May's Daring Bakers Challenge - Opera Cake

I am sooooooo sorry for posting this late. I made the cake about two weeks ago!

This month challenge was OPERA CAKE. It is a multi layer almond cake that is usually flavored with the flavors chocolate and coffee in the form of buttercream, mousse and syrup. Our hosts Lis, Ivonne, Fran & Shea changed the flavors to something more light in honor of the spring season. We were allowed to use any flavors we wanted as long as they stayed within that light flavor, light color category. That means NO dark chocolate or coffee. I chose to make two cakes. One flavor combination was Honey Apricot and the other flavor combination was Blueberry Lemon. I will give you the recipe for the Honey Apricot Opera Cake. I will note where to change flavors to make the Blueberry Lemon Opera Cake. I will not include the recipe of the mousse I made. I will explain in the verdict section.

.

Honey Apricot Opera Cake

Yields about 20 servings

.

For the Joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

.

6 large egg whites, at room temperature

2 tbsp. (30 grams) granulated sugar

2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)

2 cups icing sugar, sifted

6 large eggs

½ cup (70 grams) all-purpose flour

3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2. Preheat the oven to 425◦F. (220◦C).

3. Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4. In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5. If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6. Add the flour and beat on low speed until the flour is just combined (be very careful not to over mix here!!!).

7. Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8. Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9. Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10. Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

½ cup (125 grams) water

⅓ cup (65 grams) granulated sugar

1 to 2 tbsp. apricot jam (1 to 2 tbsp. blueberry juice)
.
1. Stir all the syrup ingredients together in the saucepan and bring to a boil.

2. Remove from the heat and let cool to room temperature.

.

For the Honey buttercream

.

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

.

1 cup (100 grams) granulated sugar

¼ cup (60 grams) water

seeds of one vanilla bean or 1 tbsp. pure vanilla extract

1 large egg

1 large egg yolk

1¾ sticks (7 ounces; 200 grams)

unsalted butter, at room temperature

1-2 tbsp honey (1 to 2 tbsp of lemon juice)

.

1. Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2. Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3. While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5. Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6. While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8. At this point add in your honey and beat for an additional minute or so.

9. Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

Assembling the Opéra Cake

.

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day)

.

Line your serving platter with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread 1/3 of the buttercream over this layer.

Top with another piece of cake. Moisten these pieces with the flavoured syrup.
Spread 1/3 of the buttercream over this layer.
Place the last piece of cake top and moisten it with syrup.

Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Serve the cake slightly chilled.

.

END VERDICT - 3 stars

.

This cake gets only 3 stars as an assembled cake. Separately this components yield a 4 1/2 stars. I did not like the flavors together. I had to make the almond meal because I could not find it. I was able to grind the blanched almonds into a pretty fine meal but the cake still had a nice bite to it. The cake was awesome but it definitely needed the strong flavors of the coffee and chocolate it is usually made with.

.

The mousse recipe I used consist of putting gelatin in a fruit base then mixing it with light billowy whipped cream. After putting it into the refrigerator it turned into whipped cream with fruity rocks floating in it. BUT I didn't notice it until I spread the blueberry mousse on my cake, completely ruining it. I will test out a few mousse recipes then post the best one.

.

Until next time

.

Happy Smacking!

Blueberry Turnovers

I recently borrowed Williams-Sonoma Collection: Desserts from the library. There a lot of good recipes in this book. I have bookmarked 6 recipes and when I make them I will post about them.

First up is Blueberry Turnovers.

Blueberry Turnovers
makes 8 turnovers

1/1/4 cups (5oz/155g) blueberries
2 tbsp firmly packed light brown sugar
1 tbsp all-purpose flour
1 teaspoon fresh lemon juice
½ tsp vanilla extract
¼ tsp finely grated lemon zest
pinch of salt
1 large egg, room temperature
2 tsp water

Double recipe Basic Pastry Dough, divided into 2 equal disks and chilled

Topping

2 tbsp sliced almonds (optional)
2 tsp granulated sugar (optional)

Preheat oven to 400°F (200°C). Line the bottom of a rimmed baking sheet with parchment paper.

In a bowl toss the blueberries with the brown sugar, flour lemon juice, vanilla, zest, and salt, crushing the berries slightly with the back of a spoon, until the dry ingredients are evenly moist. Set the mixture aside.

In a small bowl, using a fork, make an egg wash by stirring together the egg and water until well blended. Set aside.

On a lightly floured work surface, roll out one dough disk into a 10½-inch (27-cm) square about ⅛ inch (3 mm) thick. Use a dough scraper or an icing spatula to loosen the pastry if it sticks. Trim away the ragged edges, removing about ¼ inch (6 mm) from each side. Repeat with the second disk. Cut each square into four 5-inch (13-cm) squares.

