So remember we celebrated my daughter’s half birthday on New Year’s Day. You’ll also recall I froze the extra cupcakes for my son’s half birthday which is just 2 weeks later. I of course made new frosting, this time chocolate. I’m happy to report the unfrozen cupcakes were delicious. But for some reason my son wanted his frozen. He asked me to frost his and put it back in the freezer. O.K. This meant my daughter wanted to do the same thing. O.K.
What’s next…heated ice cream?
Who can tell? What sets them apart? Is it the paper wrapper? No, sometimes muffins have papers. Is is the flavor? No they can both be sweet or savory. Is it the texture? No, both can be light and fluffy or dense. Is it the ingredients? Nope, pretty standard to have butter, sugar, eggs, flour, etc. I think it comes down to frosting.
Many a time I’ve put a muffin in a paper cup and called it a cupcake when my kids were smaller. But now they ask “where’s the frosting?” I can still get away with making a healthy muffin (bran, fruit etc) in a cupcake paper and putting a bit of “frosting” such as cream cheese or plain fresh whipped cream. However…a new cookbook arrived at my house for review: Southern Living’s Big Book of Cupcakes by Jan Moon. And things will change.
My kids have poured over it page by page looking at beautiful cupcakes. When I get a new cookbook, I start marking pages of recipes that look interesting and may try. My kids have marked more than half the book and it won’t even close now. I’m in trouble….
My mother-in-law is visiting and we happen to be celebrating her birthday, so it’s time to try the new cookbook. After much deliberation, my mother-in-law chooses Lemon Ice Box. Not only do these have a lovely whipped cream frosting, but also a filling. I’ve never ventured into filled cupcakes. Now we’re ruined. This is definitely not a muffin.
bring on the filling
whipped cream frosting
The cupcakes took a bit of time, which was fine for another rainy weekend day. My kids enjoyed helping the licking the beaters. Funny thing was that I forgot the shortening. I don’t ever buy shortening, so I guess I just glanced over when I read the instructions. I didn’t even realize I fogot until I put the cupcakes in the oven. Oops. It didn’t matter. The cupcakes were great – moist and fluffy and tasty. It made me question why the recipe had it to begin with. Hmmm….
You’ll be reading more about this book and cupcakes from me soon, I’m sure.
My Review
Pros – there are many…appealing photos, yummy recipes, innovative ingredients and flavors (did I mention maple bacon?) Really a bible for cupcake followers.
Cons – not many so far. Although like many baking and cake books, there are some hard to find decorations (which if course you can substitute). I question the use of shortening and butter.
After becoming a parent your own birthdays are not as meaningful or exciting to you, but they are for your kids. Even if the gifts they see you open aren’t toys like they’d hope for, they still look forward to the cake. What’s a birthday without cake? The cake was never as important to me, even as a kid, as the ice cream. I do appreciate a good layer cake, and I must admit the Ghostly Good Cake was a tasty one. However we have so many birthdays and desserts the month of July, I’m ready to make something different.
Of course my husband always brings a cake home. It’s usually a petit one (so we don’t have left-overs) for the candle and singing ritual from the local bakery or grocer, which is usually fine and tasty. But I insist on making mint chip ice cream. The kids protested when I said I was making ice cream and said “It’s your birthday, you can’t make it yourself”. To which I replied “It’s my birthday and I want MY mint ice cream. Not one you buy in a store.”
This is my favorite recipe for mint chip ice cream. Note: it is more mint than chocolate and thus not chocoalte mint. It’s not a crazy color green and doesn’t have mint extract, but the real mint from the garden. It makes it like no one else’s. Even the kids agree, once they’re reminded by the taste.
(from Simply Recipes.com)
1 Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes.
2 While the mint is infusing in step 1, prepare the remaining cream over an ice bath. Pour the remaining 1 cup of cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3 Strain the milk cream mixture into a separate bowl, pressing against the mint leaves with a rubber spatula in the sieve to get the most liquid out of them. Return the milk cream mixture to the saucepan. Add sugar and salt to the mixture. Heat until just steaming again, stirring until sugar has dissolved. Remove from heat.
4 Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
5 Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
The custard base does not coat the back of the spoon, it is not ready.
The custard base coats the back of the spoon. You can run your finger across the coating and have it not run. It is ready and should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking.
6 Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking.
7 Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so). Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
8 Once the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the finely chopped chocolate. Put in an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
Makes 1 quart.
My children’s b-days are both in July. (Actually mine is too, but who’s counting?) There’s always a lot of gatherings and feasts as the various grandparents each come to celebrate. Of course this also means birthday cakes. I’ve talked about my cupcakes and cookies for birthday and my cakes at the half (birthday), but it was time to try someone’s else’s recipe. Luckily we had been to the library and found a really great children’s book called “The Bake Shop Ghost” by Jacqueline K. Oghurn.
