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Hostess-Inspired German Chocolate Cupcakes

YumSugar — Mon, 09 Mar 2009 16:15:40 -0700

For my uncle's birthday, I always bake him a German chocolate cake. However, this year I was bored with the regular old recipe and decided to try something new. Inspired by the classic Hostess Cupcakes, I created a rich German chocolate variation. First, I baked a moist chocolate cupcake. Next, I filled it with a coconut-pecan mixture. Finally, I topped it with a luscious layer of chocolate ganache.

Although the cake, ganache, and filling are simple to make, assembling the cupcake is more difficult. I tried using a pastry bag to stuff the center of the cupcakes, but quickly realized the pecans were too large and clogged the tip. Determined to fill the cakes, I used my finger to create a small cavity on the bottom of each cupcake and gently placed the filling inside. Any minor cracks were covered with thick a layer of ganache, so luckily, none of my guests noticed! To make your own scrumptious Hostess-inspired German chocolate cupcakes, read more.

German Chocolate Cupcakes
Adapted from Food & Wine

Ingredients

Cake
1 cup sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup cold strong brewed coffee
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
Ganache
1 cup heavy cream
1/2 pound imported semisweet chocolate, finely chopped
Nut Filling
2 large egg yolks
1/2 cup sugar
3/4 cup evaporated whole milk
3 tablespoons unsalted butter, cut into small pieces
1 cup coarsely shredded sweetened coconut (about 2 1/2 ounces)
1 cup coarsely chopped pecans (about 4 ounces), toasted
3/4 teaspoon pure vanilla extract

Directions

Toast pecan pieces at 350°F for 8-10 minutes until fragrant. Keep a close watch and occasionally toss the pecans to ensure that they don't burn.
Make the cake: Preheat the oven to 350°F. Butter and flour a muffin pan. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.
Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared muffin tin and bake for 8-12 minutes, or until a cake tester inserted in the center comes out clean.
Let the cakes cool in the pan on a rack.
Meanwhile, make the ganache: In a small saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the chocolate.
Let stand for 1 minute, then whisk until smooth. Transfer the ganache to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.
Make the nut filling: In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil.
Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.
To fill the center of the cupcakes with nut filling, turn each cake upside down. Using your finger or a small spoon, carefully scoop out some of the cake to create a small hole. Gently insert the nut filling. Turn right side up.
Place on a cooling rack with either a pan underneath or wax paper to catch the extra ganache. If ganache is too hard, let it stand at room temperature and stir it briefly. Use a spoon to drizzle the ganache until the entire cupcake is covered. Place in a refrigerator or freezer to allow the ganache to set.
Top each cupcake with a dollop of nut filling. Enjoy.

Makes 12 cupcakes.

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Come Party With Me: My Birthday - Dessert

partysugar — Wed, 27 Aug 2008 15:00:40 -0700

Although cheesecakes squares or macaroons are delightful options, my birthday party won't be complete without a birthday cake. Chocolate cake is my favorite and this interesting twist on the classic German chocolate cake is unexpected and scrumptious.

Since my party is at a bar, 15 Romolo, I'll show up early enough for the bartenders to securely store the cake in a refrigerator. Let the bartenders know when you want to sing "Happy Birthday" and don't forget candles. For the inside-out German chocolate cake recipe, read more.

Inside-Out German Chocolate Cake
From Martha Stewart

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter, plus more for pans
7 ounces bittersweet chocolate
1 1/4 cups all-purpose flour
1/4 teaspoon table salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
coconut-pecan filling, recipe below
chocolate ganache, recipe below

Directions

Preheat oven to 350°F. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside.
Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.
Sift together flour and salt; set aside.
Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes.
Add vanilla and chocolate mixture, and stir to combine. Add dry ingredients, and stir to combine.
Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer pans to a wire rack to cool completely before unmolding.
Place one layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on top layer to evenly distribute filling to edges. Using a metal spatula, smooth filling flush with sides of cake. Refrigerate until ready to glaze.
Carefully transfer torte off cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze. Pour remaining glaze over torte, allowing excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off of the wire rack and onto serving platter.

Makes 1 cake.

Coconut-Pecan Filling

1 fourteen-ounce sweetened condensed milk
10 tablespoons (1 1/4 stick) unsalted butter
1 teaspoon pure vanilla extract
4 large egg yolks
2 cups shredded sweetened coconut
1 1/2 cups finely chopped pecans

Place milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.
Whisk egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.
Remove from heat, and stir in coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.

