Let me take you to biscuit town

Once upon a time I lived in Savannah, GA.  It was hot and humid, and the food and the lifestyle fit that climate.

The humidity there is like nothing I have experienced before.  Walking out the door it almost knocks you down.  You can taste it.  You can feel it in your lungs.  Have you ever been in a sauna?  It’s kind of like that.

The heat slows things down.  My college classes didn’t start until 9am.  People seem more relaxed.  It’s hard to get really worked up when it’s that hot.  It’s just too much work.  Everything slows down and folks drink sweet tea on their porch swings.

And the food.  Oh the food.  That’s slower too.  In a really good, butter filled, Paula Deen kind of way.  The soul food place around the corner from our apartment filled the neighborhood with amazing smells every morning.  I totally searched and searched online and couldn’t find the name of the place, just a blurry photo on google maps.    

 This tiny puppy would try to go in on our morning walks and the woman who owned it would say hi to her.  It was totally adorable, just like her at that age.

I always think about that time and place when I make biscuits.  Eating perfect southern biscuits just feels right there.  True facts.

A good biscuit should be light and fluffy but also heavy and filling.  I know, it doesn’t make sense, but really it does.  I promise.  It’s a delicate balance, difficult to achieve.

I made biscuits this weekend to go with my bacon mac and cheese and roasted broccoli with cream and breadcrumbs.

It felt like a meal from Savannah.  It was pure comfort food.  There was nothing light about this meal.  It was however amazing and has feed me at least 3 meals since making it.  Not to mention all the breakfast sandwiches my husband made with the left over biscuits.  He’s a bacon sandwich kind of guy.

If you’ve never made biscuits, it’s really easy.  15 minutes prep, 15 to bake, easy.  No yeast or rising involved.  Try it, you won’t fail.  And you wont go back to those prepackaged canned things.  Read the ingredients on one of those sometime.  Mildly terrifying.

Make some biscuits, you won’t be sorry.  Eat em up.  Load em with bacon.  And cheese.  And eggs.  Or smother them with sausage gravy.  Oh man, sausage gravy.

Southern Biscuits

Adapted from Alton Brown

Ingredients

2 cups flour

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

3 tablespoons butter

2 tablespoons shortening

1 cup buttermilk, chilled

Directions

1.  Preheat oven to 450 degrees.  In a large mixing bowl, combine flour, baking powder, baking soda and salt.  Turn on mixer at medium speed using paddle attachment.   Add butter, shortening and buttermilk.  Mix until well combined, about a minute.  The dough will be very sticky.

2.  By hand add up to 1/2 cup more of flour, until dough is easier to handle.

3.  Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Roll out into a 1-inch thick round. Cut out biscuits with a 2-inch cutter (or a glass), being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

4.  Bake until biscuits are tall and light gold on top, 15 to 20 minutes.  When they look almost done, brush the tops with melted butter and bake 2 more minutes.

Especially peaches.  I’ve had peaches on the brain for a while now.  A few weekends ago I picked up some fresh ones from the farmers market and they were amazing.  They were juicy and sweet and perfect.  I wanted to eat them every day.  They were the kind of peaches so sweet and ripe, if you don’t eat them they start to bruise just from sitting on the counter.  So sweet.

The raspberries from my garden have been pretty amazing lately too.  They are somehow sweeter then any other raspberries.  Far better then those in the store and somehow better then those at the farmers market too.  I had to build a small fence around them to keep the dogs out.  Seriously they were out there eating them non-stop. 

So I decided to put them together.  Right now I have raspberry peach rum infusing on the counter.  And I made you this crumble.  It was really good.  The ice cream I made to go with it was even better.  I couldn’t get through writing this late night blog post without eating a small dish of it.  See?

The crumble topping gets crisp and sweet.  The spices add depth.  And the fruit.  Well, really do I even need to tell you?  It’s raspberries and peaches, COME ON!

The ice cream I made to go with it was phenomenal.  Brown.  Butter.  Ice.  Cream.

It really shouldn’t be legal to add that much butter to that much cream and egg yolks.  I think we all know it’s not healthy.  But it is probably one of the most wonderful desserts I have ever tasted.  It’s smooth and creamy and beyond rich.  I could hardly keep from eating it before I had to take the crumble to a cookout.  It was really difficult.

The brown butter adds a rich nutty flavor to the ice cream.  It makes it almost caramel like.  It’s pretty special.  Here’s the recipe I used.  Follow it.  It’s easy and it works.   

It’s really easy to put this all together.  Make the ice cream base the night before; keep it in the fridge over night, and into the ice cream maker it goes in the morning.  Then make the crumble.  Right before you serve it all, heat up the crumble.  Then try to stop yourself from eating the entire batch.

