Strawberry Cupcakes with Strawberry Swiss Meringue Buttercram

I've been meaning to post this for a while now. Strawberry season has come and gone here in CT - we're moving onto blueberries, raspberries and peaches, oh my! I certainly had my fun with strawberries though. Strawberry-rhubarb pie, strawberry-rhubarb vanilla bean jam, strawberry balsamic black pepper jam, strawberry lemonade, and of course, these sweet little strawberry cupcakes!

Pink isn't normally my thing, but these cupcakes were just so damn cute with their pretty pink frosting and little strawberries on top. The cupcake itself is a light, not too sweet vanilla based cupcake scented with strawberry. The buttercream is what packs the punch of strawberry flavor. Luckily, swiss meringue buttercream is light, airy and not sickeningly sweet, so don't be timid about piping on a generous portion atop each cupcake!

I used the strawberry-rhubarb jam I had canned a few days before, but you can use any high quality strawberry jam or preserve you have. Jam is a great way to flavor frosting so definitely play around with this recipe using different flavors throughout the year!   

  
Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream

(cupcake recipe adapted from Sprinkles' Cupcakes)

Strawberry Cupcakes
Makes 1 dozen

1 1/3 cup strawberries, pureed in a food processor or blender
1 1/2 cups flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup room temp whole milk
1 tsp vanilla extract
1/2 cup unsalted butter, room temp
1 cup sugar
1 large egg, room temp
2 large egg whites, room temp

1. Preheat oven to 350F. Line a 12 cup muffin tray with cupcake liners and set aside. Place strawberry puree in a medium heavy bottomed skillet and cook over medium heat until it has reduced by about half. Set aside and cool.

2. In a medium bowl whisk together the flour, baking powder, baking soda and salt. In another bowl mix together milk, vanilla and reduced strawberry puree. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium high speed until light and creamy. Add the sugar and continue to beat until very well combined and fluffy, scraping down the sides of the bowl as needed. Beat in the egg and egg white just until combined.

4. Set the mixer on low and slowly add half the flour mixture, mixing until just moistened. Add the milk mixture and mix until just blended. Add the remaining flour mixture and mix until homogenous, scraping the sides of the bowl as needed.

5. Divide batter evenly among the muffin tin. Bake for 20-25 minutes, or until a toothpick or cake tester inserted into the center of a cupcake comes out with just a couple crumbs. Allow cupcakes to cool completely in the tin before frosting.

Strawberry Swiss Meringue Buttercream
Makes 3 1/2 cups (you will have extra)

5 large egg whites
1 1/2 cups sugar
4 stick (1 lb) unsalted butter, cut into tablespoon chunks and at room temp
seeds of 1 vanilla bean
1/2 cup strawberry jam or preserves
1/4 tsp salt

1. Combine the egg whites and sugar in the bowl of a stand mixture and set over simmering water. Heat mixture to 160F while whisking almost constantly.

2. Transfer hot mixture to the stand mixer fitted with the whisk attachment, add the vanilla bean seeds and salt, and beat on high speed until mixture doubles in volume, has stiff peaks and has cooled. This will take about 10-12 minutes.

3. Add the butter one piece at a time, mixing until completely incorporated after each addition. The mixture may begin to look lumpy, curdled, soupy or some other kind of awful, but don't worry! Just keep beating that sucker and it will come together into light, fluffy frosting. Once the buttercream is smooth and fluffy, add the  jam and mix until combined. Now you're ready to frost your cupcakes!

Peanut Butter & Jelly Bars

It's peanut butter jelly time! peanut butter jelly time! peanut butter jelly time! *banana dance*

That's pretty much all that went through my head as I made these. The internet has truly invaded my brain...

Anyway... short and sweet post to share this recipe with you all. These are totally delicious and you need to make them, especially if you're a lover of peanut butter & jelly sandwiches. You get all the sweet creaminess of a PB&J along with a crust that is somewhere between a shortbread cookie and a flaky pie crust and a crisp streusel topping that has a hint of cinnamon and a slight chew thanks to the oatmeal.

