A Day Late OR 364 Days Early? (King Cake Cake Pops!)

I know Mardi Gras was technically yesterday, but can you really blame me for wanting to keep the party going? I made these King Cake^2 Pops for a birthday celebration at work today. And based on 100% statistically sound exit polling, these treats would be a welcome offering year-round =p. The filling is a 6 Bittersweets original cake full of sour cream, raisins, cinnamon, nutmeg, and cream cheese. Dressed up in a slim candy coat and sparkly colors, these are my most party-ready cake pops yet! I suggest you grab on to any excuse you get to make these, whether it's Mardi Gras, a birthday, or even just Hump Day =).

Pumpkin Nut Streusel Muffins with Cream Cheese Filling

With all the treats I bake, I have to admit my standards are getting higher and higher. And considering the 7 pounds I've put on since starting this job, maybe that's really not a downside =p. Either way, where this is going is that I knew these muffins were winners when even I found myself going back for seconds (and barely resisting a third!). The blogosphere is awash in pumpkin muffins these days, but there's a great reason for that! Pumpkin's not only quintessentially fall in color and flavor, it's also packed with nutrients and keeps your baked goods incr-edibly moist! A hint of rum in my cream cheese filling and the crunch of pecan streusel set my pumpkin muffins apart from the pack. Give these a shot, and I guarantee you'll be going back for more...=p.

Pumpkin Nut Spice Muffins with Cream Cheese Filling [Printable Recipe]
Adapted from Annie's Eats
Makes 11 muffins

XIAOLU'S NOTES: Filling needs to chill for at least 1 1/2 hours, so plan accordingly. Cooled muffins can be sealed in an airtight freezer bag and frozen for up to 3 months. Thaw then reheat in an oven at 350 degrees F.

Filling
3 oz. cream cheese, softened [low-fat is fine]
1.5 oz. (Scant 1/3 cup) powdered sugar, sifted
1/4 tsp unsulphured molasses
1/3 tsp pure vanilla extract
Rounded 1/2 tsp dark rum (optional)

Topping
3 Tbsp sugar
3 Tbsp flour
3/4 tsp ground cinnamon
2 Tbsp unsalted butter, cold and cut into 6 pieces
2 Tbsp walnuts OR pecans, lightly toasted and finely chopped (optional)

Muffin Batter
1 1/2 cups (6.75 oz.) all purpose flour
1 Tbsp unsweetened cocoa powder
1/2 Tbsp ground cinnamon
1 tsp ground nutmeg
3/4 tsp ground cloves [1/3 to 1/2 tsp if freshly ground]
1/2 tsp ground ginger
Large pinch of ground cardamom
1/2 tsp salt
1/2 tsp baking soda

Scant 1/4 tsp baking powder

2 large eggs, room temperature
3/4 cup PLUS 2 Tbsp sugar
1/2 Tbsp unsulphured molasses
1 cup pumpkin puree
6 Tbsp vegetable oil
1/4 cup unsweetened applesauce
1/2 tsp pure vanilla extract

To make the filling, combine all filling ingredients in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1 inch in diameter. Smooth the plastic wrap tightly around the log, and place on a plate wide enough to hold the entire log straight and flat. Transfer to the freezer and chill until at least slightly firm, at least 1 1/2 hours.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and work into the dry ingredients with a fork or your fingertips until the mixture is coarse and crumbly. Add in chopped walnuts and mix to distribute evenly. Transfer to the refrigerator until ready to use.

To make the muffin batter, preheat the oven to 375 degrees F. Grease top of standard muffin pan, then line with 11 paper liners OR skip the liners and grease the cups. Sift dry ingredients flour through baking powder into a medium bowl and whisk to blend; set aside. In a separate large mixing bowl, combine ingredients eggs through vanilla. Mix on medium-low speed or by hand until blended. With the mixer on low speed, gradually add in the dry ingredients, mixing just until incorporated.

To assemble the muffins, fill the muffin cups just under full with batter, then sprinkle a small amount of the topping mixture over each. Next, remove the frozen log of cream cheese filling from the freezer, slice into 11 equal pieces, then quickly place a slice of the cream cheese mixture into each muffin cup.

Lower the oven temperature to 350 degrees F, then bake the muffins for 20 to 25 minutes, or until a toothpick comes out clean from the upper muffin part (avoid the cream cheese). Let muffins cool in pans for 5 minutes, then transfer them to a wire rack. Let cool COMPLETELY before serving (the cream cheese filling will be very hot!).

