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Entries in recipes (629)

Monday
May092011

Magic in the Middle: Truffle-Stuffed Cupcakes Recipe for Serious Eats

Chocolate cupcakes are pretty great. But there's a way to make them even better: stuff 'em with truffles. We originally got the idea from Reddit.

It's an easy and quick addition: simply drop a chocolate truffle in each treat before baking. The rewards are many. The gooey little chocolate center not only adds a decadent richness to the cake, but also keeps it deliciously moist.

Note: What kind of truffles? I used Godiva Gems; while I haven't tried this recipe with other truffles, I feel as if it would work well with most truffles containing a more solid filling such as ganache, coconut, or caramel (avoid liqueurs and soft or oozing fillings).

Note: With half of the batch, I took care to ensure each truffle was fully covered with batter; with the other half, I simply dropped the truffles in the center of the cup before baking. The outcome was the same with all of the cakes: the truffles would sink to the lower center of the cupcake either way.

For the full entry and recipe, visit Serious Eats!

Thursday
May052011

Saltwater Sweetness: Saltwater Taffy Cream Pie Recipe

Now, you may not know this, but I hail from a magical land called New Jersey. And in that magical land, there is a magical snack that gives residents along the shore their secret, magical New Jersey powers. That snack is called Saltwater Taffy (and at this point, no, you are not invited to ask any follow up questions).

Now, the name may be misleading. This taffy doesn't actually contain saltwater, but instead is called such because it was popularized by the shore in Atlantic city in the late 1800s-early 1900s, and has been associated to a close proximity to the sea ever since. Dig?

But what is true is that it is a singular sensation of a confection: mellower and creamier than hard candies, with a texture that begs you to slowly savor rather than suck and bite. 

I don't know about you, but that's all I needed to decide it would make a great addition to a cream pie.

So here it is for you, friends: a modern marvel that I'm calling Saltwater Taffy Cream Pie. YES!

Saltwater Taffy Cream Pie

  • 1 9-inch pie crust (unbaked) - I tried out the Grand Central U-bake Crust, which I recently received a sample of, and it worked great!
  • 1/2 cup plus 4 tablespoons sugar, divided
  • 1/3 cup all purpose flour
  • 1 1/2 cups milk
  • 4 large eggs, separated
  • 1/4 cup (1/2 stick) butter
  • 2 teaspoons vanilla, divided
  • 30 or so taffy candies (about 15 for the filling and as many as you'd like to garnish)
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt

Procedure

  1. Preheat the oven to 400. Bake the pie crust 8-12 minutes (using pie weights), or until lightly brown. Set to the side to cool.
  2. In a medium saucepan, mix 1/2 cup sugar and the flour. Add the milk and stir until dissolved. Add the egg yolks and mix very well. Cook over low heat, stirring constantly, until thickened--this was about 15 minutes in total for me. Remove from heat and stir in the butter, 1 teaspoon of vanilla, and 15 or so of your taffy candies (um, unwrapped please). They may make bright swirls in the filling, which is...not necessarily pretty or appetizing. Power through it. Cool the mixture, and pour into the prepared pie crust.
  3. In a large bowl, beat the egg whites on high speed with an electric mixer, til stiff but not yet glossy. Sprinkle the cream of tartar and salt on top, and beat lightly. Slowly add the remaining sugar and 1 teaspoon vanilla, beating constantly until the meringue forms soft peaks and a nice glossy sheen, kind of like the consistency of shaving cream. Spread over the pie. Reduce oven heat to 325. Bake 8-12 minutes, or until lightly browned. I found that to brown evenly, it helped to shift the plate halfway through baking. Remove from the oven and let cool on a wire rack. Once cool, dot the top with extra taffy, if desired. Refrigerate leftovers.

