Category Archives: Holiday

Champagne Strawberry Cupcakes

30 Sunday Mar 2014

Posted by in Boozy, Dessert, Fruit, Holiday

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Champagne Strawberry Cupcakes

I created these champagne cupcakes in honor of my brother-in-law’s proposal to his girlfriend last weekend.  She’s the most perfect girl for him and we’re so lucky that she’s going to soon become part of our family–seriously, this chick rocks!  Their engagement inspired this romantic recipe, made with bubbly and fresh strawberries.  These cupcakes would be a great compliment to an engagement party, rehearsal dinner, anniversary, or Valentine’s Day dessert!  The bubbles in the champagne keep the cake very light, and the best part of this recipe is that since you’ll only need a little over half a cup of champagne for the recipe, there will be plenty left over to toast with!  Cheers!

Champagne Strawberry Cupcakes
Yield: 12 cupcakes
Time:  40 minutes active;  1 hour 10 minutes total

Cupcakes:
¾ cup flour
½ cup cake flour
1½ tsp. baking powder
½ tsp. salt
5 tbsp. butter, softened to room temperature
¾ cup sugar
¾ tsp. vanilla bean paste (or vanilla extract)
3 eggs (you’ll use one yolk and all three egg whites)
3/8 cup champagne

Filling:
½ cup strawberry jam
10 fresh strawberries

Frosting:
3 tbsp. champagne
1½ tsp. milk
3 cups confectioner’s sugar
6 tbsp. butter, softened to room temperature

decorative sprinkles and/or sanding sugar
fresh strawberries for garnish, optional

1.  In a medium mixing bowl, combine the flour, cake flour, baking powder, and salt. Mix together.

2.  In another medium mixing bowl, cream together 5 tablespoons of butter and the sugar using a pastry blender. Stir in the vanilla.

3.  In a small bowl, vigorously whisk together the three egg whites and one egg yolk until pale yellow. Gently fold into the butter/sugar mixture.

4.  Add the champagne and the dry ingredients to the butter/sugar mixture a bit little at a time, alternating between the two.

5.  Bake at 350˚F for 15 minutes, or until the tops of the cupcakes spring back when gently pressed upon (or when a toothpick inserted in the middle comes out clean). Set aside to cool completely before filling.

6.  Meanwhile, dice up the strawberries into small pieces. Mix together with the jam.

7.  Once the cupcakes are cool, remove a portion of cake from the center of each cupcake. (I do this using a cupcake corer—a utensil that’s easily found in the housewares section of stores like Bed Bath and Beyond or Macy’s for about $5-10. If you do not have a cupcake corer, you can gently carve out the cupcake’s “core” with a knife.) Remove the “core”, and set aside, or gobble up immediately and enjoy the light, fluffy, moist champagne cake! Fill the hole with the strawberry/jam mixture.

Champagne Strawberry Cupcakes

 

 

 

 

 

 

 

 

8.  To make the frosting, beat the 6 tablespoons of softened butter until light and fluffy. Mix in the confectioner’s sugar, champagne, and milk. Transfer the frosting to a pastry bag fitted with a decorative tip of your liking. Pipe frosting onto cupcakes. Sprinkle with decorative sprinkles or sanding sugar. Top with fresh strawberries for garnish, if desired. And pour yourself a glass of champagne to celebrate your gorgeous cupcakes!

Champagne Strawberry Cupcakes Champagne Strawberry Cupcakes

 

 

 

 

 

 

 

 

PDF to Print Recipe for Champagne Strawberry Cupcakes

Football Brownies

23 Thursday Jan 2014

Posted by in Chocolate, Dessert, Holiday, Quick and Easy

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Football Brownies

In spirit of the upcoming Superbowl, I’ve decided to share with you my football brownies!  These are incredibly easy to make. Get yourself a box of brownie mix and have fun!

Football Brownies
Yield: about 8 brownies (depending on the size of your cookie cutter)
Time:  40 minutes total

1 box of brownie mix (I like to use the Chewy Fudge by Duncan Hines)
canola oil (around ¾ cup, follow instructions on box)
water (around ¼ cup, follow instructions on box)
eggs (probably two, follow instructions on box)
¼ to ½ cup white chocolate chips
football-shaped cookie cutter

1.  Following the instructions and ingredient amounts on the box, combine the brownie mix, canola oil, water, and eggs.  Bake according to the instructions listed on the box.

2.  Allow the brownies to cool fully, then stamp out using a football-shaped cookie cutter.  (The one I used was about 4½ inches long and 3 inches wide.)

