Sweet Treat - Buttercream My Way

As you know, my forays into baking are few and far between. Still, when I have to make cakes or cupcakes, I always look forward to the icing part of the equation; eating classic Buttercream off a spoon is my idea of heaven. Today's easy recipe is foolproof.  It came about when I lightly adapted a recipe I found online to meet my ever enduring love for salted butter. They say you shouldn't bake with it. I say they're wrong. I like the taste balance it brings. I even make my absolute favorite Brownies with it.

Delicious and easy Buttercream, Photo: NK 

Just give this easy recipe a whirl and you'll be lucky if you get it on your cupcakes fast enough. The icing works well for simple frosting and more elaborate decorating. I like to chill it a bit and spoon it into a pastry bag before piping it on. You'll also find it freezes easy for those emergency dessert situations. I know you will enjoy! 

Quick & Delicious Vanilla Buttercream Icing
Recipe Adapted from AllRecipes.com
Frosts about 8-10 Cupcakes 

Ingredients: 
1/2 Cup (1 Stick) Salted Butter at room temperature
1 1/2 teaspoons very good quality Vanilla Extract (I like Nielsen Massey) 
1 3/4 Cups Confectioner's Sugar *(*1 & 3/4 Cups is slightly less sweet, but you can use up to 2 Cups)
2 Tablespoons of Milk
(Food Coloring, approximately 3 drops, if you like - I prefer it au naturale)

Method:  
Cream Butter with a handheld mixer or a stand mixer with a paddle attachment until it is light and fluffy (can also be done with a wooden spoon)

Now carefully and gradually add in the Confectioners Sugar until it is fully mixed in. Add the Vanilla Extract and stir again. 

Pour in the Milk and beat for 3 to 4 more minutes. If using food coloring add it now. Frost and enjoy! 

Weeknight Indulgence: Strawberry Pretzel Sundae With Mascarpone Gelato

Strawberries! Photo:NK

How do you get inspired by something you didn't even order? Easy. When the description itself is so mouthwatering that you can't stop thinking about it for weeks. Positively stuffed by a great meal a few weeks ago at The Topping Rose House, Tom Colicchio's new(ish) restaurant venture out in scenic Bridgehampton, we were compelled towards uncharacteristic modesty when it came to our dessert order. We opted for a very spartan scoop of interesting house made ice cream - cream cheese flavor to be exact. An odd choice to be sure but, I must say - delicious! The flavor was not too sweet, a bit tart actually, but overall, very refreshing. 

Still, as time went on, I just could not stop thinking about a dessert on the menu that we'd passed on: a sundae, but not just any sundae, one that incorporated  our tangy cream cheese ice cream with decadent fresh strawberry compote and salty crumbled pretzels. YES. 

A lovely meal was had at Topping Rose House, Photo: NK

With Strawberries in season and so delicious this year, I felt I had no choice but to embark on a mission to find this unique ice cream flavor elsewhere, or at least a worthy stand-in (in this case, Il Laboratorio del Gelato's sinful Mascarpone Gelato was just the thing). 

When to concoct this much anticipated sundae? Any time you could use a little pick me up. The Strawberry Compote is super fast and the final result will pretty much make you day. You can bet this is going to make the summer dinner party rotation. And it's kid friendly too. 

Let's go!!!!!

Fresh Strawberry & Pretzel Sundae with Mascarpone Gelato, Photo: NK

Fresh Strawberry & Pretzel Sundae with Mascarpone Gelato
Inspired by The Topping Rose House / Tom Colicchio 
Serves 2 

Strawberry Sauce Ingredients:
1/3 LB Ripe Stawberries, hulled and sliced uniformly. Slice once in half when done
1 heaping teaspoon Sugar (optional)

Pretzel Crisp make the perfect topping,  Photo:NK

1/2 teaspoon Good Quality Vanilla Extract
1 Tablespoon Water 

Sundae Ingredients:
Mascarpone Gelato or Cream Cheese flavored Ice Cream (you can substitute any other not-to-sweet, relatively neutral flavor  such as malt. Note: if you use vanilla gelato or Ice Cream,  you may want to omit the sugar from the Strawberry Sauce depending on how ripe your berries are) 

1 big handful of Salted Pretzel Crisps or Salted Pretzels of your choice, crushed into coarse pieces

Fox's U-Bet or other good quality Chocolate Syrup

Mint, for an optional garnish

Heavenly Gelato, Photo:NK

Method: 

To make the Strawberry Sauce, place Strawberry slices in as small pan over medium heat. Add a heaping teaspoon of Sugar, the Vanilla extract, and a tablespoon of water. Allow to cook, stirring, a few minutes until liquids thicken and Strawberries break down a bit. Once sauce has reached the desired consistency (we like ours with good chunks of Strawberry and a nice amount of the sweet syrup), turn off the stove and allow it to cool completely. 

