Pistachio, Lemon-Meringue Cupcakes for my Dad and Brother-in-law

Happy St. Patrick's Day!  While I may not be Irish, I never pass up a reason to celebrate.  I haven't gotten a corned beef on the stove yet, I'm sure it will be happening soon.  As the years have gone by and I have seen so many plans change, lives cut short; I realize there really is no time like the present.

I had other plans for Saturday, but I tossed them aside and buried myself in cupcake making to share with my Dad and Brother-in-law.

Pistachio Cake 

110 grams roasted, salted pistachios (I started with 8 ounces shelled) (reserve leftovers to sprinkle on top of the finished cupcakes) 

7 ounces (200 grams or 14 tablespoons) unsalted butter, room temperature, cubed 

1 tablespoon Meyer lemon juice (or variety of your choice) 

Zest from one Meyer lemon 

1 teaspoon vanilla extract 

3/4 cup granulated sugar 

3/4 cup all-purpose flour 

1 1/2 teaspoons baking powder 

3/4 teaspoon salt 

5 large eggs, at room temperature 

Preheat oven to 350 degrees F. 

In the bowl of a food processor, grind the pistachios until finely ground.

Add the butter, lemon juice, lemon zest, and vanilla extract and pulse until combined.

Add the sugar, flour, baking powder, and salt and pulse a few times.  Add the eggs and pulse until combined. Scrape the sides of the bowl and pulse more if necessary.

Divide batter evenly between 12 muffin cups lined with liners, making each one about 3/4 of the way full.

Bake for 14-16 minutes. Until a toothpick inserted comes out clean.

Let cool completely on a rack. 

Meyer Lemon Curd 

2 large eggs 

2 large egg yolks 

2/3 cup granulated sugar 

1/2 cup freshly squeezed Meyer lemon juice 

2 tablespoons cold unsalted butter, cut into 1/2 inch pieces 

Fill a small pot with a couple inches of water and place a heat-proof bowl on top of that and bring the water to a boil. You don't want the bowl touching the water.

Place the eggs, egg yolks, and sugar into the top of the double boiler and whisk until blended. Add the lemon juice and mix well. Reduce the heat until the water is at a gentle boil. Whisk the mixture constantly for seven minutes or until the mixture is thick. Don't let the curd boil.

Immediately strain the curd through a fine sieve set over a medium bowl. Use a spatula to push the curd through and discard any bits. Add the cold butter to the curd and whisk until melted. Press a piece of plastic wrap directly on the surface of the curd. Store in the fridge until needed.

This makes about 1 cup of curd, so you will have plenty to use in another recipe if you'd like.

Lemon Meringue Buttercream 

1 cup sugar 

4 large egg whites 

1 1/2 cups unsalted butter (3 sticks), room temperature, cut in pieces 

1/2 cup powdered sugar 

Zest of 1 Meyer lemon
1 teaspoon Meyer lemon juice 

Heat sugar and egg whites in a heat-proof bowl over simmering water until 140 degrees F, whisking constantly.

Pour whites into a mixer bowl and beat on medium speed a few minutes until getting fluffy, then turn mixer up to full speed and whisk until the mixture is cool to the touch of the bowl and resembles marshmallow fluff.

Add butter a little bit at a time while the mixer is running on low speed. Add until all the butter is incorporated. Add the lemon zest, juice, and powdered sugar and mix until the mixture is light and fluffy. 

I combined the Swiss and American buttercream methods to make this icing a little more workable.

*If your icing is too soft, place the bowl in the fridge for 15 minutes and then whisk more. 

*If your icing is too firm (resembling cottage cheese) the bowl can be heated from underneath slightly with a torch or you can place the bowl over warm water for a few minutes. The butter was too cold and once it warms the icing will get nice and fluffy.

To finish the cupcakes, remove a small amount of the center of the cupcake with a small spoon (I used the small side of a melon baller and that worked great also).  Fill the indent with a spoonful of the lemon curd.  Place the buttercream in a piping bag fitted with a tip if you wish and pipe on top of the cupcakes.  Sprinkle the cupcakes with chopped pistachios.  Serve at room temperature.  

Even if you are a big kid you are never too old for a birthday bowling party.  Or cupcakes!  Actually instead of making leprechaun traps, maybe that energy would have been better spent inventing a better cupcake trap.  Just a thought...

Happy St. Patrick's Day!

Gina

{Meyer} Lemon Bars a winter birthday treat

2012 seems to have come and went.  I don't do the whole resolution thing on New Years.  I really don't think about New Years as a holiday; to me it's always been my brother Michael's birthday.  I've heard friends lament that they are robbed of their birthdays when their big day collides with the holidays.  I wanted to be sure Michael's birthday didn't get lost in the holiday shuffle this year, so I asked him what his birthday dessert request was and then quickly went about whipping it up.

