eat.this.food.

Carrot Cake Cupcakes with Cream Cheese Frosting June 14, 2007

This is an old recipe that I found on line and have tweaked over the years. You can double the recipe to make two 9-inch layers or a 13×19 sheet. The cooking time for those is about 45 minutes. The batter is easily made in a bowl with a mixing spoon - no mixer required!

Ingredients:

• 1 cup flour (5 oz)
• 3/4 cup + 2 Tbs packed light brown sugar (5 1/2 oz)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 2 eggs
• 1 1/2 cups grated carrots
• 1/2 cup finely chopped walnuts

Directions:

1. Preheat oven to 350 degrees.
2. Mix together dry ingredients (flour through salt).
3. Add oil and mix thoroughly.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in carrots and nuts.
6. Scoop batter into muffin cups, filling each 3/4 full.
7. Bake for 15-25 minutes or until a toothpick inserted in center comes out clean. Bakeing time will vary based on the size of cupcakes you are making.

Frosting

Ingredients:

• 8 oz. cream cheese, room temp. (1 block)
• 4 Tbs unsalted butter, room temp. (1/2 stick)
• 1/2 tsp vanilla
• 2 cups powdered sugar (8 oz)
• pinch of salt

Directions:

1. Beat together cream cheese and butter until fluffy.
2. Add vanilla and beat until combined.
3. Add powdered sugar and salt. Beat until smooth.

Makes approximately 12 cupcakes or 24 mini cupcakes.

Peppermint Crunch Bark December 25, 2006

We adapted this recipe from Epicurious. We think it tastes way better and is much easier to make. If you like Williams Sonoma’s Peppermint Bark, you should try this - it’s just as good! Make sure you use good quality chocolate. The best way to crush the candy is to place it in a heavy duty, zip top bag in a single layer and use the smooth side of a meat tenderizer to pound it. It’s a good idea to place a kitchen towel underneath as the bag will puncture slightly. Don’t crush the candy until just before you begin otherwise it will harden into a big clump.

Ingredients:

• 12 ounces good quality white chocolate (such as Callebaut or Lindt), coarsely chopped
• 12 ounces good quality bittersweet chocolate (not unsweetened), coarsely chopped
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
• 3/4 teaspoon peppermint extract

Directions:

1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil.
2. Place bittersweet chocolate in a microwave safe bowl and microwave until mostly melted, in 30 second increments, stirring well each time. This should take about 2-3 minutes. Continue stirring until all of the bits have melted.
3. Stir in peppermint extract and allow chocolate to cool slightly.
4. Spread chocolate evenly on prepared pan and sprinkle with 1/4 cup of the peppermint candy.
5. Place pan in refrigerator for 20-30 minutes until chocolate is firm.
6. Repeat melting process with white chocolate and allow it to cool slightly.
7. Spread white chocolate evenly over dark chocolate and sprinkle with remaining peppermint candy.
8. Place pan in refrigerator and allow to cool for 20-30 minutes.
9. Cut bark into desired shapes or break apart for a more “barky” look.
10. Store up to 2 weeks chilled, in an airtight container. Bring to room temperature before serving.

Emily’s Peppermint Molasses Cookies

Zack’s sister, Emily, found this recipe in the newspaper a few years ago. Molasses and peppermint are such an unlikely combination, but these are awesome! You can use margarine in the cookies and water in the icing for an equally good vegan version. The peppermint extract in the icing is optional but I highly recommend it. Thanks Emily!

Ingredients:

• 1/2 cup unsalted butter or margarine (1 stick)
• 1/4 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 1 egg
• 1/4 cup molasses
• 1 1/2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (1/4 t if using margarine)
• 1/2 cup (4 oz.) crushed hard peppermint candy (starlight mints or good candy canes)
• Peppermint Icing (recipe below)

Directions:

1. In a mixer bowl, beat butter with both sugars until smooth.
2. Add egg and molasses and beat until well blended.
3. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda, and salt.
4. Stir into butter mixture , then beat just until dough comes together.
5. Stir in peppermint candy.
6. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
7. Shape dough into 1 inch balls and place about 2 inches part on parchment lined baking sheets.
8. Bake cookies at 350 until lightly browned, 12 to 15 minutes.
9. Immediately transfer cookies to a wire rack.
10. When cool, drizzle with peppermint icing.

