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Archive for the ‘Dessert’ Category


October 4, 2011

Guinness Stout Cupcakes – Mmmmm Beer!

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101937366 8489d0e99c m Guinness Stout Cupcakes   Mmmmm Beer!

Image by Stephen Edgar - Netweb via Flickr

I was asked by a friend if I had a recipe for the upcoming Richmond County Beer Festival being held October 22,2011 at the Richmond County Ballpark. At first I was thinking something from my BBQ repertoire  but then the Homer Simpson light went off.


I found this recipe in my cookbook (thank you Martha Stewart) and it’s a great Autumnal dessert. It exudes the rich bold flavor of roasted malt and melds well with the spiced cake. I dedicate this post to the folks at the Richmond County Beer Festival (good luck guys!).


3 3/4 cups all-purpose flour

1/2 teaspoon plus 1/8 teaspoon baking soda

1 3/4 teaspoon baking powder

1 1/4 teaspoon salt

1 Tablespoon ground cinnamon

1 1/4 teaspoon freshly grated nutmeg ( you can use ground nutmeg if you must, LOL!)

1 1/4 cups vegetable oil

1 1/4 cups unsulfured molasses

1/2 cup plus 1 Tablespoon packed light brown sugar

2 large whole eggs plus 1 egg yolk

1 Tablespoon plus 1 teaspoon finely grated orange zest

1 1/4 cups (10 ounces folks in Rio Linda) stout beer, such as Guinness, poured and settled

Glaze Ingredients

2 cups powered sugar. sifted

1/4 cup stout beer

The Details

Preheat oven to 350 degrees. Arrange oven racks to the middle third. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

With an electric hand mixer or stand mixer on medium-low speed, beat oil, molasses, brown sugar, whole eggs, yolk, zest, andstout until combined. Reduce speed to low. Gradually add flour mixture, beating until just combined.

Divide batter evenly among lined cups, filling each about three quarters full. Bake, rotating tins halfway through for even cooking. Remove tins when a toothpick inserted into a cupcake center comes out clean, about 20 minutes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in air tight containers.

To finish, place cupcakes on a wire rack over a baking sheet; spoon glaze over cupcakes, and let set.  When you refrigerate the cupcakes let them come to room temperature until they are ready to serve.

To Glaze or Not To Glaze

Whisk together ingredients until combined. Use immediately. Any extra…. dip some fresh donuts into it.  Mmmmm, donuts!

And you said you couldn’t bake.



 Guinness Stout Cupcakes   Mmmmm Beer!

Dessert,Just For Kids,Recipes

June 1, 2011

Snickerdoodle Cupcake

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DSC02191 225x300 Snickerdoodle Cupcake

Mmmmmmmm. Right Michelle?

What is a snickerdoodle? Hint, It’s not a dog breed!

Old food lore states that snickerdoodles were popular cookies in the early years of our countries founding.

According to the website Food, “Food historians tell us the history of small cakes/cookies/biscuits with snickerdoodle-type ingredients dates back to ancient Roman times. Small cakes of this were quite popular in Medieval Europe. In Medieval and Renaissance England, similar cookies were called jumbles. Germans often added more spices and dried fruits, in the gingerbread tradition. When Europeans settled in the New World they brought with them their culinary heritage and their recipes. We find plenty of recipes printed in 18th-19th century American cookbooks that would produce something quite like snickerdoodles, but they are called other names (jumbles, ginger cookies).”

This very popular cookie with a possible German pedigree has evolved into cupcakes. Below is a fantastic and easy recipe from Martha Stewart. I hope you enjoy this tasty treat. I know I did and so did my friends Michelle and Kara. Maybe they will try to make this cupcake. Yeah, right!



Snickerdoodle Cupcakes (makes about 36 standard cupcakes)

1.5 cups all-purpose flour

1.5 cups cake flour (not self rising), sifted

1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. ground cinnamon, plus more for dusting
1 cup (2 sticks) unsalted butter, room temperature
1.75 cups granulated sugar, plus more for dusting
4 Large eggs, room temperature
2 tsp. pure vanilla extract
1.24 cups of whole milk


1.5 cups plus 2 tbsp. sugar

2/3 cup water

2 tbsp. light corn syrup

6 large egg whites, room temperature

Preheat oven to 350 degrees. Line a standard muffin tins with foil liners. Sift together both flours, baking powder, salt and 1 tbsp. cinnamon.

