World's Greatest Cupcakes

Join me & watch GHL on CreateTV Marathon Saturday May 6th

Switching to a kid (+ Adult) favorite sweet for Muffin Monday!

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Vanilla Cupcakes

Makes about 2 dozen 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups cake flour

1 1/4 cups all-purpose flour

2 1/4 teaspoons Baking Powder

3/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, beaten

1 cup milk

1 teaspoon vanilla 

Preheat oven to 350 degrees.

Line muffin pans with cupcake papers.

In a small bowl, combine flours, baking powder and salt. Set aside.

In a large bowl, cream butter on medium speed until smooth. Scrape bowl, add the sugar gradually and beat until light and fluffy, about 3 minutes. 

Add the eggs in three stages one at a time, beating well after each addition. Add the dry ingredients in three stages, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over mix. Scrape down the bowl after each addition to make sure the ingredients are well blended. 

Fill cupcake liners approximately three-quarters full. Bake for 20–25 minutes, or until a toothpick or skewer inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the muffin pans for 5 minutes. Remove from the tins and cool completely on a wire rack before icing. 

Ice the cupcakes with either Vanilla Icing or Chocolate Icing

Vanilla Icing

Makes icing for 2 dozen cupcakes

1 cup unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla 

Place room temperature and softened butter in a large mixing bowl. 

Add 4 cups of the sugar and then the milk and vanilla. 

Beat on medium speed beat until smooth and creamy 3-5 minutes. Scrape the bowl and gradually add the remaining sugar, 1 cup at a time, beating well after each addition approximately 2 minutes, until the icing is thick enough for spreading consistency. *You may not need to add all of the sugar. 

Optional: Add a few drops of food coloring and mix thoroughly. Icing is best used at room temperature, as it will harden when chilled.

Note: Use and store the icing at room temperature as icing will set if chilled.

Chocolate Icing

Makes icing for 2 dozen cupcakes

1 cup unsalted butter, softened

6 to 8 cups confectioners’ sugar

2 Tablespoons unsweetened cocoa powder

1/2 cup milk

2 teaspoons vanilla 

Sift cocoa powder into six cups of the confectionary sugar. Place room temperature and softened butter in a large mixing bowl. 

Add 4 cups of the sugar and then the milk and vanilla. 

Beat on medium speed beat until smooth and creamy 3-5 minutes. Scrape the bowl and gradually add the remaining sugar, 1 cup at a time, beating well after each addition approximately 2 minutes, until the icing is thick enough for spreading consistency. *You may not need to add all of the sugar. 

Note: For deeper chocolate; heat just until melted,2 Tablespoons chocolate chips in the microwave and combine with butter and sugar before adding milk. 

Use and store the icing at room temperature as icing will set if chilled.

13 EPISODES on 4 HD-DVD Disk Set
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Grilled Garlic Shrimp

Know Your Fire Fridays

Itch'n for grill'n? Time to light up the grill and cook up an easy dish. 

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George Hirsch Skewered Garlic Shrimp

Grilled Garlic Shrimp

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

12 large Shrimp (size U15) peeled deveined, tail left on, skewer each shrimp through tail and front

2 Tablespoons Olive oil

1 Head

Caramelized garlic

Juice from one lemon

1 Tablespoon honey

3 springs Fresh Rosemary

hot sauce to taste

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Chef George's Grilled Garlic Shrimp Salad

Pre heat grill to a very high heat.

Mix all ingredients for shrimp marinade and pour over shrimp.

Cook shrimp on hot grill and place rosemary sprig on top of shrimp while grilling. Cook two minutes on each side, turning once. Baste the shrimp with any remaining marinade. Do not over cook.

Remove shrimp from grill and serve with grilled vegetables or salad.

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Vine Ripen Pizza

When it comes to making any type of pizza let imagination and the season rule your toppings. I love this caprese style pizza in the summer with the abundance of vine ripe tomatoes. And if you are up to expanding your hand tossed style take the dough to the grill for an added fire roasted flavor.

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Caprese Flatbread Pizza  

Makes four servings | chefgeorgehirsch.com

From George Hirsch Lifestyle TV Series

Mix Dough and place in a bowl lightly oiled with olive oil. cover loosely with a towel or plastic wrap. Place in refrigerator overnight. 

Next day, pre heat *oven to 475 degrees F. 

Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil. 

Bake for 8-10 minutes or until pizza flatbread crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It should should hollow. 

Remove from oven, place two pizza flatbreads on a rack, allow to cool.

When cool top with sliced vine oak leaf lettuce, ripen tomatoes, fresh basil, pesto, sprinkle small amount of sea salt, fresh ground pepper and drizzle with olive oil.

