Southern Cheese Straws

You know what's delicious? Food that contains a pound of cheddar cheese. In the South, cheese straws are a bit of a staple, and no one questions the ratio of cheese to flour. I'm convinced the only reason this recipe calls for any flour is simply to hold the cheese together, but that's part of its beauty. If you Google "cheese straws," you'll come up with countless recipes, and I don't know that any one is better than the others. I came across this one at Belle of the Kitchen, and I was convinced it was worth trying because they were the blog's author's grandfather's signature recipe. Did you get all that? If a recipe is worth passing through generations, it's a keeper.

I made these for one of my sister's wedding showers, and I was very pleased with the result. While my first attempt at cheese straws was more like cheese coins than the beautiful crackers in Belle's post, I figured it just gave me an excuse to try again soon! So here I'll share my adaptation on the original recipe, and you can decide what you'd like to do. Enjoy!

Southern Cheese Straws

chefjennylyn.com

1 pound New York extra sharp cheese

1 stick butter, softened

2 cups flour

3/4 teaspoon cayenne pepper (use a full teaspoon if you like them especially spicy)

dash of paprika

Preheat the oven to 350°. Grate the cheese. Then, using a food processor, mix the cheese and the butter. Add the flour, pepper and paprika a little at a time to the mixture and pulse until well combined and very soft.

Either place the dough in a metal cookie press fitted with a flat disk and squeeze onto an ungreased cookie sheet, or scoop small balls of dough onto sheet, flattening slightly.

Bake for 10-15 minutes, until they just start to darken. Sprinkle with kosher salt when they come out of the oven. If done with a cookie press, cut into pieces when they are still warm.

A pound of cheddar is no joking matter. Fortunately, I was using my Microplane Course Grater, which made quick work of the "shred cheese" step. I love that this tool adjusts, and it comes with a protective sleeve to spare my knuckles when I reach in kitchen drawers. When cooking, it's worth it to use block cheese because it doesn't contain the wax that keeps pre-shredded cheese from sticking to itself when packaged.

My cheese, etc. is on the Large Cutting Board, and the arsenal of tools is as follows: Cheese Knife, Adjustable Measuring Spoon, Dots Pasta Bowl, Measuring Cup Set, Microplane Coarse Grater, and Stainless Mixing Bowl. Things are about to get crazy.

I don't have a food processor, so every recipe that calls for one requires a second look before I can commit. In this case, I knew I could simply knead my dough by hand after doing what I could with a hand mixer. Welcome to a whole lot of cheese with a little bit of flour.

The Small Scoop is seriously the greatest thing ever. Just scoop out the dough, press it slightly with your hand, and you're set! I used the Large Bar Pan with Parchment Paper, and I also used a Cookie Sheet.

Before becoming the baked perfection that is a Southern cheese straw.

These were successful. They may not have been the correct shape, but the flavor was there, and I came out with a go-to recipe for the future. These are displayed on the Dots Oval Platter from the Simple Additions Collection, and they're perfectly complemented by a beautiful spread of shower food. Someone else want to have a bridal tea so I can try this again?

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Biscoff Cookie Cheesecake Squares

I love the internet. I mean, I can't even tell you the percentage of my recipes that are products of late nights on the internet. We all have our guilty pleasures, and one of mine is staying up late searching out the perfect recipe. Maybe it's online... maybe it's in a magazine... maybe it's in my head. Ok, it's never in my head because I'm dependent on instructions. Anyway, I found these cheesecakes at Tasty Kitchen over a year ago, and I knew I'd eventually get around to trying them. Eventually came when my friends Nathan and Julie invited me to watch football at their place. I used them for their big screen to watch Alabama beat Penn State, and they used me for cheesecake. Everyone came out a winner. Oh, and Roll Tide!

