Spiced Apple Cupcakes with Cinnamon Nutmeg Frosting and A Lesson

The Holiday Season is fast approaching and SweetRevelations has been busy busy!  I’m really excited to share that we will be featured in a new Magazine called Elegant Impressions.  It’s based out of New York, the launch date is January 2012 and word has it our Chocolate Roses are on the front cover!!   What an amazing way for us to start the new year.  Blogging has opened so many doors for us in 2011 and I can only wait with anticipation for what 2012 has to offer!

All that aside, I learned a valuable lesson this morning!  I always bake my goodies really early in the morning and I do all of my prep the night before.  I always (as I’m sure many bakers do) leave out extra butter and extra eggs, just in case.   Phew!  Good thing because this morning I woke up super early to pop some gingerbread cupcakes in the oven.  A huge surprise when I opened the oven door and my cakes had fallen really badly.  Like not presentable badly.  It was a new recipe and I didn’t have time to make it again.  So, thank goodness for the extra eggs and butter at room temperature, I did a quick mix of some Apple Spiced Cupcakes and I was good to go.  This is a new recipe that I tried from My Cake School and they are really yummy eaten without icing too!

Topped off with some Cinnamon Nutmeg Swiss Meringue Buttercream, royal icing decorations and some fondant (recipe here)  snowman these are pretty darn cute.   The royal icing tree’s are made out of many different snowflakes I made a few nights before.  So simple to make, but so delicate, make double what you need as they will break!

I do BELIEVE in the magic of the season…don’t you?

What a great display for the dessert table during the holidays.  Many thanks to The Celebration Shoppe for being so speedy in sending me the BELIEVE Cupcake Printables.  I love them.

Spiced Apple Cupcakes

*My Cake School Recipe

• 1/2 c. unsalted butter, room temperature
• 1/2c. canola oil
• 2 c. sugar
• 3 eggs, room temperature
• 2 tsp pure vanilla
• 1 c. applesauce
• 3 c.  bleached all-purpose flour
• 1/2 tsp kosher salt
• 3/4 tsp baking soda
• 1 tbsp cinnamon
• 2 c. grated apple
• 1 cup chopped walnuts
• zest of 1 lemon

Preheat oven to 325 degrees and line muffin tins.

1.   In a small bowl, sift the flour, salt, baking soda and cinnamon.  Set aside.  In the bowl of a stand mixer cream the butter until light and fluffy.  Add oil, sugar, eggs, vanilla, and applesauce.  Then, slowly add the dry ingredients to the wet ingredients and mix just until combined.  Mix in the apples, nuts and lemon.

2.  Fill liners 2/3 full and bake for 22 minutes or until cake tester inserted comes out clean.  Immediately cool on wire racks.

5.  Pipe with Cinnamon Nutmeg Swiss Meringue Buttercream and garnish with a snowflake!

Cinnamon Nutmeg Swiss Meringue Buttercream

• 5 egg whites
• 1 cup + 2 tbsp sugar
• 2 cups of unsalted butter at room temperature
• 1 tsp pure vanilla
• pinch of salt
• cinnamon and nutmeg to taste

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and cinnamon and nutmeg (to taste) and beat until combined.  Use immediately.

Royal Icing for Snowflakes

*there are many templates for snowflakes on-line

• 4 cups sifted icing sugar
• 7 tbsp warm water
• 4 tbsp meringue powder

1.  Beat all ingredients until stiff peaks form.  Icing should be thick but still easy to pipe.  I used a Wilton #3  round tip and piped them on to parchment paper.  They need at least 24 hours to dry.  Dust with pearl dust if desired.

Mini Dark Chocolate Pound Cakes

I’m pretty sure if you’ve been following my blog you’ve noticed that I kinda have a thing for rich dark chocolate desserts.  Decadent, rich, chocolate desserts of any kind.

Remember these, these and oh the memories…. this?

Well today I made these….

Just a little treat for my mom who is celebrating her birthday today.  I could bake till the cows come home and that would still not be present enough for my mom, but a yummy Dark Chocolate Pound Cake with Chocolate Ganache drizzle and a Vanilla Peppermint Glaze sure is a start!

She is a great listener, cheer leader, doctor, counsellor…..

She is a ‘warm cookies just out of the oven’ kind of person.

She is a ‘take less so someone can have more’ kind of person.

