Almond Plum Tart

    Contrary to popular belief, almonds –not peanuts – are the most popular nut in world. Almonds are also extremely good for you. They are a rich source of calcium, magnesium, fiber, and most of the vitamins, as well as being the biggest barriers against cardiovascular disease and diabetes. I like to use that fact to justify eating more than one piece of this tart in one sitting. In this almond paste tart, plums and almonds work together in harmony, bringing sweetness and tartness in every bite.  Partially prebaking the tart crust allows the tart to stay soft when being served, while the crust itself will be golden brown and baked to perfection.

Almond Plum Tart

Yields 1 9" tart

Ingredients:

Crust:

1 ¼ cup all purpose flour

½ cup confectioners’ sugar

½ cup salted sweet cream butter (cut into small cubes)

2 egg yolks

1 tbsp heavy cream

Filling:

1 cup skinned almonds

2/3 cup sugar

1 tsp vanilla extract

½ tsp almond extract

1 large egg

4 tbsp butter

4 medium plums

Start by making the dough for your crust. In a large bowl, whisk together the flour and confectioners’ sugar. Add in the cubed butter, and use your fingers to coat and squeeze the butter until you have large crumbs. In a small bowl, mix together the egg yolks and cream. Pour the egg mixture into the crumbs and knead it together until you have a smooth ball of dough. Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

        Roll out your dough to an even thickness of about 1/8 of an inch. Transfer the dough to your 9 inch tart pan, and press it into the bottom of the pan. Trim around the edge of the pan so there is no dough hanging over. Put the tart pan with the dough in it into the freeze for 15 minutes. After that time is up, line the tart crust with a large piece of aluminum foil. Fill the foil-lined crust with uncooked rice or beans to weigh it down. Bake for 15 to 20 minutes (until the crust is fully dried out). Remove the partially prebaked tart crust from the oven. 

        Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

        In a food processor, blend the almonds with the sugar until the almonds are fine crumbs. Add the vanilla extract, almond extract, and egg, and blend again until fully combined. Slightly melt the butter, then blend in into the almond mixture.  Use a little spatula to spread the almond paste evenly around your tart crust.

         Cut the plums into quarters, and arrange them circularly on top of the almond paste. Bake for 30 to 35 minutes or until the almond paste is set and golden. Cool until the swollen plums have gone down. Sprinkle raw sugar on top before serving.

Sweet Strawberry Mascarpone Tart

Did you know that the first fruit to ripen in the spring (at least here in the USA) is strawberries? Spring has finally sprung here in New England, and with the spring comes the beautiful strawberries that are showcased in this tart. “Berries n’ Cream” is taken to a whole new level of elegance with the sweet mascarpone cheese filling for the tart pairing perfectly with the tart sweetness of the strawberries. Whether this tart is served at an afternoon tea, or at a family picnic, its versatile appearance and taste will perfectly suit every occasion.

Sweet Strawberry Mascarpone Tart

Yields 1-9” tart

Crust:

1 ¼ cup all purpose flour

½ cup confectioners’ sugar

½ cup salted sweet cream butter (cut into small cubes)

2 egg yolks

1 tbsp heavy cream

Sweet Mascarpone Filling:

8 oz mascarpone cheese

¾ cup heavy cream

¼ cup confectioners’ sugar

2 tsp vanilla

Topping:

2 tbsp seedless strawberry jam

About  14 strawberries

Start by making the dough for your crust. In a large bowl, whisk together the flour and confectioners’ sugar. Add in the cubed butter, and use your fingers to coat and squeeze the butter until you have large crumbs. In a small bowl, mix together the egg yolks and cream. Pour the egg mixture into the crumbs and knead it together until you have a smooth ball of dough. Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

The nice thing about this tart is that the filling is not baked, so it is very light and airy. That being said, the crust must be prebaked. Roll out your dough to an even thickness of about 1/8 of an inch. Transfer the dough to your 9 inch tart pan, and press it into the bottom of the pan. Trim around the edge of the pan so there is no dough hanging over. Put the tart pan with the dough in it into the freeze for 15 minutes. After that time is up, line the tart crust with a large piece of aluminum foil. Fill the foil-lined crust with uncooked rice or beans to weigh it down. Bake for 15 to 20 minutes (until the crust is fully dried out). Remove the foil and weight from the pan and reduce the temperature to 350 degrees Fahrenheit (180 degrees Celsius). Continue to bake until your crust is golden brown (about 10 to 15 minutes). Set aside to cool while you make the cream.

