Basic Buttercream Frosting

I remember when I was growing up, my mom was always baking these big, gorgeous wedding cakes for friends and family.  It was so exciting to sit and watch her frost the cake and stack the tiers high, then decorate it with perfect frosting roses and embellishments. She always made the most perfectly white, fluffy vanilla buttercream frosting to frost it with.  She would spread leftover frosting on graham crackers for Joanie and I.

When I started baking cakes and cupcakes several years ago, I couldn’t get the consistency of my buttercream frosting right.  The frosting would never be fluffy enough and would never hold up when I piped it through a tip.  I didn’t understand what I was doing wrong until finally I had my mom walk me through it.  Turns out there is a very simple trick to getting the fluffiest frosting that’ll stay where you put it.  The trick is, you beat the crap out of it!  My mom told me to whip the butter in the mixer on high for no less than 7 minutes!  So here is my buttercream frosting recipe based on my mom’s recipe, but I don’t use shortening like she did because I just don’t like the mouth feel.
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Ingredients:

1 cup unsalted butter at room temperature.  (This is VERY important, if your butter is too soft or melted it won’t fluff up.  I would err on the side of too cold if anything.  Let your butter set on the counter over night if you can.)

4-5 cups powdered sugar
2 tsp real vanilla extract
5-6 Tbs milk

Method:

With an electric mixer with a whisk attachment, beat the butter on high for 10 minutes.  You can periodically stop the mixer to scrape down sides of the bowl.  The butter will get fluffy and almost white in color.
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When butter is very light and fluffy (after 10 minutes of whipping) turn mixer off and add the vanilla and two cups of the powdered sugar.  Turn mixer on low until the sugar is combined and then turn it on medium speed and add 2 tablespoons of the milk.
Turn mixer back to low and add the rest of the powdered sugar and a couple more tablespoons of milk until you have a fluffy, light, spreadable consistency.

You are now ready to spread the frosting onto cakes or cupcakes.  This can be done using an off-set spatula or pastry bag and tip.  If you don’t have either of these, the back-side of a butter knife works just fine.  This recipe will frost approximately 24 cupcakes or 1 9×13 cake or a two layer 8 inch round cake.  Happy frosting!!

~Janna
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Grapefruit Pie

I love citrus and grapefruit is one of my favorites.  It reminds me of being at my grandparents house in Florida and picking the tart fruit right from the tree!  As I was testing my key lime pie last year I started thinking about the possibility of grapefruit pie.  I’ve tried different variations of grapefruit pie over the last year and finally came up with one that I think is perfect.  As I researched grapefruit pie, I realized that they all use the actual wedges, and made a fruit pie, while I wanted more of a custard.  So I juiced the grapefruit and simmered it and reduced it by half so it was super sweet and super tart.  I also used the zest of one whole grapefruit to make sure it had tons of flavor.  Then I took the custard base that I use for the key lime pie and used the grapefruit juice and zest instead.  I couldn’t be more happy with the results and I hope you like it too!

~Jannawhipped-cream-birdie 3

Ingredients for filling:

1 cup grapefruit juice, I used Ruby Red but any variety will do (One very large grapefruit will give you about 1 cup)
Zest from your grapefruit
1 14oz can of sweetened condensed milk
3 large egg yolks
1 9″ graham cracker crust  (or you can use a ready made crust)

Ingredients for crust:

2 cups of graham cracker crumbs
2 Tbs granulated sugar
5 Tbs unsalted butter, melted

Ingredients for whipped cream:

2 cups heavy whipping cream
1 cup powdered sugar
1 vanilla bean
1 tsp vanilla extract
*If you don’t have a vanilla bean you can double your vanilla extract.
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Method:

Pre-heat oven to 350 degrees Fahrenheit.

In a 9 inch pie plate mix the graham cracker crumbs with the sugar.  Pour the butter into the dish and mix with a fork until all the graham cracker is coated.  Press mixture onto the sides of the dish and then press into the middle making an even thickness throughout.  Set aside.

To make the whipped cream, put the heavy cream into a cold mixer bowl (I stick mine in the freezer beforehand for a few minutes).  Using the whisk attachment and the mixer on high, whip the cream until it thickens up and forms peaks (3-4 minutes).  Turn the mixer off and add your vanilla and powdered sugar.  Turn the mixer on medium to incorporate the sugar and vanilla.  Once finished, put the whipped cream into a lidded air-tight container and store in refrigerator.  You will need your bowl and whisk attachment again so you’ll need to wash it.
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Squeeze grapefruit juice into a small bowl or sauce pot.  Strain out seeds and big clumps of pulp.

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Simmer in sauce pot on med/high heat to reduce by half.  This will take approximately 10-15 minutes.  Keep an eye on it and stir occasionally.  You will end up with 1/2 a cup of reduced juice.  Add the zest and cool in an ice bath.  (Don’t skip the ice bath!  You do this so you don’t cook the eggs by adding hot juice.)

