour mixture, mix until just combined. Stir in the grated apples. Bake 20-25 minutes until a toothpick inserted into the center comes out mostly clean. Cool completely before frosting.

**Bakers Note - I prefer to use a mix of sweet and sour apples. For my latest batch I used a mix of Granny Smith and Macintosh.

Caramel Buttercream

1 cup plus 2 tablespoons sugar
1/4 cup water
1/4 cup heavy cream
1/4 teaspoon salt
3 sticks unsalted butter, softened
4 large egg whites, room temperature
2 teaspoons vanilla extract

Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, swirling the pan occasionally, until caramel is dark amber. Immediately remove from heat, and slowly add cream, salt, and 1 teaspoon vanilla extract, stirring with a wooden spoon until smooth. Let cool.

Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.

Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla. Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes.

**Bakers Note - When I made the caramel I doubled the recipe and used the leftover to drizzle caramel over the cupcakes. You will still have some leftover which is great on ice cream!

Peach and Cinnamon Cobbler

noreply@blogger.com (Cath) — Sat, 08 Sep 2012 22:21:00 +0000

photo credit: http://thedeenbros.com

Peach and Cinnamon Cobbler

original recipe: http://thedeenbros.com/index.php/recipes/recipe_detail/peach_and_cinnamon_cobbler/

Ingredients:

Butter for coating dish

FILLING:

6 cups peaches, halved, pitted, and sliced 1/4 inch thick
3/4 cup sugar
1/4 cup quick-cooking tapioca
1 teaspoon ground cinnamon
1 teaspoon freshly squeezed lemon juice
Pinch salt

TOPPING:

1 2/3 cups all-purpose ß our, plus additional
for dusting
3 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup heavy cream, plus additional for brushing

Instructions:

Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.

For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the

mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.

Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

Servings: 6 to 8

Peanut Butter Cup Cookies

noreply@blogger.com (Cath) — Sun, 02 Sep 2012 00:32:00 +0000

photo credit: http://www.marcussamuelsson.com

Peanut Butter Cup Cookies

original recipe: http://www.marcussamuelsson.com/recipe/peanut-butter-cup-cookies-recipes

Ingredients:

36-48 miniature peanut butter cups
1-1/4 cups all-purpose flour
1/4 cup whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter
1/2 cup white sugar
1/2 cup firmly-packed brown sugar
2 eggs
1 tsp. pure vanilla extract

Instructions:

Place peanut butter cups in the freezer (there’s no need to unwrap them; just place the whole bag in the freezer) for 20 minutes.

Preheat oven to 375 degrees F.

In a small bowl, whisk together the flours, salt, and baking soda. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 – 3 minutes).Â Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

Add the flour mixture. Mix until a soft dough forms.

Shape into 1-inch balls. Press dough balls into ungreased mini muffin tins, making an indentation in the middle with your thumb.

Bake in preheated oven for 8-11 minutes. Remove from oven and immediately press a miniature peanut butter cup in the center of each cookie.

Cool and remove from pan.

Candy Apple Pie

noreply@blogger.com (Cath) — Sun, 02 Sep 2012 00:23:00 +0000

photo credit: http://www.thekitchn.com

Candy Apple Pie

original recipe: http://www.thekitchn.com/-best-pie-bakeoff-2008-entry-1-10-69632

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans

Apple Filling:

5 Granny Smith apples (peeled, cored, sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon

Cream Cheese Topping:

8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar

Topping:

3/4 cup heavy cream, whipped
2 tablespoons sugar
1/2 cup caramel ice cream topping
1/4 cup chopped pecans

Instructions:

1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

3. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.

4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

Gluten free Tiramisu Roulade

noreply@blogger.com (Cath) — Sat, 01 Sep 2012 23:54:00 +0000

photo credit: http://simplygluten-free.com

Gluten free Tiramisu Roulade

original recipe: http://simplygluten-free.com/blog/2009/03/gluten-free-tiramisu-roulade-and-off-to-china.html

Ingredients:

8 eggs, separated
2/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder (I like the dark kind)
1 tablespoon granulated espresso or instant coffee

For the filling:

16 ounces Marscapone cheese
6 tablespoons heavy cream

Powdered sugar for dusting
Grated chocolate, optional

Instructions:

Preheat oven to 350 degrees. Grease a sheet pan or jelly roll pan that is something close to 15 ½” by 11 ½”. Line with parchment paper and grease that too.

