Samoa Cupcakes with Salted Caramel Buttercream Frosting

Samoas (or Caramel deLites) are my favorite Girl Scout cookie. Unfortunately I did not get a chance to purchase any this year. In lieu of them, I decided to create cupcakes inspired by them!

With LOVE from Texas,
The Pint-Sized Mayo

Samoa Cupcakes with Salted Caramel Buttercream Frosting

Yields 12 cupcakes

Ingredients for the cupcakes:

• 1.5 cups all-purpose flour
• 1 cup granulated white sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/3 cup vegetable oil
• 1 cup water
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup sweetened coconut flakes
• 3/4 cup caramel sauce

Ingredients for the frosting:

• 1/4 cup granulated white sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla
• 1/2 cup salted butter
• 1/2 cup unsalted butter
• 1/2 teaspoon fleur de sel (can substitute sea salt)
• 2 cups confectioners’ sugar (powdered sugar)
• 2-4 ounces chocolate bark coating, optional

Directions:

Preheat the oven to 350°F, and place cupcake liners in a standard 12-muffin pan. Line a small baking sheet with foil.

In a large bowl, place the flour, sugar, cocoa, salt, and baking soda. Mix together with a whisk or the paddle attachment on your stand mixer. Next add the oil, water, vinegar, and vanilla. Mix until well blended.

Divide the batter evenly in the lined muffin wells. (I filled mine 3/4ths full to use as much of the batter as I could. I hate to waste!) Place the pan in the oven and bake for 25 minutes.

While the cupcakes are in the oven, spread the sweetened coconut flakes on the prepared baking sheet. Place it in the oven for the last 7-8 minutes of baking time of the cupcakes.

Remove the cupcakes and coconut flakes from the oven. Allow the cupcakes to cool entirely.

Place the toasted coconut flakes in a small bowl with the caramel sauce. Mix well.

Once the cupcakes have cooled, Cut a small cone-sized piece out of the tops of each cooled cupcake, and add the caramel-coconut sauce in it’s place.

(I like to reserve the cut out pieces for the left over caramel sauce and frosting. I smash all of it together, roll out balls, and dip them in chocolate to create Samoa Cake Balls! See cake ball insides below. For this: place mixture in refrigerator for 30 minutes, roll into balls, place in freezer for another 20 minutes, and then dip the balls in chocolate.)

Finally start on the frosting. Place the sugar and water in a large pot over medium-high heat. Bring to a boil over medium high heat.  Once it starts boiling, do not touch until you get to a deep amber color, about 10 minutes.  (Make sure you have a watchful eye. It can go from amber to burnt in a matter of seconds.)

Remove the pan from heat, and slowly add in cream and vanilla, stirring until very smooth.  Allow caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a stand mixer fitted with paddle attachment, add butters and fleur de sel. Mix together until lightened and fluffy.  Reduce speed to low and add confectioners’ sugar in increments.  Mix until thoroughly combined.

Add the caramel sauce, and beat on medium high speed until light and fluffy, and completely mixed, about 2 minutes.

Frost the cupcakes.

Optionally, you can melt the chocolate bark coating in a microwave safe bag in 30 second increments at 50% power microwave session, until it is all melted and squeezing in between to check how much chocolate still needs to melt. (I used my plastic piping bags sitting in a microwave safe mug.) Snip the corner of your plastic bag, and drizzle the frosted cupcakes with the chocolate.

Serve with a tall glass of milk!

Enjoy!!

“Girl Scouting builds girls of courage, confidence, and character, who make the world a better place.” – The Girl Scout Mission

Caramel Sauce

Homemade caramel sauce is simple and easy to make at home. It can be used to top just about any dessert. It’s always nice to keep a simple recipe like this in your arsenal to add a little pizazz when needed.

With LOVE from Texas,
The Pint-Sized Mayo

Caramel Sauce

Yields about 3/4 cup

Ingredients:

• 1/2 cup granulated white sugar
• 1/4 teaspoon of salt
• 3 tablespoons unsalted butter
• 1/4 cup + 1 tablespoon heavy cream, at room temperature

Directions:

Place the sugar and salt in a large pot over medium-high heat. Allow it to melt and bubble. Once it starts boiling, do not touch until you get to a deep amber color, about 10 minutes. (Make sure you have a watchful eye. It can go from amber to burnt in a matter of seconds.)

