Sweet Tunes

Happy NEW YEAR Everyone!! 

Oh my, it has been quite some time since I have posted a delicious blog, hasnt it?!! I should be ashamed of myself :( You will all have to excuse my lack of blogging, because it has been quite an eventful few… or well um, 6 months. Tee hee. Not too long after my last blog entry, I got ENGAGED!! Imagine how all of my drooling over sweets, has transferred over to oohing and ahhing over exquisite bridal gowns, venues and beautiful decor. There is so much excitement and planning ahead! My brother also got married this Fall, so congrats to the newlyweds! As you can read, love is in the air for my family :)

But let us not venture too far from the task at hand, which today is coconut cream macaroons. Oh how I LOooooVE coconut macaroons! I came across these delectable treats at a summer job after I graduated from college. I was working at a ritzy country club (otherwise known as the WORST JOB I ever had!!) Errr wait, perhaps not…maybe that title can go to the summer job I had after graduating from high school. Long, agonizing days working at a state park filled with stinky bathrooms to clean and firepits to shovel in the hot blistering sun was certainly NOT glamorous! Yes,I declare that the winner for the WORST job EVER!!

Anyways back to the macaroons… the country club had an in-house bakery that produced the BEST recipe. One of my duties as a server was to put together “assorted cookie plates” that included everything from rock hard chocolate chip cookies and stale sugar cookies to perfect soft and chewy macaroons. I dont know how it happened, but it did. The one perk to such a dreadful task was that I always managed to sneak a few for myself. SHHHhhh….dont tell! ;) Take that, you JERKS…you may have lacked compassion for your employees, but I STOLE YOUR COOKIES! Ha…HAAA!

So here I am several years later, trying to perfect the delicious treat myself. I hope you enjoy it as much as I do. Im betting that you will :)

Til we meet again,

Mary Kay

Coconut Cream Macaroons

(Recipe adapted from Betty Crocker)

(Yield: About 5 dozen)

Ingredients:

3 packages (7oz each) flaked coconut

1 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon vanilla

1/4 teaspoon almond extract

2/3 cup canned cream of coconut ( not coconut milk)

1 -14 oz can sweetened condensed milk

1 egg

1 cup milk chocolate morsels

1 tablespoon vegetable oil

Directions:

1. Heat oven to 350 degrees. Line cookie sheets with aluminum foil or parchment paper. On one lined cookie sheet, sprinkle one cup of flaked coconut all over foil. Bake 5-7 minutes, or until light golden brown. Cool. Reserve foil for baking.

2. In large bowl, mix toasted coconut, remaining coconut flakes, flour and salt. In medium bowl, beat sweetened condensed milk, cream of coconut, almond extract, vanilla and egg until well mixed. Pour milk mixture over coconut mixture; stir until well mixed.

3. On foiled cookie sheets, drop heaping tablespoons of mixture about 2 inches apart.

4. Bake 10-12 minutes or until golden brown at 350 degrees (cookies will be soft in center and set at edges.)  Immediately remove from sheet to cooling racks. Cool completely for about 30 minutes. 

5. In a 1 quart saucepan, melt 1 cup chocolate chips and vegetable oil over low heat until melted. Immediately remove from heat. Drizzle chocolate over macaroons. Let stand 30 minutes or until chocolate is set.

Enjoy!

Hello Everyone!

I hope you all had a fun, yet relaxing Independence Day!!

My beau and I decided to organize a picnic and BBQ with friends to celebrate the 4th this year! The event was a success, but I have to admit there were a few hiccups along the way! While prepping the day before, my microwave decided to take a break from working. To make matters worse, it took the building maintenance man 6 hours to make a guest appearance for the big FIX a ROO! We all know a microwave sure comes in handy for things like melting butter, chocolate and cream cheese, so my baking was delayed until 1 am in the morning. There are times that I dream about transporting back in time to experience the more simpler ways of living, but this was NOT one of them. I was in dire need of my microwave!

You may also be thinking, “oh my goodness why soo late?!” Well…the answer is simple my friends. I DO have a day job…and its in the news industry which never stops! So along with the microwave troubles, I was called into work early for breaking news. It was a VERY long night indeed…but the outcome was worth it and enjoyed by many! 

