Momofuku Bakery & Milk Bar Crack Pie
New York City
Momofuku pies
To give you a ideal what this pie is like I have included the source introduction:
It was love at first bite when Food section assistant editor Rene Lynch met Momofuku Bakery & Milk Bar's Crack Pie. A woman obsessed, she tracked down the recipe from pastry chef Christina Tosi. Its filling is ooey-gooey and buttery. The crust is inspired by an oat cookie. "I'll wager that it's not like any pie you've ever had before because that salty-sweet-crunchy-oaty crust is as much a part of the pie as the filling itself," Lynch says. "Eat it with a spoon. While it's still in the pie plate."
Sold at Momofuku Bakery & Milk Bar in Manhattan, this pie has taken New York City by storm, partly because of the audacious name, party because of the jaw-dropping price tag -- $44 a pie, yes, $44 a pie -- and partly because anyone who has tried it, including myself, CNN bigwig Anderson Cooper and the people who are buying the 60 to 90 Crack Pies sold each day or two, can't stop raving about it.
Still not convinced? Out-of-town demand is so high that the bakery just started shipping the pie by FedEx. They've even sought trademark protection for the name.
Crack Pie is a twist on Chess Pie -- an old-school dessert found in the "Joy of Cooking," popular because it can be made with common pantry ingredients such as butter, eggs, sugar and vanilla.
But Milk Bar pastry chef Christina Tosi's reimagining makes Crack Pie an original. Instead of just a humdrum pie shell that serves as a container for the filling, Tosi dreamed up a shell that begins with a homemade oat cookie blended with a bit more butter, sugar and a healthy dash of salt.
The result is a crust that is divinely rustic and unrefined -- don't bother trying to get a perfect edge as you press it into the pie plate. It just won't happen.
Under Tosi's reconsidering, the interior of this pie takes a glug of heavy cream, a bit of milk powder to help give the mixture body and egg yolks instead of whole eggs.
It's baked at 350 degrees for 15 minutes, and then 325 degrees for about 10 minutes, just until the top is golden brown. The interior will jiggle when you remove it from the oven.
You will fear that the pie is undercooked.
But you must have faith.
It's not an understatement to say that this pie defies description. But I'll try. It's ooey-gooey. Buttery and rich. Silky. Pillowy. I'll wager that it's not like any pie you've ever had before because that salty-sweet-crunchy-oaty crust is as much a part of the pie as the filling itself. In a weird way, it remind me of kettle corn, with that one-two, salty-sweet hit that keeps you coming back for more. And more. And more.
Now, Tosi says Crack Pie must be served cold. And this is where she and I disagree. Take it out of the oven and let it cool just a bit -- otherwise, it's like pouring molten lava on your tongue, and I tell you this from personal experience -- but you want it to be warm when served.
Total time: 1 1/2 hours, plus cooling and chilling times
Servings: Makes 2 pies (6 to 8 servings each)
Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.
Cookie for crust
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats
Heat the oven to 375 degrees.
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
Whisk the egg into the butter mixture until fully incorporated.
With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
Filling
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
Heat the oven to 350 degrees.
In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
Gently whisk in the egg yolks, being careful not to add too much air.
Divide the filling evenly between the 2 prepared pie shells.
Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
Source:LA Times
Cold and slushie.
If you make your own sweet and sour mix you will have enough for four margaritas.
To make sweet and sour mix:
Combine 1 ¼ cups freshly squeezed lime juice, 2/3 cups freshly squeezed lemon juice, and 2/3 cups sugar in a blender until the sugar dissolves.
Makes 16 ounces
Chevy's Fresh Mex Original Frozen Margarita
Kosher salt
About 1 ½ cups crushed ice
4 ounces Fresh Sweet and Sour Mix
1 ¼ ounces tequila
½ ounce Triple Sec
1 thin lime slice
Salt the rim of a 12-ounce frosted mug. Combine the tequila, Triple Sec, sweet and sour mix, and ice in a blender. Blend just until slushy and well mixed. Pour the margarita into the mug, garnish with the lime slice, and serve.
