Homemade Marshies

I am probably late to the party on the homemade marshmallows thing - but holy cow! Not only are they easy to make, they taste amazing! I actually prefer them to store bought now. I have been converted thanks to Ina Garten. This has become new obsession - I am already thinking about new flavors to experiment with, how to incorporate these into macarons, dipping them in chocolate, or topping them over sweet potatoes, adding this as a regular for holiday treats, and ... whoa now, let me calm down.

Anyways, I only tackled the simple vanilla marshmallow on my first go. So of course, being summer, I was inspired to make a S'mores cupcake. Luckily, there was an office birthday this week, which was the perfect celebratory excuse to make these morsels of heaven. I ate 3 or 5 before I shared.

I am not going to go and reinvent the wheel here - so please click here for Ina Garten's recipe on homemade marshmallows. I will however, post a vegan version of these marshies in a future post - because I believe in marshmallow equality.

Fresh cut marshmallows dusted in powdered sugar

As for the cupcake, I used my chocolate cake recipe, frosted with a graham cracker buttercream, topped with a toasted marshmallow.

**UPDATED** The Best Chocolate Cake Recipe (Adapted by Epicurious)

This recipe yields two 10 inch layers, three 8 inch layers, 24 standard cupcakes, or 48 mini cupcakes

You can halve this recipe if needed (use 2 eggs instead)

• 6-7 ounces fine-quality semisweet chocolate (I used Ghiradelli semi-sweet chocolate morsels)
• 1 1/2 cups hot brewed coffee (this can be made with 1.5 cups water and a teaspoon of instant coffee)
• 2 1/2 cups sugar (I actually use 3/4 cup Splenda sugar blend)
• 2 1/2 cups all-purpose flour (I use King Aurthur unbleached flour)
• 1 1/2 cups Dutch press cocoa powder (you can use regular unsweetened cocoa - but you don't get that rich dark chocolate color and taste)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 1/2 cup butter
• 1 1/2 cups well-shaken buttermilk
• 1 tbsp vanilla 

Let's Bake!

1. Preheat oven to 300°F. and grease pans.
2. Line your cupcake pans.
3. Combine hot coffee, chocolate, and butter. Let mixture stand, stirring occasionally, until mixture is smooth. Set aside to cool a little.
4. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
5. Alternate between dry mixture and chocolate mixture until well combined. Add in vanilla and buttermilk until well combined. 
6. Divide batter within the cupcake pans and place in the oven.
7. Mini cupcakes bake at 10-12 min.
   Standard cupcakes will bake at 15-20 min.
   8 inch cake layers will bake at 30-40 min. 
8. Once the toothpick or knife comes of relatively clean (a little crumb is OK - it us usually melted chocolate) Remove from the oven and allow to cool for about 10 min. 
9. Remove cupcakes from pan and onto a cooling rack until completely cooled at room temp. 
10. Once cool, frost with buttercream or icing of choice. 

Graham Cracker Buttercream

• 4-5 cups (1 batch) vanilla buttercream (Italian meringue, swiss meringue, or traditional is fine)
• 1 1/2 cups graham cracker crumbs -finely processed

1. Mix graham crackers with buttercream until well combined.
2. Frost cupcakes (I used a large round tip)
3. Used any extra graham cracker crumbs to sprinkle over cupcake.
4. Top with toasted marshmallow (I used a creme brulee torch to toast the marshmallows on a cookie sheet, then placed them on the cupcakes).

Updated Chocolate Cake Recipe!

I'll admit it, I have been slackin'/lazy with the blogging. It's not that I haven't been cooking or baking - I just haven't done a stellar job at documenting it all. Actually, If you follow me on Instagram (@sweetkaeiku) you will probably disagree that I've been lazy.... maybe.

But seriously (yep, I started a sentence with but), the time has flown by. I literally blinked and all of a sudden, it's summer. Actually, it is almost the Fourth of July - what the heck!? Lot's of things have been going on though, and good things at that:

1. Visited my my family for a weekend and taught my sister how to make Italian meringue buttercream -  WITHOUT a stand mixer, but well worth it. I also played in my high school lacrosse Alumni game. I haven't seen some of these girls in 11 years!