She is a ‘buy 20 chocolate easter bunnies, even for the grown-ups, because  they are still her children’, kind of person.

Well she sure gave me an appreciation of all things sweet in the kitchen.  And all things sweet about being a good mom.  And all things sweet about living a good life.  Well done mom, sit back and relax.

Have a piece of cake.

Dark Chocolate Pound Cake

*adapted from Jacques Torres’ A Year In Chocolate

*double this recipe to use in a large bundt pan

• 5 large egg yolks, room temp
• 3 whole eggs, room temp
• 1 1/4 cups cake flour, sifted
• 1/4 cup cocoa
• 2 tsp baking powder
• 1 cup unsalted butter, room temp
• 3/4 cup + 2 tbsp sugar
• 1 tbsp honey
• 1/2 vanilla bean

Preheat the oven to 350°

Lightly grease 5 mini bundt pans

1.  In a small bowl whisk together all of the eggs and yolks until combined.  Set aside.  In another bowl, sift together the flour, cocoa and baking powder.  Set aside.

2.  In the bowl of a stand mixer cream the butter, sugar and sugar until very pale and increased in volume (this can take up to 10 minutes!).  Scrape the seeds from the vanilla bean and beat into mixture.

3.  Reduce mixer speed to med-low and add 1/3 of the eggs then 1/3 of the flour mixture.  Continue alternating the eggs and flour ending with the flour.  Beat the batter until smooth.

4.  Scrape the batter into prepared pans and bake for approx 20 minutes.  Be sure to check regularly after 16 minutes so cakes aren’t dry.  Invert cakes on wire rack and allow to cool completely.

Chocolate Ganache

• 1/2 cup quality Belgian bittersweet chocolate, chopped
• 1 tablespoon unsalted butter, softened
• 1/4 cup heavy cream

1.  Combine the chocolate and butter in a medium bowl. Heat the cream through gently just until it starts to bubble and pour over the chocolate. Let the mixture sit for about 3 minutes.   Stir slowly until the chocolate melts and the ganache becomes smooth and glossy.  Drizzle over cooled cakes.

Peppermint Glaze

• 3/4 cups powdered sugar
• 1 1/2 tsp unsalted butter softened
• few drops of peppermint oil
• 1/4 tsp vanilla
• 2 tsp milk

1.  Mix all ingredients in a small bowl.  Spoon on top of chocolate ganache.

*Garnish with crushed candy canes.

Mini Cinnamon and White Chocolate Cupcakes and Frosting For The Cause

I’m so thrilled to be sharing today’s post with you!

It’s my first guest post over at Frosting For the Cause and I’m just tickled about it.  The site is an inspiring year-long collaboration from bakers all over the United States and Canada.  It is completely dedicated to raising awareness of women’s cancers, while sharing some amazing recipes and personal stories.   This site was developed by Paula Kelly-Bourque, also known as the Vanilla Bean Baker, who really is an example of what a compassionate soul is.

Today is SweetRevelations day, and I chose to make these Mini Cinnamon and White Chocolate Cupcakes.  I make gourmet cupcakes for people all the time and I was so nervous about delivering these to some pretty amazing ladies who were participating in the After Breast Cancer Luncheon in my community.    Please head on over to Frosting for the Cause to check out my recipe and my personal story.

I also wanted to send some thanks to Najwa over at Delicious Shots.  She put together a beautiful virtual Christmas Magazine full of beautiful recipes and DIY projects.   I am so excited to have one of my posts featured on this very creative piece!  Please take a moment to check it out, a SweetRevelations creation is featured on page nine!

Margarita Cupcakes

Cake.  Frosting.  Booze.  Perfect.

I made these adorable Mini Margarita Cupcakes for a fun couple who were having their wedding shower this week-end.  I happen to know that they enjoy having a tequila shot (or two) every now and then.

Doesn’t this just take you back to hot summer days on a patio?    Seems such a long way away at the moment, as my husband is outside stringing up the Christmas lights.

No matter, these festive shots are perfect for any adult party any season.  With tequila on the cakes and in the icing, they have all the flavour of the popular lime drink.  Sans hangover…..  gracias!

I used Martha Stewart’s recipe for Lemon Cupcakes and just substituted the lemon for lime.   Then I brushed the tops of the warm cakes with some tequila.  Then, and you know this is coming, I made my favourite frosting and flavoured it with tequila and lime.  Just for an extra lime kick, I put a little dollop of lime curd right on top.

