This recipe is titled ricotta cheesecake, however I wouldn’t go so far as to call it a cheesecake.  I admit that I was not anticipating the texture of cake that I ended up with.  Instead of a smooth, creamy, somewhat dense cake, this ricotta cake lends itself to a light and fluffy texture.  With more subtle flavors of ricotta and a touch of lemon zest, the cake is a nice clean canvas.  I think this would be perfect to serve with tea or coffee in the afternoon – possibly an addition to a brunch.  However, as a dessert, I think it could use a little jazzing up.

I wanted to create a dessert that mimicked the light, airiness of the cake; I did not want to weigh the cake down with the addition of heavy flavors.  Trying to stay in season, I spread a thin layer of lemon curd (you can make your own, or buy good quality at the stores these days) and then topped the cake with an assortment of fresh berries.  This way the topping did not detract from the cake, but helped to give it the little extra umph that made the cake a Dessert – not just a simple cake. (more…)

This is the cake I made for my Mother-in-Law this year.  The cake is a pina colata creation that I tried for the first time.  (The mojito cupcakes were such a hit, I have decided to further explore “cocktail” cake flavors.)  This particular cake is a pineapple cake (boxed cake made with pineapple juice instead of water and added crushed pineapple) layered with a coconut pastry cream, finished with a coconut rum whipped cream.  Although I could have had fun with more flavor-inspired decorations (shredded coconut and fresh pineapple)  I wanted this cake to be elegant and feminine for Mother’s Day.  To achieve this look, I simply placed royal icing flowers around the edge of the cake to create a flower wreath.  I kept the flowers all the same color, but made them in three different sizes.  Allowing some of the flowers to “fall” over the edge gives the flowers and more natural look.

Stay tuned for instructions on how to make your own Royal Icing Flowers.

Recipe: Pina Colata Cake

What better way to celebrate Cinco de Mayo than a cupcake?  (Who needs beer, guacamole and salsa anyways?)  Scott and I were invited to a Cinco de Mayo party and I started thinking of what Mexican inspired dessert I could come up with that would be good for a crowd.  While beer may be the drink of choice for this holiday, I am a personal fan of the mojito.  The combination of rum, lime and mint is very refreshing and says “South of the Border” to me.  (I do realize the mojito is traditionally a Cuban drink, but lime is certainly no stranger to Mexican cuisine).  So I knew I wanted to play with the idea of an edible mojito, but in what form?  When planning for a party, I tend to fall back on the cupcake for group events.  They are already pre-portioned, don’t require a plate or utensils and are easy to eat.  So I knew what I wanted to create, the next step was actually figuring out how to do so. (more…)

Unfortunately, I cannot take creative credit for these too-cute cupcakes.  These “Rabbit Hole” cupcakes are featured in the cookbook, Hello, Cupcake! which I picked up recently and have since fallen in love with.  With cupcakes ranging from fish bowls, to sunflowers, to corn on the cob, authors Karen Tack & Alan Richardson have it all covered in this book.  With the idea that all the cupcakes can be made by the home chef, using equipment and tools on hand, Track & Richardson display true creativity.

With a family Easter gathering on the horizon, I knew exactly what I would make.  I have been waiting for an occasion worthy of these playful cupcakes.  I did make this batch myself, following most of the directions, but of course, tweaking it a bit.  When all the cupcakes are lined up together, hopefully it looks as if these bunnies are scurrying back into their holes, with only their fluffy tales left in sight.  I will be honest that piping all the grass on each cupcake was quite a lot of work, so be warned that these treats are time consuming.

Check out Hello, Cupcake! at Amazon.com

These egg-shaped cupcakes are the perfect treat for Easter.  With endless decoration possibilities, these individual cakes offer a fun twist on dessert for the holiday.  And the best part is, they taste as good as they look!

For these fun little cakes, you will need a special “egg” baking pan.  I came across mine years ago at Williams-Sonoma, but they have become so popular, you can find them at various kitchen supply stores.  Wilton carries a “Mini Egg Pan” that can be found at craft supply stores or on their website.  Ok, so once you have the pan, the rest is relatively simple.  I am about to share a massive secret, one which at times I thought I would take to the grave:  More often than not, I use box cake mix.  I know that many of you are thinking, “what self-respecting pastry chef uses a box cake mix?”  I admit it, I do.  I find the box cakes produce a fluffy, moist cake and you simply can’t beat the convenience factor.  Now, these mixes are not all the same and are not suitable for all uses.  For example, when I make wedding cakes, I do not use the box cake mix.  (more…)

This Spring I will be teaching cooking classes to kids through a community food organization here in Hartford.  In preparation, I am testing some “kid friendly” recipes, trying to amass a curriculum.  (Needless to say, anticipate plenty of “cooking with kids” recipes in the future.)  Here is my first try…

What child (or adult for that matter) doesn’t love the classic campfire combination of chocolate, marshmallow and graham crackers?  These s’more cupcakes are very simple and a great recipe for young chefs.  With very few ingredients and just two simple “mixing” steps, kids can help from start to finish.  Before the cupcakes are baked, each is adored with one kiss and four marshmallows – the perfect place to enlist tiny fingers!  (And get in some counting while you’re at it).  I also like these cupcakes for kids because they are baked in mini muffin tins, so the cupcakes are the perfect size – no extreme sugar rushes here.

Enjoy these little nostalgic treats!

A quick note about the recipe: Don’t be worried when you don’t see flour in the ingredient list.  These “cupcakes” use graham cracker crumbs in place of flour.  I admit that I was skeptical myself, but the added baking soda helps to leaven and lighten the “cake” and you don’t notice a difference.

Recipe: S’more Cupcakes

I am a lover of all things banana, (except for bananas themselves, strange huh?) and therefore have amassed quite a collection of banana recipes.  Having tried several versions of banana bread over the years, I finally settled on this particular recipe.  With a true fresh banana flavor, a wonderfully moist texture, and a subtle nutty crunch, this is a winner in my book.  I made a batch today (I had to do something with those browning bananas) and thought I would share the recipe with everyone.

(more…)