Dead Man's Peanut Butter Cupcakes

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Devil's Food & Dead Man's Peanut Butter Mousse
Slathered in chocolate fudge.
Oh yea. 

We're revisiting my Dead Man's Peanut Butter Pie recipe today, with a few fun tweaks.

Today I found myself wrestling with a familiar peanut butter and chocolate craving.  In such situations I have the following options:

1. Go to the store and buy all the available peanut butter cups. Of course, this isn't much of an option since getting out of the house with two small children and going anywhere requires nearly as much planning and preparation as a mission to Mars.
2. Eat peanut butter from jar with a spoon, dipping it into that 20lb bag of chocolate chips I have. Also not a great option, since with this method of consumption, any semblance of portion control vanishes and I just bought skinny jeans.
3. Bake something with peanut butter and chocolate for the blog, while wearing said skinny jeans and pretend that they will encourage restraint while tasting and testing.

I think we all know how this worked out.




So today we're working with the base of my Dead Man's Peanut Butter Pie, which is actually a relative of my scrumptious cream cheese frosting. We're just adding peanut butter to the cream cheese, whip cream and sugar mixture, so naturally it doubles as a topping for cupcakes too. Though, I like to think of this rich and creamy concoction as more of a peanut butter mousse than a sugary-sweet frosting.

We're also taking a page from hi-hat cupcakes and dipping the peanut butter death into a fudge-y chocolate coating. Though it might seem like you're asking for trouble, inverting a cupcake into molten chocolate, the process actually works like a charm.  If I can do this with a toddler clinging to one leg and a squirming six-month-old hitched under one arm without any frosting falling off, you can too.

So let's get down to it, starting with the cake.


I decided to try a new chocolate cake recipe today. Now, usually when I want a cake recipe or to be inspired, I first look to expert--i.e. baking math oriented--cake makers like Nick Malgieri, Rose Beranbaum, and Susan Purdy. Today however, I'm trying out a new recipe from one of my Thomas Keller cookbooks.

I've had my eye on an interesting cupcake from Ad Hoc at Home. It's not an oil cake or a butter cake, but something a little different. The fats in the recipe come from a generous amount of sour cream and a little melted butter. Since I adore sour cream as a tenderizer in my coffee and pound cakes, I gave it a go and you should too. You'll find the recipe quite simple to make and the texture surprisingly light and moist.

Ad Hoc At Home's Devil's Food Cupcakes
from Ad Hoc At Home
yields 24 cupcakes
1 2/3 cups (188g) cake flour
1/3 cup plus 1 tablespoon (33g) unsweetened alkalized cocoa powder (dutch processed)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups (330g) granulated sugar
1/2 teaspoon kosher salt
1 cup buttermilk
1 cup sour cream
3 large eggs, lightly beaten
6 tablespoons (3 oz) unsalted butter, melted

Preheat the oven to 350°F and prep cup cake pans with 24 paper liners.

Sift together the flour, cocoa, baking powder, baking soda and sugar into the bowl of your mixer. Stir in the salt and equip the paddle attachment.

In a separate bowl combine the buttermilk and sour cream, whisking until smooth.

In yet another bowl, combine the eggs and melted butter.

Now turn your mixer onto medium low and add your buttermilk mixture to the bowl in thirds, alternating with the egg-butter mixture. Scrape down the bowl, as needed to ensure everything is combined.

Divide the batter into your cupcake cups, filling each cup roughly half full.  Bake for 10 minutes and then rotate the pan(s) and bake for another 10 minutes, or until a cake tester comes out clean. Remove the cupcakes from the oven and allow to cool completely on wire racks before continuing.

(Cupcakes are best frosted and eaten the same day they are baked but can be refrigerated for up to 2 days. Bring to room temperature before serving.)

I guess I couldn't be bothered to remove the paper liner
on the other half of the cupcake before photographing it.

 While your cupcakes are baking, get cracking on the peanut butter mousse.

Dead Man's Peanut Butter Mousse Frosting
yields enough to kill anyone
2 1/4 cups heavy whipping cream, (recommend 40% ultra)
1/4 cup plus two tablespoons granulated sugar
12 ounces cream cheese (none of that low fat stuff)
1 1/2 cups creamy peanut butter
1 1/2 cup powdered sugar, sifted

Beat the heavy cream and sugar together in the bowl of your mixer until stiff peaks form. Scrape the whipped cream into a second mixing bowl and it set aside. Now add the peanut butter, cream cheese and powdered sugar to the mixing bowl (you don't need to wash it) and equip the paddle. Beat the mixture on medium speed until smooth and creamy. Reduce speed to low and add the whipped cream, beating until just blended.