You can change these up a bit by using a different kind of jam, jelly or preserve. I used a mixture of homemade raspberry and blueberry jam from last summer and it was a winning combination, but your classic grape jelly or something more exotic would be equally as delicious I'm sure!

Peanut Butter & Jelly Bars

(adapted from Baked Explorations)

For the Pie Crust:

1 1/2 cups flour

1/4 cup sugar

1/4 tsp salt

1/2 cup unsalted butter, chilled and cut into 1/2 inch cubes

1 egg, lightly beaten

For the PB filling:

1 cup unsalted butter, room temperature

2 cups peanut butter (I used half creamy, half crunchy)

1 3/4 cup powdered sugar

1/2 tsp vanilla extract

For the Crumb Topping:

3/4 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/3 cup dark brown sugar

2/3 cup rolled oats

6 Tbsp unsalted butter, chilled and cut into 1/2 inch cubes

2 cups jelly, jam, or preserves

1. Butter the sides and bottom of a 9x13inch pan. Line with parchment paper leaving a slight overhang. Combine the flour, sugar and salt in the bowl of a food processor. Add the butter and pulse until it turns into a coarse, sand-like texture. Add the egg to the dough and pulse just until the dough holds together.

2. Scrape all the dough out into the prepared pan and firmly and evenly press it all over the bottom of the pan and slightly up the sides. Place the pan in the freezer for 30 minutes.

3. Preheat oven to 375F. Remove the pan from the freezer and the inside with aluminum foil. Fill the pan 3/4 way full with dried beans or pie weights. Bake for 15 minutes, then remove the foil and weights and bake for another 15 minutes or until the crust is lightly brown. Set on a wire rack to cool

4. Reduce oven temperature to 325F. In the bowl of a stand mixer with a paddle attachment beat the butter until completely smooth. Add the peanut butter and beat until well combined. Add the powdered sugar and vanilla and beat until smooth, scraping down the sides of the bowl. Pour the mixture out onto the cooled crust and spread evenly using an offset spatula or knife. Chill in the fridge while you prep the crumb topping.

5. In a large bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the sugar and mix it in with your fingers then stir in the oats. Mix in the butter cubes using your fingers or a pastry cutter until coarse crumbs form.

6. Spread the jelly/jam evenly over the peanut butter filling. Sprinkle on the crumb topping covering the jelly. Bake the bars for 20-25 minutes in the 325F oven, turning once, until the top is brown. Transfer the pan to a wire rack to cool completely then cut into 24 bars to serve. Store in an airtight container in the fridge.

Savory Pork & Apple Hand Pies

 

Pie - it's not just for dessert!

I had never had a meat pie before, but I've been wanting to make one for a long time now. What is there not to love about a flaky crust filled with meat and veggies? Then I decided that this past weekend was the perfect opportunity to make some little hand pies for the Season 2 premiere of Game of Thrones. Those folks love themselves some meat pies!

I've had this recipe on my "to make" list for months now, so I decided to adapt it to make these hand pies. Maybe it's not authentic Game of Thrones fare, but they sure were delicious. The crust is exceptionally good and flaky with a hint of cheddar. The spices in the pork paired with the apples hints at sweetness without overdoing it. It all comes together into the perfect savory, sweet, cheesy, buttery bite.

Trust me, you need to make these. I love them as hand pies because they're cute! and easy to share, but you could certainly make this in a regular pie dish if you prefer. 