3.  Melt the white chocolate and mix until smooth.  Transfer the melted chocolate to a small zip-top bag.  Snip off the teeniest tiniest corner of the bag with scissors.  (Start with a reeeeeeally small cut…smaller than you think is right.  You can always cut more off if needed.)  Squeeze out white chocolate into the shape of football laces on each brownie.  Allow the chocolate to harden before stacking or covering the brownies.

4.  Serve as an easy, adorable, festive dessert for game day!

(PS…feel free to use any leftover melted chocolate to write out “NFL”, “football”, “Superbowl”, the names of the teams playing or your favorite players,…)

Football Brownies

 

 

 

 

 

PDF to Print Recipe for Football Brownies

Peppermint Bark

18 Wednesday Dec 2013

Posted by in Chocolate, Dessert, Holiday, Quick and Easy

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Peppermint BarkI simply cannot go an entire Christmas season without making this recipe at least once.  I keep some in a bowl on my counter to munch on, I bring it as hostess gifts to holiday parties, it works as a spin on cookies for swaps with friends, and it’s always a crowd pleaser at corporate potlucks!  I love getting creative in the kitchen and trying out tons of new recipes, but this is a staple that’s here to stay!  Plus, it transports really well and it’s super quick and easy to make…who doesn’t love that during this busy holiday season?

Peppermint Bark
Yield:  6-8 gift boxes (6x3x2-inches) or one gallon-sized ziplock bag
Time:  60 minutes total

36 oz dark chocolate
36 oz white chocolate
36 candy canes
parchment paper
canola cooking spray

1.  Spray the bottom of the 12×18-inch pan (I use a jelly roll pan).  Line with parchment paper.  Lightly spray the top of the parchment paper.

2.  Unwrap the candy canes (I recommend enlisting help…it gets tedious!) and place them in a large ziplock bag.  Cover the bag with a rag and hit with a mallet until the candy canes are broken up into small pieces.  (Be sure to use a rag you don’t care about since the mallet may punch tons of teeny tiny holes in the fabric!)  Set the crushed candy canes aside, but leave them easily accessible.

crushing candy canes

 

 

 

 

 

 

3.  Melt the dark chocolate in the microwave.  I find it works well to use 50% power for about 1 minute, stir, then return to the microwave in 20-30 second increments, to prevent scorching the chocolate.  Once it’s fully melted, pour it into the parchment-lined pan.  Spread it out evenly with a spatula, and tap a few times to pop some of the air bubbles that will form on the top.  Set aside for about 5-10 minutes at room temperature so the chocolate hardens.  It’s ideal if it’s not still wet and runny, but you don’t want it rock solid either.  Just firm enough that you can spread the white chocolate on top.

dark chocolate

 

 

 

 

 

 

4.  Melt the white chocolate in the microwave.  Pour over the dark chocolate layer, being careful not to spread it around too much.  It will warm the dark chocolate underneath and if you move it around too much you’ll get a swirled effect on the top.  I find it’s best to pour the white chocolate all around the edges of the pan, then dump the rest in the middle to allow for minimal spreading.  Tap a few times to even out the surface and release the air bubbles.

peppermint bark 8

white chocolate

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5.  Working quickly so the white chocolate is still wet, evenly sprinkle the crushed candy canes all over the top surface of the white chocolate.  Cover and place in the fridge until hardened, about 15+ minutes.

top with crushed candy canes

 

 

 

 

 

 

6.  Once the bark is totally hardened, remove it from the pan in large chunks, and snap it into bite-sized pieces with your hands.  (You can use a blunt knife too, but I find that leaves dents that aren’t so attractive.  For the prettiest bark, use your hands!)

break it into pieces

 

 

 

 

 

 

Now you’re ready to wrap up the bark to give it as gifts or just start munching!

peppermint bark 19

 

 

 

 

 

 

 

 

Notes about the chocolate:

* For the dark chocolate, I prefer Wilbur Dark chips or Dark Cocoa Candy Melts by Wilton.  Of course, feel free to substitute milk chocolate for the dark chocolate if you like that better!

*For the white chocolate, I use Merckens Super White chips or Bright White Candy Melts by Wilton.  I like the “Bright White” or “Super White” because I think the regular white chocolate looks too dingy against the candy canes.  It’s more creamy/tan that white.

Here are photos:

chocolatechocolate

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Savory Fig Cornbread Stuffing

08 Sunday Dec 2013

Posted by in Holiday, Side Dishes

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Every Thanksgiving, there are always high expectations for the stuffing.  Everybody has a favorite type, and I certainly didn’t want to disappoint anybody this year.  I was also seriously indecisive with whether I wanted to go savory or fruity, so I made two separate varieties.  I ended up mixing them both together on my plate, and in the future I vow to make this combo recipe.  It’s the best of both worlds!

