S'More Cupcakes

Do I actually need to say anything?

These are cool because you can make them in a number of different ways whether you use a mix or not.

What you need:
Graham crackers (I used a box of pre-crushed crumbs)
Butter
Dark chocolate
Dark chocolate cake mix
Eggs
Water
Oil
Mini marshmallows

Make a batch of the cake mix. Seriously, I never make a whole box - that's way too many for just 2 of us - so I usually make about 1/3. In a separate bowl, blend graham crackers with melted butter (about 1 tsp per 5 crackers) which will help hold it together. Carefully melt about 1/4 bar of chocolate (nuke it for 20 seconds then stir it until it's smooth).

Put cupcake papers into a tin. Distribute about 1-2 tsp of graham mix in the bottom, then drizzle a small spoon of melted chocolate over it - this will help hold it together. Pour cake batter in until cups are 2/3 full. Bake as normal but just slightly less (2 minutes) than recommended. Remove from oven and switch oven to broiler. Place 3-4 mini marshmallows on top and place under broil until they start to turn golden. When you pop them out, drop 1-2 squares of dark chocolate on the side.

Enjoy!

Pumpkin Pie Cake with Vanilla Cream

Like many Americans, I love pumpkin pie. There is something incredibly soothing about the spicy taste, the smooth texture and the dollop of cream.  But there's also something about pumpkin cake or bread - the rich but dense texture with that pie-reminiscent taste.

Here's a twist on both - why not put the two together? Even better, this one is lactose-free!

Recipe:
1 12oz can pumpkin puree
1/2 C brown sugar
1-2 tsp ground cinnamon (depends how spicy you want it)
1/2 tsp ground nutmeg
1/2 C cake flour
1/2 tsp baking powder
2 eggs

Crust
1 1/2 C graham cracker crumbs
1/4 C granulated sugar
1/2 tsp ground cinnamon
6 Tbs butter, melted

Vanilla Cream
2 egg yolks
1/4 C granulated sugar
2 Tbs + 1/2 tsp cornstarch
3/4 C soy milk
1/2 tsp pure vanilla extract

Start with the vanilla cream since it will take at least an hour.  In a bowl, whisk the yolks until smooth. Separately in a saucepan, mix the sugar and cornstarch over medium heat, add the soy milk in a slow, steady stream. Cook until it begins to bubble and thicken.  Pour 1/3 of the mix into the eggs, whisk until smooth, then put the mix back into the saucepan and cook, stirring constantly, 3-5 more minutes until thick. Remove from heat and put into a ceramic bowl and chill covered for an hour.

Preheat oven to 400°F.  In a stainless steel bowl, beat the eggs then add the puree, brown sugar, spices, flour and baking powder and mix well. In a separate bowl, mix the crumbs, white sugar, cinnamon and butter until crumbly.

Grease a cupcake pan with butter or cooking spray and line the bottoms with parchment. Spoon enough pumpkin mix into each cup to fill 2/3 of the way. Fill the remainder with graham mix but not quite to the top, then pat down gently with your fingers.

Bake at 400°F for 15 minutes, then reduce temperature to 325°F for another 6 minutes. Remove from heat and cool. To remove, place the top of a cookie sheet down onto the open cups and flip over. Allow to cool completely.

Note: a quick "cheat" for vanilla cream - prepare a box of sugar-free, dairy-free, no-cook vanilla pudding mix according to directions but use only 3/4 of the milk. Whip 2 egg whites in a bowl and once peaked, blend the two together.

Brys + Edgewood Cake Kits

Now this is a great idea if you're on the "decoratively challenged" side (no judgment, it's not easy to make food cross the boundary between nice and spectacular).

These great cakes from Brys + Edgewood are actually kits and designed for the novice to make fantastic and beautiful cakes.

All the kits include everything you need to make the cake, including the pre-colored fondant, cake mix, disposable paper baking molds and instructions.

And for those of you guys still looking for a neat date idea...try baking! Think about it - you get to stay at home, you get to be the "creative genius" for the day, and you get to be around your woman for several hours!

And by the way - there's a special running on Gilt Taste through February 14th!

Enjoy!

Pain Perdu Dessert

I made this for dessert last week. It came to me after watching too many episodes of "Chopped" on Food Network.

"Pain perdu" is the French term for French toast (literally, "lost bread"). It is a staple for all culinary students (myself included) and has started to show up more and more as a dessert base.  Here I used a whole wheat challah, which has a nice, fluffy texture and slight sweetness.  The egg wash had a splash of almond milk and vanilla.

