Dutch Apple Popover

Tonight we had breakfast for dinner and this one got good reviews from the whole family.
(Thanks again to Stephanie Jaworski of Joyofbaking.com)

Apples:
2 large Granny Smith Apples, peeled, cored, and cut into 1/4 inch slices
2 tablespoons unsalted butter
3 tablespoons granulated white sugar
1/4 teaspoon ground cinnamon
Batter:
3 large eggs
1/2 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons granulated white sugar
Garnish:
Confectioners sugar
Softly whipped cream

1. Preheat the oven to 425 degrees F and place the rack in the center of the oven.
2. For Apples: In a large 9- or 10- inch heavy nonstick ovenproof skillet melt the butter. Add the sliced apples, sugar, and cinnamon and sautéed the apples until tender.
3. For the Popover Batter: In your food processor or blender place all the batter ingredients. Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, pour over the apples.
4. Bake for about 20 minutes or until the popover is puffed and golden brown Do not open the oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of powdered sugar and softly whipped cream.

Oatmeal Peanut Butter Filled Cookies

(allrecipes.com)
nothing fancy, just some good old comfort food
makes 12 servings

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup oats (quick or old-fashioned)
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
3 tablespoons heavy whipping cream

1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F for 8-1010 minutes, or until cookies are a light brown, do not overcook.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread a thick layer of filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Boston Cream Pie

I made this over the weekend for my brother-in-law's birthday. It was super yummy!

Pastry Cream
1/4 cup granulated white sugar
3 large egg yolks
1/8 cup all-purpose flour
Scant 3 tablespoons cornstarch
1 1/4 cups milk
1 teaspoon vanilla extract

1. In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long or you will get pieces of egg forming.)
2. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
3. Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.)
4. Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
5. Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
6. Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Sponge Cake
5 large eggs
3/4 cup granulated white sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup plain cake flour (not self-rising)
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
2 tablespoons unsalted butter
1/8 teaspoon cream of tartar
1. Preheat oven to 350 degrees F and place rack in center of oven. Butter and line the bottoms of two - 8 inch round cake pans with parchment paper.
2. While the eggs are still cold separate three of the eggs, placing the yolks in the bowl of your electric mixer and the whites in another bowl. To the yolks (in your mixer bowl) add the two remaining eggs.
3. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
4. Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.
5. Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.
6. In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon).
7. Beat in the vanilla extract.
8. Remove batter from mixer bowl to another large clean bowl. Sorry, but you’ll need to wash your mixer bowl now.
9. In the clean mixer bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining 6 tablespoons of sugar, beating until soft, moist peaks form.
10. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated.
11. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.
12. Make a well on one side of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.
13. Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.
When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze.

Chocolate Glaze
6 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
1 teaspoon unsalted butter

1. Place the chopped chocolate in a small heatproof bowl.
2. Bring the cream and butter just to a boil in a saucepan over medium heat.
3. Immediately pour the boiling cream over the chocolate and allow to stand for 3-5 minutes.
4. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

To Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers

Next, I need to make Boston Cream Cupcakes, oooohh, my mouth is watering.

I forgot to take a picture, so here's the one from the website where I got the recipe (joyofbaking.com)

Name Change

I've changed my blog title to reflect where this blog is really headed. Cookies, cupcakes, muffins, etc. Single Servings, right?! That's not to say I won't throw in a full-size cake here and there!

Black and White Crinkles

(thanks to joyofbaking.com)

4 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

1 cup (110 grams) confectioners (powdered or icing) sugar, sifted

1. In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (about 3 min- when you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
3. Beat in the vanilla extract and then stir in the melted chocolate mixture.
4. In a separate bowl whisk together the flour, salt, and baking powder.
5. Add dry ingredients to the chocolate mixture, stirring just until incorporated.
6. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).
7. Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
8. Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.54 cm) diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
9. Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.
These cookies are best eaten the day they are baked.
Makes about 3 dozen cookies.

My notes:
To ensure that you get the beautiful dark chocolate showing through the cracks in powdered sugar be sure you do not make the balls too big, go smaller if you're in doubt. Also, you really should move the oven rack to the middle. I usually have mine one below center, but for these, you need it in the center.

Dark Chocolate Coconut Cupcakes (Mounds Cupcakes)

My parents are coming to visit tomorrow and I wanted to make them a special treat. Since my mom doesn't like chocolate I was at a loss. My dad however is a dark chocolate lover (like me) so these are more for him (Mom can enjoy the fresh starwberries I picked up today, she'd probably like that better anyway!).

Cupcakes (Hershey’s “Especially Dark” Chocolate Cake”)
Makes 24+ cupcakes
I personally like a light, fluffy cake, and the Hershey’s recipe (on the back of the cocoa box) is great. I used their “Special Dark Cocoa” this time and really liked it.
2 C sugar
1 ¾ C flour
¾ C Hershey’s Special Dark Cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 C milk
½ C vegetable oil
2 tsp vanilla extract
1 C boiling water

1. Preheat oven to 350, line 2 muffin pans with cupcake liners
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
4. Fill cupcake liners about ¾ full, bake 18-20 minutes

Chocolate Ganache Filling
8 ounces bittersweet chocolate

1 cup heavy cream

1 teaspoon vanilla

pinch salt
1. Chop chocolate and transfer into a heat proof bowl.

2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.

3. Let sit for 1 minute then stir until combined.

4. Add vanilla and pinch of salt and stir until combined.

5. Let cool to room temperature.

Coconut Buttercream Frosting (from chockylit)

1-1/2 sticks butter, room temperature

2 Tb milk

1 teaspoon vanilla

2 cups powdered sugar

pinch of salt

1-1/2 cups coconut, sweetened flaked
1. Beat butter briefly, scrape bowl.

2. Add the sifted powdered sugar and milk. Beat until smooth.

3. Add coconut and pinch of salt and mix until combined.

Assemble

1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.

2. Fill the cavity with a teaspoon or so of ganache filling.

3. Replace top.

4. Frost with coconut frosting.

5. Sprinkle tops with chocolate shavings

Blueberry Streusel Muffins

I feel like I am in a never-ending quest for the perfect recipe for..... (whatever it may be at the moment). I've tried lots of blueberry muffin recipes and have yet to find one that makes me go, ahhhhhhh! Well here it is! I finally found it at a new website I was browsing, joyofbaking.com

I actually made it with raspberries, blueberries and marionberries (Triple Berry mix from Costco) and it was perfect. They come out looking a bit paler than I might normally prefer but yum!

Blueberry Streusel Muffins

1 cup milk
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces
2 cups fresh or frozen blueberries (or raspberries, etc)
1/2 tablespoon grated lemon zest
2 tablespoons unsalted butter, melted

Preheat oven to 350 degrees F. Place rack in middle of oven.

Line muffin pans with paper liners or spray with a vegetable spray.
In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later.
Gently fold in the blueberries and lemon zest.
Add the milk and egg mixture to the flour mixture.
Stir until just combined. Do not over mix this mixture or the muffins will be tough when baked.
Fill each muffin cup about two-thirds full with the batter using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.

For streusel topping:
Melt the remaining 2 tablespoons butter and drizzle over the reserved 1 cup of streusel topping.
Mix together with a fork until it is crumbly.
Sprinkle a couple of teaspoons of the streusel over the top of each muffin.
Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes.
Place on a wire rack to cool.
Makes 16 -18 regular-sized muffins.

Note: Frozen blueberries can be used instead of fresh. Do not thaw the berries before using them. Make sure you do not overmix the batter after you add the blueberries or the batter will turn blue.

Adapted from Oregon's Cuisine of the Rain by Karen Brooks.