Spoon some of the blueberry filling onto the center of each square, dividing the filling evenly. Lightly brush the edges of the squares with some of the egg wash, then fold the dough over the filling to form triangles. Crimp the edges with tines of a fork to seal. Place on the prepared baking sheet about 1½ inches (4 cm) apart. Brush the turnovers with the remaining egg wash and sprinkle evenly with the almonds and granulated sugar, if desired. Cut 2 or 3 small slits in the top of each turnover to vent.

Bake the turnover until, golden, 20 to 25 minutes. Let cool on a rack. Serve warm or at room temperature.

Dough rolled, filled and ready for baking.

Baked, cooled and ready for grubbing!

END VERDICT - 4 stars

I thought these little things were yummy. I halved this recipe and made 4 turnovers. I will need to give that pastry dough another run before I give a definitive answer. I think I added too much water but it was still good. I would recommend you use fresh blueberry instead of frozen.

Until next time,
.
Happy Smacking!

Basic Pastry Dough

Basic Pastry Dough
from Williams-Sonoma Desserts Book

1¼ cups (5¾ oz/175 g) all-purpose flour
1 tbsp sugar
½ tsp salt
¼ cup (2oz/60 g) cold unsalted butter, cut into ¾-inch (2-cm) pieces
3 tbsp cold vegetable shortening cut into ¾ (2 cm) pieces
3 tbsp very cold water

To make the dough in a food processor, combine the flour, sugar, and salt in the bowl. Pulse to blend. Add the pieces of butter and shortening and pulse until reduced to ½ (12-mm) pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.

Remove the dough to a work surface and shape into a 5-inch (13-cm) disk. Wrap in plastic and refrigerate until well chilled, at least 2 hours. Makes enough dough for 1 single-crust pie, tart, or galette.

Lemon Cupcakes with Blueberry Buttercream

I have to admit. I am a little bit of a cupcake snob. I don't like cakes or cupcakes made out of cake mix. I'm saying I won't eat them (haha) but I won't make them.

I was cruising Cassie's baking blog when I came across a post regarding Sprinkles Cupcakes. I know I heard of these cupcakes before. I know Martha Stewart had them on her show recently but I think I remember seeing their cake mix somewhere. Suddenly I remembered. I saw it while going through a Williams-Sonoma catalog. I decided to get off my high horse and stop by my local Williams-Sonoma and pick up a canister of Sprinkles Cupcake Mix. I didn't take pictures because I wasn't going to blog about it but I thought since I made cake box cupcakes the least I could do was make some homemade frosting, and it was sooooo good I felt the need to post it.

Blueberry Buttercream
adapted from Martha's Strawberry Buttercream
Makes 2 cups

3 large egg whites
½ cups sugar
1 cup (2 sticks)unsalted butter, room temperature
½ tsp pure vanilla extract
3 tbsp blueberry jam


1. In the heatproof bowl set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 4 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter one tablespoon at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 2 to 4 minutes more.)
4. Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes.
5. Stir in blueberry jam with a rubber spatula until frosting is smooth.

END VERDICT - 4 stars

The frosting makes up for the dryness in the cupcake. For ding dong $14 you would think the cupcakes could taste better but I could have baked some lemon cupcakes from scratch that could have tasted better. On the real the frosting made the cupcake. Without it, those cupcakes would have gotten 3 stars. I say, save your money and make your own cupcakes or go ahead and buy some Betty.

Until next time,

Happy Smacking!

Daring Baker Challenge - Cheesecake Pops

Last month I joined The Daring Bakers. This is a group of awesome people who love to bake. This month we were asked to bake Cheesecake Pops. They are bites of cheesecake, stuck on lollipop sticks, then dipped chocolate. Freaking YUM! They were a big hit at work and a even bigger hit with my tummy!

Cheesecake Pops
Adapted from Sticky, Chewy, Messy, Gooey
Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionery coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

1. Position oven rack in the middle of the oven and preheat to 325 °F.
2. Set some water to boil.
3. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
4. Grease a 10-inch cake pan (not a spring form pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. (It actually takes more like 1 hour to bake. Just make sure you bake until the cake is firm)
5. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
6. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
7. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. (Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.)
8. Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed.Refrigerate the pops for up to 24 hours, until ready to serve.

The yummy yummy batter

Batter in oven bath ready to go in oven

Cooling cake.....yes I HAD to taste it before it completely cooled. Freaking knee weakening good

Scooping process

It is a good idea to have a some hot water near by to rinse the spoon between scoops

Ready for the freezer

I dipped a few balls in strawberry jam but that didn't turn out good. Once it was placed in the freezer the jam stuck to the parchment paper. Oh well.

Chocolate dipping process

END VERDICT - 5 stars

The cheescake was extremely smooth and creamy and the chocolate just took it to another level. I will being making recipe again, sometime soon. Make sure you check out the what the other Daring Bakers did!

