Easy Summer Whipped Parfait

Well I sure have missed this place!  Been a while since I posted a recipe, but it’s not for lack of baking!   Things sure are busy in this house and summer is here in full swing.

I love today’s post for many reasons..

 

1.   It takes less than 15 minutes and looks like a million bucks.

2.  I made this this morning  and let it chill for the rest of the day until our company arrived for dinner which meant I had no dessert hassle.  Just placed it on the table and looked like the wife and hostess of the year (as I wiped my brow…).

 

3.  It’s disposable.  I’m still using that package of disposable wine glasses I got a month ago for this post here.  Then I realised that I also used these cups here, both of which are my last two posts!  I am not for filling the landfills with plastic, but I do have a package of glasses to use up.

4.  It tastes ridiculously summery good.

A lady from our local market shared a similar recipe with me.  I added the jello bottom and couldn’t resist the beautiful cherries for garnish.    For the cream cheese whip I used some frozen mixed berries with pomegranate.  I threw in some of my own frozen summer strawberries too.  Its light and delicious!

 

• 1 pkg jello, any berry flavour prepared and poured into the bottom of serving glasses ( I did this the night before)
• 250 gr cream cheese at room temperature
• 3/4 cups granulated sugar
• 2 cups mashed berries
• 1 litre container of frozen whipped topping thawed

1.  Beat sugar and cream cheese until smooth.  Add berries and mix well.  Fold in whipped topping.  Pour over jello that has set.

2.  Refrigerate several hours.  Garnish with more whipped cream, chocolate shavings, berries, etc.

Note:  You can also pour the whipped mixture over a 9×13 graham crust and refrigerate.

Enjoy!

Decadent Chocolate Chip Cheese Ball

I could not imagine my life without my little girl.  For many reasons.  She has grown into such a great young lady and she’s so bright and beautiful to boot (*ahem* you know..the whole apple falling from the tree thing?..)

She has been so great about being my right hand man when I need her to help me out at work.  She doesn’t complain about the early wake up call or the loads and loads of dishes that need to be done.  She’ll sit and colour oodles of fondant for me without batting a pretty little eyelash.

She’s pretty great.

And I don’t thank her enough.

Today I thought I would make her one of her most favourite treats.  It’s so simple but so incredibly addicting.  A sweet cream cheese ball with chocolate bits mixed in and rolled in Skor bits.  Slather it over a chocolate cracker or spread it on berries and you’ll be in love.  You cannot put this stuff down.   It is that good.  Imagine a spreadable cheesecake.

Ten whole minutes to put it together, seriously.  This is easily one of the fastest things you could throw together if company was coming.  Better yet, put it on your Easter buffet table.  Your guests will thank you!

Enjoy O and thank you.

*adapted from Kraft Canada

Note: you could easily half this recipe as it makes a rather large cheese ball.

•  2 pkg. (250 g each) Brick Cream Cheese, softened
• 1/4 cup sugar
• 1 tsp.vanilla bean paste
• 1/4 cup mini semi sweet chocolate chips
• 1/2 cup of Skor Bits

1. Combine cream cheese, sugar and vanilla in a small bowl.  Beat until well incorporated.   Mix in mini chips.  Place the cheese mixture on a large piece of plastic wrap and manipulate into a ball.  Refrigerate for at least 4 hours.  Just before serving roll into Skor bits.

Serve with chocolate crackers or fruit.

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.

Apple Spice Cupcakes with Apple Butter Swiss Meringue Buttercream

Well fall is definitely upon us!  I was at the market this morning and was instantly drawn to crates and crates of local apples.  This is one of my favourite seasons to be baking, and apples are by far one of my favourite fruits!

I also bought a huge jar of homemade apple butter and decided to use it to flavour the icing.   Anyone who has been following SweetRevelations knows how much I adore my yummy Swiss Meringue Buttercream icing!

The cakes were really good.  I love any cinnamon/nutmeg/allspice combo.  And the icing was pretty yummy too!  Great apple flavour that screams fall and Thanksgiving dinners.  I thought the cakes were so good that I left some un-iced (the horror!) and packed them in the freezer for lunch treats.

