HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

Thursday, April 17, 2014

A gorgeous addition to any Easter Table....Andrew’s Coconut Cupcakes – Ina Garten’s recipe


Coconut Cupcakes that Andrew eggified for Easter!

Easter is late this year which is just as well.  In the run-up to Easter Sunday, we’ve had snow, ice, and cold temperatures this week that feel more like March.  That’s why these cupcakes jumped off the page—they clearly look like an Easter filled with color and jelly beans.  And it’s about time. And for those who observe Lent, it’s time for a little indulgence.  Like these coco-nutty cupcakes.   with their  It’s gotten more hits than Lady Gaga. Clearly people love their sweets.  So today, we’re sharing Ina Garten’s recipe for Coconut Cupcakes.  Andrew made Ina Garten’s recipe again for an Easter party last year and they were a huge hit.  And if you love coconut, this cupcake is for you.  There’s coconut in the cake and coconut on top.  And I think you’ll agree, he’s really got them whacked—they look just like their picture.   So without further ado, here’s the recipe:

Recipe for Coconut Cupcakes:

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool. 
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.



Frost the cupcakes and dip the frosted cake into the remaining coconut.

Makes 18 to 20 cupcakes.

Sunday, April 13, 2014

Martha Stewart's Pear Spice Bundt Cake



        
         This past weekend, Andrew finally made it out to the Beach for the weekend.  The Real Estate selling season in New York has made it just about impossible for him to take time here since President’s Day.  To Andrew, a weekend in the country means a chance to bake.  And Saturday he chose to make a cake that would make a wonderful addition to a Passover Seder or an Easter Dinner table. I know I'm too late for Passover but this is in time for Easter.  Ripe pears are combined with a set of spices to create a lushly moist, honey and brown-sugar cake that’s then topped off with two toppings: A cream cheese glaze with a hint of lemon and pear ‘chips’ that are as pretty as they taste.  It’s from “Martha Stewart’s Baking Handbook” (Clarkson Potter), her 2005 ode to all things sweet. 

Thursday, January 30, 2014

Andrew's Gougeres and Chocolate Eclairs from Joanne Chang's "Flour"



        
Mark Bittman
Recently Mark Bittman used his Sunday NY Times Food pages to extoll the virtues and utter simplicity of making Pate a Choux. This dough is the basis for both Gougeres, bite sized cheese puffs that melt in your mouth and Chocolate Eclairs, my absolute favorite French pastry growing up.  Now Gougeres could not be all that hard to make because my Mother, challenged as she sometimes was in the kitchen, made them with some frequency.  But perhaps because the Eclairs of my memory involved a trip across town to a Montreal Patisserie, it was inconceivable to me that these could possibly be made at home.   So after Andrew had stuffed us all with Gougeres at Christmas Dinner, I was taken aback when he told me he was making Eclairs for New Year’s Eve Dinner.  Not only were they better than any éclair I have ever eaten, he pronounced them a cinch to make.  Frankly, I never quite believe him when he says something is easy but I’ll take his word for it.  Especially after it was seconded by Mr. Bittman.  These two pastries are so impressive they will dazzle anyone so if you want to sweeten your Super Bowl party or dazzle your Valentine, you've got it made.   As long as you don’t let on how easy they were to make. 

Monday, December 30, 2013

Triple-Chocolate Cheesecake from Abigail Johnson Dodge in Fine Cooking Magazine

        

I needn’t tell you the Sweets Factory at our house has been in overdrive ever since we arrived here for the holidays.  There have been dozens of cookies, a Red Velvet Cake, even a Norwegian “Fyrstekake” a Cardomon Almond confection, beautifully decorated with star-shaped pastry.  But I would have to say that the piece de resistance so far this season has been a Cheesecake that combined three kinds of chocolate – cocoa powder, bittersweet chocolate and chocolate graham cracker crust.  It was a cheesecake lovers dream. But Andrew still managed to gild the lily by topping the cake with whipped cream and chocolate shavings.  This cake serves at least 16 people.  It was taken to a dinner party and then brought home and it’s been steadily diminishing in size ever since.   It is the perfect thing to bake for New Year’s Eve because it will actually taste even better tomorrow.  Andrew assures me it is easy to make.  I’ll take his word for it.  And also pass on a couple of hints he wanted to share with you. And here they are. Thanks to Andrew and Abigail Johnson Dodge who shared the recipe in Fine Cooking, one of our go-to sources for great recipes.

Monday, December 16, 2013

Claudia Fleming's Apple Crostata with Bacon Toffee


For such a relatively small corner of the world, the East End of Long Island is long on extremely talented chefs.  Proximity to New York has led many a city chef to, if not abandon the city, set up a second home out in the land of milk and honey.  One of these is the legendary pastry chef, Claudia Fleming.  Ms. Fleming is a Long Island native who originally pursued a career in dance.  To support her passion for it, she took the well-known route of working in restaurants, most particularly Danny Meyer’s immensely popular Union Square Café.  She worked in all parts of the operation but was drawn to pastry.  She took her calling seriously and in 1991 she went to
Pastry Chef Claudia Fleming 
Paris where she worked at Fauchon and perfected her skills.  In 1994, she was called back to New York to open, with Mr Meyer and his partner, Tom Collichio, the Gramercy Tavern.  Her farm to table philosophy was perfectly attuned to theirs. She loves seasonal ingredients and creating intense flavors. She eschews her contemporary’s use of architectural flights of fancy and focuses on honest, forthright desserts you’ll never forget. And this Apple Crostata with its Bacon Toffee topping is all you need to make to know how unforgettable Chef Fleming's pastry really is. 

Thursday, October 24, 2013

Just in time for Halloween…Tim Burton Cupcakes



        Our god daughter, Olivia is very special to us.  We were there the night she was born and she’s been a wonderful part of our life ever since. She’s lovely to be with, so much fun and so full of personality.  When I see her with Uncle Andrew, I realize what a phenomenal father he would have been—patient, generous and interested in everything Olivia is doing.
When her birthday comes around, Uncle Andrew goes all out in the baking department every year. A couple of years ago, at Olivia’s request, he channeled her favorite movie director and invented Tim Burton-themed cupcakes.  There were two odes to Charlie and the Chocolate Factory, and a delicious take on “James and the Giant Peach”.  As you can see from this shot, these cupcakes were the hit of Olivia’s 11th Birthday Party.  And we think they may be just the thing to bring Halloween to the next level.  Here are the recipes which are not only odes to Tim Burton, they’re phenomenally delicious treats that will appeal to everyone at your Halloween Party.