australian desserts

Neapolitan Cupcakes {Happy Birthday to Me!}

Happy birthday to me ... happy birthday to me ... happy birthday dear, Tracey ... happy birthday to me!

Psssst! ... It's my birthday.

Hadn't figured that out yet, had you? Well, it's true. Today is my birthday!

Ever since I can remember, my Mom has made me Neapolitan Sheet Cake for my birthday. Ever since I can remember, without fail ... even arranging for someone else to make it for me one year when she was going to be out of town. She's a good Mom like that. This year was no exception. Though Mom made me my cake two weeks early. But no complaints here. Nope, not a one.

I just love the classic Neapolitan flavor trio ... vanilla, chocolate, and strawberry. Mmmmmm, yummy. In honor of my Neapolitan birthday tradition, I decided to share a new Neapolitan sweet treat with you today - these Neapolitan cupcakes.

Now, let me just tell you ... these cupcakes have been a labor of love. I've been working on perfecting them for about a year now. A year! Can you believe it?? I've had the cupcake itself figured out for that entire year. But the frosting? That's another story. The frosting had been eluding me. I had failed attempt after failed attempt, with several versions turning out not-as-I-desired.

Until now! Finally!!!! Finally, a friend of mine who knew I was working on this cupcake found a strawberry frosting I was happy with. Thanks so much, Jennie and Southern Lady magazine!

Not only do I love the taste of these cupcakes, I also love the "Hey, how'd you do that?" reaction I get from people when they see them. Truth be told, it's really not that hard. And I'm going to share with you how to do it!

Start by whipping up your favorite vanilla cupcake batter and favorite chocolate batter ... making sure they're of the same 'base' recipe with the same required baking temperature and time. I use my BEST Vanilla Cupcake recipe from the wonderful bakers at The Hummingbird Bakery, along with their corresponding chocolate cupcake recipe.

Once your batters are mixed, put a little chocolate batter on one side of a paper cupcake liner set in a muffin pan. I've found tipping the pan just a tiny bit to keep the chocolate batter to one side is helpful ... but you only need to tip truly a tiny bit.

Then, put some vanilla batter on the other side. I've found the chocolate batter to be just a teeny bit thicker, so it 'runs' just a little bit less ... that's why I start with the chocolate.

Then bake 'em up, and they'll look like this.

Aren't they neat looking? I love the side-by-side look of the two flavors. I tried marbling them together instead in one batch, and while they taste the same, the look just isn't as 'dramatic.' Mark and I decided we like the side-by-side look wayyyyyy better.

Once the cupcakes are cooled, whip up some strawberry cream cheese frosting, made a bit fluffy with the addition of some whipped topping. This was the key to a frosting the way I wanted it ... whipped topping. I didn't want the 'density' of a butter cream or true cream cheese frosting ... don't get me wrong, I love both those types of frosting. It's just not the texture I wanted for these cupcakes. I also tried a Swiss meringue ... total fail. I'm thinking I may not have done it right.

Anyway, whip up this strawberry cream cheese frosting ...

... and pipe it onto your beautiful 1/2-and-1/2 cupcakes. Sprinkle on a few pink sugar pearls, just for fun.

Then unwrap and indulge. Mmmm, mmmm ... it's a yummy birthday party in your mouth!

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Neapolitan Cupcakes

Source: Cupcake batters adapted from The Hummingbird Bakery Cookbook , Strawberry Frosting adapted from Southern Lady magazine, March/April 2011

Ingredients
Vanilla Cupcake Batter:
1 c. all-purpose flour
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
1 egg
1 tsp. vanilla extract

Chocolate Cupcake Batter:

3/4 c. + 2 T. all-purpose flour

2 1/2 T. unsweetened cocoa powder

A scant 3/4 c. sugar

1 1/2 tsp. baking powder

Pinch of salt

3 T. butter, at room temperature

1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)

1 egg

1/2 tsp. vanilla extract

Strawberry Frosting:

1 (8 oz.) package cream cheese, softened (I do not recommend using reduced fat)

1/4 c. butter, softened

1/4 c. strawberry jam

1 tsp. strawberry extract (optional*)

1 (8 oz.) container whipped topping (such as Cool Whip)

1 c. confectioners' sugar

Directions
Prepare the Vanilla Cupcake Batter:
1. Put the flour, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated.

2. Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.

Prepare the Chocolate Cupcake Batter:

3. Put the flour, cocoa powder, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency.

4. Whisk together the milk, egg, and vanilla. Slowly pour about half into the flour mixture and beat until just combined. Turn the mixer up to high speed for a few seconds to beat out any lumps.

5. Reduce the mixer speed to low and slowly pour in the remaining milk mixture. Beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.

Cupcake Assembly:

6. Spoon a little chocolate batter into one side of a muffin pan cup lined with a paper cupcake liner; then spoon a little vanilla batter into the other side. Repeat with remaining muffin cups, filling each cup a total of 1/2 full.

7. Bake at 325 degrees for 20 - 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. Cool completely before frosting.

Prepare the Strawberry Frosting:

8. Combine cream cheese and butter; beat at medium speed with an electric mixer until smooth. Beat in strawberry jam and strawberry extract until well combined. Beat in whipped topping and confectioners' sugar.

9. Pipe frosting onto the cooled cupcakes. I found it good to chill the frosting for about 20 to 30 minutes before piping onto the cupcakes.

NOTES:

- This recipe makes 24 cupcakes. And it really does make 24! Fill your cups only 1/2 full, as this batter rises quite a bit. When I divided the batter between only 20 or so muffin cups, I had several that rose over the sides of the cups way too much. If you're like me, you'll feel like there's not enough batter to stretch to 24 cupcakes ... but there really is.

*-I've made this frosting both with and without strawberry extract. Strawberry extract can be difficult to find (here's a link to strawberry extract on Amazon.com ... you can order it). If you're unable to find it, you can go ahead and make the frosting without it. While the strawberry flavor won't be quite as prominent, the frosting is still great without it.

Enjoy!

Then, put some vanilla batter on the other side. I've found the chocolate batter to be just a teeny bit thicker, so it 'runs' just a little bit less ... that's why I start with the chocolate.

Then bake 'em up, and they'll look like this.

... and pipe it onto your beautiful 1/2-and-1/2 cupcakes. Sprinkle on a few pink sugar pearls, just for fun.

Then unwrap and indulge. Mmmm, mmmm ... it's a yummy birthday party in your mouth!

Neapolitan Cupcakes

Source: Cupcake batters adapted from The Hummingbird Bakery Cookbook , Strawberry Frosting adapted from Southern Lady magazine, March/April 2011

3/4 c. + 2 T. all-purpose flour

2 1/2 T. unsweetened cocoa powder

A scant 3/4 c. sugar

1 1/2 tsp. baking powder

Pinch of salt

3 T. butter, at room temperature

1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)

1 egg

1/2 tsp. vanilla extract

Strawberry Frosting:

1 (8 oz.) package cream cheese, softened (I do not recommend using reduced fat)

1/4 c. butter, softened

1/4 c. strawberry jam

1 tsp. strawberry extract (optional*)

1 (8 oz.) container whipped topping (such as Cool Whip)

1 c. confectioners' sugar

Prepare the Chocolate Cupcake Batter:

3. Put the flour, cocoa powder, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency.

4. Whisk together the milk, egg, and vanilla. Slowly pour about half into the flour mixture and beat until just combined. Turn the mixer up to high speed for a few seconds to beat out any lumps.

Cupcake Assembly:

Prepare the Strawberry Frosting:

9. Pipe frosting onto the cooled cupcakes. I found it good to chill the frosting for about 20 to 30 minutes before piping onto the cupcakes.

NOTES:

Enjoy!

