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      Earl Grey Shortbread Cookies

      ha scritto per te

      Earl Grey Shortbread Cookies are buttery beyond words! The cookies are speckled with black tea and fragrant with bergamot notes.

      This is an easy riff on my favorite classic shortbread recipe. With just five ingredients, it’s so wonderfully uncomplicated. Earl Grey tea gives it refined flavor and beautiful fragrance, I may just add these to my holiday cookie giveaway trays!
      To make these cookies extra-special, I used a fondant impression mat to make them a little fancier than usual. (I think they look like millwork!) Shortbread, when handled just so, molds so beautifully. It’s not difficult, and I’ll show you how in the video at the end of the blog post. However, if you’re not into molding the cookies, there are also simple slice-and-bake instructions in the recipe notes.

      My current favorite offshoot of the Earl Grey family is Empress Grey. It’s a bit bolder and has a more pronounced orangey flavor than regular Earl Grey. I also really love using Earl Greyer by Republic of Tea in baked goods. It has bergamot oil added to the leaves (see this Earl Grey au Lait Cake). I recommend using your favorite variety in this recipe.

      The dry ingredients.
      First, open up about 8 Earl Grey tea bags. Pour them out into a bowl and give the tea mixture a good look. The tea should be fine, but if you see any large dry leaves floating around, grind them finer in a mortar and pestle (or put the tea in a zip-top bag and crush with a rolling pin).
      Pour the fine tea into some all-purpose flour and whisk to distribute the tea evenly throughout. Additionally, add in some fine grain sea salt and confectioners’ sugar.

      Cream the butter.
      Butter is such an important ingredient in this recipe because it imparts so much flavor. The ratio of butter to flour also gives the shortbread its unsticky texture. Cream 1 pound of room temperature butter well in a standing mixer before adding the dry ingredients.

      As the mixer blends the dough together, it will clump around the beater. This is a good sign that you’re on the right track. Mix it until the dough becomes so cohesive that the motion of the mixer beater begins to clean the sides of the bowl. Transfer the dough to a piece of plastic wrap and pat it into a disk shape. Cover and refrigerate for 10 minutes.

      Molding the shortbread.
      I really wanted to make this shortbread look as beautiful as it tastes. My initial plan was to use my new patterned rolling pin to give the dough surface a gorgeous baroque pattern. Well, in full disclosure – and after many tries – I just couldn’t get it to work right. I received a faulty rolling pin with too shallow a pattern and wobbly handles. What a disappointment!
      As I rolled and re-rolled in frustration, I thought to myself “This is awful, I’d have more luck with an impression mat”. Which was a real lightbulb moment. Then I remembered this Baroque Scroll Relief Mat I purchased for wedding cake-making. It was perfect and turned out flawless tablets of dough.

      How to help molded shortbread cookies keep their shape.
      First of all, and especially with molded shortbread with this amount of detail, you need to freeze the cookies. If molding tablets as I have, freeze the tablets before cutting them into smaller cookies. The edges will be sharper and the cuts will be cleaner. Then transfer them to a cookie sheet.

      Second, bake them from their frozen state. Cold butter releases its water content slower and the cookies won’t puff out of shape.
      Third, bake them at a lower temperature for longer. 300F for 20 minutes was perfect for these 3 to 4-inch cookies. A lower temperature ensures the cookies stay beautifully pale, and the steam escaping from the butter does so slowly. Again, this helps the cookies from distorting or puffing too much.

      From the oven, the cookies will be slightly puffed and lightly golden around the bottom edges. The cookies should have a matte appearance when they are done. I just love how architectural they look!
      Sidenote: These cookies remind me so much of the edging and millwork on the Wedgwood-inspired Tree we put together for a Confetti Fix blog post last year (you can see that post here). I’m obsessed!
      Earl Grey Shortbread Cookies

      I’ve eaten more of these than I care to admit, but they are too good to resist! They make excellent company with a cup of hot tea and a good book. The molded cookies make a fancy-looking gift presented in a little bag tied with ribbon. However, if you’re not inclined to go that route, see the easiest instructions for slice-and-bake cookies in the recipe notes.

      Earl Grey Shortbread Cookies

      Heather Baird

      Earl Grey Shortbread is buttery and rich with delicate notes of bergamot and black tea. Use the tea in sachets, which hold finely ground tea instead of large loose leaves. If using loose-leaf tea, grind the tea to fine consistency in a mortar and pestle, or put the tea in a zip-top bag and crush with a rolling pin.This dough molds beautifully as pictured, or use the slice-and-bake instructions in the notes of this recipe. The silicone impression mat I used is linked in the blog post and recipe. Be sure to note that when baking molded cookies, the temperature and time is low and slow: 300F for 20-22 minutes.This recipe yields about a 2 ½- 3 dozen molded cookies. However, if you’re going the slice-and-bake route you’ll end up with about 4 dozen. Please note the change in temperature and baking time for the slice-and-bake version.

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      Prep Time 40 minsCook Time 20 minsTotal Time 1 hr

      Course DessertCuisine Scottish

      Servings 3 dozen

      Ingredients US CustomaryMetric 4 tablespoons Earl Grey tea about 8 teabags4 cups all-purpose flour plus extra for dusting1 teaspoon fine grain sea salt1 1/2 cups confectioners’ sugar2 cups unsalted butter at room temperature
      Instructions In a large mixing bowl, combine the Earl Grey tea and flour. Whisk together to disperse the tea throughout the flour. Add the salt and confectioners’ sugar. Whisk until well blended.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 30 seconds. Add the dry ingredients and mix on low speed. The dough will slowly form as the beater turns. When the dough is well formed it should not be sticky, and it will be thick and clump on the beater.Remove the dough to a piece of plastic wrap and pat into a disk. Refrigerate for 10 minutes.Dust a work surface with flour. Remove the dough from the refrigerator and cut into quarters. Place a quarter on the dusted work surface. Dust the dough and a rolling pin lightly with flour. Roll the piece to a little greater than 1/2-inch thickness. Pick up the dough as you roll to make sure it isn’t sticking to the work surface. If it is, gently prod it loose with a spatula and throw a little more flour underneath it. Lightly re-roll.Use an art brush (or pastry brush) loaded with flour to liberally flour the silicone impression mold. Turn the mat over and tap out excess flour. Lay the rolled dough over the impression mat and press the dough into the cavities with your fingers. Then, use the rolling pin to roll the dough flat to about 1/4 inch. Flip the mold over onto a parchment sheet and gently peel the mold away from the dough revealing a tablet design. Cut away the excess dough from the edges and transfer the molded piece to the freezer to stiffen completely (about 10 minutes). Meanwhile repeat the molding process with the remaining dough.Preheat the oven to 300F.Remove the frozen dough tablets from the freezer and cut into 3-4-inch lengths. Bake the cookies from their frozen state for 20-22 minutes, or until they are very slightly puffed and have a matte surface. The cookies should be pale with the bottom edges very light golden in color.Let the cookies cool on the pans until they are firm enough to move, about 10 minutes. Remove to a wire rack to cool completely. Keep shortbread in an airtight container at room temperature for up to 6 days.
      NotesSlice-and-Bake Version:
      Mix the dough as directed. Divide the dough into two portions. Roll each portion into a log shape about 12 inches long and roll in plastic wrap. Chill until firm, about 1 hour.
      Preheat the oven to 375F.
      Slice the logs into 1/3 inch coins. Transfer them to parchment-lined baking sheets and bake for 12 minutes, or until the edges are lightly brown. Let cool on the baking sheets until they are firm enough to transfer to a wire cooling rack. Cool completely. Store airtight at room temperature.

