Recreating The Baltimore Bomb (Chess Pie with Vanilla Fudge Cookies)

I've always enjoyed eating pies, but they've never consumed my daydreams the way cupcakes and macarons have. Perhaps its their rustic appearance and less portable/adorable packaging. Or perhaps its the added step of having to make pastry dough in advance (a pie without a homemade crust is not a pie worth making IMO). Either way, my thoughts rarely turn toward pie unless autumn's on the horizon.

At least that's how it used to be until an unassuming slice from the aptly named Dangerously Delicious Pies (DDP) in DC blew me away at first bite. Its name was The Baltimore Bomb, and I guarantee it's like no pastry you've ever tasted. DDP created The Bomb especially for the city of Baltimore, Maryland, using their famous Berger cookies, which are equal parts vanilla cookie and chocolate fudge. The inspired twist was to suspend these decadent cookies in a traditional Southern chess filling. The fudge melts down to bestow its gooey goodness to the entire pie, while the tangy custard reigns in the richness of the chopped Berger's. I strongly encourage everyone in the DC area to experience the real deal at DDP, but I think this recipe hits pretty close to the mark and captures all the elements that make the Baltimore Bomb Pie so exceptional and addictive =D.

P.S. - Please pardon the mediocre photo! I only had 15 minutes during the workday to grab a shot in front of my office building AND it started raining as soon as I got outside. The taste was fantastic though so I wanted to make sure I had a photo for this blog post to tempt you to try the recipe (please do!).

Birthday Rum N’ Raspberry Custard Cupcakes (Guest Post on Joylicious)

When Joy of Joylicious emailed me some time ago to introduce herself and ask me to prepare a guest post for her birthday, I was beyond honored to accept her invitation. First, because she's an incredibly talented food photographer who's made her passion into a living! Second, because I had just fallen in love with her blog, which is brimming with recipes as fresh and healthy for you as they are delicious and pleasing to the eye. Now months later I'm proud to know Joy as a dear friend. Please join me in celebrating our birthday girl and gorgeous new bride with some Rum N' Raspberry Custard Cupcakes over on Joylicious! You can also get just the printable recipe here. My tutorial for the pom-pom cupcake toppers pictured is now available here.

International Incident Party! (Boston Cream Pie Cake Pops)

This has a "vintage" feel mostly because I ran low on light! 8)

Is anyone else sick of hearing that this or that treat is going to be "the next cupcake"? The sweets I've heard mentioned most are cake pops, French macarons, whoopie pies, and now even regular pies. I mean I know what what people mean when they say it (i.e., "the next big thing"), but please just let each treat have it's own identity! Plus I'm pretty sure actual cupcakes ain't goin' away anytime soon 8).

Partly due to my aversion to fads plus just plain lack of interest, I'd neither tasted nor made cake pops until last month. Then one rainy night right after a particularly painful chemistry exam, I really needed some sugary cheer. Thats when I caved to the adorable pink "birthday cake pops" at Starbucks. Big mistake...after struggling to even bite through the overly thick candy coating, my taste buds balked to be assuaged with greasy, tooth-achingly sweet mush that had long lost any resemblance to real cake.

Was this what all the fuss was about? was my first thought. But the funny thing is (and this will tell you something of my personality) rather than put me off from cake pops forever, this experience made me suddenly determined to redeem what was actually a pretty great idea for parties and/or for using leftover cake. I was on a mission, ladies and gentlemen, to save the cake pop from my own worst judgment! It seemed to be fated, then, when Penny of Jeroxie announced her latest blog event, the International Incident Cake Pops Party, the very next week. Now I had some serious motivation to try my own cake pops at home.

So it's nearly impossible to mention cake pops without mentioning Bakerella. While I'm not certain she "invented" the treat, she's the one person most responsible for their ever-increasing popularity as far as I can tell. My first stops in formulating my own recipe were naturally her blog and very helpful video tutorial.

Other than the usual goal of creating cute n' tasty treats, I had several others in mind: to avoid (1) an overly mushy/greasy/sweet filling, (2) flavorless cake, and (3) excessive coating. My solution was to make cake and frosting from scratch and only dip my pops once in each coating. By going homemade, I held more control over the flavor and sweetness of my filling. While the appeal of storebought mix and frosting is understandable, you can't expect great taste from such ingredients. The last and trickiest part of cake pops for me was the texture. Too little frosting and the pop falls apart, too much and it's got the mouthfeel of gooey paste. Considering the variation of moistness in cakes, I highly recommend adding a little frosting at a time until it feels right over dumping in a whole can.

