Carrot Cupcakes with Maple Cream Cheese Frosting

I made this for a halloween bake sale at work.

Pastry:
1 C flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp salt
1/3 C granulated sugar
1/3 C packed brown sugar
2 eggs
1/2 C vegetable or canola oil
1 1/2 C lightly packed finely shredded carrots (I used 2 carrots)
1/3 C dried cranberries (or raisins or omit)
(Next time: 1 tsp of orange zest)

Maple Cream Cheese Frosting
1/2 bar of cream cheese (4oz)
1/4 C maple syrup

Optional topping: finely chopped toasted pecans



Preheat the oven to 350 degrees F. Line a muffin tin with paper liners or grease them.

Shred your carrots on a box grater (be careful, mind your knuckles) or in a food processor with a shredding disc, set aside.

In a large mixing bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.

In a food processor or blender, blend the granulated and brown sugar with the eggs until throughly combined. With the machine running, slowly pour in the oil and continue to mix until the mixture has lightened in color and is somewhat thicker, about 30 seconds. Pour it into the dry ingredients and add the shredded carrots and dried cranberries and mix until no streaks of flour remain.

Divide the batter into the prepared pan. Bake for about 17 to 23 minutes or until a toothpick inserted in the middle of a cupcake in the center of the pan comes out clean. Rotate the pan halfway into baking time. Remove the cupcakes from the pan and cool on a rack to room temperature.

As the cakes are cooling, take out half a bar of cream cheese and let it soften a little. To make the frosting, simply whisk the cream cheese with the maple syrup until smooth. Frost the cupcakes when they have cooled and top with chopped pecans if preferred.

Makes 12 cupcakes

Mini Fruit Tart

I made this for my friend's bday party. I think the cream was hardest to make; the cream tends to scorch...i finally got it right after 3 tries. Pastry Cream
2	cups half-and-half
1/2	cup granulated sugar
	pinch table salt
5	large egg yolks , chalazae removed (see note)
3	tablespoons cornstarch
4	tablespoons unsalted butter (cold), cut into 4 pieces
1 1/2	teaspoons vanilla extract
Tart Pastry (Pâte Sucrée)
1	large egg yolk
1	tablespoon heavy cream
1/2	teaspoon vanilla extract
1 1/4	cups unbleached all-purpose flour (6 1/4 ounces)
2/3	cup confectioners' sugar (about 3 ounces)
1/4	teaspoon table salt
8	tablespoons unsalted butter (1 stick), very cold, cut into 1/2-inch cubes
Fruit and Glaze
	fruit , unwashed
1/2	cup red currant jelly or apple jelly

1. For the Pastry Cream: Heat half-and-half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
2. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar and whisk until sugar has begun to dissolve and mixture is creamy, about 15 seconds. Whisk in cornstarch until combined and mixture is pale yellow and thick, about 30 seconds.
3. When half-and-half mixture reaches full simmer, gradually whisk simmering half-and-half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened and glossy, about 30 seconds. Off heat, whisk in butter and vanilla. Transfer mixture to medium bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 3 hours or up to 48 hours.
4. For the Tart Pastry: While pastry cream is chilling, whisk together yolk, cream, and vanilla in small bowl; set aside. Pulse to combine flour, sugar, and salt in bowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about fifteen 1-second pulses. With machine running, add egg mixture and process until dough just comes together, about 25 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk. Wrap in plastic and refrigerate at least 1 hour or up to 48 hours.
5. Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Unwrap and roll out between lightly floured large sheets of parchment paper or plastic wrap to 13-inch round. (If dough is soft and sticky, slip onto baking sheet and refrigerate until workable, 20 to 30 minutes.) Transfer dough to tart pan by rolling dough loosely around rolling pin and unrolling over 9- to 9 1/2-inch tart pan with removable bottom. Working around circumference of pan, ease dough into pan corners by gently lifting dough with one hand while pressing dough into corners with other hand. Press dough into fluted sides of pan. (If some edges are too thin, reinforce sides by folding excess dough back on itself.) Run rolling pin over top of tart pan to remove excess dough. Set dough-lined tart pan on large plate and freeze 30 minutes (can be sealed in gallon-sized zipper-lock plastic bag and frozen up to 1 month).
6. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined tart pan on baking sheet, press 12-inch square of foil inside frozen tart shell and over edges and fill with metal or ceramic pie weights. Bake until golden brown, about 30 minutes, rotating halfway through baking time. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set baking sheet with tart shell on wire rack to cool to room temperature, about 30 minutes.