To dress is up, we used ripe black Mission figs drizzled with a melted 85% dark chocolate and then garnished with 2 slices of dark chocolate bacon strips. Yes, bacon. So basically, it's a grown-up take on breakfast as a dessert. Lots of textures, and wide flavor profile. Yum!

Ingredients:
2 challah buns (Zomick brand in this case)
2 medium eggs
1/2 C almond milk
1/2 tsp vanilla extract
8 figs
2oz dark chocolate (70%)
1 tsp butter
1 Tb almond milk (additional)

Mix the eggs, milk and vanilla well in a shallow bowl. Slice the challah top to bottom - each bun should yield 3 slices. soak in egg mix for about 30 seconds per side. Heat 1 Tb oil in a skillet over medium-low heat. Gently place the bread into the pan and cook until just browning, then turn and repeat.

Meanwhile, heat the chocolate, butter and milk in a glass measuring cup or bowl in the microwave on high for 12 seconds. Remove and use a spoon to mix and melt the chocolate. If not quite hot enough, run for an additional 10 seconds only and try again.  Too much microwave will burn the chocolate quickly.

Serve with cut figs, drizzled with chocolate and a side of bacon - it's breakfast updated for dessert!

Image by MadeForJen

Sprinkles Cupcakes

No, of course I didn't make this (I bought it) but I couldn't resist the photo. S'more cupcake by Sprinkles - graham cracker base, chocolate cake, toasted marshmallow top - perfect.


Image by Janis Nicolay

Dark Chocolate Bacon Strips

A lot of chocolate this week. After the salted chocolate, the next phase was marrying the dark chocolate to my favorite bacon. Here it's a quick snack served with ripe black Mission figs.

The idea for it started as a garnish for a dessert (coming up) but after I made them, they were so good I ended up just eating them as is. And I wish I could say there is some incredibly complex preparation for this but in fact it was so simple!

Ingredients:
3oz good dark chocolate (70% minimum - for this I used 85% Green & Black)
6 strips thinly sliced smoked bacon (tastes better smoked)

Microwave the bacon in paper towels until all the fat has come out and the bacon is pretty crisp all through, then cool in fridge. Meanwhile, melt good dark chocolate (preferably in a double boiler, but if not, melt it in a bowl in the microwave in 20 second shots until just starting to melt, then stir until complete). Carefully break the bacon strips in half. Use chopsticks or a fork to dip the strips into the chocolate, place on some parchment, and cool in fridge.

Image by MadeForJen

Chocolate Mini Cupcakes

Image by MadeForJen

Sweet somethings

Chocolate sorbet with candied pecans. Oh my. Image by MadeByGirl.

Mariebelle Chocolate

Quite possibly the best hot chocolate you will ever have. Served very thick, the syrupy concoction is actually not that sweet, with a hint of cinnamon.  From Mariebelle's in SoHo, New York City, now available at home.

Image by MadeForJen

Berries with Sabayon

Saba-what? This was a new one for Jen that I'd learned to make from mom but Jen tasted for the first time at a neighborhood Italian place and fell in love with it.

Sabayon is a foamy egg-based mixture of generally Italian origin and related to zabaglione.  It's perfect for those who are lactose-intolerant because it's got no milk but it has a texture similar to whipped cream but heavier and tastier than meringue. It can be saucy (more watery) or thick (like meringue) depending on how long you heat it for. Commercial versions use cornstarch but I think that that's a cop-out.

Sabayon can be made a variety of ways, but traditionally it is made with a Marsala, port, sherry or Madeira.  Some recipes, like the one in these photos, use champagne, so it really depends on your taste and what you intend to serve it with (if you want less savory you can even use water). Some fancier methods even call for the use of a whipped cream that is folded into the sabayon and then broiled to cause it to glaze and crust with a nice golden exterior.

Finally, it can be served warm or cold.  We prefer cold so if you do that, keep an ice bath ready to prevent overheating. If warm, make it at the last minute since it cannot be re-heated.

The other nice thing is that it is pretty easy to make if you pay attention. The basic premise works a lot like a Hollandaise sace - using a liquid to heat egg yolks which causes them to thicken but not "cook".  I urge you to try it out!

Ingredients:
6 egg yolks
1 C liquid: water, Marsala, port, sherry, Madeira or champagne
1/3 C sugar (or 5 tsp Splenda)
1 pint fresh berries

Utensils:
Balloon whisk
Steel or copper bowl
Saucepan of simmering water

Bring the water to boil then turn to simmer. In the meantime, set up your berries in the presentation.  Here I've sliced the berries up and plated them, but often it's seen served in dessert goblets or gratin dishes.  Separate the yolks and whites (which I save for omelettes) and put the yolks into the bowl along with the sugar and liquid. Blend with the whisk.

