Pastries in Paradise

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Ever since I was a kid my go to recipe for chocolate chip cookies was the back of a Nestle Toll House Morsels bag. The recipe is simple and with ingredients most families have on hand. It is what made the Toll House recipe so famous since its debut back in 1939. Yes it has been around that long. But with this type of age there is sure to be followers set out to replace its fame with their own.

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Sure I still love the moist cake-like texture and buttery aftertaste of the Toll House Chocolate Chip Cookie but my adult taste buds sought for more. But is there really more out there for my taste buds to find??? And if there is how hard would it be to obtain??? These questions were all answered with this perfect recipe. This is surely my new favorite… at least for the time being. I kind of get around a lot when it comes to cookies. I’m sure at some point we will divorce like I did with Mr. Toll House but for now we are in it for the long haul. There shouldn’t be any hard feelings though because I have only stayed with two cookies my entire life, those being my mom’s recipe for Sugar Cookies that are made at Christmas and my kiddie bake sale favorite… the Peanut Blossom.

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You may wonder what made this recipe capture my heart for the time being. Truth is, at first even I was highly skeptical. But it turns out the little extra effort goes a long way with chocolate chip cookies. Jacques Torres once stated that the best chocolate chip cookie is based on a dough that was allowed to rest for 24 hours. I honestly can’t wait that long. I can barely wait for them to be cool enough to touch let alone 24 hours before even being baked. This doesn’t mean I couldn’t apply the same principle but on a bit smaller time scale. By toning down Torres’ wait time but still implementing his theory a bit I was able to manifest a chocolate chip cookie that had a moist and chewy inside and crispy, golden edges.

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Now I forgot to mention there was always a beef I had with the Toll House recipe and as a result I always left out this ingredient as a kid because I thought it took away from the star of the show, the chocolate. This ingredient was the nuts. As an adult I can appreciate the complexity nuts bring to the cookie but I still don’t like them in my chocolate chip cookie because lets face it, nuts are not discreet and when you expect to bite into a gooey bit of warm chocolate and are abruptly hit with a crunch it just throws off my moment of chocolate ecstasy. So I tried to think of a way to bring the flavor of the nuts into the cookie without the big hunks of crunch that will distract me. That is when I stumbled on my lone vial of Vanilla-Nut extract I used all but once and was left forgotten in the back of the pantry. This was clearly the answer to my lifelong dilemma.

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If that wasn’t enough perfection I made sure to brown the butter rather than just cream it like Toll House. This resulted in not only added chewiness but also a rich toffee flavor that balanced the overall sweetness. With the oven set higher than normal and only one tray in at a time, the cookies cooked more evenly and had golden crispy edges with tender centers that even my inner kid couldn’t deny.

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Note: If possible, do not use a non-stick skillet to brown the butter as it makes it very hard to judge when the butter is actually browned and you can easily burn it if not careful. Also be sure not to use old, hardened brown sugar because it will have a very negative effect on the texture of the cookies, essentially making them extremely dry. I prefer Ghiradelli chocolate chips but any brand will work. If you do not have dark brown sugar on hand you can substitute light brown sugar but keep in mind the toffee flavor will not be as pronounced.

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Better Than Toll House Chocolate Chip Cookies

 

Ingredients:

  • 8.75 ounces (1 ¾ cups) Unbleached All-Purpose Flour
  • ½ tsp. Baking Soda
  • 14 tbsp. Unsalted Butter, divided
  • 3.5 ounces (½ cup) Granulated Sugar
  • 5.25 ounces (¾ cup) Dark Brown Sugar; packed (if using measuring cup)
  • 1 tsp. Salt
  • 2 tsp. Vanilla-Nut Extract
  • 1 Egg
  • 1 Egg Yolk
  • 1 ¼ cups Semisweet Chocolate Chips

Formula:

  1. Heat oven to 375°. Line two baking sheets with parchment paper.
  2. Whisk flour and baking soda together in a bowl and set aside.
  3. Heat 10 tbsp. of butter in a skillet over medium-high heat until melted. Continue to cook, swirling the pan constantly or using a rubber spatula to stir until the butter is dark golden brown and gives off a nutty aroma, about 1 to 3 minutes. Remove the skillet from the heat and transfer the browned butter with a rubber spatula to a large heatproof bowl. Add in the remaining 4 tbsp. of butter and allow to melt completely.
  4. Add the granulated sugar, dark brown sugar, salt, and vanilla-nut extract to the bowl of butter and whisk until incorporated. Add the egg and egg yolk and whisk until smooth and no sugar lumps remain. Let the mixture stand for 3 minutes and then whisk again for about 30 seconds. Repeat this process 2 more times until the mixture becomes thick, smooth, and glossy. Stir in the flour mixture until combined. Add in the chocolate chips and stir to evenly distribute chocolate and ensure no pockets of flour remain.
  5. Use a cookie scoop or divide the dough into 16 portions of approximately 3 tbsp. each. Arrange each ball of cookie dough on the prepared baking sheets. Bake cookies 1 tray at a time until the cookies become golden brown and puffy. Edges should be golden and set but the centers remain soft, approximately 10 to 14 minutes. Be sure to rotate the pan halfway through baking. Transfer the baking sheet to a wire rack to cool completely. Repeat with remaining cookies. Yields approximately 16 cookies.

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SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

RECIPE ADAPTED FROM CHARLES KELSEY

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

Pecan Bars

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Christmas is just one week away and I have yet to finish my Christmas shopping. Surprise Surprise. I am however a lot closer to being finished than previous years. That is either because I have been more organized this year or because I less to spend on presents and therefore I am not buying as much and I finish quicker. I choose to look at it positively.

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This will be the first Christmas for my daughter and I am quite excited. She will be 11 months old on Christmas Eve and she has been “helping” me in the kitchen as she walks around yelling and giggling trying to pull anything and everything out of the refrigerator as it is open. I can’t help but laugh.

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Today I will share with you my Pecan Bars. If you didn’t get a chance to eat Pecan Pie at Thanksgiving or are just an addict to anything Pecan Pie related than these are surely for you. They are very simple to make and can be doubled with ease to create larger quantities for big families. They have a cookie base similar to a shortbread in taste and texture which is a perfect complement to the gooey sweet Pecan Pie reminiscent topping. The shortbread soaks up the caramel juices of the topping and isn’t too showy itself that it allows the pecan topping to shine in all its delicious glory.

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A few little pointers for cookie number 2 in this years line up: Be sure to not skip the step of foiling the pan. Otherwise you will have a disastrous sticky mess on your hands and be very disappointed. Also be careful as you are adding the cream into the caramel mixture because it can bubble rather vigorously and we don’t want any burns just before Christmas!!!!

 

Pecan Bars

 

Ingredients:

  • 20 tbsp. (2½ sticks) Unsalted Butter; softened
  • ¼ cup Granulated Sugar
  • 1 Egg
  • 1 ¼ cups All-Purpose Flour
  • 1/3 cup Light Brown Sugar; packed
  • 1/3 cup Honey
  • 1 tsp. Vanilla-Nut Extract
  • 2 tbsp. Heavy Cream
  • 1 ½ cups Pecans; Toasted & Chopped

Formula:

  1. Preheat oven to 375º. Line an 8-inch square baking pan with foil. Be sure to leave excess hanging around the edge to have an easy removal later. Grease the foil with nonstick cooking spray.
  2. To make the cookie crust, beat 6 tablespoons butter and granulated sugar in a stand mixer set to medium speed until light and fluffy. Add the egg and mix until incorporated. Reduce the mixer speed to low and add the flour. Mix until combined. Don’t overmix. Press the dough into the prepared pan. Dock the dough with a fork by making several piercings in the dough like you would to a baked potato before microwaving. Bake until the crust becomes light golden in color, about 15 minutes. Cool on a wire rack while you prepare the filling.
  3. To prepare the caramel filling, melt the remaining butter in  a large saucepan over medium heat. Add the brown sugar, honey, and vanilla. Cook, stirring constantly, until the sugar dissolves, about 2 minutes. Slowly whisk in the cream and cook for about 3o seconds. Off heat gently stir in the pecans.
  4. Pour the caramel mixture over the cookie crust. Bake until bubbly and deep golden brown, about 20 minutes. Cool completely on a wire rack, about 1 hour. Using the excess foil overhang, gently lift the bars out of the pan. Cut into squares. Bars can be stored in an airtight container for 3 days.

