Sifting Focus

Devil’s Food Cupcakes with Peanut Butter and Chocolate Twirled Frosting

Mary — Thu, 16 May 2013 06:18:55 +0000

I have been enjoying the sweetest of days. My niece’s Bat Mitzvah gathered family in beautiful bucolic Sonoma County, California – a place that stole a piece of my soul many years ago. A second niece celebrated the pivotal milestone of turning twenty-one. And, to add icing to my cake, Jael was able to join us from New York for the weekend. Few things in life provide more joy and warmth than family gatherings, the kind when multiple families from the same tree collect in one place for the singular purpose of sharing another’s accomplishments and successes. And that is how I spent this past weekend, nourished with both the love of family and more food than was reasonable to eat.
I had the great honor of providing dessert for my niece’s luncheon. Flying from LAX to SFO with dozens of cookies and macarons, even if only on an hour long flight, was a challenge. Only a few macaron were sacrificed in transport. Cupcakes were the central theme of the dessert table. It was impossible to fly twelve dozen cupcakes on a plane that would have amounted to hundreds of dollars in baggage fees, not to mention the condition they would have been in upon arrival. So, I spent Friday baking and frosting. Such a sweet day, in my sister-in-law’s kitchen with other family members, fluttering about with the united purpose of creating a memorable and scrumptious meal.

Now, to put a final exclamation point at the end of this past weekend’s cupcake extravaganza, I bring you a cupcake I created to satisfy anyone who is a devotee of the infamous peanut butter cup.

Satisfy your craving for chocolate AND peanut butter as you bite your way through the twirled topping of this tender crumbed cupcake.

Devil’s Food Cupcakes with Peanut Buter and Chocolate Twirled Frosting

Cupcake
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1/3 cup hot water
1/2 cup cocoa

1/2 cup butter, room temperature
1 1/4 cup granulated sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups peanut butter cup minis

Preheat oven to 350˚F. Line cupcake pans with paper liners. Set aside.

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

In a liquid measuring cup, combine the hot water and the cocoa. Stir until the cocoa is completely dissolved and the mixture is smooth. Set aside to cool.

In the bowl of an electric mixer, combine the butter and the sugar and beat on medium speed until blended and lightened in color. Add the eggs, one at a time, beating after each addition and scraping down the side of the bowl.

Add the dry ingredients alternately with the buttermilk, to which the vanilla has been added, beginning and ending with the dry ingredients. Scrap down the side of the bowl. Add the cooled cocoa mixture and beat until smooth. Using a rubber spatula, fold the mini peanut butter cups into the batter.

Divide the batter evenly among the prepared cupcake liners. Bake for 16 to 18 minutes or until a cake tester inserted into the center of one of the cupcakes in the middle of the pan comes out clean. Remove to a wire rack and cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

Frosting
1 cup butter, room temperature
5 cups confectioners sugar, sifted
1 cup peanut butter
1 teaspoon vanilla extract
Pinch of salt

1/2 cup cocoa powder
3 tablespoons whole milk

Miniature Peanut Butter Cups for decorating the cupcakes (optional)
Chopped Peanuts for decorating the cupcakes (optional)

In the bowl of an electric mixer, beat the butter until smooth. Add the confectioners sugar, one cup at a time, beating after each addition and scraping down the side of the bowl. Add the peanut butter and beat until smooth. Add the vanilla and salt and beat to combine.

Remove one half of the peanut butter frosting to another bowl. Set aside.

To the remaining peanut butter frosting, add cocoa and beat until combined and the mixture is smooth. Add enough milk, 1 tablespoon at a time, until the frosting is piping consistency.

Prepare a large piping bag with a decorating tip with an opening of approximately 1/2-inch. (I used Ateco 825)

Carefully spoon the peanut butter frosting into one side of the piping bag, followed by the chocolate frosting on the other side of the bag. Pipe the frosting onto the cupcakes. Top each cupcake with a miniature peanut butter cup and sprinkle with chopped peanuts.

Yield: 30 cupcakes

Source: Mary Weinberg of Sifting Focus

Strawberry Pie Purses

Mary — Thu, 02 May 2013 15:54:37 +0000

Almost a year ago to the day, I brought you this strawberry pie recipe that I made with my Mom during a trip home to Kentucky. Spring again, home again, and my fancy turns again to strawberries. These petite purses, each one housing a single, lightly sweetened whole strawberry, are a delightful individual alternative to a strawberry pie.

