Spicy Lithuanian "Mushroom" Cookies

The title makes these cookies sound savory, but they are a combination of warm spices, sweet citrus and honey topped with the crunchiness of poppy seeds. Delicious. And utterly cute.

The past several years I've thought about making a batch of Lithuanian cookies for my grandfather around March 4. This year I put my excuses aside, scrounged the Internet for a defunct blog (She Spills the Beans) that held a Lithuanian honey spice cookie recipe and gave my 5-month-old his trusty tablespoon. (I've found it's much easier for me to bake when he's entertained, and he grabs my mixing bowl less if he's already holding onto something of his own.)

These cookies were baked with love for my grandfather, and the care package containing them is already on its way to Texas. My grandfather is pure Lithuanian, and he often joked with me about being forgotten with St. Casimir's day in the shadows of the ever-popular St. Patrick's Day.I hope the mushroom-shaped cookies bring him the luck of the Lugans until next St. Casimir's day.

So, I raise my mushroom cookie in honor of my grandfather: Sveiks!

Spicy Lithuanian "Mushroom" Cookies
Cookies
 1/2 cup honey
1/4 cup sugar
2 Tbsp. brown sugar
2 Tbsp. butter
1 egg
1 1/2 tsp. cardamom
1 1/2 tsp. cinnamon
1 1/2 tsp. ginger
1 1/2 tsp. cloves
1 1/2 tsp. nutmeg
1 1/2 tsp. fresh lemon zest
1 tsp. fresh orange zest
2 3/4 cup sifted all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
2 Tbsp. milk
Decorations:
1 cup powdered sugar
1 1/2 Tbsp. water
1/4 cup poppy seeds

Preheat oven to 350ºF.  Heat the honey in the microwave using a glass measuring cup, and then stir in the sugars, butter, egg, spices, and grated zests.

Sift the flour, baking soda, and salt into a medium-size mixing bowl.  Add the honey mixture alternately with the cream or milk, stirring with a wooden spoon until blended.

Turn the dough out onto a floured board or pastry cloth.  Knead the dough, adding flour to the board as often as necessary to prevent sticking, for 5 or 6 minutes, until the dough is easy to handle and not at all sticky.  It should be firm enough to hold the impression of your finger.  Let the dough rest at room temperature for 20 minutes.

Divide the dough into four equal parts.  Make mushroom “stems” from one-quarter of the dough by shaping into four rolls, each about 12 inches long and about 3/8 inch in diameter.  Cut into 1-inch lengths.  Shape one end of each piece into a point with your fingers.  Place the stems on their sides 1 1/2 inches apart on an ungreased baking sheet.  Bake at 350 for about 7 minutes until firm.  Cool on wire racks.

Make “caps” by shaping remaining dough into 3/4-inch balls.  Hold a ball in the palm of your hand and make an indentation about 1/2 inch deep in each with the handle of a wooden spoon, twisting it in and out.  This is where the stem will later be inserted.  Place the caps, indented side down, on an ungreased baking sheet, spacing them about 1 1/2 inches apart.  Bake for about 12 minutes until the cookies are lightly browned on the bottom.  Cool on wire racks. 

Combine powdered sugar and water together to form a thick icing.

Enlarge indentations in caps if necessary with a small pointed knife.  Dip one end of each stem in frosting and insert in caps.  Dry the cookies, cap side down.  Dip the top of each cap in frosting, allowing any excess to drip back into the bowl.  While still wet, sprinkle the frosted caps with poppy seeds. 

Place the cookies, stems down, into a cooling rack where they may dry undisturbed for several hours or overnight.  Pack in airtight containers and allow the flavor to mellow for three or four days before serving.

Makes about three dozen cookies.

Lemon Meringue Cupcakes

I always hated lemon meringue pie as a child. I thought lemon was gross. I thought meringue was disgusting.

I've matured through the years ... or at least my tastebuds have matured. I've honestly never eaten a slice of lemon meringue pie, but I bet it would be delicious now. I know these Lemon Meringue Cupcakes certainly are.

Lemon Meringue Cupcakes
Cupcakes
2 1/3 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 1/4 cups sugar
3 eggs
2 Tbsp. lemon zest
1 tsp. vanilla
2/3 cup milk
Filling
1/2 pint lemon curd
Meringue
4 egg whites
1/4 tsp. cream of tartar
1 1/2 tsp. vanilla
2/3 cup sugar

Preheat oven to 375ºF. Line 24 cupcake tins with wrappers.

In a medium bowl, beat butter 30 seconds. In a separate bowl, combine flour, baking powder and salt. Set aside. Gradually add sugar to butter, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes after all sugar is added. Beat in eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla.

On low speed, alternately add flour and milk, starting and ending with flour. Beat until just blended. Divide batter evenly among cupcake liners, filling to about 2/3 full.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool in pans 5 minutes, and then cool completely on wire racks.

Cut out the centers of the cooled cupcakes. I used a large decorating tip to cut out the top and a chopstick to pop the piece of cake out of the tip before I proceeded to the next one.

