Celebrity Nibbles by Nora, Episode 4

June 27th, 2011

Episode 4 of Celebrity Nibbles by Nora – just in time for the 4th of July!


And here is the recipe for the B. Frank Cranapple Beer Cupcakes…

Inspired by Beer Spice Cake Recipe from AllRecipes.com, Easy Cranberry & Apple Cake Recipe by Ina Garten from Epicurious.com and Pretzel Icing Recipe from DrGateau.com.

B. Frank Cranapple Beer Cupcakes

B. Frank Cranapple Beer Cupcakes

Makes 13 Cupcakes

Cupcake Ingredients

1 Granny Smith apple (peeled, cored and diced)

6oz dried cranberries

1 Tbsp orange zest

1/4 cup fresh orange juice

***Use 2 oranges for zest/juice***

1 cup beer

1/2 cup margarine

1 cup brown sugar

1 egg, beaten

1 1/2 cup flour

1 tsp baking powder

1/2 tsp ground cloves

1 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp baking soda

1/4 tsp salt


Preheat oven to 350 degrees F. Prepare muffin pan with cupcake liners.

In a medium bowl, mix the first 5 ingredients (fruit and beer) together and set aside.

In another bowl, sift together flour, baking powder, cloves, cinnamon, allspice, baking soda and salt. Set aside.

In a large bowl, cream the margarine and brown sugar together until light and fluffy. Add egg and beat well. Add flour mixture alternatively with beer mixture and mix well until combined.

Fill cupcake liners 3/4 full with batter. Bake about 20 minutes. Cool.

Pretzel Cream Cheese Frosting Ingredients

1 cup pretzels, crushed into crumbs/smaller pieces

16 oz cream cheese, softened

3/4 cup butter, softened

1 tsp vanilla extract

1/2 cup brown sugar

3/4 cup milk


In a large bowl, beat cream cheese and butter together until smooth. Then add sugar until well combined, followed by vanilla and then pretzel crumbs/pieces.  Add milk a little at a time to get the right consistency. ***You can always add more but it’s hard to remove if you add too much.  With this in mind, you may not use all of the milk.***


Once Cupcakes have cooled, generously frost them with the Pretzel Cream Cheese Frosting. For an additional patriotic touch on top of your B. Frank Cranapple Beer Cupcake you can add pretzels dipped in red, white or blue candy melt and add the same colored sprinkles (see photo and video). Keep refrigerated until ready to serve.




John Gallop III

And here’s info on “Before They Are Superstars Taste Tester” John Gallop III’s show, The Pig, or Vaclav Havel’s Hunt for the Pig.

SoHo Think Tank/Ohio Theater’s ICE FACTORY presents

Untitled Theater Company No. 61’s production of the English-language premiere of The Pig, or Vaclav Havel’s Hunt for a Pig

A theatrical-musical-technological-gastronomic extravaganza text by Václav Havel adapted for the stage by Vladimír Morávek

Featuring music from The Bartered Bride by Bedřich Smetana

Translation and additional text by Edward Einhorn

Direction and musical arrangements by Henry Akona

With: Katherine Boynton, Elizabeth Figols Galagarza, John Gallop, Andrew Goldsworth, Robert Honeywell, Michael Hopewell, Jenny Lee Mitchell, Mateo Moreno, Phoebe Silva, Moira Stone, Terence Stone, Michael Whitney, Sandy York

Accordianist/Assistant Music Director: Melissa Elledge, Cello: Michael Midlarsky, Violin: Amanda Lo

Choreography/Assistant Producer: Patrice Miller, Set Design: Jane Stein, Costume Design: Carla Gant, Lighting Design: Jeff Nash, Video Design: Kate Freer and David Tennent, Dramaturg: Karen Lee Ott; Assistant Director: Joe Pikowski, Stage Manager: Elizabeth Irwin

Wed June 29 – Sat July 2, 7pm

Václav Havel needs a pig he can slaughter and cook for a party with his dissident friends. An American journalist arrives for an interview. The villagers have a pig to sell, but where is it? And why is everyone singing The Bartered Bride? Food, drink, song, video, politics and celebration collide in this adaptation by experimental Czech director Vladimír Morávek of Havel’s text and Smetana’s music. Untitled Theater Company No. 61, the company that brought you The Havel Festival, presents the English-language premiere of this theatrical-musical-technological-gastronomic extravaganza, translated by Edward Einhorn and directed by Henry Akona. Celebrate the 4th of July by joining us at a Czech zabíjačka feast. Reserve a table and enjoy a meal or just sit back and enjoy the party.