Peppermint Icing

In a small bowl, mix 1 cup powdered sugar (4 oz.), 2 tablespoons milk or water, ans 1/4 teaspoon vanilla. If too thick to drizzle, add a few more drops of milk or water. Stir in 1 tablespoon of finely crushed peppermint candy and a few drops of peppermint extract. Pour icing into a zip top bag and cut the corner off to create a 1/8 inch opening. (makes 1/2 cup)

German Chocolate Cupcakes September 10, 2006

In honor of my brother and his birthday…I decided to figure out a way to combine my current obsession (cupcakes) with my brother’s favorite cake (German Chocolate). After some research, this is what I came up with…it was a semi-successful** birthday present!

German Chocolate Cake

Ingredients:

• 4oz semisweet chocolate chopped fine
• 1/4 cup Dutch-processed cocoa, sifted
• 1/2 ccup boiling water
• 2 cups (10oz) unbleached all purpose flour
• 3/4 tsp baking soda
• 12 Tbs (1 1/2 sticks) unsalted butter, softened
• 1 cup (7oz) granulated sugar
• 2/3 cup (4 3/4oz) packed light brown sugar
• 3/4 tsp table salt
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup sour cream, room temperature

Directions for Cake:

1. Preheat oven to 350 degrees.
2. Combine chocolate & cocoa in small bowl. Add boiling water and let stand 2 minutes. Whisk until smooth and let cool to room temp.
3. Sift flour & baking soda into medium bowl.
4. Beat butter, sugars & salt until light & fluffy (about 4mins). Scraping down bowl 1/2 way through.
5. Beat in eggs one at a time combining well after each.
6. Beat in vanilla, then beat on high 45sec until light and fluffy.
7. With beater running add in chocolate, beat 30 more sec. Batter may appear broken.
8. On low speed add dry ingredients in 3 additions, alternating with the sour cream, beating until barely combined. After final addition of flour stir with spatula. Batter will be thick.
9. Bake about 30mins until tookpick inserted near center comes out clean.
10. Cool on wire rack.
11. Make sure you cool cupcakes completely before filling!

Recipe from Cooks Illustrated
Coconut Pecan Filling

Ingredients for filling:

• 2 large egg yolks
• 1/2 can (6oz) evaporated milk
• 1/2 cup (3.5oz) granulated sugar
• 2 Tbs packed light brown sugar
• 3 Tbs unsalted butter, cut into 6 pieces
• 1/8 tsp table salt
• 1 tsp vanilla extract
• 1 1/4 cups sweetened shredded coconut
• 3/4 cups finely chopped pecans, toasted (350 degrees for about 8 mins)

Directions for Filling:

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

Recipe from Cooks Illustrated
Chocolate Ganache Frosting

Ingredients for Frosting:

• 2.5 oz bittersweet chocolate
• 1 oz unsweetened chocolate
• 1/4 cup plus 1 Tbs whipping cream
• 1 Tbs butter, at room temperature
• 1/2 cup powdered sugar
• 1/8 tsp salt
• 2 Tbs whole milk

Directions for frosting:

1. Heat milk in microwave for 30 seconds.
   
2. Chop chocolates and transfer into a heat proof bowl.
3. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
4. Let sit for 1 minute then stir until combined.
5. Add butter to the chocolate (make sure its soft and at room temp) and stir until combined.
6. Whisk together sugar, salt, milk, and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.
7. Let sit at room temperature until thickened.
8. Beat with an electric mixer until fluffy.

To assemble:

1. Cut a cone out of the top of a completely cooled cupcake.
2. Cut about a 1/2 inch off the bottom of the cone to make the top.
3. Fill cupcake cavity with 1 Tbs (or so) of coconut pecan filling.
4. Replace cupcake top.
5. Frost with a 1/4 inch layer of ganache.

Makes 24 cupcakes
*We used “Nut and Party” cups to bake the cupcakes in. We found that when filling cupcakes it is better to use these cups for baking as the more traditional cupcake liners tend to pull away from the cupcake, and as a result, the final product doesn’t look very nice.
**The first attempt at making this recipe did not work out so well. I (jen…yes, I take full credit!) screwed up the ganache by adding too much milk. It was sauce…not ganache. So I had to improvise and use the filling as the frosting. Arti made the second attempt and they turned out fantastic…and followed the original plan. The result is the picture you see here. The cake is not very rich, so the added ganache frosting adds the richness and the custard-like coconut center adds just enough contrast to the rich chocolate. They turned out great!

