Chocolate Swiss Meringue Buttercream

Yes.....I know, I have a problem!  I blame my good friend Monica Hobbs (caterer extraordinaire).  It's sad when our friends lead us down the path to addiction....but there you have it.....I am addicted to Swiss Meringue Buttercream!  I'm sure there isn't a 12 step program for this, but there probably should be.

It all started so innocently....I was helping her with an event at her venue, the beautiful Nimitz Mansion (shameless plug), and she asked me to make the frosting for her cupcakes.  This was way back before I was into eating cupcakes (less than a year ago) and I had never tasted her frosting.  So I followed her instructions and they seemed simple enough until this huge mixture began to have a horrible curdled look to it.  I panicked.....Monica did not...she said "just wait, leave it alone and let it keep whipping and it will all come together".  I had very little faith but did as I was told and what do you know.....this gorgeous, glossy frosting appeared before me.  That was all fine until I tasted it.....HEAVEN!!!  I was hooked! This is the lightest buttercream.....it is not too sweet, melts in your mouth, has a beautiful glossy look to it, and pipes perfectly!  Oh, let's not forget, you can flavor it with anything you like and tint it with any color you like!

It just made sense that as I started making cupcakes for my blog, I would start experimenting with this frosting.  There are not many different recipes out there, most of them use the same ingredients and the same amounts of each ingredient.  I needed a written recipe to follow the first time I made it on my own and I chose Martha Stewart's recipe from her website.  This makes a basic Swiss Meringue Buttercream to which you can add anything.  I used the plain version of this for my Angry Bird Cupcakes and Mario Brothers Cupcakes.  You have also seen me add my homemade caramel sauce and even store bought caramel sauce for my Toffee Crunch Cupcakes.  All with great success!

For this particular cupcake I wanted to try chocolate.  I had never done this before, so I had to guess on the amounts of chocolate to use.  I started by melting 8 oz of really good quality dark chocolate (72%) over a double boiler and then putting it aside to cool to room temperature.  Then, when the frosting was just past it's "curdled" stage I added vanilla and the melted chocolate.  I added a little chocolate at a time and tasted as I went along to see how flavorful it was.  I ended up using all 8 oz and the flavor was great, definitely chocolatey but not too rich and not overpowering.

I used this frosting on my Vanilla Bean Cupcakes and they were a perfect match.  This was not a heavy, too sweet cupcake.  It was light and yummy with clean flavors, easy to eat too many of them at one time (big problem, I know)!

 

You have to try this frosting!  Make any flavor you wish and I guarantee you will become addicted like I am!!

Enjoy!

Chocolate Swiss Meringue Buttercream (Adapted from Martha Stewart)

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
8 oz quality dark chocolate, melted and cooled to room temperature

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter, a tablespoon at a time, and continue mixing. Do not get concerned if the mixture begins to look curdled, just keep beating and it will soon come back to a smooth and glossy frosting.  Once all butter has been added, mix in vanilla and melted chocolate. Beat until frosting is completely smooth. Keep buttercream at room temperature if using the same day.


This recipe is shared on:
Foodie Friends Friday
My Turn for Us: Linky Party
Chocolate, Chocolate and More "Thursdays Treasures"

Peanut Butter Cup Rice Krispies Treats

Who didn't LOVE Rice Krispies Treats growing up?  I sure did!  So much so that as a teenager I would make them all the time and even experiment with different cereals and marshmallows.  My favorite experiment was Lucky Charms Treats....a bit over-the-top sweet but really YUMMY!!  As a grown up I started making good old fashioned Rice Krispies Treats for my boys.  Luckily they love them as much as I do and they are ok being taste testers for my silly experiments and creations!

Yesterday was an exciting day in my household.  We were going to watch Venus travel on it's path in front of the sun.  This is the only time in our lifetime we will witness this and the boys and I were excited to watch!  Our neighbors have this really cool welder's lens that allows you to look directly at the sun and see Venus make its journey, without harming your eyes (minor details  LOL ).  They shared it with us during the recent Solar Eclipse and we were excited to have the opportunity to use it again so soon!  

So, the boys invited a couple of people over and I invited a couple of people over to view with us and the next thing I know, I've got 12 people coming to view Venus and I can't have people over without feeding them!  I made a big pot of sauce for dinner and I wanted to do something fun for dessert.  Hmmmm....what could be more fun than a Rice Krispies Treat?  Jenny, at The Picky Palate had a recipe for treats using Reese's....need I say more?

These yummy treats are too good to pass up, even for grown-ups!