      Keyword Earl Grey Cookies, Earl Grey Shortbread Cookies, molded shortbread, shortbread, slice-and-bake cookies

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Cranberry Spice Layer Cake with Cream Cheese Frosting

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      Cranberry Spice Layer Cake has all the flavors of the holiday wrapped up into one cream cheese-frosted confection.

      I’m hosting Thanksgiving this year, which puts me right in my element. I just love planning a big holiday feast for my family and friends. This is the first time I’ve hosted in years, as it’s usually held at my parent’s home. But since my dad had a stroke last July, my folks already have plenty on their plates. (He’s in rehab, on the mend, and we couldn’t be more thankful!)
      So, with the 2022 Turkey Day baton passed to me, I’m planning the menu well in advance. This cake is the most recent from the test kitchen, and it’s a winner! Truly. Every bite is filled with flavors of fall and winter holidays. I believe this cake recipe could be your go-to for both Thanksgiving and Christmas Day dinners – perhaps beyond!

      The cake batter.
      Forget any preconceived notions about what a spice cake should be (such as dark, molasses-rich, and hotly spiced). This batter is light – both in color and flavor. Buttermilk gives this fluffy batter tang while suspending ground cinnamon, ginger, and nutmeg throughout.

      The cranberry filling.
      Start with 2 cups of cranberries – fresh or frozen (I used the latter) and stir them up with sugar, orange zest, orange juice, and a cornstarch slurry. Cook the mixture until the cranberries start to pop and a thick, shiny, slightly translucent filling is formed. Remove from the heat, and to the cooked mixture add more chopped cranberries. This addition gives the filling a touch more tart flavor. Finish it by stirring 2 tablespoons of butter into the hot mixture.
      The butter adds richness and silky texture – don’t skip this step!

      Transfer the filling to a bowl and let it cool, then place plastic wrap on the surface of the cranberry filling, wrap, and refrigerate until well chilled.

      Build the cake.
      Begin with a spice cake layer, then pipe a ring of cream cheese frosting around the outer edge. (This is the same frosting from my family’s favorite Italian Cream Cake). Place half of the filling inside the ring and spread evenly.

      Apply more cream cheese frosting the cake’s exterior and spread evenly. Chill the cake well – the frosting should be firm for the next steps.

      A little sparkle, and some piping too!
      Ok – so, this can be an optional step, but it’s so pretty – especially for Christmas. Coarse crystal sugar gives the cake’s exterior a glittering, almost snowy appearance. Spray the set frosting with a little sugar syrup and then pat on the sugar with your hands. Be sure to watch the video at the end of this post to see how it’s done. You can also roll the cake in the sugar, which can be seen in action in the video here in my Peach Ring Cake post.
      Pipe some simple scroll work on top using the remaining frosting and a small closed star piping tip (such as Wilton #32). It doesn’t have to be elaborate. Just do a few cursive-inspired swirls.

      I opted for simple, natural-looking decors. Fresh cranberries, candied orange peel, and fresh rosemary sprigs all are easy to place around the top edge of the cake without a lot of fuss. And it gives the cake loads of holiday appeal!

      The cranberry filling gives balance to the sweet cream cheese frosting. And there’s just enough warm spices in the cake batter to make this confection feel nice and cozy.

      I’m just so excited to share this Cranberry Spice Layer Cake with all of you – I only wish I could hand out slices personally!

      Cranberry Layer Cake with Cream Cheese Frosting

      Heather Baird

      Say hello to your new favorite holiday cake! Light buttermilk spice cake layers are filled with tart cranberry filling and covered with cream cheese frosting. The coarse sugar coating can be optional. It adds a wintry touch to the cake, and sugar crunch. Fresh or frozen cranberries can be used for this recipe. If using frozen, thaw them before using in this recipe.

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      Prep Time 1 hr 15 minsCook Time 55 mins4 hours chilling 4 hrsTotal Time 6 hrs 10 mins

      Course DessertCuisine American

      Servings 12

      Equipment3 8 inch round cake pansmicroplane or zester2 disposable piping bags1 small star piping tipkitchen dedicated spray bottle optional
      Ingredients  Cranberry filling2 1/2 cups fresh or frozen whole cranberries divided1 cup granulated sugar1 tablespoon orange zest from 1 orange3 tablespoons freshly squeezed orange juice from 1 orange2 tablespoons cornstarch2 tablespoon cold water2 tablespoons unsalted butterCake layers1 cup unsalted butter at room temperature2 cups granulated sugar4 large eggs at room temperature3 cups all-purpose flour2 teaspoons baking powder1 teaspoon fine grain sea salt or table salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1 1/2 cups buttermilk at room temperature1 teaspoon vanilla extractCream cheese frosting16 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature8 cups confectioners’ sugar 2 lbs.2 teaspoons vanilla extractDécors2 tablespoons clear corn syrup2-3 tablespoons water1 cup coarse crystal sugar1/2 cup whole fresh cranberries12 pieces candied orange peel about 1/4 cup2 large stems fresh rosemary
      Instructions Cranberry fillingChop 1/2 cup of the whole cranberries and set aside.Place the remaining 2 cups of cranberries, the sugar, orange zest, and orange zest in a medium saucepan. In a separate small bowl stir together the cornstarch and water. Add the cornstarch mixture to the pan and stir.Cook over medium heat until the cranberries begin to pop and the mixture bubbles (about 5-6 minutes). When the mixture is thick, shiny, and translucent, add the 1/2 cup chopped cranberries and the butter to the pan. Stir until the butter is melted. Let cool about 30 minutes, then transfer to a bowl. Cover the filing with plastic wrap touching the surface (see video) and refrigerate until set, 4 hours or overnight.Cake layersPreheat the oven to 350F. Coat three 8-inch round cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, beat the butter until creamy. Slowly add in the 2 cups of sugar while the mixer runs. When the mixture is light and fluffy, add the eggs 1 at a time.In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Add this mixture to the creamed mixture alternately with the buttermilk, beating on low speed. Begin and end with flour. Finally, mix in the vanilla extract.Divide the batter evenly between the three cake pans and bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean. Turn the cakes out onto wire racks and cool completely before frosting.Cream cheese frostingCream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth. Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined.Remove about 1/2 cup of the frosting to a piping bag fitted with a small star tip. Fill a second piping bag with frosting, fitted with a 1/2-inch round piping tip (or just snip a 1/2 inch hole in the bag with scissors). Cover any remaining frosting in the bowl with a damp towel to keep it from drying out while you work.Place a cake layer on a serving plate or cake stand. Pipe a ring of frosting around the top edge of the cake. Fill the circle with half of the cranberry filing. Stack another cake layer on top and repeat the process, using the second half of the cranberry filling. Top with the third cake layer. Apply a thin crumb coat of frosting to the outside of the cake. Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting. Smooth top and sides using a cake smoother or bench scraper. Chill until set, about 1 hour.DécorsAdd the corn syrup and water to a small kitchen-dedicated spray bottle, screw on the top and shake to mix. Spray set frosting surface all over with the sugar syrup. Let stand 2 minutes to get sticky. Gently pat the coarse sugar onto the cake on all sides and the top. Lightly brush away excess sugar from the top of the cake.Using the reserved piping bag fitted with the star tip, pipe a looping scroll of frosting on the top edge of the cake. (I can best describe as free-hand cursive-inspired loops, see video.) Sprinkle the scroll work with leftover coarse sugar.Arrange fresh cranberries, orange peel, and little tufts of fresh rosemary around the scroll work on top of the cake.Store the cake in the refrigerator. Bring the cake to room temperature before serving.
      Notes
      The cake layers can be made in advance and frozen. Wrap the layers well in plastic wrap and place them in freezer bags with the air removed.
      If you don’t have a spray bottle handy to apply the sugar syrup, mix the syrup and water in a bowl and apply it to the set frosting with a pastry brush.
      The candied orange peel I purchased came in chunky strips, so I cut them down with a paring knife to finer ribbons. I recommend doing this if your candied peel is also quite thick.