Refrigerate the peanut butter mousse mixture for a couple hours before using.

By then your cupcakes should be baked, cooled and ready to rock.

Grab your peanut butter frosting and fill a piping bag with it. We're not going to go mile-high on the cupcakes, simply because the peanut butter mousse is heavier than that marshmallow stuff typically used on hi hats.  Still we're going to be pretty generous. To frost cupcakes like these, use a bag equipped with a large round tip (believe I'm using an Ateco 804). Hold tip steady just above the center of the cupcake and squeeze a large blob onto the cupcake. Now lift your tip and hold it steady again just above the blob you just piped and pipe a smaller blob. Very technical language, I know. This is why I'll never teach baking.

Once you've blobbed all your cupcakes, place them on a sheet pan and then stash them in your freezer.  They need to freeze for at least 30 minutes, until they're firm to the touch before proceeding to the next step.

Chocolate Glaze
4 cups chocolate chips
1/3 cup canola oil

1/2 cup chopped peanuts (optional)

Combine chocolate chips and oil in a large heat safe bowl and microwave in 30 second bursts, stirring often until smooth.

Pour this mixture into a narrow vessel, deep enough to accommodate your cupcake and the chocolate.

Now we're ready to get down to business.


After their rest in the freezer you'll find the cupcakes are now very sturdy. I wouldn't juggle them, but they'll certainly survive a dunk into your chocolate.

Slowly dip the cupcake, submerging the top completely in the chocolate. (Try to avoid coating the paper liners as it makes them pesky to peel and eat later.)




Once dunked, quickly remove and set upright. Transfer to the freezer again briefly to set the chocolate coating. 
If desired, sprinkle the freshly dipped cupcakes with chopped peanuts. 

Or just be a little weird and decorate these deadly-delicious cupcakes with little chocolate dead men, white chocolate skulls (piped onto parchment and allowed to set), or whatever other dark ideas you can dream up. 
The cupcakes are best eaten the same day, or store in the refrigerator for up to 2 days. Allow the cupcakes to stand at room temperature for 15 minutes before serving. 
Enjoy! They're good. 





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Macarons Framboise - Ladurée's Recipe

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Well I'm back folks!

Not really, but bear with me I'll be back in the groove of things as soon as I'm settled. I really have been busy, juggling some major changes around here. You see, among other things, I'm buying a new house and dealing with all the madness that goes along with that process. It's been a hectic couple of months but hopefully, if everything goes well, I'll be baking future macarons in a brand new oven soon.

No, who am I kidding. The next several weeks will be spent packing and moving an entire household. Maybe replacing a few door knobs too, since our builder decided to go with a design that I can only describe as suitable for your Grandma's cottage--on Mars. Anyway, breaking in my bright and sunny new kitchen with a little baking will happen, I just need to get settled in.

Of course, this means you all have to wait and I just feel terrible about that. Those of you who check in regularly are just terrific and so patient and here I am producing nothing to entertain you. So here is what I'm going to do to make it up to everyone:

I'm going to forget this house craziness for the weekend, bake and give away a very lovely book.

And not just any book, a copy of Laduree's Sucre.



Say it with me now, folks: "Oooooooooh"

If you're not 'Ooohing', I'll assume you've unfamiliar with this cookbook. Sucre is an absolute jewel of a cookbook. The velvety little tome in Laduree's signature sea-green with gleaming gilt pages, wrapped in lavender tissue and nestled in a Laduree box. It is filled with such gorgeous photographs of dainty pastries that you will ache from an excess of sugar and cuteness.

It has a bird on it! Yeah!

Seemingly out of print, Sucre is just about impossible to get ahold of around here--unless you're willing to pay the exorbitant prices set by the very few people who have copies. As much as $999? Seriously. It's a rough market out there for shoppers looking for a copy of this book. In fact, I'm pretty sure I just made some Amazon Marketplace bookseller's boat payment for the month. But, I did what I set out to do months ago, that is actually get a copy of this perpetually-pending-restock book in my hands. So this week I'll be giving away a mint copy, unopened and in the original Laudree gift packaging to one lucky reader. For everyone else, the consolation prize is my decision to buy a second copy for the blog--so everyone will have a chance to see some of these recipes here on NSHP. Sound like fun?