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Homemade "Martinelli's"

Since fall is rapidly approaching (officially starts on Saturday) I am really in the mood for all things fall: pumpkin, cinnamon/spices, apples, hot cocoa. It's one of my favorite seasons. I love summer, & we didn't quite live up this summer, sadly, but fall gives me lots of things to look forward to like crunchy leaves & trick-or-treating with my kids. Another thing that reminds me of fall & the holidays is drinking some Martinelli's Sparkling Cider. It's definitely our drink of choice for bringing in the New Year since we choose not to drink alcohol. (More information about my beliefs on this topic can be found HERE.) I won't say this version is exactly like Martinelli's, but it is a nice substitution & can make a lot more than the little bottles you buy at the store. So if you are on a budget for your holiday party & you still want a drink that impresses, make this! It's very good! Bubbly, fruity, sweet.

Homemade "Martinelli's"

Recipe from One Good Thing By Jillee & adored by: Amber (Dessert Now, Dinner Later!)

2 cans Apple Juice Concentrate, thawed
2 liter bottle of Ginger Ale, chilled (we used Canada Dry, but the store brand works fine)

Pour Ginger Ale into punch bowl or pitcher. Pour apple juice concentrates into ginger ale, swirling as you pour, so you don't need to stir the mixture & dilute the carbonation. You may lightly stir the drink, if desired. Serve immediately.

*This drink was delicious, but pretty sweet to us. I think next time I might dilute the apple juice concentrate with a little water first, & then add the ginger ale. Either way, this will be a staple party drink for our fall/winter get togethers.

Homemade "Martinelli's"

Recipe from One Good Thing By Jillee & adored by: Amber (Dessert Now, Dinner Later!)

2 cans Apple Juice Concentrate, thawed
2 liter bottle of Ginger Ale, chilled (we used Canada Dry, but the store brand works fine)

Pour Ginger Ale into punch bowl or pitcher. Pour apple juice concentrates into ginger ale, swirling as you pour, so you don't need to stir the mixture & dilute the carbonation. You may lightly stir the drink, if desired. Serve immediately.

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Love this Girl......

The Setting: Our dinner table. Three oldest kids sit on a bench on one side, Ellia (2.5) sits at one end, Miranda (11 months) sits at the other end, and Grant and I sit on the other side. Grant sits between me and Ellia.

We were doing our family devotional after dinner last night and Grant quoted something I had said earlier, then added, "What she said is so right."

Annika (5): "Who said that?"

Grant: "The pretty lady sitting next to me."

Ellia piped in: "You mean me?"

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Raspberry Bread Pudding Cups

This dish was inspired by Kneader's Raspberry Bread Pudding, but it's not a copy cat recipe. It's not slathered in sugar & heavy cream & baked, it's more of a classic bread pudding with milk & eggs, making it a bit healthier, & still delicious. I included a twist with the raspberries by adding lime zest & juice which compliments the fruit really well. I was very pleased with this dish. Plus who doesn't like individual petite desserts, right?

Raspberry Bread Pudding Cups

Recipe by: Amber (Dessert Now, Dinner Later!)

Bread Pudding:

4 cups cubed Italian bread, stale in a bowl overnight
5 large eggs, beaten
2 cups whole milk
1 cup granulated sugar
3 tsp vanilla extract
2 1/2 cups (approximately 12oz) fresh raspberries
1/2 cup sugar
Zest & juice of 1 lime (approximately 2-3 Tbsp)

Vanilla Cream Sauce:

2 Tbsp butter
3 Tbsp flour
1/2 cup sugar
2 tsp vanilla
1 cup whole milk
dash salt

In a large bowl, combine eggs, milk, 1 cup sugar, & vanilla. Soak stale cubed Italian bread for 10-20 minutes, stirring as necessary, until the bread looks like it has absorbed the mixture well (it will still have liquid in it.)
In a separate bowl, combine fresh raspberries, 1/2 cup sugar & the zest & juice of 1 lime. Gently fold with a spatula & let macerate while bread cubes are soaking.
Preheat oven to 350*F. Generously grease muffin tin(s). Drain any liquid from the raspberries. Scoop some bread mixture into each cup of the muffin tin, then several berries, & one last small scoop of the bread mixture. Make sure any liquid is evenly distributed amongst the cups.
Bake for 30-35 minutes, or until mixture is set & a toothpick in the center comes out dry. *Make sure you place a baking sheet underneath the muffin trays to catch any possible spills.
While the bread pudding cups are baking you can prepare the sauce. In a small saucepan, combine butter with flour to form a roux just until it bubbles. Add 1/2 cup sugar, vanilla, whole milk & a dash of salt whisking constantly until mixture bubbles up. Once it bubbles up, remove pan from stove top quickly (it rises fast) & let set 5 minutes.
Scoop out a bread pudding cup & top with desired amount of vanilla cream sauce. Best served warm.

*Makes 18 muffin tin cups.

**If you make this the standard way with a 9x13" pan, you might not need to drain your raspberries, but I found the cups with more of the juice from the raspberry mixture made the bread a little soggy compared to just moist & fluffy.

Raspberry Bread Pudding Cups

Recipe by: Amber (Dessert Now, Dinner Later!)

Bread Pudding:

4 cups cubed Italian bread, stale in a bowl overnight
5 large eggs, beaten
2 cups whole milk
1 cup granulated sugar
3 tsp vanilla extract
2 1/2 cups (approximately 12oz) fresh raspberries
1/2 cup sugar
Zest & juice of 1 lime (approximately 2-3 Tbsp)

Vanilla Cream Sauce:

2 Tbsp butter
3 Tbsp flour
1/2 cup sugar
2 tsp vanilla
1 cup whole milk
dash salt

In a large bowl, combine eggs, milk, 1 cup sugar, & vanilla. Soak stale cubed Italian bread for 10-20 minutes, stirring as necessary, until the bread looks like it has absorbed the mixture well (it will still have liquid in it.)
In a separate bowl, combine fresh raspberries, 1/2 cup sugar & the zest & juice of 1 lime. Gently fold with a spatula & let macerate while bread cubes are soaking.
Preheat oven to 350*F. Generously grease muffin tin(s). Drain any liquid from the raspberries. Scoop some bread mixture into each cup of the muffin tin, then several berries, & one last small scoop of the bread mixture. Make sure any liquid is evenly distributed amongst the cups.
Bake for 30-35 minutes, or until mixture is set & a toothpick in the center comes out dry. *Make sure you place a baking sheet underneath the muffin trays to catch any possible spills.
While the bread pudding cups are baking you can prepare the sauce. In a small saucepan, combine butter with flour to form a roux just until it bubbles. Add 1/2 cup sugar, vanilla, whole milk & a dash of salt whisking constantly until mixture bubbles up. Once it bubbles up, remove pan from stove top quickly (it rises fast) & let set 5 minutes.
Scoop out a bread pudding cup & top with desired amount of vanilla cream sauce. Best served warm.

*Makes 18 muffin tin cups.

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Couscous Salad with Pomegranate Seeds & Mint {Eating the Alphabet Letters P, Q, R}

It's Eating the Alphabet challenge time! This month's letters? ... P, Q, or R. Oh, wow, there were so many possibilities with this letter set. Despite that, though, it was not hard for me to choose my dish to share ... I immediately knew I was going to share this Couscous Salad with Pomegranate Seeds & Mint. It's one of my all-time absolute favorites!

I know, I know ... the flavor combination may sound a bit, well, ... odd. But believe me, it's soooooo good. The sweetness of the pomegranate seeds and dried currants, with the 'refreshingness' (yup, I think I just made that word up) of the fresh mint is wonderful. And the pomegranate seeds and walnuts also bring a fantabulous crunch. Mmmmmmm, mmmmm ... yummy for my tummy. It makes my tummy do a little happy dance.

Now, you can certainly seed your own pomegranate ... click here for a great tutorial on that. One word of caution on this topic ... do heed the advice to do this with the pomegranate underwater. I may have learned this lesson the hard way. I plead the 5th.