It’s the story of a baker named Cora Lee Merriwheather who ran a wonderful bakery and was relied upon by the town for all it’s cakes, pies and pastries. Cora Lee dies and she haunts the bakery; scaring away all the new owners and sending them out the door in hysterics. After the shop sits for years a pastry chef from a cruise ship, Miss. Annie Washington, settles in and has it out with ghost Merriwheather. Annie asks the ghost what she wants and Cora Lee replies “Bake me a cake to fill me up and bring tears to my eyes, a cake like one that I might have baked but that no one ever made for me”. Annie is stumped and makes hundreds of recipes from around the world but can’t please the ghost for over a month. Finally she figures out the thing that Cora Lee never got… a birthday cake with her name on it. The ghost and Annie continue to get along and bake together (unbeknownst to the towns people, of course) , now for the Washington and Merriwheather Bake Shop.
At the end of the book is a recipe for that birthday cake that my kids and I made to celebrate the birthdays. It really is one of the best (for this world and beyond).
Ghost-Pleasing Chocolate Cake
This rich chocolate layer cake would satisfy the hunmgrioest ghost. Is is adapted from my friend Luli Gray, a wionderful writer and baker, from a recipe published in Cook’s Illustrated magazine. Preheat your oven to 325 degrees. Prepare two 8 or 9 inch round pans or one 13 x 9 inch pan, by lining the bottoms with parchment paper.
In a Large Bowl Mix Together…
1 1/2 cups sugar
1 1/4 cups ll purpose flour, siften before measuring
3/4 cup cocoa
4 tablespoons buttermilk powder (available in supermarket baking sections)
1/2 teaspoon baking soda
1/4 teaspoon salt
In a Medium Saucepan, melt over low heat (or you can use the microwave)…
1 1/2 sticks unsalted butter
8 ounces bittersweet or semisweet chocolate
Remove from Heat and Add…
1 cup water
4 beaten eggs
1 teaspoon vanilla
Whisk the wet ingredients into the dry ingredients just until blended. Pour evenly into prepared pans and bake on the middle rack of the oven about 30 -40 minutes until a toothpick inserted into the middle of the cake comes out with moist crumbs gathering to it. Do not overbake. Cool thoroughly on a rack before icing.
Easy Frosting
This frosting can also be tinted with food coloring for decoration or writing.
3 cups confectioner’s sugar
1/3 cup softened unsalted butter
1/4 cup water
1 teaspoon vanilla extract
pinch salt
Combine all ingreidnets in a large bowl and beat until smooth. If using an electric mixer, beat at low speed. Add more sugar for stiffer frosting.
As promised, I’m reporting back on the cookbook, Burger Bar: Build Your Own Ultimate Burgers by Hubert Keller. Sorry to keep you waiting. I can’t weigh in an opinion on a book until I’ve at least made a few recipes. There’s nothing more frustrating than people who have comments and criticism based on the look, weight or photos of a cookbook. Make something then tell me what’s it’s like.
Anyways it was my husband’s birthday and he requested making a burger recipe from the new book – Blue Cheese Stuffed Bacon Sliders. I’ll put the burger and accoutrements together and my husband will grill it outside. Easy enough, I thought. However the first challenge was when trying to buy the coarsely ground sirloin at the Whole Food’s meat counter. They did not have ground sirloin (that’s what makes the burgers a stand out and the price in a restaurant, or so I’m told) and when I asked the gentleman behind the meat counter he said too much of the meat would get stuck in the grinder. What? He was looking over me at the long line and his watch. Instead of holding my own and telling him to grind it anyway, I went with the best quality grass fed beef. I should’ve gone to a local butcher. Next time.
I was annoyed with myself when I got home, but tired and wanting to focus on the other elements of the birthday dinner and of course dessert. The cake requested was a flourless chocolate cake. Easy and yummy enough. Something I can mix up in about 20 minutes, then another 20 to bake. My usual sprinkle of powdered sugar or cocoa wasn’t going to cut it for my kids. They think all birthday cakes should have writing. So we whipped up a bit of royal icing and served the cake with mint ice cream (my husband’s fav) – it’s rich, quick and perfect.
Flourless Chocolate Cake
Back to the burgers. I have to say they were yummy. However there were some elements or steps that were not really necessary. Stuffing the burgers with blue cheese didn’t add much except for time to make and worry whether they were going to break open on the grill. Adding it to the top of the burger would’ve yielded the same flavor and not made the burger so high. These were so tall, there was not way to get your mouth around. We made them full size and they were messy and awkward to eat at home. If we had made true sliders and wanted to have them at a party, they would’ve ended up on the floor (or guests would’ve been too intimated to eat). See photo. It also wasn’t necessary to add bacon to the meat mixture. It was plenty on top as opposed to pieces in the meat.
