Currently viewing the tag: "Dessert"
Erhmahgawd – homemade doughnuts! I adore cake doughnuts, but I’ve put off making them in the past because for some reason frying seemed so intimidating. I hosted another ‘Ladies Who Brunch‘ before I left for India and I figured making these chocolate glazed cake doughnuts would be the perfect way to overcome this fear. It turned out to be as easy as pie to get a perfectly crisp and golden cake donut – it just takes a cooking thermometer to make sure the oil stays at the right temperature.
The doughnuts were a huge hit and adding a few sprinkles on top was just the perfect finishing touch. You could also try nuts, or even something more fun and unique like pretzels, or fruit loops a la Voodoo Doughnuts in Portland
While we’re on the subject, is it donuts or doughnuts? Both look absolutely correct to me, and I use them interchangeably, so I did a little research. It turns out, ‘doughnut’ is the correct word. ‘Donut’ was coined by a doughnut company in the early 1900′s just like we do with ‘Krazy’ and ‘Lite’, etc. So there you have it!
Chocolate Glazed Cake Doughnuts
Adapted from How Sweet Eats
Makes 15-20 Donuts
2 1/2 c. flour
1/3 c. sugar
1 T. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1 c. milk
1 egg, lightly beaten
5 T. unsalted butter, melted and cooled
2 tsp. vanilla extract
Oil for frying
1. In a large bowl, whisk together the dry ingredients (flour through salt on the list). Make a well in the center.
2. In another bowl whisk together the remaining ingredients, except oil. Pour into the center of the dry ingredients and mix until just combined. Do not over mix! Cover with plastic wrap and refrigerate for one hour or overnight.
3. Remove the dough and roll onto a well-floured surface, about 1/2 to 3/4 inch thick. Use a cookie cutter or something round to cut circles into the dough. To cut out the center, you can use a frosting tip or a bottle cap, or whatever else you have around.
4. Fill a large saucepan with about 3 inches of oil until it is 360 to 365 degrees. Fry the doughnuts 2-3 at a time, about three minutes, flipping halfway. They should be puffed and golden brown. Using a thermometer is very important, as the temperature must be in the right range! Remove with slotted spoon and cool on a paper towel.
5. Coat with chocolate glaze recipe (below).
Chocolate Doughnut Glaze
4 T unsalted butter
2 tsp. vanilla
1 tsp. light corn syrup
1/4 c. milk
3 oz. dark chocolate, chopped
1 c. powdered sugar
1. Microwave or heat all ingredients except the powdered sugar and whisk until smooth
2. Whisk in the powdered sugar
3. Spoon over or dunk donuts in the chocolate glaze. Cover with sprinkles – or not.
How sweet are these pretty mum cupcakes? You may remember that I am participating in a quest to find the Ultimate Chocolate Cupcake , with Stephanie from the Cupcake Project. These cupcakes were part of the 6th round of baking and I used this frosting technique to make them a little fancier than the traditional Wilton 1M swirl. I got the idea from these chrysanthemum cupcakes from Martha Stewart. Patients is definitely not a virtue I practice often, but I was still pleased with the overall result. I used a swiss meringue buttercream and I love the snowy white of the frosting against the dark chocolate cupcake. It would be fun to dye them with a little gel food coloring as well though!
It’s been a stressful week here. I had my last exam and my last rotation of medical school yesterday. Today residency placements are announced and I’ll find out where I’ll be working for the next three years! I also leave for India this afternoon! Needless to say, I’m a bundle of nerves. I’m going to shift gears on the blog to more travel stories and photos while I’m working in a Tibetan refugee hospital for the next 6 weeks.
Ok, so onto the technique….
Mum Cupcakes Frosting Technique
Butter Cream Frosting
Number 80 Fluted Frosting Tip
Disposable frosting bag (The reusable one collect a lot of bacteria!)
Cupcakes
1. Place the frosting tip in your frosting bag and fill with butter cream frosting
2. Starting at the outside, hold the bag at a 45 degree angle and squeeze the bag while pulling out in a quick stroke. Do the entire outer circle that way. Repeat with several layers, shortening the petals with each layer. I found that releasing pressure on the bag and dragging it outwards gave me the best result.
After the first bite of these mini pavlovas with blood orange curd, Pat pronounced them one of the best desserts he has ever had. I can’t make this stuff up folks! Given the crazy amount of time and effort that goes into making things like cakes and how easy these were to whip up, it’s safe to say I’ll be making pavlova more often!
In less than two weeks, residency placements will be announced, in a fun-but-terrifying “ceremony” held by the medical school. Basically, the residency placement process after medical school involves you making a ranking list of all the places you interviewed at, and the programs do the same of all the applicants that they interviewed. A giant computer locked in a super secret location (at least that’s how I envision it) combines all the data and spits out your perfect “match”. It sounds like speed dating, doesn’t it?