Beat egg whites until glossy and soft peaks form. In a separate bowl beat the egg yolks with the granulated sugar until thick and pale yellow in color. Stir in cocoa powder and granulated espresso or instant coffee. Take a big scoop of the egg whites and mix into the yolks, then fold the yolks into the egg whites. Pour into prepared pan and even out with a spatula.

Bake in pre-heated oven for 20 minutes. Remove pan from oven and let cake cool in the pan. When cool tip the cake onto another piece of parchment paper that has been dusted with powdered sugar.

For filling mix Marscapone cheese with cream until well mixed and creamy. Smooth the filling over the cooled cake.

Using the parchment paper to help you, roll the roulade up from one of the short ends. Carefully lift it and place on a serving platter. It may crack but that is fine. Dust with additional powdered sugar and grate some chocolate on top if desired. Chill in fridge for at least half an hour but serve the same day as you make it. Slice to serve.

Servings

Makes 12 – 14 gluten free servings.

Mango and Blueberry Fool with Coconut Meringue

noreply@blogger.com (Cath) — Sat, 01 Sep 2012 23:42:00 +0000

photo credit: http://www.bakingobsession.com

Mango and Blueberry Fool with Coconut Meringue

original recipe: http://www.bakingobsession.com/2009/07/23/mango-and-blueberry-fool-with-coconut-meringue/

Ingredients:

For the coconut meringue kisses:

1/3 cup unsweetened coconut (lightly toasted or not)
2 tbsp fine granulated sugar
2 large egg whites, at room temperature
1/8 tsp salt
Tiny pinch cream of tartar
1/3 cup fine granulated sugar

For the fool:

2 large ripe mangoes, peeled, flesh cut into large chunks
3 tbsp fine granulated sugar, divided
2tbsp fresh lime juice
¾ cup whipping cream, cold
About 1 cup fresh blueberries, divided
About 1 cup crushed coconut meringue kisses, divided

Instructions:

Make the coconut meringue kisses:

Center an oven rack and preheat the oven to 200F. Line a large baking sheet with parchment paper or silicon mat.

In the bowl of a food processor, pulse the coconut and 2 tbsp of sugar together until the coconut is finely ground. Set aside.

In a clean, dry mixer bowl whip the egg whites until frothy, add the salt and cream of tartar and beat with an electric mixer at medium speed until soft peaks form. Increase the speed and very gradually add 1/3 cup of sugar, then beat until the meringue forms stiff but not dry peaks. With a rubber spatula, fold in the coconut-sugar mixture all at once. Transfer the meringue to a piping bag fitted with a large plain or star tip and pipe small mounds onto the prepared baking sheet.

Bake for 2 hours. Turn off the oven and let the meringue kisses to cool completely in the oven. Once cooled, transfer to an air-tight container for storing.

Make the fool:

In the bowl of a food processor, combine the mango flesh, 2 tbsp sugar, and lime juice. Puree until smooth. Give it a taste. You can add a bit of sugar if your mangoes were not sweet enough, although keep in mind that the meringue (if using) will add some sweetness later. Don’t bother to strain the puree. Transfer it to a bowl and refrigerate until needed. Can be made in advance and stored, covered, in the fridge.

Whip the cream with the remaining 1 tbsp of sugar until firm peaks form, but do not overwhip. With a rubber spatula, fold the whipped cream into the mango puree. There’s no need to keep folding until the mixture is uniform in color; just combine with a few strokes. Fold in the most of blueberries and meringue, reserving some for garnish. Divide the fool between serving glasses or bowls, top with the remaining berries and meringue crumbs. Serve immediately.

Chocolate Caramel Tart

noreply@blogger.com (Cath) — Sat, 01 Sep 2012 22:53:00 +0000

photo credit: http://www.vanillagarlic.com

Chocolate Caramel Tart

original recipe: http://www.vanillagarlic.com/2010/03/queen-of-hearts-and-chocolate-caramel.html

Ingredients:

FOR THE CRUST:

1 stick of unsalted butter, softened
1/2 cup of sugar
1 large egg yolk
1 cup all-purpose flour
2 1/2 tablespoons of Dutch-processed cocoa powder

FOR THE CARAMEL:

1/2 cup water
2 cups granulated sugar
1/4 cup light corn syrup
1/2 cup heavy cream
8 tablespoons of salted butter
2 tablespoons sour cream

FOR THE GANACHE:

1/2 cup heavy cream
4 ounces extra-bittersweet chocolate, finely chopped
Sea salt or kosher salt for garnish

Instructions:

1. Place butter and sugar in the bowl of a mixer and mix on medium for 3 minutes. Scrape down the sides and add the egg yolk and beat well.

