Vanilla Almond Cupcakes With Whipped Vanilla & Anise Frosting
Vanilla Almond Cupcakes :
Yield: 2.5 dozen
Ingredients
1 3/4 cups (175 g/6 oz) cake flour, not self-rising
1 1/4 cups (157 g/5.5 oz) all-purpose flour
2 cups (400 g/14 oz) granulated sugar
1 tablespoon (15 mL) baking powder
3/4 teaspoon (5 g) salt
1 cup (2 sticks, 227 g/8 oz) unsalted butter cut into 1-inch cubes, room temperature
4 large eggs, at room temperature
1 cup (250 mL/8 liquid ounces) whole milk, at room temperature
1 teaspoon (5 mL) pure vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract for all of my baking)
1/2 teaspoon (2.5 mL) pure almond extract
Method
1. Preheat oven to 325°F (170°C). Line standard cupcake pans with your favourite paper cupcake liners ( I love black & white liners for the Anise Cupcakes!).
2. In bowl of electric mixer fitted with the paddle attachment, combine dry ingredients (flours, sugar, baking powder, and salt) and mix on low speed until blended. On medium-low speed, add cubes of butter, a few at a time, and mix each one for a moment before adding the next few, until each cube of butter is incorporated. Be sure there are no large chunks of butter in the batter before moving onto step 3.
3. Add eggs, one at a time, scraping down the sides of the bowl after each addition. Be sure each egg has been incorporated before adding the next.
4. In a large glass measuring cup, whisk together milk, vanilla, and almond extract. With mixer on medium speed (#4 on KitchenAid), add wet ingredients in 3 parts, scraping down sides of bowl with spatula after each addition. Beat until just incorporated (try not to over beat).
4. Using a 1.5 oz cookie scoop (or your cake batter tool of choice), divide batter among liners (should be 2/3 full). Bake until a skewer inserted in the center comes out clean, about 17-20 minutes.
5. Remove from oven and immediately transfer the cupcakes onto a cooling rack by inverting the tray. Carefully turn the cupcakes right-side-up and let cool completely before frosting.
*Recipe adapted from Billy’s Bakery Vanilla, Vanilla Cupcakes via Martha Stewart
Whipped Vanilla & Anise Frosting:
Ingredients
3 sticks + 2 tablespoons (375 grams/13 ounces) unsalted butter, softened and cut into cubes
3 cups sifted (480 grams/7 ounces) confectioners’ sugar (icing, powdered)
2.5 tablespoons (37.5 mL) milk
1 1/2 teaspoon (7.5 mL) pure vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract)
3/4 teaspoon (3.75 mL), or to taste, pure anise extract (such as Watkins Anise Extract 2oz)
pinch of salt
Method
1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
3. Best used right away.
4. You can include one seeded and scraped vanilla bean and 1 teaspoon of pure vanilla extract for a deeper vanilla flavour (and the glorious vanilla bean specks).
Once cupcakes are completely cool, spread frosting over each one using a small offset spatula or you can pipe frosting using a piping bag and your desired pastry tip. I used Ateco #887. Top with sprinkles, black jelly beans, Goodies, or, as I used, Mini Licorice Allsorts, 1 LB and De Ruijter Anise Sprinkles (see here).
Store at room temperature in airtight container for up to 3 days, but best enjoyed the day they are made.
~ from reblog by: http://sodarksopretty.tumblr.com/
(Source: sweetapolita.com)
BBQ grilled corn
Panzanella Panini
Ingredients
1 French deli roll, split
1 teaspoon balsamic vinegar
2 slices mozzarella cheese
1 small tomato, sliced
4 fresh basil leaves
olive oil
Directions
Preheat a skillet over medium-low heat.
Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.
(Source: allrecipes.com)
Grilled Garlic Parmesan Zucchini
Ingredients
3 zucchini
3 tablespoons butter, softened
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
Directions
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.
(Source: allrecipes.com)
Pineapple and Tuna Ceviche Chips
1 pound fresh sushi-grade tuna, cut into small dice
2 cups fresh pineapple, cut into small dice
3 lemons, juiced
3 limes, juiced
2 tablespoons rice wine vinegar
3 tablespoons coconut water
Potato chips, for serving
Kosher salt, to taste
Pinch of cayenne pepper
1 small red onion, cut into small slivers, for garnish
1 small handful of picked cilantro leaves, for garnish
Combine tuna, lemon juice, lime juice, rice wine vinegar, coconut water, cayenne and salt in a medium sized bowl. Let marinate for 15 minutes to let the citrus “cook” the fish.
