Killer Berry Brownies

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Killer Berry Brownies

Brownie Batter:

3 oz. unsweetened chocolate

3 oz. semisweet chocolate

1/2 cup butter

3 eggs, beaten

1/2 cup granulated sugar

3/4 cup packed brown sugar

2 tsp. pure vanilla extract

3/4 cup. flour

1 tsp. baking powder

1/4 tsp. salt

1 cup, chopped toasted pecans

1 cup white chocolate chips

Filling:

1 – 8 oz. cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. pure vanilla extract

1/3 cup granulated sugar

2 eggs, beaten

3/4 cup mixed berry pie filling or any berry filling

Ganache:

16 oz. semisweet chocolate, finely chopped

1 cup heavy cream

3/4 cup granulated sugar

Garnish:

1/4 cup white chocolate, melted

fresh berries

Preheat oven to 350 degrees. Line a 9×13 pan with parchment and grease entire pan.

Batter:

Melt the chocolates with the butter; set aside. In a mixing bowl, combine the eggs, sugars and vanilla; mix well. Stir in the chocolate mixture . In a separate bowl , whisk the flour, baking powder and salt; stir into chocolate mixture. Stir in the nuts and white chocolate chips. Set aside.

Filling:

Cream the butter and cream cheese until smooth. Add vanilla and sugar and blend well. Add the eggs and mix well.

Assembly:

In the prepared pan pour half the brownie batter and smooth out evenly. Top with the fillinf batter and smooth out evenly. Drop by spoonful the berry pie filling all over the top in the filling. Dollop the remaining brownie batter over the top and smooth over top the best you can but don’t over work it. You will see all the layers. It’s just more important that it’s level.

Using a knife swirl it through the batter creating a marbling effect. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

Once the brownies are cool, make the ganache. In a small saucepan heat the heavy creamm and sugar to boil. Pour the hot cream mixture over the finely chopped chocolate and stir until smooth. Pour over the top of the cooled brownies and spread out evenly quickly. Quickly place berries in position over the brownies according to the number of brownies you will be cutting. The recipe can make 12 -24, so for example 12-24 berries placed accordingly. Place the melted white chocolate into a piping bag and drizzle over the top of the top. Refrigerate until set . Cut and serve.

 

Marzipan Carrot Cake

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Marzipan Carrot Cake

2 cups granulated sugar

1 1/2 cups vegetable oil

4 eggs, room temperature

4 cups shredded carrots

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

1 1/2 teaspoons pure almond extract

3/4 cup toasted coconut

1 -8oz. can crushed pineapple, drained

12 oz. almond paste, 8 oz. for cake, 4 oz for marzipan carrots

Preheat oven to 350 degrees . Grease and line bottoms with parchment 2-9 inch pans; set aside.

Place sugar, almond extract and oil in a bowl and whisk together. Whisk in eggs one at a time until well combined and light in color. In a separate bowl, whisk together the flour, baking powder , baking soda, cinnamon and salt. Stir into egg mixture until just combined.  Stir in the carrots, drained pineapple and coconut into the egg mixture. Divide batter evenly into the prepared pans. Bake for about 30-45 minutes until done or a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool 10 minutes before removing cakes from pans. Allow cakes to completely cool.

While cakes are cooling, with 8 oz. of almond paste, roll two disks the diameter of the finished cakes. Keep each disk separated with a silpat , plastic wrap or parchment paper and wrapped in plastic wrap until ready to put together cake.

Cream Cheese Frosting

1 pound cream cheese, room temperature

1/2 pound butter, room temperature

2 pounds powdered sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

Sliced almonds for decoration

In a mixing bowl, combine all ingredients except the almonds and beat until fluffy.

Marzipan Carrots

4 oz. almond paste

orange food coloring

Curly parsley

Combine the food coloring and almond paste and  knead until colored orange.

With disposable plastic  glove pinch of small amounts of almond paste and form into carrot shapes. Set aside on a plate until time to complete cake.

Assembly of the cake

Place first layer onto cardboard cake round or cake plate. Spread a thin layer of frosting on top of cake with a offset spatula. Place a almond paste disk on top . Spread some more frosting on top and place other layer of cake and repeat.

Frost the entire outside of cake. Using the sliced almonds , poke randomly into the side of the cake.

Using a toothpick, gently poke a hole in the top of the marzipan carrots. Clip pieces of parsley to represent carrot tops and poke into holes made on top of carrots. Arrange completed marzipan carrots on top of cake.

Store refrigerated but serve at room temperature.

