Decadent Chocolate Cupcakes

Recently, I had the privilege and gift of studying for a week in the Essentials of Pastry Arts at the International Culinary Center in New York City. Once known as the French Culinary Center, ICC has some of the most renowned pastry chefs in the United States – such as Jacques Pepin and Jacques Torres. Their alumni are some of the most noteworthy in the food and hospitality industry. It was a week of intense learning as well as exploring an area of personal inadequacy. Give me a savory dish over a fancy rolled fondant cake anytime! But, little did I know what a week of good, concentrated study could do to boost my confidence. Leaning into our insufficiency can sometimes prove “sweet” results.

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Decadent Chocolate Cupcakes
Tip - use a digital scale to weigh these ingredients and always be sure to "tare" your scale after putting your mixing bowl on it; that is, reset the scale to "0" before you start measuring ingredients
SERVINGS
16cupcakes (approx.)
CHANGE SERVING SIZE
cupcakes (approx.)
COOK TIME
15-20mins
PREP TIME
20mins
READY IN
45-60mins

Ingredients

Instructions

Cupcakes:
  1. Preheat oven to 350 degrees F
  2. Grease 16 cupcake tin or line with muffin papers.
  3. In a bowl, sift together the sugar, flour, salt and baking soda.
  4. Combine butter, oil, cocoa powder, and water in a bowl and whisk until warm over a bain marie.
  5. Whisk together the whole eggs, egg yolk, vanilla, and buttermilk until combined; add to butter mixture.
  6. Stir liquid ingredients into the sifted flour mixture until just combined.
  7. Portion the batter into the prepared cupcake molds until 3/4 full and bake in preheated oven for 15-20 min. (Bake as soon as you fill them; otherwise, they won't rise as much in the oven.)
  8. Test the cupcakes for doneness - your finger should bounce back to the touch.
  9. Immediately unmold the cupcakes onto a cooling rack Let them cool completely before icing.
Fudge Icing:
  1. Place all ingredients for the icing in a saucepan and warm, stirring to combine.
  2. Remove the pan from the heat and allow it to cool until desired consistency is reached.
  3. Dip the cupcake tops by inverting into the cooled icing and then twist and place right side up on a cooling rack. Iced cupcakes are best served the day they're made. Add sprinkles on top if desired.

Crispy Coconut Cookies

Today is Springtime at its best on Cape Cod— robins chirping, rabbits and squirrels scampering about, flowers blooming everywhere.

Put’s me in the mood to try a fresh new cookie recipe, and I have indeed found one! Crunchy, rich, with added coconut and a bit of almond flavoring—I ended up making a second batch, as I know they’ll be needed for upcoming events.

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Crispy Coconut Cookies
SERVINGS
3dozen (approx. 40 cookies)
CHANGE SERVING SIZE
dozen (approx. 40 cookies)
COOK TIME
12-15mins
PREP TIME
15mins
READY IN
30mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. In mixer bowl, beat the butter and sugar together until creamy. Add the egg and extracts.
  3. In a separate bowl, whisk together the flour, baking soda and salt.
  4. Slowly add the flour mixture to the wet ingredients just until blended. Add the coconut and mix well but don't over beat.
  5. Form into balls, a little larger than walnut size, roll in sugar, flatten with the bottom of a drinking glass. Bake for 15 minutes or until just barely golden around the edges.

Fruit and Nut Muesli Bread

Lent inspires most of us to not only pause and reflect on our spiritual life but also time to choose a simpler and healthier lifestyle – away from the sugars and fats that infiltrate our daily life. Our Convent has been scaling back this lent and doing just this. It has made us more grateful for what we have and savor the more special moments.
One of our Sisters, who spent some time in Germany, is a big fan of homemade Muesli. I got inspired to take this idea into a bread. Since one of our most visited recipes is a gluten free oat bread,  I thought readers might enjoy this hearty and beautiful muesli bread which is also gluten free! Packed with fiber, dried fruits and nuts, it’s so hearty that one slice will easily take care of your morning hunger pangs. If you are on a low fat, low sugar diet, this is the recipe for you.  Blessed Lent!

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Fruit and Nut Muesli Bread
SERVINGS
1loaf (12 slices)
CHANGE SERVING SIZE
loaf (12 slices)
COOK TIME
1hr
PREP TIME
30mins
READY IN
2 hrs30 mins

Ingredients

Instructions

  1. Preheat the oven to 350°F. Grease a 7-by-3-inch loaf pan with pam and dust with almond flour or lined with baking paper.
  2. In a large bowl, mix the almond butter and agave nectar with a handheld mixer until smooth, then blend in the eggs. In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Fold in the apricots, cranberries, pistachios, hazelnuts, sesame seeds, and sunflower seeds. Pour the batter into the loaf pan.
  3. Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

Swedish Pepparkakor

This is a guest blog from one of our Swedish Sisters

This year, it was possible to make these Swedish pepparkakor cookies a little earlier than usual. It makes me happy, and helps me remember for a moment where I came​ from, and that God is in charge of all the little things in our lives. It is my great-grandmother’s recipe from Tidaholm, Sweden. I don’t know why it is that cookies have become a tradition around the season of Christmas in particular, except for the fact of celebrating the most important birthday of all!! But these little cookies, for me, have always been a part of that celebration, with their trinity of spices that scent the kitchen when baked . . cinnamon, cloves and ginger. Not to mention, the smiles that come to people’s faces every single time!

