Tuesday, December 21, 2010
Peppermint Twist Cupcakes
The name of the dance is the peppermint twist
-Joey De and the Starlighters
Ok, so I am not really talking about the song, but you will want to dance and maybe even twist to this song in your kitchen after you taste these cupcakes. Yummy, yummy fun! Is there really any baked confection that is more fun than cupcakes? Do you remember being a child and nothing was more exciting than Mommy saying "let's make cupcakes today"? Making a mess in the kitchen, licking the bowl, and then getting this piece of cake just the right size for little paws all topped with frosting and sprinkles. It's no wonder that cupcake shops are popping up everywhere to get success. Get creative with your cupcakes. Get a good basic recipe and adapt it. The sky is really the limit for flavors and fillings.
Peppermint Twist Cupcakes
1 stick of unsalted butter (8TB)
2 oz bittersweet chocolate, chopped
1/2 cup Dutch process cocoa
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup (4 oz) sour cream
4 crushed candy canes
Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (1/2 cup capacity) with baking-cup liners.
Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch.
Whisk flour, baking soda and baking powder in small bowl to combine.
Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogenous and thick. Add candy canes.
Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes.
Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
SWISS MERINGUE BUTTERCREAM
(from Martha Stewart’s Cupcakes; makes about 5 cups)
5 large egg whites
1 cup plus 2 T sugar
pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
3-4 drops peppermint oil
crushed candy canes or peppermints for garnish
Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
Monday, December 13, 2010
Chili
I was asked yesterday why I did not post my chili recipe when I spoke of of the slush/cheese straw/chili trifecta. Well, I have two really good reasons. 1. I don't have a recipe. I just do it. 2. Chili is a personal thing. What constitutes chili for one person, may not be that to another. Now, I'm told I make a good chili. I think it's just that I have mostly served it to people who have the same preferences as I when it comes to this dish. My chili is tomatoey, with lots of beans, lots of flavor depth due to the brand of chili powder I use. It's also thick, but has enough liquid in it to add a hearty helping of saltines, and a topper of cheese. I think it's also pleasing to alot of men, because I add a cut up steak to it. Now, if you're a tex-mex chili lover, or heavy on the cumin needing that smokey flavor chili lover, don't bother. This isn't the chili for you. Again, chili is a personal thing. I'm posting my recipe for chili, and I hope you enjoy it.
Regarding the ingredients in this recipe. I am very specific about a few things in this recipe. I used Red Gold diced tomates, Red Gold tomato juice, and when I can get it, Red Gold tomato sauce. I use Bush's for the chili beans, and I use Penzey's for the Chili Seasoning. I don't guarantee results otherwise. Some ingredients manufactured by other names just don't taste the same. If you only use one name brand ingredient, I HIGHLY suggest it be the Penzey's chili powder. It gives an amazing depth to the flavor of this chili, and using a substitute does not yield the same results. Of course, you may feel free to blame me after you get hooked on Penzey's Spices, however, my blame in the matter will not tender enough guilt to open my pocketbook.
Jaime's Chili
Makes a large batch, plenty for freezing.
Olive oil
1# top sirloin steak, cut into 1 inch cubes
2 1/2 # lean ground beef or chuck
2 1/2 tsp white pepper
2 tsp salt
4 1/2 TB chili powder
1 medium onion, diced
1 large bell pepper, diced
3-4 cloves garlic, pressed
2 29 oz cans tomato sauce
3 14.5 oz cans diced tomatoes with basil, garlic and oregano
3 16 oz cans chili beans in mediium sauce
2 16 oz cans kidney beans, drained
1 large bay leaf
1 Tb granulated onion
2 tsp granulated garlic
1 1/2 TB cumin
1 TB oregano or Italian herb mix
3/4 tsp crushed red pepper flakes
In a large heavy bottom pot, pour in enough olive oil to coat the bottom. Heat to medium-high, add steak, ground beef, onion and green pepper. Season with 2 tsp pepper, 2 tsp salt and 1 TB chili powder. When the meat is almost cooked, add the garlic.
Add the beans, sauce, tomatoes, tomato juice, remaining chili powder, remaining pepper, and the rest of the herbs. Simmer on medium-low for at least 2 hours, stirring occasionally. Serve hot.