I will note that the cookbook is indeed the English copy of Sucre--no French/English dictionary required--and it includes measurements in both weight AND volume.

So let's break out the book and give my kitchen here one last go before I start boxing up my pots and pans.

I think I know what recipe everyone wants to see too. One of the several Laduree Macaron recipes, right? Which one? Citron? Almond? Framboise? …Chocolate?


How about Framboise! Since it doesn't require me to run to the store. Don't worry though, I'll likely bake others from the book later on.

So this recipe, let's take a moment to talk about the cookbook, the recipe and how it went in my kitchen.

Right off the bat I'm going to warn you this cookbook does not hold your hand. It's very French, handsome and awesome--and you, as it's owner, are expected to be awesome too. At the very least, you're expected to have mastered some basic techniques, as it keeps the instructions succinct.

This recipe is within the general range of points tested during my French macaron madness period (the scatter plot macarons post). The almond flour ratio is towards the higher end, so it does give the cookie a more assertive and appealing almond flavor--especially if you grind your own almonds, as I do--and it is every so slightly less sweet than my own. Nor does it seem prone to large hollows if baked correctly, as every cookie I made was complete. This is all good, but these ratios do have their draw backs (as noted in my original scatterplot tests). The cookies are a bit heavier than my own and don't turn out quite as pretty. This can be considered a reasonable exchange though, as I think they taste a bit better.

24hr matured macarons.
See how the jam filling has absorbed into the once dry almond cookie?
 The cookie shell now gives way with a delicate crackle and the inside is now soft and tart with the flavor of fresh raspberries. 

There is one catch though to these macaron ratios. At the end of the recipe in italics: "It is possible your macarons shells will slightly crack on top for many different reasons….", it then goes on to pat your back and explain that it's okay and you may get it right in time.  It's almost like the author is right there, giving you a hug. Aww.

The recipe does seem to be more crack prone than my own. I had 2 trays that contained 30% burst shells out of 6. My first split shells in years. I'm pretty sure this was my own fault however, due to my oven temperature dropping nearly 50° after my first batch and then my putting new trays in while the oven bottom was hot and re-pre-heating. The back of my oven is also a hot spot and this is where all the burst shells were located. I allowed my subsequent trays of macarons to go into a properly pre-heated oven and everything worked out fine. Still, these cookies may be a bit more touchy when it comes to bursting.

Another somewhat non-issue issue: this is a rather large recipe. It makes a lot of trays of cookies (about 6 half sheets) and it is difficult to handle and bake that many cookies without allowing some of them to rest for ages on the counter. My advice if you're not going to divide the recipe is to pipe the cookies in stages while baking each batch. Avoid piping all the cookies at once. Macaron batter tends to be fairly stable inside of a piping bag, so pipe out trays and limit the resting time to 10-20 minutes. With prolonged resting periods I was seeing stunted foot formation.

Taste vs the real thing? Indeed the macarons shells are very similar in looks, taste and texture to bakeries' own cookies. They're very good.

Okay let's get to the recipe. I'll even throw you by-volume cooks a bone for once and include the measurements in cups for the recipe.


Laduree's Macarons Framboise 
Raspberry Macarons 
From Ladurée's Sucre: The Recipes 
Yields approximately 50-60 1" cookies


Macaron shells 
275g (2 3/4 cups + 1 tbsp) ground almonds (almond flour)
250g (2 cups + 1 tbsp) confectioners (icing) sugar
210g (6 1/2) egg whites (I used fresh egg whites)
210g (1 cup + 1 tbsp) granulated sugar
a few drops red or maroon food coloring gel

Raspberry Jam Filling
225g (1 cup + 2 tbsp) granulated sugar
2 tsp powdered pectin
375g (3 cups) french raspberries
1/2 lemon

Start by preparing the Jam. In a large bowl combine the sugar and pectin. In your blender or food processer, puree the fresh raspberries and then pour into a medium sauce pan. Over low heat bring the berries to just barely warm then add the sugar and pectin mixture and the juice from the half lemon. Bring the mixture to a boil and cook for two minutes.

Pour the jam into a bowl and cover, allow to cool and then refrigerate until chilled.

(Note: It is perfectly okay to substitute your favorite store-bought or homemade jam to save on time. Pick a jam that is bursting with fresh flavor and isn't too runny.)

To make the macaron cookies. Preheat your oven to 300°F with an oven rack in the lower third (If your cookies tend to burst, move the rack higher. If your cookies tend to brown, move the rack lower).

Combine almond flour and confectioners sugar together in a food processer and blend thoroughly. Sift the mixture through a medium gauge sifter to remove any lumps or large pieces of almond and repeat until fine.

In a large clean dry mixing bowl, beat your egg whites until foamy and then slowly add the granulated sugar beating on medium speed. Once the sugar has disolved, increase speed to medium high and beat until a thick glossy meringue forms. Add the food coloring and beat briefly to combine.

With a large flat rubber spatula, fold one third of your sifted almond/sugar into the egg whites until combined. Repeat, until you've added all the almond mixture. How much mixing beyond incorporation is the tricky part to describe.

If you're used to my most recent macaron recipe, you'll find that this recipe needs a few strokes more mixing. The batter is thicker and packs a lot of air and if you don't deflate it during mixing your shells may have nipples or crack.

My batter could have used a few more turns of the spatula.
 It was still a little thick and piping left the nipples on the cookies seen on the left. A few smacks of the pan on the countertop helped level them before resting and baking.

Pipe your cookies onto parchment or silicone baking mats (I used parchment and a Ateco round #11 tip) and then allow to rest for 10-15 minutes before baking.

Bake one sheet at a time for 15 minutes. To prevent hollows, I recommend snatching one cookie from the oven and breaking it open prior to removing the cookie sheet. If the insides are still overly moist or molten, leave the cookies in the oven for 1-5minutes longer until the insides are set. This will prevent the insides from collapsing during cooling and forming hollows.

Allow the cookies to cool completely on the baking sheet.

Fill the cookies with a small dollop of jam and then arrange in an air tight container. Refrigerate the cookies for a minimum of 24 hours to mature. Then bring to room temperature and serve.

Enjoy!

---

Okay, so back to this cookbook and how you win it!

Let's do something silly… I have some jellybeans on my nightstand. Take a guess at either the number of jellybeans OR the total weight (in grams) of the jellybeans here in my possession at this very moment--I won't eat any, don't worry--and post below (those who can't post below can email me at notsohumblepieblog@gmail.com). You have until noon (PST) next Sunday to enter, then I will select the winner. (You can leave your email address below, to make it easy to contact you about the book).

The best guess will win the cookbook and ANYONE can guess. In the event of a tie guess, I'll flip a coin or use a random number generator. Yes, even my international readers can participate. I'll ship this book anywhere my local post office allows (Try not to be located at an antarctic research station, okay?). However, I can't be held responsible for any duties, taxes or crazy customs regulations that your country may engage in.

Thanks for being so patient while I settle into my new home!


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How to handle "Jerk Customers"

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It doesn't matter whether you are schooled in business, or in hospitality.

The first rule they teach you is......

THE CUSTOMER IS ALWAYS RIGHT.

Do they teach you this sometimes?

Most of the times?

Nope, "always" is the way it has been taught in the old school.

THE CUSTOMER IS ALWAYS RIGHT.

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Yesterday, while you were doing something of great importance, Klecko grabbed Sue McGleno and visiting Granddaughter M-Rose and headed up to the park.

The park isn't a public one.

It's actually more of a playground that sits behind the Catholic school.

This place has one of those jungle gyms thats the size of a small mountain, and a swing set.

If I remember right, it's about 6ish or 7:15 p.m.

The sun is out, and fittingly the sky is really bright with enormous clouds.

It looked like one of those religious post cards that you'd find in a Bible Belt gas station.

We've entered August now, so I guess technically we are into the dog days right?

Nobody else is at the park.

First I look at the 3 year old.......

Then I looked at the young girl I married, and today......she's a grandma.

Wow.....

If there is 2 things I've learned about grandmothers, one would be that I'll never be able to bake the things they baked as good as them.

Technically, I can.....

But in practicality, you're just never going to see it that way.

Your mind needs you to believe that your Grannies P-Nut Butter Cookies are 10 times better than mine, and ya know what?

I don't blame you.

That cookie trapped in your memory is a sanctuary from all the ridiculous crap you'll have to put up with at work today, or the routine-routine-routine you will have to continue to experience when you get home from work tonight.

Cook Dinner -

Walk Dogs -

Pay Bills -

Go to the Gym -

Do the Laundry -

The other thing I've learned about grandmothers is, granddaughters worship them.

Many times more than their own mothers (within reason).

As I get older, I am becoming sensitive to how powerful the bond between grandmothers and  grandchildren.

Its sacred.......and a little spooky if you ask me.

