...Until You Drop

Of all the fevers to catch...



For more inspired fashion ideas:

www.hm.com
www.zara.com
http://bananarepublic.gap.com/
www.clubmonaco.com
www.target.com

Two-Tone Treats

Ok, you caught me. I love everything about cupcakes. I love their ability to be individualized. I love their versatility – they can be served at anything from a child’s birthday party to a posh event. I love the many flavors, colors, textures, and decorations that can be used to make artistic culinary creations out of them. Cupcakes have truly been fascinating us for hundreds of years. The first mention of them occurred in a 1796 cookbook by Amelia Simms, who said that her cake recipe “should be baked in a small cup.” Since that time, cupcakes have exploded into a high-demand item at bakeries everywhere, and exist in almost any conceivable variety. It’s not hard to understand why these bite-sized treats tantalize our palettes.

Marble cake has been a favorite of mine since I was young. Each year on my birthday, my mother offered to prepare any kind of cake that I wanted, and I always suggested marble. I guess I figured out at a young age what is still true today: two colors = twice the fun. The recipe that follows is simple and rewarding. You can garnish these cupcakes with a dusting of powdered sugar, or opt to decorate them with a more substantial frosting.

MARBLE CUPCAKES
1 ¾ cups cake flour, sifted
2 teaspoons baking powder
½ teaspoon kosher salt
1/3 cup milk, room temperature (I use whole milk)
1/3 cup heavy cream, room temperature
1 stick unsalted butter, room temperature
1 cup sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/3 cup cocoa powder
¼ cup boiling water

Preheat the oven to 350 degrees. Line a cupcake or muffin tin with paper liners. Combine the flour, baking powder and salt in a bowl. Whisk and set aside. Combine the milk and heavy cream in a small bowl. Next, beat the butter and sugar until fluffy. Add the eggs, one at time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture to the butter and sugar, alternating with the milk and cream mixture. You should use three additions of flour and two additions of milk. Take one cup of the finished “vanilla” batter and place it in a separate bowl. Combine the cocoa and boiling water, and add this mixture to the separated batter. Fill the cupcake liners with batter – first and spoonful of vanilla, then chocolate, etc. until the liners are about 2/3 full. Use a wooden skewer or tip of a knife to make decorative figure eights in the batter. Bake cupcakes for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely. Dust with powdered sugar for decoration.

These wonderful marbled cakes are bound to impress. Bon appétit!

Coco-Loco

The coconut is a culinary treasure that was first brought to Western civilization long ago by Portuguese explorers from India, and what a delightful discovery it was. Coconuts are harvested from coconut palms, which are found primarily in warm and humid climates. They enjoy ample sun, sandy soil, and generous amounts of rain. Although coconut palms grow naturally in areas of the United States (such as the Florida Keys), the leading producers of coconuts are the Philippines and Indonesia where there is no threat of a winter frost. The coconut has many uses – coconut flowers are utilized in India as décor during wedding ceremonies. Husks are used in Thailand as potting material to produce healthy young plants and saplings. The meat of the coconut is an ingredient found in many culinary dishes, and coconut milk extracted from the meat can be used to create curries and various desserts.
It should be no surprise that the featured ingredient in this recipe is shredded coconut. These sweet and decadent cupcakes are fabulous. It’s no wonder coconut is such a celebrated world-wide delicacy.
First, gather your ingredients. Here are some of them:

This is everything:

COCONUT CUPCAKES
1 ½ sticks unsalted butter, softened
1 cup sugar
3 large eggs
¾ teaspoon vanilla extract
¾ teaspoon almond extract
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup buttermilk
7 ounces shredded and sweetened coconut

Frosting

1 8 oz. package cream cheese, softened,
1 stick of butter, softened
½ teaspoon vanilla extract
½ teaspoon almond extract
1 cup powdered sugar, sifted

Preheat the oven to 325 degrees. Beat the butter and sugar in a large bowl until combined. Add the eggs one at a time. Add both extracts and mix until blended. In a separate bowl, combine the flour, baking powder, and salt. Whisk well. Add the flour slowly to the butter and sugar, mixing alternately with the buttermilk. You should use three additions of flour and two additions of buttermilk.


