Cupcake Craze Demo!

Please join me on Sunday, April 1st, 2012 - not kidding - between 12 - 3:00 p.m. for a fun demonstration at Faraday's Kitchen Store in Lakeway.   It's all about cupcakes - Cupcake Craze - is FREE and kid friendly.

I will have four different cake types that you can mix with four different fillings, four different frostings and all the embellishments.   Every one gets to try making their own flavor combination!

Stacked Salmon

This recipe has it all; delicious salmon, watercress, tangy aioli all stacked onto a crisp potato pancake.   My problem with this recipe is that I didn't make enough (or rather we ate it all).

Stacked Salmon

Ingredients:

• Salmon filet
• juice of 1 lime
• cedar plank
• 4 potatoes
• 1 egg
• 1/4 C flour
• Lawry's Season Salt
• 2 T olive oil
• 2 bunches watercress
• 4 T mayonnaise
• 1 1/2 T capers
• 1 T Durkee Sauce
• juice of 1 lemon
• salt and pepper
• zest of 1 lemon

Directions:   Preheat your grill and soak the cedar plank for about 30 minutes in water.   Squeeze lime juice over salmon filet and season with salt and pepper.   Place on cedar plank and grill until done and flaky.

Peel potatoes and barboil whole for about 10 minutes, starting with potatoes covered with room temperature water and heat from there. Immerse in cold water.  Remove from water, dry and let cool.   Meanwhile, in a small bowl mash capers with a spoon.   Then add mayonnaise, Durkee Sauce (or a brown mustard with a hint of horseradish), lemon juice and Lawry's Season Salt.

Once the potatoes are cool enough to touch, grate with a box grater into a medium bowl.   Add a bit of Lawry's Season Salt.   In a small bowl combine egg and flour and whisk well and add to potatoes.  In a large fry pan, heat the olive oil over medium high heat.   Make 4 large potato patties and place in hot oil.   Leave it alone for 4-5 minutes until it crisps then flip to the other side and cook an additional 5 minutes.   Drain on papertowels.  

To assemble, start with a potato cake, then a handful of watercress, then a piece of cedar plank salmon, topped with the aioli sauce.   Garnish with zest of lemon and serve.

Basic Pancake Recipe

Every food blogger and chef spends time thinking of flavor and texture when creating a new recipe that usually has many steps and takes hours to prepare.   I love and appreciate those types of dishes very much but today I went back to the basics.   I love the basics too, as they usually are some of the first steps of a more elaborate recipe.

Today was a very basic pancake recipe.

Emma's bestie Claire spent the night last night and as I was tucking them in, Emma said they wanted stakes of pancakes for breakfast in the morning.

My best childhood memory of pancakes was during a very snowy winter in Springfield, Virginia in 1978.   After a few hours of sledding with my best friend, Beth Evans, we headed back to her house frozen solid.   Her mother made the BEST and fluffiest pancakes ever - with real butter on top.   At my house growing up we always had buckwheat pancakes that were a little flat with nuts and "junk" in them and used margarine.   These were white with crisp edges and the real butter had such an amazing taste with syrup drizzled on them.   Amazing.  I think I can still taste them to this day.

Emma and Claire ate a huge stack this morning and I even made each girl and initial pancake as well.   You'll never buy store bought pancake mixes again.

Basic Pancake Recipe

Ingredients:

• 1 1/4 C flour
• 1 T baking powder
• 2 T sugar
• 1/2 t salt
• 1 C milk
• 1 egg, beaten
• 2 T canola oil

Directions:   In a medium bowl, combine the flour, baking powder, sugar and salt.   In a smaller bowl, whisk together the milk, egg and oil.   Add the liquid ingredients to the dry and mix well.   As the mixture stands, heat your griddle and cook your pancakes.   Wait until you see the bubbles before you flip and cook until golden.   Serve immediately.

Lemon Blueberry Muffins

I'm catering a Brunch this weekend and made these wonderful little bites.   Lemon and blueberries make a great combination and I made them mini to just pop in your mouth.

