My entry for The Gourmet Girl’s and KitchenRap’s Summer 2009 Cupcake Crawl

It’s Tuesday and I’m dragging. For some reason I just couldn’t get myself out of bed. Ever have one of those days? It seems as though they are coming more and more often than I would like. Could it be the exercise? Could it be staying up late? Maybe. I wonder if it’s a mix between the two…

I wanted to get out of this lazy funk so I decided that for the last cupcake of cupcake month I would cruse through the newest addition to my cook book library 125 Best Cupcake Recipes by Julia Hasson. Which, I must confess is partly responsible for this month’s cupcake theme. The book which I anxiously awaited for is full of recipes and beautiful photography that makes any cupcake fan feel as though they could open up their own cupcake bakery by the end of the week!

I found the recipe for Kahlua Cupckaes and realized that this was the perfect way for me to get out of my lazy funk! Chalk full of caffeine and coffee flavor this cupcake made the perfect afternoon pick me up! (Can’t you tell from all of the exclamation points?) My favorite part of this recipe was that the smell of the kitchen became that of a small coffee house and whisked me away to memories of carefree afternoons. As soon as they cooled off enough for the icing, I piped on the deliciousness and started on my mid afternoon pick me up. I highly suggest that the next time you feel the Tuesday morning drags that you whip up some Kahlua cupcakes for that afternoon pick me up. You’ll be glad you did!

Kahlua Cupcakes-from 125 Best Cupcake Recipes by Julia Hasson

Preheat Over to 350
Line cupcake pans with paper liners

Ingredients:

1 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
Pinch salt
1/3 cup Kahlua or coffee flavored liqueur
2 tsp instant coffee granules
¾ cups granulated sugar
1/3 cup unsalted butter at room temperature
2 egg whites
1/3 cup buttermilk

Directions:

1. In a small bowl, mix together flour, baking soda, baking powder and salt (set aside)
2. In a small bowl, whisk together Kahlua and instant coffee (set aside)
3. In a bowl, using an electric mixer, beat together sugar and butter until light and fluffy
4. Add egg whites one at a time, beating after each addition
5. Alternately beat in the flour mixture, buttermilk and liqueur mixture, making three additions of flour and one each of the buttermilk and liqueur, beat until smooth
6. Scoop batter into prepared cupcake pan (about ¾ of the way full)
7. Bake for 20-25 minutes or until tops of cupcakes spring back slightly when touched.
8. Let cool in pan for 10 minutes then cool completely on wire racks.
9. Make sure cupcakes are completely cooled before frosting

Coffee Buttercream Frosting

Ingredients:

1 cup unsalted butter at room temperature
3 cups confectioners sugar
Pinch salt
1 tsp vanilla
1 tbsp instant coffee granules
1 tsp hot coffee
1 tsp Kahlua or coffee-flavored liqueur

Directions:

1. In a small bowl, using an electric mixer on low speed, beat together butter, sugar and salt until well combined. Increase speed to high and beat until light and fluffy. Add vanilla, beating until frosting is smooth
2. In a small bowl mix together coffee granules, hot coffee and liqueur. Stir until coffee granules are dissolved. Let cool completely
3. Add cooled coffee mixture to butter mixture, beating until smooth, creamy and well mixed. You will need to scrape down the sides of the bowl several times while mixing
4. Spread icing over cooled cupcakes

That’s right. I am hosting our first of hopefully many giveaways here at the Gourmet Foodie Blog. I personally feel that this is a great way to give back to the readers who frequent this blog and keep it going! I love chocolate. I love the way that it smells. I love the way that it melts in your mouth and I love the way that it can make almost any dessert look eloquent! I love the stuff so much that I am constantly looking for the next great chocolate adventure.

Earlier this month I was on the hunt for some great chocolate truffles, as you might have noticed from my post on artisan truffles. I had heard a while back that Torn Ranch made a pretty good fruit ganache truffle but their wine truffles were to die for! So I hopped on the web and ordered some of the Torn Ranch truffles from Gourmet Indulgence and anxiously awaited their arrival.

When I opened the box they were delivered in and the smell of chocolate filled the air. The aroma was intoxicating and I couldn’t wait to sink my teeth into them. I started with the ganache truffles which to me were surprisingly good. I loved the creativity with the flavors ranging from pear, to pineapple, to coconut, which were my favorite, (I’m a sucker for coconut as well).