Tuesday, December 7, 2010
Brandy Slush & Spicy Cheese Straws
There's 5 inches of snow on the ground, it's 20 degrees outside, and I'm getting into hibernation mode. I have a pot of chili on the stove, a brandy slush in one hand, and spicy cheese straws in the other. That my friend, is the ultimate winter trifecta. I suggest that if you are not deep into your winter slumber, you run out the grocery store and get the ingredients. You will not be disappointed. Well, that is unless you don't make a double batch of the cheese straws, because they go fast.
Long have I avoided making cheese straws. Most of you know by now the self-loathing and tears that making bread reduces me to. Well, all I can say is that these are so easy and I am certain that if taken to a party everyone will assume that you spent hours in the kitchen slaving over this cheese-a-licious pastry. Bask in the glory of it my friends. Let everyone think you worked your tail off. The truth will be known only to you. It takes 15 minutes to make these, and you can spend the rest of your day with Calgon.
Now, if you really want to be the hit of the party, be the bearer of brandy slush. I used to have a friend who made this every year, but never wanted to fully divulge the recipe. Well, for the last several years I have tried a few different recipes, and melded them into this no-fail recipe for booze heaven. It is delicious, completely not good for you, and somehow makes you not mind the snow and frigid temperature so much.
Enjoy!
Brandy Slush
9 C boiling water, divided
8 tea bags (4 orange spice, 4 pomegranete fizz)
2 C sugar
1 (12 - oz) can frozen orange juice
1 (12 - oz) can frozen lemonade
2 C brandy
1/4 C Rose's sweetened lime juice
Pour 2 C of boiling water over tea bags, allow to steep for 10 minutes. Remove and discard the tea bags. Stir together the remaining 7 C of boiling water and 2 C of sugar, stirring until sugar is dissolved. Stir in tea mixture, sugar, OJ, lemonade, brandy and lime juice. Allow to cool at room temperature for 30 minutes. Freeze in an airtight container, at least 4 hours, or overnight depending on the temperature of your freezer.
Scoop frozen mixture into a glass (depending on how much you would like) and pour lemon-lime soda over the top until slushy.
Spicy Cheese Straws
Adapted from The Lee Brothers, Southern Cookbook
1 1/2 C grated sharp Wisconsin Cheddar
4 TB unsalted butter, softened and cut into pieces
2 TB unsalted butter, melted
3/4 C flour, plus more for dusting
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1 TB heavy cream or milk
coarse sea salt
Preheat oven to 350.
In a food processor or mixer, combine cheese, flour salt, softened butter and pepper flakes and pulse or mix until the mixture looks like coarse crumbs. Add the heavy cream, and mix until the dough forms a ball.
On a lightly floured surface, roll out the dough into an 8 x 10 rectangle that is 1/8 inch thick. Use a a pizza cutter to cut into thin strips, no more than 1/3 inch wide. Carefully transfer to a baking sheet lined with parchment or a silpat. Brush with melted butter and sprinkle with sea salt if desired.
Bake on the middle rack for 15 minutes or just barely browned. Allow to cool to room temperature and serve.
Wednesday, November 24, 2010
Decadent Chocolate Pecan Pie
I can already taste the turkey. I am salivating at the thought of the stuffing and the gravy. I'm dreaming of the potatoes and the creamed peas. I'm already saving room for dessert. Yes, it's that time of year. The 10 pounds of winter begins with Thanksgiving. I'm ready to kick it off with a dessert that will add two pounds alone. Decadent Chocolate Pecan Pie. Even if you're not a fan of pecan pie (which I'm not) you will swoon over this confection of chocolate, caramel and pecans topped off with sea salt and whipped cream. I am asked each year to make this pie, and each year it is remembered as better than the last.
Another added joy this year was the surprise move of my nephew and his family back to WI. Jason and I were always very close growing up. After the two of us leaving WI and moving around, we are finally for the first time in 13 years living within an hour of each other again. To top my joy on this one, Jason has an amazing wife, Sarah, who I am so lucky to call my friend. Last but not least, their beautiful little daughter, my Great Niece, Reese. Our whole family is so happy to have them back. Now if we could just get my other nephew Josh and his new wife Justine to move a little closer to home, life would be about perfect.