2. My sweet grandma turned 80 - and went to a wonderful surprise birthday party for this amazing lady.

3. Been working on some samples for a client's wedding - this one has been a challenge with cheesecake! However, I do adore the alternative wedding dessert choices!

4. Went to the APTA conference with Dr. Meghan on a quick weekend trip to Queen City (Charlotte, NC) - ate lots of great food and tried local brews - shout out to NoDa!

5. Got promoted at my job -Woot! 

6. Supported Meghan at the New Smyrna Beach Surfari Club Surf Contest and Liz at her second sprint triathlon. Meghan placed in the top 6 and Liz (her mom) made her time under 2 hours - amazing!

Needless to say, it has been busy, busy for me! 

To add to my accomplishments list, I recently revamped my chocolate cake recipe. It has been on my to do list to make it even more delicious. Just a few little tweaks to the old recipe made a huge difference - it has additional richness with more chocolate, swapping the oil with butter, and using a tad more vanilla ... because there is no such thing as too much vanilla.  

NEW Best Chocolate Cake Recipe (Adapted by Epicurious)

This recipe yields two 10 inch layers, three 8 inch layers, 24 standard cupcakes, or 48 mini cupcakes

You can halve this recipe if needed (use 2 eggs instead)

• 6-7 ounces fine-quality semisweet chocolate (I used Ghiradelli semi-sweet chocolate morsels)
• 1 1/2 cups hot brewed coffee (this can be made with 1.5 cups water and a teaspoon of instant coffee)
• 2 1/2 cups sugar (I actually use 3/4 cup Splenda sugar blend)
• 2 1/2 cups all-purpose flour (I use King Aurthur unbleached flour)
• 1 1/2 cups Dutch press cocoa powder (you can use regular unsweetened cocoa - but you don't get that rich dark chocolate color and taste)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 1/2 cup butter
• 1 1/2 cups well-shaken buttermilk
• 1 tbsp vanilla 

Let's Bake!

1. Preheat oven to 300°F. and grease pans.
2. Line your cupcake pans.
3. Combine hot coffee, chocolate, and butter. Let mixture stand, stirring occasionally, until mixture is smooth. Set aside to cool a little.
4. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
5. Alternate between dry mixture and chocolate mixture until well combined. Add in vanilla and buttermilk until well combined. 
6. Divide batter within the cupcake pans and place in the oven.
7. Mini cupcakes bake at 10-12 min.
   Standard cupcakes will bake at 15-20 min.
   8 inch cake layers will bake at 30-40 min. 
8. Once the toothpick or knife comes of relatively clean (a little crumb is OK - it us usually melted chocolate) Remove from the oven and allow to cool for about 10 min. 
9. Remove cupcakes from pan and onto a cooling rack until completely cooled at room temp. 
10. Once cool, frost with buttercream or icing of choice. 

To make the chocolate buttercream:

Add 4 oz. melted chocolate (that is cool to touch/room temp) to 1 batch (about 4 cups) of Italian meringue buttercream (click here for recipe). Mix well with paddle attachment. 

I have been swooning over these lovely mini cupcakes with mini pastel chocolate bars made extra fancy with the edible gold leaf.

Chocolates were made by mini chocolate mold I purchase from here.

Edible gold and silver leaf purchased from here.

X-Large piping tips purchased from here.

Edible Flowers and a Rosette Cake

Spring is here! 

Warm(er) weather, pollen, caterpillars, and blooming flowers are making their way into the world. As much as I understand that caterpillars turn into pretty butterflies, I still do not enjoy them falling on my head every time I go on a walk where cascading trees are present. Eek.

I have to say the most inspiring part about spring has been the beautiful variety of flowers that have been blooming. I had a long Easter weekend, which gave me the spare time to enjoy some spring weather and of course, baking.

I have been working on some recipes to provide a cake tasting for a new wedding client. Round three has been the most successful, but I have a few more other things to try out!