2. In another bowl whisk together the flour and cocoa powder. Add to the butter mixture all at once. Then mix in at lowest speed until it just comes together (it will have small and medium clumps). Any more and it will become sticky and difficult to work with.

3. Scrape dough into tart pan. Press into the bottom of the tart and outward using the heel of your palm. Use your fingers to pull the tart up the edge. Chill for an hour in the fridge. Reserve a little bit of dough to patch the shell later if necessary.

4. Preheat the oven to 350F. Bake tart shell for 15 minutes. Check to see if the dough has cracked, if so patch it with the reserved dough. Bake for another 10-15 minutes, keeping an eye on it to ensure it doesn't burn. Cool on wire rack.

5. Make the caramel: In a saucepan, whisk together sugar, corn syrup, and water and bring to a boil. Cook over medium-high heat until a medium-dark amber color, swirling occasionally. Take off heat and add the cream, butter, and sour cream. Stir together until smooth. Pour into cooled tart shell and let cool to room temperature, then place in the fridge to chill and set.

6. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.

SERVES 8-10

Neapolitan Pound Cake

noreply@blogger.com (Cath) — Sat, 01 Sep 2012 22:40:00 +0000

photo credit: http://www.culinaryconcoctionsbypeabody.com

Neapolitan Pound Cake

original recipe: http://www.culinaryconcoctionsbypeabody.com/2009/10/12/more-bang-for-your-buck/

Ingredients:

3 oz cream cheese, at room temperature
5 oz, mascarpone cheese, at room temperature
1 ½ cups unsalted butter, at room temperature
3 tsp vanilla extract, divided
6 eggs
2 cups granulated sugar
1 cup powdered sugar
3 cups cake flour
pinch of salt
6 TBSP strawberry jam
3 TBSP unsweetened cocoa powder
4-5 drops neon pink food coloring

Instructions:

Spray a 16-x-4-x-4 ½ -inch loaf pan with baking spray. Set aside. DO NOT preheat oven.

Using a stand mixer with the paddle attachment (or a bowl and a hand mixer) on medium-high speed, cream together cheeses and butter. Add 2 tsp vanilla and beat for 30 seconds.

In a medium bowl sift together the granulated and powdered sugars.

While beating add two of the eggs. Scrap down the sides and bottom of the bowl. Add 1 cup sugar mixture. Beat until combined. Add 1 cup flour plus pinch of salt. Beat until combined.

Repeat until all of the eggs, sugars, and flour are used.

Divide the batter equally between three bowls. In one bowl combine the batter with 6 TBSP strawberry jam and the drops of pink food coloring. In another bowl combine the batter with the unsweetened cocoa powder. And the third bowl combine the remaining 1 tsp vanilla extract to the batter.

Using three disposable piping bags (or just scoop with a spoon if you don’t have) fill each one with a different batter. Using a random pattern, just pipe a little vanilla, then strawberry, then chocolate batter into the prepared pan. Keep doing this until all of the batter has been used.

Take a butter knife or wooden skewer and mix the batter together to form swirls in the batter.

Place in oven. Turn oven on to 295F. Bake for 2 hours.

Serves 20.

Toffee Crunch Cupcakes

noreply@blogger.com (Cath) — Sat, 01 Sep 2012 22:27:00 +0000

photo credit: http://www.bakersroyale.com

Toffee Crunch Cupcakes

original recipe: Naomi @ http://www.bakersroyale.com/cupcakes/toffee-crunch-cupcake/

Ingredients:

1 cup (4.5 ounces) all purpose flour
1 cup plus 2 tablespoons (7.3 ounces) sugar
1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and warm
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoon instant coffee (recommended: Starbucks Via)
1/2 cup hot coffee
1/2 cup chocolate covered toffee bits

Caramel Frosting:

5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla
1/3 cup caramel sauce

Chocolate Dipping Sauce:

2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
5-8 tablespoons water, warm

Instructions:

Cupcake:

Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Caramel Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.

