| pumpkin patch biscuits |
[Dec. 17th, 2009|05:25 pm] |
pumpkin patch biscuits
1 3/4 cups AP flour
1/4 cup packed brown sugar
2 1/2 teas baking powder
1/2 teas salt
1/4 teas baking soda
1/2 cup plus 1.5 teas cold butter
3/4 cup canned pumpkin
1/3 cup buttermilk
- combine flour, sugar, baking powder, salt, and baking soda. cut in 1/2 cup butter until crumbly. cobine pumpkin and buttermilk; stir until just combined.
- kneed, roll out.
- bake 425 for 20 mnutes. brush with melted butter. |
|
|
| Mint Julep Cupcakes |
[Jul. 28th, 2009|03:35 pm] |
Mint Julep Cupcakes
via coconut & lime
Ingredients:
1/2 cup flour
1/2 cup sugar
3 tablespoons butter, at room temperature
1/4 cup milk
1/4 cup bourbon
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, at room temperature
3 tablespoons minced fresh mint
derby frosting
Directions:
Allow the mint to seep in the milk for at least 15 minutes. Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the egg, mix thoroughly. Add flour, baking powder and salt to the butter mixture. Strain the milk into the bowl and add the bourbon to the rest of the batter and beat until well combined. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with derby frosting.
Derby Frosting
Ingredients:
4 oz cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1 teaspoon bourbon
3 drops peppermint extract
food coloring, optional |
|
|
| Vegan Iced Tea Cupcakes |
[Jul. 28th, 2009|03:34 pm] |
Vegan Iced Tea Cupcakes
via all things cupcake
* 1 cup soy milk
* 4-6 iced tea teabags*
* 1/4 cup canola oil
* 1/2 cup soy yogurt (plain or vanilla)
* 3/4 cup granulated sugar
* 1 1/2 teaspoon vanilla extract**
* 2 tsp fresh lemon zest
* 1-1/3 cups all-purpose flour***
* 1/4 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
*Use 4 bags if you just want to say they’re iced tea cupcakes, use 6 or more bags if you want to know it.
** Replace up to 1/2 tsp of this measurement with a flavor complimentary to ice tea- lemon, orange, mint, etc. I’d recommend 1/4 tsp if you’re using something as strong as mint or citrus oil.
***These are very moist cakes. Not fall-apart moist, but they stay squishy for a long time. If you want something a little more firm to the touch up this measurement to 1 1/2 cups of flour.
Then you:
Preheat oven to 350 degrees and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes. When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
In a large bowl whisk together oil, yogurt, sugar, vanilla, lemon oil, zest and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, and salt. Add to wet ingredients and mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
For the lemon buttercream you will need:
* 1/4 cup shortening
* 1/4 cup margarine, softened
* 2 cups confectioners’ sugar
* 2 Tbs fresh lemon juice
* 2 tsp fresh grated lemon zest
* 1 teaspoons vanilla extract
Then you:
In a small bowl, cream the shortening and margarine until well combined. Add the sugar in 1/2 cup additions. After each addition add a splash of lemon juice and beat well with a handheld mixer. Add vanilla and beat for another 3-5 minutes until smooth, creamy and fluffy. I stuck cut-off straws in some of these and topped the rest with a sprig of organic mint. |
|
|
| Lavender & Meyer Lemon Cupcakes |
[Jul. 28th, 2009|03:31 pm] |
Lavender & Meyer Lemon Cupcakes
via food_porn
1 cup sugar
2 teaspoons dried lavender flowers
2 sticks (16 tablespoons) unsalted butter, at room temperature
4 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
2 cup all purpose flour
2 teaspoon vanilla extract
4 tablespoons milk
2 teaspoon freshly grated Meyer lemon zest
Preheat oven at 350 degrees, and line cupcake pans with 24 liners.
In a food processor, grind the lavender and sugar together for about 1 minute. The sugar will appear finer, and the flowers will be small/tiny pieces. It will also smell divine!
In mixer bowl, combine lavender sugar and unsalted butter until creamy and slightly fluffy. Gradually add in eggs- one at a time, mixing completely between each, then milk, vanilla, zest, mix thoroughly. While this is mixing, sift together salt, baking powder and flour. Gradually add, a little at a time, to wet ingredients.
Mix just until combined. Batter will be thick, slightly stiff and very fluffy. Spoon into cupcake liners, about 1-1 1/2 tablespoons per each.