Tickets $18/$35 with meal. Buy them here: http://www.sohothinktank.org/icefactory2011.htm

Limited seating, so purchase your tickets early!

Three Legged Dog (3LD)

80 Greenwich Street

New York, NY

Celebrity Nibbles by Nora, Episode 3

June 4th, 2011

For those that missed it, here’s a link to the third episode!

“Celebrity Nibbles by Nora – Team ShortyNache Scores!”

And here’s the recipe for the Razzle Razz DWTS Edible Scorecards…

Inspired by Shortbread Cookie Recipe from JoyofBaking.com and Chocolate Raspberry Ganache Recipe from FoodNetwork.com.

Razzle Razz DWTS Edible Scorecards

Razzle Razz DWTS Edible Scorecards

Makes 12 Edible Scorecards

Shortbread Cookie Ingredients

2 cups all-purpose flour

1/4 tsp salt

1 cup unsalted butter, room temperature

1/2 cup powdered sugar

1 tsp vanilla extract


Beat butter in bowl until smooth. Then beat in sugar, vanilla & salt until smooth. Stir in flour until just incorporated. Wrap dough in plastic wrap and chill for at least an hour or until firm.

Line baking sheet(s) with parchment paper or aluminum foil.

On a lightly floured surface roll dough to a 1/4 inch thickness. Cut out circles no larger than 3 inches across. (A larger biscuit cutter works nicely.) Place circles on baking sheet and place baking sheet in refrigerator for 15 minutes. (This will help dough maintain shape while baking.) During this time preheat oven to 350 degrees.

Bake cookies for 8-10 minutes or until cookies are lightly browned. Cool.

Chocolate Raspberry Ganache Ingredients

10 oz Semi Sweet Chocolate, chopped and melted

1/2 cup whipping cream

1/2 cup raspberry jam


Combine all ingredients in bowl and stir until well mixed. If frosting is too thick to spread easily, add a little cream.

Additional Item/Ingredients for Assembly

1 1/2 lbs White Chocolate, melted

12 Wooden Craft Sticks

2 tsp vanilla extract

Gold Disco Dust

1 Red and 1 Black tube of Wilton Sparkle Gel OR Royal Icing (see NbyN Recipe #2) colored Red and Black


Spread ganache onto the bottom of a shortbread cookie, then place a craft stick in the center making sure there is enough ganache to hold it in place. Add another shortbread cookie on top of the ganache and stick. Place in refrigerator for several minutes to let ganache harden.

Prepare cookie sheet(s) lined with wax paper. Begin dipping cookies in a shallow pan of melted white chocolate (see video). Use a spatula to assist with evenly distributing the white chocolate on the sides and all around. Place on cookie sheet and put back in refrigerator until white chocolate has hardened. Once hardened, you can use a knife to assist with rounding out edges that may not be perfect.

Mix vanilla extract with a couple dashes of disco dust – a little goes a long way! Flip the cookies so the side that was on the cookie sheet is facing up.  Using a  pastry brush, spread the disco dust mixture on the top of each cookie. Then add numbers and outer circle (see photo) using red and black gel/icing.


And here’s information on where you can see “Before They Are SuperStars Taste Tester”,

Jessica Ritacco

Jessica Ritacco in the sketch comedy group, Desperate Times.

Upcoming Desperate Times performances:

MAY 11th, 9pm, SKETCH BLOCK at Under St. Mark’s Theatre, 94 St. Mark’s Place. Desperate Times will be one of many hilarious sketch teams performing at the popular monthly sketch extravaganza: Sketch Block!  Tickets are $8.

MAY 14th, 8:30pm, The Living Room, 154 Ludlow Street. Desperate Times will be one of several featured performers at “Got Greek?  A Fundraiser for the Euripides Series Summer 2011”.   Reserve tickets for $12.50 online at www.apoloniadproductions.com or pay $15 at the door.

MAY 15th, 8pm, The Creek and Cave Restaurant and Bar, 10-93 Jackson Ave in Long Island City.  Desperate Times will be opening for the awesome improv team FRODUCE.  Free admission!

