SUZIE SWEET TOOTH

Cakes, Treats, and Everything Sweet

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    • Pretty In Pink Strawberry Guava Cupcakes

      Strawberry Guava Cupcakes 

      Breast Cancer Awareness Month continues with pretty in pink cupcakes, and to also honor my friend Ruth and her birthday. Ruthie as we like to call her sprinkles sugar where ever she goes; just like these pretty cupcakes. Happy Birthday Ruthie! We love you so much.

      Strawberry Chiffon Cake

      (this chiffon cake recipe is from Jennifer at use real butter) please check out her blog- it is amazing. Her site is www.userealbutter.com)

      [note: this recipe calls for a lot of egg whites- because of this I like to buy the carton of fresh egg whites; you can find them near the butter section of your grocery store] It will save you time and you won’t have a ton of egg yolks leftover.

      14.5 oz cake flour

      8.75 oz. confectioners sugar

      0.5 oz. baking powder

      6.75 oz. whole milk

      6 oz. canola oil

      3-4 oz. strawberry puree

      2 eggs

      13 oz. egg whites

      9.5 oz. granulated sugar

      1 tsp. vanilla

      (Guava jam for filling cupcakes)

      1. Pre heat your oven to 350 degrees. Line 3 standard muffin tray with cupcake liners.

      2. Sift the dry ingredients (except the granulated sugar) together and set aside.

      3. In a large bowl combine the milk, oil, 2 eggs, strawberry puree and vanilla.

      4. Whip the 13 oz. of egg whites and the granulated sugar together until they reach medium peaks.

      5. Add the dry ingredients to the wet ingredients from step 3 and combine until incorporated.

      6. Fold the whipped egg whites into the batter gently. Note; if you like you can add some additional red food coloring at this point if you want your batter a little darker.

      7. Fill the paper liners with 1/4 Cup batter. Bake at 350 degrees for about 15-16 minutes or until a toothpick in the center comes out clean. Let the cakes cool on a wire rack. Fill and frost when completely cool.

      Strawberry Buttercream

      8 egg whites (or equivalent of liquid “just whites” the carton will tell you the conversion amount)

      2 Cups sugar

      6 sticks unsalted butter

      2 tsp. vanilla

      3/4 C strawberrry preserves

      1. In the mixer bow of a stand mixer place the egg whites and sugar and place over a saucepan of simmering water.

      2. Heat the egg white mixture while whisking until the temperature is about 160 degrees and/or the mixture is very warm to finger touch and can no longer feel any sugar crystals between your fingers.

      3. With the whisk attachment; place the bow on the stand mixer and whip until you have a stiff meringue and the bottom of the bowl is barely warm. Add the butter one tablespoon at a time until all of the butter is incorporated; mix on high speed. Add the vanilla and strawberry preserves. Whip until smooth.

      Assembly:

      If you desire you can remove a piece of the cupcake with an apple corer and fill with guava jam. Frost the cupcakes with the buttercream and sprinkle with choice of decorated sugars. To get the swirled effect as above I have used a 1M Wilton pastry tip.

      Printable Recipe:

      https://docs.google.com/document/d/1qwk7bcg94gqkPvmUSOF098gJEPYdIFaZHkwKTS3P6RU/edit?hl=en_US

      Happy Baking,

      Suzie

    • Halloween Candy Corn Cookies

      I’ve never been a fan of candy corn because they are too sweet for my taste, but I can’t resist these cute little cookies. Get one of your little goblins to help you press the cookie dough into the pan.

      Candy Corn Cookies  

      (These are 2 bite mini cookies; about 1  1/2 inches)

      Recipe: yields about 6 dozen

      Basic sugar cookie recipe for cutout cookies

      3 Cups all purpose flour

      1 tsp. baking powder

      1/2 tsp. salt

      2 sticks cold butter

      1 Cup sugar + 2 tsp.

      1 egg

      1  1/2 tsp. vanilla

      1/2 tsp. almond extract

      ——————————–

      “orange” gel paste food coloring

      “egg yellow” gel paste food

      1. In a medium bowl combine the flour, baking powder and salt. Set aside.

      2. In the bowl of a stand mixer with the paddle blade beat the cold butter until softer and pliable. Add in the sugar and beat until smooth. Add the extracts and egg and mix to combine. Stop the mixer to scrape down the sides and bottom of the bowl. Add the flour mixture and beat until combined. The dough will be crumbly; remove if from the bowl and press together any loose bits of dough to combine.

      3. Divide the dough into 3 equal parts. If you have a scale this is easier to do. You will find it easier to switch over to grams and divide the dough into 3 equal parts. Color two of the 3 parts by adding a drop at a time to each dough to color one orange and the other yellow.