Pork and Apple Hand Pies

Makes about 6 hearty pies

For the crust:

1 1/2 cups all-purpose flour

1 cup whole wheat flour

2 tsp dried sage

1/2 tsp salt

2 sticks/8oz chilled unsalted butter, cut into cubes

4 oz sharp cheddar, cubed

6-10 Tbsp ice water

1 egg beaten with 1 Tbsp water

For the filling:

about 3 large apples, I used a mixture of Granny Smith and Gala, unpeeled, cored, and sliced into 1/4 inch thick wedges

1 Tbsp vegetable oil

1/2 small onion, very finely chopped

1 lb ground pork

1 tsp brown sugar

1/2 tsp kosher salt

1/4 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

1/8 tsp allspice

a few good twists of fresh ground black pepper

2 Tbsp plain breadcrumbs

1. To make the crust, add the flours, sage, salt, cold cubed butter and cheese to the bowl of a food processor (you can do this by hand if you prefer of course.) Pulse the mixture about 5 times, or until the butter is cut into pieces the size of large peas. Drizzle in 6 Tbsp of water and pulse a few times, adding more water 1 Tbsp at a time if needed just until the dough holds together when you pinch it. Don't overdo it with the food processor - you want to see small chunks of butter in the flour. Turn the dough out onto a lightly floured surface and knead a couple times until it holds together. Flatten it into a disk, wrap in plastic wrap and refrigerate for at least 30 minuts.

2. Meanwhile, to make the filling, heat a large pan over medium low heat and saute the apples just until the soften ever so slightly, about 5 minutes. Transfer to a bowl and set aside. Add the oil to the pan, increase the heat to medium-high and add the onion. Cook for a minute or two and then add the pork, sugar, salt, pepper and spices. cook the pork mixture until no longer pink, using a spoon or potato masher to break up the meat, about 10 minutes. Allow to cool for 10 minutes and then transfer to the bowl of a food processor. Add the breadcrumbs to the pork and pulse 5 times, or until the the pork is broken up and well mixed. Set this aside while you prepare the crust.

3. Preheat the oven to 425F. Unwrap the dough and place it on a lightly floured counter and lightly dust the top with flour. Roll the dough out to slightly less than 1/4 inch thickness. Cut out 6 pie shells with a 5 inch circular cutter if you have it, or find some other instrument like tupperware that's roughly the same size, or use a knife. Gather up the scraps and re-roll if necessary and cut out 6 more circles, slightly larger than the first - about 5 1/2 inches (I just rolled my cutter around into a wider circle.)

4. Arrange the smaller circles a couple inches apart onto a non stick baking sheet, or line a sheet with parchment paper. Arrange two layers of sliced apples on each circle, leaving about a 1/4 inch border all around the edges. Place a 1/6th of the pork mixture (about a good handful) in a mound on top of the apples. Don't be afraid to really pack it on there. Drape the larger circles over the pork and tightly pinch the edges together and seal by pressing a fork all around the edges. Lightly brush each pie with the egg wash mixture. Bake for 20-25 minutes, or until the crust is golden brown. Let cool for 5-10 minutes and dig in!

Irish Whiskey Salted Caramels

It's St. Patrick's Day! Before you go out and get sloshed, I think you should spare a moment to whip up a batch of these delicious caramels. Or, if you should somehow have any whiskey left after the holiday, use up the extra!

I love making caramel, and these soft caramels may be my favorite batch so far. While the addition of whiskey here may not get ya drunk, it definitely adds a depth of flavor you wouldn't get otherwise. Between the chewy melt-in-your-mouth texture, hint of whiskey, the lovely dots of fresh vanilla bean, and delicate crunch of salt, I'd say these are just about perfect.

Wrap them up as a little gift, or stash them away and eat them all yourself!

 

Irish Whiskey Salted Caramels

Makes 30-45 candies, depending on how you cut them

1 cup heavy cream

5 Tbsp unsalted butter

1 tsp coarse salt, such as fleur de sel, plus more for sprinkling

1/2 cup Irish whiskey, such as Jameson

1 vanilla bean, split, seeds removed and reserved

1 1/2 cups sugar

1/4 cup corn syrup

1/4 cup water

1. Line the bottom and sides of an 8x8inch pan with parchment paper and set aside.

2. Combine cream, butter, salt, whiskey, and vanilla bean & reserved seeds in a small saucepan and bring to a boil. Remove from heat and set aside.

