Friday, July 18, 2014

Cherry Shortcake with Whipped Mascarpone Cream

This recipe came about after a dessert I had last weekend. The dessert had "citrus macerated strawberries". Upon seeing cherries everywhere, I thought why not try to "citrus macerate" some cherries? Then I thought about using them to top a shortcake, but I didn't want to stop there. So, I decided to up the flavor profile by adding some mascarpone into the whipped cream. Here is the result.

Sorry it has been a little while. I was away last weekend and then this week I've been exhausted, busy, and had difficulty getting myself into the kitchen. Well, I finally made it to the grocery store and got myself into the kitchen! 

Cherry Shortcake with Whipped Mascarpone Cream
3 ½ cups pitted and halved cherries
3 Tablespoons sugar
juice of one orange

3 cups self-rising flour
4 Tablespoons unsalted butter, chilled and cubed
2 2/3 cups heavy cream

Whipped Mascarpone Cream:
2 cups heavy whipping cream
8 oz mascarpone

1.     Begin by preparing cherries. In a medium bowl, combine cherries, sugar and orange juice. Cover and refrigerate 3-6 hours, stirring occasionally.
2.     Preheat oven to 450 degrees F. Line 13 x 9 pan with parchment paper. In the bowl of a stand mixer, combine flour and butter, mixing until there are no pieces of butter larger than a pea. Add in cream, mixing until just combined. Spread batter in pan; bake 18-20 minutes until golden brown. Cool shortcake in pan for 10 minutes, then transfer to wire rack to cool completely.
3.     When ready to serve, prepare whipped mascarpone cream. Using a hand or stand mixer fitted with whisk attachment whip whipping cream until soft peaks. Add in mascarpone, and continue whipping until desired consistency is achieved.
4.     To serve layer shortcake squares, whipped mascarpone, cherries, then repeat for another layer. Serve immediately, or shortly after assembling.


I don’t like shortcake desserts to be very sweet so I didn’t add any sugar to whipped mascarpone cream. If desired, you can add sugar to sweeten.

Print Recipe Here

Monday, July 7, 2014

Chocolate Cloud Cupcakes to Mark Two Years of Blogging

Today is July 7, 2014 and for me it marks two years of blogging.
Two years of blogging means...
Pounds upon pounds of flour and sugar.
Hundreds of eggs.
Lots of recipe fails.
And thousands of pictures.

It takes a lot to put a blog together, but it is a pretty awesome experience! Here is to many more!

A year ago, I made you these cupcakes, but I wasn't ready to share because I wanted to continue working on them. It took me a year, but I finally worked on them, got them right and I am ready to share! Here is my rendition of chocolate cloud cupcakes to celebrate the occasion of my blog's second birthday!

Thank you for reading!

Chocolate Cloud Cupcakes
Chocolate Cake:
1 cup all-purpose flour
½ cup cocoa powder
1 cup sugar
1 ¼ teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened and cubed
2 large eggs
½ cup milk
1 teaspoon vanilla

Chocolate Whipped Cream:
1 pint heavy whipping cream
¼ cup sugar
3 Tablespoons cocoa powder

1.     Begin by making the cake. Preheat oven to 350 degrees F. Line cupcake pan with paper liners or spray with non-stick spray. Set pan aside.
2.     In the bowl of a stand mixer fitted with paddle attachment, combine flour, cocoa powder, sugar, baking powder, and salt. Mix until combined, about 1 minute.
3.     With the mixer on low, begin adding butter in, a few cubes at a time. Mix until it resembles coarse sand. Add eggs one at a time, mixing until just combined. Slowly pour in milk and vanilla. Scrape down bowl and mix for 2 minutes on medium.
4.     Pour batter into prepared pan and bake for 20-23 minutes, or until a toothpick comes out clean. Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
5.     Once cupcakes have cooled completely, you can make the chocolate whipped cream. In the bowl of a stand mixer fitted with whisk attachment, combine heavy whipping cream, sugar and cocoa. Mix on medium until medium-stiff peaks. Pipe/spread whipped cream onto cooled cupcakes. Best topped and eaten immediately. Yields 12 cupcakes.

