Category: Sweets

This is a velvety-rich dessert that’s easy to make & always a crowd-pleaser.
It’s a recipe that’s easy to double- (you weight will double too, IF you make it too often!)
It’s a good one to make when I make cupcakes (blogged next), so I don’t waste the leftover egg yolks.

Ingredients:
16 ounces heavy cream
4 egg yolks
1/2 c. sugar
splash + of vanilla extract OR hazelnut concentrate (my personal favorite)

In a small saucepan;
Heat cream until it is bubbling around the edges

In a separate bowl mix;
egg yolks & sugar only

Once it’s mixed, slowly add the cream; IF you add it too fast you’ll cook the yolks!
Mix, then add the extract.

Pour into individual serving dishes that are oven safe.
Place all in a large baking dish, with a water bath half way up the sides; don’t splash water into the individual dishes, it will muck up the consistancy.

Bake
350• for about 45 minutes

Once cooked, sprinkle sugar on the top of each pot, then broil for a few minutes until more than just golden brown, but not burned.

Remember in the movie “Amélie“?  When she cracks the top of her Crème Brûlée?
It’s the measure of this tasty dessert!

enjoy!

Messermeister, a local knife Company is conducting a fun Cupcake Contest!
Consider entering your favorite cupcake!  I entered “Call Me Cupid” cakes-

Cupid Cakes…
Ingredients:
1/2 c. butter
1 1/2 c. sugar
3 eggs
2 t. vanilla extract
2 c. ‘Swans Down’ cake flour
1 t. baking powder
1 t. baking soda
pinch of salt
3/4 c. cocoa powder
1 c. water
1 c. sauerkraut (surprise!)

Preheat oven to 350º

Drain off the sauerkraut juice, then rinse it well with water five times or so.
Let drain, then press extra liquid out of your fine strainer.

Cut the sauerkraut with kitchen shears.
(I suggest you cut it somewhat fine so your cupcake eaters don’t balk at the thought of it‐
If they don’t know, they will love these delicious, moist cupcakes!)

In a mixing bowl:
with an electric mixer; cream the butter with sugar, until it is mixed through
& looks a bit gravel‐like.

Beat in eggs, one at a time. Add vanilla extract & mix well.

In a separate bowl;

Sift together flour, baking powder, baking soda, salt & cocoa powder.
Add large spoonfuls of the dry ingredients to the wet ingredients, each time
also add water.  Continue the steps until all ingredients (except sauerkraut) are mixed together.
Be sure to scrape down the sides of your bowl after each addition.

Stir in:
Sauerkraut, then mix by hand- gently but thoroughly.

Line the cupcake pan with cups, & fill each up with about 1/2 c. batter,
or about 3/4 way up the ‘cup’.

Bake @ 350º for about 18‐20 minutes.

(Rather than use a timer, I like to gauge the process by the amazing smells wafting
through my home. If you’re easily distracted, use a timer‐ & YES I’ve ruined a few things…)

Test with a toothpick; stick it in the middle‐ if it comes out clean, they’re ready!

Frosting
Melt;
In a double‐boiler, or over very low heat;
one 6‐ounce package of semisweet Baker’s Chocolate Squares
4 T. butter
Once melted, remove from heat.  Set aside to cool for a few minutes.

Mix into cooled chocolate mixture;
1/2 c. sour cream
1 t. vanilla extract
pinch of salt

Transfer:
To a mixing bowl, then using an electric mixer, gradually add:
2 1/2 c. – 2 3/4 c. powdered sugar & beat well.

Don’t try to frost warm cupcakes.  Let them fully cool.
Swirl on the rich chocolate frosting.

Decorative Frosting Topper
Ingredients:
3 T. sour cream
3 T. ‘whipped’ cream cheese
1 T. red beet, peeled (grate very fine with a ‘zester’)
6 or 7 T. powdered sugar
1/2 t. vanilla extract

Red dusting sugar (sprinkle over at the end)

Mix together:

The finely grated beets, with the sour cream & cream cheese.
Scrape sides & mix well, then add vanilla extract.
Let it stand for a few minutes to take in the glorious color of the beet-

Mix:
With an electric mixer: the powdered sugar; one tablespoon at a time.
Sweeten to taste.  (remember the chocolate frosting is sweet & this is just intended for an accent design
atop the cupcake)

I like to make a ‘heart’ design on each cupcake, then I dust each one with
red ‘dusting’ sugar.

GO FOR IT! Surprise your Valentine!

enjoy!

*nutritional information; sauerkraut & beets have Vitamin A, Vitamin C, Calcium, Iron & Fiber*

This is a tasty, filling, flour-less cookie.

2/3 c. butter, melted
2 c. brown sugar
3 fresh, free range eggs
1 1/2 c. peanut butter
2 T. baking soda
6 c. oats (old fashioned, not instant)
1 c. chocolate chips
1 c. butterscotch chips

In a small saucepan, melt butter, then set aside to cool.

In a large bowl or mixer put:

butter, sugar & eggs, whisk
add peanut butter & mix well
add baking soda, then the oats, then the chips

Use an ice cream scoop, or a tablespoon to transfer dough to  parchment covered cookie sheets

Bake @ 350 for 12-15 minutes
This recipe makes about 40-50 cookies.
It’s a great dough to make ahead of time, & it stores well in the refrigerator.
Once baked, I like to use “press and seal” to seal each cookie separately, so they stay fresh.  I like to give them away or ship them to friends and family ♥

enjoy!