So now that we have this entire playground to ourselves......

and now that I realize I am only going to get about 13% of the attention,

Klecko sat on the swing set and hung like a monkey while the tandem of "Power Chicks" continued climbing a plastic wall that I'm guessing was supposed to replicate the face of a cliff, and then they would glide down a long-twisty slide.

They did this over, and over, and over, and over.......

If you've ever spent the evening with a 3 year old, you know exactly what I'm talking about.

So while the girls were engaged, I just swung.

The sun blasted the west side of the school.

It's a 2 story brick school, and it was kinda cool because the first level was shaded with a shadow that cut off perfectly between the 2 flloors.

The contrast was spectacular.

The girls weren't talking that much, so it became easy for Klecko to squint into the bright reflection of the upper windows let his mind drift back decades.

Sometimes if you stare at an empty building long enough, and you keep your body still and your mouth shut....

You see things.

Some might say ghosts, but I'm not certain I believe in them.

But I do think there is something about energy, good and bad that remains on certain locations.

But you have to look for it, and you have to focus.

I wish I could tell you what I saw last night, but if I used words.... I would just be selling the energy short.

But trust me.....it was amazing.

So then as I began to drift back into the present. The first thing I began to think about was work.

I had just spent an entire day setting up and participating in our monthly Retail sale which is open to the public.

At one point during our sale, a woman who was accompanied by family member became belligerent and even a little hostile.

I did my best to extinguish whatever was upsetting this woman, but after several attempts, it was obvious she was going to remain difficult.

So let's go back to the golden rule of....THE CUSTOMER IS ALWAYS RIGHT.

What would you do if a man or woman stood amongst your wares projecting an additude of anger?

Do you let it run it's course?

As a Pollack, it's not in my DNA to work like that.

I told the woman if she was going to continue being disruptive, I would have to escort her off the property.

With a sense of entitlement she snapped backed.......

"Fine, I won't buy your baked stuff then."

"Yes you will." I said, "Or otherwise you just wasted a trip, and you'll look silly. Neither of us want that for you."

The woman set down her bag.....

Walked out the door.......

Leaving her family bewildered,

And thats when it happened......

A small pocket of customers applauded for not letting that woman ruin their experience.

Customers are getting smarter, actually they are full fledged - wise.

Consumers don't hate the proprietors like they used to.

Most people realize these days that small business isn't out to dupe them.

In some respects I think customers have come full circle and realize that a sharp business owner can also protect them from the weirdo's that inhabit every concept.

A great deal of my Retail client base don't just support my company.....

They support me, and the team of people I work with.

I gotta say that's a humbling feeling.

So now the silence is broken.....

Sue McGleno says "One 3 more rides down the slide."

And as baby M-rose fought on this, I just not only thought.....but actually felt like a Grandfather......

The plan to shut down was timely since a bunch of 17 year old's were drifting into the adjoining picnic area.

As they pulled out their cigarettes and pledged their love (in whatever fashion today's youth do), I just plopped the kid onto her Big Wheel and gave her a shove.

My day was over.
 

Blue Ribbon Baking Tips

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It happens every year, and if the Polish Christ allows me to stay alive a few more weeks.....

Its gonna happen this year too.

It happened to Aunt Bea, when that meddling Clara shocked the world with a new and improved pickle.

It happened to Ma Ingalls, when Harriot Olsen commisioned assistance to help her bake her submissions.

It even happened to Wilma, When Betty became Judas by producing a better teradactyl berry pie.

Every year, for every person who wins a blue ribbon......

There will be dozens of people who walk away losers.

Now days, many people don't like the word loser, but when you've witnessed as many dejected souls as I have, I find it quite fitting.

How many times....

How many times....

How many times, has some downtrodden saint approached yours truly and asked.........

"Klecko, I am pretty certain my entry should have won. Wouldn't you agree?"

First off, asking afterwards is always a bad idea.

Asking before hand is typically the best way to get positive results.

So what I am about to do is give you kids a major head start towards winning a blue ribbon by listing the most common pitfalls that can knock stellar bakers from the award podium.

After reading this, if you enjoy it....feel free to forward it to your friends that might benefit from this as well.

Lets get started......

#1 -

The very first thing you need to remember, win or lose, is that there is a HUGE element of luck in winning a blue ribbon.

You have to get the proper product in front of the proper judge on a precise day.

#2 -

Always remember, and never forget.....you are baking for the judges, not for yourself. Over the years I've noticed a few things.