       
       

      Keyword buttermilk cake layers, christmas cake, cranberry filling, cream cheese frosting, spice cake, thanksgiving cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Brown Butter Sweet Potato Cupcakes with Homemade Bourbon Marshmallows

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      Move over pumpkin pie! Brown Butter Sweet Potato Cupcakes with Homemade Bourbon Marshmallows are ready to be the star of your Thanksgiving feast.

      It’s not too hard to figure out where the inspiration for these cupcakes came from. When Thanksgiving rolls around my mom always makes a big pan of buttered sweet potatoes topped with golden toasted marshmallows. It’s nearly dessert, but somehow we all accept that it belongs on the plate next to the turkey and dressing.
      Browned butter is what makes the cake extra-special. The toasty flavor harmonizes so well with warm spices and sweet potato.

      Brown that butter.
      Browning butter is easy, but it requires your undivided attention. And it’s the first step of this recipe, so let’s get into it.
      Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. It’s much harder to judge the doneness in a dark nonstick pan. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.

      Mixing the batter.
      Oh, the spices! They will fill your home and give you all the warm and fuzzies. Whisk cinnamon, ginger and allspice into the dry ingredients. In a separate bowl, combine the wet ingredients, which includes unsweet mashed sweet potato. You could boil sweet potatoes on the stovetop in water and then mash them. Or save yourself some trouble. Buy a can of organic sweet potato puree (such as this).

      Combine the wet and dry ingredients until smooth. Then add the browned butter along with the solids. Beat it in with an electric mixer, and you should have a thick, fluffy, perfect-looking cake batter.

      Portion it into cupcake liners using an ice cream scoop. If you don’t have a scoop, then aim for about 2/3 full.

      Look at these beauties! They rise and brown evenly, and have a soft, moist crumb.

      Marshmallow time!
      I would understand if you wanted to plop a toasted ready-made marshmallow right on top of those cupcakes for an easy version of this recipe. However. I adore the bouncy softness of a homemade marshmallow. Ever since I topped this hot cocoa cake with homemade marshmallows. Well. I’m a changed woman.
      They’re not all that difficult to make, but they will need some time to cure. You may want to make them ahead of the cake portion. I’ve added a grace note of bourbon to these marshmallows, which makes my southern heart a little happier, and it tastes divine with the sweet potato sponge.

      After the marshmallow cures in the pan for two hours, slice the slab of marshmallow into 25 squares.

      Simple cinnamon American buttercream is quick to whip up, and the perfect adhesive to hold onto the bourbon marshmallows. You’ll just need a little bit on top of each cupcake. (I used a Sultan tube, which pipes the perfect little ring of frosting.) Lightly toast the marshmallows using a chef’s torch, if you have one. Homemade marshmallows are extremely meltable, so use a light touch.

      There’s a lot of love that goes into these cupcakes, from the browned butter to the homemade marshmallows. And if you’re feeling generous, drizzle a little caramel sauce over the tops of the marshmallows and sprinkle on some pecans. I call these toppings optional because there’s already quite a bit going on, but those finishing touches are nice when serving to a crowd.
      One more thing – not everyone will have a chef’s torch to toast the marshmallows. There are oven instructions for this in the recipe notes.

      Brown Butter Sweet Potato Cupcakes with Homemade Bourbon Marshmallows

      Heather Baird

      These sweet potato cupcakes were inspired by my mom’s Thanksgiving side dish of sweet potatoes topped with marshmallows. There are several steps to this recipe, but I think they are well worth the effort. And especially for the upcoming holidays! You can buy unsweet sweet potato puree canned at most grocery stores, and that’s what I used in this recipe. However, you can also make your own by peeling sweet potatoes, cutting them into 1/2 inch chunks, and boiling them until tender (about 15 minutes). Then mash them until fine, or stick them in a blender to puree.

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      Prep Time 1 hrCook Time 45 minsTotal Time 1 hr 45 mins

