Yes I CAN Do Healthy As Well - Mahi Mahi, Quinoa and Gluten-Free Cupcakes

Hi Friends.  Many of my friends and readers have requested some more "healthful" recipes and options.  While I tend to believe in going big with butter and sugar (all in moderation), I also like flavorful and healthy options.  Especially when it comes to mealtimes.  

A few weeks ago, I was doing a little online recipe research and came upon several fish recipes.  I love light fish-centric dishes at this time of year.  Many times, those dishes are cooked by my husband, outside and on the grill.  However, I decided to combine some of my favorite flavors and make the fish in the oven/broiler.  We happened to have mahi mahi and cod filets (3 of each) so I decided to use both when preparing this recipe (they are both are meaty fish and cook for relatively the same amount of time at the same temp).  

I wanted to keep this recipe "light" but still make a big impact with flavor.  I decided to "bread" the fish with a  tad of olive oil, grated parmigiano reggiano, paprika, salt and pepper.  It was out of this world.  The fish was flaky and tender with just the right kick of spice from the parm and pap.  

I also wanted to make a healthy side dish to accompany the fish.  On hand I had quinoa, chicken stock and the remainder of the parm cheese.  I followed directions on the quinoa box, replacing water with chicken stock (low sodium).  Once the quinoa was fully cooked (quinoa will "pop" open revealing the germ of the kernel), I added parmesan cheese, salt, pepper, fresh lemon thyme and a squirt or two of fresh lemon juice.  Voila!  Very easily one of the best side dishes I have ever created.  For those that are unaware, quinoa is a "super food".  It is packed with protein (though NOT carb free) and gluten free.  

As always, I've included the recipes and photos of this yummy pairing below:

Parmesan and Paprika Crusted Fish

Ingredients:

4 fish filets (mahi mahi or cod)

2 Tbsp olive oil
3 Tbsp paprika
Juice of a lemon
½ c of grated fresh parmesan cheese
2 tsp dried parsley
Pinch of sea salt
Pinch of white pepper

Directions:

Preheat oven to 400 degrees F.  Wrap cookie sheet with tin foil and lightly spray with Pam.  Set aside.

Place paprika, parmesan cheese, parsley, salt and pepper in a bowl; mix well and set aside. 

Place olive oil and lemon juice onto a plate, mix well and set aside.

Take each filet and place in the oil and lemon mixture; making sure you cover both sides of filet before placing in parmesan/paprika mixture.  Once again make sure you coat all parts of the filet.  Repeat the process with each filet placing them on the prepared cookie sheet.

Place plan in the oven and cook for 8-10 minutes or until fish is opaque.  Serve hot.

 

Parmesan Quinoa

Ingredients:

12 oz box of quinoa

2.5 c chicken stock

½ c freshly grated parmesan cheese

½ tsp fresh lemon thyme

½ tsp kosher salt

1/8 tsp fresh black pepper

Directions:

In a medium saucepan combine the quinoa with the chicken stock, bring to boil and then reduce to simmer.  Cover with lid and cook until liquid has been absorbed (10-15 minutes). 

Add remaining ingredients to the quinoa and stir.  Serve immediately.

Of course I couldn't conclude a blog post without including a dessert!  My husband recently surprised me with a few new cookbooks, one containing all gluten-free dessert recipes.  A family member was recently diagnosed with a gluten intolerance and I'm very interested in being able to make her desserts that fit within her dietary restrictions, while still being yummy.  So, keeping things gluten-free, I decided what better time to start experimenting with gluten-free desserts.  The first recipe I decided to attempt was a banana maple cupcake with whipped maple cream cheese buttercream frosting.  

First off,  I had to find and purchase gluten-free, all-purpose, self-rising flour.  Luckily my local grocery store has a great health food section.  All other ingredients were already within my pantry (F.Y.I - Clabber Girl baking powder and Arm & Hammer baking soda are both gluten-free).  Nifty to know this little fact as I had my husband searching the aisles for "gluten-free" baking powder and soda.  Most products nowadays will list that they are gluten-free.  If not, searching the Internet helps tremendously.  

