One Last Taste of the Summer

Despite the fact that my fall baking adventures are in full swing, the summer is technically not over until this weekend. I do love my fall and holiday treats, but there is just something so refreshing when it comes to summer cooking and baking. I think it's still acceptable to grab that one last taste of summer while you still can.

One of my all time favorite summer treats does not come in dessert form, rather as a salsa. Yes, I have only posted desserts on here, but I think it's time to branch out a bit and share some other recipes as well. I may or may not have scraped every last bit of this salsa from its serving dish on numerous occasions, so trust me--- its quite dangerous. But on the bright side, it's much better for the waistline than scraping every remnant of my Oreo truffles from the bowl after mixing the cookies with cream cheese...and for that, I am more than guilty!

Be warned, however--- if you put this salsa out at a party or gathering, make sure you have another bowl of it set aside somewhere because it will probably be gone before you even have the chance to blink. I've put this out at a few family gatherings and it was gone by the time I went to get myself a drink. It's refreshing, flavorful, and just absolutely irresistible. And with all those characteristics, you have to be thinking that it MUST be bad for you. Luckily, you can eat this last taste of summer guilt free.
So hurry and round up that last bit of summer corn and those avocados, because you definitely don't want to be waiting a whole year to try this. I've made a few minor changes from the original recipe from The Pioneer Woman---she calls it "Fresh Corn and Avocado Salsa" and she just cooks up her corn, versus roasting it like I like to do. She also keeps her avocado cubed, but I prefer incorporating mine a little more. Whichever way you prefer, it is absolutely delicious. Serve it with tortilla chips or use it to top anything from eggs, an omelet, or even grilled chicken. Or, if you're like me, just a spoon will suffice! 

Roasted Corn & Avocado Salsa

adapted from The Pioneer Woman's Fresh Corn & Avocado Salsa

4 ears of sweet corn, cooked or roasted

1/2 red onion, diced (I didn't have any red onion on hand at the time, but it definitely adds some nice color!)

2 large, avocados, diced (you'll want to get them on the firmer side if you're planning on keeping them cubed)

2 jalapeños, seeded and finely diced 

Juice of 1 lime

Plenty of chopped cilantro

Salt, to taste

1 tbsp vinegar

1 tsp sugar

Slice the kernels off the corn after cooking or roasting. Combine with the remaining ingredients in a large bowl. Cover and refrigerate. Repeat process after you've devoured the entire bowl by yourself (have no shame, I could totally do it!). 

all photos © Bunhead in the Kitchen, 2012

Apples, Coffee, and Betty Crocker

Dear Bunhead, I miss you. Just like the last time I went on an involuntary blogging hiatus, here I am again---months of abandoning the kitchen for real life and now, I'm eagerly attempting my return. The fall is here and I just could not resist. 

My dad's birthday happens to fall in September and I had my first opportunity to get back in the kitchen. My first thought was to start with apples, since my dad can't get enough of my mom's famous apple pie. Since my mom was a little busy planning the dinner we'd be making him, I volunteered to make the birthday dessert.

So obviously, my dad likes apples. And cinnamon, of course. And instead of attempting to recreate my mom's pie without her assistance in executing her secrets, I immediately remembered a cake I had made in my initial post-college baking extravaganza--- the Apple Upside Down Streusel Coffee Cake. No combination of words have ever sounded better together. My dad and I also share a love of coffee, so I knew any kind of treat that would marry perfectly with our caffeine addiction would be the perfect choice. 

This cake is unbelievable. The combination of streusel and the baked apples (that have bathed in butter and brown sugar, might I add) puts the average coffee cake to shame. And its a classic---I found this recipe a few years ago in my mom's Betty Crocker Cookbook from 1987 (5th Edition). I couldn't pass it up when I first came across the recipe and I knew it would be perfect for this occasion, especially with my coffee the next morning!

Apple Upside Down Streusel Coffee Cake  
adapted from Betty Crocker 

Streussel

• 1/3 cup packed dark brown sugar
• 1/4 cup flour
• 1/2 tsp cinnamon 
• 3 tbsp firm butter

Mix all ingredients until crumbly. Set aside. 