Matches are revealed on March 15th. The ceremony involves people opening their match letter and reading it out loud in front of the whole school. As someone who doesn’t like surprises, this sounds horrifying to me! I’m planning to open my letter in private with Pat instead, even if that makes me a wet blanket.
Mini Vanilla Bean Pavlovas
From Camille Styles
4 egg whites, at room temp – you can save the yolks for the curd recipe below
1 cup sugar, preferably superfine
1/4 tsp. salt
1/4 tsp. cream of tartar
1 vanilla bean
1. Beat room temperature egg whites on medium high until thick. With the motor running, add the sugar very slowly.
2. Add salt, cream of tartar and the seeds from vanilla bean. Continue beating on high until mixture is glossy and stiff peaks form.
3. Drop 8 scoops of mixture, about 1/2 cup each, onto a parchment paper lined baking sheet. Use a spoon to make a well in the center of each meringue.
4. Bake for 2 hours at 200 degrees F. Turn the oven off and allow meringues to cool in the oven with the door ajar for 2 more hours. Pavlovas can be stored at room temperature for up to three days in an airtight container.
Blood Orange Curd
From Domestic Fits
Blood orange zest from two blood oranges
1/2 cup blood orange juice, about 3 blood oranges
1 Tbs lemon juice
1/3 cup sugar
2 tsp. corn starch
1 whole egg plus three yolks
1/4 cup unsalted butter, cubed
1. Combine the zest, juices, sugar, cornstarch, and eggs in a small saucepan and whisk until combined. Add the butter and cook over medium/low heat. Whisk until thickened, about 10 minutes.
2. Allow to cook to room temp. You can refrigerate until ready to use, up to three days.
Mini Pavlovas with Blood Orange Curd
Mini Pavlovas
Blood Orange Curd
1 cup whipping cream
2 T. sugar
Blood oranges, for garnish
1. Whip the cream and sugar until it holds a soft peak.
2. Layer the homemade whipped cream and blood orange curd onto each mini vanilla bean pavlova.
3. Garnish with sliced blood oranges, if desired.
I have wanted to try a s’mores cupcakes recipe for so long! I’ve seen several recipes online for cupcakes with a chocolate base, but I really wanted to replicate my favorite cupcakes from Cupcakes a Go Go, a local bakery in Madison. Luckily, I came across a great recipe from Bon Appetit. I also loved that it had a chocolate ganache on top. I paired this with Martha Stewart’s marshmallow frosting recipe to create the ultimate s’mores cupcakes recipe!
These cupcakes will also be making an appearance on my wedding dessert table. So far the plan is Carrot Cake, Chocolate Cake with Caramel Buttercream, decorated sugar cookies, blueberry pie, and cheesecake! I can’t believe the wedding is less than three months away. There is still a lot to do, but I feel like I’m making great progress.
Graham Cracker Cupcakes with Chocolate Ganache
Adopted from Bon Appetit
Ingredients
- 1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
- 1/2 cup flour
- 2 1/2 teaspoons baking powder
- 1/2 cup (1 stick) unsalted butter at room temp
- 3/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 1/2 cup heavy whipping cream
Directions
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Line cupcake tin with paper liners. Combine graham cracker crumbs, flour, baking powder, and a pinch of salt in medium bowl.
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Beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating to blend between additions. Add vanilla. Add graham-cracker mixturein 3 additions, alternating with milk, beginning and ending with graham-cracker mixture.
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Divide batter among cupcake liners.
- Bake at 350F for 17 minutes or until toothpick comes out clean. Transfer to wire rack to cool.
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Place chocolate in medium bowl. Bring cream just to boil in microwave or saucepan; pour over chocolate. Let stand 1 minute; stir until smooth. Cool ganache until lukewarm.
- Push apple corer about 1 inch into top of each cupcake; remove cake, forming hole. Pipe ganache into holes in cupcakes and spread two teaspoons of ganache over each cupcake.
Homemade Marshmallow Frosting
From Martha Stewart
Makes enough for 24 cupcakes
Ingredients:
- 8 egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons vanilla extract
Directions
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan filled with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
S’mores Cupcakes Recipe
1. Cover graham cracker cupcakes with ganache, as above
2. Pipe homemade marshmallow frosting on each cupcake. I used a Wilton 1M tip but next time I will probably use an open large tip, like the Wilton 1A. I think it would toast a bit easier this way
3. Use a kitchen torch to “toast” the marshmallow frosting. Alternatively, you could use your broiler but you have to keep a very close eye on them as there is a very fine line between toasted and charred!
Happy Monday! For whatever reason, I feel absolutely refreshed by a wonderful weekend and ready to tackle the week. That doesn’t happen that often!
