nesting egg cupcakes

ingredients

cake
1 cup unsalted butter, at room temperature
2 cups sugar (I prefer bakers’s sugar, aka caster sugar)
3 cups sifted unbleached white flour
4 teaspoons baking powder
1/2 teaspoon salt
4 eggs, separated
1 teaspoon good quality vanilla extract
1/2 vanilla bean
1 cup milk

1 – 18 ounce bag (or 72) Cadbury mini eggs (substitute jellybeans,etc…)

icing
3 cups sifted confectioners sugar
1 tablespoon good quality vanilla extract
1 – 1/2 cups unsalted butter, at room temperature
1/4 teaspoon salt

 

coconut ‘grass’
1 – 1/2 cups sweetened coconut, fancy shred (preferred) or angel flake
green and blue food coloring
water

directions

Preheat oven to 325 degrees Fahrenheit.

cake
Cut the butter into small pieces.  Place in a large bowl and beat with a wooden spoon or electric mixer until very light and fluffy.  Add the sugar and beat again until the mixture is light yellow and fluffy.  Next, add the egg yolks, beating just until combined.  Add the vanilla extract.  With a sharp knife, split the vanilla bean and scrape the seeds into the bowl.  Mix well. 

In two parts, add the flour and milk to the butter mixture.  First stir in about half of the sifted flour.  Pour in about half the milk and gently mix that into the batter.  Stir in the remaining flour and finally, pour in the rest of the milk, gently stirring to incorporate. 

In a metal bowl, beat the egg whites into soft peaks with a whisk or mixer.  Add a spoonful of egg white to the batter, stirring gently to lighten the batter.  Gently fold in the rest of the egg whites, preferably with a large rubber spatula, just until mixed in. 

Divide the batter between 24 muffin cups, each about 2/3 full.  Bake for 25-30 minutes or until cakes are very lightly browned and a toothpick comes out clean.  Cool completely on a wire rack.  Frost generously with buttercream frosting and decorate, as desired.

buttercream frosting
In a large bowl, combine the confectioners’ sugar, butter, vanilla and salt.  Beat at medium speed until smooth, about 5 minutes.

coconut ‘grass’
Place coconut in sealable gallon-size plastic bag.  Set aside.  In a small bowl, mix 3 –4 drops green and 1 – 2 drops blue food coloring with 1 tablespoon water.  Stir to combine.  Sprinkle the food coloring mixture over the coconut, seal the bag and shake to incorporate.  Add more diluted food coloring, as desired. 

Spread the coconut evenly on a foil-lined baking sheet.  Toast on low-broil, stirring every minute or two, until some pieces are lightly browned, 5 – 10 minutes.  Monitor closely to prevent burning.  Cool on foil until needed.

assembly
When the cupcakes have cooled, frost immdiately using an offset metal spatula or spreader (without a serrated edge).  Place a large dollop in the center of each cupcake, working outward in a circular motion.  Position three chocolate eggs in the center.  Sprinkle the surrounding frosting with toasted coconut.  As a rule, cupcakes are best the same day, but these keep well overnight, once frosted. 

Happy spring, happy baking!

Cake recipe adapted from Alice Waters’ 1-2-3-4 cake recipe, found in ‘Birthday Cakes’ by Katherine Kleinman.

nanaimo bars

My Nanaimo bars are loosely based on a recipe given to me by a real live Canadian.  Over time, I have tweaked the measurements and ingredients to mimic that famed ferry boat version.  Whether or not it resembles the original is inconsequential as there are far too many versions to pinpoint a top contender.  What I do know is this: everyone who tries these bars loves them.  They speak of them in hushed tones of reverence, request them by name and beg for an encore appearance. 

The secret behind the bars lies in the source of their pale yellow filling, Bird’s custard powder, which comes from the UK and lends the center layer its unique flavor and texture.  It is worth the effort to track down this product, either in a specialty store or online, as the bars are better for it.  In a pinch, vanilla pudding powder is a reasonable substitute.  Even haters of coconut (you know who you are) are fans of Nanaimo bars.  I attribute this to the use of unsweetened coconut shred rather than those cloyingly sweet, soggy flakes with the angelic moniker.  Unsweetened coconut is all about texture with a flavor that is surprisingly understated. 

Though it will strike some as odd, the recipe (which is chilled, not baked) calls for one egg.  That’s right, the crust contains raw egg.  This necessary egg acts as a binding agent, neatly holding the crust together.  I am vigilant in relaying this information to all who partake of the bars, yet this appalling detail has yet to deter a single recipient.  Apparently, we Americans aren’t as uptight as they make us out to be.  Just be sure to keep the bars cool and store them in the refrigerator. 

nanaimo bars

yields about 20 bars

ingredients

base
2 ounces semi-sweet chocolate (such as Scharffenberger) 
6 tablespoons unsalted butter
1 cup graham cracker crumbs or about 12 sheets
1 – 1/2 cups unsweetened coconut shred
1 tablespoon sugar
pinch of salt 
1 teaspoon vanilla
1 egg, lightly fork beaten

filling
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons Bird’s custard powder (substitute: vanilla pudding mix)
3 cups powdered sugar 
1 tablespoon vanilla extract

ganache
6 ounces semi-sweet chocolate
4 – 6 tablespoons unsalted butter

directions

base
Melt the chocolate and butter on in a saucepan over low heat.  Alternately, place butter and chocolate in a microwave-safe bowl, stirring at 30-second increments until just melted.  Cool slightly.  In a food processor, pulse the graham crackers until they are reduced to fine crumbs.  Add the coconut and sugar.  Pulse until combined.  Leave the mixture in the bowl of the food processor until needed.

Add the beaten egg to the chocolate mixture, whisking briskly to emulsify.  The egg acts as a binding agent, to hold the base together.  Stir in the vanilla.  In a steady stream, pour the chocolate-egg mixture into bowl of the food processor.  Pulse until combined. 

Press the mixture evenly into the bottom of a waxed paper lined 9” x 13” baking dish or rimmed baking sheet.  Chill for about 30 minutes in the refrigerator or freezer.

 

filling
While the base is chills,  use a handheld electric mixer to blend the butter, milk and custard until well combined.  On low speed, add the powdered sugar, raising to medium speed once incorporated.  Add the vanilla.  Beat on medium high, scraping the sides of the bowl, as needed, until the mixture is silky and smooth. 

With a large rubber spatula, spread the filling evenly over the chilled base.  Chill for about 30 minutes in the refrigerator or freezer.

ganache 
The final layer requires proper timing, so be sure to start the ganache once the custard layer is firm.  Place the chocolate and butter in a saucepan over low heat, whisking until melted.  The consistency should be slightly thicker than chocolate syrup.  If the mixture is too thick, add additional butter, as needed.

Pour the melted chocolate mixture over the custard layer and, using a rubber spatula, work quickly to spread the chocolate evenly over the top, extending all the way to the edges of the baking dish.

Chill for another 20 – 30 minutes in the refrigerator or freezer.  Allow the pan to sit at room temperature for about 5 minutes before cutting into bars.  Using the tip of a sharp knife, carefully cut 2-1/2” x 3” bars.  Remove bars from the pan with a small offset metal spatula.  The first bar is always the hardest to remove.  For best results, serve cool but not fully chilled.  Store in an airtight container in the refrigerator for up to three days. DO NOT store at room temperature due to raw egg in the crust.

For more on the history of Nanaimo bars, plus recipes for both traditional and off-the-wall versions, check out this post by the lovely Jessie Oleson of Cakespy.

pink cookies

 

This recipe is a slight adaptation of one found in ‘A Homemade Life’ by local author, Molly Wizenberg.  They taste best the second day, after the frosting has had a chance to seep into the top layer of the shortbread-style cookie.  Trust me on this one.  Be warned, they are highly addictive, particularly when chilled.  Their secret weapon is a touch of almond extract in the cream cheese frosting.  Wizenberg’s version calls for kirsch or cherry extract and I imagine it would be just as good but I do love the way the hint of almond flavor plays off of the tangy cream cheese.  Whether you opt for almond or cherry, the flavoring adds that je ne sais quoi and these cookies wouldn’t be the same without it. 

yields approximately 24 cookies

ingredients

cookies
1 – 1/2 cups ( 3 sticks) unsalted butter, at room temperature
1 cup powdered sugar, sifted after measuring
3 cups unbleached white flour
1/2 teaspoon salt, rounded
1 teaspoon vanilla extract

frosting
8 ounces cream cheese, at room temperature
6 ounces unsalted butter, at room temperature
3 cups powdered sugar, sifted after measuring
1 teaspoon almond extract
1 pinch salt
a touch of red or pink food coloring

 

directions

cookies
In a medium bowl, use an electric mixer to cream the butter and sugar until light and fluffy.  Add the vanilla and mix well. 