Chevy's Guac-My-Way
Menu description:
Guac-My-Way
Prepared just the way you like it! Fresh Hass avocados seasoned to your taste with diced jalapeños, fresh cilantro, fresh tomato, onion and fresh-squeezed lime
3 avocados (Haas medium)
1 tablespoon freshly squeezed lime juice
1/2 cup Pico de Gallo
1 1/2 spoon chopped garlic
1 teaspoon olive oil
1 teaspoon stemmed, seeded, and minced jalapeño
1 teaspoon salt
Pit the avocados. Score avocado meat without cutting through the skin. Scoop out the avocado meat with a large spoon and place in mixing bowl. Add the lime juice, and stir to evenly coat the avocados. Stir in the Pico de Gallo, garlic, oil, jalapeño, and salt, gently mashing and tossing the avocado pieces. The guacamole is the right consistency when more large pieces than mashed parts remain. Do not overmash.
Novak's Hungarian Restaurant Albany Oregon
Novak's in Albany OR is the one stop you have to make when traveling through Oregon's Willamette Valley. You'll have an amazing meal, just save room for some of their delicious pastries. Here is the link to an ealier post for Novak's fabulous Chicken Paprikás.
Novak’s Hungarian Restaurant Cucumber Salad
Albany, Oregon
Salad:
6 each large cucumbers thinly sliced
1/2 each thinly sliced red and yellow bell pepper
1 each thinly sliced sweet onion
Marinade:
1 cup water
1/2 cup white wine vinegar
1/2 cup sugar
1 teaspoon black pepper
1 Tablespoon kosher salt
2 minced garlic clove
1 teaspoon fresh chopped dill
In large mixing bowl combine salad ingredients. In separate mixing bowl combine all marinade ingredients and whisk. Pour marinade over salad ingredients and gently toss. Chill prior to service.
Bahama Breeze Vine Ripened Tomato Basil Flat Bread
2 each Flat Bread, 8 inch
1/2 cup Tomato Sauce “your favorite”
1/2 cup Mozzarella Cheese shredded
2 each Roma Tomato 1/8” thinly sliced
2 Tablespoons Parmesan Shavings
2 Tablespoons Fresh Basil, julienne cut
Place a pizza stone in oven and preheat to 500ºF.
Place flatbread crust on a cookie sheet pan.
Spread tomato sauce evenly over the entire surface of flat bread.
Sprinkle mozzarella evenly over entire surface.
Place thinly sliced tomatoes over cheese.
Transfer flat bread on pizza stone in oven.
If pizza stone is not available keep flatbread on cookie sheet pan.
Bake for 4 - 5 minutes until cheese is melted and crust is golden.
Remove from oven and cut into servable pieces, garnish with parmesan shavings and fresh basil
Paula Deen's Savannah Strawberry Tall Cake
Servings: 8
Cook Time: 20 minutes
1 box of white cake mix, baked in three 8” cake pans
3 quarts strawberries, stems removed and cut in half
1/3 cup sugar
Whipped Cream:
16 ounces cream cheese, room temperature
1 cup sugar
2 teaspoons vanilla extract
4 cups heavy cream
Place cut strawberries and 1/3 cup sugar. Stir together and place in the refrigerator until ready to assemble cake.
Mix cake mix as directed and pour into three 8” prepared cake pans. Bake just until set and slightly golden (approximately 15-20 minutes).
When cake has cooled, place cream cheese, sugar and vanilla in the bowl of a standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Reduce speed to low and add heavy cream in slow stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks.
To assemble cake:
Place one cake layer in a large bowl or on a pedestal. Line the outer edges with a decorative row of strawberry halves. Fill the middle with some of the strawberry mixture. Top with a layer of the whipped cream mixture. Repeat one more layer. For the third and final layer place last cake on the other two layers. Arrange strawberry halves decoratively around the edge. Top with the remaining strawberry mixture. Serve with any left over whipped cream you may have.
Rainforest Cooler Caipirinha
1 teaspoon sugar
1/2 lime
2-3 fresh raspberries
2-3 fresh blueberries
2-3 fresh strawberries
2 ounces cachaça
In a mixing glass, muddle sugar, lime, raspberries, blueberries and strawberries.
Add cachaça and shake with ice.
While these were baking I thought they would need something more, so in my usual style I went overboard.
First let me say these are excellent blondies. I have added my addition after the recipe. This step was definitely overkill but if you are craving sweet, this step will add the extra sugar for that needed rush.
I made a change to the actual recipe due to necessity. I used pecans instead of walnuts since pecans were what I had on hand.