7.
To Assemble and Glaze the Tart: When tart shell is completely cool, spread cold pastry cream over bottom, using offset spatula or large spoon. (Can press plastic wrap directly on surface of pastry cream and refrigerate up to 30 minutes.) Arrange fruit on top of pastry cream, following a design on the related How To, "Three Fruit Tart Designs", (see right hand column) if desired.8. Bring jelly to boil in small saucepan over medium-high heat, stirring occasionally to smooth out lumps. When boiling and completely melted, apply by dabbing and flicking onto fruit with pastry brush; add 1 teaspoon water and return jelly to boil if it becomes too thick to drizzle. (Tart can be refrigerated, uncovered, up to 30 minutes.) Remove outer metal ring of tart pan, slide thin metal spatula between bottom of crust and tart pan bottom to release, then slip tart onto cardboard round or serving platter; serve.

Classic Crème Brûlée

I found a classic Crème Brûlée recipe, and I think this is quite easy and the ingredients are not too complicated. The original recipe calls for 6 eggs for a very rich, traditional crème brûlée. I used 3 egg yolks for a lighter version.

Ingredients:

3 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving. Serves 6.

Notes: (Added later from cremebrulee.com by request)

Eggs: Always use grade A large eggs. Pay close attention to the date on the carton, and store in the refrigerator. Chilled eggs are easier to separate because the yolks are firmer. In general, my recipes call for 8 yolks per 2 cups of cream. This is for a very rich, traditional crème brûlée. You may choose to reduce the number of egg yolks listed in any recipe; you may prefer to use half as many yolks or even whole eggs instead. Unlike other baked desserts, custards are not all that fussy and are very forgiving.

Sugar: When sugar melts, it turns to caramel which, when cool, becomes very brittle. The caramelized top is the distinguishing feature of crème brûlée.

Sugar comes in many forms: granulated (regular or table sugar), superfine (finely granulated), confectioners' (also known as powdered or icing sugar), light brown or dark brown (granulated sugar combined with molasses), and raw (unrefined). I tend to use whatever is on hand; either light brown sugar, which has been pre-dried, or superfine sugar have given me excellent results. (Instructions for pre-drying brown sugar are discussed in Basic Tips and Techniques.)

Cream: The grocery store offers an array of creams with varying amounts of butterfat: half-&-half (10.5 percent); light cream (18 percent); whipping cream (30 percent); heavy cream, also known as heavy whipping cream (36 percent); and double cream (48 percent). You may also want to try manufacturer's cream (40 percent butterfat), which is more economical and often available at warehouse grocery stores. A classic crème brûlée uses heavy whipping cream, but as you add rich ingredients, such as chocolate, you may prefer to use a lighter cream for balance. In any of these recipes, light cream, a mixture of cream and milk, or half-&-half can be substituted without affecting the taste.

Vanilla Extract: Vanilla beans contain tiny seeds that add beauty and flavor. Vanilla extract is a more convenient form of vanilla; always use pure extract, not imitation. Madagascar Bourbon Pure Vanilla Extract, an exceptionally aromatic flavoring, is available at most food specialty shops.

Equipment:Torch, ramekins ( if you dont have a torch, you can broil it in the oven until sugar is caramelized)

Mixing: I used a mixer because i thought it was easier. I am sure this could have done mixing by hand.

Preparing: I didn't have a better strainer for this so i used a big one:



Water Bath:



Removing from water bath and placing on cooling rack:


I covered them with foil before i refrigerated them:



When chilled, and ready to eat, I put a layer of plain sugar coat, and used the torch to caramelize:





Garnish with fruit!