Sweets and Treats
Page 4
Put the semisweet chocolate chips and heavy cream in a heatproof bowl set over a pot of barely simmering water (do not let the bottom of the bowl touch the water) and stir until the chocolate is melted and smooth. Remove the chocolate from the heat.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the cream cheese and confectioners’ sugar on low speed until smooth. Gradually add the chocolate mixture and mix well.
Pinkies Chocolate Lunch-Box Treats
Makes 18 cupcakes
Remember those Hostess Sno Balls your mom used to pack in your lunch box? The ones with marshmallow covered in bright pink coconut? This is our updated interpretation.
1 ½ cups cake flour (not self-rising)
2 cups sugar
¾ teaspoon baking soda
½ teaspoon fine sea salt
4 ounces unsweetened chocolate, finely chopped
1 cup hot freshly brewed coffee
1 ½ teaspoons pure vanilla extract
2 large eggs, at room temperature
½ cup canola oil
½ cup sour cream, at room temperature
1 recipe Coconut Buttercream (recipe follows)
For the Tinted Coconut
4 cups sweetened flaked coconut
Powdered food coloring (see Resources)
Position a rack in the lower third of the oven and preheat the oven to 350°F. Line 18 cupcake cups with paper liners.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.
Meanwhile, put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let the mixture stand for about 2 minutes to melt the chocolate, then stir until smooth.
In another medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white. Pour in the melted chocolate mixture and mix until just combined.
Add the chocolate–sour cream mixture to the dry ingredients in thirds, mixing on medium speed for 1 to 2 minutes, until just combined.
Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. The batter will be very runny, so it’s best to transfer it to a large liquid measuring cup to make it easier to pour.
Pour the batter into the prepared cupcake cups, filling each one about two-thirds full. Bake for 20 to 25 minutes, until a cake tester inserted in the center of a cupcake comes out clean. Let cool for at least 20 minutes. Once the cupcakes are cool, remove them from the liners.
To assemble the cupcakes: Use an apple corer or a paring knife to scoop out a hole in the middle of each cupcake, about 1 inch deep. (The extra cake is yours for the snacking!)
Fill a pastry bag fitted with a ½-inch or larger tip with the frosting and fill the holes in each cupcake with frosting. Arrange the cupcakes on a baking sheet lined with parchment or foil and refrigerate for at least 15 minutes to set the frosting.
To make the tinted coconut: Put the coconut in a Mason jar or a ziplock bag. Add a few pinches of food coloring, one at a time, and shake until the coconut is evenly colored.
Once the frosting in the centers of the cupcakes sets, frost the tops and sides of the cupcakes with the remaining frosting. Put the coconut in a small bowl, roll the frosted cupcakes in the coconut, and place them in paper liners.
The cupcakes can be stored in an airtight container at room temperature for up to 2 days.
Coconut Buttercream
Makes about 6 cups
½ cup all-purpose flour
2 cups whole milk
2 teaspoons pure vanilla extract
2 teaspoons coconut extract
1 pound (4 sticks) unsalted butter, at room temperature
2 cups confectioners’ sugar
Combine the flour, ½ cup of the milk, the vanilla, and the coconut extract in a small saucepan and whisk until blended. Set the pan over medium heat and gradually add the remaining 1 ½ cups milk, whisking constantly. Cook the mixture, whisking, until it comes to a low boil, then reduce the heat to low and continue to whisk until the mixture begins to thicken and starts to “burp,” 2 to 3 minutes.
Transfer the mixture to a small heatproof bowl and stir it occasionally as it cools to keep it lump-free. If you do get a few lumps, don’t worry—you can whisk the mixture to dissolve the lumps, or pass it through a fine-mesh sieve. Cool to room temperature. (You can put it in the refrigerator for 10 minutes to speed up the process.)
In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), whip the butter on medium speed until soft and creamy, 2 to 3 minutes. Gradually add the confectioners’ sugar and beat on high speed until light and fluffy, 5 to 7 minutes.
Gradually add the milk mixture, then increase the speed to medium-high and whip until the frosting is light and fluffy, scraping down the bottom and sides of the bowl as necessary with a rubber spatula to make sure the frosting is thoroughly mixed.
The frosting can be stored in an airtight container at room temperature for up to 2 days.
Gingerbread Cupcakes with Lemon–Cream Cheese Frosting
Makes 24 cupcakes
The snap of spice and the warmth of gingerbread always make it the treat of choice for me on a cool fall day. When topped with a lemony frosting, these gingerbread cupcakes get a fresh burst of flavor. During the holidays, I like to deck these out with decorated mini sugar cookies made from scraps of dough for festive treats. For an added bonus, when you bake these, the aroma of ginger, cinnamon, and allspice will fill your kitchen with holiday cheer.
