Chocolate Apple Cider Cupcakes with Marshmallow Frosting

Oh, I love my new camera. Now I can take semi decent photos of food!

As promised, here are the Chocolate Apple Cider Cupcakes. Guess what else? An easy Apple Cider Marshmallow Frosting recipe. The cupcake recipe is of course based on Martha Stewart's One-Bowl Chocolate Cupcakes recipe from her Baking Handbook. The frosting is an improvisational recipe made with what I already had on hand in the kitchen. Can't skip the frosting; after all, everyone knows the best part of a cupcake is the frosting. Want to know what the somewhat wacky secret ingredient is? When you make these, you might want to keep this part a secret since it doesn't sound too sophisticated: Spiced Apple Cider Instant Drink Mix. Yep, you read that right.

Chocolate Apple Cider Cupcakes
makes 2 dozen

2 1/2 cups flour
1 1/4 cup cocoa powder
3 packets (0.74 oz each) of Spiced Apple Cider instant drink mix
2 1/2 cups sugar
2 1/2 tsp. baking powder
1 1/4 tsp. baking soda
1 1/4 tsp. salt
2 eggs
1 egg yolk
1 1/4 cups milk
1/2 cup vegetable oil
1 1/4 tsp. pure vanilla extract
1 1/4 cups water

Heat oven to 350F. In a large bowl (use an electric mixer if you have one), sir together flour, cocoa powder, apple cider mix, sugar, baking soda, baking powder, and salt. Add the eggs and yolk, milk, oil, vanilla, and warm water. Beat until smooth and evenly combined, about three minutes.

Spray 2 standard muffin/cupcake pans with non stick cooking spray, or preferably line them with paper liners. Divide batter evenly among the paper liners filling each to about 2/3 full. Bake for about 20-25 minutes or until toothpick comes out clean when inserted. Let cool completely.



Apple Cider Marshmallow Frosting

2 egg whites
6 Tbsp. cold water
1/4 tsp salt
1 1/2 cup white sugar
1/2 tsp. cream of tarter
1 cup miniature marshmallows
2 packets (0.74 oz each) spiced apple cider instance drink mix

Combine all ingredients, except marshmallows and vanilla in a double broiler blending thoroughly over very rapidly boiling water. Beat vigorously with a hand held electric mixer until stiff peaks begin to form (about 7 minutes). Slowly beat in marshmallows until melted and add in vanilla. Frost cupcakes immediately. I sprinkled mine with cinnamon and red sugar.

Enjoy!

Maple Roasted Split Chicken with Sweet Potatoes

Looking for an easy, low-maintenance, yet comforting dish to get you through these hectic days of holiday preparation? This fits the bill. With just a few minutes of preparation, you can slide the chicken and sweet potatoes into the oven to roast while you finish decking the halls or wrapping gifts. Even the kids like it.

I used fresh oregano because that's what was in my refrigerator, but I think thyme or rosemary would work nicely here, too. No fresh herbs around? No problem - just sprinkle in the dried variety instead. Chicken pieces can also be used instead of a split chicken.

Maple Roasted Split Chicken with Sweet Potatoes

1 split chicken, 3-4 lbs., or equivalent in chicken pieces
3-4 medium sweet potatoes
2 yellow onions
2 Tbsp olive oil
1/4 cup maple syrup
several sprigs of fresh savory herb, such as oregano, thyme, or rosemary
salt and black pepper to taste

Preheat oven to 400F.

Peel and cut sweet potatoes into bite-size chunks, and cut onions into wedges. Mix olive oil and maple syrup together, then toss with the vegetables to coat, reserving a bit to drizzle over the chicken in the next step. Salt and pepper as desired.

Place chicken in large pan, and arrange vegetables around chicken. Drizzle reserved maple mixture over the chicken, and then scatter sprigs of herb over the top of chicken and vegetables. My pan was a little crowded in the picture below - I probably should have used a larger pan.


Roast in the hot oven for about 1 1/2 hours, or until the chicken is done, stirring once or twice during cooking time to evenly baste chicken and vegetables.

Busy Time of Year!

Hi There!

I know there hasn't been a post in a while, but I promise there will be soon! I have two posts up my sleeve which involve a nearly flour-less chocolate cake to die for, and some apple cider chocolate cupcakes. I just got a new camera and am working out the kinks of how it works, so hang in there- we will be back soon!

In the meantime, if you like weird art like I do, you might want to check out this series by photographer Nicole Pasulka, called "Drop Dead Gorgeous". I promise it's food/baking related, as you can see by the picture below called Death by Cake (which I can definitely relate to right now). Check out the pics and article here.

Almond Sugar Cookies

I had an urge to get all cutesy and decorate some sugar cookies. I got the candy corn originally so i could make the cookies look like these Pillsbury Thanksgiving Turkey Cookies but my cookies ended up being too small to fit the design, so I came up with this instead.

