SUZIE SWEET TOOTH

Cakes, Treats, and Everything Sweet

recent posts

    • Chocolate Guinness Stout Cupcakes with Creamy Fudge & Bailey’s Buttercream Frosting

      Guinness and Chocolate Cupcakes with Chocolate and Baileys Buttercream

      Chocolate Guinness Stout Cupcakes

       

      I just finished reading a really moving book that tells the true story of Sasha Martin, called Life From Scratch. The book is sad, inspiring, raw, and sensitive. Along the way you feel the mood and emotion of her childhood as she moves into adulthood. Each chapter is a blessing of recipe(s) from her life’s journey. One of the recipes is a Chocolate Guinness Cake with Baileys Buttercream which I’ve adapted into cupcakes and added a bit of extra chocolate fudge frosting as a bonus. I’ve seen cake recipes before that use Guinness so I was especially excited to try this, and it was fabulous. Pick up her book if you haven’t read it- it’s a great read.

      Happy Saint Patrick’s Day!!

      Saint Patricks Day Cupcakes

      Baileys Irish Cream and Chocolate Fudge Buttercream

      Choc Guinness Stout Cupcake

      Chocolate and Guinness Stout Cupcakes

      Chocolate & Guinness Stout Cupcakes

      recipe adapted from the book Life From Scratch by Sasha Martin

      yield: 16 cupcakes 

      12 Tbsp (1  1/2 sticks)  unsalted butter, room temp

      1 Cup Guinness Extra Stout Beer (take the beer out ahead of time and let sit on the counter unopened so that it is not cold)

      1 Tbsp Vanilla

      3/4 Cup unsweetened Cocoa powder

      1  1/2 Cup sugar

      1  1/4 Cup all-purpose flour

      1 tsp baking soda

      2 large eggs, room temp

      Preheat the oven to 350° F. In a small saucepan heat the butter until just melted, then whisk together with the Guinness, vanilla, and cocoa. While the Guinness mixture is cooling, line cupcake tins with paper liners. Whisk together the sugar, flour, and baking soda in a large bowl. Pour the Guinness mixture onto the dry ingredients, and then whisk in the 2 eggs. When the batter is shiny and smooth, pour it into the wells of the cupcake tins filling 2/3 full; exactly 1/4 cup of batter. Bake for ~ 15-20 minutes or until skewer inserted comes out clean. (baking time in a regular oven is around 19-20 minutes. I used my convection oven at 325° F and baked mine for exactly 15 minutes). Cool completely.

      Prepare a piping bag fitted with a large round tip (or your choice of tip) and fill each side of the bag with chocolate fudge frosting and Baileys frosting-it’s handy to use a “two tone” piping bag if you can find one.

       

      Dark Chocolate Fudgy Frosting

      recipe adapted from Sweetapolita

      1 Cup plus 2 Tbsp unsalted butter, room temp

      1 Cup  plus 3 Tbsp confectioners sugar

      1/3 Cup (40 g) extra dark unsweetened cocoa (I used Hershey’s extra dark)

      1/4 Cup hot water

      1/4 Cup sour cream

      1 tsp vanilla

      generous pinch of salt

      5 oz. bittersweet chocolate (I used Ghiradelli) melted and cooled

       

      In a food processor place all but the melted chocolate and pulse until incorporated. Add the melted chocolate and pulse until smooth. Chill frosting is not using right away.

      Bailey’s Irish Cream Buttercream

      recipe from Life From Scratch by Sasha Martin

      3 sticks unsalted butter, softened

      1 lb. confectioners sugar, sifted

      2-4 Tbsp Baileys Irish Cream

       

      Whip the soft butter until fluffy. Add the confectioners sugar on low speed, then increase to medium high, and drizzle in enough Baileys to get the buttercream loose and fluffy. To achieve a whiter frosting whip it 5-10 minutes, scraping the bowl occasionally.

       

       

       

    • Red Velvet Brownies with White Chocolate Cream Cheese Icing

      Red Velvet Brownies with White Chocolate Cream Cheese Icing

      Happy Valentines Day.  Do you know where your sweet tooth is? That’s right- it’s still in the same place you left it, no-not at the dentist’s office-but right in the back of your mouth. Your mouth is calling for something red and sweet. It’s okay, you are allowed to indulge today-no need to feel guilty. Your welcome.

