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My new address is www.serendipityinthekitchen.com.  Update your bookmark and subscribe to the RSS.

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Pumpkin Spice Cupcakes

Last week I admitted to being a cookbook snob..  then I had a realization.  I've been neglecting my cookbooks.  I've been collecting cookbooks but not actually using them.  I should be ashamed of myself.. I know.  Time to change that! This week I've dusted off a Martha Stewart favorite, Cupcakes.

Fall is finally in the air, which means its time for Pumpkin Spice Lattes, Pumpkin Patches, and The Great Pumpkin, Charlie Brown, so I present you with...  Pumpkin Spice Cupcakes!

Pumpkin Spice Cupcakes 

Adapted from Martha Stewart's: Cupcakes

Yield: 32 Cupcakes

Cupcakes

Ingredients:
4 cups cake flour, sifted
1 teaspoon baking soda
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups pumpkin puree

Directions:

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Frosting

Ingredients:

16 ounces cream cheese
2 sticks unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1 teaspoons almond extract

Directions:

Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add butter, and beat until fluffy. Reduce speed to low; gradually add sugar, and continue beating until light and fluffy. Add vanilla, and mix to combine.


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Your food photographs should tell a story.

Your food photographs should tell a story. They should Inspire.

I’ll totally admit it… I’m a cookbook snob. I’m a firm believer that cookbooks and food magazines should have photos- beautiful, captivating photos. Each month I look forward to the crisp, glossy copy of Bon Appetit magazine in my mailbox; the exquisite photos capturing every detail of a dish and luring me into the kitchen to test out another recipe.  And of course each new recipe.. is another photo opportunity.

When I found out that the Austin Food Bloggers Alliance (@atxfoodblogs) was hosting a Food Photography workshop, I jumped at the chance to meet other local food bloggers and work on my food photography skills. We met at Aviary Lounge (@Aviarydecor), a whimsical home décor store and wine bar located in South Austin. Aviary’s owner, Marco was a gracious host and cheerfully stepped in as a food stylist.

The Workshop Leaders included: Marshall Wright (@MarshallWright), Matthew Lemke (@SnapMatt), Loren Root (@TheLeftOverChef), Peter Tsai (@SuperTsai), John Knox (@Windaddict), and Don Mason (@AngrySong). The photographers and bloggers were grouped by interest - creating a home studio, working with natural light, getting the most out of a Point & Shoot, and shooting with a dSLR - allowing each blogger to choose their interest.

I spent my afternoon working with Marshall Wright and fellow blogger Ginny (@Kaupilimakoa), focusing on capturing images with natural light. We worked with a challenging Charcuterie Plate until we convinced Marco to step in as a food stylist and rearrange the plate for us… then eventually hijacked another group’s food.  I’d call it being an opportunist…

Reoccurring Themes for the Afternoon:

Look for beautiful Light. Look for a spot by the window where there is plenty of natural light. Use a white foam board to bounce light onto your food. This will keep the light soft and keep the food looking natural.

Don’t be afraid to play with your food. Change up the food placement and take photos from multiple angles to come up with different compositions.

If you have a tripod… USE IT.

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Pound Cake with Fig Chutney

Pound Cake with Fig Chutney 

Recipe From Bon Appetit October 2011 - Maxcel Hardy 

Pound Cake 
Yield: 12 Servings

Ingredients:
1 cup (2 sticks) unsalted butter plus more for pan, room temperature
3 cups all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup vegetable shortening
3 cups sugar
5 large eggs
1 teaspoon vanilla extract
1 cup whole milk

Equipment: A 13-cup Bundt pan

Preparation: Preheat oven to 350°. Butter pan generously. Whisk flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat 1 cup butter and shortening in a large bowl until light and fluffy, about 2 minutes. Slowly beat in sugar. Mix in eggs 1 at a time; beat until pale and fluffy. Mix in vanilla. Add dry ingredients in 3 additions, alternating with milk in 2 additions; begin and end with dry ingredients. Transfer to pan; smooth top.

