Blueberry Bonanza

The farmer's market had beautiful, fresh blueberries. They went home with me, and they became two very lovely blueberry tarts. I had a request for the recipe for the first one I made, so I thought I would just include both of them here.

Blueberry Tarts

Shortbread Crust (for 2 tarts):

1 cup butter softened

1/2 cup sugar

2 cups all-purpose flour

To make the crust:

Cream together the butter and sugar. Add in the flour and mix until combined. The crust will be crumbly. Press into two fluted tart pans and bake at 350 for 8-10 minutes. Allow to cool before filling.

Mascarpone Filling:

1 1/4 - 1 1/2 cups heavy whipping cream (I didn't measure)

1 package (8 oz.) mascarpone cheese, softened

scant 1/2 cup sugar (I think this could actually decrease or be left out entirely)

cinnamon

freshly ground nutmeg

For the Mascarpone filling:

Beat the whipping cream with the sugar and spices until soft peaks form. Add in the mascarpone and beat just until combined. Spoon into crust and top with blueberries. Drizzle the top with honey and allow to chill for a couple of hours in the fridge. 

A friend of mine recently found out that she needs to cut dairy out of her diet, and so I made a tart that she could enjoy because the first one I made the filling was almost entirely dairy. 

Lemon Filling:

1/4 - 1/2 cup honey (I didn't measure)

2 Tbsp. all-purpose flour

3 Tbsp. tapioca flour

1/4 tsp. salt

1 1/2 cups water

2 lemons, juiced

2 Tbsp. unsalted butter

4 egg yolks, beaten

To make lemon filling: 

In a medium saucepan combine honey, flour, tapioca flour, salt, water and lemon juice. You could also zest the two lemons and add the zest. Whisk together and cook over medium heat until it boils and starts to thicken. Add in the butter and stir until it melts. Pour a small amount into the egg yolks, whisking continually, and then pour the yolk mixture back into the pan and cook over medium-low heat until it thickens. Pour into the crust and place in the fridge to cool. Top with blueberries.

Tiramisu

I greatly enjoy Tiramisu. It's one of those classic Italian desserts that just send you to another planet while you are savoring every last bite, and then you lick the plate. It is the perfect combination of slightly sweet, coffee, and creaminess. I first made Tiramisu probably three or four years ago, and it has been on my favorites list ever since. Here is my version.

Tiramisu

Espresso Syrup:

1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso (or french pressed coffee)
1/4 cup coffee liqueur (or you can use brandy if preferred)

Cream Filling:

1 1/2 cups heavy whipping cream
1/3 cup sugar
2 tsp. vanilla
1 lb. mascarpone cheese, softened (I use the coffee one)
1/2 lb. ladyfingers
Cocoa Powder (for dusting)

Start by making an espresso syrup by combining the water and sugar in a saucepan. Bring to a simmer and stir to dissolve sugar. Remove from the heat and cool. Add in coffee and coffee liqueur and set aside until ready for layering.

Then make the filling by whipping the cream with the sugar and vanilla until soft peaks form. Then fold the cream into the softened mascarpone. You can also add some cinnamon into this mixture.

Now you are ready to assemble the Tiramisu. Start by putting a layer of ladyfingers in the bottom of a pan. Pour half of the espresso syrup over the ladyfingers. They will soak up the liquid, so don't freak out!


Then put half of the cream filling on top of the ladyfingers.

Add another layer of ladyfingers.


Pour the other half of the espresso syrup on them.


Then top with the remaining half of the cream filling.


You will want to cover this and let it chill in the fridge and set up overnight if possible. It gets better when it has a chance to sit for a while because the ladyfingers become nice and espresso-y. Before you serve this sprinkle the top with cocoa powder.

Then sit back and let your taste buds take you on a wonderful journey of blissful delight as you enjoy each and every bite of this deliciousness.

chocolate sour cream cupcakes

I am planning a bridal shower for my sister which is about two weeks away (eekkkk!!), and I decided that I wanted to serve several things for food, so of course I am going to have cupcakes. I wanted to do some chocolate ones (because let's be honest, what's a bridal shower without chocolate?), however, I didn't really like any of the combinations that were on Ming Makes Cupcakes, so I decided to make my own combo. I wanted to try the chocolate sour cream cupcakes, but I didn't like the frosting that she put on top, so here is my version.

