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Entries in recipes (649)

Wednesday
Feb102010

Wining and Dining: Red Wine Valentine Cookies from The Hot Cookie

When CakeSpy contributor Sarah of The Hot Cookie sent over the recipe for these cookies, I first saw the light pink hue and sesame seeds in the rolling pictures (below) and thought "sushi cookies!". Well, no, but reading on I learned they were something far more delicious: Red Wine Valentines. Infused with buttery flavor cut with sweet and tart wine, these sweet treats will undoubtedly set the tone for romance--as Sarah wisely says,

Fewer things can be more meaningful than a homemade treat. Whether it's made by your own hands or crafted from an independent bakery, these Red Wine Valentine cookies will spark an interest in your other's eyes.

Here's the recipe:
Red Wine Valentines

Ingredients
  • ½ cup port wine
  • 2 Tbsp. beet juice*
  • 1 cup butter
  • 1 ¼ cup sugar
  • 1 egg
  • Zest of half an orange
  • 3 cups flour
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • 1 cup dried currants
  • Sesame seeds
Procedure
  1. In a small sauce pan bring wine and beet juice to a boil. Once boiling occurs, reduce heat to medium and simmer for 20-22 minutes. Remove from heat and let cool.
  2. Sift together flour, salt, and baking soda. Set aside.
  3. Cream butter and sugar. Add egg, orange zest, and cooled wine/beet reduction. Mix until combined.
  4. Mix in flour mixture until just incorporated. Add currants.
  5. Divide dough into thirds and roll into logs about 2 inches in diameter. Wrap dough logs with wax paper or parchment paper and refrigerate for at least 4 hours.
  6. Preheat oven to 350 degrees F.
  7. Unwrap dough and roll/press dough into sesame seeds.
  8. Slice log into ¼ inch slices. Place on greased or parchment lined baking sheet.
  9. Bake for 10-12 minutes or until the edges are firm and centers appear undercooked. Let cool on baking sheet.

About the contributor: The Hot Cookie is a small, all-natural cookie company in Indianapolis run by two go-local/pro-green ladies with a thirst for life and a hunger for sweets. All of their two-bite cookies are made in small batches with as many high quality, local, and organic ingredients available.

You can shop here, visit the website here, and keep up to date via their blog!

Saturday
Feb062010

Sweet Tarts: Homemade Pop Tarts Recipe a la Peabody

Oh, Pop Tarts. No matter what the makers of Toaster Strudel may say, I'd never hoard you uneaten in my locker.

After having made a batch of Avatar-inspired pop tarts for my most recent Serious Eats post, from which I adapted a recipe for homemade pop tarts on Culinary Concoctions by Peabody, I was naturally also tempted to make a batch in the more traditional pop tart format.

Made using an all-butter crust (Peabody's called for part shortening, but lacking shortening I went the all-butter route), these are a bit flakier and less soft than the pop tarts I remember, but they've got a leg up in the delicious department--and who wouldn't be delighted to choose their own Pop Tart flavorings? (isn't that every child's--and some adults'--dream?)

The sky's the limit with these babies--you could fill them with jam and top them with a thin icing with sprinkles for the traditional look and feel of the pop tart--or you could go straight for the fatty jugular as I did with half my batch, filling them with decadent dark chocolate and topping them with peanut butter icing (photo to come). You're welcome.

Homemade Pop Tarts

Makes 6-8 tarts, maybe even more, depending on size; adapted from wonderful, wonderful Culinary Concoctions by Peabody

For the crust
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened and cut into cubes
  • 3 tablespoons cold water

For the filling

Jam, about 1 heaping teaspoonful per pastry (your choice of flavor; I used blueberry)

For the icing

  • 1 cup confectioners' sugar, sifted
  • heavy cream, to thin (you could use milk...but I like cream)