When I had completely devoured the box of fruit ganache truffles I decided I should try the wine truffles immediately as to have a good comparison (that or I was on a chocoholic binge). I must admit in my opinion these were far superior in flavor. The wine was ever so present and created a taste and feel similar to that of a chocolate cordial!

Again I polished off the box and sat there for a moment half drunk from the wine and feeling the effects of an on setting chocolate coma. Worth it? Definitely! I had such an enjoyable experience that I couldn’t wait to share it with my readers and hopefully help give them a chocolate coma of their own!

I will be giving away (6) boxes of Torn Ranch Wine Truffle Assortment 8 cnt, (4) boxes of Torn Ranch Fruit Ganache Truffles 6 cnt and (3) boxes of Torn Ranch Fruit Gananche Truffles 12 cnt! That’s 13 boxes of chocolates going out to 13 lucky winners! I chose 13 because, well, that’s my lucky number and that happens to be how many boxes Gourmet Indulgence (the sponsors of our giveaway) sent me. To enter the competition simply leave a post in the comment section on this post about your favorite chocolate creation. I will then choose 13 lucky winners at random and notify the winners by email. The Giveaway ends February 28th 2009 and winners will be notified by March 7th 2009. Good luck!
*Must be a U.S. resident to win as its a pain to ship outside of the U.S.
*this Contest is now closed! Thank You to everyone who participated! Winners will be announced soon!

Red Velvet cupcakes remind me of weddings. It seems as if everyone I know chooses a red velvet cake for their wedding. Now this could be that I am currently living in the south and the red velvet cake has long been a traditional wedding cake choice, as evidenced by the film Steel Magnolias or it could just be because the true flavor of the cake is chocolate and everyone loves chocolate! In addition to the chocolate flavor the color of the cake is red and frosting is white which just so happen to be the colors of love. Red velvet cupcakes are traditionally topped with a cream cheese frosting (at least in recent years) that compliment the flavor of the chocolate cake perfectly! Some love these cupcakes for the frosting, while others love them for the chocolate cake. Either way I think this flavor combination is one that will be here for many years to come. I mean who doesn’t love chocolate?

Red Velvet Cake (makes about 24 cupcakes)

Ingredients:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder
2 oz. red food coloring (2 bottles)
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Directions:
1. Preheat oven to 350 degrees.
2. Mix together in a small bowl the flour, baking powder, and salt and set aside.
3. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
4. In a large bowl, using a hand mixer, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time, then beat in vanilla and then the red cocoa paste.
5. Alternately mix in the flour mixture and buttermilk, making 3 additions of flour and 2 of buttermilk.
4. In a small bowl, mix vinegar and baking soda (it will fizz a little). Add it to the cake batter and stir well (with a spoon, not the mixer) to combine.
5. Fill cupcakes tins about ¾ of the way full and back for 20-25 minutes or until toothpick inserted comes out clean.
5. Cool the cakes in tins for about 10 minutes. Then remove and let cool completely on a rack. Let cool completely before frosting.

Cream Cheese Frosting

Ingredients:
Pinch of salt
½ stick butter at room temperature
8oz cream cheese
4 cups powdered sugar

Directions:
1. In a small bowl combine the butter and cream cheese using a hand mixer. Mix until light and fluffy.
2. Slowly add the powdered sugar about 2 cups at a time until everything is combined.

The word Flambé is one that creates the impression of an extravagant and difficult to prepare meal. Many chefs stray away from desserts or meals that are prepared using this method because they fear that is simply an art that is too difficult to master. That or they are afraid they might accidentally burn down the house.

Flambé (which means flaming when translated in French) is one of the best ways to add an additional layer of flavor to your meal. The flambé method allows the chef to incorporate a flavor of the liqueur without having the harsh bite of alcohol remaining. This can be an effective method for meals ranging from meats to desserts and can create a very beautiful presentation when used in front of guests.

The first step when flambéing is to choose the liqueur to pair with your meal. You will want to use a brandy or high proof liqueur. It is best to choose a liqueur that is 80 proof; as anything containing a higher proof is viewed as too unstable for the flaming process and can yield explosive results (literally). However, liqueurs that are of a lower proof run the risk of not igniting when held to the flame. It is best to add a liqueur that resembles the flavor of the fruit or meat being prepared. A cognac or whiskey can compliment the flavor of a meat and will create a complexity that is hard to rival with other cooking methods.