He requested lemon bars and luckily for him I replaced my beloved dwarf Meyer lemon tree that I had to leave behind back in March when we moved.  I planted this tree in April and was surprised by the nice little crop of lemons I got.

Meyer Lemon Bars

Crust:
1 cup unsalted butter, room temperature, cut into 1/2" pieces
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
Zest from one Meyer lemon

Filling:
4 large eggs
2 cups granulated sugar
1/2 cup all-purpose flour
1/2 cup freshly squeezed Meyer lemon juice
Zest from one Meyer lemon
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Add butter, sugar, flour, salt, and lemon zest to the bowl of a food processor and pulse until still slightly crumbly but starting to come together.  You can also use a pastry cutter to do the same thing.

Spray a 9" x 13" pan with no-stick spray (for even easier removal of the bars cut a piece of parchment paper to fit on the bottom of the pan).  Spread the crust mixture over the bottom of the pan and press it down with your fingers.

Bake the crust for 15 minutes.

In a large bowl whisk together eggs, sugar, flour, lemon juice, zest, baking powder, and salt and pour over hot crust.  Bake for 25-30 more minutes or until the filling is set and no longer wobbly.

When completely cooled dust top with powdered sugar and cut into squares.

Meyer lemons are sweeter and milder than regular lemons.  I think they make the bars a touch sweeter and less tart, but feel free to substitute regular lemons if you can't find the Meyer ones in your area.

I know I can't get enough of these when they are in season here.  Matter of fact if you can't find them; maybe you should head over my way.  Besides you'd be just in time to enjoy the pig we will be grubbing on this Sunday.

My apologies for not returning comments and e-mails promptly the last few weeks.  Besides all the craziness of Christmas and another one right around the corner, I had to spend my precious free minutes fawning over my newest nephew my brother Michael and his wife gave me.

Don't be alarmed if you hear a loud crash and some crazy snoring.  It will just be me crashed out on the couch taking a long overdue winter nap.

Happy New Years!!!

Gina

Spiced Peach & Ginger Tiramisu- Happy Birthday to Me!

I feel so fortunate, not only did I get to spend my birthday here in California enjoying family and friends, but alsoI get to spend it on the only side of the globe with Nancy - Spicie Foodie enjoying it with her.

Even though I can't hop on a plane today and bring her over a piece of the Spiced Peach & Ginger Tiramisu I whipped up for my birthday.  I can easily send her a huge chunk in spirit.  For me one of the best gifts I've received from writing this blog is the fact that I can be there with some of you, even if I can't be there in person.

I pondered, what to bring.  How about a huge, multi-layered birthday cake with rainbow buttercream and sprinkles, oh yes that would be fabulous.    

Until I smacked myself in the head and said, "What are you thinking?" 

It's been a 100 degrees + around here and I don't need that oven on.  My daughter told me she was coming home for a visit Sunday, so I had so shake the cobwebs off my brain and think of a dessert that was smarter, not harder.

I started to think hey maybe older is wiser.

I'm still trying to wrap my brain around the fact that I'm another year older.  The number doesn't bother me so much, but some of the side effects of aging just aren't fair.

Like the fact it takes my eyes an hour in the morning just to be able to see my hand in front of my face or that I have to be home before dark because I can't see to drive at night anymore.

Or that I'm getting birthday texts from random plastic surgeons.  What is there a database for old broads that are ready for a tune-up?

But I suppose for every down side there is an upside.

I feel like I've grown tremendously in the last couple of years not age wise, but wisdom wise.  You know that old saying, "Sometimes you just have to learn the hard way!"  I'm just going to confirm it right now - yes it's true.

I've learned to say what I need to say and mean it.  Tactfully of course, okay well not always but I'm sure to apologize when I'm in the wrong.

Happy Birthday to Me, Happy Birthday to Me, I may not be able to see anymore, but at least I don't smell like a monkey!

Just when I thought my birthday couldn't get any better I got the biggest smile on my face when I saw the cake my dear friend Becky baked for me.  You just have to see this lemon masterpiece for yourself. Becky is way sweeter than this cake could ever be and I feel lucky to call her a friend too

Triple Lemon Layer Cake

Gina

Cannoli Cones - A fun dessert for my Dad!

I wanted a simple, yet really fun dessert to serve at my Dad's 70th birthday party we had this weekend. When I saw these cute cannoli cones Rachael Ray had made, I knew they would be perfect.  They looked pretty good, but I figured I'd take them up a notch.

Cannoli Cones

12 sugar ice cream cones

1/2 cup semi-sweet chocolate chips

1 tsp. canola oil

15 oz. container whole milk ricotta

1/2 cup powdered sugar

1-cup heavy whipping cream

1 tsp. vanilla extract

In a small microwave safe bowl, combine chocolate chips and canola oil.  Microwave for 20 seconds at a time until chocolate is melted.  Stir and repeat until chocolate is melted.

