Friday, November 11, 2011

Beer Pong Cupcakes

For real, I promise I have been baking...except rather than taking the time to sit down and write about it, I have been eating my creations and drinking wine.

One of my most favorite things to do (currently, my trends change with the weather) is bake and decorate cupcakes. For a minute I thought that Real Simple was leaps and bounds better than Martha Stewart, alas it was a naive thought.

Regardless, my cupcake decoration is a combination of organic thought and the inspiration from the book Hello, Cupcake!  For manfriend's birthday (age unknown) I wanted to combine my passion with his: cupcakes + beer pong. Ok, so maybe beer pong was his strong suit circa 2006, however we ordered a keg and a flip cup/beer pong tournament was slotted for his birthday party - so it was only appropriate.

After relentless Google and Bing searching, I was left a few ideas but no idea how to go about  the proper execution. Rather than continue dwelling on the unknown, I made up my own way. Here is what I came up with:





The best part is how simple they were to make. Should you decide to make these, here is what you'll need:


- 14 cupcakes baked in white muffin cups, cooled
- One jar of frosting / homemade equivalent
- 6 Lindt Lindor White Chocolate Truffles (found in most grocery stores)
- Gold Sugar - I used Betty Crocker Cupcake Gems 2.2oz
- Blue food coloring or gel
- 14 red keg cups

1. While cupcakes are cooling, beginning to cut the top of the red cups down so they are slightly shorter than a muffin cup. Ideally, the white cup will peak out slightly to imitate the white of a red cup. It might take a few times to get the height right.

2. Once cupcakes have cooled, confirm the height of your cut red cups is correct. Pour the gold sugar in a small bowl.

3. One by one, frost the cupcakes - immediately rolling them in the gold sugar. Be sure to cover the cupcake entirely as the gold replicates the color of beer. Do this for 12 of the 14 cupcakes.


4. Mix 1/2 cup of white frosting with blue food coloring. Ultimately going for a water blue.

5. Frost the remaining two cupcakes with the blue frosting. Place two unwrapped Lindt chocolates on top of each "water cup."

6. Gently place the frosted/rolled cupcakes in your pre-cut red cups. Arrange in two triangles, with the water cups displayed in between. Nestle the remaining Lindt's chocolate in two of the gold sugared cups.

And that's it! It took me about an hour after I had the cupcakes and frosting -- but it depends on how fast you are.


Enjoy!



Monday, November 29, 2010

Thanksgiving Pie!

Om nom nom. I love pie. I could eat pie morning, noon and night if it didn't send me into a sugar-induced state of lethargy. Thursday was Thanksgiving Day, and I enthusiastically volunteered myself to bring dessert.

When given the opportunity, I like to overachieve. Why make just one pie when I can make three?! Even though I have a fantastic crust recipe via Grandma Evy, I am a habitual procrastinator that believes in cutting corners (read: buy pre-made crust.)

Before you start your food prep, take the crusts out of the freezer and let them stand at room temperature. This will take approximately one hour. Once they have softened and you can unroll them, lightly flour both sides and mold them into your 9" pie pans - which you should also lightly flour. For easy leftover transportation, I used disposable tins; however glass pans are more traditional. Put the crusts/pans in the fridge while you prep.


Now, for the good stuff - my pies. I went traditional extravagant: Caramel Pumpkin, Chocolate Bourbon Pecan and Pear Cranberry.

Caramel Pumpkin Pie

Fillings Ingredients:
* 1 cup sugar
* 1/3 cup water
* 2 cups heavy cream
* 1 (15-oz) can solid-pack pumpkin (not pie filling)
* 1 1/4 teaspoons ground ginger
* 1 1/4 teaspoons ground cinnamon
* 1/4 teaspoon freshly grated nutmeg
* Pinch of ground cloves
* Scant 1/2 teaspoon salt
* 4 large eggs, lightly beaten

Fillings Instructions:
1. Put oven rack in middle position and preheat oven to 375 degrees F.

2. Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.


3. Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved. Stir in remaining cup cream and bring just to a simmer.

4. Whisk together pumpkin purée, spices, and salt in a large bowl. Whisk in hot cream mixture, then add eggs, whisking until combined well.



5. Pour filling into cooled crust and bake until puffed 1 1/2 inches from edge and center is just set, 55 to 60 minutes. Cool in pan on a rack, about 2 hours. (Pie will continue to set as it cools.) Remove side of pan before serving.