Yes, life is good, all around. I have more blessings than sorrows, and more laughter than tears. I'm thankful for family and good friends. I'm thankful for the roof over my head and the food on my table. I'm thankful for the two little children that keep me busy all day. I'm thankful for a husband that sticks by my side in good times and in bad. I look all around me and see evidence of a loving and merciful God.
Thanks for letting me share my joy with you.
Decadent Chocolate Pecan Pie with Caramel and Sea Salt
For the pie:
1 1/2 C pecans
1 C semisweet chocolate chips
1 unbaked 9 inch pie shell
4 eggs, beaten
1/2 C sugar
1/2 C corn syrup
1/2 tsp vanilla
2 TB bourbon
pinch of salt
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool. Drizzle the caramel sauce over the pie and sprinkle with sea salt.
Caramel Sauce:
3/4 C sugar
2 TB water
1/2 tsp fresh lemon juice
1/2 C heavy cream
2 TB to 1/4 C whole milk
Combine the sugar, water, and lemon juice in a medium saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Boil without stirring until the mixture becomes a deep amber color, about 4 minutes, watching closely so it doesn't burn. Add cream slowly, as it will bubble up, whisk to combine, remove from the heat.
Add 2 TB of the milk, then add up to 2 more TB, until the desired consistency is reached. Allow to thicken slightly (this will thicken as it cools) and drizzle over the pie. Sprinkle with coarse sea salt.
Monday, November 15, 2010
Flourless Chocolate Cake
When I was living in Minneapolis, our local co-op had an amazing bakery, which made a flourless chocolate cake. I used to have dreams about this cake. I had always assumed that this was some difficult feat meant only for the master baker. I could not have been more wrong. I opened up my America's Test Kitchen Family Cookbook, and was surprised to find an easy recipe. Of course, everything from that book comes out delicious, but I just had to live on the wild side and change it up a bit. The original recipe calls for semi-sweet chocolate. Being the dark chocolate lover that I am, I put in some dark as well. One word? YUM! It's like a truffle. Oh, and if you want to really live it up, macerate some strawberries in Grand Marnier and serve them over the cake. It gets no better than this.
Flourless Chocolate Cake
Adapted from America's Test Kitchen Cookbook
3/4 pound semisweet chocolate
1/4 pound bittersweet chocolate
2 sticks unsalted butter, cut into 16 pieces
1/4 Cup strong coffee
8 large cold eggs
Adjust and oven rack to the lower middle position and heat to 325 degrees. Lightly coat an 8 inch springform pan with vegetable spray, and cocoa powder (instead of flour) the pan. Wrap the outside of the pan with at least 2 sheets of heavy duty foil, and set in a large roasting pan. Bring a kettle of water to a boil.
Heat the chocolate, butter and coffee together in a large bowl in the microwave, stirring often, until the mixture is melted and smooth, 1 to 3 minutes.
Whip the eggs in a large bowl with an electric mixer on high speed until doubled in volume, 5 to 10 minutes. Fold 1/3 of the egg mixture into the chocolate mixture using a rubber spatula until only a few streaks remain. Add the rest of the eggs in 1/3 increments, until there are no streaks.
Pour the batter into the prepared pan, inside the roasting pan. Set the roasting pan on the oven rack, and pour in the boiling water until the water is halfway up the side of the cake pan. Bake until the edges are just beginning to set, and a think glazed crust has formed on the surface, and an instant read thermometer inserted in the center halfway down reads 140 degrees, about 20 to 25 minutes.
Carefully remove the springform pan from the water, bath and allow to cook on a wire rack, then cover with plastic wrap and refrigerate at least 2 hours.
Run a paring knife around the edge of the cake, and then remove the cake from the springform pan.
Wednesday, November 3, 2010
Garlic Bread Soup
There's a bug in my house. No, I don't mean the creepy, crawly multi-legged bug. Although, this one does creep. It bit my son first, then my daughter, then crept up to my husband, bit him, and then reared it's ugly head to me. It's a cold. A low, down dirty rotten cold. It has taken my house hostage, we are infested. I have spent the last 3 days clinging to my bed, and jammies. Today, I woke up with a little spark. Not enough to get up and clean the toy tornado that has been going through the house unchecked for the past few days, but enough to make some chicken soup to cure what ails us. Chicken soup? I know, the title of this post is Garlic Bread Soup. Well, it's both. I love this soup. It fills me up, it clears out my sinuses while I'm making it. It's cheap. It's easy, and it's comforting. Tuck this recipe away for the day that you feel lousy, or the day that you want to impress somebody with your incredible soup making skills. Really, it's so easy, they'll never know.
