Baking with Nate

Like most of us, Nate can't resist sampling the chocolate chip cookie dough!

All of my boys think I ruin some perfectly wonderful cookie dough by having the nerve to bake it! 

Key Lime Pie Cupcakes

These cupcakes are the perfect mixture of sweet and tart and if you like key lime pie then you will LOVE these!

Key Lime Cupcakes: (makes about 18 to 2o standard sized cupcakes)

• 3/4 cup unsalted butter, (1 1/2 sticks at room temperature)
• 1 cup granulated sugar
• 1 heaping tablespoon lime zest
• 2 large eggs (room temperature)
• 2 TBSP fresh key lime juice (I used Nellie & Joe's Unsweetened Key Lime Juice)
• 1 tsp real vanilla extract
• 1 1/2 cups unbleached all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk

Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 6 TBSP unsalted butter (melted)
• 1/4 cup granulated sugar

Directions:

1. Preheat oven to 350 degrees. Place 18-20 cupcake liners in muffin tins.

2. In a stand mixer fitted with the paddle attachment beat butter, sugar, and lime zest at medium speed until fluffy (about 2 minutes). Add eggs, one at a time, mixing well after each addition. Add key lime juice and vanilla extract. Mix just until combined.

3. In a medium bowl, combine flour, baking soda and salt and whisk until well combined.

4. Gradually add flour mixture to butter mixture alternately with buttermilk, stopping to scrape down the sides of the bowl with a rubber spatula.

5.  In a medium bowl, combine all ingredients for graham cracker crust and mix well.

6.  Put a scant teaspoon of the graham cracker crust mix into each cupcake liner and pack   down.  (I use a wine cork for this)  You should have some left over to use as a garnish later.

7.  Scoop the cake batter on to the graham cracker crust in each of the liners.  They should be about 3/4 full.

8.  Bake at 350 for about 18 minutes or until a toothpick or cake tester comes out clean.  Let cool completely then frost.

Key Lime frosting:

• 1/2 cup unsalted butter (1 stick room temperature)
• 1 8oz package cream cheese
• 2 TBSP key lime juice (I used Nellie & Joe's Unsweetened Key Lime Juice)
• 1 heaping TBSP lime zest
• 1/2 tsp vanilla extract
• 4 cups powdered sugar
• lime green food coloring (optional)
• whipped cream and sliced limes for garnish

Directions:

1.   In a stand mixer fitted with the whisk attachment, cream together butter and cream cheese until light and fluffy (about 2 to 3 minutes). 

2.  Add lime juice, zest and vanilla.  Mix well.

3.  Add powdered sugar, one cup at a time and mix until very well combined.

4.  You may want to add just a touch of green food coloring to your frosting.  I used a tiny drop of Electric Lime color gel. 

5.  Put frosting into a piping bag and chill for about 15 minutes.  Pipe onto cupcakes and then garnish with whipped cream, sliced limes and graham cracker crumb mixture.

Enjoy!

Lori

Crab Cakes

Every summer, around the fourth of July, my family vacations on Whidbey Island. This year marked the 20th anniversary of the first time I visited this beautiful place. My husband absolutely LIVES for his week on Whidbey crabbing. Over the years, our boys have gotten into the act as well. I get to reap the benefits and eat the delicious abundance of dungeness crab that they catch. :) YUM! If we get to bring some crab home to Idaho, I love to make up some crab cakes. My favorite recipe for the last couple of years has been from Brian Boitano (yes, the olympic figure skater!)

If you can't get your hands on fresh crab meat, It is sold in the refrigerated seafood section of the grocery store and it's actually pretty good! (I buy it locally here at WinCo.)

Ingredients

Crab Cakes:

• 1 pound lump Dungeness crabmeat, drained
• 3 cups panko bread crumbs, divided
• 2 tablespoons mayo
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• 3 eggs, divided
• 2 tablespoons chopped fresh parsley leaves
• 1/2 lemon, juiced
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1 1/2 cups canola oil

Sweet and Tangy Remoulade:

• 1/2 cup mayonnaise
• 2 teaspoons sweet chili sauce
• 2 teaspoons orange juice
• Pinch salt and freshly ground black pepper

Salad:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons orange juice
• 1 tablespoon Dijon mustard
• 8 cups baby arugula
• Salt and freshly ground black pepper

Directions

In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.

Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a pinch of salt and pepper. Dredge the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.

Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.

Sweet and Tangy Remoulade:

In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.

Salad:

In a large bowl whisk together the olive oil, orange juice and mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.

To Serve:

Divide the salad equally between 6 plates. Top with a  crab cake, drizzle with remoulade and serve.

Here is a picture of some of the Renn men crabbing last week.  It's hard work but it always pays off!

Enjoy!

Lori

Thin Mint Cupcakes

I do a little happy dance every year when it's time to support my local Girl Scout Troops.  I buy a box or two (or three or four) of Thin Mints and hide them in a bag in my freezer marked "brussel sprouts".  They are delish!  Those delicious little cookies inspired me to create a little twist on the Ultimate Chocolate Cupcake.