For the red velvet cupcakes, I actually used two separate recipes between 2 dozen cupcakes. For one dozen, I used the same Red Velvet Cake Recipe that you may refer to in my earlier blog. The only changes that I added were that I used a 12 cup muffin pan and filled the cups half - full instead of three quarters full. This is important because I made one batch filling them three quarters and they came out looking like flat mushroom tops because the batter spread too much!  Filling the cups half- full made a beautiful cupcake. I also used two containers of Wilton’s Christmas Red Icing Color. For the second dozen, I used the recipe posted below. I relied on one of my favorite blogs; Brown- Eyed Baker for the recipe, yet added a little more food coloring to achieve a brighter red. I used her cream cheese frosting for all of my cupcakes. I doubled it since the recipe was for 12 cupcakes, but I found it a bit on the sweet side. To reduce the sweetness, I suggest using 4 cups of powdered sugar instead of 5.

Red Velvet Cupcakes with Cream Cheese Frosting

(Recipe adapted from The Hummingbird Bakery Cookbook)

(Yield: 12 cupcakes)

Ingredients:

Cupcakes:

4 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

1 egg

2 1/2 tablespoons unsweetened cocoa powder

1 oz bottle of red food coloring

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup + 2 tablespoons all- purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons distilled white vinegar

Cream Cheese Frosting:

8 ounces unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

4 cups powdered sugar

1 1/2 tablespoons vanilla

Cupcakes:

1. Preheat oven to 350 degrees F. Spray cupcake pan with vegetable oil and lightly flour; line with paper cups.

2. On medium- high speed, cream the butter and sugar until light and fluffy, about 3 minutes.  On high, add the egg.  Scrape the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract, red food coloring and enough water to make a thick paste. Add to the batter and mix on medium speed until completely combined. 

4. Add half of the buttermilk and half of the flour and mix on low until well combined. Add the remaining buttermilk and flour and beat on high until smooth.

5. Add salt and mix until combined.

6. In a small bowl, mix baking soda and vinegar; add to batter and mix until well combined.

7. Divide evenly between cupcake liners filling them halfway. Bake for about 20 minutes or until an inserted toothpick comes out clean. 

8. Cool for 10 minutes and then remove to a wire rack. Cool completely before frosting.

Frosting:

1. Mix butter and cream cheese on high for about 3 minutes. 

2. Add powdered sugar and mix on low until well combined. 

3. Add the vanilla and mix until combined.

4. Mix on medium-high until frosting is light and fluffy. 

Next up:  July 4th Oreo Truffles

For the truffles, I referred to my St Patty’s Day Mint Oreo Truffles Recipe. 

July 4th Chocolate Oreo Truffles

Ingredients: 

1 package Original Oreos

8 oz package cream cheese, softened

1 half of 9 x 13 prepared chocolate fudge cake ( I used Betty Crocker Chocolate Fudge), cooled and crumbled

3 cups semi- sweet chocolate chips + 1 tablespoon shortening

Wilon’s Red and Blue Decorative Icing Writers

Directions:

1. Bake the cake according to directions on the box. Allow the cake to cool. I made mine the day before and left it in the refrigerator overnight.

2. Crush the Oreos into both fine and small bits. 

3. Using your hands or fork, crumble up the cake and add to Oreo crumbs.

4. Add cream cheese; beat with electric mixer until combined. 

5. Roll into bite- sized balls ( about 1 inch.) Set them in the refrigerator. 

6. Melt the chocolate with shortening in microwave on 1 minute. ( Smooth talk your microwave into working properly, because this is where mine decided to take a nap all day.) 

7. Dip the truffles into melted chocolate, allowing the excess chocolate to drip off. Set on wax or parchment paper to dry. Allow to cool. Decorate with icing.

8. Store in refrigerator. 

Next up: Giant S’Mores Chocolate Chip Cookies

These cookies were not only giant, but also a HUGE hit at the picnic! They went ummm…well they went like hot cakes, but they were cookies! You get the point! These were DELISH. It was a great way to break in my brand new muffin top pan.