MAY 18th, 8pm, Burning Bridges Comedy at McSwiggans Bar, 393 2nd ave (corner of 23rd st.) Desperate Times will be featured performers at a new weekly comedy show Presented by Ray Field & Todd Montesi!

Great Drink Deals and no Cover! (1 drink minimum)

More information can be found at http://desperatetimescomedy.tumblr.com/


Celebrity Nibbles By Nora, Episode 2

May 8th, 2011

Time for another episode of Celebrity Nibbles by Nora – A Royal Treat!

Celebrity Nibbles by Nora, Episode 2 – A Royal Treat!

And here’s the recipe for the “Will & Kate 4Eva Shortbread Tarts”.

Inspired by Shortbread Tarts with Cream Filling Recipe on JoyofBaking.com and Emily’s Famous Chocolate Shortbread Cookies on Allrecipes.com.

Will & Kate 4Eva Shortbread Tarts

Makes 12 Tarts – using regular sized muffin tin

English Breakfast Tea Shortbread Tart Shell Ingredients

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup powdered sugar

1 tsp vanilla extract

1 1/2 cups all purpose flour

2 Tbsp cornstarch

4 tsp English Breakfast Tea (from tea bag)

1/8 tsp salt


2 Tbsp Corn Syrup

Silver Dragees & Edible Silver Glitter


Beat butter and sugar together in bow. Then beat in the vanilla extract. Add the flour, cornstarch, tea and salt and mix just until incorporated.

Divide the dough into 12 even pieces and place one ball of dough in the center of each muffin tin. With your fingertips, press the dough up the sides of the individual tins so there is an indentation in the center. Once filled, place the muffin pan in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

Bake for approximately 18 – 20 minutes or until lightly browned. About halfway through the baking time, lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Once they are fully baked, remove from oven and place on a wire rack to cool. (If they have puffed up again, take the back of a spoon and press the center down again while they are still warm.) When completely cooled, remove the tarts from the muffin pan.

Optional-Once tarts are cooled, take a small pastry brush or clean paint brush and spread corn syrup around the rim of the tart.  Then sprinkle edible glitter/sparkles and place dragees around the rim.

Cream Cheese Filling Ingredients

4 oz Cream Cheese – softened

7 oz of sweetened condensed milk

Juice & Zest from 1 Lemon

1 tsp vanilla extract


Royal Blue Food Coloring


Beat the cream cheese in a bowl until fluffy. Add the condensed milk, lemon juice, zest, vanilla and food coloring and process just until smooth. (Do not over process or the filling will be too runny.) Cover the bowl and refrigerate until serving time. (It is best to make the filling at least a day in advance to give it time to become firm and for all the flavors to mingle)

Cadbury Royal Dark Chocolate Shortbread Cookies Ingredients

Note: Recipe will make more than a dozen cookies, but you can freeze leftover dough to use for later! 🙂

1 cup powdered sugar

3.5oz Cadbury Royal Dark Chocolate Bar (melted)

1/2 tsp baking soda

1 3/4 cup all-purpose flour

1/4 tsp salt

9 Tbsp unsalted butter, chilled and cubed

1/2 tsp vanilla extract

1 egg


Preheat oven to 350 degrees.

In a large bowl, stir together the powdered sugar, melted chocolate, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms.  If dough is somewhat sticky, put in the refrigerator for a while to firm.

Once dough is firm, roll it out on a lightly floured surface to 1/4 inch thickness and use small heart shaped cookie cutter to cut out cookies. Place cookies 2 inches apart onto ungreased baking sheet.

Bake about 8-10 minutes or until surface appears dry. Allow cookies to cool, frost w/ Royal Icing (see recipe below). Once Royal Icing has dried (put in refrigerator for a while to speed this up) you can personalize with edible markers, gel or frosting.

Royal Icing Ingredients

1/4 cup meringue powder

2 cups powdered sugar

2 Tbsp Water – Add more if necessary to get correct spreading consistency

Beat all ingredients together in bowl until desired consistency is reached. If you add too much water, add 1 Tbsp of powdered sugar at a time until mixture thickens again.


Right before serving, fill tart shells with cream cheese filling and place shortbread cookies in the center of the cream cheese filling to garnish.