I must tell you, these cupcakes were AHHHHHH-mazing.  You would NEVER had guessed that they were gluten-free.  They had an amazing texture (due to the glycerin I'm sure), and did not seem to lose any of the lightness of a cupcake.  I will say that they were a bit more like a cupcake crossed with banana bread.  Much like carrot cake, banana cake can be a bit more dense.  Not heavy...just a bit more dense and moist.  Important note as well, once baked and frosted, keep cupcakes in an airtight container in the refrigerator.  Due to the lack of gluten, gluten-free baked desserts tend to dry out more quickly.  I did not have that problem because the cupcakes were consumed QUICKLY.  I topped the cupcakes with my whipped cream cheese buttercream and it was a perfect pairing.  I did add approximately a 1/4 cup of great quality maple syrup to the frosting.  Your thought may be that the frosting will be too sweet.  Trust me, it WON'T be.  The maple is very subtle and balances the cream cheese flavor.

I was excited by how well this recipe turned out.  I cannot wait to try more gluten-free baked good recipes.  Next up, a chocolate fudge cupcake.  Of course I'll share how that one turns out.  Here is a pic of cupcakes as well as the recipe and a link to my previous blog post that included the whipped cream cheese buttercream.

Gluten-Free Banana Cupcakes

Ingredients:

1 stick unsalted butter, softened

¾ c light brown sugar, packed

2 eggs, room temperature

½ c light cream

2 Tbsp maple syrup

1 Tbsp glycerin (make sure it is for baking)

1 ¾ c gluten-free self-rising flour, sifted

½ tsp gluten free baking soda

2 c mashed bananas

Directions:

Preheat oven to 350 degrees F.  Line a 12 cup muffin pan w/cupcake liners.

In the bowl of a mixer (with a paddle attachment) combine butter and brown sugar until fluffy.  Add the eggs and then slowly mix in the cream, maple syrup, glycerin, sifted flour and baking soda.  Fold in the mashed bananas.

Divide the cupcakes among the cupcake liners (filling each 2/3 full).  Bake in preheated oven for 25-30 minutes, until well risen and golden.

Allow to cool in the pan, on a wire rack for 10 minutes.  Remove cupcakes from pan and allow to fully cool on rack before frosting.

Makes 12.

Link to the whipped cream cheese buttercream.


http://katiesadventuresinthekitchen.blogspot.com/2013/06/cupcakes-galore.html

Well, that's it for this time around.  I must say that these recipes definitely inspired me.  I love the idea of EVERYONE enjoying their meals..and desserts, regardless of dietary restrictions.  In this day and age, with the knowledge we all have at our fingertips, there is no reason that food cannot taste fantastic all of the time.    Until next time!

Our Father's Day Celebration - An Adventure in Food

Good Day Friends!!

I hope that everyone has been doing well, trying recipes and living life to the fullest.  Recently we celebrated Father's Day with my boys and my husband.  My husband is a wonderful man that does his fair share of cooking for our family, especially during the work week.  We are a true TEAM when it comes to taking care of our family as a whole.  So, when Father's Day comes around, we try our best to make it very special for him. 

This year, our day started out with a brunch of Huevos con Chorizo.  This is one of our favorite authentic Mexican dishes that we will usually order when we dine out at our local Mexican restaurant.  The dish is spicy Chorizo sausage browned, crumbled and drained combined with eggs and scrambled.  It is usually served with steamed tortillas, crumbled queso fresco, crema and fresh cilantro.   This combination of the spicy sausage and the creamy eggs topped off with the fresh cheese and cilantro is like a symphony of flavors in your mouth.  Top of each "breakfast taco" with a squirt of fresh lime juice to liven it up even more.  Until this day, I had never made it myself and I was pleasantly surprised at what a simple dish it was to make and assemble.  Huevos con Chorizo is now on our breakfast and dinner rotation.  Once you've had this dish, you'll never imagine having "sausage and eggs" any other way.

 

Huevos con Chorizo

Ingredients:

1 lb chorizo sausage, remove casing

7 eggs, lightly scrambled

2 Tbsp fresh cilantro, chopped

1/8 c queso fresco, crumbled

½ tsp kosher salt

1/8 tsp fresh black pepper

Steamed flour tortillas, fajita sized

Juice of lime

Crema or sour cream, chopped tomatoes, garnish

Directions:

In a large, non-stick skillet crumble and cook the chorizo sausage.  Cook until brown, drain grease.  Immediately add the eggs to the sausage, mix to combine well until eggs are cooked.  Add salt and pepper to taste.  Top with queso fresco, cilantro and squeeze of lime juice.