Bake at 350 degrees for 15-18 minutes or until cake tester or toothpick inserted in center of one comes out clean. Took about 16 minutes for me.
While cupcakes cool on wire rack, mix up icing.
Meyer Lemon Cream Cheese Icing
16 ounces cream cheese, at room temperature
1/2 stick (4 tablespoons) unsalted butter
4 cups confectioners’ sugar
1 1/2 tablespoons freshly grated Meyer lemon zest
2 tablespoon fresh Meyer lemon juice (I used the same lemons I got the zest from)
Cream together cream cheese and butter, add lemon zest and juice. Gradually add in confectioner's sugar, slowly, until thoroughly combined. Will be slightly stiff but fluffy.
Using either a real pastry bag, or as I did, a ziploc with the corner cut and an icing tip, ice the cooled cupcakes in whatever design style please you. You can even sprinkle with colored sugar crystals if you chose.}:) |
|
|
| túrós csusza with lecsó |
[Jul. 28th, 2009|03:29 pm] |
túrós csusza with lecsó
via buda bites
Túrós Csusza
500 grams (1 pound) pasta, kocka tészta (small, flat, square shaped pasta) is often used in Hungary
500 grams (1 pound) curd cheese
fatty bacon (use as much or as little as you’d like, depending on your taste)
Boil pasta in salted water. While the pasta is boiling, finely chop the bacon (szalonna, if you’re in Hungary) and render over low heat. Pour the fat into a glass pan and reserve the leftover chunks of bacon. Heat the glass pan over a low burner. When it’s done (and still a tiny bit firm), drain the pasta and add to the glass pan. Add the cheese to the pasta, and mix a little, just enough so it’s evenly distributed. Don’t stir the pasta and cheese mixture, but use a spatula to scrape the bottom and flip every few minutes. The idea is to let it get a bit brown and crispy. To serve, add the extra bacon and add sour cream if you’d like. Preferably serve with lecsó.
Lecsó
40 grams (1.5 ounces) fatty bacon, finely diced
1 large onion, finely chopped
1 tablespoon sweet Hungarian paprika
1 kilogram (2 pounds) sweet peppers, cored, seeded, and cut into 2cm (¾ inch) pieces **
500 grams (1 pound) tomatoes, roughly chopped
½ tablespoon salt
Add the bacon to a pot and cook over low heat until the bacon is rendered. Add the onions, cook over low heat until they are translucent (not browned), about five minutes. Stir in the paprika and then add the peppers. Cook for ten minutes or so, and add tomatoes. Lecsó is often cooked until the peppers are mushy, but I prefer to stop the cooking before they turn to mush.
** You can increase or decrease the ratio of peppers to tomatoes if you’d like, with no real effect. This is a loose recipe, and I’ve seen it written with all sorts of quantities. |
|
|
| Cheddar Chive and Bacon Cupfakes with Avocado Frosting |
[Jul. 28th, 2009|03:27 pm] |
Cheddar Chive and Bacon Cupfakes with Avocado Frosting
via food_porn
Yields: 15-17 cupfakes
Cupfake Ingredients:
1 1/2 cups flour
1 cup sugar
1 cup shredded sharp cheddar
3/4 cup whole milk
1 egg, beaten
4 tablespoons butter, softened
1 1/2 teaspoons baking powder
1/4 teaspoon vanilla
5 strips bacon, cooked and chopped, divided
1/2 sweet onion, chopped finely
2 tablespoons of chives, chopped finely
2 tablespoons olive oil
Avocado Frosting Ingredients:
4 ripe avocados
4 ounces cream cheese
1 teaspoon lemon juice
salt and pepper to taste
Directions:
Cupfakes: Cook bacon on stovetop or in oven. I bake on a foil-lined baking sheet at 400 degrees for 15-20 minutes, and drain on paper towels. Crumble 4 strips into small bits, leaving one strip whole for garnish.
In the meantime, pour 2 tablespoons of olive oil into skillet over medium high heat. Add onion and cook until caramelized, stirring occasionally. Set aside.
Preheat oven to 400 degrees. In a large bowl, mix flour, sugar, cheese, milk, egg, butter, baking powder, vanilla, chives, caramelized onion, and bacon bits. Pour into a greased (or paper-lined) muffin pan. Bake for about 20 minutes. Allow to cool for a couple of minutes in pan, and then transfer to a cooling rack. Frost only when completely cool.
Avocado Frosting: Mash avocado flesh well in bowl with the back of a spoon or fork. I processed mine in a food processor to ensure extra smoothness. Add in lemon juice and cream cheese, and mix until you have a smooth, creamy consistency. Frost cupcakes close to serving time (see note below) with a big star tip (I use 1M). Garnish with pieces of bacon.
NOTE: The base recipe here is for cheddar biscuits similar to those you find at Jim N' Nicks, a barbecue chain. The recipe produces a savory muffin with a bit of sweetness to it. If you don't like jam on your biscuits or sugar in your cornbread, you might not be too fond of this base recipe. Feel free to cut down on the sugar or try a different cheddar biscuit base (Red Lobster's recipe is delicious, but I'm not sure how it'll work in the muffin pan) to mix your bacon, chives, and onions into.
Also, if you're not keen on avocado, do make the biscuits without the frosting. They're delicious even with no topping at all.
NOTE on storage: Store cupcakes in airtight container in fridge when frosted. Place avocado pits in container along with cupcakes to discourage browning (but don't fret if the frosting browns -- it's just oxidized, and still quite edible and yummy). You may even want to half the recipe if you're just making these for your family, since they almost certainly won't maintain their beautiful green overnight. For taking them to coworkers or friends, I would make the cupcakes ahead of time and frost immediately before the event. |
|
|
| Irish Coffee Crunchies |
[Jul. 28th, 2009|03:24 pm] |
Irish Coffee Crunchies
1977 Gourmet
Whiskey, coffee, and heavy cream lend these oatmeal sandwich cookies an Irish pedigree—and a definite sense of mischief. We found that adding an extra half-cup of confectioner’s sugar to the icing made it easier to spread. Although we sandwiched the cookies with the icing, we decided not to coat the cookies with it as they were sweet enough already.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed. Learn how to roll out thin cookie dough—with no mess and no extra flour.
In a bowl beat 1 stick (1/2 cup) butter, softened, with 1/4 cup sugar until the mixture is fluffy. Beat in 2 teaspoons each of Irish whiskey and strong coffee and 1 teaspoon heavy cream. Add 2 cups quick-cooking oats and 1 cup flour sifted with 1 teaspoon double-acting baking powder and combine the mixture to form a dough. Roll out the dough 1/8 inch thick on a floured surface and with a 2 1/4-inch cutter cut out rounds. Bake the rounds on a buttered baking sheet in a preheated moderate oven (350° F.) for 15 minutes, or until they are lightly colored. Transfer the rounds to a rack and let them cool.
In a small bowl combine 2 teaspoons each of Irish whiskey and strong coffee and 1 teaspoon heavy cream. In a bowl combine 1 cup confectioners’ sugar, sifted, and the coffee mixture, stir in 3 teaspoons boiling water, a little at a time, and beat the icing, adding a few drops more water if necessary, until it is smooth and of spreading consistency. Spread half the rounds thinly with the icing, top them with the remaining rounds, and coat the cookies with the icing. Transfer the cookies to a rack and let the icing set. Makes about 18 cookies. |
|
|
| brownie pudding |
[Jul. 28th, 2009|02:08 pm] |
Brownie Pudding
via Ina Garten
* 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
* 4 extra-large eggs, at room temperature
* 2 cups sugar
* 3/4 cup good cocoa powder
* 1/2 cup all-purpose flour
* Seeds scraped from 1 vanilla bean
* 1 tablespoon framboise liqueur, optional
* Vanilla ice cream, for serving
Directions
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream. |
|
|
| Creamsicle Cupcakes |
[Jul. 20th, 2009|01:21 pm] |
Creamsicle Cupcakes
INGREDIENTS
11⁄2 sticks (3⁄4 cup) unsalted butter, softened
11⁄2 cups sugar
2 tsp baking powder
2 tsp vanilla extract
4 large eggs
21⁄4 cups all-purpose flour
1/2 cup milk
1⁄2 cup orange juice
2 tsp grated orange zest
Creamsicle Frosting
11⁄2 cups heavy (whipping) cream
1⁄2 cup confectioners’ sugar
1 Tbsp grated orange zest
Liquid orange food color (optional)
Garnish: thin strips orange zest
PREPARATION
1. Heat oven to 350°F. Line 24 regular-size (21⁄2-in.-diameter) muffin cups with paper or foil liners.
2. Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
3. Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
4. Frosting: Beat ingredients in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes. |
|
|
| Blushing Grapefruit Cupcakes |
[Jul. 20th, 2009|01:17 pm] |
Blushing Grapefruit Cupcakes
Yield 16 cupcakes
INGREDIENTS
Cupcakes
11⁄4 cups all-purpose flour
3⁄4 cup granulated sugar
11⁄4 tsp baking powder
1⁄2 tsp each baking soda and salt
1⁄4 cup each oil and water
3 large eggs, yolks and whites separated
3 Tbsp plus 1 tsp fresh grapefruit juice
2 tsp each freshly grated grapefruit and lemon peel
Frosting
1 brick (8 oz) cream cheese, softened
2 tsp fresh grapefruit juice
1 tsp each freshly grated grapefruit and lemon peel
11⁄4 cup confectioners’ sugar
2 drops red food color
3 cups grapefruit segments, preferably Ruby Red
Garnish: mint leaves
PREPARATION
1. Cupcakes: Heat oven to 350°F. Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.
2. Stir flour, sugar, baking powder, baking soda and salt in a large bowl. Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well. Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.
3. Beat egg whites in a medium bowl with mixer on high speed until frothy. Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted. With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended. Spoon 1⁄4 cup into each lined cup.
4. Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean. Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.
5. Frosting: Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend. On high speed, beat until smooth and fluffy. Finely chop 1 grapefruit segment and stir into frosting. Spread on cupcakes.
6. Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint. Can be made through Step 5 up to 3 days ahead. Refrigerate airtight. Section grapefruit up to 1 day before using; refrigerate covered. |
|
|
| Candy Apple Cupcakes |
[Jul. 20th, 2009|11:54 am] |
Candy Apple Cupcakes
INGREDIENTS
Cupcakes
3 cups all-purpose flour
2 tsp baking soda
2 tsp pumpkin pie spice
1⁄2 tsp cinnamon
1⁄2 tsp salt
1 1⁄2 cups unsweetened applesauce
1 cup packed light brown sugar
1⁄2 cup granulated sugar
1⁄2 cup unsalted butter, melted
1⁄2 cup sour cream
2 large eggs
Glaze
1 pkg (14 oz) 50 caramel candies
2 Tbsp heavy cream
Ice cream sticks
PREPARATION
1. Heat oven to 350°F. You’ll need 24 muffin cups lined with paper liners.
2. Cupcakes: Combine flour, baking soda, pumpkin pie spice, cinnamon and salt in a medium bowl.
3. Beat applesauce, sugars, butter, sour cream and eggs in a bowl with mixer on low speed just to combine. in flour mixture until well blended.
4. Divide batter among muffin cups. 30 minutes until a wooden pick inserted in cupcakes comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan; cool completely.
5. Glaze: Heat caramels in a medium saucepan over low heat, stirring frequently, until melted. Add heavy cream and stir until combined. Cool 2 minutes. Working quickly, while mixture is still warm, spread top of each cupcake with 2 tsp of glaze. If glaze gets hard to spread, heat on low, stirring until more melted. Insert an ice cream stick into center and top with jimmies or sprinkles, if using. Place in freezer for 5 minutes to set. |
|
|
| absinthe makes the heart grow fonder cupcakes |
[Jul. 20th, 2009|11:46 am] |
absinthe makes the heart grow fonder cupcakes
via coconut & lime
Ingredients:
1/2 cup flour
1/2 cup sugar
3 tablespoons butter, at room temperature
1/4 cup milk
1/4 cup absinthe (Kübler Absinthe Superieure)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, at room temperature
green fairy frosting
sugar cube for garnish
Directions:
Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the egg, mix thoroughly. Add flour, baking powder and salt to the butter mixture. Add the milk and absinthe to the rest of the batter and beat until well combined. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with green fairy frosting. Ice, then top with a sugar cube.
