The Nifty Foodie

A couple of weeks ago, my husband told me his office was having a potluck and wanted to bring some baked goodies. It’s way easier to bring a tin full of baked goodies vs. a crockpot full of mini sausages with BBQ sauce, so baked goods it was. At first we were thinking brownies, but hey, if you don’t act fast on those potluck sign-ups, the easy goodies get taken (like brownies). So those were out. Cookies were taken, and cake was being brought.

So, I thought…why not bring cupcakes? Sure, cake would be provided but we could bring a fun flavor. Then, oreo cupcakes popped in my head. This was yet another recipe that has been forever starred in my Google reader, and now I had an excuse to make them!

There’s many ways that people make oreo cupcakes…some crush them up…some leave them in chunks. I wanted to leave them in chunks so people knew exactly what these cupcakes were, and of course, provide for a fun surprise in the cupcakes.

Of course, I tried one for quality control. I absolutely loved it. The frosting went perfectly with the cupcake and the oreo/cake combination was just really great tasting together. The next day, my husband told me they were gone by the end of the day, and he got tons of compliments from his coworkers. Guess I should make these again!

Oreo Cupcakes
Source: Beantown Baker

Ingredients:

For the cake:

• 1 stick unsalted butter, at room temperature
• 1 cup milk
• 2 tsp vanilla extract
• 2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
• 1 tsp baking powder
• 1/2 tsp salt
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 1 pkg Oreo Cookies (~45 cookies)

For the frosting:

• 8 oz cream cheese at room temp
• 1 stick butter at room temp
• 1 Tbsp vanilla extract
• 3-4 cups powdered sugar

Directions:

1. Preheat oven to 350F. Insert liners into a medium cupcake pan.
2. Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves, also for garnishing.
3. Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.
4. In a large bowl cream the butter and sugar until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.
5. In a separate bowl mix together the flour, baking powder, and salt.
6. Add the dry ingredients to butter mixture. Mix until integrated. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.
7. Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
8. For the icing, cream the butter and cream cheese until fluffy.
9. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached. Stir in some of the leftover cookie crumbs (make sure they are well crumbled to avoid a clogged piping tip). To assemble the cupcakes, frost cupcakes (once they are completely cooled) and sprinkle with crushed oreos.

 

Strawberry shortcake is one of my favorite desserts. You can’t go wrong with pound cake, whipped cream and fresh, juicy berries. Sadly, this dessert has to be assembled right before serving, because the juices from the berries usually makes the cake soggy and the whipped cream deflates fairly quickly.

However, leave it to Cooks Illustrated to come up with a way to solve the common problems that strawberry shortcake presents. This whipped cream contains cream cheese, which keeps the whipped cream from deflating, and after macerating the berries, the recipe calls for you to reduce the juice to a syrup to avoid the standard soggy shortcake.

The results? This dessert ended up tasting fantastic. I brought it to a BBQ, and it wasn’t served until a few hours later, and it still tasted just like freshly assembled shortcake. Perfection. I wish I made this back when it was strawberry season out here. As you can see in the picture, the strawberries definitely were not local.

Strawberry Cream Cake
Source: Cooks Illustrated

Ingredients:

Cake:

• 1 1/4 cups cake flour (5 ounces)
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 cup sugar (7 ounces)
• 5 large eggs (2 whole and 3 separated), room temperature
• 6 tbsp. unsalted butter , melted and cooled slightly
• 2 tbsp. water
• 2 tsp. vanilla extract

Strawberry Filling:

• 2 lbs. fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
• 4 – 6 tbsp. sugar
• 2 tbsp. Kirsch (Note: I didn’t use this ingredient and the cake came out fine)
• pinch salt

Whipped Cream

• 8 oz. cream cheese , room temperature
• 1/2 cup sugar (3 1/2 ounces)
• 1 tsp. vanilla extract
• 1/8 tsp. salt
• 2 cups heavy cream

Directions:

1. For the cake, move the oven rack to lower-middle position and preheat oven to 325 degrees. Grease and flour a round 9 by 2-inch cake pan or a 9-inch springform pan and line with parchment paper.
2. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in a mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites for later), butter, water, and vanilla; whisk until smooth.
3. In clean bowl of stand mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten. Then, add remaining whites and gently fold into batter until no white streaks remain.
4. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
5. For the strawberry filling, halve 24 of best-looking berries and reserve for later. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.
6. Strain juices from berries and reserve (you should have about 1/2 cup). In a food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
7. For the whipped cream, when the cake has fully cooled, place the cream cheese, sugar, vanilla, and salt in bowl of a stand mixer fitted with whisk attachment. Whisk the mixture at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and slowly add in the heavy cream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
8. To assemble the cake, using large serrated knife, carefully slice cake into three even layers.
9. Place bottom layer of cake on a cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.