Add the butter, and stir it in until fully mixed. Remove the pan from heat. Next, carefully pour in the heavy cream. It will bubble and sputter a bit, so make sure you step back a bit.

Whisk the mixture until you get a smooth sauce. Remove from heat, and allow caramel to cool. Use immediately or place in a jar and store in the refrigerator for up to a week.

Enjoy!!

“It was an instinct to put the world in order that powered her mending split infinitives and snipping off dangling participles, smoothing away the knots and bumps until the prose before her took on a sheen, like perfect caramel.” – David Leavitt

Cinnamon Croissant Bread Pudding with a Bourbon Sauce

We had the privilege of having a croissant bread pudding at a fancy dinner enjoyed in San Antonio, TX during an extended weekend getaway. Since then, I have been meaning to make it. Valentine’s Day seemed like the perfect time since my husband LOVES any type of bread pudding. This is my version of the delicious dessert we enjoyed!

With LOVE from Texas,
The Pint-Sized Mayo

Cinnamon Croissant Bread Pudding with a Bourbon Sauce

4-6 Servings

Ingredients for the custard:

• 8 large eggs
• 1.25 cups heavy cream
• 1.25 cups whole milk
• 1 cup granulated white sugar
• 1 tablespoon vanilla extract

Ingredients for the croissants:

• 1/3 cup granulated white sugar
• 1/2 tablespoon cinnamon
• 6 large croissants (usually located in the bakery area of the grocery store)
• 1/4 cup (1/2 stick) unsalted butter, melted

Ingredients for the bourbon sauce:

• 1/2 cup (1 stick) unsalted butter
• 1/2 tablespoon light brown sugar
• 1/2 cup heavy cream
• 1/4 cup bourbon (I used Wild Turkey)
• 1 large egg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• powdered sugar, for garnish (optional)
• fresh berries, for garnish (optional)

Directions:

Place the eggs in a large bowl and whisk until combined well. (I used my stand mixer with the whisk attachment for convenience.) Add all the rest of the ingredients to the mixing bowl, and whisk together until the mixture is smooth. Set custard in the refrigerator until you are ready to use it.

Preheat oven to 350°F, and cover a large baking sheet with foil. In a small bowl, mix the 1/3 cup sugar with 1/2 tablespoon cinnamon. Set both the baking sheet and cinnamon-sugar mixture aside for later.

Brush some melted butter on the sides and bottom of a 8” x 8” baking pan. Set aside for later.

Cut the croissants open (as if you were making a sandwich), and place them on the prepared baking sheet cut side up. Generously brush cut sides with melted butter, and sprinkle the buttered sides with the reserved cinnamon-sugar mixture.

Bake for 5 to 7 minutes or until golden brown. Removed from oven and cool, about 5 minutes.

Layer croissants in the buttered 8″x8″ baking pan with the cut sides up. (You should have 3 layers of croissants.)

Remove the custard out of the fridge and pour it over the croissants. Cover pan with a lid or foil and place it in the refrigerator overnight.

Once you are ready to bake the bread pudding, remove the 8″x8″ pan from the fridge, and preheat the oven to 375°F. Place the pan pan in a water bath and bake for 2-2.5 hours, until custard is firm and contents do not jiggle. Remove from oven and allow to cool for about 10 minutes.

While you wait for the bread pudding to bake, you can make the bourbon sauce. In a medium sauce pan over medium heat, melt butter and add the brown sugar. Stir this mixture until smooth. Remove from heat and let cool until warm to touch. When waiting for the butter and sugar to cool, whisk together the heavy cream, bourbon, egg, cinnamon, and nutmeg (I just used my measuring cup since it was big enough and has a spout.). Once the butter and brown sugar mixture has cooled, pour the cream mixture into the sauce pan. Whisk until the ingredients are combined thoroughly.

Cut the bread pudding in individual square servings, and serve warm. Top with the bourbon sauce, and garnish with powdered sugar and an assortment of fresh berries.

Enjoy!!

“The proof of the pudding is the eating.” – Don Quixote

Cajun Breaded Chicken with Creamy Pasta

I just love a great crispy breaded chicken with comforting pasta. If it’s creamy, it makes it even better. Since I had a huge container of cajun seasoning, I figured I should get some use out of it.