Chocolate Chip Coconut Almond Cookies September 9, 2006

These are a recent discovery for us…and we are happy we found them! They turned out thick, chewey and chock full of coconutty, chocolatey goodness! Yum!

Ingredients:

• 2 1/8 cups all purpose flour (10 5/8 oz)
• 1/2 tsp table salt
• 1/2 tsp baking soda
• 12 Tbs unsalted butter (melted and cooled slightly)
• 1 cup brown sugar (7 oz)
• 1/2 cup granulated sugar (3 1/2 oz)
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups flaked coconut
• 1 cup thinly sliced, toasted almonds Directions:
Directions:
1. Preheat oven to 325 degrees.
2. In a small bowl mix flour, salt, baking soda until combined.
3. In a larger bowl by hand or electric mixer, mix melted butter and sugars until thoroughly blended.
4. Add egg, egg yolk and vanilla to sugar/butter mixture. Blend well.
5. Slowly add flour mixture to egg mixture. Mix until just combined.
6. Stir in chocolate chips, coconut, and toasted almonds.
7. Scoop onto baking sheets using a small ice cream scoop. (about 1 1/2 Tbs)
8. Bake on middle rack for 15 minutes until golden brown.
9. Cool on pan for a few minutes before transferring to a cooling rack.
Makes 2 1/2 dozen
Recipe modified from Cooks Illustrated
 

Turtle Brownies

These are a decadent and delicious treat. Chocolate and caramel and pecans…you can’t get much better than that!
Beware: these can be dangerously addicting.

Caramel

• ¼ cup heavy cream plus 2 additional tablespoons
• ¼ teaspoon table salt
• ¼ cup water
• 2 tablespoons light corn syrup
• 1 ¼ cups sugar (8 ¾ ounces)
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Brownies

• 8 tablespoons unsalted butter (1 stick), cut into 8 pieces
• 4 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• ¾ cup unbleached all-purpose flour (3 3/4 ounces)
• ½ teaspoon baking powder
• 2 large eggs, room temperature
• 1-cup sugar (7 ounces)
• ¼ teaspoon table salt
• 2 teaspoons vanilla extract
• 2/3 cup chopped pecans (about 2 3/4 ounces)
• 1/3 cup semisweet chocolate chips

TO MAKE THE CARAMEL:

1. Combine cream and salt in small bowl; stir well to dissolve salt.
2. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly.
3. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes.
4. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more.
5. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer.
6. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides.
7. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.

TO MAKE THE BROWNIES:

1. Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
2. Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly.
3. Meanwhile, whisk together flour and baking powder in small bowl; set aside.
4. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated.
5. Add melted chocolate mixture to egg mixture; whisk until homogenous.
6. Add flour mixture; stir with rubber spatula until almost combined.
7. Add chopped pecans and chocolate chips; mix until incorporated and no flour streaks remain.
8. Distribute half of brownie batter in prepared baking pan, spreading in even layer.
9. Drizzle scant 1/4 cup caramel over batter.
10. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula.
11. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter.
12. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes.
13. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
14. Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies.
15. Using spatula, spread caramel to cover surface.
16. Refrigerate brownies, uncovered, at least 2 hour.
17. Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil.
18. Using chef’s knife, cut brownies into 25 evenly sized squares.
19. Press a pecan half onto surface of each brownie.
20. Serve chilled or at room temperature.

Recipe from Cooks Illustrated

Banana Bread August 23, 2006

I have not tasted better banana bread, baked at home OR bought in a store or bakery. What makes this bread extra special is the sour cream. It creates a very moist flavorful cake. In place of sour cream, I have used lowfat or nonfat plain or vanilla yogurt with success. Try it…it’s bananalicious!

Ingredients:

• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 cups unbleached all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mashed very ripe bananas
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 1 cup chopped walnuts or pecans

Directions:

1. Preheat the oven to 350 degrees.
2. Butter a 9×5x3 inch loaf pan or 3 mini loaf pans.
3. With an electric mixer, cream the butter and sugar until light and fluffy.
4. Add the eggs, beating well.
5. Sift the dry ingredients together and combine with the butter mixture. Blend well.
6. Add the bananas, sour cream, and vanilla. Stir well.
7. Stir in the nuts and pour into the prepared pan.
8. Bake 1 hour or 40-45 min. for smaller pans or, until a cake tester comes out clean.
9. Turn onto a rack to cool.