Raspberry Peach Crumble

            Ingredients

For the crumble:

1 cup flour

1/2 cup oats

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 stick unsalted butter cubed and chilled

For the filling:

4 cups sliced peaches (4-5 peaches)

4 cups raspberries

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ginger

            Directions

1.  Preheat oven to 350 degrees.  In a large bowl mix together peaches and raspberries.  If using frozen, thaw and drain juice before mixing.  Add cinnamon, nutmeg and ginger.  Set aside.

2.  Make the crumble.  Mix flour, sugars and spices.  Using your hands, add butter.  Mix until all butter is blended into dry ingredients and well incorporated.  The mixture will hold together slightly when pressed.  Take out 1/4 cup of crumble mixture and add to fruit.

3.  Spread fruit into serving dishes.  You can use a 9×13 pan like I did, or use adorable matching ramekins, which if I had enough I would.  Pretty much any baking dish will work.  Top with crumble.  Bake for 30-45 minutes until crumble is golden brown and fruit is bubbling.

What do you do on a cold rainy day?  I heart heart heart cold rainy days.  When I have off of work that is.  They are my fav.  I could totally use one right now.

I love to sleep in late, listening to the sound of the rain.  I love sitting in the hammock on my back porch watching the rain come down in buckets.  I love the way it smells.  I love feeling trapped in my house by it.

I get a lot done on these types of days.  On just one of these such days a few months ago, I made some cupcakes.  My husband’s cousin was visiting for the first time in almost a year.  And for some reason when the two of them spend time together, they pig out.  Come to think of it, this happens with both cousins that we spend the most time with.

They wanted a bunch of junk food and I decided to make cupcakes.  While trying to decide on flavors and asking their opinions, she suggested plain white cupcakes.  At first I thought, no, too boring.  Then as I began to think about it I realized it was genius and I needed to seize the opportunity.  Building the perfect white cupcake would be the foundation of all future cupcakes of the non-chocolate variety.

 And they were good.  I decided to pop a raspberry on top of them, and frankly if you filled them with raspberry purée they would be like the best classic wedding cupcakes ever.  For realsies.

These were moist and delicious, adorable and simple.  They were phenomenal.  To be honest I don’t even know the exact recipe I used for the frosting.  I had frozen egg whites, which I thawed in hot water.  I mixed in sugar until it “felt” right to me.  Cooked it over a double boiler until it seemed the right consistency and then whipped it up until stiff peaks formed and it was cooled.  Then I added butter until it felt like the buttercream I know and love.  A splash of vanilla and it was done.

Some people are intimidated by swiss meringue buttercream.  Not I.  Be brave, mix mix mix until it’s no longer curdled and it will come out perfect every time.  I’ve never had a problem with it.  Ever.  It’s all about nerves.

Try these cupcakes.  It’s the building block for all sorts of cupcakes.  They’re good.  Real good.  And easy.  I had frosted perfect cupcakes from start to finish in an hour and a half.  Including frosting and cooling time.  True facts.

White Cupcakes

            Ingredients

2 1/2 cups all purpose flour          

2 cups cake flour

2 1/4 teaspoons baking powder

1 1/4 teaspoon salt

1 1/4 cups whole milk

1 tablespoon vanilla extract

2 sticks plus 1 tablespoon unsalted butter, softened

2 1/4 cups sugar

6 eggs

           Directions

1.     Preheat oven to 350 degrees.  Line 12-cup muffin tins with baking cups.

2.     Whisk together flours, baking powder and salt in a small bowl.  Stir milk and vanilla in another small bowl.  Beat butter in mixer on medium speed until light and fluffy, approximately 3 minutes.  Add sugar slowly while mixing.  Beat until pale and fluffy, about 3 minutes.  Beat in eggs 1 at a time, mixing after each addition.  Scrape bowl and beat until smooth.

3.     Reduce speed and slowly add 1/3 of flour mixture.  Alternate adding milk mixture and flour mixture until all ingredients added.   

4.     Divide batter among muffin tins.  Using a small cookie scoop is the easiest way to do this, filling each cup with two large scoops (one scoop if doing mini cupcakes).  Bake until a toothpick comes out clean, about 20-25 minutes (about 14 minutes for mini cupcakes).  Cool completely.  Frost with buttercream frosting.

I have this thing about breakfast.  Especially on the weekdays. 

I need it to be something easy, but filling, quick, yet hearty.

Not always the easiest thing to find.  I also prefer to eat breakfast sitting at my desk at work, rather then before I leave in the morning.  So no eggs and toast here.  Seriously iced coffee and a pastry makes me sooooo happy.

