Cranberry Meringue Tart

IMG_0214

This tangy tart is delicious and is going to be a wonderful new addition to your Thanksgiving dessert table.  It not only tastes good, it is visually appealing too…win, win!!

Although there are several components to this scrumptious dessert, trust me, it is worth every step!

Traditionally, curd is made by cooking citrus juice with sugar, eggs and butter until it becomes glossy and thick (lemon is the classic curd flavor).

When curd is being used as a filling, cornstarch is added as a thickening agent to ensure a firm texture.  However, because of it’s pectin rich skin and flesh, cranberry curd is made using the whole fruit.  They are so loaded with pectin (which forms a gel in the presence of sugar and acid) that the curd practically thickens itself!  This cranberry curd only needs 3 large egg yolks and 2 teaspoons of cornstarch to set up into a sliceable tart!!

Cranberry Curd Filling Ingredients:

  • 4 cups fresh cranberries
  • 1 1/4 cups granulated sugar (250 grams)
  • 1/2 cup orange juice (120 grams)
  • zest of one orange
  • 1/8 teaspoon fine kosher salt
  • 3 large egg yolks, room temperature (save egg whites for meringue)
  • 2 teaspoons cornstarch
  • 4 tablespoons softened unsalted butter, cubed (57 grams)

Instructions for Curd Filling:

Bring cranberries, sugar, water, zest and salt to boil in a medium saucepan over medium/high heat, stirring occasionally.  Adjust heat and maintain a gentle simmer.  Cover and cook until the cranberries burst and start to shrivel.  This takes about 10 minutes.

While the cranberries are cooking, whisk the egg yolks and cornstarch together in a small bowl until smooth.  Place the ramekin (or small bowl) in a slightly larger bowl filled with warm water.  This helps to slightly warm (not cook) the yolks so they don’t curdle when you put them in the hot cranberry mixture.

IMG_0171

Transfer the hot cranberry mixture and egg yolk mixture to a food processor until smooth (about 1 minute).  Scrape down sides as needed.

Add softened butter and process for another 30 seconds. Strain curd through a fine sieve (this will make the curd so silky smooth!).  Set aside while you make the crust.

IMG_0174

Let’s get started with the nutty, buttery almond crust.

Ingredients for crust:

  • 1 cup almond flour (112 grams)
  • 1/2 cup cornstarch (64 grams)
  • 1/3 cup granulated sugar (67 grams)
  • 1/2 teaspoon fine kosher salt
  • 6 tablespoons unsalted butter, melted and cooled (85 grams)
  • 3/4 teaspoon almond extract

Instructions for crust:

Heat oven to 350 degrees Fahrenheit.

Whisk the flour, cornstarch, sugar and salt in a bowl until combined.  Add the cooled melted butter and almond extract and stir until uniform dough forms.

IMG_0175

Press dough evenly over the bottom and up the sides of an 8″ or 9″ tart pan.  Refrigerate for 20 minutes.

Place pan with chilled dough on a baking sheet and bake for 20 minutes until crust is golden brown, rotating half way through baking process.

IMG_0176

Remove crust from the oven.

While crust is cooling, make meringue topping:).

Meringue ingredients:

3 large egg whites

1/4 teaspoon cream of tartar

1/4 cup fine granulated sugar (50 grams)

Instructions for Meringue:

Make sure mixing bowl and whisk beater are clean and free from any grease.

Whip the egg whites until they are foamy.  Add the cream of tartar and continue to mix on medium speed.  Add sugar, 1 tablespoon at a time until smooth and glossy.  Increase speed and mix until stiff peaks form.  Don’t overmix or your meringue will be dry.

Place strained cranberry curd in slightly cooled crust and top with meringue.

IMG_0185

IMG_0186

Place in 350 degree oven for 15 minutes.

Remove from oven and cool completely before serving.  Enjoy!!

IMG_0203

I hope you make this delicious “Queen of Tarts”, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your beautiful creations!!

