Chocoberry Cream Filled Cupcakes

makes 12 cupcakes

cupcake recipe adapted from Hershey's Kitchens

frosting recipe adapted from the Cupcake Project

prep time: 25 min / cook time: 18-20 min

CHOCOLATE CUPCAKE INGREDIENTS

6 tbsp cocoa powder

* I used E. Guittard Cocoa Rouge Unsweetened Cocoa Powder

3/4 c sugar

3/4 c + 2 tbsp all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

4 tbsp butter (1/2 stick), melted and cooled

1/2 c milk, room temperature

1 large egg, room temperature and lightly beaten

1 1/2 tsp vanilla extract

1/2 c boiling water

STRAWBERRY WHIPPED CREAM FROSTING INGREDIENTS

1 c heavy whipping cream

1/3 c sugar

4 tbsp strawberry purée (take some fresh strawberries, wash them, remove the stems, and throw them in the food processor until they become a thick, seedy liquid)

* I used 6 tbsp

CHOCOLATE CUPCAKE INSTRUCTIONS

• Adjust oven rack to middle position and preheat to 350˚ F.

• Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.

• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.

• Add boiling water and beat to combine.

* Batter will be thin.

• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.

• Let cool before assembly.

STRAWBERRY FROSTING INSTRUCTIONS

• Whip cream until it looks like whipped cream.

• Mix in sugar.

• Mix in strawberries until combined.

ASSEMBLY INSTRUCTIONS

• Using a paring knife, carve a small hole in the middle of the cupcake. Be sure not to cut too deep.

* You can use a spoon to gently remove more of the cupcake if needed.

• Using your favorite pastry tip, fill your pastry bag and pipe a small amount of frosting onto the cupcake.

• Put the top back onto the cupcake and frost the top.

** ADDIECAKES' NOTES **

• If you don't want a domed top cupcake, fill the batter half way. You will end up with approximately 18-20 cupcakes.

• This cupcake is very soft and moist. Frosting isn't necessary, but it taste so much better with it.

• If you'd like your strawberry whipped cream to be stiffer, add a stabilizer such as Dr. Oetker's Whip it.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Morimoto Napa

It started, and ended with sweet. And in between there were moments of surprise, delight, exclamation, and awe. All delicious. It was probably the best meal I've had all year.

I'm a huge Iron Chef fan, back in the days when the Liberace-looking chairman was host, and the dashing silver-clad Masaharu Morimoto was always one of my favorites. So when he opened a restaurant in Napa two weeks ago, my foodie pals (to be named later, I'm still working on nicknames) and I were sure to snag a reservation.

First order of business? After battling horrible traffic, a cocktail was in order. I scanned the menu and ordered a White Lily.It was perfect. It was a sweet, creamy combination of soju and Calpico, with a refreshing bite of fresh yuzu. It was also seriously one of the best drinks I've ever had.

My favorite part of Iron Chef was always the judging, and I remember listening (and not really believing) to judges' comments like "you could tell this chef was trying to tell us a story through the food." Well, as corny as it sounds, I now understand what that means. Our entire table ordered Morimoto's omakase, or tasting menu ($110 a person). Each and every one of the 7 courses were served strategically, artistically and precisely.

Toro (fatty tuna) tartare came first, cleverly served on a wooden dish resembling a picture frame with a rainbow of condiments - including black nori paste, avocado, rice cracker bits and creme fraiche. This also marked my first time trying a yamamoto, or mountain peach - which was much more tart than a regular peach - somewhere between a raspberry and a cranberry.

Next came seared kampachi, and a version of Italian fondue-like bagna cauda, where pieces of bread, vegetables and meat were dipped in bubbling olive oil and anchovy paste (this was probably the one dish I don't necessarily have to order again, but it was a fun dish to eat nonetheless). Then came a foie gras chawanmushi (an eggy steamed custard) which was covered in a rich, savory consomme and topped with juicy pieces of duck breast. Each and every bite was delicate, decadent, perfect. Hands down, this was my favorite thing I ate all night, if not all year.

We were also treated to a plate of sushi (the hamachi was fresh and melt-in-your-mouth delicious), a palate-cleansing kombu (kelp) "tea" and a version of surf & turf including wagyu beef (cooked to a marbled, medium rare perfection), pork tenderloin in spicy tofu sauce, and spicy lobster paired with a delicious lemon creme fraiche. We also ordered (in addition to the omakase) fig tempura with a pomegranate reduction and peanut butter foie gras sauce. The peanut butter fan in me just had to try it. It didn't disappoint.

