Tuesday, March 10, 2009

Rich Chocolate Cupcakes Filled with Chocolate-Mint Ganache with Topped with Mint Buttercream


Recipe from http://cupcakeblog.com/

Chocolate Cupcakes
24 regular cupcakes / 350 degree oven

200 gram bar of Valrhona 61% cocao
3 sticks butter
2-1/4 cups sugar
8 eggs
1-1/4 cup flour
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
pinch of salt


1. chop chocolate and transfer into the bowl of a standing mixer.
2. add butter to the chocolate and place the bowl over a pan of simmering water. stir until chocolate melts and butter is combined.
3. remove from heat and stir in sugar. let mixture cool for 10 minutes.
4. beat in an electric mixer for 3 minutes.
5. add one egg at a time, mixing for 30 seconds between each
6. sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
7. scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.


Chocolate-Mint Ganache

4 ounces bittersweet chocolate
1/2 cup heavy cream
1/4 cup + 1 teaspoon chopped mint leaves
1 tablespoon butter, room temperature

1. chop chocolate and transfer into a heat proof bowl.
2. heat cream and 1/4 cup mint until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate.
3. let sit for 1 minute then stir until combined.
4. add butter and the remaining teaspoon of chopped mint and stir until combined.
5. let cool then transfer to the refrigerator to thicken, 30 minutes to 1 hour.

Mint Buttercream Frosting
1 cup (2 sticks) butter
4-5 cups powdered sugar, sifted
1/4 cup milk
1/8 teaspoon all natural peppermint extract
1. beat butter until creamy, scrape bowl.
2. add 4 cups of sifted powdered sugar, milk, and peppermint extract, beat until combined.
3. add more powdered sugar as needed to get piping consistency.

Note: I tried to keep the mint flavor subtle and not too overpowering. I recommend starting on the light side with 1/8 teaspoon or less and tasting to get the flavor you want.

1. stuff the cupcakes with ganache using the cone method (cut out a cone shape from the top, cut off the pointy cone part, stuff the whole with filling, then put the top back on)


2. frost them.
3. top with something green (if you want), like a mint leaf, green candy, or whatever you fancy.


What do you mean none of them are for me?

Monday, March 9, 2009

Double Dark Chocolate Cupcakes with Peanut Butter Filling

From Food&Wine - http://www.foodandwine.com/recipes/double-dark-chocolate-cupcakes-with-peanut-butter-filling


  1. 3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
  2. 1/2 cup boiling water
  3. 1 cup buttermilk
  4. 1 3/4 cups all-purpose flour
  5. 1 1/4 teaspoons baking soda
  6. 1/4 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 1 1/2 sticks plus 3 tablespoons unsalted butter, softened
  9. 1 1/2 cups granulated sugar
  10. 2 large eggs, at room temperature
  11. 1 teaspoon pure vanilla extract
  12. 1 cup creamy peanut butter
  13. 2/3 cup confectioners' sugar
  14. 1 cup heavy cream
  15. 8 ounces semisweet chocolate, chopped


  1. Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
  2. Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
  3. In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
  4. In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.
Make Ahead
    The cupcakes are best served the same day they are made, but they can be refrigerated overnight in an airtight container.


    Cooking Club Tip: If you don't have a pastry bag with a fitted tip, you can fill these cupcakes by carving a hole in the center (from the top) with a sharp paring knife. Put the filling in a resealable plastic bag and snip off one of the corners. Pipe the filling directly into the hole.

Friday, March 6, 2009

Barry Maniloaf - Raspberry Lemon Loaf Recipe

My first post! I just made this today, it's delicious, Ian and both the girls were devouring it.

Low-fat raspberry lemon loaf uses fresh or frozen raspberries so you can enjoy it year-round. Serve as a dessert with raspberry sauce or spread slices with butter for breakfast.

Prep Time: 10 minutes

Cook Time: 50 minutes


  • 1-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat, lemon-flavored yogurt
  • 1/4 cup vegetable oil
  • 1 egg
  • 2 egg whites
  • 1 teaspoon grated lemon zest
  • 1 cup fresh or frozen raspberries


Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.

In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.

Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.

Yield: 1 loaf, 12 slices

Recipe Source: Crazy Plates by Janet and Greta Podleski (Perigee)

Thursday, March 5, 2009

Chocolate Cupcakes with Coconut Buttercream

This was ariadne's contribution to cupcake camp; I am posting it on her behalf. This was one of the best frostings there... the cake was good, but the coconut buttercream was AMAZING. You could probably put it on a rock and it would be declared the best! cupcake! EVER!

Chocolate Cupcakes
(from Epicurious.com)


1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Rounded 1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs at room temperature for 30 minutes


Put oven rack in middle position and preheat oven to 350°F. Line cupcake pans with paper liners.

Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.

Whisk together flour, baking soda, and salt in another bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).

Fill cupcake liners to about 3/4 full. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 15 to 20 minutes total. Cool in pans on racks 10 minutes, then remove from pans, and cool completely.

Coconut Buttercream
(from Epicurious.com)


4 large egg whites at room temperature (or use pasteurized egg whites from a carton)
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup water
1/2 teaspoon fresh lemon juice
3 sticks (1 1/2 cups) unsalted butter, cut into tablespoon pieces and softened
1 1/2 teaspoons coconut extract

Special equipment: a candy thermometer


Combine egg whites and salt in bowl of a standing electric mixer or other large bowl.