Clementine Bakery Butterscotch Blondies
Note: Adapted from Clementine Bakery in Los Angeles
3/4 cup plus 2 tablespoons (3.5 ounces) flour
11/4 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar
5 tablespoons butter, melted
1 extra-large egg
1/2 plus 1/8 teaspoon vanilla extract
1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts (I used pecans)
Heat the oven to 325 degrees.
In a medium bowl, sift together the flour, baking powder and salt and set aside.
In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.
Stir in the dry ingredients, then fold in the nuts.
Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.
Remove from heat and cool slightly before serving.
Source: LA Times
My addition
1/2 cup semi sweet chocolate chips
1/2 cup Heath Bits
1/2 cup toasted pecans
Mix ingredients together in a small bowl. Set aside until blondies almost baked.
Test blondies about 7 minutes before done to insure baking is on track. If they are almost baked top blondies with above mixture and continue to bake for remaining 7 minutes.
This addition is good but not needed since these blondies are good on their own.
Paula Deen's Key Lime Mousse Pie
Crust:
2 cups crushed graham crackers
1/4 cup sugar
1/2 cup (1 stick) butter, melted
Filling:
6 tablespoons fresh key lime juice
1 1/4 ounces (1 envelope) package unflavored gelatin
2 1/2 cups heavy cream, divided
10 (1-ounce) squares white chocolate, chopped
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1 1/2 tablespoons lime zest
1 1/2 ounces white chocolate, grated or shaved into curls, for garnish
Candied Lime Peel, for garnish, recipe follows
Crust:
Mix together the cracker crumbs, sugar, and butter. Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan. Set aside.
Filling:
In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the heat. Add 10 ounces of white chocolate and stir until smooth. Allow to cool.
Using an electric mixer, blend together the cream cheese, sugar and lime zest in a medium bowl, until smooth. Slowly beat in the cooled white chocolate mixture into cream cheese mixture.
Using clean, dry beaters, beat the remaining 2-cups heavy cream in a small bowl, until it forms soft peaks. Fold it into the white chocolate mixture and pour into the pie crust. Cover and freeze overnight.
Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform ring from the bottom of the pan and transfer the pie to a serving plate.
Grate or curl the white chocolate over the top and garnish with candied lime peel. Cut into wedges with a knife that has been dipped into hot water and serve.
Candied Lime Peels:
4 limes, peels removed and sliced into strips
2 cups sugar, plus more for rolling
2 cups water
Bring a medium-sized saucepan of water to a boil over medium heat. Add the peels in and blanch them for a few minutes. Set aside.
Put the peels in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered, over low heat for 1 hour. Remove the peels and drain until almost dry. Roll into sugar and set aside.
Source: Food Network
Serendipity Creme De La Creme Cheesecake
This recipe is super easy and make a delicious cheesecake.
I love this cookbook! Sweet Serendipity
Serendipity's Creme De La Creme Cheesecake
2 cups walnuts, finely chopped
2 tablespoons unsalted butter, softened
4 tablespoons all-purpose flour
2 lbs cream cheese, softened
2 cups sugar
2 tablespoons vanilla extract
6 large eggs
4 teaspoons lemon juice
1 (16 ounce) container sour cream
Preheat oven to 250.
Crust:
Blend walnuts, butter and flour in a food processor until smooth.
Press crust mixture into bottom of a 10" springform pan.
Cheesecake:
Using an electric mixer on low blend cream cheese and sugar until smooth. Do not overmix. Add vanilla and eggs mix. Adding eggs one at a time and mixing after each addition. Add lemon juice and sour cream; mix just until ingredients are incorporated with batter.
Poor batter into springform pan, tapping lightly on counter to get rid of air bubbles. Bake on middle rack of oven for 2 hours until all but the center is set.
Remove from oven and immediately run a spatula around the edge of the pan to release cake from pan. Allow to cool to room temperature, then refrigerate until firm.
Remove springform pan. Keep cheesecake on pan base. Store covered in refrigerator.
8 to 12 servings
Source: Sweet Serendipity
The mash potatoes were kind of freaky looking but they were good. The Chicken Provence was excellent.
Mimi's Cafe Chicken Provence
2 Tablespoons Olive oil
2 Tablespoons Butter
1 teaspoon Garlic – minced
1 Cup Tomatoes – diced
1/2 Cup Artichoke hearts – diced
4 oz Heavy cream
8 oz Chunky style tomato sauce
4 Chicken breasts – seasoned with salt and pepper
4 teaspoons Basil Pesto
8 Slices of Bacon – pre-cooked
4 slices tomato
4 slices Swiss cheese
4 teaspoons Basil – sliced thinly
Heat a saute pan over medium high heat. Add olive oil and butter. Place minced garlic in pan and toast to a golden brown. Add diced tomatoes and artichokes, add saute for 1 minute. Add in heavy cream and reduce slightly. Add tomato sauce and simmer. Turn down heat, and keep sauce warm but not simmering.