Pumpkin Whoopie Pies

IMG_0061

Who was the originator of the Whoopie Pie?

No one is quite sure where whoopie pies originated.  At least four states, (Maine, New Hampshire, Massachusetts, and Pennsylvania) lay claim to the yummy tidbit.

Some say it was invented by Amish wives, using scraps of cake batter and leftover frosting.  According to legend, the name started when Amish men and children would shout, “Whoopie!”, when these treats were found in their lunch box. 

The first known commercially produced whoopie pies were sold by Labadie’s Bakery in Lewiston, Maine, home of the Farmer’s Almanac, in 1925 (some say 1918).

Maine is also notable for officially acknowledging the third Saturday in June official “Whoopie Pie Day”.  That’s my kind of day:)!!  This day is set aside to celebrate these sweet treats, which happens to be the official state treat…yumm!!

Although it is still a mystery where whoopie pies came from, one thing is clear; you can easily make your own, no matter where you live.

I’ve made chocolate and red velvet whoopie pies in the past.  Both are equally amazing, and I promise these pumpkin whoopie pies are exquisite too!!!

Ingredients for Pumpkin Whoopie Pies (makes 1 dozen)

  • 1 cup brown sugar (170 grams)
  • 1/2 cup vegetable oil (110 grams)
  • 3/4 cup canned pumpkin (180 grams)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour (210 grams)
  • 1/2 teaspoon fine kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves

Instructions for Whoopie Pies:

Heat oven to 350° Farenheit.  Line baking sheet with a silicone pad or nonstick parchment paper.

Whisk brown sugar, vegetable oil, canned pumpkin, egg, and extract in a large mixing bowl.

IMG_0003

In a separate bowl, stir the dry ingredients together until combined.

IMG_0001

Add the dry ingredients to the wet batter and mix until completely combined.

Place batter onto prepared baking sheet using a medium sized scoop (or spoon).  

IMG_0006

This recipe makes 24 cakes (12 whoopie pies).  I baked 12 on a baking sheet, and did this twice.

IMG_0008

IMG_0015

Bake for 10-12 minutes.  Remove from oven and cool completely before filling with cream cheese icing (see recipe below).

Cream Cheese Filling Ingredients:

1/2 cup cream cheese (120 grams)
6 tablespoons unsalted butter, softened (85 grams)
1/2 teaspoon pure vanilla extract
1 1/2 cups sifted powdered sugar (180 grams)

Directions:
Using a mixer, beat together cream cheese, butter, and vanilla extract at medium speed. Switch to low speed and gradually mix in powdered sugar until combined, then switch to high speed and beat until light and fluffy.

Pipe filling on one of the cakes and top with another cake.  Gently press together.  These whoopie pies are soooo delicious!  They can be eaten immediately or you can store them in an airtight container in the refrigerator.

I hope you make these delectable treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see photos of your confections!

 

 

 

 

  •  

Lavender Lemon Loaf

IMG_7725

I love lemons!  I gravitate to any recipe, sweet or savory that has lemon in the ingredients.

My husband and I love to visit Delaware, especially Lewes!  We love to hop on the ferry and take mini trips (usually day trips or weekend getaways).  Since the pandemic started, we haven’t been able to go there.

Last Fall, we went to the Lewes farm market when we were there.  It was one of the last weekends they were having it.  We love to stroll around, buying different or unusual fruits and vegetables.  I purchased some culinary lavender (pictured below).  My mind immediately started thinking about different recipes that these bits of goodness could enhance.  I’ve used them in macarons, scones and blueberry lemon muffins.

IMG_7679
This smells and tastes so good! A little bit goes a long way:)!

I think the taste of lemon and lavender is heavenly!  This lemon lavender loaf is the perfect dessert.  It’s so refreshing!  My hubby and I had this for dessert tonight, and to be honest, I will be having this with my coffee tomorrow morning:).