With a hand or stand mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk and beating until combined after each.

Divide batter evenly among lined cups. I use two scoops of a 1.5 tbsp. ice cream scooper. Fill each cup about half full.

Bake, rotating tins halfway through, until a tooth pick inserted comes out clean, about 20 minutes. Transfer tins to cooling racks to cool completely before removing cupcakes.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip, pipe frosting on each cupcake. Create a Hershey’s kiss type of dome with the frosting. Then using a small and fine sieve, dust the peaks with the cinnamon-sugar mixture.


Combine 1 1/2 cups of sugar with the water and corn syrup in a small saucepan and mix slowly for less than a minute; clip candy thermometer to the side of pan. Bring to a boil over medium heat. Continue boiling until it reaches 230 degrees F. Do not burn this concoction or you will have one hell of a mess.

In another bowl whisk the egg whites on medium high speed until soft peaks form. With the mixer running, add remaining 2 tablspoons sugar, whisk to combine.

Once the sugar syrup reaches 230 degrees, remove from heat. With mixer on medium low speed, pour syrup down side of bowl in a slow, steady stream. Michelle don’t burn yourself. Be careful.  Raise speed to medium high; whisk until mixture is completely cool and stiff (but not dry) peaks form. Figure about 7 minutes. Test by touching the bottom of the bowl. Use immediately or it will harden quickly (no jokes please).



 Snickerdoodle Cupcake


December 11, 2009

Sfinge – A Sweet Christmas Treat



 Sfinge   A Sweet Christmas Treat

A Christmas Treat


A Sfinge by another name would be…. Zeppoli?

Can you even pronounce the word  SFINGE? What about SFINCIONE? Do you know what it is (I gave you a clue above)?

I bet you do and I know you will love it. I’ve been lucky enough to have eaten this lightly fried Italian pastry (fritters) for years. It is easy to make and reminds me of Christmas. Most important of all the kids love them!

The above photo is a quick batch of small Sfinge I made the other night. The aroma of sugar and cinnamon permeated  the house. This Southern Italian pastry is more commonly known by it’s generic name ZEPPOLI. I’m not talking about the belly bombs that are sold at the San Gennaro festival in Brooklyn every year. This family recipe goes back many generations to Sicily. It’s authentic.

The Sfinge batter is sweet and eggy. Sfinge should be grease-free, light and airy. The size varies from small munchkins to the size of a softball. The dessert sfinge can be stuffed with custard (Sfinge Di San Giuseppe) or the savory version which is stuffed with anchovies and breadcrumbs. This basic dessert recipe is easy and it is delicious. Enjoy!

Rosetta’s Sfingi

You will need a deep fryer, dutch oven or 3 – 4 1/2 quart saucepan and a candy/fryer thermometer

Vegetable oil, enough to fill at least 3 – 4 inches in your deep fryer, dutch oven or sauce pan

1 cup of all purpose flour

1 large egg

3/4 cup of whole milk

1 tsp. baking powder

2/3 cup of confection sugar

1 Tbsp. cinnamon

1/2 cup of honey

Heat the oil in the dutch oven/ deep fryer or saucepan to 350 degrees.

Warm the honey over low heat in a small saucepan.

Whisk together the flour, egg, milk and baking powder together in a small bowl. Refrigerate for 1 hour until thickened.

Mix the sugar and cinnamon together in another small bowl. Set side.

Once the oil reaches 350 degrees use a tablespoon to drop the batter into the oil (to ease the batter off the tablespoon spray it with Pam). Do not put to much batter into the oil. Keep an eye on the oil’s temperature. Overcrowding will cause it to drop to much. Cook each sfinge 2 – 3 minutes until golden.

remove with tongs and drain on a paper towel.

While the sfinge is hot dip in the honey and then dust with the sugar mixture.

Serve warm with espresso or cappuccino.

 Sfinge   A Sweet Christmas Treat