Next heat the brandy or liqueur in a small sauce pan with high sides as most recipes will call for little more then 4 oz of liqueur (approximately ½ cup). You will want to heat the sauce pan until bubbles begin to form around the edges. This will happen as the liqueur reaches its boiling point of 175 degrees which is much lower then water (212 degrees).

At the same time in a separate pan heat the food that you are planning on flambéing. If the food is not warm when the liqueur is added you run the risk of cooling the liqueur too much and it may not light. It is important when using a gas stove not to poor the liqueur directly from the bottle over the stove as the flame can chase up the bottle and explode, which would not be a good thing. While flambéing can impress your guests a trip to the hospital can also impress them as well, just not in a way you were hoping for.

When both the liqueur and food have reached their temperatures simply add the liqueur from the sauce pan. If you are using a gas stove be prepared as the flame may ignite the fumes and begin the flambé process. If you are using an electric stove or the flame does not light the alcohol as it is added simply use a long lighter or match (like you would use for your fireplace) to begin the flaming process.

From here, simply let it cook until the flame has disappeared which signifies the burning off of the alcohol. As the flame burns simply move the pan in a back and forth motion being careful not to spill the contents over the side of the pan to ensure the burning off of all the alcohol. When finished, remove from the heat and serve immediately as most flambé recipes are meant to be served hot!

Ranging in color from red to white to pink, the Grapefruit was clandestine to be one February’s most color appropriate fruits. Growing in clusters, similar to grapes (in which they get their name), the semi tart yet sweet and tangy flavor is the perfect fruit for awaking the taste buds after a long winters sleep. While many people simply enjoy the flavors of this unique cousin to the orange and lemon in the morning with little more than a splash of brown sugar, (which by the way is fantastic), the range of the grapefruit is much more than that. It can be used to make anything from a refreshing Grapefruit Soda, to an extravagant Sorbet. However, this citrusy knockout doesn’t stop there; the grapefruit is known to contain pectin, a fiber that has been proven to lower cholesterol, and also has one of the highest concentrations of antioxidants. So not only can you stave off kidney stones due to an unusually high PH value but you can also lower your cholesterol and boost your immune system! I’m waiting for the day they start putting this stuff in a pill and sell it to the big pharmaceutical companies for millions!

Cupcake Month has come into full swing here at The Gourmet Foodie Blog. We have been baking up a storm as we try dozens of cupcake recipes. The best part of this? (Well besides the sugar induced coma) The smell of cupcakes the minute you walk in the door. What better way to start your day then with the smell of freshly baked cupcakes on Friday morning?? I have to say that this weeks choice was a toughy. I believe that the creativity of this cupcake helped push it into vicotry! The Turtle Cupcake is inspired after a very popular Texas style dessert consisting of a waffle cone, ice cream, caramel, chocolate and peanuts. I would have to rank that as one of my favorite desserts here in the Dallas area. The Turtle Cupcake consists of a vanilla and caramel swirl cupcake that has been topped with a chocolate fudge frosting and placed in a bowl shaped almond pitzelle and is then topped with chopped peanuts! Does it get any better then that?

Turtle Cupcake

Ingredients:
1 cup cake flour
1/2 tsp baking powder
1/4 tsp baking soda
pint salt
3/4 granulated sugar
1/4 cup unsalted butter (at room tempature)
2 egg whites
1 tsp vanilla extract
2/3 cup buttermilk
1 cup caramels

Directions:
In a small bowl mix together flour, baking soda, baking powder and salt. Set aside

In a large bowl, using an electric mixer, beat the butter and sugar until well combined. Add the egg whites one at a time beating after each addition. Mix in the vanilla. Alternately beat in flour mix and buttermilk, start and end with flour. Beat until smooth, but don’t overbeat.

Take the caramels and 1 tbsp water and melt in a small saucepan over low-medium heat, stirring constantly until caramels are melted.

Scoop a small amount of batter into prepared cupcake pan, just enough to cover the bottom. Then, add a spoonful of the caramel into each pan. Lastly add more cupcake mix on top to fill the pan. Your cupcake tins should end up being about 3/4 full. Bake in preheated over at 350 for 20-25 minutes or until toothpick comes out clean. Remove from pan and let cool for ten minutes, then transfer to cooling rack and cool compeltely before frosting.

