The other day, my husband (by way of gloating) mentioned an amazing treat he’d had at a lunch out that he had– so sad– failed to save any of for me. It was apparently a fresh croissant, split and filled with Nutella and chocolate pastry cream. He gleefully described how he’d tried to save half, but then couldn’t resist eating just one more bite, and then another, and then another… until it was gone. I think he enjoys torturing me like this.
Not one to admit defeat, I promptly decided that I would make my own– so there! Croissants, of course, are easy to come by, and our pantry always has Nutella in it, but pastry cream isn’t something I generally just whip up. It’s so fussy, what with using only egg yolks, whisking constantly, etc., that I rarely make it.
Then it occurred to me that I had already solved this problem with regard to lemon curd– and my whole-egg microwaved lemon curd recipe is one of my favorites. Why not try the same thing with pastry cream? I found a basic whole-egg recipe online and used the same technique I’d applied to the lemon curd (though going to a higher heat due to ingredients), stirring in melted semisweet chocolate at the end. And what do you know? It was reasonably good. The texture was just a bit grainy– I think I overcooked the eggs just a tiny bit– and it wasn’t quite as rich as I’d hoped. Next time I might add an extra yolk to the eggs, or use half-and-half instead of milk. Or I guess I could just cook it on the stovetop where I’d have more control over the heat distribution.
But in any case, it’s a perfectly serviceable chocolate pastry cream if you’re short on time and want to make a point about sharing desserts. 😉
For my daughter’s kitty-themed fifth birthday party, the first thing she asked for was “a cake shaped like a house, that’s also a cat.” What could I do but give it my best shot? After all, coming after last year’s castle cake, it should be a snap, right?
When I asked my daughter what flavor of cake she wanted for her fifth birthday, she told me “chocolate with cookies and raspberries,” so what could I do but comply? Not a huge project, but it was impressive (and tasty) enough that I figured it was worth writing about.
The cake is my standard chocolate cake, divided into three 7″ round cake pans. I didn’t have sufficient time for my usual whipped frosting recipe, so I threw some frosting together out of what I had on hand– it was a bit denser than I prefer, but still tasted good. There wasn’t really enough of it to properly frost the cake, but that’s where the cookies came in!
Instead of hosting a Christmas party this year, we decided that it would be simpler and therefore more fun to host a post-Christmas brunch. For some reason a brunch just seems less stressful than a full evening party– maybe it’s the fact that the foods are easier to prepare, maybe it just seems more casual… in any case, that’s what we decided to do. Of course, “casual” doesn’t mean “starving,” so of course I had to come up with an appropriate selection of sweet and savory goodies. And one of the first things I knew I’d be making was monkey bread.
You always know that Thanksgiving is officially coming up when grocery stores really start pushing the fresh cranberries. While I personally prefer canned whole-berry cranberry sauce to homemade (I know, blasphemy! Revoke my foodie credentials!), I do love to bake with fresh cranberries, so I picked up a bag when I was last at the store. I also got an orange and a bag of walnuts, knowing that I would end up making these muffins.
When I was a kid my parents never made muffins from scratch– instead we would get a box of muffin mix from the grocery store. If we were lucky it would be the kind of mix that came with a little round tin of blueberries or cranberries to stir in, rather than just having dried berry-like bits in the bag of mix. (I can still remember the purple muffins that resulted the one time I forgot to drain the blueberries before stirring up my batter) And I specifically remember some delicious cranberry-orange muffins we made once, that were the perfect blend of tart and sweet with a delicious crunch of granulated sugar on top (one way we used to dress up muffins)– so I thought I’d take a shot at making my own from scratch!
Okay, so first things first– I’ve got to admit that these are a shameless cheat. They’re technically my Pumpkin Pecan Chip muffins with frosting, not cupcakes. But really, once you’ve added white chocolate chips to muffins, they basically become cupcakes by another name anyway, right? And the topping makes all the difference, I promise you!
To take these muffins over the top into cupcake territory, slather them with a brown sugar/cream cheese frosting, then top them with candied ginger and toasted pecans. The combination is amazing– creamy, crunchy, spicy, and everything you’d want in an autumn dessert!
I’ve been making these muffins for years now, and they are invariably hailed by my friends as “the best muffins ever.” They’re moist, tender, with plenty of flavor from the pumpkin and spices, and studded with white chocolate chips and pecans as nice surprises in the middle. I tend to make them in fall (our freezer always has a batch ready to defrost for snacks at this time of year) but have been known to make them on a whim out-of-season– they’re that good! Make them yourself if you don’t believe me, and you will be converted!
I will note that the recipe below makes 12 muffins, but if you don’t want to find yourself with half a can of leftover pumpkin and half a bag of leftover chocolate chips, you may as well make a double-batch. You won’t regret it!