A warning: for those of you who have texture issues, cannot stand crackers in your soup, or refuse to dip a bread roll in your soup, stop reading now. Go find something else to make. For the rest of you...
The key ingredient in this soup is the bread. Be sure to use a good quality crusty bread. I prefer to dry mine out in the oven after I have cut it, but this is not absolutely necessary if you are short on time. However, if you do this, do not toast the bread, just dry it out. Toasting will significantly change the flavor of this soup. As will allowing the garlic to brown. I cannot stress this enough! Do NOT allow the garlic to brown. You will end up with a soup that has a burnt flavor to it. I like to press my garlic, however, you can also mince it. The idea is to release as much garlic flavor as possible. If you don't like so much garlic, only put in half. You'll still have excellent garlic flavor. Also, if you prefer not to use so much stock, add 2 cups of water, and some bouillon.
Garlic Bread Soup
4 Cups crusty bread
3 TB extra virgin olive oil
8 garlic cloves, pressed or mashed, with 1/2 tsp salt
6 Cups chicken stock or broth
1 bay leaf
3 large eggs, beaten
salt and pepper to taste
parsley for garnish
Heat oil in a medium saucepan over medium low heat until oil is hot, but not smoking. Add the garlic, cook, stirring often until fragrant, but not browned, 3-5 minutes.
Add bread, stir to coat. Stir in stock and bay leaf. Season with salt and pepper. Bring to a boil. Reduce heat, simmer for 15 minutes.
Discard the bay leaf. Stir in eggs. Cook, stirring occasionally with a fork to break up the eggs, about 10 minutes. Garnish with parsley if desired.
Friday, October 29, 2010
Minnesota Nice
Thanks to my good neighbor, for sharing pictures of this dish.
Sunday, October 24, 2010
Brown Sugar Cookies
I did make one slight change to the recipe. I added a teaspoon of maple syrup. I just couldn't help myself. I tasted the browned butter (which made me want to tell my husband I found a new love in life), and it just happened. I'm sure that these cookies are incredible without it, but it will forever be an ingredient of this cookie in my world.
Brown Sugar Cookies
Recipe from America's Test Kitchen
INGREDIENTS
- 14tablespoons unsalted butter (1 3/4 sticks)
- 1/4cup granulated sugar (about 1 3/4 ounces)
- 2cups packed dark brown sugar (14 ounces)
- 2cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
- 1/2teaspoon baking soda
- 1/4teaspoon baking powder
- 1/2teaspoon table salt
- 1large egg
- 1large egg yolk
- 1tablespoon vanilla extract
INSTRUCTIONS
- 1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
- 2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
- 3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- 4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
- 5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.
- 6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Tuesday, October 19, 2010
No Knead Bread
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Wednesday, October 13, 2010
Tomato and Sausage Risotto
Monday, October 11, 2010
Sour Cream Apple Pie
Each year, we pack up the kids and head to a local apple orchard. I love picking my own. I can mix up bags of apples for pies, crisps, tarts and of course, my kids eat them like candy. We usually go in the morning, pick a bushel, buy some fresh cider and anything else that strikes our fancy. Then we pile in the car with our loot, all of us sampling a freshly picked apple. That afternoon something takes over my house. You guessed it, the smell of apples, maybe some cinnamon, a bit of sugar, and we are all drooling by supper. Which leads me to a pie that is so delicious, it is the grande dame of pies. The Sour Cream Apple Pie! It's custardy, it's cinnamon and nutmegy, it's creamy, it's appley, it's just plain yummy! I've made this pie for several years now, always in the fall, always after a trip to the orchard. The first time I made this, I looked up a few recipes, and didn't find one that was quite what I was imagining. So, I did the only sensible thing, and took the best parts of each recipe, added enough apples for two pies, and of course threw in some Penzey's Apple Pie Spice. What I ended up with is delectable. I hope you enjoy it too.