On the plus side, the sugared pears were great. This combo with the burger and blue cheese was great and yielded a bit of moisture. My kids loved these on the side too. Who wouldn’t? I’m going to remember these for salads too. Another plus from the book was the Marinated Vegetable Salad I made to accompany. This was easy, crisp and refreshing. This will be a new side dish at our house for just about anything. Even a good potluck or picnic dish.
marinated salad
I’m looking forward to making more of the recipes. However like I do with most recipes, I will read and make a few changes if too complex, to edit the ingredients and steps and make more convenient.
From Lisa Barnes
When you ask a child under 10 years old their age, you’re bound to hear a fraction in the answer. “I’m 5… and a half” says my son. Of course the “half” is said louder than the rest of the answer. A friend of his says “Well I’m 5 and a quarter”. My kids both get their halves in January. In order to celebrate this momentous occasion, we make a half dessert. It could be half a cake (to be shared by the family) or each person gets half a muffin or cupcake.
We even cut the candle in half. So you still get a wish, it’s just a stubby one. And we sing “Happy Half Birthday to You…” There are no fancy gifts (isn’t the title enough?), but I like to give a pair of socks or shoes (just wrapping one).
My daughter is a vanilla lover while my son goes for chocolate (like, Mom, the darker the better). I’ve shared a few cupcake recipes (carrot cupcakes, better brownie cupcake) which work well cut in half. Here’s also an angel food and devil’s food recipe, so you can see who wins out in your house.
Happy Half!
Angel Food Cake
This is a yummy, light, and airy cake for celebrating just about anything. It is a lighter alternative to chocolate cakes with heavy frosting. The fun part for kids and adults is letting them choose their own toppings and décor for their piece. Set out fresh raspberries, strawberries, and blueberries; whip up some cream; and maybe have some chocolate sauce for a truly decadent treat. Let children create their own special pieces.
Makes 12 servings
1 cup organic cake flour, sifted
1 1/3 cups evaporated cane juice
12 large cage-free organic egg whites, at room temperature
½ teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon pure vanilla extract
½ teaspoon almond extract
Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan or tube pan.
Mix cake flour and sugar together in a bowl. Beat egg whites and the cream of tartar with an electric mixer on high until stiff peaks are formed, about 5 minutes. Sift one-third of the flour mixture into the egg whites and gently fold in. Repeat by sifting another one-third of flour and finally the last one-third until all combined. Fold in salt, vanilla, and almond extract until combined.
Pour or spoon batter into prepared pan. It will fill the pan. Bake for 45 to 55 minutes, until top is golden brown and batter does not shake. Remove pan from oven and completely cool in pan on a wire rack, about 1 hour. When cool, place plate over top of pan and carefully turn over. If cake does not come out, slide a knife around the edges of the pan to loosen cake.
Little Devil’s Cake
This is not a true devil’s food cake because it does not contain melted chocolate in addition to cocoa. However your little devil will be happy to indulge in this tasty cake. The drizzle of frosting is especially pretty and lends moisture to the cake.
Makes 1 (8-inch-round) cake; 8 servings
5 tablespoons organic unsalted butter, melted
½ cup organic unsweetened cocoa powder
½ cup organic applesauce
½ cup packed brown sugar
2 large cage-free organic eggs
1½ teaspoons pure vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unbleached organic all-purpose flour
¼ cup hot water
Icing
1 cup sifted confectioners’ sugar
¼ teaspoon pure vanilla extract
1 tablespoon organic milk, plus additional if needed
Preheat oven to 350 degrees F. Grease and flour an 8-inch-round cake pan.
In a small bowl, whisk together butter and cocoa. Stir in applesauce and brown sugar until combined. Beat in eggs, one at a time, beating to combine. Stir in vanilla, baking soda, and salt.
Gradually add flour to cocoa mixture, stirring just until blended but do not over mix. Stir in hot water, just until blended.
Pour batter into prepared pan and bake for 25 minutes, until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Gently turn out cake and cool completely on wire rack before icing.
To make icing: Combine all icing ingredients in a small bowl. Using a fork, drizzle icing over cake. To serve, cut into 8 wedges.
Disappearing Icing. We made this for my son’s half birthday. The next day my son wanted a piece and noticed the icing was gone. He wondered what happened. I explained it was magic and that it just sunk into the cake. He asked, “If I say abracadabra will it reappear?”