Chocolate Bourbon Pecan Pie
Filling Ingredients:
* 1 1/2 tablespoons flour
* 3/4 cups sugar
* 1 cup plus 2 tablespoons semi-sweet chocolate chips
* 3/4 cup heavy cream
* 2 1/4 cups pecan pieces
* 6 eggs, beaten
* 3/4 cup (packed) light brown sugar
* 1/4 cup plus 2 tablespoons cane syrup (or molasses)
* 1 cup, plus 2 tablespoons light corn syrup
* 3/4 teaspoons vanilla extract
* 1/8 teaspoon salt
* 6 tablespoons butter, melted
* 3 tablespoons (or more) Bourbon whiskey

Filling Instructions:
1. Put the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until just boiling, then pour over the chocolate chips. Stir until the chocolate has melted and a smooth sauce has formed. Set aside and reserve for the pie.

2. Preheat the oven to 375 degrees F.

3. Combine the eggs, the remaining 3/4 cup sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and the remaining 1 1/2 tablespoons flour in a mixing bowl. Mix well.

4. Remove pie crust from the fridge and spread pecans evenly on the bottom.

5. Pour the mixture over the pecans.

6. Bake for about 1 hour, or until the filling sets and the pastry is nicely browned.

7. Remove the pie from the oven, drizzle the whiskey over-top the pie. Pokes holes into the pie filling with the tip of a sharp knife so the bourbon has a route to travel.

8. Cool for 10 minutes, and then pour the chocolate mixture over top the pie. Let cool before serving.




Pear Cranberry Pie
Filling Ingredients:
* 3 to 3 1/2-pounds pears, a mixture of Bartlett, Bosc and/or Anjou
* 1/2 cup sugar, divided
* 6 ounces dried cranberries
* 3 tablespoons tapioca flour
* 2 tablespoons cranberry jam
* 1 tablespoon cranberry juice
* 2 teaspoons freshly squeezed lemon juice
* 1/4 teaspoon kosher salt
* 1/4 teaspoon fresh ground nutmeg
* Two ready made pie crusts, one set aside for the top

Filling Instructions:

1. Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.



2. Preheat the oven to 425 degrees F.

3. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool.

4. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.


4a. The original recipe calls for a pie bird to be set in the center of the pie pan - however I skipped this step as I do not have a pie bird. Instead, I cut out shapes (in this case hearts) to allow for air movement. (see photo below)

5. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go.

6. Pour over any liquid that remains in the bowl.

7. Lay the second crust on top of the apples, pressing the edges together. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper.


8. Bake on the floor of the oven for 30 minutes then transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

All three can be served up with some vanilla bean ice cream or hand-whipped whipped cream. Enjoy!

Thursday, November 25, 2010

Food = Love

Hello fellow bakers. Unlike the well-known Weight Watchers proverb "Food does not equal love," I believe the opposite. Food embodies love in so many different ways; for me, it is in baking.

I can, meaning I have the ability to, cook -- however, when given the choice between cupcakes and meatloaf, I will always chose cupcakes. They are so much cuter.

Recently, a good friend started a blog dedicated to his passion: snowboarding. (Free plug! Read the Chronicles of Gnaria here.) Tell him I sent you. He is quite literally obsessed with all things related to sub-freezing temperatures that involve a wooden board. It's annoying. It's ridiculous. And it's his passion.

Many of you know I have another blog, Tales from a Social Narcissist, in which I divulge my life's daily entertaining tidbits for you, my stalkerish readers. So, it struck me today, while explaining to someone for the umpteenth million that I think it would be cool to own a bakery where I could bake delicious treats 24/7 AND get paid, that I could start a baking blog to share all my favorite, delicious tasty sugar-filled recipes with you. Plus, I'll give you the inside scoop on my favorite baking tools, and a dinner recipe every now and again.

Baking is my all-time euphoria. People never yell profanities at you as you hand them a plate of fresh baked ginger snaps. Whether or not the average human will admit it, they feel special. Like that one calorie-packed morsel was made just for them with all the love in your heart.

Tip: people love to feel popular. Cookies are an excellent resource to exploit this.

With this, I welcome you to the newest edition of blogs by yours truly. My grandma called me Sunday just to let me know that it was candy making time, and she had already made up the nougat for her famous Christmas caramel nut log. Though I have yet to perfect this recipe, as well as measuring by sight, understand the difference between Baking Soda and Baking Powder and convincing other people that calories don't count on days that end in "y," I can say that her inspiration to continue creating baked love is one I hold tightly close to my heart.

I dedicate these chronicles to her. (Sappy, mushy, lovey - I get it)

Coming up next: recipes/photos for Pear Cranberry Pie, Caramel Pumpkin Pie and Bourboun Chocolate Pecan Pie.