      Course DessertCuisine American

      Servings 25 cupcakes

      Equipmentchef’s torch8×8 baking pan2 cupcake panspaper cupcake liners
      Ingredients US CustomaryMetric Sweet potato cupcakes3/4 cup unsalted butter2 cups all-purpose flour1 1/2 teaspoons baking soda3 teaspoons ground cinnamon1 teaspoon ground ginger1/4 teaspoon allspice1 teaspoon salt1 1/2 cups granulated sugar1/2 cup firmly packed light brown sugar1 1/2 cups sweet potato puree3 large eggs1/2 cup sour creamBourbon marshmallows4 1/2 teaspoons unflavored powdered gelatin1/2 cup bourbon3/4 cup sugar1/2 cup light corn syrup divided1/4 cup water1/8 teaspoon salt2 tablespoons bourbon2/3 cup cornstarch1/2 cup confectioners’ sugarCinnamon buttercream1 cup unsalted butter at room temperature4 cups confectioners’ sugar1 1/2 tablespoons ground cinnamonMilk or cream to thinOptional toppings1/2 cup prepared caramel sauce1/2 cup chopped pecans
      Instructions Sweet potato cupcakesPreheat oven to 350 degrees. Line cupcake tins with papers.Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. It’s much harder to judge the doneness in a dark nonstick pan. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, allspice, and salt. Set aside.In a large bowl, whisk the sweet potato puree with the granulated sugar, brown sugar, eggs and sour cream until well combined. Stir in the flour mixture and combine until only a few streaks of flour remain. Whisk in the browned butter until well combined.Divide the batter between the cupcake liners using a trigger ice cream scoop. If you don’t have a scoop, fill them about approximately 2/3 full. Bake cupcakes for 20-25 minutes or until they spring back when pressed in the middle. Remove them to a wire rack to cool completely.Bourbon marshmallowsLightly spray an 8-by-8-inch baking pan with cooking spray and wipe away any excess with a paper towel.Let the gelatin dissolve in bourbon 5 minutes, or until well bloomed and thickened.In a medium saucepan with a candy thermometer clipped to the side, stir together the sugar, 1/4 cup corn syrup, 1/4 cup water and salt and place over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment.Microwave the gelatin on high until it is completely melted, about 10-20 seconds. Pour it into the corn syrup. Set the mixer to low, and keep the mixer running while you check the sugar syrup.Once the syrup reaches 240°F, remove it from the heat. Keeping the mixer on low, slowly pour the syrup into the gelatin mixture in a steady stream, aiming for the space between the beater and the bowl. Increase the speed to medium and beat for 5 minutes. Raise the speed to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the 2 tablespoons bourbon; the finished marshmallow will be opaque white, fluffy, and roughly tripled in volume.Pour the marshmallow into the prepared pan. Use an offset spatula to smooth the top. Combine cornstarch and confectioners’ sugar in a medium bowl to make the coating. Sift coating evenly and generously over the top. Let the marshmallow set for at least 2 hours. When the marshmallow has set, use a knife to loosen the marshmallow from the edges of the pan. Invert the marshmallow slab onto a coating-dusted work surface and dust it with more coating. Cut into 25 large squares and dip the sticky edges of the marshmallows in more coating, patting off the excess. Let stand, uncovered, at room temperature while you prepare the buttercream.Cinnamon buttercreamCombine the butter and confectioners in the bowl of an electric mixer. Beat on high speed until well combined, about 4 minutes. Add in the cinnamon. Add milk or cream 1 tablespoon at a time with the mixer running until the frosting comes to piping consistency. Transfer the frosting to a large piping bag fitted with a large sultan decorator piping tip (see blog post for link). Alternatively, you can use any large fluted piping tip. AssemblyPipe a small ring of buttercream on a cupcake and immediately top with a marshmallow. Repeat the process of piping and topping until all of the cupcakes are topped. Use a chef’s torch to lightly toast the marshmallows. Homemade marshmallows are extremely meltable, so use a light touch. Garnish each cupcake with a drizzle of caramel and a sprinkle of chopped pecans.Store the cupcakes airtight for up to 2 days at room temperature.
      NotesIf you don’t have a chef’s torch, place the marshmallows on a baking sheet and broil them for 2 minutes in the oven. As I stated before, homemade marshmallows are very meltable. When lightly toasted remove them from the oven and place them in the refrigerator to firm. When firm enough to move, transfer them with a spatula to the frosted cupcakes.
      To shortcut this recipe, you could use ready-made jumbo marshmallows instead of making the homemade bourbon marshmallows.

      Keyword brown butter cupcakes, homemade marshmallows, sweet potato cupcakes, Thanksgiving dessert

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Apple Fritter Bread with Boiled Cider Glaze

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      Apple Fritter Bread is filled with chunks of fresh apple, ribbons of cinnamon-sugar, and topped with boiled cider glaze. Nearly dessert, yet breakfast-appropriate. A loaf makes a wonderful homespun gift for a deserving friend or neighbor.

      Confession: I can’t stop making and eating this Apple Fritter Bread. It holds all the best things about baking season. It’s hearty and sweet; uncomplicated to make and it fills your home with delicious aromas. It’s jam-packed with chunks of fresh apple and ribbons of cinnamon sugar. I have plans to make several more loaves just to give to friends and neighbors. I can’t think of anyone who wouldn’t love a hefty loaf covered with cider glaze and chopped pecans.

      The first layer.
      First, mix up the simple batter. It’s the buttery, vanilla-scented base that will support and hold all of those tasty additions throughout the loaf. You can use a hand mixer for this task. Layer 1/3 of the batter into the bottom of a 9×5 inch greased loaf pan.
      Next, toss some chopped apples in cinnamon-sugar. You’ll need 3 large or 4 small apples for this recipe. Use practically any apple you have on hand. This bread is very forgiving. Granny Smith is my preference for baking, Gala, Honeycrisp, and Pink Lady work well, too.

      Next, sprinkle brown sugar and cinnamon over the apples. I added some chopped pecans, which could be optional. However, the nutty, sweet flavor of pecans is so good in this bread!

      More layers!
      Continue the layering process two more times with the remaining batter and ingredients. Doing this creates ribbons of brown sugar throughout the loaf.

      The final layer will be apples and cinnamon-sugar. The top bakes to deep golden and sugar crusted while the interior becomes moist with the juices from the baked apple chunks.

      Let the bread cool in the pan for about 10 minutes before turning it out. Cool on a wire rack before adding the glaze.

      A magic ingredient.
      Here’s one of my favorite fall ingredients of all time! Boiled cider imparts tart apple flavor. It’s pure concentrated apple in a bottle. You can find it for purchase online from King Arthur Baking. Mixed with powdered sugar, it makes an incredibly flavorful glaze. However, you can still make a cider glaze without it. Use regular bottled apple cider or apple juice in its place.

      Top it off.
      Drizzle the glaze over the bread. This loaf won’t crown much on top, because it is dense with all those apples, pecans, and sugar. This inhibits the middle from puffing up, but doesn’t affect the tenderness of the crumb.

      Add a few more pecans on top, if you’re feeling a little extra.

      This Apple Fritter Bread gets its inspiration from – you guessed it! – fried apple fritters. Which are absolutely delicious but slightly more involved with all that frying. (Find my Homemade Apple Fritter Bread right here – they are worth the effort!) However, this bread doesn’t require much attention, and it is well-suited to those who want to cozy up with a book for an hour while it bakes.

      Apple Fritter Bread with Boiled Cider Glaze

      Heather Baird

      This bread is the perfect way to celebrate fall’s apple harvest, but it’s good any time of year! It is truly reminiscent of fried apple fritters with all those chunks of fresh apple in the batter. You’ll need about 3 large apples to yield the 2 cups of chopped apple required for this recipe. The baker’s stand-by, Granny Smith, is great; however you can use whatever variety you have on hand. Juicier apples will impart more moisture into the crumb, which is nice. I have used Gala, Pink Lady, and Golden Delicious with success.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 mins