Lemon Blueberry Muffins

Ingredients:

• 3/4 C unsalted butter, room temperature
• 1 C sugar
• 1/2 C brown sugar
• 3 large eggs, room temperature
• 1 t vanilla bean paste
• 1 T lemon extract
• 1 C sour cream
• 1/4 C milk
• 2 1/2 C all purpose flour
• 2 t baking powder
• 1 t baking soda
• 1 t salt
• 1 pint fresh blueberries
• zest of 1 lemon

Directions:   Preheat your oven to 350 degrees and prep your pans, whether regular muffin tins with paper cups or mini muffin pan sprayed with cooking spray.

In a mixer, cream the butter and sugar until light and fluffy, about 5 minutes.   Add eggs, one at a time, mixing well then add vanilla, lemon extract, sour cream and milk.

In a separate bowl, sift together the flour, baking powder, soda and salt and add to the batter and blend until just mixed.   Fold in blueberries and lemon zest.

Scoop batter into prepared pans, filling 3/4 full and bake.   If making regular sized muffins, bake 25 minutes and if making mini muffins, bake 15 minutes.   They will be lightly browned on top.   Delish!

Avocado and Salmon Salad

The sun is shining brightly in Austin and it's been steadily warming up too.   I'm in such a spring type of mood, both in the house as in spring cleaning AND in the kitchen as in making lighter dishes.   I've been wanting to do something fun with avocado's and this experiment turned out delish!   Toasted pine nuts add crunch and texture to the creamy avocado with salmon and the basil, scallions, zest of lemon and orange.   This would be a great salad to use at an outdoor luncheon, Bridal Shower or any springy celebration.

Avocado and Salmon Salad

Ingredients:

• Ripe Avocados
• 4 - 6 oz cooked salmon (smoked if you prefer)
• 2 scallions, thinly sliced on the diagonal
• 2 T mayonnaise
• 1 T fresh basil, julienned
• juice of a fresh lemon
• salt and pepper to taste
• fresh lemon and orange zest
• mixed greens
• pine nuts, toasted

Directions:   In a small saute pan over medium heat, toast the pine nuts.  

In a medium bowl, combine the cooked salmon with the scallions, mayonnaise, basil, lemon juice, salt and pepper and zest and mix well, breaking the salmon up into bite sized pieces.

Just before serving, cut the avocado's in half, remove the seed and remove from the skin, keeping the half in tact.   To plate, start with a bed of mixed greens, then the avocado, topped with the salmon mixture and garnished with toasted pine nuts and zest.   Serve immediately!

Grilled Corn on the Cob

Keeping corn in it's green husks will render tenderness and the spicy herbed butter adds a tasty kick!  

Grilled Corn on the Cob

Ingredients:

• fresh corn on the cob in husks
• 2 sticks unsalted butter, room temperature
• 2 T fresh parsley, minced
• 1 - 2 T cayenne pepper (depending on your taste)
• 1 T salad supreme seasoning
• 1 T fresh cracked pepper
• salt to taste

Directions:   In a small bowl combine butter and herbs/spices, mixing well.    Set aside.   Remove outside corn husks to reveal pale green and tender husks.  

Gently peel them away from the cob and remove all the silk.   With a spoon, spread a thin layer of the butter mixture over the corn and gently bring the husks back into place. 

They will stick to the butter, but I like to use a husk to tie a knot at the top of each ear of corn.

Grill over medium heat on your grill for about 20 minutes or until tender.

To serve, have your guests peel the husks back and use them as a handle!

Strawberry Lemonade Cupcakes

Perfect for the wonderful weather we're having in Austin... my Strawberry Lemonade Cupcakes are a great way to end a delicious meal.   I love cutting out the centers then filling it with my lemon zest infused chopped strawberries - it really packs a flavorful punch.   Hope Spring is happening where you are in this world and if not, still makes these yummy bites!

Strawberry Lemonade Cupcakes

Cupcake Ingredients:

• 1 C (2 sticks) of unsalted butter, room temperature
• 2 C sugar
• 4 eggs
• 1 T vanilla bean paste
• 2 3/4 C flour
• 1 C milk
• pinch of salt
• 1 T fresh lemon juice
• Zest of 1 lemon

Preheat oven to 350 degrees and line 24 cupcake tins with paper cups.   In a mixer, cream butter until light and fluffy then add the sugar and mix well.   Add the eggs, one at a time, mixing well with each addition then add the vanilla.   Alternate adding the flour and the milk, mixing well then add a pinch of salt and scrape the sides of the bowl down.   Stir well then add the lemon juice and zest.   Scoop into cupcake papers (3/4 full) and bake for 22 - 25 minutes or until done.   Remove from oven and cool.