      4. Line a loaf pan with plastic wrap. Starting with the non colored dough press the dough into the bottom of the lined pan. Top that with the yellow cookie dough and press into place so it is flat and smooth. Top with the orange dough and smooth and flatten and place a piece of plastic wrap directly on top of the dough and refrigerate the dough for a couple of hours at least until the dough is cold and firm enough to cut.

      5. Remove the dough from the pan and peel off the plastic wrap. Slice off a slab of dough from the short end of the loaf about 1/2 inch thick. Cut each slice into 5 triangles and place the cookie triangles onto a parchment or Silpat lined cookie sheet. Continue by slicing off one slice at a time and taking that slice to create 5 cookie triangles until you have used up all of the cookie dough. Leave about 1 1/2  inches in between cookies. Sprinkle generously with granulated sugar. Bake one sheet at a time and leave the other cookie sheet in the refrigerator while you are baking off the other. Bake in a preheated 350 degree oven for about 12-13 minutes. Let the cookies cool a couple of minutes on the cookie sheet and then remove to a wire rack to cool completely.

      Printable Recipe:

      https://docs.google.com/document/d/1WRgMhakQc5KXiEt5-cMVtiIuJP64x3lRGDM8vtGarMc/edit?hl=en_US

      Happy Halloween,

      Suzie

    • Pretty In Pink French Macarons

      My funky pretty in pink continues with more pink recipes honoring Breast Cancer Awareness Month. Today is raspberry macarons.

      I’ve been macaron obsessed for a while now. I have made them several times and they are very persnickity. You cannot make macarons when the weather is foggy or humid. Well, you can but it is very difficult for them to turn out right. This makes me sad as I love to make them but I live in the fog belt of San Francisco and most of the time I cannot get my macs to turn out right. I am so jazzed that we’ve been having awesome hot and sunny weather here in The City this week and I took the opportunity to make macarons the other day.

      Raspberry Macarons

      1  3/4 Cups Confectioners sugar

      1 Cup almond meal*

      * A word on almond meal: (I buy almond meal from Trader Joes and sift it like three times to get all the brown flecks out so the almond meal is more blond color) You can also take about 1 heaping cup of blanched sliced almonds and put in the food processor to grind to a fine powder. Sift it through a strainer to get out the big lumps of almond that just don’t grind well. If you choose to make your own almond meal know that you need to add a couple of Tablespoons of confectioners sugar so that the meal does not turn into paste.

      1 Tbsp. raspberry powder (from dried raspberries)* [If you don’t have it; don’t stress-just omit it]

      *A word about raspberry powder: You can find sources online that has raspberry powder. (To make your own: spread fresh raspberries out on a baking sheet lined with parchment paper and dry in a warming oven (set to the lowest temp possible) until bone dry, then grind to a powder in a blender). Here is a source for raspberry powder: www.znaturalfoods.com

      3 egg whites from large eggs

      pinch of cream of tartar

      4 drops of red food coloring (or powdered red food coloring)

      1/4 Cup super fine sugar

      1. Preheat the oven to 325 degrees. Prepare 2 sheet pans with parchment paper or a Silpat liner.

      2. Mix together the confectioners sugar, almond meal, (and raspberry powder if you have it). Beat the egg whites in the bowl of a stand mixer along with the pinch of cream of tartar until you have a thick foam, then add the red coloring and superfine sugar and beat for about 1 minute until you have firm peaks.

      3. Remove the bowl from the mixer and fold in the almond meal/sugar mixture until it is incorporated. the mixture should be thick but runny at the same time. Put the mixture into a pastry bag fitted with a plain 1/2 inch tip.

      4. Pipe the macarons into about a quarter size shape on the sheets leaving at least 2 inches of space in between cookies. After piping; take the tray and rap it heavily on the counter to help release any air bubbles in the piped cookie and  leave the sheets out on the counter for one hour to let the macs form a skin on them and this helps them dry out slightly and helps add to the success of creating what is known as the “foot” on the macaron which is the curly looking ruffle along the edge of the cookie. After the cookies have rested for an hour. Place an empty sheet pan underneath the pan so you have a double panned cookie sheet.

      5. Bake the macs at 325 degrees for about 10 minutes.

      6. Slide the macs off the sheet pan and lett cool on a wire rack. When cold, lift them off the paper and sandwich them with about 1 tsp. of raspberry buttercream (recipe below) or raspberry seedless jam.

      Raspberry Buttercream

      3 large egg whites

      1 cup sugar

      2 sticks butter

      1/2 Cup raspberry jam/preserves

      1. Place the egg whites and sugar inthe bowl of a stand mixer. Place over a baine marie (simmering water bath) and whisk the mixture and cook on low heat until the egg white and sugar are warm and the sugar is dissolved when you touch it with your fingers you should feel no sugar particles. The mixture should be around 160 degrees.