Lime Cupcakes

yield is about 30 minis

• 1 1/2 cups flour
• 1 1/2  tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs, at room temperature
• 2 limes, zested and juiced
• 1/4 tsp vanilla
• 1/2 cup buttermilk, room temperature
• tequila for brushing on warm cakes

Preheat oven to 350. Prepare muffin tins with mini paper liners or line mini baking cups on a cookie sheet.

1.  Whisk flour, baking powder and salt together in a small bowl and set aside.

2.  Cream butter and sugar until pale and fluffy (about 5 minutes).  Add eggs one at time, mixing thoroughly before adding the next one.  Add lime zest and lime juice and mix well.

3.  On low, add the dry ingredients in three batches, alternating with the buttermilk.   Mix only until just incorporated.

4.  Fill each muffin cup ~3/4 full. Bake for 8 minutes or until a skewer inserted comes out clean.  Remove cakes to a wire rack to cool.  Lightly brush each cake with tequila while still slightly warm.

Tequila and Lime Swiss Meringue Buttercream

• 2 cups unsalted butter cubed, at room temperature
• 5 large egg whites
• 1 cup + 2 tbsp of sugar
• 1 teaspoon pure vanilla extract
• pinch of salt
• 1 tbsp tequila (or to taste)
• 1 tbsp lime juice

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt tequila and lime and beat until combined.  Use immediately.

Lime Curd

*from Food.Com

Note: this makes a lot of curd!  Save it and use it for a yummy lime mousse or halve the recipe.

• 3 tablespoons lemon zest
• 1/2 cup fresh lime juice (2 to 4 lemons)
• 1 1/2 cups sugar
• 8 tablespoons butter
• 3 eggs, lightly beaten
• 2 egg yolks, lightly beaten

1.  In a medium saucepan over medium-high heat, combine lime zest, lime juice, and sugar.  Bring just to a boil then reduce heat to medium-low and simmer 5 minutes.  Add butter and stir until it has melted and combined.  Remove from heat and cool to room temperature  Beat eggs into cooled lime mixture until well blended.  Return to heat and cook over medium-low heat, stirring constantly, 10 minutes or until mixture thickens and coats spoon.  Refrigerate at least one hour.

Dark Chocolate Roses

Last week I was researching places to buy the best modeling chocolate for a special project I am working on.    It didn’t take me long to figure out that it can be fairly expensive and that most bakers make their own.

Remember here, when I made Garden Party Cupcakes and added gumpaste flowers?  Well they sure do look beautiful, but that’s where it ends.  They aren’t really edible just lovely to look at.  Modeling Chocolate however, looks decadent and tastes yummy too.  It’s essentially like playing with the best smelling and tasting play dough ever!

Anyone who knows me, knows that I have a few obsessions:

1. Dark Chocolate

2. Swiss Meringue Buttercream

3. Beautiful Cupcakes

This is like the culmination of all of  my favourite things!

I’ll follow-up with the recipe for the cupcakes in another post.  It was my first time trying small batch baking because I just wanted a few cakes to show off my lovely roses.

The recipe is really simple, just two ingredients as a matter of fact!

Melt 6 oz good quality bittersweet chocolate over a double boiler (I used Callebaut) .  Mix until no lumps remain.  Let the chocolate cool for just a few minutes before adding 1/3 cup light corn syrup. Mix thoroughly until combined. The chocolate will start to form a hard ball that is difficult to stir.   I put my chocolate in a resealable freezer bag and I left it on the counter over night to harden up.

It was quite a hard lump in the morning….

No worries, just a little kneading to do!  I used cocoa powder to lightly dust my hands and work surface.

Ok, all set!

Everyone has different ways of making fondant/gumpaste and chocolate flowers.  I did find that I had to work quickly as my hands were quite warm.  Guess what happens to chocolate when your hands are too warm?

I rolled out about 10 little chocolate balls, maybe 1/4″ in diameter.

Forgive some of my shots, I had to work quickly!

First I made a cone shape for the center of the rose.

Then, I put each ball under some parchment paper and flattened it out with my fingers to start to form petals.

See?

I let the petals sit for a few minutes to harden a little.  It made them easier to work with.

I wrapped each petal around my rose, being careful to over lap each piece.

Even these rosebuds look sweet.  You could stop here and these would be just fine too.  Somebody would be delighted to eat it!