green fairy frosting
Ingredients:
1 cup sugar
1/4 cup water
2 egg whites
1 tablespoon absinthe
2 drops green food dye
pinch salt
Directions:
Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar and water to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water)while continuing to stir occasionally. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you pour a continues stream of the molten syrup into the egg whites. Continue to beat for about 5 minutes, adding absinthe and food dye after about two minutes, or until the frosting is fluffy, glossy and cool. Frost cooled cupcakes or cake. |
|
|
| Sweet and Tart Greek Yogurt Cupcakes |
[Jul. 20th, 2009|11:40 am] |
Sweet and Tart Greek Yogurt Cupcakes
via big city, little kitchen
Fluffy Yogurt Cake (adapted from Gourmet’s Golden Cake)
3 1/2 cups cake flour
1 tb baking powder
3/4 tsp baking soda
1 tsp salt
2 sticks (16 tb) unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
2 tsp vanilla extract
2 cups Greek yogurt, such as Fage
Yogurt Frosting
1 stick (8 tb) unsalted butter, softened
1 cup Greek yogurt
4 cups confectioner’s sugar
1 tsp fresh lemon juice
Preheat oven to 350 degrees F. Grease 2 muffin tins.
Make cake: sift together first four ingredients into a medium-sized bowl; set aside. In the bowl of a standing mixer, cream butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each, then vanilla. Reduce speed to low and mix in half of the flour mixture just until combined, then the yogurt, and end with the rest of the flour mixture. Do not overmix. Pour batter into cupcake tins and bake for about 25 minutes, or until golden and inserted cake tester comes out clean. Let cool in tins for 10 minutes, then remove to baking rack to cool completely.
Make frosting: in the bowl of a standing mixer, beat yogurt and butter on medium speed until well-combined, 1 to 2 minutes; add lemon juice. Mix in confectioner’s sugar, 1/2 cup or so at a time, beating between additions to ensure smoothness.
When cakes are completely cool, spread each with 2 to 3 tablespoons’ worth of frosting.
Makes about 30 cupcakes, or 2 9-inch layers. |
|
|
| Blackberry Cabernet Cupcakes |
[Jul. 20th, 2009|11:15 am] |
Blackberry Cabernet Cupcakes
via shazam in the kitchen
Cupcakes:
1 cup butter
1 cup white sugar
4 eggs
1 tsp vanilla extract
2 tsp baking powder
2 1/4 cups all purpose flour
2 Tbsp Hershey Special Dark cocoa powder
125 mL (1/2 cup) cabernet sauvignon + 2 Tbsp
Preheat oven to 350°F.
In a large bowl, mix butter sugar and eggs until smooth and creamy; add the vanilla and mix well.
In a small bowl, mix baking powder and flour; add to creamed mixture.
Add red wine and mix well, but be carefull not to overmix. Add cocoa powder.
Scoop batter into prepared muffin tins and bake for 15 to 20 minutes or until toothpick comes out clean.
Let cool completely on wire racks.
Brush all of the cupcakes with cabernet. (Uses about 2 Tbsp total)
Frosting:
1 cup blackberries
about 1/2 cup Cabernet
1/2 cup butter
3 cups powdered sugar
milk
Place blackberries and cabernet in small saucepan and bring to a simmer. Reduce until blackberries mash easily and wine is syrupy. Strain, pressing on seeds to extract all the liquid. Blackberry Cabernet sauce should equal a little less than a quarter cup.
Beat butter in mixer until creamy. Alternately add powdered sugar and milk until a semi thick spreading consistency is reached. Add Blackberry Cabernet sauce. The frosting should be a little on the soft side.
Assembly:
Once the cupcakes have completely cooled, frost with the Blackberry Cabernet frosting. Place one firm blackberry in the center of each cupcake. Sift some Hershey Special Dark cocoa onto the cupcakes. |
|
|
| Lemon Cupcakes with Limoncello Glaze |
[Jul. 20th, 2009|09:54 am] |
Lemon Cupcakes with Limoncello Glaze
via tea for one
makes 10 cupcakes
240ml/1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
180 ml/3/4 cup sugar
60g unsalted butter, room temp.
2 large eggs
90ml buttermilk
60ml/1/4 cup fresh lemon juice
2 tbsp finely grated lemon peel
Glaze and topping:
90ml (or more) powdered sugar
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons Limoncello
1 1/2 tablespoons fresh lemon juice
3/4 teaspoons finely grated lemon peel
3-4 large strawberries or 10 raspberries
Preheat over to 170 C (325F). Line 10 cupcake pan with liners. Sift flour, baking powder, and salt into medium bowl. Beat sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time.
Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in lemon juice and lemon peel.