Our last course came to the table with just as much excitement as all the other dishes - homemade pistachio ice cream and poached pears topped with a champagne sabayon that made it even more "awesome," to quote one of my dining companions. It was a sweet ending to a special meal.

Even sweeter was the fact that Morimoto himself was there, on the line expediting all the dishes coming from the kitchen. He was too busy to pose for pictures (we asked) but seeing him in person was every bit as thrilling, exciting and memorable, as his food.

SAMIWICH'S TASTE RATING

Cream Cheese Danish Coffee Cake

makes 4 loaves

recipe adapted from Thibeault's Table

prep time: 2 hrs (does not include proofing time) / cook time: 20-25 min

DOUGH INGREDIENTS

1/2 c butter (2 sticks)

* I used salted butter

1 c sour cream

1/2 c sugar

1 tsp salt

* I omitted the salt

2 packages dry yeast (4 1/2 tsp)

1/2 c warm water

2 eggs, beaten

4 c all-purpose flour

FILLING INGREDIENTS

16 oz. cream cheese (2 packages), room temperature

3/4 c sugar

1 egg, room temperature

1 tsp vanilla extract

1/8 tsp salt

GLAZE INGREDIENTS

2 1/2 c confectioners' sugar

1/4 c milk

1 tsp vanilla extract

sliced almonds

DOUGH INSTRUCTIONS

• Over low heat in a small saucepan, heat butter, sour cream, sugar and salt until warm and sugar is dissolved. Cool to room temperature.

• In a large mixing bowl, dissolve yeast in warm water.

• Mix sour cream mixture with yeast and add beaten eggs and flour.

* The dough will be very soft.

• Cover the dough with plastic wrap and place in the refrigerator overnight to rise.

* This may be done the same day. Put in the refrigerator for 2-4 hours and proceed with the next step.

• Turn dough out onto a well-floured surface and knead 6 or 7 times.

• Divide dough into 4 equal pieces and roll each piece out to 12 x 8 inches.

• Spread 1/4 of the filling onto each piece and roll jellyroll style from the long side. Pinch seams and ends to seal.

• Place seam side down on buttered baking sheet and cut X's on the top, about 6 X's.

* I didn't care for the cutting of the X's on the top of each loaf. The two that I did using this technique did open up while baking exposing the filling. You might want to try cutting slits across the top instead.

• Danish should be slightly flattened and about 4 x 12 inches in size.

* I made two using the braiding technique, as seen in the pictures. Lightly score a 2 inch wide strip down the center of the dough with a knife and 1 inch strips on the outside edges.

* Spread 1/4 of the filling onto each piece, leaving a bit of room on the top and bottom for the filling to spread as you braid.

* Braid the dough by crossing alternate strips of dough over the filling from right and left, working from the top down. When you reach the bottom, press the dough to seal it, then tuck it under slightly.

• Cover and let rise until it doubles in size, approximately 1 hour.

• Bake at 375˚F for 20-25 minutes or until golden brown.

• Let cool on wire racks.

FILLING INSTRUCTIONS

• Beat together cream cheese with sugar.

• Add egg, vanilla extract and salt.

GLAZE INSTRUCTIONS

• Combine confectioners' sugar, milk and vanilla extract.

ASSEMBLY INSTRUCTIONS

• Sprinkle sliced almonds on cooled danish.

• With a fork, drizzle glaze over each loaf.

** ADDIECAKES' NOTES **

• The bread is super soft and best eaten the same day.

• When letting the loaves proof, do not place them too close together. I did not take that into consideration when I put the bread on the baking sheet and they ended up touching. The loaf got soft and was difficult to reposition.

• I found the glaze to be a bit too thick, so I added a little more milk to get a better consistency.

• The glaze recipe made way more than was needed, so consider cutting down the confectioners' sugar. I only used about 2/3 of it. If you like your pastry drenched in glaze, the amount the recipe calls for is perfect.

The coffee cake will keep unwrapped at room temperature for 1 day. For longer storage, double-wrap in plastic and freeze for up to 1 month. Thaw at room temperature for 1 hour, then reheat in a 350˚F for 9-12 minutes, until the crust is crisped and the center is warmed through.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING