meet me in purgatory strawberry buttercreams

It’s finally Spring, can you believe it? Yeah me neither. So long cold, dark and please don’t make me get out from under these nice warm covers days of Winter. Hello sunny, bright and full of possibility days of Spring. 

The past six months have been a whirlwind. I’ve been so busy with work, life and family that I haven’t been able to properly focus on blogging or even cooking for that matter, and that’s been a real disappointment to me. The older I get the more clearly I’ve come to realize that life is far too short to live in a state of disappointment. So… I‘ve decide to embrace the renewal, rebirth and revitalized spirit of Spring and to find time for the little things that bring me the greatest satisfaction. To get up a bit early just to have some quiet time to drink coffee on the deck, to putter around in the garden rather than spend the time straightening up the house and to cook (and blog) far more often. It won’t be easy but in my experience anything worth doing often requires a bit of extra effort. I’m approaching this venture determined to just stop and slow down. As I was making this personal declaration a friend happened to post this tweet: “People who insist on making homemade Easter candy will never be welcome in the kingdom of heaven.” After I finished laughing I decided to take this as a sign that the universe wanted me to make a little Easter candy. And so I did.

In my mind Easter is synonymous with chocolate. Not jelly beans, marshmallow chicks or cream eggs. Nope, for me its all about chocolate. In the past I’ve made peanut butter cups and chocolate almond bark. I’ve dipped fresh cherries and tangerine segments in dark chocolate and I’ve made simple chocolate lollipops. This time around I wanted to make something a bit more extravagant. This time I wanted to make something that tasted fresh like the season. This time I wanted candy so good it would redeem me from my months of lack luster cooking. So this time I made chocolates filled with homemade strawberry buttercream. And they were delicious— Kingdom of heaven be damned.

Strawberry Buttercream Chocolates
I used Trader Joe’s freeze-dried strawberries for this recipe. They also sell freeze-dried blueberries and raspberries, which would no doubt also make a delicious filling.

strawberry creams

1  1.2 oz package freeze-dried strawberries
1 cup powered sugar
pinch salt
4 tbsp. unsalted butter, softened
2 tbsp. heavy cream
3 4 oz. bars bittersweet or dark chocolate
special equipment: silicone candy mold

  1. Place the candy mold in the refrigerator to chill. Pour the strawberries into the bowl of a food processor (being sure to remove the silica packet) and process to a fine powder. Add the powdered sugar and pulse a few times before adding the salt, butter and cream. Turn the food processor on and allow to process until the mixture gathers into a loose ball, this takes a little time so be patient.
  2. Wrap the ball of filling in plastic wrap and place in the refrigerator to chill while you melt the chocolate.
  3. Break up the chocolate and use a double-boiler (or a glass bowl placed over a pot of simmering water) to melt the chocolate, stirring frequently. When the chocolate is totally melted and smooth remove from heat.
  4. Remove the chilled mold from the refrigerator and fill each opening halfway with chocolate (I used a little paint brush to spread the chocolate up the sides.) Place the filled mold back in the refrigerator for 15 minutes to set.
  5. Remove the chocolate mold and the wrapped filling from the refrigerator. Pinch off a 1/2 teaspoon sized piece of filling, roll it into a ball and carefully press it into each of the set chocolates. Cover the filling with additional chocolate (you may need to warm it again) filling each mold to the top. Place the filled mold back in the fridge to chill until firm, about 1 hour.
  6. Carefully pop finished chocolates out of mold and enjoy!

color me naturally

Tomorrow is my littlest loves birthday. We started celebrating a week ago with a party just for her school friends, followed by cupcakes and yours truly reading stories to her class on Thursday and culminating with a family party tomorrow. Yeah I agree, that’s an awful lot of partying for any little girl, but you do only turn 4 once!

I’m sure it won’t surprise you to hear that I didn’t go to the bakery for any of her birthday goodies, by now you know that’s just not how I roll. Actually littlest love requested cupcakes for the friend party (chocolate with yellow frosting) as well as the school party (chocolate with pink frosting), which made me happy since they would be way easier to make and transport than a cake. The family party on the other hand is going to have a full-blown labor-intensive-just-might-send-me-over-the-edge Imagination Movers guitar cake. (Yeah, wish me luck!)

First things first, I believe in boxed cake mix—there I said it. Sure you can make your cake from scratch and it will no doubt be fantastic, but the people at Betty Crocker make a pretty fine chocolate cake mix so why not save yourself a few steps. However (and if you know me you already saw this tweak coming), when I make chocolate cake I always add a cup of mini chocolate chips to the batter. It takes perfectly acceptable boxed mix and bumps it up to something just a bit richer, tastier and more like homemade. Okay, so that takes care of the cake, now for the frosting.