      Red Velvet Brownies

      Red Velvet Brownies

      brownie recipe: from thatskinnychickcanbake

       

      3 Tbsp. unsweetened cocoa powder

      1 oz. liquid red food coloring (such as McCormick)

      2 tsp. vanilla, divided

      1/2 Cup unsalted butter, room temp

      1  1/2 C sugar

      2 lg. eggs

      1  1/4 C all-purpose flour

      1/4 tsp. salt

       

      Line both sides of  an 8x8x2 inch baking pan with tinfoil  and spray lightly with non stick spray. Preheat the oven to 350° F.

      In a small bowl combine the cocoa powder, red food coloring and 1 tsp. of the vanilla to form a smooth paste, set aside.

      Cream together the butter and sugar until fluffy. Add eggs one at a time, stopping to scrape bowl.  Add the remaining one tsp. of vanilla to combine. Add in the cocoa powder paste mixture and beat gently to combine. Stir in the flour and salt to combine. Smooth batter (it will be thick) into prepared pan and bake in a preheated 350° F oven for 25 minutes or until toothpick comes out clean. Let brownies cool completely before icing.

       

      White Chocolate Cream Cheese Icing

      8 oz. cream cheese, room temp

      3 Tbsp. unsalted butter, room temp

      1 tsp. vanilla

      1  1/2 Cups confectioners sugar, sifted

      1 oz. white chocolate, melted and cooled (I use Ghiradelli white chocolate) (do NOT use white chocolate chips)

       

      Chop the white chocolate very fine and microwave on 50 % power to melt chocolate-stopping frequently to stir. Allow to cool. Beat the cream cheese and butter in bowl of stand mixer until smooth.  Add vanilla and beat to combine. Add in the sugar a little at a time and beat until smooth. Add in the cooled white chocolate and beat until smooth. Spread the icing over the cooled brownies (decorate with heart sprinkles if desired) and chill entire pan until icing becomes firm-this makes cutting the brownies easier.

      Run a thin knife or offset spatula around the perimeter of the brownies. lift the entire slab of brownies out of the pan and cut into desired shapes.

       

    • Peppermint Marshmallows

      Peppermint Candycane Crush Mallows

      Peppermint Mallows

      Candycane Marshmallow

      Peppermint and Candycane Marshmallows

      Some treats evoke a sense of cozy. Marshmallows are cozy. Fluffy, soft, sweet- what’s not to like. This is the season of joyful  and cozy eating and indulging. Just go with it. Forget the diet for now. Just once in your life you need to make homemade marshmallows. I think Christmas time is the perfect time. Imagine Christmas morning as you set up a hot chocolate bar and include these as part of your cozy plan. Make your hot chocolate and have it sitting warm on the stove as your little gremlins open their presents.

      I have made mallows several times and I find my favorite recipe is one with a little egg white in the mix. They come out softer and less rubbery. The Husband proclaimed he doesn’t even like marshmallows but he likes these. A lot. This recipe makes a nice thick square when cut and quite a few so you can wrap them in cellophane bags and give as gifts-perhaps with a sleeve of mocha, hot chocolate mix or peppermint mocha mix. Plan to make them early in the day or the night before so they can set up. It’s a gift to yourself curled up on the couch with a cup of hot chocolate and tucked into your favorite fuzzy blanket.

      Peppermint Marshmallows

       

      yield: one 9×13 inch pan (36-40 marshmallows)

      3/4 Cup cold water

      3 Tbsp. unflavored gelatin

      3 Cups sugar

      3/4 Cup light corn syrup

      3/4 Cup hot water

      1/4 tsp. kosher salt

      3 large egg whites

      1 tsp. vanilla

      1 tsp. pure peppermint extract

      3 Tbsp. finely crushed peppermint candy canes (about 3 mini candy-canes)

      red food coloring

      confectioners sugar and cornstarch for tossing marshmallows

       

      Line a 9×13 inch pan with baking parchment, allowing excess to hang over both sides. Sprinkle liberally with confectioners sugar

      Place the egg whites in a clean mixer bowl with set up of mixer with whisk attachment.

      In a small bowl place cold water. Sprinkle gelatin over water a teaspoon at a time allowing to soak in as your sprinkle. Let stand to bloom.

