Strawberry Cupcakes

This weekend, my guy's mom came to visit. I wanted to make something special for her. I remembered her ordering a strawberry cupcake once when we went to a bakery together, so I decided to search for some strawberry cake recipes. Coincidentally, my sister is also a major strawberry cake fan, and she has been trying to find a great recipe for some time. Once these cupcakes were made, I tested some out on her and they passed with flying colors. It's not often that my own cooking really impresses me; but these certainly did. The cakes had a definite strawberry flavour to them, and the frosting added an extra hint of strawberries, for an overall flavour that wasn't too overpowering-perfectly sweet and yummy. This will now be my go-to strawberry cake recipe-and my sister's search is finally over!



Strawberry Cupcakes
Makes 12 Cupcakes

Indredients:
1 1/4 cups plus 2 Tbsp plain flour
1 1/4 tsp baking powder
1/4 tsp salt
7/8 cup (1 cup minus 2 Tbsp) sugar
1 1/2 oz. strawberry gelatin
8 Tbsp butter, room temperature
2 large eggs
1/2 cup whole milk
1 1/2 tsp vanilla extract
1/4 cup sweetened strawberry puree*
*To make the strawberry puree, process partially thawed frozen strawberries with a little sugar in a blender or food processor until smooth. If using sweetened strawberries, no additional sugar is necessary.

For the Frosting:
1 cup unsalted butter, room temperature but still firm
1/8-1/4 tsp salt
3 1/2 cup powdered sugar, sifted
4 Tbsp strawberry puree**
1/2 tsp vanilla extract
**To make the strawberry puree, process fresh strawberries in a blender or food processor. Strain the liquid for a little bit to ensure that the puree is not too watery. Use 4 Tbsp of the thicker puree.

Directions:
Preheat the oven to 350*F. Line a cupcake pan with cupcake papers.

To make the cupcakes, in a small bowl, combine the flour, baking powder, and salt; whisk to blend. Combine the sugar, strawberry gelatin and butter in the bowl of an electric mixer. Beat on medium-high speed for 3-5mins until fluffy. Beat the eggs into the sugar mixture one at a time, mixing well after each. With the mixer on low, add half the dry ingredients and mix just until incorporated. Blend in the milk and vanilla. Add in the remaining dry ingredients, mixing until just incorporated. Blend in the strawberry puree.

Fill cupcake papers 3/4 full and place in the oven. Immediately turn the temperature down to 325*F and bake for 25mins, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

To make the frosting, beat the butter and salt in an electric mixer fitted with the whisk attachment until light and fluffy (4-5min).

Reduce the speed to low and gradually add the powdered sugar. Beat until well combined. Add the vanilla and strawberry puree and mix to combine. Do not over mix. The frosting should be thick. Overmixing will produce a runny frosting. Frost the fully cooled cupcakes.

Cake recipe adapted from Annie's Eats; Frosting recipe adapted from Sprinkles

Millionaire's Shortbread

Millionaire's Shortbread is a really yummy English cookie. Lately, I have been particularly missing London so I thought a British sweet might soothe some of my homesickness. This recipe is partly my own creation and partly from the supremely English cookbook by Peyton and Byrne. These turned out very well. My sister even declared them the best thing I have ever baked!

Millionaire's Shortbread

Ingredients
For the shortbread:
3 cups flour
1 tsp salt
3/4 cup sugar
1 1/2 cup cold butter, diced

Caramel Layer:
300g butter, diced
140g sugar
75g golden syrup
397g sweetened condensed milk

Chocolate Layer:
250g good-quality plain chocolate
10g butter

Preheat the oven to 325*F. Line a 9x13 in baking pan with parchment paper.

Sift the flour and salt together. Beat the butter and sugar on medium-high speed for 3-5mins until fluffy. Add the flour mixture and combine on low speed until a dough forms. Using parchment paper, press the dough into the baking pan. Chill in the freezer for 20min. Remove the top layer of parchment and bake for 5 min. Turn the oven down to 300*F and continue to bake for 15-20min, until lightly golden. Remove from oven and cool completely.