I used to live by this amazing coffee shop called Crema.  I loved this place.  It reminded me of Alterra in Milwaukee, which I was desperately missing upon moving out of Milwaukee.  Plus they brewed Alterra coffee.  Back to the point.  I would stop there on my way to work and get coffee and a blueberry danish sometimes.  Iced coffee in the summer, hot in the winter.  The danish were sooooo good.  I’ve yet to find anywhere on this side of town with as good a morning pastry. 

So occasionally, I make something myself.  I’m fairly certain the danish I love so much are none too healthy, so I’m always trying to dream up a recipe that will satisfy that craving for baked goods in the morning, without feeling like I ate dessert for breakfast.

I’ve had berries in my house non-stop for the past few weeks, well pretty much since berry season started in Wisconsin.  I have them growing in the backyard, and inevitably I buy more at the farmers market every week.  This week I had blueberries, strawberries and raspberries.  I also had some frozen shredded zucchini from last growing season in my freezer.  I thought combining the three in a baked good would be a great balance, as well as healthy and packed full of nutrients.

This is the part where I jot down the recipe super quick while making it up.  Sometimes I can’t read them when I go to type them up later.  It’s time for a laptop in this house.

I went easy on the sugar and butter in this recipe, but think I could have gone with even less sugar.  Try cutting it down when you make it and see what you think.  The berries add tons of natural sweetness and the zucchini takes on this wonderfully squashy/pumpkin quality when baked.

You could also easily substitute any number of fruits in this bread.  Apples?  Sounds great!  Peaches?  Divine.  Take what you have around the house and make your self a loaf of breakfast for the week.

 Blueberry Raspberry Zucchini Bread

            Ingredients  

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, softened

1/2 cup sugar (like I said, try less)

2 eggs

1 teaspoon vanilla

3 tablespoons sour cream

1/2 cup blueberries

1/2 cup raspberries

1/2 cup shredded zucchini

For the topping:

1/2 cup flour

1/4 cup brown sugar

1/4 cup white sugar

4 tablespoons unsalted butter, cold

            Directions

1.  Preheat oven to 350 degrees.  In a small bowl mix flour, baking powder and salt.  Set aside.

2.  In a large mixing bowl, cream together butter and sugar until fluffy.  Add eggs one at a time mixing well after each addition.  Add vanilla and sour cream.  Slowly add flour mixture until well mixed.  Add shredded zucchini.  Carefully fold in blueberries and raspberries. 

3.  Prepare the topping:  In a small bowl, mix flour and sugars.  Chop cold butter into small chunks and add to flour and sugar.  Using your hands, work butter and flour together until it forms a pea like crumble.

4.  Pour batter into a greased loaf pan.  Spread crumble topping over.  Bake for approximately 1 hour until topping is golden brown and a toothpick inserted comes out clean.

I’ve been neglecting you.  I’m sorry.  These things happen.

It’s just, well I’ve had writers block lately.  It’s not that I haven’t been cooking or baking.   It’s just I haven’t been writing about it.  I think I’ve simply been too busy.  I’ve done a lot and I’ve done a lot of nothing.   It’s been wonderful and exhausting.

So here’s my summation of everything that I’ve been up to lately.

There was ice cream again, lots of it, it was insane and delicious. 

There was banana.

And raspberry swirl.

There were cupcakes upon cupcakes upon cupcakes.  Most of which didn’t even make it on here. 

I made little berry trifles.

 There was a 40th anniversary party for my parents involving cupcakes and cookies.  They were pretty tasty.  I used this recipe for the cupcakes and this for the frosting.  Here’s the recipe I used for the cookies.

I’ve been gardening.  

 My garden is out of control.  I made the mistake of planting pumpkins in a not so large space and they have taken over.   So have the Japanese beetles.  They are eating every thing.  I’m ready to hose down everything with bleach.  Will that work?

I made homemade pizza, and toast with tomatoes and goat cheese for breakfast.

 I got to spend some quality time with my husband.

It’s been good.

I promise to be a better friend.  I’ll make sure to post yummy pictures even if I run out of things to say.  Unless I go on vacation.  I want to go on vacation.  Right now.  Will you take me on vacation?  Well then I guess I’ll settle for more ice cream.

Raspberry Swirl Ice Cream

            Ingredients

1 1/2 cups cream

1/4 cup agave nectar

2 tablespoons sugar

2 tablespoons corn syrup

1 tablespoon liquor (I used strawberry/raspberry infused rum)

7 egg yolks

Raspberry purée

            Directions

1.  Heat cream, agave nectar and sugar in a medium saucepan until just simmering.

2.  Prepare an ice bath.

3.  In another bowl whisk egg yolks and corn syrup.  Slowly add hot cream mixture to temper the eggs, whisking constantly, until cream is completely incorporated.  Return to pan on medium heat.  Cook approximately 2-3 minutes until mixture just starts to thicken and coats the back of a spoon.