Fold in about half of the coconut with a spatula. Next, divide the batter evenly in paper-lined muffin or cupcake tins.


Bake for about 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of the cake comes out clean. Cool completely.

For the frosting: beat the butter and cream cheese until well combined. Add the extracts and mix well. Beat in the powdered sugar a little at a time, making sure the end result is well-blended with no lumps.
Frost the cooled cupcakes generously. Sprinkle the remaining shredded coconut on each cupcake for garnish.

If you are having an evening get-together or party, you may want to try decoratively arranging the cupcakes with tea-lights on a serving platter. The end result is elegant and simple.

One thing is certain – people will go “nuts” for these delectable coconut treats.

Sinfully Delicious

Chocolate has been tempting human civilization for centuries. The Mayans discovered the amazing properties of chocolate long ago (some evidence suggests as early as 400 BC), turning the beans grown on their cacao trees into an enjoyable drink. Thousands of years later, it's no surprise that we are still crazy about this yummy treat. In addition to its delicious flavor and versatility (many culinary pleasures can be created from chocolate), dark chocolate has numerous health benefits, most notably it's effectiveness as a brain stimulator.
Many different kinds of chocolate exist, and a seemingly endless amount of choices are available on the market -- one of my favorite kinds of chocolate is called Scharffen Berger. Go here to find out more about this delcious kind of chocolate (www.scharffenberger.com). Here's what it looks like:


Chocolate is obviously the star ingredient in this recipe, which has become one of my favorite desserts. Smooth and velvety, the chocolate is rich, creamy, and perfectly complemented by homemade whipped cream. A "mini" version can be made by using 4 1/2-inch pie plates (I found some at Crate & Barrel). Split the pie dough and filling in half between each mini pie plate and you will have individualized treats to relish. It's a little bit more tedious but is a great idea if you have a friend or co-worker to thank. I'm sure an individualized pie would bring a smile to their face!

Here's there recipe:
CLASSIC FRENCH SILK PIE

For the crust:
1 1/3 cups of flour
1/2 cup of Crisco or other vegetable shortening
dash of salt
cold water (approx. 2-4 tablespoons depending on dryness of flour)

Blend the first three ingredients for the crust until the dough resembles small pea particles. Add the water until the dough just sticks together (note: do not add too much water). Flour a flat surface and roll out the dough so that it fits into your 9″ pie plate. If you don’t want to roll out the dough right away, you can refrigerate it before rolling in out. After the crust is placed in the pie plate, poke a few holes in the bottom and on the sides with a fork. Bake the crust in a preheated 400 degree oven for about 15-20 minutes, or until golden brown. Let the crust cool completely.

For the pie:
1 cup sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla extract
3 oz. unsweetened baking chocolate, melted and cooled
3/4 cup fat-free cholesterol-free egg product (such as Egg Beaters — this eliminates the risk of salmonella from raw eggs)

In a mixing bowl, beat the sugar and butter with an electric mixer until light and fluffy. Beat in the vanilla and chocolate (note: melt the chocolate over a double-boiler and let it cool completely, but do not let it firm up again). Gradually beat in the egg on high speed until light and fluffy (about 3 minutes). Pour the filling into your baked and cooled pie crust. Refrigerate for at least 2 hours but no more than 24 hours.

For the whipped cream:
Beat 1 cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Make sure that your beaters and bowl have been chilled, as this allows the whipped cream to reach a desired thickness faster. Spread the whipped cream on top of the chocolate filled pie and decorate with chocolate shavings or chocolate curls.


Enjoy everything about this pie...it's not too difficult!

A Day of Firsts...

Today is a day of firsts for me.

I never thought I would write a blog. A variety of interests have inspired me to do so. Primarily, I hope this blog will serve as a way for me to share my passions and curiosities with people. Perhaps it will inspire or inform. Regardless of what it does, I hope it opens the door to new experiences, thoughts, and ideas. And that it fosters your enjoyment of everything.

Cheers.