Lemon Curd Mascarpone Fresh Raspberry Tart

My oldest Hungry Puppy asked if she could make something today.  I said sure!  She decided cookies with frosting and fresh raspberries on top.  Somehow, those cookies morphed into this tart.  My Hungry Puppy has been a little hot and cold about baking recently, and I think I have figured out why. When I ask her if she wants to do a baking project with me, she is usually reluctant.  She really gets excited in the kitchen when she comes up with her own idea on her own time and wants to make it herself without help.  Which means I need to encourage that as much as I can.  Today, she made this tart crust while I was taking a nap.  And she totally nailed it.  The rest of the tart had a little drama with it: burning her wrist...having the rim of the tart pan slip off and break her crust...picking wild raspberries specifically for this tart and then dropping them all in the dirt and having to start over...  This tart was a labor of love for her, and she was amazing. Afterward, she declared it worth all of the blood sweat and tears she put in!  This tart is filled with sweetened mascarpone, home made lemon curd, fresh picked wild raspberries and topped with a raspberry glace.  A perfect combination of sweet, tart, and fresh!  Tart crust recipe found here.

Mascarpone Lemon Curd Fresh Raspberry Tart

Tart Dough:
8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more as needed
Glace:
1/2 cup granulated sugar
1 Tablespoon cornstarch
1/2 cup raspberry puree
1/4 cup water

Filling:
8 ounces (1 cup) mascarpone cheese, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup lemon curd (home made or store bought)
2 cups fresh raspberries

For the tart crust, combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.

Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).  Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Preheat the oven to 350F. 

Once chilled, prick all over the bottom of the dough with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before filling.

For the glace, in a small saucepan, stir together the sugar and cornstarch.  Add the raspberry puree and water and cook over medium high heat, stirring constantly until mixture thickens and boils.  Boil for about 1 minute, then remove from heat and cool.  Mixture should pour easily from a spoon when warm.  If too thick, just add a little water until the desired consistency is reached.

For the filling, stir together the mascarpone, powdered sugar, and vanilla until well blended and smooth.  Spread the mascarpone mixture over the bottom of the cooled tart crust.  Spoon the lemon curd over the mascarpone and spread evenly.  Sprinkle the raspberries evenly over the lemon curd.  Drizzle the glace over the raspberries.  Use as much or little as you'd like.  We had some left over.  Chill the tart for several hours, or overnight before slicing.  Makes 8 - 12 servings.

Enjoy!  -Cardamommy

White Cake with Lemon Curd and Mascarpone Frosting

This cake started with lemon curd.  I really really wanted to try this microwave lemon curd from King Arthur Flour.  So I did, and it worked out really well.  It was fairly quick and easy, and the flavor is super bright tart and lemony.  So then.  I have 2 cups of lemon curd in the fridge.  What to do.  We decided to make a cake.  Sort of by chance, I found a beautiful white cake recipe also on King Arthur Flour. It. Was. Incredible.  The batter was so smooth and satiny, I just knew it was going to bake up delightfully.  Instead of using vanilla extract, I used lemon with the almond and the flavor was really nice.  Not super almond, not super lemon, but a fantastic combination.  Finally, I topped this crazy cake off with some mascarpone frosting.  Enough said.  The tart lemon curd was a perfect compliment to the fluffy white cake and sweet and rich frosting.  Definitely a success! Note: You will need to make the lemon curd the day before you assemble the cake. 

White Cake with Lemon Curd and Mascarpone Frosting

Lemon Curd:
1 cup fresh lemon juice
1 cup granulated sugar
1/2 cup butter
2 eggs

White Cake:
2 3/4 cups (326g) cake flour
1 2/3 cup (333) granulated sugar 
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 Tablespoons, 170g) butter, room temperature
4 large egg whites
1 egg
1 cup (227g) full fat vanilla yogurt or 1 cup (227g) whole milk
1 teaspoon lemon extract
1 teaspoon almond extract

Mascarpone Frosting:
2 sticks butter, room temperature
8 ounces mascarpone cheese
1/2 teaspoon vanilla extract
1 vanilla bean, split and seeds scraped out
4 cups powdered sugar

For the lemon curd, combine the lemon juice, sugar, butter and eggs in an 8 cup glass bowl or measuring cup.  If you use a smaller bowl, your curd may boil over in the microwave.  Microwave in 1 minute increments, stirring the lemon curd well after each.  When the lemon curd thickens and coats the back of a spoon it is done.  The temperature should be at least 185F.  This will take between 4 and 10 minutes.  