Bake until a tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Let cake cool in pan for 10 minutes. Invert onto a wire rack, remove cake from pan, and let cool completely.



Fig Chutney 
Yield: 3 Cups

Ingredients
1 tablespoon unsalted butter
1 small shallot, thinly sliced
1/2 cup sugar
1/2 cup dry red wine
1/2 cup fresh orange juice
1 cinnamon stick
1 whole star anise
1 teaspoon yellow mustard seeds
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pound firm, ripe figs, stemmed, halved

Preparation
Melt butter in a large heavy saucepan over medium heat. Add shallot; stir to coat. Cook until translucent, about 5 minutes. Add sugar; stir until dissolved. Add red wine and next 6 ingredients. Increase heat to medium-high; simmer until syrupy, about 15 minutes. Add figs; stir to coat. Reduce heat to medium; simmer, stirring occasionally, until figs are soft but hold their shape, 10-15 minutes, depending on ripeness of figs. Transfer to a jar. Let cool. Cover and chill.

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Rustic Apple and Cherry Galette

This free-form tart is wonderful served warm and topped with vanilla ice cream and caramel sauce. This super simple and easy to make pastry is perfect for the baker that still hasn't mastered their grandmother's perfect pie crust.   Enjoy!

Rustic Apple and Dried Cherry Galette

Adapted from Bon Appétit | April 1998 

Yield: Makes 8 servings

Ingredients:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons (about) ice water filling
1 tablespoon unsalted butter
1 1/2 pounds tart green apples (such as Granny Smith; about 5), peeled, cored, each cut into 8 wedges
3 tablespoons sugar
1/3 cup dried tart cherries (about 2 ounces)
1 teaspoon ground cinnamon
2 tablespoons coarse raw sugar

Ice Cream for serving (optional)
Caramel Sauce for serving (optional)

Preparation:

For crust:
Mix flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)

For filling:
Melt butter in large nonstick skillet over medium heat. Add apples to skillet; sprinkle 3 tablespoons sugar over. Sauté until apples are golden and begin to soften, about 8 minutes. Add dried cherries and cinnamon and stir 30 seconds. Remove from heat and cool completely.

Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet. Arrange apple mixture atop dough, leaving 3-inch border. Fold edge of dough over apple mixture, pinching to seal any cracks in dough. Brush all exposed dough with egg wash to seal the crust. Sprinkle coarse raw sugar over apple mixture and dough edge.

Bake galette 15 minutes. Increase oven temperature to 375°F. Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer. Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes.

Serve warm with Ice Cream and Caramel Sauce.

Cocoa Brownies

    Ever have one of those cravings for something sweet and to no avail you can't find a single thing in the house? That was exactly my position today, I haven't been to the grocery store in weeks (shame on me, I know!) but after a little searching I found this recipe. ... I double checked my pantry and did a little happy dance when I figured out that had everything I needed for chocolately goodness within just a few minutes!

Best Cocoa Brownies 

Epicurious | November 2003 Alice Medrich - BitterSweet 

Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.

Yield: Makes 16 large or 25 smaller brownies

Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Special equipment: An 8-inch square baking pan

Preparation:
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

Brown Butter Banana Strawberry Bread

I've never been a huge fan of traditional banana breads, but this one is far from the usual. Perfectly ripe strawberries give this bread the taste of Summer that I seem to crave all year long. For you nut lovers, just add a few walnuts and it's complete.

Brown Butter Banana Strawberry Bread

Recipe from on Joythebaker.com

Yield: makes 1 9x5-inch loaf

Ingredients:

6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain yogurt (any fat content) or buttermilk
1 1/4 cup mashed banana (from about 3 medium bananas)
1/2 cup diced strawberries plus 1 strawberry very thinly sliced, for topping


Preparation:
Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9x5-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan and the butter cooks. When the butter brown and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the diced strawberries. Fold together ingredients, but try not to over stir.