3 cups unbleached all-purpose flour
1 ½ teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
½ teaspoon ground allspice
½ pound (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
4 large eggs, at room temperature
1 cup buttermilk
2 tablespoons light unsulfured molasses
2 teaspoons pure vanilla extract
1 recipe Lemon–Cream Cheese Frosting (recipe follows)
Position a rack in the middle of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners.
Sift together the flour, ginger, baking soda, cinnamon, salt, and allspice. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and brown sugar on medium-high speed for 3 to 5 minutes, until light and fluffy. Turn the mixer speed down to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary.
With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, mixing just until incorporated. Add the molasses and vanilla.
Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. With a large ice cream scoop or spoon, scoop the batter into the prepared cupcake cups, filling each one about two-thirds full.
Bake for 20 to 25 minutes, until a cake tester inserted in the center of a cupcake comes out clean. Let cool for 15 minutes in the pans, then remove from the pans and cool completely on a wire rack.
To frost the cupcakes: Use a spatula or a butter knife to spread the tops of the cupcakes generously with the cream cheese fros
ting.
The cupcakes can be refrigerated for up to 2 days. Bring to room temperature before serving.
Lemon–Cream Cheese Frosting
Makes about 5 cups
Two 8-ounce packages cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
5 to 6 cups confectioners’ sugar
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the cream cheese, butter, lemon zest, and lemon juice on medium speed until smooth and creamy, 2 to 3 minutes. Gradually add 5 cups of the confectioners’ sugar, then add up to 1 cup more sugar if the frosting seems thin, and beat on high speed until light and fluffy, 5 to 7 minutes.
The frosting can be used immediately or covered and refrigerated for up to 5 days.
Coconut Cupcakes with Whipped Buttercream Frosting
Makes 24 cupcakes
These coconut cupcakes are one of Griff’s favorite treats. He loves the tender sweetness of coconut on top of the lightest buttercream frosting this side of the Mississippi. The hint of cardamom in the batter adds a delicate floral flavor.
3 cups unbleached all-purpose flour
1 teaspoon baking powder, preferably aluminum-free
½ teaspoon baking soda
1 ½ teaspoons fine sea salt
½ teaspoon ground cardamom
¾ pound (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup buttermilk
2¾ cups sweetened flaked coconut
1 recipe Whipped Buttercream Frosting (recipe follows)
Position a rack in the middle of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners.
Sift together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light and fluffy. Turn the mixer speed down to low and add the eggs one at a time, beating well after each addition, and scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla and mix until combined.
On low speed, add the flour mixture in thirds, alternating with the buttermilk and beginning and ending with the flour, mixing until just incorporated.
Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Fold in ¾ cup of the coconut.
With a large ice cream scoop or spoon, scoop the batter into the prepared cupcake cups, filling them about two-thirds full. Bake for 20 to 25 minutes, until a cake tester inserted in the center of a cupcake comes out clean. Let cool for 20 minutes in the pans, then remove from the pans and cool completely on a wire rack.
To frost the cupcakes: Use a spatula or a butter knife to spread the tops of the cupcakes generously with the buttercream. Put the remaining 2 cups coconut in a medium bowl and dunk the tops of the cupcakes in coconut to cover.
The cupcakes can be stored in an airtight container at room temperature for up to 2 days.
Whipped Buttercream Frosting
Makes 3½ cups
¼ cup unbleached all-purpose flour
1 cup whole milk
½ pound (2 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 cup granulated sugar
Combine the flour and ¼ cup of the milk in a small heavy saucepan and whisk until blended. Set the pan over medium heat and gradually add the remaining ¾ cup milk, whisking constantly, then cook, whisking, until the mixture comes to a low boil. Reduce the heat to low and whisk until the mixture begins to thicken and starts to “burp,” 2 to 3 minutes.
Transfer the mixture to a small heatproof bowl and stir occasionally as it cools to keep it lump-free. If you do get a few lumps, don’t worry—you can whisk the mixture to dissolve the lumps, or pass it through a fine-mesh sieve. Cool to room temperature. (You can put the mixture in the refrigerator for 10 minutes to speed up the cooling process.)
In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), whip the butter and vanilla on medium speed until soft and creamy, 2 to 3 minutes. Gradually add the sugar and then beat on high speed until the mixture is light and fluffy, 5 to 7 minutes.