Apples

• 1/4 cup butter
• 1/2 cup packed dark brown sugar 
• 2 medium apples, thinly sliced 

Heat oven to 350 degrees. While preheating, heat butter in 9x9x2 in pan until melted. Sprinkle with brown sugar and arrange apples in pan. Make sure the sides of the pan are greased.

Coffee Cake 

• 2 cups flour
• 1 cup sugar 
• 3 tsp baking powder (omit if using self rising flour)
• 1 tsp salt (omit if using self rising flour)
• 1/3 cup butter, softened
• 1 cup milk (I used vanilla soy milk for some extra flavor)

Make sure oven is heated to 350 degrees and that streusel and apples are prepared. Beat remaining ingredients in a large mixing bowl, or stand mixer, low speed for 30 seconds. Beat on medium speed, scraping the bowl occasionally, for 2 minutes. Spread half of the batter in the pan on top of the apples, sprinkle with half of the streusel, top with remaining batter and sprinkle with remaining streusel. Bake for 50 minutes, or until a wooden toothpick comes out clean. Immediately invert the pan on a heat proof serving plate. Let pan remain a minute for drizzle from the apples. Eat with coffee or tea, or by itself, & enjoy! 

all photos © Bunhead in the Kitchen, 2012

Real Life - 1, Kitchen Time - 0

Ok, so I lied. I was all ready to start back up with baking and blogging again and all of a sudden, life got in the way...again. Not too long after I posted my last blog entry, my parents sold our house, I moved into my own place in August, my boyfriend got a new job and moved back here (yay!), work got crazy, design projects piled up, and then Nutcracker season happened. Phew. I barely even baked for the holidays. Naturally, I had to make truffles, but my teeny little kitchen doesn't suffice for extensive holiday baking. My parents' old kitchen was a baking haven, so this is quite an adjustment. I actually ended up having to finish making my truffles at my parents' new house and ended up making half the amount I usually make. Needless to say, my lack of counter space is a serious detriment to my baking adventures. Don't get me wrong---although my kitchen is quite inconvenient for baking, I won't let that stop me. Lack of counter space and all, my KitchenAid stand mixer takes precedence and did in fact score a spot on my counter. On top of it, I have countless recipes and photos that have piled up from right before I moved and now that it's a new year, I'm ready-- more than ever-- to pick up where I left off.

I did promise to share my new favorite cupcake recipe...well, it's not so 'new' anymore. But it's still my favorite and I'm going to fulfill my promise. This cupcake is by far, one of the best cupcake recipes I've ever tried. The Swiss meringue buttercream icing was a challenge at first since it was a little time consuming, but it was a piece of cake the second time around. I am usually not the biggest fan of buttercream icing or just icing in general, but this is the exception. The extra work to pull it together is more than worth it. It's super light and the hint of fresh strawberries in it is perfection. And the cake itself... I won't even go there. My stomach is growling just thinking about it.

It's been quite some time since I made this recipe. I originally tried it during the peak of strawberry season with unbelievably fresh strawberries...it was out of this world! I also made them for one of my best friends' bridal shower and they were a huge success. I may not have as many comments as I normally do since it has been a while, but it's pretty straight forward. Enjoy!

Strawberry Cupcakes with Swiss Meringue Buttercream

adapted from annies-eats.com & Martha Stewart's Cupcakes

Cupcakes

yields approximately 34 cupcakes

• 2 1/4 cups all purpose flour
• 1/2 cup cake flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/4 cups sugar
• 1 1/2 tsp. vanilla extract
• 3 large eggs, plus 1 large egg white
• 1 cup milk
• 2 1/2 cups finely chopped fresh strawberries

Swiss Meringue Buttercream

• 1 1/2 cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped
• 4 large egg whites
• 1 1/4 cups sugar
• 1 teaspoon vanilla extract
• 3 sticks (1 1/2 cups) unsalted butter, at room temperature

*Set some additional fresh strawberries aside to use for garnish

Preheat the oven to 350 degrees F. Line cupcake pans with liners. In a medium bowl, combine the all purpose flour, cake flour, baking powder and salt. Whisk to blend.

In the bowl of an electric mixer, combine the butter, sugar and vanilla. Beat on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated. Gently fold in the chopped strawberries with a spatula.