Serve with steamed flour tortillas and toppings of your choice.

 

My husband is a chocoholic.  He LOVES it.  So, while my husband DID make his own dinner for Father's Day (he grilled ribeye steaks with his own homemade rub, corn salsa salad and asparagus), I made him a delectable, melt-in-your-mouth chocolate hazelnut tart.  It was my first time also making a tart and it was a SNAP!  The recipe was pulled from the same cookbook that I found the coconut lemon cream pie and peanut butter chocolate pie recipes (Taste of the South's Special Collector's Issue Southern Pies). 

One important tip with this tart definitely toast the hazelnuts. I felt it added a level of flavor both in the buttery hazelnut crust as well as sprinkled on top of the tart.  Also, when baking the tart crust, you MUST use pie weights.  A cheaper alternative to purchasing actual pie weights, dried beans.  They can be used time and time again and work just as well as the pie weights.

Chocolate Hazelnut Tart

Ingredients:

1/3 c toasted hazelnuts

¼ c sugar
¼ tsp salt
1 ½ c all- purpose flour
½ c plus 2 Tbsp unsalted butter, softened
1 ½ Tbsp water
½ c chocolate hazelnut spread (Nutella)

Milk Chocolate Ganache (recipe follows)

Directions:

In a food processor combine toasted hazelnuts, sugar, salt and flour; pulse until smooth.  Add butter and 1.5 tablespoons of water, pulsing until a smooth dough forms.  Remove dough and shape into a disk.  Wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees F.  Press dough into bottom and up the sides of a 9 inch tart pan with a removable bottom.  Place a piece of parchment paper into tart shell, letting corners hang over sides.  Fill tart shell will pie weights.  Bake for 15 minutes.  Remove pie weights and parchment and bake for an additional 10 minutes. Remove from oven and let cool completely on wire rack.

Spread chocolate hazelnut spread in bottom of tart shell.  I use a small offset spatula to smooth evenly.  Pour milk chocolate ganache over hazelnut spread.  Once again, use clean offset spatula to spread ganache evenly.  Refrigerate until set, approximately 1 hour.  Carefully remove tart from pan (pushing bottom upwards).  Sprinkle with chopped toasted hazelnuts.  Serve at room temperature.  Tart can be stored in an airtight container in the refrigerator for up to 5 days. 

 

Milk Chocolate Ganache

 Ingredients:

6 oz milk chocolate, chopped

¼ c heavy whipping cream
¼ c unsalted butter, softened
2 Tbsp light corn syrup

Directions:

Place chocolate in a medium bowl, set aside.  In a small saucepan, combine cream, butter and corn syrup.  Bring to a boil over high heat and remove from heat. 

Pour hot cream mixture over chocolate, whisking until smooth.  Use immediately.

Finally, I thought I'd include a photo of the Father's Day dinner, as cooked by my husband.  Yes, it is was served on  a paper plate purchased from Target, don't judge!  Paper plates equal less clean up AFTER dinner.

Well friends, that's it for today.  As always, I hope that you choose to perhaps try one of the recipes in today's blog.  If you do, please consider sharing your thoughts and results on the blog.  Also, I've added a "following" button on the upper right hand portion of the blog page.  Please click if you'd like. It's nice to see those that are following along on Katie's Adventures in the Kitchen.  Until next time....HAVE FUN AND BE ADVENTUROUS!!

 

Celebration Pies

Hello Friends!  Today's blog is all about celebration desserts.  I happened upon a new cookbook at my local Sam's Club during a shopping excursion.  I love purchasing seasonal cookbooks and magazines at Sam's because they are usually offered at 10-40% off of the usual price.  This time around I purchased one titled "Taste of the South's Special Collector's Edition - Southern Pies".  Oh my goodness!  This gem contains ALL KINDS of pies.  Baked or icebox and everything in between.  So far I've tried two recipes.  The lemon coconut cream pie topped with meringue and toasted coconut and the chocolate peanut butter pie.  Now, I didn't make these delightful treats and keep them to myself.  No, no, no.  I had some friends over for a Memorial Day bbq and game night.  I thought that with two vastly different pies there would be something that appealed to everyone's taste buds.