Transfer the lemon curd to a piping bag. Fill the holes in each cupcake to the top.

Preheat oven to 450ºF. Beat egg whites, cream of tartar and vanilla together until soft peaks form. Gradually add sugar, about 1 Tbsp. at a time, beating until stiff peaks form. Transfer meringue gently into a piping bag, and pipe onto cupcakes. Bake 2 to 3 minutes or until golden brown. (I used my kitchen flame thrower (OK, that's probably not the technical term) to finish browning mine. Baking is always more fun when you use the line, "Blow out any big flames.")

Serve once cupcakes are cool. If storing, refrigerate to preserve the integrity of the meringue and lemon curd. However, I recommend devouring promptly.

Cinnamon Roll Pancakes

One of the blogs I follow suggested making these Cinnamon Roll Pancakes as a last-minute Valentine's Day present. I tracked the original recipe down to RecipeGirl.com (as far as I can tell). Although my hubby and I opted to go the "cards only" route this year (and it would have been ridiculously early to get up to make these before he went to work), I flagged this recipe for the future. You can tell how compelling the recipe is because the future for me was less than two weeks. Normally, my future for baking purposes is several months ... or years.

These are downright delicious. Fluffy pancakes that taste like cinnamon rolls.

Cinnamon Roll Pancakes
Cinnamon Filling

4 Tbsp. unsalted butter, just melted (not boiling)
1/4 cup + 2 Tbsp. packed light brown sugar
1/2 Tbsp. ground cinnamon
Cream Cheese Glaze
4 Tbsp. unsalted butter
2 oz. cream cheese, at room temperature
3/4 cup powdered sugar
1/2 tsp. vanilla extract
Pancakes
1 cup all-purpose flour (I used about an additional 1/4 cup)
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 large egg, lightly beaten
1 Tbsp. canola or vegetable oil

Prepare the cinnamon filling first. In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside. You want the filling to be the consistency of toothpaste by the time you make the pancakes. (I put mine in the refrigerator for just a few minutes.)

To prepare the glaze, heat the butter over low heat in a small pan until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

To prepare pancake batter, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

To cook the deliciousness, heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom.

Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed.

Serve pancakes topped with a drizzle of glaze. Makes 8 to 9 pancakes.

Chocolate Chip Cookie Oreo Cake Pie

Yes, you read that correctly. The full title is Chocolate Chip Cookie Oreo Cake Pie with Oreo Frosting and Oreo Topping. The short version is "Crack Cake," as it was dubbed for it's addictive nature despite its obvious health risks.

This is as rich as it sounds, so a small piece is all you need to satisfy your craving. A large piece will leave you hyped up on sugar with a stomachache.

My husband selected this treat from Cakespy Presents Sweet Treats for a Sugar-Filled Life by Jessie Oleson. You can vary the cookie, cake and frosting flavors to make it a truly special treat for a loved one.

I did experiment with my leftover pie crust and cookie dough, encasing a piece of cookie dough completely in pie crust and baking it in a cupcake tin. Chocolate Chip Cookie Pie is truly an undiscovered treat in the world of sweets.

Chocolate Chip Cookie Oreo Cake Pie
Pie Layer
One 9-inch pie crust (I don't have a favorite recipe, so use your own)
Cookie Layer
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
2 cups semi-sweet chocolate chips
Cake Layer
2 1/3 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
1 cup sugar
3 eggs
2 tsp. vanilla
2/3 cup milk   
Frosting
1/2 cup butter
1/2 cup shortening
2 cups sifted powdered sugar
2 tsp. vanilla 

Garnish
8 Oreos, chopped into pieces

Preheat oven to 350ºF. Prepare pie crust, and shape into a 9-inch pie plate.

To make cookie layer, stir together flour, baking soda and salt. In large mixer bowl, beat butter, sugars and vanilla together. Add eggs, and beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Layer cookie dough in pie plate to create a layer about 1/2- to 3/4-inch thick. (Enjoy your leftover cookie dough!)

To prepare cake, in a large bowl, beat butter 30 seconds on medium speed. Gradually add sugar, about 1/4 cup at a time, beating until well blended. Beat an additional 2 minutes after all sugar is added. Beat in eggs, one at a time. Beat in vanilla. Alternately beat in flour mixture and milk on low, starting and ending with the flour mixture.

Fill pie plate about 2/3 full. (Be creative with your leftover cake batter. Mine went into cookie-stuffed cupcakes!)

Place pie plate on a cookie sheet in case of overflow. Gently cover edges of pie plate with foil to prevent overbrowning. Bake 30 minutes. Remove foil, and continue baking until a toothpick inserted into the center of the cake portion comes out clean, about 15 to 25 minutes.

Let cake cool completely, which will take hours unless you speed it up with a refrigerator or Wisconsin winter garage. It's normal for the cake layer to fall in the middle, which just is extra frosting space.