WANTED: The Perfect Carrot Cupcake (Round 2)

Back in November of last year, I shared with you that P's cousin K had offered me the honor of baking cupcakes for her wedding in October. I decided to start testing recipes almost a year early 'cause I'm sometimes *cough* be a bit *cough* of a procrastinator O=). While I enjoyed the simplicity of the first batch and had a LOT of fun fashioning realistic carrot toppers out of marzipan, the flavor of the cake itself didn't have quite as much OOMPH as I wanted. It was inevitable that there would be a Round 2...I did declare after all that "I [wouldn't] rest until [I'd] found the perfect carrot cupcake for K's wedding day!"

Round 1 had covered the plain and simple end of the Carrot Cake Spectrum, so the goal for Round 2 was to really explore the options when it came to add-ins and alternative prep methods. Early on I was intrigued by a unique recipe from The Silver Palate Cookbook that called for steamed and pureed carrots rather than raw, shredded ones! But what I wasn't taken with were the copious amounts of sugar, oil, and sweetened coconut in the original. Being the irrepressible tweaker you should know me as, I went directly to the cutting board and I think it's accurate to say I went BIG. By the end of this surgical session, I'd cut 1/3 of the sugar, 1/2 the fat, and 1/2 the coconut along with pinches of salt and baking soda.

Having wrapped up Round 2, I can now declare these to be The Best Carrot Cupcakes I've Ever Eaten =D. A feast of flavors from freshly mashed carrot and crushed pineapple to toasted nuts and (subtly) textured coconut. Dense and moist but absent any oily mouthfeel or excessive calories. I credit the texture in no small part to the pureed carrots, and that's not the only benefit to this unusual way of preparing them. Even if there were no benefit as to taste, I'd pick pureed carrots for my cake anyday for the time it saves me from slaving over the box grater!

It's pretty obvious I'm really taken with this recipe, right? But the funny thing with The Best anything is that there might always be an even better version out there -- and you'll never discover it unless you keep an open mind! So if anyone's convinced their mom/granddad/friend/neighbor's carrot cake is the best thing since the invention of cake, please DO shoot me a message and I may test it out! I certainly have time for Round 3 as K's wedding's not for 6 months 8).

A Pretty Sweet (Potato) Cake for Thanksgiving!

Woohoo! Thanksgiving break is finally here and my bags are already packed for the long weekend of great food n' family ahead. Still, I just couldn't duck out without sharing one more fun, festive fall dessert for any of you still needing a last-minute Thanksgiving dessert.

I love sweet potatoes in just about any form. And I'm betting that many of you feel the same...especially around this time of year! Which is why I simply couldn't resist making this richly flavored sweet potato cake this Thanksgiving. You'll love how quickly this comes together. Plus it only dirties up a bowl and measuring cup. It's also quite friendly to guests on restrictive diets, since the cake is already egg and dairy-free. If any dairy is an issue, simply swap dairy substitutes into the frosting to make this a welcome Thanksgiving dessert for all =).

P.S. - I want to thank Oh Nuts! for the wonderful Jumbo Raw Georgia pecans they sent me for free to use in my holiday baking. These pecans were so fresh and yummy. I sampled one as I was measuring them out for this cake and ended up eating so many I had to get more for the recipe O:-). They're big, as the name suggests, and have a wonderful subtle sweetness that made them downright addictive.

Baking For My Lil' Sisters (Mexican Tea Cakes)

Would you like to try a cookie with a dozen names? What -- that doesn't get your salivary glands going? Well then, how about a light n' crunchy, buttery n' nutty ball of cookie goodness rolled in not one, but two coats of pretty powdery sugar? Oh yes, I've got your attention now 8). Whether you know these treats as Mexican wedding cakes, Danish wedding cakes, Russian tea cakes, snowballs, butterballs, or some other moniker, there's no denying their widespread appeal.

I loved 'em so much as a kid that I'd inhale dozens as a time. I outgrew that habit long ago (good thing since I plan to become a dietitian), but I still adore these treats for the great taste and memories that come with them. They were first on my list of homemade treats to bring when visiting my dad and baby sisters (2 and 4 years old) in Florida. I was an only child until 22 and no longer expecting siblings by then, so I have a LOT to learn about being a big sis. But considering what cookie monsters these girls have already proven to be, I think we'll have a lot in common ^_^.

Do you guys have a regional/family version of these cookies? Tell me about them please!

Mexican Tea Cakes [Printable Recipe]
Adapted from Gourmet
Makes about 3 dozen cookies

XIAOLU'S NOTES: Please note that the dough needs to be prepared ahead of time and chilled at least 6 hours before baking. Don't try to bake more than one tray at a time, since baking each tray in the middle of the oven is crucial to getting evenly cooked and browned cookies. Feel free to substitute walnuts, almonds, pistachios, or almost any other nuts you like for the pecans. Have fun with it!