How about an opinion on the actual recipe? Well, have you seen the picture? Do I really need to say more? These are awesome, and they're pretty simple to put together. They're very rich, so you don't need to cut them in large bars. A 9 x 13 pan makes a lot of small bars, so plan on taking them to more than one event. Otherwise, you'll do what I did and end up with tons of them in your fridge begging to be eaten. That, my friend, is a problem.

Biscoff Cookie Cheesecake Squares

chefjennylyn.com

Crust:

1-½ cup Crushed Biscoff Cookies (about 27 Cookies)*

3 Tablespoons Packed Brown Sugar

6 Tablespoons Melted Butter

Cheesecake:

1 cup Sugar

3 packages Cream Cheese (8 Oz Size)

2 Tablespoons Flour

3 whole Eggs

8 ounces, weight Sour Cream

1 Tablespoon Vanilla

Chocolate Ganache:

8 ounces, fluid Heavy Whipping Cream

¼ cups Butter

8 ounces, weight Semi-Sweet Chocolate Chips

¼ cups Confectioner's Sugar

In case you don't read through things before getting started, let me tell you at the beginning: These bars must refrigerate overnight.

Mix cookies and sugar together. Add butter and stir until combined.

Press mixture into a 13 X 9 pan.

Preheat oven to 325 degrees F.

Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy. On medium-low speed, add eggs one at a time, mixing well with each addition. Add sour cream and vanilla and mix until just combined.

Pour on prepared crust and bake for about 45 minutes.

Remove and cool. Prepare ganache.

Heat cream and butter on stove until just before boiling. Remove from stove and pour the mixture over the top of the chocolate. Stir until completely combined. Add confectioners’ sugar and beat with a wire whisk until combined and smooth. Pour over cooled cheesecake.

Cover and refrigerate overnight.

Cut into bars and serve.

Makes about 30-50 bars, depending on size.

Recipes can sometimes seem intimidating until you stop, think about what you're doing, and dive in. Case in point: Biscoff cookies. Some people will look at this recipe and immediately decide to skip it because it doesn't call for graham cracker crumbs. You know why it calls for these particular cookies? Because they're amazing, and their crumbs combined with brown sugar and butter will change your life, especially when you add cheesecake and chocolate ganache on top. That's right... don't skip this recipe. Here's the rundown of what I'm using: 1-Cup Prep Bowls, 2-Cup Prep Bowls, Pinch Bowls, Measuring Spoon Set, Adjustable Measuring Spoon, Measuring Cup Set, Small Batter Bowl, Measure-All Cup, Manual Food Processor, Double-Strength Madagascar Vanilla, and a Cutting Board. Yes, I feel like I'm on the Food Network, but that's just a perk of being a Pampered Chef consultant.

I chopped the cookies in the Manual Food Processor, which was easy, easy, easy. After throwing them in a Stainless Mixing Bowl with brown sugar and butter, mixing them with the Mini Mix 'n Scraper, the best crust recipe ever is born. Want a great tip on melting the butter? The Glass Prep Bowls go in the oven, so just let it melt while you get out the rest of the ingredients. It'll be ready by the time you have your cookies chopped. The crust goes in the Rectangular Baker, and this is where things get kind of crazy. (The good kind of crazy.)

It's time for me to introduce you to my sexy Sunbeam Mixmaster. That's right... a stand mixer from the 1950s. My grandmother received this as a Christmas gift from the church my granddaddy pastored, and she used it for years. When the ceramic bowls got too heavy for her to use, she gave it to my mom. Now it's in my kitchen, and it's still rocking things out at twelve different speeds. You'll see more of this in posts to come... trust me. See the Measure-All Cup full of sour cream? This thing is indispensable when it comes to measuring all that gross, sticky stuff you don't want to touch. It also prevents you from wasting about a teaspoon every time you add an ingredient because nothing will be stuck to the walls of a measuring cup.