Preheat grill to a medium high heat. Grill chicken breasts 3-4 minutes. Flip over, and brush breasts with basil pesto. Crisscross bacon on top of pesto, add slice of tomato on top of bacon. Lastly, place Swiss cheese slice on top of tomato, and allow chicken breast to finish cooking.
Remove chicken breast from grill, and place on plate. Cover each chicken breast liberally with sauce. Garnish with sliced basil. Serve with mashed potatoes and fresh seasoned vegetables.
serves 4
Seasons 52 Tomato and Hass Avocado Salad with Wild Arugula and Cibatta
Salad:
2 ripe tomatoes, cut in 1" chunks
2 avocados, peeled and cut in 1" chunks
1/4 cup cilantro, chopped
2 ounces sherry vinegar
2 ounces extra virgin olive oil
1/2 teaspoon sea salt
Pinch of black ground pepper
For Plating:
4 thick sliced pieces of grilled ciabatta bread
2 cups arugula (wild organic)
Balsamic vinegar (aged) to taste
Place avocado and tomato chunks in a large bowl; combine all other salad ingredients and toss well, carefully combining all ingredients. Allow salad to rest one hour at room temperature.
Season ciabatta bread with extra virgin olive oil and toast until golden brown, cut in thick slices and place on plate.
Add 2 cups organic arugula (or as much as desired) to marinating salad and toss well to coat leaves.
Spoon salad over the ciabatta bread slices, add a little of the juice on top. Drizzle with aged balsamic vinegar and serve.
Source:Seasons 52
Serves: 4
Since I had several things in the refrigerator to use up I adapted this recipe from Food and Wine to help move my strawberries, half and half, cream cheese and a lemon that was starting to look pretty sad. It turned out pretty good. I used a Krups La Glacier and found this ice cream set up pretty darn fast. I expected the ice cream maker to run about 30 minutes but my ice cream was ready in just under 20 minutes.
Strawberry Cheesecake Ice Cream
1 - 8 ounce package cream cheese
1/2 cup sugar
1 tablespoon lemon juice
2 cups strawberries fresh or frozen-thaw if frozen
1/2 cup sour cream
2 teaspoon vanilla
1 1/2 cup half and half
1/2-1 cup graham cracker crust, broken into small pieces-optional
Finely crushed graham crackers for garnish
Wash and dry strawberries. Cut the strawberries in half; or quarters of if strawberries are large
With an electric mixer combine sugar and cream cheese until smooth, scraping bowl several times. Add sour cream, vanilla and lemon juice. Beat mixture until smooth. Add strawberries. Mix well until strawberries break up into small pieces. If using graham cracker crumbs add after strawberries and mix in evenly. Add half and half and mix. Pour into ice cream machine and follow directions.
Place bowl ice cream will be stored in into the freezer to chill while ice cream machine is running.
When ice cream maker has stopped spoon ice cream into bowl from freezer. Cover and freeze until ready to serve.
Georgetown Cupcakes Chocolate Ganache Cupcakes
These cupcakes are fabulous. I haven't tried this recipe yet, but hope that it is just as fabulous.
Recipe Notes: Valrhona cocoa powder and Callebaut chocolate are sold at Sur La Table stores; call for availability. You can substitute another high quality cocoa and chocolate.
The cupcakes are best when served on the same day they are made. If the cupcakes are dipped once, you'll have about 1/2 cup of ganache left over.
Makes 18 cupcakes
For the cupcakes
1 1/4 cups flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
8 tablespoons (4 ounces) European-style unsalted butter, such as Plugra brand, at room temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract, preferably Madagascar bourbon
1 cup whole milk, at room temperature
1/2 cup Valrhona cocoa powder, sifted
For the ganache frosting
1/2 cup heavy cream
1 cup Callebaut semisweet chocolate chips
Cupcakes:
Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.
Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Add the cocoa powder, beating (on low speed) just until incorporated.
Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
Ganache frosting:
Lay a large piece of wax paper on the work surface.
Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.
Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.