Special thanks to our hosts for the month Elle and Deborah!

Until then,
.
Happy Smacking!

Strawberries & Cream Biscuits

What do you do when a life of baking gives you left over ingredients? More baking perhaps? That would correct if it wasn't a weekday night and I didn't just finish a day of working and mothering. I rarely bake on the weekdays anyway.

I have half a pint of cream leftover in my refrigerator from making some ice cream (I will post about it before the end of the week). I want to use it up so I put my thinking cap on. I remembered that I brought some strawberries over the weekend and I have some Pillsbury Grands biscuits in the freezer. Eureka I got!

Strawberries & Cream Biscuits

(1 serving)

1 Pillsbury Grands biscuit (or any type of biscuit you like)

1/2 cup heavy cream

1 1/2 to 2 tbsp granulated sugar

6 strawberries

1. Cook biscuit according to package.

2. Slice strawberries and set aside.

3. Pour cream in a bowl with sugar and whisk until soft peaks form.

4. Combine the strawberries and whipped cream and set aside until biscuit is done.

5. Slice the biscuit in half after it is done and place the bottom half in a bowl. Top with cream filling then place the other half on top.

ENJOY!

END VERDICT - 5 stars

This is an easy, versatile, weekday dessert and you can change it according to you taste and what you have laying around the house. Do you have some peaches that need to be eaten today? Cut them up and toss them into the whipped cream. It is not an extremely sweet dessert so you won't feel too guilty about eating it.

Until next time,

Happy Smacking!

Tiramisu Cupcakes

First I want to apologize for the lack of pictures. This little picture was was the only one taken and I took it with my cell phone. The digital camera had to go back to my dad but hopefully by the next time I bake I will have my own.

I was asked by one of my co-workers to bake some cupcakes for the wedding shower of one of my other co-workers. I didn't have any idea what type of cupcakes to make so an email was sent to the soon-to-be-husband asking what kind of desserts she likes. His response? She doesn't like chocolate, she like fancy stuff. *raises eyebrows*

A women who doesn't like chocolate?

*scratches head*

They make those!?

Anyhoo, I was searching through my baking books and stumbled across a Tiramisu cake recipe. *smiles like the Grinch* Basically you take a sponge cake recipe drizzle it espresso syrup and top it with a mascarpone cheese frosting! Fuggin YUM!

I have a confession. When I read the recipe for the sponge cake, I kinda freaked out. The cake has not butter it in.....a basic in a sponge cake recipe but I have never made it before so I just SWORE the recipe was wrong. After one hour research I felt like a fool. I just couldn't fathom how this cake was going to taste good without butter...I know, I know....A little Paula Deenish. Here is the recipe. I used the Classic Sponge Cake recipe from baking911.com

Tiramisu Cupcakes
I got 20 cupcakes

6 eggs, separated (separate when cold, let come to room temperature)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoons water, room temperature
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour

For Garnish
1/4 cup of unsweetened cocoa powder
semi-sweet chocolate curls

1. Preheat oven to 350° F.
2. In a large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
3. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water and vanilla until blended. 4. Add salt to the flour and with a sifter sprinkle flour over whites. Add the egg yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
5. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 10-15 minutes or until done. Remove from oven to cool. To check for doneness you have to listen to the cake. *When you press the top it should feel spongy and make a slight "swoosh" sound and it springs back, it is done. The toothpick test is not effective with this cake.

Espresso Syrup
found in Williams-Sonoma Dessert cookbook

1/2 cup water
1/3 cup sugar
2 tbsp coffee liqueur or dark rum (I used the coffee liqueur)
2 tsp instant espresso powder or instant coffee (I used the instant coffee)

1. Combine the water and sugar in a small saucepan and cook over medium heat, stirring frequently, until the sugar is dissolved.
2. Bring to a boil then remove from heat. Stir in the coffee liqueur and instant coffee.
3. Set aside and cool to room temperature.

Once the cupcakes and syrup is cooled, poke a few holes in each cupcake with a fork or toothpick. The fork stuck to the cupcakes and pulled out too much of the filling so I used a toothpick. Then pour 1 tablespoon of syrup in each cupcake

Mascarpone Cheese Frosting

16 oz tub of Mascarpone Cheese
1/3 cup of powered sugar
2 tbsp coffee liqueur or dark rum (I used the coffee liqueur)
1/2 cup heavy cream

1. Beat together the mascarpone cheese, confectioner’s sugar and coffee liqueur until well blended.
2. Add the cream and beat the mixture until fluffy, around 1 minute. Add addition heavy cream (1 tablespoon at a time) if this mixture is too thick.

Top the cupcakes with mascarpone frosting then dust with cocoa powder and sprinkle with the chocolate curls.

END VERDICT - 5 stars

These cupcakes were beyond good. they were (as one of my co-workers called them) INSANELY GOOD! All I can say is make these TODAY.