To make frosting, cream softened butter and shortening together. Slowly add powdered sugar and then vanilla on low speed. Once combined, cream together on medium-high until fluffy. Spread onto cooled cake/cookie/pie. Top with Oreo pieces.

Lemon Curd

I had 5 egg yolks in my refrigerator and 2 lemons about to expire on my counter. Fortunately, I had earmarked a posting on Food in Jars about lemon curd. This lemon curd is sweet, tart and buttery. (Amazing how a stick of butter will do that.)

I canned most of my lemon curd, which makes about a pint total. The nice thing about canning it is it makes it shelf stable for about two months, which should be plenty long for me to incorporate it into cupcakes. And some will be dolloped into little phyllo cups for dessert.

Lemon Curd
6 egg yolks
1 cup sugar
1/2 cup fresh lemon juice
zest of lemons (I used 2 lemons for my juice and zest)
1 stick butter

In a small saucepan whisk together egg yolks and sugar. Add the lemon juice, and use a wooden spoon to stir constantly for 10 to 15 minutes. Do not let the mixture boil. The curd is done when it has thickened enough to coat the back of a spoon. (It will thicken more as it sets.)

Remove from heat, and pour through a fine wire sieve to remove any cooked egg bits. Stir in zest and butter, stirring until butter melts. (This is a quicker process if you cut your butter into chunks.)

Cool, and refrigerate. If you choose to can your lemon curd, use sterilized jars and fill them with 1/2-inch headspace. Process in hot water bath 20 minutes. (Note: Use 1/2 pint or smaller jars to allow proper heat penetration.) Yield: About 1 pint of lemony deliciousness.

Irish Car Bomb Cupcakes

I'm sure I'm now on the top of the FBI's list because I've repeatedly searched my e-mail accounts for Irish Car Bomb to find the recipe for these cupcakes. These cupcakes are modeled after the drink the combines Guinness, whiskey and Bailey's. In cupcake form, the Guinness makes a rich cupcake base, the whiskey makes a divine ganache and the Bailey's is incorporated into delicious buttercream frosting. The recipe came from a blog that used a recipe from another blog, so I'm not sure where the original recipe was devised. I know I said it about the last cupcakes, but these are one of my favorite cupcakes to date. Here's my version of these delectable cupcakes.

Irish Car Bomb Cupcakes
Cupcakes
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup cocoa powder
2 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking soda
¾ tsp salt
2 eggs
2/3 cup sour cream  
Whiskey Ganache
8 oz. dark chocolate
2/3 cup heavy cream
2 Tbsp. butter, at room temperature
2 tsp. whiskey
Irish Cream Frosting
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 Tbsp. Irish Cream

Preheat oven to 350ºF. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat.

Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners.

Bake until a toothpick inserted into the center comes out clean, about 17-19 minutes. Cool the cupcakes on a rack.

To make the filling, finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

Cut out the centers of the cooled cupcakes. I used a large decorating tip to cut out the top and a chopstick to pop the piece of cake out of the tip before I proceeded to the next one.

Transfer the ganache to a piping bag. Fill the holes in each cupcake to the top.

To make the frosting, use the whisk attachment of a stand mixer to whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Irish Cream, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

Makes 24 cupcakes.

Tres Leches Cupcakes

Ash Wednesday marks the beginning of Lent, which means I will give up something for 40 days (with the possible exception of Sundays thanks to an odd allowance within Catholic tradition). Past years, I've given up the vice of swearing, but that has cut down considerably since my main job is to be my 5-month-old son's favorite toy.

So, I contemplated what would be the greatest sacrifice, and my first answer was ice cream. After pondering a bit further, I determined ice cream was the easy way out for me. As much as I love ice cream, I probably don't go a day without eating chocolate. Therefore, my Lenten sacrifice is chocolate, with the exception of chocolate milk after my half-marathon training runs. (It might sound odd, but it's my reward for running that I justify with the post-run health benefits. I probably lose those benefits when I drink it hours after I run, but same difference to me.)

With that windy prelude, this week's cupcake for work is Tres Leches Cupcakes (or Three Milk Cupcakes). This isn't a traditional three-milk recipe, but I think the flavors combine well. Notice how there's no chocolate in this recipe. That shall be a trend for the next 40 days, so that I can continue to experience the flavors to accurately write my blog posts. (Good excuse, right?)

Tres Leches Cupcakes
Cupcakes
2 3/4 cups flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cup shortening
1 2/3 cups sugar
5 egg whites
1 tsp. rum extract
1 1/4 cups milk
3/4 cup pecans, finely chopped
Filling
3/4 cup sweetened condensed milk
1/4 cup coconut milk
Frosting
2 cups whipping cream
1 tsp. rum extract
Garnish
1 cup coconut flakes
1/2 cup pecans, chopped

Preheat oven to 350ºF. Grease 24 cupcake tins.

In a medium bowl, combine flour, baking soda and salt. In large mixing bowl, beat shortening 30 seconds. Add sugar, about 1/3 cup at a time, beating well after each addition. Beat 2 additional minutes on medium speed. Beat in egg whites, one at a time, until fully incorporated. Beat in rum extract.