In another medium bowl, whisk together the flour and salt until well combined.  Add the flour mixture to the butter mixture, beating until the flour is incorporated.  

Place the dough on a large piece of plastic wrap.  It should be a bit crumbly but not dry.  Shape the dough into a disc and wrap well.  Refrigerate for 1 hour. 

Preheat oven to 325 degrees Fahrenheit.

On a floured sheet of parchment paper, roll out the dough to just under 1/4” thick.  Cut out either rounds, hearts or flowers, depending on preference.  Really, any shape will do.  Work quickly as the dough is difficult to handle as it softens.  If the dough becomes too soft, wrap it in plastic and return it to the refrigerator for about 15 minutes.

Place the cookies 1 – 1/2” apart on parchment lined baking sheets.  Bake one sheet at a time for 16 – 20 minutes or until edges are very lightly colored.  Chill the other sheet of cookies in the refrigerator until ready to bake.  Carefully transfer the baked cookies, still on parchment, to a wire rack to cool.

 

frosting
In a medium bowl, beat the cream cheese and butter with an electric mixer on medium speed, until fully combined.  Add the powdered sugar and beat on low speed, until incorporated.  Raise the speed to medium-high and beat until satiny smooth and free of lumps, scraping down the bowl, as needed.  Add almond flavoring and 1 or 2 drops of food coloring.  Add more color as desired.  I prefer a very light pink, reminiscent of a cherry blossom.

Once the cookies have fully cooled, spread the tops with a generous layer of frosting; the thicker, the better.  Allow the frosting to set for about an hour before storing, to prevent smudging.  The cookies keep for up to three days in the refrigerator or for several months in the freezer. 

Adapted from the recipe for Jimmy’s Pink Cookies in ‘A Homemade Life’ by Molly Wizenberg.

chocolate cream pie with malted whipped cream and macadamia brittle

This decadent pie is a close interpretation of one served at Bar Tartine, hands down my favorite San Francisco restaurant.  There’s no denying the pie has a lot going on; yet each component is intrinsic to the final result.  Silky chocolate filling and buttery graham cracker crust mingle with comforting malted whipped cream and the salty sweet crunch of macadamia brittle in harmonious accord.  The recipe requires a measure of advance planning but the steps are well laid out and your efforts will be handsomely rewarded.

Ingredients

crust
3/4 cup chopped macadamia nuts
1 cup plus 2 tablespoons graham cracker crumbs
2 Tablespoons flour
2 Tablespoons firmly packed dark brown sugar 
1/4 cup (1/2 stick) unsalted butter, melted

filling
1 cup plus 2 tablespoons sugar
3/4 cup heavy cream + 1-1/3 cup heavy cream
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks 
4 ounces semisweet chocolate (such as Scharffen Berger), finely chopped 
1 tablespoon unsalted butter 
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar

macadamia brittle
1 cup shelled macadamia nuts (salted)
2/3 cup granulated sugar
3 tablespoons cane syrup (lyle’s or steen’s)
3 tablespoons water
1/4 cup unsalted butter, room temperature, plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking soda

malted whipped cream
1-1/2 cups heavy cream
1- 1/2 tablespoons malt powder
1- 1/2 tablespoons confectioners' sugar

Directions

crust
Preheat oven to 350 degrees.

Brush a 9-inch pie tin with melted butter.

In a food processor, finely grind macadamia nuts with graham-cracker crumbs, flour and sugar.  Blend in butter. Press mixture into bottom and up the sides of prepared pan. Chill in freezer for 10 minutes.  Bake for 8 minutes.  Return to freezer for 10 minutes.  Bake 6-8 minutes longer. Cool crust, 30 minutes.

filling
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.

Place 1 1/3 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold the whipped cream into the cool chocolate pudding mixture.

 

Spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours for best results.  In a pinch, 2 hours in the freezer should do the trick. When ready to serve, top the pie with malted whipped cream and brittle.  Serve immediately.

macadamia brittle
Preheat oven to 350 degrees Fahrenheit.