First I have been experimenting with new mediums other than gum paste for cake decorations: Sugar sheets and Modeling Chocolate. Both were fun use and took a little practice to get the hang of it - the modeling chocolate was very tastey compared to fondant and actually edible compared to gum paste. The sugar sheet was edible as well - but with a different texture and mild sweetness to it.

I made the modeling chocolate out of candy melts and corn syrup, and colored it with gel food coloring. After the "clay" was set I used it to make a peony cake topper:

Modeling chocolate Peony

I also made a peony cake topper with the sugar sheets - I had to color the petals by hand with candy coloring which is oil based. Water in regular food coloring would dissolve the sheet! The hand painting took some time, which made my impatient self a little restless.

Sugar sheet peony (made with Wilton Sugar Sheets and colored with Wilton Candy colors)

I'd say both came out nicely, but I definitely will be trying again with wafer paper next time around and decide which medium I want to use and that will hold up well in Florida weather. The modeling chocolate peony stayed in tact. I experimented with putting it in the fridge for a few hours and then taking it out to sit at room temp- it didn't sweat or get gummy, it stayed dry and the petals stayed together.

Unfortunately, the sugar sheet did not last against the beach side humidity, the petals kept on wilting and would not dry completely, so I will have to rule that one out. Wafer paper may work better as it is not as heavy - will have to test it!

Next I put together a little Rosette Cake that was layered with dark chocolate cake and cheesecake! The wedding couple I am working with are looking for some cheesecake alternatives to wedding cake, and this is one of the options I was thinking about including in their tasting. It is a nice balance of cake and cheesecake - I really loved this combination of flavors and textures. You get the best of both worlds!

The Rosette cake I made is 6 inches in diameter, with 5 layers total (3 layers of cake and 2 layers of cheesecake), and frosted with white chocolate Italian meringue butter cream! I served this cake after an Easter dinner - everyone said it was delicious! The cake was a nice balance of sweet white chocolate buttercream, creamy vanilla cheesecake, and dark chocolate. A few of us went for a second slice! I just realized I have been using exclamation points way to much in this post.

Dark chocolate cake - smelled so good out of the oven! Click here for the recipe

White chocolate Italian meringue Buttercream (Click here for Italian method recipe) - Add 8oz melted white chocolate (cooled for about 10 min) and mix into to batch of vanilla buttercream 

Homemade cheesecake layers - Yummy!

Girl Scout Cookie Inspired Cupcakes

It is Girl Scout cookie season! Catalogs to pre-order your favorite cookies were floating around the office a few months ago, and I finally received my order!

To resist the urge of eating an entire box of Samoas and Thin Mints in one sitting, I have been saving them until I had an excuse to bake again - and this happened to be for a co-workers birthday. By the way, saving these coveted cookies took immense willpower. Ok, fine, being honest here - I ate a cookie, or two.

I wanted to make these mini cupcakes with layers of flavors that best represents the cookie itself - taste testers agree that this was a successful effort. The star of these morsels of happiness were the different buttercream flavors.

First up, were the Samoas cupcakes - don't they look divine? I actually made two batches, one with a vanilla butter cake, and the second with the chocolate cake base. The vanilla butter cake was frosted with a caramel buttercream, and topped with toasted coconut. Although delicious, it was not as "coconutty" and "chocolately" as I would have liked. Taste testers agreed - the chocolate version was on point.

For the second version, I made a coconut Italian meringue buttercream. Topped them with toasted coconut, drizzled with homemade caramel sauce and ganache, and garnished with a wedge of cookie. Oh man - delicious!

Chocolate cupcake recipe can be found here (Yields: 48-50 mini cupcakes) 

Piped with Jumbo round tip

Coconut Italian Meringue Buttercream:

• 150g egg whites (I use pasteurized eggs whites because its more convenient then separating eggs by hand)
• 200g sugar
• 50g sugar
• 1/2 cup water
• 1 tsp cream of tartar (optional - I use this because of the humidity in FL)
• 1/2 cup powdered sugar (this is more for my taste, you can reduce the amount if you want it less sweet, but it really isn't that sweet) 
• 3-4 sticks butter at room temperature (If you like a strong buttery flavor, add 4 sticks)
• 1/2 cup shortening at room temperature (optional - if you are baking in hot weather and need stability, omit and add other stick of butter instead)
• 2 tsp coconut extract
• 1-2 Tbsp vanilla

Candy thermometer
Medium sized pot/saucepan
Stand mixer is recommended, unless you want an arm and shoulder workout - go ahead with your hand mixer.