Divide the batter between the liners, filling each about 3/4 full. Bake until light golden and a toothpick inserted in the center comes out clean, about 25-38 minutes, rotating the pans halfway through baking. Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.

To make the Swiss meringue buttercream, place the strawberries in a food processor or blender. Puree until completely smooth. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160 degrees F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer (or a hand mixer---that method will just take a lot more time and arm strength!) fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. The bowl should be cool to the touch.

Reduce the sped of the mixer and add the butter (2 tablespoons at a time). Add more once each addition has been fully incorporated. Do not worry if the frosting looks curdled or too watery---it will come together! Continue to beat on medium-high speed until thick and smooth (about another 3-5 minutes). If you need to beat it longer, do not worry---that is completely fine! Blend in the strawberry puree until the frosting is smooth and the puree is completely incorporated. Scrape down the sides of the bowl as necessary.

Fill a pastry bag fitted with a decorative tip with the buttercream. Frost cooled cupcakes as desired, and garnish with fresh strawberries or strawberry slices.

I'm Back!

Well, to say the least, it's been FAR too long since I last posted! I was mid-post sometime in May after I realized I let my blog slip from underneath me amidst the hustle and bustle of my day to day craziness. And of course, my half written post became abandoned and life swept me up from under my feet! I've barely even had a chance to bake since and I miss all of this SO much.

I am aching to get back in the kitchen and I am just dying to share all of the recipes and deliciousness that I've created since my last post way back in....ah, I can't even say the month! In the meantime, I thought I'd just share a quick sneak peek photo (not the best photo, but it does the job for now) of what's coming next, which happens to be my new-found favorite cupcake recipe. Stay tuned! :)

The Famous Oreo Truffle

Finally. The famous Oreo Truffle. It has made its way to practically every party, family function, get together, etc. since I discovered these dangerous little things. I will warn you now---they're beyond dangerous. I've been meaning to post this recipe for some time now. (I know, I know...I've been seriously slacking with the blog...there are not enough hours in the day!) So in an effort to get back on track with my blogging, here's a quick mini entry on my all time favorite, but most simple recipe ever.

I will give you fair warning, however... making them can be a potential mess depending on your melting methods and type of melting chocolate. I've experimented with every kind of chocolate and method for dipping and I've finally perfected my process. Using white chocolate morsels for melting is without a doubt the messiest path to go down, so avoid using them. Chocolate bark or chocolate candy discs are definitely life savers. You might have to hunt a little harder to find them, but it is totally worth it. (I found mine in the bulk section at Wegman's and you can also find them at some craft stores such as Michael's. Make sure they are the white chocolate kind, not the vanilla kind!) With that said, they are really truly easy to make. No baking required...just some crushing, mixing, melting & dipping! And to top it off, these truffles are quite the crowd pleaser & they are sure to impress.

If you're a fan of Oreos like I am, this will be a little taste of Oreo heaven. Or several tastes... :) Having only one is a challenge, trust me!

Oreo Truffles

makes about 70 truffles, depending on the size

1 package of Oreos (you can also use mint Oreos!*)
1 8oz packages of cream cheese, softened (sometimes I might add an additional 1/2 of a package of cream cheese)
About 24 ounces of white chocolate
About ¼ of a bag of milk chocolate to drizzle on top

*If you're making mint Oreo truffles, you can top your truffles with crushed mint candy--- I made them for the holidays and topped mine with crushed peppermint candy canes!

Crush the entire package of oreos in a food processor until very fine (make sure you get rid of all the chunks). Mix in the cream cheese until well blended. Make sure all the white spots from the cream cheese disappear. Roll into balls (about an inch, or whatever size you prefer) and place onto wax paper or parchment paper covered baking sheets. Refrigerate for about an hour or until firm. This way, your truffles won't fall apart while trying to dip them in the chocolate---they melt very easily! You might have to stick them back in the fridge during the dipping process just to make sure they aren't getting too soft. You can also refrigerate them overnight or freeze them if you're short on time.