Lemon Head Cake

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Cake:

342 grams cake flour

2 1/2 tsp baking powder

1/2 tsp table salt

227 grams butter, room temperature

350 grams granulated sugar

4 eggs, room temperature

1 tablespoon finely grated lemon zest

1/4 cup fresh lemon juice

2/3 cup whole milk

Lemon Syrup:

1/3 cup water

1/4 cup fresh lemon juice

100 grams granulated sugar

Lemon Curd:

8 egg yolks

250 grams granulated sugar

3/4 cup fresh lemon juice

1 tablespoon finely grated lemon zest

pinch of table salt

4 oz. butter, cut into small pieces

Lemon-White Chocolate Cream Cheese Frosting:

2 tablespoons butter, room temperature

4 oz. cream cheese, room temperature

4 oz. white chocolate, melted and cooled to room temperature

1/4 tsp. pure vanilla extract

zest from 2 lemons

juice from 2 lemons

powdered sugar, enough for correct consistency

Cake:

Preheat oven to 350 degrees. Line the bottom of a 9-inch x 13-inch x 2-inch pan. Butter and flour pan ; shake out excess flour. Set aside.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a mixer cream the butter until creamy. Gradually add the sugar and beat until light. Scrape down the bowl. On medium speed , add the eggs one at a time beating well after each addition. Beat in the lemon zest and juice until blended. Reduce the speed and add flour in thirds , alternating with the milk, just until blended. Place batter into prepared pan and spread evenly. Give pan a good whack on counter.

Bake for about 30-35 minutes or until cake springs bake when lightly touched in the center.

Remove from oven and allow to cool on rack.

Lemon Syrup:

Combine all the ingredients in small saucepan. Place over medium heat and cook until sugar has dissolved. Remove from heat and allow to cool completely.

Lemon Curd:

In a saucepan, whisk together the egg yolks and sugar until well combined. Whisk in the lemon juice. Stir in the lemon zest and butter. Place pan over medium heat, stirring constantly. Stir until custard coats the back of of spoon and leaves a path on the back when finger is drawn across. Remove from heat and place in bowl. Cover top with plastic wrap to prevent a skin from forming. Allow to cool completely.

Lemon-White Chocolate Cream Cheese Frosting:

In the bowl of a stand mixer beat all the ingredients until light and fluffy.

Assembly:

Using a toothpick, poke holes all over the cake. With a pastry brush, brush the cooled lemon syrup over the top of the cake.

Spread the cooled lemon curd on top of the glazed cake. Place the cake in the refrigerator until lemon curd has firmed up.

Once lemon curd is firmed up, carefully spread the frosting on top. Return frosted cake to the refrigerator for at least one hour. Cut into squares.

Lemon Cupcakes with Lemon Curd and Lemon White Chocolate Cream Cheese Frosting are out of this world.

Lemon Cupcakes with Lemon Curd and Lemon White Chocolate Cream Cheese

Frosting

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Cupcakes:

2 1/3 cups flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 cup butter, room temperature

zest of 3 lemons

1 1/4 cups sugar

3 eggs, room temperature

1 tsp. vanilla

2/3 cups milk

Lemon Curd:

1 cup lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolks

1/2 cup butter

Lemon White Chocolate Cream Cheese Frosting:

8 oz. white chocolate, melted and cooled

1/4 cup butter

1 (8oz. ) package cream cheese, room temperature

zest of 2 lemons

2-3 tsp. lemon juice

10-12 cups powdered sugar

Cupcakes:

Preheat oven to 350 degrees. Place liners in 24 cup muffin pans.

Place the flour, salt and baking powder in a bowl, whisk until combined well. In the bowl of a stand mixer fitted with the paddle attachment combine the butter, sugar and zest and cream until fluffy. Add the eggs one at a time. Blend well between each addition. In a liquid measuring cup combine the milk and vanilla. Add the flour alternately with the milk mixture until just combine. Fill the muffin tins 2/3 full. Bake for about 20-25 minutes until a toothpick inserted into the center comes out clean. Allow to cool in pans 5 minutes and then remove from tins and transfer to rack to cool completely.

Lemon Curd:

Combine first 5 ingredients in a heat proof bowl and whisk to combine. Place bowl over saucepan with simmering water. Do not allow water to touch bottom of bowl . Stir until mixture is thick , remove from heat and stir in butter which has been cut into pieces. Allow to cool and store refrigerated in airtight container.

Lemon White Chocolate Cream Cheese Frosting:

Combine the butter, cooled chocolate and cream cheese and beat until fluffy. Add the lemon juice and enough powdered sugar to achieve the correct consistency.

Using an apple corer, core out the center of each cooled cupcake. Filled the centers with lemon curd  using a pastry bag.  Fill another pastry bag fitted with a plain tip with frosting and pipe on top of cupcakes. Using a small spoon make a divot in the center of each frosted cupcake and spoon a small amount of lemon curd in it.

