May 15, 2011 § Leave a comment
May 7, 2011 § 2 Comments
You know when you’ve just finished something amazing, and you get that wonderful feeling that begins in your soul and infiltrates every part of your body? That beaming pride, that feeling of accomplishment that swells your pumping heart, as you gaze at your finished product (or, in this case, consume it) and are astounded that it is INDEED a product of your own two hands? Well, fellow food friend, it has just happened to me with these toothsome treats.
The cake-base of the cupcake is so moist, so delicate, and most divinely complimentary to the viscous, buttery coconut cream that lives within and above it. To top it off? A refreshing dollop of cool, freshly whipped cream. Sprinkle some coconut shavings for the finishing touch, and shaBANG. We’ve got ourselves a prize winner [gobbled up in extreme velocity by those I made them for].
[Makes about 15 cupcakes.]
2/3 cup sugar
1/2 cup (1 stick) butter, room temperature
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1/2 cup sweetened flaked coconut
2 teaspoons baking powder
1/2 can (about 6 ounces) coconut milk (NOT light! Get the one with as much fat as possible!)
1/2 cup coconut cream (not coconut milk!)
1 cup toasted coconut flakes (bake in the oven at 350 degrees F for about 5-7 minutes)
1 tablespoon sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup confectioner’s sugar
- Preheat oven to 350º F. Line your cupcake tins with colorful cupcake liners!
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and continue to mix.
- In another bowl, whisk together the flour, flaked coconut, and baking powder. In small batches, stirring in between, add flour mixture into the wet ingredients. Do the same for the coconut milk.
- Fill the cupcake liners about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into center of cupcake comes out clean. Allow to cool completely (at least 40 minutes).
- While cupcakes are cooling, mix coconut cream with toasted coconut. Make sure your cream is at room temperature or cold (just not warm or it’ll slide off your cupcake!).
- Slightly core cupcakes (only take out a little of center!) and fill hole with coconut cream, and smooth a 1/2 inch of cream over top of cupcake.
- Pipe or spread the whipped cream over coconut cream. Sprinkle with extra toasted coconut flakes. Gobble up!
Adapted from the delisioso Pastry Affair.
May 6, 2011 § Leave a comment
The peanut butter + jelly sandwich is, for most, an integral part of the childhood experience. Maybe it was a staple in your lunch box: sitting around a white table in the cafeteria with your friends, the sun shining through those big glass windows as you’d unhinge your Spice Girls or Power Rangers lunch tin and take out the juicebox, the apple, the saran-wrapped PB+J your mum packed for you that morning…
Or maybe it was your favorite afternoon snack. The worksheet- and algebra-laden day behind you, you’d happily pull open the fridge door, the white light from within beaming down upon the shiny jelly jar on the top shelf. Grab the jelly, the bread, the Skippy (or, for the health freaks, the organic unprocessed stuff). Watch that shiny silver knife magically cut through, slowly sinking down, down, down into the depths of the PB jar and come out deliciously thick, the nutty aroma wafting into your nostrils. Slather it on, press it down, watch the contents ooze out from within the bread and onto the plate (countertop?). Two hands, ready before your mouth, and go: Let your teeth descend – down, down, down – past the fluffy bread, the cool and refreshing jelly, the sticky creamy PB…
I can only imagine. I never had PB+J sandwiches as a child. In fact, I didn’t eat a lot of those ‘classic’ things. No soda, no candy, no real sugar (yes honey! yes maple syrup! NO refined sugar!), and peanut butter was a big no-no. Did you know PB is a legume – not a nut – and really difficult to digest? No matter. I eat it now (duh), but my mamà and pappa gave me almond butter instead (have you tried raw almond butter yet? OmghellosogoodgobuysomeNOW).
So, my initiation into the World of Peanut Butter is, alas, a recent one. But I’m catching up. Here, a more involved take on the classic PB+J.
This is the ultimate heart-stopper (in every sense of the term). Better to underbake than overbake. Happy mixing.
2 sticks unsalted butter, room temperature
1 1/2 cups sugar
1 tsp vanilla extract
2 extra-large eggs, room temperature
18 oz creamy peanut butter
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp baking powder
1 1/2 tsp kosher salt
18 oz strawberry jam (or your fave)
1 1/2 cups salted peanuts
- Preheat the oven to 350º F. Butter a 9×13-inch cake pan (or line with buttered parchment paper).
- In a large bowl, cream butter and sugar until fully incorporated. Add vanilla, eggs, peanut butter, and 1/2 cup peanuts and mix until all ingredients are combined.
- In a separate bowl, sift together the flour, baking powder, and salt. Slowly add this dry mix to contents of wet. Beat!
- Spread 2/3 of the dough into the prepared cake pan, making sure it’s distributed evenly. Spread jam evenly over dough. Drop small globs of the remaining dough evenly over jam. Sprinkle with the remaining peanuts. Bake about 40 minutes, or until top is golden brown. Let cool and cut into squares.
inspired by Joanne’s original recipe!
May 1, 2011 § Leave a comment
Sure, just take your stress out on the butter, why don’t you. Don’t use an electric mixer. Just use that elbow grease and let it all out. There you go. Keep mixing.
So much to do; so little time. But woah. Waaaaait a second. Let’s not forget: there’s ALWAYS time for baking love. Six ingredients successfully mixed together and in the oven in six minutes? WHAT a fix. A simple, chewy, delish fix.
1/4 cup butter
1 cup packed light brown sugar
1 egg, beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
- Preheat oven to 350º F. Butter (or canola oil) an 8 inch square baking tin.
- Cream melted butter and sugar. Add egg and stir.
- Mix flour and baking powder in a separate bowl and add to butter-sugar mixture.
- Add vanilla and mix well until smooth.
- Pour into your prepared tin and bake for about 20 minutes, or until just set.
- Cool and dig in!