Rest the bowl over the hot water (should no longer be boiling).  Whisk constantly for 4 to 5 minutes until it reaches the consistency of light whipped cream.  Be careful to not overcook or the eggs will scramble (it will turn clumpy).  If serving chilled, remove from heat and put the bowl in the ice bath.  Otherwise, just begin "plating." Spoon the sabayon right onto the berries and serve.  Garnish with mint sprigs. Enjoy!

Image by MadeForJen

Red Velvet Cupcakes

Cupcakes! Yes, cupcakes! And red velvet with cream cheese frosting at that.

So I actually made these several years ago but in light of Jen's birthday (these were for a little birthday party then) I thought I'd throw this out there.  Will post the recipe shortly.

Images by MadeForJen

Unstructured Tiramisu

Right behind chocolate cake, I think tiramisu ranks right up there on the list of desserts to do.  Rob Reiner in "Sleepless in Seattle" remarks to Tom Hanks "You'll find out." So the mysticism of tiramisu, as I've discovered, is simply how well the mixture of flavors - the cream, the vanilla, the buttery cake, the coffee, the cocoa - all fit together.

There's several ways to approach making tiramisu, and like everything else I try - I experiment. This one is an unstructured one with homemade ladyfingers. It is much easier to make than most people think.

Ingredients:
1 package of ladyfingers (*see below)
2 shots espresso
Optional: 2 shots of liqueur (brandy or cognac)
1 tub mascarpone
1 tsp vanilla
1 Tb sugar or sweetener
Cocoa powder
Chocolate shavings

In a bowl, mix the mascarpone, vanilla and sweetener until smooth.  The cheese will become softer and looser, which is fine. On the plate, place 3 ladyfingers. Using a teaspoon, drip or spread 1 tsp espresso (and liqueur if using) over the cake. Dollop a layer of the mascarpone on that. Repeat the ladyfingers, then the mascarpone again. Refrigerate for at least 30 minutes, but not more than 6 hours. Before serving, sift a generous layer of cocoa powder on the whole plate, then sprinkle with the shavings. Add a couple of berries for garnish.

Ladyfingers are a sweet, light spongecake.  You need to use the soft ones, which are not always available in the store, or at least can be difficult to find.  Trader Joes sells a really good package in the fall.  Alternatively you can use pretty much any light spongecake (somewhere between angel food cake and regular cake).

To make chocolate shavings, use a bar of chocolate (best if you use a good dark chocolate like Valrhona or Scharffen Berger) and chill it. On top of a piece of wax paper or parchment, lay the bar face down. Holding it with a paper towel, run a sharp paring knife along the edges slowly and shave off pieces. You can also use a (well cleaned) vegetable peeler.  Chill the pieces to keep them from melting.

Images by MadeForJen

Flourless Espresso-Chocolate Cake

This is a surprisingly easy cake to make.  I've toyed with the basic recipe a bit to allow for more commercial products but it's basically the same.

Ingredients:
3.5 oz Green & Black Espresso Chocolate
1/4 C sugar or Splenda*
3/4 stick of unsalted butter + small amount for pan
3 large eggs
1/3 C sweetened cocoa powder (Scharffen Berger is good) + some for sprinkling

Preheat the oven to 375°F. Butter the bottoms of 7-8 cups in a large cupcake tray. Line the bottoms with fitted rounds of parchment and re-butter them.

Break chocolate into small pieces. In a double boiler melt the chocolate and butter, stirring, until smooth. Remove the top pan from the heat and whisk sugar into it. Add 2 eggs plus 1 yolk (save the extra white) and whisk well. Sift the cocoa powder over chocolate mixture and whisk until just combined. Pour batter into cups and bake 11 minutes in the middle of the oven or until a very thin crust starts to form on the tops. Put tin on a rack and cool the cakes in the pan for 5 minutes then gently remove onto serving plates.

While baking, whip or beat the remaining white into a soft-peaked meringue, add 1/4 tsp vanilla, 1/2 tsp of Splenda or 1 tsp confectioner sugar to sweeten and flavor slightly. You can use any type of cream - whipped, crème fraîche, or even yogurt - I use meringue here because it is very light, nearly no calories and uses up the extra white. Plus it's a different approach - the soft meringue looks like a pillowy cloud.

Serve dusted with cocoa powder, a dollop of meringue and some berries (again, to taste - we prefer blueberries and blackberries but any kind will do). The cakes will keep for about 3 days in an airtight container.