          In a large bowl, beat together the mascarpone, cream, confectioners’ sugar, and vanilla. Beat on high until stiff peaks form (about 2 or 3 minutes). Use a spatula to spread the sweet mascarpone cream into the cooled tart. Arrange the strawberries (pointed ends up!) on top of the tart. Melt the strawberry jam in a small saucepan. Use a pastry brush to brush the melted jam onto the strawberries. 

I'm really excited to say that the next couple recipes that I post are going to be tarts! I've been doing some experimenting lately and I am really excited to share them with you guys! Also, in about a month (so May 22nd), this recipe is going to be featured on Wall Street International Magazine, an online magazine that publishes articles from people all over the world about some pretty cool stuff, so definitely check it out! Happy Baking! 

Dark Chocolate Raspberry Mousse Cheesecake

February is the month of love. It is the month for chocolates, roses, fine dining, and romancing. It's still February, and while I missed Valentine's Day with this dessert, this still would be the perfect thing to make for your special someone. Dark chocolate, Raspberry, Mousse, and Cheesecake are four of the most delectable desserts that I am aware of, and combining all four of them into one indulgent masterpiece is enough to make time stop for a little bit. It really is that good. The chocolate mousse itself would be divine, but the addition of the raspberry and raspberry sauce brings this dessert to a whole new level of decadence. Give this recipe a try, it will be sure to be a crowd pleaser. 

Dark Chocolate Raspberry Mousse Cheesecake

Yields 1 9-inch Cheesecake

Ingredients:


Crust:

15 Oreo cookies {separated, with the filling scraped out}

1 tbsp sugar

5 tbsp butter {melted}


Raspberry Sauce:

1/2 cup fresh or frozen raspberries

2 tbsp sugar


Dark Chocolate Mousse Cake:

4 {8-ounce)} packages cream cheese

1 1/4 cup sugar

1/4 cup unsweetened cocoa powder

4 eggs

1 1/2 cups semisweet chocolate chips


Chocolate Ganache: 

3/4 cup semisweet chocolate chips

3/4 cup heavy cream

1 tbsp sugar



Directions:

Preheat the oven to 350. In a food processor blend together the cookies and the sugar. Add in the melted butter and blend again. 

Prepare your 9-inch springform pan by putting parchment paper on the bottom of it and spraying the sides. Press the crumbs into the bottom of the pan evenly.

Bake in the oven for 5 minutes; bring out and cool.



While the crust is baking, start making the raspberry sauce.


In a small sauce pan over low to medium heat, break down the berries and combine them with the sugar. Be careful not to burn them!

Once they are combined, allow them to remain at a gentle rolling boil over low heat for a minute or so.

Remove the sauce from the heat, but keep stirring so that it stays liquid. Press the sauce through a sieve to get rid of any seeds or burned parts. This will give you a nice, smooth sauce.

Brush about a quarter of the sauce into the baked Oreo crust. Set the rest aside for later.


To start making the cake beat the cream cheese until it is fluffy and aerated {about 3 minutes}. Beat in the sugar and sifted cocoa powder. Beat in the eggs one at a time, scraping the sides.

In a separate bowl, microwave the semisweet chocolate chips until smooth {at 40 second bursts}. Do not microwave any more than necessary, as it will take a long time to cool.

Once the chocolate has cooled, beat it into the cream cheese mixture. 


Pour half of the mousse filling over the crust.

Spoon the remaining raspberry sauce into the mousse batter. Use a fork to swirl it into the batter and spread it out. Pour the remaining mousse into the pan.