The Pastry Case is where I found this yummy recipe and I have no doubt that the cakes would taste awesome with the Salted Caramel Italian Meringue Buttercream that she has on her site.  Or, you could make the Salted Caramel Swiss Meringue Buttercream that I made here (delish).

Apple Spice Cupcakes

from The Pastry Case

yield: 30 cupcakes

• 1 1/2 cups unsalted butter at room temperature
• 3 cups sugar
• 2 tablespoons light molasses
• 6 large eggs
• 3 cups cake flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 2 tablespoons ground cinnamon
• 2 teaspoons ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 cup full fat sour cream
• 3 tart baking apples, peeled and shredded (about 1 1/2 cups)
• 1 tablespoon pure vanilla extract

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

1.  Using a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula then beat in the molasses. Add the eggs, one at a time, beating for 30 seconds between each addition.

2.  In a medium bowl, stir together the flour, baking soda, salt, and ground spices to blend.

3.  Add the flour mixture and sour cream alternately to the batter, starting and ending with the flour mixture. After each addition, beat on low-speed just to combine the ingredients. Stir in the shredded apples and vanilla.

Spoon the batter into the muffin cups. Bake 20-25 minutes until the cupcakes spring back lightly when touched and a toothpick inserted in the middle comes out clean.

Apple Butter 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
• 3/4 cup of apple butter or more 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 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 and apple butter and beat until combined.  Use immediately.

Tangy Mini Lemon Pies and Your Mama Was A Snowblower

Look at how adorable these things are!  They look like tiny white kisses.  And a burst of yellow is just what this cool, grey day needs.

I can’t believe I’m not turning these into cupcakes, but today is a special post for a special person.  My step-dads birthday is today and this is one of his favourites!  I wanted to make something just for him because he’s really a super nice guy.  And here’s the best part…..I cheated on the pastry and the lemon curd so assembly was super quick and easy.   Not that he doesn’t deserve tarts made from scratch, but I only had an hour after work and this was so simple and tasty.

He has a nickname for literally everyone I know (even my friends 25 years later…) and he’s moved me countless times (that was the last time I promise…).   He has quirky, weird sayings for everything (I can’t tell you how many times I heard “your mama was a snowblower” growing up!) and the grandkids all think he’s a hoot.  He has a big heart and he’s good to his family.

Thanks for helping me out so many times.  And for being the guy that I call when I’m lost.  Hope you have a great birthday today!

Mini Meringue Lemon Pies

1.  First, use your best recipe for pie pastry, double crust.  Store bought pastry works just as well!  Roll out pastry and cut circles out with a 2″ biscuit cutter.  Press pastry into a mini muffin pan and generously prick each mini pie with a fork.  Bake at 400 degrees for about 8 minutes or until golden.  Remove pies from the oven and allow to cool for approximately 10 minutes.

2.  Fill each mini pie with lemon curd.  Lemon pie filling works just as well too.

3.  In your stand mixer, whip 3 egg whites, 1/4 tsp cream of tartar and 1/4 cup + 2 tbsp of sugar.  Whip until stiff peaks form.  Pipe onto lemon filling.  Broil for a few minutes until meringue is golden.  Serve immediately.

Mini Cheesecakes

Today is my sister’s birthday.  The big 30.  Remember here (scroll down to May 23) when I was talking about my big family?  Said sister is the second youngest.  She has just had her first child, my precious little niece.  She has a sweet tooth like me (actually all the sibs do..) and I really enjoyed making these cheesecakes for her.  Just a mini version that she can have when she actually has 5 minutes to enjoy a treat.

Aren’t they pretty?  And so simple.  I did a few raspberry and a few blueberry because they are in season and so fresh and yummy.

I think the next one is funny.  It looks like its tongue is sticking out.  You see that right?  I wouldn’t stick my tongue out at my sis though, she’s too sweet.  I think she’s a great mom and a great person.  She has a big heart.

I hope she has a wonderful day today!  And I hope that nap time is extra long so that she can sit down for a few minutes and enjoy her treats.