1. Make sure all utensils and equipment that is going to touch your egg whites are whipped down with vinegar or lemon juice to remove any residual oils. This will help ensure your egg whites will turn into a meringue.
2. Measure out your egg whites in mixing bowl and set aside. 
3. Measure out 200g sugar and 1/2 cup water in saucepan and place on medium heat. I like to wait until the sugar is fully submerged in the water and starts to dissolve before I start cooking it, about 5 minutes. Clip on your candy thermometer. Resist the urge to stir or swirl!
4. You want the temperature of the sugar syrup to reach 245 F, so watch carefully. When the temp gets to about 225 F or 230 F, start whipping up your egg whites. 
5. Whip your egg whites on medium speed until it has passed the frothy stage and the volume has increased a bit. 
6. Add 50g of sugar slowly, and allow the sugar to get incorporated. Add your cream of tartar (optional)
7. Increase to high speed and allow the meringue to form into stiff peaks.
8. Your sugar syrup should be approaching 245 F at this time, so keep an eye, once it hits that temperature remove from heat. 
9. Once your meringue is ready, slowly pour the hot sugar syrup while your mixer is on medium speed. Be sure not to pour the syrup onto the side walls of the bowl, it should be going right into the meringue. 
10. Mix on high speed for about 5-10 minutes until meringue is glossy and has stiff peaks. 
11. Reduce speed to low, add powdered sugar slowly until well incorporated. 
12. Add in your butter and shortening, I just throw in the whole sticks - and increased to medium speed. At this stage your buttercream will look soupy, then curdled, and then magically fluff up. 
13. Once the buttercream is fluffy, add in vanilla and coconut extract, mix until well incorporated. 

Chocolate ganache (also used for thin mint cupcakes):

• 1 cup milk chocolate chips
• 1/2 heavy cream

1. Place both in microwave safe bowl. Heat in 10 second increments and whisk in between until smooth. 
2. Let cool to room temperature (if too hot, it will melt your buttercream!)
3. Place in piping bag or use spoon to drizzle over cupcakes. 

Caramel sauce:

• 1/2 stick of butter
• 1/4 cup cream
• 1/2 cup brown sugar
• 1 tsp vanilla

1. Combine butter, sugar, and cream in small sauce pan on medium heat.
2. Whisk slowly until well combined, butter and sugar is completely melted and should not be grainy. 
3. Remove from heat and whisk in vanilla.
4. Let cool to room temp, and drizzle over cupcakes. 

Toasted Coconut:

• 1 cup sweetened coconut

1. Preheat oven to 320 degrees F
2. Place coconut evenly spread on a cookie sheet and place in oven. 
3. Check every 5 minutes until evenly toasted - stir around if needed. 
4. Once coconut is mostly an golden/amber brown, remove from oven and allow to cool to room temp. 
5. Sprinkle over cupcakes

For the thin mint cupcakes (which I LOVED), the chocolate cupcake was frosted with vanilla mint buttercream, topped with a chocolate chip thin mint cookie crumble, drizzled chocolate ganache, and garnished with a thin mint cookie wedge.

Just the right balance between chocolate and mint, the mint frosting was perfectly sweet and refreshing. So good!

Piped with large closed star tip

Vanilla Mint Buttercream:
Follow same instructions as above.