Source:The Washington Post
Sprinkles' Strawberry Cupcakes
This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes.
The Martha Stewart Show, February Winter 2008
Yield Makes 1 dozen
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles' Strawberry Frosting
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Sprinkles' Strawberry Frosting
Servings: Makes enough for 1 dozen cupcakes
1/2 cup frozen whole strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 tsp. pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Auntie Em's coconut cupcakes
Total time: 45 minutes, plus cooling time for the cupcakes
Servings: Makes 1 1/2 dozen cupcakes
Source: LA Times
Note: Adapted from Auntie Em's Kitchen in Eagle Rock.
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
3 eggs
2 1/2 teaspoons vanilla extract, divided
2 teaspoons almond extract
1 1/3 cups sugar
1 3/4 cups shredded sweetened coconut, plus extra for decorating the frosted cupcakes
1/2 pound cream cheese, at room temperature
1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, at room temperature
3 1/3 cups powdered sugar, sifted
Heat the oven to 325 degrees.
In a medium bowl, sift the flour, baking soda and salt and set aside. Separately, in a large bowl or in the bowl of a stand mixer, combine the oil, buttermilk, eggs, 1 1/2 teaspoons vanilla extract, the almond extract and sugar. Using a hand mixer or in a stand mixer, on low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix. Gently fold in the coconut.
Place 18 paper muffin cups into muffin tins. Fill each cup with a generous one-fourth cup of batter, so that it comes three-fourths up the side of each cup. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Remove the cupcakes to a rack and allow to cool completely.
For the frosting: Beat the cream cheese on low speed until smooth; scrape down the sides of the bowl. Add the butter and continue mixing on medium speed until smooth. Scrape down the bowl again. Add the powdered sugar in three additions at low speed, mixing each addition until just combined. Scrape down the bowl again. Add the remaining teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
Frost each cupcake with 3 tablespoons frosting and sprinkle with extra shredded coconut. The cupcakes will keep for 2 days.
Here is another great recipe from NYC's Baked Bakery's cookbook Baked Explorations. One important note for this recipe. Use REAL Maple Syrup, no Aunt Jemimah or Log Cabin. Grade B Maple Syrup is darker and has a stronger maple flavor than the lighter less flavorful grade A. See Baked's note* following the recipe.
Maple Cupcakes with Maple Cream Cheese Frosting
Makes 24 cupcakes
Source: Baked Explorations
The Cupcakes:
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, slightly softened, cut into chunks
2 tablespoons vegetable shortening, at room temperature
2 cups pure maple syrup (preferably Grade B but Grade A is fine)
3 large egg yolks
1 large egg
1-1/4 cups whole milk
1 cup walnuts, toasted and coarsely chopped
The frosting:
3/4 cup (1-1/2 sticks) unsalted butter, softened
12 oz. cream cheese, softened
4 cups confectioners’ sugar, sifted
2 tablespoons maple syrup
Preheat oven to 325-degrees. Line two 12-cup cupcake pans with paper liners.
In a medium bowl, sift together the flour, baking powder and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbon like. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.
Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.
Fill the prepared cupcake pan about 3/4 full. Bake the cupcakes for 20-25 minutes, rotating the pans halfway through, until a toothpick inserted in the center of a cupcake comes out clean. Note: these cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto a wire rack to cool completely.
Make the Cream Cheese Frosting:
In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.
Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure. (At this point you can tightly cover the frosting and refrigerate for a day. Let it soften at room temperature before using.)
Top frosted cupcake with toasted Walnut Halve if desired.
*Note: Do not, I repeat, do not use imitation maple syrup in this recipe. Actually, avoid imitation maple syrup at all times. It is usually composed of corn syrup and food coloring and, sadly, contains very little, if any, real maple syrup. In short, it’s hard to think of a more disingenuous grocery store product.
If you're lucky enough to live in New York, Los Angeles or Dubai you can just stop by Magnolia Bakery for their July Cupcake of the month. Red Velvet with Vanilla frosting topped with a blueberry. If you're not lucky enough to live near a Magnolia Bakery you can use the recipe below from one of my favorite cookbooks "More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen" to make your own fabulous cupcakes at home.
Magnolia Bakery Red Velvet Cupcakes with Creamy Vanilla Frosting
Source: "More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen"
3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
1 recipe Creamy Vanilla Frosting
Arrange the oven racks in the upper and lower thirds of the oven.
Preheat oven to 350°F.
Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner.