Wednesday
May042011

Getting Loopy: Froot Loop Whoopie Pies Recipe from Munchin With Munchkin

Photo: Muchin With MunchkinCakeSpy Note: This is a guest post from Cake Gumshoe Christine, who blogs at Munchin With Munchkin. Let the NOM begin:

The first time I had a whoopie pie was 15 years ago and completely by accident. I had found a sandwich cookie recipe in one of my mother’s cook books and begged her to make it with me. I remember the chocolate cookies being moist like cake and the icing tasted like no other. We only made them once as the cookbook was lent to a friend and never seen again.

I would dream about those cookies and subconsciously was on the hunt for another fresh batch. Every recipe I tried after that became a horrid mess of typical vanilla icing and cookies that in no way resembled cake. Years later the whoopie pie trend emerged and I finally re-discovered that magical cookie of my childhood.

One evening, after being horribly nostalgic, I picked up a box of fruit loops as a late night snack. The first bite yielded memories of elementary school and early morning chaos. By the second bite I had a revelation! The mysterious taste of fruit loops was no longer a mystery!

I ran to my spice cabinet and searched through the endless glass bottles until I found one in particular; cardamon. The spice that only  saw the light of day during a curry cook-off was the secret ingredient in my childhood cereal!

Upon this discovery I began to imagine all the new baking possibilities. Cardamon rice pudding, cardamon lime pie, cardamon cake, and that’s when it hit me; Fruit Loop inspired whoopie pies. Combining cardamon cookies with a light and fluffy fruit flavoured icing would make everything wrong in the world right. So today I say farewell to my diet (at least for now) and hello to orange and green coloured carbs.

Froot Loop Whoopie Pies

Cookies

  • 1 cup granulated sugar
  • ½ cup vegetable shortening
  • 2 eggs
  • 2 cups all purpose flour
  • 1 ½ Tsp. baking soda
  • ½ Tsp. salt
  • 1 cup buttermilk
  • 1 Tsp. vanilla extract
  • 1 Tbsp. ground cardamom

Lime Filling

  • ½ cup vegetable shortening
  • ¾ cup powdered sugar
  • ½ cup marshmallow cream
  • ½ Tsp Vanilla
  • 1 Tsp. Lime zest
  • 1 Tbsp. fresh lime juice

Mandarin Filling

  • ½ cup vegetable shortening
  • ¾ cup powdered sugar
  • ½ cup marshmallow cream
  • ½ Tsp Vanilla
  • 1 Tsp. Mandarin zest
  • 1 Tbsp. fresh mandarin juice

Procedure 

  1. Preheat Oven to 350.
  2. Line a baking sheet with parchment paper and spray with cooking oil; set aside. (Or alternately use a whoopie pie pan)
  3. In a large bowl cream together the sugar with ½ cup shortening using an electric mixer. Add eggs and continue to mix until well combined.
  4. Add flour, baking soda, salt, buttermilk, vanilla and cardamon and blend on low speed for one minute. Increase speed to medium and continue to mix for an additional two minutes ensuring to scrape down the sides.
  5. Scoop one tablespoon of batter onto the prepared pan about an inch apart. Bake in the oven for 8-10 minutes until no indentation appears when the top is lightly touched.
  6. Let cool on cookie sheet or in whoopie pie pan for two minutes and then transfer to a cooling rack until cooled.
  7. While cookies are cooling prepare the filling. Combine all ingredients in a medium bowl. Using an electric mixer beat on low for one minute.
  8. Add desired amount of food colouring, increase speed to high and continue to beat for an additional two minutes. Refrigerate until ready to use.
  9. To assemble cookies place a dollop of icing on the centre of the flat side of one cookie. Top with another cookie and press gently together to evenly spread the icing. Repeat for all cookies.

 

Makes about 20 sandwich cookies

Monday
May022011

Cinco de Sweet Mayo: Cinnamon Sugar Dessert Chips With Fruit Salsa Recipe

Everyone knows that chips and salsa are an ideal accompaniment to margaritas and a delicious precursor to a Cinco de Mayo meal.

But what about giving them a sweet makeover to continue the party post-dinner?