Fail Pops: before I figured out the best dipping method =p

Now for the fun part...the flavor! My inspiration for these pops was Boston Cream Pie, which is not a pie but a yellow cake with pastry cream and chocolate glaze. I had a lot of fun figuring out how to incorporate a soft filling into the pop. While you obviously won't get the same lovely texture contrasts as in the original cake (which I highly recommend you try), I'm really pleased with how my cake pops turned out. The filling is creamy, not too sweet, and as flavorful as the yellow cake that went into it. The chocolate coating is a ganache and thus a little softer than melted chocolate, which makes it a bit more reminiscent of glaze. And the pastry cream filling adds a bonus surprise, allowing you to experience 3 textures in one bite-size treat.

Lastly, please don't forget to check out the cake pops of all the other International Incident partyers by clicking on the thumbnails at the bottom of this post below the recipe. Also remember to nominate your favorite blogs for Saveur Magazine's 2011 Best Food Blog Awards (nominations close April 22; finalists to be announced April 26)!

P.S. - I finally created a Facebook page for my little blog. I'd be honored if you'd check it out and "like" it =D

Boston Cream Pie Cake Pops [Printable Recipe]
General procedure adapted from Bakerella
Makes 45 to 50 lollipops

XIAOLU'S NOTES: Honestly it's fastest and easiest to use your hands to work with the cake mixture, so wash 'em up and dig in! =D Though I was hoping to achieve a more cake-like texture to these pops, I eventually realized that a certain amount of "mushing" is required to make the pop adhere to the stick and itself. If you've never tried cake pops before, please be prepared for a creamy, truffle-like consistency inside. Do NOT use water-based liquid or gel coloring as this will cause the chocolate to clump up.

Moist Yellow Cake (Recipe below or use your favorite)
1/2 cup (1 stick) unsalted butter, room temperature, as needed
1/2 cup powdered sugar, sifted and as needed

Pastry Cream Filling (Recipe below)
1 lb. white chocolate chips
1 Tbsp trans fat-free shortening (such as Earth Balance)
1 tsp canola or vegetable oil
Cream/brown/yellow oil-based or powder food coloring (optional)
6 oz. semisweet chocolate, roughly chopped
1/4 cup heavy cream
1 tsp unsalted butter
1 Tbsp light corn syrup

About 45 to 50 lollipop sticks
Styrofoam block, to hold cake pops upright while drying

Transfer pastry cream to freezer. After cake has cooled completely, crumble it into a large bowl, removing any overcooked/crusty pieces. Try to roll the mixture into a quarter-size ball. If the ball isn't moist enough to hold together, you'll need to add some buttercream. Make the buttercream by beating the butter with an electric mixer until light and fluffy. Add the powdered sugar and mix in thoroughly. Now add buttercream 1 to 2 tablespoons at a time to the cake mixture, incorporating it into the crumbs completely between each addition, until the mixture is moist enough to hold together in a ball.

Line 2 large baking pans with parchment paper, and take the pastry cream out of the freezer. Make round "bowls" out of about 1 tablespoon of the cake mixture (make the middle hole with your fingertip) and fill the middle with a scant teaspoon of cold pastry cream. Press another 1/2 tablespoon of cake mixture to make a "lid" for the "bowl." Cover the cream-filled cake ball with the cake piece, press edges together, and roll/press the cake ball to make an approximately 1 1/2-inch diameter cake ball. Repeat until the remaining cake mixture has been used up.

Place white chocolate chips and shortening into a heatproof bowl and microwave at 30-second intervals, stirring between each, until it's completely melted. Add cream/brown and yellow food coloring a little at a time, mixing thoroughly between each, until you have a light yellowish-tan cake color. Mix in the vegetable oil. Dip the tip of your lollipop sticks in a little melted chocolate and insert into the cake balls (about halfway in). Place in the freezer for 15 to 20 minutes to firm up so they won't melt when dipped in the hot chocolate.