Beat in flour and milk, alternating with portions of each, starting and ending with flour. Stir in pecans.

Divide batter evenly among cupcake liners, filling to about 2/3 full.

Bake 18 to 20 minutes or until lightly golden. Cool in pans 5 minutes, and then cool 10 more minutes on wire racks.

Combine filling ingredients together. Place each cupcake in a dessert container, and poke with a long-tined fork to create holes throughout the top of the cupcake. Pour filling evenly over cupcakes. Refrigerate for 2 hours or overnight until all filling is absorbed into cupcakes.

To prepare frosting, beat whipping cream and rum extract together on medium until stiff peaks form.

Top each cupcake with a generous dollop of whipped cream, and garnish with pecans and coconut. Makes 24 cupcakes.

Whole Wheat Raisin-Nut Bread

I suppose one advantage of baking my way through bread books is that I've finally learned how to spell the word "raisin" properly the first time I attempt it. For the longest of time, I felt like it should have ended "-sen."

That makes it easier for me to blog my baking adventures, the latest of which was Whole Wheat Raisin-Nut Bread. This smells delicious and is the last traditional loaf recipe for me from Whole Grain Breads by Machine or Hand. I believe I have two festive recipes left to bake, and then the book will be thoroughly tested and my husband will expect me to go back to repeat his favorites.

Whole Wheat Raisin-Nut Bread
1 1/3 cups water
2 tsp. dry yeast
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 Tbsp. brown sugar
2 Tbsp. nonfat dry milk
2 Tbsp. butter
4 cups wheat flour
2 Tbsp. gluten
3/4 cup raisins
3/4 cup chopped walnuts

Heat the water until warm, between 105ºF and 115ºF. Add to a warm mixing bowl with the yeast, salt, cinnamon, sugar and milk. Let stand 5 minutes.

Add butter and half the wheat flour. Mix well. Cover, and let stand 15 minutes.

Add remaining wheat flour and gluten, and mix well. Knead until smooth and springy, adding flour as needed. Knead in raisins and nuts. Place dough in a greased bowl, cover, and let stand one hour until doubled.

Punch down dough. Shape into one loaf, and place into a greased 9 x 5 loaf pan. Cover, and let rise until doubled, about 45 minutes.

Preheat oven to 375ºF. Bake 30 to 35 minutes, until the loaf is golden and a wooden skewer inserted in the center comes out clean. Remove from pan, and cool on a wire rack.

Crusty French (Fallen) Boules

*Sigh* There's always something disappointing about a bread that doesn't reach pure perfection, especially one that is in the works for a few days.

This Cooking Light bread is delicious. Perfect crunchy crust. Wonderful flavor. The only thing lacking is probably the intended texture, as my loaves fell flat when I sliced them. At least it still tastes amazing.

Crusty French Boules
Pate Fermentee
1 1/4 cups flour
1/2 tsp. active dry yeast
1/2 tsp. salt
1/2 cup water (betwen 100ºF to 110ºF)
Dough
3/4 cup water (between 100ºF to 110ºF)
1 tsp. active dry yeast
2 cups flour
3/4 cup bread flour
1 tsp. salt
1 Tbsp. cornmeal

To prepare the pate fermentee, combine 1 cup flour, yeast and salt together. Add water, and beat on low until mixture is thoroughly combined. Add remaining flour, 1 Tbsp. at a time, until dough just pulls away from sides of bowl. Beat 2 additional minutes on medium speed. Place dough into a greased bowl, and cover with plastic wrap. Chill 48 to 72 hours.

Remove pate fermentee from refrigerator, and let stand 30 minutes. Place 3/4 cup water in a bowl, and sprinkle with yeast. Let stand 5 minutes or until yeast begins to bubble. Add pate fermentee, and let stand 10 minutes. Add flour and salt. Beat on low speed until flour is incorporated. Beat on medium 6 minutes or  until dough forms ball.

Place dough in greased bowl, cover and let rise until doubled, about 1 1/2 hours. Punch down dough, and shape into two round loaves. Place on a baking sheet sprinkled with cornmeal. Cover, and let rise until doubled, about 1 hour and 15 minutes.

Preheat oven to 450ºF, and place a small oven-proof dish filled with water on the bottom rack. Spray loaves with water, and make a tic-tac-toe pattern on the loaves with a sharp knife. Bake 10 minutes, and remove dish with water. Bake an additional 15 minutes or until bread is golden and sounds hollow. Cool completely on wire racks. Makes 2 loaves.

Black Bean and Cheese Enchiladas with Ranchero Sauce

Ash Wednesday brings the start of Lent, which gives me a good excuse to try some meatless dishes. (My husband normally feels a meal must contain meat to be satisfying.)

I whipped up the ranchero sauce the day before I assembled the enchiladas. Here's the Cooking Light recipe with my adaptations.