First up, the lemon coconut cream pie.  I'll admit it.  This one was all about ME.  No one within my immediate family likes coconut.  I, on the other hand, love it.  Now see, this benefits me around Halloween when Mounds and Almond Joy candy bars are discovered amongst all of the trick or treat booty.  I eat them all up and do not have to share with anyone.  Any other time of the year, I go without the coconut.  It's a bit silly to make a coconut-centric dessert when I am the only one that will eat it.  So, this time around, my excuse was that our visitors might like this particular pie as an option (should the chocolate/peanut butter combo not be their "thing").  I'm not sure that my husband really bought into this excuse, but it made me feel better :)   This pie was lemony and creamy with just a tad bit of texture from the sweetened coconut.  Making this pie that much better....the lightly browned meringue.  I've never made a meringue topping before and have to say, I love the way it elevated the appearance of this pie.  I finished off the pie with a sprinkling of toasted coconut.

 

Coconut Lemon Pie

Ingredients:

Crust:

1 1/3 c all purpose flour

1 Tbsp sugar
½ tsp salt
3 Tbsp cold unsalted butter, cut into pieces
3 Tbsp all vegetable shortening
4-5 Tbsp ice water

Filling:

½ c sugar

½ c all-purpose flour
2 ¼ c whole milk
4 egg yolks
1 c sweetened, flaked coconut
3 Tbsp butter
2 tsp lemon zest
2 Tbsp fresh lemon juice

 Meringue (recipe follows)

Garnish:  toasted sweetened, flaked coconut

Directions:

In a large bowl, combine flour, sugar and salt for crust; stir well.  Using a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs.  Sprinkle ice water, 1 tablespoon at a time, over flour mixture, tossing until moistened.  Gather dough into a ball.  Wrap in plastic wrap; refrigerate for 1 hour. 

Preheat oven to 400 degrees F.

On a floured surface, roll dough into a 12 inch circle.  Transfer to a 9 inch pie plate, pressing into the bottom and up the sides.  Fold excess dough under; flute edges as desired.  With a fork, generously prick bottom and sides of dough.  Place a sheet of parchment paper in piecrust.  Add pie weights on top of parchment paper.

Bake until edges of crust begin to brown, approximately 20 minutes.  Reduce oven temperature to 375 degrees F.  Carefully remove pie weights.  Bake until lightly browned, approximately 20 minutes longer.  Remove from oven; let cool completely on a wire rack.

In a large saucepan, combine sugar and flour for filling; whisk in milk.  Cook over medium heat until thick and bubbly, stirring constantly.  Remove from heat.

In a medium bowl, place egg yolks; whisk in 1 cup hot milk mixture.  Return egg yolk to remaining hot milk mixture in saucepan.  Cook over medium heat until thick and bubbly, stirring constantly.  Remove from heat.

Add coconut, butter, lemon zest and juice.  Stir until butter melts.  Spoon mixture into prepared piecrust.  Place a sheet of plastic wrap on surface of filling.  Refrigerate until chilled.

Remove plastic wrap.  Spoon meringue onto center of pie filling, spreading within 1 inch of crust.  Using your fingers or back of a spoon, pull meringue into tall peaks.  Using a kitchen torch, lightly brown top of Meringue.  Garnish with toasted coconut, if desired.

 Meringue

 Ingredients:

 1 c sugar

4 egg whites, at room temperature

Directions:

In the top half of a double boiler, whisk together sugar and egg whites.  Place over simmering water, whisking constantly until sugar is dissolved and egg whites are warm to the touch, approximately 3 to 4 minutes.

 
Transfer egg white mixture to the bowl of a heavy-duty stand mixer.  Beat at low speed with the whisk attachment for 2 minutes.  Increase speed to high and beat until stiff peaks form and mixture cools, approximately 6 minutes


Finally, the chocolate peanut butter pie.  If this is a combo that you are typically fond of, then this will not disappoint.  There are many steps to this recipe, but much like the recipe above, the recipe is well worth the effort.  This pie is rich and light at the same time.  It's important to note that this pie tastes best when served cold. 

As much as the coconut lemon pie was for me, this pie was for everyone else.  I must say my guests were very happy with the selection and most ended up trying slices of both.

