Pastry Cream

I probably watch Food Network more than any other channel. I was watching Barefoot Contessa make this divine looking Strawberry Tart. Since I really didn't want to make a tart, I comprised and filled strawberries. I wanted to try the cream before making something more elaborate. Normally, I have an easy time taking photos of my son. Not this time, he just wanted to eat all the filled strawberries. He also made lots of faces. He looked angry. He crossed his eyes at me. He looked scared. He ate the filled strawberries bottom first. I am really surprised he didn't make a mess. Most of the photos were not even in focus. It is hard to take a photo if one is laughing. He does make me laugh often.

Pastry Cream
5 egg yolks
3/4 cup sugar
3 Tbsp arrowroot 
1 1/2 cup  milk
1/2 tsp vanilla
1 Tbsp butter
1 Tbsp heavy cream

Directions:

1. In a large bowl, beat the egg yolks and sugar for 4 minutes in a mixer on medium high speed.
2. Add the arrowroot and mix well.
3. In a medium pan, heat the milk until steaming. Stir constantly.
4. Slowly, pour a Tbsp of heated milk into the mixer while the mixer is mixing.
5. Gently, pour a little more of the heated milk into the mixer to temper the mixture.
6. In a steady stream, add the remaining amount of the milk into the egg mixture. 
7. Add the egg mixture into the medium pan and heat over low heat for 7 minutes. Stir constantly.
8. Once the mixture begins to become a thick pudding, whisk the mixture for 2 minutes.
9. Remove from heat.
10. Stir in the vanilla, butter, and heavy cream. 
11. Transfer the pastry cream into a bowl.
12. Cover with plastic wrap. Press down so the plastic wrap is touching the top of the pastry cream.
13. Refrigerate the pastry cream until cooled completely.

Recipe adapted from Ina Garten.

One year ago.............................I made Steak Sandwich.
Two years ago...........................I made Banana Split Cake.

Did you already know........................
-Pastry cream is a rich custard.
-Custards have been around since the Middle Ages. 
-Pastry cream is the filling for eclairs and Boston Cream Pie.

Vanilla Cupcakes

I really enjoy blogging. It is like my recipe journal online. It is a great way for me to find a recipe we like. It is also a great way for my family to make a recipe I've made for them. The best part of blogging is to see how much my children have changed. My little girl is almost (I am stressing almost) taller than me. I know this time next year I may be the shortest person in the house. For my youngest daughter birthday party, I made her cupcakes. They were a big hit and were all gone before the party was over. I had made extra.

Vanilla Cupcakes
2 1/2 cups cake flour
2 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 3/4 cup sugar
1 stick unsalted butter, softened
1 1/2 cup milk
2 eggs
1 1/2 tsp vanilla

Directions:

1. Preheat oven to 325 degrees F.
2. Line a muffin tin with cupcake liners. Set aside.
3. In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
4. In another large bowl, cream the butter and sugar.
5. Add the eggs to the butter mixture and blend.
6. In a small bowl, add the milk and vanilla. Whisk lightly.
7. Alternating between the flour mixture and the milk mixture add to the butter mixture. Combine until incorporated.
8. Fill the cupcake liners slightly over half full.
9. Bake the cupcakes for 18 minutes or until a toothpick inserted in the middle comes out clean.
10. Allow the cupcakes to cool before frosting.

Recipe by Jen of Sweet Morris.
*These cupcakes will not have a high dome top which makes it easier to frost. One year ago............................Chocolate Caramel Shortbread Cookies.

Happy Birthday Beautiful!

Did you already know...............
-The vanilla plant is an orchid.
-Vanilla is native to Mexico.
-Madagascar is the largest producer of vanilla.

Cookie Swap

This year I participated in The Great Food Blogger Cookie Swap. I recently received three dozen cookies from three different bloggers. The cookies were delicious and my children thought it was great for two reasons. One reason is it is always fun to receive mail and the second reason is the mail contained cookies.

I also made cookies for three other bloggers and mailed it to them all over the country. I decided to make one type of cookie dough but change the extract to make three other varieties. My children tried to convince me that we should keep the cookies for ourselves and not share. They also tried to convince me that some things shouldn't be shared like cookies but I could share brussel sprouts. They would have no problem sharing brussel sprouts. Don't worry I was able to send the cookies with no brussel sprouts included in anyone's package. I made sure I sealed each package myself.

Vanilla Cookie Dough
2 3/4 cups all purpose flour
3/4 tsp baking powder
1 tsp salt
2 sticks unsalted butter
1 cup sugar 
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp peppermint extract
1/2 cup chopped almonds, toasted
1/2 cup colored sugar
2 crushed candy canes
1/4 cup raspberry jam

Directions:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Beat in the butter and sugar until fluffy.
3. Add the egg and vanilla extract. 
4. Slowly add the flour mixture and beat until combined.
5. Divide the dough into half.
6. To one half of the dough, add the almond extract and mix well. Half the dough and form two logs. Set aside.
7. To the other half of the dough with no almond extract divide in half.
8. To half of the divided dough, add the peppermint extract. Form into a log. Set aside. 
9. Wrap each log in plastic wrap. Refrigerate the 4 pieces of dough for at least 1 hour.

Sugar Variety:

1. From the 1/4 section of dough that only contains the vanilla extract, form 12 balls and dip the top of each ball in the sugar. 
2. Place the cookies sugar side up on a parchment lined cookie sheet.

Peppermint Variety:

1. From the dough containing the peppermint extract, cut the log into 12 pieces of dough. 
2. Place on a parchment lined cookie sheet and sprinkle each cookie with pieces of crushed candy canes before baking.

Almond Variety:

1. The dough with the almond extract divide in half. Set half aside.
2. With half the almond dough,  cut the log into 12 pieces of dough.
3. Place on a parchment lined cookie sheet and sprinkle each cookie with a little of the toasted almonds.  

Almond and Jam Variety:

1. With the remaining almond dough, roll the dough out and cut into about three inch squares.
2. On one square, spread a little jam on top and sprinkle with some of the chopped almonds.
3. Top the jam side of each cookie with another square piece. 
4. Spread additional jam on top of the second square piece and sprinkle with some almonds.
5. Top the jam side of the two cookies with a third square piece.
6. Sprinkle the top of the cookie with additional almonds if desired.
7. Place the 3 layered cookie on a parchment lined cookie sheet.

• Bake all the cookies for about 12 minutes or until firm.    

Recipe adapted from Martha Stewart's website. 

One year ago, I made...............Spiced Cranberry Punch.

Did you already know..............
-This is the 2nd year of The Great Food Blogger Cookie Swap.
-It is open to all bloggers around the world.
-The Great Food Blogger Cookie Swap partnered with Cookies for Kids Cancer.