 

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

RECIPE ADAPTED FROM KAREN KUHN

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

 

Cherry Cheesecake Cookies

DSC_0373Christmas is quickly approaching and you know what that means… Cookie season!!! Holiday dessert tables always have cookies and are adorned year after year with the traditional family favorites. These favorites typically include sugar cookies, gingerbread men, and anything peppermint infused. I love all of these but sometimes you just want something fresh and new to try. That is why each year alongside the traditional cookies, I always make sure that I add one new cookie to the platter that everyone can try to enjoy alongside the usual favorites.

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It is from that tradition that I created my annual dedication to diverse holiday cookie options in the month of December. For the next few weeks you will be seeing many posts on cookies that I find can be a great addition to any holiday dessert table. I started this year with Cherry Cheesecake cookies. These cookies have been sweeping the social media airwaves as of late but I actually came across this cookie back in 2010 and fell in love. Cherry cheesecake was always a favorite of mine as a kid and melding those flavors into the portable ease of a cookie is heavenly.

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I like to make the cookie dough ahead of time not only to save precious time for baking other things but also because these cookies do not have a very long lifespan after they have been baked. It is best to make them the day they are going to be devoured because the cream cheese filling causes them to spoil at an accelerated rate. Also the extended chilling time will make it much easier to shape and roll the dough balls in the graham cracker crumbs.

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The formula I use makes about 2 dozen cookies and is enough for my family at the holidays, but if you have a larger family you can certainly double the recipe. Once the cookies have been baked be sure to store them in an airtight container for no more than 2 days.

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Cherry Cheesecake Cookies

Ingredients:

  • 1¾ cups All-Purpose Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Salt
  • 1 (8 oz.) Pkg. Cream Cheese; softened
  • 10 tbsp. (1 ¼ sticks) Unsalted Butter; softened
  • ¾ cups Granulated Sugar
  • 1 Egg
  • 1 tsp. Vanilla Extract
  • ½ cup Graham Cracker Crumbs
  • 1 (20 oz.) can Cherry Pie Filling

Formula:

  1. Mix the flour, baking powder, and salt in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and sugar together on medium-high speed until the texture becomes smooth and creamy. Add the eggs and vanilla and mix until combined. Reduce the mixer speed to low and add the flour mixture. Mix the dough together until it is incorporated. Do not overmix. Refrigerate the dough overnight.
  2. Heat the oven to 350°. Line 2 baking sheets with parchment paper. Place the graham cracker crumbs in a small bowl. Place the cherry pie filling in a shallow dish. Remove the dough from the refrigerator. Roll the dough into 1 inch balls and then roll in the graham cracker crumbs. Place the dough balls 2 inches apart on the prepared baking sheets. Use the back of a tablespoon to make an indentation in the center of each dough ball.
  3. Use a small spoon to place 3 cherries in the indented center of each cookie. Be sure to strain off as much of the filling/juice to ensure the cherries do not end up swimming in a cherry bath and creating a soggy-centered cookie. Bake the cookies until golden around the edges, about 12 to 15 minutes. Be sure to rotate the pans halfway through the baking time to ensure even cooking.
  4. Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

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SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

RECIPE ADAPTED FROM STEPHANIE MATTHEWS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

Boozy Pecan Pies

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Thanksgiving is just around the corner and as everyone is buying their turkey, green beans, and sweet potatoes to prepare the holiday’s traditional dishes, I can’t help but get caught up in thoughts of one thing… Pie, Pie, and more Pie. As a kid we always had a large spread of food at the table but it was the end of the meal that made me so excited. My family always had many different types of pies to choose from which made me ensure I left a shred of room to try slices of a few different ones.

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The most famous pie of the season and go to at Thanksgiving is undoubtedly Pumpkin. It is a flavor that seems to only have a rightful place this time of year. Everyone can’t wait for the time of year to come around so they can enjoy pumpkin again, but at the same token are very quick to dump the thought of Pumpkin once Thanksgiving ends, trading it for frosted sugar cookies and peppermint, even though pumpkin is still readily available in our modern market.

