Death by the Dozen (33 page)

A parsnip spice cupcake with ginger cream cheese frosting topped with a toasted walnut.

Preheat oven to 350°F. Steam the shredded parsnips lightly in a vegetable steamer for 5–7 minutes; set aside to cool. Put cupcake liners in a muffin tin. Combine the flour, sugar, ground ginger, baking powder, cinnamon, salt, nutmeg, allspice, and cloves in a large bowl; whisk to combine. Whisk the eggs, oil, milk, and vanilla in a medium bowl to combine. Pour the wet mixture over the dry, stirring until just combined. Stir in the parsnips. Fill each muffin cup ⅔ full with the batter and bake for 23–25 minutes, until a knife inserted in the center comes out clean. Let the cupcakes cool completely. Makes 12–16.

 

Ginger Cream Cheese Frosting

Beat the cream cheese, butter, and vanilla in a large bowl until smooth. Add in the crystallized ginger. Gradually add the powdered sugar and beat until the frosting is smooth. Put the frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. Top with a toasted walnut.

Toasted Walnuts

 

Spread walnuts in a single layer on a cookie sheet; bake at 350°F for 8–10 minutes.

A chocolate stout brownie served in a chocolate
shell and topped with thin layers of chocolate
mousse and brownie and a dollop of
whipped cream.

 

 

Chocolate Stout Brownie

Preheat oven to 350°F. Line a 13 X 9 X 2-inch baking pan with aluminum foil. In a large bowl, whisk together the stout and cocoa powder until blended and smooth. Whisk in the sugar, butter, vanilla extract, and eggs, one at a time. Blend well. Add the flour and salt, mixing until the batter is smooth. Stir in the chocolate chips. Spread the mixture in the prepared pan. Bake 35–42 minutes, until a knife inserted in the center comes out clean or with just a few crumbs. Set aside to cool. Makes 32.

 

Chocolate Mousse

Place the chocolate in the top of a double boiler, or in a microwave-safe bowl; cook until melted. Stir the chocolate until it is smooth. Allow to cool slightly. Whip the cream in a large bowl with an electric mixer until soft peaks barely form. Fold the chocolate into the cream and chill 30 minutes in the refrigerator, until set.

To make Mel’s torte, use a premade chocolate shell and cut a 2 X 2-inch brownie in half so that you now have 2 layers. Put one layer in the chocolate shell then spread chocolate mousse over it. Place the second layer on top and garnish with a dollop of whipped cream.

A spicy chocolate chili cupcake dipped in a
chocolate candy coating and garnished with a
chili pepper.

Preheat oven to 350°F. Put cupcake liners in a muffin tin. In a large bowl, whisk together the flour, cocoa, baking powder, spices, and salt. In another bowl, mix the butter and sugar until it is fluffy; slowly mix in the eggs and vanilla. Then add the wet mixture to the dry until thoroughly blended. Fill each muffin cup ⅔ full and bake for 18–22 minutes, until a knife inserted in the center comes out clean. Makes 12.

Chocolate Candy Coating

Once the cupcakes are cooled, melt the chocolate candy coating in either a double boiler or use a microwave-safe bowl. Stir the melted chocolate until it is smooth. Carefully remove the chocolate chili cupcakes from their cupcake paper. Using a fork, stab the top of the cupcake and dip it into the chocolate until it is completely covered. Let the excess chocolate drip back into the bowl and carefully place the cupcake on the wax paper to harden the candy shell. Top with a fresh chili pepper.

Bananas with brown sugar, wrapped in a spring
roll and deep fried, served with chocolate sauce
and baked plantain chips.

Preheat the oil in a deep fryer to 375°F. Peel the bananas and slice them in half lengthwise and then across to make 4. Place one piece of banana on a spring roll wrapper and sprinkle with brown sugar to taste. Roll up the spring roll wrapper; as you roll, fold up the edges to seal the ends as you don’t want the banana to get saturated with oil. Wet the final edge of the spring roll paper to seal it. Repeat with remaining bananas. Fry a few banana rolls at a time in the hot oil until evenly browned. Place on paper towels to drain. Makes 8.

 

Plantain Chips

Preheat oven to 400°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off the plantains and peel. Cut each plantain on the diagonal into ½ inch-wide slices. Arrange in a single layer and coat the tops with cooking spray. Bake 15–17 minutes, turning after 8 minutes.

 

Chocolate Sauce

In a medium saucepan over medium heat, combine the cocoa, sugar, and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in the vanilla.

A delicate goat cheese tart on a thin ginger-
infused graham cracker crust with a caramelized
top holding diced ripe figs and drizzled with
lavender honey.

Preheat oven to 350°F. In a food processor, grind the graham crackers to form fine crumbs. Add the sugar, ginger, and butter, and pulse to combine. Press the mixture into a mini-cheesecake pan, pressing the crumbs into the bottom until ½-inch thick. Bake for 10–12 minutes. Cool slightly before carefully removing from the pan. Once the crusts are cool, spread a ½-inch layer of goat cheese onto the crusts and sprinkle with the diced figs. Pour caramelized honey on top and serve.

 

To caramelize honey

 

In a heavy-bottom saucepan, heat 1 cup of honey with 1 tablespoon of water (it keeps the honey from scorching) and a few drops of lemon juice (it keeps the honey from hardening). Stir the honey constantly with a wooden spatula. Once the honey is a deep brown hue, it is ready to use.

A red velvet cupcake made with beet puree and
topped with cream cheese frosting and an edible
flower (optional).

Preheat oven to 350°F. Put cupcake liners in a muffin tin. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, and salt. Set aside. In another bowl, add in the oil, lemon juice, vanilla, and egg to the beet puree. Pour the beet mixture into the bowl of dry ingredients, and mix just enough to combine. Fill each muffin cup ⅔ full and bake for 18–22 minutes, until a knife inserted into the center comes out clean. Let cool completely.

 

Cream Cheese Frosting

Beat the cream cheese, butter, and vanilla in a large bowl until smooth. Gradually add the powdered sugar and beat until the frosting is smooth. Put the frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. Decorate with an edible flower, such as a nasturtium.

“What are we going to do about the business?” Angie DeLaura asked. She was sitting across the table from Melanie Cooper, dishing up her Twenty-three Skiddoo sundae while Mel sipped on her Camelback soda.