      In a heavy saucepan (3-4 quart) combine sugar, corn syrup, hot water, and salt. Cook over medium heat stirring until sugar dissolves. Once sugar dissolves, stop stirring insert a candy thermometer and continue to cook until mixture reaches soft ball stage (240 F on a candy thermometer). Once mixture reaches 200 F start to beat egg whites on medium high-speed until stiff; BE CAREFUL TO NOT LET WHITES GET OVERBEATEN AND DRY. IF OVERBEATEN, THEY WILL APPEAR CURDLED. Turn mixer speed down to low if whites appear to be ready before sugar mixture reaches 240 F. Once mixture reaches 240° F turn off heat and add the bloomed gelatin, and whisk with hand whisk to combine. Carefully pour the sugar/gelatin mixture to the stiff egg whites down the side of mixer bowl in a steady stream being careful not to let sugar touch whisk. Add in vanilla, peppermint and crushed candy cane and beat until stiff and glossy; about 8-10 minutes. Pour half of marshmallow mixture into prepared pan spread to distribute evenly, then drop about 6-8 drops of red food coloring, moving quickly swirl color into mallow. Pour the remaining mallow into pan, spread evenly and again drop more random food color and swirl with knife or bamboo skewer. Dust entire surface with confectioners sugar and cover with plastic wrap.

      refrigerate marshmallows overnight to allow to set. Remove entire slab of marshmallow using the parchment paper and cut into squares using sharp scissors.

      Whisk together 1 Cup confectioners sugar along with 1/2 Cup confectioners sugar and toss cut marshmallows. Shake off excess sugar mixture and store in an airtight container.

       

    • Pecan Pie Bars

      Pecan Pie Bars 4

      Cookie bars are probably my favorite type of cookie. They are easy, quick to whip up and once you prepare them to bake, you can “move on” and get about your day-no continuous scooping or baking of more trays. I also love this time of year because nuts are usually on sale and it’s a good time to stock up and squirrel them away in your freezer.

      These- tick all the taste buds- they are crunchy, gooey, chewy, caramel like, buttery, and well- just plain divine. They are very rich though, so I cut them into small inch wide bars.

      Pecan Pie Bars

      Pecan Pie Bars 6

      Pecan Pie Bars

      (recipe adapted from “Pecan Squares” by Ina Garten)

      Crust:

      2  1/2 sticks unsalted butter (1  1/4 C)

      1/4 Cup + 2 Tbsp. sugar

      1/2 tsp. vanilla

      1  1/2 large eggs (whisk the second egg and measure out and use half)

      2 1/4 Cup all purpose flour

      1/4 tsp. baking powder

      1/8 tsp. salt

      Beat butter and sugar until light, about 3 minutes. Add in eggs slowly and beat to combine. Add in vanilla. Stir together the flour, baking powder and salt and add to mixture on low speed until combined. Press into an ungreased 1/4 sheet pan, (or a 9 x 13 inch pan)  making sure to press the crust up the sides of the pan- if using a 9×13 pan press up the sides about one inch. If using a 9×13 inch pan you can line the pan with parchment for easier removal. Chill the crust for 30 minutes before baking. Bake in a preheated 350° F oven for 15 minutes until crust is set and NOT browned. Allow to cool. Prepare the filling while the crust cools.

      Filling:

      2 sticks unsalted butter (1 Cup)

      1/2 Cup  good quality honey

      1  1/2 Cup light brown sugar, packed

      1/2 tsp. lemon zest

      1/2 tsp. orange zest

      2 Tbsp. heavy cream

      1 lb. pecans, coarsely chopped

      Combine butter, honey, brown sugar and zest in a heavy saucepan. Cook over low heat until butter is melted, stirring occasionally. Raise the heat and boil for 3 minutes. Remove from the heat and stir in the cream and pecans. Stir to combine. Pour over the crust, making sure to not allow the filling to seep in between the crust and the pan-this is key as the filling will bubble up and expand. Leave about 1/4 inch of space around the perimeter of the filling to edge of the crust in the pan as the filling will spread while cooking; (you might have about a 1/4 Cup of filling left over). Place the pan on a larger sheet pan while baking to ensure filling does not spill over into oven while baking. Bake at 350° F for 30-34 minutes until the filling is vigorously bubbling. Note- the filling will be very loose and not appear set. The filling will set upon cooling. Once completely cooled, cut into bars using a serrated knife.