Stir the lemon curd, transfer to a container with a lid and refrigerate until the curd is chilled and firm.Preheat the oven to 350F.  Grease and flour two 8-inch round cake pans.

Place the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer and mix on low speed to blend.  Add the butter and mix until incorporated and the mixture looks like damp sand.  Beat in the egg whites, one at a time, beating well after each addition, followed by the whole egg, beating well until incorporated.  Make sure that you are scraping down the sides of the bowl as you go.

Combine the yogurt (or milk) and extracts in a small bowl.  Add one third of the mixture to the batter and beat for 1 to 2 minutes, scraping the sides and bottom of the bowl.  Add another third then beat for 1 to 2 minutes, followed by the remaining third and beat for 1 to 2 minutes.

Pour the batter into the prepared pans and smooth the tops.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for several minutes.  Turn the cakes out of the pans and cool completely on a cooling rack.

For the frosting, cream together the butter and mascarpone cheese until smooth.  Beat in the vanilla extract and vanilla bean seeds.  Beat in the powdered sugar, one cup at a time, until incorporated.  Continue to beat until light and fluffy.

To assemble the cake, trim the domes off the tops of the cakes if necessary.  Cut each cake layer in half horizontally, giving you 4 thinner cake layers.  Place one cake layer on a serving plate and spread about 1/3 cup of lemon curd on top.  Place the second cake layer on top.  Spread another 1/3 cup of lemon curd on top and place the third cake layer on top.  Spread another 1/3 of the lemon curd on top and place the final cake layer on top of the stack. You will have leftover lemon curd, just store it for another use.  Frost the top and sides of the cake with the mascarpone frosting.  Makes 16 servings.

Enjoy!  -Cardamommy

Mascarpone Chocolate Chip Cookies

I've had some mascarpone cheese sitting in the fridge for a while now.  I look at it every day and think that I need to make something with it.  But what?!  Finally, I reached the end today and decided that the mascarpone was going to be used by the end of the day, no excuses.  I searched and looked and searched some more for good ideas, and settled on cookies.  Am I predictable?  Perhaps.  The mascarpone flavor isn't as pronounced as I had hoped, but the cookies are completely delicious.  I didn't overload them with chocolate chips, because I wanted the cookie base to stand out. These cookies are delightfully chewy with just the right amount of chocolate.  Recipe adapted from here.

Mascarpone Chocolate Chip Cookies

1/2 cup (1 stick) butter, room temperature
1/2 cup (4 ounces) mascarpone cheese
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
2 Tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk chocolate chips
1/4 cup mini semi sweet chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, mascarpone cheese, brown sugar, and granulated sugar until smooth.  Beat in the egg and vanilla until incorporated.  Add the flour, cornstarch, baking soda, and salt, and beat until just combined.  Stir in the milk chocolate chips and mini chocolate chips.

Drop the dough in tablespoon size balls on the prepared baking sheet.  Bake for 10 to 11 minutes, or until lightly golden brown on the edges and the centers are set.  Remove cookies from the oven and let cool on the pan for 3 to 4 minutes.  Transfer to a cooling rack to cool completely.  Makes 24 cookies.

Enjoy!  -Cardamommy

Gingerbread Cinnamon Rolls with Mascarpone Frosting

These cinnamon rolls!  I made these for our Christmas morning breakfast, and they were so amazing, I think I ate 3 of them!!  They are soft and gooey and full of warm gingerbread flavor.  And the frosting!! You know I have a weakness for mascarpone, and this frosting did not disappoint!  

Gingerbread Cinnamon Rolls

Dough:
1 1/4 cups warm water
1/4 cup molasses
1 egg
1/4 cup powdered milk
1/4 cup granulated sugar
1/4 cup shortening
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 Tablespoon instant yeast
3 to 3 1/2 cups all purpose flour

Filling:
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
3 to 4 Tablespoons butter, melted

Mascarpone Frosting:
2 Tablespoons butter, room temperature
1/2 cup (4 ounces) mascarpone cheese
1 cup powdered sugar

For the dough, in the bowl of a stand mixer (or by hand), combine all of the dough ingredients (starting with 3 cups of flour), and mix until a soft dough forms, adding the remaining 1/2 cup of flour if necessary.  Knead the dough, either with the dough hook of your stand mixer, or by hand, until the dough is smooth and elastic.  Place the dough in a greased bowl, and grease the top of the dough.  Cover with plastic wrap and let rise for about 1 hour.