I actually created this recipe before my trip home, but due to unforeseen and rather frustrating circumstances, it has taken me until now to share it with all of you. I had accidentally deleted some photos from my camera and among them were the pictures I took of these Strawberry Purses. Fortunately, thanks to my highly skilled photo tech – poof – they magically reappeared.
Living in Southern California it is easy to take for granted the incredible strawberries available to us nearly year round. Less than two hours away in Oxnard, CA, Harry’s Berries grows the best strawberries ever. They are the real deal, picked just hours before arriving at the farmer’s market, they are red from the inside out and taste of ripe strawberry flavor. Weekly trips to my market provide baskets of Gaviotas, a low acid and super sweet variety.
There is no time to waste once these strawberries arrive home. They are ripe and ready to be eaten or used in whatever way suits best. On a recent trip to the market, I purchased three baskets of berries with the intention of making pie, but before I was able to get around to it I had already eaten almost two full baskets. Determined to satisfy my craving for pie, I churned up this recipe by which I could indulge that craving with just the few remaining berries.

No need to allow these little purses to cool completely before cutting into them. Warm and with a dollop of whipped cream or a small scoop of ice cream is my preferred way to enjoy these petite pies.

Strawberry Pie Purses

Pie Crust
1-1/4 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons butter, well chilled and cut into 1/2-inch cubes
3 tablespoons vegetable shortening, well chilled and cut into 1/2-inch cubes
3 tablespoons ice water

Strawberries
8 medium-large strawberries, stems removed
2 teaspoons butter
1/4 cup all-purpose flour
1/4 cup granulated sugar
Pinch salt
1 tablespoon strawberry jam, for glazing the baked purses

In a food processor, combine flour, sugar, and salt, and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse meal with some pea size pieces of butter and shortening remaining.

With the processor running, slowly drizzle in ice water until the dough just begins to come together. You might not need to use all the water. Remove the dough from the processor and place on a sheet of plastic wrap. Gather the dough using the sides of the plastic wrap and form into a disk approximately 6-inches in diameter. Refrigerate until firm, at least 1 hour.

While the dough is chilling, prepare the strawberries.

Preheat oven to 400˚F. Have ready a parchment lined baking sheet.

Hollow out a small opening in the stem end of the strawberries and place 1/4 teaspoon of butter inside each berry. In a small bowl, whisk together the flour, sugar, and salt. Set aside.

Lightly flour a rolling surface with flour. Roll the chilled dough into a circle approximately 1/8-inch thick. Using a 4-inch round cutter, cut as many rounds of dough as possible. Re-roll the scraps and cut additional rounds of dough.

One at a time, roll a strawberry in the flour and sugar mixture. Place stem end in the center of a round of dough. (If the dough is too thick once it has been cut, lightly roll to thin and enlarge the round.) Pleat the dough up and around the strawberry, allowing the tip of the berry to show. Gently tie in place with a piece of kitchen string or twine. Repeat with remaining strawberries.

Place the the purses on the parchment lined baking sheet. Bake until golden brown, approximately 25 to 30 minutes. Remove from oven and while still warm, brush the tips of the strawberries with some of the strawberry jam.

Yield: 8 Servings

Atlantic Beach Pie – “Oh My God”

Mary — Fri, 26 Apr 2013 14:23:14 +0000

Many thanks Jacob for introducing me to this recipe!

I received an email from my nephew recently with a link to an article from NPR’s Found Recipes series. It had peaked his interest even though he admittedly isn’t fond of citrus pies. Nevertheless, he was enticed by a couple aspects of the recipe. A crust made from saltine crackers was most intriguing to him, and I too found the crust alone was enough of a reason to try this pie. Also, the recipe seemed like such a cinch to make that it made it even more attractive. I’m not sure if he was baiting me or simply sharing, but I jumped to it immediately. When a nephew takes the time to follow my blog and suggest a recipe, I am happy to oblige whatever the reason.

The article from NPR is titled A North Carolina Pie That Elicits an ‘Oh My God’ Response, and indeed it does. In addition to satisfying the combination of ‘sweet and salty’ so desirous in desserts these days, it can be made in a jiffy, which proves the point that a delicious recipe doesn’t have to be complicated, ingredient heavy, and time intensive.
I had a difficult time putting the fork down and walking away from a slice of this Southern creation. I quickly divided it up and delivered it to my neighbors for fear I would loose the battle with my own self-control. I’m certain that come summer I will be resurrecting this recipe for the perfect dessert while dining al fresco on a warm evening. It’s likely I won’t be able to wait that long before being lured back by the memory of that tangy lemon/lime filling nestled inside a crunchy, salty crust.
You can find the recipe at the link above. I have not shared it within my post since I made no adaptations to the original. I wanted to experience it the way its creator had intended. The only creative license I took was in using a combination of both lemon and lime juice, which Mr. Smith said was perfectly acceptable.