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The pie that takes a backseat to Pumpkin but manages to sneak onto most family’s Thanksgiving spreads is Pecan. I never cared for Pecan Pie growing up. It was always too dry and overly sweet. A few years ago I thought I would give the pie a try having more grown up taste buds. I did enjoy it more than I did as a kid but it still couldn’t beat out Pumpkin for my fall favorite pie. I made sure not to burn the thing but it still had way too much sweetness.

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A few more years passed and here we are today. This time I decided to use a more traditional recipe for Pecan Pie that did not use the processed, overly sweet Karo Syrup that originally marketed the pie to fame. The traditional style recipes of the south uses less processed syrups like sorghum and cane syrup. Sorghum is made from cereal grass and cane syrup comes from boiled down juice of the sugarcane plant. These aren’t widely available unless you scour organic markets or live in the south. Hence why Karo takes the place of these since it is more affordable and widely available. It is very easy to replicate the old-fashioned flavors using molasses, brown sugar, and pure maple syrup.

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To kick the pie up a notch and stray from tradition just a wee bit I added a touch of Bourbon. You can use any type of whiskey but my boozy preference is Bourbon. Be sure to use mild or regular molasses and not the more potent blackstrap variety. Also be sure not to use imitation maple syrup over pure as the results would be similar to the Karo syrup recipes since both are filled with corn syrup as main ingredients and produce overly processed, intensely sweet final products. You need the pure maple syrup to give complexity and compliment the earthy tones of the toasted pecans.

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As an option you can serve this with some whipped cream dolloped on top. If you really want to drive home the boozy flavor you can even add a bit of bourbon or other whiskey to the whipped cream. Add about 2 tbsp. of Bourbon per cup of heavy cream. Whip to stiff peaks with 1 tbsp. of light brown sugar and ½ tsp. vanilla. Keep refrigerated until ready to use or about 4 hours. This recipe makes 3 mini pies. You will need 3 mini tartlet pans.

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Boozy Pecan Pies

Ingredients:

  • ½ cup Maple Syrup
  • ½ cup Light Brown Sugar; packed
  • ¼ cup Heavy Cream
  • ½ tbsp. Molasses
  • 1 tbsp. Bourbon
  • 2 tbsp. Unsalted Butter
  • ¼ tsp. Salt
  • 3 Egg Yolks
  • ¾ cup Pecans; toasted & chopped
  • 1 Sheet of Rolled Pie Crust; such as Pillsbury

Formula:

  1. Unroll one sheet of pie crust over the first tartlet pan. Gently press into bottom and sides. Gather remaining dough and re-roll. Repeat with the remaining two tartlet pans. Place all three prepared pans in the refrigerator and chill crust for at least 30 minutes.
  2. Adjust oven rack to the lowest position and heat oven to 450°. In a medium saucepan over medium heat, combine the maple syrup, sugar, cream, molasses, and bourbon. Stir the mixture until the sugar dissolves, about 3 minutes. Remove the syrup mixture from the heat and allow to cool for 5 minutes. Once the mixture has cooled, whisk in the butter and salt until combined. Quickly whisk in the egg yolks until incorporated.
  3. Remove the tartlet pans from the refrigerator and place on a baking sheet. Divide an even amount of pecans between the three tartlet pans and scatter pecans into each pie shell. Carefully pour the syrup mixture over the pecans. Place the pies in the oven. Immediately reduce the oven temperature to 325°. Bake until the filling is set. The pie center will still jiggle slightly when the baking sheet is gently shaken, about 30 to 40 minutes. Cool pies on a rack for 1 hour, then refrigerate until completely set, about 3 hours but no longer than 1 day. Bring to room temperature before serving. Serve with a dollop of whipped cream if desired. Bourbon whipped cream recipe can be found in the final paragraph above.

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

RECIPE ADAPTED FROM DIANE UNGER

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

Loukoumades

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Today was a very overcast blah day which made it perfect for baking. I chose to tackle a famous Greek pastry called Loukoumades, also known as Greek Honey Puffs. A few days ago I tried to make these sweet gems but failed miserably. After translating a family recipe from Greek to English the measurements were not clear and a lot of guess-work was necessary. This guess-work produced a bowl of dense, inedible pastry.