Black Bean and Cheese Enchiladas with Ranchero Sauce
2 tsp. olive oil
1 cup chopped onion
5 garlic cloves, sliced
1/4 tsp salt
2 cups vegetable broth
1 Tbsp. dried oregano
2 Tbsp. tomato paste
1/2 tsp. cumin
2 to 3 Tbsp. chipotle chiles in adobe sauce
1 cup water
1 Tbsp. lime juice
1/2 tsp. paprika
15 oz. black beans, rinsed and drained
2 cups shredded Mexican-blend cheese
12 6-inch corn tortillas

Preheat oven to 400ºF. Heat oil in a medium saucepan over high heat. Add onion, and saute 1 minute. Reduce heat to medium. Add garlic and salt. Cook 5 minutes or until golden, stirring often. Add broth, oregano, tomato paste and cumin. Cook 8 minutes or until thickened, stirring occasionally.

Pour broth mixture into a blender, and remove center piece of blender lid. Add chiles and water. Blend until smooth, covering top with a towel to prevent splatters. Stir in lime juice and paprika.

Combine beans and half the cheese together.

Spread half the sauce in the bottom of a greased 9 x 13 pan coated with nonstick spray. Warm tortillas according to package directions. Spoon 3 Tbsp. black bean mixture onto each tortilla, roll and place seamside down into pan. Pour remaining sauce on top, and sprinkle with cheese.

Bake 15 minutes or until lightly browned. Serve with sour cream, if desired. Makes 6 servings (2 enchiladas each).

Chocolate Candy Cupcakes

I had incorrectly assumed these cupcakes were a basic cupcake with chopped candy bars inside them. Sometimes it's good to be wrong. In the case of these cupcakes, it was phenomenal to be wrong.

These are among my favorite cupcake creations to date ... rich and decadent.

Chocolate Candy Cupcakes
Cupcakes
1 1/2 cups flour
1 cup sugar
1/3 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1/3 cup vegetable oil
1 tsp. vanilla
Filling
6 oz. cream cheese, softened
2 Tbsp. powdered sugar
1 egg
2 full-size Snickers (or similar) candy bars, chopped
Frosting
1/3 cup brown sugar
1/3 cup butter
3 Tbsp. milk
1 1/2 cups powdered sugar
Garnish
1 full-size Snickers (or similar) candy bar, chopped

Preheat oven to 350ºF. Line 18 cupcake tins with wrappers.

In a medium bowl, combine flour, sugar, cocoa, baking soda and salt. Add buttermilk, oil and vanilla. Beat 2 minutes on medium speed.

In separate bowl, beat together cream cheese, powdered sugar and egg until smooth. Stir in candy pieces.

Divide batter evenly among cupcake liners, filling to about 1/2 full. Drop one Tbsp. filling into each cupcake, which should make cupcakes about 2/3 full.

Bake 23 to 30 minutes or until cream cheese portion is lightly golden. Cool in pans 5 minutes, and then cool completely on wire racks.

To prepare frosting, combine sugar and butter over medium heat. Bring to a boil, stirring often. Remove from heat, and stir in milk. Let stand until room temperature, and then stir in powdered sugar until smooth.

Spread each cupcake with frosting. Top with candy pieces for garnish. Makes 18 cupcakes.

Cherry Almond Biscotti

I adapted my most recent biscotti recipe per my mother-in-law's request to create a version with dried cherries.

Cherry Almond Biscotti
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 cup slivered almonds
1/2 cup dried cherries
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. almond extract

Preheat oven to 350ºF. In a medium bowl, whisk together flours, sugar, baking powder, and salt. Spread almonds onto baking sheet, and toast 5 minutes. Add almonds and cherries to dry ingredients. In a small bowl, whisk together eggs, vanilla and almond extract. Add to flour mixture, and stir just until combined.

On a silipat sheet, use spatula to pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300ºF.

Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely. Store in an airtight container at room temperature up to 1 month. Makes approximately 20 biscotti.

Butterscotch Cucpakes with Salty Caramel Frosting

This week's work cupcake was selected by a co-worker in exchange for watching my 5-month-old for a bit at the office last week. She reviewed my wish list and picked the Butterscotch Cupcakes with Salty Caramel Frosting.

Butterscotch Cupcakes with Salty Caramel Frosting
Cupcakes
2 1/3 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 cup sugar
3 eggs
2 tsp. vanilla
2/3 cup milk
3/4 cup butterscotch chips, coarsely chopped
Caramel Frosting
1/2 cup butter
1 cup brown sugar
1/4 cup milk
3 1/2 cups powdered sugar
Garnish
1/2 tsp. coarse salt

Preheat oven to 350ºF. Line pans with 24 cupcake liners. In medium bowl, combine flour, baking powder and salt.

In a large bowl, beat butter 30 seconds on medium speed. Gradually add sugar, about 1/4 cup at a time, beating until well blended. Beat an additional 2 minutes after all sugar is added. Beat in eggs, one at a time. Beat in vanilla.

Alternately beat in flour mixture and milk on low, starting and ending with the flour mixture. Mix in butterscotch chips.

