The Candy Cane Cupcake Killer (27 page)

Peppermint Buttercream Frosting

Ingredients

2 sticks unsalted butter, softened

2 pounds confectioners' sugar, sifted

1½ teaspoons peppermint extract

6–8 tablespoons milk or heavy cream

Crushed candy cane pieces (as much as desired)

Directions

Cream the butter in a large mixing bowl. Add in the sugar, one cup at a time, and continue until all the sugar is creamed together with the butter. Add the peppermint extract and 3 tablespoons of the milk or cream and mix. Keep adding a tablespoon of the milk or cream while mixing, until the frosting is smooth. Frost the cupcakes and garnish with crushed candy cane pieces.

Makes frosting for 12 cupcakes.

Macarons

You will notice this recipe uses mostly weight, grams and ounces. It's a cookie that doesn't convert well to just cups and spoons. A good kitchen scale is necessary for this recipe.

Basic macaron cookie recipe

Ingredients

7.4 ounces (210 grams) powdered sugar

4.4 ounces (125 grams) almond flour

4 large egg whites, at room temperature

¼ cup granulated sugar

Macaron filling of your choice (See next recipe)

Directions

Make the Batter

Line 3 large baking sheets with parchment paper and set aside.

In a large bowl, sift the powdered sugar and almond flour; set aside. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Add about a third of the granulated sugar, and continue to whip for another 30 to 45 seconds. Repeat twice more with the remaining granulated sugar. Once all of the sugar is mixed in, continue whipping the whites until they turn glossy and stiff. When you lift the whisk from the bowl, the whites should hold a straight peak that doesn't curl at the tip.

Using a large rubber spatula, fold in half of the powdered sugar/almond flour mixture. Once most of it has been incorporated, fold in the remaining mixture until just combined.
Do not overmix.

Pipe the Batter.

Using a piping bag fitted with a large round tip, pipe the batter onto the prepared baking sheets in rounds about 1½ inches in diameter and ¼ – to ½ – inch thick, spaced about 1 inch apart, until you've made 30 rounds. As you pipe, hold the bag perpendicular to the baking sheet to avoid making peaks. Tap the sheet against the counter several times to flatten the mounds and pop any large air bubbles. Let the rounds rest until the meringues no longer feel
sticky, about an hour at room temperature. If your oven has a warm setting, put the baking sheets inside and leave the door cracked open to more quickly dry out the tops of the macarons. This step is very important; if the rounds are baked while the tops are still sticky, they will not rise properly.

Increase the oven temperature to 300 degrees F. Place one baking sheet on the top rack and bake for 7 minutes. Rotate the sheet and continue cooking about 6 more minutes, or until the cookies are slightly golden around edges. Repeat with remaining baking sheets.

Remove the baking sheets from the oven and place on racks to cool completely. Remove the cookies from the parchment and pair them by size.

Fill the Cookies

Make ganache filling (See next recipe) or other filling of your choice. Using a piping bag with the same tip used to pipe the cookies, pipe 1 to 1½ teaspoons of the filling onto half of the cookies; use just enough filling that it spreads to the edge when topped with another cookie. Top the filled halves with their partners. The macarons are best the day they're made, but they can be stored in an airtight container at room temperature for up to a day, or in the freezer for up to two weeks.

Makes 15 macarons.

Baklava Macarons

Recipe for Basic Macaron Shells

(See previous recipe)

For the ganache/filling

Ingredients

3.5 ounces (100 grams) cream

8.8 ounces (250 grams) white chocolate

1.75 ounces (50 grams) honey

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 tablespoons finely ground pecans (optional)

Directions

In a small saucepan, heat the cream on a low setting. Add the white chocolate and mix until smooth. Add the honey and spices, mix, and refrigerate overnight.

Pipe some ganache on half of the cookies, and add a sprinkling of the ground pecans, if desired. Top with the remaining cookies. Place in the fridge to mature for 24 hours before serving.

Fills 15 macarons.

Crustless Spinach and Bacon Quiche

Ingredients

5 or 6 slices of bacon, cut into small pieces

1 small white onion, chopped

1 cup frozen chopped spinach, thawed and drained

5 eggs, beaten

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

¼ teaspoon salt

¹
/
₈
teaspoon ground black pepper

Directions

Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie pan.

In a large skillet over medium-high heat, cook the bacon until crisp. Drain the bacon on paper towels. Discard all but 1 tablespoon fat from the pan. Add the onion and sauté, stirring occasionally, until soft. Stir in the spinach and bacon and continue cooking until the excess moisture has evaporated.

In a large bowl, combine the eggs, cheeses, salt, and pepper. Add the spinach mixture and stir to blend. Scoop into the prepared pie pan.

Bake until the eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Makes 6 servings.

Tomato and Mozzarella Salad

Ingredients

1 pound cherry tomatoes

½ pound mozzarella cheese

½ cup chopped basil leaves

1 garlic clove, finely minced

3 tablespoons olive oil

4 teaspoons balsamic vinegar

Salt to taste

Directions

Cut the cherry tomatoes in half, and the mozzarella into cubes. Add the basil and garlic. Drizzle with olive oil and vinegar. Stir lightly. Sprinkle with a little salt. Chill at least one hour before serving. Store in refrigerator.

Makes 4–6 servings.

Sausage Egg Muffins

Ingredients

Vegetable oil spray

1 pound ground sausage

12 eggs

¼ teaspoon salt

¹
/
₈
teaspoon ground black pepper

1 cup cheddar cheese, shredded

½ cup mozzarella cheese, shredded

Directions

Preheat the oven to 350 degrees F. Lightly spray a 12-cup muffin pan with the vegetable oil of your choice.

In a large pan, brown the crumbled sausage on medium heat setting. Drain the grease. Set aside.

In a large bowl, whisk the eggs with the salt and pepper. Add the cheeses and mix. Spoon the sausage evenly into the bottom of each muffin cup. Pour the egg mixture over the top, filling almost to the top of each cup.

Bake for 20 to 25 minutes, until the eggs are set. Remove, and serve while still warm.

Makes 12 servings.

Red Potato Salad

Ingredients

5 pounds medium red potatoes, halved

3 eggs, hardboiled and chopped

½ medium white onion, chopped finely

1 cup Miracle Whip

½ cup sour cream

2 teaspoons mustard

¼ cup sweet-pickle relish

2 tablespoons dried parsley flakes

¹
/
₈
teaspoon ground black pepper

1 teaspoon salt

2 tablespoons sugar

1 teaspoon apple cider vinegar

Directions

Place the potatoes in a large kettle; cover with water. Bring to a boil. Reduce the heat, cover, and cook for 15 to 20 minutes, or until tender. Drain, and allow to cool. Cut the potatoes into ¾-inch cubes.

In a large bowl, combine the potatoes, eggs, and onion. In a small bowl, combine the remaining ingredients. Pour over the potato mixture and stir gently to coat evenly. Cover and refrigerate for 6 hours or overnight.

Makes 12–15 servings.