I got the cookie recipe from The Splendid Table, but substituted the vanilla extract for almond extract to add an alternative flavor. The chocolate frosting on top is Nutella, and as you can see for some cookies I used sliced almonds.

What's on Your Thanksgiving Menu?

I am having a few friends over for Thanksgiving this year, so not only do I have to figure out how to make an entire Thanksgiving meal in my matchbox sized kitchen, I have to figure out what to make!

Here is what I am planning:

Breakfast (after all, you can't starve yourself all day waiting for the feast):
1) Bananas Foster Scones and Sweet Potato Hash Browns and coffee, obviously.

Main:
2) Kosher Turkey (thankfully my friend Sharon is in charge of this one)
3) Sourdough Stuffing with hazelnuts and sour cherries

Sides:
4) Roasted Garlic and Rosemary Mashed Potatoes
5) Caramelized Brussels Sprouts with Pistachios (normally I don't like Brussels sprouts, but they are great when made this way)
6) Mom's Homemade Rolls with jam and butter
7) Cranberry Sauce
*I'm still trying to decide if we need a salad or if I should substitute one of these sides for a yam or sweet potato dish

Dessert:
8) Apple Pie (My friend Jesse is preparing this one, apparently he has some secret recipe and wants to do a guest post on here about it)
9) Chocolate Pumpkin Pie

Beverages:
10) Hot Spiked Apple Cider

Now I just have to figure out a plan of attack, such as what can I make the day before, and in what order I need to make things the day of. I have never done a Thanksgiving dinner before, so if any of you have any advice or suggestions, send 'em my way!

Are you hosting Thanksgiving this year? Whats on your menu?

Me and Daniel at Julie's house for Thanksgiving last year

Cranberry Sauce: Look Ma, No Cans!

The players: an orange, a bag of cranberries, and a cup of sugar

Thanksgiving is - gasp! - just a few days away. Last year, Beth and Daniel visited us here in Austin, and we had a grand time. This year, it will be just Oscar and me and the girls, plus Oscar's mom, who arrives tomorrow.

If you're still planning to pull a can from the pantry when it's time to serve the cranberry sauce at your holiday table, please consider trying this fresh, no-cook cranberry sauce instead. It's so easy, so simple, so fresh, and so very delicious. Try it; I'll be very surprised if you decide to go back to the canned stuff after this. Also, keep in mind that this sauce has great versatility - it goes well with turkey, of course, but it is also an excellent companion with practically any meat or fowl.

This recipe comes from my trusty, tattered Joy of Cooking, which we received as a wedding present nearly nine years ago. The binding is barely holding on, but there are still many good things to make from it's pages. My Joy says you should make this at least two days before serving to allow the flavors to mellow, since the whole orange - rind and all - is used, but I've made it right before serving, and still thoroughly enjoyed it. Besides, I don't think a bowl of this stuff would last that long in my refrigerator. Oscar and I have been known to eat this by the spoonful, all by itself. Yes, it's that good.

Uncooked Cranberry-Orange Relish
from Joy of Cooking

Ingredients:
One 12-oz package of cranberries
1 orange, un-peeled
1 cup sugar

Pick over and rinse the cranberries, discarding any that are soft, spotted, or discolored. Cut the orange into pieces and remove seeds (if present). Place half of the cranberries and half of the orange in a food processor (see note below).



Pulse until mixture is evenly chopped, but not pureed. Transfer to a medium bowl; repeat with remaining cranberries and orange. Stir in the sugar. Cover and refrigerate until ready to serve.


We enjoyed our cranberry relish the other night with a pork loin roast.

My Joy says this will last up to two weeks in the refrigerator, but I find that information entirely inaccurate. We eat all of ours in just a day or two - it has never lasted two weeks in this house! I guess I'll have to make more next week.

Note: If you do not have a food processor, this can also be made in a blender. I did it last year. You'll have to stop and scrap down the sides a few times before getting a satisfactory texture, but it will work.

Pomegranate Muffins

So, I wanted to make muffins but with a little twist. Pomegranates are in season right now, and they are really juicy and red. A little tip when picking out a pomegranate: The uglier, the better. For some reason the ugliest ones are the reddest and juiciest.

These got good reviews by some friends who happened to be over, and I thought they were pretty good too. Try them out if you are tired of the same old blueberry muffins!



Pomegranate Muffins
adapted from Martha Stewart's Baking Handbook
makes one dozen

Ingredients:
1 stick unsalted butter, melted
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 or 1 1/2 cup pomegranate seeds and juice
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk

Directions:
Preheat oven to 375F. Spray or grease your muffin tin, set aside. In a medium bowl whisk together flour, baking powder, salt and set aside.