Cranberry Pecan Cream Scones with Orange Glaze

Mary — Tue, 16 Apr 2013 15:04:29 +0000

I tend not to toss the word “perfect” around lightly. In fact, I did a post where I shared my feelings on perfectionism. Yet, there are those times when no other words seems to suffice. I have tasted and made many scones in my baking lifetime and I tell you – these are perfect little scones.
I am a huge fan of Carole Walter, a pastry chef, cookbook writer, and teacher. I am especially fond of her book, Great Coffee Cakes, Sticky Buns, Muffins, & More. I have made and loved many recipes from that book and among those, this one is my favorite. I have been making these delicate sweet little scones for years. If you find yourself at my home for Sunday brunch, you will likely find these among the other dishes on the buffet table.
These scones are versatile in that you can switch up the dried fruit and nuts to your heart’s desire. Imagine dried cherry and almond, or maybe fig and walnut. For me, the cranberry and pecan will always be my favorite.
A few notes: Ms. Walter knows her stuff and she is a thorough and professional baker. Her directions for rolling these scones involves a pastry cloth and a cloth sleeve for the rolling pin. I have always used them in the past when making these scones. However, in baking them for the blog I questioned if others would have these items. So, I decided to forgo using them and roll the dough on nothing more than a floured surface with a floured rolling pin. They came out beautifully as I think you can see in the photos. They rose high and were fluffy and light. I doubt I will ever make these scones again with a pastry cloth and sleeve, but if you have them and want to give them a try, by all means do.

These are scones you will remember long after your morning coffee or afternoon tea.

Cranberry Pecan Cream Scones with Orange Glaze

2 cups cake flour
1-1/3 cups all-purpose flour, plus additional for kneading and rolling
5 tablespoons granulated sugar
4-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) butter, cut into 1/2-inch cubes and chilled
1 teaspoon freshly grated navel orange zest
1/2 cup dried cranberries, plumped*
1/2 cup toasted broken pecans
1 cup plus 2 tablespoons heavy cream
1 large egg
1 large egg yolk (reserve white for egg wash)
1 teaspoon pure vanilla extract
1 egg white mixed with 1 teaspoon cold water, for egg wash

*To plump cranberries, put cranberries in a small bowl and cover with 1 cup boiling water. Let soak for 15 minutes. Drain cranberries and then press them between sheets of paper towel to remove excess moisture.

Scones

Position the rack in the middle of the oven. Heat the oven to 375˚F.

Combine the cake and all-purpose flours, the sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment, and mix for 5 seconds. Add the butter and orange zest and mix on low speed for 2 to 2-1/2 minutes, or until the mixture forms pea-size bits. Add cranberries and mix for 5 seconds. Add the pecans and mix for 5 second more.

In a small bowl, whisk together the cream, egg, egg yolk, and vanilla. With the mixer off, add the liquids to the flour mixture, then mix on low speed, scraping down the side of the bowl as needed. Mix until a rough dough is formed. (Don’t worry if there are some dry bits remaining at the bottom of the bowl.)

Sprinkle a flat surface liberally with flour. Empty the dough onto the surface. With floured hands, knead the dough five or six times, using additional flour and a dough scraper to prevent the dough from sticking. Press the dough into a square. (Before proceeding, move the dough to the side and scrap the work surface clean of any sticky dough.) Sprinkle the work surface again with flour. Place the dough on work surface and with a floured rolling pin, roll the dough into a 12-inch square. Fold the dough into thirds like a business envelope. Do this by using the dough scraper to lift the far side of dough and fold it over on itself. Press the dough to align the sides as best you can. Lift the lower edge of dough and flip it over on itself. You will now have three layers of dough. Press the top gently with your hands, then roll into an 18×5-inch strip.

Using a straight-sided 2-1/4-inch cookie cutter dipped in flour, cut straight down into the dough, without twisting the cutter, making seven rounds across and two down. Be sure to dip the cutter in flour before cutting each round. Gather the bits and pieces and lightly press them together into a rectangle. Roll the dough to a 1/4-inch thickness and fold it in thirds. Give the dough a quarter turn and gently roll it again into a long strip, approximately 1/2-inch thick. Dip the cutter into flour, then cut additional rounds. Place scones 1- 1/2-inches apart on an ungreased cookie sheet. Brush tops with egg wash.

Bake for 16 to 18 minutes, or until firm to the touch. Remove from the oven and let cool on the cookie sheet for about 5 minutes before loosening with a thin, metal spatula. Glaze with Orange Glaze.

Glaze
1-1/2 cups confectioners sugar, sifted
3 tablespoons freshly squeezed orange juice
1 teaspoon grated orange zest
Pinch salt

In a medium bowl, whisk together the sugar, juice, zest, and salt until smooth.