 

 

Peanut Butter and Chocolate Pie

 

Ingredients:

Crust:

2 ½ c all purpose flour

1 c butter, chilled and cut into pieces

3 Tbsp firmly packed light brown sugar

1 tsp kosher salt

5 Tbsp heavy whipping cream

Chocolate Filling:

8 oz semisweet chocolate, chopped

2/3 c heavy whipping cream

2 Tbsp light corn syrup

1 tsp vanilla extract

½ tsp kosher salt

Peanut Butter Filling:

 

2 c creamy peanut butter, melted and slightly cooled

3 c heavy whipping cream, whipped to soft peaks

1 tsp vanilla extract

Garnish w/melted semisweet chocolate 

Directions:

In the work bowl of a food processor, combine flour, butter, brown sugar and salt for crust. Pulse until the mixture is crumbly.  With food processor running, add cream in a slow steady stream until mixture forms a dough.  Shape into a disk and wrap tightly in plastic wrap.  Refrigerate until firm, approximately one hour.

On a lightly floured surface, roll dough to 1/8 inch thickness.  Transfer to a 9 inch deep dish pie plate, pressing dough into the bottom and up the sides of the pan.  Crimp as desired.  Refrigerate for 30 minutes.

Preheat oven to 350 degrees F.  Prick bottom and sides of dough with a fork.  Place a piece of parchment paper into the pan; letting paper overlap the sides.  Fill with pie weights.  Bake until crust is lightly golden, approximately 12-15 minutes.  Let cool on rack.

In a large bowl, combine chocolate, cream, corn syrup, vanilla and salt for chocolate filling.  Microwave on high in 30 second intervals, until mixture is melted, stirring to combine.  Pour mixture into prepared crust.  Freeze until firm, approximately 30 minutes.

In a large bowl, gently fold together peanut butter, whipped cream and vanilla extract for peanut butter filling.  Spoon over chocolate filling.  Refrigerate until firm, approximately one hour.  Drizzle with melted chocolate, if desired.

 

I hope you enjoy trying out these recipes.  I hope that everyone had a wonderful Father's Day.  I made today all about my husband and will be sharing those recipes in a future blog.  They include Huevos con Chorizo w/steamed tortillas and chocolate hazelnut tart (also from the same magazine as the recipes in todays post).  I look forward to continuing to share my kitchen adventures with each of you.

 

 



Greek Honey Nut Pie - Just a Slightly Different Spin on Baklava

I know what you're all thinking.  Two posts in one week?  Well, I felt that I owed my readers a little something extra for sticking with me through the time gaps.  So please consider this as a "thank you" to all of you!

As my readers know, I love to bake.  A lot!  However, there are only a few things in this world that I have zero self control over when it comes to consuming treats of any kind.  Red Starburst....Haribo gummy bears....lasagna....and BAKLAVA!!  Any of these things, I will eat to the point of having a tummy ache.  I can't help myself.  Well, this post will focus on a baklava..of sorts.

This recipe was found in a Taste of Home special edition magazine that was all about favorite pie recipes.  I tried out a few of the recipes within the magazine and by far my favorite was the Greek Honey Nut Pie submitted by Rosalind Jackson of Stuart, Florida.  It is all of those things you love about baklava.  Layer upon layer of butter and crispy phyllo dough.  Nutty filling and syrupy sweetness.  I'm talking toothache-inducing sweet.  I LOVED it.  This pie is also as beautiful as it is yummy.  Now don't let the appearance of this pie intimidate you.  This is a fairly simple pie to assemble with big results. 

Below is the recipe and a few pics of my take on this scrumptious pie.

Greek Honey Nut Pie

Ingredients:

4 c chopped walnuts

¼ c packed brown sugar
1 tsp ground cinnamon
1 c butter, melted
1 pkg (16 oz, 14 in x 9 in sheet size) frozen phyllo dough, thawed

Syrup:

¾ c sugar

½ c water
½ c honey
1 tsp vanilla

Directions:

Preheat oven to 350°F.

In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside.  Brush a 9 inch pie plate with some of the butter; set aside.