When I was researching recipes that St. Louis was known for, I remember consistently seeing gooey butter cake. I thought, gooey and butter? This has to be on the menu! It sounded like it would be a fabulous dessert for the party we held!

I have to admit, I was a little thrown because part of the cake involves yeast. I’ve honestly never baked a cake with yeast before, so I was worried about how this cake would taste. Yeast just screamed bread to me, and bread isn’t really what I would consider to be dessert. However, this cake wasn’t bread-like at all in the end! The bottom yeasty layer was more like a cookie with a warm gooey layer of sweet goodness on top. It was especially fabulous with a scoop of ice cream, and I think this cake would even be more amazing with summer berries!

Gooey Butter Cake
Source: Smitten Kitchen, from The New York Times

Ingredients:

For the cake

• 3 tablespoons milk at room temperature
• 1 3/4 teaspoons active dry yeast
• 6 tablespoons unsalted butter at room temperature
• 3 tablespoons sugar
• 1 teaspoon kosher salt
• 1 large egg
• 1 3/4 cups all-purpose flour

For the topping

• 3 tablespoons plus 1 teaspoon light corn syrup
• 2 1/2 teaspoons vanilla extract
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 cup plus 3 tablespoons all-purpose flour

• Confectioners’ sugar, for sprinkling.

Directions:

1. In a small bowl, mix the milk with 2 tablespoons warm water. Add the yeast and stir gently until the mixture dissolves. The mixture should slightly foam while mixing.
2. Cream the butter, sugar and salt in a mixer, and scrape down the sides of the bowl. Add in the egg. Once that is mixed in, alternate between adding the flour and the milk mixture, scraping down sides of bowl between each addition. Once everything is well mixed, switch to a dough hook on your mixer and knead the dough for an additional 7 to 10 minutes.
3. Stretch and spread dough by hand into a buttered 9×13 glass dish. Lightly cover dish with plastic wrap or clean towel, put in a warm place, and allow to rise until doubled, which is about 2 1/2 to 3 hours.
4. Preheat your oven to 350 degrees.
5. To prepare the gooey butter topping, in a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla. Cream butter, sugar and salt in a mixer until light and fluffy, 5 to 7 minutes, and scrape down the sides of the bowl. Add in the egg. Once the egg is mixed in, alternate between adding the flour and corn syrup mixture, scraping down sides of bowl between each addition.
6. Using a spoon, add the topping in large dollops over the risen cake layer, and use an offset spatula to gently spread it in an even layer. Bake for 30 to 45 minutes, or until it has a golden brown top. The cake will still be liquid in the center when it is done baking. Once the cake is cool in the pan, sprinkle on confectioners’ sugar and enjoy!

When I was a little kid, I had such trouble spelling “Mississippi”. Was it too many “s”s or the double “p” that threw me for a loop? I just couldn’t get it. My house was less than a tenth of a mile away from the river, and I just couldn’t spell it. That bothered me. My parents taught us a little fun way to spell it eventually, and now I can’t ever spell Mississippi wrong. When in doubt, I tell myself “M-i-s-s… I-s-s…i.P.P.i”. There was an emphasis on the cap letters, so it became a bit of a rhythm to say it in my head that way before spelling it out.

Since I grew up living so close to the Mississippi, I’ve seen the river have its ups and downs. Literally. When the river gets high in the Spring, boats appear like they are floating on the levee. And of course, when it gets low, you’ll barely see the tops of the boats. It’s crazy how much it varies, and this year was no exception. For the first time in almost 40 years, the river was so high that the Corps of Engineers had to open a spillway north of Baton Rouge in order to save New Orleans and Baton Rouge from catastrophic flooding. Sadly, this spillway isn’t just land. People actually built their homes and farms in the spillway, so they had to evacuate. While I’m glad that nothing catastrophic happened to our big cities, it still hurts to know that some people suffered from this.

While I was watching a news segment about the river one night, I couldn’t help but think about the massive journey that the water takes. All the way north from Minnesota to the Gulf of Mexico. There are so many different cities that the river just flows by, and my husband had the greatest idea. A culinary journey down the river–from Minneapolis all the way to New Orleans. Our party idea featured foods that are notorious in the major cities along the river: Minneapolis, St. Louis, Memphis and New Orleans. I was so stoked when Foodbuzz let me know that our party proposal had been accepted for this month’s 24×24, so I called up our families and had them over for this awesome party!

