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Tuesday, February 26, 2008
A Day at the Park
Thursday, February 7, 2008
Pumpkin Muffins w/ Butterscotch Cream Cheese Frosting
We've made plenty of pumpkin muffins before, but the frosting on these really kicks them up a notch. It is an Emeril recipe after all. Anyway, they are SO yummy that we made 2 batches in 2 days, and now they're all gone! (disclaimer: we did have some people over that assisted in the devouring).
1 cup plus 2 tablespoons sifted cake flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick, or 8 tablespoons, unsalted butter, softened at room temperature
2 eggs, at room temperature
1/2 cup pumpkin puree
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
1 recipe Butterscotch Frosting, recipe follows
Preheat the oven to 350 degrees F and lightly grease 11 (3-ounce) silicone cupcake molds. (Or, alternatively, grease and flour 10 regular muffin wells in a muffin tin.)
Sift together the flour, sugar, baking powder and salt and transfer to a standing electric mixer fitted with a paddle attachment. Mix briefly on low speed to combine. Add the butter, little by little, and continue to process on low speed until the mixture resembles coarse crumbs with pea-sized pieces.
In a small bowl, whisk together the eggs, pumpkin, spices and vanilla. While the mixer is still running at low speed, drizzle half of the liquid ingredients into the mixer and continue to mix until just combined. Increase the speed on the mixer to medium-high and mix until light and fluffy, 1 to 2 minutes. Add the remaining liquid ingredients in a slow, steady stream, and continue to mix until thoroughly incorporated, about 15 seconds longer, scraping down the sides of the mixer bowl as necessary. Don't worry if the mixture appears slightly curdled.
Divide the mixture between 10 regular sized buttered muffin wells or 11 (3-ounce) silicone muffin cups - the wells should be filled about 2/3 of the way. Bake for 16 to 18 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. Transfer to cooling racks and let cool for 5 minutes. Make sure not to peel silicone olds off of cupcakes. Invert muffin tins or holders and muffins should release easily. Frost with the Butterscotch Frosting, tinted with colors if desired.
Butterscotch Frosting:
6 ounces cream cheese, softened at room temperature
1 cup confectioners' sugar
2 tablespoons unsalted butter
1/4 teaspoon salt
6 tablespoons Butterscotch Sauce, recipe follows, or store-bought butterscotch sauce
In the bowl of a standing electric mixer, combine the cream cheese, confectioners' sugar, butter, and salt, and beat until smooth and creamy, 3 to 4 minutes. Reduce the speed to low and add the Butterscotch Sauce, 1 tablespoon at a time, and mix until thoroughly incorporated, stopping to scrape down the sides of the bowl as necessary. Chill slightly if frosting cupcakes.
Yield: enough frosting for 1 dozen cupcakes.
Butterscotch Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
3 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium, heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 3 to 4 minutes, watching closely so it doesn't burn. Remove the pan from the heat. Add the butter and swirl the pan to melt it, about 1 minute. Return to the heat and bring to a boil. Add the cream, whisk to combine, and remove from the heat. Add 2 tablespoons of the milk, and up to 2 tablespoons more, until desired consistency is achieved.
Cool until just warm before serving. (The sauce will thicken as it cools.)
Yield: about 1 cup
1 cup plus 2 tablespoons sifted cake flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick, or 8 tablespoons, unsalted butter, softened at room temperature
2 eggs, at room temperature
1/2 cup pumpkin puree
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
1 recipe Butterscotch Frosting, recipe follows
Preheat the oven to 350 degrees F and lightly grease 11 (3-ounce) silicone cupcake molds. (Or, alternatively, grease and flour 10 regular muffin wells in a muffin tin.)
Sift together the flour, sugar, baking powder and salt and transfer to a standing electric mixer fitted with a paddle attachment. Mix briefly on low speed to combine. Add the butter, little by little, and continue to process on low speed until the mixture resembles coarse crumbs with pea-sized pieces.
In a small bowl, whisk together the eggs, pumpkin, spices and vanilla. While the mixer is still running at low speed, drizzle half of the liquid ingredients into the mixer and continue to mix until just combined. Increase the speed on the mixer to medium-high and mix until light and fluffy, 1 to 2 minutes. Add the remaining liquid ingredients in a slow, steady stream, and continue to mix until thoroughly incorporated, about 15 seconds longer, scraping down the sides of the mixer bowl as necessary. Don't worry if the mixture appears slightly curdled.
Divide the mixture between 10 regular sized buttered muffin wells or 11 (3-ounce) silicone muffin cups - the wells should be filled about 2/3 of the way. Bake for 16 to 18 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. Transfer to cooling racks and let cool for 5 minutes. Make sure not to peel silicone olds off of cupcakes. Invert muffin tins or holders and muffins should release easily. Frost with the Butterscotch Frosting, tinted with colors if desired.