Ingredients:

  • 2 sticks unsalted butter (226 grams), room temperature
  • 2 cups granulated sugar (400 grams)
  • 4 large eggs, room temperature
  • 1/3 cup grated lemon zest (about 3 large lemons)
  • 3 cups all-purpose flour (370 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 cup freshly squeezed lemon juice (60 grams)
  • 3/4 cup buttermilk, (180 grams), room temperature
  • 1 teaspoon pure vanilla extract
Ingredients for the Syrup:
  • 1/2 cup honey
  • 1/2 cup lemon juice
  • 1 tablespoon dried culinary lavender

Ingredients for Honey Lemon Glaze:

  • 1 cup confectioners’ sugar (120 grams)
  • 1/2 teaspoon lemon zest
  • 1 tablespoon honey
  • 1 tablespoon lemon juice

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Grease and flour 2 (8½ by 4¼ by 2½-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Zest and juice lemons.  Put aside until ready to use.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and then the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

IMG_7670

Add the honey and lemon juice to a medium-sized saucepan. Stir to combine and bring to a boil over medium high heat. Reduce the heat and add the lavender. Simmer for about 10 minutes, until the mixture starts to thicken. Let cool slightly then pour through a strainer to remove lavender.

When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon honey syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners’ sugar, lemon zest, honey and lemon juice in a bowl.  Mix with a wire whisk until smooth.  Pour over the tops of the cakes.  Allow the glaze to drip down the sides of the cakes.

I hope you make this delicious lemon loaf.  If you do, please tag me @goodeatsbymimi on Instagram.  I would love to hear from you and see your pictures.

 

 

Zucchini Streusel Muffins

IMG_6551

Look at all of that beautiful streusel!

This recipe is great way to use up some of that zucchini abundance from your garden, or your neighbor’s garden, maybe a family member?…You get the idea (wink wink)!!

Ingredients:

  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1 2/3 cup all-purpose flour (210 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup plain Greek yogurt (123 grams), room temperature
  • 1/2 cup coconut oil, melted (110 grams) *
  • 1/4 cup milk (61 grams), room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/2 cup brown sugar
  • 1/4 cup coconut sugar (50 grams) **

*You can also use canola, vegetable or baking olive oil

**You can also use granulated sugar

Streusel Ingredients:

  • 1 cup all purpose flour (120 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1 teaspoon cinnamon
  • 6 tablespoons cold butter, grated (85 grams)

Instructions:

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray.  Grate the very cold butter and place it in the freezer until ready to use (this is for the streusel topping).
Shred the zucchini and lay it on a tea towel until ready to use.  This will remove some of the excess water.
Meanwhile, combine the all-purpose flour, baking powder and salt in a large mixing bowl.
In a small bowl whisk together the yogurt, coconut oil, milk, eggs, vanilla, brown sugar and sugar.
IMG_6524

Add the wet ingredients to the dry and mix until just combined.  Stir in the zucchini just until it is incorporated.  Do not overmix!!
Divide the batter evenly among the prepared muffin cups.
IMG_6527
To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon and  cold butter.
Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping.  There’s a lot of streusel, but that’s how I like mine:)!!  Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

IMG_6539
Yummy!!

I hope you make these delicious muffins, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures.  Enjoy!

 

S’mores Macaron

IMG_5176

One of my favorite things to do with my grandchildren is to sit around a fire, roast marshmallows, and make s’mores!!  It puts a smile on my face just thinking about it:).

I hope you try these macarons.  They are my all time favorite.  Yes, they have a few different components, but they are worth all the effort…trust me!