Strawberry Lemon filling:

• Zest of 2 lemons
• 2 T sugar
• 1 C chopped strawberries

In a small bowl, mix the lemon zest with the sugar and let sit for 10 minutes.   Add the chopped strawberries, mix well and set aside to fill cupcakes.

Lemon Buttercream:

• 1/2 C solid vegetable shortening
• 1/2 C (1 stick) unsalted butter
• 1 t lemon extract
• 4 C confectioners sugar
• 2 T milk

In a medium bowl cream vegetable shortening and butter together until light and fluffy.   Add lemon extract then confectioners sugar, a cup at a time, mixing well with each addition.   Add the milk and beat until fluffy.

To assemble cupcakes, cut the center of each cupcake out with a sharp knife.   Spoon strawberry lemon filling into hole then using a large tip, frost over the filling on each cupcake.   I added extra lemon zest as a garnish.

Vanilla Bean Oatmeal with sauteed apples

Emma has been eating Oatmeal every day for the past month.   Today I wanted to change things up a bit for her and decided to use my new favorite Vanilla Bean Paste from Nielsen-Massey..   The flavor of the oatmeal was amazing and then I topped it off with yummy sauteed apples.   Great breakfast that packs a long lasting punch.   It's so good I made some for myself!

Vanilla Bean Oatmeal

Ingredients:

• 1/2 C quick oats (I use Quaker 1 minute Oats)
• 3/4 C water
• pinch of salt
• 1/2 T vanilla bean paste
• 1/2 T butter
• 2 T milk

Directions:   In a mircowave safe bowl, combine quick oats and water and zap on high for 90 seconds.   Once done, add a pinch of salt, vanilla bean paste and butter.  

Stir until butter has melted then add milk and mix again.   Serve with sauted apples or any other fruit or nut.

Sauteed Apples

Ingredients:

• 1 Granny Smith apple, cored and peeled and chopped
• 1 T butter
• 1 T brown sugar

Directions:   In a small saute pan, melt butter.   Add apples and brown sugar and simmer a few minutes until tender.   Spoon onto Vanilla Bean Oatmeal and serve warm!

Stuffed Jalapeno's

This is the ultimate!   Perfect Superbowl Appetizer!   MAN FOOD!   Grab with your hands with bacon... did I mention that it's jalapeno bacon???

We're heading to a couple Superbowl parties and the Bionic Man and I thought a jalapeno bacon wrapped stuffed jalapeno would be the best thing to take.   I can make them all ahead of time and just pop them into the oven at our destination.

There are so many like recipes out there but I took it up a couple notches with the shallots, sausage, thyme and shot of Sriracha.  You can make them as spicy or mild as you like and offer up a side of Ranch to dip.   That'll help cool the tongue!

Rider's Stuffed Jalapeno's

Ingredients:

• 10 jalapeno peppers, cut in half and seeded
• 1 lb pork sausage, cooked and crumbled
• 1 med. shallot, minced
• 1 pk cream cheese
• 1 T fresh thyme, minced
• 1/3 C cheddar cheese, grated
• 1/3 C fontina cheese, grated
• 1 T Sriracha (more or less for taste and heat)
• pepper
• toothpicks

Directions:   Preheat oven to 375 degrees.   Lay a wire rack into a baking sheet and set aside.   In a medium bowl, place cream cheese and set aside.   Brown pork sausage in a pan until cooked through and once done, spoon over cream cheese in bowl (this will soften the cream cheese so it'll mix together easier).

 

 

Add minced  shallot to pork pan and cook until translucent.   Add to cream cheese mixture with minced thyme and grated cheeses.   Stir to mix well... then add the Sriracha and pepper to taste.

Slice jalapeno's lengthwise and using a spoon, scrap out the seeds.  I like to leave the stems on for looks.

Slice the jalapeno bacon in half and lay out the toothpicks.