Procedure

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper; set to the side.
  2. Combine flour and salt in a large bowl. Add butter and blend with a fork, pastry cutter, or your impeccably clean hands. Blend until the mixture is fairly coarse. Add the water, bit by bit, gently mixing the dough after each addition, until the dough is cohesive enough to form a ball.
  3. Place dough on a lightly floured surface and roll into a rectangle, about 1/8 inch thick. Cut out rectangles approximately the size of index cards (3x5 inches), or smaller if you prefer a more modest portion (I didn't). Make sure you have an even number of cutouts. I think that mine might have been a little thicker than 1/8 an inch, but I ended up with 12 rectangles (for 6 pastries).
  4. On half of the rectangles, place a small spoonful of the jam of your choice in the center. You don't want it to be too thick or the top crust will mound on top of it.
  5. Place the remaining rectangles of dough on top of the ones with jam. Crimp all four edges by hand or with a fork to ensure that your filling won't ooze out. I also poked the top of each with a fork, to vent them.
  6. Place the tarts on your prepared baking sheet, and bake for 7 to 8 minutes, or until light golden on the edges. Remove from the oven and let them cool completely.
  7. While the tarts cool, prepare your icing; make sure it is fairly thin but not so thin that it will just drip off. Once the pop tarts are cool, drizzle it on top. Garnish with sprinkles.
Thursday
Feb042010

Beet It: Beet Mash Chocolate Cupcakes with Beet Frosting Recipe

Photo credit: Bobby Marro Photography

Let's face it: beets are probably not going to be the first food you think of as an aphrodisiac. But maybe they should be--as the kind folks at Del Monte were more than happy to share with me, they are rich in boron, which is thought to "get the love juices flowing" (well, doesn't that beet all?)--and per Wikipedia,

Since Roman times, beetroot juice has been considered an aphrodisiac. The juice is a rich source of boron, which plays an important role in the production of human sex hormones. Field Marshal Montgomery is reputed to have exhorted his troops to 'take favours in the beetroot fields', a euphemism for visiting prostitutes.

Who knew, right?

But even sweeter than the love that these jewel-toned nuggets of natural goodness inspire are these delicious cupcakes--a recipe shared with me by Del Monte from Dave Lieberman:

Beet Mash Chocolate Cupcakes with Beet Frosting

Recipe care of Dave Lieberman, campaign spokesperson for the Del Monte “Value without Sacrifice,” Chef and Author of The 10 Things You Need To Eat

- Makes 12-15 cupcakes -

Ingredients For the cupcakes

  • One 14.5 oz. can sliced Beets, drained (Dave suggests Del Monte)
  • 2 sticks unsalted butter, melted
  • ½ cup vegetable oil
  • 2 ½ cups granulated sugar
  • 3 eggs
  • ½ cup warm water
  • 1 ½ cups all-purpose flour
  • ¾ cup sweetened cocoa
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Ingredients for the Frosting

  • 2 sticks unsalted butter
  • Approx. ½ a can of sliced beets, drained (once again, you guessed it, Del Monte is suggested)
  • 1 pound confectioners sugar

Procedure

  1. For Cupcakes: Preheat the oven to 350ºF.
  2. In a small bowl, mash the drained can of beets finely with a potato masher and set aside.
  3. In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water. In a separate bowl, whisk together the dry ingredients until thoroughly combined. Gradually mix the dry ingredients into the wet. Fold in the mashed beets and mix well.
  4. Pour the batter into greased cupcake tins. Bake about 15-20 minutes, until set but moist. (Or until toothpick inserted in the center comes out clean)
  5. Make the Icing: Mash the ½ can of beets finely with a potato masher. Melt 1 stick of butter in a saucepan and add mashed beets. Simmer on very low heat for 5 minutes. Meanwhile, cream the second stick of butter with a mixer in a bowl. Mix in the melted butter and beet mixture until fully incorporated. Gradually beat in the confectioners sugar.
  6. Frost the cooled cakes liberally with beet frosting.
Tuesday
Feb022010

Peanutty Buddies: The Famous Salted Peanut Crisps of 1950-55

So, I wasn't actually alive in 1950, but if I had been, I can tell you what cookie I would have been eating: the Salted Peanut Crisp. According to my favorite source for all things cookie, the Betty Crocker's Cooky Book , this cookie was in high demand mid-century. As the recipe introduction notes,

Cookies Please the Younger Set -- The baby boom, begun following World War II, continues in the new decade. With "kids" in the house, cookies disappear like magic and "moms" need quick and easy cookies like this one.

Now, perhaps it's not so unexpected that recipes containing peanuts in general were rising in popularity during this time--during the war, when meat shortages were common, peanuts and peanut butter became a much valued source of inexpensive protein. Of course, after becoming hooked on its deliciousness, peanut butter sandwiches were to become an enduring staple in lunches everywhere, and the cookies and confections containing the rich, flavorful stuff were here to stay.