Reduce the speed to low and gradually add the milk mixture, then increase the speed to medium-high and whip until the frosting is light and fluffy, scraping down the sides of the bowl with a rubber spatula as necessary.
Use the frosting immediately. Or store in an airtight container in the refrigerator for up to 2 days. To use buttercream that has been chilled, see the Tip.
Tip: To use buttercream that has been chilled, remove it from the refrigerator and bring it to room temperature. Make sure that it is softened to room temperature before you use it; if the butter is too cold, the buttercream will break and be a hot mess! Transfer the buttercream to the bowl of a stand mixer fitted with the paddle attachment (or to a large bowl if using a handheld mixer) and beat on medium speed until soft and spreadable, 2 to 3 minutes.
Candies
Bittersweet Pecan–Dulce de Leche Truffles
Makes 30 truffles
Have I mentioned my love for pecans? When Griff and I found out that there are actual truffles, called pecan truffles, growing in the soil around the pecan trees of southern Georgia, it was a lightbulb moment. These intensely rich truffles are the perfect hostess gift or addition to a festive dessert table.
¾ cup pecan halves
For the Ganache
8 ounces bittersweet chocolate, finely chopped
¾ cup heavy cream
2 tablespoons unsalted butter
3 tablespoons dulce de leche liqueur, such as Dulseda
2 tablespoons Dutch-processed cocoa powder, for coating
Position a rack in the middle of the oven and preheat the oven to 350°F.
Spread the pecan halves in a single layer on a baking sheet and bake for 5 to 6 minutes, until lightly toasted. Remove the pan from the oven and let the pecans cool completely.
Finely chop the pecans; set aside.
To make the ganache: Put the chocolate in a medium bowl; set aside. Combine the cream and butter in a small saucepan and bring to just under a boil over medium heat, stirring to melt the butter. Remove the cream mixture from the heat, pour it over the chocolate, and allow to stand for 5 minutes.
Stir the ganache gently with a spoon until it is smooth and glossy. Add the liqueur and ½ cup of the chopped pecans and stir to combine. Cover the ganache with plastic wrap and refrigerate until firm, about 4 hours.
To make the coating: Combine the remaining chopped pecans and the cocoa powder in a small bowl, stirring to mix thoroughly.
To make the truffles: Line a baking sheet with parchment. Scoop up the ganache with a small melon baller to form imperfect balls, roll the balls in the pecans and cocoa powder to coat, and place on the prepared baking sheet. Cover with plastic wrap and refrigerate until the truffles firm up, at least 1 hour.
To store the truffles, layer them between sheets of wax paper or parchment in an airtight container and refrigerate for up to 2 weeks.
To serve, bring the truffles to room temperature.
Brown Sugar Fudge
Makes 36 squares
This rich brown sugar cousin to chocolate fudge has a nice velvety texture and a delicious balance of sweet and salty.
2 cups packed light brown sugar
1 cup heavy cream
2 tablespoons light corn syrup
¼ teaspoon fine sea salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
½ cup pecan pieces (optional)
Special Equipment
Candy thermometer
Butter an 8-inch square baking pan.
In a medium saucepan, combine the brown sugar, granulated sugar, heavy cream, corn syrup, and salt and heat over medium heat, stirring to dissolve the sugar. Insert a candy thermometer and cook, stirring occasionally, until the mixture reaches 238°F (this is the “soft ball stage”), 10 to 15 minutes.
Add the butter and stir until melted and fully incorporated, then remove the pan from the heat and let the mixture stand, without stirring, until it cools to lukewarm (about 120°F).
Add the vanilla to the fudge and beat with a wooden spoon until smooth and creamy. If desired, fold in the nuts. Pour the fudge into the prepared pan and let cool to room temperature.
Once the fudge has set, cut it into squares. Store in an airtight container at room temperature for up to 2 weeks.
Lemon Buttermilk Fudge
Makes 16 pieces
My grandma Hannah loved fudge and usually made the chocolate-nutty kind, but on occasion, she would use the last bit of buttermilk in the jug to make buttermilk fudge. I like to add a bit of lemon zest to complement the sweet tanginess of the buttermilk.
½ cup pecan pieces
2 cups granulated sugar
1 cup buttermilk
8 tablespoons (1 stick) unsalted butter, cut into cubes
1 tablespoon honey
⅛ teaspoon fine sea salt
Grated zest of 1 lemon
Flaky sea salt, such as Jacobsen or Maldon, for sprinkling (optional)
Special Equipment
Candy thermometer
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment, leaving an overhang on two opposite sides of the pan.