Chocolate Fudge Frosting

1 1/2 cups confectioner’s sugar
3/4 unsweetened Dutch-process cocoa powder
1/2 cup unsalted butter at room temperature
1 tbsp buttermilk
Pinch salt

Directions:
With an electric mixer beat all ingredients until smooth

Spread on cooled cupcakes and top with crushed up peanuts and even whipped cream if you would like!

I know, I know, this is cupcake month and that should mean that only cupcake recipes make it into the You Should Try This! Recipe Food Fight this month…. but I created this last night and I just couldn’t wait. So I was rummaging through the refridgerator trying to figure out what to make for dinner when I stumbled upon some mozzarella, and prosciutto that I discovered needed to be consumed soon – Yeah – that means it was hitting the shelf life window. Well for some reason a light went off in my head reminding me that I recently picked up a bottle of Acetaia Leonardi 5 Year Balsamic Vinegar. What a perfect combination I thought. The sweetness of the balsamic with the sharp contrast of the salty goodness that is prosciutto could combine to create a flavor that is both complex and delicious! Man was I right! This is the perfect appetizer for any party! Why this combination was not discovered years ago remains a mystery to me. I have definitely taken this recipe and placed it in my must make at the next party recipe box! Not only is it delicious it’s easy too!

Prosciutto Kissed Antipasto

Ingredients:

1 block Mozzarella cheese sliced thick

1 Roma Tomato sliced thick

6 slices of prosciutto

25ml Acetaia Leonardi 5 Year Balsamic Vinegar

Directions:

Place the sliced mozzarella on a serving dish, then top with Roma tomato. Place rolled prosciutto slices on top and drizzle Acetaia Leonardi Balsamic Vinegar on top! Place a toothpick in the center to make the perfect party appetizer!

I love birthdays! What better excuse to get together with friends who are close to you to enjoy some of the finer things in life? What I don’t understand is why it takes something as “special” as a birthday to get everyone together. Why isn’t it the standard for every weekend? Well unless you have the stamina of a college student you need some rest! After having a couple of nice and restful weekends we had the pleasure of being invited to a good friend’s birthday. Her destination of choice? Vino 100 for a wine and cheese tasting extravaganza! What could possibly make this better? How about an unusually warm streak of weather here in the Dallas area? With the weather a comfortable 65 degrees it was a perfect night to taste some fantastic cheeses, wine and conversation with friends on the patio!

The Vino 100 concept to bring limited production, artisan crafted wines at affordable prices is a great one. The walls are literally lined with a fantastic selection of red and white wines that range from fruit to dry, light to bold. Their Wine Barometer as they call it allows even a wine novice to pick a wine to their liking with very little effort.

When we arrived we decided on their Formaggio della Casa selection of cheeses. This selection was a tasting of Asiago, Havarti and Sage Derby cheeses with assorted crackers. While our cheese selection was on its way we dropped in and picked up a bottle of Kyos a fantastic Sauvignon Blanc. Unfortunately, lost in the moment of the occasion I was not able to get a good picture of the bottle and therefore, have lost the details as to its origin and other fun facts. However, I can tell you this. I did find it to be greatly in line with what you would expect from a good Sauvignon Blanc. I believe that this complimented the smooth sharp cheddar flavor of the Asiago cheese perfectly!

We also picked up a bottle of Morgan Chardonnay a fruity wine from the Napa Valley region. Our selection of this wine was to be paired with the mild and creamy flavors of the New Zealand experiment that is Havarti. The helpful staff at Vino 100 couldn’t have been more right. They definitely pointed us to a combination that could be consumed for hours and hours until you have died from a serendipitous experience.

After a few hours of drinking and dining with friends, a little birthday cake (hey your never too old for birthday cake) it was time to retire to our estate to get some shut eye. I would like to leave this post on this note. Next time your wondering what to do for your next birthday, or other special event, take a trip to Vino 100 and you will be setting the scene for a perfect night of eating, drinking and conversation with friends about the mysteries and complexities of the world and this funny thing we call life.