Divide batter among liners.Bake cupcakes until tester inserted into center comes out clean, about 15-18 minutes. Transfer cupcakes to racks.
Glaze: Stir icing sugar, butter, limoncello, lemon juice, and grated lemon peel in small saucepan over low heat until butter melts and glaze comes to simmer. Whisk in additional powdered sugar by tablespoonfuls if glaze is very thin (I always need more). Spoon 1 teaspoon warm glaze over each warm cupcake. Cool cupcakes completely. Arrange 1 strawberry on top of each cupcake. Drizzle remaining limoncello glaze over them. Let cupcakes stand until glaze sets, about 2 hours. (Can be prepared 1 day ahead. Cover and let stand at room temperature. |
|
|
| Spanish Tortilla |
[Jul. 14th, 2009|03:36 pm] |
Spanish Omelet
6 TB plus 1 teas extra virgin olive oil (Columela recommended)
1.5 lbs Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8 inch thick slices
1 small onion, halved and sliced thin
1 teas salt
1/4 teas pepper
8 large eggs (Hugo's note - make it 10)
- toss 4 tablespoons oil, potatoes, onion, 1/2 teas salt, and pepper in a large bowl until potato slices are thoroughly separated and coated in oil. heat 2 TB oil in 10 inch non-stick skillet over medium high heat heat until shimmering. Reduce heat to medium low, add potato mixture to skillet, and set bowl aside without washing. cover and cook, stirring every 5 minutes, until potatoes offer no resistance when poked with tip of knife, 22 to 28 minutes (it's OK if some potato slices break into smaller pieces).
- meanwhile, whisk eggs and remaining 1/2 teas salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture into eggs until combined, making sure to scrape all potato mixture out of skillet. return skillet to medium-high heat, add remaining teaspoon of oil, and heat until just beginning to smoke. add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. smooth top of mixture with spoon. reduce heat to medium, cover, and cook, gently shaking the pan every 30 seconds until bottom is golden brown and top i slightly set, about 2 minutes.
- using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. invert tortilla using two plates and heat opposite side for 2 minutes. after cooking, slide onto cutting board and let sit 15 minutes before cutting. |
|
|
| egg substitute |
[Feb. 12th, 2009|11:59 am] |
|
1 egg = 2 Tbsp water + 1 Tbsp oil + 2 tsp baking powder. I find this formula extremely helpful when halving an egg |
|
|
| Lavender Heart Cookies |
[Feb. 12th, 2009|11:40 am] |
Lavender Heart Cookies
4oz unsalted butter
2oz caster/superfine sugar
6oz of plain flour
2tbsp fresh lavender or 1tbsp of dried lavender
Cream together the butter and caster sugar.
Add in the flour and lavender.
roll into a ball and chill for 15 minutes
roll out and cut out the shapes
cook for 10mins @ 400°F
add some sugar onto the top when down
nomnomnom |
|
|
| Vegan chocolate cupcakes with vegan buttercream |
[Feb. 12th, 2009|11:31 am] |
Vegan chocolate cupcakes with vegan buttercream
calm down it's alright! this recipe is adapted from a WWII rationing cake.
Non-Dairy, Egg-Free Chocolate Cake
3 cups flour
1.5 cups brown sugar
1/2 cup cocoa
2 tsp. baking soda
1 tsp. salt
2 cups water
1/4 cup oil (I use applesauce)
2 tbsp. white vinegar
2 tsp. vanilla
Mix all dry ingredients together. Make a well in the centre. Add wet ingredients and mix until smooth. Bake in 8" round pans at 350 degrees for 30 - 35 minutes. Bake cupcakes for approx. 20 - 25 minutes.
Vegan Buttercream
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (we use Earth Balance)
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. |
|
|
| Grandma's Hot Sauce |
[Jan. 13th, 2009|02:28 pm] |
Grandma's Hot Sauce
7 cloves garlic
4 bell peppers
10 peeled and cut large tomatoes
2 large onions, diced
10 jalepeno peppers
9 TB vinegar
7 TB Wesson oil
7 TB Accent
1 TB chili powder
2 TB canning salt
1 TB sugar
2 8oz cans tomato sauce
cilantro to taste
boil 20 minutes, seal in jars |
|
|
| navigation |
| [ |
viewing |
| |
most recent entries |
] |
| [ |
go |
| |
earlier |
] |
| |
|
|