3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Chocolate Dipping Sauce:

Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble cupcake:

To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits. Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

Blueberry Ricotta Pancakes

noreply@blogger.com (Cath) — Sat, 01 Sep 2012 01:48:00 +0000

photo credit: http://simply-delicious.co.za

Blueberry Ricotta Pancakes

original recipe: http://simply-delicious.co.za/2012/01/16/blueberry-ricotta-flapjackspancakes/

Ingredients:

Makes approximately 12 flapjacks (depending on size)

150g (5.29 ounces) flour
5ml (0.17 fluid ounces) baking powder
pinch of salt
2 tbsp caster sugar
1 egg (I use extra-large free-range eggs)
125ml (4.23 fluid ounces) milk
50ml (1.69 fluid ounces) butter, melted
100g (3.53 ounces) ricotta
fresh blueberries (to add to the frying flapjacks and extra to serve)
syrup, to serve

Instructions:

Sift together the flour, baking powder, salt and sugar.
Combine the egg, milk, butter and ricotta in a separate bowl and mix well.
Make a well in the centre of the dry ingredients and pour in the wet.
Gently mix in the wet ingredients until you have a smooth batter.
Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to each flap jack (on the un-cooked side) before flipping over.
Remove the flap jacks from the pan and keep warm in a low oven until ready to serve.
Serve with syrup (I prefer Maple) and fresh blueberries.

Bacon Cheeseburger Buns

noreply@blogger.com (Cath) — Sat, 01 Sep 2012 01:36:00 +0000

photo credit: http://www.tasteofhome.com

Bacon Cheeseburger Buns

original recipe: http://www.tasteofhome.com/Recipes/Bacon-Cheeseburger-Buns

Ingredients:

2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water (110° to 115°)
2/3 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour

FILLING:

1 pound sliced bacon, diced
2 pounds ground beef
1 small onion, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
3 to 4 tablespoons butter, melted
Ketchup or barbecue sauce, optional

Instructions:

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.

Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.

Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup if desired. Yield: 2 dozen.

Sausage & Cheese Muffins

noreply@blogger.com (Cath) — Sat, 01 Sep 2012 01:21:00 +0000

photo credit: http://www.plainchicken.com

Sausage & Cheese Muffins

original recipe: http://www.plainchicken.com/2010/11/sausage-cheese-muffins.html

Ingredients:

1 lb. hot ground pork sausage
1 tsp onion powder
3 cups all-purpose baking mix
1 (10.75 oz) can condensed fiesta nacho cheese soup
2 cups shredded Cheddar cheese
3/4 cup buttermilk (water or milk will work too)

Instructions:

Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.

Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.

Creamy Carrot Cheesecake

noreply@blogger.com (Cath) — Fri, 31 Aug 2012 21:43:00 +0000

photo credit: http://www.divaeatsitalia.com

Creamy Carrot Cheesecake

original recipe: http://www.divaeatsworld.com/?page_id=990

makes one 9-inch cake, 3 layer cake

FOR THE CHEESECAKE LAYER

three 8-0z. packages of cream cheese, room temperature
1 1/3 c. sugar
3 Tbsp. corn starch
1 Tbsp. pure vanilla extract
2 extra large eggs
2/3 c. heavy or whipping cream

Preheat oven to 350 degrees F.

Butter generously a 9 inch spingform pan. with aluminum foil, cover the bottom & extending all the way up the sides.

Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl & beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the sides of the bowl after each. Increase the mixer speed to medium & beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each addition. Beat in the cream just until it’s completely blended. Be careful not to overmix!

Gently spoon the batter into the foil-wrapped springform & place it a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown & the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, & cool in the pan for 2 hours, cover with plastic wrap & refrigerate (while still in pan) until it’s completely cold, about 4 hours. Place the cake in the freezer overnight. Leave in the freezer until your ready to assemble the cake.

CARROT CAKE

2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
3/4 tsp. salt
1/3 tsp. baking soda
1/2 c dark raisins
boiling water to cover raisins
4 extra large eggs
2 c. sugar
1 c. veggie oil
1/4 c. heavy or whipping cream
1 Tbsp. vanilla
2 c. peeled & finely grated carrots
3/4 c finely chopper walnuts
3/4 c. peeled, cored & minced apples

Preheat the oven to 325 degrees F.

Generously butter the bottom of & sides of three 9-inch round layer cake pans. (you’ll need three layers, 2 for the cake & one to break up into crumbs for the top). VERY IMPORTANT: Line the bottom of all 3 pans with parchment or waxed paper (don’t let the paper come up the sides).

Sift the flour, baking powder, cinnamon, salt, & baking soda together in a medium bowl & set aside.

Place the raisins in a small saucepan, cover with boiling water, cover the pan, & let soak for 20 minutes until nice & plump. Drain well & let stand on a paper towel.