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Once the juice isn’t hot to the touch (it’s okay if it’s warm) add it, the sweetened condensed milk, and egg yolks to a mixer bowl.  Using your whisk attachment again, blend on high until well incorporated, 1-2 minutes.

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Pour the filling into the pie crust and bake for 15 minutes.  grapefruit5

Let pie rest out of the oven for 10 minutes before chilling it in the fridge.  Top with homemade whipped cream and serve cold.
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Chocolate Dipped Cherries

This post is dedicated to our beautiful Mama.  She always worked hard to make life special for each one of her 6 children.  We lived in “the woods” in Talkeetna, Alaska, a very small town that is an hours drive from the nearest suburban town.  For us, the finer things in life did not come from a store, but from Mom’s hands.  She made a lot of our clothes (and our doll clothes!), cooked and baked from scratch, and always let us help even though I’m sure our “helping” just made more work for her.

Chocolate dipped cherries were one of Mom’s special Christmas tradition.  I remember watching her make them step-by-step, anticipating when we could FINALLY partake in this gooey, sweet treat.  It was always worth the wait.  I have continued this cherished tradition into my adult life…and I even like to indulge once in a while and make them on non-Christmas occasions. =)

And what better occasion to make these beautiful candies than Valentines Day!!!  A day filled with love and flowers and romance pretty much demands an accompanying sweet treat.  The fact that you put the time and effort into hand making each cherry makes them than much sweeter.  Your Valentine, or whomever you are making these for, will taste the love.  ❤

Ingredients:
25-35 Maraschino cherries WITH stems
3 Tbs unsalted butter, room temperature
3 Tbs light corn syrup
2 cups powdered sugar (+extra for kneading), sifted
1 lb (approx) melting chocolate
double boiler
Optional: decorative mini candy cups

Directions:
Start by draining your cherries on paper towels.  You can do this a couple hours ahead of time, just don’t let your cherries get shriveled!  Four hours is probably the max time you want to leave them out.  I usually set mine out about ½ hour before I begin, change the towels once and blot the tops when I’m ready to work with them.  If your cherries are too wet on the outside, the juice will begin to break down the dough before you’ve had a chance to dip them.

Next, prepare your sweet dough, the gooey filling of the cherry.  Mix butter and corn syrup together to form a paste.  

Add in the sifted powdered sugar and stir until combined.  If your “dough” looks like a crumbly mess, perfect!  Now get your clean hands in there and start squishing until the dough will stick together.  Knead it on a clean counter top until it forms a smooth dough.

Optional:  To ensure you have enough dough, divide it into portion sizes (about 1 tsp) for the amount of cherries you need.

Shape your dough around each cherry and set aside on wax/parchment paper.


Next, break up your chocolate block into small, uniform pieces.  This helps it melt quickly and evenly.

**You can use chocolate chips instead, but they have an additive to help them keep their shape which affects the tempering process.  You can also use chocolate melting wafers, but a lot of the time those aren’t made of real chocolate and you can definitely taste the difference!

Measure out your chocolate.  About 1 lb should do.  You will have extra in the end, but you need the chocolate to be deep enough in your pan to be able to dip the cherry in.

Add water to the bottom of your double boiler and turn the heat on LOW.  The steam from this water will heat  your chocolate pan at a gentler temperature.  Chocolate tempering is not hard to do, but it does take patience.  Don’t be tempted to turn the heat  up, lest you end up with grainy chocolate.  Low and slow is the key!

If you don’t have a double boiler (I don’t) you can improvise…sometimes I use a metal milk steaming pitcher set on a steam basket in a sauce pan.  This time I balanced a saucepan over a slightly smaller one.  Sounds a little precarious, but it worked great!  The thing to remember is that you don’t want direct heat and you don’t want ANY steam vapor or water droplets to get into the chocolate.  Heed my warning, water in your chocolate will ruin it.  For more on tempering chocolate, check out this article.
Using a candy thermometer, monitor the temperature of your chocolate.  You don’t want it to get above 110 degrees Fahrenheit.  Stir frequently but gently to make sure you aren’t getting any hot spots. 

While you’re patiently waiting you can set out your candy cups if you’re using them, or spread out a sheet of wax paper for the dipped cherries to dry on.

Holding the cherries by the stem, dip them one at a time into the prepared chocolate, making sure to completely seal them, paying special attention to the base of the stem.  Any holes or breaks will allow the filling to ooze out  You don’t want that.  Allow any excess chocolate to drip off.

Place the dipped cherries stem side up in your candy cups or wax paper and chill until firm (but don’t freeze!).

Now, here’s the thing…you can eat these now, they are incredible!  OR, you can allow them to “ripen” in the refrigerator for a week to allow the cherry juice and the sugar dough to meld together to form that ooey-gooey filling that makes traditional cherries oh-so-messy to eat.  Personally, I like them fresh, but I’m not picky.  =)

Happy Valentine’s Day!!