Once chocolate is melted, dip rim of each cone in chocolate and place in a stand or a cardboard box with holes until completely dry.  I have a pastry bag holder, which worked perfectly.  Can make these the day ahead and then make and put the cream in the day you want to serve them.

Add whipping cream, powdered sugar and vanilla extract to a mixer and beat until firm.

Place ricotta in a bowl and fold in beaten whip cream.  Place the cream in a piping bag or a large plastic bag, cut the tip off and pipe into the cones.  I served mine with the following:

Mini chocolate chips

Chopped pistachios

Maraschino cherries with stems on

I don't know if I've ever introduced you to my Dad, he's quite a character; he calls himself O.G. it stands for old guy.  Don't look at me like that; he's the one who told us that is his nickname. Before he retired his co-workers gave it to him, and that's what we have been calling him ever since.

If you've ever wondered, "Just where does she get that adorable sense of humor?"  Well I guess the saying is true, "The apple doesn't fall very far from the tree".

We had so much fun, ate a ton, and laughed lots.  Happy 70th Birthday Daddy, we love you!  Make this simple dessert and have some fun with your family.

My kids just went out on Spring break and I've decided to join them and have a little fun for the next two weeks, I'm looking forward to catching up with all of you very soon.

Enjoy,

Gina

Tiramisu and Cindy's 35th Birthday Party!

Happy 35th Birthday Cindy!  I think this story should begin with me embarrassing my baby sister, after all what are sisters for!  I couldn't have been happier to throw a birthday party for my sister.  She is 7 1/2 years younger than me; I'm being technical because, I don't need to add anymore years than I already have.   I had the privilege of taking care of her when we were growing up, including making her play dress up; she was the doll.  We shared a room until I got married and moved out, she enjoyed tormenting me and my now husband thoroughly, she was the quintessential third wheel.  She has been a great Auntie to my girls and now she is a great friend to me, she's been my hospital sitting partner for my mom and everything else you can imagine!  I just wanted her to know, it was my pleasure to celebrate yet another year in her life!

I tried to keep some stuff a surprise, but she wanted in on the planning action, including making sure this was a grown-up foodie party, complete with cool foodie ingredients to go in the goodie bags.   We always celebrate all the kids' birthdays in grand style, but us adults are always an afterthought; we decided to change that.   

I filled up all the bags; including spice mixes I made for the ladies, besides what's a party without champagne and chocolate!  I had to set us a grown up table, hot pink, black and silver were our colors, so I had to add a little bling here and there!

The doorbell rang and our guests started piling in.  Louise, Denise, Cindy, Andrea, Debra, Alisha, and Marion.  I told them to give me their hot girl pose; I think they did a smashing job!  They all work together, and from the stories they told me, have way too much fun during the day.  I'm trying to get a job over there so I can be their official potluck party planner!

Shelly and Stephanie got here, Shelly is like another sister, a lifelong friend and someone I can always count on.  Our kids have grown up together.  

We had people, now for the food; well I didn't want them to go home hungry or anything!  We picked recipes from the blog so they could taste some of the things they have been drooling over, or maybe they just wanted to find out if I was full of "crapulous"!

Menu

Appetizers:  Stuffed Baby Portabella Mushrooms with Sausage, Sage, Thyme and Parmesan Cheese,

Hot Artichoke and Spinach Dip, Garlic Olives, Sopressata,  Rosemary Parmesan Icebox Crackers

Salad:  Mixed Baby Greens with White Balsamic Vinaigrette and Herbed Croutons

Main:  Lasagna with Grandma's Tomato Sauce and Roasted Asparagus (I even pulled out some jars of my San Marzanos from the summer for my special company!)

Desserts:  Tiramisu and Dark Chocolate Cupcakes with Raspberry Buttercream (These were so good, you just might have to wait for my cookbook for this recipe!)

Drinks:  Sangria and Iced Tea (I used my Nectarine and Blackberry recipe, there are no fresh nectarines this time of year, so I used frozen peaches instead, good choice I might add.)

While we were waiting for the main course, we had a little fun with the ladies and played food games, foodie trivia and chopped, complete with lovely prizes!  Here was our favorite question; "What is a crapulous person full of"?  You should of heard some of the answers.

I guess we had tortured them enough, so we sat back down in the dining room for some cupcakes, tiramisu and present opening.

After many hours of stuffing ourselves and laughing, the guests were sent off with foodie gift bags.  If you noticed the Sugar Cookie Heart Pops on the right, simply make the cookies per the recipe and insert a stick prior to baking and cover with a cellophane bag afterwards.  

Hopefully the ladies have all recovered from their food hangovers.  Thank you everyone for helping make my sister's birthday so special, I had such a great time and it was my pleasure to meet all of you.  A special Thank you Alisha for my edible Nasturtiums and Marion for the beautiful flowers.  So whose birthday is next so we can have another party?

Gina