As the cheesecake layer rests to cool on a Stackable Cooling Rack, I'll get started on the chocolate ganache. I know, as if fab cheesecakes with a Biscoff crust aren't enough... Ok, so chocolate chips are in a Stainless Mixing Bowl, powdered sugar is in a Measuring Cup, and cream is in an Easy Read Measuring Cup. The Cutting Board is keeping my work surface clean, and the 1.5-Qt. Saucepan from the Executive Cookware Collection is ready to do this thing. The Skinny Scraper is perfect for cooking in this pan because it won't melt, and it's easy to get around the corners. It's also perfect for spreading the ganache over the cheesecake layer.

Let's just be quiet for a minute while taking this in.

Ok, I'm ready to keep talking. Note: These must refrigerate overnight. There's no getting around that rule with cheesecake, at least not if you want it to be the best it can be. I'm using the Mini-Serving Spatula to get these out of the Rectangular Baker, and I'm learning really quickly to get that beveled edge under the crust. See where I ripped a couple up when I first started dipping? It's kind of obvious, so I might as well admit it.

These cheesecakes are good. I mean, they're really good. The recipe is straightforward, the presentation is beautiful, and the taste is out of this world. Football, friends, and cheesecake... does it get any better?

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Goat Cheese Bruschetta

Goat cheese is always the right decision. This is the best bruschetta I've ever had, and that's a big deal when you consider that I'm kind of a bruschetta connoisseur. The key behind this recipe is my obsession with food. Since seeing the movie Julie & Julia, I've thought off and on about the bruschetta Julie makes her husband... the way it's grilling in a pan... the way it looks on the table... the fact that her husband is absolutely smitten by his wife's abilities in the kitchen. So for the last couple of years I've considered bruschetta and how to do it like Julie. I searched high and low, finally stalking the food stylist from the movie (that's difficult to admit), but I never found the actual recipe. Instead, I've created my own version using a couple of different recipes along with the movie's fried bread as inspiration. My friend Ashleigh came to cook with me, and she and I agreed that this is pretty much the most amazing food one can ever eat. Roasted tomato mixture + goat cheese + fried bread. Can it get any better?

Goat Cheese Bruschetta

chefjennylyn.com

1 cup halved cherry tomatoes

3-4 tbsp. olive oil, divided

1 garlic clove, crushed

1/4 tsp. salt

1/2 tsp. fresh ground pepper

1/4 cup fresh basil leaves, torn

1/4 cup goat cheese

8 slices French baguette

Preheat oven to 425 degrees.

In a small mixing bowl, combine tomatoes, 1 tbsp. olive oil, garlic, salt, pepper, and basil. Roast in oven 20 minutes.

While tomato mixture cooks, heat 2-3 tbsp. olive oil in a skillet. Fry bread in oil, browning on each side. Add more oil if necessary.

Spread goat cheese on each bread slice, and top with tomato mixture.

Prepare to swoon.

Fresh tomatoes are vital for this recipe. You'll see what I'm talking about when you pull them out of the oven. I'm draining these in a Stainless Mesh Colander and using the 4 1/2" Serrated Knife from the Forged Cutlery Collection to slice them. After throwing them in a Measuring Cup, I'm ready to prepare my other ingredients.

The Dripless Oil Bottle is new this month, and it's legit. I mean, this thing really won't drip oil at all! There's a Vinegar Bottle, too! My oil's in an Easy Read Mini Measuring Cup, and basil and tomatoes are in Measuring Cups. My salt and pepper are in a Pinch Bowl, and I've got garlic ready to go with the Garlic Press. Have you ever used the Pampered Chef Garlic Press? If you're peeling garlic every time you want to add it to a recipe, you're missing out. No more peeling garlic when you use this thing! Moving on... Everything is on the Large Grooved Cutting Board, and it's over my sink to save valuable counter space.

Do I look like a woman on a mission? A mission to get brushetta in my face, perhaps? The mixture is in a Small Batter Bowl, and it's about to roast to perfection on the Medium Bar Pan.

