Snickerdoodle Baby Cakes with Swiss Vanilla Bean Buttercream

 

 

 Snickerdoodle Babycakes

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for tins
• 3 cups cake flour (not self-rising), sifted, plus more for tins
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 1/2 cups milk, room temperature
• Recipe for Vanilla Bean Swiss Buttercream

Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with flour, tapping out excess. Sift together cake flour, baking powder, salt, and spices three times.

1. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with two additions of milk, and beating until combined after each.
2. Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
3. To finish, place cupcakes on a wire rack set over a baking sheet and allow to cool to room temperature before frosting with buttercream.

Makes 28

Swiss Meringue Vanilla Bean Buttercream

• 1 1/2 cups egg whites (about 12)
• 3 cups sugar
• 4 cups (8 sticks) unsalted butter, cut into small pieces and softened
• 1/4 cup pure vanilla extract
• 2 Vanilla Beans Scraped

Directions

1. Whisk together egg whites and sugar and vanilla beans in a heatproof mixer bowl. Set bowl over a pan of simmering water, whisking until sugar is dissolved and mixture is hot. Using an electric mixer fitted with the whisk attachment, beat mixture on high speed until stiff peaks form, and the bottom of the bowl comes to room temperature.
2. Remove whisk attachment and replace with paddle attachment. On low speed, add butter in small additions until incorporated. Increase speed to medium, and mix until fluffy. Reduce speed to low; add vanilla, mixing until combined. Scrape down sides of bowl, and continue mixing on medium speed until buttercream is smooth and creamy. Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 10 days.

Makes 10 cups

Olive Oil & Spiced Butternut Squash Bundt Cake With Bourbon Vanilla Glaze

For the cake:

• 1 1/2cups white sugar
• 1 cup sweet, delicate extra virgin olive oil such as Delizia's manzanillo, sweet barnea or late arbequina
• 1 teaspoon bourbon vanilla extract
• 2 cups cooked, pureed butternut squash or canned pumpkin
• 4 eggs
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup chopped walnuts (optional)

For the glaze:

• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon bourbon 
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate.  While the cake is still warm, drizzle the glaze over the cake evenly.  Serve at room temperature.   

Almost Flourless Tangerine Balsamic & Blood Orange Agrumato Dark Chocolate Brownie Recipe

• 1 stick (8 Tbs.) unsalted butter
• 4 Tbs. + 1 tsp. Delizia blood orange fused extra virgin olive oil
• 1 tablespoon fresh orange zest
• 6 oz. 60%+ dark chocolate, chopped 
• 1/2 cup cocoa powder 
• 2 cups granulated sugar
• 2 Tbs. Tangerine Balsamic Condimento
• 1/2 tsp. kosher salt
• 5 large eggs, whisked
• 1/4 cup all purpose flour

Preheat the oven to 325.  Using a teaspoon of the blood orange extra virgin olive oil, grease a 9 x 13" baking pan.  Line the pan with a strip of parchment, cut to overhang the long sides of the pan.

In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate.  Stir constantly until completely melted.  Remove from the heat and stir in the blood orange fused extra virgin olive oil, eggs, tangerine balsamic, orange zest and sugar.  Mix until well combined.  Whisk together the flour and cocoa powder and add to the wet ingredients.  Fold until there are no visible dry spots.

Scrape the batter in to the prepared baking pan.  Bake on the center rack of the oven for approximately 30 minutes or until a tester inserted in the center comes out with very moist crumbs adhering.  Allow to cool in the pan for 15 minutes and then lift out using the parchment and cool completely before cutting.

Makes about 24 brownies

Walnut & Dark Chocolate Mini Cookie Pies

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 1/4 teaspoons baking powder
• 1 cup (2-sticks) unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups dark chocolate chips
• 2 cups chopped walnuts, optional

Whipped cream:

• 2 pints (4-cups) heavy cream
• 1/4 cup confectioners' sugar
• 1/4 cup miniature semisweet chocolate chips

Directions

Preheat oven to 350 degrees F. Grease 12 miniature tart pans or 2 (9-inch) pie plates; set aside.
In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula

Bake about 15 minutes for mini-cookie pies or 30 minutes for 9" pies, or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.

While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.