Preheat the oven to 350F.  For the filling, combine the brown sugar,granulated sugar, cinnamon, ginger, and cloves.  Roll the dough into a large rectangle.  Spread the melted butter over the dough.  Sprinkle the filling mixture evenly over the buttered dough.  Roll up the dough, starting at the widest edge, and pinch the seam to seal.  Cut the dough into 12 rolls, using a knife or dental floss, and place in a greased 9x13 inch pan, and press down slightly on the top of the rolls.  

Cover with plastic wrap and let rise for about 30 minutes. (At this point, you can cover with plastic wrap and refrigerate overnight.  Remove the rolls from the fridge while you preheat the oven, then bake as usual).  After the rolls have risen, remove the plastic wrap and bake the cinnamon rolls in the preheated oven for about 20 to 25 minutes, or until golden brown.  Let cool slightly before frosting.  

For the frosting, combine the butter and mascarpone cheese until smooth.  Stir in the powdered sugar, a little at a time until well blended and smooth.  Spread the frosting over the warm cinnamon rolls.  Makes 12 cinnamon rolls.

Enjoy!  -Cardamommy

One Bowl Malted Vanilla Cake with Malted Chocolate Mascarpone Frosting

I found this frosting recipe a while ago and have been searching and searching for a malted white cake to put it on.  I wanted a simple recipe that didn't use a cake mix.  I couldn't find one that fit what I needed.  Anywhere!  There are hardly any options at all!  So I made up my own.  This is a super easy one bowl cake with a delicious malted flavor.  I have a bit of a weakness for mascarpone cheese, and it is amazing in this frosting.  It's so light and chocolatey, but the mascarpone shines through nicely!  This cake makes a one 9 inch layer, but you can easily double the cake and the frosting to make a 9x13 cake.

One Bowl Malted Vanilla Cake with Malted Chocolate Mascarpone Frosting

Malted Vanilla Cake:
1 1/3 cups all purpose flour
1/3 cup granulated sugar
1/3 cup malted milk powder
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract

Malted Chocolate Mascarpone Frosting:
6 Tablespoons whipping cream
1/2 cup chocolate malted milk powder
2 teaspoons cocoa powder
8 ounce conatiner mascarpone cheese

Preheat the oven to 350F.  Grease a 9 inch square baking pan.  Set aside.

In a large bowl, whisk together the flour, sugar, malted milk powder, baking powder, and salt.  Add the milk, butter, egg, and vanilla and whisk until combined.  Continue to whisk until the batter is smooth.  Pour the batter into the prepared pan.

Bake the cake in the preheated oven for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cake from the oven and let cool completely before frosting.

While the cake is cooling, make the frosting.  Place the whipping cream, malted milk powder, and cocoa powder in a bowl.  Beat on low speed until blended.  Add the mascarpone and beat until smooth.  Increase the speed and beat the frosting until thick and fluffy.  Spread the frosting on the cooled cake.  Makes 9 servings.  

Enjoy!  -Cardamommy

Mascarpone Apple Pie

I have a slightly different sort of apple pie for you today.  This pie is almost no bake!  You only bake the crust, so it saves a little time and effort, and you don't have to roll any pie dough, which saves even more time and effort!  You start by pressing in an easy oatmeal crust, then sautee the sliced apples on the stove.  Layer the apple pie filling with mascarpone whipped cream and you have a winner apple pie! Recipe adapted from bhg.com

Mascarpone Apple Pie

Oatmeal Crust:
1 1/2 cups old fashioned oatmeal
3/4 cup all purpose flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted

Apple Pie Filling:
2 Tablespoons butter
1/2 cup packed brown sugar
1 Tablespoon lemon juice
1 teaspoon cinnamon
7 apples, peeled, cored, and sliced (I used granny smith, ginger gold, and honeycrisp) 
1Tablespoon all purpose flour
2 to 3 teaspoons cold water

Mascarpone Whipped Cream:
1 carton (8 ounces) mascarpone cheese
1/4 cup granulated sugar
1/2 teaspoon almond extract
1 cup whipping cream

Preheat the oven to 350F.  Lightly grease a 9 inch pie plate.  Set aside.