3. Combine sugar, corn syrup and water in a heavy bottomed 3 or 4 quart pot. Gently mix to moisten all of the sugar, then use a wet pastry brush to wash down the sides of the pot. Bring the mixture to a boil over medium to medium-high heat without stirring. When the sugar begins to darken in color and smell like caramel, gently swirl the pot until it turns a medium amber. Don't over do the caramelization here, it will darken further when you cook it with the cream mixture.

4. Remove from the heat and slowly and carefully add the cream mixture (remove the full vanilla bean first). It will bubble and simmer hard for a bit, and then settle down. Whisk vigorously as it starts to slow and once it stops simmering, return to medium-low heat and simmer until the temperature reads 248F on a candy thermometer, about 15 minutes or so, giving it a good whisking every couple minutes. Pour into the prepared baking pan, let it cool for a minute or 2 and then sprinkle with a little additional salt. Let cool at room temp for at least 2 hours, then cut into desired size with a very sharp knife and wrap in squares of wax paper. Store in an airtight container.

Chocolate Peanut Butter Celebration Cake

 

I call this a Celebration cake because this is so rich and delicious that I'm pretty sure no human could handle eating this more than a couple times a year for a special occasion.

If you or someone you love enjoys pairing chocolate with peanut butter, then you must make this cake. Three layers of super moist sour cream chocolate cake, creamy peanut butter frosting, and a thick layer of gooey chocolate peanut butter ganache. Oh god my knees are weak after that description...

This cake is really pretty easy to make. Sure it has a few more steps than a boxed cake, but nothing tricky at all. The ganache topping is a very simple way to decorate, but makes a big impact. Make it for the next celebration with the peanut butter & chocolate lover in your life. Just make sure to keep a gallon or so of milk handy!

 

Chocolate Peanut Butter Celebration Cake

(Found on Smitten Kitchen, originally from Sky High: Irresistible Triple Layer Cakes)

Makes one 8-inch, triple layer cake, Serves 14-18

2 cups all purpose flour

2 1/2 cups sugar

3/4 cup unsweetened dutch-process cocoa

2 tsp baking soda

1 tsp salt

1 cup vegetable oil

1 cup sour cream

1 1/2 cups water

2 Tbsp distilled white vinegar

1 tsp vanilla extract

2 whole eggs

1. Preheat oven to 350F. Butter the bottoms and sides of 3 8-inch cake pans and line the bottom of each pan with a round of parchment paper, then butter the parchment.

2. Sift the flour, sugar, cocoa, baking soda and salt into a large bowl and whisk together to combine thoroughly. Add the sour cream and oil and whisk to blend. Slowly blend in the water until smooth, then beat in the vinegar and extract. Whisk in the eggs and beat until well blended. Scrape the sides and bottoms of the bowl to be sure everything is well incorporated and blended, then divide evenly among the prepared cake pans.

3. Bake for 30-35 minutes or until a toothpick or cake tester comes out mostly clean. Let cool in pans for about 20 minutes, then invert onto wire racks, peel off the parchment paper and let cool completely. Freeze the cooled cakes for approximately 30-40 minutes to make them a firmer for frosting.

4. To assemble the cake, place one layer, flat side up on your cake stand or serving plate. Spread about 2/3 of a cup of peanut butter frosting evenly over the top, all the way to the edges. Repeat with the next layer. Place the final layer on top and using an offset spatula, frost the tops and sides with a small portion of the remaining frosting to make a thin, even layer of frosting. Chill for about 15 minutes. (This is the crumb coat. It's optional but it will make for a prettier product.) Evenly spread the rest of the frosting over the top and sides of the cake, smoothing as much as you can. Allow to chill again for another 15-30 minutes.

5. Pour the warm chocolate glaze on the top of the chilled cake and spread just to the edges. To get the prettiest drips, gently guide portions of the glaze over the edge to create the drips. Refrigerate for 30 minutes, uncovered, until the ganache sets.