Spread the nuts on a baking tray lined with parchment and toast them in the oven until light golden, 4-6 minutes, turning the nuts after 3 minutes so they toast evenly.  Remove nuts from the pan and cool to room temperature. Coarsely chop the nuts and set aside.

Put the sugar in a medium saucepan. Add the cane syrup and water.  Stir to mix and bring to a boil over medium high heat. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. Place a wooden spoon on top of the foil to keep down.

Remove the foil and add the butter.  Gently stir with a wooden spoon a few times. When the butter has combined with the sugar mixture and forms a soft boil, add your candy thermometer.  Continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees, about 8-10 minutes (depending on your cookware). Meanwhile, grease a 9 x 12 inch sheet pan with butter or nonstick cooking spray.

When the sugar mixture reaches the desired temperature, immediately but carefully stir in the salt, baking soda and chopped macadamia nuts. Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.

When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil, if needed. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

malted whipped cream
Place the heavy cream in a chilled bowl, add the malt and confectioners' sugar.  Beat until stiff peaks form.  Cover and chill until needed.

assembly
Spoon malted whipped cream into a pastry bag or plastic bag with one corner snipped off.  Pipe poufs of whipped cream on each slice of pie.  Garnish with shards of macadamia brittle.  Serve.

 

Chocolate filling adapted from Emeril Lagasse.  Macadamia brittle from Food.com.  Crust adapted from ‘Baked: New Frontiers in Baking’ by Matt Lewis and Renato Poliafito.

spiced banana bars with lemon icing

 

serves 8 – 10

ingredients

bars
1 cup flour (I use 2/3 cup whole wheat pastry flour + 1/3 cup white flour) 
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
1/4 cup butter, at room temperature
1/4 cup + 2 tablespoons dark brown sugar
1/4 cup + 2 tablespoons sugar
2/3 cup ripe banana (about 1 large banana), mashed
1 egg, lightly beaten
1/4 cup milk (2% or whole)

lemon icing
3 tablespoons melted butter
1 – 1/2 tablespoons hot water
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon lemon zest
3 cups powdered sugar

 

directions

Preheat oven to 350 degrees Fahrenheit. 

bars
Sift the dry ingredients.  You can use a sieve or wire whisk in place of a sifter.  Set aside.  With a wooden spoon or handheld mixer, cream the butter and sugar in a medium bowl.  Add the mashed banana and blend thoroughly.  Now add the egg and beat well.  Next, add the dry ingredients and milk.  Blend thoroughly.  Spread the mixture evenly in a well-greased, floured 9 x 11 x 2 inch pan.

Bake for 20 –25 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean.  Place the bars, in the pan, on a wire rack to cool.  Using a toothpick, prick the entire surface of the bars, at one inch intervals.  Frost the bars generously while still warm.

lemon icing
In a medium bowl, combine the melted butter, hot water, lemon juice and zest.  Using a handheld electric mixer, blend in the powdered sugar until smooth.  If the icing seems thin, add additional powdered sugar, as needed.  Be sure to work speedily when frosting the bars as the icing glazes over quickly.

oh.my.lord brownies

  yields about 20 brownies

 

ingredients

4 eggs
2 cups sugar (I use ultrafine baker’s sugar)
1 cup unsalted butter
8 ounces good quality semisweet baking chocolate*
1 - 1/3 cups flour
1 - 1/2 teaspoons bourbon vanilla
1/2  rounded teaspoon coarse sea salt (such as fleur de sel)

directions

Preheat oven to 350 degrees Fahrenheit. 

Roughly chop half the chocolate and combine with the butter in a small saucepan on medium low heat, stirring occasionally until melted.  Set aside.  In a medium bowl, beat the eggs and sugar until well blended.  Combine the chocolate and egg mixtures.  Stir in the vanilla.

Measure the flour by spooning it into the measuring cup and leveling it with the flat edge of a knife.  This is imperative as the consistency of the brownies depends on it.

Add the flour, mixing with a fork until well blended.  Do not use an electric mixer.  A large fork or wooden spoon works best.  Chop the remaining chocolate into 1/4” pieces.  Fold the chopped chocolate and sea salt into the mixture. 

