Category: Fruit

Chocolate, Cookies, Desserts, Fruit

Chocolate Chip Raspberry Meringues

by thebusyspatula4 Comments on Chocolate Chip Raspberry Meringues

Chocolate Chip Raspberry Meringues 1Happy National Chocolate Chip Day!  Chocolate chips are such a simple concept yet so pivotal in the world of baking.  It’s so versatile and can be subbed for chocolate in a lot of recipes.  I always wondered if Ruth Graves Wakefield kicked herself for exchanging her invention for a lifetime supply of chocolates. Chocolate Chip Raspberry Meringues 2I know chocolate chips are synonymous with chocolate chip cookies, but since I just posted a recipe involving a cookie cake, it seemed redundant.  Usually chocolate conjures up rich, heavy and decadent desserts and I ran the opposite direction with it this time.  It’s a light chocolate chip studded meringue cookie sandwiched with fresh whipped cream and raspberries.  It melts in your mouth, but still has a chewy middle.  It’s so yummy and easy to make, yet fancy enough to serve to guests.  In other words, a win-win-win.Chocolate Chip Raspberry Meringues 3Chocolate Chip Raspberry Meringues

Meringues

Ingredients:
4 large egg whites, room temperature
1 c. sugar
pinch of cream of tartar
1 tsp. vanilla extract
1 c. mini chocolate chips, divided

Instructions:

  1. Preheat oven to 200˚F and line a sheet pan with parchment paper or a silicone mat.
  2. In a small pot, fill it with an inch of water and let it come to a simmer.
  3. In a bowl of a standing mixer, whisk egg whites, sugar, and cream of tartar.
  4. Place bowl over the small pot and whisk until the mixture reads 160 degrees.
  5. Whip with a stand mixer until stiff, glossy peaks form.
  6. Add in the vanilla and fold in ¾ c. mini chocolate chips.
  7. In a piping bag fitted with a plain tip, pipe half of the batter as 2“ round, flat bases and the other half as 2” round, domed tops.
  8.  Bake in oven for about 30 minutes or until the cookies are firm and dry to the touch.

Whipped Cream

Ingredients:
1 c. heavy cream
1 tsp. vanilla extract
1 tbsp. confectioner’s sugar

Instructions:

  1. In a bowl of a standing mixer with the whip attachment, add the heavy cream and whip on high speed until soft peaks are just about to form.
  2. Add the vanilla extract and sugar and whip on medium speed until stiff peaks form.
  3. Do not over whip! The cream will turn into butter.

Assembly:

  1. On a round, flat meringue cookie base, arrange raspberries around the circumference of the cookie.
  2. Put about 2 teaspoons of whipped cream in the center of the cookie.
  3. Finish with a domed meringue cookie top.
Appetizers, Cakes, Chicken, Chocolate, Desserts, Dinner, Drinks, Fruit, Holidays, Parties, Pie, Pies, Soup, Star Wars

Star Wars Day 2014

by thebusyspatula12 Comments on Star Wars Day 2014

Star Wars Day 2014 1This is the third year I’ve hosted a Star Wars Day party.  It involves good food with punny names, watching SW movies and SW themed board games.  The first SW party I threw was just a small surprise for a special someone but through the years it’s evolved into a bigger celebration.  I can’t say that I’m a huge fan of Star Wars, but I can say that I love throwing themed parties.  So in a way, I do love Star Wars Day.
Star Wars Day 2014 2Star Wars Day 2014 4This year‘s party theme was Episode 1: The Phantom Menace, so all of the food and activities were centered on Episode 1 characters and settings.  Here are the things we made for SW Day*:
chicken pod piechicken pod pie 2Star Wars Day 2014 7 Star Wars Day 2014 8obi wontons obi wontons 2padme parfaitpadme parfait 2quail gon jinn 1 quail gon jinn 2watto's wings 1 watto's wings 2The centerpiece of the table was my Darth Maul-ble Cake, a marble cake with chocolate frosting and a chocolate transfer of Darth Maul.   There was a small chorus of “wows” when I revealed it.  Chocolate transfers can take a bit of time, but it is straight forward and simple to do.  I used the same technique for this piece and it turned out fabulous.
steps darth maulI think Darth Maul is quite scary.  To be completely honest, I got a wee bit frightened trying to find the right photo for the transfer.  Filling in the chocolate parts was no walk in the park either, he was just as scary.  I know it sounds silly, but if your imagination runs as wild as mine does I’m sure you understand. Revenge of the Six-th indeed. 🙂
Star Wars Day 2014 19Darth Maul-ble Cake

You will need:

1 Chocolate Marble Cake – Recipe Below
1 Batch of Chocolate Frosting – Can be found here
Black Candy Melts
Red Candy Melts
Yellow Candy Melts
White Candy Melts
A mirrored image of this printout in a black circle

Instructions:

  1. Tape the printout onto a baking sheet or any desired flat surface.
  2. Tape a piece of parchment paper over the printout making sure it covers the entire image.
  3. Melt a small amount of black, red, yellow and white candy melts (do not meld the colors together).
  4. Remember, chocolate transfers are all about layering.  Each time you fill out the next step, you will be going over the previously filled portion.
  5. Using either a toothpick or a piping bag fitted with either a #1 or #2 round tip, fill in the pupil of the eye with the black candy melt. (As shown in the above photo.)
  6. Mix the yellow and white candy melt to get a light ivory hue for the horns. Fill in. (As shown in the above photo.)
  7. Once the pupil is set, fill in the iris with the yellow candy melt.  Let set. (As shown in the above photo.)
  8. The outer edge of the iris has a red outline.  Carefully, trace a red border around the yellow candy melt. Let set. (As shown in the above photo.)
  9. Fill in the sclera with the white candy melt.  (As shown in the above photo.)
  10. Fill in the white edge of the hood while the sclera sets. (As shown in the above photo.)
  11. Using the red candy melt, start filling in the mask like patterns on the face.  Try not to lose the detailed edges because that’s what makes the image pop. (As shown in the above photo.)
  12. Once the red candy melt is set, melt some black candy melts.  Make sure it is not piping hot because you will lose some detail if it is.
  13. Smooth over the entire circumference with the black candy melts.  Let completely set.
  14. Place on top of frosted cake and you’re done!

Chocolate Marble Cake

Ingredients:
1⅔ c. all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. kosher salt
4 oz. unsalted butter, melted
1 c. sugar
1 egg, room temp
¼ c. Greek yogurt
¾ c. + 1 tbsp. milk, divided
1 tsp. vanilla extract
¼ c. unsweetened cocoa powder

Instructions:

  1. Preheat the oven to 350˚F and prep a 9” cake pan by coating it with nonstick spray and lining the bottom with parchment paper.
  2. Mix melted butter and sugar in a mixing bowl.  Set aside.
  3. In a separate bowl, mix flour, baking powder, baking soda and salt until combined.
  4. Add the egg, Greek yogurt, ¾ c. milk and 1 tsp. vanilla extract to the butter mixture and mix until homogenous.
  5. Add the flour mixture to the butter mixture and fold until smooth.
  6. Transfer ½ of the mixture to another bowl, mix in 1 tbsp. milk and cocoa powder until a thick chocolate batter forms.
  7. Put half of the vanilla batter into the prepared cake pan and spread out.
  8. Pour all of the chocolate batter on top of the vanilla mixture.
  9. Pour the rest of the vanilla batter over the chocolate batter.
  10. Using a toothpick or a butter knife, make swirls all over the cake. Be careful not to over swirl, or you will lose the marbling.
  11. Bake 18-25 minutes until golden brown or a toothpick inserted in the center of the cake comes out clean.

Cake recipe adapted from sally’s baking addiction.

* If you would like detailed info on any of the food I’ve prepared, don’t be afraid to leave a comment or shoot me an email!

Cookies, Desserts, Fruit, Macarons

Strawberry Macarons

by thebusyspatula1 Comment on Strawberry Macarons

strawberry macaron 3I cannot think of another cookie that is as beautiful and finicky as the macaron.  The saying goes “beauty is pain”, and this beauty is indeed a pain.  A pain in the butt to make.  Why?  It uses several kitchen tools (which translates to a lot of dishes), needs to dry for over 30 minutes, and after all the meticulous measuring, sifting and baking, you can still fail.

Strawberry Macarons 2Why bother making them then?  Because, when done right a macaron is indeed a beautiful and perfect thing.   The smooth shell that breaks into a moist, airy center might as well be heaven in a cookie.

strawberry macaron 1I must warn you; this is not a cookie that you bake on a whim.  You must premeditate your actions and read through the recipe a few times before taking the dive.  You must weigh out your ingredients,  sift your flour mix, age your egg whites, and I don’t recommend making this on a humid day.  Do I sound bossy?  I just don’t want you to waste your expensive almond flour because those bags aren’t a dime a dozen.  I love you, my readers and best of your luck on your quest!

strawberry macaron 4

Strawberry Macarons

Basic French Macarons
Adapted from Bouchon Bakery by Thomas Keller, Sebastien Rouxel

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
pink gel food color
optional: sesame seeds

Instructions:

  1. Line two baking sheets with parchment paper or a silicone mat.
  2. In the bowl of your food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 degrees, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.  Add two drops of the pink gel food color and mix until batter turns a light shade of pink.
  8. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  9. With a pastry bag fitted with a ½ in. plain tip, you can pipe one of two ways:
    1. Pipe 1¼ – 1½ in. rounds (as shown in above photo)
    2. Pipe 1 ¼ – 1 ½ in. triangles that resemble the shape of a strawberry (as shown in above photo)
  10. The piped batter may have peaks but should smooth away in a minute or two.  Let the batter stand until the tops of the macaron batter have dried*, about 30 mins to 1 hour.
  11. Optional: If using sesame seeds, sprinkle it on top about 5 minutes after the batter is piped. (as shown in above photo)
  12. Preheat the oven to 275-325˚F.  If your oven tends to run hot, go for 275˚ if not then 325˚.
  13. Bake 10-13 minutes, until the feet are formed and the tops are smooth.  The batter is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  14. Let cool and fill.

For the strawberry macarons, make the strawberry frosting and strawberry puree in my Neapolitan cupcakes post.

Assembly:

  1. On a cooled macaron shell, pipe a circle around the edge with the frosting, leaving the center empty.
  2. Once all of the halves have  a frosting border, chill in the freezer for about 5 minutes until set.
  3. Take out the macarons and fill the center with the strawberry puree. (as shown in above photo)
  4. Optional: you can pipe green frosting on the other half of the macaron shell to imitate leaves.
  5. Top it with another macaron shell.

Macarons taste best after aging.  To age macarons, put assembled macarons in an airtight container and place in the refrigerator for 1-2 days.  They should be perfect for consumption at this point.

*When you lightly touch the macaron shell, it should feel dry and not stick to your finger.

Chocolate, cupcakes, Desserts, Fruit, Vanilla

Neapolitan Cupcakes

by thebusyspatula3 Comments on Neapolitan Cupcakes

Neapolitan Cupcakes 1I believe that most of the world is split between two factions: chocolate and vanilla.  You love one more than the other. 
Neapolitan Cupcakes 2But then there is a small cluster of us who like them all: chocolate, vanilla and strawberry.  We stand in front of grocery freezers and ice cream parlors for minutes on end trying to choose.  “They all sound good!”  “I can go for all of them!”  We secretly like having to share with someone who is in the chocolate or vanilla faction just to avoid making a final decision.

Neapolitan Cupcakes 4This cupcake is for us.  You get the fruity tart strawberry with the sweet lightness of vanilla and dark richness of chocolate.  All rolled into one.  No more time wasted on your preference.  Think of the time you’ll save!

Neapolitan Cupcakes

Chocolate Cupcakes
Recipe Adapted from Ina Garten

Ingredients:
1 ¾ c. all-purpose flour
2 c. sugar
¼ c. natural unsweetened cocoa powder
½ c. Dutch-process unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1. tsp. kosher salt
½ c. vegetable oil
2 extra-large eggs, room temperature
1 tsp. vanilla extract
1 c. strong, hot coffee

Instructions:

  1. Preheat oven to 350 degrees and line 2 muffin pans with cupcake liners (24 cups in total).
  2. In a stand mixer fitted with the paddle attachment, mix flour, sugar, both cocoa powders, baking soda, baking powder and salt until fully combined.
  3. In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until combined.
  4. With the mixer speed on low, add the egg mixture to the flour mixture until combined.
  5. Turn off the mixer.  With a spatula, scrape the sides of the bowl to fully incorporate the two mixtures.
  6. Turn the mixer on low and slowly add the hot coffee to the batter.  Once added, raise the speed to medium until completely homogenous.
  7. Fill cupcake liners with 2/3 full with batter and bake about 15-20 minutes. Checking at 13 minutes for doneness with a toothpick test.*
  8. Let stand for 5-10 minutes when done, then put onto a cooling rack to fully cool.

Strawberry Puree

Ingredients:
3 cups of strawberries, smashed
1 tsp. lemon juice

Instructions:

  1. In a small pot, cook strawberries and lemon juice on medium heat until mixture thickens and reduces 1/3-1/2 of the original volume, about 5-10 minutes.
  2. Once thickened, put in a bowl to cool and refrigerate.

Basic Vanilla Frosting

Ingredients:
2 c. whole milk
½ c. flour
¼ tsp. salt
1 1b. (4 sticks) unsalted butter, room temperature
2 c. sugar
1 tbsp. vanilla extract

Instructions:

  1. In a saucier pan, put milk, salt and flour and whisk until combined on medium heat.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture and put into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and mix until combined.

