Thumbprints

I had never eaten thumbprint cookies before making these. I have to admit I have found a new love. I tweaked the recipe just a bit because it is against my religon to follow the rules every time. I added chopped dried cherries into the cookie dough to give another flavor without trying to add to the jam filling. They turned out perfectly. They had good flavor balance and great texture.
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I made the lemon curd from scratch, it was heavenly!

I recommend getting an electric juicer like the one in the photo I posted or even a fancier one if you so desire. Hand juicers take FOREVER

Like I said, I put these cherries into the dough, they are delicious! I chopped them up into very small pieces and just folded them in to the original recipe.

Here are the cookies before baking...they are dipped in egg whites then rolled in crushed almonds. I left some big chunks of almonds becuase I feel like the chunks gave them a more home-made, rustic look.

When you take them out of the oven you may have to remake the indentions for the filling, I just used the end of a wooden spoon while they were still hot. Don't use your thumb again!!!! (Duhhhh!!)



I took these to the restaurant and they were gone in a few hours!
There is just something about lemons that everyone loves!

Chocolate Cupcakes...Need I Say More??

Im sure that there are not many people in the world who when offered a chocolate cupcake would say, "No thanks, not a fan." It's CHOCOLATE, in a cup! It's a simple, beautiful thing. I made some the other night that are probably the best cupcakes I have ever had.

For those of you that don't know, I am a big-time professional Chocoholic. I obviously have a stash I keep in the pantry for baking purposes, but I also keep a hidden stash that I share with NO ONE! MUAHAHAHAHAHAH! I am a little snobby as well as stingy with my chocolate...I dont like to snack on or bake with anything that is not Grade A perfect chocolate...if it's some funky off brand....just, no. Not happening. I want it to taste like REAL chocolate, not something overly-sweet and over-processed in a factory somewhere.

My most recent favorite chocolate is the Ghirardelli w/ Sea Salt. It's the perfect chocolate for snacking if, you ask me. The salty after taste is so interesting with the smooth chocolate!

I did not use the Sea Salt chocolate in these cupcakes, however. I used Ghirardelli 60%  Cacao baking bars.

Here is my process via photos...

I don't know if you can tell from this picture, it is a little hard to see, but this is the most beautiful cake batter in the world. The melted chocolate and cream I folded into it gave it a mousse-like consistancy that was so fluffy and light I could have eaten it with no baking.

Can you believe that I do not have a cupcake plunger? What self-respecting wanna-be baker doesnt?
I used a regular knife and cut the middles out of my cupcakes. I fed the scraps to myself and my oldest kiddo...he is always with me in the kitchen...he loves to help!!!

He is mixing flour and cocoa powder in this photo...

I am ashamed to say that I forgot to get a close up of me making the filling...it is a Strawberry Cream...I pureed some frozen strawberries and folded them in to cream I had whipped with some powdered sugar, then folded some whipped egg whites in to the strawberry-cream mixture. It is not a mousse....the ratio of cream to egg whites was about 5:1...I just added the whites for a tiny bit of fluff.

I frosted them with a basic Chocolate buttercream using a big star tip. I got the cups at Walmart, they are Wilton flower cup liners. Here is a better pic...they are adorable and perfect for spring!

Happy Baking! xoxo