For the caramel layer, combine all ingredients in a small saucepan. Stir over a low heat until the butter melts. Simmer gently for 20mins until the mixture reaches 240*F. Pour over the cold shortbread in an even layer and leave to cool.

Heat the chocolate in a heatproof bowl set over a pan of gently simmering water. Once the chocolate has melted, stir in the butter until it melts. Pour over the caramel layer, spreading evenly with a palette knife. Leave to set and then cut into squares with a sharp knife. Wipe the knife after each cut to ensure clean cuts. They will keep in an airtight container for up to 5 days.

Caramel Recipe adapted from British Baking by Peyton & Byrne

Gooey Apple Pie

This is it. This is the gooey apple pie recipe I have been searching for. I love those gooey apple pies you get in retro diners where the waitresses wear aprons and call everyone "Darlin" or "Sugar". I've tried many times, in vain, to recreate that gooeyness in my homemade pies. Finally, with this recipe, I had success. I even added some conrstarch to the original recipe to ensure maximum gooeyness. Unfortunately, I took these pictures the day after I made the pie, so they don't adequately convey the consistency of the pie filling. You will just have to make it for yourself to see how good it is.

Gooey Apple Pie

Ingredients:
1 recipe for pastry for a 9-in double crust pie I used this pastry recipe)
1/2 cup butter
3 Tbsp all-purpose flour
1/2 Tbsp cornstarch
1/4 cup water
1/4 cup white sugar
1/2 cup packed dark brown sugar
6-7 Braeburn apples, peeled, cored, and sliced
1 1/2 tsp apple pie spice

Preheat the oven to 350*F. Melt the butter in a small saucepan. Stir in the flour to form a paste. Add a little bit of the sugars and spices and bring to the boil. Reduce the temperature and let simmer. Gradually add the water, as needed, to prevent the syrup from drying out.

Place the bottom crust in your pie dish and brush with egg whites. Mix 3/4 of the syrup with the apples and then fill the crust with apples, mounded slightly. Cover with pastry and brush with the remaining syrup.

Bake 55-60mins, until the apples are soft. If the apples are not soft, lower the temperature to 250*F, place the pie on the bottom rack and bake for an additional 20mins. (You may need to cover the top of the pie in foil to prevent it browning too much).

Let cool completely before serving.

Recipe adapted from Allrecipes

Spice Layer Cake with Cream Cheese Frosting

This is the first year that I have been able to spend my sister's birthday with her in a very very long time. It felt so good to be able to make her birthday cake for her again after all these years. I always make the birthday person's requested dessert for their special day. My sister's favourite cake is spice cake, so that's what she requested. After many hours of research, I decided on a recipe from Bon Appetit, but changed the quantity of spice in it. This cake turned out really well. It is a light, tender, moist cake with a mellow spice flavour.

Spice Layer Cake with Cream Cheese Frosting

Ingredients:
For the cake:
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp ground cardamom
3/4 tsp ground allspice
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp salt
1 2/3 cup sugar
1 cup butter, room temperature
4 large eggs
1 cup sour cream
1/2 cup whole milk

For the frosting:
4 cups confectioner's sugar, sifted
1 cup butter, room temperature
12 oz cream cheese, room temperature
3/4 tsp vanilla extract

To make the cakes: Preheat the oven to 350*F. Butter three 9-in cake pans (I only used two pans). Line the bottoms with waxed paper. Butter and flour the pans, tapping out the excess flour. Sift the first 9 ingredients into a medium bowl. Using an electric mixer, beat the sugar and butter in a large bowl until fluffy (about 3 mins). Stir flour mixture into butter mixture alternately with sour cream and milk. Divide the batter among the prepared pans.

Bake cakes until tester inserted comes out clean, about 25mins. Transfer pans to racks to cool 10 mins and then turn out the cakes onto the racks to cool completely. (Can be made 1 day ahead and stored in an airtight container at room temperature.)

To make the frosting: Using an electric mixer with a whisk attachment, beat the butter and cream cheese on a medium high speed until fluffy, about 2-3 mins. Reduce speed to low and add the sugar 1/2 cup at a time, mixing until smooth and scraping down the sides of the bowl as needed. Add the vanilla and mix to combine.