2 1/4 cups all purpose flour
1/3 tsp ground cinnamon
1/3 tsp ground cardamom (optional)
2 tsp unsweetened cocoa powder
1/2 tsp salt
2 sticks (1 cup) unsalted butter, softened
3 cups powdered sugar, divided
1 tsp pure vanilla extract
2/3 cup very finely chopped lightly toasted pecans
1/4 cup semisweet chocolate chips or coarsely chopped bar (optional)
2 T finely chopped sweetened flaked coconut (optional)

Sift flour, salt, spices, cocoa powder, and salt together into a medium bowl; set aside.

Cream together butter and 1/2 cup powdered sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 4 minutes. Beat in vanilla; then add flour, pecans, chocolate chips, and coconut (if using) and mix at low speed until just combined. Chill, covered, for at least 6 hours.

Preheat oven to 375 degrees F. Let dough stand at room temperature until just pliable, 15 to 25 minutes. Meanwhile, sift remaining 2 1/2 cups powdered sugar into a large shallow bowl.

Roll tablespoons of dough into 1-inch balls and arrange about 2 inches apart on lightly buttered large baking sheets. Bake in batches in middle of oven until bottoms are pale golden, 10 to 15 minutes. (You can keep prepared trays in the refrigerator until it's their turn in the oven.) Transfer cookies to powdered sugar while still hot, gently rolling to coat well, then transfer to a rack to cool completely. (Don't worry when some of this sugar melts; it's meant to create a layer for the 2nd coat of sugar to stick to.)

Roll cookies in powdered sugar again when cooled.

The Best Laid Plans (Cranberry Apple Tarte Tatin)

UPDATE: I've made some updates to the blog header and colors. I know a lot of you liked the bold red, but I was ready for a change. I'd love to know what you think of the new design!

I'll tell you straight up...I'd expected and hoped to be writing a different post today. A post dedicated as much to recounting a fun-filled reunion with my best friend N as to the delicious tarte tatin we'd have baked together. But Mother Nature clearly had other plans. Snowy slick wintry weather plans that crippled London's Heathrow Airport to a surprising extent and are thus keeping N and me just as far apart as we've been for the last 2 years.



While I agree safety should be their top concern, I can't help but feel an intense frustration for not only N and myself but also the thousands of other families and loved ones who're losing the precious time they'd planned to spend together. It boggles the mind a bit that such a major airport would be so ill-prepared for a little snow (at least compared to my area's "Snowpocalypse" last winter 8p).

But before you think I've gone Debbie Downer for good, let me assure you that the force the holiday spirit remains strong in this one ^_^. I trust the airport staff and British government are working their hardest to remedy the situation. On top of that, life is simply unpredictable and the essence of the holidays to me is to appreciate what we do have. For me that includes a delicious dinner with Mom tonight, Christmas with my boyfriend and his fun and generous family, then a long weekend visiting Dad and my adorable baby sisters.



Though I'm still desperately hoping to meet up with N for even a few hours, I clearly have a lot to be thankful for and look forward to. So with a warm and cheerful heart, I still made this lovely tarte tatin on the day N had planned to join me. As I took my first taste, I knew she'd have loved its warm spices and little bursts of tartness. I'll definitely be saving this recipe for whenever we do meet up, whether in a week or a year.



Do you also have someone you love but won't be able to see this winter? If so, is there something special you cook or bake to remind you of them?



Cranberry Apple Tarte Tatin [Printable Recipe]

Adapted from Waitrose and Good Housekeeping

Serves 6



XIAOLU'S NOTES: The original recipe called for 1 tsp of British "mixed spice." I don't have access to this, so I used some of its component spices instead. Feel free to use mixed spice if you have it. If you have a 9-inch ovenproof pan, you can use it to cook the fruit then spread the pastry directly on top. Dried cranberries will also work if you don't have fresh.



4 Tbsp unsalted butter

1/2 cup packed light brown sugar, soft

2 to 3 large firm apples, peeled, cored, and quartered (I used Ambrosia and Gala)

1 1/4 cups fresh cranberries

1/2 cup pecans, lightly toasted

1/2 tsp ground cinnamon

1/4 tsp ground coriander

1/8 tsp ground allspice

Pinch each of ground nutmeg, ginger, and cloves

Pastry Dough (Recipe below)



Melt the butter in a large frying pan until foaming. Add the sugar and apples, and cook gently over a medium heat for about 10 minutes, or until the apples begin to soften and the sugar is dark and syrupy. Stir in the cranberries, pecans and spices and continue cooking for another 5 minutes (some cranberries will break open).