4.  Immediately strain mixture into a glass bowl over ice bath, whisking occasionally until mixture is completely cooled.  Add liquor.  Transfer to ice cream maker and freeze according to manufacturers instructions.  Once it reaches soft serve consistency drizzle in desired amount of raspberry purée.  Freeze at least 4 hours before serving.

I’m kind of a complainer.

It’s sort of just a part of who I am.  Not cool, I know.  I’m working on it.

One of my favorite things to complain about is the heat.  Summer sucks when you’re me.

My favorite weather is overcast, slightly chilly and drizzling.  Score!  It’s perfect adorable dress, boots and leggings weather.

Check the dress, boots and leggings.

I love dresses.  Love, love, love.  I however do not love bare legs.  My thighs touch.  I eat calorie-loaded sweets occasionally.  I don’t go to the gym nearly enough.  And I HATE the way it feels when my thighs touch.  Not cool.  At all.  Don’t get me wrong; I have no problems with the way my legs look.  I’m no size 2 and I know it.  I own it.  But the whole thigh thing drives me bonkers.  So I enjoy leggings.  And tights.  Cool weather is perfect for these things.

There are however numerous things I love about the summer.  Fruit, vegetables, eating outside on a cool night, watching my dog try to cook himself in the backyard.  And no hassle, delicious, sandwiches with wonderfully fruity cocktails.  Love me some cocktails.

I’m a big fan of a good sandwich.  I think it’s an all too often terribly done concept.  There are so many amazing things you can do with sandwiches.  Sweet or savory, bread or wrap, hot or cold.

This sandwich is one of my favorites.  This bread makes this sandwich.  It’s soooo good.  You can just toast this bread and slather it with butter or cream cheese and it’s still amazing.  It’s from a local vendor called Riverbend Farm Bakery.  Alas, no website or I would link to it.  It’s cheddar and onion bread.  It’s completely out of this world.  They make rolls too.  I’m drooling right now.

I made a couple of sandwiches with it and then decided on the perfect combination.  

It involves the grill.  And avocados.  And a side of potatoes and carrots.  No recipe needed here.  It’s a sandwich.  The potatoes and carrots are just that, with butter, salt and pepper and thyme.

I took this bread and a slice of cheese and turkey and grilled it.  Trust this.  It’s worth it.

Then I slathered it with mayo.

Next came the sliced tomatoes, avocado, bacon, and lettuce.

I can think of about 10 other things that would be delicious on this sandwich too, but decided not to overwhelm it.

Make some sandwiches this summer.  Keep the oven off and the house cool.  And then eat two in a row.  Just because you can.  Throw some potatoes and carrots on the grill too and it’s pretty much perfection.

And don’t forget a delicious cocktail.  It is summer after all.  For this one I made strawberry infused rum.  Sooooo delicious.  Short cut to strawberry mojito land.  Mint.  Club soda.  

Strawberry infused rum.  A few fresh berries.  If you need some extra sweetness throw in some agave nectar.  Oh my god delicious.  The perfect companion on a summer night.  Drink up.

Strawberry Rum

Ingredients

1 pint fresh strawberries

Bottle of your favorite rum

Directions

1.  Chop strawberries.  Halved or quartered works best depending on the size of the berry.  Find a glass jar or bottle large enough to fit all of the berries.  Fill jar with berries.  Fill jar with enough rum to cover all berries.  Cap tightly.  Store in a dark place for at least 3 days and up to a week, agitating daily.

2.  Once your ready to use the rum, strain out the berries.  They will have lost all their color.  You may be tempted to use them for something else.  I don’t recommend it.  They are extremely alcoholic and not sweet at all.  Store in the refrigerator in an air tight glass jar for up to a month.

3.  Turn your rum into mojito deliciousness.  Take about 10 mint leaves and the juice of 1 lime.  Muddle together in a mortar and pestle.  It you don’t have one a large wooden spoon and a glass works too.  Mix mint and lime mixture with a shot of strawberry rum, club soda and a tablespoon of agave nectar.  Drink it up.

This weekend I did a lot.  A whole lot of nothing.  It was amazing.

Ok, so maybe it wasn’t nothing.

There was sweating it out in the Milkweed kitchen on Friday.  It was 101 degrees outside.  There was no air conditioning.  And two ovens.  And four burners.  No biggie.

Farmers market and cleaning on Saturday.

Yard work on Sunday.

And lots of recipes in between.  I’m pretty sure I spent 90% of my time thinking about or creating food.

I made strawberry syrup for homemade soda.  There was also agave nectar, lime, and vanilla bean in it.

I made strawberry infused rum.  It’s still infusing; I’ll let you know how it goes.

