Cupcake Bouquets

Traditionally, I'm not a very traditional Valentine's Day celebrator. So it's probably ironic, or just Ferengi, that I am offering a fun alternative to the usual Valentine's Day gift.

I cannot take credit for the idea, but kudos to my buddy Carol for seeing the idea posted and sending it my way. Per a quick google search, it has been done many times before, and in a few different ways, but the one I finally settled upon was an 18 mini cupcake bouquet, neatly nestled into a flower pot.

I'm offering these treats up for $30 each. If you're local (read: I don't deliver), let me know if you want to order a batch for your sweetie this Valentine's day. Shoot, they might even share with you, but I make no promises.

New Year, New Recipes, New Contests

Hey there! Apologies, as the holidays engulfed me. I was happily baking away this whole time, and you had no idea!

Well, a quick recap, if possible, the holiday tins were a hit and easier to manage this year thanks to a little more organizing, pre-planning, and my fabulous Sous-Chef, Blair. There were also a bunch of parties to attend and host, which required goodies, not to mention the holidays themselves. A heavenly array of treats to devour.

But all mixed in with that was the ever-present recipe contest hosted by Scharffenberger and TuttiFoodie. Having been given notice about this contest a good 3 months ago, I can't say it was poorly warned, but with all the other stuff I just mentioned, this contest fell to the bottom of the pile... until last week, that is. To be fair, I had been thinking about it since October, if that counts.

So the deal: Big prize for the winning recipe which will be judged by some cupcake experts as such: "creativity and whether the recipe represents a spirit of adventure (35%), taste of finished recipe (35%), ease of preparation (20%) and appearance (10%)." Creativity does pertain somewhat to their list of "adventure ingredients: "stout beer (oatmeal, chocolate, imperial or any other stout); ricotta; buttermilk; coconut butter, coconut milk or coconut cream; saffron; molasses (light, dark or blackstrap); adzuki bean; fresh beet; sweetened condensed milk; fresh or whole dried chili pepper; bee pollen; meyer lemon; almond flour; and Sumatra coffee bean." In the end (the end being today at midnight), I submitted 5 recipes, some more adventurous than others, of which I will gladly post... if I win, that is. No point in giving you guys failure recipes!

But so you're in the know, and maybe have some feedback on what you think sounds like a winning recipe, the submissions were:

Beet Velvet Cupcakes with Mascarpone Cream Cheese Frosting - using beet & buttermilk (first photo)

Raspberry Truffle Cupcakes with Sweetened Ricotta Frosting - using Beet & Ricotta (I only took a couple bad photos of this one, so... maybe just use your imagination)

Black & Tan Cupcakes with Stout Ricotta Frosting - using Stout, Molasses & Ricotta (2nd photo)

Chocolate Tiramisu Cupcakes with Marsala Mascarpone Frosting - using Almond flour & Sumatra coffee (photos on main website)

Chocolate & Almond Mochi Cupcakes with Adzuki Ganache - using Almond flour, sweetened condensed milk & adzuki beans (3rd photo)

I actually taste-tested all of these before submitting (well, minus the Chocolate Tiramisu, because it's the same recipe I use all the time...er... well, with one small exception, but I'm sure it's fine...) so I can at least stand by them. I think the Beet Velvet is the most delicious, but like most red velvet cupcakes, they are more of a vehicle for the cream cheese frosting, so am not sure it should count. Otherwise, I enjoyed the flavors and textures of the Black & Tan (I used Harp lager for the "tan" portion of the batter), and the Mochi cupcake probably qualifies as the most adventurous, but it is different - the rice flour lends itself to a more chewy texture and the adzuki beans are somewhat granular, so yeah, the texture: it's a bit different.

Winners won't be notified 'til almost March, so hang in there for news. If you hear nothing, assume the worst ;-)

Holiday Treat Tins Available for Order

I know, it's a little scary: it's already mid-November.

It hurts every fiber in my being to talk about December holidays before it's their turn, but sometimes you just need a couple extra weeks to plan ahead. Specifically, I mean to entice you with some of my holiday offerings, now available to order. You can check out my Holiday Treat tins at www.kathleensconfections.com/tins.html. This year's line up:

Holiday Cookie Collection

A balanced variety of flavors including spiced, chocolatey, fruity, and nutty; great for pleasing a crowd. Flavors include:

• Molasses Chews - Warm spices with a hefty ginger zing are the striking flavors of these chewy cookies.
• Black Forest Biscotti - Rich dark chocolate biscotti studded with chocolate chunks & sweet dried cherries.
• Spritz - A simple, buttery flavor is the hallmark of this classic cookie.
• Buttered Rum Meltaways - Delicate, shortbread cookies flavored with rum that gently melt in your mouth.
• Pignola - A classic Italian cookie made with almond paste and covered in the warm flavor of toasted pine nuts.
• Fig Swirls - A figfilling flavored with orange, honey and spice is elegantly enrobed by a warm butter cookie.
• Chocolate Hazelnut Crinkles - Rich, chewy cookies made with hazelnuts and chocolate, and coated in powdered sugar.
• Raspberry Linzer - A nutty, spicy, crispy cookie sandwiching a tart raspberry jam filling, then sprinkled with powdered sugar.