Judges are an interesting breed of person.

Most judges are not impetuous, they are well thought out, methodical indaviduals.

So what I'm getting at here is whoever judges apples pies this year is most likely going to be judging apple pies next year, and the year after.

Some judges love the bells and whistles, while others are more conventional and will want to see items stripped down to their purest form.

I have been nothing short of blessed to live in the same city as Marjorie Johnson.

She is the worlds all time winningest blue ribbon baker.

She has won thousands and thousands of ribbons and contests.

The one thing I have learned from watching Marjorie at the Fair is, there are no shortcuts.

When other bakers have left to drink beer or cruise the middway, you'll find the blue ribbon magnet slowly strolling down the aisles with a note book.

She marks all the categories down, and then she'll enter notes like.........

The 1st place German chocolate cake had chocolate shavings on top, this has been the case 6 of the last 7 years.

Stuff like that.

Marjorie is a Master baker, but she doesn't bake what she likes.....

She bakes for the judge.

#3 -

Find categories that have fewer entries.

Its easier to win against 7 people than 142.

#4 -

Read the rules.

You would think a guy wouldn't have to remind you of this, but yeah....I've seen gold slip from between peoples fingers because they simply did not take 30 seconds to read the rules.

If you ever worked a contest from a judges side, you would have a whole new appreciation for what they have to go through.

Contestants who lose can become savages....jackels, I have seen it over and over again.

Judges have to have rules to protect you from all the creepy bakers out there that would cheat, steal and rob to possess that coveted sweepstakes award.

#5 -

Always bake multiple products when possible.

If you are entering a loaf of white bread, you are not allowed to cut it before handing it over to the judges. So bake several loaves. chances are, if one loaf has interior holes, the entire batch does.

#6 -

Hey Klecko, what's the biggest mistake the even the pro's make?

EZ....they underbake. Many entries has raw dough pockets. this is so un-sexy.

I had this girlfriend Jodi who entered banana bread a few years back. I think there was something like 112 entries.

Jodi took 2nd place.

Call her up and ask her if you don't believe me, she was going to pull the loaf out when Betty Crocker told her to. But remember....Betty is baking for dinner guests, you will be baking something that will typically sit a day or two before it is judged.

When in doubt, keep it in the oven a few minutes earlier.

#7 -

Are you hardcore?

If so, you might want to consider getting oven thermometers and meassuring the temps of all 4 corners of your oven.

an equal heat source can make a huge difference.

#8 -

When you write out your entries on the cards or internet, don't use abbreviations. Judges won't tell you this, but if they see it.....they will secretly hate you...LOL, Fact!

#9 -

Consider packaging and transportation.

Nothing on Earth is more crushing than taking hours, months and years to put together a winning baking entry only to have it toppled in transit.

It happens every-every-every year.

Think it out L.A.B. Rats.

Pack snug, do you need a cooler?

Do you need dry ice?

Wll you put your box unattended in the back of your car?

I would do every thing posible to bring a friend to help with the tranport, but that's me.

Anyways, these are just a few hurdles you should consider before daring to dream the impossible dream.

Best of luck you crazy kids.....I'm pulling for each and every one of you.

State Fair Handout - I.C.B. Bundt Cake

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Welcome to the Great Minnesota - Get Together.......

Welcome to the Minnesota State Fair.

My name is Klecko, and I will be your Master of Ceremonies here at the Saint Agnes Demo Kitchen, located in the Creative Activities building.

What is this now, year #10 out here?

As you know, show times are daily at 11-1-3 & 5.

This years theme is Bars-Bundts and Hot Dish, we are kinda going for a church basement vibe.

Today I am going to give you the recipe for what has w/o a doubt become America's favorite cake flavor this year, the I.C.B.

What is I.C.B. you might ask?

Well it's short for Irish Car Bomb.

But I think I.C.B. is a little bit more sensitive for people who may be offended by this. I mean the last thing a guy wants to do is offend somebody with a cake.

BTW...peeps, it's not me who makes these names up, just do a Google search and you will find that the I.C.B. is this years "Red Velvet".

Anyways, before I get started, I will state that much of my Bundt confidence came to me from working with Hennessy.

Kris did a great job pointing out some of the finer points along the way.

To be truthful, I always viewed the Bundt as more of a quick bread baked in a fancy pan, however Hennessy assured me that Bundt really is more cake like in matter.

Also as a fellow Catholic, Hennessy took exception in a previous Blog to a comment I made that Catholics made Bars and Lutherans made Bundt's.