*NOTE: If grilling, pre-heat grill to high heat. After stretching and right before placing dough on grill surface, brush heavy with olive oil.

pizza dough on set George Hirsch Lifestyle TV series

pizza dough on set George Hirsch Lifestyle TV series

George's Pizza Dough

Makes enough for 2-3 pizzas | chefgeorgehirsch.com

From George Hirsch Lifestyle TV Series

1 teaspoon active dry yeast 

1/4 cup warm water (between 105 and 115 degrees F) 

1 teaspoon sugar 

3 1/2 cups bread flour 

1/4teaspoon salt 

3/4 cup warm water 

1 Tablespoon olive oil 

In a small bowl, combine the yeast and water. Add the sugar and stir well. Set aside for 10 minutes, or until small bubbles appear on the surface. 

Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour in the yeast mixture and the water. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, using the additional 1/2 cup flour if the dough is sticky. 

The dough is sufficiently kneaded when you can stick two fingers into it and it springs back without leaving an indentation. 

Cut the dough into 4 pieces and roll each piece into a ball. Let the dough rest in an oiled bowl for 45-60 minutes. Lightly oil the top of each ball with the 1 Tablespoon of olive oil, cover with plastic wrap and place in the refrigerator for 3 hours. 

- Mixing with a mixer & dough hook: Mix for eight minutes at medium speed

- Mixing with a food processor: process for 40 seconds until smooth, add 1 additional Tablespoon of flour at a time until all of the flour is combined into the dough.

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George Hirsch Caprese Flatbread Pizza

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Spring Crisp

Rhubarb Crisp is also known as early spring tart. Rhubarb, known as the pie plant, is a tart vegetable used to make tasty desserts + sauces; which happens to be rich in vitamins and minerals. Rhubarb is also a sign of spring, being one of the earlier harvested vegetables of the season in the Northern Hemisphere. This is good news - happy Spring!

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Rhubarb Crisp

Makes 4-6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle 

4-6 cups rhubarb stalks, cut into 1/2 inch pieces

juice from one orange

1 Tablespoon orange zest, finely grated

1 cup Turbino sugar (sugar in the raw)

3/4 cup flour

Cover rhubarb with half of the sugar (1/2 cup) sugar, orange juice, zests and marinate 1 hour. Mix remaining sugar and flour together and combine with marinated rhubarb. Grease a 9 inch ovenproof casserole or several small individual ramekins; add marinated rhubarb and sugar flour mixture to greased baking dish.

For the topping:

3/4 cup flour

1/4 cup butter

1 Tablespoon ground cinnamon.

3/4 cup rolled oats (not instant oatmeal)

1/2 cup light brown sugar

Mix flour, butter, ground cinnamon until it makes a smooth pastry dough. Add oatmeal and brown sugar, crumble together and place on top of marinated rhubarb in baking dish. 

Bake in a preheated oven at 375 degrees for 45 minutes or until top is light brown and the top is crisp and rhubarb is tender. Serve warm with coffee ice cream.

Tip:

Mix apples, pears, peaches, plums or berries in with rhubarb for seasonal dessert variations.

Mix in a hand full of pecans or walnuts for a crunchy addition.

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Eat Cake, Travel Well

Muffin or cupcake? Since its Monday let's spin this recipe for..

George Hirsch Muffin Mondays

I can think of a hundred ways to prepare carrots - but how about a recipe that enhances their natural sweetness? Think late summer early fall carrots for a Carrot Cake baked in convenient cupcake portions. Happy Spring and whatever you plan to celebrate this week. Cupcakes..muffins travel well.

Did I mention the delicious Cream Cheese Frosting? Enjoy!

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Carrot Cupcakes aka Muffins

Makes about 2 dozen

chefgeorgehirsch.com | George Hirsch Lifestyle 

2 cups all purpose flour

2 cups sugar

3 cups carrots, finely shredded 

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup applesauce

4 large eggs, beaten

1 teaspoon vanilla

1/4 cup chopped walnuts

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

Combine all dry ingredients in a large mixing bowl.  Add eggs, applesauce and vanilla. Mix at low speed for 30 seconds, scraping bowl constantly while mixing.  

Mix at high speed for 3 minutes, scraping bowl every minute.

Pour batter into cupcake liners until they are 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans, then move to wire rack to cool. 

Tip: Taste carrots before using. Use the freshest carrots possible, the sweeter the carrot the better the cupcake. 

Cream Cheese Frosting

Makes approximately 4 cups 

chefgeorgehirsch.com | George Hirsch Lifestyle eMagazine

1 pound Cream cheese, room temperature and softened

1/2 cup Butter, room temperature and softened

2 cups Confectioners Sugar, sifted

1 teaspoon Vanilla 

2 teaspoons Grated orange zest

In a medium bowl, cream together the cream cheese and butter until light and fluffy. Mix in the vanilla, orange zest and gradually stir in the confectioners sugar. Scrape bowl, mix two additional minutes.

Refrigerator after use.

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