Makes 1 large loaf or 3 small loaves.

Recipe adapted from The Martha Stewart Cookbook

Oatmeal-Raisin Cookies August 3, 2006

These are SO good. In fact, I’m famous for these bad boys.
Makes about 3 dozen

Ingredients:

• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter @ room temp.
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla
• 2 1/2 cups rolled oats
• 1 cup raisins
• 1 cup sweetened shredded coconut
• 1 cup chopped walnuts (or any other nut you like!)

Directions:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down the sides of the bowl as needed. Add flour mixture. Beat until combined. Add coconut, raisins, oats and nuts. Beat until combined.
3. Drop cookies onto baking sheets. I use a small ice cream scoop…which scoops a little more than a tablespoon for each cookie.
4. Bake until cookies have spread and are golden brown and soft to the touch. 12-15 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

**Dough can be frozen for up to 6 months. If you freeze dough already shaped into individual cookies, you can bake without thawing…just add a few minutes to the bake time!**

Recipe modified from Everyday Food (Issue 21)

Pumpkin Ginger Cupcakes July 31, 2006

As cute and delicious as this looks, we learned looks can be deceiving. Our taste tester reported the cake was “bogus and tastless”. Unfortunately, we had to agree. We had fun using the ginger with the pumpkin, but we are back to the drawing board…searching for a fantistic pumpkin cupcake with a bite of crystallized ginger. Happily, you can put the icing on just about anything (hairballs, four day old chicken ala king, sawdust) and it will taste just like carrot cake.

Cupcake Ingredients:

• 1 1/2 unbleached all-purpose flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 cup (1 stick) butter, melted & cooled slightly
• 1 cup sugar
• 1 cup canned pumpkin (not pumpkin pie filling)
• 3 large eggs
• 1/4 cup (1 1/4 ounces) crystallized ginger cut into 1/8 to 1/4 inch pieces

Directions:

1. Preheat oven to 325 degrees.
2. Sift flour, baking soda, baking powder, salt, cinnamon, and ginger into a medium bowl. Set aside.
3. Using a mixer on low speed, beat the melted butter, sugar and pumpkin until smoothly blended.
4. Mix in eggs and crystallized ginger.
5. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.
6. Fill each paper liner with 1/4 cup of batter.
7. Bake until the tops are firm and a toothpick comes out clean, about 25 minutes.
8. Cook on a wire rack.

Frosting Ingredients

• 1 8 oz package of cream cheese (softened but still cool)
• 5 Tbs unsalted butter (at room temperature)
• 1 tsp vanilla
• 1 Tbs sour cream
• 1 1/4 cup (5 ounces) powdered sugar

Directions:

1. Place cream cheese, butter, vanilla, and sour cream into a large bowl and mix on high speed until smooth.
2. Add powdered sugar and beat until smooth and creamy.
3. Using an off-set spatula, spread a generous amount of frosting onto each cupcake.
4. Garnish with crystallized ginger if desired.

Cupcake recipe from Cupcakes! by Elinor Klivans

Frosting recipe from The Best New Recipe: All-New Edition

Easy Lemon Squares July 29, 2006

These are so lemony! And the best part is, they aren’t THAT bad for you..so, just go for it! If you like lemons, you’ll like these bars.

Crust

• 1/4 cup granulated sugar
• 3 Tbs. butter softened
• 1 cup all purpose flour

Topping

• 3 large eggs
• 3/4 cup granulated sugar
• 2 teaspoons lemon zest
• 1/3 cup fresh lemon juice
• 3 Tbs. all purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 2 tsp. powdered sugar

Directions:

1. Preheat oven to 350 degrees.
2. To prepare crust: beat sugar and butter at medium speed in mixer until creamy.
3. Gradually add the flour to the sugar mixture at low speed until it resembles fine crumbs.
4. Gently press mixture into bottom of an 8 inch square baking pan
5. Bake at 350 degrees for 15 minutes. Cool on wire rack.
6. To prepare topping: beat eggs at medium speed until foamy.
7. Add next 5 ingredients (sugar through salt) and beat until well blended.
8. Pour mixture over partially baked crust.
9. Bake at 350 for 20 to 25 minutes or until set.
10. Cool on wire rack.
11. Once cooled, sift powdered sugar evenly over top.

Makes 16 servings

Recipe from Cooking Light