Strawberry Frosting

Ingredients:
1 batch of strawberry puree
⅔ batch of vanilla frosting

Instructions:

  1. Mix vanilla frosting with ½ of strawberry puree until the mixture turns strawberry pink and fluffy.
  2. Give mix a taste and if not flavored enough, add puree ¼ at a time until desired flavor is reached.

* The toothpick test: insert a toothpick into a cupcake and if the toothpick comes out clean or with a few crumbs clinging to it, it is done.

Cookies, Desserts, Fruit, Pies

Blueberry Pie Cookies

by thebusyspatula3 Comments on Blueberry Pie Cookies

blueberry pie cookie

Did you ever eat something so delicious that you make an excuse to eat it again? That’s what kind of happened with these pie cookies.

Blueberry Pie Pops 2

You see, I made these adorable pie pops for Pi Day and they rocked my socks. The only problem was they were too small. One bite and you were done.  I can satisfy myself with eating only one slice of pie because frankly, it is a whole slice of pie.  But pie pops? I sat there taste testing them one at a time, and before I knew it there was an embarrassing pile of lollipop sticks.

steps

So if figured, what’s bigger than a pie pop? From that thought, these blueberry pie cookies were born. Still small enough to be adorable but they are at least 2 bites worth, which makes them last a little longer. Unfortunately, this did not solve the eating-more-than-one dilemma because I found out that:

 Bigger dough = more filling = more delicious.

Blueberry Pie Cookies 3

I realized that the cookies don’t look very small in the photo, so here is the milk glass with my cat, Bear, for a size reference. Yes. He is adorable.

Bear with Milk

Blueberry Pie Cookies

For the Pie Dough:

Ingredients
2 1/2 c. all-purpose flour
2 tbsp. sugar
1 tsp. kosher salt
8 oz. unsalted butter, very cold cut into 1 tbsp pieces
1/2 c. very cold water

Instructions:

  1. In a bowl of a food processor, pulse flour, sugar and salt together a few times to mix thoroughly.
  2. Add the butter into the food processor and pulse until butter becomes the size of peas (or smaller).
  3. Add the cold water and pulse until dough starts to come together.
  4. Divide the dough into 2 pieces and wrap with plastic wrap and refrigerate for at least an hour.
  5. While the dough is chilling, make the blueberry filling.

For the Blueberry Filling:

Ingredients:
1 ½ c. of blueberries*, divided
¼ c. sugar
1 tbsp. cornstarch
1 tbsp. water
1 tsp. lemon juice

Instructions:

  1. In a small pot, combine 1 cup of blueberries with ¼ cup of sugar.
  2. Bring to a boil and reduce to a simmer until all the berries burst and sugar is completely melted; about 5 minutes. The mixture should look very liquid.
  3. In a small bowl, mix cornstarch and water until it becomes a slurry.
  4. Add to the blueberry mixture and cook until it becomes thick. It will become almost paste-like.
  5. Transfer blueberry mix to a bowl and rest of the blueberries and lemon juice.
  6. Add more lemon juice if needed.

 Assembly:

If the dough starts to become sticky or warm at any point, place into the freezer to firm up for 3-5 minutes before working on it again.  This is very important, since the cold butter is what gives you the flaky layers.

Ingredients:

1 Egg, beaten (for egg wash)
Sanding sugar or raw sugar (optional)

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line baking sheets with parchment paper.
  3. Take out half of the prepared pie dough and roll out until ¼- ⅛ inch thick on a floured surface.
  4. Cut out pie rounds with a 2 ½ inch round cookie cutter**.
  5. Reserve half of the pie rounds and cut the rest into 4 strips with a fluted pastry wheel or a pizza cutter (a knife will do too).
  6. Place a teaspoon of blueberry filling in the center of the reserved pie rounds and place strips of cut pie dough on top. (As shown in above photo.)
  7. Crimp edges with a fork to seal the two pieces of dough together. (As shown in above photo.)
  8. Fold the crimped edges together to form a seal for the pie filling. (As shown in above photo.)
  9. Brush with egg wash with a pastry brush and sprinkle sanding / raw sugar. (As shown in above photo.)
  10. Place into the freezer for 5 minutes to chill before baking.
  11. Bake at 350 degrees for 12-15 minutes until golden brown.
  12. While the first batch is chilling and baking, start working on the second batch with the other half of your prepared pastry dough.
  13. Cool for 5-10 minutes before consuming.

* I used frozen wild Maine blueberries.  They are a lot smaller than your average supermarket blueberries which make them ideal for this filling.  If you can find them, use them instead of regular blueberries. They also taste more blueberry-y than regular blueberries (if that makes sense).

** If you cannot find a 2 ½ round cookie cutter or you do not own one, feel free to use a cut out can as your cookie cutter. It works similarly, except you might not get as clean of an edge when you cut out your dough.