Print Recipe Here 

Friday, July 4, 2014

Fireworks Ice Cream Cake

Happy Fourth! For us in the Northeast today is a washout. The boom and flash of fireworks will most likely be replaced by thunder claps and lightning, respectively. So, if your up this way and your festivities are postponed until tomorrow, you have no excuse not to make this cake! Then tomorrow you can finish off your BBQ with "super cool" cake!

This is a pretty simple cake, I came up with a vanilla cake base, added sprinkles, spread some ice cream on top of the cooled cake, and piled it high with whipped cream!
Again, Happy Fourth of July!
Thank you to all who have, are, and will fight for our freedom!

Fireworks Ice Cream Cake
¾ cup + 2 Tablespoons all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
½ cup sugar
2 Tablespoons butter
2 Tablespoons oil
1 egg
¼ cup + 2 Tablespoons whole milk
1 teaspoon vanilla
3-4 Tablespoons sprinkles

1 to 1 ½ quarts vanilla ice cream

Whipped Cream:
1 pint heavy whipping cream
¼ cup sugar

1.     Preheat oven to 350 degrees F. Spray 8 or 9 inch cake pan with non-stick spray. 
2.     For cake, in a medium bowl, whisk together flour, baking powder, and salt.  In the bowl of stand mixer fitted with a paddle attachment, beat butter and sugar until it resembles sand, about 2 minutes. Add in oil. On medium, add in egg, beating until combined. Scrape down bowl and add in vanilla. Add in half the flour mixture, mixing on low until just barely combined. Add milk, mixing on low until combined. Add in the rest of the flour mixture, mixing until just combined. By hand stir in the sprinkles. Pour batter into prepared pan. Bake for 21-24 minutes or until a toothpick comes out clean. Cool cake in pan for 10 minutes, then transfer to wire rack to cool completely.
3.     Do not begin assembling until cake has cooled completely. 20 minutes prior to assembling cake, take ice cream out of the freezer to soften. For assembly, line spring form pan (the same size as cake pan) with parchment, it doesn’t have to be perfectly smooth. Place cooled cake in the bottom of lined spring form pan. Spread softened ice cream in an even layer over cake. Press a sheet of parchment paper over the surface of ice cream and freeze for at least 5 hours.
4.     For serving, remove cake from freezer 10 minutes prior to serving. Prepare whipped cream by beginning to beat heavy cream with mixer, and then add sugar in a steady stream, beating until desired consistency, be careful not to make butter. Unmold cake from spring form pan, remove parchment paper, top with whipped cream and serve.

Print Recipe Here

Wednesday, July 2, 2014

Strawberry-Pineapple "Crumbler"

This recipe is the one I had planned on posting while at King Arthur Flour, but I forgot to bring it along. Oops.
Now, whats a "crumbler", you ask? Well, it is when you decide to make a cobbler, but at the last minute it becomes more of a crumble.
There is no crust for this recipe because of it cobbler origins, and crusts are often finicky. I wanted this to be simple, hence no crust. I also wanted the fruit to be the main focus, not to be outshined by flaky goodness. 

Today's post is a little short. I have been having trouble with writing posts lately. I'm not sure why, but hopefully I'll be back in the groove soon. I sure haven't been short on recipe ideas, in fact I've got a pretty lengthy list of ideas. I just need to get in the kitchen and test them!

Strawberry-Pineapple “Crumbler”
2 cups chopped pineapple
2 ½ cups chopped strawberries
2 Tablespoons lemon juice
2 teaspoons lemon zest
¾ cup sugar
pinch salt
3 Tablespoons cornstarch

½ cup all-purpose flour
½ cup finely shredded coconut
¾ cup oats
¼ teaspoon cardamom
3/4 cup brown sugar
pinch salt
½ cup melted coconut oil

1.     Preheat oven to 350 degrees F. Lightly grease cast iron skillet or pie dish.
2.     In a large bowl stir together pineapple, strawberries, lemon juice, lemon zest, sugar, salt, and cornstarch, until evenly combined. Set aside and prepare crumble topping.
3.     In a medium bowl, combine flour, coconut, oats, cardamom, brown sugar, and salt. Stir until mixed. Add coconut oil and stir until evenly combined.
4.     Pour fruit mixture into prepared pan, spread into an even layer. Spread crumble over fruit in an even layer.
5.     Bake for 45-55 minutes, until bubbling and topping is golden brown.
Print Recipe Here