Dark Chocolate and Bacon (yes, bacon) Cupcakes

I have so many things that I have made and kept meaning to post.  You know like the perfect popsicle, or salad and then you get distracted by a play date by the pool, or a trip to the beach, or a lengthy vacation?  Well that’s exactly how my summer went. 

So better late then never here are some cupcakes that I made for Tony’s birthday by special request.  I won’t even tell you when his birthday was but I will tell you that he loved these things!  For me it was really the novelty of it and I really didn’t like the smokiness with the chocolate but truth be told I am not a huge smoky flavor lover.  Really none of that mattered anyway.  It was his birthday and these are what he wanted…

Dark Chocolate and Bacon Cupcakes (allrecipes.com)

Ingredients

• 12 slices bacon
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 eggs
• 1 cup cold, strong, brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tablespoon unsweetened cocoa powder, for dusting

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

Toronto…the finale

So I told you I had fun when I was away right?  But unless you follow me on Twitter or on Facebook (Judy Chiappini) you may not know what exactly I was up to…

It was a friend of mine’s birthday and he invited me to a party at his house…

We had some dips (roasted red pepper and egg plant)…

Some marinated and grilled shrimp…

Grilled Octopus…

Salads…

(Photo courtesy of Paula @ Dragon’s Kitchen)

(Photo courtesy of Paula @ Dragon’s Kitchen)

Grilled Pork Belly…


Homemade Chicken Gyro’s…

with homemade tzatziki, tomatoes, and onions…

And then came the cake…

You see how lucky I am???  Have you guessed who’s birthday it was yet?

Peter @ Kalofagas had a birthday!!!

and I got to meet Paula @ The Dragon’s Kitchen

And Jasmine @ Confessions of a Cardamom Addict
 
photo courtesy of Paula @ Dragon’s Kitchen

Can you believe how lucky I was to be invited to this Greek feast?  Peter single handedly prepared and served us all night long.  Paula did make the birthday cake and it is by far one of my all time faves…Lemon Meringue Cake!

We were able to meet up with Paula and Peter once again but just for a quick bite to eat after we went to the Science Center to see Harry Potter The Exhibition!  Still a little bit of time with 2 of my favorite bloggers and friends is better than no time at all…

photo courtesy of Paula @ Dragon’s Kitchen

Loved meeting Paula (xoxoxo) and Jasmine and seeing Peter again!!!  Thank you for making this a memorable trip for me and can’t wait to do it all again next year…lamb on a spit right????

You make your own birthday cake, right???

It was my birthday last weekend and I made a birthday cake for myself.  Never really thought about it but from the reaction I got from everyone who knew I was doing this, not everyone does it!  Control issues?  Maybe, but I know what I like and how to get it!  Do it myself.

My birthday always comes when strawberries are plentiful so naturally most of the cakes I have baked have strawberries involved.  This year they took center stage…along with some Limoncello of course!

I first made this cake almost 2 years ago, here, and absolutely fell in love with it.  It is a beautiful dense cake and the mascarpone whipped cream was the perfect compliment but I was not really keen on the sherry macerated berries so this year I decided to macerate the berries in Limoncello…good move too!

Mascarpone-Filled Cake with Limoncello Strawberries – adapted from Gourmet, July 2008

Ingredients:

For cake:
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon lemon extract
2 large eggs
1 cup well-shaken buttermilk

For berries:
1/2 cup Limoncello
1/2 cup sugar
4 cups strawberries, quartered

For cream:
8 ounces mascarpone cheese (1 cup)
1 cup chilled heavy cream
1/4 cup sugar

Directions:

Make cake:
Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.

Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.

Macerate berries:

Pour the limoncello and the sugar over the berries and toss gently ( allow to satnd for about 30 minutes mixing periodically - or you can do it the real way and bring Limoncello and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes. make cream and assemble cake.

Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with half of the cream and replace top half. Use the rest of the cream on the top and serve with berries.

Cooks notes:
•Cake, without cream, can be baked 1 day ahead. Wrap in plastic wrap once cool and keep at room temperature.
•Berries can macerate at room temperature up to 2 hours.

My new “go to” chocolate cake!

I guess it was last month that I made this (boy has time just flown by!) for T’s birthday. You see he loves chocolate cake and I mean really, really chocolate cake. Good news was he loves this chocolate cake, so much so that I have made this several times since then just because!!!

See how moist this cake is? I also used the frosting recipe and it was delicious too!!!

I put a call out on twitter once again in a state of crisis trying to come up with a fail proof cake recipe. I didn’t want something that was dry or had a large crumb. I wanted a moist, soft, melt in your mouth cake and this one certainly fit the bill. Unfortunately I can’t even remember which one of my wonderful twitter pals sprang to my rescue, I am pretty sure it was Maria of Two Peas and Their Pod but I can’t be certain. Anyway to whoever it was, we can’t thank you enough for this wonderful cake which is a great addition to anyone’s birthday cake repertoire!!!
The first one I made was a 2 layer cake in 2 pans that were about an inch too small and overflowed everywhere. It was salvageable and turned out good but this cake is really moist and didn’t hold up to the frosting to well. I was really glad that this one was for family!!! The kids also decorated it for Daddy.

The second one I made was a 9 X 13 pan and was perfect for my younger daughter’s birthday at school.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
Ingredients:
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Directions:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
As Always…
Happy Entertaining!!!
Judy
www.nofearentertaining.com

Mascapone-Filled Cake with Fresh Berries!

Gourmet's Mascapone-Filled Cake with Fresh Berries!

I sooooo love blogger scheduling! I was able to sit down and write before we left for vacation and schedule it to post today...how cool is that???? We are going on an epic drive from one of the southern most areas of the country (South Florida) to the Pittsburgh Area of Pennsylvania and then onto Toronto, Canada. Yep were driving. Along with 2 kids and 2 puppies???!!! I can't wait to be in one of my favorite foodie cities again...my hometown of Toronto!!! Anyway onto the post...

This was a cake that I knew I just had to make. The only thing was I was going to make it for my daughter's sleep over so I couldn't do it the way they did it in Gourmet Magazine now could I??? So sadly I had to do an alcohol free cake but...I will make this again!!!

This was the recipe as written but here's what I did.

• I used some of the mascapone filling to top it as well as fill it (there was plenty)
• I used fresh berries and 1/4 cup of sugar which I allowed to sit at room temperature for about 30 minutes to help sweeten them up instead of macerating them in Sherry.
• The next time I make this I will be using Limoncello to sweeten the berries and the mascapone!
  

Mascapone-Filled Cake with Sherried Berries

Ingredients:

For cake:
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup well-shaken buttermilk

For berries:
1/2 cup Fino (dry) Sherry
1/2 cup sugar
4 cups mixed berries, cut if large

For cream:
8 ounces mascarpone (1 cup)
1 cup chilled heavy cream
1/4 cup sugar

Garnish: confectioners sugar

Directions:

Make cake:
Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.

Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.

Macerate berries:
Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes. make cream and assemble cake: Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.

Cooks notes:
•Cake, without cream, can be baked 1 day ahead. Wrap in plastic wrap once cool and keep at room temperature. •Berries can macerate at room temperature up to 2 hours.

Would I make this again? This cake was incredible!!! I served it with more of the berries and some of the sugared juice on each slice. My girl's loved it...so did we!!! I would definitely and can't wait to try it with Limoncello!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com