Bake on 350 for 1 hour and 15 minutes. 

After baking, cool the cake {still in the pan!} for 10 to 15 minutes. Run a butter knife around the parameter of the cake to help loosen it from the sides. Cover with plastic wrap and refrigerate overnight.


In the morning, make the chocolate ganache.

In a small sauce pan using a whisk, melt the semisweet chocolate chips with the cream and sugar. Do not let the ganache boil.

Set it aside to cool for 15 minutes before pouring over the cake.

Once the ganache has cooled a bit, pour it slowly over the top of the cake {while the cake is still in the pan!}. Pour and spread it until it is about a half an inch from the edges. 

Cover with plastic wrap again, and refrigerate for 30 minutes to an hour.

After chilling, run a butter knife around the cake to loosen if from the pan again. Carefully remove the sides of the pan. 

Place raspberries around the top of the cake, using the ganache to hold them in place.

Drizzle any remaining ganache over the top of the raspberries.

Chill until ready to serve.

Chocolate Hazelnut Cupcakes

Some things were just made to go together: macaroni and cheese, Tom and Jerry {also, Ben and Jerry}, chips and salsa, green eggs and ham...the list could go on and on. One of the things on the top of that list for me is chocolate and hazelnuts. Seriously, who doesn't like nutella??? These cupcakes were probably long overdue considering how in love with the flavor combination I am, but I hope that you enjoy them!

Chocolate Hazelnut Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1 cup butter

1 cup nutella

1 tsp vanilla

2-3 cups confectioner's sugar

1/4 - 1/2 cup almond milk

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, beat the butter until it is smooth and fluffy {about 3 minutes}.

Beat in the nutella and vanilla. 

Beat in the confectioner's sugar a cup at a time until you reach your desired sweetness/mass ratio.

Beat in the milk 2 tablespoons at a time until you reach your desired thickness.

Pipe with a star tip and top with a truffle and chocolate drizzle.

Hot Cocoa Cupcakes

Hot cocoa is one of the things about winter that I really love and look forward to throughout the year. I have never really been a huge fan of winter otherwise; don't get me wrong, I love the winter sports and fashion and the pretty snowfall, but other than that winter has always just been the season that I want over soonest. That being said, these cupcakes are inspired by one of my only favorite things about winter. I was highly tempted to eat one while drinking hot cocoa, but my waistline told me I better not. 

Hot Cocoa Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup - 2 tbsp unsweetened cocoa powder

2 tbsp hot cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting

1 cup butter

2-3 cups confectioner's sugar

Marshmallow {see recipe below}

Marshmallow:

1 egg white

3/4 cup corn syrup

1 cup confectioners' sugar

1 tbsp vanilla

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

Make the marshmallow by beating the egg white on high for about 5 minutes to form stiff peaks. Beat in the corn syrup.

Beat in the confectioner's sugar a little at a time until it is completely combined. Beat in the vanilla, and continue beating for 2 to 3 minutes until the marshmallow has a fluffy texture {and when I say "fluffy" I mean like fluff, the marshmallow spread; I am hilarious}.

For the frosting, beat the butter alone for about 2 minutes, then add the confectioner's sugar a half cup at a time until the two of them are combined.

Slowly beat in the marshmallow.

Pipe the frosting with a circle tip onto the cooled cupcakes.

Top with peppermint bark and drizzled chocolate.

Chocolate Creme Brulee Cupcakes

It has been an absolutely insane amount of time since I have written a blog post, and that makes me so sad! I have been so busy baking for the holidays, and taking those stupid final exams, that finding a couple hours of sunlight to bake and take pictures is nearly impossible! Also I got a job as a retail photographer {yayy! not like anyone cares, but whatever}, but unfortunately my personal camera is broken and I cannot afford a new one so some of these pictures are out of focus :(.  Ok, so back to talking about the recipe. Chocolate and Creme Brulee are two of my most favorite things ever! The recipe for the custard I used in these cupcakes is actually the recipe that I use to make Creme Brulee in general, so I assure you it is just magical. I hope you enjoy these as much as I do!

