Everything but the kitchen sink

Hi hi!!  So I know you were all worried about me, but I'm still here!  My apologies for missing about a month's worth of posts, but so many things have been happening.  I finished all my requirements for my master's degree (finally) and so obviously had to celebrate and do absolutely nothing for a bit.  My roommie also had her Ironman up in Mont-Tremblant (insert French laugh here) and so we went up to support and spectate.  She's amazing, btw, in case you were wondering!

With all my little mini-trips I've been taking (heading to the Jersey shore this weekend - woot!), I've had little time to bake.  This is completely baffling to me since for the past two years I've physically been at school 8+ hours a week on top of a 40+ hour work week, and that doesn't even include time I spent on homework I had to do.  Where did all that time go?  I want it back!

Anyways - so this is going to be a double/mini-post to include the miscellaneous goodies I've made in the past month.  I did have an epic cupcake session and made about 200 cupcakes for my boss' baby shower.  Because I was making so many, I decided on fairly simple, already tried recipes to keep myself from going insane: Vanilla Bean Cupcakes from the Blueberries for Sal post with a Cream Cheese Frosting that I used food coloring to dye light blue and yellow.  I also made a batch of Chocolate Cupcakes from Spread the love and paired those with an amazing Caramel Swiss Merengue Buttercream.  Unfortunately I only managed to get pictures of the chocolate cupcakes - oops!

Some Raspberry Cream Cheese Brownies may or may not have been made at some point as well.  Cream cheese just makes everything better honestly.  These were super simple and can be made ahead and frozen if need be.  I think I'm going to work on a brownie recipe comparison soon - I go absolutely bonkers for brownies and really want to test out a number of recipes to see which comes out on top.  Now if only I had the time...

So since a few of these recipes have already been posted and linked, below are the recipes for the Cream Cheese Buttercream, Caramel Swiss Merengue Buttercream, and Raspberry Cream Cheese Brownies.  Delicious?  Yes.  A bit random?  Maybe - so be it!!


Cream Cheese Buttercream adapted from My Baking Addiction

8 ounces cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
2 pounds confectioners' sugar
2 teaspoon vanilla extract

In a medium bowl or the bowl of a standup mixer fitted with a paddle attachment, cream together the cream cheese and butter until well combined.  Turn the mixer on low and gradually add the confectioners' sugar until thoroughly incorporated and smooth.  Add vanilla and mix.  I also added a few drops of gel food coloring at this point.  To make your frosting more or less structured, vary the amount of confectioners' sugar you add.  Pipe onto cupcakes.

Caramel Swiss Merengue Buttercream

5 large egg whites
1 ½ cups granulated sugar
1 cup (4 sticks) unsalted butter, softened and cut into tablespoons
¼ teaspoon salt
1 tablespoon vanilla extract

⅓ cup caramel sauce (from My Baking Addiction)

Note:  You will also need a candy thermometer and a double boiler.  To set up a double boiler, add about an inch of water to a small saucepan.  Allow the water to come up to a simmer, but do not let it boil.  This mixing bowl sits on top of the saucepan.

In a medium bowl or the bowl of a standup mixer, mix together the egg whites and sugar.  Place the bowl on top of the saucepan and bring the temperature of the mixture up to 150° degrees, whisking constantly.

Transfer to the standup mixer.  With the whisk attachment fitted, whisk the egg whites on medium speed.  The volume will eventually double.  Let the bowl cool to room temperature, then begin adding the butter one piece at a time and allowing each piece to incorporate before adding the next.  Add the salt, vanilla extract, and caramel sauce and mix.  Pipe buttercream onto cupcakes.  I would suggest using the remaining caramel to drizzle on top of the cupcakes.

Raspberry Cream Cheese Brownies adapted from David Lebovitz

6 tablespoons unsalted butter

4 ounces bittersweet chocolate, chopped

⅔ cup granulated sugar

2 large eggs, at room temperature

½ cup flour

1 tablespoon unsweetened cocoa powder

⅛ teaspoon salt

1 teaspoon vanilla extract

½ cup chocolate chips

8 ounces cream cheese, at room temperature

1 large egg yolk

5 tablespoons sugar

⅛ teaspoon vanilla extract

2-3 tablespoons raspberry jam

Preheat oven to 350°F and completely line a 9x9 pan with foil.  Grease the foil with either butter or non-stick spray.

Melt the butter and chocolate over medium heat in a saucepan until smooth.  Remove from heat and beat in the sugar and eggs.  Add the flour, cocoa powder, salt, vanilla extract, and chocolate chips and stir until everything is incorporated and smooth.  Spread batter evenly into the pan.

In a medium bowl or the bowl of a standup mixer fitted with the paddle attachment, beat the cream cheese, egg yolk, sugar, and vanilla until smooth.

Dollop the cream cheese on the top of the brownie mixture and do the same with the raspberry jam.  Using a dull knife, swirl the cream cheese/jam topping with the batter.  Bake for 35-40 minutes and let cool in the pan before cutting and removing. 

Tiffany