Angel Food Cupcakes with Black Raspberry Curd and 7 Minute Frosting

     Anytime I eat a fresh-picked black raspberry I am immediately taken back to my childhood. My grandparents who, for the younger part of my life lived just down the lane; had a raspberry patch that we would love to go and pick from. One evening myself and a few of my brothers, (I don't remember who anymore) decided to camp-out in our backyard. The next morning for our 'breakfast in a tent' we ate Cheerios with black raspberries. So that is what I think of the second a raspberry is popped into my mouth. Sweet memories!
   Now my in-law's who live just down the road, have a large patch that we are lucky enough to get to pick from whenever we want/need. Last evening we had stopped by for awhile and I decided while I was there to pick a few to bring home with me. While they are delicious just by themselves I also wanted to make something fun with some of them. Hubby is on shift at the firehouse today, so I thought I'd bake something to take in for him and his co-firemen. I had an idea of what I wanted to do and after combining and adapting a few different recipes this was the end result. Just like I had imagined....which was great, because unfortunately, it doesn't always happen that way.

Angel Food Cupcakes with Black Raspberry Curd and 7 Minute Frosting

yield:18-20 cupcakes

Cupcakes:

6 egg whites, room temperature  

12 tbsp sugar

1/2 tsp cream of tartar

1/4 tsp salt

1 tsp almond extract

1/2 cup + 2 tbsp cake flour, sifted

Sift together sifted cake flour and 6 tbsp of sugar.  Set aside. In the bowl of mixer with whisk attachment beat egg whites until foamy. Add cream of tatar, salt and almond extract and continue to beat until soft peaks form. Gradually add in remaining 6 tbsp of sugar and beat until stiff  peaks form. Sift the flour mixture over the egg whites (about half at a time) and with a spatula gently fold in. Divide batter into muffin tins lined with paper liners. Run a knife through the batter to remove any air pockets and smooth out the top. Bake at 350° for  15-17 minute or until a toothpick inserted in the middle comes out clean. Do not over-bake! Let cool for 10 minutes in the pan before removing onto wire racks. 

Black Raspberry Curd:

1 1/4 cups of fresh black raspberries

3/4 cup sugar

3 eggs

2 tbsp water 

pinch of salt

7 tbsp butter, room temperature

Heat a medium saucepan over low heat. Add raspberries, sugar, eggs, water and salt. Stir with a wooden spoon. Dice butter into small pieces. When raspberries begin to break down and the mixture starts to bubble, add the butter and stir until it is melted. Increase heat and keep stirring until mixture is thickened. (It should coat the wooded spoon) Remove from heat and immediately rub through a sieve into a bowl. Cool thoroughly. This can be kept in an airtight container in the fridge for several weeks.

7 Minute Frosting:

2 egg whites

1 1/2 cups sugar

1 1/2 tsp light corn syrup

1/3 cup cold water

pinch of salt

1 tsp vanilla

Place all ingredients except vanilla in a double boiler, mix well. Cook, beating constantly with electric beater until mixture forms peaks, about 7 minutes. Remove from heat and mix in vanilla.

To assemble the cupcakes I used a wooden chopstick and poked a hole in each cupcake. Then pipe the black raspberry curd into the hole and partway over the top. Pipe the frosting over all and garnish with fresh berries and a mint leaf if you wish.

     

   Just a quick note; if you haven't already read or heard Google reader will be going away forever tomorrow (July 1). So if you use it you may want to consider switching to something else before it disappears. I switched to  Bloglovin and so far I 'love' it! It was extremely easy to switch over and you can also easily switch all the blogs you follow over at one time. I'd love if you'd follow my blog over there as well! =) You can do that by clicking  here or you can also just click on the 'follow with bloglovin' link in the side bar on my blog page. Thanks for your interest in my little teeny tiny part of the blogging world! I truly appreciate each and every one of you! =)

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Because of the Lord's great love

we are not consumed,

for His compassion's never fail.

They are new every morning;

great is your faithfulness.

I say to myself, "the Lord is my

portion; therefore I will wait for Him."