Ingredients for Macarons:

  • 2/3 cup almond flour (75 grams)*
  • 1 and a 1/2 cups confectioners’ sugar (160 grams)
  • 1/2 cup Graham Crackers, finely-grounded (60 grams) (I use a food processor)**
  • 4 tbsp. granulated sugar (50 grams)
  • 3 large egg whites, room temperature (99 grams)
  • 1/4 tsp. Cream of Tartar

Instructions for Macarons:

*Tip – I keep my almond flour in the refrigerator to keep it fresh.  The oil in the almonds can turn rancid and it will spoil your whole bag of flour (I keep all my nuts either in the freezer or refrigerator to keep them fresh, and they also keep longer).  Because it is very humid where I live my almond flour gets moist because I keep it in the refrigerator.  To dry it out I like to place it on a parchment lined baking sheet and put it into a preheated 200° F oven for about 20 minutes.  Stir it every 5 minutes to keep it moving and so it doesn’t burn.

**Tip – Use a food processer to make sure the crackers are super fine.  It will almost be powder form.  This helps to give your macs a beautiful and smooth top!

IMG_5155
After the almond flour cools, place it the bowl with the confectioners’ sugar and finely ground graham crackers.

  • Whisk the finely ground graham crackers, almond flour, and powdered sugar into a large bowl. Sift 3 times to remove any lumps.  Please don’t skip this step…you don’t want bumpy macarons do you?  I didn’t think so:).

IMG_5156

IMG_5157
After sifting the dry ingredients. See the difference? Please don’t skip this step. You’ll thank me later:).

  • In a separate large bowl, add together the egg whites and cane sugar. Place the bowl over a small pot of simmering water. Use an electric hand mixer to whisk together the egg whites and sugar for 2 minutes.  I know I don’t normally do this when making my macarons, but this really helps to stabilize the egg whites (and it doesn’t dry them out in the process).

  • Remove the bowl from the heat, add the cream of tartar, and whisk with the hand mixer for 5-8 minutes, or until stiff peaks form.

IMG_5160

  • Fold the flour mix into the egg white mix with a spatula until fully incorporated and the batter flows smoothly from the spatula and can form a figure 8 (about 1-2 minutes).  See video here in my macaron post.

IMG_5162
I transfer the meringue to a larger bowl so I can properly fold the dry ingredients into the meringue.

  • Using a pastry bag, pipe 1″ diameter circles onto a pan lined with parchment paper. Tap the pan on top of your countertop hard to release air bubbles.  Set aside for about 30 minutes to an hour, depending on the humidity.  The shells should be dry to the touch.  If your macaron shells are cracking, not drying your shells properly could be one of the culprits!

IMG_5164

  • Preheat oven to 300° F.
  • Bake for 18-20 minutes.  Remove from oven once your macarons have sturdy “feet”.
  • Allow to cool completely.
  • While your macs are drying, baking and cooling, prepare the marshmallow fluff and chocolate ganache.

Assemble S’more Macarons:

Place the marshmallow fluff in a pastry bag with a 1/2 round tip, and pipe a small amount on one of the shells.

IMG_5194

I love when I get to use my kitchen torch, and this is one of those times!

IMG_5196
Lightly toast the marshmallow using the torch.

Place the ganache in a piping bag fitted with a 1/4″ circle tip.  Pipe a small amount on the other shell.

IMG_5200

After preparing the toasted meringue shells and chocolate ganache shells, sandwich them together.

These are by far my favorite macarons, and I’m pretty sure they’ll be yours too!

I hope you make these, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures too:)!

 

 

 

 

 

Amazing Chewy Chocolate Chip Cookies

1E399B76-DF4B-4C62-A6CA-5763C4EDE84D (Edited)

My goal this year is to post my tried and true recipes and this recipe is at the top of my list. I started my food blog back in June of 2019 and I’m not quite sure how I haven’t posted this amazing (it really is!) chocolate chip recipe.
I would like to talk a little bit about using a scale to measure your ingredients.

I made this purchase a few years ago, and I have to say it is one of the best kitchen gadget investments….just saying.
Please trust me on this! The consistency in the outcome of your baked goods will be so noticeable that you will wonder how you ever survived without one. Yes, it is that good!! I use mine for both dry and wet ingredients. This thing is a deal changer!

