Red Velvet Cupcakes With Cinnamon Cream Cheese Frosting

For my cousin. :)

And just like her, this recipe doesn't need any tweaking...

Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

 

Ingredients

4 Tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 egg

2 1/2 Tablespoons unsweetened cocoa powder

3 Tablespoons red food coloring (I using a dash less)

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup plus 2 Tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons distilled white vinegar

Method

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.  

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.  

Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.  

Spoon batter into a paper lined cupcake baking pan and bake at 325° for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.  

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting. 

Yields 12 cupcakes

Cinnamon Cream Cheese Frosting

Ingredients

2 1/3 cups powdered sugar, sifted

3 Tablespoons butter, room temperature

4 ounces cream cheese, cold (I used room temperature)

scant 1/4 teaspoon ground cinnamon

Method

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.  Mix on medium-slow speed until it comes together and is well mixed.  

Add the cream cheese all at once and beat on medium to medium-high until incorporated.  

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.  

Do not over-beat as the frosting can quickly become runny.  

 

Peanut Butter and Bacon Cookies

Peanut butter...and bacon, together?! Oh yes! Seriously worth it. Mmmm. As always, bold italic is merely a suggestion.

Peanut Butter Bacon Cookies
Modified from The Gourmet Cookbook
Makes around 15 palm sized cookies

Ingredients
1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda

about 6 slices of bacon, cooked, cooled and diced (If you can, use Maple Bacon. It gives that slightly sweeter and saltier taste!)

Method

In a skillet cook bacon until cooked through. Let cool on a paper towel. Once cooled,  dice up and set aside.

Preheat oven to 350 degrees F.

Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes.  Fold in cooked bacon.

Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to um...your mouth! :D

Dumplings

Dumplings to go with your chicken and dumplings dish. These are light and fluffy and my new recipe. I got tired of my dumplings sinking to the bottom of the soup and being heavy lumps. I no longer wing it, I actually follow a recipe!

Taken from Cook's Illustrated September/October 2009 issue.

I haven't included a chicken recipe because it's really just chicken noodle soup and dumplings. You can google your own recipes for chicken soup, but I usually just do it on the fly. I suggest using chicken thighs and drumsticks. I found my soup far more tastier that way than when I used to just use a whole chicken. I also use chicken stock from the store when I make my chicken soup so it's a nicer, richer broth. That's all I can advise. :) It's all trial and error - god knows it's taken me a while to get the right stuff together for my chicken soup.

Ingredients

2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp baking soda
1 tsp sugar
1 tsp table salt
3/4 c cold buttermilk (see note)
4 TBSP (1/2 stick) unsalted butter, melted
1 large egg white

Method

Whisk flour, baking soda, sugar and salt in a large bowl. Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.

Make sure stew is simmering. You can either use a greased tablespoon measure (or #60 portion scoop) or a teaspoon to drop over top of the stew, spacing about 1/4 of an inch apart. You should have about 24 dumplings...or in my case, 9 big fatty ones. Hah! Wrap lid of Dutch oven with a clean kitchen towel, keeping the towel away from the heat source (You don't want to set your kitchen on fire, do you? ) and cover the pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 13 to 16 minutes.

Serve immediately

Big Soft Ginger Cookies

As always, bold italics are suggestions!

I love this time of the year and I've got to share a whole bunch of ginger cookie recipes. I know I've got a ginger molasses cookie out here already, but I just love, love L O V E big soft ginger cookies.

Ingredients

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup butter, softened

1 cup white sugar

1 egg

1 tablespoon water (I tend to use orange juice because it brings out the flavor of the ginger)

1/4 cup molasses

2 tablespoons white sugar

Method

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Vanilla Extract

Forget buying vanilla extract, girlfriend! Make your own...plus, your own vanilla extract will totally surpass that store bought stuff in terms of taste. It also will be far easier on your wallet!

Ingredients

1 vanilla bean
3/4 c hot vodka
A one cup (or 2 cup if you double the recipe) sealable container

Method

Split a fresh bean length wise and scrape out the seeds. Place the seeds and split pod in the container. Then add 3/4 c hot vodka and let the mixture cool to room temp. Seal the container and store at room temp for one week, shaking gently everyday. Strain the extract (if you want to) and store in a cool dark, place.

This should keep indefinitely.

Pumpkin pie

My pie is a little different because it uses ice cream! :)

Ingredients

1 1/2 pints vanilla ice cream, softened

3 eggs

1 3/4 cups pumpkin puree

3/4 cup white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 (9 inch) unbaked pie shells

Method

Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.