My tip for you all when making any treats using marshmallows....spray everything with non-stick spray!  I spray all of the bowls and my spatula or wooden spoon before I even start.  This way all of your rice krispies go into the bars and don't stick to the bowls!!  :)

Start with a layer of your basic Rice Krispies Treat (you could mix it up a bit and use Cocoa Krispies).....

Then melt peanut butter, mix in some chopped peanut butter cups, and spread on top.  Spread a layer of melted chocolate over the top of that and wait for it to set....or don't, some people have no self control!  Pretty sure these were a hit (people started eating them all before dinner was even ready)!!

Peanut Butter Cup Rice Krispies Treats

6 Cups rice krispie cereal

1 large bag mini marshmallows

1/4 Cup butter

1 teaspoon vanilla

2 Cups creamy peanut butter

50 mini Reeses Peanut Butter Cups, quartered

1 1/2 Cups melted chocolate to drizzle

Place cereal into a large mixing bowl, set aside.  Place marshmallows and butter into a large bowl and microwave until puffed up, about 3 minutes.  Add vanilla and stir.  Pour over the cereal, mix to combine then pour into a greased 9×13 inch baking dish and press to make even.  Melt peanut butter until nice and runny, about 45 seconds.  Pour in quartered peanut butter cups, stir gently then pour over treats.   Drizzle melted chocolate over top and smooth top with an offset spatula.  Refrigerate to set.

Enjoy!

Adapted from The Picky Palate

Recipe Shared On:

Foodie Friends Friday Linky Party

Chicken Pot Pie

Last weekend it felt like the middle of July here in the bay area, way too hot!  Luckily we are back to the cooler weather of spring and before it gets too hot I want to get a few more cold weather comfort dishes in. I have always loved chicken pot pie with all of those yummy veggies and chicken surrounded by creamy goodness and topped with a flaky golden crust!  (wait a minute while I mop the drool from my chin...)  

I really love Ina Garten's recipe for pot pie, it makes a nice creamy sauce and is full of wonderful vegetables.  I added even more vegetables to the mix and used leftover roasted chicken from dinner the night before.  Feel free to prepare your chicken any way you like, I prefer to roast my chicken and then use the bones to make my homemade stock.  

I also chose to use puff pastry to top the pie but you can make any pastry you like to top yours.  One sheet of puff pastry doesn't quite cover the entire 9 x13" pan so I used 1 1/3 sheets and pinched them together and then ran my rolling pin over to get rid of the seam.  Make sure that you use an egg wash on the top to help give your crust a beautiful golden color!

Better make this soon before the summer weather comes back!!

Enjoy!

Chicken Pot Pie

5 cups cooked chicken, cubed or shredded

5 cups chicken stock, preferably homemade

12 tablespoons (1 1/2 sticks) unsalted butter

1 red onion, chopped

1 cup sliced mushrooms

3/4 cup all-purpose flour

1/4 cup heavy cream

2 teaspoons salt

1/2 teaspoon pepper

1 cup medium-diced carrots, blanched for 2 minutes

1 cup cubed yukon gold potatoes, cooked until tender

1/2 cup asparagus, 2" pieces, blanched

1/2 cup frozen peas

1 cup frozen small whole onions

1/2 cup minced fresh parsley leaves

puff pastry or homemade pastry dough

1 egg beaten w/ 1 tablespoon of water (for egg wash)

In a small saucepan, heat the chicken stock. In a large pot or Dutch oven, melt the butter and saute the onions and mushrooms over medium-low heat for 10 to 15 minutes, until onions are translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, all of the vegetables, and parsley. Mix well.

Place in 9x13" dish and top with pastry.  Brush with egg wash and cut slits in pastry for the steam to escape.  Bake in 375 degree F oven for 35-45 minutes or until bubbly and the crust is golden brown all over.

Serves 8

Recipe adapted from Ina Garten on Foodnetwork.com

Sleepovers and Homemade Pizza!!

If you have children you will understand why I am so exhausted today!  This weekend my two boys had sleepovers and in total there were five teenage boys in the house (technically 4 teens and 1 pre-teen).  Let me start by telling you that I LOVE having a house full of children.  The house is filled with laughter and kids running around and yummy food smells and it's basically like an indoor carnival! Plus, I am lucky enough to have great kids with great friends who like to hang out with me.  It is always fun but it is tiring too.  Last night I didn't get much sleep between the marshmallow gun wars, the loud video games, the Spongebob show playing and oh yes, the goldfish cracker basketball game.  I awoke to what looked like a Pepperidge Farm masacre, goldfish everywhere!