Meanwhile, beat the eggs in a large bowl with an electric mixer on high until light yellow, about 5 minutes. With the mixer still running, gradually add the granulated sugar then slowly drizzle in the oil, then the cream & vanilla. When the batter is light golden & airy, it’s ready (this usually takes 15-20 minutes of beating). Stir in the flour mixture with a wooden spoon, then stir in the carrots, apple, walnuts & raisins. Divide the batter evenly between the 3 cakes pans & bake until the centers come out with moist crumbs., about 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes, then turn them out on to the rack & peel off the paper liner. Let the cake cool completely, about 2 hours, then wrap each layer & refrigerate.

CREAM CHEESE FROSTING

three 8 oz. packages of cream cheese, room temperature (use full fat only)
2 sticks, unsalted butter, room temperature
6 c. sifted confectioners’ sugar
1 Tbsp. vanilla
1/4 c. heavy or whipping cream

Beat the cream cheese & butter together in a medium bowl with a mixer on high. Add the confectioners’ sugar, then the vanilla beating until smooth. With the mixer running, gradually add the cream, & beat until the frosting looks whipped & creamy. Add a little more cream if necessary until it’s easy to spread. Set out the carrot cake layer & break the least attractive one into crumbs.

TO ASSEMBLE :

Place one of the remaining 2 layers of cake top side down on a cake plate. Spread with some of the frosting. Release & remove the ring of the springform pan, then remove the frozen cheesecake from the bottom of the pan. Place the cheesecake on top of the frosted layer of carrot cake top side down & spread with some icing. Top the frosted cheesecake with the remaining layer of cheesecake, top side up. Ice the top & sides of the cake with remaining frosting. Decorate the top edge of the cake with a ring of the cake crumbs about 2 inches wide. Refrigerate the cake until ready to serve (it takes about 2 hours for the frozen cheesecake layer to thaw). Use a sharp straight edge knife to cut in. Not serrated)

Cheesey Mushroom Pull Apart Bread

noreply@blogger.com (Cath) — Fri, 31 Aug 2012 21:20:00 +0000

photo credit: http://www.beantownbaker.com

Cheesey Mushroom Pull Apart Bread

original recipe: http://www.beantownbaker.com/2012/01/cheesey-mushroom-pull-apart-bread.html

Ingredients:

For the Mushrooms:

12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme

For the Bread:

1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Instructions:

For the Mushrooms :

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.

For the Bread :

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.

Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Blueberry Pancake Cupcakes

noreply@blogger.com (Cath) — Fri, 31 Aug 2012 21:06:00 +0000

photo credit: http://www.yourcupofcake.com

Blueberry Pancake Cupcakes

original recipe: http://www.yourcupofcake.com/2011/08/blueberry-pancake-cupcakes.html

Ingredients:

Blueberry Pancake Cupcakes:

1 cup butter, softened
1 ½ cup sugar
3 eggs
2 egg whites
3 1/3 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
½ teaspoon nutmeg
1 cup sour cream
1/3 cup milk
1 tablespoon teaspoon vanilla
1 ½ cups fresh or frozen blueberries

Maple Buttercream:

½ cup butter, softened
8 ounces cream cheese
2 teaspoons Mapleine (maple flavoring)
4 cups powdered sugar
Milk, as needed
Cinnamon sugar and fresh blueberries to decorate

Note: If you really want to treat yourself, put a warm cupcake in a bowl and pipe some of this maple buttercream over it and let in melt into the cake. It is absolutely divine.

Instructions:

1. Preheat oven to 360 degrees and line pans with cupcake liners (yields 24)

2. Beat butter and sugar until light and fluffy.

3. On low speed, add eggs and egg whites one at a time until each in fully incorporated.

4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.

5. Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream). Let each ingredient fully mix in before adding another, still be careful not to over mix.

6. Fold in blueberries. Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean. Maple Buttercream: Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and let beat again. If needed, add 1 tablespoon of milk to loosen.

7. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.

Raspberry Swirl Cheesecake Cupcakes

noreply@blogger.com (Cath) — Fri, 31 Aug 2012 20:53:00 +0000

photo credit: http://annies-eats.com

Raspberry Swirl Cheesecake Cupcakes

original recipe: http://annies-eats.com/2010/08/06/raspberry-swirl-cheesecake-cupcakes/

Ingredients:

For the crust:

1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the raspberry swirl:

6 oz. fresh raspberries
2 tbsp. sugar

For the filling:

2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature

Instructions:

Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.

Yield: 32 cupcakes