Cakes, Cookies and Candies

[Ciel]

Just in time for Easter, a muffin recipe with chicks on top! From the April 9, 2018 First for Women issue.

*You might want to do the two baking components on separate days, given that the meringue baking and cooling will take about 3h of your time.

Lemony Chocolate Chick Muffins-Makes 12


Active time: 30 min. Total time: 4 hours

4 egg whites, plus 2 whole eggs, divided
1/4 tsp cream of tartar
1 cup powdered sugar
1 (15oz) can black beans, drained and rinsed
1 cup maple syrup
1/2 cup Greek yogurt
1 tbsp. vanilla extract
1 cup rolled oats
2 tsp. baking soda
1 cup cocoa powder
1 cup lemon curd
2 tbsp. chocolate chips, melted

1) Heat oven to 200F. With electric mixer on high speed, beat egg whites and cream of tartar until stiff peaks form. Gradually beat in powdered sugar. Tranfer (mixture) to piping bag fitted with medium round tip. Pipe 18 meringues (they look like giant white chocolate chips in photo) onto parchment-lined baking sheet. Bake 2-1/2 hours. Turn off oven; open door and let meringues cool in oven 30 minutes.

2) Heat oven to 350F. In food processor, puree whole eggs, beans, maple syrup, yogurt and vanilla extract. Add oats, baking soda and cocoa; blend until smooth. Pour batter into 12 lined muffin wells (meaning paper liners in the muffin pan). Bake 25 minutes.

3) Using small-tipped decorating brush, paint a beak in the middle of each cooled meringue with a bit of lemon curd (photo shows upside-down triangle for beak). Paint eyes (some had dots for open eyes, some had u's for closed eyes and some had ^'s for smiling eyes) onto each chick with melted chocolate. Spoon remaining lemon curd on top of each muffin; spread into a flower (6-petal) shape. Top (each muffin) with a meringue chick.

[Ciel]

From the same April FFW issue, comes a good-for-you brownie recipe.

Black Bean Brownies.

In a food processor, puree:
1 (15oz.) can of black beans
2 bananas
1/4 cup of coconut oil
1/2 cup of almond butter
1/2 cup of raw cacao (sorry, cannot think of a substitute)
3 drops of stevia (sweetener)
1/4 tsp. of sea salt
1 tsp. of vanilla (extract)
Pour batter into an 8" square baking pan and bake at 350F for 30 minutes or until firm.

[Ciel]

Sobeys sends recipe ideas in their e-mails and I took notice of the Easter cake that uses a white cake mix and frosting plus some snacks to make a colourful cake.

Spring Swirl Cake with Chocolate Pretzel Nest: https://www.sobeys.com/en/recipes/sp...-pretzel-nest/

[Ciel]

Woo-just discovered a Rosemary Cupcakes with Lemon Cream frosting recipe!
https://www.thestar.com/life/food_wi...m-filling.html

I'd like to find a way to make them without eggs too. As I don't use sour cream, I'd use plain yogurt for the egg version.

[Silk]

Woo-just discovered a Rosemary Cupcakes with Lemon Cream frosting recipe!
https://www.thestar.com/life/food_wi...m-filling.html

I'd like to find a way to make them without eggs too. As I don't use sour cream, I'd use plain yogurt for the egg version.

I've used ground flax seed (mixed with water) as an egg sub for baking and pancakes - some people use chia seeds. I don't have measurements handy but I'm sure you'll find it if you google vegan egg substitutions (or something like that!).

[Ciel]

I also know that an apricot puree is another egg substitute if one does not have the chia seeds or flax seeds.

[Silk]

I also know that an apricot puree is another egg substitute if one does not have the chia seeds or flax seeds.

That's a new one to me!

[charlesden]

I always have chia and flax seeds to spare.

[mushmonster]

A great archive! Thanks for sharing.

[Ciel]

In praise of S'mores--three versions!

S'mores Cupcakes with Marshmallow Frosting (makes 16 cupcakes): https://www.crateandbarrel.com/blog/smores-cupcakes/

S'mores Cookie Skillet: https://www.crateandbarrel.com/blog/...ookie-skillet/

Sugar Cone S'mores (using the bbq & foil): https://www.sobeys.com/en/recipes/sugar-cone-smores/
(given the heat wave in parts of Canada, why not see if Ms Sunshine, a muffin pan and flat bottom cones (with filling) covered in foil and left on a metal or wooden table outside for 30min saves you the bbq effort?)

Wait, there's a Grownup S'mores that uses alcohol and lots of time to make the various parts, but you never know when you will have the time: https://www.crateandbarrel.com/blog/smores-recipes/

[Ciel]

Fine Cooking's June/July issue features sheet pan pies! Perfect for SCers with fruit bounties coming their way already!

The issue mentioned the sheet pan pie crust recipe, Peach Sheet Pan Pie, Nectarine-Strawberry Sheet Pan Pie, Sweet Cherry Sheet Pan Pie and lastly, Blackberry and Blueberry Sheet Pan Pie. Top of the list of results: https://www.finecooking.com/?s=sheet+pan+pies

You can make them for yourselves to enjoy through the week (or with tea/coffee) or for those gatherings that seem to happen often during warm weather!

[Ciel]

July 23, 2018 issue First for Women Desserts
Mini Frozen Key Lime Cheesecakes Serves 12

Active time: 15min Total time: 4-1/2 hrs

1 (8oz) pkg cream cheese
1 (14 oz) can sweetened condensed milk
10 Key limes, divided, 8 zested and juiced, and 2 cut into 1" wedges
1-1/2 cups whipped cream, divided
1-1/2 cups graham cracker crumbs
1 stick butter, melted
12 raspberries

1) In food processor, puree cream cheese, condensed milk, 1/2 cup lime juice, 2 tbsp lime zest and a pinch
of salt until smooth. Fold in 1 cup whipped cream. Divide evenly among 12 lined muffin wells.

2) In bowl, combine graham cracker crumbs and butter. Divide mixture among muffin wells, spreading to cover filling.
Freeze at least 4 hrs.

3) Unmold mini pies from muffin wells and remove liners; invert (pies are upside down) onto serving platter. Pipe
remaining whipped cream in dollops on top of pies. Serve garnished with fresh lime wedges, raspberries and a sprig of fresh mint, if desired.

[Ciel]

Stacked Raspberry-Mango Pavlova Serves 12 (Image is of three pink meringue layers with cream and fruit filling).
Active time: 30 min
Total time: 4 hrs.

2 pints fresh raspberries, divided
1 cup granulated sugar, divided
12 egg whites
3 cups powdered sugar
2 tbsp. cornstarch
2 tsp. white vinegar
4 tsp. vanilla extract, divided
2 cups heavy cream
2 mangos, finely diced

1) Heat oven to 200F. In pan over medium-low heat, bring 1-1/2 cups raspberries and 1/2 cup granulated sugar to a simmer; cook 10 min. more, stirring often. Using fine mesh strainer set over a bowl, strain out seeds. Let cool.

2) With mixer on high speed, beat egg whites 2 min. or until frothy. Gradually beat in powdered sugar, cornstarch, vinegar and 2 tsp. vanilla extract; beat 5 min. or until mixture thickens and holds its shape. Fold in raspberry syrup. Divide meringue batter among 3 parchment-lined baking sheets, spreading mixtures into 9" circles. Bake 2-1/2 hrs. Turn off oven; let meringues sit in oven 1 hr more or until crisp.

3) With clean mixer on medium-high speed, beat heavy cream and remaining vanilla and granulated sugar until peaks form. Place 1 meringue layer on plate or cake stand. Top with 2 cups whipped cream and half the raspberries and mango. Repeat with second layer. Top with third meringue layer. Spoon remaining whipped cream on top; garnish with more raspberries and edible flowers, if desired.

Bonus recipe-Lemon curd made with leftover egg yolks

Curd can be spooned over finished dessert. Leftovers keep in the fridge for two weeks.
In pan over medium heat, whisk:
1-1/2 cups lemon juice
1 tsp. lemon zest
6 egg yolks
1 cup of sugar.
Add:
1/4 cup cornstarch and 2 cups of water

Bring to a boil, whisking constantly.
Reduce heat to low; let simmer 5 min., whisking occasionally.
Remove from heat; mix in 1/4 cup butter.

[Ciel]

Raspberry Lemonade Cupcakes Serves 24

Active time: 30 min.
Total time: 50 min.

1 (15 oz) vanilla cake mix
1 tsp lemon extract
1-1/2 cups fresh raspberries, divided
1 lemon, zested and juiced
3 sticks butter, at room temp.
8 oz. cream cheese, at room temp.
2 tsp. vanilla extract
1-3/4 cups powdered sugar
3/4 cup lemon curd (recipe is in the post above!)

1) Heat oven to 350F. Prepare cake mix as package directs, adding in lemon extract. Spoon batter into 24 lined cupcake wells. Bake 12 min.

2) In blender, puree 1/2 cup raspberries, 1 tbsp. lemon juice and 1 tsp. lemon zest. With mixer on medium-high speed, beat butter, cream cheese, vanilla extract and powdered sugar 4 min. or until smooth and fluffy. Reduce speed to medium; beat in raspberry mixture until fully incorporated.

3) Using small knife, cut 1" circle from each cupcake. Spoon 1 tsp. lemon curd inside. Pipe frosting on top; garnish with remaining raspberries.

[Ciel]

Redpath Sugar has created a cheesecake to represent Canada!
Butter Tart Cheesecake: https://www.redpathsugar.com/recipe/...art-cheesecake

There's a No-bake Cherry Cheesecake! Use Translate to switch from French to English for the recipe.
https://francais.redpathsugar.com/re...s-sans-cuisson