For the crust, in a medium bowl, combine the oatmeal, flour, brown sugar, cinnamon, and salt.  Stir in the melted butter until mixture is evenly moistened.  Press evenly on the bottom and up the sides of the prepared pie plate.  Bake in the preheated oven for 15 minutes.  Remove crust from the oven and let cool.

For the apple pie filling, melt the butter in a very large skillet or saucepan.  Add the brown sugar, lemon juice, and cinnamon and stir to combine.  Add the sliced apples and cook over medium heat for about 20 to 25 minutes until tender, stirring occasionally.  When the apples are tender, place the flour in a small bowl.  Stir enough of the water into the flour to make a thick but pourable liquid.  Scoot the apples to the edges of the skillet, leaving a well of liquid in the center.  Pour the flour/water mixture into the liquid in the skillet, stirring quickly and constantly.  Stir the apples back into the mixture.  Remove from the heat and let cool.

For the mascarpone whipped cream, place the mascarpone cheese, sugar, and almond extract in a large bowl.  Beat on low until combined.  In a separate bowl, beat the whipping cream until stiff peaks form.  Add the whipped cream to the mascarpone mixture and beat on low until blended.

To assemble the pie, place half of the apple filling into the pie crust.  Spread with half of the mascarpone whipped cream.  Place the remaining pie filling on top of the mascarpone mixture.  Spread the remaining mascarpone whipped cream on top.  Cover and refrigerate until chilled through.  Makes 8 servings.

Enjoy!  -Cardamommy

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Lemon Mascarpone Tiramisu

I first made this recipe with my sister about a year ago, and we absolutely loved it.  I found the recipe here, and the first time we made it we followed it pretty closely.  This time, thought, I wanted to really make it awesome, so I made my own pound cake instead of ladyfingers (plus, I can't find ladyfingers anywhere!), and my own lemon curd.  Is it a bit time consuming?  Yes.  Is it totally worth it?  Absolutely.  Layers of lemon pound cake, lemon curd, and mascarpone whipped cream make this sweet and tangy dessert one that you'll want to make again soon.

Lemon Mascarpone Tiramisu

Lemon Curd:
4 eggs
6 Tablespoons (3/4 stick) butter
1 cup granulated sugar
Juice of 2 lemons (6 Tablespoons)
Zest of 2 lemons
Pinch of salt

Lemon Pound Cake:
1 cup butter, room temperature
1 1/2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup lemon juice

To Assemble:
1/2 cup lemon juice
3 Tablespoons powdered sugar
1 cup heavy whipping cream
1 carton (8 ounces) mascarpone cheese
1/2 cup powdered sugar, divided
1 teaspoon vanilla extract

For the lemon curd , whisk the eggs in a small bowl.  Set aside.  Melt the butter in a small saucepan over medium-low heat.  Whisk the sugar, lemon juice, lemon peel, and salt into the butter, and bring to almost a simmer.  Very slowly, drizzle the about 3/4 of the hot butter mixture into the beaten eggs, whisking the eggs constantly.  Return the egg mixture to the saucepan, whisking constantly.  Continue cooking over medium-low heat, whisking constantly until the mixture thickens and reaches about 180F.  Do not boil.  Transfer the lemon curd to a small bowl, and press a piece of plastic wrap directly on the surface.  Chill at least four hours (can be made 2 days in advance, store covered in the refrigerator).

Preheat the oven to 350F.  Lightly grease an 8x8 inch square baking pan, then line the bottom with parchment paper, then lightly grease the parchment.

For the lemon pound cake, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time until completely incorporated, followed by the vanilla extract.  Add the flour, baking powder, and salt, and beat until partially combined.  Add the lemon juice, and beat on low until just combined, and no streaks of flour remain (being careful not to over beat).  Scrape the batter into the prepared baking pan and smooth the top.  

Bake for about 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove from the oven and let cool in the pan for about 10 minutes, then turn out of the pan and remove the parchment paper from the bottom of the cake.  Let cake cool completely on a cooling rack.