Next, I would like to talk about the quality of the ingredients you put into your homemade confections. When choosing an extract, be sure to buy pure and not imitation. It is going to make a huge difference in the overall taste of your product!
When I first started baking chocolate chip cookies, like most people my age, I used the recipe on the back of the Nestle Tollhouse bag. There was no Google or food bloggers and according to Wikipedia, the Food Network launched it’s first live broadcast on November 23rd, 1993.

It was over forty years ago when I first started making these very popular confections. They always came out pretty tasty, but they weren’t consistent.  I mean, they tasted really good, but sometimes they were flat and crunchy, and sometimes they were puffy and chewy.  It took me a while to figure out that dough needed to be refrigerated.

Fast forward to around 8 years ago.  After Christmas, when I opened the last tin of cookies, I gave our grandson Seth a chocolate chip cookie (this was his favorite).  He ate the cookie and innocently said, “I just like fresh cookies Mimi”.  My heart sank just a little bit.  He wasn’t saying he didn’t like my cookies, he just likes them “fresh”.  I thought to myself, “I can do this”.  I have been making “fresh” chocolate chip cookies ever since.

A few years ago I found this chocolate chip recipe by Sally McKenney @sallysbakeblog.  I had to get Seth’s approval for this new recipe I had come across.  Sure, I thought they were delicious but I wasn’t sure how well they would be received by my sweet grandson (did I mention he doesn’t like change?).  As he ate the “new” chocolate chip cookie, he immediately gave me two thumbs up…YES!!!  I was very excited!  Thanks Sally!

I have been making these at least once a week (sometimes more) ever since.  I make double batches and keep some frozen cookie dough in the freezer at all times.  The dough can be baked in it’s frozen state at 350°F until golden brown.  This takes around 15 minutes.

Since we have been quarantined, we leave frozen scooped cookie dough on our grandchildren’s doorstep, and their parents can bake it off whenever they would like:).

Ingredients: 

  • 2 cups all-purpose flour (250 grams)
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch*
  • 12 tablespoons unsalted butter (170 grams), room temperature
  • 3/4 cup dark brown sugar (150 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 bag semi-sweet chocolate chips (340 grams)

Instructions:

Line 2 baking sheets with silicone pads or parchment paper.

In a large bowl, whisk together the flour, salt, baking soda and cornstarch and set aside. *The cornstarch makes the cookies so chewy!

Cream butter for 1 minute in a mixing bowl with paddle attachment (you can also use a handheld mixer).  Add brown and granulated sugars and cream for 2 more minutes.

Add egg and vanilla and mix until combined.  Scrape sides of bowl and paddle as needed.

Add flour mixture and mix until combined.  Add chocolate chips and mix until chips are incorporated.

Using a medium size scoop,  Scoop onto cookie sheets and refrigerate for at least two hours. This recipe will make 24 cookies.  My husband is usually in charge of this step.  He is very precise and the cookies always come out very uniform in shape and size:).  Thanks Babe!

Remove dough from the refrigerator and cook at 350°F for 11-13 minutes. Cookies will be golden brown.   Remove cookies from the oven and allow to cool on the baking sheet for a couple of minutes.  Transfer to a cooling rack.  Eat when warm, or “fresh”,  with a tall glass of milk.

You can freeze the scooped dough on a baking sheet.  Once the dough is frozen, transfer to an airtight container or Ziploc freezer bags.  The frozen dough can be kept in the freezer to enjoy whenever you want a sweet treat.

IMG_1720
Keep some frozen cookie dough in your freezer so you can have delicious chocolate chip cookies any time you want!

I recently purchased a couple of miniature cast iron pans by ©Lodge.  I made some cookie dough yesterday and I placed a large scoop of dough (65 grams each) in the mini pans. Gently press the dough into the pan and bake them for 11 minutes.

I scooped some chocolate chip ice cream on top and drizzled with chocolate.  Don’t forget the cherry on top!  Enjoy!!

IMG_4499

If you make these chocolate chip cookies, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!