Unroll phyllo dough; keep covered with a plastic wrap and a damp towel to prevent it from drying out.  Layer eight sheets of phyllo in prepared pan, brushing each layer with butter and rotating sheets to cover the pie plate.  Let edges of dough hang over sides.  Sprinkle a third of the nut mixture onto the bottom.

Layer four sheets of phyllo over nut mixture in the same manner; sprinkle with a third of the nut mixture.  Repeat these last two steps.  Top with an additional eight sheets of phyllo, again brushing with butter and rotating sheets.  Fold ends of phyllo up over top of  pie; brush with butter.

Using a sharp knife, cut into eight wedges.  Cut 1-2 additional sheets of phyllo into thin strips; arrange decoratively on top.  (Save remaining phyllo for another use).  Bake pie  for 40-45 minutes or until golden brown.

Meanwhile, in a saucepan, combine the sugar, water and honey; bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.  Add vanilla.  Pour over warm pie.  Cool on a wire rack before cutting into wedges.  Refrigerate leftovers.

 

Just a few tips while making this delightful pie.  Phyllo dough can be temperamental.  It's very important to keep the phyllo damp while using it.  Do not skip the step of keeping it covered with a damp towel as the phyllo will become dry and brittle.  Also, I used walnuts for this recipe.  If you'd like, swapping out that nut with another type, that would be fine.  I'm interested in trying pistachios next time. 

Thanks everyone!  My next post will be all about festive pies.  Lemon Coconut Cream and Peanut Butter Chocolate Cream.  Stay tuned to Katie's Adventures in the Kitchen!

Cupcakes Galore

Hello Friends.  It's been awhile (and yes...I do feel that I'm saying that too often).  As always I've been busy in life and in the kitchen.  Recently I've been making cupcakes again.  This time around trying out different combinations of cake with frostings. 

My family was invited to a Cinco de Mayo celebration last month.  It's a pretty sure thing that when I'm invited to a gathering, people ask that I bring dessert.  This time around, the hostess mentioned (and shared) a recipe for margarita cupcakes.  Lime margarita to be precise.  Well, the recipe she shared included tequila in the buttercream.  Now, had children not been invited to this party, I would have been daring and included the tequila.  However, knowing that children could inadvertently consume them I made my version without the tequila.  I've included the recipe with the tequila, so make the frosting as you like. 

This recipe was a definite keeper.  The texture of the cupcake was almost like that of an angel food cake.  The buttermilk assists with that special texture (also in the red velvet).  You will see that most of my favorite cake recipes contain buttermilk.  They are to die for.  Also, this buttercream is more of a Swiss meringue buttercream.  The process is a bit more time consuming (slowly cooking the egg whites over a water bath before whipping them with sugar), but doing it gives you the lightest,  melt in your mouth texture.  Absolutely heavenly.

http://cookbook-recipes.org/margarita-cupcakes/

My next set of recipes were made for my son's dance school.  Their competitive dance team held a fundraiser and we showed our support by donating about six dozen cupcakes for them to sell.  I wanted to make two very different cupcakes to hopefully appeal to just about everyone.  So, I went with the chocolate cupcake with chocolate buttercream (yes, both recipes I've posted in the past), as well as red velvet with whipped cream cheese buttercream.  I even managed to rope the hubby/photographer into making white chocolate toppers for the cupcakes (yes, he is even my chocolatier).  The toppers included the dance team's name and the dance school's logo dancer.  He did a GREAT job. 
 
Once again, both of these cake recipes include buttermilk in the batters.  These recipes were also "borrowed" from Sweetapolita.  She is my IDOL.  I also want to make a special point of discussing this whipped cream cheese buttercream.  OH MY GOODNESS!  Yes, it would seem that by adding cubes of cream cheese to whipped butter that you would end up with something incredibly heavy.  WRONG!  The fact that this is whipped into submission, it is so incredibly light and fluffy and creamy and NOT overly sweet.  I'm usually really good at exercising self control while baking.  I'm not a bigger licker of spoons or eater of batters and frosting.  I'm going to be completely honest with all of you.  I licked the frosting bowl once all of the cupcakes were frosted.  I did...and I don't even feel guilty for doing so :)  Here are the recipes and photos.