To assemble the tiramisu, in a medium bowl, beat the whipping cream with 1/4 cup of powdered sugar until stiff peaks form.  Set aside.  In a large bowl, combine the mascarpone cheese, the remaining 1/4 cup powdered sugar, and the vanilla extract.  Mix until completely blended and smooth.  Spoon the whipped cream into the bowl with the mascarpone cheese, and using a spatula, fold in the whipped cream until the mixture is combined.  

In a small bowl, combine the lemon juice and 3 Tablespoons of powdered sugar, stirring until sugar is dissolved.  Cut the lemon pound cake in half so you have two pound cake layers.  Place the bottom layer cut side up in an 8 inch square pan and brush with half of the lemon juice mixture.  Spread half of the lemon curd over the pound cake, then carefully spread half of the mascarpone mixture on top.  Place the second pound cake layer cut side up on top of the mascarpone.  Brush the pound cake with the remaining lemon juice.  Spread the remaining lemon curd over the pound cake, followed by the remaining mascarpone mixture.  Cover and chill at least 6 hours, or overnight.  Makes 9 to 12 servings.

Enjoy!  -Cardamommy

Orange Chocolate Cupcakes with Mascarpone Buttercream

I've had some mascarpone cheese in the refrigerator that I've been needing to use, but I've been waiting for the perfect use to come to mind.  I think that perfect use came to mind today.  I wanted something that would complement the mascarpone, but not overpower it, because I absolutely love it and definitely want it to be a prominent flavor. I came up with these cupcakes. I added just a bit of orange zest and a few mini chocolate chips to a golden yellow cake mix, and topped it off with my favorite mascarpone buttercream(which is amazing in this recipe).  I don't often use cake mixes, but this is a perfect way to create a super simple, delicious, and easy cupcake treat.

Orange Chocolate Cupcakes with Mascarpone Frosting

Orange Chocolate Cupcakes:
1 box yellow cake mix
1 box (4 serving size) instant vanilla pudding mix
Zest of 1 orange
1 cup mini chocolate chips
1 cup sour cream
1 cup oil
4 eggs
1/2 cup milk

Mascarpone Buttercream:
1 1/2 cups (3 sticks) butter, room temperature
2 Tablespoons heavy whipping cream
1 teaspoon vanilla bean paste (or substitute vanilla extract)
3 cups powdered sugar
8 ounces mascarpone cheese

Preheat the oven to 350F.  Line 24 muffin cups with cupcake liners.

In a large bowl, combine the cake mix, vanilla pudding mix, orange zest, and chocolate chips.  Toss together until combined.  Add the sour cream, oil, eggs, and milk, and stir for a minute or two until all of the ingredients are completely incorporated.  Spoon the batter into the prepared muffin cups and place in the preheated oven.  Bake the cupcakes for about 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and immediately turn out of the pan.  Let cupcakes cool completely on a cooling rack.

To make the mascarpone buttercream, beat the butter until smooth.  Add the cream, vanilla bean paste, and powdered sugar and beat until light and fluffy.  Add the mascarpone and beat on low speed just until barely incorporated (if you overbeat the mascarpone, the frosting will break and separate).  Pipe or spread the buttercream on top of the cupcakes.  Makes 24 cupcakes.

Enjoy!  -Cardamommy

Pumpkin Mascarpone Pie with Candied Pecans and Oat Pastry Crust

 I definitely have a repertoir of favorites when it comes to Holiday recipes, but I also like to be on the look out for new ones that might be amazing.  This pie absolutely caught my eye in a really big way. Why?  One word: mascarpone.  This deliciously pumpkin pie is spiced with the classic pumpkin pie spices as well as with lemon and orange zest, baked inside an oat pastry crust then topped with lightly sweetened mascarpone whipped cream.  Some candied pecans sprinkled on top provide a perfect  finish.