 

 

 

 

 

 

 

 

Blueberry Coffee Cake

IMG_4083

I have always enjoyed coffee cake.  There’s something comforting in sitting down with a nice hot cup of coffee (or tea), and a slice of mouthwatering blueberry coffee cake.  The lemon juice and zest are a pleasant choice along with the plump blueberries .  Don’t even get me started on the scrumptious streusel topping.  That extra little crunch in every bite…oh dear!  You need to make this!  In these different and difficult times, this cake will be like a little “hug” (who couldn’t use one of those right about now?).

You could replace the blueberries with any fruit of your liking.  Trust me, this coffee cake is delish:)!!

Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 4 tablespoons unsalted butter (57 grams), room temperature
  • 1 teaspoon vanilla bean extract
  • 2 teaspoons baking powder
  • 1/2 teaspoons fine kosher salt
  • 1 1/2 cups fresh or frozen blueberries (220 grams) + 1 tablespoon flour
  • Zest of 1 lemon (approx. 1 tablespoon)
  • 1 large egg
  • 1/2 cup milk (120 grams) + 1 teaspoon lemon juice

Ingredients for Crumb Topping:

  • 1/3 cup all-purpose flour (42 grams)
  • 5 tablespoons unsalted butter (70 grams)
  • 1/4 cup brown sugar (57 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 3/4 teaspoon cinnamon

Instructions:

Toss blueberries with a tablespoon of flour and set aside.

IMG_4051
Blueberries coated with flour

Zest one lemon.  Squeeze 1 teaspoon of lemon juice and add it to 1/2 cup of milk.  The milk will be added alternately with flour mixture.

IMG_4047
Zest of one medium lemon

Preheat oven to 350 degrees.  Spray 8″ square pan with baking spray, set aside.

In a large bowl, cream butter and sugar on high speed for one minute.  Scrape down sides of bowl and paddle.  Add egg, lemon zest, and vanilla bean extract.  Mix until fully combined.

IMG_1252

 

In a separate bowl, combine flour, baking powder, and salt. Add to butter and sugar mixture alternating with milk.  Beginning and ending with flour mixture.  Mixing just until combined.

IMG_4053

Fold blueberries into batter and spread in prepared pan.


Combine all topping ingredients in a small bowl. Mix until crumbly.  Sprinkle over batter and bake for 40-45 minutes or until a toothpick comes out clean.  Place pan on cooling rack and cool completely.  Store any leftovers in an airtight container.  Enjoy!!

I hope you make this, and if you do, please tag me @goodeatsbymimi.  I would love to see your photos:)!

 

 

 

 

Strawberry Shortcake – Two Ways!

IMG_4205-2
Strawberry Shortcake Trifle

This is such an easy dessert, AND it can be made two ways.  You can make it in trifle form, or rustic and beautiful on a plate.  The choice is yours, but I promise you,  either way,  you will not be disappointed:)!

Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine kosher salt
  • 2/3 cup granulated sugar (130 grams)
  • 4 tablespoons unsalted butter,  (57 grams) room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean extract
  • 1/2 cup whole milk (120 grams), room temperature
  • 1 cup whipping cream
  • 1 tablespoon confectioners’ sugar

Instructions:

  1. Preheat oven to 350° F.   Prepare 8″ (or 9″) square pan with baking spray.
  2. Whisk dry ingredients together in a medium bowl.
  3. Cream butter and sugar on high speed for 2 minutes.  Scrape sides of bowl and paddle. Add the egg and vanilla bean extract and mix well.  Alternate the dry ingredients and the milk (beginning and ending with the dry ingredients).  Mix just until combined.  DO NOT OVERMIX!
  4. Spread batter in prepared pan and bake for 20 minutes.
  5. While cake is baking, whip heavy cream and confectioners’ sugar until soft peaks form. Refrigerate until you are ready to assemble your trifle (or shortcake).
  6. Remove cake from oven when finished baking and place on cooling rack (in the pan), and cool completely.
  7. Cut cake into 9 pieces.  Split cake and cut into chunks.  Place 1/2 of the cake chunks in the bottom of trifle glass.  Top with some of the strawberries and a dollop of the whipped cream.  Repeat again with cake, strawberries and whipped cream.  Enjoy!