Makes about 2 cups.

Chocolate Ganache

1 pound bittersweet or semisweet chocolate
2 1/2 cups heavy cream

Chop chocolate finely using a serrated knife; place in a large heat-proof bowl.
Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes.
Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.

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Come Party With Me: Oktoberfest - Menu

partysugar — Tue, 15 Sep 2009 13:00:43 -0700

Contrary to popular belief, Oktoberfest, the annual German beer festival, doesn't begin in October, it actually starts this weekend! Just because I can't travel to this year's event doesn't mean I shouldn't celebrate in the comforts of my own home. You can, too, by following my plan for the ultimate Oktoberfest.

Start by serving a delectable German-inspired meal. Sauteed bratwurst are succulent when paired with braised sauerkraut, soft onions, and sweet apples. A classic vinegar-based potato salad is a filling and savory side dish. To get these recipes please keep reading.

Summer of Salads: German Potato Salad

YumSugar — Tue, 16 Jun 2009 16:00:46 -0700

One of the reasons I look forward to Summer is the remarkable seasonal fare that comes along with the warm weather, from barbecue to ceviche to tropical Popsicles and everything in between. Since Party and I have had such a blast putting together Summer recipes (we instated an ice cream sandwich series in years past), we've decided to bring you a brand new series: Summer of salads.

From a crunchy classic Caesar to a Calabrian tuna panzanella, this season is sure to be all about refreshing salads that will keep you going even when the mercury rises. Traditional German potato salad is one of my favorites. Since it's made with a vinegar-based sauce, it's not as creamy as American potato salad, but what it lacks in creaminess it more than makes up for in tang from the vinegar and smokiness from bacon bits. It also stands up to the heat better than classic potato salad. To make this for a Summer grillout or picnic, read more.

German Potato Salad
Adapted from Bobby Flay

Ingredients

3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Directions

Place potatoes in a large pot with the onion and cover with cold water. Cook on high until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
In a large sauté pan, add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper-towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper.
Add the hot dressing and the bacon pieces to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Serves 8 as a side dish.

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Fast & Easy Dinner: Eggplant and Portobello Schnitzel

partysugar — Thu, 15 Jan 2009 07:45:25 -0800

In German, schnitzel is the word for "cutlet" and the culinary technique usually refers to an ingredient that has been breaded. In this vegetarian variation, thick eggplant slices and meaty portobello mushrooms are dipped in egg and breadcrumbs. Instead of the usual fatty pan-frying, the veggies are baked until brown and crisp in the oven. A delightfully simple lemon-caper butter sauce makes this dish elegant enough for entertaining.

Look at the recipe when you read more.

Eggplant and Portobello Schnitzel
From Vegetarian Times

Ingredients

Schnitzel
1 cup nonfat milk
1 large egg
2 cups Italian-seasoned dried breadcrumbs
8 large portobello mushrooms, stemmed
2 medium-sized eggplants, sliced into 1/2-inch rounds
Lemon-Caper Sauce
3 Tbs. unsalted butter
3 Tbs. olive oil
3 tsp. capers
3 Tbs. lemon juice
2 Tbs. parsley, chopped
Lemon slices and parsley sprigs for garnish, optional

Directions

Preheat oven to 350F. Coat baking sheet with cooking spray.
To make Schnitzel: whisk together milk and egg in wide bowl. Spread breadcrumbs on large plate.
Dip mushrooms and eggplant slices into milk mixture, then coat slices with breadcrumbs. Shake off excess crumbs, and set on prepared baking sheet.
Spray vegetables with cooking spray, and bake 10 minutes. Flip vegetables, spray with cooking spray, and bake 10 to 15 minutes more, or until vegetables are tender and breadcrumbs are dark golden brown. Set aside.
Meanwhile, make Lemon-Caper Sauce: melt butter in saucepan over medium-high heat. Cook 2 to 3 minutes, or until butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from heat, and add lemon juice and parsley.
To serve: Stack 1 mushroom and several eggplant rounds on each plate; drizzle with Lemon-Caper Sauce, and garnish with lemon slices and parsley sprigs, if desired. Serve immediately.

Serves 8.