Until next time,

Happy Smacking!

*This little tidbit was found in The Bakers's Dozen CookBook

Chocolate Chip Cookies

Every time my friend Katrina comes over I end up making chocolate chip cookies. Why? Because that greedy heffa asks for them EVERY TIME.

JaySpice: Hey girl. How you doing.
Katrina: I'm good....would be better if I had some chocolate chip cookies to eat....
Jayspice: ........greedy heffa.......

You guessed it. She came over today. We were supposed to have the kiddies make Easter baskets today but plans changed because her daughter's grandmother wanted to see her. So we got the stuff to go in the baskets, came back to my place and split it. Cookies were mentioned and cookies were made.

I always make the Nestle Toll House Cookie recipe.

Original Nestle Toll House Chocolate Chip Cookies

Makes about 5 dozen (60) cookies (I got around 50)

.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet chocolate Morsels

1 cup chopped nuts (optional)

1. PREHEAT oven to 375° F.

2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Dough all ready for scooping

A small ice cream scoop make the cookies uniform in size which makes for even baking

All ready for the oven!

My little timer is a cookie saver! I have burnt many a cookie before he came into my life.

Cookies cooling...two missing...greedy heffa got to them....

END VERDICT - 4 1/2 stars

I rarely fug up these cookies. The key to making these cookies is making sure your flour is sifted and your baking ingredients are at room temperature.

------------------------------------------------------------------------------------------------

If you don't want to use all the cookie dough, you can freeze what is leftover. You can place the leftover cookie dough in some parchment or wax paper and roll it into a log and place it into the freezer. When you are ready for some fresh baked cookies you can pull the log out and slice off however many you want.

You can also do what I did. I scooped out the cookie dough on a baking sheet and placed it the freezer for 30 minutes or until they are firm.

Then you just put them in a Ziploc bag. You may have to wait a minute before taking them off the cookie sheet. They tend to stick a little bit.

Now you just take them out the bag and bake! Until next time.....

Happy Smacking!

Creme Brulee Cupcakes

As promised, I made Creme Brulee cupcakes from 'Cupcakes Galore'.

Creme Brulee Cupcakes
Makes about 16 cupcakes (I got 19)

2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt, plus a pinch for the egg whites
½ cup (1 stick) unsalted butter, room temperature

1 ½ cups sugar
2 eggs, separated
1 cup milk
3 tablespoons caramel syrup (ice cream topping)
1 teaspoon vanilla extract

1. Preheat oven to 350°F.
2 Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in dry ingredients and milk. Add caramel syrup and vanilla. Beat until smooth.
4. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.
5. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool.

First off the batter is not that good.

It wasn't nasty but I didn't feel the need to lick my fingers...spoons....and bowl....after I was finished with each of them.

Right out of oven

They baked up beautifully though.

Cooling on rack

Brown Sugar Swiss Meringue Buttercream*
(I used this recipe and halved it)

1/2 cup light brown sugar
2 egg whites
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature

1. Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm.
2. Pour egg white mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat egg whites on high until it when the whisk is lifted it makes stiff peaks.
3. Switch to the paddle attachment. With the mixer on medium-low, add butter one tablespoons at a time, beating well after each addition. After all the butter is incorporated, increase speed to high and continue beating until frosting appears thick. The time will vary but it should take about 3 minutes.

I didn't put the whole stick of butter in the frosting so it didn't get as thick as I would have wanted it. It was good though.

I sprinkled some Turbinado sugar on them.

END VERDICT - 2 1/2 stars

These were not my best. I usually have to stop myself from eating a whole batch of cupcakes but I could barely get through one. They are far from inedible though. I think I just psyched myself out and thought they were going to blow me away. I mean come on, Creme Brulee...in a cupcake?! It just didn't live up to my hype. They were just bland as hell. The buttercram was freaking awesome though.

I will not make this recipe again. These cupcakes will be going with me to work. My co-workers are freaking human garbage disposals. Until next time.....

.

Happy Smacking!

* This recipe can also be found in 'Martha Stewart's Baking Handbook'

Welcome

Hello and welcome to my blog. JaySpice is the name and baking is my game....yeah...um...that was corny but whateve. I will use this blog to test out recipes I have always wanted to try and hopefully make up a couple of recipes of my own. I will try to make something every weekend but don't hold me to it. The majority of item that you will see on this blog will be cupcakes. I also like to make cookies and I have some request from family members to make cheesecake, lemon meringue pie and coconut cream pie. I promise to share my fugg ups also...yes....I fugg up.

The first recipe I will tackle is Creme Brulee Cupcakes. This recipe comes from 'Cupcakes Galore' by Gail Wagman. I was inspired to make these when I stumbled upon this website.

Until then,

Happy Smacking!