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I admit I was rather frustrated. After working hard to translate my boyfriend’s family recipe only to have it not turn out did cause me to lose motivation, especially since the Greek language is not the easiest thing to learn in the world. I have been trying to learn as much Greek since the birth of my daughter as we will be raising her Greek Orthodox and sending her to Greek school so it will be important for me to have a clear understanding of the language and culture in order to help her learn easier. This has been an uphill battle since the only foreign language I know is Spanish and some random German words and phrases, which are not helpful at all in the quest to master Greek.

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Sure I have picked up a lot of Greek words and phrases and can even generally decipher conversations I hear based on what I do know but I am nowhere near where I want to be. Since I have a long road ahead to master Greek language I decided there is one thing I can master from Greek culture rather quickly… their food. This will also come in handy since I want my daughter to learn the tastes and flavors of that portion of her heritage all while broadening the horizons of my own palate. Lately I have been succeeding with savory options such as pasta and rice dishes to offer at dinner. It was only natural that I move on to sweets, which Greeks are notorious for.

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Having gotten over my initial frustration I remembered my ultimate goal to provide these traditional dishes for my daughter and boyfriend since we are miles from family that would be able to do so for us. I was refreshed with my initiative to learn every traditional Greek dish, savory or sweet, knowing there is no one else to take on that responsibility and make sure tradition passes down to my daughter and eventually her children as well. With this newly lit fire I decided to get to the bottom of my initial failure.

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I did some research online as well as cross referencing the family recipe with a recipe I received from the church cookbook of other family’s traditional Greek recipes. It was there I found my problem. The dense nature of my failure had two causes. The first was too much flour and not enough leavening agent. The second was too thick of dough, causing it to remain lumpy and hard to shape.

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With my knowledge of what went wrong I went back to the drawing board. Can you guess what happened… that’s right… SUCCESS!!! Having successfully tackled on Loukoumades I can now put that burden behind me and find a new Greek recipe to try.

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Loukoumades

Ingredients:

  • 2 pkgs Instant or Rapid-Rise Yeast
  • ½ cup Warm Water; between 90° to 100°
  • 2 Eggs
  • 4 tbsp. Granulated Sugar
  • ¾ cup Milk, lukewarm to touch
  • 3 ½ cups All-Purpose Flour, sifted
  • 1 ¼ tsp. Salt
  • Oil for Frying
  • Pure Honey; for drizzling
  • Cinnamon; to taste

Formula:

  1. Dissolve the yeast in the warm water. Be sure to not overheat the water as it will kill the yeast. Set aside.
  2. In a large bowl, beat the eggs until light and fluffy. Add the milk and sugar and mix until just combined.
  3. Stir in the yeast and half of the dry ingredients. Mix until smooth. Add the remaining dry ingredients and mix until well blended. If the dough appears too thick, add water in small increments until the dough is smooth and falls slowly from the spoon. Make sure the dough is lump free. Allow the dough to rise in a warm place until doubled in size, about an hour.
  4. In a large saucepan or pot heat the oil. Line a baking sheet with paper towels. This will absorb the excess oil after the Loukoumades are removed from frying. Give the risen dough a quick stir. Place a small amount of oil in a cup or bowl. If you desire small Loukoumades, select a teaspoon. If you desire larger Loukoumades like the ones pictured, select a tablespoon.
  5. Dip the spoon you selected in the cup of oil. This will keep the Loukoumades from sticking to the spoon and maintain their shape while frying. Grab a handful of dough and gently squeeze your fist together, causing the dough to squish out through the space in your palm between your thumb and pointer finger. Squeeze out enough dough to cover the surface of the greased spoon and use the edge of the spoon to cut off the dough and create a smooth, round shape. Gently slide the dough off the spoon into the hot oil. Fry the dough until golden brown.
  6. Use a slotted spoon to remove each Loukoumades and place on the prepared pan. Once all the Loukoumades have been fried, transfer to a serving platter. Drizzle with honey and sprinkle with cinnamon. Serve immediately as the texture deteriorates once the Loukoumades cool.

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SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

honeybeespatisserie:

Great helpful post for all food photographers and stylists

Originally posted on Styling My Everyday:

I am speaking at the first annual Keen Digital Summit today and if you are going (spoiler alert!) this is my presentation.

I have been asked to talk about food styling so I thought that I would put together a list of 10 really easy tips to help your food photographs look delicious. I thought it would be great to post here on the blog because this is not only for you food bloggers out there but also for any and everyone that takes pictures of food—you know that you’ve posted a dozen on Instagram!