Recipe Adapted from Nestle Tollhouse

Tropical Bread Pudding with Butter-Rum Hard Sauce

For The Bread Pudding
16 oz. loaf of fresh or day old sweet french bread cut in to 1" pieces
2 overripe bananas
1 cup fresh, sweet pineapple cut in to 1/2" chunks
1 cup packed dark brown sugar
5 cups whole milk
1 cup heavy whipping cream
8 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon unsalted butter, softened

For The Butter-Rum Hard Sauce
1 1/2 cups water
1/4 cup dark rum
1 cup packed dark brown sugar
2 tablespoons corn starch
1 teaspoon salt

1/2 cup unsalted butter
1 teaspoon vanilla extract


Preheat the oven to 375.  Using the tablespoon of unsalted butter, generously grease a 9"x13" baking dish or casserole.  In a medium bowl, mash the bananas together with the brown sugar until a lumpy paste forms.  In a large bowl, whisk the eggs.  To the eggs add the milk, cream, vanilla, salt and banana-sugar mixture.  Whisk thoroughly to combine.  Arrange the bread cubes in the greased baking dish and pour the custard mixture over the cubes, pressing down to moisten all the bread.

The bread pudding can be put in the oven immediately or can be covered with plastic wrap and refrigerated overnight.  The bread pudding will become absolutely luxurious if allowed to sit overnight but will still be very delicious if baked immediately.   Bake for 60 minutes or until puffed, golden brown and set in the center.  Serve warm, at room temperature or chilled.

While the bread pudding is baking, make the hard sauce.  In a two quart sauce pan, whisk together the water, cornstarch and salt.  Bring the mixture to a simmer over medium heat.  Once it begins to simmer add the brown sugar and butter.  Stir constantly to dissolve the sugar and melt the butter, for approximately three minutes.  During this time the mixture will begin to thicken and become translucent.  Remove from the heat and add the rum and vanilla extract.  Allow to cool if serving over warm bread pudding or serve warm over cool bread pudding.  
 
Serves 8 generously

Home Cured Free Range Guanciale

I just finished air curing the guanciale pictured for two months in my "cure box".  I modified Michael Ruhlman’s guanciale recipe from his very excellent book: Charcuterie.  The simple rub I used was comprised of fresh thyme leaves and fresh cracked peppercorn.

Dark Chocolate Truffles with Aged Raspberry Balsamic Condimento

Dark chocolate and smooth, complex aged raspberry balsamic condimento play well together in this lucious ganache truffle recipe.

24 oz. 60%+ good quality dark chocolate
1/4 tsp. sea salt
1/2 cup heavy cream
1/4 cup Aged Raspberry Balsamic Condimento
1/2 cup good quality cocoa powder

In a double boiler over steaming but not simmering water, add the chocolate, cream and salt.  Allow the chocolate and cream to sit undisturbed for five minutes.  Slowly begin to stir the chocolate over the hot water until completely melted.   Add the raspberry balsamic condimento and stir to combine.  Pour the melted chocolate in to a shallow baking dish.  Cover the dish with plastic wrap and refrigerate for approximately 45 minutes or until the chocolate is solid enough to scoop and roll.  Place the cocoa powder in to a shallow dish or plate.  Using a small cookie scoop or spoon, scoop out teaspoon sized portions of the truffle ganache.  Roll in to balls and then in cocoa.  Store at room temperature in a single layer for up to two days or refrigerate in an air tight container.  Makes approximately 45 truffles.

Fresh Cherve Drizzled with Aged Golden Peach Balsamic Condimento Reduction

 

 

 

This application is easy, elegant and delicious.  Use  only the finest quality, fresh goat cheese here.  The golden peach condimento reduction compliments the creamy, slightly salty, tangy goat cheese perfectly.  It adds a mellow sweetness, the complex flavor of ripe peach and naturally caramelized dried fruit notes.
 

Fresh Cherve Drizzled with Aged Golden Peach Balsamic Condimento Reduction

2 cups aged white peach balsamic condimento

8 oz. fresh cherve

In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup.   The condiment should never be allowed to boil or the natural sugar will burn and become bitter.  The pot should be watched carefully.  The process can take as long as 30 minutes but the results will be worth the effort.  The finished reduction should be thick and light amber in color.  Once smell slightly of caramel and complex fruit.  Allow to cook completely and then transfer to a jar.  Once allowed to sit, and cool the flavor will become more complex.  It can be kept on the counter or in the refrigerator, however refrigeration is not necessary.  Use to glaze pork, poultry, ribs, fresh fruit or paired with cheeses.