Sweet Potato Cupcakes with Chai Cream Cheese Frosting

Summer is a time to enjoy citrus flavors, sunshine, and weekends at the beach. That's what makes this post such a hit from left field. Sweet potato cupcakes with chai cream cheese frosting in the summer? Sounds like a fall recipe to me too. I couldn't wait that long though to try them! Especially since the ingredients are available year round.

I found this recipe in Self magazine and was immediately smitten. This cupcake contains some of my favorite flavors, all rolled int one. Anything with chai and cinnamon gets my attention. Plus, it's visually appealing. I love the ruby color of cranberries; it's like a tiny gem on top! 

The other pro of this recipe was its "low calorie" claim of being under 75 calories per cupcake. The mix contains oat flour and egg white (no egg yolk). Sounds too good to be true right? When I started pouring the batter into my cupcake molds, I was skeptical that it would be enough for all 12. That's where I didn't read the small print.  

Yup. Those 75 calories apply for a dozen MINI cupcakes. Big difference when you're using a full size cupcake tin. They took the same amount of time in the oven at least. I did end up doubling the amount of frosting to generously coast the entire top of the cakes. That whole calorie estimate was thrown right under the bus. Oh well!

Regardless of size, these cupcakes are lovely. The chai cream cheese is subtle yet flavorful- I cannot wait to try it on other cupcakes this fall like pumpkin and espresso! The cake itself comes out a shade orange thanks to the sweet potato which pairs quite nicely with oat flour. The oat flour has a slightly more dusty quality too it which helps bulk this cute cupcake. It's not super fluffy, but it's not dense either!

This is definitely a recipe worth trying out, especially for those you want something a little sweet but don't want to have a ton of temptation on the counter.

For the recipe, check out this post on Self Magazine!

Blueberry Yogurt Pancakes

My brain is having a difficult time focusing because my body feels like it's in college. I'm tired. But not the type of tired from going to work every day; it's satisfying and makes you smile for no apparent reason. My body feels light... cloudy. I earned this tired. The track on replay is "Get Lucky" by Daft Punk and Pharrell. I fell in love hard with Pharrell's (Clipse/Neptunes) sound in 2002 and haven't stopped since.

So why the music high? Recently, the hubby and I have got back into the groove of going to dance practice. It's was shaky for the past year or two because of new jobs, moving, getting married, and all the details in between. We lost two of our regular spots which was extremely frustrating and didn't have the energy to look for a new one.  

For the past two weeks, we've been going to a local studio and it's been... delightfully brutal. Doors open at 9:30pm and we go hard until about 11pm. There's good vibes, decent music, and enough space to do your own thing. It was a fantastic reminder of how much I love to dance (especially next to Mike). And how hard I can hit the snooze button on a work day. 

It's all good though. Passion transforms exhaustion into a thoughtful reminder. Now all we need is someone to make us breakfast the morning after! Mike and I are always ravenous the next day and a banana just doesn't cut it. My thoughts blissfully drifted to these Blueberry Yogurt Pancakes from No Recipes that I made a few weeks back.

While reading up on these Blueberry Yogurt Pancakes, I learned two cool tips that intrigued me. First, make sure the butter is melted before adding it to the pancake mix. This will ensure that the flavor is evenly distributed because there are no clumps. Seems logical enough. 

 

Second, use wild blueberries. I hate to show my naivety, but I didn't even know there was such a thing as wild blueberries! Apparently they are smaller in size and the flavor is much more condensed. This helps to reduce the wateriness that tends to happen when using regular blueberries. I thought I would have a hard time finding some but there they were, in our local grocery store freezer!

The flavor is like no other blueberry pancake I've encountered! They are light and airy, which is how I think a blueberry pancake should taste. Density is fine for a stack of cold weather lumber jack pancakes, but these are summer-time delights! I really enjoyed having so many blueberries incorporated into the mix. They're so sweet, you don't need any extra sweetness on top.

The feedback from Mike: "They're delicious. I wanted more of them." Nuff said.

Sophisticated and delicious! This is the type of pancake one would serve at a fancy brunch without having to go up and beyond. Maybe add a little bit of lemon zest to the batter to make it sing? Ooo la la! I can't wait for round two!

For the recipe, hustle on over to No Recipes!

Swiss Chard and Chickpea Fritters

In the midst of the cloud of powdered sugar that is our kitchen, there is an abundance of healthy activity. Cakes are generally made for special occasions and thus have a few minutes of mercy before they're enjoyed. This permits a 10 minute photo shoot in whatever part of the house happens to have the best lighting.