Giant S’Mores Chocolate Chip Cookies

Yield: 12 cookies

Ingredients:

2 sticks unsalted butter, softened

1 cup packed light brown sugar

3/4 cup granulated sugar

2 eggs

1 tablespoon pure vanilla

4 cups all-purpose flour

1 teaspoon salt

1 1/2 teaspoons baking soda

1 1/2 cups semi- sweet chocolate chips

3 regular size Hershey’s Chocolate Bars

2 Full original Graham Crackers

1 cup small marshmallows

Directions:

1. Preheat oven to 350 degrees F. Lightly grease muffin top pan.

2. Beat butter and sugars until light and fluffy.

3. Add eggs and vanilla until well combined.

4.  Place flour, salt and baking soda into batter and beat until well combined. Stir in chocolate chips.

5. Scoop a heaping 1/4 cup of cookie dough into muffin top pan cups. Press and spread out dough in each pan cup.

6. Gently press chocolate bar squares, graham cracker bits and marshmallows on top of cookie dough.

7. Bake for 11-13 minutes or until edges turn brown. Let cool for 5 minutes in pan. Remove to wire rack.

Note: I found my muffin top pan at Home Goods for 10 dollars!

I hope you enjoy all of these recipes and this summer weather!

Til we meet again,

Mary Kay

Hey Everyone!

I made this recipe a few weeks ago, but never got the chance to post! I got it from my Betty Crocker Fix it With a Mix cookbook. So if you have any cake mixes laying around, this can be made in a snap! Its full of coconut flavor and great for the summer!! I suggest trying it as a cupcake as well!

Enjoy!

Til we meet again! 

Mary Kay

Coconut Cake w/ White Chocolate Frosting from the (Betty Crocker’s Fix it with a Mix Desserts Cookbook)

Ingredients:

1 can (14 oz) coconut milk (not cream of coconut)

1 box white cake mix

1/4 cup water

3 egg whites

3/4 cup flaked coconut

1 cup white vanilla chips

1 3/4 cup powdered sugar

1/3 cup butter or margarine, softened

1/2 teaspoon vanilla

Directions:

1. Heat oven to 350 degrees( 325 for dark or nonstick pan.) Spray bottom only of 13 x 9 inch pan with baking spray and sprinkle with flour.

2. Reserve 1/3 cup coconut milk for frosting. In large bowl, beat cake mix, remaining coconut milk (1 1/3 cup), water and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of flaked coconut until well combined. Pour into pan.

3. Bake 28 to 33 minutes or until toothpick inserted comes out clean. Cool completely, about 1 hour. 

4. Meanwhile, in 2 quart microwavable bowl, microwave vanilla chips uncovered on high for 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer. Stir in powdered sugar,butter,reserved coconut milk and the vanilla. Cover; refrigerate 30 to 60 minutes. (If frosting becomes too firm to spread, microwave uncovered for about 10 seconds to soften;stir until smooth.)

5. Spread frosting over cake. Immediately sprinkle with leftover coconut flakes and serve. Store at room temperature.

Hey Everyone!

       I know. I know. I havent really posted any recipes in some time. Can you blame me though with all this wonderful summer weather on the East coast?! The sun has been shining, so that only means it is time to get my summer glow on. All that aside though, I realized I better get a move on my brother’s wedding cake recipe search. There are so many red velvet recipes out there, so narrowing it down to three has been hard work! Obviously, living in the big ole city certainly can be an advantage for someone like me who has quite the sweet tooth. So, I wanted to try my hand at baking a few of my favorite local bakery recipes and try to perfect them to a T as in TASTY! 

First off, I wanted to do a little bit of research about the red velvet history. There are a few stories out there. Some say it originated in the south, and some say the cake is otherwise known as the Waldorf-Astoria cake. According to Jan Brunvand’s book, The Vanishing Hitchhiker (W.W. Norton, 1989):

 Apparently, in the 1920s, a woman was served the cake at the hotel’s restaurant. After she returned home, she wrote to the chef of that establishment raving about the cake and asked for a recipe. Shortly thereafter, he sent the recipe in the mail along with a bill for 350 dollars!!! She disputed the bill, and contacted her attorney. The advice she received was to pay it because she never asked in advance if the recipe came with a price. In revenge, the lady handed out the recipe on 3 x 5 index cards to several establishments, including riders on a bus!

Whether, this is true or not…what a way to get even!!

Alright enough storytelling…. Last night, I tried the first out of 3. I used the Buttercup Bake Shop Recipe for both the cake and frosting. This recipe is supposed to be the closest to the original Waldorf-Astoria recipe.

I will say that the cake was delicious! The cake came out very moist. I would like it to be a bit more red in color. I found out that the Wilton “Christmas Red” does the trick, so I have to go buy some. The frosting recipe is actually known as Mary Kay frosting (No I can not take responsibility for creating it….its really called MARY KAY frosting… Believe it!) and did take some time to make. Even though it was very tasty, I would not choose this frosting for the wedding cake. It was extremely thick and not as white as I would like it to look. The flavor was good, but tasted milky, perhaps due to the ingredients. 

If you have an afternoon with nothing better to do, try it out, because it does require some time. The cake itself will not disappoint.

In conclusion, I believe the cake recipe is a contender, but my search for the perfect frosting continues on. 

Til we meet again,

Mary Kay

Cake Recipe: from the Buttercup Bake Shop Cookbook (Simon and Schuster, 2001)

Ingredients:

2 teaspoons red gel food coloring

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs

2 1/4 cups cake flour

1 cup buttermilk

1 teaspoon salt

1 teaspoons apple cider vinegar

1 teaspoon baking soda

Red Velvet Icing

2 cups milk

3/8 cup all purpose flour (1/2 cup minus 2 tablespoons)

1 pound unsalted butter, cold ( 4 sticks)

2 cups sugar

2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees. Grease and lightly flour 2 by 9 x 2 inch round pans. (The recipe I followed says 3 pans…I only had enough for 2.) Line the bottom with wax paper.

2. In a small bowl, whisk together until well combined the cocoa, red gel coloring (plus enough water to make paste) and vanilla. Set aside.

3. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very fluffy, about 4 to 5 minutes. Add in the eggs one at a time. Add the flour in 3 parts, alternating with the buttermilk, beating well after each addition. Add in the salt. Beat in the cocoa mixture until thoroughly incorporated. In a small bowl, mix together the vinegar and baking soda. Add to the batter at the end, making sure to mix well. 

4. Divide the batter among the prepared pans. Bake for 20 to 25 minutes. (Mine took 25 ) or until a cake tester inserted into the center of the cake comes out clean. 

5. Let the cake cool for 10 minutes in pan. Remove from pans and move to wire racks.

Frosting Directions:

1. In a heavy- bottomed saucepan, whisk to combine the milk and flour. Stir constantly over medium- high heat until smooth and thick (anywhere from 12 to 18 minutes.) Let the mixture cool for an hour. When cool, remove the “skin” that has formed at the top and discard.

2. While mixture is cooling, on the medium- high speed of an electic mixer, beat the butter and sugar until quite fluffy, about 4 to 5 minutes. Add in the vanilla extract and mix thoroughly. Incorporate the cooled milk mixture in thirds, beating well after each addition.  

3. When cake has cooled, frost in between the layers, then on top and sides. 

Hello Everyone!

I have been eyeing this recipe for some time and I am so glad that I finally decided to go through with it. These muffins were DELISH! I brought them into work in celebration of the Eurovision Song Contest Finals. If you havent heard about it, click on the link and see for yourself. As I always say, music and desserts go hand in hand in my book, because they are two of my most favorite things! The muffins were enjoyed by everyone and I am happy to say this recipe will be a staple in my book for years to come. I am going to try other variations soon. Perhaps, blueberry, apple cinnamon, chocolate chip or maybe even lemon poppyseed will be in order! We shall see! Feel free to try it out yourself! Enjoy!

Til we meet again,

Mary Kay

White Chocolate Raspberry Muffins(inspired by Ghirardelli Recipe)

Ingredients:

1/4 cup butter

1/2 cup sugar & 1 Tbsp. sugar

1 egg

1 cup soy milk

1 tsp. vanilla extract

1 Tbsp. baking powder

2 cups & 1 Tbsp. flour

2 bar white baking chocolate (8 oz.)

1/2 cup fresh raspberries

Directions:

1. Preheat oven to 400 degrees.

2. Grease 12 medium- sized muffin cups or line with paper baking cups.( I suggest lightly spraying the paper cups, because the cups really stuck to the muffins.)

3. In medium- sized bowl, cream butter and 1/2 cup sugar until smooth. 

4. Add the egg, soy milk and vanilla extract and stir until combined.

5. In large bowl, whisk together baking powder, 2 cups flour and the white chocolate. 

6. Gradually add to creamed mixture, mixing until just combined.

7. Add raspberries, and stir until they are mixed in. Batter will be slightly lumpy.

8. Fill prepared muffin cups three quarters full. 

9. In small bowl, add remaining 1 Tbsp of the sugar and flour, and mix well til thoroughly combined. Dust muffins with mixture.

10. Bake 22-25 minutes, or until center of muffins springs back when pressed lightly.

11. Cook muffins in pan for 5 minutes on wire rack. Store in airtight container at room temperature.