Now the real magic begins. I promise frying the bread takes this recipe to the next level. It also allows a little bit of protection to keep the soggy factor down. When serving appetizers, it's a big deal to have a few recipes that can stand to sit out a bit before getting gross. These slices are in the 10" Executive Skillet from the Executive Cookware Collection, and I'm using the Chef's Tongs to turn them.

Spread goat cheese on the bread, pile on the tomatoes, and watch out. Eat with friends because it's the only way to exercise self control. You've been warned.

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Herbed Couscous

I'm the worst side dish poster ever, but it's because I enjoy desserts too much. Weird, but I enjoy eating sides but preparing desserts. Anyway, we all need side dish recipes to avoid ruts, so here's a super simple couscous that compliments many meat dishes, especially Moroccan-Spiced Chicken. This is easy to prepare, and the flavors are subtle enough to avoid overpowering the main course. Plus, it's couscous... and couscous is sexy. Big thanks to Cooking Light for this and the other hundreds of recipes I get from you! Best magazine subscription ever!

Herbed Couscous

chefjennylyn.com

1 tbsp. olive oil

1/4 cup finely chopped onion

1 cup uncooked couscous

1 cup plus 2 tbsp. fat-free, lower-sodium chicken broth

1/4 tsp. salt

1 tbsp. chopped fresh parsley

1 tsp. chopped fresh thyme

Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat.

Add onion; saute 2 minutes or until tender.

Stir in couscous; saute 1 minute.

Add broth and salt; bring to a boil.

Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.

Stir in parsley and thyme.

Yield 4 (3/4-cup) servings

I have to be honest. The original recipe called for shallots, but I needed to use this red onion. Here you see my onion sliced with a 5" Santoku Knife from the Forged Cutlery Collection along with the couscous in a Measuring Cup. These ingredients are on the Cutting Board. Quick note on onions and crying: Did you know a lot of your tears are due to dull knives? Using a sharp knife reduces the release of the stuff that makes you cry. Scientific, I know.

The Herb Keeper is no joke. I was skeptical when I saw it, but this really does keep herbs fresh for a long time. Plus, you don't have to fight a plastic bag to get a tbsp. of parsley. I'm using the 4-Qt. Covered Casserole from the Executive Cookware Collection, but you can use something smaller if you'd like. This is just my favorite pot, so it gets tons of use. Now it's even remodeled with fab silicone handles!

As always, get everything measured ahead of time. This is especially important for a quick-moving recipe like this one. Oil is in the Easy Read Mini Measuring Cup, and broth is in a 1-Cup Easy Read Measuring Cup. Salt and thyme are in Measuring Spoons. Is that fresh thyme? No, but it still worked well in this recipe. Just be sure you look for the dry equivalents when subbing dry herbs for fresh. Otherwise you'll ruin a lot of food.

Ok, so make the easiest couscous ever, and tell me if you like it! If you're really awesome, add a few grape tomatoes and feta. That combination makes everything better. Seriously.

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Traditional Whoopie Pies

I debated whether to post this recipe today since I just posted Dark German Chocolate Whoopie Pies, but then I decided that made this more appropriate than ever. Since you've got whoopie pies on the brain already, let's make a smooth transition to the real deal. Yes, I'm calling it like I'm seeing it. While there are tons of fabulous new whoopie pie recipes with all kinds of fun fillings, they will never be the original. So here I bring you the traditional pie that inspired the current fad.

Where did I get this recipe? Well, this is one of the many reasons I love my job. I was at a show last week when I began talking about whoopie pies. Rosemary, one of the guests, told me she's from Pennsylvania, and she has a Mennonite heritage. Long story short, she gave me her whoopie pie recipe! Put "whoopie pie recipe" in your search engine, and you'll come up with half a million results. Enjoy searching through those to find anything like this, something which actually came from Pennsylvania. My guess is that most whoopie pie recipes are pretty good, but I have a certain sense of satisfaction knowing I now have one which is truly an original. So thanks, Rosemary! And you were right - These are great!