To make the cupcakescake: In a small bowl, sift the cake flour and set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
With a 1/2 cup "ice cream scoop" or measuring cup fill the paper lined muffin cups with 1/2 cup batter.
Bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. .
Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.
This recipe makes 2 dozen cupcakes.
Creamy Vanilla Frosting
Source: "More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen"
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.
This is pretty darn good but still a work in progress to totally match Buca's recipe. If you make this I would love your thoughts on this recipe.
Baked Ziti: Mozzarella, Parmesan, provolone and ricotta cheeses mixed with Italian ziti, marinara and alfredo sauces, baked with Parmesan Italian bread crumbs.
Buca Di Beppo Baked Ziti Copycat
2 ounces Parmesan Cheese, grated
2 1/2 ounces Provolone cheese, shredded
2 1/2 ounces Mozzarella cheese, shredded
8 ounces Ricotta cheese
3 cups Marinara sauce - recipe follows
3/4 cup Alfredo Sauce
1 1/2 pounds Ziti pasta
1/2 teaspoon black pepper
1/3 cup dried Bread Crumbs
2 Tablspoons Butter, melted
2 Tablespoons Parmesan Cheese, grated
Crumb Topping:
Mix all ingredients together until crumbs are moistened and mixed well. Set Aside.
Combine shredded Provolone and Mozzarella, set aside.
Cooked and drain Ziti.
Mix Alfredo and marinara sauce together. (Reserve 1/4 cup of the alfredo-marinara sauce mixture.)
Stir in Shredded cheese mixture.
Gently toss ziti with the cheese-sauce mixture.
Combine Ricotta, Parmesan and pepper in a small mixing bowl.
In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce evenly on bottom of pan.
Dot top of pasta with Ricotta mixture.
Sprinkle bread crumb mixture evenly over top of pasta.
Bake at 350 degrees for 12-15 minutes until top becomes golden brown.
Marinara Sauce
Source: Buca di Beppo Into the Sauce From Our Cucina to Your Kitchen
1/4 cup olive oil
1 red onion, chopped
6 cloves garlic, chopped
2 (28 ounce) cans of crushed tomatoes
salt and pepper to taste
3 tablespoons chopped fresh basil
Heat olive oil in 3 quart saucepan over medium heat. Add onions and garlic and saute until golden brown, about 6-8 minutes.
Add tomatoes and season with salt and pepper to taste. Bring to boil, then cook over low hear approximately 30 minutes, stirring often.
Remove from heat and add the fresh basil.
Yields about 6 cups
These are the sister bars to the Chocolate Chip Cookie Dough Bars (which are fabulous!) posted las month.
Since I was low on butter I half butter and half olive oil. It worked out well. Leaving me with enough butter to splurge on a cinnamon frosting. I used freshly ground nutmeg which has a more intense flavor than ground nutmeg in a jar. You may need to increase the amount to 1/4 teaspoon nutmeg if you aren't using freshly ground. I use a highly quality high oil content (6% or more) Saigon Cinnamon, so again if you are using cinnamon from your grocery store you may need to use 3/4 teaspoon in the frosting.
If you find this small batch is not enough, this recipe will double nicely.
Snickerdoodle Bars
1 1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup packed light brown sugar
1/4 cup butter, softened
1/4 cup olive oil
1 egg
1 1/2 teaspoons vanilla extract
Cinnamon Frosting
1/4 cup butter, softened
1 1/2 cup confectioners sugar
1-2 tablespoons half and half or milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
pinch salt
Snickerdoodle bars:
Preheat oven to 350 degrees.
Lightly grease a 8x8" baking pan.
Combine flour, baking powder, cinnamon, nutmeg and salt; set aside.
With an electric mixer beat together butter and olive oil.
Add brown sugar and mix for 3-5 minutes.
Add vanilla and egg and beat until smooth.
Stir in the dry mixture until just blended, no white showing.
Spread batter evenly into prepared pan.
Bake 25 minutes at 350 degrees.
Cool bars completely and frost with Cinnamon Frosting.
Cinnamon Frosting:
Blend butter, sugar, cinnamon and salt in electric mixer bowl until well mixed.
Add vanilla and 1 tablespoon half and half or milk; beat until frosting is smooth and of spreading consistency adding more liquid if needed. Add only a small amount of milk at a time (1 teaspoon) and mix well before adding more liquid.
This is an original recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.