And to that point, as is further noted in the recipe intro,

One of our home testers wrote, "My 12-year old son carried them out by the handful." "Only modesty prevents me from calling them perfect plus," said another tester.

And you know what? Over 50 years later, I concur. Of course, I made a couple small alterations in the recipe to better suit them for modern times--first, where the original calls for 2 cups of salted peanuts, I did about 1 cup salted peanuts and 1 cup peanut butter; this gave them a nice density and chewiness. Second, instead of dropping the dough on the cookie sheet by teaspoonfuls, I went ahead and used an ice cream scoop--so instead of 6 dozen small cookies, I got about 2 dozen jumbo cookies, some of which I stuffed with mini peanut butter cups inside the dough for an even more decadent outcome. And it turns out that bigger and more decadent is even better: these cookies managed to turn at least one peanut butter cookie hater into a believer, and I hear that they even derailed an Atkins Diet follower. Yes!

Here's the recipe:

Salted Peanut Butter Crisps 

(Note: Though they are officially "Salted Peanut Crisps", since I added peanut butter too I have taken liberties)

Adapted from Betty Crocker's Cooky Book  

Ingredients

  • 1 cup butter
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup salted peanuts
  • 1 cup peanut butter 

(Note: original recipe calls for 2 cups salted peanuts and no peanut butter; feel free to play with the ratios)

Procedure

  1. Grease or line a baking sheet with parchment; put to the side.
  2. Heat oven to 350 degrees F (original recipe calls for 375 but I found a longer bake at the lower temperature worked better, possibly because I made my cookies bigger).
  3. Mix butter, sugar, eggs, and vanilla thoroughly.
  4. Sift flour and blend with soda and salt; stir in with wet ingredients. Mix in peanuts and peanut butter.
  5. Using a cookie or ice cream scoop, scoop the dough and release onto your prepared baking sheet, leaving at least 2 inches between cookies. If desired, place a mini peanut butter cup in the center of the dough while it is still in the scoop, shaping the dough around it so that the dough fully covers the candy before releasing it on to the baking sheet. 
  6. Bake for 10-12 minutes, or until golden brown on the edges (if you make your cookies smaller, it may be more like 8-10 minutes).
Monday
Feb012010

Soup's On: Tomato Soup Cake Recipe from Baker's Cakes, Durham NC

Per Danielle of Baker's Cakes, "here's our family's cake recipe! I'm pretty sure this recipe originated during times when certain ingredients were in limited supply, much like the popular chocolate "crazy cake." Today, I guess it's vegan! This is essentially an interesting spice cake."

Nana Murphy's Tomato Soup Cake

(Makes 9" square pan)

  • 2 cups sifted flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • Dash of salt
  • 1 can tomato soup
  • 2 tablespoons oil
  • 1 can's worth of water
  1. Preheat oven to 35 degrees; grease a 9x9-inch baking pan (circle or square).
  2. Sift the dry ingredients, except for the baking soda.
  3. Mix 1 teaspoon baking soda into 1 can of tomato soup- stir vigorously then add to the dry ingredients.
  4. Add 2 tablespoons oil and 1 can of water and mix well.
  5. Stir in 1 cup of raisins and 1 cup of chopped pecans.
  6. Bake 35-45min in preheated oven, lightly greased pan, at 350 degrees.
  7. Frost with cream cheese frosting.

Danielle's Note: I like to make a White Chocolate Cream Cheese Frosting: Melt 1 bag (12oz) of white chocolate chips and beat into 1 package (8oz) room temp. cream cheese.

Monday
Feb012010

Snack Attack: Salty and Sweet Super Bowl Brownies for Serious Eats

Super Bowl Sunday is one action-packed afternoon. There's so much going on: commercials, performances, deliciously salty snack foods, and I hear a rumor that sports are involved too.

But with all of this sensory overload, what sweet treat could possibly compete for your attention?

How about brownies so packed full of sweet and salty flavor they practically tackle your taste buds? Starting with a basic brownie recipe, I made these ones extreme by packing them chock-full of gooey caramel and dark chocolate, roasted peanuts, and salty pretzels. The sweet plays offense, pummeling your taste buds with a rich, chocolate-filled flavor, with salty bringing up the defense, with a crunch and savoriness from the peanuts and pretzels. Yes indeed, when sweet and salty team up, everyone wins.

For the full entry and recipe, visit Serious Eats!

Sunday
Jan312010

Sweet Freedom: Wheat, Egg, and Dairy-Free Figaro Bar Cookie Recipe

If pressed to name the basic building blocks of a delicious baked good, most people would probably include flour, eggs, butter, and sugar.

But not Ricki Heller, author of Sweet Freedom, a book comprised of "dessert recipes you'll love without wheat, eggs, dairy or refined sugar".

Dude. Really?

I was willing to take that challenge.

I decided to start out with familiar territory. One of the best vegan baked goods I can think of is the Vegan Oat Bar from Seattle's Caffe Ladro--a gooey, fruit-filled bar cookie which isn't just "good...for a vegan baked good" ('cos we all know there are some of those), it's just good, period. I saw echoes of the oat bar in the recipe for "Figaros", a fig bar with a dense cookie crust and crumb topping, and so I decided to try that one first.

I took some small liberties with the recipe: lacking figs I tried it out using frozen organic raspberries instead; right before baking, on whim, I melted about 1/2 cup of peanut butter and drizzled it on top of the cookie base before putting the crumbs on top. I also played around with the flour ratios--where the initial recipe called for spelt and barley flour, I subsituted the barley flour with part oat and part coconut flour (you know, for fun).

The result? Goodness, were they good. Dense, chewy and decadent, these bars didn't taste like dull suffering for health's sake at all. The natural sweetness of the berries really shone, and the bars were excellent for breakfast the following morning.

Of course, sweet freedom isn't without its cost--for my pantry, which was not equipped with the various flours, agave nectar and sunflower seeds, the recipe did throw me back about $20 (of course, I did have leftovers which could be used in the future). However, if you're looking for a slightly more virtuous baked good that won't leave you feeling at a loss, these are a great bet. And I already know what I will be trying next from the book--the "Dark and Decadent Chocolate Pate"--which features--of all things--avocado along with dark chocolate, which judging by the book's pictures yield a rich, thick slab of yum.

The book can be purchased here, and for more of Ricki's writing and adventure, check out her site, Diet, Dessert and Dogs!

Figaros

Makes 12-16 squares

Ingredients

  • 1/2 cup freshly squeezed grapefruit juice
  • 3 tbsp agave nectar, light or dark
  • 1 tablespoon grapefruit zest
  • 2 teaspoons orange zest
  • 10 ounces frozen raspberries
  • 1/2 cup peanut butter, melted

(Note: the original recipe does not call for the frozen raspberries or peanut butter--if you want to use the original, use 10 1/4 ounces soft dried figs, cut in half with hard stems removed instead)

Cookie Base and Topping:

  • 1/4 cup sunflower oil
  • 1/3 cup agave nectar, light or dark
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup oat flour
  • 1/3 cup coconut flour
  • 1 cup whole spelt flour (I used light spelt)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon finely ground flax seeds

Procedure

  1. Preheat oven to 350. Line a 9 inch square pan with parchment paper, or spray with nonstick spray.
  2. Make the filling: in a small, heavy-bottomed pot, comine the juice, agave nectar, zest and figs. Bring to a boil, then lower heat and simmer, covered, 5 minutes. Remove from heat and allow to cool for 1 more minutes.
  3. Meanwhile, make the cookie base and topping. IN a small bowl, whisk together oil, 1/3 cup agave nectar, and vanilla. Set aside.
  4. In a large bowl, sift together the flours, baking powder and soda, salt and cinnamon. Add the flax and stir to combine.
  5. Pour the wet mixture over the dry and stir until you have a soft dough. Pat about 2/3 of the dough into the bottom of the prepared pan (it will be fairly thin). Spread the fig mixture over the base, then crumble the rest of the cookie mixture over the top of the filling.
  6. Bake in a preheated oven for 25-30 minutes, rotating pan about halfway through, until edges are golden. Allow to cool completely before cutting into squares. Makes 12-16 squares. These freeze well.
Tuesday
Jan262010

Double Pleasure: Decadent Brownie Pie

Brownies. Pie. Relegated to separate quadrants of the baked good world, always on separate shelves in bakery cases.

But why, when they're so much better together?

And so, in the spirit of sweet unity, I've baked what may in fact be a masterpiece: the Brownie Pie.

Comprised of a chocolate graham crust, rich, fudgy brownie filling, and topped off with a copious amount of luxuriant cocoa buttercream frosting and a festive array of malt balls, this baby weighs about the same as (if not more than) a newborn. Of course, it's a good thing it's not actually a baby--otherwise you might be coming closer to understanding why some species eat their young.

One may be tempted to call this beast of a baked good "too much", but based on how quickly it disappeared at a Pie Day party, I'm inclined to say it's "just enough".

Brownie Pie. Now, instead of asking what's been keeping these treats apart for so long, it's time to ask--what are you waiting for?

Here's how to make it.

Brownie Pie

Elements:
Procedure
  1. Prepare your pie crust (either make it or take it out of the package); leave it off to the side.
  2. Prepare your brownie batter to the directions specified in your recipe (or on your box mix--I won't judge). But at the point where you would normally put the batter in a pan, instead put it in your pie crust. Fill it about 2/3 full; you might have extra brownie batter.
  3. Bake on top of a cookie sheet (just in case of overflow) at the temperature and heat specified in your recipe; test the doneness the same way you normally would, by inserting a pick in the center and making sure it comes out clean. 
  4. When it's ready, remove your brownie pie from the oven, and let it cool. I didn't let mine cool very long because I was pressed for time; but ideally, you'd let it cool until it reached room temperature.
  5. Prepare your cocoa buttercream or whatever chocolate frosting you'd like, but make sure that it is a fairly spreadable (not too stiff) consistency--because brownies have a flaky texture on top, you want to make sure that you can spread it with ease and won't bring up too many of the crumbs on top (that just looks messy!). Spread it on top of the brownie pie, leaving a little bit of the brownie showing on the sides.
  6. If desired, garnish with malt balls (I used Malteasers).
Recipes I used:

Fudge Brownies

Adapted from King Arthur Flour

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon vanilla extract
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups chocolate chips

 Procedure

  1. Preheat the oven to 350°F. Have your prepared crust ready on the side.
  2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
  3. While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
  4. Add the hot butter/sugar mixture, stirring until smooth.
  5. Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
  6. Once you've put this batter in your crust, bake for about 30 minutes (I baked mine on top of a cookie sheet in case of overflow; it didn't end up being a problem but better safe than sorry) or until a cake pick comes out clean (it may be longer depending on the thickness of your crust and cookie sheet).

Cocoa Buttercream

 Ingredients

  • 1 cup butter
  • 4 tablespoons cocoa
  • 2-3 tablespoons milk, as needed
  • 1 tsp. vanilla
  • 2-3 cups (use more or less, to your desired consistency) confectioners' sugar, sifted

Procedure

Cream butter; add cocoa, mixing well. Add milk and vanilla and mix until incorporated. Slowly beat in confectioners' sugar until it has reached your desired spreading consistency. Spread immediately. 

Tuesday
Jan262010

Well Bread: Chocolate Bread Parfait Recipe from Lidia Matticchio Bastianich

Totally sweet: a guest recipe from Lidia Matticchio Bastianich, author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes!

Per Lidia: This recalls for me the chocolate-and-bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover country bread serving as the foundation of an elegant layered dessert. Though it is soaked with chocolate and espresso sauce and buried in whipped cream, the bread doesn't disintegrate, and provides a pleasing textural contrast in every heavenly spoonful.

Chocolate Bread Parfait

Pane di Cioccolato al Cucchiaio

Serves 6

Ingredients

 

  • 8 ounces bittersweet or semisweet chocolate, finely chopped
  • 8 ounces country-style white bread, crusts removed
  • ½ cup freshly brewed espresso
  • 2 tablespoons dark rum
  • 2 tablespoons sugar
  • 1 ½ cups chilled heavy cream
  • 1 cup sliced almonds, toasted

Recommended equipment

A large rimmed tray or baking sheet, such as a half-sheet pan (12 by 18 inches); a spouted measuring cup, 1 pint or larger; 6 parfait glasses or wineglasses, preferably balloon-shaped

