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Posts Tagged ‘Dessert’

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


September 30, 2009

An Autumn Classic… APPLE PIE part deux

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Warm Apple Pie An Autumn Classic... APPLE PIE part deux

An Autumn Classic... Apple Pie

If you wish to make an apple pie truly from scratch, you must first invent the universe. – Carl Sagan

Well, it’s not really that difficult. Carl always had his head in the cosmos.

It’s an American dessert that is synonymous with Thanksgiving and dear old Mom. The aroma of a fresh baked (and in my case, half baked) apple pie cooling in your kitchen will challenge your willpower. If you make fresh whipped cream and have some vanilla ice cream handy forget willpower your toast! Fini!

In part one of this two part series I discussed how to make a pie crust simple as it seems it is truly the more difficult part of the process. Do not let this discourage you. You can always purchase pie crust from your local baker or supermarket for convenience (pécheur! you are breaking every French baking rule).

“As American as Apple Pie.” Umm… that’s not entirely correct.

Pies in general go back to the ancient Egyptians, Greeks and Romans (Toga! Toga!). Back then they where mostly meat filled.  During the 1500’s, apple pie was beginning to become a popular dessert in England. It was one of Queen Elizabeth’s favorite desserts. Also the French were famous for an open faced (without a top crust) fruit pie called tarte tatin.

The origins of our modern day apple pie are rooted in our English settlers. According to the American Pie Council, in Colonial times the apple pie was cooked in long narrow pans. The crusts that held the pie together during baking was called “coffyns” and the crusts where not sealed to each other.  This was done to make it easier to add the spices and sugar after the apples had been baked. Usually the crust was not eaten.  I think the English could of come up with a better name, maybe ye olde apple holder.

Because of the Colonialist and many other bakers over time the apple pie has become a part of American culture and tradition….”as American as apple pie.”

Did You Know?

Apple tree’s are not indigenous to North America. They come from Europe, Asia and the Middle East. Our apple tree’s were brought over by the Europeans along with all their food traditions. In 1623, William Blackstone planted the first apple seeds on Beacon Hill in Boston, MA. The rest is history.

What About the Apples?

Nothing beats the taste of fresh apples, especially the apples you pick yourself. My children enjoy apple picking because it’s a fun family tradition and they get to help make a pie later in the day. The apple varieties we pick for pie making are Granny Smith and Staymen Winesap. I usually use half of each variety for the recipe. Both types of apples are tart, crisp and have excellent texture. Both apples are very good for baking and EATING!

If you want to impress a woman, bake her a pie – Neil Peart,  famous musician

Listen up boys. When I was single, apple picking with the “apple of my eye” at that time followed with baking a pie was always a good move with the women. I admit I was never a Don Juan or as Steve Miller put it, “a Gangster Of Love”. I was more like Dustin Hoffman in Rain man. Yeah, real smooth. When I found something that worked I stuck with it.

Neil Peart, a famous musician, discovered the benefits of cooking and pie making. In short he found that cooking is an extension of love. Click this link for his cooking discovery// What will you discover?

My Family Apple Pie Recipe…


Pastry for a 9″ double crust (see my pie crust recipe in part one of this series)

3 lbs. apples, peeled, cored and thinly sliced

1/2 cup white sugar

1/4 cup light brown sugar

2 Tbsp. all purpose flour

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. grated lemon peel/zest

1/4 tsp. grated orange peel/zest

1/2 tsp. fresh lemon juice

Dash of salt

1 Tbsp.salted butter


Position the oven rack in the lowest third of the oven and preheat to 425 degrees.  Line your 9″ pie pan with the first pie crust. Make sure you make it snug all around the pan and overhang the top edge of the pan. In a large bowl, mix together both sugars, flour, cinnamon, nutmeg, salt, lemon and orange zest. Toss the apples in the bowl a little at a time to coat them with the sugar mixture. Place the apples in the pie crust lined pan and pour any remaining sugar mixture into the pie. Divide the butter and dot the pie filling.

Roll out and cover your pie with the second pie crust. Fold the pie crust overhang under then bring up over pie pan rim. Pinch to form a high edge  to seal. Cut any excess.  Cut four slits in the top crust to allow steam to escape. For a golden crust brush lightly with whole milk and sprinkle with a little white sugar. Cover only the rim of the pie crust with aluminum foil to prevent burning. Place pie on a baking sheet. Bake at 425 degrees for 10″ and then reduce the heat to 375 degrees for additional 30 or forty minutes. WATCH THE PIE…MAKE SURE IT DOES NOT BURN! Transfer to a wire rack and cool. Enjoy!

Please send me any suggestions, recipes and comments. Thanks for reading!

Staten Island Reviews

September 17, 2009

Mother Mousse Dessert Specialist

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 Mother Mousse Dessert Specialist“Life is uncertain, eat dessert first!”

– Ernestine Ulmer

Staten Island has many good bakeries but Mother Mousse Dessert Specialist is one of the best.

When entering Mother Mousse you are instantly intoxicated by sights and scents of chocolate mousse cakes, butter cookies and vanilla. The vast dessert selection in the brightly lit showcases overwhelm you with mouth watering choices. From the hand decorated sugar cookies to the beautiful mousse and fondant cakes. My children are are immediately drawn to decorated sugar cookies or the colorful cupcakes. Everything within the showcases has a description which entices you even further. The problem is choosing which dessert!  Ah, but don’t fear the staff is quick to advise you and provide some samples (Mmmmmmm!)

Two perennial favorite for my family and friends is the 7” Mousse Cake Sampler and the Moosekeetoes (huh?).

If you can’t decide which mousse cake to purchase Mother has the answer. The 7” mousse cake sampler ($26) is made up of 6 hearty slices of various types of mousse fillings. They range from the basic chocolate mousse to the Oreo cookie mousse. There is no doubt that this cake will exceed your expectations.

Another favorite is the Moosekeetoes. What is a Moosekeetoe you ask? Well it’s certainly not an annoying bug with antlers. It’s an individual mouthwatering delight of mousse in a cookie crumb crust. The mousse flavors vary by season but some notables are chocolate, white chocolate with chocolate chips, peanut butter (Mmmm, peanut butter!), raspberry chocolate mousse and more. The Moosekeetoe is a perfect alternative to pastries and can sooth that sweet tooth at $3 each.

Mother Mousse is always coming up with new dessert offering. In their September e-newsletter they highlight two new cakes. One of which is a Peanut Butter Buttercream cake.

Co-owner Teri Rutigliano describes the cake as,a sweet peanut butter buttercream and layered between chocolate cake. The cake is covered with rich dark chocolate ganache and decorated with peanuts”. Unfortunately, when I went to purchase this cake it was sold out. The staff said that they are making the cake and it will be ready later in the day.

After tasting any Mother Mousse dessert you can tell only the freshest and finest ingredients are used. There are no artificial sweeteners or substitutes. More importantly you can tell there is passion behind every dessert creation. Yes prices are slightly higher on certain products but well worth it. Mother Mousse desserts rival any found in New York City.

Mother Mousse is owned and operated by Joan Sheheen and Teri Rutigliano. They are located at 3767D Victory Blvd. (main bakery), 718-983-8366 and at 2175 Hylan Blvd., 718-987-4242.

Visit for more information and photo’s.

Thanks for reading and please comment.
minilink Mother Mousse Dessert Specialist