I made ice cream.  I threw in the left over crushed Oreos I had and the remaining cookie dough.  I put it in a reused pint container from the store.  It was damn good.

I made barbecue sauce.  From scratch.  There were peaches and limes and rum involved.  It too, was damn good.  I put it on some chicken.

 

I grilled some sandwiches, on the actual grill.  I’ll write all about that one later.  It was a pretty genius move.

 

Long weekends are amazing when they can be enjoyed as such.  With no real plans and freedom to anything, I had time to slow down and relax for the first time in a while.  And these are the fruits of my non-labor.

 

 

Barbecue sauce

 

A note on this recipe:  Here’s the thing about this recipe.  I kind of made it up as I went.  I knew I needed brown sugar and ketchup, but otherwise I just looked around the house and threw in what sounded good.  And it worked.  Phenomenally.  It’s really easy and soooo good.  So just throw in whatever you’d like in your barbecue sauce.  I promise you really don’t even need a recipe.

 

           Ingredients

 

3 tablespoons olive oil

1 large onion

2 cloves garlic

1 peach diced

1/2 cup brown sugar

1/2 cup cider vinegar

1 cup ketchup

1/4 cup honey mustard

1/4 cup maple syrup

Juice of 1 lime

2 tablespoons rum

1 tablespoon cocoa powder

Salt

Pepper

 

Directions

 

1.  In a 2 quart saucepan sauté onions in olive oil until soft and translucent.  Add garlic and sauté 2 minutes stirring frequently.  Add peaches and cook until softened.

 

2.  In a bowl combine remaining ingredients while onions and garlic are cooking.  Add to sautéed mixture.  Cook down for at least an hour and up to a few hours.  Purée in blender, remembering to leave the insert out on the top of the blender if mixture is still hot.  Put a towel over the hole.  Slather chicken with this sauce and grill.  It makes a good dip so save some as well.

 

 

Oreo cookie dough ice cream

 

A note on this recipe:  I have learned to freeze the drum on my ice cream maker the night before.  If you have a simple ice cream maker without temperature control this is the best way to make sure your ice cream comes out right.  Also the Oreos and cookie dough I used in this recipe can be found in this post.  I would encourage making them from scratch, but you can buy store bought.  But come on, we’re already making our own ice cream here, go all the way.

 

            Ingredients

 

1 cup milk

1 cup cream

1/2 cup agave nectar

2 tablespoons sugar

1 tablespoon corn syrup

1/2 vanilla bean, seeds and pod

5 egg yolks

Crushed Oreos

Cookie dough

 

            Directions

 

1.  In a medium saucepan heat milk, cream and vanilla bean until simmering.  Prepare an ice bath.

 

2. In a bowl mix agave, sugar, corn syrup and egg yolks.  Slowly temper egg mixture with hot milk, whisking constantly, adding more until you’ve added all milk.  Return to heat and bring to a simmer.  Cook 2-3 minutes until mixture just coats the back of a spoon.

 

3.  Pour mixture through a sieve into a bowl over prepared ice bath.  Whisk occasionally until cooled.  Transfer to airtight container and chill in the refrigerator at least one hour, preferably over night.  Transfer ice cream base to ice cream maker and freeze according to manufacturers instructions.

 

4.  When ice cream has reached soft serve consistency mix in crushed Oreos and cookie dough while ice cream maker is still churning. Freeze at least 3 hours.

This is my husband.  Well, this is him, 28 years ago.  He was such a cute baby.  He’s still pretty cute.

I can’t remember exactly when we met, we would just see each other around.  According to him it was when we were 16.  I was wearing a tube top.  Yikes.

We fell in love over our shared love of weird art.  We watched movies together and I took photographs.  Today was his birthday.  Most days when I ask what he wants to eat, he tells me “a snack feast”.  Of course I laugh while I make something healthy, usually involving a salad.

For his 30^th birthday I decided to give him what he asked for. 

A snack feast.

I had been planning this for quite some time, and it took me sooooo much self control not to say anything about what I was planning.  I’m pretty terrible at keeping surprises a secret.  I love planning them but then I always end up telling the person about it before hand because I get so excited.  This time I kept my mouth shut.

A few months ago, Joy the Baker put a recipe on her website I knew I had to make my husband for his birthday.  Every single thing about it oozed brilliance.  I’m fairly certain she was inside his brain when she dreamed this one up.  Chocolate cupcakes, with peanut butter chocolate chip cookie dough in the center, topped with toasted marshmallow frosting.  Oh, my, God, these things are insane.  It’s like someone put a s’more and cookie dough and chocolate cake in one insane little package.  You would think these would be over the top, and to some extent they are, but they are also absolutely, positively perfect.  I almost can’t handle how good these are.  Go print this recipe.  Do it, make these cupcakes now.