To assemble: Place 1 cake layer on a platter and spread 2/3 cup of frosting over. Top with the next cake layer, spreading another 2/3 cup of frosting over. Top with the third layer (if you made 3 cakes). Cover the top and sides with the remaining frosting. Can be made 1 day ahead. Cover with a cake dome and store in the fridge.

Cake recipe adapted from Bon Appetit
Frosting recipe adapted from Martha Stewart Cupcakes

Creamy Peanut Butter Pie

A few months ago, I came across this recipe in the world of food blogs. A fellow food blogger lost her husband, Mikey, very suddenly, and in his memory asked that people make his favourite pie and share it with their loved ones. I didn't have a chance to make this pie then, but I finally made it a couple of weeks ago. I made it for my guy's father. It was his birthday and he adores peanut butter and chocolate. We ate this pie together the day before his birthday. I thought of Mikey as we ate it and how grateful I am to have such a wonderful guy whom I love so much. This pie was amazing and perfect for sharing with those that you love.

Creamy Peanut Butter Pie
Serves 10-12

Ingredients:
8oz chocolate cookies (I used Oreos after scraping out the cream filling)
4Tbsp butter, melted
4oz finely chopped semi-sweet chocolate
1/4 cup chopped peanuts
1 cup heavy cream
8 oz cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14oz can sweetened condensed milk
1 tsp vanilla extract
1 tsp freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine the melted butter and cookie crumbs in a small bowl, stirring with a fork to mix well. Press the mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler and pour over the bottom of the cookie crust. Spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place the pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer until stiff peaks form. Transfer to a small bowl and store in the refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce the speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extact and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture. Then, fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle melted chocolate on top and refrigerate for three hours or overnight before serving.

Recipe barely adapted from In Jennie's Kitchen

Owl Chocolate Cupcakes with Chocolate Frosting

Now that I am living back in America, I get to do all the things had to miss out on whilst living in England. One of those things is going to my bestfriend's annual Halloween party. I knew I wanted to make cupcakes for his party and found these. I thought they would be the erfect choice because he LOVES owls! These were certainly a lot of work and took almost an entire day. The cupcake is really cholocately, light and moist. The frosting is very rich and creamy. I bought some Valrhona cocoa powder to use in this recipe and the investment was well worth it! The chocolate flavour was really intense and super yummy! This will definitely be my go-to chocolate cupcake recipe! These cupcakes didn't turn out as beautiful as I had hoped, but they tasted AMAZING!!

Owl Chocolate Cupcakes with Chocolate Frosting
Makes 24 cupcakes

Ingredients:
For the cupcakes:
1/2 cup + 1 Tbsp Dutch-process cocoa powder
1/2 cup + 1 Tbsp hot water
2 1/4 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 sticks + 1 Tbsp unsalted butter at room temperature
1 2/3 cups sugar
3 large eggs
1 Tbsp vanilla extract
3/4 cup sour cream

For the Frosting:
1 lb. semisweet chocolate, finely chopped
6Tbsp Dutch-process cocoa powder
6Tbsp boiling water
3 sticks (1 1/2 cups) unsalted butter at room temperature
3/4 cup confectioner's sugar, sifted
pinch of salt

For the Owls:
Pack of Oreos
Pack of mini Oreos
Brown Mini M&Ms
Junior Mints
Yellow/Orange Peanut M&Ms
Yellow/Orange Reeses pieces

Directions:

Preheat the oven to 350*F. Line cupcake pans with paper liners (use mini cupcake pans with mini liners if making mini cupcakes). In a small bowl, combine the hot water and cocoa and whisk until smooth. In another medium bowl, combine the flour, baking soda, baking powder and salt. Whisk to blend.

Combine the butter and sugar in a medium saucepan set over a medium heat. Cook, stirring occasionally until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, 4-5mins. Add the eggs, one at a time, mising well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition until just incorporated.

Divide the batter evenly between the prepared liners. Bake until a toothpick inserted in teh centre comes out clean, about 18-20mins, rotating the pans halfway through baking. Let cool in the pan about 5-10mins and then transfer to a wire rack to cool completely.