Toffee & Brittle Tin

Crunchy, sugary bits of brittle, packed with tasty nuts and/or seeds. The toffee is not my own doing, but the mother/daughter team who makes this English Toffee holds their family recipe close, and there really is nothing like it.

• English Toffee (by Mütti's Munchies) - buttery toffee filled with almonds, and topped with milk chocolate and chopped almonds
• Maple, Chipotle, Pecan Brittle
• Pumpkin Seed & Cocoa Nib Brittle
• Vanilla Cashew Brittle

Caramel Popcorn
Enlisting the assistance of Mütti's Munchies once again, I have included this family's special recipe for homemade caramel popcorn into the gift tin options for this year. Sweet and salty, with a buttery crunch, this caramel popcorn is difficult to put down once you've started.

Spiced Nuts

2 unique varieties of nuts fill this tin.

• Spanish Spiced Almonds - very savory, roasted, almost smokey in flavor, these crunchy almonds are a perfect pre-feast snack.
• Chili Lime Cashews - an amazing combo of zesty lime, sweet brown sugar and sea salt completed with a little finishing kick.

And of course, you can order each tin individually, or go all out and get the 3 tier "Treat Tower" which includes the cookies, toffee/brittle, and your choice of the caramel popcorn or the spiced nuts.

Photography for these is by my friend Carol @ www.clickedbycarol.com

Thanks!

Halloween Partay Treats

Ok, this wasn't any official thing, but I made some fun treats for the Halloween get together Jonathan and I hosted last weekend, and wanted to share. No recipes are posted, but I could dig them up if you send me a message to that effect.

So, the non-baking prize of my spread was the cheese graveyard. The week I was coming up with the poached pear cupcakes with brie frosting I was looking at the little triangle of brie and had a revelation that with a few importantly placed cuts, you could transform that lovely brick into the perfect coffin shape. So wahlah: the brie graveyard was born... or..er... well... came to be ...

Anyway, I found a bunch of other fun recipes that were somewhat Halloween themed including cheddar "spiderweb" crisps, "devils on horseback" (prosciutto wrapped dates), deviled eggs (I gave mine little cyclops faces), devil's food cupcakes with little tuilie wafer flames, pumpkin woopie pies (omg), and caramel/pretzel/caramel bars (more like gobs than bars though).

A very tasty evening.

Poached Pear Cupcakes

Last week, I attended Iron Cupcake SF for the second time. So far, both times have been fun, sugar-loaded experiences, and again I took home a prize winner (well, actually I left them all there, in the bellies of the judges). I managed to pull off 3rd place, amongst some steep competition, as well as a duplicate poached pear cupcake entry.

My camera battery died, so my evidence of the event is minimal. There is this one picture Jonathan captured of me holding the tray of contestants.

In any case, there were some very notable entries. Winner was the pumpkin curry cupcake, which was very deserving of the prize. Second came the Chinese 5 Spice chocolate cupcake; a very unique flavor experience. One that didn't win, but I will remember forever was the chocolate raspberry pink peppercorn.

My recipe though, was a combination of a spiced almond cake filled with pureed poached pear and topped with brie frosting. I'm pretty sure this recipe made more than enough pears to fill 12-16 regular cupcakes. (Ok, I don't remember exactly how many it made)

Pears

• 4-6 pears, peeled & cored
• 1 bottle of red, fruity wine
• 1 cup sugar
• 1 cinnamon stick
• 1 tsp lemon peel
• 1 clove

- Combine ingredients and simmer in large pot for 25-40 minutes, until tender.

- Remove pears and cool.

- Reduce wine mixture until syrupy.

- Puree pears with some of the reserved syrup.

Almond Spice Cupcakes

• 3/4 cup flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp clove
• 1/2 tsp salt
• 1/2 cup butter, room temp.
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 3/4 tsp almond extract
• 1/4 tsp vanilla extract
• 1/2 cup buttermilk

- Whisk dry ingredients together in small bowl.

- In separate bowl or stand mixer beat butter & sugar together until smooth.

- Add eggs one at a time until incorporated, scraping down sides of bowl.

- Add extracts.

- On low speed, alternate adding dry ingredients and milk to butter mixture, beginning and ending with dry ingredients, until batter is smooth. Do not overmix.