To serve: Scoop two generous balls of Ice Cream or Gelato into a sundae dish. Top with Strawberry Sauce and a handful if Pretzel Crumbs. Drizzle with a little bit of Chocolate Syrup. Garnish with a Mint Sprig. Enjoy!! 

NK Bakes - Easy Apricot Blackberry Frangipane Tart

There's a first time for everything and today, it's NK's first baking post. 

I've mentioned before that I dread baking. I do it as little as possible. While I marvel at the creations of others, I generally prefer to cook - cooking just seems to me to be more expressive, open to interpretation, and a bit less scientific. That said,I totally admire bakers, especially my best friend who is amazing at it. I've been trying, to no avail, to get her up here for a baking guest post (ahem). When I finally wear her down, you're all in for a real treat. 

Today's tart was inspired by a delicious dessert I enjoyed last week at a very unique restaurant called Dish in Water Mill, NY. Check it out here: Dish Hamptons 

Logo Courtesy of Dish Restaurant, Water Mill, NY

Dish is a tiny little place run by a charming husband and wife team who met while in school at the CIA. The restaurant, an unassuming storefront tucked in a shopping center, gives you the feeling of being in a quaint country kitchen, and their weekly four or five course pre-set prix fixe menus are on par with some of the finest restaurants around. To add to the awesome factor, it's BYOB. Last week's meal was as usual, unbelievable from start to finish, but the Apricot Tart served for dessert was a showstopper. It was then and there that I vowed to find a way to bake a similar tart and by God, I'd find an easy way to do it. 

My baking attempt was successful and easy thanks to in-season fruit and frozen puff pastry dough. Also, I learned how easy it is to make basic Frangipane - or almond cream. Frangipane is often a component used in the best baked goods. It imparts extra richness, taste and overall moistness. 

Easy Apricot Blackberry Frangipane Tart 

Adapted from Savour-fare.com

Serves 8 - Makes 2 Tarts that serve 4 each

Ingredients:

For the Tart

One Package Frozen Puff Pastry Sheets (I used Pepperidge Farm brand which has 2 sheets)

4 or 5 ripe Apricots, pitted and thickly sliced

1 package ripe Blackberries

Raw Sugar (for sprinkling)

1 Egg, optional, for extra browned tart crust

For the Frangipane (recipe adapted from French Food -About.com)

Almond Meal, Photo: NK

1/2 Cup Ground Almond Meal 

1/4 Cup Granulated Sugar

1 Egg

3 Tablespoons softened Butter

3/4 teaspoon good quality Vanilla Extract

1 Tablespoon all purpose flour

Method:
 

Lay out two large sheets of Puff Pastry to thaw for 30 - 40 minutes or according to the package directions.

Preheat oven to 400 degrees.

Meanwhile, prepare the Frangipane by combining all ingredients in a food processor. 

Blend until ingredients create a smooth and creamy paste. 

Frangipane, Photo: NK

Once the Puff Pastry has thawed, lay each piece on a non stick cookie tray or sheet pan.

On the first dough rectangle, carefully fold in the edges by a centimeter or so, pressing them down into the base of the tart to seal them and create a crust. Run your knife ever so lightly around the inside edge of the folded in crust. Repeat on the second dough triangle.

Spread the Frangipane over the inside of each tart crust. It should cover the inside completely but not so much that it spills over the crust edge. 

Assembled Tart, Photo: NK

Next, press your Apricots and Blackberries into the Frangipane. 

Optionally paint the crust edges with Egg White to promote a nicely browned, even crispier crust.

Optional Egg Wash, Photo: NK

Finally, sprinkle the tart liberally with Raw Sugar, and set in the oven to bake.

25 minutes should yield a perfect, golden brown and delicious tart. 

Slice into squares and enjoy!

Painless and Delicious! Apricot Blackberry Frangipane Tart, Photo: NK

Photo: NK

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