• 150g egg whites (I use pasteurized eggs whites because its more convenient then separating eggs by hand)
• 200g sugar
• 50g sugar
• 1/2 cup water
• 1 tsp cream of tartar (optional - I use this because of the humidity in FL)
• 1/2 cup powdered sugar (this is more for my taste, you can reduce the amount if you want it less sweet, but it really isn't that sweet) 
• 3-4 sticks butter at room temperature (If you like a strong buttery flavor, add 4 sticks)
• 1/2 cup shortening at room temperature (optional - if you are baking in hot weather and need stability, omit and add other stick of butter instead)
• 2-3 tsp peppermint extract
• 1-2 Tbsp vanilla
• 1-2 drops kelly green food coloring gel

Chocolate chip Thin Mint cookie crumble:

• 1/4 cup chocolate chips
• 3 thin mint cookies

1. Pulse in food processor until smal crumbs form
2. Sprinkle over cupcakes

I don't know what it is about these cookies, maybe its just the sweet nostalgia of having these treats every year since childhood - but these cupcake versions were a fun way to change up a tradition of eating my favorite cookies.

Happy Valentine's Day!

This Valentine's day, there was a whole lotta love in the kitchen. 

Two kinds of mini chocolate cupcakes: Strawberry Cheesecake and Nutella Cheesecake 

*Swoon*

The frosting is an Italian meringue cream cheese buttercream, flavored with strawberry preserves and Nutella. The chocolate cupcake recipe can be found here. To make cream cheese Italian meringue buttercream, you need the following:

• 150g egg whites (I use pasteurized eggs whites because its more convenient then separating eggs by hand)
• 200g sugar
• 50g sugar
• 1/2 cup water
• 1 tsp cream of tartar (optional - I use this because of the humidity in FL)
• 1/2 cup powdered sugar (this is more for my taste, you can reduce the amount if you want it less sweet, but it really isn't that sweet) 
• 3-4sticks butter at room temperature (use high quality butter - like Land O' Lakes)
• 1/2 cup shortening at room temperature (optional - if you are baking in hot weather and need stability, omit and add other stick of butter instead)
• 6 oz plain cream cheese at room temperature, add 8 oz if you like strong cream cheese flavor
• 1 Tbsp vanilla

Candy thermometer
Medium sized pot/saucepan
Stand mixer is recommended, unless you want an arm and shoulder workout - go ahead with your hand mixer.

1. Make sure all utensils and equipment that is going to touch your egg whites are whipped down with vinegar or lemon juice to remove any residual oils. This will help ensure your egg whites will turn into a meringue.
2. Measure out your egg whites in mixing bowl and set aside. 
3. Measure out 200g sugar and 1/2 cup water in saucepan and place on medium heat. I like to wait until the sugar is fully submerged in the water and starts to dissolve before I start cooking it, about 5 minutes. Clip on your candy thermometer. Resist the urge to stir or swirl!
4. You want the temperature of the sugar syrup to reach 245 F, so watch carefully. When the temp gets to about 225 F or 230 F, start whipping up your egg whites. 
5. Whip your egg whites on medium speed until it has passed the frothy stage and the volume has increased a bit. 
6. Add 50g of sugar slowly, and allow the sugar to get incorporated. Add your cream of tartar (optional)
7. Increase to high speed and allow the meringue to form into stiff peaks.
8. Your sugar syrup should be approaching 245 F at this time, so keep an eye, once it hits that temperature remove from heat. 
9. Once your meringue is ready, slowly pour the hot sugar syrup while your mixer is on medium speed. Be sure not to pour the syrup onto the side walls of the bowl, it should be going right into the meringue. 
10. Mix on high speed for about 5-10 minutes until meringue is glossy and has stiff peaks. 
11. Reduce speed to low, add powdered sugar slowly until well incorporated. 
12. Add in your butter and shortening, I just throw in the whole sticks - and increased to medium speed. At this stage your buttercream will look soupy, then curdled, and then magically fluff up. 
13. Once the buttercream is fluffy, add in your cream cheese and vanilla. 
14. Split the batch to make different flavors; Add a couple tbsp of strawberry puree or preservers to taste, in the other batch add your Nutella to taste. 
15. Frost your cupcakes and enjoy! This recipe yeilds enough to frost 48 mini cupcakes or 12-14 standard sized cupcakes

Hearts made with red candy melts and heart mold
Gold sprinkles
Edible mini sugar heart confetti
Piped with large round tip, and large star tip
(All purchased at Michaels)

Low Carb Chocolate Peanut Butter Cups

A "candy" that is low carb, lower in sugar, and gives me a dose of coconut oil? Yes please!

