{Mix + Match} Neapolitan Cupcakes

Here's a fun idea, inspired by the classic combo of vanilla, strawberry, and chocolate ice cream: neapolitan cupcakes.

I made these for a girls' weekend that took place over the summer, and they were a perfect, pretty, and playful way to add a feminine touch to the occasion. Using a couple of different cake and frosting flavors was an easy way to provide some variety in dessert choices.

{chocolate + chocolate}

{vanilla + vanilla}

{vanilla + strawberry} 

{vanilla + chocolate}

{chocolate + vanilla}

{chocolate + strawberry}

For this particular batch of cupcakes, I used box mix and made homemade frosting. I'm a big fan of box mixes for the base because they are nearly impossible to get wrong! Here are some simple recipes for your own mix and match cupcakes:

{Vanilla Cake}

{Chocolate Cake}

{Vanilla Buttercream}

{Chocolate Buttercream}

{Strawberry Buttercream}

Although I loved the neapolitan combo, the options here are really endless (think banana + vanilla + peanut butter + chocolate; chocolate + raspberry + orange; or vanilla + oreo + chocolate chip). Just pick a couple of easy base flavors and some fun frostings, and you're on your way!

Sweet and Salty Pretzel Tart with Chocolate Ganache and Peanut Butter Swirl

We all know by now that peanut butter and chocolate is one of the best flavor combos known to man. 

Confession: I have been known to throw chocolate chips and peanut butter in the microwave from time to time when I have an insatiable craving.

This tart - made with a sweet and salty pretzel crust, chocolate ganache filling, and a creamy peanut butter swirl - is absolutely sinful (and slightly more refined than the microwave method).

I didn't think it was possible to improve on a time-tested classic, but throw some salty pretzel pieces in the mix and you've got a real showstopper.

See those crunchy pretzel bits in the crust there? They provide a great texture contrast to the silky filling of this decadent tart.

And, because it is super simple and uses ingredients that you most likely have in the pantry already, there is absolutely no excuse not to indulge a little and treat yourself to a bite of this fantastic dessert.

Really, you must try this recipe as soon as possible. 

Like, now.

Or 5 minutes ago.

Do you have the oven pre-heating yet?

Pretzel Tart Crust with Chocolate Ganache Filling and Peanut Butter Swirl via Hot Polka Dot

Ingredients

Crust
1/2 cup unsalted butter, room temperature
3/4 cup powdered sugar
1 1/2 cup crushed pretzels
1 1/2 cup flour
1 egg

Filling
8 ounces semisweet chocolate, chopped (I cheated and used chocolate chips)
3/4 cup heavy cream
2 tbsp unsalted butter

Swirl
1/2 cup smooth peanut butter

Directions

In a large bowl with an electric mixer, beat together the butter, powdered sugar and half the crushed pretzels until creamy. Mix in the flour, egg and remaining pretzels making sure to leave some pretzel pieces intact for added crunch. Form the dough into a flattened ball, wrap it in plastic wrap and chill it for 1 hour or overnight. My dough was pretty dry, and I had to really mix with my hands to get it to hold together.

When you're ready to roll out the tart shell take the dough out of the refrigerator and let it sit for a few minutes to make the dough more workable. Butter a 12 inch round fluted tart pan with a removable bottom. Sandwich the dough between 2 large sheets of wax paper and roll it out into a 15 inch circle. Once the sheet of dough is centered in the prepared tart pan press it into the corners of the pan and fold the excess dough back over the sides to create a nice strong double edge crust, making sure to keep the dough level with the edge of the pan. Pierce the dough a few times with a fork and freeze it for half an hour.

Preheat the oven to 375 degrees and position a rack in the center. Butter the shiny side of a piece of aluminum foil and fit it buttered side down tightly against the inside of the tart shell. Place the tart on a baking sheet and bake it for 20 – 25 minutes. Remove the foil and bake it for another 10 minutes until the edges turn golden brown. Transfer the tart to a rack and let it cool completely before filling.

