Almond Joy Cupcakes

So I got the idea for an Almond Joy flavored cupcake from someone else's recipe. But, as always, I tweeked it and made it my own. Here's the way I went about it:

Ingredients: box of vanilla cake mix, 1/3 c oil, 3 eggs,
1/4 c water, 1c coconut milk, chocolate frosting,
sweetened shredded coconut, and sliced almonds

Follow instructions on the box - however, I
substituted 1 cup coconut milk + 1/4 c water
instead of 1 1/4 cups water.
Also I added roughly 2 cups shredded coconut

Fill cupcake pans 2/3 way full.
Bake 350 degrees for 20 minutes
I yield 2 dozen cupcakes

Let cool completely before frosting.

While cupcakes cool, mix bag of sliced almonds and
remaining shredded coconut in a bowl
(makes for easier dipping/topping later)

Frost.

Dip

Done

Chocolate Chip Cookie Dough Cupcakes

There was a stretch of time when I was making cupcakes a few times a week (getting ready for a bridal shower). This one was decadent for sure.

Cupcakes:
1 box Butter Golden Cake Mix
3 eggs
1/2 C butter, room temperature
2/3 C water
1 tsp vanilla
1 bag chocolate chips

Make cake according to box. Add vanilla and chocolate chips. Preheat over to 375 degrees and bake cupcakes 20 minutes. Once cooled cut cones out of the tops (see pictures) for fillings.

Center Filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Fill holes made in cupcakes immediately and top with cone (filling will be sticky but easier to manage).

Frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips or topping with mini chocolate chip cookies for decoration.

Curried Chickpeas

The curry blend in this recipe gives an otherwise simple salad wonderful depth and robust flavor. The caramelized onions add richness, and the cilantro and lemon juice brighten the salad nicely, distinguishing the flavors. You can make it in advance; this is one salad that improves with an hour or two of chilling time.

Curried chickpeas
Total time: 20 minutes, plus cooling time
Servings: 4


1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice, or to taste
Salt

1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.

4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.

Lemon Apricot Angel Food Cupcakes

Oh Goodness!  These turned out FAN-FREAKING-TASTIC!

I used a simple Angel Food cake mix that only required 1 1/4 cups of water to be added to the dry mix. The baked 350* for 20 minutes creating beautiful crispy-topped mini-cakes. 

While they were still warm to the touch - using a pastry bag - I filled half of them with a lemon pie filling and the other half with an apricot filling. 

A nice shmear of vanilla frosting and a dollop of the center filling on top to identify one flavor from the next and ta-da! Yumminess as light as air! (You'll notice in the picture below a can of lemon-frosting I tried it on one of the apricot cupcakes and it was just too overpowering. The fillings were able to stand on their own so I stuck with the vanilla)

Another winner for the books!

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Remember - ignore the lemon frosting in the picture. :)

Keep the extra batter in the refrigerator between batches -
it will help the batter stay firm and not liquefy

I used an ice cream scoop to measure out them equally - about 3/4 full

Bake at 350* for 20 minutes

They come out soft but with a hard exterior

Use a piping bag and push through the harder top.
Fill with your favorite fruit pie filling or custard

It's okay if a little comes out the top - it'll be covered with icing later

Lemon on the Left. Apricot on the Right.

Frost and decorate with a dollop of filling. 

Happy Eating!

Mexican Hot Chocolate Cupcakes with Cinnamon Frosting

I've been in search of a delicious, unusual, fantastical, four-star original cupcake recipe. And in the chocolate category...I think we may have found a winner. 

Now there is nothing wrong with a plain chocolate cupcake with either chocolate or vanilla frosting. It's an oldie but a goodie for a reason. 

I was looking for something to spice that up a little. Take the "ordinary" to the "extraordinary". 

During the Christmas holidays I make a Mexican Hot Chocolate cookie. Chocolate with a hint of black pepper, chili powder and cinnamon. So I thought "Why not a cupcake?"

And since I've promised to share the "winners" with people here's the "recipe" as it were.

Mexican Hot Chocolate Cupcakes with Cinnamon Frosting


Preheat oven to 350 degrees.

1 box Chocolate Fudge cake mix
1 1/3 cup coffee*
1/2 cup vegetable oil*
3 eggs*
1/2 tsp black pepper
1/2 tsp chili powder
1 tsp cinnamon
1/4 tsp ground cloves

(* Denotes measurements instructed on the box. Follow your cake mix recipe but substitute coffee for any water)

1) Combine cake mix and all spices - blend thoroughly

2) Add coffee and oil

3) Add eggs, one at a time - mixing well in between

4) Fill cupcake papers 2/3 of the way full (I use an ice cream scoop so they come out equal)

5) Bake 20 minutes - or until toothpick comes out clean

While cupcakes are baking beat 2 teaspoons of cinnamon into white vanilla frosting (yes, I used store-bought). 

Once cupcakes have cooled completely - frost with cinnamon icing and decorate as you please (I used a light dusting of cinnamon on top). 

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So far all of my "taste-testers" (aka family) love them and agree these are the winning Chocolate cupcakes!