(Displayed in the Mini Baker from the Stoneware Collection)

Traditional Whoopie Pies

chefjennylyn.com

1 cup shortening

2 cups sugar

2 eggs

1 cup sour milk (1 cup milk + 1 tbsp. vinegar)

1 cup hot water, scant

2 tsp. baking soda

1 tsp. vanilla

1 cup cocoa

4 cups flour

Filling

2 egg whites, beaten

1 1/2 tbsp. vanilla

4 tbsp. milk

4 tbsp. flour

4 cups confectioner's sugar

1 1/2 cups shortening

Preheat oven to 400 degrees.

For pies, cream shortening and sugar; add eggs, and beat well. Add sour milk and vanilla. In a separate bowl, sift flour and cocoa. Mix well into egg mixture.

Combine soda with hot water, and add last.

Drop on prepared sheet, and bake 8 minutes.

For filling, beat egg whites, and set aside. Combine other ingredients, folding in beaten egg whites last.

When cookies are cooled, sandwich filling between two cookies.

Let me start by saying my best friend Elizabeth and I made these on Labor Day. In case you haven't heard, Labor Day in Alabama consisted of tropical storms. Our plan was to skip the lake (like that was even a possibility with a monsoon outside), eat ribs, watch movies, and bake whoopie pies. The day was a complete success, and I've got these pictures to prove it! Baking at Elizabeth's house is great because she's got a ton of Pampered Chef products. I'm using a Small Mix 'n Scraper for the cocoa, and I've got an Adjustable Measuring Spoon, a Classic Batter Bowl, a Measure-All Cup, and Easy Read Measuring Cup, and a couple of 1-Cup Prep Bowls out. The Large Scoop is out to dip the cookies, but that was a bad life choice. The finished products in the above picture are done with the Medium Scoop.

Can you tell I just got rained all over? That's what happens when you grocery shop in a tropical storm. Fortunately, friends loan friends dry shirts... and White Lily aprons. When a recipe tells you to sift ingredients, don't skip the step. No one is above the law when it comes to baking. Can you still get good results? Yes. Should you settle for good when you can sift your way to great? No. Here's one reason I love the Small Mix 'n Scraper. With its rounded head, it acts as a spoon for jobs like this. The sifter you see has been in my family for generations... very appropriate for such a recipe.

This is Elizabeth, and she's on filling duty. You can't tell by her expressive face, but she and I are both struggling to finish everything before the power decides to go out. What looks carefree is actually quite rushed, which is why there are so few pictures of this recipe.

"Get them in the oven before the power goes off!!!!" I'm using the Cookie Sheet and Parchment Paper to hold the world's largest whoopie pies. You should have seen this batch after they came out of the oven. Saucers, people... the pies were the size of saucers. I know that sounds great, but it's really not when you want to fill them with cream. It's more like a huge mess. Live and learn!

Wait - aren't there more pictures of, well, anything? No. The storm outside, the flashing electricity, the complete rib overload... So sorry, but each of these things factored into the decision to skip the pictures. The good news is that we got most of the batter baked before losing power, and then we enjoyed fabulous whoopie pies! You can enjoy them, too.

Thanks again to Rosemary, a great show guest, for sharing this family recipe and allowing me to pass it on to everyone else! I truly appreciate your generosity.

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Dark German Chocolate Whoopie Pies

I do love a whoopie pie! Take two cakey cookies, sandwich amazing filling between them, and say it's a single serving? Yes, please! The new Chocolate Cookbook was just released this month, and all I can say is wow. I mean, there are some truly delectable desserts in this thing, and I'm looking forward to trying them all! With so many options, why did I choose Dark German Chocolate Whoopie Pies first? Put simply, I had most of the ingredients in my pantry. Call me uninspired, but that's how I figure out what's at the top of my "stuff to try" list.

I took these to my friends Christopher and Elizabeth, and they wholeheartedly approved. Not only were these delicious, but they made for a beautiful presentation. Definitely worthy of gifting for others! The recipe makes 32 pies - seriously - so make them with several people in mind, and feel free to indulge yourself.

