Flashback: Cupcake Kebabs

June 28th, 2011

A past post of mine from the “Bicoastal Bakes” blog (a blog that pre-dates Nibbles by Nora!)

6/14/2009

In an effort to be different (and use up some of my cupcake batter that was in the freezer) I formulated a plan to make mini cupcake kebabs for a gathering sponsored by “Cupcakes Take The Cake”.

Based on the batter I had, I chose Neapolitan as my combo of flavors, then I had to figure out spacers. My original thought was Strawberries dipped in white and milk chocolate. But they don’t stay nice for very long so my thought turned to dipping marshmallows. I know I had seen strawberry marshmallows before, but where?!

So my search began for marshmallows. And as I searched I began to pick up alternatives if I couldn’t find them. Little Debbie Strawberry Shortcakes cut up and partially dipped in chocolate was an idea. I picked up sugar wafers and inspected them closely to decide if I thought they’d hold up to a kebab skewer and then my last stop – there they were! Strawberry Marshmallows!!!

By the time I got home on Friday, my original vision for the kebabs had been altered. Now I would combine the use of strawberry marshmallows – dipped in white chocolate & chocolate cookie crumbs (inspired by the Neapolitan ice cream sandwiches) and the sugar wafers. With careful twisting and guidance the skewer went thru the wafers just fine!

Once I got my minis baked and frosted, my marshmallows dipped and my wafers sliced up it was time to assemble!

I found that the key (besides keeping the skewer centered on whatever you are putting on there) is to make sure you wipe off the skewer as you go! No premature mixing of flavors that way! ;)

Once I got them assembled I was a bit stymied as to how to store them w/out the frosting looking flat on one side but then I decided to balance them on the edge of a casserole dish for overnight storage in the fridge and it worked out just fine…until it was time to pack them up.

I decided to use an aluminum casserole dish w/ a wax paper lining for transport and as a whole they traveled okay. How I was going to travel w/ them wasn’t my first thought when I woke up though- it was wondering if the wafers and cookie crumbs were still crisp. They seemed to be but later feedback said the wafers were a bit soggy. Something to work on…

I was a bit anxious to see what the feedback would be and they

cupcakeKabobWMK

went over extremely well! So well in fact that apparently I’ve given people lots of ideas and was blogged about! :)

Since I’ve been in the process of starting my own online baking company, this little niche of a product has been inspiring and I can’t wait to try out new flavor combos- that will hopefully be made available to you all soon! :)

 

~NY Nora

 

 

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

Directions

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

Directions

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

Assembly

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.

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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/

 



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