Confectionery Canary

Red Velvet Cupcakes, the perfect Southern treat!  I've been on the lookout for a great red velvet cupcake recipe for a while. And this one is pretty tasty!  I adapted it from a Georgetown Cupcake recipe and here's what I came up with!  It's fluffy, moist and chocolaty delicious!

What You'll Need:
- 7 Tablespoons butter (room temp)
- 1/2 cup + 6 tablespoons of sugar
- 1 large egg
- 1 1/4 cocoa powder
- 2 tablespoons red food color
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk
- 1 1/2 cup sifted flour
- 3/4 teaspoon vinegar
- 3/4 teaspoon baking soda

Directions:
Preheat oven to 350 degrees.  Cream butter and sugar together until light and fluffy; about 3 to 5 minutes. Add egg, mix until combined.  In a separate bowl, mix cocoa powder, red food coloring and vanilla.  Add to butter mixture and mix well.  Add salt to milk. Alternate adding flour and milk, mixing on low until just combine. Scrape down sides as need. In a separate bowl mix vinegar and baking soda and quickly add to batter. Just combine, do not over mix.  Scoop batter into lined cupcake pan. Reduce oven temperature to 325 degrees. Bake for about 20 minutes. Makes about 18 cupcakes. Frost with Cream Cheese Frosting or my new favorite, White Chocolate Cream Cheese Frosting!

If you're looking for the perfect Memorial Day treat, look no further!  These turnovers are super fast and easy depending on what type of filling you decide to use.  I made a strawberry filling for mine but you can use the cooking directions for any fruit filling, just use the kind of fruit you like and cook until it reaches the consistency you prefer.  Let's get started!

What You'll Need:
- Puffed pastry dough (each sheet typically makes 4 turnovers)
- 16 oz of clean chopped strawberries (or other fruit)
- 3/4 cup water
- 4 tablespoons sugar (adjust to taste)
- 2 tablespoons cornstarch
- 1 egg & 1 tablespoon water

Directions:
You can make your own puffed pastry dough but it can be pretty tricky with humidity variations and all. I picked up a box of Pepperidge Farm Puffed Pasty sheets from the refrigerated isle near pie crusts.  Let the sheets thaw for 40 minutes to an hour then unfold them.  While you're waiting for the pastry sheets to thaw, take a small pan and mix your strawberries, water, sugar, and cornstarch.  Let it cook on medium low for about an hour (if you like chunky fruit filling, cook about 20-30 minutes.) Stir frequently because the fruit tends to scorch very easily.

Preheat oven to 375 degrees. Once your filling is ready, unfold your pastry sheets on a floured surface and roll them out slightly with a rolling pin, cut into four squares. Put a tablespoon or two of filling into the center of each square. Make sure none of the filling touches the edges or else your turnover won't seal. Beat together the egg and water, brush around the edges, then fold into a triangle. Mash the folded edges with a floured fork. Brush egg wash on top of turnovers and make a small slit in the top for steam to escape through.  Place on a greased baking pan and bake until golden brown, about 20 minutes.
Top with a dusting of confectioner's sugar or a simple glaze made with confectioner's sugar and a little cold milk.

Mmmm! White Chocolate Raspberry Cheesecake similar to the one served at Olive Garden but better! ; )  Before we get too far into this, just to let you know, making this may take half of your day and dirty every dish in your kitchen...twice. You'll need to have this cheesecake baked about 8 hours before you need it to ensure that it fully sets up.  Despite these inconveniences, it's so worth it!  Better than restaurant quality cheesecake from your own kitchen! Yum!

What You'll Need:
Cheesecake:
-3 8oz. packages of cream cheese (room temperature)
-1/2 cup white sugar
-2 eggs
-1 teaspoon vanilla extract
-2 cups Baker's white chocolate
-1/2 cup half & half cream
Crust:
-2 cups chocolate cookie crumbs
-3 tablespoons white sugar
1/4 cup butter (melted)
Sauce:
-1 12oz. bag frozen raspberries
-2 tablespoons white sugar
-2 teaspoons cornstartch
-1/2 cup water

Directions:
Chop white chocolate into small pieces (do not use white chocolate chips!! They will not melt correctly!). Place white chocolate bits into a double boiler with half & half cream, over medium heat. Stir occasionally until melted.  Once melted, remove from heat and let cool to lukewarm. While chocolate is melting, place a saucepan over medium heat.

Combine frozen raspberries, sugar, cornstarch and water in pan. Bring to a boil. Continue until sauce is thick and there are no berries left. Push sauce through a mesh strainer to remove the raspberry seeds (there will be lots of seeds!).  While chocolate is melting and berries are boiling, mix cookie crumbs, sugar and melted butter.  Wrap springform pan with aluminum foil half way up the sides.  Evenly press crumb mixture into the bottom of a 9" springform pan.  

Preheat oven to 325 degrees.  In the bowl of an electric mixer, beat cream cheese and sugar until smooth.  Mix in eggs one at a time.  Scrape down bowl and continue mixing.  Add vanilla and melted white chocolate.  Mix well.  Pour half of cheesecake mixture over crust. Spoon a few tablespoons of raspberry sauce into mixture, swirl.  Pour in remaining cheesecake mixture, add a few more spoonfuls of raspberry sauce onto the top.  Swirl into a pretty design.  

Taking a large pan, place springform pan into it.  Fill large pan with water until it reaches a fourth of the way up the side of the aluminum foil on the sprngform pan. This is known as a water bath, it helps the cheesecake to not dry out and crack down the center as it bakes.  Bake for an hour to an hour and a half. It will still be just a little jiggly in the center.  If you let the top get brown, you've baked it for too long.  Allow to cool for about an hour, then place into refrigerator for about 8 hours before removing the pan. Slice and serve with raspberry sauce drizzled over the top!  Whew!