Sunday, September 7, 2014

Raspberry Mint Sorbet

Ice cream attachment for my KitchenAid + raspberry picking = this recipe is perfect.
I did not strain out the seeds, which added a nice texture to the sorbet.
yield: ~1 quart

1C water
1C sugar
¼C mint leaves (I used chocolate-mint leaves)
3C fresh raspberries
¼C lemon juice

  1. Freeze bowl of ice cream maker for at least 24 hours.
  2. In a medium saucepan over medium heat, warm the water, sugar, and mint.
  3. Whisk occasionally, until the sugar is dissolved; remove from heat before the mixture starts to boil.
  4. Cover the pan and allow the mixture to steep at room temperature for ~30 minutes.
  5. Place the mixture in the refrigerator.
  6. In a blender or food processor, puree the raspberries and lemon juice until smooth.
  7. Transfer to a small bowl and refrigerate for 30 minutes.
  8. Strain the mint leaves from the mint syrup mixture.
  9. Whisk the raspberry puree into the mint syrup bowl.
  10. Pour the mixture into the ice cream make and freeze according to the manufacturer's instruction.
  11. Enjoy!

Death by Chocolate Cupcakes

Whoa chocolate. Whoa.
yield: 12 cupcakes

for ganache filling
2oz bittersweet chocolate, finely chopped
¼C heavy cream
1 tbs powdered sugar

for cupcakes
3oz bittersweet chocolate, finely chopped
⅓C unsweetened cocoa powder
¾C hot coffee
¾C bread flour
¾C sugar
½ tsp salt
½ tsp baking soda
6 tbs vegetable oil
2 eggs, room temperature
2 tsp white vinegar
1 tsp vanilla extract

for frosting
1 ¼C salted butter, room temperature
1C powdered sugar
¾C unsweetened cocoa powder
¾C light corn syrup
1 tsp vanilla extract
8oz semisweet chocolate, melted and cooled

  1. for ganache: place chocolate, heavy cream, and powdered sugar in a small bowl.
  2. Heat in the microwave on high powder, 20-30 seconds until the mixture is warm to touch.
  3. Whisk until smooth.
  4. Refrigerate, no longer than 30 minutes.
  5. for cupcakes: Preheat oven to 350°.
  6. Line muffin tin with cupcake liners (or cooking spray).
  7. Add chocolate and cocoa powder in the bowl of a stand mixer.
  8. Pour hot coffee over the mixture and whisk until smooth.
  9. Refrigerate for 20 minutes.
  10. In a medium bowl, whisk together flour, sugar, salt, and baking soda. Set aside.
  11. Add the oil, eggs, vinegar, and vanilla extract into the cooled chocolate mixture, beating on medium speed until smooth.
  12. Slowly add the flour mixture, beat on medium speed until smooth.
  13. Fill cupcake liners ⅔ full. 
  14. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.
  15. Bake for 15-18 minutes, or until cupcakes are set and just firm to touch.
  16. Let cupcakes cool completely.
  17. for frosting: In the bowl of a stand mixer, beat butter, sugar, and cocoa powder on medium speed for two minutes.
  18. Scrape sides of the bowl.
  19. Add corn syrup and vanilla extract, beat on medium speed until well combined.
  20. Add the melted chocolate and beat on medium speed until smooth.
  21. Beat on medium-high speed for four minutes.
  22. Pipe frosting on to cooled cupcakes.
  23. Enjoy!

Chocolate Bourbon Pie

When choosing what pies I was making for a birthday party, I decided that for a guy that likes both chocolate and bourbon I couldn't go wrong with a chocolate bourbon pie.
My husband's feelings on this were "ooooh rich chocolate. and then ooooo bourbon". Take that as you will.
yield: one 9" pie

1 refrigerated pie crust
2oz semisweet chocolate chips
1C (2 sticks) salted butter, cold
½C unsweetened cocoa powder
1 ½C sugar
3 tbs Lyle's golden syrup
3 tbs sour cream
4 eggs, room temperature
1 egg yolk, room temperature
¼C bourbon
1 tsp vanilla extract

  1. Bake pie crust according to package directions. Let cool.
  2. Preheat oven to 325°.
  3. In a heatproof bowl (or double boiler), melt chocolate and butter.
  4. Remove from heat, add cocoa and whisk until blended.
  5. Add sugar, syrup, and sour cream; whisk until blended.
  6. Whisk in eggs, egg yolk, bourbon, and vanilla until just combined.
  7. Pour into pie crust.
  8. Place pie shield (or aluminum foil) over the crust and edges of the pan.
  9. Bake for 40-42 minutes, until the edges are slightly puffed and the center of the filling jiggles slightly when the pan is gently shaken.
  10. Let cool completely on a wire rack.
  11. Cover until ready to serve.
  12. Enjoy!

Key Lime Pie

My husband's thoughts on this pie recipe were "So limey. Good, but so limey."
yield: one 9" pie

1 (14oz) can of sweetened condensed milk
3 egg yolks
2 tsp Key Lime zest
½C Key Lime juice
1 (9") graham cracker piecrust
1C whipping cream
3 tbs powdered sugar
Key Lime slices for garnish (if you want a garnish!)

  1. Preheat oven to 350°.
  2. Whisk together sweetened condensed milk, egg yolks, zest, and juice until smooth.
  3. Pour mixture into the pie crust.
  4. Bake for 15 minutes, or until pie is set.
  5. Cool completely on a wire rack.
  6. Beat whipping cream at high speed for 2-3 minutes, until soft peaks form.
  7. Slowly add powdered sugar, beat for another minute.
  8. Top pie with the whipped cream.
  9. Garnish if desired.
  10. Enjoy!

Blueberry Pie

This recipe is the perfect summertime, not too sweet, not too tart pie recipe.
The original recipe called for fresh blueberries, but I had a ton of frozen ones on hand so that is what I used!
yield: one 9" pie

1 refrigerate pie crust
6C frozen blueberries
1 ½C granulated sugar
½C water
6 tbs cornstarch
2 tbs salted butter, cold
2 tbs lemon juice

  1. Bake pie crust according to directions on the package. Let cool.
  2. Combine 3C of blueberries with the sugar, salt, and cornstarch in a medium saucepan.
  3. Pour water on top of blueberry mixture.
  4. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
  5. Once mixture boils, cook for 2 more minutes.
  6. Remove pan from heat; stir in butter and lemon juice.
  7. Let cool for 5 minutes.
  8. Fold in the remaining blueberries.
  9. Pour mixture into cooled pie crust.
  10. Chill for at least 2-3 hours before serving.
  11. Enjoy!