Stir together sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved and washing down side of pan with a pastry brush dipped in cold water. When syrup reaches a boil, start beating whites with electric mixer at medium-high speed. Once whites are frothy, add lemon juice and beat at medium speed until they just hold soft peaks. (Do not beat again until sugar syrup is ready—see below.)

Meanwhile, put thermometer into sugar syrup and continue boiling, without stirring, until it reaches soft-ball stage (238–242°F). Immediately remove from heat and slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is fully cooled before proceeding.) - it took mine at least 15 to 20 minutes to cool enough. Don’t use a hand mixer – it will die, believe me.

With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some butter is added, chill bottom of bowl in a larger bowl filled with ice and cold water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added, but will come back together before beating is finished.) Add coconut extract and beat 1 minute more.

Cooks' notes:
•Buttercream can be made 1 week ahead and chilled, covered, or 1 month ahead and frozen. Bring to room temperature (do not use a microwave) and beat with an electric mixer before using.

Wednesday, March 4, 2009

Deluxe Turkey Meatloaf

I thought this would be a good addition to the blog...

1 lb ground turkey
Olive Oil
200g mushrooms, sliced
2 tsp dried basil
Salt & Pepper
1/2 cup white wine (optional)
1 egg, beaten
1 slice bread
Splash of milk
8 slices of prosciutto
goat cheese

Saute sliced mushrooms in a little bit of olive oil. Add basil, salt, pepper, and white wine. Cook until most of the liquid has evaporated. Cool mushrooms. Soak bread in milk until mushy. Squeeze out bread and break into pieces in a bowl. Add beaten egg, ground turkey, and mushroom mixture. Lay out 4 slices of prosciutto on a baking sheet, you may want to grease it with a bit of olive oil first. Top with turkey mixture, forming a log. Crumble goat cheese on top of turkey mixture. Bring prosciutto slices up around the turkey log. Use remaining slices on top of the log, tucking in the bottom so you have a nice, neat package. Bake at 350F for 45min-1 hour or until internal temp reaches 165F.

Very yummy!

Pasta with Home-Style Tomato Sauce

From; William Sonoma Cookbook - The essential recipe collection for Today's Home Cook

For Homestyle Sauce:
1/4c. extra virgin oil, plus extra for drizzling
1 yellow onion finely diced
1 carrot, peeled and finely diced
1 leek, white part only, rinsed and finely diced
1 small inner celery stalk, finely diced
3 cloves garlic, thinly sliced
4 fresh plum(roma) tomatoes, peeled and seeded
1 can (35oz.1.1kg) plum (roma) tomatoes, chopped, with juice
1 bay leaf
2 or 3 fresh thyme sprigs
Salt & freshly ground pepper

For the Pasta;
1lb sturdy pasta such as spaghetti, bucatini or dried shaped pasta
small handful of fresh flat-leaf parsley leaves, coarsely chopped
Thyme sprigs for garnish (optional)

To make the sauce, in a large frying pan over medium heat, heat the 1/4c oil. Add the onion, carrot, leek, and celery and saute until just turning lightly golden, about 8 minutes. Add the garlic and saute without colouring, about 1 minute. Add the fresh and canned tomatoes with their juice, bay leaf, and thyme sprigs. Season with salt and pepper to taste and cook, unocvered, until slightly thickened, no more then 20 minutes. The sauce should remain at a lively simmer; stir several times during cooking.

Meanwhile bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook until al dente, 7-9 minutes.

Remove the thyme springs and bay leaf from the sauce and discard. Add the parsley, basil and a drizzle of olive oil. Taste and adjust the seasoning. Drain the pasta and put it in a warmed large shallow bowl. Add the sauce, toss it gently with the pasta, garnish with thyme sprigs, if using, and serve at once.

Sunday, March 1, 2009

Peanut Butter-Nutella Brownies

I've died and gone to heaven! I made these this morning for Owen to take tomorrow for a potluck and I can barely stop myself from having more then one. Chocolate-y, moist, goodness. Yum! I sprinkled the top with mini chocolate chips as well as a bit of icing sugar that I'd mixed with Milk.

Peanut Butter-Nutella Brownies
Adapted from Culinary in the Country
From the Noble Pig Blog

1 cup butter (2 sticks), melted
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
4.5 ounces (1 cup) all-purpose flour

3/4 cup cocoa
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 cup Nutella
1/2 cup peanut butter

In a medium bowl combine all-purpose flour, cocoa (sift this in to get rid of lumps), baking powder and salt. Set aside.

Over low heat, melt butter and stir in sugar and vanilla extract until well combined.

To the butter-sugar mixture add eggs, one at a time. With a wooden spoon vigorously mix in each egg until well-combined.

To the butter-egg mixture whisk in the cocoa mixture until fully combined.

In a microwave safe bowl add Nutella and peanut butter. Heat in the microwave in 20 second intervals until it reaches a runny consistency. Stir this mixture into the batter.

Pour the batter into a glass 9 x 13 pan that has been sprayed with cooking spray. (I used Baker's Joy.) Bake for 30 minutes in a 350 degree oven.

Let brownies cool completely before cutting.