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Breaded Chicken with Creamy Pasta

2 Servings

Ingredients for the chicken:

• 2 chicken breasts, thin cut
• 1/3 cup all purpose flour
• 1 large egg
• 1 tablespoon low fat or non-fat milk
• 2 cups Italian seasoned breadcrumbs
• 1 tablespoon Cajun seasoning + more for seasoning the chicken
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

Ingredients for the pasta:

• 2 pieces of bacon, chopped
• 3 cloves garlic, minced
• 1 cup white onion, chopped
• 1 bell pepper, cut into matchstick sized pieces
• 6 ounces baby brown mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 3/4 cup low sodium chicken broth
• 1 cup heavy cream
• juice of 1/2 lemon
• 2 tablespoons unsalted butter
• 2 teaspoons Cajun seasoning
• salt and black pepper, freshly ground
• 1 roma tomato, chopped
• 1/4 cup grated parmesan
• 6-8 ounces pasta, cooked and drained

Directions:

Rub the chicken breasts with cajun seasoning and set aside while preparing the breading dishes.

On the first plate, place the flour. On a second deep plate or wide bowl, beat the eggs with milk. Combine the breadcrumbs, 1 tablespoon cajun seasoning, salt, and pepper on a third dinner plate.

Coat the chicken breasts on both sides with the flour mixture, and shake excess flour off. Then dip both sides into the egg mixture so the chicken is fully coated. Finally dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the battered chicken breasts on medium-low heat for 3-5 minutes on each side, until cooked through.

Once finished cooking, transfer to a plate to allow excess oil to drain. (At this point, I usually store it in a microwave until the pasta is ready.)

While the chicken is cooking, place a large pan over medium heat. Add the bacon pieces. Allow to cook for about 3-4 minutes, and then add the garlic. Cook until garlic is fragrant.

Next add the onions, bell peppers, mushrooms, and dried herbs. Fry until vegetables start to soften. At this point, add the chicken broth, and simmer for about 5 minutes.

Pour in the heavy cream, and bring to a simmer. Stir in lemon juice, butter, and cajun seasoning. Taste sauce and add salt and pepper if necessary. Toss in the tomatoes and cook until it starts to soften.

Finally, stir in the parmesan. Remove the pan from heat, and toss in the cooked pasta. Coat the pasta completely with the sauce.

Serve the pasta with the chicken and an additional sprinkling of parmesan.

Enjoy!!

“Laissez les bons temps rouler” – Let the good times roll in French Cajun

Green Beans with Mushroom Gravy

Green beans and mushrooms…two of my fave veggies. They are totally delicious together in gravy. The mushroom gravy can even be used on grilled chicken breast.

With LOVE from Texas,
The Pint-Sized Mayo

Green Beans with Mushroom Gravy

2 Servings

Ingredients:

• 1/2 cup hot boiling water
• 1 ounce dried porcini mushrooms
• 1/2 pound fresh green beans, ends trimmed, and halved
• 1 tablespoon butter
• 1/2 cup white onion, diced
• 3 ounces cremini mushrooms, sliced
• 1 clove garlic, minced
• 1/2 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 1/4 cup heavy cream
• 1/4 cup parmesan, grated
• salt and black pepper, freshly ground, to taste

Directions:

Soak the dried porcini mushrooms in the hot water and set aside for 20 minutes.

First, place a pot of water on the stove over high heat and bring to a boil. Salt the water. Once the pot of water is boiling, add green beans boil for 5-6 minutes. Remove and drain immediately and place in a bowl of ice water (to “shock” them…aka to stop the cooking).

Once they have cooled, drain the water from the bowl and set aside on paper towels or clean kitchen towel to drain even more. Set aside in a bowl for serving.

In a medium pot, melt the butter over medium heat. (I usually just use the one that I boiled the green beans in.) Add the onions and sauté until tender. Next, add the garlic and Herbes de Provence (can substitute dried Italian seasoning) and sauté until fragrant. Add the cremini mushrooms and cook until they start to soften and turn golden brown.

Add the porcini mushrooms and soaking water to the pan, and simmer at medium-high until reduced by half.

Add the cream and parmesan, season with salt and pepper, and simmer until it thickens.

Remove from the heat and serve over the green beans.

Enjoy!!

What did one bean say to the other bean?
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