Back to the snack feast.  It wasn’t only a snack feast, more like a day of eating.   A very late breakfast of eggs, toast, bacon and potatoes, then dinner included homemade cheese pizza and lasagna, two of his favorites. 

Then there were the homemade Oreo’s.  These served dual purpose, which I’ll get to later.  My husband has been known to buy a package of Oreo’s and eat the entire thing in one day.  This drives me insane.  Oreo’s are like the epitome of terrible foods.  Full of fat and preservatives it makes me cringe when he inhales so many at a time.  So I decided a while back I was going to learn how to make them, so that some day, I could get him to quit buying them.  I found this recipe, and it worked out pretty well.  The cookies have a very similar taste to the original, but the texture is slightly softer.  I don’t have a giant cookie press to get it right.  Oh well.  The cream in the center was pretty good as well.  After they harden up a bit, it really takes on the consistency of an actual Oreo.  They may not be exactly the same, but they are pretty close, and I’ll keep working to make them closer.

I believe I mentioned a dual purpose to these cookies. 

Dirt Cake.

This was something I learned was a favorite very early in my relationship with my husband.  I’ve been making it for him for years, often for his birthday or special occasions.  This time I made the whole thing from scratch.  No boxed pudding, no cool whip.  And homemade Oreo’s.  It was out of this world, outstanding good.  I could have probably sat there with a spoon and ate it for an hour.

I almost went into a food coma after all of this.  It was worth it.  I spent six hours cooking today and three last night, and I would do it for him every day if I could.  He’s my absolute favorite person in the whole world and makes my life worth it, even when things get tough.  Even though a birthday is a reminder that every year we are getting older, I like to spend birthdays doing something this over the top as a celebration of someone so special to me being born.  My husband is my world, what gets me through day by day, and I can only hope that by baking up something special, I can show him an ounce of how special he is to me.

Dirt Cake

Serves 8-10

         Ingredients

Approximately 32 Homemade Oreo’s, crushed

1/2 cup butter, softened

1 8 ounce package cream cheese

1/2 cup confectioner’s sugar

Homemade Vanilla Pudding1 1/2 cups heavy cream

           Directions

1.  In a mixer with the whisk attachment, cream the butter and cream cheese together on medium speed until combined.  Add confectioners sugar and beat on low speed until combined.

2.  Slowly stream in 1/2 cup of heavy cream.  Increase speed to medium and beat until soft peaks form.  Transfer to another bowl.  Add cooled vanilla pudding and fold together. 

3.  Beat remaining cup of cream until stiff peaks form.  Fold into pudding mixture. 

4.  Starting with crushed cookies, layer cream and cookies evenly in a glass dish.  Cover with plastic wrap and refrigerate for at least an hour and up to six before serving.

There is a distinct possibility I am sitting here drinking a delicious cocktail.  It’s possible that it has strawberry and peach puree in it.  And left over cream soda.  It’s good.  Really, really good.  And refreshing.  Don’t forget relaxing.

I spent the afternoon handing out cupcakes at Iron Cupcake.  It was amazing.  If you’re not familiar with Iron Cupcake you really should be.  Go to the website.  Do it.  Now. 

This challenge’s theme was children’s books.  It was a benefit for the literacy council.  My book choice came naturally.

I have a secret.  I recently fell in love with Harry Potter.  I mean really, I’m slightly obsessed.  My mother, the writer, has talked about Harry Potter for years.  I’ve only just been converted, previously thinking it silly.  Or for kids.  And nerdy.  Somehow I seemed to have forgotten that I am all of these things.  I was wrong.  It happens rarely.

I’ve finally finished all of the books and re-watched all of the movies.  I love the fantasy of it all.  I love the idea that magic can happen, and help someone overcome tragedy.  Can I pretend that real life is like a Harry Potter book?

That’s sort of how I feel about cupcakes.  I know it sounds ridiculous, and maybe it’s not quite that intense, but a perfect cupcake can work wonders.  Pillowy frosting and fluffy cake can work wonders.

I’ve been thinking about cupcakes a lot lately.  A fabulous woman I know started the local chapter of Iron Cupcake in Madison.  I keep saying I am going to enter next time.  This time I did.  I started baking for this challenge in March, on a quest to develop the perfect cupcake.  I knew I wanted to use Harry Potter as my inspiration, but wasn’t sure how.  And then it came to me.

Ding ding, ding, light bulb!

Butterbeer cupcakes.

If you are somehow still ignorant to the universe of Harry Potter let me explain.  Butterbeer is a wonderfully frothy beverage served in the land of Hogwarts.  It is said to be only slightly alcoholic, and not to inebriate humans, but quite intoxicating to elves.  The author of the series has said ” I imagine it to taste a little bit like less sickly sweet butterscotch”.