      2. Place the bowl on the stand mixer and with the whisk attachment whisk until you have stiff and glossy peaks and the bottom of the bowl is no longer warm or when you feel the meringue it is not warm to the touch. Gradually add the butter one tablespoon at a time until the mixture comes together and becomes smooth. Add in the raspberry jam and whip until smooth.

      Pistachio version:

      Omit the raspberry powder and red food coloring. Add 2 drops of green food coloring to the egg whites after they are whipped. Fill with pistachio buttercream: Make the buttercream as above but replace 1 Tablespoon pistachio paste for the raspberry jam.

      Happy Baking!

      Suzie

      Printable Recipe:

      https://docs.google.com/document/d/18IccGo_twwlhUCLK-ez6x1jmskJ0riMB9ZPXJU_aTHA/edit?hl=en_US

    • Pretty In Pink Marshmallows

      Strawberry Marshmallows 

      I’m honoring Breast Cancer Awareness Month by making some pink treats. Here is a fun recipe to try for marshmallows. It’s super easy and they are very light and fluffy. The strawberry puree adds a lot of flavor as well as the pink color.

      Strawberry Marshmallows

      (recipe by Elizabeth LaBau @ About.com Candy)

      (The mallows take several hours to cure so plan ahead to make them the day before)

      4 envelopes gelatin

      3 Cups sugar

      1 1/4 Cup light corn syrup

      1 1/4 Cups water, divided

      1/2 Cup strawberry puree*

      1 tsp. strawberry flavoring (optional)

      1/3 Cup confectioners sugar

      1/3 Cup cornstarch

      *You can make strawberry puree by cooking fresh or frozen berries in a saucepan for about 10 minutes, then blending the soft berries in a blender or food processor. Strain the mixture to remove any seeds.

      1. Prepare a 9×13 pan by lining it with aluminum foil and spraying it liberally with non-stick cooking spray.

      2. Place 1/2 cup of the water, strawberry flavoring, and the strawberry puree in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let the gelatin sit and dissolve for at least 5 minutes.

      3. Place remaining 3/4 cup water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar and insert a candy thermometer.

      4. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer (soft ball stage). Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the stand mixer on low to ensure the gelatin and puree is well mixed.

      5. Once the sugar mixture reaches the proper temperature, remove it from the heat immediately. Turn the mixer on low, and slowly pour the hot syrup into the mixer bowl; being careful not to let the hot sugar touch the whisk attachment. [If you have a large glass 3 cup measuring cup] you can transfer the hot syrup to the cup instead and it is easier to pour.

      6. Gradually increase the speed of the mixer to high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell when it is done when you stop the mixer and lift up the whisk and the marshmallow will slowly drip back down into the bowl into a thick and shiny stream.

      7. Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for about 10 hours (overnight).

      8. Sift the confectioners sugar and cornstarch together. Cover your workstation with waxed paper and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating and flip the marshmallows out face down onto the prepared surface.

      9.Carefully peel back the foil from the marshmallow, and sprinkle the top of the marshmallow slab with the coating powder. Spray a large knife with nonstick spray and coat both sides with the powder. Cut the mallows into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the mallows in the coating mixture so that all sides and smooth and not sticky.

      10. Store the mallows in a dry airtight container in a dry location. Do not refrigerate them or keep them in a humid place. If they are stored longer than 3 days, you may need to re-roll them in coating. Fresh marshmallows go stale after about a week.

    • Petite Lemon Scones

      This time of year you see weird things in the store once we get close to the Holidays. One of those “weird” things is the candied fluorescent looking fruit intended for making fruitcake. Does anyone really make fruit cakes besides monks? Anyway…I actually like the candied lemon peel and candied orange peel because I love them both in scones or cakes and it saves a lot of time buying the peel vs. making your own. Mind you, it’s not as good as making your own but it does save time. I love the petite scones you see at Starbucks and I got inspired to come up with one of my own mini scones recipes. It helps when you are dieting but still want a scone. You just have to learn to cut yourself off- yeah, kind of like donut hole restraint the same exact thing. Hey…you gotta start somewhere.

      Petite Lemon Scones

      (yields about 16 scones)

      2 Cups all-purpose flour

      1/4 Cup sugar

      1 tsp. baking powder

      1 tsp. baking soda

      pinch of salt

      zest of one lemon

      1 stick unsalted butter, cubed; kept cold

      3/4 Cup buttermilk; kept cold

      1 large egg

      1 tsp. lemon extract

      1/4 Cup diced candied lemon peel (it normally comes already diced)

      1/3 Cup pecans; toasted and chopped fine (optional)

      heavy cream (for brushing tops of scones)

      Lemon Glaze:

      3/4 Cup Confectioners sugar

      3 tsp. lemon juice

      3  3/4 tsp. heavy cream

      1. Preheat the oven to 350º. Prepare 2 sheet pans with parchment paper or a Silpat liner.

      2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt and lemon zest; whisk to combine. Using a pastry cutter; cut in the cold butter until the mixture resembles a coarse meal.