Spoon batter into prepared pan and top with thinly sliced strawberries. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.

Blackberry Buttermilk Cake

I've never met a baked good I didn't like... I take that back.. those crumbly cookies that come in the holiday tins. Those I don't like. Who ever brings those anyway? Testing and adapting recipes has always been a huge stress reliever for me. This cake is no exception.

This Blackberry Buttermilk Cake is perfect. The buttermilk keeps it moist and fresh blackberries remind us that summer isn't over yet. This cake is light and full of flavor.

Blackberry Buttermilk Cake

Adapted from: Bon Appétit | July 2011 - Melissa Roberts

Yield: Makes 8 to 10 servings

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
2 1/3 cups cake flour (sifted, then measured) plus more for pan
2 1/2 cups (10 ounces) fresh blackberries
1/4 cup plus 1 1/3 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons finely grated lemon zest
1 cup well-shaken buttermilk
Powdered sugar (for dusting)

Preparation:

Position a rack in middle of oven and preheat to 350°. Butter bottom of a 9"–10"-diameter springform pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.

Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.

Bake until cake is golden brown and a tester inserted into the center comes out clean, about 50-55 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

Adapted from Annie's Eats

Yield: about 16 cupcakes

Ingredients:

For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
1 tsp. almond extract

Additional fresh blueberries, for garnish

Directions:

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the almond extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins

Adapted from: So Tasty So Yummy

Yields: 15 muffins

Ingredients:
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
8 oz cream cheese, softened
1/4 cup butter, softened
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
1 1/4 cup chopped fresh strawberries, divided

Instructions:

Preheat the oven to 350 degrees.

In a mixer cream together the cream cheese, butter, and sugar. Add the eggs, buttermilk, and vanilla and mix until just combined.

In a bowl whisk together the flours, baking powder, baking soda, and the salt. Add the dry ingredients to the mixing bowl and mix until just combined. Be careful not to over mix.

Fold in 1 cup of strawberries. Spoon batter into a paper lined muffin pan. Fill the muffin cups about 3/4 of the way full and top with remaining 1/4 cup chopped strawberries (2-3 pieces per muffin, lightly press into the dough.

Bake for about 20 minutes, until the tops are golden. Cool on a cooling rack.

Chocolate Cupcakes with Nutella and Vanilla Cream Cheese Frosting

Chocolate Cupcakes with Nutella, and Vanilla Cream Cheese Frosting

Cupcakes adapted from Chocolate Buttermilk Cupcakes
Frosting adapted from My Baking Addiction

Yield: 3 dozen cupcakes

Ingredients:

For the Cupcakes:
2/3 cup Nutella
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
2 1/2 cups buttermilk

Vanilla Cream Cheese Frosting:
10 ounces cream cheese, softened
5 tablespoons butter, softened
1 pound powdered sugar (about 3 3/4 cups), sifted
2 teaspoons pure vanilla

Nutella Cream Cheese Frosting:
6 ounces cream cheese, softened
2 tablespoons butter
1/2 cup Nutella
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoons vanilla extract
2 tablespoons milk

Directions:
For the Cupcakes
Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350F.

Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, beat the butter and sugar for 5 minutes, until it is pale and thick. Add in the eggs. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.

Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely before frosting.

Vanilla Cream Cheese Frosting:
Cream the butter and cream cheese in the large mixing bowl of a stand mixer. Add the vanilla. Slowly incorporate the powdered sugar. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.

Nutella Cream Cheese Frosting:
Cream the butter and cream cheese in the large mixing bowl of a stand mixer. Add the Nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes

Adapted from: Red Velvet Cake with Raspberries and Blueberries Bon Appétit | June 2003

Yield: Makes 20 cupcakes

Ingredients
Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons vanilla extract
2 1/2 cups powdered sugar

Preparation
For cake:

Preheat oven to 350°F. Line two cupcake pans with paper liners.

Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:

Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Frosting Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.

Chocolate Pots de Crème

Chocolate Pots de Crème
Adapted from: Ready for Dessert: My Best Recipes by David Lebovitz

Ingredients:
7 ounces bittersweet chocolate, chopped (60-72% cacao)
2 cups half and half
3 tablespoons sugar
1 teaspoon instant espresso powder
1/8 teaspoon fine sea salt
6 large egg yolks
2 teaspoons vanilla extract


Preparation:
Preheat the oven to 350F. Set six 4- to 6-ounce ramekins in a roasting pan.

Put the chocolate in a large heatproof bowl. In a medium saucepan, heat the half and half, sugar, instant espresso powder, and salt until hot (not boiling though), stirring to dissolve the sugar. Pour the hot half and half mixture over the chocolate and whisk until the chocolate is completely melted and smooth. Let cool until tepid, then whisk in the egg yolks and the vanilla.

*If the mixture looks at all grainy, whisk well or pureè in a blender until smooth.

Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.

Fill the roasting pan with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.

Transfer custards from the water bath to a wire rack and let cool.

Serve slightly warm or at room temperature, garnished with a small amount of whipped cream and chocolate shavings.

Fudgy Chocolate Layer Cake with Coconut Frosting

Fudgy Chocolate Layer Cake with Coconut Frosting

Adapted from Food & Wine an entire year of recipes 2006
and Ready for Dessert: My Best Recipes by David Lebovitz

Ingredients:

Chocolate Cake
1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened dutch process cocoa powder, sifted
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
1 cup hot coffee

Filling:
1 1/4 plus 1/4 cup 2% or whole milk
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons cornstarch
5 large egg yolks
1 cup dried unsweetened shredded coconut (find this in the bulk section of your market)

Rum Syrup:
2/3 cup water
1/2 cup sugar
3 tablespoons dark rum

Whipped Cream:
1 1/4 cups heavy cream
1 1/2 tablespoons sugar
1/4 teaspoon vanilla

1 1/4 cups dried unsweetened or sweetened shredded or large flake coconut, toasted


Preparation:

Preheat the oven to 325F. line the bottoms of three 8-inch round cake pans with parchment paper. Spray the cake pans and the parchment paper with vegetable oil cooking spray.

In a the bowl of a stand mixer, whisk the sugar with the flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl, whisk the buttermilk with the eggs and the vanilla extract. In another small bowl, melt the butter in the hot coffee.

Using a stand mixer, beat half of the buttermilk and egg mixture into the dry ingredients at low speed. Beat half of the coffee mixture into the batter, then scrape down the bowl. Beat the remaining buttermilk and coffee mixtures into the batter until they are incorporated.

Pour the batter into the prepared pans, dividing it evenly, and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn them out onto a rack to cool completely. Peel the parchment paper off the bottom of the cakes.


To make the filling, in a medium saucepan over medium heat, warm the 1 1/4 cups milk with the sugar and vanilla.

In a small bowl, whisk together the cornstarch and the remaining 1/4 milk until completely smooth. In a medium bowl, whisk the egg yolks until combined.

When the milk-sugar mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk miture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Pour the mixture into a clean bowl. Stir in the 1 cup coconut, cover, and refrigerate until chilled.

To make the syrup, warm the water and the 1/2 cup sugar, stirring until the sugar dissolves. Remove from the heat, add the rum, and let cool to room temperature.

To assemble the cake, place one cake layer on a serving plate and brush with the rum syrup. Evenly spread half of the filling on top of the cake layer. Cover it with a second layer. Brush the second layer with the rum syrup; spread the remaining half of the filling. Place the final cake layer on top and brush with the rum syrup.

Cover with plastic wrap and refrigerate the cake for at least 4 hours or up to overnight.

To make the whipped cream and finish the cake, in a stand mixer fitted with the whip attachment, whisk the cream until it just begins to hold its shape. Whisk in the sugar and the vanilla until stiff; don't over beat.