~Lamentations 3:22-24 

 

  

 

 

 

Mini Gingerbread Cupcakes with Spiced Cream Cheese Frosting

    As the weather turns cooler I start to think of Christmas music, fresh baked gingerbread and cozy-ing up in front of a warm crackling fire with a steaming mug of mulled cider. Although I'm not quite ready for this yet, I must admit that I did have Pandora's Christmas radio playing at a rather loud volume while baking these cupcakes...
    The Mr and I recently joined a local relay for life team. They were having a fundraiser this past Friday night so I baked some cupcakes and sugar cookie bars to help out with the refreshments.

Mini Gingerbread Cupcakes with Spiced Cream Cheese Frosting

yield: 40 mini cupcakes

Cupcakes:

1/2 cup sugar

1/2 cup unsalted butter, softened

1/2 cup molasses

2 eggs

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp ginger

1/2 tsp cinnamon

1/2 tsp allspice

3/4 cup water

In a large bowl cream sugar and butter. Mix in molasses; beat in eggs one at a time. 

Sift together flour, baking soda, salt, ginger, cinnamon and allspice. Beat into sugar mixture adding alternately with water. Mix well.

Pour into cupcake tins that have been lined with cupcake papers. Fill about 2/3 full. Bake @ 350* for 10 15 minutes or until toothpick inserted into center comes out clean. Let cool in pan for 5 minutes. Remove and let cool completely on wire racks.

Frosting:

4 oz cream cheese, softened

2 tbsp butter, softened

1 tsp grated lemon peel

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp lemon flavoring

2 cups powdered sugar

2-3 tsp milk

Beat together cream cheese and butter. Add lemon peel, cinnamon, nutmeg, lemon flavoring and sugar. Mix and then add milk a little at a time beating until smooth and spreadable. Frost cooled cupcakes. Refrigerate leftover cupcakes.

    

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"You will seek me and find me

when you seek me with all your heart.

I will be found by you," declares the Lord.  

~Jeremiah 29:13&14

♥ Sheila   

   

Rhubarb Cheesecake Squares

   I was at my Grandmother's last week and she was giving away some of her rhubarb that had come back out after the Spring crop. Got me in the mood to make something with rhubarb.

   I didn't use as much of mine as normal this year since I was adjusting to a new baby and not baking as much while it was in season. Had just thought about it recently and wondered if it had come back out, but hadn't gotten around to checking yet. So I went to have a look when I got home and sure enough, it was 'ripe for the picking.' I harvested some and made these bars that we think are amazing!

Rhubarb Cheesecake Squares 
{yield: 16 squares}
  Crumb mixture:

1 1/4 cups flour

1/2 cup old-fashioned rolled oatmeal

1/2 cup packed brown sugar

1/2 cup cold unsalted butter

Cheesecake Filling:

1(8oz) pkg cream cheese, softened

3/4 cup sugar

1/2 tsp salt

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

1 egg, lightly beaten

1 1/2 cups finely chopped rhubarb

In a small bowl combine flour, oatmeal and brown sugar. Cut in butter until crumbly. Reserve 1 cup of crumb mixture. Press remaining mixture into a greased 9x9 pan. Set aside.

For the filling beat together cream cheese and sugar until smooth. Mix in salt, vanilla, cinnamon and nutmeg. Add the egg; mixing just until combined. Stir in rhubarb.

Pour over the crust and top with reserved crumbs. Bake at 350* for 35-40 minutes or until set. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before serving.

   I hope everyone can enjoy these last few days of Summer.....I'm excited for Fall, but also sad to see Summer coming to an end.

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Be strong and courageous.

Do not be terrified; do not be discouraged,

for the Lord your God will be with you

wherever you go.

Joshua 1:9

♥ Sheila 

  

  

Amaretto Peach Cheesecake

   Since yesterday was National Cheesecake Day I thought it was very necessary to celebrate properly. =) 

   I had made my first cheesecake about a month ago for a birthday dinner and since then hubs has been requesting {quite frequently in fact} that I make another one. He is not a big dessert fan, but he does love cheesecake.

   The first one I made was raspberry since they were in season, so I decided now that peaches are abundant it would be nice to use those. I think the end results were quite yum-o, although 'D' said he preferred the raspberry.  