As usual....I stand corrected, but whatever religion you are (or are not), I am sure you will agree that this recipe is a keeper.

One of the fine points Hennessy has schooled me in is that you don't always want alchohol to come off too boozey.

She stated that she had sampled some I.C.B. cup cakes and all she could taste is the booze.

Let's get started..........

I.C.B. BUNDT CAKE

Ingredients -

1 cup  Guinness

8 ounces  Canola Oil

3/4 cup  Cocoa Powder

2 cups  Sugar

2 cups  High Gluter (or Bread) Flour

1 1/2 tsp  B-Soda

3/4 tsp  Salt

2  Eggs

2/3 cup  Apple Sauce

Glaze

6 ounces  Semi Sweet - Chocolate Chips

6 tbsp  Heavy Cream

1 tbsp  Baily's Irish Cream

1 tbsp  Jameson Whiskey

Baking Instructions -

Preheat oven to 375 degrees (F)

Pour your canola and stout into a sauce pan and place over medium heat and simmer.

While this is taking place, whisk in the cocoa powder.

You want these liquids to become gelatinized. When they do, turn off the heat and let it cool.

Now grab a big bowl and add all the dry ingredients and toss them in.

Next you will add the eggs and apple sauce and slowly stir them in.

I like to use my hands so I can meassure the moistness.

Next dump the stout and canola in.

Continue the incorperating (not mixing) of ingredients.

It is very easy to over mix.

Now for the tricky part......

Everybody has a different way of prepping their Bundt pans.

I just spray mine really-really good.

Then you dump in your cake batter.

Tap it on the table twice or thrice to remove bubbles.

Then place it in the oven.

Klecko loves to bake at 375 degrees for 10 minutes, then finish off the bake at 350 degrees.

Does that really make a diff?

Yeah....it does.

So your total bake time is going to be around 45-50 minutes.

When you think it's done, insert a cake pin. if you pull it out, and it is clean, you are good.

Now set the Bundt pan on the counter to cool for 10-15 minutes.

While this is happening......

Take your chocolate chips, heavy cream, Baily's and Jameson and place it in a plastic container.

Then I microwave mine for 30 seconds, remove and whisk like mad.

When that is complete.......

Place a board, platter or board on top of the Bundt pan, then slowly turn over.

The gravity should make it slide out, but you can assist with a gentle thump.

Now all you have left is to glaze your masterpiece.

I hope you enjoy this recipe, and have a great time at the Fair.

The Mall of America

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This morning marks the first time in years that I have made a Saturday morning drop to Irish Fair without it looking like I was entering a war zone.

Those poor Mick's have had the toughest luck weather-wise.

The festival only lasts 3 nights and 2 days, but every year on Friday night......

Rain -

Hail -

Gusting Winds -

More Rain -

And one time......even a tornado.

So I made the drop and stood next to the Mississippi River.

The breeze was perfect. I have to think God's Favorite People were going to have a great day.

So now I jump into the bread truck and begin to leave when dude on the radio informs me.....

"Today is the 20th birthday of the Mall of America."

O-M-G, it seems as if just yesterday that slapped that contraption up.

I have never been a big "M.O.A." fan.

In my opinion the place is an eye sore.

It has to be the size of several stadiums.

But thats me, and most locals in the Twin Cities I'm guessing.

Most of us usually do what you might expect a cultured person to do.....

We shop on-line.

Over the years there have been rapes, stabbings and shootings out there, and people keep going back.

I remember the first winter the Mall opened, Sue McGleno, baby Tydus (and I mean baby-baby, like 4 months) tried to be all green and took the bus there.

When it was time to go home, the transpot platforms were filled with over a thousand people, most of which were teenagers that you'd profile as "Urban Gang Bangers" if you were just going by appearance.

Inner city kids love the Mall of America because Metro Transit practically picks them up at their front door and drops them off with flexible times.

So there's Sue McGleno holding Tydus who is wrapped like the baby Christ in a swaddling cloth when all of a sudden a riot breaks out.

I'm not being over dramatic here.

My circumstances were like those movies where there is civic unrest in a 3rd world nation and the residents decide to overthrow whoever is in charge.

People were going nuts.

SWAT Team members in full riot gear crashed the scene.

I was standing next to some cat from Nigeria who appeared to be my age.

He had on the tribal gown - matching pill box hat thing right?

And dude has a look of terror in his eyes while informing me......