You can also make a strawberry shortcake dessert.  Split cake and fill with a dollop of whipped cream and strawberries.  Top with more cake, whipped cream and strawberries.  Either way, this is a refreshing and comforting dessert.

IMG_4217-2
Strawberry Shortcake

I hope you make this delicious dessert.  Please tag me on Instagram @goodeatsbymimi if you do.  I would love to see your pictures!

 

 

 

Sprinkle Cupcakes

IMG_4023

When I was making my sister’s birthday cake last week  I got a FaceTime call from my daughter.  I look forward to any connection I can have with my children and grandchildren, especially during these strange and difficult times.  My grandson (who is almost 6 years old)  heard my mixer running.  He immediately asked what I was making.  I told him it was a birthday cake for Aunt Kathy.  When I told him it was a “sprinkle”  cake;  he said he wanted to have a piece.  Well, my heart was breaking because I knew that wasn’t going to happen.  I told him I would make him some sprinkle cupcakes, and he was satisfied and very pleased with that compromise.

I took the ingredients out to come to room temperature just before lunch.  I was very happy to be making cupcakes for my grandchildren (Seth, Kory, Emerson and Evie).  Just typing their names puts a smile on my face.  Our children and grandchildren all live within a mile of us,  and this lockdown is so difficult.  I understand the importance of social distancing, but this “new normal” feels anything but normal.  This too shall pass:).

As I was taking the cupcakes out of the oven I received a FaceTime call from my daughter-in-love Melissa.  She was pretty excited about the cupcakes too.  My children and grandchildren are my biggest fans.  They understand my passion for baking…they get me:)!

If you follow the instructions as written and use the proper ingredients (no substitutions),  your cupcake will be moist and flavorful.  This recipe is very similar to my vanilla cupcake recipe.  Adding the sprinkles just adds to the fun!!  Enjoy!

Cupcake Ingredients:

  • 1 and 3/4 cups (200 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 grams) full fat sour cream, room temperature
  • 1/2 cup (123 grams) *buttermilk room temperature
  • 1/3 cup Sprinkles

Instructions:

Preheat oven to 350 degrees. Line muffin tins with paper liners. This batter makes 16 medium cupcakes.

Sift flour, baking powder, baking soda, and salt into a bowl. Set aside.

IMG_3885

In a large mixing bowl (or stand mixer with whisk attachment), cream the butter and sugar together on high speed until light and fluffy (about two minutes).

IMG_3890

Mix in the eggs and vanilla extract. Mix until combined. Mix in the sour cream and mix until incorporated (about 30 seconds). Scrape down bowl and paddle as needed.

IMG_3892

IMG_3893

Add the flour mixture and mix just until flour is incorporated. With your mixer on low, slowly pour the buttermilk into the batter.  Mix on low (or you can use a spatula at this point).  Make sure to get any batter that isn’t completely mixed on the bottom of your mixing bowl. IMG_3894  Add the sprinkles and gently fold into batter.  Do not overmix!

Scoop into paper cups filling them 2/3 full. You can use a large ice cream scoop or two spoons, whichever you prefer.  This recipe makes 16 medium size cupcakes.

IMG_4009

Bake at 350 degrees for 17-20 minutes.  All ovens are different, so begin checking for doneness at 17 minutes.  If the toothpick has a few crumbs attached, remove from oven. The cupcakes will continue baking after they are removed from the oven. You don’t want to over bake them or you will end up with a dry cupcake!

Allow cupcakes to cool for 2 minutes in the cupcake tin then transfer to a cooling rack to cool completely before frosting.