Pumpkin Mascarpone Pie with Candied Pecans and Oat Pastry Crust

Oat Pastry Crust:
1 1/4 cups all purpose flour
1/2 cup quick oats
1 Tablespoon granulated sugar
1/2 teaspoon salt
3 Tablespoons vegetable shortening
4 Tablespoons (1/2 stick) cold butter
4 to 6 Tablespoons ice cold water

Pumpkin Filling:
1 can (15 ounces) pumpkin puree
3/4 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Zest from 1/2 lemon
Zest from 1/2 small orange

Candied Pecans:
1/2 cup coarsely chopped pecans
1/4 cup granulated sugar
1 Tablespoon butter

Mascarpone Whipped Cream:
1 1/2 cups heavy whipping cream
1/2 cup mascarpone cheese
4 Tablespoons powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350F.  For the crust, in a medium bowl, combine the flour, oats, sugar and salt. Using a pastry blender or a fork or your fingers, cut in the shortening and butter until the mixture resembles coarse crumbs.  Add 4 tablespoons of the cold water and toss together until the crust comes together, adding the remaining water 1 tablespoon at a time if necessary.  Form the dough into a ball, then on a floured surface, roll the dough into a circle large enough to fit a 9 inch pie plate.  Transfer the crust into a pie plate and roll and crimp the edges.  Set aside.

In a large bowl, combine the pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, ginger, salt, nutmeg, cloves, lemon zest and orange zest.  Whisk until well blended.  Pour the pumpkin filling into the prepared pie crust.  Bake in the preheated oven for 1 hour, or until a knife inserted in the center of the pie comes out clean.  If necessary, cover the edges of the crust with tin foil towards the end of baking to prevent over browning.  Remove the pie from the oven and let cool to room temperature.  Cover with plastic wrap and chill.

While the pie is chilling, make the candied pecans.  Lightly grease a piece of tin foil and set aside.  In a small skillet, combine the chopped pecans, sugar, and butter.  Heat over high heat until the butter melts and the sugar starts to melt.  Reduce heat to medium low and stir until the sugar turns golden.  Spread candied pecans on the prepared tin foil and let cool.  Once cool, break apart.  Candied pecans can be stored in a sealed container at room temperature.

When ready to serve the pie, make the mascarpone whipped cream.  Whip the whipping cream, mascarpone cheese, powdered sugar and vanilla extract with a stand mixer or a hand mixer until stiff peaks form.  Spread the whipped cream mixture evenly over the pumpkin pie.  Sprinkle the candied pecans on top.  Serve.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy

Apple Date Cake with Mascarpone Buttercream and Caramel Drizzle

I found this amazing cake recipe the other day and absolutely had to make it.  Having decided that, I had to mess with the recipe.  Quite a lot.  In fact, I had to make this cake twice.  In two days.  I was having guests over for dinner on Thursday, so I made the first cake on Wednesday.  Good thing too, because the frosting was a totally broken separated molten gooey fail.  It was awful and disastrous and I knew I needed a do-over.  However, how do you justify making another 2 layer cake when one is sitting in the fridge already?  So I took it to our church on activity night (which luckily was that very night) and left it in the kitchen with a note that said "Free Cake!  Help Yourself!"  The cake was made short work of and I brought home an empty plate.  

Cake take two was also a bit vexing.  This time, the cake came out of the pan in two separate pieces.  My youngest Hungry Puppy dubbed it the "bummer cake"  because it was totally a bummer.  So we went shopping to decompress while the cake cooled.  This story ends on a positive note, as the cake totally came together, was delicious, and I bought a fabulous new pair of shoes!  The cake is moist and spiced and delicious, and the frosting is a perfect pairing.  The caramel drizzle is just icing on the cake.

Apple Date Cake with Mascarpone Buttercream and Caramel Drizzle

Apple Date Cake:
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cinnamon
3/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2/3 cup sour cream
2 medium granny smith apples, peeled and shredded (about 1 cup shredded)
8 ounces chopped dates

Caramel Drizzle:
7 ounces caramels, unwrapped (I used 1/2 of a 14 ounce bag)
1 Tablespoon heavy whipping cream
1 tablespoon butter

Mascarpone Buttercream:
1 1/2 cups (3 sticks) butter, room temperature
2 Tablespoons heavy whipping cream
1 teaspoon vanilla bean paste (or substitute vanilla extract)
3 cups powdered sugar
8 ounces mascarpone cheese

Preheat the oven to 350F.  Grease the bottom and sides of 2 9-inch round cake pans, then line the bottoms with rounds of parchment paper, then lightly grease the paper (don't skip this step!).  Set aside.

For the cake, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the vanilla extract.  Add the flour, cinnamon, baking soda, salt, allspice, and nutmeg, and beat on low until the dry ingredients begin to incorporate.  Stop the mixer and add the sour cream, shredded apples, and dates.  Beat the mixture until incorporated.  