For Minneapolis, we grilled up the famous Juicy Lucy burger! You can’t go wrong with a cheese stuffed burger, and this burger was one of the favorites of the meal!

For St. Louis, we baked a gooey butter cake. We served it with ice cream and various summer fruit sorbets. The cake is a yeast based batter on the bottom and of course, a gooey butter base layer on top. Many of us (myself included) have never had a gooey butter cake, but it was a great hit! I think next time, this would go perfectly with some fresh fruit.

For Memphis, we made some fabulous BBQ Baby Back ribs. This was my first time ever working with ribs, and it really wasn’t that bad. These were very flavorful ribs and super tender, since they were in an oven for a good part of the morning before finishing off on the grill!

And of course, for New Orleans, we made some grilled corn grits. Grits are a favorite around here, and in one of our favorite restaurants, this is how they make the grits. It’s fabulously rich and flavorful! You probably don’t want to know how much heavy cream and butter are in these grits, but I’ll tell you anyway later when I post the recipe!

Oh, and since we’re all from Louisiana, we had to add in a little lagniappe for NOLA: Hurricanes. I mean, how could you NOT? For a hot, summer day, these are always a hit!

*all recipes will be shared on the blog at a later date*

It was so wonderful to spend time with our families, and I’m so glad everyone enjoyed the food. You know it was a good party when people ask for the leftovers and recipes as they’re leaving!

Thanks so much to Foodbuzz for making this party happen! We really enjoyed the different foods from cities along the river, and also had a blast spending time together!

So, my husband turned 29 last week. The big 2-9. I always joke around with him that he robbed the cradle (I’m 27), and now I can joke with him that he’s turning 30 next year bwahaha! (No offense to those of you over the age of 30…I really don’t think 30 is old!)

Every year, I offer to make him a cake, but usually, we meet up with his parents and they get him a cake from his favorite bakery. Double the cake just isn’t necessary. However, this year, we won’t be celebrating his birthday for a couple of weeks with his parents, so the opportunity opened for this baking addict to make him some birthday cake! I asked him what he would like, and my husband is very simple…he wanted a yellow cake with either lemon or pineapple filling.

So, the search for a good yellow cake was on. Of course, I had to refer to The Way the Cookie Crumbles first. Bridget posts these awesome recipe comparisons that take all of the guess work out of wondering which recipe would be the best, and thankfully, she already did the work of comparing yellow cake recipes!

I ended up making the recipe from Cooks Illustrated. I have to say, this cake came out great! It had a great, buttery flavor and were, as the recipe claims, very fluffy. It was also fairly easy to make, and I really think the whipped egg whites lend to the light texture that the cupcakes had. After they cooled, I filled them with lemon curd using the cone method and frosted them with easy vanilla buttercream.

Oh, and pardon the cupcake pictures. I made these cupcakes late at night, and the foil I wrapped them lightly in (or so I thought) ended up messing up the tops. Oh well..still yummy!

Fluffy Yellow Cupcakes
Source: Cooks Illustrated, found on The Way the Cookie Crumbles

Ingredients:

• 2½ cups (10 ounces) cake flour, plus extra for dusting pans
• 1¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon table salt
• 1¾ cups (12.25 ounces) sugar
• 10 tablespoons unsalted butter, melted and cooled slightly
• 1 cup buttermilk, at room temperature
• 3 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 6 large egg yolks plus 3 large egg whites, at room temperature

Directions:

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Place cupcake papers in the cupcake pan.
2. Whisk the flour, baking powder, baking soda, salt and 1½ cups (10.5 ounces) sugar together in a large bowl. In a 4-cup liquid measuring cup or medium bowl, whisk together the melted butter, buttermilk, oil, vanilla, and yolks.
3. In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining ¼ cup (1.75 ounces) sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to another bowl and set aside.
4. Add the flour mixture to the now-empty mixing bowl fitted with the whisk attachment. With the mixer running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
5. Using rubber spatula, stir ⅓ of the whites into the batter to lighten, then add the remaining whites and gently fold into the batter until no white streaks remain. Divide the batter evenly between the prepared cake pans. Lightly tap the pans against the counter 2 or 3 times to dislodge any large air bubbles.
6. Bake for about 15-18 minutes, until an inserted toothpick comes out cleanly.. Cool the cupcakes on a wire rack until cooled.