Peanut Butter Frosting

Makes about 5 cups

10 oz cream cheese, room temperature

1 4 oz stick butter, room temperature

5 cups confectioners' sugar, sifted

2/3 cup smooth peanut butter, (like Skippy or Jif)

1 tsp vanilla extract

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Beat in the sugar 1 cup at a time, mixing well after each addition and frequently scraping down the sides of the bowl. Beat at medium speed until very light and fluffy, 3-4 minutes.

2. Add the peanut butter and beat until well blended.

Chocolate-Peanut Butter Glaze

Makes 1 1/2 cups

8 oz semisweet chocolate, chopped

3 Tbsp peanut butter

2 Tbsp light corn syrup

1/2 cup half and half

1. In the top of a double boiler set over simmering water, combine the chocolate, peanut butter and corn syrup. Cook, whisking frequently, until the chocolate is melted and smooth. (I found it looked a touch dull and a bit grainy at this point, but don't freak, the half and half will smooth it out.)

2. Remove from the heat and whisk in the half and half, mixing until smooth. Use while still warm.

Chocolate and Salted Caramel Pudding Parfaits

I'll keep this short and sweet because I have very important things on my to-do list, folks. Like eating chocolate.

I've already discussed my feelings towards Valentine's Day back when I made my Sweetheart Cupcakes. As you can see I still enjoy making my sickeningly sweet little Valentine's goodies!

This was inspired by one of my favorite kinds of chocolates - gooey salted caramel enrobed in dark chocolate. These parfaits are really very simple and could be made for any occasion, I just dressed these up with some cookies my friend and I decorated. If you choose to make them in little half-pint mason jars like these they have the added bonus of being super portable - perfect for a potluck or a romantic picnic! :)

Chocolate and Salted Caramel Pudding Parfaits

Makes 6-8 servings

 

1 recipe Chocolate Pudding (still slightly warm or room temperature)

1 recipe Salted Caramel Pudding (still slightly warm or room temperature)

1 cup heavy cream, very cold

1 tsp vanilla sugar (plain sugar is just fine)

pinch of salt

Chopped chocolate, chocolate covered toffee and/or nuts for layering

Coarse sea salt

1. Start with a layer of the caramel pudding at the bottom of your jars/glasses, filling a little under a 1/4 way full. Then add a layer of the chocolate pudding to fill it about 1/2 way full. Add a little sprinkling of your choice of chopped chocolate, toffee or nuts and a few grains of course salt. Repeat with the caramel, chocolate and toppings to fill the cup. Cover and chill, at least 2 hours. (If you're planning to transport these with the whipped cream on top, you'll want to make thinner layers of pudding to make room for the cream and lid.)

2.  In a large bowl combine the the cream, sugar and pinch of salt. Whip with a whisk until soft-medium peaks form. Divide the whipped cream evenly amongst the parfaits and serve immediately.

Chocolate Pudding

 (adapted from The Essence of Chocolate by John Scharffenberger)

1/2 cup sugar

1/4 cup cornstarch

pinch of salt

3 cups whole milk

6 oz bittersweet chocolate, chopped

1 tsp vanilla extract

1. In a heavy bottomed pot combine the sugar, cornstarch and salt. Slowly whisk in the milk making sure to incorporate all the dry ingredients well. Cook over medium low heat, stirring frequently and scraping the sides and the bottom of the pan, until the mixture begins to thicken enough to coat the back of a spoon, 15-20 minutes. Stir in the chocolate and cook for another 2-4 minutes, or until the chocolate is melted and the mixture is thick. Remove from heat and stir in vanilla. 

2. Pour the mixture through a fine mesh strainer into a medium bowl. Press a piece of wax paper or plastic wrap directly on the surface of the pudding and set aside while you make the caramel pudding.