Using an icing spatula, spread the whipped cream evenly over the top and sides of the cake. Cover the top and sides of the cake with the toasted coconut by sprinkling coconut on the top of the cake and pressing some around the sides with your hands.

Holiday Sugar Cookies

Holiday Sugar Cookies

Yield: Approximately 36 medium size cookies

Cookies

Ingredients:
1 cup butter, softened
1 cup sugar
2 large eggs
3 tablespoons pure vanilla
5 cups all-purpose flour
1 teaspoon baking powder
1/4 cup plus 1 tablespoon heavy cream
1/2 teaspoon sea salt

Preparation:
Cream butter and sugar. Add eggs, vanilla and heavy cream. Mix until smooth. Combine flour, baking powder and salt; add to the egg and cream mixture. Mix just until well incorporated; do not over mix.

Roll dough to 1/4 inch thickness between two pieces of parchment paper. Refrigerate flattened dough for 1 hour.

Preheat oven to 350F. Peel Parchment paper off topside. Flip and peel other parchment sheet. Cut into shapes and place cookies 1 inch apart on parchment lined cookie sheets.

Bake 12 to 14 minutes until bottoms and edges are light brown. Cool. Decorate with royal icing.


Royal Icing

Ingredients:
3 tablespoons meringue powder (found in special baking stores and online)
4 cups sifted confectioners' sugar (about 1 pound)
3 tablespoons water
3 tablespoons clear vanilla

Preparation:
Beat all ingredients at low speed for 7 to 10 minutes until icing forms peaks. This recipe makes a stiff royal icing. Water can be added to make a thinner icing- the consistency for flooding is like thick paint. Stiff icing is used for cooking borders/outlines while thinner icing is used to fill-in border areas.

Icing hardens when dry.

Apple Tart with Apricot Glaze

Apple Tart with Apricot Glaze

Adapted from: The Greyston Bakery Cookbook via the kitchn Free-Form Apple Tart

Yield: one 9-inch Tart


Tart Dough
Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cold, cut into small pieces
3 ounces cream cheese, cold

Apple Filling
Ingredients:
2-3 large apples (about 1 pound) such as Rome Beauty, Jonagold, Granny Smith, Pippin, Gala, Cortland, or Winesap
2-4 tablespoons brown sugar, depending on sweetness of apples
1 teaspoon pure almond extract
1/3 cup sliced almonds, toasted (optional)
3 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup Apricot Glaze (see below)

Apricot Glaze (Makes about 1/2 cup)
Ingredients:
1/2 cup apricot preserves
2 tablespoons water or orange-flavored liqueur such as Cointreau or Triple Sec


Position a rack in the center of the oven and preheat the oven to 400°F. Spray 9-10 inch tart pan with non-stick spray. Set aside.

Place flour, sugar, baking powder and salt in the bowl of a food processor and pulse several times to combine. Add the butter, and pulse until pieces are the size of peas. Add the cream cheese, and pulse until mixture resembles coarse crumbles.

Turn out the dough onto a piece of plastic wrap; use the plastic to help bring the dough together into a ball. Flatten to form a disk, and wrap well with plastic. Chill the dough for at least 1 hour and up to 1 day before using.

On a large wooden cutting board (preferable to a stationary work space), roll out the pastry dough to a 12" circle. (If the dough splits or becomes too soft to work with, transfer the board with the dough to the refrigerator and chill for 5 to 10 minutes.) Carefully transfer to tart pan. Cut excess dough from edges of pan.

Pierce the bottom of the dough with a fork and refrigerate for 10 minutes.

Peel, core, and quarter the apples, then slice them into 1/8” or smaller wedges (a mandolin works well here). In a medium bowl, gently toss the apple slices with the sugar and almond extract. Neatly arrange the slices, overlapping as you go, in two lengthwise rows in the tart shell. Sprinkle or tuck the almonds among the apples and dot the top of the tart with the butter.