These tips will help you take pictures of an incredible dish at your favorite restaurant, document your own recipe adventures or get that perfect shot of your dad carving the turkey at Thanksgiving.

I have styled all of the photos in this post and photographed most of them (unless credited otherwise). 


1. Make it Look…

View original 1,336 more words

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Today is a quick post for any procrastinators out there who still haven’t decided on a treat to make for Halloween. These BOOtiful cupcakes have the ultimate chocolate flavor you would find in a cake packed into a tiny handheld cupcake. If that wasn’t dreamy enough the ghostly frosting is so creamy and light it resembles a giant melted marshmallow. The pair together is to die for.

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For the ultimate chocolate punch in your cupcakes be sure to use a high quality baking chocolate. If you are really strapped for time you can omit the ganache step and opt for the more traditional cupcake. The chocolate flavor will still be strong but that little creamy morsel of chocolate boom will not be there and I really promote taking the little extra effort to fill them with ganache since it is very easy. The cupcakes can be made up to 24 hours in advance but make sure to refrigerate them in an airtight container so that the ghosts don’t decide to go back into hiding once Halloween is over.

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Bootiful Chocolate Cupcakes with Ganache Filling

Ganache Ingredients:

  • 2 oz. Bittersweet Chocolate; chopped fine
  • ¼ cup Heavy Cream
  • 1 tbsp. Confectioners’ Sugar

Cupcake Ingredients:

  • 3 oz. Bittersweet Chocolate; chopped fine
  • 1 oz. (1/3 cup) Dutch-Processed Cocoa Powder
  • ¾ cup Hot Coffee
  • 4.125 oz. (¾ cup) Bread Flour
  • 5.25 oz. (¾ cup) Granulated Sugar
  • ½ tsp. Salt
  • ½ tsp. Baking Soda
  • 6 tbsp. Vegetable Oil
  • 2 Eggs
  • 2 tsp. White Vinegar
  • 1 tsp. Vanilla Extract

Meringue Frosting Ingredients:

  • 4 Egg Whites
  • 1 cup Granulated Sugar
  • ¼ tsp. Cream of Tartar
  • ¼ tsp. Salt
  • ½ tsp. Vanilla Extract
  • Black Food Coloring

Formula:

  1. For the Ganache Filling: Place chocolate, cream, and confectioners’ sugar in a medium microwave safe bowl. Heat in the microwave on high until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth and place in the refrigerator until just chilled, no longer than 30 minutes.
  2. For the Cupcakes: Adjust oven rack to the middle position and heat oven to 350°. Line a standard size 12 cup muffin tin with baking cup liners. Place the chocolate and cocoa in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Place in the refrigerator to cool completely, about 20 minutes. Meanwhile, mix the flour, sugar, salt, and baking soda together in a medium bowl. Set aside.
  3. Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
  4. Divide the batter evenly among the muffin tin cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to the touch, about 17 to 19 minutes. Cool the cupcakes in the muffin tin on a wire rack until cool enough to touch, about 10 minutes. Carefully lift each cupcake from the muffin tin and set on the wire rack to cool completely before frosting, about 1 hour.
  5. For the Frosting: Simmer about 1 inch of water in a medium saucepan over medium heat. Place egg whites, sugar, cream of tartar, and salt in the bowl of a stand mixer. Place the bowl over the saucepan, making sure that the bottom of the bowl does not touch the water. Heat the mixture for about 6 minutes, whisking constantly, until the sugar dissolves and the mixture is hot to the touch, about 120°.
  6. Transfer the bowl back to the stand mixer fitted with the whisk attachment. Whisk on medium speed for 1 minute. Increase speed to high and whisk for 5 to 10 minutes, or until stiff, glossy peaks form. Add vanilla and whisk until just incorporated. Pipe frosting onto cupcakes using a large round tip, making sure to stop applying pressure 3 times while piping to create the ghost shape, pulling up on the last pipe to create a peak. Use a toothpick and dip in the black food color to create the eyes and mouth of the ghost.

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SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

RECIPE ADAPTED FROM YVONNE RUPERTI

RECIPE ADAPTED FROM GEORGIA JOHNSON

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