- Pour into prepared cupcake tin.

- Bake for 20 minutes.

- Remove from pan and Cool.

Frosting

• 1/2 cup butter, room temp.
• 6 oz. brie, rind removed
• 2-3 oz. mascarpone cheese
• 1/2-1 cup powdered sugar

- Beat butter and brie until smooth.

- Add powdered sugar slowly, beginning with half a cup and adding more per your preference.

- Add in mascarpone until just incorporated.

Assemble

- Cut holes in tops of cupcakes and add puree.

- Pipe frosting onto each.

- Garnish with slice of poached pear if desired.

About Brittle

I'm not an avid candy maker by any means, but I like to dabble. Last year for the holidays, I went crazy making all sorts of gift basket goodies, including a couple varieties of candies. Luckily most of them went well (thanks to the wonderful candy thermometer by boyfriend's family gave me- thanks!), but I preferred some over others. I was most intrigued by brittle. Last year I had found a recipe for pumpkin seed brittle that had a cinnamon in it, and it was pretty amazing, and also relatively consistent (unlike my taffy which on one attempt to make was as hard as a candy cane).

I'm just starting to plan out what I'm going to make for gift baskets this year, and brittle is definitely on the list. I searched online for a variety of recipes and inspirations, but ended up making 3 variations on one recipe. I'm calling it my "brittle base".

In medium saucepan, over medium heat, stir together:

• 1/2 cup corn syrup
• 1/4 cup water
• 1 cup sugar

until the sugar has dissolved. When it starts to boil, add:

• 1/2 cup butter

Let it keep boiling until your candy thermometer reaches 230˚ F, then start to stir it constantly until it reaches 280˚ (somewhere around 10 minutes).

At this point, you can add in your key ingredient, usually nuts + (get creative) (ideas below).

Stir constantly until it reaches 300˚. Move quickly and have your ingredients ready because this sugar mixture can burn in the blink of an eye.

Remove from heat and stir in:

• 1/2 tsp baking soda (and whatever spice or flavoring you want)

Pour onto a greased or parchmented baking sheet or jelly roll pan and spread until fairly even. I learned a neat trick where you can put a layer of parchment over the brittle and use a rolling pin to lay it flat. The thickness of whatever nut mix you used will help keep it from getting too thin.

Let it cool, then break into pieces and store in an air tight container for a couple days. Be careful of how much moisture is in your home, too. The brittle can get a layer of stickiness on it if you don't have dry enough conditions. Weather can have a big effect on this, so if you can do it, try and make you candies on a non-rainy day.

Ok, so, here are the 3 variations I made today:

1. 1-1/2 cups chopped cashews (simple)
2. 1-1/2 cups pecans, 1 tbs maple extract (not the real stuff I'm afraid), 1 tsp vanilla, 1 tsp chipotle powder (a great flavor combo with a subtle kick)
3. 1 cup pumpkin seeds, 1/2 cup cocoa nibs (I used Askinoosie), dash of cayenne pepper

I usually use pre-roasted and salted nuts, but you can always roast your own.

Yay for brittle!

Pumpkin Cupcakes

My favorite time of year: Pumpkin season! Mostly because it means I can bust out this recipe again, but also because everywhere I go I can order some pumpkin flavored something or other. Thai pumpkin curry is high on my list of tasty treats I look forward to.

But I digress. We're here for cupcakes, and I intend to fulfill my baker's duty by sharing this beloved recipe with you. I confess, I've already sort of posted this once before, in one of its many versatile forms.

Pumpkin Cupcakes

Preheat oven to 350˚

Line 2 cupcakes tins (approx. 24 cupcakes)

Whisk together dry ingredients in large bowl and make a well in the center:
3-1/2 cups flour
2 tsp baking soda
1 tsp salt
1tsp cinnamon
1tsp nutmeg
¼ tsp ginger
1/8 tsp cloves

Mix together liquid ingredients in a medium sized bowl:
3 cups sugar
¾ cup oil
4 eggs
2/3 cup water
2 cups pumpkin puree

Add liquid ingredients to dry and whisk together until combined. Scoop out 1/4 cups at a time into prepared baking tins. Bake 20 minutes.

Once cooled, top with cream cheese frosting:

1 8 oz bar cream cheese

1/2 cup butter (1 stick)

Whip together until smooth. Add:

~3 cups powdered sugar

1 tsp vanilla extract

Whip on hight until fluffy. Pipe on to cupcakes.

This is always a crowd pleaser, and one of the easier cupcake recipes around (probably because it's a muffin recipe in a cream cheese frosting disguise). It always helps to have fresh spices on hand though; it can make such a difference in flavor.