I couldn’t help but think that a Butterbeer flavored cupcake would be amazing.  I thought about them and pondered the recipe for days. 

These cupcakes are everything I dreamed.  The cake is fluffy and moist, flavored with cream soda and root beer.  The frosting is a rich butter cream.  Homemade butterscotch touches every part of this cupcake, filling the center, flavoring the frosting and drizzled over the top.  This is not a difficult recipe; it is however quite time consuming. 

I ended up getting second place in the category “Knock you socks off”.  Pretty great in my opinion.  This was my first attempt at mass competitive baking.  I spent 7 hours on it and countless hours prepping, and it paid off.  I may have forgotten to take lots of gorgeous photo’s.  These things happen.  It’s ok, I’ll make these again.

It’s possible my dog ended up with frosting on her head while I was making it.  No big deal.  She liked it.

Iron Cupcake was amazing.  I am already anticipating the next challenge, in August, which will be summer fruit themed.  My lovely garden will be in full bloom by then so I am hoping to use ingredients from my backyard. 

So here is the recipe for my Butterbeer cupcakes, go make them for the premiere of the last Harry Potter movie next month, or simply because you want to.  You won’t be sorry.

Butterscotch Sauce

            Ingredients

4 tablespoons unsalted butter 

1 cup packed dark brown sugar 

3/4 cup heavy whipping cream 

2 tablespoons corn syrup 

1 tablespoon vanilla extract 

1 scant teaspoon kosher salt

            Directions 

This recipe takes about a half an hour to completion.  I choose to do this step the night before.  Also get your ingredients out and ready to go before beginning, this is about as scientific as my cooking gets, but you need to get the timing right on this one.

1.  In a heavy bottom saucepan (2 quarts should do) melt the butter over medium low heat.  As soon as it melts completely add all of the brown sugar at once and stir until all sugar is moistened.  Prepare an ice bath.

2.  Cook for 5-10 minutes, stirring occasionally until mixture melts and the grainy appearance of the sugar disappears and the mixtures looks more like a liquid.

3.  Add the cream all at once.  Change over to a whisk at this point.  Add the corn syrup. 

4.  Let mixture boil lightly for 10 minutes.  Take a pastry brush dipped in water and brush the sides of the pan occasionally.  This will prevent crystallization of the sauce later once it cools.  Whisk occasionally. 

5.  This next part is VERY important.  Pour the mixture into a heatproof bowl that you have resting in an ice bath.  Whisk every few minutes until it reaches room temperature.  Add salt and vanilla.  Once cooled transfer to a squeeze bottle.  You can pick one up for under $1.  The sauce will keep for a week or two capped tightly in the fridge. 

Butterbeer Cupcakes

Makes 24 regular or 81 mini cupcakes

      Ingredients

2 1/2  cups all purpose flour

2 cups cake flour

2 1/4  teaspoons baking powder

1 1/4  teaspoons salt

3/4 cup whole milk

1/4 cup cream soda

1/4 cup root beer

1 tablespoon vanilla extract

2 sticks plus 2 tablespoons butter, softened

1 1/2 cups sugar

3/4 cup brown sugar

6 large eggs

            Directions

1.     Preheat oven to 350 degrees.  Line 12-cup muffin tins with baking cups.

2.     Whisk together flours, baking powder and salt in a small bowl.  Stir milk, cream soda, root beer and vanilla in another small bowl.   Beat butter in mixer on medium speed until light and fluffy, approximately 3 minutes.  Add sugars slowly while mixing.  Beat until pale and fluffy, about 3 minutes.  Beat in eggs 1 at a time, mixing after each addition.  Scrape bowl and beat until smooth.

3.     Reduce speed and slowly add 1/3 of flour mixture.  Alternate adding milk mixture and flour mixture until all ingredients added.   

4.     Divide batter among muffin tins.  Using a small cookie scoop is the easiest way to do this, filling each cup with two large scoops (one scoop if doing mini cupcakes).  Bake until a toothpick comes out clean, about 20-25 minutes (about 14 minutes for mini cupcakes).  Let cool slightly.  Using a squeeze bottle, fill cupcakes with butterscotch sauce.  Put the tip on the bottle into the cupcake until it almost touches the bottom.  Squeeze out sauce until it fills cupcake and a dollop comes out the top.  Frost with Butterbeer frosting.  Drizzle with butterscotch sauce.