*adapted from Annie’s Eats

3/4 cup graham cracker crumbs
1 1/2 Tbsp unsalted butter, melted
1 1/2 Tbsp sugar

1/4 cup fresh blueberries and 1/4 cup fresh raspberries
3 tsp sugar

450 gr cream cheese, softened
1/2 cup PLUS 1 Tbsp sugar
Pinch of kosher salt
1/2 tsp pure vanilla extract
2 large eggs, room temperature

Preheat the oven to 350°

1.  Line 1 cupcake pan with liners.

2.  In a small bowl, combine the graham cracker crumbs, melted butter, and sugar.  Stir together with a fork until well blended and graham crackers are moist.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I used a shot glass to press the crumb mixture down)  Bake 5 minutes.  Transfer to a cooling rack. Reduce oven temperature to 300.°

 3.  Combine the blueberries and 1 1/2 tsp of sugar in a food processor and puree until smooth.  Repeat with the raspberries.  Set aside.

4.  In a medium-sized bowl beat the cream cheese on medium-high speed until smooth.  Blend in the remaining sugar until well incorporated.  Mix in the salt and vanilla.  Finally, beat in the eggs one at a time, mixing well and scraping down the bowl after each addition.

5.  Divide cheesecake batter evenly over the crust in each cupcake liner.  Dot a 1/2 teaspoon of the berry puree in a few dots over the cheesecake filling.  Use a toothpick or a skewer to lightly swirl and create a marbled effect.

6.  Bake until the filling is just set, about 20 to 30 minutes.  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

Pineapple Flowers

How beautiful is this?  An oven dried pineapple flower on top of a coconut cupcake.   A little time consuming but this garnish is so worth the extra effort!

First, peel a small pineapple.  Use a paring knife to remove all eyes and slice very thinly (paper thin).    Place on a parchment lined cookie sheet (put some butter on parchment) and place in 225° oven.    Set your timer for 1/2 an hour and then turn slices over.   Bake for another 1/2 hour and turn slices over again.  This time, put a small ball of tin foil under each slice to begin forming the flower shape.  Bake for another 1/2 hour or until dried out.  These will keep for 3 days in the fridge in an airtight container.

I love the look and I think it’s stunning.   It makes this cupcake so tropical and elegant.

It almost makes me not want to eat it…..I said almost……didn’t make it past the photo shoot I’m afraid.  Delish.

Blueberry Cupcakes with Maple Buttercream

I admit, I’ve become a little cupcake obssessed lately.  There are so many flavour combinations to choose from and it’s a perfectly wrapped little treat for someone!  Yum!

Friday is usually our “meeting” day at work and I offered to bring snacks this time.   Since we meet fairly early, I wanted to find something that was deliciously sweet but also could be considered breakfast-y so people would eat it (really, our group of ladies need NO arm twisting!).  How does Blueberry Cupcakes with Maple Buttercream sound?  Let me tell you, delish.  Think blueberry pancakes with pure maple syrup.  The buttercream icing is so fabulous, easily one of my favs.   Who would not want to start the day this way??

First, make my Vanilla Cupcake Recipe and add a 1/2 cup of fresh blueberries to the mix.  Bake as directed.

*this recipe is adapted from Yumology

When the cupcakes came out of the oven, I poked a hole in the center of each one with a toothpick and poured just a few drops of pure maple syrup on top.  I spread it around with the back of a spoon and as the cupcakes were cooling it was absorbed into the cakes.

Frost with Martha Stewarts Maple Buttercream

3 large egg yolks

1 cup pure maple syrup

1 cup cold unsalted butter cut into cubes

1.  In a stand mixer, whisk eggs on high speed for 5 minutes.  Meanwhile, place maple syrup in a small pan and boil over medium heat until syrup reaches 240 degrees (10 minutes).  While mixer is running, slowly pour the hot maple syrup down the side of the bowl into the eggs (do not pour directly on the whisk attachment!).  Continue beating mixture for about 4 minutes or until mixing bowl is warm to the touch.  Add butter, one piece at a time and beat until fluffy (5 minutes).  Use immediately.