Dinner, on the other hand, does not get to enjoy such luxuries.

Every Sunday, I try to find at least three meals to help us get through the week. It's a difficult line to walk. I don't want to get too many groceries because one of my biggest pet peeves is finding expired food in the fridge. Nothing should go to waste. It's also important to know what you're getting into before you invest. Sure, that curry looks delicious! But how long does it need to marinate? Is there a ton of prep involved? I have started meals only to throw my hands up seeing the dreaded "chill in fridge for 4 hours" in mid-saute. Get the phone Autumn- we're ordering pizza!

Once the noms have been selected, Mike and I try to prep as far in advanced as possible. We chop veggies, marinate meats, and wash everything. In the past, I've as gone as far as to mix the dry ingredients in one bowl and the wet ingredients in another so that when the time comes, all that needs to be done is the mixing. Prep work is half the battle! 

Dinner last week consisted of this lovely Swiss Chard and Chickpea Fritter from Real Simple magazine. If you have a good sized food processor, this recipe is a walk in the park and takes less than 30 minutes. Ours is on the teensy side so the chard needs to be worked in batches. 

What makes this recipe is the yogurt sauce on the side. I've been on a sauce kick after realizing the potential of Greek yogurt and canola mayonnaise. All you do is take a little Greek yogurt and mix in some sriracha- voila! A tasty condiment!

The fritters themselves are light and tasty. The feta adds a Mediterranean feeling and while the chickpeas provide a touch of density.  I incorporated a bunch of black pepper and dash of crushed red pepper to add some more heat. They can be a little difficult to form into fritters- it all depends on the moisture from the chard. Just get your hands in there and squeeze it together! Overall, a quick and easy meal that we enjoyed with a big helping of avocado on the side and a slice of pita bread! Oo maybe a slice of lemon?

For the recipe, check out the article from Real Simple Magazine!

Travel Treats: Charleston, WV Edition

Over the past few months, Mike and I have traveled a bit for what I guess what you would call mini-vacations. We are masters of making the most of a weekend and these short indulgences have led us to some local treasures. This post highlights the venues that stood out on a recent trip to Charleston, WV. Make sure you check them out if you're ever in the area! I hope you enjoy them as much as we did!

West Virginia- Wild and Wonderful!

Moxxee Coffee

301 Morris St
Charleston, WV 25301
facebook page

The bittersweet thing about trying food and drinks in "far off lands" is if you should fall in love with one. It is with a heavy heart that I found my favorite latte is about 5 hours away at cool cafe called Moxxee Coffee. Their honey latte (first picture in this post) will knock your socks off and the biscottis are as big as a child's arm. The barista's are all on top of their game (via professional training and state of the art espresso machines) and every cup has been perfecto. The atmosphere is very hip and the crowd as diverse as it comes in Charleston. 

photo courtesy of Pies and Pints

Pies and Pints
222 Capitol Street
Charleston, WV 25301

piesandpints.net

The first time I visited West Virginia, my sister took us out to a native pizza joint called Pies and Pints. I didn't really think too much of it considering it was pizza. Now it's a mandatory meal every time we're in town. Mike was stunned by the amazing flavors and variety on the menu. The Cuban Pork Pie is incredible! I pray they consider expanding their business to Northern VA!

They recently opened a shop in the heart of Charleston and while prepping the space, discovered a white elephant mural! Instead of painting over it, they cleaned it up and it's proudly on display. I think this is a really neat piece of the building's history and am glad it's being preserved. Good job Pies and Pints!

photo courtesy of Sarah's Bakery

Sarah's Bakery

1011 Bridge Rd
Charleston, WV 25314

facebook page
(304) 343-2253

The pie at Sarah's Bakery is dangerous. People order in advanced because they know that they sell as quickly as they are put on display. Highly recommend the apple crumb pie! This is the go-to spot if you're looking for that old school bakery dessert. They have everything under the sun, from cookies to cupcakes. They're genuine and know their stuff. 

But let me tell you... get the pie! 

Nougat: Maison du Chocolate

1026 Bridge Road

Charleston, WV 

facebook page

On a gray and rainy day, my sister took me to a new hot spot: Nougat! It is a Maison du Chocolate! This stunning shop is run by the sweetest lady who originates from Lebanon. Her passion for good chocolate shines through as she hands out samples and insights. It's truly a gem! 