BBQ Pork Buns (Cha Siu Bao)

One style of food that I just love, but never get enough of, is Dim Sum - and BBQ Pork Buns (Cha Siu Bao) are my FAVORITE! So of course I figured out how to make them myself. Yum Yum.

Ingredients:
Box of Pillsbury Hot Roll mix (or your favorite bun mix)
Premade BBQ pulled pork (you could use leftover from another dinner or the packaged kind from the grocery)

Directions:
1) Follow directions on Hot Roll Box, after punching/rolling out cut into 1-2in pieces.
2) Roll out each piece and fill with approx. 1 TB of pork. Fold each bun purse style.
3) Preheat oven to 375 degrees. Place buns on greased cookie sheet and cook 15-20 minutes or until golden and dough cooked through.
4) Enjoy!

Chocolate Chili

I got this recipe from The Stir a number of years ago and was so intrigued. Chocolate + Chili makes me think of mole, so of course I had to try it. Now, it's the ONLY way my family eats red chili.

Chocolate Chip Chili 


1 lb. sweet Italian sausages
2 lbs. lean ground beef
2 medium onions, peeled and chopped
4 cloves garlic, peeled and minced
2 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon dried crushed chillies
1 medium can tomato purée
3 x 15 oz cans red kidney beans, drained
3 x 15 oz cans chopped tomatoes
1/2 cup dark chocolate chips
2 cups water
Salt & pepper to taste

Brown meats in olive oil in large pan on medium heat, using a sturdy wooden spoon to break them up.

Add onion and garlic, cook for a few minutes until soft, then add the cumin, coriander, cinnamon, and dried chillies. Stir well to combine.

Stir in the tomato purée and chopped tomatoes. Add the water and bring the chili to a boil.

Once it’s started bubbling, sprinkle the chocolate chips and the kidney beans over the chili, and give it a good stir.

Transfer it to a Crock-Pot for up to 7 hours.

Season with salt & pepper before serving. Top with your favorite chili toppings -- sour cream, shredded cheese, green onions, etc.

Caramelized Corn

Time: About 30 minutes

4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn
1 stick (4 ounces) unsalted butter
1/2 cup chopped fresh mint
Salt.

1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.

2. In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Yield: 10 to 12 servings.

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I know it seems simply and easy enough but when I think of how many times we just boil ears of corn or (dirty little secret exposed here) heat threw some frozen corn....it's nice to remember that in only a few minutes we can still add a little flavor and flare to vegetables.

Roasted Cauliflower with Lemon Butter

I'm not a big fan of (overly) cooked vegetables. Creamed spinach is one of the least appetizing foods out there in my opinion. Even steamed veggies can sometimes go to long and then are just mush.

I prefer a little *snap* to my vegetables and one way that I love is to roast/bake them instead. You have control over how long you roast them for and even if the inside is soft the outside crisps up.

Roasted Cauliflower With Lemon Brown Butter and Sage Salt

Time: About 1 hour

1/4 cup olive oil
1/4 cup sage leaves, loosely packed
1 tablespoon coarse salt, more for tossing
3 heads cauliflower, cut into florets
About 1 teaspoon table salt
6 tablespoons unsalted butter
1 lemon, zest finely grated.

1. Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towels; transfer oil to a large bowl. Let sage cool and crumble with fingers into a small bowl. Stir in coarse salt and set aside.

2. Heat oven to 375 degrees. Place roasting pan with an inch of water in oven bottom. Add cauliflower to bowl with oil, add about 1 teaspoon table salt, and toss gently until coated. Spread out on two large baking sheets. Bake until browned, 20 to 30 minutes.

3. Melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.

4. Transfer cauliflower to a bowl, pour butter over, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed.

Yield: 10 to 12 servings.

Love Affair with Eggs Benedict

I must be craving eggs right now. Poached eggs. Eggs Benedict. I think I needed more than just a yogurt for breakfast this morning. 

As I mentioned in the Spring Herbed Poached Egg entry a beautifully poached egg really is breakfast nirvana for me. So it shouldn't be a surprise that I'm also a huge fan of Eggs Benedict. Often times if a new restaurant has Eggs Benedict on their menu that's what I'll order. Out of both testing to see if their chefs/cooks can create something so simple as a poached egg but also out of sheer desire and no will. 

I've had Benedict's with salmon, avocados, chicken, tomatoes, on various types of bread and with variations of hollandaise sauces.One of my favorite restaurants in San Diego, The Parkhouse Eatery, has the BEST BENEDICT I've ever had. Instead of English Muffins it sits on top of grilled focaccia. Instead of Canadian Bacon, they use Applewood smoked bacon then they finish it off with tomatoes, an avocado hollandaise and of course 2 perfectly poached eggs.

While the recipe below is for a traditional Eggs Benedict I think you can see where the free-style and cooks-creativeness can easily come into play. After all I always start with the basics and then work my way up to creative genius.

