Monday, December 2, 2013

Salted Caramel Chocolate Mini Cupcakes

CUPCAKES
2 & 1/2 ounces unsweetened baking chocolate (2.5 blocks)

3/4 c. butter, softened
2 c. sugar
1 tsp. vanilla

2 eggs

2 & 1/4 c. unbleached flour
1 & 1/4 tsp. baking soda

1 & 1/3 c. water

SALTED CARAMEL
3/4 c. heavy cream (whipping cream)
4 TBS unsalted butter
2 tsp sea salt
1 c. sugar
1/4 c. water

CARAMEL FROSTING
6 TBS butter, softened
4 1/2 - 5 c. powdered sugar
4 TBS Ghirardelli Sweet Chocolate Cocoa powder
2 TBS reserved salted caramel
2 TBS whipping cream
1 tsp vanilla

Preheat oven to 350. Line 5 dozen mini cupcake molds with paper liners (or 24 full size).

Melt the chocolate in microwave. Cool slightly.

Cream butter, sugar & vanilla in large mixing bowl until light & fluffy. Add eggs & cooled chocolate; blend well. Mix flour & baking soda together in small bowl. Add dry ingredients alternately with water in two batches each.

Using spring-hinge melon baller, scoop 1 TBS of batter into each mini cup (should be 2/3 full). (For full size, fill liners 2/3 full, about 1/4 c.)

Bake mini cupcakes 8-10 minutes or until centers test clean. (Bake full size 18-20 minutes.) Remove from pans to wire rack & allow to cool completely.

While cupcakes bake, prepare caramel.
In small saucepan, combine butter cream & salt. Heat until butter melts completely, whisking to blend. Set aside.
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, do not stir. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Watch carefully, as syrup goes from amber to burned quickly!

Remove the sugar from the heat and carefully whisk in the butter cream mixture. The mixture will bubble. Whisk until completely combined. Transfer the caramel to a dish to cool; refrigerate until it becomes "spreadable", whisking occasionally.

Using tip of sharp knife, cut a small circle out of the center of each cupcake to make a "well" for the caramel, reserving the cutouts. Using cake decorating tool, "inject" caramel into the cupcake center, leveling off with the top of each cupcake. The caramel may settle into the cupcake. If it does, pop the reserved circles back into the cupcakes.

For frosting, stir reserved caramel into whipping cream. Whip butter in large bowl of electric mixer. Add about half of the powdered sugar & the Ghirardelli powder, beating well. Add the caramel whipping cream & the vanilla, whipping until combined. Add remaining powdered sugar, beating until smooth. Add more whipping cream as necessary until desired consistency is achieved. Pipe on to caramel filled cupcakes using cake decorating tool.

Chill at least 2 hours to allow flavors to develop.

Vanilla Chai Mini Cupcakes

CUPCAKES
1 cup heavy cream (whipping cream)
seeds from 1 vanilla bean
3 cups AP flour
2 tsp baking powder
2 tsp Chai Spice Blend
½ tsp sea salt
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
2 tsp vanilla extract

RUMCHATA GANACHE
1/2 c whipping cream
6 oz white chocolate chips
2 TBS Rumchata

CHAI FROSTING
6 TBS butter, softened
4 1/2 - 5 c. powdered sugar
2 tsp Chai Spice Blend
3-4 TBS milk
2 tsp vanilla

Preheat the oven to 350°F. Line 5 dozen mini cupcake molds with paper liners (or 24 full size).

Scrape vanilla seeds from pod into cream; set aside to infuse.

Blend together flour, baking soda, chai spice blend, & salt in medium bowl; set aside.

In large mixing bowl, beat butter & sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla & blend until smooth.

Add 1/3 of the blended dry ingredients, then 1/2 the cream & repeat, beginning & ending with dry ingredients. Be sure to mix well after each addition.

Using spring-hinge melon baller, scoop 1 TBS of batter into each mini cup (should be 2/3 full). (For full size, fill liners 2/3 full, about 1/4 c.)

Bake mini cupcakes 8-10 minutes or until centers test clean. (Bake full size 18-20 minutes.) Remove from pans to wire rack & allow to cool completely.

While cupcakes bake, prepare ganache.
Heat whipping cream in microwave using micro-proof measuring cup until very hot, but not boiling (1 minute 40 seconds in mine.) Immediately stir in chips until smooth. Add Rumchata & whisk until completely blended. Allow to cool; place in refrigerator to cool until mixture is a spreadable, frosting consistency, whisking occasionally to keep smooth.