Easy Homemade Fondant

I decided this week-end I would give fondant a go.  Homemade that is.  It’s super easy, although a little messy, and there’s oodles of video’s on line about how to make your own.  It basically has 4 ingredients; water, marshmallows, shortening and icing sugar.  I flavoured mine with a bit of almond extract too.  It keeps well at room temperature for a few weeks and tastes way better than store bought.

Amanda at I Am Baker (amazing cakes!) made these cute cupcakes with fondant and fruit.  And it was so cute I totally stole the idea.  So although it makes me look super creative…I’m not…..

I have very few pictures to show you because..well, uh errr…we ate them as we were photographing them.  We voted and we liked the raspberry and chocolate best.  The chocolate cupcakes are absolutely amazing!  Recipe to follow soon….

A delicious surprise inside!  Even if you’re not crazy about fondant (you”ll like this one I promise!), you can still enjoy the berries and cake!

I added some raspberry preserves to the last one before topping with berries.  Yum!

Well we had to eat these anyway…they were all cut up!  We couldn’t let them go to waste!

And finally…playing with gel colours and attempting to decorate a mini cake (it’s actually 2 cupcakes).  My friend is getting married and I was trying to use her wedding colours on it.  Key word here is trying (she’s probably horrified).  It looks like a glorified Hostess Cupcake.  I was just playing!

This belongs on the boo boo plate, which is a plate that I throw all my mistakes on.  The kids hover over the boo boo plate like vultures.  I’ve never had people so eager to watch me make a mistake!  My son (bless him) carried this down to his buddies house and they were going to eat it anyway.  Love that boy!

Absence Makes The Heart Grow Fond

My girlfriend moved to England a few years ago.  I cried like a baby when she left.  Although I was so happy for her courage to move far away, I was devastated at what I thought was my loss.  I’ve been to visit and she took me to Paris for my birthday ( SOOO NICE).  She has been home to visit many times since then.  We talk every Sunday on the phone and it’s as though she still lives 10 minutes away.  I do still have times when I really miss the girl time.  The distance makes movie night a little difficult and I sure would love to go have dinner (in Paris again would be awesome!).   Really, not a lot has changed though, we still argue over movies and books and we always seem to talk about food.  She recently sent me a recipe for Genoise Sponge Cake that she made at a dinner party and it looked amazing!   Below is my version, just a simple 2 layer with lemon whipped cream, raspberry preserves and fresh raspberries.   As I make it, I have a little smile on my face, thinking of my good friend.  Enjoy,

Sponge Cake

*adapted from Gourmet Magazine

preheat oven to 350 degrees

6 eggs room temperature

2/3 cup vanilla sugar

1 tsp vanilla extract

1 cup sifted cake  flour

1/2 tsp kosher salt

1/3 cup melted unsalted butter, cooled

Lemon Whipped Cream Frosting (see below)

3/4 cup raspberry preserves for serving

2 pints fresh raspberries for serving

1.  Butter and flour a 10″ round pan.  In stand mixer with whisk attachment combine eggs, vanilla and sugar.  Beat on high speed for 10 minutes (mixture should triple in volume).  In a separate bowl, sift flour and salt together.

2.  Remove bowl from stand mixer and very gently fold flour and salt in with spatula (1/3 at a time).  In a small bowl, mix some of the cake mixture with the melted butter until incorporated.  Add this to the cake mixture, again gently folding.

3.  Pour mixture into cake pan and bake for 30-35 minutes until golden.  Cake will begin to pull away from sides of pan.   Unmold onto wire rack for cooling.

*Sponge cake is easier to work with on the 2nd day, so make the night before if you plan on cutting layers.

4.  Cut cooled cake into 2 layers.  Place bottom layer on a cake platter and spread with raspberry preserves.  Spread a layer of frosting on top of preserves.  Put 2nd layer on top of frosting.  Frost top with remaining frosting and cover top with fresh raspberries.

Lemon Whipped Cream Frosting

*Better Homes and Gardens Recipe

In large chilled bowl beat 2 cups whipping cream, 2 Tbps. powdered sugar, and 1 Tbsp. instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 Tbsp. grated lemon peel.