       

       

    • Pumpkin Coffee Cake with Pecan and Pumpkin Seed Streusel

      Pumpkin Coffee Cake with Pecan and Pumpkin Seed Crumble

      Are you tired of pumpkin spice yet? Not me. I’ll find any reason to come up with a new coffee cake recipe. This time of year I always have a can or two of pumpkin puree for when the mood strikes.

      The house smells amazing as this bakes, and the cake is divine. That’s all you need to know.

      Pumpkin Streusel Coffee Cake with Pecan and Pumpkin Seed Streusel

      Pumpkin Streusel Coffee Cake

      Pecan & Pumpkin Seed Streusel:

      1 Cup all purpose flour

      1/2 Cup sugar

      1 stick unsalted butter (1/2 Cup), cut into small pieces and kept cold

      3/4 tsp.  cinnamon

      1/8 tsp. ground ginger

      1/8 tsp. nutmeg

      1/2 tsp. salt

      3/4 Cup pecan pieces

      1/4 Cup pumpkin seeds

      In a bowl of a stand mixer place the flour, sugar, spices and salt. Stir to combine. Add the cold butter pieces and mix on low speed for about 5-6 minutes until mixture resembles coarse wet sand. Do not allow to form a dough. Mix in the pecan pieces by hand. Reserve the pumpkin seeds to sprinkle over later. Remove the streusel to a bowl and chill until ready to bake.

      Cake:

      1 Cup all-purpose flour

      1 tsp. baking powder

      3/4 tsp. kosher salt

      1/4 tsp. nutmeg

      1/2 tsp. cinnamon

      1/4 tsp. ground ginger

      1/8 tsp. ground mace

      3/4 Cup unsalted butter, room temp

      3/4 Cup sugar

      2 Lg. eggs, room temp

      1 tsp. vanilla

      3/4 Cup pumpkin puree

      Preheat the oven to 350° F. Spray a 9×9 square baking pan with baking spray.

      In a small bowl combine the flour, baking powder, salt, and spices and set aside.

      In a stand mixer fitted with a paddle attachment cream together the butter and sugar until fluffy. Add eggs one at a time and mix until combined. Add in the vanilla and pumpkin and mix until combined; don’t overbeat-note mixture will appear curdled but don’t worry. Add in the flour mixture all at once and mix gently on low until combined. Don’t overbeat. Pour the batter into prepared cake pan and smooth out top.

      Remove streusel from the fridge and sprinkle over cake batter evenly (it will seem like a lot but use it all). Sprinkle the pumpkin seeds over the top of the streusel and bake in preheated oven for about 35-40 minutes. Cover with foil for last several minutes if seeds appear too brown.

      Note: I finished my cake by placing under the broiler on lowest rack for a couple minutes to brown the streusel a bit further.

      Allow to cool over a wire rack and serve warm or at room temp.

    • Pink Candied Popcorn for Breast Cancer Awareness

      Pink Popcorn for Breast Cancer Awareness Month

      This simple ‘recipe’ is devoted to all the lovely ladies who are battling or have survived breast cancer. It is part of my annual posts for Breast Cancer Awareness

      And a special shout out to my friend AK!

       

       

      Candied Popcorn for Breast Cancer Month

      Pink Candied Popcorn

      2 bags popped white microwave popcorn OR 1/2 Cup (kernals) white popcorn popped in air popper or kettle* See note

      1 bag pink Wilton candy melts

      mixture of white, pink, and dark pink m and m’s

      pastel sprinkles

      kosher salt to taste

      *Note: A quick and easy way to air pop in a microwave: Place popcorn kernals in a brown paper lunch sized bag and fold over the top twice- place in a microwave on high for about 3 minutes or less to pop. Stop microwave when you hear the kernals stop popping with about 3 seconds between pops. Each microwave is different, so error on the side of under popping as not to burn.

       

      Sort through popped corn and remove any un-popped kernels. Place popcorn in a large bowl.

      In a microwave safe bowl place Wilton candy melts and melt in a microwave stopping to stir, and check at 30 second intervals.

      Pour melted candy over popcorn and stir with heat proof spatula until coated. Sprinkle in a hand full of m and m’s while stirring and stopping to sprinkle in pastel rainbow sprinkles. Pour coated corn onto a Silpat lined baking sheet or a parchment lined sheet. Sprinkle salt to taste. Allow corn to set; which will take 30 mins. or longer depending on how humid your weather is.