Melt chocolate over a double boiler, or in the microwave, dip truffles, and place back onto wax paper or parchment paper. Drizzle melted milk chocolate over top or substitute with crushed oreos or anything else to be creative. Refrigerate for another hour and then store truffles in a tightly sealed container in the fridge.all photos © Bunhead in the Kitchen, 2011

Toffee Crunch Bars

Since life has been quite crazy as of late, I have been putting off my next blog post for some time now, unfortunately. I've been itching to get one up between work and rehearsals, and finally, I've had a chance to sit and write. I've baked quite a bit for the little amount of free time I have had recently, but hey, it's my stress reliever---I've gotta find time to do it, even if it does keep me up a little too late!

I have been dying to share this recipe. I've made it a handful of times in the past month since I was introduced to its chewy toffee bar counterpart by someone at my dance studio. She brought in this addictive little treat to share with everyone and immediately, I was begging for the recipe. Her version was a chewy bar, but I've altered it from what she did to make it a crunchy toffee bar. I've had the chance to play around with it a little, research a bunch of different recipes and variations, alter it slightly, and test different baking times. It's now number one on my list for the perfect bring-along-treat to any party, get-together, or absolutely anything (upcoming holiday parties, anyone?). Not only does it travel & store nicely, but it's definitely a crowd pleaser and its extremely easy. Trust me, it's been tested and confirmed....several times! And I've given it my own name, Toffee Crunch Bars, instead of its original, to disguise the secret ingredient (which will be revealed below).

Not only does this perfect little recipe impress, but it requires minimal ingredients and minimal time---something that's extremely important to me with the tiny amount of free time that I have! All you need is butter, brown sugar, chocolate, some chopped nuts, a little vanilla extract, and saltines. Yes, saltines. Sounds weird, right? Oddly enough, the plain little cracker is what makes this recipe. And you guessed it---that's the secret ingredient. These were originally called Saltine Toffee Bars, but that just gives too much away! Most people are surprised when I tell them what it is and their mystery is half the fun. The balance of the salty and the crunchy with the sweet of the toffee and the chocolate is utterly perfect. And just one warning----they disappear so much quicker than you would expect!

Toffee Crunch Bars

2 sticks of butter

1 cup of light brown sugar

1/2 - 1 tsp of vanilla

about a sleeve of plain saltine crackers

12 oz of chocolate chips

chopped walnuts (or any nut of your choice)

Preheat oven to 375 degrees. Line a jelly roll pan, rectangular cake pan, or cookie sheet with ledges with tinfoil. Grease tinfoil with butter. (Make sure you grease it well so that the toffee doesn't stick to the tinfoil!) Line the pan with saltine crackers.

Melt 2 sticks of butter and brown sugar on the stove until it comes to a boil, stirring constantly. Once it starts to boil, keep it on the heat and keep stirring for another 3 minutes. Remove from heat and add vanilla extract and stir immediately. Pour the toffee mixture onto the saltines and spread evenly.

Bake in the over for 1o minutes. Remove and sprinkle chocolate chips on top. Return to the oven for one minute. Remove and spread the chocolate with a spatula and sprinkle the chopped nuts on top.

Put the pan in the fridge until the chocolate has hardened. Remove and break into pieces or cut into squares. Store in the fridge. Serve cold or at room temperature (I prefer them cold!)

all photos © Bunhead in the Kitchen, 2010

Pumpkin Perfection

If you aren't already a pumpkin advocate, I can almost promise that this will convert you into one. When I was younger, I rarely associated pumpkin with food---back then, its sole purpose was for picking and carving around Halloween time. I think sticking my hand into the gooey insides of a carved pumpkin as a child is probably what turned me away from wanting to try pumpkin flavored goodies. Well, I am proud to say that has significantly changed over the years and the fear of the inside of the pumpkin is far behind me. Pumpkin is another one of fall's most delicious flavors, and one of my favorites in fact, whether it's in a coffee, a bread, a pie, or in this instance, a mini cupcake.

My fear of pumpkin has truly turned into an unhealthy obsession... I have been compiling pumpkin recipe upon pumpkin recipe. The amount of recipes that I have saved is quite ridiculous. Like I mentioned in my last post, I tried a pumpkin butterscotch cookie recipe (that was ridiculously good, by the way), which really made me want to experiment with that recipe in ice cream form. Unfortunately, I have yet to make this pumpkin butterscotch ice cream, nor have I really had the time, but I had been dying to use my new mini cupcake pans that I had found for an amazing deal during my lunch break one day.

