Category Archives: Desserts

Chocolate Frosted Cupcakes with Raspberries (GF)

Posted in Baking, Desserts, Gluten Free, vegetarian by

cupcakeI’m not really a “sweets” person. I’ve always considered myself to be more of a “salt tooth” but when you throw raspberries into the mix, I’m game. I made these just to see what gluten-free cupcakes taste like. Man, am I glad I took a stab at this recipe – they are absolutely delicious!

 

Chocolate Frosted Cupcakes with Raspberries (GF)

The ingredients:

For cupcakes:

  • ½ cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1½ cups gluten-free all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • Raspberries to garnish

For the frosting:

  • 2 tablespoons coconut oil
  • 1/2 cup butter
  • 1 cup semisweet chocolate chips
  • 6 tablespoons cocoa powder
  • Pinch salt
  • 1/4 cup heavy cream
  • 1/3 cup sour cream
  • 2 teaspoons vanilla
  • 3-1/2 cups sifted powdered sugar

The method:

For the cupcakes:

  1. Preheat oven to 350 degrees. Line a standard muffin tin with paper cupcake liners
  2. Cream the butter and sugar together in a mixer, preferably fitted with the paddle attachment, until light and fluffy – about 3 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.
  3. Combine the flour, baking powder, baking soda, and salt in a mixing bowl and whisk. Combine milk and vanilla in a separate bowl.
  4. With the mixer on low, add half the flour mixture to the butter, then the milk mixture and finally the rest of the flour.
  5. Divide the batter into the prepared muffin tins and bake for 20 minutes or until they feel springy to the touch and a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove to a wire rack to finish cooling. While the cupcakes are cooling, make the frosting.

For the frosting:

  1. In a large saucepan, combine the coconut oil, butter, and chocolate chips. Melt over low heat until smooth, stirring frequently, about 3 to 5 minutes.
  2. Remove from the heat and beat in the cocoa powder and salt.

    Transfer the mixture to a large bowl.

  3. In a small bowl, combine the heavy cream, sour cream, and vanilla; whisk to combine.
  4. Alternately add the powdered sugar and cream mixture to the melted chocolate mixture, beating well after each addition.
  5. Spread frosting on cooled cupcakes and top with raspberries.

Easter Pavlova

Posted in Baking, Desserts by

I’m the first to admit it – desserts are NOT my forte. Since my family follows my blog and knows that I have an extreme passion for cooking, they figured they would challenge me to make a dessert for our Easter gathering. Needless to say, I was very initimated but rather intrigued.

I immediately googled “Easter desserts that even a child can make,” and Ina Garten’s Pavolva really caught my attention. I always feel confident in any recipe I get from her, because let’s face it, she is a goddess in the kitchen. I followed most of the recipe exactly, but I created my own fruit topping in lieu of the mixed berries.

Note: Although this recipe is super-simple, it takes almost 3 hours from start to finish so make sure you have ample time to bake…

Ingredients:

  • 4 extra-large egg whites, at room temperature
  • Pinch kosher salt
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon pure vanilla extract
  • Sweetened Cinnamon Whipped Cream, recipe follows
  • 1/2 pint fresh strawberries, hulled and sliced
  • 3 kiwis, peeled and sliced
  • 1/2 pint fresh blueberries

Cinnamon Whipped Cream:

  • 1 cup cold heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
The Method:
Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won’t get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Place the sliced fruit in any pattern, leaving a border of cream and meringue. Serve immediately in large scoops with fruit.