Fill cupcake liners 2/3 full, and bake 20 to 25 minutes or until golden brown. Cool 5 minutes in the pans and then completely on wire racks.

To make frosting, melt butter of medium heat. Stir in brown sugar, and heat to boiling while stirring constantly. Stir in milk, and return to boiling. Remove from heat, and cool until lukewarm. Gradually stir in powdered sugar.

Frost cupcakes, and sprinkle with salt. Makes 24 cupcakes.

Peanut Butter Cupcakes with Chocolate Frosting

This was one of my husband's picks for birthday cupcake treats for his workplace. This is the first time I've made actual peanut butter cupcakes, and I was pleased with the result.

Peanut Butter Cupcakes with Chocolate Frosting
Cupcakes
2 1/3 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
1 cup sugar
3 eggs
2 tsp. vanilla
2/3 cup milk
3/4 cup peanut butter
Frosting
1/2 cup butter
3 oz. unsweetened baking chocolate, melted and cooled
3 cups powdered sugar
2 tsp. vanilla
3 to 4 Tbsp. milk
1/4 cup peanut butter
Garnish
1/3 cup peanuts, chopped

Preheat oven to 350ºF. Line pans with 24 cupcake liners. In medium bowl, combine flour, baking powder and salt.

In a large bowl, beat butter 30 seconds on medium speed. Gradually add sugar, about 1/4 cup at a time, beating until well blended. Beat an additional 2 minutes after all sugar is added. Beat in eggs, one at a time. Beat in vanilla and peanut butter.

Alternately beat in flour mixture and milk on low, starting and ending with the flour mixture.

Fill cupcake liners 2/3 full, and bake 20 to 25 minutes or until golden brown. Cool 5 minutes in the pans and then completely on wire racks.

To make frosting, mix butter and chocolate together. Beat in powdered sugar. Beat in vanilla, peanut butter and milk until smooth and spreadable.

Frost cupcakes, and sprinkle with peanuts. Makes 24 cupcakes.

Homemade Irish Cream (Baileys)

I was sent the recipe for Irish Car Bomb Cupcake, and they seem like the perfect accompaniment to our annual Brewfest tradition. (Thanks, Lindsay!) I didn't have any Bailey's Irish Cream on hand, but I did have the recipe to make my own courtesy of the Cupcake Project. 

The verdict was the homemade Irish cream is delicious, although it's a bit thick right now in the refrigerator. However, I'm sure that once it's shaken and warms up a bit, it'll pour quite nicely. 

 

Homemade Irish Cream

1 cup light cream (I used heavy whipping cream, which made it even richer and probably thicker)

14 oz. sweetened condensed milk

1 2/3 cup Irish whiskey

1 tsp. instant coffee

2 Tbsp. chocolate syrup

1 tsp. vanilla

1/2 tsp. almond extract

Combine all ingredients in a blender and set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. Shake before using. Will keep for up to 2 months.

Raspberry Sour Cream Coffee Cake

I modified this Cooking Light recipe by dividing the batter in half and spreading a thin layer of raspberry jam between the layers. It was delicious, but the coffee cake would certainly be plenty moist and tasty without that addition.

Raspberry Sour Cream Coffee Cake

3/4 cup oats, divided

1 cup flour

1/4 cup wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup sugar

1/2 cup brown sugar

1/3 cup butter, softened

2 eggs

1 tsp. vanilla

8 oz. sour cream

1/2 cup raspberry jam

2 Tbsp. toasted walnuts

1/2 tsp. cinnamon

1 Tbsp. melted butter

Preheat oven to 350ºF. Spread oats onto a baking sheet, and bake 6 minutes. Coat a 9-inch springform pan with nonstick spray, and set aside.

Reserve 1/4 cup oats. Place remaining oats in a food processor, and process until finely ground. Combine ground oats, flours, baking powder, baking soda and salt together.

In a large bowl, combine sugar, 1/4 cup brown sugar and 1/3 cup butter. Beat on medium for 3 minutes until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Alternately add flour and sour cream, beginning and ending with flour, until just mixed.

Spread half the batter in the prepared pan. Layer with raspberry jam, and top with remaining batter.

In a small bowl, combine nuts, cinnamon and melted butter. Sprinkle evenly on top of cake.

Bake 38 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes, and then remove from pan. Serve warm. Makes 10 servings.

Hot Cross Buns

This is the penultimate recipe from the first bread book my husband ever gave me. When I can find citrons, I'll cross the last recipe off the list.

These are enjoyable rolls, particularly served warm. I made them this weekend when my parents came to visit their favorite (albeit only) grandchild.

Hot Cross Buns

2 tsp. dry yeast

3 eggs plus scalded and cooled milk to equal 1 1/3 cups

1 tsp. salt

3/4 tsp. nutmeg

6 Tbsp. sugar

6 Tbsp. butter, softened

1 1/4 cups wheat flour

3 cups bread flour

1/2 cup nonfat dry milk

1/2 cup currants

Icing

1/2 cup powdered sugar

1 Tbsp. milk

1/4 tsp. almond extract 

Heat the milk until warm, between 105ºF and 115ºF. Add to a warm mixing bowl with the yeast and eggs. Let stand 5 minutes.