Using a spoon, fill each jalapeno half with the cream cheese mixture then wrap each one with 1/2 piece of bacon and secure with a toothpick.   Place on wire rack in baking sheet.

Bake for 35 minutes or until the bacon is cooked and crisp.

Serve with a side of Ranch for dipping!

Baked French Toast

I adapted this recipe from Paula Deen and served it Christmas Morning.  It's really like a warm bread pudding and it was devoured!   Making it again as we have house guests and wanted to share the recipe with my modifications.

Baked French Toast

adapted from 

Paula Deen's Baked French Toast Casserole with Maple Syrup

Ingredients:

• 1 large loaf french bread, sliced to 1/2" thickness
• 8 eggs
• 1 1/2 C heavy cream
• 1 1/2 C half and half
• 1/4 C brown sugar
• 1 t vanilla bean paste
• 1 T freshly grated nutmet
• 1 t cinnamon
• 1/2 t ground cloves
• bit of lemon zest
• 1/2 t salt

Directions:   Slice bread into 1/2" thickens and arrange slices in a greased baking dish, making 2 overlapping rows.  In a large bowl combine eggs, cream, half and half, sugar, vanilla, spices and salt and beat with a whisk until blended together.  Pour the mixture over the bread, making sure to spoon it between the slices, getting each one wet.   Cover with Saran Wrap and refrigerate overnight.

Preheat your oven to 350 degrees.   Remove Saran Wrap and spread topping over the entire top.   Bake for 40 minutes, until  puffed and golden.   Serve!

Praline Topping

Ingredients:

• 2 sticks butter, melted
• 1 C brown sugar, packed
• 1 C chopped nuts
• 2 T molasses
• 1 t fresh grated nutmeg
• 1 t cinnamon
• 1/2 t salt

Golden Mushroom Soup

This soup turned out GREAT - so great, in fact, that our children ate it all gone in a matter of minutes, leaving their Dad and I with nothing.  I will be making this often during the colder months.

Golden Mushroom Soup

Ingredients:

• 2 T butter
• 1 C sweet onion, chopped
• 1/2 C white wine
• 4 C (about 32 ounces) baby Portabella mushrooms, washed and sliced
• 4 T soy sauce
• 1 T paprika
• 1 C vegetable stock
• 1 1/2 C heavy cream
• 2 T lemon juice
• salt and pepper

Directions:   Heat butter in a large pot and cook the onions over medium heat until they start to brown.  

Add the wine and mushrooms, stirring well, and cook about 5 minutes.   Add the soy, paprika and stock.   Cover and simmer for about 15 minutes. 

 

Turn heat to low and slowly add the heavy cream, whisking as you add it.   Finally add the lemon juice, then salt and pepper to taste and serve with crusty bread!

Oven Roasted Acorn Squash

I love these deep green gems!   No matter how you serve them, they are delicious.   For a simple side dish, I cut them in half and oven roast them.   By adding a few ingredients into the center once the flesh is soft takes them to a new taste level!

Oven Roasted Acorn Squash

Ingredients:
2 Acorn Squash, cut in half and seeds removed
water
2 T olive oil
4 T Parmesan
1 T oregano
salt and pepper

Directions:   Preheat oven to 400 degrees.   Cut the acorn squash in half and remove the seeds.  I usually trim the ends so the little acorn cups can stand up.   Fill a baking tray with water and place the squash, cut side up, in the pan.   The water ensures the skin doesn't burn and the squash doesn't dry out.  Drizzle with a bit of olive oil then salt and pepper and bake for 45 minutes.   After the 45 minutes, add a bit of oregano and Parmesan to each squash cup and continue to bake for an additional 15 minutes or until the flesh is soft and tender.   Remove from oven and serve.

Blue Cheese Buffalo Burgers

Who knew buffalo meat was so lean and yet full of flavor?   Made burgers tonight that we devoured fast.   Juicy burger with sauted shallots, tangy blue cheese and a little crunch from the toasted onion bun.   Note to always saute the onions or shallots before using them as it adds so much more flavor.