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Spread Holiday Cheer With a Bûche de Noël

YumSugar — Wed, 24 Dec 2008 10:00:43 -0800

I've been dreaming of classic Christmas desserts, so this holiday, I thought I'd bake a bûche de Noël. Rather than opting for excessive designs and detailed accessories, I made a modern cake roll that looked (and felt) effortless. My guests couldn't get enough of the moist, light mocha sponge cake, which was a nice contrast to the sweet and nutty German chocolate filling. Impress your guests when you read more.

German Chocolate Cake Roll
From Food Network Magazine

Ingredients

1 cup evaporated milk
1 cup plus 1-1/4 cups granulated sugar
3 large egg yolks plus 3 large eggs, at room temperature
1 stick cubed butter plus 1-1/2 sticks softened butter (2-1/2 sticks or 1-1/4 cups total)
1 teaspoon plus 2 teaspoons vanilla extract (3 teaspoons total)
1-2/3 cups sweetened coconut, toasted until light brown
1 cup chopped pecans
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder, plus more for dusting
1 ounce bittersweet chocolate, finely chopped
1/3 cup strong hot coffee
1/3 cup buttermilk
Confectioner's sugar, for dusting

Directions

Position a rack in the center of the oven and preheat to 350ºF. Lightly grease a 13-by-18-inch jelly roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
Make the filling: Whisk the evaporated milk, 1 cup sugar, 3 egg yolks, and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from heat; stir in 1 teaspoon vanilla, toasted coconut, and pecans. Set aside to cool completely, stirring occasionally.
Make the cake: Meanwhile, whisk the flour, baking soda, and salt in a medium bowl.
In another bowl, whisk the cocoa and chocolate. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.
Using a mixer, beat the softened butter and remaining 1-1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each one before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
Spread the batter evenly in the prepared pan. Bake until cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar or cocoa.

Serves 8 to 12.

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CasaSugar's Flaming Tongs of Fire Punch

YumSugar — Tue, 18 Dec 2007 14:00:00 -0800

Every year CasaSugar and her sweetie throw a big, holiday party called a Feuerzangenbowle. The place is well decorated with homemade-snowflake chandeliers, but the highlight of the party is the actual Feuerzangenbowle - German for "tongs of fire punch" - which contains fruity and mulled wine and a flaming rum. A sugar cone is soaked in rum and placed above the punch. It is then lit and the flaming sugar drips into the holiday wine. It's definitely a festive and unique way to ring in the holidays!

This photo was taken before the cone was lit, but if you'd like to see photos of it aflame, as well as get the recipe and techniques on how to make the Tongs of Fire Punch at home, read more.

Recipe and story from our very own CasaSugar

On Saturday, my fiance and I hosted a Feuerzangenbowle holiday party. (It's pronounced, approximately, foy-etz-ong-ah-bowl-ah.) Feuerzangenbowle (German for "tongs of fire punch") is a traditional fruity and mulled wine finished with flaming rum. The Zuckerhut (sugar cone) is soaked in Barcardi 151, and then lit so that the flaming goodness drips into the heady and seasonal brew. The lighting of the punch serves as a particularly festive kickoff to a cozy little holiday gathering. During the party, four different Zuckerhuts were lit, and my fiance would chant a little incantation before each lighting (this actually is just lyrics to a Tool song he recites in German, but it sounds very old-worldly for those of us who don't speak German).

My fiance and I are foodies, and he is an amazing cook. He went all out for the party-on Friday night he was up until 3 a.m. grilling eggplant, peppers, portabella mushroom, and squash. He also made three pounds of gravlax, which is raw salmon that's cured in salt, brown sugar, and spices over many days. He also made an amazing pumpkin dip. We bought a bunch of cheeses, cold cuts, and German appetizers from the local European deli The Junket, and bought stinky goat cheeses and delicious breads from The Cheese Board. We also served Egyptian dukkah spices with olive oil and bread, quince paste with Manchego, and ridiculous Christmas cookies from Neldham's, Oakland's Scandinavian bakery. One friend brought homemade Pfeffernusse cookies, other friends brought cakes, savory dips, and more delicious offerings.

And I was so busy socializing I forgot to eat!

We put out a lot of holiday decorations, many of which I made, and I'll post about these on Casa, and moved around the furniture to allow for the numerous guests who filtered through the house (and the multiple children who were found under tables, on tables, or behind tables depending on the time of the night).

All in all, it was a fun party, and I was happy to have some Sugar friends show up and enjoy the festivities! I definitely recommend the "Christmas in a cup" punch.