These are super easy to make, and you can get creative with your flavors. Even if you are not going for low carb - these are just as delicious and may make you rethink why you ever ate a Reese's - well, maybe.

This recipe yields: 16-18 servings

Serving size: 1 cup

Calories: 77 calories

Fat: 8.6g

Sodium: 11.4mg

Carbs: 1g

Sugar: 1g

Protein: 1g

Ingredients

3 tbsp dark chocolate chips (I used Ghiradelli)

1/4 cup organic coconut oil

3 tbsp natural peanut butter (Skippy's had lowest carb)

1/4 cup organic coconut oil

1. Combine chocolate chips and 1/4 cup coconut oil in a pourable measuring cup. Heat in microwave for 30-45 seconds and stir until smooth.

2. In a mini cupcake pan, pour in your chocolate mixture - in about 1/4" layers

3. Place in freezer for about 2-3 minutes, until relatively solid.

4. Melt peanut butter and the other 1/4 cup coconut oil in microwave for 30-45 seconds and stir until smooth.

5. Take our your cupcake pan, the chocolate should be solid. Then pour peanut butter mixture over the chocolate in 1/4" layers.

6. Place back in the freezer for 10 minutes.

7. Once completely solid, you can flip over the cupcake pan and lightly tap and they should fall out easily.

8. Store in an airtight container in the freezer.

Mix it up with different fruits and nuts:

Raspberry cups and cashew cups: 1.5g carbs per serving

Cauliflower Pizza Crust

This isn't anything new. For those of you who have been on the gluten free, or low carb train - you conquered this a long, long time ago. Yep - I am late to the cauliflower party.

But! I wanted to try something new. Sometimes, I crave pizza - in non-traditional pizza flavors, so this weekend it was Thai chicken pizza, with a Thai peanut sauce base, and homemade sweet Thai chili sauce.

To make a basic cauliflower crust:

1 cauliflower head, or approx 2 cups cooked cauliflower
2 cups parmesan cheese
2 eggs

1. Preheat oven to 450 degrees F.

2. Pulse your cooked cauliflower (about 5-8 min in boiling water) in a food processor until it has the consistency and size of rice. Allow to cool for about 5 minutes.

3. Place pulsed cauliflower in a large bowl and pick out any large pieces, you can chopped them up and add them back into the bowl.

This is actually "broccoflower" (green cauliflower) - it was all that was in the grocery store so I figured, hey why not?

4. Add parmesan cheese and egg, until well combined.

5. On a baking sheet with parchment paper, spread out cauliflower mixture about 1/4 inch thick.

6. Bake for about 20 minutes.

7. Add your toppings and bake again for about 10-15 minutes.


Thai peanut sauce base:

1/4 cup coconut milk
1/4 cup peanut butter
1 garlic clove, chopped
1 tsp chili flakes
1 tsp sesame oil

Combine in a small sauce pan on medium heat until sauce thickens. Remove from heat, and spread on the crust.

Sweet Thai Chili Sauce (Low carb version - less than 1g carb per serving)

1/4 cup water
1/4 rice vinegar
2 garlic cloves, chopped
1 tsp gelatin powder or xanthum gum
1-2 tsp chili flakes (or add more if you like it really spicy - I used 1 tbsp)
1-2 tbsp stevia or splenda to your desired sweetness

1. Combine everything in a small sauce pan (except for stevia/splenda) on medium high heat.
2. Allow to simmer until liquid is reduced by half (takes about 5 minutes and wil have a thicker consistency)
3. Remove from heat, allow to cool for about 10 min.
4. Add in stevia or splenda to taste.
5. Drizzle on pizza right before serving/eating.

Thai chicken pizza, with roma tomatoes, olives, avocado, green onions, and cilantro

Added some arugula on the side