Carly Beth's Birthday Recipes

Wednesday, June 22, 2011

Strawberry Lemonade Cupcakes
Source: Annie's Eats

Yield: about 21 cupcakes

For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
1 cup fresh strawberries, roughly chopped
12 oz. cream cheese, at room temperature
18 tbsp. unsalted butter, at room temperature
2 2/3 cups confectioners’ sugar, sifted
3 tsp. lemon juice
1 tsp. vanilla extract

For garnish:
Fresh strawberries
Lemon slices

To make the cupcakes, preheat the oven to 325 degrees F. Line muffin pans with paper liners.
In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside.
In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition.
Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.

Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup.
Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Place wax paper underneath your cooling rack so you don’t make a mess!)

To make the frosting, puree the strawberries in a food processor or blender. Strain the puree through a mesh sieve to remove the seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes. Add the powdered sugar and mix until smooth. Add the lemon juice and vanilla extract and mix until incorporated. Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added about 7 tablespoons of puree). Frost cupcakes as desired and garnish with fresh strawberries and lemon slices.

Salted Double Chocolate Chunk Cookies
Source: Annie's Eats

Yield: about 24 cookies
8 oz. semisweet chocolate, coarsely chopped
4 tbsp. unsalted butter
2/3 cup all-purpose flour
½ tsp. baking powder
¾ tsp. fleur de sel (sea salt), plus more for sprinkling
2 large eggs, at room temperature
¾ cup packed light brown sugar
1 tsp. vanilla extract
12 oz. semisweet chocolate, coarsely chopped

Preheat the oven to 350˚ F. Line two baking sheets with parchment paper or silicone baking mats.

Combine the 8 ounces chopped chocolate and butter in a heatproof bowl set over a pan of simmering water, and heat until the chocolate and butter are melted and smooth, stirring occasionally. (Alternatively, heat in the microwave in 25-second intervals, stirring in between.) In another mixing bowl, stir together the flour, baking powder and salt.

In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla. Beat on medium-high speed until the sugar has completely dissolved, about 4-5 minutes. Reduce the speed to low and add the melted chocolate mixture, blending until incorporated. Add in the dry ingredients and mix just until combined. Fold in the remaining chopped chocolate with a spatula. Drop heaping tablespoons of dough onto the prepared baking sheets, about 2-3 inches apart (I used my medium-sized dough scoop).

Bake, rotating the baking sheets halfway through, until the cookies are just slightly soft in the center and crackly on top, about 10-12 minutes. Sprinkle lightly with additional salt and let cool on the baking sheets 10 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

Pretzel M&M Cookies
Yield: 2 1/2 dozen cookiesCook Time: 10-12 minutes
2 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
2 sticks unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semi sweet chocolate chips
1 1/2 cups pretzel M&M's
Sea salt, for sprinkling on cookies

1. Preheat oven to 375°F. Line two baking sheets with parchment paper or Silpats. Set aside.
2. Whisk flour, salt, baking soda, and baking powder in a bowl medium bowl, set aside.
3. Cream butter and sugars together in a stand mixer fitted with the paddle attachment until smooth. About two minutes. Add egg and vanilla and beat until smooth.
4. On low speed, slowly add in the flour mixture until just combined. Stir in chocolate chips and pretzel M&M's.
5. Drop heaping tablespoonfuls of dough on prepared baking sheets 2 inches apart. Sprinkle with sea salt. Bake 10-12 minutes until cookies are slightly golden around the edges. Transfer cookies to a cooling rack and let cool completely.

Location:Old Lenoir Rd,Hickory,United States

Heirloom Margherita Pizza

Wednesday, June 8, 2011

Okay so the picture doesn't do it justice. This recipe is amazing!! Make it tomorrow night!!!

Here we go, here's what you need for the crust:

1 cup warm water
1 tablespoon raw sugar (white is fine if you must use it...)
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

1) Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
2) Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust.

Bake for 10 minutes in a preheated 425 degree oven.

3) While it's baking, get your toppings ready:

1 1/2 cups Sun-dried Tomato Vinaigrette with 1 clove garlic combined.
1/2 pint Heirloom Tomatoes
Fresh Mozzarella Cheese (use as much or little as you like)

4) Pull pizza crust out after 10 minutes and brush with dressing mixture. Add tomato slices and cheese.

5) Bake for 8-10 minutes longer until cheese is melted and crust is golden brown.

** I bought Heirloom Cherry Tomatoes at the Farmer's Market today. They are amazing...AMAZING!

Location:Old Lenoir Rd,Hickory,United States


Wednesday, June 1, 2011

Here are two awesome cookie recipes I made today!!

Chocolate Covered Pretzel Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) peanut butter chips
1/2 cup milk chocolate chips
5 ounce package Flipz milk chocolate covered pretzels, chopped
Preheat the oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside.

In the bowl of your stand mixer, beat together the butter, brown sugar, sugar, and vanilla until creamy. Add eggs, one at a time, mixing well after each addition. Gradually beat in the flour mixture. Stir in the peanut butter chips, chocolate chips, and pretzel pieces until well combined.

Drop by tablespoonfuls onto a parchment lined baking sheet. Bake for 10-12 minutes or until golden brown. Cool on a wire

Lime Sugar Cookies

2 cups sugar, divided
grated zest of 2 large limes
1 cup unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla
1 tablespoon lime juice
2 ¾ cups flour
¼ teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda

Prepare lemon sugar: In a mini food processor, blend ½ cup sugar with 1 teaspoon lime zest. Pulse several times until the zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.

Prepare cookie dough: In a medium bowl, sift together flour, salt, cream of tartar and baking soda. Set aside.

In a large mixing bowl, cream together butter and remaining 1 ½ cups sugar. Blend in eggs, one at a time then add vanilla, lime juice, and remaining lime zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.

Refrigerate dough for one hour.

Preheat oven to 350ºF and line 2 baking sheets with waxed or baking paper.

Shape the cookies: Shape one tablespoonful of dough into a ball and roll in lime sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick– it might help to press the glass first in the sugar then onto the dough, then it won’t stick. Repeat.

Bake cookies for 10-12 minutes.

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