In another medium bowl, beat melted butter and sugar vigorously until light and fluffy. Use an electric mixer if you have one. Add the eggs one at a time and beat until well combined, then mix in the vanilla.

Now add the flour mixture to the egg and butter mixture, gently mixing just until combined and then slowly add milk (don't over mix). Fold in the pomegranate seeds and juice.

Divide batter evenly between muffin tin cups, lined with paper cups if you prefer.

Bake for about 30 minutes or until muffins are a light golden brown. Let cool for about ten minutes.

Toasted Coconut Pumpkin Pancakes

Tired of pumpkin yet? I hope not, because I can't get enough of it. Most of you have probably had pumpkin pancakes before, but have you had it with toasted coconut? It adds a great texture and a nice little crunch. The pancake recipe itself is low fat and fairly healthy, especially if you use nonfat milk or whole wheat flour instead of white.



Ingredients:

1 cup flour
2/3 cup toasted shredded coconut
1/4 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg
1 Tbs canola or vegetable oil
1 cup milk
1/3 cup pumpkin puree


Directions:

Evenly spread shredded coconut on a cookie sheet. Place in oven and set to broil. Broil for about 10-15 minutes or until coconut is evenly toasted and a medium golden brown. You will need to keep a close eye on it and stir often to ensure even toasting and to make sure it doesn't burn. Set aside and let cool.

In a medium bowl whisk together flour, coconut, baking powder, salt, cinnamon, ginger, and nutmeg. In a small bowl, beat together egg, oil, milk, and pumpkin. Add the pumpkin mixture into the flour mixture and stir just until combined. Let sit for five minutes.

Meanwhile, get your pancake griddle or skillet hot over medium-low heat, sprayed with cooking spray. Pour 1/4 cup batter onto middle of skillet. Turn over when it batter is bubbly and edges appear to be cooked (2-3 minutes). Cook for about 1 1/2 minutes on the other side, and serve immediately.

Try spreading cream cheese and pumpkin butter over the top, or just use butter and syrup. Yummmm!!!!!

Pumpkin Bread

Pumpkin bread to me is just one of those breads that warms the soul. This recipe is adapted from Martha Stewart's Baking Handbook. Make this bread and your neighbors will smell it and break down your door. No need to buy baked goods from Starbucks when you have a recipe like this up your sleeve!


Pumpkin Bread

Ingredients:
3 cups flour
2 tsp baking powder
2 tsp baking soda
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp salt
2 cups pumpkin puree (fresh or canned)
1 cup sugar
1 cup packed dark brown sugar
4 eggs
1/4 cup vegetable oil
1 2/3 buttermilk

Directions:
Heat oven to 350F and grease two loaf pans with non stick spray or butter. In a medium bowl whisk flour, baking powder, baking soda, salt and all of the spices.

In a large bowl, mix together pumpkin puree and sugars. Martha suggests using an electric mixer on medium for 2 to 3 minutes, but I just mixed it by hand until well combined. Add the eggs and oil and mix until combined. Add half the flour and mix just until barely combined. Add the buttermilk, then add the flour and mix just until combined.

Divide the batter between the two loaf pans and smooth the tops with a spatula. Place loaf pans on a cookie sheet and bake for 55-60 minutes, rotating the pans 180 degrees half way through. When knife inserted in the middle comes out clean, bread is done. Cool on wire rack for 10 minutes.

Of course it can be enjoyed right away, but the next day the flavors will have combined more completely.

Caramelized Onions

Red and yellow onions were taking over my kitchen counter last week, and something had to be done.

So I caramelized a big batch of them, and now I have lots of carmelized onion delicious-ness. Think about the possibilities here. Pizza. Pasta. Soup. Risotto. Quesadillas. Omelets. With goat cheese and herbs, baked into a savory tart!

The first necessary step was peeling and slicing all those onions into rings. Then pouring a few glugs of olive oil and piling those onion rings into a pan.



I don't know if you can tell, but that is a big pan of onions. It's a 12" wide deep-fry pan, so it has deep sides. Note the pot of white beans bubbling away on the back of the stove.

Now all that's necessary is long, slow, and gentle cooking over a low flame. No lid! We want the onions to caramelize, not steam. Poke at them and turn them around every so often with a wooden spoon or tongs, but find something else to do, too. These onions will take their sweet time, here.

The onions are done once they have turned a delicious caramel-ly brown color and are so sweet that they practically melt in your mouth. This might take 45 minutes to an hour, or more.

Remember the white beans on the back of the stove? They were delicious topped with the caramelized onions, along with oven-roasted tomatoes and fresh rosemary.



I wonder if onions can be caramelized in the slow cooker? The idea inspires the lazy cook inside me.