To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. Meanwhile, combine the cocoa powder and boiling water in a small bowl; stir until the cocoa has dissolved.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confectioner's sugar on medium-high speed until fluffy, about 3-4mins. Add the melted chocolate; beat on low speed until combined, 1-2 mins. Beat in the cocoa mixture until well blended. If the frosting is runny at this point, let it cool longer before frosting the cake.

To assemble the cupcakes, frost the cupcakes. Separate the Oreos and mini Oreos so that the cream filling is on one cookie and the other cookie has no cream filling. Cut the cookies without the cream filling in half. The mini oreos are used on mini cupcakes if you have made them. Place the cream coated cookies on the frosted cupcakes. These are the eyes. Place the cookie halves above the eyes so that the curves are on the inside and they are tilting out. Cover with frosting so that they look feathered. Using frosting, attach the junior mints onto the large Oreo eyes and the brown mini M&Ms on the mini Oreo eyes (these are the pupils). Place the peanut M&Ms on the larger cupcakes for the nose. Use the Reeses pieces on the mini cupcakes for the nose.

Cupcake recipe adapted from Martha Stewart's Cupcakes

Frosting recipe adapted from Martha Stewart's Baking Handbook

Owl design adapted from Hello, Cupcake!

Chocolate Macarons

I have tried making macarons once before......it didn't go very well. This put me off making them for some time. But, recently, I felt the urge to try again. I used the same basic recipe from Tartlette (the macaron expert, in my opinion) and this time it was much more succesful! I can't wait to make these again and to try lots of different flavour combinations!

Chocolate Macarons
Makes about 30 macaron sandwiches

Ingredients:
For the macarons:
110g blanched, slivered almonds
200g minus 2 Tbsp confectioners sugar
2 Tbsp cocoa powder
100g aged egg whites* (from about 3 eggs)
50g granulated sugar

For the chocolate ganache:
3/4 cup heavy cream
1 Tbsp butter
6 oz dark chocolate, chopped
1 tsp vanilla extract

*Age the egg whites on the kitchen counter if your kitchen stays at or below 80*F. To do this, seperate the egg whites and put them in a dish. Cover with clingfilm and then pierce the clingfilm liberally.

To make the macarons:
Pulse the almonds until finely ground. Add the confectioners sugar and cocoa. Pulse until fine and then sift. Pulse any remaining lumps until fine.

In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on a medium-high speed until foamy. Gradually add the granulated sugar and then whip on high speed until smooth and shiny with medium stiff peaks.

Add the amlmond mixture in 3 seperate additions, using a spatula to fold quickly after each addition. This part of the process is called macaronage and is crucial to get right. After folding in all of the almond mixture, there should be no streaks left and the batter should have a ribbon-like consistency. Do not be overly delicate with the meringue-you want to get rid of some of the air.

Place a silicon mat or parchment paper onto a baking tray. Transfer the batter to a pastry bag fitted with a large, round tip. Pipe 1-1 1/2 inch wide circles of the batter about an inch apart onto the mat. Bang the tray firmly onto the counter a few times. Let the macarons sit at room temperature for about an hour, until the tops are matte.

Preheat the oven to 280-300*F. Bake the macarons for 12-15mins. Let cool before removing from the baking trays. Please note: when I was baking mine, the ones on the bottom shelf cracked from the heat of the electric oven. I found that if I placed an empty baking tray on the bottom shelf, it helped to shield the macarons above it and they didn't crack.

Let the macarons cool throughly before piping on the ganache.

To make the ganache:
Place the chopped chocolate in medium heatproof bowl. Heat the cream and butter over a medium heat until it simmers. Remove from the heat and pour over the chocolate. Let stand for 2min before stirring well until the chocolate has melted. Add the vanilla extract and stir until combined. Let the ganache cool throughly before piping onto the macarons.

Pipe the ganache onto one macaron and then sandwich with another macaron on top. Try to match macarons that are similar in size. On some of the macarons, I also piped a small amount of creamy peanut butter into the middle of the ganache, making them chocolate peanut butter macarons. Very yummy.

Store macarons in an airtight container in the refrigerator for up to 5 days. Macarons are at their best 3 days after they are made.

Macarons recipe from Annie's Eats and Tartlette
Ganache adapted from Annie's Eats