heather_in_sf
Well-known member
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Oh, and what is everyone making for Easter dessert?
- Thread starter heather_in_sf
- Start date
Luscious Easter Lemon Truffle Cake posted by Olga
http://eat.at/swap/forum1/49356_Recipe__Luscious_Easter_Lemon_Truffle_Cake
http://eat.at/swap/forum1/49356_Recipe__Luscious_Easter_Lemon_Truffle_Cake
florisandy
Well-known member
Gourmet's Key Lime Mousse. Sinfully appealing... March 2009 issue, pg. 110 (not on website yet)
sarah-in-charleston
Well-known member
These could be appropriate...
http://www.seriouseats.com/recipes/2009/04/how-to-make-homemade-peeps-from-scratch-easter-candy.html
http://www.seriouseats.com/recipes/2009/04/how-to-make-homemade-peeps-from-scratch-easter-candy.html
Lemon-Curd Marbled Cheesecake
http://www.epicurious.com/recipes/food/views/Lemon-Curd-Marbled-Cheesecake-1222199
http://www.epicurious.com/recipes/food/views/Lemon-Curd-Marbled-Cheesecake-1222199
As well as-Choclate Truffle Layer Cake
http://www.foodandwine.com/recipes/chocolate-truffle-layer-cake
http://www.foodandwine.com/recipes/chocolate-truffle-layer-cake
steve2-in-la
Well-known member
Made that Lemon-Curd Cheesecake for my birthday last year. DEEE-LICIOUS!
I made these with a chocolate cupcake Cyn recommended... sure wish I could find the link
But here it is - makes 12 perfect cupcakes and the frosting is enough for 1-1/2 batches:
Chocolate Cupcakes
(recommended by CynUpstateNY)
ACTIVE TIME: 20 MIN
TOTAL TIME: 45 MIN
MAKES 12 CUPCAKES
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/2 cup water
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
4. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired.
MAKE AHEAD The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.
Chocolate Ganache Frosting
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
3 tablespoons unsalted butter
1 tablespoon light corn syrup
Pinch of salt
1. Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
MAKE AHEAD The chocolate frosting can be refrigerated in an airtight container for up to 3 days. Return to room temperature before using.
But here it is - makes 12 perfect cupcakes and the frosting is enough for 1-1/2 batches:
Chocolate Cupcakes
(recommended by CynUpstateNY)
ACTIVE TIME: 20 MIN
TOTAL TIME: 45 MIN
MAKES 12 CUPCAKES
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/2 cup water
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
4. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired.
MAKE AHEAD The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.
Chocolate Ganache Frosting
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
3 tablespoons unsalted butter
1 tablespoon light corn syrup
Pinch of salt
1. Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
MAKE AHEAD The chocolate frosting can be refrigerated in an airtight container for up to 3 days. Return to room temperature before using.
cynupstateny
Well-known member
Those are just too cute, Jane!