Divinity

2-1/2 cups granulated sugar
1/2 cup light corn syrup
2 egg whites
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup water
1 teaspoon powdered sugar

In a 2-quart saucepan, combine sugar, corn syrup, salt and water. Cook to a hard ball stage (260 degrees), stirring only until sugar dissolves.

Meanwhile, beat egg whites in a large mixer bowl/ beat to stiff peaks.
Gradually pour hot syrup over egg whites, beating at high speed of electric mixer. Add powdered sugar and vanilla and beat until candy holds its shape, 4 to 5 minutes. (this is the trickiest part – watch it carefully, it will start to lose its gloss. Check it often to see if it is holding its shape.)

Quickly drop from a teaspoon onto waxed paper. (If it cools too quickly and starts to harden, spread on waxed paper and cut into squares with pizza cutter.) Makes about 40 pieces.

(this recipe can be cut in half for easier handling)

Orange-Nut Muffins

• Yield: 12 muffins
• Prep 15 minutes
• Bake 18 minutes

ingredients

• 1 2/3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 1 beaten egg
• 1/2 cup buttermilk or sour milk*
• 1/3 cup frozen orange juice concentrate, thawed
• 1/3 cup butter, melted and cooled
• 1/3 cup chopped walnuts
• 1/2 cup sifted powdered sugar
• 1/2 teaspoon finely shredded orange peel (optional)
• Orange juice

directions

1. In a large bowl, combine flour, granulated sugar, baking soda, baking powder, and salt. Make a well in the center of flour mixture.
2. In medium bowl, combine egg, buttermilk, orange juice concentrate, and melted butter; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
3. Line twelve 2-1/2-inch muffin cups with paper bake cups. Fill the cups 3/4 full with batter. Bake in a 400 degree F oven for 18 to 20 minutes or until muffins are golden. Remove the muffins from the pans.
4. In a small bowl, combine powdered sugar, orange peel, and enough orange juice (2 to 3 teaspoons) to make a drizzling consistency. Drizzle over warm muffins. Makes 12 muffins.

note

• * To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Maple Butter Cream Frosting

Ingredients
1 cup unsalted butter softened
1 lb. confectioners' sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons heavy cream
Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and syrup. Add the heavy cream and whisk on high for 4 minutes.

Lemon Cupcakes with Lemon-Blueberry Buttercream

CAKE

2 1/4 cups cake flour (I used Swan’s Down brand)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
lemon zest from two lemons (finely grated)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

 

FOR LEMON CURD

1 cup white sugar
3 eggs
1 cup fresh lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup unsalted butter, melted

 

LEMON BLUEBERRY BUTTERCREAM

4 sticks unsalted butter, softened
2 pounds confectioners’ sugar, sifted
pinch of fine grain sea salt
2 teaspoons vanilla extract
zest of one lemon (finely grated)
½ cup fresh blueberries, pureed with 1 tablespoon fresh lemon juice
1-3 tablespoons very cold milk (add until you reach desired consistency)

 

DIRECTIONS:

FOR THE CAKE

Getting Ready: Center a rack in the oven to 350 degrees F. Line cupcake tins with paper liners or spray with non-stick cooking spray.
1. In a large bowl, sift together the flour, baking powder and salt.
2. In a medium bowl, whisk together the milk and egg whites.
3. Place the sugar and lemon zest in the bowl of your mixer or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 24 muffin wells, filling each well 2/3 full.
4. Bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack.
5. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use an apple corer because I am anal and obsessed with symmetry.

 

FOR LEMON CURD

1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and butter.
2. Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
3. Remove from the microwave, and allow to cool completely before filling cupcakes.
4. Pipe or spoon the lemon curd into each hollowed cupcake and top with buttercream.

 

FOR THE LEMON BLUEBERRY BUTTERCREAM

1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, lemon zest and blueberry puree and mix until well combined. If buttercream is too thick, slowly drizzle in milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

 

NOTES:

- If you want more of a lemon kick in the frosting, simply add a bit more zest.
- Frosting was piped using the large French tip from Bake It Pretty.
- Be sure to use a zester to prepare the lemon zest, you want it to be extremely fine for the cake, lemon curd and the buttercream.
- Cupcakes are best served the day they are made, but you can store them covered in the refrigerator for up to two days. Bring cupcakes to room temperature for about an hour before serving.
-Adapted from Dorie Greenspan.

Neapolitan Cupcakes

1 package brownie mix

1/2 cup vegetable oil

2 eggs

1/4 cup water

1 package strawberry cake mix

1 cup water

3 eggs

1/3 cup vegetable oil

1 1/2 cups unsalted butter at room temperature

1 (16 ounce) package confectioners' sugar, sifted

1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F

2. Line muffin cups with paper liners.

3. Stir package of brownie mix with 1/2 cup vegetable oil, 2 eggs, and 1/4 cup water in a large bowl until evenly combined and smooth.