One of my friends from high school had posted online that she had made pumpkin spice cupcakes with cinnamon cream cheese icing. OH. MY. GOSH. Right then and there, I knew what pumpkin recipe I was making next that wouldn't be as time consuming as experimenting with pumpkin butterscotch ice cream. Not only that, but I could totally put my new mini cupcake pans to good use!

I was on a mission and I tracked down a pumpkin spice cupcake recipe that I already had all the ingredients for, just to make life a little easier. I also came across a simple cream cheese icing I wanted to try, which I would obviously add cinnamon to for even more flavor. And let me tell you---these were some AWESOME recipe finds. So good that I made them twice within two weeks.

Now, this recipe definitely made more than enough for two 24-count mini cupcake pans. I had already anticipated that I'd have leftover batter, so I had my regular-sized cupcake pans out, lined and ready to go. The extra batter gave me enough to make 12 regular-sized cupcakes in addition to the 48 minis. Those regular-sized ones are quite dangerous---at least the mini ones made me feel less guilty if I had more than one! This recipe is pretty simple and you can obviously use it to bake whatever sized cupcakes you desire... or you could even make a cake, if you're feeling extra ambitious!

These cupcakes have been graciously taste-tested by my family, all the girls at my dance studio, and people in my office at work----they have definitely been given the seal of approval! They are not only addictive, but they hold the staple flavors of the season. The combination of the cream cheese, the pumpkin, and the spices round out this little treat to perfection. They are unbelievable right out of the oven without any icing on them. And they are die for when they are cold and stored in the fridge...that cream cheese icing is just heavenly!

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing

adapted from prettygoodfood.com

Cupcakes:

makes approx. 48 mini cupcakes and 12 regular-sized cupcakes

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup firmly packed dark brown sugar
• 1 cup sugar
• 3 large eggs, room temperature
• 1 cup pumpkin purée (not the pumpkin pie filling)
• 1 cup buttermilk (See previous post to make your own! Also, the recipe called for 1/2 cup buttermilk, but I just made it a full cup for an extra moist cupcake.)
• 1 teaspoon pure vanilla extract
• 2 cup all-purpose flour, sifted
• 2 teaspoons baking powder
• 1 1/2 teaspon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon fresh-ground nutmeg (If you can grate it yourself, then it will taste so much better!)

Frosting:

makes 5 cups (I had enough icing to make the cupcake recipe TWICE!)

• 1 pound cream cheese, room temperature
• 2 sticks unsalted butter, room temperature
• 4 cups confectioners' sugar, sifted
• 2 teaspoon vanilla extract
• add cinnamon to taste or to your liking :)

Preheat your oven to 350 degrees F. Line your cupcake pans with liners. (If you decide to make a cake rather than cupcakes, grease and flour three 8-inch cake pans -- use unsalted, softened butter then a handful of flour. Tap out the excess flour and you should have no problem getting your cakes out!)

Cream softened (not melted) butter until smooth in a stand mixer or a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add room temperature eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside.

In a medium bowl, combine the pumpkin purée, buttermilk, and vanilla and set aside. In a large bowl, combine the sifted flour, baking powder, cinnamon, baking soda, and nutmeg and set aside. In thirds, alternately add the dry mixture and wet mixture to the butter mixture, blending well after each addition until smooth.

Fill cupcake molds ¾ of the way and bake for approximately 10 minutes for mini cupcakes and 21 minutes for regular-sized cupcakes, or until a toothpick inserted into the middle comes out clean. (If making cakes, pour batter into the prepared pans and bake until done, approximately 35 to 40 minutes.)

Allow your cupcakes to cool completely before icing. Don't jump the gun on this one, or you'll have a giant melty mess!

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes. Add the butter and continue to beat for 2 to 3 minutes more. Slowly add the confectioners' sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible. Add the vanilla and the cinnamon and beat until combined.

Frost cupcakes any way you choose... pipe them, spread the icing on, whatever you prefer :) I piped my icing on---I piped a tiny swirl on some of them and for others, I piped the whole thing. I personally don't like a whole lot of icing, but I know others do, so I did a combination of both. However you end up frosting them, make sure you don't forget to sprinkle a little cinnamon on top!

all photos © Bunhead in the Kitchen, 2010