Hawaii. I say Hawaii because this cupcake my friends tastes exactly like what I have always imagined the state of Hawaii tasking like. If you were to put together all of their beautiful flowers and fruits and maybe a hula dancer or two into a small, fluffy, cake like structure, this is how it would taste! I have yet to make a cupcake that can rival the complex and delicious flavors combined within this tasty treat. The Banana Lemon Cupcake with Coconut Frosting is a refreshing reminder of somewhere sunny and warm. It has a tropical flavor that can send anyone away on vacation from their dreary cold and damp winter blues! I highly recommend that if you have been feeling the winter blues lately to make this cupcake, sit down next to the fire and drift away to your favorite tropical island retreat! To make this delectable treat follow these simple directions…..

The Banana Lemon Cupcake

Ingredients:

1 Cup cake flour
½ TSP baking powder
1/8 TSP baking Soda
Pinch of salt
¾ Cup granulated sugar
¼ Cup butter melted
2 Egg whites
½ Tsp lemon extract
1/3 Cup buttermilk
¼ Cup fresh lemon juice
1 Cup mashed bananas (appx. 2 bananas)

Directions:

In a small bowl mix together flour, baking powder, baking soda and salt. Set aside. In a small bowl mix together sugar, butter, egg whites, lemon extract and bananas. Alternately mix in buttermilk and flour mixture until mixture becomes smooth. Add lemon juice and mix evenly. Scoop the batter into cupcake pan and fill about ¾ full. Bake in 350 degree oven for approximately 16 to 19 minutes.

Coconut Frosting

Ingredients:

3 Cups confectioners’ sugar
1 Cup unsalted butter at room temp
1 TSP coconut extract
1 Pinch of salt

Directions:

With an electric mixer on low combine the sugar, butter and salt until creamy. Then increase the speed to high and mix in coconut and beat until light, fluffy and smooth.

*Standing up on soap box*
*clears throat* *ahmen*

Hey You! Yeah you! With that crappy box of chocolate bars you think is going to impress your Valentine this year! Forget the milk chocolate that has been molded into childish chocolate bars and get your special someone something that is truly representative of the way you feel for them! Something that melds years of thought and creativity into something so harmonious and perfect in every aspect that it will blow the mind of both you and your significant other! As Valentine’s Day quickly approaches I wanted get something out to the world that has been bothering me for some time. Each year millions of Americans flock to the grocery store (of all places) to buy what they think is an “artisanal” or “gourmet” chocolate truffle when in fact, they are buying nothing more than an unimaginative piece of “chocolate” that has been molded into the shape of a ball and passed off as a truffle.

Unlike the rare, edible mushrooms from which the truffle got its name, chocolate truffles are a sweet delicacy that cannot be missed this time of year. Having originated from France in the early 1920s, chocolate truffles have since become synonymous with holidays, hostess gifts, and decedent, luxurious desserts. But what makes a truffle artisanal and why are they so much more costly then the Russell Stover chocolate truffles you get from the grocery store?

The first and I believe most important reason for the difference is the quality of the ingredients being used. Store bought truffles such as Russell Stover or Whitman’s contain milk chocolate that has been mass produced in the most cost effective manner and is similar to that of the milk chocolate found in M&M’s (which by the way can’t even be called milk chocolate anymore). These so called “Gourmet” chocolates are then filled with a chocolate nugget and caramels that lack any real inspiration, flavor or creativity. While these chocolates are great for those who are on a budget, they are not a real representation of a true artisan chocolate. Unless you like the flavor of vegetable oil rather than real cocoa butter. (If that is the case you can stop reading here and return to your local grocer). True artisanal chocolates will be made only from the highest quality chocolates and the master chocolatiers in charge of these beautiful concoctions refuse to use substitute ingredients for any reason.

While store bought truffles tend to stick to the basics of a chocolate ganache center, truly gourmet and artisan truffles tend to stretch the palate by incorporating various tastes and textures into the center of the ganache or using very expensive or difficult-to-obtain ingredients such as rare herbs, flowers, fruits, green tea or even wine.

The master chocolatiers who make these decadent truffles in small batches do so by hand. Most of which are then creatively packaged and made visually appealing with hand painted designs and shapes. If you have not had the chance to taste a truly artisanal chocolate truffle I highly suggest taking some time to find one. These little gems will surely create a new and exciting appreciation for the thought process and creatively that can only be brought to you from the years of training and experimenting from these master chocolatiers.

*Getting down from soap box, bowing to the sounds of applause*

Now that I have finished my rant I want to know – How do you truffle? Leave me a list of your favorite chocolatiers artisanal truffles in the comments! I will do my best to try each and every one and let you know what I think!