Using tip of sharp knife, cut a small circle out of the center of each cupcake to make a "well" for the ganache, reserving the cutouts. Using cake decorating tool, "inject" ganache into the cupcake center, leveling off with the top of each cupcake. The ganache may settle into the cupcake. If it does, pop the reserved circles back into the cupcakes.

For frosting, whip butter in large bowl of electric mixer. Add about half of the powdered sugar & the Chai spices, beating well. Add 3 TBS of the milk & the vanilla, whipping until combined. Add remaining powdered sugar, beating until smooth. Add more milk as necessary until desired consistency is achieved. Pipe on to ganache filled cupcakes using cake decorating tool.

Chill at least 2 hours to allow flavors to develop.

Rosemary Olive Oil Rolls

1/4 cup olive oil
1 TBS fresh chopped rosemary

3 1/2 - 4 c. unbleached all purpose flour
2 tsp ground sea salt
1 TBS sugar
2 1/4 tsp yeast

1 cup milk heated to 130 degrees
1 egg

Combine the olive oil and chopped rosemary in a small bowl & allow to sit for at least an hour to infuse the flavor.

In large bowl, combine 3 cups of the flour, salt, sugar, and yeast, making a well in the center.

In small saucepan, bring milk just to 130 degrees.
Break egg into center of dry ingredients break yolk (without stirring it into the flour mixture); pour in heated milk & infused olive oil. Gently stir with wooden spoon until sticky dough forms, adding more flour until dough forms a workable ball. Turn the ball out onto a lightly floured surface and begin kneading. Knead for 8-10 minutes, adding more flour as necessary to form smooth, elastic dough.

Place dough in a large greased bowl, cover with greased plastic wrap; let rise for 1 to 1 1/2 hours or until doubled in size.

Gently deflate the risen dough.

Preheat the oven to 375˚F and line a baking sheet with parchment paper.

Divide the dough into 16 equal pieces. Stretch and roll each portion into a 6-inch snake of dough, then fold the ends together, one over the other.

Brush the tops of the rolls with olive oil and sprinkle lightly with additional sea salt. Bake for about 16-18 minutes, or until the rolls are a light golden brown.

Remove to wire rack to cool, or place in lined bread basket to serve warm.

Sun-dried Tomato Chicken Florentine Soup

3 TBS olive oil
1 lb. boneless, skinless chicken breasts, marinated in sun-dried tomato vinaigrette, cut into bite size pieces

1 large onion, diced
3 gloves garlic, minced
1/3 c. sun-dried tomatoes (not oil packed), snipped into small pieces
1/2 c. dry white wine
1/2 tsp freshly ground pink peppercorns

6 c. organic chicken broth
1 c. mini rotini noodles

2 c. fresh spinach, stemmed & finely sliced

1 c. freshly grated Parmesan cheese

3 TBS fresh basil, finely sliced

Heat olive oil in a Dutch Oven or heavy 3 qt. sauce pan over medium heat; add diced chicken and saute until no longer pink. Add onion & garlic and saute until onion becomes translucent. Add sun-dried tomatoes & saute an additional 2 minutes. Add wine & simmer 5 minutes, stirring frequently.

Sprinkle pepper & over chicken mixture; stir to combine. Pour broth and bring just to a boil; reduce heat & simmer for 30 minutes, stirring often. Add noodles & cook an additional 10 minutes, or until noodles are al dente.

Stir in spinach & cook until wilted. Stir in Parmesan cheese until completely melted. Remove from heat & stir in basil.

Curried Lentil Soup

2 TBS olive oil
2 tsp ground coriander
2 tsp ground tumeric
1 tsp orange peel
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves

1 medium onion, chopped
4 cloves garlic, minced
1 jalapeno, seeded & minced
1 TBS finely grated fresh ginger
3 TBS tomato paste
1 TBS honey

1 large baking potato, peeled & cubed into very small pieces
1 medium sweet potato, peeled & cubed into very small pieces
1 c. baby carrots, thinly sliced
1 1/3 c. red lentils
6 c. good vegetable stock

1/3 c. coconut milk (not cream)

sea salt & pepper to taste

Heat oil in 4 qt stock pot; add spices and cook 2-3 minutes until fragrant. Add onion, garlic, jalapeno, fresh ginger, tomato paste & honey to spice blend & cook an additional 5-8 minutes until onion is translucent. Add potatoes & carrots, stirring to coat, and cook an additional 2-3 minutes. Add lentils & stock and stir until well combined. Bring to a light boil, reduce heat & simmer for an hour or until vegetables are soft. Add coconut milk & cook until heated through. Season to taste with salt & pepper.