September 1, 2010

Red Velvet Cupcakes with Cream Cheese Frosting

I made these delicious cupcakes for a friend's birthday last April. The cupcakes were a hit. It may just be that time to make another batch.  I followed the recipe exactly from www.pinchmysalt.com

Ingredients
2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Directions

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 - 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don't overbake!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.  Frost cupcakes with cream cheese icing (recipe below) and decorate with red sprinkles if desired.  

6. Enjoy the cupcakes with those you love!

Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring-no matter how hard I try, I always end up staining something!  As you're mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.  Since the batter is fairly thick, I have found that an old-fashioned ice cream scoop works best for filling the cupcake wells (also great for muffin batter!).  Since all ovens are different, make sure you check the cupcakes a little early.  Mine were ready in just over 2o minutes, yours may be done sooner, or they may take a minute or two longer.

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Recipe Notes: If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you'll be able to taste the tangy cream cheese!

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August 14, 2010

Rick Bayless' Chipotle Meatballs

Andy and I went for the weekend to Chicago IL to visit friends, Kevin and Stacy. We had a blast with them. The following recipe was one of many delicious dishes served at their Air and Water show party. We had the best view ever from their condo on the 27th floor.

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August 3, 2010

Grilled Jerk Chicken

I found a wonderful marinade for grilled jerk chicken on epicurious.com. Andy thought it was so good he could have it weekly. To accompany the chicken, we had grilled sweet potatoes and sauteed spinach.

Grilled Jerk Chicken Recipe
Spiced Grilled Sweet Potatoes recipe
Coconut spinach recipe

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June 5, 2010

Butternut Squash Soup with 4 Cheese Ravioli

This is a DELICIOUS soup! One of my personal favorites. This weekend, I served it to my parents. Recipe found on allrecipes.com
Makes: 8 -12 servings

Prep time: 30 minutes
Cook time: 30 minutes

Ingredients
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 cup sliced onions
3/4 cup sliced leeks
2 1/2 cups peeled, seeded and cubed butternut squash
1/2 cup dry white wine
5 cups chicken broth
1 pinch ground cinnamon
1 pinch ground ginger
1 pound cheese filled spinach ravioli
3/4 cup light cream
salt and pepper to taste
 
Directions

1. Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
2. Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
3. With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.

Nutrition facts per serving: Calories: 175 | Total Fat: 7.9g | Cholesterol: 32mg

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April 15, 2010

Blackened Fish Tacos with Mango-Cilantro Salsa

I found this recipe on allrecipes.com. Andy was sure he didn't like fish tacos. Guess what? He now requests this recipe at least once a week. It's spicy, so for those who like milder foods, you might try lessening the chipotle peppers and jalapeno.

Makes: 4 servings

Prep time: 1 hour
Cook time: 20 minutes

Ingredients
3 tablespoons chipotle chile powder
1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon cracked black pepper
1 pound tilapia fillets, cut in half lengthwise
1 - 2 pats of butter

1 mango - peeled, seeded and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
1 clove garlic, minced
1 bunch cilantro, chopped
1 tablespoon lime juice

8 oz. light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1.4 teaspoon cumin
1.4 teaspoon chili powder
1/2 teaspoon seafood seasoning such as Old Bay
salt and pepper to taste

2 (15 ounce) cans black beans, rinsed and drained
2 cloves garlic, minced
1 pinch salt

3 cups hot cooked Spanish rice
8 (6 inch) whole wheat tortillas
1 (8.5 ounce) package coleslaw mix

Directions

1. Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Press fish into the spice mixture to coat, and set aside.
   
2. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside.
   
3. Make the aioli by stirring together the chipotle puree, sour cream, lime juice, zest, cumin, chili powder, seafood season. Add salt and pepper to taste. Refrigerate until needed.
   
4. Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, melt butter in a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
5. To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

Slight modifications made. Original recipe found on  www.allrecipes.com

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