4. Mix strawberry cake mix with 1 cup water, 3 eggs, and 1/3 cup vegetable oil in a separate bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.

5. Spoon about 2 tablespoons brownie batter into the bottom of each prepared muffin cup.

6. Top the brownie batter with strawberry cake batter, filling each cup about 2/3 full.

7. Bake in the preheated oven until the cupcakes spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

8. Cool in pans for about 10 minutes before removing to finish cooling on racks.

9. Beat unsalted butter with an electric mixer on medium-high speed in a bowl until butter is pale and creamy, about 2 minutes.

10. Beat confectioners' sugar into the butter, about 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. After each addition of confectioners' sugar, raise mixer speed to high to beat as much air as possible into the frosting; reduce speed to low and continue beating until frosting is smooth. Repeat until all confectioners' sugar is incorporated, about 5 minutes of beating time; beat in vanilla extract.

11. Spread cooled cupcakes with butter cream frosting.

Coconut Cupcakes

from Food Network

yields 18 – 20 cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Directions
Preheat the oven to 325 degrees F.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Pumpkin Spice Truffles

1 cup white chocolate, coarsely chopped (about 5 oz)
1/2 cup pumpkin puree
3/4 cup finely ground gingersnaps
3/4 cup graham cracker crumbs
2 teaspoons confectioners’ sugar
1/4 teaspoon ground cinnamon
pinch of orange zest
4 ounces cream cheese, softened
about 16 ounces chopped white chocolate, melted (for dipping)

Melt the white chocolate in a heatproof bowl set over simmering water just until smooth. Set aside to cool slightly. Add the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest and cream cheese. Mix well until completely blended and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls.  (about 1 hour)

Scoop the filling mixture and roll into balls, about 1 inch in diameter. Transfer to a parchment-or foil-lined baking sheet. transfer the baking sheet to the freezer and let chill until firm, about 2 hours.

when you are ready to dip the truffles, melt the white chocolate (or candy melts) in a heatproof bowl set over simmering water. Once completely melted and smooth, carefully dip one of the balls of filling into the chocolate. Turn quickly to coat and balance on the tines of a fork to shake off the excess. Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired. Repeat with the remaining filling balls. Transfer the baking sheet to the refrigerator and chill until the coating is set.

Monte Cristo Sandwich

Ingredients

1 quart oil for frying, or as needed

2/3 cup water

1 egg

2/3 cup all-purpose flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

8 slices white bread

4 slices Swiss cheese

4 slices turkey

4 slices ham

1/8 teaspoon ground black pepper

1 tablespoon confectioners' sugar for dusting

Directions

Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.

 

Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.

 

Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

(from Allrecipes.com)

Orange Kissed Cookies

1 cup white sugar

1/2 cup butter-flavored shortening

1 egg

1/2 cup sour cream

1/2 teaspoon vanilla extract

2-1/2 cups all-purpose flour (add another 2 tablespoons for high altitudes)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup + 2 tablespoons thawed orange juice concentrate

1 tablespoon grated orange zest

Frosting

1 teaspoon grated orange zest

1/4 cup thawed orange juice concentrate

1/2 cup softened butter

3 cups powdered sugar

2-3 drops orange food coloring (optional)

Preheat oven to 375 degrees

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening. Beat until well-combined. Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy. Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.

Using a cookie scoop, drop the dough/batter (the mixture will be VERY moist–thicker than a cake batter but thinner than traditional cookies) by the tablespoon-ful onto a lined, un-greased baking sheet. Bake for 10 minutes or until the cookies are set and just starting to turn golden brown around the edges. Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.

For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy. Pipe or spread over the cooled cookies.

Strawberry Graham Dessert

1 cup graham cracker crumbs (about 16 squares)

2 tablespoons butter or margarine, melted

1 package (3 ounces) strawberry gelatin

1 cup boiling water

1 package (16 ounces) frozen sweetened sliced strawberries, thawed

1 tablespoon lemon juice

4 ounces cream cheese, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

Dash salt

1 cup whipping cream, whipped

Fresh strawberries and mint, optional

In a small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping. Press the remaining crumb mixture onto the bottom of a greased 8-inch square baking dish. Bake at 325 degrees for 10 - 14 minutes or until golden brown. Cool on a wire rack.

In a bowl, dissolve gelatin in boiling water, stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.

In a small mixing bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture. Pour gelatin mixture over filling; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight. Garnish with fresh berries and mint if desired.

Yield: 9 servings