Using a rubber spatula, transfer the batter to a greased and floured 9” x 13”  glass baking dish.  Spread the batter evenly in the dish.  Bake for 25 – 30 minutes until the center is stable.  You will have doubts about their doneness but never fear,  they will continue to cook after you remove them from the oven. 

Let the brownies set for at least 30 minutes after baking, if  you have that kind of willpower.  As an elegant dessert, serve them warm with vanilla ice cream.  For straight up brownie consumption, they taste best the second day.




*Scharffen Berger 62% semisweet  is preferred.  A close second is Lindt 65% dark chocolate.  Callebaut or Valrohna are stellar stand-ins if you can get your hands on either of them. 

lemon lime cream tart with blackberries and blueberries

 

yields 8 – 10 servings

ingredients

sweet tart dough
1/2 cup + 1 tablespoon unsalted butter, room temperature
1/2 cup sugar
1/8 tsp salt
1 large egg, room temperature

egg wash
1 large egg
pinch salt

filling
3/4 cup sugar
4 large eggs
3/4 cup heavy cream
1/2 cup lime juice
1/4 cup lemon juice
zest of 3 limes

topping
1 pint blackberries
1 pint blackberries 
2 tablespoons black or red currant jelly

DIRECTIONS

crust
Using a stand mixer with the paddle attachment, combine butter, sugar and salt, mixing on medium speed until smooth.  Add egg and mix until smooth.  Stop mixer and scrape sides of bowl with a rubber spatula.  Add flour, all at once, and mix on low just until incorporated.  Shape dough into two equal balls, and shape each ball into 1/2” thick disks.  Wrap well in plastic wrap and chill two hours or overnight.*

To line a 9” tart pan, place chilled dough disk on a lightly floured surface (i.e. a silicone mat) and roll to 1/8” thick, rolling from center toward edges, in all directions.  Lift and rotate dough a quarter turn after every few strokes, dusting underneath with flour, as necessary, to discourage sticking.  Work quickly to prevent dough from becoming warm.  If dough has warmed, transfer to the refrigerator to firm up for a few minutes.  Otherwise, gently transfer dough to the tart pan, easing it into the bottom and sides and pressing carefully into place.  Do not stretch dough or side will shrink during baking.  Patch tears with extra dough, pressing firmly to adhere.  Trim dough to level with top of the pan using a sharp knife.  Place tart shell in freezer for about 15 minutes or until firm.  Freeze any scraps and the extra disk for future use.  Frozen dough keeps for up to three weeks.

Preheat oven to 325 degrees F.

Once the shell is firm, use a fork or the tip of a knife to dock (make small holes in) the bottom of the tart shell, 2” apart.  Bake for 10-12 minutes or until lightly colored, dry and opaque.  Check during baking and rotate pans as needed, for even color.  Beat egg with salt in a small bowl and lightly brush the bottom and sides of the shell with egg glaze, about two minutes before desired color is reached.  Return shells to oven and bake until lightly colored and egg glaze has set.

filling
Preheat oven to 350 degrees F.

Whisk together sugar and eggs in a bowl.  When well mixed, slowly stir in cream, juices and zest.  Place the cooked tart shell on a rimmed baking sheet.  To reduce spillage, position the pan on the oven rack before pouring filling into the shell.  Bake 35-40 minutes or until the filling is set but still semi-wobbly in the center.  After cooling for one hour, the filling will set to a perfect consistency, soft and smooth.  Make sure to cool before cutting to avoid a gooey mess. 

topping
Once tart has cooled, remove sides from tart pan, using a small, sharp knife to loosen, if needed.  Place crust on a plate.  Carefully rinse blueberries and blackberries and gently pat dry with paper towels.  Arrange blackberries in two concentric circles, about 1” from inside edge of crust.   Mound blueberries in center of tart.  If there are extra blueberries, add another circle (see photo, above) around blackberries. 

In a small saucepan, warm jelly until melted.  Whisk, adding water if too thick.  Use a pastry brush to brush jelly over berries, careful to avoid dripping jelly on the filling.

Tart can be served at room temperature or chilled, according to preference.  Serve unaccompanied or with a dollop of freshly whipped cream.

Lemon lime cream filling adapted from ‘The Naked Chef’, by Jamie Oliver.  Sweet crust adapted from the ‘Tartine’ cookbook, by Elizabeth M. Prueitt and Chad Robertson.