In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.

Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

My Perfected Chocolate Chip Cookie

Whenever I'd bring in chocolate chip cookies to my old places of work, they'd always say it tasted great. Why thank you very much! I'd reply. People couldn't pinpoint what I did differently - Is there cinnamon in here? Nutmeg? What is it? they'd ask.

No, it's the same ingredients off the back of a Nestle Tollhouse chocolate chip bag. Most people couldn't believe it, but it was true. It still is. However, I always neglected to tell people my most vital step that transcended my food - I'd brown the butter...and instead of 2 eggs, I'd use one egg and an extra egg yolk.

There, I've said it. There goes my secret.

Ingredients

• 2 1/4 c all purpose flour
• 1 TSP baking soda
• 1 TSP salt
• 1 cup (2 sticks) butter
• 3/4 c granulated sugar
• 3/4 c packed brown sugar
• 1 tsp vanilla extract
• 1 large egg and 1 large egg yolk
• 2 cups (one 12 oz package) semi-sweet chocolate chips
  
• ¾ cup chopped pecans or walnuts, toasted (optional)

Method

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 14 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.





Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.

First 30 second whisking




Second 30 second whisking




Third and final whisking




Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.



Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.



Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Pecan Bars and Pecan Pie

Every once in a while I get this horrible craving for pecan bars or pie. I can't curb it, either. It's once in a blue moon and when it hits, I have to have either - I don't know what it is that makes it like that.

In any case, here are my go-to recipes for fast and easy pecan bars and pie - as always bold italics are my notes/suggestions - you don't have to follow it, but it's from my experience it's best that you do. ;)

Carina's Chewy Pecan Bars

Ingredients

• 1/4 cup butter, melted
• 4 eggs
• 2 cups packed brown sugar
• 2 teaspoons vanilla extract
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups chopped pecans
• confectioners' sugar

Method

Spread butter evenly in an ungreased 13-in. x 9-in. x 2-in. baking pan. In a mixing bowl, beat eggs, brown sugar and vanilla. Combine flour, baking soda and salt; gradually add to egg mixture. Stir in pecans.

Spread into prepared pan. Bake at 350 degrees F for 30-35 minutes or until browned. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.

***************************************************************************
After some experimenting, I was finally able to put together a pecan pie that didn't call for corn syrup -- YAY!!! I have always disliked corn syrup because it made it sickeningly sweet. I did try to make pecan pie with maple syrup, but we won't talk about that disastrous experimentation...shhh!

For my next attempt at modifying this recipe, I am going to try this recipe using 3/4 c brown sugar and 1/2 c splenda in an attempt to lower the calorie count. I want my diabetic friends to be able to partake in my baking!

Alternately, you can also add chocolate chips to this as well -- enjoy!

As I change and evolve in this recipe, I'll always keep this one here but will add the new variations to the bottom.


Pecan Pie

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (I tend to put in 1.5 cups because I hate it when the center is very runny and caramel-like, I like a firmer, more bar-like texture)
  

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

MMM...donuts.

This recipe won't make lovely light donuts like Krispy Kreme. These are traditional cake donuts so they will be heavier and a bit denser, but still darn good!

What I also love about this recipe is that from start to finish, you can be done in under 30 minutes.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/4 teaspoon ground cinnamon (I tend to use about 1 tsp)
• 1 dash ground nutmeg (I tend to use about 1 tsp)
  
• 2 tablespoons melted butter
• 1/2 cup milk
• 1 egg, beaten
• 1 quart oil for frying
  

Method

1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
3. Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

Key Lime Pie

This pie sets in your fridge - yay! I recommend using limes from the store, not key limes because it will be more work than it's worth. Plus, I've found people tend to like the more 'lime-y' taste.

My super secret ingredient is instant vanilla pudding used as a thickening agent so you don't have to use so much gelatin.

Ingredients

For the Crust

• 8 whole graham crackers , broken into smaller pieces
• 2 TBSP sugar
• 5 TBSP unsalted butter, melted

For the Pie Filling

• 1/4 c sugar
• 1 TBSP grated lime zest
• 8 oz cream cheese, softened
• 1 (14 0z) can sweetened condensed milk
• 1/3 c instant vanilla pudding mix
• 1 1/4 tsp unflavored gelatin
• 1 c fresh lime juice from 6-8 limes
• 1 TSP vanilla extract

Method

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.