Yield: 18 scones

Source: Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More

Chocolate Malt Cake with Malted Milk Frosting

Mary — Sat, 13 Apr 2013 15:46:18 +0000

I was betwixt and between, one foot lingering in San Francisco, while the other was inching its way back into my kitchen some 350 miles away. I attended a conference in the City by the Bay this past week, and as I sat taking notes during the final session, I found myself more and more distracted by the longing to get back to baking. San Francisco is not lacking in fabulous bakeries, and I certainly sampled a few of them during my stay. I wasn’t in need of a cupcake, tart, or eclair. What I needed was to sate my creative soul, something that baking satisfies so well.
I get fidgety when I am absent for too long from the kitchen, and by the final day of the conference I found myself getting lost in daydreams about the first thing I would make when I returned home. A misunderstanding between myself and an ice cream scooper at the infamous Bi-Rite Creamery heavily influenced that decision. Due to an over-stuffed tummy acquired at Tartine Bakery, last summer I passed up an opportunity to visit Bi-Rite Creamery. This time, I made it my first stop. After just one swipe of my tongue across a scoop of Malted Vanilla with Peanut Brittle and Milk Chocolate Pieces and I knew just why people wait in seemingly endless lines to taste of these fine ice creams. If any doubt lingered as to its superiority, it was doused with the second scoop of Coffee Toffee. Coffee is the benchmark by which I judge all ice creams. It passed with flying colors.

It came as no surprise to the Hubs that the following day I ~~requested~~ pleaded we return for more. It was during my second addiction feeding frenzy that the misunderstanding took place. I asked for Malted Vanilla with Peanut Brittle and Milk Chocolate Pieces but apparently the server only heard the word vanilla. Working my way down the cone, scoop by scoop, I kept hunting for that familiar malted milk flavor I had enjoyed the day before. Eventually I realized that the vanilla on my cone was, well, just that – plain vanilla. Frustrated and too far away to go back, I turned my frown upside down. After all, if not the flavor I had ordered, it was delicious nonetheless.

A botched attempt at a second fix of that scrumptious malt ice cream led me to this “Whopper”of a recipe (Pun intended.) Subtlety flavored with milk chocolate, this cake appears much more chocolatey than it tastes, which suited me fine since it was the flavor of malt I was longing for. Containing four sticks of butter, it fits squarely in the pound cake category. Nothing light and fluffy about it – but everything wonderful. And yes, it absolutely satisfied my need for a malt fix.

Plan ahead and allow ample time to make this cake. It bakes for two hours and takes at least two more to cool completely. A cake well worth the wait.

Chocolate Malt Cake with Malted Milk Frosting

Cake
3 3/4 cups all-purpose flour
1/4 cup unsweetened Dutch process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
4 sticks (32 tablespoons) butter, at room temperature
3 cups granulated sugar
6 large eggs, lightly beaten with a fork
2 teaspoons vanilla bean paste, or 2 teaspoons vanilla extract
1/2 cup malt powder, such as Ovaltine or Nestle’s Chocolate Malt
1/2 cup whole milk
2 1/4 cups (7 1/2 ounces) malted milk balls, such as Whoppers, coarsely crushed

Frosting
4 tablespoons (1/2 stick) butter, at room temperature
4 ounces milk chocolate, coarsely chopped
4 tablespoons malt powder, such as Ovaltine or Nestle’s Chocolate Malt
1/4 cup half & half
2 to 2 1/2 cups powdered sugar, sifted
Pinch of salt
3/4 cup malted milk balls, such as Whoppers, crushed or left whole, for decoration

Preheat oven to 300˚F. Butter bottom, sides, and center tube of a 9 1/2 – 10-inch diameter, fixed bottom tube pan with at least 3 3/4-inch tall sides. Line bottom of pan with parchment paper and butter paper.

Cake: Sift flour, cocoa powder, baking powder, and salt into a medium bowl. Set aside. In a large bowl, using an electric mixer on medium speed, mix butter and sugar until smooth and lightened in color, about 3 minutes. Add eggs in three additions, beating for 1 minute in between each addition. Add vanilla and beat for 1 minute. In a small bowl, stir together the malt powder and milk until the malt powder has dissolved. With mixer on low speed, add half flour mixture. Mix in malted milk. Mix in remaining flour mixture, just to incorporate. Stir in malted milk balls. Scrape batter into prepared pan.

Bake until top feels firm if touched lightly and a toothpick inserted in the center of the cake comes out clean, about 2 hours to 2 hours, 15 minutes.

Let cake cool in the pan for 15 minutes. Run a thin knife around the edge and center tube of pan to loosen. Remove from pan by inverting onto wire rack. Cool completely before frosting.

Frosting: Heat butter and milk chocolate together in a medium saucepan over low heat, stirring constantly until melted and smooth. Remove from heat. In a small bowl, stir together the malt powder and half & half until malt powder is dissolved. Add 2 cups powdered sugar and milk mixture to saucepan and whisk until smooth and blended. If thicker frosting consistency is preferred, add an additional 1/2 cup powdered sugar and whisk until smooth. Spread frosting over top of cake Decorate as desired with whole or crushed malted milk balls.

Yield: 20 servings

Source: Adapted from Real Food Magazine