Wish Me Luck!

I know I've mentioned before how much I love Bakerella's blog because you've seen my attempts at her adorable cake pops. Well, not that long ago I saw her post about a cupcake contest hosted by Scharffen Berger chocolates where they give you a list of adventure ingredients to choose from and you must create your own recipe. Since I enjoy baking so much I figured 'why not?' and proceeded to do a trial and error experiment to see if I could come up with something worthy to submit.

The list of adventure ingredients are stout beer, ricotta, buttermilk, coconut butter milk or cream, saffron, molasses, adzuki bean, fresh beet, sweetened condensed milk, fresh or dried chili pepper, bee pollen, meyer lemon, almond flour, and sumatra coffee bean. I choose to use ricotta cheese and coconut cream in my recipe and I think it could actually be a contender, but even if it's not, I had fun playing in the kitchen.

The end result, and they were just as good as they look! If I do say so myself. So wish me luck, the prizes are pretty sweet!

Here's the recipe if anyone is interested in trying them out. And the site for the contest in case you're interested in doing some baking yourself.

Chocolate Ricotta Cupcakes with Coconut Ganache

Cake
3oz. Scharffen Berger 62% dark chocolate, chopped
1 cup unbleached flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ cup butter room temp.
1 ¼ cup sugar
2 large eggs
1 tsp. vanilla extract
½ cup ricotta cheese
1/3 cup milk

Ganache
½ cup coconut cream
3oz. Scharffen Berger 62% dark chocolate, chopped
toasted coconut

Preheat oven to 350.

Put chocolate in heatproof bowl over a saucepan of barely simmering water. Stir till the chocolate is melted and smooth. Remove from water and set aside to cool slightly.

Sift the flour, baking powder, baking soda, and salt in a bowl and set aside

Beat the butter and sugar in an electric mixer on medium speed until smoothly blended and creamy. Scrape sides of the bowl during mixing as needed.

On low speed add the melted chocolate till just blended.

On medium speed add the eggs one at a time, mixing till each is blended into the batter.

Add vanilla and beat until the mixture looks creamy and the color has lightened slightly.

Mix in the ricotta cheese until there is no white remaining.

On low speed add half the four mixture until it’s just incorporated. Mix in the milk. Add the remaining flour and mix until the batter looks smooth.

Let the batter rest on the counter for 10 minutes, then spoon into paper liners in a cupcake pan and bake for 20 minutes.

Once the cupcakes have cooled, put the remaining chocolate in a heatproof bowl and set aside. In a saucepan, simmer cream of coconut until it lightens in color and bubbles in the center of the pan. Pour over chocolate and whisk together until the chocolate has melted and is smooth. Spoon over cupcakes a few at a time and sprinkle with toasted coconut before ganache hardens.

Enjoy!!

Cake Pops!

A while ago, okay, over a year ago... I'm such a slacker... I blogged about cake pops. I raved about these little treats on a stick and vowed to make them myself, then promptly neglected to inform my faithful reader(s?) that I did, in fact, make them. And not just once since then, but three times did I try my hand at these and as with anything new, all three had successes as well as things to learn from.

Cake pop trial 1: Crab feast cake pops.

So, I had a theme, and after finding small squeeze bottles, I also had an idea for the decoration of the pops. CRABS, of course!!

I found an image online, printed out a sheet of properly scaled crabs, and used a squeeze bottle to pipe little crabs on the waxed paper taped over my templates.

Then I shaped my mini cupcakes and prepared to dip and decorate.

And voila! (if only it had been that easy) cute little cake pops with crabs on the top!

And the lessons I learned from these cake pops? The sticks were way too long and those, combined with the heavy cake on top, made them bend precariously as they were transported, and resting before consumption...

I also learned that allowing them to harden in the freezer made them sweat when they cooled off and the red and brown bottoms rubbed off on the white tops as they came to room temperature. Which brings us to...

Cake Pop Trial 2: Birthday cake pops

In June we celebrated Chris's Masters from Rutgers, Steph's b-day, my B-day, and Father's Day all in one shot. So I figured it was a good excuse to make more cake pops! This time I simplified the design and instead of shaping mini cupcakes, I just rolled the cake out and used a flower shaped cookie cutter to make these.

They were much easier then the multi-colored (meaning twice dipped) cupcakes from before, and the flower shape with an M&M center was decoration enough for me to be happy with them. This time around I learned that even the fridge is too cold, they still sweat, but the candy hardens fairly quickly at room temperature. They also have to be thoroughly frozen (like overnight) before they're dipped in the melted candy or they fall off the stick. Wrapping them with the cellophane and ribbon made them easy to transport and the shorter, 6" sticks was better at supporting the weight of the cake.

Cake Pop Trial #3: Cheesecake Pops

Not long after the birthday cake pops we had a church BBQ competition and I figured it'd be another good cake pop occasion, but this time I wanted to try cheesecake. Just simple balls shaped with a cookie dough scoop, then dipped in chocolate and rolled in crunchy topping.

They were cute, and yummy, but lasted about 3 seconds in the 90+ degree weather before they became cheesecake shooters in those cellophane bags.

Next to try? Star shaped cake pops for the 4th of July!

You've got to try this!

Several weeks ago I was out and about with my mom running errands and enjoying her company for the afternoon. She was getting ready for the annual crab feast and we were stopping everywhere looking for plants and decorations and any odds and ends she wanted for the party. One of the stops she insisted we make was Willy's which is a garden center, farmer's market, and so much more. If you know me at all, you know I enjoy cooking in general, but especially baking and trying new things, so when I came across these in the bulk foods section, I couldn't resist.


Cinnamon drops (or chips as I've been calling them) sent my mind spinning through the possibilities. I've never heard of these before, what would I put them in? Muffins? Snickerdoodles? Scones? I couldn't decide so they have been in my fridge waiting patiently for me to make up my mind. This week, I finally decided on scones and I have to say, it was the right choice. I love this recipe for scones which hasn't failed me yet. It calls for raisins which I've never used because, well, they're just not my favorite, but I have used craisins & lemon, chocolate chips, sprinkled raw sugar on top, dried blueberries, and now I have made them with cinnamon chips.

I'll be making them again in OBX, and I think I'm going to start stocking up on cinnamon drops to see what else I can make with these awesome little pieces of goodness. Let me know if you have any ideas!