Snickers Cupcakes

Recipe for the cupcakes is from http://sweetpeaskitchen.com/2011/03/24/snickers-cupcakes/ and the recipe for the filling, frosting, and garnish is from http://www.mybakingdom.com/2011/03/snickers-cupcakes.html)

CUPCAKES

½ cup Dutch-process cocoa powder

½ cup hot water

2 cups all-purpose flour

¾ teaspoon baking soda

¾ teaspoon baking powder

¾ teaspoon coarse salt

1 cup (2 sticks) unsalted butter

1½ cups sugar

2 large eggs, room temperature

1 egg yolk, room temperature

1¾ teaspoon vanilla extract

2/3 cup sour cream, at room temperature

Preheat the oven to 350˚ F. Line muffin pan with paper liners.

In a two-cup glass measuring cup, whisk together the cocoa powder and hot water until smooth; set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan over medium heat, combine the butter and the sugar, stirring occasionally until the butter is melted and mixture is combined. Remove from the heat and transfer to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until the mixture is cooled, about 4-5 minutes.

Add eggs and egg yolk, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla and cocoa mixture until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, 18-20 minutes. Allow the cupcakes to cool in the pan 5-10 minutes before transferring to a wire rack to cool completely.

FILLING

1 ¼  cups sugar
1 tablespoon corn syrup (can be omitted, but watch the sugar color more vigilantly)
¼ cup water
1 cup heavy cream
pinch salt
5 tablespoons butter
¼ teaspoon vanilla extract

36 Snickers miniatures, quartered

FROSTING
1 cup (2 sticks) unsalted butter, at room temperature
1 lb. confectioners’ sugar
1 teaspoon vanilla
½ teaspoon salt
1/3 cup caramel sauce (from the filling)
1 to 2 tablespoons heavy cream

GARNISH
24 Snickers miniatures, quartered
about 7 tablespoons (scant half cup) of caramel sauce (from filling)

Chopped peanuts (optional)

To make the filling: Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. Without stirring, bring to a boil over high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color. Remove from heat and very carefully (the mixture will quickly expand and sputter) add the cream in a slow steady stream, being sure to stir constantly.

Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Stir in the vanilla. Cool to room temperature before using. Reserve 3/4 cup of the filling for the frosting and garnish. Once cooled, stir in the quartered Snickers candy.

To make the frosting: Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and caramel. Add 1 tablespoon of heavy cream and whisk on high for 4 minutes. If necessary, add more heavy cream, up to 1 extra tablespoon.

Assemble the cupcakes: Once the cupcakes are cooled, use a paring knife to cut a small cone of cake out of the center (or use an apple corer to core out a small piece of cake). Fill each cupcake with a portion of the Snickers caramel filling (about a tablespoon each, which will be 5 or 6 candies in each cupcake). Frost each cupcake as desired. Garnish with 4 or 5 quartered Snickers candies (per cupcake), some chopped peanuts, and drizzle with caramel sauce.

Chicken Mushroom Pie

Dedicated to Jing!

For the pie filling (adapted from Pie by Angela Borggiano):

¾ oz. dried wild mushrooms

2 tablespoons butter

1 tablespoon olive oil

1 onion, finely chopped

5 cloves garlic, chopped

3 chicken thighs, cut into pieces about ¾” square

2 large chicken breast halves, cut into pieces about ¾” square

8oz. cremini mushrooms, sliced

¼ cup wine

¼ cup flour

2 tablespoons heavy cream

Small bunch of flat-leaf parsley, chopped

Salt and pepper

Place the dried mushrooms in a small bowl and cover with boiling water. Leave to soak for about 20 minutes. Drain the dried mushrooms, reserving ¾ cup of the soaking liquid. Strain the liquid through a sieve to remove the gritty bits. Chop the mushrooms finely.