Chocolate Sour Cream Cupcakes
1 cup flour (I used unbleached all purpose)
1/2 cup dark brown sugar
1/2 cup cocoa
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
dash nutmeg
1 stick butter, softened
1/2 cup sour cream
3 Tbsp. unsweetened applesauce

Combine the dry ingredients.


Add butter, applesauce and sour cream.


Bake at 350* for 30 minutes or until toothpick comes out clean. I think mine baked for 25 minutes. I think I also added a little heavy whipping cream to these because I was a little short on sour cream. Okay, now here comes my twist on these cupcakes. Ming Makes Cupcakes frosts these cupcakes with a nutella frosting, and while I love nutella, I just wanted to go in a different direction.

Chocolate Cinnamon Mascarpone Frosting

8 oz. mascarpone
1/4 - 1/3 cup cocoa
1 - 1 1/2 tsp. cinnamon
1/2 cup heavy whipping cream
1/2 cup confectioner's sugar

Combine all ingredients and beat until it thickens.


Okay, just to show you what a big deal garnishing your cupcakes is, I decided to take a before garnish and after garnish picture.


See garnishing makes all the difference between a regular cupcake and a fabulous cupcake. These are garnished with chocolate chunks and a dusting of cinnamon.

prepare yourselves. . .

. . .for some cupcake madness. It is March after all. The NCAA has basketball, why shouldn't I have cupcakes? A friend put me onto this website: Ming Makes Cupcakes and I may or may not have gotten slightly obsessed with it.

*Note: these are not all recipes that I am making so they fit with my roommates dietary needs. This is something I am doing more for the fun of baking than for experimenting with changing recipes, although I am still doing that. My roommate also happens to be gone right now, so I am baking to give away.

The first recipe I tried was the Coconut Rum Cupcakes with Coconut Cream Cheese Frosting. Here is my recipe with changes to the original. I actually also decided to use a different frosting because I already had mascarpone so I decided to try her recipe for mascarpone frosting instead.

Cupcakes

2 cups flour (I did use unbleached all purpose)
1 tsp. baking soda
1/2 tsp. salt
3/4 cup brown sugar (I used dark brown)
1 stick butter
1 egg
1 cup buttermilk
1/3 cup coconut rum

For the cupcakes, start by combining the dry ingredients in a bowl. I added cinnamon to the mix because I love cinnamon. The end. In another bowl cream together the butter and sugar.

Add the egg and mix well.


Then alternately add the dry ingredients and the buttermilk.



This was the point where I realized that the recipe did not call for chocolate. WHAT?! Cocoa powder was immediately added to the dry ingredients. Who makes a coconut rum cupcake without chocolate? Seriously.


Then add in the coconut rum. Now, I don't like to advertise for companies, but this is my favorite brand of rum. Cruzan is made in the US Virgin Islands on the island of St. Croix, and I have been there. I may be slightly biased, but this is good rum. Use whatever kind you want; I just like this kind.


When you finish mixing it up, this is what it should look like. Deliciousness!

Fill cupcake wrappers about 2/3 full. I was taught by my mum that whenever you had a cupcake pan that wasn't completely full you should fill the other cups with a little bit of water, so that's what I do. I cannot explain or justify it to you, that's just what I do.


Look at those little beauties!! All ready for frosting and garnish.

Frosting
8 oz. mascarpone
1/2 cup heavy whipping cream
1/2 cup confectioner's sugar

For the frosting, combine all the ingredients and beat until smooth. I used triamisu mascarpone, so it had a slight coffee flavor to it.

The frosting makes this cupcake. I tried one without frosting and one with frosting. The frosting makes the cupcake. Trust me. And let me just tell you, this frosting is to die for. . .I may or may not have cleaned the bowl out with my fingers. Yum!



Let's talk about garnishing for just a moment. Garnishing is what makes a cupcake. It's the little flourish on the top that says: I'm delicious. . .eat me! It makes a cupcake look professional as well. I took these in for my small group and others at my favorite coffeeshop, and everyone kept asking if I made them. Yes, I did, but they look professional, no? Garnish away! And stay tuned for more cupcake madness.