Or you could keep adding until your little chocolate rose heart is content.

Not bad for my first attempt at a tutorial!

Let these sit on the counter until firm.  Keep these in an airtight container until you need them.  Store leftover modeling chocolate in an airtight container as well.  Use it to make any number of decorations as it dries fairly firm.

Chocolate Cupcakes with Cherry on Top

Notice I didn’t say with a cherry on top?

Nope not a cherry on top but a delicious Sweet and Tart Cherry Swiss Meringue Buttercream.  On top of a rich Chocolate Swiss Meringue Buttercream.  Then, a Lindt Chocolate Truffle, you guessed it, on top.  Are you still with me?

I gave these cupcakes to my neighbours.  They deserve a cherry on top kind of dessert.  Yesterday was their birthday.  That’s right, their birthday.  Both of them.  And they have been married more than 25 years.  To each other.  And they are just good, kind, fun people.  So they deserve a little somethin’ with a cherry on top!

They were out last night celebrating, so I left them a little treat at their door this morning.

Since cherries are pretty impossible to find, I just made a simple cherry jam out of frozen cherries.  Then I added it to my usual Swiss Meringue loveliness along with some cherry oil for extra flavour.

Just make these rich chocolate cupcakes without the added espresso powder.  Then layer with the Cherry Swiss Meringue Buttercream and the Chocolate Swiss Meringue Buttercream (recipe below).

Before I go, I am also sending a virtual cupcake over to Rosie at Sweetapolita for offering an AMAZING Chocolately Giveaway last week ( Holiday Truffles & Bonbons class at the highly respected Bonnie Gordon College of Confectionary Arts in Toronto + 1 kg box of Cacao Barry Origins Dark Chocolate Couverture Mexique 66% + 1 kg box of St. Domingue 70% + a copy of Barry Callebaut’s Simply Chocolate Magazine, featuring recipes from Canada’s top pastry chefs & chocolatiers.)!  I was so tickled to hear that I won!  My daughter said I was jumping and hollering so much she thought I won the lottery.  Well for me, attending a class at the Bonnie Gordon School of Confectionary Arts is just like winning the lottery!  Thanks Rosie!

Cherry Jam

• 1 cup frozen sweet and tart cherries
• 1/2 cup sugar
• 1/4 cup water
• 1 tbsp corn starch
• 1/2 tsp vanilla

1.   Combine ingredients in a small saucepan on medium heat, stirring frequently until mixture is thickened.  Use a fork to mash cherries while stirring.  Allow cherry mixture to cool completely before adding to your icing.

Chocolate

• 1 1/2 cups of quality Belgian semi sweet chocolate chopped

1.  Melt chocolate over a double boiler.  Mix until smooth and no lumps remain.  Allow to cool before adding to icing.

Swiss Meringue Buttercream

* I made one batch for chocolate and one batch for cherry

• 5 egg whites
• 1 cup + 2 tbsp sugar
• 2 cups of unsalted butter at room temperature
• 1 tsp pure vanilla
• pinch of salt
• chocolate or cherry jam to taste to taste

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and chocolate/cherry jam (include a few drops of cherry oil if you have some) (to taste) and beat until combined.  Use immediately.

Dark Chocolate Beetroot Cake with Sugared Cranberries

I am not a huge beet fan.

This week I asked a lady I work with whether she ate beets.  She rattled off a few ways that she likes to cook them and  proclaimed that she loved them.  The only thing that kept circling through my tiny brain was “Ewwwwww….”

But this week-end beets and I have had a new beginning.   A re-awakening!  A moist, chocolatey, gloriously decadent new beginning.  Are you with me??

I simply could not get over how amazing this cake tasted.  I was pretty skeptical last night as I was boiling the beets in preparation for this morning.  I mean, how can a cake that tastes this awesome be chalk full of antioxidants and nutrients?   And, not even a hint that there are beets in here.  Just a deep chocolatey, moist, earthy cake.   If I didn’t have beet stained fingertips, no one would believe me.

A simple ganache and some sugared cranberries is all that is needed for garnish.  Even a slight dusting of powdered sugar would do.  It’s so elegant and so simple.  Very impressive.  I’m not kidding.  Put beets on your grocery list.  You will not be disappointed!

I think my husband did a wonderful job on these photos.  I stood there watching with my finger in the ganache bowl.  Afterwards, we shared this piece.  We’re a good team.  A good food blogging, photo taking, cake eating team.