And here’s information on the reading “Before They Are SuperStars Taste Tester”, Rachel Dart, is directing!

Rachel Dart

Book: Zac Kline

Music: Mark T Evans

Lyrics: Eric Kubo

Musical Director: Mark T Evans

Director: Rachel Dart

On Easter Sunday 1967, Jim Thompson, an American businessman credited with revitalizing the Thai silk industry, mysteriously disappeared while taking a walk in the Cameron Highlands of Malaysia – to this day he has not been found.

Performed by:

Al Bundonis*

Steven Eng*

Anthony Holds*

Jaygee Macapugay*

Andrew Redlawsk*

Megan Stern*

Sandy York*

Katie Zaffrann

*denotes member of Actors’ Equity

Tickets at http://www.brownpapertickets.com/event/170583

When: Sun May 8th  8:00 pm

Location: TADA! Theater, 15 W 28th St, 2nd Fl, New York, NY 10001

Tickets: $10

More Info: “I Am Jim Thompson” is part of Notes from a Page – Emerging Artists New Works Series. www.emergingartiststheatre.org


Remember to email your celebrity suggestions to nibblesbynora@gmail.com!

Celebrity Nibbles by Nora, Episode 1

April 7th, 2011

While awaiting results for the last recipe contest I entered (check back in early May), I decided it was time for a new baking related challenge: creating a baking webisode.

So last weekend, armed with my Flip Camera, tripod, various brainstorm scribbles & props and a friend who was game to be my taste tester, I began putting the pieces together and by the wee hours of Monday morning, the first episode (Return of the Foo) of  “Celebrity Nibbles by Nora” was posted on YouTube.

Rather than blather on about it, I’ll just let you watch the episode of Celebrity Nibbles By Nora – Return of the Foo!. Click Here.

Red Hot & Rockin' Foo Cookies

Here’s the recipe for the “Red Hot & Rockin’ Foos Cookies.  (Inspired by Black & White Cookie Recipe on Epicurious.com)

Bake a batch while you listen to their new album! 🙂

Red Hot & Rockin’ Foo Cookie Recipe

Makes 6-8 Cookies

Cookie Ingredients

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup well-shaken buttermilk

1/2 teaspoon vanilla

1/3 cup margarine, softened

1 egg


Preheat oven at 350 degrees F

Whisk together flour, baking soda, and salt in bowl. Stir together buttermilk and vanilla in separate bowl.

Beat together margarine and sugar in large bowl until pale and fluffy. Then add egg, beating until combined. Mix in flour and buttermilk mixture alternatively. Keep mixing until smooth.

Butter baking sheet. Then spoon 1/4 cups of batter onto baking sheet spacing 2 inches apart. Bake for 15-17 minutes or until tops are puffed and pale golden. Let cool.

*Quick Tip* Use a biscuit cutter to make your cookies perfectly round after baking

Icing Ingredients

1 1/2 cups powdered sugar

1/3 cup Cinnamon Red Hots


1 teaspoon vanilla

1/4 cup unsweetened cocoa powder

Red food coloring (optional)*


Pour red hots into small pan and add just enough water to cover them. Then place the pan on the stove and warm to medium heat. Continue stirring red hots until dissolved. Turn off heat and set aside.

In a small bowl, stir together powdered sugar, vanilla and 4 Tablespoons of liquid Red Hots. Stir until smooth.

Transfer half the icing to another bowl. Add cocoa powder and 3 Tablespoons of liquid Red Hots. Stir until smooth.

*You can add red food coloring to the other half to achieve the red color in the photo

Icing Cookies

Turn cooled cookies flat sides up, then carefully spread red icing over half of each cookie and chocolate icing over the other half.

*Quick Tip* If you want to add a Foo Fighters logo to the cookies, put them in the fridge for a few minutes to harden the frosting.


And here’s info on “Before They Are Superstars Taste Tester” Bill Bria’s show, Killing Time.

Bill Bria

Tom Slot’s original play “Killing Time” will be making its world debut at the Manhattan Repertory Theatre’s Spring Playfest 2011 this April.

A prostitute, a Star Trek fan, a mute math Teacher, and a tree lover seek to discover why they are trapped in the afterlife together while a cop and a Jersey girl fall in love at Starbucks. Killing Time is an absurdist dramatic comedy that isn’t afraid to ask the tough questions of the ages, like will we ever get the hoverboards from Back to The Future II?