Thin Mint Cupcakes

Adapted from Cook's Illustrated Magazines Ultimate Chocolate Cupcakes, May/June 2010 issue

makes 12-15 cupcakes

Chocolate Mint Ganache:

• 2 ounces bittersweet chocolate, chopped fine
• 1/4 cup heavy cream
• 1 Tablespoon confectioners' sugar
• 1 teaspoon peppermint extract 

Peppermint Mocha Cupcakes:

• 3 ounces bittersweet chocolate, chopped fine
• 1/3 cup Dutch-processed cocoa
• 3/4 cup hot, strong-brewed coffee
• 3/4 cup (4 1/8 ounces) bread flour
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 6 Tablespoons vegetable oil
• 2 large eggs
• 2 teaspoons white vinegar
• 1 teaspoon peppermint extract

Creamy Chocolate Mint Frosting:

• 1/3 cup (2 1/3 ounces) granulated sugar
• 2 large egg whites
• pinch table salt
• 12 Tablespoons (1 1/2 sticks) unsalted butter, softened and cut into Tablespoon pieces
• 6 ounces bittersweet chocolate, melted and cooled to 85-100 degrees
• 1 teaspoon peppermint extract

For the chocolate mint ganache topping, place chocolate, cream, and confectioners' sugar in a small microwave-safe bowl.  Cook on high power until mixture is warm to the touch, 20-30 seconds.  Whisk until smooth, and transfer to the refrigerator.  Let stand until just cooled, no longer than 30 minutes.


For the peppermint mocha cupcakes, Preheat the oven to 350 and line a muffin pan with cupcake liners.

Place chocolate and cocoa in a medium bowl, and pour hot coffee over the mixture.  Whisk until smooth, and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, peppermint extract, and vinegar into the cooled chocolate mixture until smooth.  Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full.
Bake until cupcakes are set and firm to the touch, 17-19 minutes.  Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before dipping and frosting.


For the creamy mint chocolate frosting, combine the sugar, egg whites, and salt in the bowl of a stand mixer.  Set over a small saucepan of simmering water, and whisking constantly, cook until the mixture is slightly thickened, foamy, and registers 150 degrees on an instant read thermometer, 2-4 minutes.

Fit bowl to stand mixer, and with the whisk attachment, beat at medium speed, until mixture is the consistency of shaving cream and slightly cooled, 1-3 minutes.  Add butter 1 piece at a time, until smooth and creamy.  The frosting may look curdled halfway through, but it will smooth out eventually. 

Once all the butter as been added, pour in the cooled chocolate and peppermint extract.  Mix until well combined.  Increase speed to medium-high and until light and fluffy, another 30 seconds to a minute.

Dip just the tops of the cupcakes in the chocolate mint ganache and let it set for about 15 minutes.  Then frost cupcakes with the creamy chocolate mint frosting.  Garnish with a Thin Mint cookie.  :)


Enjoy!



Prom Date Peeps...

It's prom season and I've been wanting to make these little chocolate covered "Prom Date Peeps".  Well last night my little guy Nate and I got out the chocolate, started melting...  and then everything went wrong!  It was actually quite hysterical!  Nate bounces on his yoga ball constanly because he has more energy than that Energizer Bunny.  Well he bounced into the kitchen as I was trying to make these...

He kept stealing them and getting chocolate all over himself and his yoga ball and his butt and the floor and my kitchen, etc., etc.  I think you get the picture!!

I also tried to make these little tuxedo strawberries which came out slightly better than the Peeps but still, pretty much a big mess!

Oh well, not every treat can be "Martha-worthy"!  It sure was good for a laugh though.  And this little guy really enjoyed himself!

Blessings to you!
Lori

Citrus Glazed Salmon

I love salmon and there are so many different ways to prepare it. The following recipe is my favorite one for salmon because its super simple, it cooks in just 6-8 minutes and it's delicious! The recipe is from my favorite foodie nerd, Alton Brown.

Citrus Glazed Salmon

Ingredients:

• 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
• 1/3 cup dark brown sugar
• 2 tablespoons lemon zest
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.

Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Enjoy!

Red Velvet Cake and Rose Cake Tutorial

Hi there!  Recently I was reading some of my favorite cooking and baking blogs and came across this Rose Cake Tutorial from I Am Baker.  It looked so gorgeous, I knew I had to try it!  I bake mostly cupcakes, not a whole lot of cakes so I was stepping out of my box a little bit.  It was pretty easy and the result is a real show-stopper!  I decided to make it for my Bunco gals on a red velvet cake with cream cheese frosting.

Here is one of my favorite Red Velvet cake recipes...

Red Velvet Cake

(from Cooks Country Magazine Dec 2006/Jan 2007 issue)

Serves 12

Ingredients for cake:

• 2¼ cups all-purpose flour
• 1½ teaspoons baking soda
• Pinch salt
• 1 cup buttermilk
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 tablespoons natural cocoa powder
• 2 tablespoons red food coloring
• 12 tablespoons (1½ sticks) unsalted butter, softened
• 1½ cups granulated sugar

Ingredients for frosting:

• 16 tablespoons unsalted butter, softened
• 4 cups confectioners’ sugar
• 16 ounces cream cheese, cut into 8 pieces, softened
• 1½ teaspoons vanilla extract
• Pinch salt

Directions:

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.
2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.
3. For the frosting: With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.
4. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.

Enjoy!