Use this popular salad dressing from Bonefish Grill with the Grilled Salmon and Asparagus Salad recipe posted yesterday.
Bonefish Grill® Citrus Herb Vinaigrette
2/3 Cup extra virgin olive oil
1/4 Cup granulated sugar
3 Tablespoons water
2 Tablespoons white wine vinegar
4 Teaspoons minced garlic
1 Tablespoon Grey Poupon Dijon mustard
2 Teaspoons lime juice
2 Teaspoons lemon juice
2 Teaspoons minced fresh parsley
1/2 Teaspoon dried basil
1/4 Teaspoon dried oregano
1/4 Teaspoon salt
Fresh ground black pepper to taste
Whisk together ingredients in a medium bowl.
Heat mixture in microwave on high for about 1 minute.
Remove from microwave and whisk until mixture is incorporated and begins to slightly thicken.
Cover and chill for 1 hour before serving.
Makes 1-1/4 cups.
Click here for the Citrus Herb Vinaigrette recipe.
Bonefish Grill® Grilled Salmon and Asparagus Salad
Fresh salad with grilled salmon, goat cheese and a citrus vinaigrette.
Approximate Time: 30 minutes
Servings: 1
3 oz. field greens
1 bowl
1 1/2 oz citrus herb vinaigrette
2 each, 1/2 oz. slices goat cheese
6 each blanched green beans
1/2 oz. sun dried tomatoes, julienne
6 oz. grilled salmon
3 spears of cooked asparagus
1 tablespoon pine nuts, toasted
Grill salmon.
While salmon is cooking - toss field greens, sun dried tomatoes and green beans with the vinaigrette (do not over dress greens).
Pile tossed field greens in the center of a dinner plate.
Arrange goat cheese slices in the 12:00, 4:00 and 8:00 position of the plate. (Imagine your plate as a clock face).
Arrange the grilled salmon on the top of the salad.
Sprinkle the pine nuts over the salad.
Serve immediately.
Another great recipe from Williams-Sonoma
Adapted from Williams-Sonoma Seasonal Celebration Series, Summer, by Joanne Weir (Time-Life Books, 1997).
Williams-Sonoma Creamy Potato Salad
3 lb. red potatoes, unpeeled
1/3 cup plain yogurt
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs. Dijon mustard
3 Tbs. fresh lemon juice
8 green onions, white and light green portions,
thinly sliced
2 celery stalks, finely chopped
3 Tbs. chopped fresh flat-leaf parsley, plus
parsley sprigs for garnish
3 Tbs. chopped fresh mint, plus mint sprigs
for garnish
3 Tbs. chopped fresh basil, plus basil sprigs
for garnish
Salt and freshly ground pepper, to taste
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.
In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.
To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.
Serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Summer, by Joanne Weir (Time-Life Books, 1997).
This is best without the shrimp, but for all those that love shrimp I have included it in the recipe.
Noodles & Company Japanese Pan Noodles with Sautéed Shrimp
Serves 6-8
1 lb wheat noodles
1 cup broccoli (cut into florets)
1 cup carrots (julienne cut)
1/2 cup scallions (cut on the bias)
1/2 cup red peppers (julienne cut)
1/2 cup fresh shiitake mushrooms (de-stemmed)
1 Tablespoon fresh ginger (peeled & chopped)
1/4 cup mirin
1 Tablespoon pure sesame oil
1 Tablespoon canola oil
1 cup sweet soy sauce
2 Tablespoons Chile garlic sauce
1 teaspoon black sesame seeds
24 shrimp (16-20 peeled & de-veined)
Cook noodles in boiling water until al dente, drain and cool in ice water.
Drain, let rest and toss with sesame oil.
Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
Place large sauté pan over high heat. Add canola oil and sauté mushrooms until lightly golden.
Add shrimp, carrots, broccoli, peppers, scallions, ginger, Chile garlic sauce, sweet soy, and noodles to pan in that order. Cook until noodles are caramelized or golden.
Place on platter and sprinkle with black sesame seeds
Don't look twice, there is no pie crust for this pie.
Bonefish Grill Jamaican Coconut Pie With Rum Sauce
1 Cup Whole Milk
1 Cup Heavy Cream
1/2 Cup Flour
1/2 Cup Sugar
6 Eggs
1 Tablespoon Vanilla
2 Cups Coconut, shredded
Rum Sauce:
1 Cup Brown Sugar (light or dark)
1 Cup Butter, unsalted
1 Cup Myers Dark Rum
Pie Filling:
Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes on medium speed.