Mango Cupcakes filled with Mango Curd topped with Mango Cream Cheese Frosting, tropical goodness in every bite

Mango Cupcakes filled with Mango Curd topped with Mango Cream Cheese Frosting

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Mango Curd:

15 oz. mango , pureed

1/2 cup sugar

3 tablespoon limes juice

4 egg yolks

2 tablespoon butter

1/4 tsp salt

Cupcakes:

2 3/4 cups flour

3 tsp. baking powder

1/2 tsp. salt

3/4 cup shortening

1 2/3 cup sugar

5 egg whites

1 1/2 tsp. vanilla

3/4 cup mango nectar

1/2 cup milk

zest from 1 lime

Mango Cream Cheese Frosting:

8 oz. cream cheese, room temperature

1/3 cup butter, room temperature

1 1/2 tsp. vanilla

6 cups powdered sugar

zest from 1 lime

Enough mango curd to create the correct frosting consistency

Enough diced mango for garnish

Mango Curd:

Whisk together the egg yolks and sugar together . Add to a saucepan the egg yolk mixture, lime juice, mango puree and salt. Over medium heat, stirring constantly until thickened. Remove from heat and stir in butter until melted. Set aside to cool.

Cupcakes:

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners; set aside.

In a bowl combine the flour, baking powder and salt , whisk and set aside. In a mixing bowl combine the sugar, zest and shortening and beat for 3 minutes. Add the vanilla and egg whites one at a time combining well with each addition. Alternately add the flour with the milk and mango puree  to the shortening mixture. Beat until just combined. Scoop evenly into baking cups. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to set 5 minutes before removing from pans. Remove to cooling racks to cool completely. Once cooled, using a apple corer, core out the center of each cup cake and fill with mango curd.

Mango Cream Cheese Frosting:

Combine the cream cheese and butter and beat until fluffy. Add the vanilla, zest  along with enough mango curd to make frosting spreadable. Pipe onto filled cupcakes and garish with diced mango.

Celebrate the season of fresh blackberries with Blackberry-Vanilla Cupcakes

Blackberry Vanilla Cupcakes

Cupcakes:

2 1/3 cups flour

2 1/2 tsp. baking powder

1/2 tsp salt

1 cup butter, room temperature

1 vanilla bean, seeds removed and reserved

1 1/4 cups sugar

3 eggs, room temperature

1 tsp. vanilla

2/3 cup whole milk, room temperature

about 48-60 blackberries , fresh or frozen

Frosting:

4 tablespoons butter, room temperature

8 oz. cream cheese, room temperature

1 vanilla bean, seeds removed and reserved

1 cup fresh black berries

4-5 cups powdered sugar

24 fresh blackberries, for garnish

1 small jar blackberry-vanilla preserves or spread

Cupcakes:

In the bowl of a stand mixer , cream together the butter, vanilla seeds and sugar. Beat until light and fluffy. Add the eggs one at a time, incorporating well between each addition. Add vanilla. In a small bowl whisk together the baking powder, salt and flour. Add alternately the flour mixture and milk until just combined. Scoop evenly into 24 lined muffin tins. Lightly dust with flour the berries and shake off excess. Poke into each cupcake 2-3 fresh or frozen berries. Bake for about 20-25 minutes until cake is cooked through. Remove from oven and let rest 5 minutes in tins and then remove to wire rack to cool completely.

Frosting:

Combine the butter, cream cheese, vanilla seeds and 1 cup fresh berries. Blend and slowly add sugar until desired consistency is achieved.

Spread a thin layer of blackberry-vanilla preserves on the tops of each cooled cupcake. Pipe the frosting on the top of each cupcake and garnish with a fresh berry.

Gingerbread Cupcakes with Orange Frosting

Gingerbread Cupcakes with Orange Frosting

Cupcakes:

1/2 cup sugar

1/2 cup butter, room temperature

1/2 cup molasses

2 eggs, room temperature

2 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. ground ginger

1/2 tsp. cinnamon

1/2 tsp. allspice

3/4 cup water

 

Orange Cream Cheese Frosting:

1 (8oz.) package cream cheese, room temperature

1/4 cup butter, room temperature

zest from 1 orange

1 lb. powdered sugar

1-2 tsp. orange juice

Cupcakes:

Preheat oven to 375 degrees. Line 18 muffin cups.

In the bowl of a stand mixer cream the butter and sugar together until well combined. Add the molasses and eggs. Blend together until well blended. Stir in the remaining ingredients until well combined. Evenly divide batter into the 18 muffin cups. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool 5 minutes in pan , then remove to cool on a wire rack.

Frosting:

Combine all ingredients in a bowl of a stand mixer and beat until fluffy. Place in a piping bag and pipe on top of each cupcake.