Plus, they make the best chocolate arrangements for all occasions. I had a custom order as gifts for the Bridal Shower! Even over the phone, they went beyond helpful and sent pictures to make sure it was exactly what we wanted. Thank you so much Nougat! 

‎

Tudor's Biscuit World

Locations all over WV

1506 East Washington Street
Charleston, WV 25305

tudorsbiscuits.com

The ultimate guilty pleasure... Tudor's Biscuit World is a chain that can be found all over West Virginia. Their focus is biscuit based sandwichs. Health junkies, don't even think about it! This chain is the reason nutritional information is not posted on restaurant menus- they were afraid it would deter customers. The biscuits are the highlight of this meal

Triple Threat: Chocolate, Coconut, and Raspberry Cake

Triple threat: chocolate, coconut and raspberries. Three awesome flavors- married into one lovely confection.

This cake was in celebration of the in-laws birthdays. They're one year and one day apart which is kind of wild. It was a struggle to think of a cake would compliment both their tastes. He's a carrot cake kind of guy; she a chocolate lover. Not exactly the same flavor profiles. Carrot chocolate cake? Yeck! 

Part I: chocolate. Let's face it, carrot cake can only go in one direction whereas chocolate is flexible and resourceful. This recipe is from the Barefoot Contessa and has received nothing but rave reviews. It was impossible to ignore and brought back memories of SixOneSeven's Crazy Chocolate Cake. Her blog has since closed but fortunately, I jotted down the recipe! I would love to make these two recipes at the same time and have a "cake-off!"

The texture of the Contessa's cake is ridiculously airy and moist. It's madness. I love the dark, rich chocolate- compliments of high quality unsweetened cocoa. Yum! The ingredients are basic and it's easy to make. The cake pan is 8-inch rounds instead of the usual 9-inch. If you don't have the 8-inch, don't sweat it- just watch your baking time. It comes out pretty thick and that extra inch may actually be a good thing. 

Part II: coconut. A smart resource that I like to use on special occasions is Baked: New Frontiers in Baking. There's an amazing coconut cupcake that's always lingered in my thoughts. I decided to use the frosting from this recipe as an homage to their Hawaiian fever. My hubby is an "army brat" and was born in Hawaii so anything Polynesian catches their attention. With the sweetened, coconut shreds- it kind of looks like a carrot cake and has that same smooth texture. Plus, who the heck doesn't like coconut?

There is a key component to making this frosting: coconut pastry cream. It's essentially shredded, unsweetened coconut, steeped in half and half, and then thickened with egg yolks. Cool down time is at least 1 hour so make the pasty cream ahead of schedule.

For the actual frosting, watch out! The first time I tried to make a frosting from Baked, it was a disaster. This is a stove top frosting so you can't walk away. There's a good 20 minute on the stove and additional cool down time in the mixer. Remain calm when you're mixing- it feels like it will never come together into a solid frosting! Then after a good 10 minutes of begging the mix to DO SOMETHING- it's magically silky and knock your socks off fancy. 

Part III: raspberries. They're here for pure aesthetics and flavor! These ruby berry beauties add a splash of color and balance to the sweetness with a hit of tart. I used them as a topping decoration as well as in the middle. The middle is a little leftover coconut pastry cream (about 2 tablespoons) mixed with fresh raspberries and dash of lemon zest. That's it! Honestly, you don't even need the pastry cream- this can work with only smashed berries. Make sure that the outer ring of the frosting is a little higher to create a barricade from any juices leaking out. 

With their powers combined, this cake made a great impression. It was just as pretty as I hoped with the dark interior and snowy white exterior. At first, it was subtle and simple but as the night progressed- I kept finding myself sneaking little bites. My favorite part is the frosting (so long as I didn't think about the amount of butter involved). Over all, it's a very polished and sophisticated confection that I would enjoy serving again! 

Triple Threat: Chocolate, Coconut, and Raspberry Cake

Chocolate Cake

from Barefoot Contessa

Note: recommends 8-inch round pans; don't forget parchment paper to prevent sticking- it's very moist! The cake can be made a day in advanced.

Coconut Pastry Cream
Base of Coconut Frosting- see Coconut Frosting recipe below
Note: halve the pastry cream recipe so you don't have a bunch left over; note the pastry cream takes at least 1 hour to chill.