Heat the butter and oil in a large skillet and cook the onion until softened and golden, about 5 minutes. Stir in the garlic, chicken, and cremini mushrooms and cook on high heat for 6 minutes. Add wine and simmer for one minute.

Reduce temperature to medium and stir in the flour until evenly mixed in. Add the drained dried mushrooms and reserved soaking liquid. Simmer together for about 5 minutes, then add the cream and cook for a further 5 minutes until the sauce is thickened. Stir in the parsley and season well with salt and pepper to taste. Set aside to cool.

 For the crust (from Mollie Katzen’t Sunlight Café by Mollie Katzen):

1½ cups flour

¼ teaspoon salt

½ cup cold butter, cubed

6 tablespoons cold water

Egg, for the egg wash

Combine flour and salt in a large bowl. Add the butter and mash with a fork or pastry blender until the mixture is uniform and resembles coarse meal. Add water and mix until the dough adheres to itself when pinched. Gather the dough into a ball and roll to desired size.

For the pies:

Preheat the oven to 350F. Assemble and fill the pies according to what size you are making.

To make small pies in ramekins (4” wide, 1 ½” deep), you will need about 4 batches of dough. Roll out the dough and place a ramekin upside-down on top of it to cut out a lid for each of the pies. With the remaining dough, line the ramekins. Place enough filling in the ramekins to fill them. Wet the edges of each lid with water and place a lid on top of each pie. You can also cut out shapes such as mushrooms, hearts, or stars out of the leftover pie dough for decoration. Wet the back of each piece before sticking it onto the lid of the pie. Brush the pies with egg wash and place the ramekins on a cookie sheet. Bake for about 40 minute, or until golden brown. Yields about 8.

To make appetizer-sized empanadas, you may need about 3 ½ -- 4 batches of dough. Use a mug or a cookie round cookie cutter with a 3” diameter to cut out circles. Place a small spoonful of pie filling in the center of the circle and spread water around the edge of the circle. Fold the dough in half and crimp the edges with a fork or pinch the edges together with your fingers to seal it. Brush empanadas with egg wash and bake for about 30 minutes, or until golden brown. Yields about 30.

To make larger “empanadas” for dinner, you will need 3 batches of dough. Use a bowl or round dish with a 6” diameter to cut circles out of the dough. Place a spoonful of pie filling in the center of the circle and spread water around the edge of the circle. Fold the dough in half and crimp the edges with a fork or pinch the edges together with your fingers to seal it. Brush empanadas with egg wash and bake for about 40 minutes, or until golden brown. Yields about 14.

Swiss, Onion, and Bacon Quiche

5 large eggs, beaten

1 1/4 cups heavy cream

Salt and pepper

1 onion

8oz bacon

1 1/2 cups shredded Swiss cheese

1 pie crust, fitted to a 9-inch pie plate

Preheat the oven to 375 degrees F.

Fry the bacon and reserve some of the fat. Chop the onion and sauté it in a tablespoon of the bacon fat until it is golden. While the onions are cooking, roughly chop the bacon and set it aside. 

Combine the eggs, cream, salt, and pepper in a bowl. Layer the bacon, onion, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Serves 8.

Chocolate Chunk Cookies

Alice's Chocolate Chip Cookies
Recipe adapted from http://savorysweetlife.com/2009/10/alices-chocolate-chip-cookie-recipe/


1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
2 teaspoons vanilla extract
12 oz. all-purpose flour (about 3 cups)
1 teaspoon fleur de sel salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
8 oz. dark chocolate, chopped
1 cup bittersweet chocolate chips



Preheat oven to 360F degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy. Add eggs (one at a time, beating well after each addition) and vanilla and beat for an additional 2 minutes.  In another bowl, combine baking soda, baking powder, salt, and flour. Add to butter mixture and mix until fully incorporated.  


Finally add chocolate chunks and chocolate chips and mix until well distributed.  The cookie batter should be somewhat thick.  Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.  


Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.  Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface.  Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!