Images by MadeForJen

Watermelon Agua Fresca Popsicles

A week into the blog and the watermelon agua fresca is (by far) the most visited post, so in thinking we could try something a bit new, we decided to try our hand at agua fresca popsicles!

They were surprisingly easy to make and they are so great to beat the (NYC humid) heat or for a late-night movie-watching snack!  Here's the recipe:

Ingredients:

1/8 of a ripe seedless watermelon

1/3 C agave

1 C seltzer water

Blend the watermelon and agave until smooth (1-2 minutes) then add the seltzer and pulse blend to mix. Pour the mix into the popsicle molds and freeze until hard.  Easy, right? The neat thing is that the seltzer bubbles were still very much there and gave the popsicles a light taste. If you want a stronger taste use less water/more watermelon.  The sweetness is a question of your own taste.

Couple of notes - my mother (a chef) taught me that a little pectin (very small amount) will help keep popsicles from over-freezing and getting too hard, and will give it that same thickened consistency as store-bought popsicles (which the agave also does). You can simplify this by adding about 1/4 packet of (sweetened) Jello, but use a complimentary flavor. However, if you use seltzer, the carbonation will do the same thing.

Just on the side, I had some fresh carrot juice in the fridge and added it to some fresh squeezed orange juice (about 3 parts carrot to 1 part orange) and a teaspoon of agave and made a whole new flavor.  The point is - try the flavors you like best and experiment!

images by Made For Jen

Layered Chocolate Cake

Chocolate. I don't think I've ever met a woman that did not like chocolate, and Jen is no exception. When we first met, she preferred milk chocolate but over time, this has evolved into a matured taste for dark chocolate.

Recipe Card (PDF) This is not my recipe - in fact it was actually my attempt to work on my paltry baking skills.  Came out pretty good if I may say so.  If you do try this, make it a project - this is a great way for couples to spend some time doing something together and ending with a good dessert.  One thing - follow the recipe to a T - it is critical.

The original recipe is from Sweetapolita.  I've posted the recipe on a card since it is quite long. Obviously my decorating skills aren't quite as good either but I'll keep at it. Jen's birthday is coming up and I have a special idea in mind so we'll see how that turns out...

Photos by MadeForJen
Recipe by Sweetapolita

Raspberry Gelato

For the summertime, nothing beats gelato! This one was from a stand along High Line park in New York City called L'arte del gelato. Delicious and cool!

Ice Cream Cookie Sandwich

Bite sized, easy to make, and great for quick desserts...little ice cream cookie sandwiches.  You can easily use store-bought cookies and ice cream, or if you're adventurous (and have time and planning on your side) make it all from scratch.

The ones here are organic, gluten-free chocolate chip and oat cookies (they are actually very small - about 2" diameter).  The ice cream is So Delicious brand chocolate chip coconut milk ice cream.  Just let the ice cream soften a bit, spoon onto the bottom cookie, put the top on and re-freeze for 5 minutes.  And of course, a little presentation goes a long way - we were out of good cocoa powder so we just sprinkled some Barefoot Contessa Sinful Hot Chocolate Mix on the plate.

Easy Pastry Dessert

This has to be one of the easiest desserts to make but you can make it look restaurant grade with a little creative garnish.

For the pastry, use sheets of frozen puff pastry (if you're daring, make it from scratch, but store-bought sheets are fine) thawed completely.  Lay a flattened sheet onto parchment and use a chef's knife to cut it into 4 triangles by cutting from one corner to the other in both directions.

Full with, well, anything. Here's some ideas:

• Gently stew apple, pear or plum slices in marsala or cider
• Whole, mixed berries crushed and lightly sugared
• Fig slices
• A good, non-sugared jam (made with fruit juice)
• Pumpkin pie filling

Bake according to the package instructions - usually about 10 minutes at 400 degrees - basically until it's just turning golden on the outside.  Remove from the heat and let cool completely.

Now for garnish. Here I've dusted it with some powdered sugar (put a teaspoon into a tea strainer and gently bump the side). Plate it gently, just off center, and garnish with a couple of berries.  Even a small scoop of ice cream or creme Anglaise is good with it.  Enjoy!

Pound Cake with Berries

Some of the best desserts are quick ones that combine flavors. For the Fourth of July, we made these cute pound cakes in a cupcake pan (be sure to cook for only about 16 minutes or they will dry out) using a basic pound cake recipe. Let them cool completely.

Mix some greek yogurt with vanilla extract and sweetener (sugar, Splenda, agave, whatever) until it's just to the point of being sweet, and then re-cool it until it is stiff.  Dollop on top of the pound cakes and top with colorful berries.  Yum!


From MadeByGirl Blog