Eggs Benedict:

Total time: 20 minutes
Servings: 6

Hollandaise sauce
4 egg yolks
8 tablespoons (1 stick) butter, cut into three parts
Juice of 1/2 lemon
Salt
Pepper

1. Combine the egg yolks in the top of a double boiler over simmering water. Stir in the cubes of butter, piece by piece, stirring constantly. Remove from heat as the last piece melts.

2. Add the lemon juice. Taste, season. If the sauce curdles, add a chip of ice and stir.

Eggs and assembly
12 strips Canadian bacon
6 English muffins
12 eggs
Hollandaise sauce

1. Grill the bacon, reserve in a warm oven. Split and toast the muffins, (allowing for some more cooking while they stand). Reserve in a warm oven. Heat 6 plates in the oven.

2. Fill a broad-faced frying pan half full of water, and bring the water to a simmer. Carefully crack the eggs into the water a few at a time. Poach the eggs (3 minutes for soft runny eggs), trimming away any straggly whites. When the eggs are almost cooked, using a slotted spoon, remove them to warm water and continue poaching until all the eggs are done.

3. Arrange the muffin halves on plates. Cover each with a slice of bacon, then an egg, then a generous spoonful or two of hollandaise sauce. 

Spring Herbed Poached Egg

I love poached eggs. There sometimes is nothing sweeter and more delicate that a perfectly poached egg. A poached egg can make or break a restaurant for me. They really aren't hard to make but once you have started to over cook it there's no going back. There's no way to save it.While this recipe (which I found in the LA Times) has the eggs eaten on top of watercress with heirloom tomatoes I could just eat them plain. 

Spring Herbed Poached Eggs:

Servings: 4

Nonstick cooking spray, optional
2 teaspoons Dijon mustard
2 teaspoons Sherry vinegar
1 teaspoon lemon juice
1 teaspoon minced shallot
3 tablespoons olive oil
2 tablespoons canola oil
Salt, pepper
4 cups watercress leaves
8 eggs
1 tablespoon minced fresh dill
1 tablespoon snipped chives
1 tablespoon minced chervil
8 baby small plum tomatoes

1. Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4 full with water and bring to a boil.

2. Meanwhile, whisk together the Dijon mustard, Sherry vinegar and lemon juice until blended. Stir in the shallot. Slowly whisk in the olive and canola oils until the dressing thickens and is emulsified. Stir in salt and pepper to taste. Set aside. Toss the watercress leaves with the dressing and divide among 4 plates.

3. Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour into the water; repeat with the second egg. Cook until the whites of the eggs are set and cooked through, about 3 to 4 minutes, then remove them from the water with a slotted spatula. Repeat with the remaining eggs. Place 2 eggs atop each plate of watercress. Sprinkle the eggs with salt and pepper to taste, then the dill, chives and chervil. Garnish with the tomatoes.

Accordion potatoes with fresh rosemary

Accordion potatoes
Total time: 1 hour, 15 minutes
Servings: 6

6 baking potatoes, about 2 pounds total, scrubbed
2 tablespoons olive oil
1/2 tablespoon sea salt
1 bunch fresh rosemary
Shredded Cheddar cheese for sprinkling, optional

1. Heat the oven to 400 degrees.

2. Put a potato on a cutting board and lay a wooden spoon next to it. Cut 8 or 10 slices down through the potato until the knife reaches the spoon handle; this will leave the base of the potato intact. Repeat with all potatoes.

3. Place the potatoes in a roasting pan, drizzle with the oil and sprinkle with the salt. Place a sprig of rosemary between each slice. Bake until tender, 40 or 50 minutes.

4. For serving, remove the rosemary springs and replace with fresh ones, or sprinkle with shredded cheese.

Lemon Aioli

I'm a serious sucker for asparagus (too bad it's currently $4/lb here in Portland) and would eat aioli on just about everything (if it didn't mean I'd have clogged arteries and die before my next birthday) - so when I saw this LA Times recipe for a Lemon Aioli and they should it on asparagus

*droooool* I had to share.

Lemon aioli
Total time: 10 minutes
Servings: 4 to 6

Note: This can be made in a food processor rather than with a mortar and pestle but not in a blender, which will leave the garlic too bitter.

4 cloves very fresh garlic
1/2 teaspoon coarse sea salt
1 egg yolk, at room temperature
Juice of 1 lemon
3/4 cup extra-virgin olive oil
Zest of 1 lemon
Freshly ground white pepper to taste

1. Smash the garlic cloves with the flat side of cleaver or chef's knife. Remove the peel and place the pulp in the bottom of a large mortar and pestle. Add the sea salt. Mash with the pestle into a smooth paste. Add the egg yolk and mix with the pestle until well incorporated. Add the lemon juice and mix well.

2. Using a small whisk, continue mixing while very slowly dribbling in the olive oil. Whisk until creamy and emulsified. Whisk in the lemon zest. Season with the white pepper to taste and additional salt if needed. Serve with asparagus, artichokes, shrimp, haricots vert or anything springy.

Each of 6 servings: 254 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 28 grams fat; 4 grams saturated fat; 35 mg. cholesterol; 193 mg. Sodium