Transfer the buttery apple mixture to a 9-inch round shallow cake pan (not springform) or tarte tatin pan. Allow to cool.



Preheat the oven to 400 degrees F. Roll the pastry dough into a disk, roughly 10 inches in diameter, to fit the top of the pan. Lay the pastry over the top of the apples, trim away any excess and tuck the pastry in around the sides. Chill for 5 minutes.



Place the tart on a baking sheet and bake in the center of the oven for 25 to 35 minutes, or until the pastry is golden brown.



Remove the pan from the oven and let cool in pan on wire rack for 5 minutes. To turn out the tart, place a serving plate over the top of the still-hot pan and invert, taking care to protect your hands from the extremely hot liquid caramel. Cut into wedges and serve with scoops of vanilla ice cream or lightly sweetened cream, sour cream, or Greek yogurt.



Pastry Dough

1 1/2 cups all purpose flour

1/2 tsp salt

6 Tbsp (3/4 stick) cold unsalted butter, cut up

2 Tbsp trans-fat free vegetable shortening

1 tsp lemon zest

4 to 5 Tbsp ice water



In a food processor, with knife blade attached, blend flour and salt. Add butter and shortening, then pulse until mixture resembles coarse crumbs. Pulse in lemon peel. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large, moist crumbs just begin to form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, 1 hour to overnight. (If refrigerated overnight, let dough stand at room temperature 30 minutes before rolling.)

Browned. Butter. Pizzzzookie (Need I Say More?)

Are you acquainted with The Pizzookie? Or are you giving me/your monitor a funny look right now? You're in good company if you are. When I offered P a pizzookie, his initial response was a raised eyebrow and "what is that? sounds dirty..." Well one bite was all it took to make him a believer (plus it's hard to maintain a smirk when your mouth is full of cookie dough ^_^).

I think of pizzookies as cookies on steroids. You simply start with almost any cookie dough, press it into some oven-safe dishes, bake just long enough to set the edges, then hit 'em with the best vanilla ice cream ya got. It sounds simple enough, but when you experience your first mouthful of warm n' gooey meets cool n' creamy, it's like arriving in a brave new (cookie) world. The take-home message is: If you like cookies, ice cream and all that's good on this green earth, you need some pizookie in your life. XD

And while we're aiming for the ultimate cookie experience, let's talk butter. No ordinary "room temperature" butter will do for the true cookie connoisseur. What we want, need is warm, aromatic browned butter. Despite being a self-proclaimed "foodie" for years, I'd somehow missed this amazing ingredient! Never imagining that a few minutes of stove time could give my cookies such complex, nutty flavor. Trust you me, I'll be playing with this butter in all sorts of sweet and salty dishes going forward. With gratitude for inspiring me to discover a new ingredient, I'm sending these pizzookies over to Elissa of 17 and Baking, our lovely host, for the browned butter edition of Sugar High Fridays.

Browned Butter Chocolate Chunk Pecan Pizzookie [Printable Recipe]
Adapted from the amazing blog The Little Red House
Makes 6 to 8 pizzookies or about 24 regular cookies

XIAOLU'S NOTES: Not that it's rocket science =D, but it never hurts to have some visual guidelines when you're cooking with precious buttah in a new way. Elise over at Simply Recipes has a nifty tutorial for browning butter with lotsa purdy photos.

1 1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar [or white sugar plus 1 tsp molasses]
1/2 cup (1 stick) unsalted butter, cut into 8 slices
1 large egg, room temperature
1 tsp pure vanilla extract
3/4 cup chocolate chips or 4.5 ounce bar, chopped
1/3 cup pecans, lightly toasted and roughly chopped

Preheat oven to 350 degrees F. Mix flour, baking soda, and salt together in a medium bowl and set aside.

Heat a pan on medium heat. Add butter slices and melt in pan. Stir continuously. Butter will foam up. After foam subsides, small brown flecks will start to appear in bottom of pan. Continue stirring, until butter has reached a nice brown color, and nutty aroma. Remove from heat at this point. Don't heat it any more or it may burn.

Add browned butter and sugar to your stand mixer bowl. Mix well. Add in egg and vanilla, and mix them in thoroughly. Slowly stir in the flour mixture. Finally, add and evenly distribute the chocolate chips by mixing.

Scoop dough into individual ramekins. Sprinkle some pecans on top (they get toasty in the oven!). Bake for 8-10 minutes. Your pizzookies are ready when the edges are cooked, but the center is still gooey. Top with vanilla ice cream and gobble it up!

If you want to make these as normal cookies, just roll them into 1" balls and bake about 10-13 minutes until the edges are just set.