Dark German Chocolate Whoopie Pies
chefjennylyn.com

2 cups flour
5 tbsp. dark chocolate cocoa powder
1 1/4 tsp. baking powder
1 tsp. baking soda
1/2 cup butter, softened
1 cup sugar
2 egg yolks
1 tbsp. vanilla
1 cup milk

Filling
1 cup sugar
1/4 tsp. salt
3/4 cup evaporated milk
2 egg yolks
1 1/2 tsp. vanilla
3/4 cup butter, cut in pieces
2 cups sweetened flaked coconut, toasted
2 cups pecan halves, toasted and finely chopped

Ganache
1 cup bittersweet chocolate morsels
1/2 cup heavy whipping cream


Preheat oven to 375 degrees. Line pans with parchment paper.

Combine flour, cocoa, baking powder, and baking soda.
In a separate bowl, combine butter, sugar, egg yolks, and vanilla. Beat on medium-high speed of electric mixer until well blended. On low speed, add flour mixture in three additions, alternating with milk in two additions. Mix well.

Using level Small Scoop, scoop batter onto prepared pans 2 inches apart. Bake 7-9 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto cooling racks.

For filling, combine sugar and salt in saucepan. Gradually whisk in evaporated milk, egg yolks, and vanilla. Add butter. Cook over medium heat, stirring constantly, 8-10 minutes or until temperature reaches 160 degrees. Pour into bowl, and add coconut and pecans. Mix well, and refrigerate 1 hour or until cool. Meanwhile, prepare ganache.

For ganache, melt chocolate and cream together over low heat. Cool about 15 minutes or until spreadable.

To assemble, turn cookies bottom side up. Using slightly scant Medium Scoop, scoop filling onto one half, pressing down slightly so filling spreads almost to edge. Spoon 1 tsp. ganache on remaining half of cookies, and place one filled cookie on top of ganache, pressing slightly. Garnish with extra ganache, coconut and pecans, if desired.

Yield 32 whoopie pies

I don't think the flavor would have been nearly the same with a regular cocoa blend, so grab some Hershey's Special Dark, and go to it! (By the way, Hershey's didn't pay or even give me this $3.00 can of cocoa powder for mentioning it. I just like to say Hershey's. Hershey's, Hershey's, Hershey's.) With all the Hershey's talk, it's easy to become distracted from the killer prep work in the background, but here's the rundown: 1-cup Prep Bowl, Measuring Spoon Set, Adjustable Measuring Spoons, Measuring Cup Set, Stainless Mixing Bowl, and Large Cutting Board. I can't stress enough how vital it is to measure everything ahead of time. This recipe takes a while to prepare (fair warning), and it'd be a shame to mess it up because you accidentally doubled the baking soda. I know that seems silly, but things are easily confused once you become distracted by a phone ringing, a child calling, or a Hershey's ad coming on the television. Hershey's.

There is some major egg yolkage going on in this recipe! I mean, I hope you've got a beautiful meringue on your mind because Dark German Chocolate Whoopie Pies are about to leave you with four whites. Here you can see that I'm separating my eggs using the Egg Separator, and I'm doing it over a 2-Cup Prep Bowl. Then I take the yolk, dump it in a 1-Cup Prep Bowl, and get ready for the next egg. I know you're wondering why my larger bowl is full of yellow. Well... because I sometimes make mistakes. I cracked my first egg really hard and stabbed the yolk with the shell. Then I was too lazy to throw it out for the picture. These "whites" will not become a beautiful meringue.

A couple of things here. First of all, I love that the Measuring Spoon Set comes with a 1/2 tbsp. spoon. How great is that? No more 1 1/2 tsp. measurements - just straight for the 1/2 tbsp. from here on out. Second of all, this is the best vanilla you'll ever use in your life, guaranteed. Because the Pampered Pantry's Double-Strength Vanilla goes twice as far as standard brands, you get a huge bang for your buck!