      Course Bread, Breakfast, DessertCuisine American

      Servings 10

      Equipment1 9×5 inch loaf pan
      Ingredients US CustomaryMetric Bread batter1/2 cup unsalted butter softened3/4 cup granulated sugar3 eggs at room temperature2 teaspoons vanilla extract2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon fine grain sea salt1/2 cup milk at room temperatureApple mixture2 cups chopped apples 3 large, about 10 oz.2 tablespoons granulated sugar1 teaspoon cinnamonCinnamon-brown sugar mixture1/3 cup brown sugar1 teaspoon ground cinnamon1/3 cup chopped pecansGlaze and toppings1 cup confectioners’ sugar1 tablespoon boiled cider or 2 tablespoons apple cider1 tablespoon milk or cream1/3 cup chopped pecans optional
      Instructions Preheat the oven to 350°F. Coat a 9×5 nonstick loaf pan flour-based baking spray (such as Baker’s Joy or Pam). Alternatively, grease and flour the pan.Bread batterIn the bowl of an electric mixer (I used a hand-held mixer) cream together the butter and sugar. Add the eggs one at a time, mixing well with each addition. Mix in the vanilla extract.In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add it to the creamed mixture, beating on low speed, alternately with the milk. Begin and end with the flour mixture. Set aside.Apple mixtureMix the apples, cinnamon, and sugar in a bowl. Toss to coat.Cinnamon-brown sugar mixtureMix the brown sugar, cinnamon, and pecans in a bowl. Stir well to combine.AssemblySpread 1/3 of the bread batter into the bottom of the prepared loaf pan. Top with 1/3 of the apples, and sprinkle over 1/3 of the cinnamon-brown sugar mixture.Spread another 1/3 of the batter over the apples and brown sugar mixture. Do this with two spoons, placing dollops of batter over the sugared surface (see image in blog post), and then spread evenly. Top with another 1/3 of apples and another 1/3 of the brown sugar mixture.Finally, spread the last 1/3 of batter over the last layer (dolloping as before) and finish with the final 1/3 of apples and 1/3 of brown sugar mixture.Bake for 1 hour, or until the top is deeply browned and crusty and a toothpick tester inserted near the center comes out clean.Let the bread loaf stand for about 10 minutes before turning it out to a cooling rack.Glaze and toppingsIn a medium bowl, whisk together the confectioners’ sugar and 1 tablespoon of boiled cider (or apple cider, if using). Add the milk and mix until a thick pourable glaze is formed (you may need more or less milk, add it a little at a time). Drizzle or pour the glaze over the loaf and sprinkle the center with chopped pecans.Store the bread covered in plastic wrap at room temperature for up to 2 days. Refrigerate for longevity, up to a week. Bring bread slices to room temperature before serving.
      NotesFreeze it! Wrap the cooled, unglazed loaf in plastic wrap and doubled bag in freezer bags with the air removed. It will keep up to 3 months if stored correctly.
      Thaw bread in the refrigerator overnight. Glaze before serving. 

      Keyword apple bread, apple fritter bread, boiled apple cider, cinnamon sugar coating, fall bread, quick bread

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Peanut Butter Cup Poke Cake

      ha scritto per te

      This Peanut Butter Cup Poke Cake is the ultimate dessert mashup. Rich and decadent with classic peanut butter and chocolate flavor, it’s made for sharing. Make it for your next party or potluck.

      This Peanut Butter Cup Poke Cake is simple enough for a beginner baker, but impressive enough for company. And what’s better? It bakes up in a 13×9 dish so it will serve a dozen or more hungry guests. If you’re making it for a smaller group, such as your immediate household, then leftovers keep well. In fact, this cake improves upon standing 24 hours.

      What’s old is new again!
      There’s nothing better than a creamed butter cake, if you ask me. In my search for a butter-based 13×9 chocolate cake, I found they were few and far between. Nearly every cookbook scoured and website visited used the same oil-based formula. While I know that will make a tender cake, it does not have the flavor or texture that butter cake has. My search ended with a family recipe from 1946. This old fashioned chocolate cake has the perfect texture that stands up to a heavy dose of chocolate syrup. It is moist and a wonderful base for just about any frosting or topping.
      Set a timer for 5 minutes, then cream the butter and sugar together until fluffy. This is important, and will give the cake velvety texture.

      Any unsweet cocoa will do.
      Stir the dry ingredients together. I use and recommend unsweet dark cocoa powder for this recipe. However, you can use whatever unsweet cocoa powder you have on hand. The original recipe calls for standard unsweet cocoa, but the dark chocolate cocoa gives the cake a chocolaty boost!

      Alternate the dry ingredients with whole milk (at room temperature). End with the flour mixture and beat together until just combined. Scrape down the bowl and fold together any pockets of flour that might be hiding out.

      13×9 love.
      Who doesn’t love the ease of a 13×9 casserole-style cake? Pour the billowy batter evenly into a greased 13×9 dish. Bake until puffed and well set. A toothpick tester inserted near the center of the cake should come out clean when done.

      True to its name.
      Use the handle end of a wooden spoon to poke holes in the cake, well spaced. I can’t brag enough about this cake’s texture for this specific technique. It holds up so well and soaks in all the syrup without becoming soggy.

      Use about 1 cup of chocolate syrup to pour over this cake and into the holes. This makes for a very moist, rich, flavorful cake. I think I’m its biggest fan!

      Fluffy peanut butter buttercream.
      The frosting is little more than butter, creamy peanut butter, and confectioners’ sugar whipped to oblivion. Coarsely chop up some mini Reese’s cups and toss them on. Or you can use large Reese’s cups and chop them a little finer.

      Drizzle a little more chocolate syrup over the frosting and Reese’s cups, and you’re good to go! When I say this is a crowd-pleaser, I absolutely mean it. Grown-ups and kids alike will love this!
      Related recipe: Peanut Butter Cup Brownie Torte
      This blog post is sponsored by Go Bold With Butter! View their other recipes right here.

      Peanut Butter Cup Poke Cake

      Heather Baird

      This Peanut Butter Cup Poke Cake is the ultimate dessert mashup. Rich and decadent with classic peanut butter and chocolate flavor, it’s made for sharing. Make it for your next party or potluck. Butter gives this chocolate cake rich flavor and a velvety crumb. Cream the butter and sugar together for 5 minutes with a timer set. This will give the batter volume and the baked cake will have light, airy texture.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 15 minsCook Time 40 minsTotal Time 55 mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 baking dishwooden spoon
      Ingredients US CustomaryMetric Chocolate cake2/3 cup unsalted butter softened1 2/3 cups granulated sugar3 large eggs2 cups all-purpose flour2/3 cup unsweet dark cocoa powder1 1/4 teaspoons baking soda1 teaspoon fine grain salt1 1/3 cups whole milk at room temperature1 cup chocolate syrupWhipped peanut butter frosting and toppings1/2 cup unsalted butter softened1 1/4 cups creamy peanut butter2 cups confectioners’ sugarMilk or cream to thin20 whole mini peanut butter cups coarsely chopped1/4 cup chocolate syrup
      Instructions Chocolate cakePreheat the oven to 350°F. Coat a 13×9 inch baking pan with flour-based baking spray (or grease and flour pan).In the bowl of an electric mixer fitted with the whip attachment, cream the butter and sugar together. Beat until light and fluffy on medium high speed (5 minutes with a timer set).Add the eggs one at a time. Beat well after each addition.In a separate mixing bowl, combine the flour, cocoa, baking soda, and salt. Whisk to combine. Add the dry mixture to the creamed mixture alternately with the milk. Begin and end with the flour. Beat until just combined and then fold in any remaining streaks of dry ingredients with a rubber spatula.Pour the batter into the prepared pan and smooth evenly. Bake for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean. Cool for 10 minutes.Use the handle end of a wooden spoon to poke holes in the cake about 2 inches apart. Pour the chocolate syrup over the cake and into the holes. Let the cake cool completely.Whipped peanut butter frosting and toppingsIn the bowl of an electric mixer fitted with the whip attachment, combine the butter, peanut butter, and sugar. Cream together on medium-high speed until a thick consistent frosting is achieved. Add milk or cream 1 tablespoon at a time to thin the mixture to spreading consistency, if needed.Spoon the frosting on top of the cooled cake and spread evenly. Top with the chopped peanut butter cups. To finish, drizzle the chocolate syrup over the peanut butter cups and frosting.Store cake covered with plastic wrap at room temperature for up to 3 days.
      NotesIf you’re in a big hurry, you can substitute a box of chocolate cake mix (or even yellow cake mix) for the homemade version, but the buttery flavor of this scratch made cake is unmatched. The texture is also perfect for standing up to a cup of syrup poured over it, whereas the boxed cake mix tends to fall apart when cut.
      Reese’s peanut butter is sold in jars in the peanut butter section -feel free to pick up a jar for this cake if you wish! Otherwise any shelf stable creamy peanut butter will work.
      For a salty-sweet version of this cake, toss on 1/4 cup of chopped roasted, salted peanuts along with the chopped peanut butter cups.
      Use your favorite brand of chocolate syrup for this cake. Hershey’s syrup is widely available and usually with the drink mixes and near the ice cream toppings at the grocery store.
       