Amaretto Peach Cheesecake 

crust:

1 3/4 cups graham cracker crumbs

1/2 cup butter, melted

1/3 cup sugar

Mix together and press into the bottom and part-way up the sides of a spring form pan.

filling:

4-8oz pkgs cream cheese, softened

1 cup sugar

1/8 -1/4 tsp amaretto flavoring {I used oil, but if you use extract will need 1 tsp} 

4 eggs

Mix cream cheese, sugar and flavoring until well blended. Add the eggs and mix well. Pour mixture into crust and bake @ 350* for 45-50 minutes or until center is almost set and top is golden brown.

Remove from oven and place on wire rack. Loosen cake from the edge of pan with a knife and let cool completely before removing sides.

topping:

1/4 cup water

1/4 cup sugar

pinch of salt

1/2 tsp lemon juice

Combine in a saucepan and bring to a boil. Add,

1/8 cup clear jell dissolved in

1/4 cup water

Remove from heat and stir in

drop or 2 of amaretto flavor

1/4 cup light corn syrup

1 1/2 cups fresh peaches, diced

Cool and spread on top of cooled cheesecake. Garnish with toasted almond slices if desired.

Refrigerate 4 hours before serving.

   I sure am thankful we have a special day designated to cheesecake, if for no other reason than it inspired me to make one again. =) They are quite wonderful in my opinion! 

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For the eyes of the Lord range

throughout the earth to

strengthen those whose hearts

are fully committed to Him.

~2 Chronicles 16:9  

♥ Sheila 

 

One Pan Caramel Chip Skillet Cookie

   Since hubs had to work on his very first Father's Day I decided to make dessert to take in for the guys dinner. I was gone for a lot of the afternoon so I wanted something that would be quick to make before 'Tater Bug' woke from his nap and needed to be fed etc. It also had to be something that would compliment banana-grape nut ice cream. So to good ole' pinterest I went searching.... Came across this recipe from sophistimom and knew it was just what I was looking for. =)

   So while baby snoozed, momma made ice cream and baked a cookie.....

One Pan Caramel Chip Skillet Cookie

 1/2 cup unsalted butter

1/2 cup white sugar

1/2 cup brown sugar

1 tsp vanilla

1 egg

11/2 cup flour

1/2 tsp baking soda

1/4 tsp salt

1 cup caramel bits

Preheat oven to 350*. In a cast iron skillet melt butter over med/low heat. stir in sugars and vanilla. Remove from heat. Let rest until the pan is warm, but no longer hot. {about 5ish min} Crack the egg into the sugar mixture beat in well with a fork. Add flour, baking soda and salt. Stir it in very carefully until smooth and well mixed. Add caramel bits and mix in. Spread out evenly in the skillet and bake for 15-20 minutes or until golden brown. Serve with ice cream.

   I loved this and will be making it very often I'm quite positive. Not only do you only mess up one pan you can customize it very easily with different chips etc {which I did, the recipe originally called for choc chips}

The guys seemed to really enjoy it as well. And Daddy was happy to see his little boy =)

First Father's Day

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As a father has compassion on

his children, so the Lord

has compassion on those who

fear Him...

~Psalm 103:13

Have a happy day!

♥ Sheila

   

 

♥ Red Velvet Crepes ♥

   Happy Valentine's Day to everyone!! ♥ I've been wanting to try and make crepes for awhile now and when I saw this recipe I thought it would be a perfect V-Day breakfast for hubby and I. We both love anything red velvet! 
   I can now say that I've made crepes and they are really not as hard as I thought maybe they would be. Although I totally flopped the first one and the second wasn't that great, by the third one I finally got it figured out and it was all smooth sailing from there. {I wasn't frying them quite long enough}

Red Velvet Crepes

 yield: 12 crepes

2 eggs

1 egg yolk

1 cup milk

1/2 cup water

pinch salt

3 tbsp butter, melted

1 tsp sugar

dash of vanilla

1 cup flour

1 1/2 tbsp cocoa powder

red food color

Combine eggs, milk, water, salt, butter, sugar, vanilla and food color in a blender. Pulse until foamy. Add flour and cocoa powder; pulse until smooth.

Refrigerate for approx 1 hour.

After 1 hour heat a small nonstick skillet.  Add a little butter to cover the bottom. Pour about 1 oz of batter into the center of the skillet, swirling the skillet to get it to spread evenly. Fry until the top loses its gloss; about a minute. Flip and cook the other side for about 15 seconds. Slide from the pan onto a plate.