Savory Fig Cornbread Stuffing
Yield: 6 to 8 side dish servings
Time:  2 hours total

5 cups cornbread, cut into ½-inch cubes  (see cornbread recipe here)
4 cups French bread, cut into ½-inch cubes
1 pound bulk sweet Italian sausage
6 celery stalks, diced
4 garlic cloves, minced
2 onions, chopped
3 tbsp butter 32 to 48 oz baby bella or crimini mushrooms
½ tsp coarse sea salt
3 shallots, diced
3 Granny Smith apples, peeled and diced into bite-sized chunks
¼ cup brown sugar, packed
½ cup dried figs, sliced
¼ cup dried cherries (could substitute dried cranberries if you prefer)
¼ cup fresh parsley, leaves finely chopped (stems discarded)
1 tsp oregano
1 tbsp dried thyme
1 tbsp dried rosemary
1 tsp dried garlic powder
½ tsp pepper
32 oz chicken broth
2 tbsp EVOO (extra virgin olive oil)

1.  Preheat the oven to 475˚F.

2.  Wash the mushrooms thoroughly and pat dry with paper towels.  If you have time to spare, allow the mushrooms to sit for about 15 minutes to let some of the moisture evaporate.  Slice in half or quarters, depending on their size (you’ll want bite-sized pieces).  Toss in a bowl with 4 tbsp EVOO and coarse sea salt.  Place on one or two roasting pans so the mushrooms are in a single layer.  Roast at 475˚F for 20-25 minutes, until deep brown in color.  Set aside.

3.  Melt 2 tbsp of butter in a medium skillet over medium heat.  Add the onions garlic and cook for about 10 minutes, until the onions are caramelized.  Transfer to a bowl and set aside.

4.  Place the diced celery in the skillet.  Add ¼ cup of chicken broth and cook over medium heat until the celery is tender, about 8 minutes.  Transfer to a bowl and set aside.

5.  Melt the remaining 1 tbsp butter in the skillet over medium heat.  Add the shallots and apples.  Stir occasionally while cooking for 5 minutes.  Once the apples begin to soften, add the brown sugar.  Continue cooking over medium heat for another 3 minutes, stirring to incorporate the melted sugar.

6.  In a large skillet drizzled with EVOO, cook the sausage over medium heat until it browns, about 15 minutes.  Break it up into small pieces while it’s cooking.  (If it doesn’t crumble into small enough pieces, chop into pieces once cooled.)

7.  In a large mixing bowl, combine the roasted mushrooms, garlic and onions, celery (with any remaining liquid there may be), apples and shallots, and cooked crumbled sausage.  Add in the dried fruit and all herbs (parsley, oregano, thyme, rosemary, garlic powder, and pepper).  Toss to combine.  Mix in the cubed cornbread and French bread until all ingredients are well incorporated.  Transfer to a greased 9×13” baking dish.  Pour in remaining chicken broth, and gently mix.  Bake at 375˚F for about 30 minutes, until golden brown on top.

Cornbread with Maple Butter

08 Sunday Dec 2013

Posted by in Bread, Holiday, Vegetarian

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Cornbread Mini Muffins

 

This cornbread is tasty by itself but oh boy is it addictive when you spread maple butter on it!  Mmmmmmm!

Cornbread
Time:  45 minutes total

1 and 1/3 cups flour
1 and 1/3 cups coarse ground cornmeal
2 tbsp brown sugar
1 tbsp baking powder
¾ tsp baking soda
1 tsp salt
3 eggs
1 cup buttermilk
½ cup milk (whole, skim, whatever you like)
4 tbsp butter, melted ¾ cup corn kernels

1.  Preheat the oven to 350˚F and prepare your baking pan by greasing an 8×8” dish.  (Or try using a mini muffin pan for individual servings.)

2.  Whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a medium sized mixing bowl.

3.  In a separate bowl, whisk together the eggs, buttermilk, and milk.

4.  Combine the dry ingredients with the wet ingredients, beating until just combined (it will be a little lumpy—that’s perfect!)  Stir in the melted butter and corn.

5.  Pour the batter into the prepared baking dish and bake for 25-30 minutes at 350˚F, or until an inserted toothpick comes out clean.  Allow to cool to room temperature.

Note:  This recipe freezes really well, so feel free to make a big batch to eat alongside chili, and extra to make into Savory Fig Cornbread Stuffing for Thanksgiving!  If freezing, wrap tightly in plastic wrap, and seal inside a zip-top freezer bag.

 

Maple Butter

1 cup (2 sticks) butter, softened
½ cup maple syrup

Beat butter until light and fluffy.  Slowly drizzle in maple syrup and beat until well mixed.  Transfer to a shallow bowl.  Serve at room temperature so it’s easily spreadable.  Can be stored in the refrigerator for up to two weeks.

PDF to Print Recipe for Cornbread with Maple Butter