[personal profile] akarasuma
 I can't believe it's been over six months since I started with the 101 list :O

Pumpkin spice cupcakes

Glorious morning muffins
January :
Gorilla Bread
Fruit tarte
Mango mousse
Lime/raspberry mousse

Recipes under cuts

Pumpkin Spice Cupcakes
Makes 24 cupcakes

1 package (18.25 oz.) spice cake mix
(We can't get spice cake mix here, so instead I used:
> Yellow cake mix
> 1 teaspoon ground cinnamon
> 1/2 teaspoon ground allspice
> 1/2 teaspoon ground nutmeg)
1 can (15 oz.) pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
Para 1 tsp:
> 1/2 teaspoon of cinnamon
> 1/4 teaspoon of ground ginger.
> 1/8 teaspoon of ground allspice or ground cloves.
> 1/8 teaspoon of ground nutmeg.

Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.

Blend cake mix, pumpkin, eggs, oil, water, cinnamon, and pumpkin pie spice until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, about 3/4 full.

Bake for 18-23 minutes or until wooden toothpick inserted into center comes out clean. After 10 minutes, remove from pans, place on wire racks, and cool completely.

Prepare frosting (recipe below) and spread evenly on cupcakes.

My cupcakes looked pretty awful once I frosted them, so you don't get pictures.  This is a fantastic frosting, though; everyone loved it.

Honey Cinnamon Cream Cheese Frosting
1/2 cup butter, softened
4 oz. cream cheese
1 tsp. cinnamon
1 tbsp. honey
2-4 cups powdered sugar
1-2 tbsp. milk
Gorilla Bread
* 1/2 cup granulated sugar
* 3 teaspoons cinnamon
* 1/2 cup (1 stick) butter
* 1 cup packed brown sugar
* 1 (8-ounce) package cream cheese
* 2 (12-ounce) cans refrigerated biscuits (10 count)
* 1 1/2 cups coarsely chopped walnuts


Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Fruit tart
This was a pain in the ass to make. I'd never worked with tart crust before. I blind-baked it, so it didn't brown at all and it looked weird. I'm not even sure I had to blind-bake it in the first place. It was good, though.

For the crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/8 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into
1/2-inch pieces
1 egg yolk, beaten with 2 Tbs. heavy cream

For the vanilla pastry cream:
3 Tbs. granulated sugar
1 Tbs. all-purpose flour
1 Tbs. cornstarch
2 egg yolks
2/3 cup milk
1/2 tsp. vanilla extract

Fruit: I used strawberries, blueberries and plums.

Position a rack in the lower third of an oven and preheat to 425ºF.

To make the pastry, in the bowl of a food processor, combine the flour, granulated sugar and salt and pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse until the dough holds together when squeezed. Turn the dough out onto a lightly floured surface and knead a few times until it comes together in a ball. Shape into a 5-inch disk, wrap with plastic wrap and refrigerate for 30 minutes.

Meanwhile, make the pastry cream: In the bowl of an electric mixer fitted with the whisk attachment, beat the granulated sugar, flour, cornstarch and egg yolks on medium speed until thick and pale yellow, 2 to 3 minutes.

In a saucepan over medium heat, combine the milk and vanilla and bring to a simmer. While stirring, pour half the milk into the sugar mixture until combined. Then pour this mixture back into the pan with the remaining milk and place over medium-low heat. Cook, whisking constantly, until the mixture thickens and starts to bubble, 1 to 2 minutes. Be sure to scrape the sides and corners of the pan while whisking to prevent scorching. Pour the pastry cream into a clean bowl and cover the surface with parchment paper. Let cool to room temperature, then refrigerate for 1 hour.

On a floured surface, roll out the dough into an 11-inch round. Transfer to a 9-inch tart dish and trim the edges to make them flush with the rim. (If the dough starts to break, just piece it together in the dish.) Line the pastry with parchment paper, fill with pie weights, rice or beans and bake for 5 minutes. Reduce the oven temperature to 350ºF. Remove the pie weights and parchment paper and, using a fork, poke holes in the bottom of the crust. Bake until the crust is golden, 15 to 20 minutes more. Transfer to a wire rack and let cool for about 1 hour.

Slice the strawberries and plums; place the slices along with the whole blueberries in a bowl and mix in 1 tbsp sugar. This will make the fruit shiny and tasty.

To serve, spoon the pastry cream into the crust and arrange the fruit on top.

Lime/Raspberry Mousse

I'm sure the original recipe is done with lemons, but we don't really have those here.  But you know what we have? LIMES.  Like, everywhere, on everything. 
1 tbsp flavorless gelatin
3 tbsp water
1/3 cup lime juice (Approx. 3 limes)
1 cup sugar
4 egg whites
2 tsp lime zest
1 cup heavy cream
3 cartons raspberries, each about 6 oz.

Mix the gelatin, water and lime juice in a small bowl and heat in the microwave for three minutes.

In a large bowl, using an electric mixer, beat the egg whites with 3/4 cup of the sugar; when soft peaks form, add the gelatin mix and the lime zest; continue mixing until you get stiff peaks.

In a different bowl, beat the cream on medium-high speed until medium-firm peaks form, about 1 minute. Do not overwhip.

Fold the whipped cream into the egg white mix.

In a blender, combine two-thirds of the raspberries, the remaining 1/4 cup sugar and 3 tbs. water (optional; I didn’t use it) and process until smooth. Strain the raspberry sauce through a fine-mesh sieve into a bowl and discard the seeds.

Spoon the mousse into individual bowls and drizzle generously with the raspberry sauce. Garnish with the remaining whole berries and serve immediately. Serves 8.

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