Dark Chocolate Beetroot Cake

*recipe adapted from Always Order Dessert

2 cups all-purpose flour
2 tablespoons extra dark cocoa powder
1 teaspoon cinnamon
2 teaspoons baking soda
1 tablespoon Kosher salt
3/4 cup + 1/4 cup butter, softened and divided
1 1/2 cups packed dark brown sugar
3 eggs, at room temperature
2/3 cup quality Belgian semisweet chocolate, chopped
2 cups beet puree (about 6-7 small-medium beets roasted, peeled, and processed until smooth)
1 tablespoon pure vanilla extract
1 tablespoon instant espresso powder

For the ganache:
1 cup quality Belgian bittersweet chocolate, chopped
2 tablespoons unsalted butter, softened
1/2 cup heavy cream

Grease and flour your bundt pan.

1. In a large bowl, combine the flour, cocoa powder, cinnamon, baking soda, salt and sift until evenly distributed. Set aside.

2. Cream 3/4 cup butter and the sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Add the eggs in one at a time and beat until well incorporated.

3. Combine the chocolate with the remaining butter and microwave 20 seconds at a time, stirring each time, until melted. Stir in espresso powder and set aside.

4.  Add the vanilla extract to the eggs, followed by the chocolate, and the beet puree and mix until well combined.

5.  Add the flour mixture to the beet mixture and mix just until completely and evenly combined. Pour the batter into the prepared bundt pan and bake at 375 degrees F for about 50 minutes or until a tester inserted near the center comes out clean. Cool in the pan for 15 minutes before inverting on a wire rack.

6. While the cake is cooling, make the ganache by combining the chocolate and butter in a medium bowl. Heat the cream through gently just until it starts to bubble and pour over the chocolate. Stir slowly until the chocolate melts and the ganache becomes smooth and glossy.

7. Pour the ganache over the cooled cake and let set 15-20 minutes before serving.

Garnish with sugared cranberries.

Note:  If you taste the cake while warm you will taste the beets.  Strange, I know, but if you wait until the cake is completely cool, you will taste nothing but rich chocolate!

Mocha Cupcakes with Bailey’s Frosting

Autumn is definitely here and I don’t have to tell you that the days are getting shorter and the warm weather is no longer.  One of my kids even said the “f” word this morning….frost.   It’s time for warmer drinks and comfort foods and I can’t think of anything better than a hot cup of coffee with a Bailey’s shot- or two- in it!  I can think of something better actually…how about a Rich Dark Chocolate Mocha Cupcake with the most amazing Bailey’s Swiss Meringue Buttercream?

When I made these, I also filled them with a chocolate ganache infused with Bailey’s.  I would leave it out.  It’s not necessary because the real star of the dessert here is the icing.  You know about my ongoing love affair with Swiss Meringue Buttercream.  I have to say that the boozy version is absolute bliss and sits right at the top of my favourites list!

I frosted these this morning before going to work.  And you can be darn sure I licked the bowl shiny clean.   I could’ve easily eaten the whole bowl without the cupcakes.  It’s that yummy.  And I had a container of chocolate covered espresso beans for garnish.  So as I was licking the icing bowl I was also munching on espresso beans.  Breakfast of champions.

You can imagine the state I was in when I got to work….

I couldn’t wait to post this recipe today to share with you! Let me know if the Bailey’s Swiss Meringue Buttercream makes your top ten!   Enjoy!

Dark Chocolate Mocha Cupcakes

*adapted from What The Fruitcake?

Makes 24 cupcakes

3/4 cup strong hot coffee

3 tsp instant espresso powder

3/4 cup dark cocoa

3/4 cup unsalted butter, room temperature

2 cups brown sugar

3 large eggs, room temperature

2 1/2 cups flour

1 cup buttermilk, room temperature

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 tsp vanilla extract

2 tbsp mayonnaise, room temperature

Preheat oven to 350°.  Line cupcake pans with 24 cupcake liners

1.  Whisk together coffee, espresso powder and cocoa in a small bowl and set aside.  Sift together flour, baking soda and baking powder in another small bowl and set aside.  Measure out buttermilk and mix with vanilla extract and set aside.

2.  In a large bowl cream together butter, sugar and salt.  Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg.  Add 1/3 of the flour mixture to the egg mixture and mix until combined.  Add 1/2 of the buttermilk and mix until combined.  Repeat, ending with the last of the flour mixture.  Add the cocoa and coffee mixture and mix until thoroughly combined.  Fold in mayonnaise.