Spread potato chips out onto serving platter and top with one layer of diced pineapple.
Top pineapple with a small mound of tuna mixture, and garnish with red onion and cilantro.
(Source: ivillage.com)
Ginger Crunch is a well loved slice found in most cafes, bakeries and tearooms around New Zealand. There are several versions and as many variations on different recipes, however here is my recipe, which I believe to be fairly true to ‘the original’.
Ginger Crunch:
185 grams of soft butter
¾ cup of sugar
2 ¼ cups of plain flour
1 teaspoon of baking powder
2 teaspoons of ground ginger
Preheat the oven to 190degC. (around 375 F)
In a large bowl cream the butter and sugar.
Sift the flour, baking powder and ginger together and mix into the creamed butter.
Press the crumbly mix evenly into lined 20×30cm sponge roll tin.
Bake for 20 to 25 minutes or until lightly brown.
Ice with the following while the base and icing are still hot.
75 grams of butter
3 tablespoons of golden syrup
1 cup of icing sugar
3 teaspoons of ground ginger
Melt the butter and golden syrup in a small saucepan.
Sift the icing sugar and ginger and add to the butter and syrup stirring constantly until well combined.
Pour over the base while still hot and leave until almost cool before cutting into 24 squares.
(Makes 24 pieces)
Inspired by the much loved “Cookies ‘n’ Cream” flavoured ice cream, often made with crumbled “Oreo” a famous American brand of cream filled cookies, I decided to try a out a more homely and Kiwi styled version Ginger Crunch ‘n’ Cream Ice Cream!
Ginger Crunch ‘n’ Cream Ice Cream:
2 cups of cream
1 cup of full cream milk
½ cup of caster sugar
1 vanilla bean to infuse milk, or vanilla extract to taste
1 ½ cups of crumbled and chopped ginger crunch
Warm the milk, cream, sugar and vanilla to dissolve and infuse. Remove from the heat, allow to cool and chill.
Churn as per manufacturers instructions.
When the icecream is finished add the ginger crunch crumbs, being sure not to have too finer crumbs, but a good selection of chopped nuggets of pure ‘gingeriness’ and switch the machine back on to fold them through.
(Source: bronmarshall.com)
Asparagus with Balsamic Tomatoes
Ingredients
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper
Preparation
1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
Raisin and Pine Nut variation: Omit tomatoes, garlic, vinegar, and goat cheese. Cook 1/3 cup sliced red onion and 2 tablespoons pine nuts in oil for 4 minutes. Add 2 1/2 tablespoons orange juice, 3 tablespoons raisins, and 2 teaspoons honey; cook 2 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon orange rind. Spoon over asparagus; sprinkle with pepper. Yield: 4 servings.
Calories 111; Fat 5.3g (sat 0.6g); Sodium 151mg
Sesame-Ginger Glazed variation: Omit oil, tomatoes, vinegar, salt, cheese, and pepper. Microwave 1 tablespoon lower-sodium soy sauce, 1 teaspoon honey, 1 teaspoon lime juice, 1 teaspoon minced peeled fresh ginger, and garlic on HIGH for 2 minutes. Drizzle over asparagus; sprinkle with 2 teaspoons toasted sesame seeds. Serve with lime wedges. Yield: 4 servings.
Calories 43; Fat 0.8g (sat 0.1g); Sodium 134mg
Lemon-Tarragon variation: Omit tomatoes, vinegar, and cheese; decrease pepper to 1/4 teaspoon. Combine 1/8 teaspoon lemon rind, 1 tablespoon lemon juice, 2 teaspoons chopped tarragon, garlic, 1/2 teaspoon minced shallot, 1/2 teaspoon Dijon mustard, salt, pepper, and oil. Drizzle tarragon mixture over asparagus; toss gently to coat. Yield: 4 servings.
Calories 49; Fat 2.3g (sat 0.3g); Sodium 153mg
Laura Zapalowski, Cooking Light
APRIL 2011
(Source: myrecipes.com)
I will take them all, thank you.
Delicious home-made honey wheat with goat cheese and hot pepper jelly
(via uurban)
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