Tasty

It’s been awhile since I’ve been able to enjoy an afternoon of baking, and this weekend I got to do just that!  I made these a few years ago and my mom (who doesn’t even eat sweets) loved them, so I thought it would be a fun little cheat treat for us to enjoy this week.  The mixture of fudgy chocolate with refreshing peppermint (and butter… and sugar…) is truly the best combination!

Brownie Cupcakes with Candy Cane Buttercream

For the cupcakes:

• 10 oz butter
• 12 oz bittersweet chocolate, chopped
• 6 large eggs
• 3 cups sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups cake flour (I’ve used all purpose and they are still delicious)
• 1 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• a few heavy dashes of ground cinnamon

For the Candy Cane Buttercream:

• 12 oz butter, softened
• 4 1/2 cups confectioner’s sugar
• 1/4 teaspoon salt
• 8 ounces white chocolate, melted and cooled to lukewarm
• 3-4 tablespoons heavy cream
• 1-2 teaspoons peppermint extract
• peppermint candies

* I accidentally burnt the chocolate (opps!) and made the recipe without the chocolate and heavy cream and it was still delicious!

1. Preheat oven to 350 degrees.
2. Line two 12-cup cupcake tins with liners.
3. Melt butter and chocolate in a medium saucepan over medium low heat. Transfer chocolate to a bowl of an electric mixer fitted with the paddle attachment.
4. While the mixer is on medium speed, add the eggs (one at a time) and beat well after each addition (be sure to scrape down the sides of the bowl as needed).
5. Beat in the sugar until mixture is smooth, then add vanilla.
6. Sift together flour, cocoa, baking powder, salt and cinnamon in a medium bowl.
7. Add the dry ingredient mixture to the batter and beat on low until well combined.
8. Scoop the batter into the lined cupcake tins, filling them about 2/3 full.
9. Bake the cupcakes for 22-26 minutes. You want to check for moist crumbs with a toothpick but it shouldn’t be completely clean – the cupcakes are meant to be fudgy.
10. Let the cupcakes cool for 10 minutes and then remove them and let cool completely on a wire rack.
11. While the cupcakes are cooling, you’ll want to make the buttercream.
12. In the bowl of an electic mixer (fitted with the paddle attachment), beat the butter with confectioner’s sugar and salt until light and fluffy.
13. Beat in cooled white chocolate (if you haven’t burnt it).
14. Add enough heavy cream until the buttercream reached desired consistency and beat on high for 1 minute more.
15. Beat in 1-2 teaspoons peppermint extract.
16. Pipe buttercream onto cupcakes and top with crushed peppermint candy.

Note: these are more like brownies meets molton chocolate cake in cupcake form.  Basically they are delicious. I under cook mine a bit for a more molton chocolate effect. But either way – they are DELICIOUS.

J and I were perusing the farmer’s market the other day when a quaint little stand caught my eye.  Blue Chair Fruit is an artisan jam/jelly/butter vendor based out of Oakland that I’ve seen before, but for whatever reason have never given a try… boy do I regret that.  One taste later and I was sold – we left with the Black Mission Fig and Pasilla Chile jam, as well as the Spiced Tomato Bourbon Conserve.  A few days in and the fig jam was basically gone (when paired with brie and rustic crackers, all my self control was lost), so I knew I needed to figure out something to whip up with the Tomato Jam… here is what I came up with:

Grilled Cheese Sandwich with Spiced Tomato Bourbon Conserve 

• Sliced Sourdough bread (I highly recommend going to the Whole Foods bakery and having them slice a loaf for you in-house – IT’S SO GOOD)
• Sharp white cheddar cheese, grated
• Spiced Tomato Bourbon Jam
• Butter
• Optional: Ham

1. Lightly butter both sides of sourdough bread (two slices needed per sandwich – obviously.)
2. Head a non-stick pan of medium high heat and heat bread until face down side is golden brown.
3. Flip bread over and top with grated cheese. You wan to sear over medium high heat until slightly golden brown and then turn heat to low to melt the cheese.
4. Remove from heat and top one side of bread with a tablespoon or two of the tomato jam.
5. Add sliced ham (optional) and top with other side of bread.
6. Enjoy!

*This is not a sponsored post… just a brand I’m really excited about and wanted to share with you all! PS If you are local make sure to check them out at Campbell’s and Palo Alto’s Farmer’s Market on Sundays or the San Francisco Ferry Building Farmers Market on Saturdays!

My CSA box is filled with the most delicious beets, and for the last couple of months I’ve been taking advantage of their weekly delivery by making this amazing recipe my sister introduced me to.  Butter + white win + cheese disguising beet greens and swiss chard?! Lord have mercy!  While my lame night lighting doesn’t maker his look particularly appetizing, I highly suggest you give it a go sometime soon and I swear you won’t be disappointed!

 Peasant Beets

• 4-6 Beets with greens (I like a mixture of golden and red beets)
• 1 bunch swiss chard
• 3 tablespoons butter
• 1 shallot, minced
• 2 tablespoons white wine 
• 2 tablespoons water
• Bucheron Cheese (room temperature)
• Crusty bread (warmed in oven before serving)

1. Scrub and peel the beets. Slice beets thinly and halve them.
2. Remove the beet greens and chop coarsely. Set the greens aside in a large bowl.
3. Remove the ribs from the swiss chard and coarsely chop and toss into bowl with the beet greens.
4. In a large sautee pan, melt butter. Sautee shallots.
5. Add beets to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt.
6. Reduce heat and sautee beets, turning over/stirring them occasionally.
7. Cook for 15 minutes or  until beets are beginning to glaze and become tender.
8. Add greens and chard. Sautee for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings.
9. Scoop greens and beets into a low shallow bowl. Garnish with a wedge of bucheron and some crusty bread.