Add coconut and mix together until completely incorporated.
Place in a greased pie pan. Cook at 350° for 40-45 minutes.
Rum Sauce:
In small sauce pan, heat butter over medium heat until melted.
Add brown sugar and mix together until sugar dissolves.
Add rum and cook for 1 minute on medium heat.
Slice pie and serve with rum sauce, to your liking. *Pie best when served warm.
To check artichokes for doneness, pull a center leaf out. It should release without much resistance or insert a knife tip into the stem, to see if it is tender.
Seasons 52 Grilled Artichokes
4 ea Artichokes, large, fresh
1/2 gal Water for steaming
1 tbs Salt
Extra virgin olive oil in spritz bottle
To taste Kosher Salt
To taste Black Pepper
2 ea Lemons, cut in 1/2 (to grill)
1 ea Lemon juice, fresh sqeezed
Wash artichokes. Trim the stem and cut the top 1 inch (approx) of the artichoke off.
With scissors trim the spikes on the tips of each leaf.
Add water to large pot, or steamer and bring to a boil.
Place artichokes in steamer basket stem side up.
Steam 25-30 minutes.
Remove from steamer and cool approximately 30 mintutes in refrigerator.
When artichokes are cooled cut each artichoke in half lengthwise and scoop out the fuzzy choke.
Place artichoke halves flat side up.
Drizzle with extra virgin olive oil and season with salt and pepper.
Over hot coals grill artichokes and lemons on both sides.
Squeeze a small amount of lemon juice over the griling artichokes.
Remove artichokes and lemons from grill and serve.
This is one of the most requested recipes from Roy's Hawaiian Fusion restaurants.
Roy's Restauarnts Roy's Szechwan Ribs
4-1/2 pounds pork spareribs or baby back ribs (3 slabs)
2 cups hoisin sauce
2 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons Chinese chili paste (Sambal Oelek or Sriracha)
1/2 cup honey
Cut rib slabs in half and place in a large pot of boiling water. Slow boil 90 minutes, or until tender (meat will shrink down from top of bone at least a half inch). Remove from water and let stand 10 minutes.
To make marinade, combine remaining ingredients and refrigerate.
Preheat oven to 450 degrees.
Brush ribs on both sides with marinade. Place on a rack on top of a cookie sheet in the oven. Bake 10 to 15 minutes, until shiny. Remove and cool. Cut into pieces and brush with more marinade. Grill on a hibachi a few minutes until hot.
If you just happen to have a soda siphon or seltzer bottle and have been wondering what to do with it, look no further this recipe from Crop's Bistro in Cincinnati will give you a chance to put that soda siphon to use.
Crop Bistro and Bar Old School Mocha Float
1/2 gallon Warm water
1/2 cup plus extra to garnish Chocolate syrup
4 heaping Tablespoons Instant espresso powder
2 scoops Coffee ice cream
Whipped cream to garnish
To make chocolate-espresso soda, whisk water, ½ cup chocolate syrup and espresso powder in a mixing bowl until the powder dissolves. Transfer to a soda siphon or seltzer bottle per manufacturer’s instructions.
Place ice cream in a tall glass; fill with the chocolate-espresso soda. Garnish with whipped cream and chocolate syrup.
Buca di Beppo's Penne San Remo
2 ounces Olive Oil
6 ounces Chicken Breast, sautéed and sliced
3 ounces Artichoke Hearts, Quarted
1 ounce Sundried Tomato strips
1 Tablespoon Garlic, chopped
1/8 teaspoon Salt
1/8 teasponns Pepper
3 ounces White Wine
8 ounces Alfredo Sauce
2 ounces Peas
16 ounces Penne Pasta, cooked
In a sauté pan, heat oil over medium heat.
Add cooked, sliced chicken, artichoke hearts and sundried tomatoes and sauté for one minute.
Add garlic, salt and pepper and sauté, for one more minute to caramelize the garlic.
Deglaze the pan with white wine and scrape up any brown bits from the pan.
Add Alfredo sauce and peas and simmer until sauce and chicken have reached an internal temperature of 165°.
Drop cooked pasta in boiling water for 3 seconds.
Drain pasta well and toss with the sauce.
Place pasta in a bowl reserving as much chicken and other ingredients as possible for the top.
Serve with grated Parmesan cheese and enjoy!
Posts