Once firm, carefully hold a cake pop sideways (but angled slightly upward) just above the melted chocolate, and quickly pour 3 large spoonfuls of melted chocolate over the ball, then rotate the ball to the opposite side and do the same. Now check if any spots are still uncoated and pour large spoons of chocolate over them. Once covered, softly tap the stick against the edge of the bowl for about 10 to 15 seconds until the excess chocolate drips off. Don’t tap too hard or the cake ball will fall off, too! And do NOT rotate the stick or the coating won't be as smooth anymore. Stick cake pops straight down into a styrofoam block to dry or place down onto a parchment-lined pan with the sticks pointing straight up. Do NOT refrigerate as this will lead to condensation on the coating (freezing is fine).

Meanwhile, place heavy cream in a small saucepan and bring to a boil. Place chopped semisweet chocolate in a heatproof bowl. Pour boiling cream over the chocolate and let stand 5 minutes. Stir the mixture until smooth and shiny. Add butter and corn syrup and mix well. Allow to cool for 10 to 15 minutes. Dip the cake pops diagonally into the chocolate, then hold over the bowl for a few seconds to allow excess to drip off. Place cake pops back in styrofoam block or on parchment-lined pan. Let cake pops cool completely or freeze, then enjoy at cool room temperature with friends!

Moist Yellow Cake
Makes a 2-layer 9-inch cake

2 1/4 cups all purpose flour
1 1/2 cups sugar
3 1/2 tsp baking powder
1 tsp salt
1 cup PLUS 1 Tbsp milk
1 tsp apple cider vinegar
1 1/2 Tbsp canola or vegetable oil
1/2 cup (1 stick) unsalted butter, softened
1 3/4 tsp pure vanilla extract
3 large eggs, room temperature
3 large egg yolks, room temperature

Preheat oven to 350 degrees F. Cut parchment paper to fit the bottom of two 9 x 1 1/2-inch round pans. Grease the pans lightly with oil or cooking spray, then place the paper in the pans and grease the paper.

Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the milk, vinegar, oil, butter, and vanilla to the flour mixture and beat with on medium to medium-high speed for 1 to 2 minutes, scraping the sides of the bowl as needed. Add the eggs and yolks and continue beating an additional 2 minutes. Divide batter evenly between the prepared pans.

Bake for 22 to 30 minutes or until a toothpick inserted near the center of a cake comes out clean, or until cake springs back when touched lightly in the center. Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Pastry Cream Filling
Adapted from Bakewise
Makes about 1 cup

2/3 cup milk [not skim]
1/4 cup heavy cream
3 1/2 Tbsp sugar
1/8 tsp salt
2 Tbsp PLUS 1 tsp cornstarch
2 large egg yolks
3/4 tsp pure vanilla extract
1 Tbsp unsalted butter

Add milk and cream to a medium saucepan. Heat over medium heat until the liquid starts to produce steam. In medium heatproof bowl, combine the sugar, salt, and cornstarch and stir until evenly combined. Drizzle the hot liquid mixture into the sugar mixture, whisking immediately and continuously. Return to the saucepan and cook over medium heat until the mixture thickens, stirring constantly.

In a medium bowl, stir together the egg yolks. Whisk about 1/4 cup of the hot mixture into the yolks, then add the yolks to the saucepan. Bring everything to a boil, stirring continuously and scraping the bottom, until the custard thickens and becomes smooth. Make sure to bring the entire mixture to a good boil; otherwise, the enzymes in the egg yolks will break apart the starch and the custard will become soupy instead of thick.

Pour the custard into a bowl and cover. Stir in vanilla and butter, mixing until butter is completely melted and mixed in. Once it has cooled to room temperature, transfer to the refrigerator and chill for at least 2 hours.

Inspired By Ispahan (Raspberry Rose Lychee Cupcakes)

My friend Mar's birthday and the deadline for Cupcake Hero's raspberry challenge were just days apart this month. And she even gave me free reign over what treat to make her. Call me silly, but I took this a sign from the baking powers that be. It was finally my time to try the trio of flavors (raspberry, rose, and lychee) made famous by Pierre Herme's Ispahan macaron cookie. Not too innovative on my part. But one could do worse than to trust the signature of one of the greatest pastry chefs alive =p. After perusing my favorite blogs for their renditions, I combined a few elements from each and added some touches of my own.

The birthday girl, some friends and I were actually heading up to NYC to celebrate. Baking was left until departure day for the sake of freshness, but what a tight schedule it turned out to be! I ended up packing the cupcakes with one hand while slinging my bags over the other shoulder then running to my friend's car. As soon as we arrived in New York, we went on an insane but fun food/bar-hop until 5 am.