Blue Cheese Buffalo Burgers

 Ingredients:

• 2 lb buffalo (Bison) hamburger
• 2 large shallots, minced
• 1 T butter
• splash of bourbon
• salt and pepper
• blue cheese, crumbled
• onion buns, toasted
• lettuce, mayo, etc

Directions:   Fire up your grill!   Mince the shallots.  Add 1 T butter to a saute pan and over medium heat, cook the shallots until soft and slightly toasty.
 

 In a large bowl, add the buffalo, splash of bourbon, sauted shallots, salt and pepper.  Mix well with hands and create the patties to your preferred size.   Grill over medium coals or via your gas grill to your own specific doneness.

While grilling, toast the buns either on a griddle or the grill until slightly brown.  Once done, assemble that burger.  I used a little bit of mayo, lettuce, the buffalo burger, blue cheese crumbles - in that order.   Either way you stack it up or slice it, you'll have an amazing Buffalo Burger!

Homemade Croutons

There is leftover everything and yet, I don't want to waste a thing.   I had a leftover baguette from my favorite bistro and bakery and thought since we'll be eating lots of salad (indulged in too much food over the holidays) that homemade croutons would be perfect.   It adds crunch, flavor and texture to any salad and is super easy.

Homemade Croutons

Ingredients:

• 1 day old baguette, cubed
• 2 T olive oil
• 2 T dried onions
• 2 T dried garlic
• 2 T dried rosemary
•  1/2 t celery salt
• salt and pepper

Directions:  Preheat oven to 350 degrees.  Cube day old baguette and place on baking sheet.

 

 Meanwhile, in a small bowl, combine dried herbs, salt and pepper and set aside. 

Drizzle bread cubes with olive oil and sprinkle with seasoning.

 

Place in oven and bake for 8 - 10 minutes or until golden brown.   Remove from oven and cool.

 

  Keep croutons in zip lock baggie and use wherever you want to.

The Magic of Christmas Cookies

I haven't posted much this December, only because I have focused on getting our home ready for the Holidays and have started baking for my food demo next Sunday... entitled the Magic of Christmas Cookies.   All our children will be home this year so we are a bit more festive in our home!   Did I go over-board on the decorations... maybe, but it's worth it when I see the sparkle in the kids eyes (though everyone is in the 20ies other than Emma).   Maybe it's all to make me happy!

But, in the spirit of sharing... here is my Sugar Cookie and Royal Icing recipe that I have used year after year.  The cookies are tender and bite after bite melts across your tongue with a hint of citrus and a dusting of sparkle.

You can join me tomorrow on KEYE-TV during the We Are Austin LIVE segment between 4 and 5 sharing with Bettie Cross a few Christmas Cookie tips.

I hope you get a chance to makes these special treats with your family and above all... May the Spirit of the Season find and bless you!

Magical Sugar Cookies

Sugar Cookie Dough
Ingredients:

• 4 1/2 C flour
• 1 1/2 T baking powder
• 1 t salt
• 2 stick butter, softened
• 2 C sugar
• 2 eggs
• 1/2 C half and half
• 1 t vanilla paste
• 1 T orange extract

Directions:   Preheat oven to 375 degrees.   Sift flour with baking powder and salt, set aside. 

Mix a large mixer, cream the butter and sugar together until fluffy.  Add eggs one at a time, beating well.   Add the dry ingredients, alternating with the half and half, vanilla paste and orange extract, beating well.   Wrap and chill for at least an hour before cutting into shapes. 

 Roll a section out on a floured surface and with your choice of cookie cutters.  Place on ungreased cookie sheet and bake for 8 minutes.  Remove to wire rack and let cool before icing.   Makes about 4 dozen cookies.

Royal Icing
Ingredients:

• 2 C confectioners sugar
• 2 t meringue powder
• 2 T water
• 1 T fresh lemon juice
• food coloring

Directions:   In a small bowl, mix the meringue powder with the water and let sit a minute.   Mix the sugar, meringue mixture and lemon juice together in a medium bowl.   It should be smooth and creamy.   Tint with food coloring or gel colors to get the colors you want.   I like to use clear squeeze bottles to pipe the frosting onto each cookie and embellish with sprinkles, dragees, and sugar dust.

Cookies can be boxed and stored in the refrigerator and make the perfect gift for neighbors, teachers and friends.