Annie's Eats

Peanut Butter and Jelly Cupcakes

Annie — Fri, 27 Jan 2012 09:30:57 +0000

Okay, confession time: When I was a kid, I didn’t like peanut butter and jelly. Weird, right? I think it had something to do with the thick, sticky texture of peanut butter. I did not like the way it stuck to the roof of my mouth, not one little bit. My dietary staple was either a cheese sandwich (what Andrew now refers to as a “regular sandwich”) or a grilled cheese. Now, I’ll still take a grilled cheese over PB&J any day, but I have finally come around on the combination of peanut butter and jelly. I think it was sometime during college or maybe med school that I began making them out of necessity more than anything – the quickest, easiest thing I could grab to take with me that didn’t need refrigeration. In any case, I am now a total convert and have seen the error of my ways.

I made PB&J cupcakes last year for a coworker’s birthday and while they were good, they were a bit too dense and peanut buttery for me. (I have previously discussed my strong feelings on the balance between the peanut butter and jelly components.) This time around, I used a lighter, fluffier frosting and made minor changes to the cake to create a lighter crumb. I was much happier with these results. Give them a try, and be sure to enjoy with a big glass of milk!

Recipe: Peanut Butter and Jelly Cupcakes

Yield: about 22 cupcakes

Ingredients:

For the cupcakes:
1¾ cups all-purpose flour
¾ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter, at room temperature
1 1/3 cups sugar
2/3 cup creamy peanut butter
3 large eggs
½ cup sour cream (reduced fat is fine)
1 tsp. vanilla extract
¼ cup buttermilk

For the filling and topping:
Grape and/or strawberry jam

For the frosting:
2 sticks unsalted butter, at room temperature
2/3 cup creamy peanut butter
3 cups confectioners’ sugar, sifted
Pinch of coarse salt
1½ tsp. vanilla extract
2 tbsp. heavy cream

Directions:

To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to blend. In the bowl of an electric mixer, combine the butter and sugar and beat on medium-high speed until light and fluffy. Blend in the peanut butter. Beat in the eggs one at a time, blending well after each addition and scraping down the sides of the bowl as needed. Blend in the sour cream. With the mixer on low speed, mix in half of the dry ingredients, mixing just until incorporated. Mix in the buttermilk and then the remaining dry ingredients, mixing each addition just until combined.

Divide the batter between the prepared liners filling each about 2/3 full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Let cool in the pans a few minutes, then transfer to a wire rack to cool completely before proceeding.

To fill the cupcakes, use the cone method to hollow out the cupcakes. (I preferred using a small paring knife for these cupcakes.) Cut the tip portion off of each cone and discard, reserving a disc from each to cover the filling. Fill each cupcake with a small spoonful of grape or strawberry jam. Replace the cake discs over the filling.

To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth. Mix in the confectioners’ sugar and salt. With the mixer on low speed, mix in the vanilla and cream just until incorporated. Increase the mixer speed to medium-high and whip until light and very fluffy, about 4 minutes. Transfer the frosting to a pastry bag fitted with a plain round tip (I used Ateco #809). Pipe a swirl of frosting on top of each cupcake. Use the tip of a small offset spatula or a small spoon to scoop an indentation out of the center of the frosting. Fill the indentation with a small spoonful of jam.

Source

cupcakes adapted from Martha Stewart’s Cupcakes, frosting an Annie original

DIY Veggie Stock

Annie — Thu, 26 Jan 2012 09:30:10 +0000

If you had asked me two or three years ago whether I had ever considered making my own chicken or veggie stock, I surely would have laughed at you. At the time it just seemed so unnecessary. Why bother making something I can so easily buy at the store? Clearly I’ve been undergoing a transition in the recent past and now I’m all about DIYing. Now if you asked whether I prefer to buy stock, I might laugh. Making your own stock just makes so much sense. A great way to use up wilting items in the produce drawer? Check. Make a huge amount of stock at once to freeze for later use? Check. Healthier because you can control the sodium? Check. More eco-friendly because you aren’t wasting disposable cans or cartons? Check.

