Lemon Raspberry Custard Cakes

I found the recipe on The Boastful Baker blog which she adapted from a recipe she found here.




So, I needed something to make that wasn't chocolate and for some reason I was craving a custard. Came across this and I've fallen in love. I didn't dust with powdered sugar I made a whipped cream to go on top. The sweetness from that blends well with the tartness of the lemons. ENJOY!!

CUSTARD
could make 8 but I make 4 large ones


Ingredients
3 large eggs, separated
1/2 cup sugar
3 tablespoons all-purpose flour
3 teaspoons freshly grated lemon zest
1/4 cup freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup milk
1/4 teaspoon salt
1 container fresh strawberries rinsed (and pick out bad berries) or 1 cup frozen raspberries
butter at room temperature or non-stick spray for custard cups
powdered sugar for dusting if you don't want to use the whipped cream recipe below

Directions
1. Preheat oven to 350 degrees F. Set a kettle of water on to boil. Butter or spray the custard cups. Place a dish towel in the bottom of a baking dish and arrange custard cups inside.

2. In a large bowl, whisk the egg yolks and sugar until light. Whisk in flour. Gradually whisk in lemon juice. Whisk in vanilla and lemon extracts, milk and lemon zest.

3. With an electric mixer, beat the egg whites and salt until soft peaks form. Add to the lemon batter and fold in gently with a whisk. The batter should be runny.

4. Place raspberries in the bottom of the custard cups. Divide the batter among the cups. Then fill the baking dish with the boiling water until it reaches half way up the sides of the cups. Bake until puffed and lightly browned (but pudding is still visible in the bottom) approximately 20-25 minutes. Serve slightly warm or at room temperature. Dust with powdered sugar or whipped cream on top (Recipe below).

WHIPPED CREAM

Ingredients
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup sugar

Directions
With an electric mixer, beat the whipping cream until soft peaks form. Add in vanilla and sugar, and beat until stiff peaks form. Store in refrigerator until ready to use. (I toss mine into the freezer cause it sets a little quicker and gets a bit thicker)

Chocolate Chip Cookies

This was my first time attempting to make chocolate chips cookies from scratch. To be honest, I was nervous! They are so simple, but so easy to mess up. And then there's the issue of finding that perfect recipe. The one you crave when you need this comfort cookie. And we all know when you crave a chocolate chip cookie, it can't just be ANY chocolate chip cookie. There's always a specific one we have in mind. One that no other chocolate chip cookie can compare to. I've had some good ones in my day, but I can honestly say I haven't found that amazing recipe that satisfies my cravings. I've looked a several cc cookie recipes and didn't see one that said "Oh, you have to make me!" So, I made up my own. I'm pretty pleased with it. I know I can do some tweaking here and there, but I enjoyed them and my husband did too. He's the real test. So, here's my recipe. I got too in the groove of things and forgot to take pics, but I will next time. I promise! Enjoy!!

Ingredients
2 sticks unsalted butter
1 teaspoon salt
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 egg
1 1/4 cups brown sugar
1/4 cup white sugar
2 ounces milk
1 1/2 teaspoons vanilla
2 cups chocolate chips

Directions
1. Preheat oven to 375 degrees F

2. Combine the egg, vanilla and milk in a small bowl then set aside to get to room temperature.

3. In another bowl, whisk together flour, salt and baking soda.

4. In a mixer, cream butter until soft. Start slow to break up the cold butter then, when it's more workable, speed it up.

5. When butter is soft and smooth add the sugars.

6. When blended, with mixer set on low, pour in egg mixture. Turn speed up a bit to get it a little blended.

7. Put mixer back on low and slowly pour in all the flour mixture. Once there isn't a lot of flour sitting on top, speed it up so that it can blend well.

8. When batter is well blended, stir in chocolate chips.

9. You can use parchment paper on cookie sheets or just the cookie sheets themselves. I just use cookie sheets. Using a scooper (I use a 2" squeeze handle scooper) place dough on cookie sheets. Only 6 cookies per sheet and at least 2 inches apart. (I only bake one sheet at a time to make sure the baking is done evenly) Bake for 13-15 minutes depending on how brown/crispy you like your cookies on the outside. Then place cookies on cooling rack and repeat until the batter is gone. Usually makes 2 1/2 dozen large cookies.

I love my cookies crispy on the outside and chewy in the middle, these were beautifully brown and yummy! I think I'll go have one now! =o)

Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting #3 - AND FINAL!

So, it was my daughter's first birthday on Friday (but the party was on Saturday) and it was a monkey themed party. What better way to add to the fun than adding bananas to the cupcakes for the party?! I've been working on perfecting my recipe and I really do believe the 3rd time was the charm. Changed minor things, but it all turned out absolutely perfectly this time...even thought I thought it did the last time too. But this...this was IT! Enjoy everyone!!



CUPCAKES
makes 20-22 cupcakes (originally it was 22, but I made a triple batch and it ended up only 60)

Ingredients

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
1/3 cup cocoa powder
2 overly ripe bananas peeled
1/2 cup sour cream
1 1/2 teaspoons pure vanilla extract
1 stick unsalted butter, room temperature
1 egg + 1 yolk
1 cup semi sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F and line cupcake tins with wrappers.

2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder.

3. In another bowl, mash the bananas until smooth. You can leave a few chunks if you'd like, but don't make the chunks of banana big. When the consistency is how you'd like, mix in the sour cream and vanilla.

4. In a third bowl, with an electric mixer, beat together the butter and sugar until light and fluffy. Then add the egg and yolk and beat until well blended.

5. Add the flour mixture to the sugar mixture in 3 additions alternating with the banana mixture. Beat each addiction until well blended before adding the next.

6. When all is blended together stir in the chocolate chips until spread throughout batter.

7. Fill cupcake tins 3/4 full with batter (I use a medium sized cookie scoop, it's perfect) and bake for 20-25 minutes. (Set the timer for 20 minutes then check by tapping your finger on top of cupcake. The batter should bounce back immediately when it's done. Don't use a toothpick to test, the chocolate chips melt and make it hard to see if it's done.) Let cool completely on cooling racks before frosting.

ICING

Ingredients

1 3/4 cups powdered sugar

1 stick unsalted butter, room temperature

1 8 oz package cream cheese, room temperature

1/2 cup smooth peanut butter (use a brand name, not fresh ground, organic or old fashioned)

Directions

1. Sift powdered sugar into a bowl.

2. Beat together the butter, cream cheese and peanut butter until well blended.

3. Add the powdered sugar, a little bit at a time until the icing is smooth, thick and creamy.

FINISHED PRODUCT