Cookie Sheets are lined with Parchment Paper (which can be used multiple times), and the batter is in a Stainless Mixing Bowl. Dear Small Scoop: Thanks for owning it on all 64 stinking chocolate cookies! I couldn't have remained sane without you.

If you think sweetened coconut is good, try toasting it. Addictive, people! The Medium Bar Pan is good for two cups, but I think I'll spread it in the Large Bar Pan next time for a thinner layer. Coconut is in an Easy-Read Measuring Cup, by the way.

My filling ingredients are ready to go, so now the fun can really begin. Don't you love when your prep area is dominated by a ton of butter? I do. My egg yolks and vanilla are in a 1-Cup Prep Bowl, and I've got evaporated milk in an Easy-Read Measuring Cup. Then sugar in a Measuring Cup along with salt in a Measuring Spoon.

My mixture is in the 3-Qt. Saucepan from the Executive Cookware Collection, and the Silicone Sauce Whisk protects the pan's coating as I "stir constantly 8-10 minutes or until mixture reaches 160 degrees." Speaking of 160 degrees, check out the new Candy Thermometer! This is one thing I was really eager to add to the product line, so I was thrilled to see it introduced! It's got a silicone clip to keep from scratching non-stick pans, and there are other great features I'll let you see for yourself.

The Manual Food Processor makes quick work of chopping the pecans, and they're ready to go in the Stainless Mixing Bowl full of filling. Warning: This filling is absolutely addictive. If you don't watch yourself, you'll eat half the bowl and end up with a mere 16 whoopie pies. Don't do that.

So I know it looks pretty to have this big pile of cookies on the Dots Dinner Plate, but I'm suggesting you avoid piling these on top of one another. They stick and create craters in the unfortunates underneath. This was my first time with this recipe, so I didn't know any better. Regrets!!!

Get all your ingredients together, and get ready to fill whoopie pies! Cookies are on a Dots Dinner Plate, filling is in a Stainless Mixing Bowl with the Medium Scoop, and ganache is in a 2-Cup Prep Bowl. Garnishes are in a 1-Cup Prep Bowl and Pinch Bowl on top of a Cooling Rack.

Settle in, and let assembly begin. These are beautiful, but they taste even better than they look. Make yourself a whoopie pie, and throw one together for each of your thirty-one closest friends while you're at it!

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Strawberry Lime Cupcakes

These cupcakes are amazing. The recipe is no-fail, and the result leaves you with a sense of summer bliss. A buttery cupcake topped with pureed strawberries and a lime/powdered sugar mixture? Yes, please. Ok, so I first had these a few years ago when my sister and I decided to bake for the next door neighbor who was kind enough to cut our grass. The Sis picked this recipe from the Food Network and... did everything. This was before I had an appreciation for baking, so I think my contribution was limited to tasting (and loving). Four years later, things have changed. My sister is no longer my roommate, the neighbors are gone, and I understand that baking is a beautiful thing. This is the first time I've made these cupcakes myself, but don't think they haven't been on my mind for four. solid. years. When Ashleigh's bridal shower came along, I knew I'd found the perfect occasion to retrieve this recipe from my arsenal. According to everyone who ate one or five of these beauties, I was right. This is my version of the recipe, which is a little different from the original, which is for jumbo cupcakes with strawberry stuffed inside.
(Displayed on Trifle Bowl pedestal)

Strawberry Lime Cupcakes

chefjennylyn.com

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. fine salt

2 large eggs, room temperature

2/3 cup sugar

3/4 cup unsalted butter, melted

2 tsp. vanilla extract

1/2 cup milk

1/2 cup pureed strawberries

Icing

1 1/3 cups powdered sugar, sifted

1 1/2 tbsp. finely grated lime zest

2 tbsp. fresh lime juice

Preheat oven to 350 degrees.

Whisk flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then vanilla. While mixing slowly, add half the dry ingredients, all of the milk, and the remaining dry ingredients. Take care not to over mix the batter.

