Wednesday, April 11, 2012

Neapolitan Cupcakes


1 box strawberry cake mix (I used Pillsbury), prepared according to box directions for cupcakes
1 box white cake mix (I used Pillsbury), prepared according to box directions for cupcakes
Cupcake Liners

Chocolate Ganache Frosting
12 ounces chocolate, chopped into small pieces
1 cup heavy cream


For the cupcakes:
Prepare both cake mixes according to the direction on the back of the box and set aside. Line your muffin cups.  Pour one tablespoon of the white cake mix into each prepared muffin cup.  Then pour one tablespoon of the strawberry batter onto the white cake batter.  You might need to add a bit more to make sure all of the white cake batter is covered. Bake these in your oven for approximately 22 minutes, adjusting the time depending on your oven.  When done, test the centers of the cupcakes to make sure a toothpick comes out clean.  Let the cupcakes cool completely before frosting.  This makes about 30 cupcakes.

For the Chocolate Ganache Frosting:
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping.          Once completely cooled and set up a bit, whip the ganache in a mixer with a whisk attachment as you would heavy cream, making sure your mixing bowl and whisk are nice and cold (I store mine in the refrigerator while the ganache cools).  And whatever you do, not put your ganache in the freezer with the hopes of whipping it.  It will not whip and have a curdly like texture. This will make enough frosting to decorate around 30 cupcakes.

For Decorating the Cupcakes:
Fill your prepared piping back with the desired tip and pipe away.  Decorate as desired.

 These are sweet decadent treats that you will surely need to take the Thyme to Savor…

Monday, April 2, 2012

Buttermilk Pancakes

Prepare these pancakes when fresh blueberries are in season, from late spring through late summer. When making the batter, take care not to over mix it, as too much stirring will develop the gluten in the flour and result in tough pancakes.

2 eggs
2 cups all-purpose flour
3 TBS. sugar
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 ¼ cup buttermilk
4 TBS. butter, melted
½ tsp. vanilla extract
1 – 2 TBS. Butter
Softened butter for serving
Warm maple syrup for serving

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not over mix.

Heat an electric griddle to medium-high heat. Lightly grease the griddle with butter. Ladle about 1/3 cup batter onto the griddle for each pancake. (this would be the time to add any fruit or chocolate chips if you like.)  Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes.

Serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.

These really were really good.  Whether you think you like buttermilk pancakes or not, or if you have never made them (like me up until making these), you must try this.  I am sure they will be a huge hit with your family! Whether you make them for yourself or your family, remember to take the Thyme to Savor…