To make the ganache put the chopped chocolate in a heatproof bowl and set it aside. In a small sauce pan combine the cream and butter and heat it on medium heat. When it comes to just a boil pour it over the chocolate, cover it and let it sit for 3 – 5 minutes. Whisk in the chocolate until it all melts and you're left with a smooth pudding like consistency. Pour it into the cooled tart shell and smooth it out with a spatula.

Melt the peanut butter slightly in the microwave until it's runny. Pour it over the chocolate ganache and drag a knife through it to create swirls. Chill it for 10 – 15 minutes to set the filling.

Bittersweet Chocolate Glazed Espresso Brownie Bites

Finally, something chocolate.

These bittersweet chocolate glazed brownies are made with espresso, and are so gooey and chocolatey that you only need one bite to satisfy your cravings. The best part is you can make the batter in one pan, making for minimal clean-up.

These little squares are incredibly fudgy and have a deep, rich flavor.

And because they're made with espresso, you can eat them for breakfast. Right?

I would definitely say these are a very sophisticated and "grown up" take on everyone's favorite brownie.

Bittersweet Chocolate Glazed Espresso Brownie Bites adapted from Huffington Post

Brownies:

2 sticks (16 tablespoons) unsalted butter, cut into pieces
6 ounces unsweetened chocolate, finely chopped
2 cups sugar
1 1/2 tablespoons espresso powder
2 teaspoons vanilla
1/4 teaspoon salt
3 cold large eggs
1 cup all-purpose flour

Glaze:

6 ounces bittersweet chocolate, finely chopped
1/4 cup plus 2 tablespoons water
3 tablespoons unsalted butter

1. Preheat oven to 350F with rack in middle. Line 9x13x2in baking pan with foil, leaving a 2-inch overhang on short sides, then butter foil.
2. Melt butter and chocolate in a medium sauce pan over low-medium heat, stirring until smooth. Be careful not to overheat or burn the chocolate. Remove pan from stove, then stir in sugar, espresso powder, vanilla, and salt with a large spoon. Add eggs, one at a time, stirring until smooth and mixture leaves side of pan. Add flour and stir until just combined.
3. Transfer batter to 9x13 baking pan and bake until a tester inserted into center comes out with some crumbs adhering, 20 to 25 minutes. (Do not overbake.) Cool in pan on a rack 30 minutes.
4. Meanwhile, combine all glaze ingredients in a saucepan and heat slowly, stirring, just until smooth. Remove from heat, then pour glaze over pan of warm brownies and spread evenly with a small offset spatula. Let stand at room temperature until glaze is set, about 3 hours. Remove brownies from pan using foil as an aid and cut into 1-inch bites with a thin blade knife, cleaning knife as necessary to maintain a clean edge. Garnish with espresso beans if desired.

Make ahead: Brownie layer can be made 3 days ahead (without glaze) and kept chilled in 1 piece wrapped well in foil. Bring to room temperature before glazing, about 2 hours. Glazed and cut brownie bites can be made 1 day ahead and kept, loosely covered, at room temperature.

Lemon Cake with Lemon Frosting

I had a request to make a birthday cake this week for a woman who loves lemons. 

This lemon cake recipe was an absolutely perfect choice. The cake was tender, moist, and tangy. And, drizzing lemon syrup over the cake before frosting ensured that it didn't dry out.

I was hesitant to use the accompanying whipped frosting after reading the reviews, so I settled for a simple lemon buttercream instead. The frosting was almost too sweet for my taste, but was still light enough to not be too overpowering.

Candied lemons make this treat really special. After simmering thinly sliced lemons in syrup for half an hour, they are entirely edible and packed with tart lemony flavor.

This bright, sunny cake is a delicious and light way to celebrate a summer birthday.

We served the cake with some espresso brownie bites. What a wonderful combo! 

Happy birthday Marilyn!

Lemon Cake and Candied Lemons Recipe via Martha Stewart

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded

1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
4. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Lemon Frosting Recipe via Food & Wine

1/2 pound unsalted butter, softened
1 large egg yolk (optional, I did not use)
1 pound confectioners' sugar
1/4 cup plus 2 tablespoons heavy cream (I only had milk, but I would suggest sticking with the cream)
1 teaspoon pure vanilla extract
Pinch of salt
1 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice

1. In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat in the lemon zest and juice.
2. Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.