Bake for 45 to 50 minutes, or until the crust is golden brown and apples have some color. Remove the baking sheet from the oven and set on a wire rack to cool to a warm temperature.

In a small pan, warm the Apricot Glaze then brush it over the top of the warm tart. Serve warm.

In a small saucepan, bring the preserves and water (or liqueur) to a boil over medium heat, stirring often. Cook 2 to 3 minutes, or until thickened. If the preserves contain large chunks of fruit, transfer the glaze to a blender or food processor and process until smooth. Strain the glaze through a mesh sieve into a small bowl, pressing the glaze with the back of a large spoon or rubber spatula to extract as much liquid as possible. Use while still warm.

Chicken Stuffed with Sundried Tomatoes, Olives, and Goat Cheese

Chicken Stuffed with Sundried Tomatoes, Olives, and Goat Cheese

Adapted from: Confections of a Foodie Bride
Yield: 2 Servings

Ingredients:
1 Tbsp olive oil
2 chicken breasts
4 Tbsp herb goat cheese
2 Tbsp chopped Kalamata olives packed in oil (5-7 large olives)
1/4 cup rough-chopped sundried tomatoes, (drained if packed in oil)
Salt
Pepper

Preparation:
Preheat oven to 425. Heat olive oil in an oven-safe saute pan over medium-high.

Using a pairing knife, cut a pocket in each chicken breast, cutting as close as possible to the edges but taking care not to puncture all the way through. Spread 1 Tbsp goat cheese in the pocket and then spoon in half of the olives and tomato jam. Repeat for the second chicken breast. Season the tops with salt and pepper. Place top down in the skillet and cook for 3 minutes, until nicely seared. Flip chicken, remove from heat, and pop into the oven for 10 minutes to finish cooking through. Top with remaining goat cheese, any remaining chopped olives and tomatoes. Serve.

Beer Can Chicken

Beer Can Chicken

Yield: 4 Servings

Ingredients
1 4-pound whole chicken
2 Tbsp olive oil or other vegetable oil
1 opened, half-full can of beer, room temperature
1 Tbsp kosher salt
2 Tbsp chopped thyme
1 Tbsp chopped rosemary
1 Tbsp black pepper

Preparation:

Preheat oven to 350F

Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, thyme, rosemary in a little bowl, then sprinkle it all over the chicken.

Make sure the beer can is open, and only half-filled with beer. If you want, you can put a sprig of thyme or rosemary in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken in a roasting pan.

Cook 1 hour. After an hour, check the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Red Wine Balsamic Grilled Chicken

Red Wine Balsamic Grilled Chicken

Adapted from: Good Things Catered

Ingredients:
4-5 boneless, skinless chicken breasts or thighs
1/4 c. balsamic vinegar
1/3 c. red wine
1 Tbsp olive oil
1 Tbsp honey
1 tbps lemon juice
1 clove garlic, minced
1 tsp dried mined onion
1 tsp kosher salt
1 tsp fresh thyme
1/2 tsp cracked black pepper

Directions:
Pound chicken breasts down to uniform thickness throughout
Whisk remaining ingredients together to make marinade. Allow chicken to marinade for at least 1 hour.
Remove chicken from marinade. Grill chicken on medium-low heat about 5 minutes then flip and cook until cooked through.

Top with fresh thyme as garnish, if desired.

Margarita Cupcakes

Margarita Cupcakes

from Annie's Eats

Yield: about 24 cupcakes

Ingredients:
For the cupcakes:
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk

For the frosting:
2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, cold
2½ tbsp. freshly squeezed lime juice
4 tbsp. tequila

Directions:
To make the cupcakes, preheat the oven to 325˚ F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!) Stir in the lime juice and tequila and mix until fully incorporated and smooth.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Frost the cooled cupcakes with the buttercream. Garnish with lime zest and lime slices as desired.