Needless to say, we didn't get to the cupcakes that night. But they're sturdier than their delicate appearance suggests. Even over a day later, they remained quite delicious. At first bite, my brain was pretty confused to be tasting something it's more used to smelling. But once we got over that small hurdle, I understood the popularity of this combination. Juicy lychees and tart raspberries act as a delectable foil to the fragrant rose flavor. While the cool custard tames the sweetness. If you have extra filling, please try spooning it over the cakes as you eat them. Take my word for it, you won't regret it.

Lychee Rose Cupcakes with Raspberry Filling [Printable Recipe]
Adapted from Tartelette, Une-deux Senses, and The Baker's Dozen Cookbook
Makes 12 cupcakes

XIAOLU'S NOTES: The raspberry custard filling can be made up to 1 week in advance and refrigerated covered until ready for use. The recipe below makes extra, which would be delicious to serve alongside the cupcakes, use in a parfait, or use to fill some other baked good. Alternately, you can halve the recipe.

3/4 cup self-rising flour
1/2 cup all purpose flour
2 Tbsp ground almonds
1/2 cup (1 stick) unsalted butter, softened
3/4 cup PLUS 2 Tbsp sugar
2 large eggs, room temperature
6 Tbsp milk
1 1/2 Tbsp rosewater
12 whole lychees or 24 halves if big (canned is fine)

Raspberry Custard Filling (Recipe below)
Buttercream Frosting (Recipe below)
Fresh raspberries, to garnish

Preheat oven to 350 degrees F. Line a standard muffin pan with 12 baking liners. In a small bowl, combine the flours and set aside.

In a large bowl, on medium speed using an electric mixer, cream butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the milk and rose water. Do not overbeat. Using a flexible spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon half the batter into the liners, place one lychee in the center of each and top with the remaining batter, leaving a 1/2-inch space to the top for the cupcake to rise. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Cool completely.

Once cool, cut a cone in each cupcake and spoon in 2-3 teaspoons of the raspberry custard filling. Replace the cone and spread or pipe on buttercream frosting. Kick back and enjoy!

Raspberry Custard Filling
Makes about 1 3/4 cups

1 1/4 cups milk
3 large egg yolks [save whites for the frosting]
4 to 6 Tbsp sugar
1/4 cup all purpose flour
3/4 tsp pure vanilla extract
1/2 cup fresh raspberries, mashed

In a non-reactive medium saucepan, heat the milk over medium just until bubbles form around the edges but it's not yet boiling.

In a medium bowl, beat the egg yolks (or whole egg and yolk) and sugar until pale yellow. Beat in the flour. On low speed, gradually add in half of the hot milk, beating constantly. Pour the mixture into the saucepan.

Cook over medium heat, stirring constantly, until the pastry cream comes to a full boil, making sure it doesn't scorch. Remove from heat.

Strain the pastry cream through a wire sieve into a medium bowl (to get rid of any egg or flour lumps). Press plastic wrap directly on the surface of the pastry cream and poke a few holes in the plastic for steam to escape. Refrigerate until chilled, at least 2 hours. Fold the mashed raspberries through the pastry cream just before filling the cupcakes.

Swiss Meringue Buttercream Frosting
3 large egg whites, room temperature
3/4 cup sugar
1 tsp pure vanilla extract
14 Tbsp unsalted butter, cool room temperature and cut into 10 pieces
1- 2 drops of food coloring (optional)

Combine the sugar and egg whites in the stainless steel bowl of an electric mixer. Place the bowl over a pot of boiling water making sure the bottom does not actually touch the water. Whisk constantly until the mixture reaches 160 degrees on an instant-read thermometer (I just whisked by hand and cooked it until the sugar was completely dissolved and the top became foamy). Be careful not to curdle the egg whites, remove from heat if this starts happening.

Remove the bowl to your stand mixer and beat on high speed with the whisk attachment for at least 3 minutes, until the mixture holds glossy, marshmallow-esque peaks and the bowl is completely cool (Very important - the frosting's consistency will be off otherwise).

With mixer on medium-low, add butter 1 tablespoon at a time, beating well after each addition (about 10 seconds between each addition). Increase speed to medium-high; continue beating until frosting appears thick, at least 3 minutes. (You'll hear a distinct slapping sound and visibly see the buttercream go from soupy to a cohesive, pipeable consistency.) Reduce speed to low, add the vanilla and food coloring (if using), and continue beating 1 minute to incorporate the additions and reduce air bubbles.