Happy Summer! After two years of planning and a year of counting down, Europe awaits! This week I return to Paris, the City of Lights, love, and fabulous food. My inner French girl and cooking goddess are eager to return after too many years, excited to visit destinations across France that I have always wanted to see. Traveling with my son (a high school senior) on this school trip is going to be an amazing experience; I can’t wait to hear his perspectives and his impressions of the places we will visit: Salzburg, Munich, Dachau and then France ~ Paris, Versailles, the D-Day Beaches in Normandy, Provence, Cannes, Monaco and Nice…the joy of sharing this time with him is not something I can adequately describe in words. And that’s how I ended up here…trying to learn how to blog from a Kindle Fire. I can keep in touch from across the pond and post some pictures of our excellent adventure. Thanks to a very patient friend who answered lots of my questions about blogging from here, it looks like I’ve made it through my first off-the-computer post! Have a virtual cake pop to celebrate with me…here’s to lots of available wi-fi for blogging, lots of happy times in the Old World, and lots of recipes and tips to share in the coming months. Now I just have to pack…always a challenge…a girl’s gotta have choices, right? A votre sante et bon appetit!
…when you’re living life. It’s so hard for me to believe that it’s been almost a year since my mom passed away, and almost a year since I’ve posted on my blog. It wasn’t at all intentional…time flies faster than we realize. I’m happy to be back, and excited to share new found recipes, and some thoughts along the way, with you.
For tonight, something light, a comfort cake that’s not too sweet, not too heavy…it’s just right! It’s a slight variation on the Fig Preserves Cake in theTaste of the South Southern Cakes issue.
Although I followed the recipe and used fig preserves on the first bake, this time I’ve made it with the Fig Butter you can get at Trader Joe’s (it’s delicious!). Substitute the same amount of Fig Butter for the fig preserves. The smooth texture of the Fig Butter makes the cake even softer and the rich fig taste is divine, complimented by the lemony cream glaze. It’s a quick and simple cake to put together, and baking it in a 6 cup bundt pan (rather than in the round pan shown in the magazine) dresses it up for a special occasion ~ or makes an ordinary day extraordinary!
And since we all know how time can fly, don’t miss an opportunity to make any day special, by counting your blessings, cherishing time with friends and family, or…baking a wonderful cake…like this one. It’s okay to eat the Fig Butter Cake ~ Bon appetit!
Every year, much thought goes into finding just the right gift for Mother’s Day. This year, my mother and I received an early gift – a moment – that I’d like to share with you. Initially it may not sound like a gift but I think in the end you may agree that nothing else could have been better.
This past Thursday, my mom passed way after an incredibly brave battle with a rare form of oral cancer that lasted more than 11 years. During this time, surgeries, radiation and chemotherapy impacted every aspect of her life. The cancer attacked her from all sides-physically, mentally, and emotionally. Perhaps worst of all, after her second major surgery in 2002 until her passing, she was unable to eat solid food-my mom, who loved to cook and entertain, who would offer you treats and would say, if you told her you weren’t hungry, that “hunger has nothing to do with it!”
Through it all, she remained fiercely independent. She travelled, she joined support groups and sewing guilds, she fostered and adopted several cats, she shopped (another favorite pastime), and she continued to cook for others even though she could not enjoy the fruits of her own labor. The love and support of many wonderful friends helped her to stay strong and active. No matter what challenge the cancer threw her way, she refused to give in.
But in the end, as hard as she fought, the cancer won. And in the last hours of her life we found for each other the gift that we will always treasure. It was very important to me that I be with her in the end as I worried that my mom would feel alone and apprehensive about what would happen when she passed. I was very grateful to have had the opportunity to travel to her in time.
She slept peacefully as I sat with her through Wednesday night, mostly in what I hoped was comforting silence, holding her hand. Occasionally I would talk to her and in one of these moments, I said, “It’s alright if you are ready to go. Don’t worry, don’t be afraid, you won’t be alone. Many who you love are waiting for you, and I will hold your hand here until you can reach the hands on the other side.” Early Thursday, in the quiet of the sunrise, her breathing slowed. I told her again that everything would be okay, that I loved her. She moved her hand toward mine and I took it, and she held my hand firmly until her breathing stopped. The devastating sense of loss was immediate and stronger than I could have ever prepared for it to be. And yet, in the sadness, there is joy (my moms’ middle name) in the fact that my prayers for her peaceful passing were answered-and that we had the rare opportunity to share a moment together that transcended time and space, as mom began her journey home.
I’m sure you won’t be surprised that I am shedding tears as I write this-tears of sadness at the loss of my mom and for all that she valiantly endured,but tears of thankfulness too, for the wonderful gift we were given, and the amazing comfort that this gift continues to bring me.
For all of us who have attended funerals and memorials, we know that there is love, comfort and sustenance in the feasts and sharing of food that is part of these events. And this story ends no differently: there is comfort and healing in the preparation and sharing of foods that bring happy memories to life. On Mother’s Day many years ago, I made a Tiramisu for dessert that my mom talked about whenever she reminisced about her favorite foods. And so, for you mom, my “cupcake take” on the dessert you never forgot. Happy Mother’s Day, with all my love.