Sweetapolita’s Perfect Chocolate Cake

Ingredients for the Chocolate Cake:

2-1/2 cups + 1 tablespoon (330 g) all-purpose flour

3 cups (600 g) granulated sugar

1 cup + 1 tablespoon (135 g) Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)

1 tablespoon (15 g) baking soda

1-1/2 teaspoons (7.5 g) baking powder

1-1/2 teaspoons (12 g) salt

3 eggs, at room temperature

1-1/2 cups (360 mL) buttermilk, room temperature

1-1/2 cups (360 mL) strong black coffee, hot

1/2 cup (120 mL) vegetable oil

1-1/2 tablespoons (22.5 mL) pure vanilla extract

 Ingredients for the Belgian Chocolate Frosting:

1 lb butter (2 cups)(454 g), at room temperature

4 cups (500 g) icing sugar (confectioners' or powdered), sifted

1 tablespoon (15 mL) pure vanilla extract

¾ cu ovaltine powder

Pinch of salt

8 oz (250 g) quality Belgian chocolate, chopped, melted and cooled

1/2 cup (120 mL) whipping (35% fat) cream

Directions (Cake)

For the Chocolate Layer Cake:

      Preheat oven to 350° F. Prepare three 8-inch round cake pans (butter, line bottom with parchment paper, butter paper, dust with flour).

  In bowl of electric mixer, sift all dry ingredients, including sugar. Combine eggs,   buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.

     Add milk mixture to the dry ingredients mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans. (Batter will be thin.)

**Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

For the Malted Belgian Chocolate Frosting:

      In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.

 Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted  chocolate and beat on medium speed until smooth (about 2 minutes).

     Add whipping cream and beat on med-high speed for another minute.

 Mix and "work in" with rubber spatula right before applying to cake (to rid of air bubbles).

**  This recipe makes approximately 4 dozen regular sized cupcakes.  Bake cupcakes for 15-17 minutes or until toothpick inserted in center comes out clean.  Once cupcakes are removed from oven, immediately remove cupcakes from the pans and allow to cool completely on cooling racks.

**  For a “malted” chocolate add the ovaltine to the recipe.  I tend to leave it out for a straight chocolate frosting.

 

Red Velvet Cake

 Ingredients:

3/4 cup (170 g) unsalted butter, at room temperature

1 cup (225 g) packed light brown sugar

1 cup (200 g) white sugar

1 teaspoon super red soft gel paste, optional

3 eggs, at room temperature

2 cups (260 g) all-purpose flour

1/2 cup (55 g) cake flour

1 tablespoon (8 g) Dutch-process cocoa powder

1 teaspoon (8 g) kosher salt

1-1/2 cups (360 ml) buttermilk, warm

1/4 cup (60 ml) mayonnaise

1 tablespoon (15 ml) vinegar

1-1/4 teaspoons (8 g) baking soda

**3 tablespoons (45 ml) *red velvet flavor

 Instructions:

1.       Preheat oven to 350° F. Butter the bottom of three 8-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.

2.      In a stand mixer fitted with the paddle attachment, beat the butter, sugars, red velvet flavor, and red gel paste on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.

3.      Sift the flour and cocoa powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently. Fold in mayonnaise.

4.      In a small cup or bowl, combine the vinegar and baking soda until it fizzes, then quickly add the batter and whisk until blended.

5.      Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 460 g each (excluding the pans--you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake on top of a baking sheet (two pans on sheet for first round, then the final pan) until a toothpick inserted in the center comes out clean, about 25 minutes. Try not to over-bake.

6.      Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.

**This recipe makes approximately 5 dozen regular sized cupcakes.  Bake for 15-18 minutes or until a toothpick inserted into the center of cupcakes comes out clean.  Upon removing from the oven immediately remove the cupcakes from the pans and let cool on racks.

 

 

 

Finally, I made a different combination of the same chocolate cake recipe above and combined it with the whipped cream cheese buttercream and topped them with a chocolate ganache drizzle.  Also included in the photos are banana nut cupcakes with the whipped cream cheese buttercream topped with toasted walnuts.  THAT recipe is one that I recently inherited from a friend and it will be featured as a layered cake in a future blog.  Consider the cupcakes a teaser :) 

 

As always I hope you enjoy these recipes.  Please feel free to post pics of any of the recipes you sample.  I'd also love to hear your thoughts on any of the recipes, should you try them.  Finally, always remember to have amazing Adventures in the Kitchen :)