Tag Archives: recipe

One Bowl Red Wine Chocolate Cake

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While I love crazy desserts as much as the next gal, sometimes simple is best. And this cake, which can be made in one bowl and only takes 30 minutes to bake, is proof. In fact, it’s my new go-to recipe. (And it has wine in it! Go figure.)

I’ve made this cake a few times and while I prefer it sans frosting, the original recipe calls for a whipped mascarpone topping which helps jazz it up a bit. However, I find it’s wonderful as-is with just a sprinkle of powdered sugar on top.

The perfect weeknight treat when spending hours in the kitchen just won’t do.

Red Wine Chocolate Cake

From Smitten Kitchen

What you need:

  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup firmly packed dark brown sugar
  • 1/4 cup white granulated sugar
  • 1 large egg + 1 large egg yolk, at room temperature
  • 3/4 cup red wine (it doesn’t matter what kind)
  • 1 teaspoon vanilla extract
  • 1 cup + 1 tablespoon all-purpose flour (I used 1/2 cup 100% whole wheat flour and 1/2 cup + 1 tablespoon all-purpose)
  • 1/2 cup unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Powdered sugar for garnish (optional)
 How you do it:

  1. Preheat the oven to 325 degrees. Line the bottom of a 9-inch round cake pan with parchment, then grease the parchment and the sides of the pan with butter or cooking spray.
  2. In a large bowl, beat the butter with an electric mixer until fluffy. Add the sugars and beat until incorporated. Add the wine and eggs and beat on slow speed until combined.
  3. Next, sift flour, cocoa, baking soda, baking powder, salt and cinnamon into the same bowl as the wine mixture. Using an electric mixer, beat the mixture until two-thirds combined, then use a spatula to fold everything completely together.
  4. Put the batter into the prepared pan and smooth out the top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. The cake should be glossy on top.
  5. Allow the cake to cool for at least 30 minutes before turning out on a wire rack to cool completely. (Don’t forget to remove the parchment!) Serve topped with sifted powdered sugar.

Drunken Buffalo Sandwiches with Fried Sage

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This sandwich was inspired by one of the best things I ate last year — the Wild Boar Sloppy Joe from Longman & Eagle.

But as it turns out, wild boar is pretty hard to find in Chicago (unless you want to buy 10+ pounds of it, which I didn’t). In fact, I went to three of the area’s best butcher shops, came up empty handed, and was forced to settle on buffalo. Not a total loss, but not exactly as I intended. Such is life.

I remember the Longman & Eagle version being a bit sweet and a bit savory, so I added ingredients to capture both flavors. And in true Fresh and Foodie style, I added some beer — why not? I have no idea whether or not I even came close to replicating the ingredients used by Longman & Eagle in their recipe, but my version certainly satisfied my cravings.

Serve with a stack of heavy duty napkins. Knives and forks are encouraged.

Drunken Buffalo Sandwiches with Fried Sage (serves 4)

What you need:

  • 1 tablespoon olive oil, plus 1/4 cup for frying sage
  • 2 carrots, grated
  • 1 medium yellow onion, minced
  • 1 garlic clove, minced
  • Coarse salt and freshly ground pepper
  • 3 tablespoons tomato paste
  • 1 pound ground buffalo
  • 1 14.5-ounce can diced tomatoes
  • 8 ounces stout beer (I used a local barrel-aged stout)
  • 2 tablespoons dark-brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 4 brioche rolls, halved and toasted
  • 16 sage leaves

How you do it:

  1. In a large saucepan or skillet, heat one tablespoon of olive oil over medium-high heat. Ad carrot, onion and garlic and cook, stirring occasionally, until the onions become translucent — about four minutes. Season with salt and pepper.
  2. Add tomato paste and stir into the vegetables. Cook for about three minutes. Add the buffalo and cook for about five minutes or until the meat is no longer pink.
  3. Add the tomatoes (with juice), beer, brown sugar, cider vinegar, Worcestershire and cayenne pepper, stirring to combine. Raise the heat and let the mixture simmer for 15 minutes. It’ll thicken up as it cooks.
  4. Meanwhile, In a small skillet, heat the remaining quarter cup of olive oil until it’s shimmering on top. Working in batches, quickly drop a few sage leaves into the oil (careful — it will splatter) and let them sit in the oil for no longer than 10 seconds. Remove from oil and place on a plate lined with paper towel. Season the sage with coarse salt.
  5. To serve, plate a hearty portion of buffalo on the brioche rolls and top each sandwich with four sages leaves.

Bourbon County Stout Pancakes with Cardamom-Spiced Maple Syrup

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I realize that there will be two reactions to this post.

1. “Beer in pancakes? Really? She’s such a lush.” Or…

2. “Bourbon County Stout in pancakes? Really? What a waste.”

And yes, I have a response for both.

For those of you who think beer in pancakes is crazy, I encourage you to think again. Not only is beer good in nearly anything, but when stout is combined with chocolate, it’s magical. Even at breakfast.

And for those beer nerds out there, trust me — I had similar thoughts. I fully realize that Bourbon County Stout is one of the best beers you can get your hands on, so why would I want to use it in pancakes? But if you look at the recipe, it only calls for two ounces of beer, which means you can drink the rest. Which I did.

Moral of the story: beer at breakfast. It’s a win-win.

(And yes, I very well may be a lush. But at least I drink good beer.)

Bourbon County Stout Pancakes with Cardamom-Spiced Maple Syrup (makes 6 large pancakes, but recipe can be doubled)

What you need:

  • 1 cup all-purpose flour
  • 1/2 cup 100% whole wheat flour
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 3/4 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 ounces Bourbon County Stout (or any other bourbon barrel-aged stout)
  • 2 tablespoons butter, melted and cooled, plus extra for greasing the griddle
  • A small pinch of ground cardamom
  • 1/4 cup (or so — depending on your preference) real maple syrup
  • 1 tablespoon powdered sugar (optional)
  • 1/4 cup chopped pecans, toasted (optional)

How you do it:

  1. In a large bowl, whisk together both flours, cocoa powder, sugar, salt, baking powder and cinnamon until well combined. Add buttermilk, eggs, stout and melted butter and mix until no lumps remain.
  2. Preheat a large skillet or griddle over medium-high heat. When a drop of water skips across the top of the griddle, it’s hot enough. Melt a bit of butter in the pan to prevent sticking, then ladle batter — in 1/2 cup portions — onto the griddle and cook for approximately two minutes or until bubbles appearing on the to of the pancakes remain open. Flip and cook for another two minutes.
  3. Meanwhile, heat maple syrup and cardamom in a saucepan over low heat until warmed through.
  4. To serve, top each pancake with syrup, sifted powdered sugar and chopped pecans.

Coconut Curry Mussels with Coconut Brown Rice

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I’m pretty sure mussels come nestled in those cute little spoon-like shells for a very specific reason — to help you slurp up every last bit 0f the delicious broth they were just swimming in.

When it comes to mussels, broth is definitely king. And this is a really good broth — sweet, spicy and creamy. I usually make Belgian-style mussels, but when I found this recipe while flipping through one of my mother-in-law’s Cooking Light (!!!) magazines over the holidays, I knew I had to try it.

As far as broth soaker-uppers go, I skipped the traditional baguette and frites — neither seemed right here. So I made coconut brown rice, which I figured would be an equally good substitute. And it was.

So gather ’round some friends, pull up a seat and prepare to get a bit messy. These mussels are really, really good.

