My wonderful husband got me an amazing surprise gift for Mother’s Day this year: a Kitchenaid Stand Mixer! I’ve been saying that I want one for a while now, specifically the Ice Blue one – and he got just that. Bonus points for him for listening! I’m excited to try out new recipes for all my loved ones – I’m trying to limit sweets but I will always have a taste of what I make. Because you know, every good chef tastes what they make 😉
So far I’ve only made two recipes but both were a huge hit so I wanted to share them.
CHIPOTLE CHOCOLATE FLOURLESS TORTE
I got this recipe from one of my favourite food blogs: Simply Recipes. This torte almost has the texture of a brownie. It’s rich and decadent but the little touch of heat that it leaves behind is just enough to cut through the richness and leave you wanting more. I made for a mexican themed birthday dinner for my mom and was the perfect end to our ribs, corn, slaw and sweet potato fries.
Here is the recipe as posted on Simply Recipes:
- 10 oz. of semisweet chocolate, roughly chopped
- 7 tablespoons of unsalted butter, cut into pieces
- 5 large eggs, room temperature
- 1 cup of sugar
- 1/2 teaspoon of cinnamon
- 3/4 teaspoon of chipotle chili powder
- Dash of cayenne pepper
- Pinch of salt
- Powdered sugar for dusting (optional)
1 Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray (I love Pam for Baking cooking spray, myself).
2 Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
3 Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.
4 Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve.
*A note from me on cooking time – the recipe calls for only 22-25 minutes of baking but I ended up having to leave it in nearly 15 minutes more than that. The toothpick kept coming out with mix on it. I have a gas oven so I’m not sure if that played into things.
“PINK LEMONADE” MINI CUPCAKES
I made these lemon mini cupcakes with light lemon buttercream frosting for my daughter’s Baptism reception. I call them pink lemonade but really the only thing that makes them “pink” is food colouring in the frosting 😛 Next time, I think I’d like to try making a raspberry frosting.
Lemon Cupcake Recipe
*Note: this recipe is for 12 regular sized cupcakes, which makes approximately 36 mini cupcakes.
1 ½ cups of All Purpose Flour
1 tsp of Baking Powder
¼ tsp of Salt
1 cup of Granulated Sugar
½ cup of Unsalted Butter at room temperature
¼ cup of Whole Milk
¼ cup of Sour Cream
2 tsp of Freshly Grated Lemon Zest
1 Tbsp of Fresh Lemon Juice
½ tsp of Vanilla Extract
1) Preheat the oven to 350 degrees, line a 12 piece cupcake tin with liners and set aside.
2) In a small bowl, whisk together the flour, baking powder and salt, set aside.
3) In a large bowl, using a hand help whisk or you can do this in a big standing mixer, cream together the butter and sugar, add the eggs and incorporate well.
4) Add the sour cream, milk, lemon zest and lemon juice and mix until its all well incorporated.
5) Add the dry ingredients to the wet and mix them in to combine but make sure you don’t over mix.
6) Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.
*Portion size3-2/3 cups (900 mL)
- 1 cup (250 mL) butter, softened
- 5 cups (1.25 L) sifted icing sugar
- 1/2 cup (125 mL) whipping cream
- 1/2 tsp (2 mL) vanilla
- 1 tsp lemon zest (adjust to taste)
- Red food colouring (1-3 drops)
In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla and lemon zest. Add food colouring one drop at a time until desired shade is attained. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.)