Butterscotch Frosting:
6 ounces cream cheese, softened at room temperature
1 cup confectioners' sugar
2 tablespoons unsalted butter
1/4 teaspoon salt
6 tablespoons Butterscotch Sauce, recipe follows, or store-bought butterscotch sauce
In the bowl of a standing electric mixer, combine the cream cheese, confectioners' sugar, butter, and salt, and beat until smooth and creamy, 3 to 4 minutes. Reduce the speed to low and add the Butterscotch Sauce, 1 tablespoon at a time, and mix until thoroughly incorporated, stopping to scrape down the sides of the bowl as necessary. Chill slightly if frosting cupcakes.
Yield: enough frosting for 1 dozen cupcakes.
Butterscotch Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
3 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium, heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 3 to 4 minutes, watching closely so it doesn't burn. Remove the pan from the heat. Add the butter and swirl the pan to melt it, about 1 minute. Return to the heat and bring to a boil. Add the cream, whisk to combine, and remove from the heat. Add 2 tablespoons of the milk, and up to 2 tablespoons more, until desired consistency is achieved.
Cool until just warm before serving. (The sauce will thicken as it cools.)
Yield: about 1 cup
ChocoCoco Raw Food Bar
I was this close to making brownies. I was hungry; we didn't have any chocolate chips, and I thought brownies would hit the spot. But at the last minute, I took the healthier path and came up with these little beauties. Now, they are very similar to the Super Yummy Raw Food Bar. But, and I am not joking or even embellishing, they taste SO similar to the little chocolate coconut bird's nests. You know what I'm talking about? So yum! Even Caleb and Madi are gobbling them up right now even though Caleb doesn't like nuts and Madi shouldn't have nuts. Anyway, here's the recipe...
12 dates
2 TBS peanut butter
1/2 C coconut
1 TBS honey
1.5 TBS cocoa powder
.5 C walnuts
Of course, these are all approximations because I don't measure. Just experiment...it's more fun that way. I think walnuts must be a softer or oilier nut than almonds because the texture on these is much finer... thus the coconut bird's nest comparison. Enjoy!
12 dates
2 TBS peanut butter
1/2 C coconut
1 TBS honey
1.5 TBS cocoa powder
.5 C walnuts
Of course, these are all approximations because I don't measure. Just experiment...it's more fun that way. I think walnuts must be a softer or oilier nut than almonds because the texture on these is much finer... thus the coconut bird's nest comparison. Enjoy!
Monday, February 4, 2008
Book Reviews
My second installment of book reviews...
I am America (And So Can You)- Funny, but not quite as funny as The Colbert Report. Definitely an amusing read though. I tried to read the Jon Stewart book too, but it was a bit thick. Maybe another time.
Mozart's Sister - Surprisingly, I'm developing an affection for the historical novel. I really liked this book, though it was disturbing. It turns out that Mozart had a sister who was a musical prodigy as well, but once Mozart came along, she was kicked to the curb. I'll never look at (or listen to) his music the same way again. The only challenging thing about the historical novel is that I'm not sure how much of the story is true and how much is fiction. I guess I really should read a biography of Mozart to get the scoop. But I don't really feel like reading a biography right now. Does anyone know anything about Mozart? I've already thought about watching Amadeus, but I'm not sure how accurate that is either. Anyway, I do recommend the book. Good read.
I am America (And So Can You)- Funny, but not quite as funny as The Colbert Report. Definitely an amusing read though. I tried to read the Jon Stewart book too, but it was a bit thick. Maybe another time.
Mozart's Sister - Surprisingly, I'm developing an affection for the historical novel. I really liked this book, though it was disturbing. It turns out that Mozart had a sister who was a musical prodigy as well, but once Mozart came along, she was kicked to the curb. I'll never look at (or listen to) his music the same way again. The only challenging thing about the historical novel is that I'm not sure how much of the story is true and how much is fiction. I guess I really should read a biography of Mozart to get the scoop. But I don't really feel like reading a biography right now. Does anyone know anything about Mozart? I've already thought about watching Amadeus, but I'm not sure how accurate that is either. Anyway, I do recommend the book. Good read.
Caleb Quote O' the Day
My first post computer-meltdown post! It's good to be back.
We were at a consignment store today, selling some clothes. Caleb had to use the bathroom, and thankfully, they had one. So, as we're washing our hands, Madi starts asking to wash hers. Madi LOVES to wash her hands but she HATES baths. It's very odd. Anyway, the bottle of soap says "Infused with Aloe" and has a picture of an aloe vera plant. So, Caleb says to Madi,
"Be careful with that soap, Madi. It's cactus soap!"
We were at a consignment store today, selling some clothes. Caleb had to use the bathroom, and thankfully, they had one. So, as we're washing our hands, Madi starts asking to wash hers. Madi LOVES to wash her hands but she HATES baths. It's very odd. Anyway, the bottle of soap says "Infused with Aloe" and has a picture of an aloe vera plant. So, Caleb says to Madi,
"Be careful with that soap, Madi. It's cactus soap!"
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