(Really Easy) Tiramisu Cupcakes
Make your favorite yellow cake batter (yes, you can use a boxed mix if you’d like); add 2 tsp. pure vanilla extract to the batter. Prepare your cupcake tins with liners and preheat your oven to the temperature specified on your recipe. Bake the cupcakes according to recipe directions and cool them completely before frosting.
Meanwhile, make the Chocolate-Espresso Ganache:
Place 12 oz. of chopped semi-sweet chocolate in a bowl. In a saucepan, heat 1 1/2 cups heavy cream until just simmering. Pour the cream over the chocolate and let it sit for a minute, then stir until the chocolate has melted and the mixture is smooth. Mix in a tablespoon or two of strong brewed coffee. Cool slightly, then cover the ganache with saran wrap (place the wrap directly on the ganache so it doesn’t form a “skin” on top). Refrigerate until the mixture thickens to spreading consistency, about an hour.
Make the Whipped Cream:
In a bowl (chilled if possible) with an electric mixer (beaters chilled too), whip two cups heavy cream until slightly stiff peaks form. Add in two tablespoons powdered sugar, a tablespoon of hazelnut liqueur and a teaspoon of pure vanilla extract, and mix in. (Take care not to over beat.)
On the cooled cupcakes, spread a tablespoon of the chocolate espresso ganache. Place the whipped cream in a piping bag and pipe it decoratively on top of the chocolate. You can also just dollop a spoonful of the whipped cream on top-it will still look fabulous. Serve with fresh raspberries and a sprinkling of confectioner’s sugar.
Remember, it’s okay to eat the cupcake-“hunger has nothing to do with it!” Bon appetit!
Cupcakes…one of life’s biggest little pleasures, no question about it. Why have they become so wildly popular in recent years? Well, for starters, cupcakes are always delicious and always comforting. They’re easy to make, easy to serve, and just the right size for a snack or dessert – or even breakfast, depending on what flavor they are. (Hey, there’s nothing wrong with a pumpkin spice cupcake for breakfast…pumpkin is a squash, you know. And have we not all had a morning where we just needed the chocolate – and weren’t afraid to admit it?)
Cupcakes can be elegant enough to serve at a special occasion – like the Red Velvet Cupcakes with Whipped Cream Cheese Frosting I made for a wedding, above. With just a few adjustments these cupcakes can be whimsical enough for a 5-year old boy’s birthday bash – like the Green Velvet Cupcakes with Whipped Cream Cheese Frosting I made, below.
Same cupcake recipe, same frosting…change the red food color to green, add some cookies and cream brownie crunch and top with a white chocolate candy melt lizard brushed with cool shades of pearl dust …and voila! Enough flavor and fun to send the excitement level through the roof.
Red Velvet is hard to describe. It’s not too sweet, it’s not too chocolate, or vanilla or spice, it just is…delicious. Topped with its best buddy, Cream Cheese Frosting, it needs nothing else. You might say that Red Velvet and Cream Cheese Frosting are to cupcakes what Batman and Robin are to superheroes – the Dynamic Duo who conquer all.
It’s definitely okay to eat this cupcake – and have fun baking it, too. Bon appetit!
Red Velvet Cupcakes* with (Whipped) Cream Cheese Frosting
2 3/4 cups all-purpose flour
1 1/4 tsp. baking soda
1 1/4 tsp. salt
1 1/4 tsp. unsweetened cocoa powder
1 1/2 cups canola oil
1 1/2 cups granulated sugar
1 1/4 cups buttermilk
2 Tbsp. (1 bottle) red food coloring – add a teaspoon or two more if you want a darker red
1 1/4 tsp. white vinegar
1 1/2 tsp. pure vanilla extract
1/8 cup water
Preheat the oven to 350F. Line two 12 cup muffin tins (or two 6 cup jumbo muffin tins) with paper liners.
In a bowl, sift together the flour, baking soda, salt, and cocoa powder. In a separate bowl, use a stand mixer or hand blender to mix together the oil, sugar and buttermilk. Add the eggs, food coloring, vinegar, vanilla and water and blend well. With your mixer on low speed, add the dry ingredients in three batches and mix just until combined-scrape down the sides of the bowl occasionally.
Scoop the batter into the cupcake tins and bake 20-25 minutes, until a toothpick inserted in the center of the cupcake comes our clean (I start checking them at about 18 minutes). Remove from the oven and set for 5 minutes on a rack,then remove the cupcakes to a wire rack to cool completely.
Make the frosting:
2 packages cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, at room temperature
1 1/2 tsp. pure vanilla extract
Add, a little at a time (so you don’t have lumpy frosting):
4-6 cups powdered sugar
Mix until smooth and creamy. Frost the cupcakes using an offset spatula and decorate if you wish with sprinkles, edible confetti, etc…
Note: If you plan to pipe the frosting decoratively onto the cupcakes, here’s a cool tip: add
2 Tbsp. heavy whipping cream
Mix it in on low speed, then increase the mixer speed to high and whip until you can see that the frosting is lighter and holds its shape. You may need to add a little more whipping cream. Refrigerate for 30 minutes or so before piping onto the cupcakes. (This is a great little trick that will lighten the frosting without changing the depth of the flavor-I’ve tried it with several frostings and it works wonders!)
*Cupcake recipe adapted from Terri Wahl, owner of Auntie Em’s Kitchen, as seen on an episode of Throwdown with Bobby Flay several years ago; the recipe is no longer on the Food Network website.