Written and Directed by Tom Slot

Technical Director and Stage Managed by Amanda Raymond.

Starring Nicole Balsam, Milee Bang, Bill Bria, Paul Caron, Sheila Griffin, Sharon Pinney, Nishi Rajan, Jordan Swisher, and Stephen Thornton.

4/27/2011 – 9 PM

4/29/2011 – 9 PM

5/1/2011 – 8 PM

Tickets $20.

For ticket reservations call (646) 329 – 6588.


Be sure to email nibblesbynora@gmail.com with celebrity suggestions for a future episode!

Pom Wonderful Valentines Cupcake Contest Recipe

March 30th, 2011

Another recipe contest caught my eye via Pom Wonderful and I was admittedly hesitant to enter because the winner was determined by number of votes online – which made it more of a popularity contest than about quality of recipe.  BUT since every entry equaled a dollar donated to the American Heart Association, I decided to give it a shot anyway!

The recipe submitted needed to have a Valentine theme and include Pom Wonderful juice in the recipe.  So this  is what I came up with while watching Gwenyth and Cee Lo shake it at The Grammys. 🙂

Honey, Pucker Up! Cupcakes

Cupcake Ingredients

2 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup vegetable oil
1/2 cup honey
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs at room temperature
1/2 teaspoon vanilla extract
16 oz Bottle of Pom Wonderful 100% Pomegranate Juice
1/4 cup Lemon Juice

Frosting Ingredients

1 cup unsalted butter, softened

4 cups powdered sugar

½ cup honey

2 teaspoons lemon juice

Cupcake Directions

Preheat oven to 350 degrees. Prepare 1 muffin pan with cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, Pom Wonderful and lemon juice.

Stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Fill each cupcake liner ¾ full. Bake about 30 minutes. Makes approximately a dozen cupcakes.

Frosting Directions

Place all ingredients in mixing bowl and mix until there is a good spreading consistency.  Add more powdered sugar if necessary. Spread generously on cooled cupcakes and enjoy!

Alas, I didn’t get enough votes to get in the top 3, but when I shared this creation with the guards and maintenance crew  at work, they gave it a thumbs up and I think you will, too! 🙂

Jif Holiday Spread Recipe Contest

March 30th, 2011

After creating and entering recipes into the Scharffen Berger Chocolate Adventure Contest, I decided to see if there were any other contests I could enter while I was waiting on results from Scharffen Berger.

I decided to involve my Mom and Grandma in the fun this time for the Jif Holiday Spread Contest.

Again, the winners were recently announced and the recipes we submitted weren’t on there but again, I share these with you anyway as I swear they are quite tasty even if they aren’t award winning! 🙂

My Grandma has this recipe for Peanut Butter Balls that she has made and tweaked for years.  In fact, it was so well liked by my Brother that he has made his own batch multiple times and frozen some (the recipe make A LOT) for enjoyment beyond the holidays.

I decided this recipe would be a perfect entry for the sweet recipe category. So I made a call to Granny, she made some more tweaks and then we submitted the following recipe.

(Coming soon…I managed to misplace this one post contest entry. Oops.)

Now it was time to figure out a savory recipe.  My Mom and I put our heads together (via cyberspace) and created PB & J(oe) Sandwiches. Yummy (apologies to those with nut allergies, you will have to take my word for it)!

PB & J(oe) Sandwiches

Recipe Ingredients
1 pound lean ground beef,1 (10-oz.) can Diced Tomatoes and Green Chiles – drained, 1/2 cup ketchup, 1/3 cup  Creamy Peanut Butter & Honey, 2 Tablespoons Brown Sugar, 1 Tablespoon Worcestshire Sauce, 1 Tablespoon Dijon Mustard, 1/4 teaspoon Salt and 1/4 teaspoon Pepper

Cook beef by stirring in large frying pan about 5 to 10 minutes until browned. Then drain off fat.
Mix remaining ingredients together in bowl, then add to beef and simmer, stirring occasionally until mixture thickens. Serve on sandwich buns.