And this may .. or may not ... be why I now cheat with this little task. See? Beautiful pomegranate seeds all already out of their pomegranate wrapper. Ahhhhhhh, you gotta love Trader Joe's.

Aren't the colors of this salad gorgeous? I think so! ... Little currant, pomegranate, and mint leaf gems sprinkled throughout to make your eyes ... and tummy ... happy. So go ahead ... grab some pomegranate seeds and fresh mint and give your tummy a little happy dance!

Couscous Salad with Pomegranate Seeds & Mint
Source: Adapted from Cooking Light magazine

Ingredients
1 (10 oz.) box plain couscous
1 T. extra virgin olive oil
1/2 c. pomegranate seeds (approximately 1/2 of a pomegranate)
1/2 c. chopped walnuts
About 1/3 c. chopped fresh mint
About 1/3 c. chopped fresh parsley
2 T. dried currants

Directions
1. Prepare couscous according to package directions. Fluff couscous with a fork and place in a large bowl. Mix in remaining ingredients.

2. Chill for about an hour prior to serving.

Note: This is also wonderful served immediately, while still hot, as a side dish.

Enjoy!

Click to join the Eating the Alphabet Challenge!

This post is linked with Strut Your Stuff Saturday, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Sunday Showcase Party, Mix It Up Monday, Marvelous Mondays, On the Menu Monday, Mangia Mondays, Trick or Treat Tuesday, Full Plate Thursday, Share Your Creations, Sweet Treats & Swanky Stuff, Inspiration Friday, Foodie Friday, Feasting in Fellowship Friday, Foodie Friday with Diane Balch, Weekend Potluck.

Couscous Salad with Pomegranate Seeds & Mint
Source: Adapted from Cooking Light magazine

Click to join the Eating the Alphabet Challenge!

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Pear-Walnut Crisp

This dessert holds a very special place in my heart. Not only do I usually make it with pears from my mother-in-law's farm ...

... see them growing on her trees? ...

... it's also the dessert I served the night my parents and my husband (then boyfriend!) met for the first time ... back in February, 2003. Hard to believe Mark and I have been together for almost ten years now!

We had been dating for only about five weeks when these all-important introductions were made. My parents and I were leaving on a cruise to celebrate my Dad's retirement, so they had traveled to my place in Charlotte the night before we left. I invited Mark over for dessert so the three of them could meet.

Meeting-the-boyfriend-or-girlfriend's-parents is so nerve-wracking, isn't it?? I'm sooooo glad I don't have to go through that anymore!

Anyway, apparently the introductions evening went well ... 'cause just four months later, Mark and I were engaged ... and Mom, Dad, and Mark get along fabulously.

Now, that night's Pear-Walnut Crisp was made with store-bought pears. But now ... now I'm fortunate to have a supply of late-summer home-grown pears.

We've found that our home-grown pears have a thicker skin than store-bought ones and are too 'chewy' in the crisp, so we peel them. When working with store-bought pears there's no need to peel. Unless, you know, you have an issue with pear skin. Then by all means, peel away to your heart's content.

Just toss pear slices with a bit of sugar and cinnamon, top with an oats-and-brown-sugar-and-butter topping, toss in some chopped walnuts, bake it up ...

... and you've got one delicious and comforting dessert.

Throw on a scoop of vanilla ice cream, frozen yogurt, or a little whipped cream ... or go plain ...whatever you prefer. Mmmmmmm ... one of my favorite desserts. And not just because of the wonderful memory that goes with it.

Pear-Walnut Crisp
Source: Adapted from Cooking Light magazine

Ingredients
6 c. sliced pears (about 3 lbs.)
1 T. fresh lemon juice
1/3 c. sugar
1 T. cornstarch
1 1/2 tsp. ground cinnamon, divided
1/3 c. flour
1/2 c. brown sugar
1/2 tsp. salt
3 T. cold butter, cut in small pieces
1/3 c. oats
1/4 c. coarsely chopped walnuts

Directions
1. Core pears and cut lengthwise into 1/2-inch thick slices. (You don't need to peel the pears unless they have a thick skin.) Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat the pears with lemon juice.