      Keyword chocolate butter cake, chocolate cake, creamy peanut butter, peanut butter dessert, peanut butter lover cake, poke cake, reese’s cake, reese’s peanut butter, reese’s peanut butter cups, reese’s poke cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Hamburger Cake

      ha scritto per te

      Make your next gathering extra-cute with this fun Hamburger Cake! Layers of French savarin cake are stacked with ganache-glazed chocolate cakes for a cheeseburger lookalike.

      It’s been a while since I’ve made a fun cake, and since it’s still cookout season I decided to make a hamburger cake. I wanted it to be truly delicious, and something that doesn’t require a lot of frosting or complicated decorating. The ‘bun’ needed to look naturally hamburger bun-shaped straight from the pan. However, unfrosted cakes dry out quickly. So I really had to put my thinking cap on. I found the answer in a classic pastries book. The French savarin cake – which is yeast-risen, syrup soaked delicacy. And something with yeast in it makes sense for a ‘burger bun’ cake, right? The citrusy simple syrup keeps it tender and moist.

      A classic French cake.
      It’s true that anything described as ‘French’ in baking or pastry could also be described as complex. But this savarin cake is not hard to make. Because it has a little yeast in the batter, it must rise for about an hour. Then you’ll bake it to golden brown. After the cake is done, drench the cakes with citrusy simple syrup right in their pans.
      Speaking of pans, you’ll need an 8-inch half ball pan for the top burger bun. And an 8×3 inch round cake pan (or two 8×2 inch cake pans).

      Faux finishing.
      Next, work on the ‘hamburger patties’. This is a simple one bowl chocolate cake recipe that makes two 8-inch rounds. Glaze them with a simple ganache with chopped almonds mixed in. This is a delicious combination and the end result looks bumpy like a fried meat patty. Make room in your refrigerator, because these layers need to set up before you layer up the cakes.

      Double decker with cheese.
      Cut the round 8-inch cake into two layers. Use one for the bottom ‘bun’ layer. Then add a ‘hamburger patty’ layer on top.

      Continue to build the cake, adding slices of fondant ‘cheese’ buttercream ‘lettuce’ and some fondant tomato slices. Now, I know I’m not fooling anyone with that ‘lettuce’, but it makes the cake really cute and almost cartoon-y! Use a large rose petal tip (#128) with the small end pointed toward the edge of the cake. Then pipe an undulating ribbon of buttercream around the top edge.

      Add on more layers of savarin, chocolate cake, more buttercream, and some fondant ‘tomatoes’. If you absolutely can’t abide fondant on your cake, then use tinted marzipan or modeling chocolate.

      Place the bowl-shaped savarin on top and dowel all the layers together with a 12″ skewer. Add some red gift tissue with tape on top and you’ll have an extra-large fancy-looking ‘toothpick’.

      Toss on some toasted sesame seeds for a cute finishing touch. They stick naturally because of the savarin syrup. The only thing left to do is slice and enjoy. Wouldn’t this be a fun birthday cake? Just add candles!
      Related recipe: Triple Stack Donut Cake

      Hamburger Cake

      Heather Baird

      Order up! This hamburger party cake is fun to make and doesn’t require lots of frosting or intensive decorating. However, it is a lengthy recipe. Spread the work out over the course of two days. Bake and glaze all of the cake layers on the first day. Make the buttercream and fondant decors, then assemble it on the second day. Also, add a dozen eggs to your grocery list. Savarin is an egg-heavy cake, so you’ll need 12 large eggs for just the savarin layers. Make room in your refrigerator for all of the cake layers. They’ll be sturdier for assembly when chilled. Bring the cake to room temperature before serving

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 40 minsCook Time 1 hr 40 minsTotal Time 2 hrs 20 mins