Scharffen Berger Chocolate Adventure Contest Entries

March 18th, 2011

Back in October, Nichelle Stephens of Cupcakes Take the Cake gave my name to the organizers of the Scharffen Berger Chocolate Adventure Contest Kickoff Event.  Per the title, the event was held to promote their recipe contest with this year’s focus on cupcakes!

I’d never entered a recipe contest before but after attending the event, I felt inspired and decided I’d give it a go!

Each recipe had to include Scharffen Berger Chocolate and at least one of their 13 Adventure Ingredients.  After some brainstorming, I came up with 4 recipes (you could enter 10!) and invited friends over for a taste test in November.  1 recipe idea didn’t make it to the tasting after I saw how it turned out by the other 3 did!

I got some great feedback and tweaked the recipes accordingly, then entered them and crossed my fingers!

Alas, the winners were announced recently and my recipes weren’t even finalists.  But I will still share them with you here in case you want to embark on a non-finalist cupcake adventure! 😉

Entry #1 – “What the What?!” Cupcakes Recipe

Photo taken by Emilie Soffe


Adventure Ingredient Used – Stout

6 oz apricot preserves
1 teaspoon prepared horseradish
1 Tablespoon Dijon prepared mustard

Prepare this up to a day ahead of baking your cupcakes.
Combine all ingredients, cover and chill until ready to use.

Chocolate Custard Filling
1 ½ cups water
1 ¼ cups sugar
½ Tablespoon corn syrup
¾ cup Scharffen Berger Natural Unsweetened Cocoa Powder
1/3 cup cornstarch
3 Tablespoons unsalted butter, cut into pieces
¼ teaspoon vanilla extract

Combine sugar, corn syrup, cocoa powder and 1 ¼ cups of the water into a medium saucepan and bring to a boil, whisking occasionally.

Dissolve cornstarch in ¼ cup of water. Whisk into cocoa mixture and return mixture to a boil, whisking constantly.  Continue to cook and whisk constantly until mixture becomes thick.

Remove mixture from heat and stir in butter and vanilla. Pour mixture into bowl and cover with plastic wrap. Make sure you press plastic wrap gently against the surface in order to prevent a skin from forming. Chill about 45 minutes until firm.

½ cup margarine, softened
1 cup dark brown sugar
1 egg, beaten
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
1/3 teaspoon ground cloves
1/3 teaspoon ground allspice
½ teaspoon baking soda
¼ teaspoon salt
1 cup stout beer, room temp, no foam

Preheat oven to 375 degrees. Prepare 1 muffin pan with cupcake liners.

In large bowl, cream margarine and dark brown sugar together, add egg and beat well. Set aside.

In separate bowl, sift together flour, baking powder, cinnamon, cloves, allspice, baking soda and salt.

Add flour mixture alternatively with stout to egg mixture. Beat well.

Fill each cupcake liner up to ¾ full of batter.

Bake for 20-25 minutes. Cool.

Cream Cheese Frosting
8 oz cream cheese, softened
2 teaspoons vanilla extract
2 ½ cups powdered sugar
¼ cup butter, softened

Use mixer to blend all ingredients.

Photo taken by Emilie Soffe

To Assemble
Once Cupcakes have cooled, use a pairing knife to cut a cone out of the center of each cupcake and fill centers with Chocolate Custard. Cut off pointed end of cake cone so it fits back on top of the cupcake, covering the custard-filled hole.

Frost cupcakes with Cream Cheese Frosting. Then glaze Frosting with 2 Tablespoons of the Topping.

Recipe #2 – Beet-iful Carrot Cupcakes Recipe

Adventure Ingredients Used – Beets, Meyer Lemon


Photo Taken by Emilie Soffe

2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
½ tsp salt
¾ cup milk
1 ½ tsp Meyer lemon juice
3 eggs
1 ¼ cups beet puree
1 ½ cups sugar
½ cup brown sugar
½ cup vegetable oil
1 8 oz can crushed pineapple,drained
1 cup grated carrots
1 ½ cup orange marmalade

Preheat oven to 350 degrees. Prepare 2 muffin pans with cupcake liners.

Combine flour, baking soda, cinnamon and salt in small bowl and set aside.
Combine milk and lemon juice. Add the milk mixture to the eggs, beets, sugars, oil, pineapple and carrots in large bowl and mix well.
Gradually add flour mixture and beat until combined.