"I think it is we who have trouble here sir, would you not agree?"

Anyways.....by the grace of all Polish Deities, both the Nigerian family, and mine escaped unscathed.

One of the SWAT team members pulled me aside and said.....

"Don'r ever take the public transpertation friend, it's like this most every weekend."

When I asked why the media jackels hadn't reported on this, he just shook his head....

"Theres way too much money invested in this place. The last thing the city is going to allow is for people to find out how crazy it is out here, nobody would ever come."

Anyways, that was 20 years ago.

I'm guessing they've figured it out by now.

Each year over 40 million people will visit the Mall of America.

40 million!

People from Japan fly across the planet just to shop the M.O.A.

I'm not kidding ya. They'll rent a hotel (theres only a billion of them in that part of town) room, shop all day and night, then they'll go sleep and come back and do it again.

People from across the world will spend their entire vacation week here, in a place I won't even spend 10 minutes to get to.

In addition to a multitude of stores and restaurants, the M.O.A. also has an amusement park, movie theaters, arcades, bowling and traveling exhibits.

I think if you pay like 28 bucks, you could go in and see the "Princess Diana" dealio today.

Over the years, our bakery has made attempts at sevicing this monolith, but truth be told....it simply isn't worth it.

There are only so many loading docks at this structure, and sure.....somedays you can make a quick drop.

But other days, you can become engulfed in lines so long, it's EZ to feel as if you are Jonah trapped inside the whale.

My kid Tydus loves M.O.A.

He works at Champs (during the summer while off from college), which is a subsidiary of The Foot Locker, and in fact....last night on the Eve of the mall's big birthday....my kid had a special moment of his own.

"Tonight I was top seller Pa Pa" he bragged.

"I did over $3500 of merch in 6 hours. I am awesome"!

I had to laugh.

Then I started to toss numbers around in my head.

If my kid, just one employee of many....at one store of many, can take $3500 out of peoples pockets in less than one 8 hour shift......just think of the cash that mall generates.

Staggering.....simply staggering.

Anyways L.A.B. Rat's, if you ever pass through Kleckoville, maybe you should check this joint out.

Just make sure you buy a pair of Nikes off Tydus though.

And with that, I guess I'll cave and say it......

Happy 20th Birthday Mall of America.

Bakery Olympics (Mexican Gold)

To contact us Click HERE
What I am going to do now?

For the last 17 days I haven't had to turn my TV.

For 17 days, it didn't matter if it was morning noon or night.

For 17 days, I just stood still and let the world come to me.

Other than work.....I just watched the Olympics.

As a kid I was raised to only cheer "RAH" for the Red-White and Blue of America.

But as a man.....I have learned that it isn't about countries, but to understand greatness you should really be focussed on players....and plays.

If you work in a bakery.......

If you work in a kitchen.......

If you work in a restaurant in the country you were born, chances are you are a minority.

I have the honor of working with people across the world.

So when the Olympics start....it isn't a slam dunk that my colleagues will be rooting for my squad, they're going to have interests of their own.

On Sunday, the final day of the London games, I have to admit......

It was hard to get stoked when the USA men's basketball team took gold.

We have Lebron, Kobe and my home boy K-Love, if we didn't win....I would have been shocked.

To me, the coolest part of the Olympics is when a person or country defies the odds and accomplishes the impossible.

This last Saturday, I pulled the single shift. Only one guy works at the plant on Saturdays, and basically their job is to put out fires in the event one of our orders gets botched.

So after dropping an order to Irish fest, I do some paper work, and it occurs to me that the Mexican men's soccer team is playing that Brazilian juggernaut squad.

My heart kinda sunk because many of my Mexican co workers are the most sincere humans I have known.

They work hard....

They play hard....

But they also come from a country that is dirt poor compared to the Brazil.

The odds of winning were slight.

But that's why the Olympics are so special to me.

I do believe in miracles.

I think it only took 28 seconds into the match before a Mexican forward got through Brazil's touted defense and scored the first goal.

Dude...Brazil is like the Yankees of soccer, you just kinda knew they would come back..........

But they didn't.

The Mexicans wanted it more.

All day Sunday...

All day today.....

At the bakery, and at the restaurants I visited.

At the gas station and at the gym.....

Every Mexican person I ran into had a smile and glow.

And to me, when I see the brightness in these peoples eyes, I take a second to cherish the accomplishments of their country because.....

When you get to be my age, it's not about countries.

It's about players and plays


Mexico 2

Brazil    1