Add salt, nutmeg, sugar, butter, wheat flour, half the bread flour and dry milk. Mix well. Cover, and let stand 15 minutes.

Add remaining bread flour, and mix well. Knead until smooth and springy, adding flour as needed. Knead in currants. Place dough in a greased bowl, cover, and let stand one hour until doubled.

Punch down dough. Divide dough into 18 pieces, and shape each into a round bun. Place on prepared baking sheets, and brush the tops with oil. Cover, and let rise until doubled, about 45 minutes.

Preheat oven to 375ºF. Bake 15 to 20 minutes, until the buns are golden. Remove from pan, and cool slightly on a wire rack.

Place icing ingredients into a plastic bag to mix well. Frost buns in the shape of a cross by cutting a tiny whole in the corner of the plastic bag. Makes 18 buns.

Spicy Caramel Brownies

The only problem with these brownies is the recipe uses a 9-inch square pan and supposedly makes 16 brownies. Clearly, you see the issue?

These are not gooey brownies reminiscent of fudge that melts in your mouth. Rather, they are a cake-like brownie, oozed with sweet caramel that mixes with the cayenne of the brownies.

I served these brownies warm, topped with just a dab of ice cream to compensate for the small serving size of this Cooking Light recipe (huh, that explains the small serving size!). For a hint of heat, I sprinkled my husband's ice cream with cayenne.

Spicy Caramel Brownies
1 can fat-free sweetened condensed milk
1 oz. bittersweet chocolate, chopped
1/2 cup sugar
6 Tbsp. butter, softened
1/2 tsp. vanilla
3 large egg whites, room temperature
1 scant cup flour
1/3 cup cocoa
1/2 tsp. baking powder
1/2 tsp. cayenne
1/8 tsp. salt (I omitted this and used salted butter)

Pour condensed milk into a double boiler pan, and place over boiling water. Reduce heat to simmer water. Simmer for 1 1/2 hours or until the mixture is thick and caramel-colored, stirring occasionally. Cool slightly.

Preheat oven to 350ºF. Microwave chocolate until melted, stirring every 15 seconds. Combine chocolate, butter and sugar together. Beat until well blended. Add vanilla and egg whites, and beat until thoroughly combined.

In separate bowl, combine flour, cocoa, baking powder, cayenne and salt. Gradually add flour mixture to wet ingredients, stirring until just mixed. Stir in half the condensed milk. Spoon batter into a greased 9-inch pan. Dollop the remaining condensed milk on top of batter, and swirl using a knife. Bake 19 minutes or until a toothpick inserted into the center comes out clean. Makes 16 brownies.

Granola with Sunflower Seeds

Although I believe I slightly overcooked this granola, it's still amazingly addictive. I used sorghum molasses, which is my newly discovered favorite molasses. I made a half batch, which still results in plenty of granola crunchy munchies.

Granola with Sunflower Seeds
1/2 cup canola oil
1/2 cup honey or molasses
1/2 cup flaxseed
6 cups rolled oats
1 cup coarsely chopped pecans
3/4 cup sunflower seeds (I used salted, but unsalted would be better)
3/4 cup wheat germ

Preheat oven to 350ºF. In a large saucepan, combine oil and molasses over low heat until warm. Remove from heat. Stir in flaxseed, oats, pecans and sunflower seeds, stirring to coat evenly.Spread evenly onto ungreased cookie sheets. (I used one large cookie sheet for a half batch.) Bake 15 minutes. Stir in wheat germ and bake for an additional 10 to 15 minutes until lightly browned, stirring every 5 minutes. Store in airtight container in the refrigerator for up to 6 months. Makes 9 cups.

Basic Beer-Cheese Bread

Although this Cooking Light recipe is called Basic Beer-Cheese Bread, it's a rather scrumptious mix of onions, garlic, cheese and beer. We used this as the "bun" to our hamburgers this weekend, and it worked well despite being a bit small for our gigantic burgers.

Basic Beer-Cheese Bread
1 Tbsp. olive oil
1/2 cup finely chopped onion
1/4 tsp. pepper
1 garlic clove, minced
3 cups flour
3 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1 cup shredded Monterey Jack cheese
12 oz. beer
2 Tbsp. butter, divided

Preheat oven to 375ºF. Heat oil in a small skillet over medium-low heat. Add onion to pan, and cook until browned, stirring occasionally. Stir in pepper and garlic, and cook 1 more minute.

In large bowl, combine flour, sugar, baking powder and salt. Add onion mixture, cheese and beer to flour mixture, stirring just until moist.

Spoon batter into a greased 9 x 5 pan. Drizzle with 1 Tbsp. melted butter. Bake 35 minutes. Drizzle with remaining melted butter. Bake an additional 25 minutes or until a deep golden brown and a toothpick inserted into the center comes out clean. Cool in the pan 5 minutes and then completely on a wire rack. Makes 16 slices.