The highlight of the sleepover (for me) was making homemade personal pizzas!  We had all the usual toppings and the most delicious pizza crust ever!  I always use Tyler Florence's recipe for pizza dough (excuse me while I fan myself, just thinking of him gives me a hot flash) because it is a never-fail recipe.  The only thing I change is that I prefer to use bread flour for my pizza dough, it makes a crisper crust.  Everyone fixed their own pizzas and they turned out great!  We finished off the meal with some homemade s'mores whoopie pies! Happy kids, happy Mom!!

Pizza Dough

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups bread flour, plus more for dusting


In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.


Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.


Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.


Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.


Preheat oven to 500 degrees F and place rack on the lowest rung in the oven.


Roll or stretch by hand each piece of dough into a 12" circle and place on baking sheet or pizza stone.  Add your favorite toppings!  Bake for approximately 10 minutes or until crust is brown and crispy!


Recipe adapted from Tyler Florence on Food Network

Cinnamon Roll Pancakes

HAPPY NEW YEAR!!  Yesterday was a lazy day so today is my first post of the year!!  ;)

Last night my youngest son, Max, had a friend sleepover so of course we have to have a special breakfast.  Pancakes were requested by Max and friend but my oldest, Zack, refuses to eat pancakes after a really bad experience in Santa Cruz that we won't discuss here on a food blog.  How to make pancakes not taste or look like pancakes??  I found this great idea on bigredkitchen.com for Cinnamon Roll Pancakes which I modified to our tastes.  Zack LOVES cinnamon rolls so I knew he would approve.

I suppose you could use a box mix for your pancakes, there are some great mixes out there.  I chose to make a very simple recipe for homemade pancakes because I have a lot of flour on hand after my holiday baking extravaganza.  Big Red Kitchen made a cream cheese icing which I would prefer but the boys are purists and only like plain powdered sugar icings on their cinnamon rolls.

As predicted, these were a hit!  Once I was able to surgically remove Zack from Xbox and get him to the kitchen table (no, you cannot eat in your room!)  he ate two and said they were even better than chocolate pancakes!  So far he is keeping them down ;-)!  Max and friend were happy to have sugar (since apparently there hasn't been enough sweets with Christmas and all) and are sufficiently amped up and ready to start a day of legos.

Cinnamon Roll Pancakes

pancake mix:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

cinnamon filling:

4 tablespoons melted butter

1/2 cup packed brown sugar

1 tablespoon cinnamon

Mix together and pour into a pastry bag with small tip or a strong ziplock bag with one corner snipped off.

icing:

• 2 tablespoons butter
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons hot water

Mix together and pour into a pastry bag with small tip or a strong ziplock bag with one corner snipped off.

Use a griddle or nonstick pan over medium heat.  Brush melted butter to keep pancakes from sticking.  Ladle 1/4 cup pancake mix onto griddle.  Swirl cinnamon filling onto pancake.  Cook pancakes until bubbles form evenly on pancake.  Flip and cook another 20-30 seconds.  Remove pancake to plate and drizzle icing over it.  Continue with the rest of the batter, wiping down griddle between each pancake to remove filling drippings.

ENJOY!!

Recipe modified from bigredkitchen.com

Crunchy Granola

I have recently been introduced to the wonderful world of Greek yogurt.  For those of you who have never tried it, greek yogurt is creamy and smooth and thicker than plain yogurt and it is a little bit on the tart side, but in a good way.  My favorite way to eat it is with fresh berries and crunchy granola.  The granola adds a great texture and all the sweetness you will need to balance the tartness of the yogurt.  YUM!  

Of course you do not have to put this granola over yogurt, you could put it over your ice cream, sprinkle it over your pancakes or waffles, sprinkle it on your muffin batter before you pop them in the oven, or you could just eat it as cold cereal with some milk.  Give the recipe a try and tell me what you think!

Crunchy Granola

3 cups old-fashioned rolled oats

1/2 cup slivered almonds

1/2 cup walnut pieces 

1/2 teaspoon cinnamon

1/4 teaspoon salt

4 tablespoons b!utter

1/3 cup honey

2 tablespoons brown sugar

1/2 teaspoon vanilla extract

1/2 cup dried blueberries, raisins, chopped dates, cranberries or a combination 

1/2 cup flaked coconut (optional)

Preheat oven to 325 degrees F.

In a large bowl stir together oats, almonds, walnuts, cinnamon and salt.  

In a small saucepan melt butter with honey and brown sugar over low heat, stirring.  Add vanilla and pour mixture over oat mixture and stir until combined well.

On a large baking sheet, spread the granola evenly in a thin layer.  Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes.  (Do not overcook; the granola will crisp more when cooled).  Cool the granola on the pan and then stir in the dried fruits and coconut.  Granola may be kept in an airtight container at room temperature for up to a week.

Makes about 5 cups