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Swedish Pepparkakor
SERVINGS
12dozen
CHANGE SERVING SIZE
dozen
COOK TIME
5mins per pan
PREP TIME
30mins
READY IN
1hr

Ingredients

Instructions

  1. Mix in order given and roll out very thin. You will need more flour as you roll them. Use a pastry cloth and a covered rolling pin.
  2. Cut​ into shapes, sprinkle with toppings if desired,​ and bake at 350 degrees for 4 min (time varies with thickness of dough). Makes up to 12 doz. cookies.

​Wishing you a blessed New Year from our home to yours!
The Gourmet Nuns​

Upside Down Pear ​Ginger ​Cake

I’ve heard it said that the sense of smell is the earliest and strongest to develop in humans. I remember once at a restaurant there was a special on oysters that came from the town where I grew up. I splurged and ordered them just for fun. When they arrived and the fresh, salty smell wafted up to me, tears came to my eyes along with so many wonderful memories of my childhood there on the water.

I think it’s the same for many of us at Christmas. There are certain scents that transport you directly into this season of celebration and joy. Take ginger for instance! I love baking days here at the Community — as you cross the common, in addition to the beautiful lights and wreaths and garland, the smells drifting from the kitchen put smiles on everyone’s faces. It actually seems like another way to spread the good news: Christmas is coming! Jesus is on his way, and we’re getting ready — with Ginger Cake!

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Upside Down Pear ​Ginger ​Cake
SERVINGS
8 - 10people
CHANGE SERVING SIZE
people
COOK TIME
60minutes
PREP TIME
25minutes
READY IN
1hour, 25 minutes

Ingredients

Instructions

  1. Start with your ingredients at room temperature. Preheat the oven to 350°F and grease a 9" springform pan​ or ​a cake pan that's at least 2½ inches deep.
  2. In a small mixing bowl, combine the melted butter and brown sugar; mix well and pour the mixture into the prepared pan. Tilt the pan a little from side to side to help the mixture spread all the way to the edge.
  3. Arrange the sliced pears side-by-side over this brown sugar mixture, making sure that they cover the entire bottom of the pan. Set aside.
  4. In a large mixing bowl, combine the dry ingredients and mix well with a whisk until airy and fully combined. Set aside.
  5. In the bowl of your stand mixer equipped with the paddle attachment, beat the the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
  6. Add the eggs and beat again until pale and airy.
  7. Incorporate the apple sauce and molasses, mix until well combined, and then add the dry ingredients and mix on low speed until just incorporated, no more.
  8. Pour over the pears and spread all the way to the edge.
  9. Place a piece of aluminium foil under or around your pan to catch any eventual leakage and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool for 10 to 15 minutes or until it's cool enough to be handled safely then flip it onto a rimmed cake plate.
  11. Serve warm, garnished with vanilla ice cream, chopped nuts and a drizzle of honey or caramel sauce, if desired.

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Hummingbird Cake

I was recently introduced to this classic southern cake through one of my friends from the Deep South. I was intrigued by the name as my mom keeps a dish of grape jelly on her porch to attract hummingbirds and has regular visitors. The Hummingbird Cake is a very unusual one; it’s made with oil rather than butter, and contains more fruit than flour. The mix doesn’t need beating, is wonderful with a cream cheese frosting, and is flavored with interesting spices and pecans. Contrary to the name, there are no birds in this particular recipe! The giveaway to the Hummingbird Cake’s birthplace, however, is in the key ingredients – bananas and pineapple. It’s thought to have been invented in Jamaica, probably in the late ‘60s, and introduced to society through Southern Living magazine by a Mrs. L.H. Wiggin in 1978.

Since it’s a dessert made for ladies, we thought it would be a crowd pleasing addition to our weekly Harborside Teas. We always offer two choices of dessert, and it was fun to have a whole new recipe and an unusual one at that. It was so popular that we thought it warranted giving away the recipe. A thin slice will do you – this cake is rich!  And oh, so good…

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Hummingbird Cake
SERVINGS
12people
CHANGE SERVING SIZE
people
COOK TIME
25 minutes
PREP TIME
15 minutes
READY IN
1 1/2 hrs (with cooling time)

Ingredients

Instructions

  1. Preheat oven to 350º F. Prepare three 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
  3. Cream together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans in another large bowl.
  4. Stir the egg mixture into the flour mixture until just combined. Evenly divide the batter between the three prepared pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes. Turn cakes onto a wire rack and allow to cool completely before frosting with cream cheese frosting.
Cream Cheese Frosting
  1. Cream the cream cheese with an electric mixer.
  2. Add in butter and cream together with cream cheese until light and fluffy.
  3. Add confectioners’ sugar, ½ cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
  4. Add in vanilla and cream until well-blended, light and fluffy.

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