Divide the batter equally between the prepared pans, smoothing the tops.  Place the cakes in the preheated oven and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cakes from the oven and let cool in the pans for about 15 minutes, then run a knife around the edges of the cake to loosen, and turn the cakes out of the pans.  Peel off the parchment paper from the bottom of the cakes and let the cakes cool completely on a cooling rack before frosting.

For the caramel drizzle, place the unwrapped caramels in a microwave safe bowl.  Add the cream and butter, and microwave in 30 second intervals, stirring after each, until the caramels are melted and smooth.  Set aside to cool slightly.

To make the mascarpone buttercream, beat the butter until smooth.  Add the cream, vanilla bean paste, and powdered sugar and beat until light and fluffy.  Add the mascarpone and beat on low speed just until barely incorporated (if you overbeat the mascarpone, the frosting will break and separate).

To assemble the cake, place one cake layer on a serving plate and spread with a layer of frosting. Drizzle half of the caramel over the frosting.  Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.  Drizzle he remaining caramel on top of the cake.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Chocolate Mascarpone Fresh Strawberry Pie

I am so excited to share this pie with you today.  I thought that it would be a perfect fresh dessert idea for Valentine's Day.  Plus, who doesn't need a fresh berry pie in February?  So refreshing.  This pie is elegant and delicious, and not too difficult to put together.  The chocolate mascarpone mousse layer is the perfect sweet complement to the strawberries.  Don't feel like making a roll out pie crust?  No problem, just use a commercial pie crust and follow the instructions on the box.  Or, make a press in pastry crust, like the one used in this recipe.  

Chocolate Mascarpone Fresh Strawberry Pie

Pie Crust:

1 1/2 cups all purpose flour

1 Tablespoon granulated sugar

1/2 teaspoon salt

3 Tablespoons shortening

4 Tablespoons cold butter

4 to 6 Tablespoons ice water

Pie Filling:

1 carton (8 ounces) mascarpone cheese

3/4 cup (4.5 ounces) milk chocolate chips

1/4 cup Nutella

1 cup heavy whipping cream

1/2 cup powdered sugar

1 pound fresh strawberries, reserve one for garnish

Preheat the oven to 450F.  

For the pie crust, in a medium bowl, combine the flour, sugar, and salt.  Using a fork, or pastry blender, cut in the shortening and cold butter until the mixture resembles coarse crumbs.  Add 4 tablespoons of the water and stir mixture until it sticks together.  If it does not come together add the remaining water, a tablespoon at a time until it does.  Form the dough into a disk and wrap with plastic wrap.  Chill for about 1 hour.

After the dough has chilled, on a floured surface, roll dough out to fit a 9 inch pie plate.  Place the dough in the pie plate and crimp edges.  Carefully line the pie crust with tin foil, and fill about halfway with pie weights, uncooked rice, or uncooked beans (I use rice).  Place the pie crust in the oven and bake for 8 minutes.  Remove pie crust from oven.  Holding on to the overhanging tin foil, lift the tin foil and rice out of the crust.  Use a fork to generously prick the bottom of the pie crust.  Return the pie crust to the oven and bake for an additional 7 minutes, or until the crust is golden brown.  Remove crust from oven and let cool.

For the pie filling, in a microwaveable bowl, combine the mascarpone cheese, chocolate chips, and nutella.  Place in the microwave and heat in 15 second intervals, stirring after each interval, for about 1 minute, or until the chocolate has melted.  Stir until smooth.  Let cool to room temperature.

In a medium size bowl, combine the whipping cream and powdered sugar.  Beat with an electric mixer until stiff peaks form.  Fold half of the whipped cream into the cooled chocolate mixture, then fold in the remaining whipped cream just until combined.  Pour the chocolate mixture into the cooled pie crust and smooth the top.