      Course DessertCuisine American

      Servings 24

      Equipment8 inch round half ball cake pan for savarin cake8×3 inch round cake pan (two 8×2 inch pans) for savarin cake8×2 inch cake pans (2) for chocolate cake layersLarge rose petal decorator piping tip #128Disposable rubber gloves
      Ingredients US CustomaryMetric Savarin cakes (Hamburger bun)Flour-based baking spray for pans5 cups all-purpose flour1/2 cup granulated sugar2 teaspoons instant yeast1 teaspoon salt1/2 cup whole milk12 large eggsZest of one orange1 1/2 cups unsalted butter at room temperatureSavarin syrup3 cups granulated sugar2 cups water1 cup lemon juice1/4 cup orange liqueur or orange juiceChocolate cakes (meat patties)2 cups granulated sugar1 3/4 cups all-purpose flour3/4 cup unsweet dark cocoa powder1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 teaspoon salt2 large eggs1 cup whole milk at room temperature1/2 cup vegetable oil I like sunflower seed oil1 teaspoon vanilla extract1 cup hot water or hot coffeeChocolate ganache glaze2 cups semisweet chocolate chips1 cup heavy cream1 tablespoon clear corn syrup for shiny finish1 cup whole almonds coarsely choppedGarnishes (lettuce, tomato, cheese)3 oz. red fondant ready made3 oz. white fondant ready madeOrange gel food colorNeon yellow gel food color1 1/2 cups American buttercreamNeon green gel food color2-3 tablespoons toasted sesame seeds
      Instructions Savarin cakesMix the flour, sugar, yeast, and salt in a standing mixer fitted with the paddle attachment. Add the milk, eggs, and zest. Beat until a thick batter forms, about 5 minutes.With the mixer running, add the butter 1 tablespoon at a time until the batter is smooth.Coat an 8 inch half ball cake pan with flour-based baking spray. Also coat one 8×3 inch round cake pan (or two 8×2 inch pans). Divide the batter evenly between the pans. Spread evenly with a rubber spatula. Cover with plastic wrap and let rise until the cake is puffed to fill the pan about 2/3 full, 30 minutes to 1 hour, depending on how warm your kitchen is.Meanwhile preheat the oven to 350°F. When the cakes are raised, bake them until well set and golden brown. About 40 minutes for the 8×3 inch pan, and 50 minutes for the ball pan. Rest the cakes in the pans while you prepare the syrup.Savarin syrupIn a large saucepan, combine the sugar, water and lemon juice. Stir to combine.Cook over medium-high heat until the sugar is dissolved. Remove and pour in the orange liqueur or orange juice. Remove to cool slightly.Turn the savarin cakes out of their pans onto a wire cooling rack. Level the cakes with a serrated knife if they have crowned. Place 1 cup of syrup into each of the pans and return the cakes to the pans. Let stand 5 minutes. Pour the remaining syrup over each cake. Cover and let rest until the syrup has absorbed. Cover the cake pans and refrigerate overnight.Chocolate cakes (meat patties)Preheat the oven to 350°F. Coat two 8-inch cake pans with flour-based baking spray and lined the bottoms with parchment rounds (or grease and flour and line).In the bowl of an electric mixer, combine the sugar, flour, cocoa, baking powder, baking soda and salt. Whisk well to combine. Add the eggs milk, oil, and vanilla. Mix well. Stir in the hot water or coffee. Mix well; batter will be thin. Divide the batter evenly between the pans.Bake for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean. Cool in the pans for 5 minutes, and then turn them out to a wire rack to cool completely.Chocolate ganache glazePlace the chocolate chips and heavy cream in a large microwave-safe bowl. Heat the mixture in the microwave for 1 minute at 100% power. Let the mixture stand for 1 minute. Use a whisk to stir the two ingredients together until a thick consistent chocolate ganache forms. Stir in the corn syrup. Fold in the almonds with a rubber spatula.Place the chocolate cakes on the wire rack over a large baking sheet. Pour the glaze over the cakes, allowing the chocolate ganache to spill over the sides of the cake. Use an offset spatula to place chocolate in bare spots. Refrigerate the cakes on the rack until the ganache is set, about 1 hour.Assemble and decorateKnead the red fondant well on a lightly confectioners’ sugar-dusted work surface. Roll into a ball and cut into 6 wedges. Flatten wedges to half-moon shapes; transfer to a plate, cover with plastic wrap, and set aside.Knead the white fondant well on a lightly confectioners’ sugar dusted work surface. Add a drop of orange food color and two drops of the yellow food color on the fondant. With gloved hands, knead the color into the fondant. Add more food color as needed to achieve the hue of sliced American cheese. Roll the fondant flat to 1/8-inch thickness. Cut into two 4-inch squares. Cut each square in half to create two triangle shaped pieces of ‘cheese”. You should have a total of four ‘cheese’ triangles. Transfer to a plate and cover with plastic wrap. Set aside.Mix the buttercream frosting as directed in the linked recipe. Tint the buttercream with neon green food color to create a bright green hue. Transfer to a disposable piping bag fitted with the large petal tip. Set aside.Carefully cut (torte) the 8-inch round savarin cake horizontally in two. Do this while the cake is chilled so the cake is firm and holds together well. These two pieces will be the bottom and middle buns. Place one piece on an 8-inch cake board. Run a small sharp knife around the bottom edges of the chocolate glazed cakes. Lift one from the wire rack and onto the first layer of savarin. Place two ‘cheese’ triangles overhanging the edges of the chocolate cake to the front and back of the cake. Pipe a thick undulating ribbon of green buttercream around the top edge of the chocolate cake and over the ‘cheese’. Do this with the small end of the piping tip pointed toward you, with the large open end pointing toward the middle of the cake. Top the chocolate cake ‘meat patty’ with the second savarin round.Place the remaining two cheese slices to the left and right side of the chocolate cake, overhanging the edges as before. Pipe two rows of ‘lettuce around the top edge of the cake. Place ‘tomato’ wedges well-spaced, over the lettuce.Finally, place the dome savarin on top. Sprinkle on toasted sesame seeds. Dowell the cake all the way through the top middle down to the bottom with the 12” skewer.Refrigerate the cake until about one hour before serving. Bring to room temperature or serve slightly chilled.
      NotesThe corn syrup in the chocolate ganache gives it a shine. It can be optional, but it’s such a small amount I’d recommend using it for the best effect.
      If you’re not a fan of fondant, ready-made marzipan or modeling chocolate will work in its place. 
      Sesame seeds can be purchased pre-toasted, or you can toast them in a saucepan over medium heat for about 3 minutes until golden brown.
       

      Keyword american buttercream, bbq cake, dark chocolate cake layers, hamburger cake, savarin pan, savarin syrup, summer cake, white chocolate ganache

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Photo Journal: Summer Silver Linings

      ha scritto per te

      Hello, hello! Today I’m sharing a few personal updates, along with some recipes I’ve been working on that are featured elsewhere on the web. I hope you enjoy reading about what I’ve been up to this summer!

      I’ve surprised myself, making time for another personal update here. Our summer so far has been hot and muggy (and buggy!) as it usually is in the southern US. Swarms of June bugs are flying aimlessly across the lawn like they are drunk on the humidity. It’s kind of miserable outside. But July is my birthday month. To celebrate, I might visit a gem and fossil shop and add another rock to my collection. And maybe get myself a donut while I’m in that neck of the woods.

      As you can see from the lead photo, I’ve been painting again. Before baking became my life, I’d planned to be a fine artist of some sort. I haven’t made a piece of art on canvas in more than a decade. But lately, my soul has needed the kind of therapy that can only be had by putting brush to canvas. I’ve been missing my Churro so much. So I decided to paint his portrait. He loved bananas and the teddy he came with from the rescue. So I included them in the composition.
      Although I’ve taken Churro’s passing pretty hard, it has made me rediscover my love for painting. A silver lining if ever there was one.

      A new face.
      Now, this seems like an opportune time to tell you about my new helper. Chico is a little black jelly bean of a dog. Cute as a button with a tail that never stops wagging, except when it thunders. My husband fell in love with him at the shelter, and although I didn’t think I was ready for a new dog, it turns out that I needed Chico very much. And he needed us. too.
      He’s an older dog. It seems that’s what we’re drawn to rescue. So I’ve pretty much resigned myself to the fact that I’m running an old folks home for dogs. All the while following my rescue heroes with more experience than I have, Steve Greig and Peabody Johanson (of Sweet ReciPEAs).

      You can read a little bit more about Chico in this Instagram post.

      My work elsewhere.
      A couple of months ago I whipped up some Spicy Mango-Tamarind Ice Pops to help promote Food Network’s Great Food Truck Race on social media. You can watch me make them right here on Facebook or on Foodnetwork.com. Inspired by artisanal Mexican paletas, these treats embrace sweet and spicy with a sprinkle of chile-lime seasoning on each ice pop.

      This is another chilly treat I made for Food Network – Strawberry Shortcake Ice Cream Sandwich Cake! You can find the recipe right here. It’s a lot like my Easy Ice Cream Sandwiches Cake, but with a strawberry crunch spin. I love recipes like this for summer. Some assembly required, but no cooking or baking!

      Kitchen storage.
      I shared this on social media a while back, but some of you may not have seen it yet. Check out this article I wrote for HGTV: Create a Chef-Worthy Kitchen With Our Storage Secrets. All of these photos are from my workshop, and are my storage methods that are easy to employ in your own kitchen. While browsing through you’ll find a couple of recipes. Don’t miss my Chocolate Chunk Cookies with Caramel and Peanuts! They taste like a Snicker’s bar in cookie form.

      Southern summers force me into a slower pace. One that makes me want to recharge by spending time alone thinking, baking, taking pictures, and now painting. And so I will.
      I hope summer has been kind to you so far. Onward and upward!

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Healthy Homemade Granola

      ha scritto per te

      This recipe for Healthy Homemade Granola is more nutritious than the average store-bought kind. It’s lightly sweetened with honey and maple syrup, and full of heart-healthy oats. Bake up a big batch at home (and save money, too!).

      Breakfast is a meal I’m often prone to skip. If I don’t have something made ahead or that’s quick to grab, then I’m running on pure caffeine until noon. Thankfully, there are a couple of recipes that I can rely on for a quick bite. Some of you may remember this Perfect Baked Oatmeal recipe – total life saver! Well, this Healthy Homemade Granola is another one. It’s full of healthy plant-based protein from nuts and complex carbs from oats. I make up a big batch and then store it airtight on the countertop for easy breakfast fixin’s.

      The two ways I eat this homemade granola most often is 1. layered with Greek yogurt parfait-style, and 2. in a bowl with a splash of oat milk, cereal-style. It’s so packed with fiber, protein, and vitamins, that it sustains me until lunchtime and sometimes well beyond!

      Choose your adventure.
      First, in your largest mixing bowl, stir up the nuts, grains and seasonings. You could use a deep Kitchen Aid stand mixer bowl for mixing this granola, if you have one. I used oats, walnuts, pumpkin seeds, and chia seeds in this. But you could use any raw nut or seed that you prefer. Whole almonds, flaxseed, uncooked quinoa, are all so wonderful in granola. Feel free to swap in your favorite ingredients!

      The dressings.
      Next, stir together the wet ingredients: olive oil, wildflower honey, maple syrup, and vanilla extract.
      I prefer to use heart-healthy extra-virgin olive oil for this recipe. Normally, I strictly use EVOO as a condiment (to drizzle or dip) but it’s really nice here and more nutritious than other oils. Or, use sunflower oil (low in saturated fats) or grapeseed oil (contains vitamin E). Avoid vegetable oils that are very high in saturated fats.

      Use the wet ingredients to ‘dress’ the granola. Stir everything together thoroughly, so that each grain, nut, and seed, gets coated with the wet mixture.

      Spread the granola onto the prepared baking sheets. Tamp it down into a nice even layer. Use light aluminum pans, if you have them. Because dark pans will often over-brown the granola. If you only have dark pans, reduce the bake time by 10 minutes, and watch carefully for the oats and nuts to turn golden.

      Cool the granola completely on the pan. Then break it into chunks and add some chewy dried fruit. Dried cranberries are my fave but golden raisins are also wonderful. Organic dates give this mix extra sweetness without adding refined sugars. Buy whole pitted dates and give them a chop. They have a nicer texture than the bags of pre-chopped dates.

      Making homemade granola makes me feel a little more savvy all-around. It’s delicious, practical, and I can make good judgments about the ingredients I put into it. It’s easy to switch up with different nuts and seeds. This large batch recipe can be divided to keep half on deck for breakfast, while the other half can be frozen for future use.

      Healthy Homemade Granola

      Heather Baird

      Homemade granola is the way better than the store-bought stuff, which can sometimes have hidden ingredients like corn syrup and preservatives. It’s easy to make at home for much less than you’d pay at the grocery store. This recipe makes a big batch and keeps well air-tight. It freezes well, so half can be frozen for future use. Yields about 10 cups of granola

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      Prep Time 15 minsCook Time 24 minsTotal Time 39 mins

      Course BreakfastCuisine American

      Servings 20 servings

      Equipment2 large baking sheets approximately 11×17 inches
      Ingredients US CustomaryMetric 6 cups old-fashioned oats1 1/2 cups raw walnut halves or whole almonds, pecans halves, or a mixture of all1/2 cup raw pumpkin seeds or sunflower seeds2 tablespoons chia seeds optional1 1/2 teaspoons fine-grain sea salt2 teaspoons ground cinnamon3/4 cup olive oil extra virgin1/3 cup wildflower honey1/3 cup pure maple syrup1 teaspoon vanilla extract1/2 cup dried cranberries golden raisins are also great!1/2 cup chopped dates
      Instructions Preheat the oven to 350°F and line two large light colored baking sheets with parchment paper. (Don’t use dark pans; they tend to over-brown the oats and nuts.)In an extra-large mixing bowl, combine the oats, walnuts, pumpkin seeds, and chia seeds if using. Also add the salt and cinnamon. Stir well to mix and disperse the seasonings throughout.In a separate medium bowl, mix together the oil, honey, maple syrup, and vanilla extract. Pour into the dry ingredients. Use a rubber spatula to stir and turn the mixture over, thoroughly mixing to coat every grain and nut. Divide the granola evenly onto the two prepared pans and use a spatula to pat the granola out into an even layer.Bake 12 minutes, then stir well on the pans; pat down the granola into an even layer again after stirring.Bake for an additional 10-12 minutes, or until golden and fragrant.Remove from the oven and let the granola cool completely on the pans. Don’t stir it yet! When the granola is completely cool, break it into big pieces for clusters of granola, or break it up finer to your preference. (I like a mixture of clusters and finer bits for eating it cereal-style in a bowl with milk.)Add the dried cranberries and dates to the granola. Lightly toss to disperse.This granola will keep well in an air-tight container for about 2 weeks. It freezes well, so you can double bag in freezer bags with the air removed, and store in the freezer for 2-3 months. Bring granola to room temperature before serving. See notes for serving suggestions.
      NotesWays to eat homemade granola:

      Munch on it like trail mix straight out of the container.
      Eat it from a bowl with a splash of milk.
      Layer it with yogurt in a glass or jar.
      Sprinkle it on French toast
      Stir it into to pancake batter.
      Sprinkle it on melted chocolate and let set for chocolate bark
      Coat apple slices in peanut butter and dip in granola.

       
      Vegan granola: Omit the wildflower honey and replace with 1/3 cup of maple syrup (total maple syrup in recipe will be 2/3 cup).
      Gluten-free folks: Although this recipe’s ingredients are naturally gluten-free, be a label reader. Make sure all ingredients are marked gluten-free. Some manufacturers of oats can be sneaky and process oats with equipment that also processes wheat products.
      Chia seeds: I listed these as optional in the recipe, but they cling wonderfully to the other ingredients and create crunchy clusters. They are also highly nutritious, packed with fiber, protein, omega-3 fatty acids, and many more beneficial nutrients. If you don’t like chia seeds, you could add 1/4 cup of uncooked quinoa in its place. Or add whole raw flaxseed to the mix to get similar health benefits. 
      Coconut oil: If you’re a fan of coconut oil, it can be used in place of the olive oil. However, it is very high in saturated fat which is why I prefer olive oil or grape seed oil. 

      Keyword easy granola recipe, healthy granola, homemade granola, old fashioned oats, quick breakfast

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