Green Tea and Lemon Cupcakes

Crumbly texture that melts in your mouth. Lemon flavor laced with green tea. Good fortune.

You find all that in these cupcakes (assuming you select a cupcake with a good fortune rather than a generic or boring one). Modeled after tea cups with fortune cookie handles, these cupcakes are a light lemon cake topped with cream cheese frosting.

Green Tea and Lemon Cupcakes
Cupcakes
3/4 cup water
2 green tea bags
2 1/3 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 1/4 cups sugar
3 eggs
2 Tbsp. lemon zest
1 tsp. vanilla
Frosting
8 oz. cream cheese, softened
1/4 cup butter, softened
2 tsp. lemon zest
1 tsp. vanilla
4 cups powdered sugar
1 to 2 tsp. green tea (reserved from cupcake recipe)
Garnish
24 fortune cookies

Heat water to boiling, and add tea bags. Steep for at least 5 minutes. Let tea stand until cooled to room temperature.

Preheat oven to 375ºF. Line 24 cupcake tins with wrappers.

In a medium bowl, beat butter 30 seconds. In a separate bowl, combine flour, baking powder and salt. Set aside. Gradually add sugar to butter, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes after all sugar is added. Beat in eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla.

On low speed, alternately add flour and 2/3 cup of green tea, starting and ending with flour. Beat until just blended. Divide batter evenly among cupcake liners, filling to about 2/3 full.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool in pans 5 minutes, and then cool completely on wire racks.

To prepare frosting, beat together cream cheese, butter, lemon zest and vanilla until smooth. Gradually beat in powdered sugar. Add reserved green tea, 1/2 tsp. at a time, until frosting is desired consistency.

Immediately prior to serving, top each cupcake with a fortune cookie to serve as the teacup handle. Makes 24 cupcakes.

Chicken with Pepperoni-Marinara Sauce

This is kid-friendly deliciousness. I'm sure this Cooking Light recipe will be a repeat in our house given its ease and comforting flavors.

Chicken with Pepperoni-Marinara Sauce
1/2 tsp. minced garlic
16 pepperoni slices, coarsely chopped
1/4 tsp. oregano
1 1/2 cups marinara sauce
1 Tbsp. basil
2 tsp. olive oil
1 1/2 lbs. boneless chicken breasts, halved
1/4 tsp. pepper
1 cup mozzarella cheese

Heat a saucepan over medium-high heat, and cook garlic and pepperoni until garlic begins to brown, stirring frequently. Add oregano, and cook 30 seconds. Add marinara sauce, and bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat, and stir in basil.

In a large skillet over medium-high heat, coat skillet with olive oil. Cook chicken, sprinkled with pepper, until thoroughly cooked. Top chicken with marinara sauce and cheese. Serves 4.

Citrus Shortcake

This is one of those Cooking Light recipes that's been flagged for more than a year, and I finally decided to make it for dessert this weekend. We had oranges in our refrigerator, and I thought this cake would with the last of the whipping cream (and a bit of sugar and orange zest, of course).

Citrus Shortcake
3/4 cup sugar
1/4 cup butter, softened
2 large eggs
1 Tbsp. orange zest
1 Tbsp. orange juice
1 cup flour
2 Tbsp. cornmeal
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup buttermilk

Preheat oven to 350ºF. Beat sugar and butter together until well combined. Beat in eggs, one at a time. Beat in orange zest and juice until well combined.

In separate bowl, combine flour, cornmeal, baking powder, baking soda and salt. Gradually alternate adding flour mixture and buttermilk to the sugar mixture, starting and ending with the flour. Pour into a greased 9 x 9 metal baking pan coated with nonstick spray. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack. Cut into 8 or 9 servings and top with desired deliciousness. (My option was a citrus whipped cream.) Serves 8 or 9.

Korean Meatballs

My husband suggested stir fry for dinner, but I wanted to try a new recipe. So, we compromised by making stir fry veggies and these Korean Meatballs I found in a Cooking Light magazine. The meatballs turned out deliciously and were the perfect compliment to brown rice and stir fry veggies.

Korean Meatballs
2 Tbsp. brown sugar
2 Tbsp. canola oil
8 garlic cloves
3 Tbsp. low-sodium soy sauce
1/4 tsp. salt
1 lb. boneless, skinless chicken cut into 1-inch pieces

Preheat oven to 400ºF. Combine brown sugar, oil and garlic together in a food processor. Process until finely ground. Add remaining ingredients, and process again until finely ground. Using moist hands, shape chicken into 20 to 25 meatballs.

Heat a large skillet coated with non-stick cooking spray to medium-high heat. Cook the meatballs in batches, approximately 4 minutes, to brown all sides. Repeat as needed until all meatballs are browned. Bake meatballs for 5 to 10 minutes until cooked thoroughly. Serves 4 to 5.