Cupcake Deliciousness

I tinkered with a few cupcake recipes before I found a winner. Real Simple magazine's "Family" edition featured a quick and easy recipe for cupcakes with different variations on cream cheese frosting. I gave a it a tray and found a delicious winner. They are light, fluffy and moist - three characteristics I had a hard time nailing down in other recipes. The key to this recipe - yogurt. Something else, eat them within 24 hours or they tend to dry out.

Easy Yellow Cupcakes

hands-on time: 10 minutes

total time: 1 hour / makes 12 cupcakes (I actually got 16 out of the recipe)

1 3/4 c all-purpose flour, spooned and leveled

3/4 c granulated sugar

2 t baking powder

1/2 t baking soda

1/4 t kosher salt (I used sea salt)

3/4 c plain low-fat yogurt (I used vanilla)

1/2 c (1 stick) unsalted butter, melted and cooled

2 large eggs

1 t pure vanilla extract

1. Heat oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In a large bowl, whisk together the yogurt, butter, eggs, and vanilla. Add the flour mixture and mix until incorporated.

3. Divide the batter evely among th emuffin cups. bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18-20 minutes. Transfer the cupcakes to a wire rack and let cool before frosting.

Easy Cream Cheese Frosting

hands-on time: 5 minutes

total time: 5 minutes / makes 2 1/4 cupes

(enough for 12 cupakes) ... (I was able to frost closer to 30 cupcakes)

1 8-oz bar cream cheese, at room temperature

1/2 c (1 stick) unsalted butter, at room temperature

1 t pure vanilla extract

3 1/2 c confectioners' sugar

1. Using an electric mixer, beat the cream cheese, butter, and vanilla until smooth.

2. Add the sugar and beat until fluffy. If necessary, slightly chill the frosting to stiffen it before using.

*Mix 1/3 c creamy peanut butter into the frosting for a smooth PB taste!

Enjoy!!

Key Lime Obsession

I tried the Key Lime yogurt from Yoplait quite some time ago. It was pretty good. I tried the Key Lime Pie at Mitchell's Fish Market. There was no turning back after that. If Key Lime Pie was on the menu, strategic eating was in play, and dessert was all mine.

I have found that Key Lime Pie is differentiated by three things:

1. consistency of the pie

2. how tangy the lime flavor is

3. the make up of the crust

I tend to like a denser pie with a tangy flavor, something that *almost* makes my lips pucker. Tang is what it's all about. The crust is a whole other ball game. I like the crust crumbly, yet substantial. I like it to snap when I bite into it or cut it with my fork. I've run across quite a few different crust pairings with the pie.

Mitchell's offers a traditional key lime pie, dense and creamy. The crust is made up of graham crackers and macadamia nuts. As a nice topper, with the traditional dollop of homemade whipped cream and lime slice, there is a sprinkle of macadamia nuts on top of the pie. I like the crunch of the nuts in both the crust and with a bite of just the filling. You can find the recipe for the crust here and the filling here.

In addition to being a sucker for desserts, I love hunting down new places to eat courtesy of the recommendations from Diners, Drive-ins, and Dives as well as Man vs. Food. In Tampa, Florida, this summer, we visited Ted Peters Famous Smoked Fish. This place was all about simplicity. Pop a squat at a picnic bench under the awnings. Lean a little to your left and you can touch your car. The smoke house is on the other side of the parking lot and you can pick up some smoked fish to go. While smoked fish spread is their specialty, they have a kickin' Key Lime Pie. This pie had filling filled to the brim. It's the tallest slice of pie I've seen yet. Very creamy, very delicious. this crust was traditional graham cracker with the right amount of crumble, but not quite enough "snap". Still worth it if you're in the neighborhood. Wish I would've marked the occasion with a picture, but oh well.

To round out the Florida Key Lime experience, Dockside Dave's had some unusual, but delish, pie. Barbara, your Homemade Key Lime Pie is still top my list! A dense and creamy filling with CHOCOLATE crust. Oh my. Yes, my mouth is watering right now. The tang of this pie was balanced sooo well by that chocolate goodness in the crust. Deliciousness. When we visited in June, this was literally a hole in the wall off Gulf Blvd. in Madiera Beach, but looks like they've relocated nearby.

Last but not least, Bosley's On Brady in MKE brings a great KLP also. In addition to the cute palm tree decor on the plate, the tangy pie is complemented by a gingersnap crust. My husband thought this was just awesome, but I couldn't detect much of a strong ginger flavor. I can say that the Key Lime Martini was quite tasty as well.

Cupcakes, cupcakes, and more cupcakes

I realize cupcakes have been all the craze for awhile. Shows on TLC and the Food Network are plastered with buttercreme and cake batter. They are on my radar and I've got my eye out for those tasty little mini-cakes in a wrapper wherever I go.

Here's a little sampling of what I've found...

The Cuban Mojito from Milwaukee Cupcake Company

More from the Milwaukee Cupcake Company - Yum, yum... mini cupcakes

Cakewalk and a sampling of Suzie Q from Miss Julia's Bake Shop

Reviews to follow...

Chickalicious

Chickalicious. Yes, that's what I said... Chicka-licious.

Down a residential street in the East Village of NYC sits a tasty little dessert bar. Oh wait, there are two dessert bars on this street. Let's talk about the originial reason you came to this street. You're in search of a dessert dining experience. A dessert bar dining experience. It's literally that, a bar with a few tables. The desserts vary by season. A kindly gentleman in a bow tie greets you at the door and ushers you to your table. (The locals behind us in line clued us in to the fact that while he may be kindly, he can get a bit surly if you don't behave. )

On a cool April night, we waited in line for dessert.

We waited in line for at least 45 minutes.

Was it worth it?

Absolutely!

Just a like you would be treated to a three course meal, owner Chicka, prepares a Prix Fixe menu of dessert courses on vintage looking plates. Your first course: amuse. This is the sorbet of the day. Depending on when you go, you may be sampling something different than the folks who got there an hour before you.

Next course, your choice of a main course dessert. I had a the homemade cheesecake, the Fromage Blanc Island. It was very moist, not very cakey. As Chicka slipped it out of the cheesecloth, it was placed onto a bed of ice to stay cold. The texture seemed almost like a semi-frozen ricotta, but with a sweet taste to it. Not too sweet, but sweet enough to make it dessert like.

The final course consisted of Petits Fours (as seen above) including homemade coconut marshmallows, banana pound cake with a creme fraiche toppings and brownies. Bite size enough to fill those empty spots in your almost-full stomach.

If you like, you can pair your main course with a sparkling wine. Perhaps you'd like a pot of tea. Either way, you have some choices to make. Make sure you have room for this dessert experience!

Remember I mentioned there were two dessert bars on this street. If you're looking for a quick cupcake, cookie or ice cream sandwich, check across the street, look for Dessert Club, Chickalicious.

Next time we're in New York, this will be on the list.