I like buttercream frosting, but while buttercream seems like a no-brainer it’s actually a bit tricky. It can easily go from fluffy and light to too sweet, too greasy or too gritty. After much trial and error I finally found a vanilla buttercream recipe that seems near perfect; sweet but not overly so and light, creamy and easy to spread. Now to just make it a lovely color… As a rule I do not use food coloring. It’s pure chemicals, it increases hyperactivity in children and it’s considered carcinogenic. “In the early 1990s, FDA and Canadian scientists found that Red 40, Yellow 5 and Yellow 6, the three most widely used dyes, were contaminated with likely human carcinogens. And while many foods, such as M&M’s and Kellogg’s Hot Fudge Sundae Pop Tarts, include as many as five different dyes, even today the carcinogenic potential of such combinations has not been tested.” Pretty frightening right? And M&M’s are one of my “have to eat ’em till I’m sick” vices (same goes for potato chips, but that’s a story for another day!) The fact is artificial dyes are truly unhealthy, so much so that in Europe food with artificial colors must carry warning labels! So thanks for the easy solution, but no thanks. Instead I always try to use natural dyes for my frosting. I’ve had success in the past with puréed strawberries and raspberries to create pink frosting, dark chocolate cocoa powder for black frosting (think Darth Vader cake) and I just used turmeric powder to make littlest loves requested yellow frosting. I was a little worried about the turmeric flavor coming through but everyone (kids included) seemed to love it and couldn’t believe when I came clean about the secret ingredient.

So there you have it, the world is a colorful place and now you don’t need to rely on Red 40 and Blue 1 to make it even more so! And in case you’re really interested; I’ve read you can use puréed spinach for green frosting, carrot juice for orange and cooked red cabbage for purple. I haven’t given any of those combos a try yet but I just may, so be prepared the next time I offer you green cupcakes…

Pale Pink Buttercream Frosting
Using berries to color frosting gives it a lovely flavor as well as pale pink color. If you want a deeper shade of pink double the strawberries, but add the additional berries slowly. Too much moisture and your buttercream will be a watery mush.

natural color cupcakes

1 cup diced strawberries
2 sticks of unsalted butter, room temperature
3 cups powdered sugar
2 tsp. vanilla
2 tbsp. heavy cream

  1. Finely dice the strawberries. Place them in a small saucepan and cook over a low flame for 25 minutes until all the berries have broken down and released juices. (Stir and smoosh berries with spoon every few minutes to speed up the process.)
  2. Pour the berry slurry into a mesh strainer, press out as much of the juice and pulp as possible and let cool. (Be sure to save what’s leftover in the strainer for spreading on toast or adding to your yogurt the next morning.)
  3. In a stand mixer fitted with a whisk, cream the butter 3 minutes on high until fluffy. Add the sugar one cup at a time and mix on low-speed until well blended. When all the sugar has been added increase the speed to medium-high and beat for another 4-5 minutes.
  4. Scrape down the bowl and add the vanilla and cream, continue to beat on medium speed for 1 minute more. Slowly add the puréed strawberries until frosting is ideal spreading consistency and shade of pink, continue beating on high until frosting is light and fluffy, 2-3 minutes more.

*All of these recipes make enough frosting for roughly 30 cupcakes or one medium cake.

Dark Chocolate Buttercream Frosting
This is the richest most decadent chocolate buttercream you’ll ever taste. It’s serious stuff, not for the faint of heart.

2 sticks of unsalted butter, room temperature
2 1/4 cups powdered sugar
1 cup dark chocolate cocoa powder
2 tsp. vanilla
3 tbsp. heavy cream

  1. In a stand mixer fitted with a whisk, cream the butter 3 minutes on high until fluffy. Add the sugar and the cocoa one cup at a time and mix on low-speed until well blended. When all the sugar/cocoa has been added increase the speed to medium and beat for another 4-5 minutes.
  2. Scrape down the bowl and add the vanilla and cream, continue to beat on high until frosting is light and fluffy, 2-3 minutes more.

Yellow Buttercream Frosting
I could detect the subtle taste of turmeric when I tried the frosting alone, but once it’s on the cake it just tastes like good ‘ol buttercream.

2 sticks of unsalted butter, room temperature
3 1/2 cups powdered sugar
2 tsp. vanilla
3 tbsp. heavy cream
1/2-1 tsp. turmeric powder

  1. In a stand mixer fitted with a whisk, cream the butter 3 minutes on high until fluffy. Add the sugar one cup at a time and mix on low-speed until well blended. When all the sugar has been added increase the speed to medium and beat for another 4-5 minutes.
  2. Scrape down the bowl and add the vanilla and cream, continue to beat on medium speed for 1 minute more. Slowly add the turmeric powder until you achieve the ideal shade of yellow and continue beating on high until frosting is light and fluffy, 2-3 minutes more.

*adapted from food network