3.  Divide equally into prepared cupcake liners.  Bake for 16-18 mins or until a toothpick inserted comes out clean.  Allow to cool thoroughly on wire racks before frosting.

Bailey’s Swiss Meringue Buttercream

• 5 egg whites
• 1 cup + 2 tbsp sugar
• 2 cups of unsalted butter at room temperature
• 1 tsp pure vanilla
• pinch of salt
• Bailey’s to taste

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and Bailey’s (to taste) and beat until combined.  Use immediately.

Garnish with a chocolate covered espresso bean.

Deconstructed Black Bottom Banoffee Pie

I know I’m slightly behind the times on deconstructed desserts, however I’m going to relish in the beauty and simplicity of this dessert for a moment or two….

Really, deconstructing a dish simply means to plate it differently while allowing the individual components of the dish to shine.  Call it what you want, this dessert is stunning and absolutely delicious.   It takes no time at all.  None.  A quick pretzel crust, a few decadent layers and you’re done.

A layer of ganache, a layer of dulce de leche, a layer of whipped cream and some banana spears.   Top it off with pieces of pretzel crust and grin from ear to ear at your creativity.  This is a make-ahead dessert that will wow any guest.

Truth be told, this kind of dessert is perfect for me.  I’ve baked many a pie that looked as though it should be on the cover of Cooks Illustrated, only to discover I needed a jack hammer to cut into the bottom crust.   And, the filling is my favourite part, so just a wee bite of pastry is enough for me.

No one was home when I was photographing these and I’m delighted ashamed to say that I ate one of these for supper and one of these for dessert.  Not a soul around to tell me to get control of myself.  I loved every last spoon licking, glorious bite!

Pretzel Crust

*adapted from Food and Wine

* you really only need half of this recipe for cookie sized pieces as garnish

• 1/2 cup unsalted butter, softened
• 1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
• 3/4 cup confectioners’ sugar
• 1/2 cup all-purpose flour
• 1 large egg

1.  In a standing electric mixer fitted with the paddle attachment, beat the butter with 3/4 cup of the pretzels and the sugar at low-speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.

2.  Roll out dough about 1/4″ and cut with cookie cutters.  I placed the dough back in the fridge before baking the cut pieces (for about 10 minutes).  Bake at 325 degrees for approx 13 minutes or until golden.

Ganache

*I had enough ganache for 7 servings

• 1 1/3 cup of chopped bittersweet chocolate such as Callebaut
• 1 cup heavy cream
• pinch of kosher salt
• 2 tbsp Bailey’s Liquor (Grand Marnier would work too)

1.  Place cream in a small saucepan and bring to a simmer.  Pour over chocolate and salt in a medium bowl and let mixture sit, untouched for 5 minutes.  Whisk until smooth and add the liquor.  Mix until incorporated.  Pour mixture into serving dishes and refrigerate.

Whipped Cream

• 1 cup heavy whipping cream
• 3 tsp icing sugar

1.  Whip cream and sugar on high-speed until whipped cream reaches desired consistency.

Assembly

1.   Pour chocolate ganache into serving bowls or mugs.  Be creative!  I also used ramekins for some of the servings.  Chill in the fridge for at least an hour.

2.  Top chocolate ganache with approximately a tablespoon of good quality dulce le leche.  Refrigerate until ready to serve.

3.  Just before serving, spoon some whipped cream on top of the caramel and add 2 spears of banana.  Garnish with your pretzel cookie.

Enjoy every last morsel!

Glazed Apple Cinnamon Buns with Toasted Pecans and Raisins

A little over a year ago I started making a lot of our bread from scratch.  There is nothing more delicious with a meal than a warm loaf of bread right out of the oven.  See?  My repertoire is more than just dessert!  And, I know exactly what is in it and I can add whole wheat and other healthy goodies to suit everyone’s needs.   I actually have a recipe for a killer loaf of honey and oatmeal bread, but that is another post!

This morning I made some white bread dough and used it for these….

This is one of the few things that propels me to mommy greatness.  A warm batch of Glazed Apple Cinnamon Buns.  All of my kids love cinnamon buns and this recipe is so easy to prepare.  I like to make a double batch and freeze them so I can bake them as a treat before school sometimes.  What a great way to wake up and start the day!