Salted Caramel Pudding

4 cups whole milk, divided

5 Tbsp cornstarch 

1 Tbsp vanilla extract

1/2 tsp coarse sea salt

1 cup sugar

6 Tbsp water

3 Tbsp salted butter

1. In a small bowl whisk together 1/2 cup milk, cornstarch, vanilla and salt. Set aside.

2. In a heavy saucepan, combine the sugar with the 6 Tbsp of water and bring to a boil. Cook over medium-high heat without stirring until the sugar turns a deep amber color. Watch this carefully because caramel can go from perfect to burnt VERY quickly. Remove from the heat and whisk in the butter - the caramel with bubble and foam. Then carefully whisk in the remaining 3 1/2 cups milk. The caramel will probably sizzle some more and seize up, but don't panic.. it will melt back in.

3. Return the pot to the stove and whisk over moderate heat until the caramel dissolves again. Simmer at medium-low heat, watching the pot carefully so it doesn't boil over, until the milk thickens and deepens a bit in color, about 10 minutes. 

4. Slowly whisk the cornstarch mixture into the caramel mixture and cook until the mixture thickens, about 1 minute. Strain the mixture through a mesh strainer into a small bowl. Press a piece of wax paper or plastic wrap directly on the surface of the pudding until ready to portion out into the parfaits. 

 

  

Peanut Butter Kahlua Brownies

 

I continue my reign of terror on my family and friends' diets with these boozy, peanut buttery, chocolate chunk brownies. It takes a lot of willpower to live with me... it takes much more to BE me! If I baked everything that I really wanted to, oh good lord we would all be doomed. 

I can't take all the credit for these brownies. My mom started mixing Kahlua and peanut butter into boxed brownie batter several years ago. It was a damn good idea! I've just taken it a step further and adapted one of my favorite brownie recipes to include these flavors. 

These brownies aren't for cakey brownie lovers. They are deeply chocolatey, dense, rich and fudgy. You get a hint of booziness when you first bite into one, followed by chocolate that is intensified by the coffee liqueur, and finally just a bit of nutty satisfaction from the peanut butter.

Be careful, because these might just turn into your new favorite brownie. They are addictive. Every time you walk past the plate full of them you'll take just a little piece... then another nibble... and before you know it they will all be gone!

 

Peanut Butter Kahlua Brownies

1/3 cup dutch-process cocoa
2 tsp espresso powder
3/4 cup coffee liqueur
2 oz unsweetened chocolate, finely chopped
4 Tbsp unsalted butter, melted
1/2 cup vegetable oil
1 1/4 cup peanut butter, divided (I use all natural, unsalted)
2 large eggs
2 large egg yolks
2 tsp vanilla
2 1/2 cups sugar
1 3/4 cup flour
3/4 tsp salt
6 oz semisweet or bittersweet chocolate, chopped

1. Place rack on second lowest position in oven and preheat to 350F. Line a 9x13 inch pan with parchment leaving excess around the edges (or foil sprayed with cooking spray.)

2. Bring the coffee liqueur almost to a boil, and in a large bowl whisk the hot liqueur into the cocoa and espresso powder until smooth. Add the unsweetened chocolate and whisk until melted, then whisk in the melted butter, oil and 1/2 cup peanut butter. It may look a little funky and curdled, but don't worry. Now whisk in the eggs, egg yolks and vanilla until smooth. Whisk in the sugar until fully incorporated. Switch to a rubber spatula and fold in the flour, salt and chopped semisweet/bittersweet chocolate just until incorporated.

3. Scrape the batter into the prepared pan and smooth out the top. Take the remaining 3/4 cup peanut butter and evenly drop dollops of it all over the top of the brownie mixture and use a knife to swirl it around the top of the batter (depending on the kind of peanut butter you're using, you may want to warm your peanut butter slightly to give it a looser consistency for swirling.) Bake until a toothpick inserted halfway between the edge and the center of the pan comes out with just a few moist crumbs on it, about 30-35 minutes. Don't overbake them! 

4. Let cool in the pan on a wire rack for at least 1 1/2 hours. Lift the brownies from the pan using the parchment paper or foil and cut into desired size.