Divide among cupcake liners, and bake until tester inserted in center comes out clean.

Jumbo (yield 6): about 30 minutes

Standard (yield 12): about 18-22 minutes

2-Bite (yield 25): about 13-15 minutes

For icing:

Mix powdered sugar and lime zest in a medium bowl. Add the juice, and mix with an electric mixer to make a firm but pourable icing. (Add up to 1 tsp. more juice if needed.)

Assembly:

Top each cooled cupcake with 1 tsp. strawberry puree and a dollop of icing.

One thing I love about this recipe is that it calls for melted butter. Forget softening and just melt it! I put the butter in a 2-Cup Prep Bowl and stuck it in the oven while it pre-heated. The Quikut Paring Knife is my favorite tool for slicing sticks of butter, and I actually keep one in my refrigerator's butter holder. True story. The eggs are supposed to be room temperature, but I didn't notice that until go-time, so here's a trick. Stick your eggs in a Small Batter Bowl, and fill it with warm water. By the time you need them, they'll be warmed up. (P.S. I doubled the recipe, which is why you're going, "I thought it said two eggs, not four.")

Stainless Mixing Bowls, Measuring Cup Set, Easy Read Measuring Cups, Measuring Spoon Set, Adjustable Measuring Spoons, Pinch Bowls, and Large Cutting Board. Welcome to prep work, my friends. This is a happy place.

The recipe calls for a lot of butter, but don't be a jerk and substitute anything else. This cake's feature is its buttery flavor, and you're not getting that with anything but the real deal. I'm pouring from a 2-cup Prep Bowl into a Stainless Mixing Bowl, thus creating the best cake batter in the history of cake batter.

Look at that thick, beautiful cake batter! I'm using a Medium Scoop to make 2-bite cupcakes, and the liners are directly on my Cookie Sheet. Isn't it great how you don't even need a muffin pan for these? If you want to do standard size cupcakes, you can use the Stoneware Muffin Pan or the standard Muffin Pan. My batter is in a Stainless Mixing Bowl with the Mix 'n Scraper.

Don't you love recipes that use strawberries? They're so pretty, and they taste like a little bit of heaven. I've got my berries draining in a Stainless Mesh Colander, and I'm coring them with the Core 'n More. A quick whirl in the Manual Food Processor, and they're ready to go!

Lots of stuff going on with limes. Step one: Zest limes into a 1-Cup Prep Bowl using the Microplane Zester. (For larger, decorative zest to use on top, grab your Zester/Scorer.) Two: Slice using the 3 1/2-inch Paring Knife. Three: Press using the Citrus Press, and measure into the Easy Read Mini Measuring Cup. Like how I'm using the prep bowl lid to hold the decorative zest? Say yes to fewer dirty dishes!

This icing is incredible. It's got a killer twang because of all that lime, but it's perfect for this recipe. Throw everything in a Stainless Mixing Bowl, and give it a good stir with the Stainless Whisk. The biggest draw here is this icing's simplicity. You know how sometimes you're not in the mood to gradually beat in powdered sugar for ten minutes? Me, too.

The last step is decoration, and I'm almost embarrassed to show how easy it is. I always put my cupcakes in the Cool & Serve Square Tray before decorating because I'm not as likely to get my fingers in the tops. Do that, top them with a little strawberry, and pipe icing using the Easy Accent Decorator. They won't stay looking super pretty, so don't waste your time trying to do them "just right."

See what I mean? After a couple of hours, especially if that time entails a 100-degree car ride, this is what the cupcakes look like. The flavors have blended, and the result is magnificent! These are displayed on the Adjustable Tiered Tower.

The bride approves!!! Ashleigh was not only happy with these for her shower, but she requested the recipe. So happy wedding, Ashleigh, and enjoy making many many a cupcake for that fab man of yours!

As for you, dear reader, join Ashleigh and me in loving strawberry lime cupcakes. Do it.

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