Coconut Curry Mussels (serves 4)

Slightly adapted from Cooking Light

What you need:

  • 1 tablespoon olive oil
  • 2 cups chopped white onion
  • 1 tablespoon finely grated fresh ginger
  • 2 cloves of garlic, minced
  • 1 jalapeno pepper, halved and sliced (I removed the ribs and seeds, but that’s up to you)
  • 2 teaspoons red curry paste
  • 1 cup light coconut milk
  • 1/2 cup dry white wine
  • 1 teaspoon dark brown sugar
  • 1/4 teaspoon kosher salt
  • 2 pounds mussels, scrubbed and debearded
  • 1/2 cup basil leaves, chiffonade
  • 3 tablespoons lime juice, plus lime wedges for serving

How you do it:

  1. In a large Dutch oven, heat oil over medium-high heat. Add onion, ginger, garlic and jalapeno and cook for three minutes, stirring frequently.
  2. Stir in curry paste and cook for 30 seconds or so, stirring constantly.
  3. Add coconut milk, wine, brown sugar and salt, bring mixture to a boil and cook for two minutes.
  4. Stir in mussels, cover and let cook for five minutes allowing the mussels to open. Discard any that remain closed. Remove from heat and stir in basil and lime juice.
  5. I like serving mussels in a communal bowl with all the broth poured on top, but you could divide them into separate bowls if you wanted to. Serve with lime wedges.

Coconut Brown Rice (serves 4)

From Saveur

What you need:

  • 1-inch piece of fresh ginger
  • 1 cup brown jasmine rice
  • 3/4 cup unsweetened coconut milk
  • 3/4 cup cold water
  • 1/2 teaspoon kosher salt

How you do it:

  1. Using the back of a large knife, pound the ginger until it starts to break down slightly. This will take a good whack or two.
  2. Rinse the rice in a strainer under cold running water for 30 seconds to remove some of the extra starch.
  3. Transfer the rice to a medium saucepan and add the coconut milk, cold water and salt.
  4. Add the ginger to the pan and stir well, making sure the ginger is fully covered by the rice. Place the pan over high heat and bring the liquid to a boil. Stir constantly to prevent the rice from scorching.
  5. Allow the rice to boil for 15 seconds. Reduce the heat to medium-low and simmer, covered, until the liquid is completely absorbed and rice is tender, about 45 minutes. Remove the pot from heat; allow the rice to continue to steam, covered, for 10 minutes. Fluff rice with a fork and remove the hunk of ginger before serving.

Outrageous New York-Style Crumb Cake

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New Year’s resolutions be damned. Sometimes you just need (and want) butter and sugar for breakfast.

There’s something about a good ol’ crumb cake that reminds me of being a kid. My mom used to buy the Entenmann’s version and although I haven’t had it in probably 15 years, it still holds a special place in my heart. There’s something comforting about it.

I decided to make this crumb cake to share with my coworkers. We’ve been working a lot lately — weekends included — and I figured we all could use a little pick-me-up. Or at least a sugar high. (As I mentioned earlier, the amount of butter and sugar in this cake isn’t for the weary, but save it for special occasions and you’ll be just fine.)

New York-Style Crumb Cake (makes a 9″ x 13″ cake)

Slightly adapted from Baked Explorations: American Desserts Reinvented

What you need:

For the topping:

  • 2 1/2 cups all-purpose flour
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 cup (2 sticks) unsalted butter, melted and warm
For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup 100% whole wheat flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2) sticks unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs at room temperature
  • 1 1/4 cups sour cream at room temperature
  • 1 teaspoon pure vanilla extract

How you do it:

  1. Preheat the oven to 350 degrees and position the rack in the center. Butter the sides and bottom of a 9″ x 13″ pan. You can use glass or metal, but the sides of the cake may get a bit crispier if you use metal. (I used metal — I like crispy edges.)
  2. For the crumb topping, mix flour, both sugars, salt, cinnamon and cardamom together in a medium bowl. Add the melted butter and whisk or stir until well incorporated. Set aside.
  3. For the cake, sift both flours, baking powder, baking soda and salt together in a medium bowl. Set aside.
  4. In a large bowl, beat the butter with a hand or stand mixer until completely smooth. Add the sugar and beat until the mixture begins to look pale and fluffy. Add the eggs, one at a time, and beat until well mixed. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat until well incorporated. Add the dry ingredients in three batches, scraping down the bowl before each addition. Be careful not to overmix.
  5. To assemble the cake, pour all of the batter into your prepared pan. Use your hands to scoop up a handful of crumb topping and squeeze it in your fist until it holds together. Break off in chunks and drop them over the cake. Repeat until you’ve used all the topping (and yes, there’s a lot of it).
  6. Bake the cake for 45 to 55 minutes (rotating the pan once or twice) or until a toothpick inserted into the middle comes out clean. Let cool completely on a wire rack before cutting; about 30 minutes.

Polenta Thyme Cookies with Ricotta and Honey

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Happy New Year, everyone! I realize I’m a bit late on this, but 2012 got off to a fast and furious start that left me scrambling to keep up. It’s gonna be that kinda year!

Before I completely leave 2011 in the dust, I want to recap a few things that made it an awesome year. 11 things, to be exact. Because hey, it’s always good to reflect, right?  Here they are, in no particular order.

  1. Eating at Next. Twice.
  2. Celebrating my 5-year wedding anniversary.
  3. Being part of the creative team that pitched and won the PlayStation Network digital business for my agency.
  4. Seeing Jay-Z perform 99 Problems live and in person.
  5. Relaxing by the fireplace with great friends in a beautiful cabin in Big Sur.
  6. Standing under a tarp at Lollapalooza during a 30-minute monsoon.
  7. Participating in a Dark Lord vertical tasting (2008-2010).
  8. Working on my first big production shoot in LA.
  9. Watching my smartypants husband pass the CPA exam.
  10.  Running onto Soldier Field for the Soldier Field 10 mile race and finishing on the 50 yard line.
  11.  Being featured in Self magazine.

Pretty big shoes to fill, right? But as far as 2012 goes, I’m not really big on making new year’s resolutions. Rather, I hope that the upcoming year will be better than the last. That being said, I’m taking a different approach to my blog this year. I’ve learned the hard way that my career doesn’t let me post here as often as I’d like, so in 2012 I’ll be following the quality over quantity rule. You won’t be seeing as many posts, but hopefully what you do see is better reflection of me and what I want this blog to represent.

So with no further adieu, I give you my first post of 2012. Polenta thyme cookies with ricotta and honey.

I was inspired to make these cookies after having something similar at a holiday dinner. My friend Alison works at Panozzo’s, an amazing Italian market in Chicago’s South Loop, and brought a similar cookie for us to enjoy for dessert. I loved them so much that I tried my hand at making them myself. The savory flavors are so interesting in a cookie, and the cornmeal gives it a really nice texture. Serve them with a scoop of homemade ricotta drizzled with honey and you’ve got yourself a really different and delicious dessert.

Polenta Thyme Cookies with Ricotta and Honey (makes about 18 large cookies)

Adapted from Martha Stewart

What you need:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup stone ground yellow cornmeal
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 tablespoon finely chopped fresh thyme
  • Homemade ricotta and clover honey, for serving

How you do it:

  1. In a medium bowl, whisk together flour, baking soda, cornmeal and salt.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.  Mix in eggs, one at a time. Add flour mixture; mix on low speed until just combined. Mix in thyme until well incorporated.
  3. (Note: you could just scoop and drop these cookies if you wanted to as indicated in the Martha Stewart recipe linked above, but what I’ve described here is the method I used.) Place dough on a large sheet of plastic wrap, form into a log measuring about two inches around, wrap and chill for at least an hour.
  4. Once chilled, preheat oven to 350 degrees. Line three baking sheets with Silpats or parchment paper and set aside.
  5. Unwrap dough and slice into disks about 1/2 inch thick. Place on a cookie sheet, leaving at least 3 inches between each cookie. (Note: I did six cookies per sheet. There’s a lot of butter in the dough so they will spread a decent amount.)
  6. Bake until golden, about 13 – 15 minutes. Transfer cookies to a wire rack to cool completely.
  7. Serve with homemade ricotta and a drizzle of honey.

Fig and Date Thumbprint Cookies

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Sometimes things don’t work out as planned. Take these beautiful swirl cookies, for example, which I intended on bringing to a holiday cookie party last week. Due to my hectic schedule, I broke up the steps over the course of a couple of days. Monday: make dough. Tuesday: make filling and complete cookies. Wednesday: attend party.

A good plan in theory, but sometimes even good plans don’t even go as planned.

Plan fail #1: I ended up working a 12-hour day on Tuesday, which left me with no time or patience for rolling out and chilling dough. So I improvised and made thumbprint cookies instead. Not ideal, as the swirl was what attracted me to this recipe in the first place, but it’d have to do. Looks aside, the cookies tasted great and I was excited to bring them to the party. Until…

Plan fail #2: I ended up working a 15-hour day on Wednesday, which meant I had to skip the party. Talk about a total drag. Luckily one of my friends was able to deliver my cookies on my behalf, but I was still totally bummed to not have the opportunity to taste everyone else’s creations.

But I did sneak a few of these for myself, though. Happy happy!

Fig and Date Thumbprint Cookies (makes approximately 24 cookies)

Recipe adapted from Lottie and Doof

What you need:

  • 1/2 cup packed soft dried figs, trimmed and coarsely chopped
  • 1/2 cup packed pitted dates, trimmed and coarsely chopped
  • 1/4 cup water
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1  teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon  kosher salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 4 ounces cream cheese at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 large egg yolk
  • 1/4 cup granulated raw sugar

How you do it:

  1. Put figs, dates, water and 2 tablespoons of sugar in a food processor and blitz until smooth. Transfer puree to a small bowl and set aside.
  2. Whisk together flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
  3. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.
  4. Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.
  5. Preheat the oven to 350 degrees.
  6. Cut each triangle of dough into 16 squares. Using your hands, roll each square into a ball then use your thumb to create an indent about half way into the center of each cookie. Sprinkle cookies with raw sugar, then fill each indent with a small scoop of fig and date filling.
  7. Bake cookies for 20 minutes or until cookies are slightly browned at the edges.  Transfer to a cooling rack and let cool completely before serving.

Tom Kha Gai

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Tired of turkey? I thought so.

After Thanksgiving, the weather really took a turn for the worst here in Chicago. It’s rainy, windy and cold, and I have a feeling that we’ll be dealing with snow any day now. The North Face jacket and Sorel boots are ready…but I’m not. Like most Chicagoans, I still haven’t forgiven Mother Nature for dumping a whopping 23+ inches on us within 24 hours earlier this year. The storm, better known as “Snowmageddon” or “snOMG”, literally shut down the entire city for a day or two. It was crazy.

Dave and I before we tried to dig out our car (like a lot of people in Chicago,
we don’t have a garage so we park on the street). It didn’t do us much good though, as it took the city two days to plow our streets. 

The front door of our condo building. The stairs leading up to
the door are completely buried.

A video I found (not taken by me) of the chaos on Lake Shore Drive, where hundreds of cars got stranded (despite weather warnings) due to the amount of snow that fell while they were stuck in traffic. People ended up abandoning their cars and the city had to tow them away.

Needless to say, I’m dreading the upcoming winter even more than usual. Hibernation mode is setting in. And you can bet that I’ll be making up a few batches of Tom Kha Gai soup to help get me through.

I recently had a bowl of Tom Kha Gai soup at a great little Thai restaurant near my office (Star of Siam) and liked it so much that I wanted to try making it at home. This recipe is quite different than the one they made — I added noodles and different veggies — but the flavors are still present. What’s fun about this recipe is that you can completely customize it to your tastes — I like mine a bit creamier (more coconut milk) and on the spicy side (more Thai chili or Sriracha). Feel free to play around, but however you make it, it’s sure to keep you warm on a cold winter day.

Tom Kha Gai Soup (serves 6)

What you need:

  • 6 cups vegetable stock
  • 1 lemongrass stalk, halved to fit in soup pot, stem and tough outer leaves removed
  • 2 dried kaffir limes leaves (or fresh if you can find them)
  • 1 cup shiitake mushrooms, sliced
  • 3 baby bok choy, stems removed and sliced into 1-inch pieces, whites and greens separated
  • 1/2 a sweet red pepper, thinly sliced into matchsticks, and then halved to make 2-inch long strips
  • 1 thumb-size piece of ginger (or galangal if you can find it), peeled and grated
  • 1-3 fresh Thai chilies, thinly sliced
  • 1/2 to 1 can coconut milk (according to taste)
  • 2  to 4 tablespoons fish or soy sauce (according to taste)
  • 2 tablespoons lime juice (1 lime)
  • Brown sugar (optional, according to taste)
  • Sriracha (optional, according to taste)
  • 8-ounce package of udon noodles, cooked according to package directions
  • 3 scallions, thinly sliced
  • 1 large handful of cilantro, roughly chopped

How you do it:

  1. Put the vegetable stock, lemongrass stalk, kaffir lime leaves and shiitake mushrooms in a large soup pot and bring to a simmer over medium-high heat. (Note: The lemongrass and kaffir lime leaves will infuse the soup as it cooks, but should be removed before serving.)
  2. Once the soup is simmering, add the white parts of the baby bok choy, along with the red pepper strips, ginger and Thai chilies. Let soup simmer uncovered for 5 minutes.
  3. The next steps are where you can adjust the flavors according to your tastes. I recommend starting with half a can of coconut milk, 2 tablespoons of fish or soy sauce and the juice of one lime. You’re looking for a balance of creamy, sweet, sour and spicy, so continue to add more coconut milk and fish sauce as needed. You can even add brown sugar or Sriracha if you’d like it sweeter or with a little more kick. Once you’ve achieved the desired flavors, let the soup simmer for an additional 5 minutes. Add the green parts of the baby bok choy and continue to simmer until wilted. Remove the lemongrass and kaffir lime leaves.
  4. Divide the cooked udon noodles between 6 bowls and ladle the soup on top. (Note: I recommend cooking the noodles separately rather than in the same pot as the soup — it’ll make your soup gummy.) Top each portion with scallions and cilantro.

Fudgy Brownies with Vanilla Bean Mascarpone Swirl

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While some people may say that no brownie is a bad brownie, I disagree. I happen to be pretty picky about brownies and in my opinion, not all are created equal. My awesome brownie checklist includes the following:

  • Chewy edges (corners prefered) with a slightly undercooked center
  • Fudgy texture rather than cakey
  • NO nuts (I have something against nuts in brownies)

I’ve absolutely made a few unsatisfactory brownie recipes in my day, so when I find a good one I stick with it. And this one is definitely good. Chewy edges? Check. Fudgy texture? Check. No nuts? Check (although I suppose you could add nuts if you really wanted to). The vanilla bean mascarpone swirl is completely optional, but highly recommended.

Fudgy Brownies with Vanilla Bean Mascarpone Swirl

Slightly adapted from Food and Wine

What you need:

For the brownies:

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 stick unsalted butter
  • 1  cup granulated sugar
  • 3 whole eggs
  • 1 tablespoon vanilla extract
For the vanilla bean mascarpone swirl:

  • 8 ounces mascarpone cheese
  • 1 large egg yolk
  • 1/4 cup granulated sugar
  • 1/2 vanilla bean, halved lengthwise and scraped of the seeds

How you do it:

  1. Preheat the oven to 325 degrees. Butter and flour a 9-inch-square baking pan.
  2. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a medium saucepan, melt the semisweet and unsweetened chocolate with the butter over low heat. Remove from the heat and whisk in 1 cup of the sugar and 1 tablespoon of the vanilla. Let the mixture cool for a few minutes, then whisk in the whole eggs, one at a time. Whisk the dry ingredients into the chocolate mixture until the brownie batter is smooth.
  4. In a bowl, whisk the mascarpone with the egg yolk, 1/4 cup sugar and the scraped vanilla bean seeds until well combined.
  5. Pour half of the brownie batter into the baking pan. Spoon half of the mascarpone mixture on top and cover with the remaining batter. Dollop on the remaining mascarpone mixture and swirl the batter a few times with a knife to create a marbled effect.
  6. Bake the brownies for about 55 minutes, until a toothpick inserted in the center comes out with a few crumbs attached. Let the brownies cool before cutting.

Imperial Stout Cupcakes with Salted Caramel Buttercream

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November is a big month around here. On November 11th, my husband and I celebrated our five-year wedding anniversary. The next day, we celebrated his 31st birthday. And on November 15th, this blog turns one.

I think celebratory cupcakes are in order, don’t you?

My husband and I are huge craft beer nerds, so it only seemed right to make a cupcake inspired by one of our favorite styles — the imperial stout. For this particular recipe, I used Ballast Point Brewing Company’s Sea Monster Imperial Stout – a seasonal brew with 10% ABV. I chose to top it with a salted caramel frosting because…well…who doesn’t like salted caramel?

Thanks to everyone who has read, commented on, or just swung by my blog. You’ve made this extra fun for me. Cheers.

Imperial Stout Cupcakes with Salted Caramel Buttercream (Makes approximately 20 cupcakes)

Cupcake recipe slightly adapted from Scharffen Berger; buttercream recipe from Sprinkle Bakes

What you need:

For the cupcakes:

  • 1 stick unsalted butter
  • 2/3 cup unsweetened cocoa powder
  • 2 ounces bittersweet chocolate, chopped
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup imperial stout
  • 3/4 cups buttermilk
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the buttercream:
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 stick salted butter, room temperature
  • 1 stick unsalted butter, room temperature
  • 1/2 teaspoon sea salt
  • 1 1/2 cups powdered sugar
How you do it:
For the cupcakes:
  1. Preheat the oven to 350 degrees. Line cupcake pans with paper liners. Set aside.
  2. In a heat-proof bowl set over a pot of simmering water, melt butter, cocoa powder and chocolate, stirring frequently until completely melted. Set aside to cool.
  3. In a large bowl, whisk together the eggs, sugar and vanilla until well combined. Sir in the stout and buttermilk. Set aside.
  4. In a medium bowl, sift together the flour, baking soda, baking powder and salt.
  5. Add the chocolate mixture to the egg mixture and stir until well mixed. Slowly add the dry ingredients, gently whisking until everything has been combined and no lumps remain.
  6. Carefully spoon the batter into your prepared cupcake tins, filling each about 3/4 full.
  7. Bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Let cupcakes cool completely on a wire rack before frosting.
For the frosting:
  1. In a small saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring for approximately five minutes or until the mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes. (Note: if the caramel appears runny after adding the cream, that’s okay. It’ll continue to thicken as it cools.)
  2. Meanwhile, using an electric mixer or KitchenAid, beat butter and salt together until light and fluffy.  Reduce speed to low and slowly add powdered sugar.  Mix until thoroughly combined.
  3. Scrape down the side of the bowl and slowly drizzle in the cooled caramel.  Beat on medium high speed until light and airy; about two minutes.
  4. Spoon frosting into a pastry bag loaded with a wide star tip (I used Wilton No. 2110) and slowly pipe onto the cupcake, starting from the outside and working your way in a circular motion into the center.