Chocolate Creme Brulee Cupcakes

Yields 24+ {about 30}

Cupcakes

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Custard:


1 tbsp vanilla 

2 cups heavy cream

1/2 + 1 tbsp granulated sugar

5 egg yolks

1/4 cup brown sugar

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

Use a melon baller or a teaspoon paring knife to core the cupcakes. This is where the custard is going to go.

Now for the custard. In a medium heavy-bottomed saucepan, bring the vanilla, granulated sugar, and one cup of the cream to a boil. Stir almost continually to avoid a skin forming. After the mixture has boiled, set aside to cool for about 10 minutes.

After the time has gone by, pour the remaining cream into the mixture to help cool it down. Whisk while pouring.

In a medium bowl, whisk the egg yolks to break them apart. While still whisking, pour the cream mixture into the bowl. Whisk until everything is evenly combined.

For the water bath, put a kitchen towel in a roasting pan, and fill it with about an inch of hot water. Pour the custard into ramekins, put the ramekins into the water bath, and put the water bath into the oven. 

Bake on 300 for 30 minutes.

They will be done when the jiggle slightly when shaken.

Take them out of the roasting pan and put them on a rack to cool. 

Assembly:

Using a spoon, scoop some of the cooled custard into the cored cupcakes.

Pinch some of the brown sugar in your fingers and sprinkle it on top of the custard.

There is the blurry picture I warned you about! :(

Using a kitchen torch, caramelize the sugar on top of the custard.

And lastly before the sugar cools, place a raspberry (or other garnish) on top so it sets into the hardened sugar.

Pumpkin Spice Cupcakes

Nothing says "fall" quite like anything and everything pumpkin spice! These pumpkin spice cupcakes are no exception, and the cream cheese frosting on top makes them even better! Hopefully these cupcakes will keep you in the fall mood {it is November, after all!} while the malls and stores are already playing their Christmas music. 

Pumpkin Spice Cupcakes

Yields 24+ {about 30}

Cupcakes:

2 cups all-purpose flour

1/3 cup cornstarch 

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

1/2 tsp ginger

3/4 cup butter

2 cups granulated sugar

1/2 cup brown sugar

1 tsp vanilla

3 eggs

1 (15 oz) can pumpkin

1 cup almond milk


Frosting:

1 cup butter

3 cups cream cheese

1 tsp vanilla

4-6 cups confectioners' sugar





Directions: 

Sift and then whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger. Set aside.


Beat together the butter, white sugar, brown sugar, and vanilla until light and fluffy. Beat in the eggs one at a time. When all of the eggs have been added and combined, add the pumpkin and mix until thoroughly combined. 

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, beat together the butter and sugar until smooth without any lumps of butter. Beat in the vanilla.

Add the confectioners' sugar one cup at a time and beat until you achieve your desired texture/thickness with the sugar. If your frosting is not firming up because of the surrounding temperature {if your house is really warm}, put the frosting in the refrigerator before frosting your cupcakes.

Frost the cupcakes with a star tip, and top with sprinkled cinnamon.

Mocha Pumpkin Cupcakes

Apple season has almost wrapped up, and now it's time for pumpkin! Everyone loves pumpkin coffee, and I really love chocolate, so why not have mocha pumpkin? The espresso powder added to the chocolate makes it extra rich, and the pumpkin frosting is a perfect seasonal balance to it! Enjoy!

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 tbsp finely ground instant espresso powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1/4 cup butter

1 1/2 cups cream cheese

2 tsp vanilla

1/2 cup pumpkin

1 heaping tsp cinnamon

1/2 heaping tsp cloves

3 cups confectioners' sugar

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, espresso powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, beat together the butter and cream cheese until it is smooth with no lumps of butter. Beat in the vanilla and pumpkin.

Add the sugar a cup at a time until all beaten in. Add the cinnamon and nutmeg and beat well.

Pipe with a circle tip and top with sprinkled espresso powder.