Butterbeer Frosting

            Ingredients  

1 cup sugar

5 large egg whites

4 sticks unsalted butter cut into tablespoons

1/4 cup butterscotch sauce

            Directions

Buttercream frosting can be scary sometimes.  Especially when it’s warmer outside.  Halfway through the process you may think you have ruined the frosting.  It may look like it’s too thin.  Don’t worry, just keep going.  Once you add all the butter it will firm up.  If it doesn’t, turn the mixer to high, it will come together after a few spins.

1.    Place heat proof mixing bowl over pan of simmering water.  Add egg whites and sugar, whisking occasionally until temperature reads 160 degrees on a candy thermometer.

2.    Transfer bowl to mixer and beat on medium speed for 5 minutes.  Turn speed up to medium high and beat for another 6 minutes.  Add butter 1 tablespoon at a time, mixing well after each addition.  Add butterscotch and mix thoroughly.

Last week I went to a cupcake meeting.

That’s right.  A meeting.   About cupcakes.

Somehow it feels wrong to call it a meeting when it is about cupcakes, but it truly was a meeting.  I’m baking in Iron cupcake next weekend and this was our prep meeting. I’m extremely excited and slightly overwhelmed.  Not about the baking, but about the display and all the little things I still need to do and everything leading up to it.  Don’t worry I’ll post all about it afterwards.

Back to cupcake meetings.  There was an e-mail that went out proposing people bring cupcakes to said meeting. I’ve wanted to try my chocolate cupcakes again, however I wanted something a little bit more summery.

And then it came to me.  Lemon basil cupcakes.  What, what?!  Yes, yes!

I’m slightly obsessed with this boxwood basil plant I have.  Maybe more than slightly, it’s pretty much my favorite and I thought its gorgeous little leaves would make an adorable garnish.  These cupcakes are infused with lemon basil simple syrup.  It’s sweet and light and so delicious.  Then they’re topped with lemon butter cream.  Good, good, good. Finally a little bit of lemon zest and a tiny leaf of basil to finish them off.

They’re like totally adorable.  And delicious.  I also brushed the tops of the hot cupcakes with the lemon basil syrup.  The basil is like a tiny whisper at the end of each bite.  Next time I do these I might punch it up more.  I think the basil could kick you in the teeth and still be amazing.

So eat some cupcakes.  And give some to everyone you know.  Too many cupcakes around is bad news for your tummy and love handles.

Lemon Basil Cupcakes

Makes 24 regular or 84 mini cupcakes

            Ingredients

2 1/2 cups all purpose flour          

2 cups cake flour

2 1/4 teaspoons baking powder

1 1/4 teaspoon salt

1 cup whole milk

1 tablespoon vanilla extract

1/4 cup lemon basil syrup

2 sticks plus 1 tablespoon unsalted butter, softened

2 1/4 cups sugar

6 eggs

            Directions

1.     Preheat oven to 350 degrees.  Line 12-cup muffin tins with baking cups.

2.     Whisk together flours, baking powder and salt in a small bowl.  Stir milk, lemon basil syrup and vanilla in another small bowl.   Beat butter in mixer on medium speed until light and fluffy, approximately 3 minutes.  Add sugar slowly while mixing.  Beat until pale and fluffy, about 3 minutes.  Beat in eggs 1 at a time, mixing after each addition.  Scrape bowl and beat until smooth.

3.     Reduce speed and slowly add 1/3 of flour mixture.  Alternate adding milk mixture and flour mixture until all ingredients added.   

4.     Divide batter among muffin tins.  Using a small cookie scoop is the easiest way to do this, filling each cup with two large scoops (one scoop if doing mini cupcakes).  Bake until a toothpick comes out clean, about 20-25 minutes (about 14 minutes for mini cupcakes).  Let cool slightly.  Brush tops with more lemon basil syrup.  Frost cupcakes once completely cool.  Garnish with lemon zest and basil.

Lemon Basil Syrup

            Ingredients

1/4  cup lemon juice

1/8  cup sugar

2-3 tablespoons fresh basil

            Directions

1.    Bring all ingredients to a boil in a small saucepan.  Turn heat to medium low and simmer for 5 minutes.  Remove from heat and allow to cool completely.  Transfer to a jar or glass container.  Store in the refrigerator up to two weeks.

Lemon Basil Buttercream

            Ingredients

3 egg whites

1/2 cup plus 1 tablespoon sugar

2 sticks softened butter

1 tablespoon lemon zest

2 tablespoons lemon basil syrup

            Directions

1.    Place heat proof mixing bowl over pan of simmering water.  Add egg whites and sugar, whisking occasionally until temperature reads 160 degrees on a candy thermometer.

2.    Transfer bowl to mixer and beat on medium speed for 6 minutes.  Add butter 1 tablespoon at a time, mixing well after each addition.  Slowly stream in lemon basil syrup, watching mixture closely to ensure it doesn’t get to thin.