Cut the tops off of the strawberries (except for the one to garnish the pie) and slice the strawberries in half (top to bottom).  Lay the strawberries in an overlapping circular pattern around the pie.  Take the remaining strawberry (with the green stem still on) and make 4 to 5 thin slices (top to bottom) stopping just before reaching the stem.  Fan the strawberry and place in the center of the pie.  Chill the pie for 3 hours or overnight before serving.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy

Nutella Mascarpone Ice Cream

Recently, I told you that I was going to create an ice cream recipe to mimic the Chocolate Hazelnut Cake.  Here I am, ready to deliver.  This ice cream is so smooth.  So creamy.  So delicious.  So much so that you probably won't even make fun of me for saying creamy.  As I took pictures of this quickly melting treat, I had to keep sampling just to make sure it was still good.  Yeah, it was still good.  This recipe makes a fairly small batch of ice cream (by my standards, anyway), but you can easily double it (and believe me, you will want to).


Nutella Mascarpone Ice Cream


1/2 cup Nutella
1 cup half and half
1/4 cup sugar
3/4 teaspoon vanilla, divided
4 ounces Mascarpone cheese
3/4 cup whipping cream
3 Tablespoons powdered sugar
1/2 cup diced devils food cake, frozen (about 1 cupcake size)


In a small saucepan over medium heat, warm the Nutella, whisking constantly.  Once the Nutella has loosened up a bit, very slowly add the half and half a little at a time, whisking to completely combine after each addition.  Whisk in the 1/4 cup sugar and bring the mixture almost to a boil, whisking constantly.  Remove from heat and add 1/2 teaspoon vanilla extract.  Place the mixture in the refrigerator for at least four hours, until well chilled.


After the Nutella mixture has completely chilled, place the mascarpone cheese, whipping cream, powdered sugar, and 1/4 teaspoon vanilla in a medium sized bowl and beat with an electric mixer on high until stiff peaks form.  Pour the Nutella  mixture into the whipped cream mixture and beat on low speed until combined.


Pour the mixture into your ice cream freezer, and freeze according to the manufacturer's instructions.  About five minutes before the ice cream is finished, add the diced cake to the ice cream freezer.  Spoon the ice cream into a sealable container and freeze for about four hours before serving.  Makes about 2 1/2 cups.


Enjoy!  -Cardamommy

Chocolate Hazelnut Cake

It is birthday time again, and this recipe had my little brother's name written all over it.  Maybe it was the chocolate.  It could have been the hazelnuts.  It is possible that the Nutella screamed his name, or perhaps the mascarpone!  I vote for the whole thing.  This cake is elegant and sophisticated, yet not impossible to put together (kind of like my brother).  This is a special occasion cake that you will make over and over again.  It is just that good.  When I served this cake, the word "exquisite" was mentioned quite a few times.  This cake was so good, in fact, that I am going to come up with an ice cream recipe using these exact flavors.  You just can't have too much of a good thing...and Happy Birthday, Stephen!


Chocolate Hazelnut Cake


Chocolate Cake:
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1 cup lukewarm water
1/2 cup buttermilk


Cream Frosting:
8 ounces plain mascarpone cheese
1 1/4 cup heavy whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup nutella, (plus 1/4 to 1/2 cup extra to spread between the layers if desired)
Chopped hazelnuts (for garnish)


Preheat the oven to 350F.  Grease 2 8-inch round cake pans and line the bottoms with parchment paper, then grease the parchment paper.


In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.  In a separate large bowl with an electric mixer on high speed, beat the butter and sugars until light and fluffy.  Add the eggs and vanilla, and beat until combined.  Add the flour mixture in three separate additions, alternating with the water and buttermilk, beating on low speed until just combined.  Scrape down the sides of the bowl, and beat until no streaks of flour remain, being careful not to overbeat.


Divide the batter evenly into the prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Remove the cakes from the oven and cool for about 15 minutes in the pans.  Carefully remove the cake layers from the pans and cool completely on a cooling rack. 


While the cake layers are cooling, make the cream frosting.  In a large bowl, combine the mascarpone cheese, whipping cream, powdered sugar, and vanilla.  Beat on high with an electric beater until stiff peaks form.  Add the nutella and beat until well blended.


To assemble the cake, place one cake layer upside-down on a serving plate.  If using, carefully spread the extra 1/4 to 1/2 cup nutella over the top of the cake layer (if the nutella is too firm to spread, microwave it for 15 to 30 seconds to loosen slightly).  Spread a layer of the cream frosting on top of the nutella, and place the second cake layer upside-down on top of the cream layer.  Frost the top and sides of the cake with the remaining cream frosting.  Garnish with chopped hazelnuts.  Makes 10-12 servings.


Enjoy!  -Cardamommy