Say hello to Cinnamon Sugar Dessert Chips with Fruit Salsa, a dish wherein plain flour tortillas are brushed with a decadent cinnamon-flecked brown sugar and butter mixture and baked until crispy, then served with fruit preserves. Like its cousin Pie Fries, this dish is a snap to prepare and makes for some sweetly addictive eating.

For the full entry and recipe, visit Serious Eats!

Sunday
May012011

Pie Slam Profiles: Pake Recipe and Story by Alexander

CakeSpy Note: This is part of a series of Pie Slam Profiles, featuring the recipes and stories of each of the 9 entrants in last week's Pi(e) Day Pie Slam! This entry came from Alexander, who made the ultimate dessert: a Pake (a pie baked into a cake!). Here's his story:

 Though we all know of Thomas Cake, know the holiday and have seen the statues of him, most do not know his humble beginnings.

As a young cupcake Thomas attended a mostly pie school. The tartlets would all surround him, throw pits at him, mock his egg content, pull at his ruffled cupcake clothes and call him nothing without frosting.

Thomas hoped to find a friend in the also maligned Concord grape tartlet but Concord’s cruelty ran deepest of them all. He’d shove Thomas into the wet dirt, calling him a mud pie.

The adult pies would look the other way, saying things like “Tartlets will be tartlets,” and “that little cupcake just needs a thicker crust.”

As Thomas grew older, almost a full sized cake, he began stuffing himself with cherries to try and fit in with the pies. But his cake brethren despised those of their kind who filled themselves with fruit, for nothing was more reviled than a fruit cake. Once, his father caught him hiding cherries and shouted, “You are not my son! I didn’t raise a black forest cake! I raised a good, simple chocolate cake!”

 But the political winds were changing: At a national level, the cakes formed an alliance with the also oppressed crumbles, a sizable minority that usually sided with the pies, but were sick of playing second fiddle to them. In a violent coup, cakes and crumbles overthrew the ruling pie majority and secured power through brute force. The now ruling Cake Party banned pies from appearing at Thanksgiving and the pumpkin pies wept.

At first, Thomas reveled in the power of his new social status. He need only threaten to report his pie classmates to the ruling party and he would get whatever he wanted.

But one day, Thomas saw Concord pie by a big mud puddle. As Thomas lifted Concord by the scruff of his tin, intending to make Concord eat humble pie, the Apple pies guffawed in anticipation, their cruel laughter reminding Thomas of his position only weeks before. Instead he gently lowered Concord to dry land and asked, “Can’t we all just get along?”

From then on, Thomas became an advocate for downtrodden desserts. Pie, cake, brownies, cookies clafouti and even donuts soon marched to his rallying cry of dessert equality. Even the soufflés rose to the occasion.

 The King Cake feared Thomas’ 350 degree rhetoric. One day, Thomas simply disappeared, never to be seen again. Rumor had it, the King Cake had personally stabbed Thomas in the back with a cake server, but most believe he was simply dumped in a compost pile and left to rot.

But, Thomas’s ideas live on! The next time you think of ordering a cake for a birthday or consider entering a pie into a fair, remember Thomas’s teachings! Consider instead, a panna cotta or maybe even a Pavlova. Don’t be slave to your sweet preconceptions! Remember, our enemies are not the pies or the cakes but the soups, the salads, the main course, the Atkin’s Diet! Sweet solidarity!

Chocolate and Cherry Pake

Crust:
  • Make a "sturdy" pie crust. I usually follow Ken Haedrich's food processor recipe from his book "Pie."
  • 2 3/4 cups all purpose, 1 tablespoon sugar, 1 teaspoon salt, 2 sticks cold butter, 1/2 cup cold water. Follow standard crust directions, but mix two egg yolks into the cold water to make the crust sturdier.
Pie Filling:
  • 1-1/2 lb. Bing cherries, pitted (4-1/2 cups)
  • 1 cup  sugar
  • 1/4 cup MINUTE Tapioca
  • 1 Tbsp.  lemon juice
  • 1/4 tsp. almond extract
  1. Mix fillings and let sit for 15 minutes, Fill crusts and bake at 400 for 45-50 minutes.

Cake Batter:

 

  1. Make a basic chocolate cake batter. I usually use something similar to this (a decently sturdy cake, not the total fall apart cake on the back of Hershey's Cocoa Powder box (a surprisingly good recipe):
  2. Prepare two cake pans. Pour just enough batter to cover the bottom of one pan, then place the cherry pie into it. Drop the pan on the counter to remove air bubbles and to settle the pie in the batter. Just barely cover the exposed top of the pie with batter. Pour the remaining batter into the other pan.
  3. Bake. The cake pan with the pie will take much longer as the pie is absorbing most of the heat (especially if the pie has already cooled.) Remove the normal pan when it's done, remove the pie/cake pan when it's slightly underdone. Let both cool, then cut the normal cake layer into two or three layers (depending on the thickness.)

 

Frosting:

 

  • Make a buttercream  (1/2 cup butter, 3 1/2 confectioner's, 1 pinch salt, 1 teaspoon coffee or espresso.)

 

To assemble:

 

  1. Place the cake enclosed pie as the bottom layer. Frost with butter cream. Place a normal cake layer on top of it. Frost and sprinkle with cherries and cherry kirschwasser. Do the same for the remaining layers, but do not frost and cherry the final layer.
  2. Cover the entire pake with stabilized whipped cream and decorate with chocolate shavings. Refrigerate so the whipped cream doesn't go bad.

 

Tuesday
Apr262011

Let's Jam: Jamprint Cookies Recipe from Oddfellows Cafe, Seattle

Anyone who has ever visited Seattle's Oddfellows Cafe knows what a beautiful and special things its bakery case contains. From biscuits to blondies to bundts (and even homemade Ho-hos!), they've got something for every sweet tooth. And now, here's one of their secrets: a recipe for their Jamprint Cookies (a sort of thumbprint-meets-macaroon cookie). They urge you to post pictures on their Facebook page if you try the recipe out!

Here's how to make this magic happen at home:

Jamprint Cookies

 Ingredients

  • .75 lbs butter
  • 1 cup sugar
  • 3.5 cups flour
  • .5 teaspoon salt
  • flaked coconut, for edges
  • jam (of your choosing), about 1 teaspoon per cookie

Procedure 

  1. Preheat oven to 350
  2. Cream butter + sugar in mixer w/ paddle attachment, add vanilla + salt
  3. Sift in the flour, mix until dough comes together
  4. Wrap in plastic, chill for 1 hr
  5. Roll it into 1 ounce balls, dip balls in egg wash + roll in flaked coconut
  6. Put ball on a baking sheet + indent the top, fill with jam.
  7. Bake for 20 to 25 minutes, until coconut is toasted and jam thickens.

 

Saturday
Apr232011

Sweetness in the Morning: Coffee Spanish Torrijas Recipe

Nomsies! A big thank you to Eagle Brand Condensed Milk and to Ingrid Hoffman, who were kind enough to share this recipe for Coffee Spanish Torrijas (described to me as "like Spanish French Toast").

Coffee Spanish Torrijas

Yield: 6-8 servings / Prep Time: 10 Minutes / Cook Time: 5 Minutes

Ingredients:

  • 1 (14 oz.) can Sweetened Condensed Milk, divided
  • 1/3 cup strong brewed coffee, plus 4 tsp., divided
  • 3/4 teaspoon vanilla extract
  • 1 large egg
  • 2 to 3 tablespoons butter
  • 1 (6 oz.) loaf French bread, cut into 16 (1/2-inch) slices
  • Ground cinnamon 

Instructions:

  1. HEAT oven to 250°F. Place small baking sheet in oven.
  2. WHISK together 2/3 cup sweetened condensed milk, 1/3 cup coffee and vanilla in large bowl. Whisk egg in medium shallow bowl until blended.
  3. HEAT 1 tablespoon oil in large skillet over medium heat. Dip one bread slice at a time in milk mixture, then in beaten egg, turning to coat both sides. Place 5 to 6 slices in heated skillet. Cook until browned, about 1 to 2 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining slices adding more oil as needed.
  4. COMBINE remaining sweetened condensed milk and 4 teaspoons coffee in small bowl to make topping. Drizzle topping over warm bread slices just before serving. Sprinkle with cinnamon.
  5. For a citrus topping, stir 1 teaspoon lime juice and 1/4 teaspoon grated lime peel into topping.
Monday
Apr182011

Hoppy Easter: Carrot Cake Truffles Recipe for Serious Eats

How do you capture the Easter Bunny?

Not with carrots, that's for sure: way too healthy, and if there's one life lesson that holds true, it's that you catch more flies with honey.

That is to say, try your luck with these little nuggets of delight known as Carrot Cake Truffles, inspired by the basic cake pop recipe from my bloggy BFF Bakerella. Comprised of dense carrot cake mixed with cream cheese to form a decadent filling, a coating of high-quality white chocolate adds a sweet finish, making for a hoppy, er, happy eating experience. Even if you don't capture the Easter Bunny, your happiness is pretty much guaranteed.

For the full entry and recipe, visit Serious Eats!

Monday
Apr112011

So Corny: Easter Candy Corn Recipe for Serious Eats

It's time to let you in on a little secret: Easter Corn is the same thing as Candy Corn, but colored differently. And like Candy Corn, it tastes better when made at home.

Of course, you can make the most of this festive treat by coloring it creatively. Instead of tricolors, why not go for five stripes of pastel sweetness? And, going even further, why not serve it in overturned baby-food jars to form the cutest enchanted forest-style terrarium treats you've ever seen? With all that magic, you might just give the Easter Bunny a run for its money.

For the full entry and recipe, visit Serious Eats!

Friday
Apr082011

Get Dirty: Dirt Cake Recipe from Cake Gumshoe Sabrina

Have you ever heard of "Dirt Cake"? Well, neither had I, sweet friends, but Cake Gumshoe Sabrina was kind enough to share after I had what can only be described as a "Facebook freakout" after seeing her post pictures of this masterpiece online.

Here's the 411, from Sabrina:

According to your comment, I'm assuming you have never had the yumminess that is 'DIRT CAKE!' It is quite simple to make and makes for a happy tummy.

Dirt Cake

 

  • 1 regular-sized package of Oreos (or store brand)
  • 1 box of instant chocolate Jello pudding mix (the no-cook version)
  • 3 cups of milk
  • 1/2 or 1 tub of whipped topping 
  • 1 package of gummi worms

Procedure

  1. Step 1: Crush your Oreos! I place cookies in a large ziploc bag, gently use a rubber mallet to break them down to smaller pieces/crumbs. HINT: You could also use a blender if you've got one handy, it's a lot faster. If you use one, break up the cookies a little bit beforehand to help w/ the process.
  2. Step 2: Make some mud. Prepare the package of pudding mix by combining 3 cups of milk and blending thoroughly. Add 1/2 to a full tub of thawed whipped topping (as found in the freezer section) and mix well.
  3. Step 3: Build! In a deep bowl, clear flower pot or several individual bowls, add a layer of crushed Oreos (aka dirt) then spoon a layer of your mud pudding, follow with another layer of dirt and repeat until you're out of both. I usually end up with 3 layers of cookie crumbs and 2 layers of pudding.  HINT: As you build your layers, feel free to drop a few gummi worms in!
  4. Step 4: Garish. Add gummi worms to the top of the 'cake' and refrigerate for several hours.  HINT: If you happen to have a sprig of fake flowers laying around, clean the plastic stem and stick it into the dirt cake. Sometimes the flowers can be too heavy or lopsided so this won't always work...but it definitely adds to the effect! 
Enjoy!

 

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