You know how the middle piece is the gooey-est, sweetest part?  Full of cinnamon and brown sugar syrup.  Finger lickin, sticky, sweet….amazing.

Some people are really intimidated by the yeast thing.  Honestly, once you’ve done it, you’ll be surprised at how easy it is.  This recipe uses instant yeast, which makes things even more simple.  This does take some time however, so give yourself 4 hours from start to finish.   You can use this dough to make a plain white bread, cinnamon swirl bread and dinner rolls too.  It’s very versatile.

This recipe is adapted from Cooking With Candra’s Homemade White Bread.  She has a great site and her tutorials are fantastic for newbie bread makers.

*yield is 2 batches of dough, approx 12 rolls in each

• 5 1/2 - 6 cups all-purpose flour
• 1/4 cup honey
• 1/4 cup unsalted butter, room temperature
• 1 1/2 tbsp instant yeast, quick rise
• 1 tsp kosher salt
• 1 egg, room temperature
• 2 cups warm water, 110 degrees

Apple Filling

*this is enough for one batch of cinnamon buns

• 2 tart cooking apples, peeled and thinly chopped
• 1 tbsp flour
•  1/4 cup brown sugar
• 1/4 cup white sugar
• 1 tsp cinnamon
• 2 tbsp unsalted butter
• pinch of nutmeg
• 1/4 cup chopped toasted pecans
• 1/4 cup raisins
• 3 tbsp unsalted butter (use this to spread on dough before adding filling in step 5)

Glaze

• 1 1/2 cups of icing sugar
• 1 tsp milk, more as needed
• a few drops of vanilla

1.  First, make the glaze:  add milk and vanilla to sugar only a few drops at a time until you reach desired consistency.  It should just be thin enough to drizzle, almost syrup consistency.  Keep at room temperature until buns are baked.

2. Next make the apple filling: combine all apple filling ingredients, except pecans and raisins, in a small saucepan and bring to a boil. Cook for about 5 minutes on low, just until mixture begins to thicken. Remove from heat and add pecans and raisins. Cool to room temperature.

3.  For the bread dough: in a stand mixer, with the dough hook, add 3 cups of the flour, honey, butter and yeast.  Mix for about 1 minute, until combined.

4.  Add the water, salt and 1 more cup of flour.  Mix until incorporated.  Add the egg and one more cup of flour.  Mix until incorporated.  Add the last cup of flour a little at a time.  The dough should be forming a ball and sticking to your dough hook.  It will begin to come away from the sides of the mixing bowl.  Add just enough flour so that your ball of dough is no longer sticky.

5.  Place dough in a large bowl that has been greased with some shortening or olive oil.  Turn the dough around in the bowl for a few seconds so that the top of it is slightly greased as well.  Cover the bowl loosely with plastic wrap and place a tea towel on top.  I usually stick my bowl in the oven with the light on while it rises.  Let it rise for 1 1/2 hours.

6.  Punch down the dough in the bowl and cut it in half.  This will give you enough for two batches of rolls.  One for now and one to freeze!  Roll out one half, on a lightly floured surface.  Make a rectangle, about 10 x 8 inches, with the long end facing you.   Spread rectangle with butter and top with the cooled apple filling.  Start at the long end farthest from you, and begin to roll the dough into one long tube.  Cut the tube into 12 even portions and place side by side in a greased 13 x 9 pan.  Note:  I like to sprinkle some brown sugar and cinnamon on the bottom of my greased pan before I place the cinnamon rolls on top (about 2 tbsp sugar and a generous pinch of cinnamon).   The creates a yummy gooey sauce on the bottom of the rolls.  Cover again with plastic wrap and allow to rise for another hour.

7.  Bake at 375 degrees for approximately 25-30 minutes.  Remove from oven, invert on a plate if you wish, and drizzle glaze on top.

8.  Repeat with second ball of dough.  This time, you can prepare the rolls and freeze them in a greased pan , covered well with plastic wrap.  Remove from the freezer the night before you want to bake them.  They will do their second rise in the fridge over night.  Just pop them in the oven in the morning.  Or, make dinner rolls!  Roll bread dough into small balls (about 2 inches in diameter) and place side by side in a greased 9 x 13 pan.   Cover and allow to rise for an hour.  Bake at 375 degrees for about 25 minutes.  Remove immediately from pan once done in the oven and allow to cool.