      3. Whisk the buttermilk, egg and lemon extract. Make a well in the center of the flour mixture and pour in the buttermilk mixture and using a fork combine the ingredients. Mix in the candied lemon peel and nuts (optional).

      4. Turn out the dough (it will be very wet) onto a floured board and pat the dough into about 1 inch thick. Cut the scones into 1- 1/2 inch round or square scones.

      5. Place the mini scones on 2 baking sheets lined with parchment or Silpat and brush with the cream. Keep the other sheet in the refrigerator until ready to bake. Bake at 350 degrees for ~ 15 minutes. Let cool on the sheet placed on a wire rack for about 10 minutes, then let cool on a wire rack until completely cool.

      6. Make the glaze; whisk together the sugar, lemon juice and heavy cream until smooth. Spoon about 1 tsp. of the glaze onto the scones and place over a wire rack with paper or a tray underneath to catch any drips.  Let the glaze sit until firm. Enjoy.

      Printable Recipe:

      https://docs.google.com/document/d/1EHAx14Hpom6nXxmJdll62iYmh3QhciebH7q7tcKzQeY/edit?hl=en_US

      Happy Baking,

      Suzie

    • Fudgy Brownies with Milk Chocolate Frosting

      Years ago when I lived in Michigan I worked at this hospital that had these amazing brownies with chocolate frosting. They used to park those suckers [all neatly wrapped in plastic wrap] right next to the cashier so you saw them when you were checking out with your boring chicken ala king. Yeah, just try to ignore those beauties, that chocolate frosting glistening right through that plastic.  I worked night shift for 11 years. You know the 4:00 Pm lull you get everyday when you think you can’t hardly make it until 5:30? Well working night shift, it’s that 3:00 Am slump that is the equivalent. Let me tell you, there is nothing like a thick, rich, chocolatey brownie iced with frosting at 3:00 Am when you are draggin butt. Just add coffee and you’re good to go. I dedicate this brownie to all the Nurses and any other hardworking souls working grave yard shift out there- and you know with us Nurses- CHOCOLATE  IS A FOOD GROUP.

      Fudgy Brownies with Milk Chocolate Frosting

      (Recipe adapted from Fine Cooking)

      Brownies:

      10 Tbsp. unsalted butter, softened to room temp

      5 oz. bittersweet chocolate

      2 oz. unsweetened chocolate

      1 Cup sugar

      2 tsp. vanilla

      pinch of salt

      2 large eggs, at room temp

      1 large egg yolk, at room temp

      2/3 Cup all-purpose flour

      1/2 Cup chopped walnuts (optional)

      One recipe chocolate frosting* (see below)

      1. Heat oven to 350 degrees. Prepare an 8-inch pan by lining with a parchment paper sling; both sides. Lightly spray the parchment paper with baking spray.

      2. In a medium microwave safe bowl: Combine the  butter, and both chocolates and place in the microwave at 50 % power and melt the chocolate mixture starting at 1 minute-stop and stir, continue as needed at 15 second intervals; stopping after each 15 second burst to stir and check until the chocolate is melted. Let the chocolate cool slightly and whisk in the sugar until blended, then add the vanilla and salt. The mixture will look grainy; that’s okay. Mix in the eggs one at a time then the egg yolk, stirring after each addition. Add the flour and beat until the batter is thick and smooth; about 1 minute. Stir in the nuts if you like.

      3. Spread the batter evenly in the pan. Bake at 350 degrees for 35-45 minutes until a toothpick inserted in the middle of the pan yields a few moist crumbs but not wet batter. Cool completely in the pan on a wire rack. Make the frosting as below.

      4. Lift the whole slab of brownies out of the pan using the sling to grab onto and remove the parchment paper from sides and bottom. Frost the brownies. Cut into bars.

      Chocolate Frosting:

      1 stick butter, softened

      1/4 Cup cocoa powder, sifted

      2 Cups confectioners sugar, sifted

      1 tsp. vanilla

      3 Tbsp. heavy cream+ more as needed

      Place the softened butter in a mixing bowl. Add the cocoa powder, sugar, vanilla and heavy cream. Beat with a hand mixer until smooth. Add more heavy cream as needed to achieve desired consistency.

      Printable Recipe:

      https://docs.google.com/document/d/1Hpi0sk7e0kRoEE4mpJzOUQ-Z56n0al7nUpX9zt7Xh5U/edit?hl=en_US

       

      Happy Baking,

      Suzie