Fill with desired ingredients......I used some whipped topping that I had added cream cheese to for another dessert, sliced fresh strawberries and melted chocolate. Spread the whipped topping down the middle, top with strawberries and drizzle with the melted chocolate. Roll up and plate. I also drizzled some chocolate over top and sprinkled with just a bit of 10x sugar.

* I only made a half recipe for us and it was plenty....8 crepes

   They were delicious!!!! How could they not be good though.....three of my favorite things- red velvet, strawberries and CHOCOLATE! ;) Now if only we were eating them in Paris...........

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I'm leaving you with this today......what a perfect love!

Much Love!

♥ Sheila  

 

Mini Upside Down Apple Gingerbread Cobbler

  Daren was on shift yesterday and I decided to make the guys dessert.....Since it was windy and cold I wanted to make something that could be served warm. After searching for awhile and combining some different ideas I came up with this. 

Mini Upside Down Apple Gingerbread Cobbler

yield: 12 mini cobblers

1/4 cup sugar

2 tbsp oil

1 cup flour

1 egg

1/2 tsp ginger

1/2 tsp baking powder

1/2 cup buttermilk

1/4 tsp nutmeg

1/2 tsp soda

1/4 cup molasses

apple pie filling {I wanted

to use a whole apple ring, but didn't have apples so just used the canned pie filling I made this fall.}

Combine all the ingredients except pie filling and mix well. Grease a muffin tin and spoon some apple pie filling into the bottom of each cup. Pour the batter over top of the apples. Bake in a preheated 350* oven for 15-20 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and loosen the edges with a knife. Turn the tin upside down on a flat surface to remove the cobblers. The apples may not all come out, but you can just spoon them out and onto the gingerbread. Serve warm with whipped cream. {or whipped topping which I used because I didn't have cream.}

  

  The guys really seemed to enjoy it, in fact I think Daren ate three. =) I ate the one I had taken pictures of {had to make sure I was taking them something that would be edible ;)} and it was quite yummy I thought. They were easy peasy to make too....

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Be joyful always; pray continually;

give thanks in all circumstances, for this is

God's will for you in Christ Jesus.

~1 Thessalonians 5:16-18

Much love,

♥ Sheila  

*Just Peachy*

  Fresh peaches...yummm! I have alot of new peach recipes that I want to try so decided I had better get started before I no longer have fresh peaches to work with.

  My in-laws have a produce patch at their place where they raise produce for charity. One evening a week they have anyone that wants to help, come & pick beans, pull weeds & eventually dig potatoes. After the work is finished for the evening they usually have a potluck meal. Daren & I don't make it every time, but is fun to go when we can.

  Anyway, it suited us to go Tuesday evening  so I needed to make something to contribute to the potluck; something using peaches......I decided on this one & went to work in the kitchen.

Peach Bread Pudding w/ Caramel Rum Sauce



2 cups fresh peaches, peeled & finely chopped

1 (14 oz) can sweetened condensed milk

3 eggs, lightly beaten

1 1/4 cups hot water

1/4 cup butter, melted

1 tsp cinnamon

1 tsp vanilla

5 cups French bread, torn into small pieces

CARAMEL SAUCE

1/2 cup brown sugar

1/2 cup butter

2 tbsp light corn syrup

1 1/2 tbsp rum

Combine sweetened condensed milk & eggs, add peaches & mix well. Stir in hot water, melted butter, cinnamon & vanilla. Stir french bread into custard mixture until bread is completely moistened. Pour into greased 9x13 baking dish. Bake @ 325* until knife inserted in center comes out clean, about 1 hour & 10 minutes.

While the pudding id baking, combine brown sugar, 1/2 cup butter, corn syrup & rum in saucepan. Bring to a boil over medium heat & simmer for 3-4 minutes until just slightly thickened. Let cool slightly.

Serve the pudding warm with caramel sauce & whipping cream. Cool & refrigerate any leftover pudding.

  I've never made bread pudding before (it's actually quite simple), so I baked a small dish just so we could taste it before I took it to the potluck. It was sooo good! Daren happened to be inside when I got it out of the oven & I let him try it also. I only got about two bites...he devoured the rest! ;)

  He wasn't the only one that liked it.....got lots of compliments on it & the pan was empty, all except for one little corner when I went to get it to bring home. I was glad because that sure would have been alot of bread pudding for us to eat if it hadn't disappeared.

~Sheila =)