2. Combine sugar, cornstarch, and 1 teaspoon of the ground cinnamon; stir together with a whisk. Add this mixture to the pears, tossing well to coat the pears.

3. Combine flour, remaining 1/2 teaspoon ground cinnamon, brown sugar, and salt. With a fork, pastry cutter, or your fingers, work in the butter pieces until the mixture resembles coarse crumbs. Add oats and chopped walnuts. Sprinkle this mixture evenly over the pears.

4. Bake at 375 degrees for 40 minutes, or until pears are tender and the topping is golden brown. Serve warm or at room temperature.

This crisp is delicious plain, with a scoop of vanilla ice cream or frozen yogurt, or with freshly whipped cream.

Enjoy!

This dessert holds a very special place in my heart. Not only do I usually make it with pears from my mother-in-law's farm ...

... see them growing on her trees? ...

Just toss pear slices with a bit of sugar and cinnamon, top with an oats-and-brown-sugar-and-butter topping, toss in some chopped walnuts, bake it up ...

... and you've got one delicious and comforting dessert.

Pear-Walnut Crisp
Source: Adapted from Cooking Light magazine

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Chocolate Peanut Butter Scotcharoo Krispies

I am in a rice krispy kind of mood, so you might see a couple of these posts close together. I love how fast rice krispies come together. They also remind me of being a kid. My mom hardly ever made these, but we would get them at school & I loved the gooey marshmallow combined with the crunch of the cereal. It was a special treat. This version is really nice with lots of complimenting flavors, but I am pretty sure you can't screw up a rice krispy anyway.

Chocolate Peanut Butter Scotcharoo Krispies

Recipe by: Amber (Dessert Now, Dinner Later!)

3 Tbsp butter
10 oz bag marshmallows (add an extra cup of these if you have it)
1 cup butterscotch chips
6 cups rice krispies cereal

Topping (double this recipe if using a 9x13"pan):

1 cup milk chocolate chips
1/2 cup peanut butter

Melt butter & marshmallows in a large teflon pot over medium heat, stirring constantly. Add butterscotch chips & stir until melted. Remove from heat.
Add rice cereal & fold into marshmallow mixture.
In a greased 7x11" pan, pour krispies mixture. Roll flat with a rolling pin, sprayed with pan spray to prevent sticking.
In a separate small saucepan over medium-low heat, melt chocolate chips & peanut butter until smooth, stirring constantly to prevent burning the chocolate. Pour over the rice krispies & smooth with a spatula. Let set at room temperature for a couple hours.

*The topping doesn't harden like plain melted chocolate would, it's more like a ganache, & will be soft but you want to wait until it is solid enough to cut. If you are in a rush, cover & place in the refrigerator for 30 minutes, but keep an eye on it because refrigeration can cause your krispies to dry out.

Chocolate Peanut Butter Scotcharoo Krispies

Recipe by: Amber (Dessert Now, Dinner Later!)

3 Tbsp butter
10 oz bag marshmallows (add an extra cup of these if you have it)
1 cup butterscotch chips
6 cups rice krispies cereal

Topping (double this recipe if using a 9x13"pan):

1 cup milk chocolate chips
1/2 cup peanut butter

Melt butter & marshmallows in a large teflon pot over medium heat, stirring constantly. Add butterscotch chips & stir until melted. Remove from heat.
Add rice cereal & fold into marshmallow mixture.
In a greased 7x11" pan, pour krispies mixture. Roll flat with a rolling pin, sprayed with pan spray to prevent sticking.
In a separate small saucepan over medium-low heat, melt chocolate chips & peanut butter until smooth, stirring constantly to prevent burning the chocolate. Pour over the rice krispies & smooth with a spatula. Let set at room temperature for a couple hours.

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