Simply Cookbooks

Posts Tagged ‘Desserts’

Zucchini, Zucchini…I think I planted too much of it…again!  Last year we ate Zucchini bread until we were sick of it, but I still planted more.

So this year in addition to the “normal” recipes of frying, grilling, baking (especially good if you use it like you would Eggplant Parmesan, but that is another recipe),  or just slicing and putting it into a salad, I decided I would try something new.  Since my love of food includes all things chocolate I decided to try this recipe.  I have only one thing to say..it is a hit!

Cooking.com

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For those of who are regular readers, you must have realized by now that I have a love affair with sweets and most if not all of Paula Deens recipes. Well, she has done it again with this cupcake recipe for the Fourth of July picnics…Enjoy!

I will tell you though I cheated a little by adding more cocoa powder…1 teaspoon just didn’t seem enough!

Ingredients:

2   large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 teaspoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Directions

For the cupcakes:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Garnish with chopped pecans and a fresh raspberry or strawberry.

Recipe courtesy Paula Deen

Servings: 24 cupcakes
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Easy

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Cherries are in season here in Michigan in June.  So what to do with all those wonderful tasty fruit?  This is a question I have to answer every year.  Cherries have to be eaten fast, in my opinion, or they get too soft.   So I do a lot of baking around then, making pies, strudels, cobblers and then place them in the freezer for later in the year when we get a taste for fresh cherries.

Using fresh cherries in your recipes is so much better than using canned.  If you can pick them yourself, that is the best.  You will not have the additives such as sugar with fresh fruit.

I hope you enjoy the recipe and remember this recipe can be adapted to any fresh fruit in your area!

RECIPE INGREDIENTS

Filling

1 can tart pitted cherries
1 tablespoon kirsch liqueur
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch dissolved in 1 tablespoon water
4 tablespoons unsalted butter, melted
8 sheets filo pastry
heavy cream, for serving

DIRECTIONS

Preheat the oven to 375 degrees F. Filling: Place the cherries and 1/4 cup of their liquid in a non aluminum medium saucepan. Add the kirsch, sugar, cinnamon and cornstarch mixture. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Set aside to cool, about 30 minutes.

Place a piece of foil on a large baking sheet and brush with a little of the melted butter. Place 1 sheet of filo onto the baking sheet. Brush with melted butter and place a second sheet of filo over the first, and brush with melted butter. Repeat with all 8 sheets of the pastry. Spread the filling over the pastry, leaving a 1-inch margin on the long edges and a 2-inch margin on the short edges.

Fold the short edges in and loosely roll the pastry into a roll. Place the strudel, seam-side down, in the center of the baking sheet and brush the top with melted butter. Bake for 25 minutes, until the strudel is puffed and golden.

Slice and serve immediately, drizzled with the heavy cream.

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I am in the mood for chocolate.  And as anyone knows when a woman is in the mood for chocolate, don’t stand in her way!

My husband is the baker in the family and he makes wonderful Chocolate Chip cookies.  He uses the recipes off the Nestle Tollhouse chips bag, but instead of using vanilla he uses real Almond extract, then adds pecans.  They are delicious.

But I am in the mood for something more chocolaty (is that even a word?).  Something that oozes chocoate and is so rich that eating one will satisfy my craving.  Of course, I will have to eat more as I don’t want them to go to waste.

So I am on a hunt for a chocolate recipe that is rich, googy, and says this chocolate is all you have been waiting for….got any suggestions?  Just post them in the comment section.

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