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See also Lisa’s She Takes The Cake (with Organic Flourless Chocolate Cake Recipe For Kids)
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler
Image Credit: Lisa Barnes
OrganicToBe.org | OrganicToGo.com
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From Lisa Barnes
So last year’s cupcake trials for my son’s birthday did not come out great, as you can read. However I was determined to make him proud this year with a yummy recipe since once again he wanted cupcakes. His sister just had a yummy cake a few weeks prior, so the pressure was on. This year I was ready as I’ve been testing them for client requests and my next book.
This recipe was very well received at home, as my husband and son said “these are the best ever!” But they were also a hit at my son’s preschool. We even turned the cupcake celebration into an activity for the kids. I made the cupcakes and brought in fresh whipped cream, blueberries, strawberries and sprinkles for the children to frost and decorate their own. We had a great time. Of course I did not anticipate the use, make that overuse of sprinkles. I only brought one color but the teacher had a few left-over from Valentine’s. As you can see by the picture above, they all have personality and are unique masterpieces – like the children themselves.
Better Brownie Cupcakes
I call these cupcakes “better” because they are better for you than the usual chocolate cupcakes found at the grocer or bakery. And children (or adults) won’t believe these are wheat-free. Who knew potato flour, brown rice flour, and oat bran could make such a yummy brownie dessert? As my husband says “It still has chocolate in it. Anything tastes good with chocolate.” These are great for packing and sharing as they do not need any frosting so are less messy and easy to tote.
Makes 9 standard-size cupcakes or 18 mini cupcakes (can be doubled)
6 tablespoons organic unsalted butter
4 ounces (1/2 cup) organic semisweet chocolate, chips or chopped
½ cup evaporated cane juice
1/8 teaspoon salt
2 large cage-free organic eggs
1 teaspoon pure vanilla extract
½ cup brown rice flour
2 teaspoons potato flour
¼ cup oat bran
Preheat oven to 350°F. Line 9 standard muffin cups or 18 mini muffin cups with paper liners.
In a double broiler or microwave, melt butter and chocolate together until smooth and combined. Remove from heat and let cool.
Stir evaporated cane juice, salt, eggs, and vanilla into chocolate mixture. Mix well then stir in rice flour, potato flour, and bran. Scoop by tablespoonful into muffin cups (about ¼ cup for standard muffins and 2 tablespoons for mini).
Bake for 18 minutes for standard muffins and 12 minutes for mini, until puffed but gooey in center. Let cool in pan for 10 minutes, then transfer to a wire rack to cool. Store in the refrigerator for fudge-like texture.
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See also Greg’s Recipes For Kids – Organic Whole Wheat Bread and Chocolate Cookies
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler
Images Credit: Lisa Barnes
OrganicToBe.org | OrganicToGo.com
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From Lisa Barnes
So if you read my blog this time last year you’ll be reminded that both my children’s birthdays are in July. Last year was the quest for the perfect cupcake. I had some success and some failures. This year as it approached my daughter’s birthday I asked her what she wanted to choose for her special dinner. She said Thai food. Yes, she is quite decisive and specific for a newly turned two year old. We made plans to go to a new favorite Thai Restaurant without any problems.
Then I asked about the dessert (or as she pronounces “dirt”). I was kind of cringing at the cupcake request, but I lucked out and she said chocolate cake. My husband was happy too as he quickly said how about the flourless chocolate cake. This is such a quick and easy (yet very rich) cake. The recipe is from Gourmet Everyday. I felt a bit guilty since it would not have frosting (just too over the top) so I decorated with powdered sugar. Instead of a simple dusting or using a pre-made stencil, I thought of a way the kids could help. Remember making snowflakes out of paper? I folded a piece of wax paper (careful not to crease) and my son and I used the scissors to cut shapes. When we unfolded it we placed our own snowflake stencil on top and sprinkled the confectioner’s sugar over the cuts. Voila!
My daughter didn’t really notice the decoration. She liked seeing the candle and loved eating the cake.
4 oz. fine quality bittersweet chocolate (I use at least 65% cacao), chopped into pieces
1 stick (1/2 cup) unsalted organic butter
3/4 cup sugar
3 large cage free organic eggs
1/2 cup unsweetened cocoa powder
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Melt chocolate with butter in a double boiler (or microwave) and stir until smooth. Whisk sugar into chocolate mixture. Whisk in eggs. Sift cocoa powder over chocolate and whisk until just combined.
Pour batter into prepared pan and bake in middle of oven for 25 minutes or until top has formed a thin crust. Cool in pan on rack for 5 minutes and invert onto a serving plate.
To serve, dust with powdered sugar as explained above or sprinkle with cocoa. Goes great with a scoop of vanilla ice cream.
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See also Lisa’s Easy, Creative Organic Dips For Kids Recipes
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler
OrganicToBe.org | OrganicToGo.com
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