Procedure

  1. Put the chopped chocolate in a bowl set in a pan of hot (not boiling) water. When the chocolate begins to melt, stir until completely smooth. Keep it warm, over the water, off the heat.
  2. Slice the bread into ½-inch-thick slices, and lay them flat in one layer, close together, on the tray or baking sheet.
  3. Pour the warm espresso into a spouted measuring cup, stir in the rum and sugar until sugar dissolves, then stir in half the melted chocolate.
  4. Pour the sauce all over the bread slices, then flip them over and turn them on the tray, to make sure all the surfaces are coated. Let the bread absorb the sauce for a few minutes.
  5. Meanwhile, whip the cream until soft peaks form, by hand or with an electric mixer.
  6. To assemble the parfaits: Break the bread into 1-inch pieces. Use half the pieces to make the bottom parfait layer in the six serving glasses, dropping an equal amount of chocolatey bread into each. Scrape up some of the unabsorbed chocolate sauce that remains on the baking sheet, and drizzle a bit over the bread layers.
  7. Next, drop a layer of whipped cream in the glasses, using up half the cream. Top the cream layer with toasted almonds, using half the nuts. Repeat the layering sequence: drop more soaked bread into each glass, drizzle over it the chocolate sauce from the tray and the remaining melted chocolate. Dollop another layer of whipped cream in the glasses, using it all up, and sprinkle the remaining almonds on top of each parfait. This dessert is best when served immediately while the melted chocolate is still warm and runny.

©2010 Lidia Matticchio Bastianich and Tanya Bastianich Manuali, authors of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

Monday
Jan252010

Pony Up: Kentucky Derby Bourbon Cupcake-Pies by Cake Gumshoe Melanie

The Kentucky Derby may not be 'til May, but the chocolate-nut flavors associated with the race are delicious all year long. But unless you want to get sued for using the copyrighted "Derby Pie" moniker, you'd better get creative, like CakeSpy reader Melanie , who recently sent on the recipe (and gorgeous photos) for "Kentucky Derby Bourban Cakes", wherein cupcakes are served inside of a pie shell for ultimate carbohydrate bliss and complete deliciousness. Run, don't walk, to the kitchen for this:

Kentucky Derby Bourbon Cakes

Ingredients

  • 2 boxes Jiffy Pie Crust mix (love it in a pinch!)
  • 1 box butter cake mix or yellow cake mix(and ingredients on box)
  • 1/2 cup Kentucky Bourbon
  • 1 3/4 cups walnuts (some to sprinkle on top)
  • 1 1/2 cup chocolate chips Bourbon Fudge Ganache (recipe follows)

 Procedure

  1. Prepare the Jiffy pie crusts as directed on the box. Chill dough until ready to assemble cupcakes for baking. (Note: I would start the Bourbon Fudge Ganache now, as it needs to cool in the fridge for some chill time!)
  2. Prepare the cake mix as instructed and then mix in bourbon.
  3. Roll the pie dough out to 1/4 inch on a floured surface. Cut (approximately) 5 inch circles out of dough using a large cup or bowl as a guide.
  4. Gently fit the circles into 2 cupcake pans prepared with nonstick spray. Press the dough into the bottom and up the sides.
  5. Place approximately 1 tsp. each of walnuts and chocolate chips in the bottom of each cupcake/piecrust.
  6. Spoon approximately 1 1/2 tablespoons of cake batter into each cupcake (until it looks 2/3 (plus a little) full. You can’t put as much batter as usual cupcakes since the crust/nuts/chips are in the bottom!
  7. Bake at 350 degrees for 18-20 minutes (’til they don’t jiggle in the middle!). Remove cupcakes and allow them to cool on a wire rack, and then use a butter knife to loosen and remove each cupcake.

 

Bourbon Fudge Ganache

Ingredients

  • 12 ounces semisweet chocolate chips
  • 1 cup (8 ounces) heavy cream
  • 4 teaspoons of Kentucky Bourbon ( or more if you like it strong!!!)

Procedure

  1. Place the chocolate in a large bowl.
  2. Heat the cream in a saucepan until it just starts to boil. Pour the cream over the chocolate.
  3. Cover the bowl, and allow the cream to melt the chocolate. Add the bourbon.
  4. Whisk the chocolate until its dark and shiny. Place the icing in the refrigerator until the cupcakes are cooled.
  5. Check frequently, and give it a quick stir. When it gets to a spreadable consistency, pull it out. Otherwise, it will be too firm(like fudge…yummm!). Either spread the ganache on the top of the cupcakes or pipe it with a bag. Sprinkle each cupcake with some walnuts. Then let the race to your belly begin!!!
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