Pour 2 Tbsp batter into each liner. Add 1 Tbsp orange marmalade to the center and top with an additional 2 Tbsp batter.

Bake for 20-25 minutes. Cool.

Chocolate Cream Cheese Frosting
16 oz cream cheese, softened
4 tsp vanilla
5 cups powdered sugar
½ cup butter, softened
½ cup Scharffen Berger Natural Unsweetened Cocoa Powder
4 oz Scharffen Berger 70% Bittersweet Chocolate, Melted

Mix cream cheese, vanilla, powdered sugar and butter until just combined. Then mix in cocoa powder and melted chocolate. Frost cooled cupcakes.

Candy Carrot Garnish
2 medium size carrots
½ cup pure maple syrup

Photo Taken by Emilie Soffe

Peel carrots length wise to get 24 long strips.
Simmer maple syrup in sauce pan and add a few carrot strips at a time. Let strips simmer until they start to appear translucent (about 2 minutes). Transfer strips to wax or parchment paper and allow to cool.
Twist them in a “curly q” and place on top of frosted cupcake.



Entry #3 – “Pant and Pucker” Cupcakes Recipe

Adventure Ingredients Used – Chili Pepper, Molasses, Buttermilk

Chili-Lime Peanut Garnish

Photo Taken by Emilie Soffe

1 cup raw peanuts
½ Tablespoon olive oil
1 ¼ teaspoons kosher salt
¾ teaspoon sugar
1 ¼ teaspoons lime juice
½ teaspoon hot pepper sauce
½ teaspoon pulverized dried chili pepper

Preheat oven to 350 degrees. Cover rimmed baking sheet with aluminum foil.

Toss peanuts in bowl with olive oil, salt and sugar until they are coated evenly. Spread peanuts out on baking sheet.

Roast peanuts and stir occasionally for about 30 minutes until they are fragrant and begin to darken.

Pour peanuts into bowl and add lime juice, hot pepper sauce and chili pepper. Toss to coat. Cool.

Store in airtight container in refrigerator until ready to use.

Lime Curd Filling
2 Limes, zested
1 ¼ cups sugar
¼ cup unsalted butter, softened
2 large eggs
¼ cup lime juice
pinch of salt

Pulse sugar and lime zest in food processor until zest is finely minced into sugar.

Cream butter and beat into sugar mixture. Add eggs one at a time, then lime juice and salt. Mix until combined.

Pour mixture into saucepan. Cook over low heat, stirring constantly for about 10 minutes until thickened.

Remove from heat, cool and refrigerate until ready to use.

1 ½ cups all-purpose flour
½ cup Scharffen Berger Natural Unsweetened Cocoa Powder
2 teaspoons baking powder
¼ teaspoon baking soda
1 Tablespoon pulverized dry chili pepper
¼ teaspoon salt
¼ cup dark molasses
1 cup buttermilk
1 cup sugar
½ cup margarine, softened
2 eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Prepare muffin pans with 15 cupcake liners.

Sift flour, cocoa powder, baking powder and baking soda into bowl. Mix in chili pepper and salt. Set aside.

In another bowl, mix buttermilk and molasses together. Set aside.

In a large bowl, cream butter and sugar together. Add eggs one at a time until mixed well. Then add vanilla.

Begin adding a third of the flour mixture to the sugar mixture. Mix until combined and then add a third of the buttermilk mixture. Mix until combined and continue to alternate until everything is mixed together.

Fill each cupcake liner up to ¾ full of batter.

Bake for 20-25 minutes. Cool.

Chocolate Buttercream Frosting
½ cup unsalted butter, softened
4 cups powdered sugar
¼ cup Scharffen Berger Natural Unsweetened Cocoa Powder
¼ cup milk
1 teaspoon vanilla extract

Mix butter, 2 cups powdered sugar, cocoa, milk and vanilla until creamy. Mix in additional cups of powdered sugar until your frosting appears to be a good spreading consistency.

Photo Taken by Emilie Soffe

To Assemble
Once Cupcakes have cooled, use a pairing knife to cut a cone out of the center of each cupcake and fill centers with Lime Curd. Cut off pointed end of cake cone so it fits back on top of the cupcake, covering the Lime Curd-filled hole.

Frost Cupcakes with Chocolate Buttercream Frosting and Garnish with several Chili Lime Peanuts.

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