2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.

3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.

Beef Stew

This is a recipe that Colin and I found one day in Safeway off a random recipe card that was on a rack. It looked so simple we decided to give it a shot.

By far, one of my most favorite beef stew recipes...hearty, flavorful and different from the norm!

Serves 4 – 6

Ingredients

• 2 pounds stewing beef, cut into 1-inch cubes
• 1 ¼ stick butter
• 3 medium onions, peeled and coarsely chopped
• 2 pounds potatoes, peeled and coarsely chopped
• 2 pounds tomatoes, peeled & seeded (or two 28-ounce cans, drained)
• 2 bay leaves
• 4 cups chopped cilantro (1/4 pound)
• 4 cups chopped basil (1/4 pound)
• 1 green pepper, chopped
• 1 hot red or green pepper, chopped
• 1 tsp salt
• 1 cup water
• Freshly ground black pepper

Method

Place the meat in a Dutch oven and cook, covered, over low heat until it begins to sweat. Without adding any liquid, braise the meat for about 10 minutes, stirring once, Uncover the pan and turn the heat to high. Cook for another 10 minutes, until the liquid evaporates. Add the butter at this point, and cook the meat over medium-high heat for about 10 minutes more, stirring occasionally, until it browns. Next, add the onions and potatoes and cook for 5 more minutes. Puree the tomatoes and add to the pan along with the remaining ingredients, seasoning to taste with pepper. Mix well. Simmer, covered, for 1 hour.

Garam Masala

Taken from this website.

This yields 1/2 cup of Garam Masala. Store in an airtight container.

Ingredients

2 tablespoons cumin seeds

2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)

METHOD

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

Chicken Tikka Masala

Chicken Tikka Masala

As always, bold italics are merely suggestions. :)

Serves 4

Ingredients

For Marinade

1 c yogurt

1 TBSP lemon juice

2 TSP ground cumin

1 TSP ground cinnamon (if you have garam masala, use it here...cinnamon was nice, but I think the garam masala gives it a fuller richer experience)

2 TSP cayenne pepper (or less because it may be too spicy for you - it was too spicy for me...I admit it!)

1 TBSP minced fresh ginger

1 TSP salt (or more if you like, but anymore than 1 tsp is overkill, imo)

3 boneless, skinless chicken breasts, cut into bite-size pieces

4 long skewers

For Sauce

1 TBSP butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 tsp ground cumin

2 tsp paprika

1 tsp salt (or more if you like, but again, anymore than 1 tsp is overkill)

1 (8 oz) can tomato sauce

1 c heavy cream

1/4 c chopped fresh cilantro

METHOD

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger and 1 tsp salt. Stir in chicken, cover, then refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.

Pie Crust

Ingredients:

• 2 1/2 c all purpose flour
• 1 TSP salt
• 1 TSP sugar
• 1 cup unsalted butter, cut into 1 TBSP pieces, VERY COLD (it's important that they be cold or your crust will not turn out correctly)
• 1/4 to 1/2 c cold water

METHOD

1. Put the flour, salt and sugar into a food processor and pulse once or twice.
2. Add the butter and process until the mixture looks grainy.
3. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
4. Decant the loose dough onto a piece of plastic wrap.
5. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
6. Split into two pieces and wrap each and chill for at least 4 hours before using.
7. Dough can be made ahead for up to one week.

Apple Pie

Mine deviates from the standard - it uses buttermilk and has a custard-like texture to it. If you aren't adventurous, this isn't for you.

I made the topping different from your standard apple pie - at the time, my husband was craving a crumble type of topping. He's British, so he wanted a crumble more than anything else. I've served this to other friends who are Brits and they enjoy it as well. I hope you do, too! :)

This recipe calls for a pie crust. You can be adventurous and make your own or if you're in a pinch, use store bought.

Ingredients:

• 1 (9 inch) pie shell (made or store bought)
  
• 1/4 cup butter
• 2 tart apples - peeled, cored and sliced
• 1/2 cup white sugar (I take this down to 1/4 c because there is a lot of sugar in this recipe, you can take it down even more if you like)
  
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, softened
• 1 1/3 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 3/4 cup buttermilk
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 3 tablespoons butter

METHOD

1. Preheat oven to 300 degrees F (150 degrees C).
2. To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
3. To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
4. Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
5. Place in preheated oven and bake for 30 minutes.
6. To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.
7. Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.