IMG_4013

I frost these with my buttercream frosting.  You can find the recipe on my vanilla cupcake post Perfect Vanilla Cupcakes.

IMG_4035

I hope you make this recipe,  and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your photos:)!

*If you don’t have buttermilk (I never seem to have it when I come across a recipe that calls for it), you can make your own by adding 1/2 tablespoon white vinegar or lemon juice to your milk.  Let it sit for 5 minutes.  It will become thick as it sits.

 

 

 

 

 

Sprinkle Cake

IMG_3916

Everybody loves sprinkles!  Celebrating with a cake loaded with sprinkles is FUN!!  Come on, you have to admit, they are just so darn pretty!

IMG_3891

I made this cake for myself this year for my birthday.  I usually ask my husband for an ice cream cake from Dairy Queen, but not this year:).

3C67F35F-9D39-4E05-B163-9E46AE8D6C98
Happy Birthday to me:)!

This cake is inspired by Sally’s funfetti cake (from @sallysbakingaddiction).  It has a nice crumb and just the right amount of sprinkles.  I think confetti cakes look so pretty when you cut into them.  The inside looks fun!!

IMG_2426
Look at those beautiful sprinkles!

I made this cake for my sister Kathy’s 70th birthday today.  Because of the pandemic and having to be quarantined, we couldn’t all celebrate together.  I’m so glad we were all able to drive by her house this afternoon, honk our horns, blow kisses and wave.  We all love you so much Kathy, and hope you enjoyed your birthday parade! XOXO

IMG_3928

Ingredients:

  • 3 3/4 cups cake flour (430 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups unsalted butter (345 grams) room temperature
  • 1 3/4 cups granulated sugar (350 grams)
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups whole milk (360 grams) room temperature
  • 4 teaspoons lemon juice (or vinegar) Add to the milk to make buttermilk

Instructions:

  1. Preheat oven to 350° F.  Prepare 3 pans (8 or 9 inches) with baking spray and line with parchment paper.
  2. Whisk flour baking soda, baking powder and salt.  Set aside.
  3. Add lemon juice or vinegar to milk.  Set aside.
  4. Beat butter on high speed for 1 minute.  Add sugar and beat on high speed for 5 minutes.  Scrape down sides of bowl and paddle as needed.
  5. Add eggs one at a time, mixing well after each addition (don’t add egg whites yet).  Mix in vanilla extract.
  6. Add the dry ingredients alternating with the buttermilk, beginning and ending with the flour (flour, buttermilk, flour, buttermilk, flour, buttermilk).  Mix just until incorporated. DO NOT OVERMIX!
  7. Whisk the egg whites until soft peaks form (about 2 minutes).  Gently fold into the cake batter just until incorporated.
  8. Gently fold the sprinkles into the batter and pour evenly into the pans.  I like to use my scale for this.
  9. Bakes cakes for 25 minutes or until toothpick comes out clean.  Cool cakes in pan for 10 minutes.  Finish cooling completely on a wire rack before frosting.

Frosting Ingredients:

  • 1 1/2 cups unsalted butter (345 grams) room temperature
  • 6 cups confectioners’ sugar sifted (720 gram)
  • Pinch of kosher salt
  • 1 tablespoon pure vanilla extract
  • 5-6 Tablespoons milk (use more or less for desired consistency)

Frosting Instructions:

Whisk butter in large bowl on high speed for 5-7 minutes.  Scrape bowl and add vanilla extract and salt.  Mix until combined.

Start to add sugar one cup at a time.  Slowly adding sugar and milk to desired consistency.  Frosting will be light and creamy…yum!

Trim cake so that it has a flat top.IMG_3905

 

If you would like, cake can be soaked with a simple syrup to keep it moist.

Place first layer on platter and top with about 1 1/2 cups frosting.  Spread evenly with offset spatula.  Continue with next two layers.  Decorate as desired.  Use your imagination and have fun with it!

IMG_3906

I hope you make this cake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures:)!