By February, it always seems that winter has outstayed its welcome. One of my favorite things about winter is that citrus season. Although grapefruit are on the way out, there is still time to pick up a bag to make this amazing grapefruit sorbet recipe! It is the perfect mix of tart and sweet, and is absolutely refreshing. The color is absolutely stunning too! It’s enough to make me wax poetic.
I remember reading somewhere that if you put your citrus in the microwave for a few seconds before squeezing, it makes it easier to get every last bit of juice out. Of course, I forgot to try it, but let me know if you do and have any success!
Grapefruit Sorbet Recipe
Adopted from How Sweet Eats
Ingredients:
5 1/2 c. freshly squeezed grapefruit juice (from about 6 large grapefruit)
1 1/2 c. sugar
Directions:
1. Combine grapefruit juice and sugar in a saucepan over medium heat and whisk until sugar dissolves, around 5-6 minutes.
2. Refrigerate for 25 minutes, or until chilled.
3. Pour the chilled mixture into your ice cream maker and churn according to the directions – for me, this was about 25 minutes.
4. After churning, pour into a container and freeze for 6-8 hours until frozen.
This is the best carrot cake recipe I’ve ever made! In fact, it is so good, I’ve decided to make it for my wedding! I don’t think I’ve mentioned this on the blog before, but I’m planning to bake my own wedding cake! Is that crazy? If it is, then I should also mention that I’m planning a full dessert table – all of my own dessert creations. So far, I envision a two-tiered cake, a pie, a cheesecake, sugar cookies with royal icing, and cupcakes! I guess that does sound a little crazy. I think with a lot of organization, and a little luck, it will turn out ok – without me ripping my hair out. If it does work, I’ll definitely share what I learned on Running Blonde!
The rustic cake design is very simple. You can just dollop on cream cheese icing and spread it to make an even layer. You don’t need to level your cake layers, crumb coat, or do any piping! Check out the cake stand – Pat made if for me with a mug and plate we bought at Goodwill for about $2. I’ll share the full DIY soon!
Best Carrot Cake – Recipe
From Cooking the Amazing
2 c. (250g) All Purpose Flour
1 1/2 c. (300g) Sugar
1/4 c. Brown Sugar, packed (dark or light)
1 1/2 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
4 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. Ground Cloves
1/4 tsp. Ground Ginger
2 c. Finely Grated Peeled Carrot, packed
1 c. Sweetened Coconut Flakes
1 c. Raisins (Optional)
1 8 oz can Crushed Pineapple – reserve 1 T. of juice
1 1/2 c. Walnuts or Pecans, chopped
1 c. Vegetable Oil
2 tsp. Vanilla Extract 1 T. Finely Grated Fresh Orange Zest
3 Eggs
3 Eggs
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Preheat oven to 350 degrees.
- Spray two 9 inch cake pans with non-stick cooking spray and line each with a parchment paper round. Spray another layer of cooking spray on top of the parchment paper. You can also use 20 jumbo cupcake liners in a muffin tin.
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In a large bowl combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and all spices.
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In your mixer bowl, combine peeled and grated carrots, orange peel, drained pineapple, raisins (optional), coconut flakes, and nuts and mix at low speed until combined.
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Add the vegetable oil, vanilla, and eggs one at a time, mixing well, then add 1 T. of the reserved pineapple juice and mix well, scraping down the bowl often.
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Slowly add the wet ingredients to the dry ingredients and mix with a hand mixer or Kitchen Aid on low speed for about 1 minute or until just combined. Do not over mix.
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Pour divided into prepared pans. To ensure even layers, I recommend weighing each layer.
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Bake at 350 degrees for 25-30 mins for cupcakes, 35-40 minutes for 9 inch layer cakes, or until a toothpick comes out clean. Rotate pans halfway through baking.
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Allow to cool completely in pan for 1-2 hrs. Remove from pan and ice with cream cheese icing (recipe below). before removing to ice with Cream Cheese Icing. Recipe below. Place 1/4 of icing between the two layers and when placing the top cake layer on, put the flat side of the cake (the bottom when it was in the cake pan) facing up for a flat top which makes a more attractive cake and easier to ice.
Cream Cheese Frosting
Adopted from Cooking the Amazing
2 sticks unsalted butter, softened
16 oz. Cream Cheese, softened (2 pkgs)
3 c. Powdered Sugar
4 tsp. Vanilla Extract
1 small pinch Salt
1. Cream the butter with a mixer for 2 minutes until pale and light.
2. Add the cream cheese and cream for 2 minutes, until well mixed.
3. Add the powdered sugar one cup at a time.
4. Add the salt and vanilla and mix well. You can add more powdered sugar to if you want it sweeter.
To assemble the cake:
1. Place on cake layer on your cake stand with the flatter end up. Layer with about half the cream cheese icing, letting the frosting hang over the edge slightly.
2. Place your second cake layer, flatter end up. Spread with the remaining cream cheese icing
3. Decorate as you like!
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