For the recipe for the punch, just .

Ingredients:
Bowle/Punch
3 bottles of red wine (2-3 liters total)
2 cinnamon sticks
cardamom
allspice
1-2 oranges
1-2 lemons
5 cloves

Zuckerhut
A German Zuckerhut (sugar cone)

Zuckerhut/Sugar Cone
1 German sugar cone/loaf*
1 bottle of rum

Directions:
1. In a large pot or kettle filled with red wine, add cinnamon sticks, cardamom, and allspice. Cut up the oranges and lemons (optional: make peel spirals), crush fruit to release the juice, and add to the punch along with the cloves. Warm to a steaming mixture. Do not boil!
2. Place a German sugar cone (Zuckerhut, sugar loaf)* on a metal rack/screen or clamped in metal tongs above the warm punch. (Substitute sugar cubes if you can't get a Zuckerhut.) Slowly pour high-proof rum over the Zuckerhut or sugar cubes and let soak for a minute. Carefully light the Zuckerhut or sugar cubes and let the flaming sugar carmelize and drip into the punch mix. Add rum as needed to keep the flame going until the Zuckerhut process is done. Serve the punch hot in mugs or hot-tea glasses. (Note: Traditionally, Feuerzangenbowle was prepared with the Zuckerhut sitting on crossed swords atop the pot.)

*ZUCKERHUT: A German sugar cone or sugar loaf (lit. "sugar hat") is made of compressed Raffinade (refined sugar) in a cone shape. A German description of Raffinade: "Ein Zucker von höchster Reinheit und bester Qualität. Die Raffinade wird aus sehr reinen Zuckerlösungen gewonnen und entspricht hohen Ansprüchen." (A sugar of highest purity and best quality. Raffinade is made from very pure sugar solutions and meets high standards.) If you can't get the real thing, substitute sugar cubes in the recipe above.

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Recipes to Eat Your Way Through Oktoberfest

YumSugar — Fri, 25 Sep 2009 03:50:16 -0700

Recently, PartySugar tried to dispel the belief that Oktoberfest begins in October - it actually started last weekend! But if you haven't gotten in on the festivities just yet, don't worry; there's still time to celebrate, as the Autumn festival doesn't end until the weekend after next, on Oct. 4. Whether you're throwing the ultimate Oktoberfest party or simply looking for some hearty fare to go with your Märzen, look no further than these Bavarian favorites.

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Fast & Easy Dinner: Sausages With Warm Potato Salad

partysugar — Fri, 10 Jul 2009 08:00:15 -0700

Who can say no to the classic combination of meat and potatoes? To get your weekend started, serve your family this hearty and satisfying meal. Although the ingredient list calls for Italian sausage, bratwurst, andouille, or any other kind of sausage would work well.

The recipe cooks the sausages over the stove, but don't hesitate to throw them on the grill. The warm potato salad is German-style and has no mayonnaise. To serve this meal with an icy cold beer, get the recipe now.

New Tastes Coming in Energy Bars: Luna and Lara

FitSugar — Fri, 08 May 2009 03:00:00 -0700

Both my favorite brands of energy bars are coming out with new tastes this Spring. Luna Bar has updated its recipe, and Larabar will be debuting three new flavors soon. For me, and the stash of energy bars I keep in my purse and gym bag, this is exciting news.

The Luna Bar recipe revamp includes a new vitamin blend to better address women's nutritional needs. One addition is vitamin D to support calcium absorption. The flavor and texture have both been tweaked, and I feel these changes are for the better. Look for the blue leaf tag that says "new recipe" to try Lara Bar's updated flavor. You should be able to find the "new recipe" bars everywhere by mid-June. Also check out the brand new bar, White Chocolate Macadamia - I found it tasty.

Learn what is happening on the flavor front at Larabar when you read more.

You should expect to see these three new Larabar flavors in stores soon:

Peanut Butter and Jelly - tastes just like a peanut butter and jelly sandwich, minus the crust, so my daughters love this flavor.
Tropical Fruit Tart - reminds me of a piña colada, but chewy with a bright refreshing flavor.
German Chocolate Cake Jocalat bar - tastes a bit like a brownie, but not as sweet.

Out of the three new flavors, the Tropical Fruit Tart is my favorite. Unfortunately the Jocalat bar did not remind me at all of German chocolate cake, but is was certainly chocolaty. Are you looking forward to trying these new tastes from Luna and Larabar?