Coconut Frosting

from Baked: New Frontiers in Baking

Sweetened coconut flakes (garnish)

Raspberry Filling

12 ounces raspberries

2 tablespoons left over coconut pasty cream (optional)

1/2 teaspoon lemon zest

1 tablespoon confectioners sugar

In a bowl, combine 6 ounces of raspberries, confectioners sugar, and lemon zest with left over coconut pastry cream. Smash with the back of a spoon until chunky. Reserve the leftover raspberries for decorating.

//To assemble, frost the first layer of chocolate cake with the coconut frosting. Create a shallow "well" on top, with the frosting higher on the outer-parameter of the cake to ensure the raspberry filling does not leak. Add the 2nd layer of the cake. Frost lightly to create a crumb coat (rough draft that catches the dark crumbs) and place the cake in the fridge/freezer for at least least 15 minutes to firm up. Return the frosting to fridge to keep it's form.

Once the frosting has firmed up a bit, finish frosting. Press shredded, sweetened coconut on the outside ring of the cake. Decorate the top with raspberries.

Mini Baked Chocolate Cake Donuts

When I saw these mini, baked chocolate cake donuts on My San Francisco Kitchen, I'm pretty sure I made that high pitched sound only dogs can hear. Anything "mini" is automatically cute in the culinary world. I ran to the kitchen and pounced. Mike has been struggling conceptually with this painting recently and I thought it would be a nice surprise to bring down a plate-full of cute with a glass of milk on the side. It's serious when you can hear the music all the way from his studio (also known as our basement... better known as Autumn's Palace). 

This recipe is the perfect go-to when you want something a little sweet but don't want to spend too much time in the kitchen. They take all of 7 minutes in the oven and are flat out adorable. Use a higher quality cocoa if possible because it's the key ingredient; let it show off! Plus, these donuts are baked, so you don't have all the mess of using oil and it's a little healthier than something from Krispy Kream. Hooray!

For cake donuts, any regular cake recipe should work just fine. If you're looking for a vegan version try this cake recipe with a little confectioners glaze on top. I find a Ziploc with a snipped corner or piping bag to be very helpful when pouring the batter into the mini-molds; it can get messy with a spoon.

These were a hit in our home! The cake is chocolately but not super rich; they have a little density to them which makes it delish with a cold glass of milk. Mike's favorite part is the ganache glaze on top; leave it to an Alton Brown recipe to steal the show. The sprinkles are optional and for the second batch (yields about 24) I dabbled in crushed almond and shredded coconut. Make it your own!

For the full recipe, two-step over to My San Francisco Kitchen!

Strawberry Rhubarb Pie

Let's be honest here... this pie was purely a guilty pleasure. Blame it on the vegetable that draws me in like a moth to a flame: rhubarb! The second I saw it at the grocery store, I feverishly shoved it into the shopping basket with no vision in sight. Seasonal delights! I managed to resist the urge to cook it until Board Game Night at my friends' place (we're wild folk!) over the weekend.

The one and only other time I tried to make Strawberry-Rhubarb Pie was an amazing failure. Wow, I can't believe it was three years ago. The Achilles heel to that pie was the tapioca- I didn't know about the baking variety and ended up buying bubble tea tapioca pearls at the Global Market. Oh my goodness what a mistake; the poor pie was practically soup. Dear Past Self, I send this with love: *smacks upside the head.*

Make sure that if you do use tapioca pearls in your pie to buy the correct variety. There are instant and standard pearls; the regular tapioca needs to sit in water for at least two hours before being used or else they will not have enough time to gel. Check the box and recipe before you bring it home! If you're not into this method, you can substitute with corn starch or even tapioca flour to thicken up the natural fruit juices. Nobody likes a soggy bottom pie!

This round, I used the correct tapioca and played it safe with Smitten's version of pie crust.  Honestly I don't know if I can ween myself away from this crust- I have used it in every pie. I listened to the Past Self and reduced the amount of sugar in the pie drastically. Don't underestimate the tartness of the rhubarb. I think it's safe to reduce the sugars by half but that's just a preference. I like to taste the fruit more than the granulated sugar. Plus, if you keep it a lil more towards the tart end of the spectrum, it pairs incredible with vanilla ice cream! Make the crust however you feel comfortable; this version is a basic lattice pattern.

Worried about killing time when you're pie dough is firming up in the fridge? Take a lesson from Autumn's book, just kick it! As always when making pie, I strongly recommend making the crust the day before to save some time. You can even prep the filling and have it ready to assemble the next day. Or you can just use it as an excuse as time to cuddle!

For the full recipe, check out the awesome Smitten Kitchen!