Are you on board yet? Give it a try. Every time I pull out a container of this stock to use in a recipe, I’m reminded just how simple it is to make and I’m always so pleased with the flavor it adds to my cooking. I will add that I don’t think this is not necessarily the most economical thing to make if you actually went out and purchased all the ingredients specifically for this recipe. I prefer to wait until I have most of them hanging around the fridge and then buy the few, if any, I might need. And because I know the question is inevitable, yes, I’ll be posting about chicken stock soon too :)

*Note – The containers pictured above are from Garnish.

Recipe: Veggie Stock

Yield: about 4-5 quarts

Ingredients:

2 large onions, coarsely chopped
2 stalks celery, coarsely chopped
2 carrots, peeled and chopped
1 bunch scallions, chopped fine
15 cloves garlic, peeled and smashed
1 tsp. olive oil
1 tsp. salt
5-6 quarts water
1 head cauliflower, cored and cut into chunks
1 tomato, chopped
8 sprigs fresh thyme
3 bay leaves
1 tsp. black peppercorns

Directions:

Add the onions, celery, carrots, scallions, garlic, oil, and salt to a large Dutch oven or stock pot and stir together. Cover and cook over medium-low heat, stirring often, until the pan bottom begins to brown lightly, 20-30 minutes.

Add in the water, cauliflower, tomato, thyme, bay leaves, and peppercorns. Partially cover, bring to a gentle simmer (not a boil) and cook for 1½ hour, adjusting the heat as needed to maintain a gentle simmer.

Strain the broth through a fine mesh strainer into a pitcher and pour into storage containers. Use within 3 days or freeze until ready to use.

Source

adapted from America’s Test Kitchen Healthy Family Cookbook

Queso Fundido

Annie — Wed, 25 Jan 2012 09:30:16 +0000

Is it possible to go wrong with a big plate of melted cheese and a bowl of tortilla chips? No, I really don’t think so. With the Super Bowl coming up, I figured some people might be interested in game day foods and so I decided to test this recipe out just for you. It was hard work, I tell ya. You’re welcome.

The great thing about this recipe is that it is highly adaptable. You can play around with the types of cheese you use, the level of spice, and maybe even add some meat. I thought about adding some chorizo and totally regret not doing it. I absolutely will next time. And next time may be soon, because Ben has been asking about this almost every day since we first had it. I would recommend using at least half or more Mexican melting cheese (such as Chihuahua, quesadilla or asadero). I may have been distracted by the toddler in my shopping cart and ended up with less melting-friendly cheeses, but we still had no trouble devouring this. The tequila is of course optional, but I enjoyed the flavor it provided. And hey, if you’ve already got the tequila out, you might as well make margaritas right? Cheers!

Recipe: Queso Fundido

Yield: about 6 servings

Ingredients:

1 tbsp. olive or canola oil
1 tomato, seeded and diced
1 medium onion, coarsely chopped
1 large jalapeño or 2 large serranos, seeded and diced
3 tbsp. tequila
8 oz. Mexican melting cheese (or part Monterey Jack or cheddar)
½ cup loosely packed cilantro, chopped

Directions:

Heat the oil in a large skillet over medium-high heat. Add the tomato, onion, and pepper and cook, stirring frequently, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring, until reduced to a glaze.

Sprinkle in the cheese. Stir slowly and constantly until just melted. Serve immediately in a warm dish. Sprinkle with the cilantro. Enjoy with tortilla chips.

Source

Rick Bayless via Fine Cooking

Black Bean Patties with Corn Relish and Avocado Cream Sauce

Annie — Mon, 23 Jan 2012 09:30:31 +0000

You may be tempted to pass on this recipe. Maybe you’re thinking, hey, I’ve already got all the black bean recipes I need. Some fab burritos, a quick and easy soup, and even burgers, which are basically the same as patties minus a bun, right? Well, that’s what I was thinking too. But then I saw this recipe make its way around the internets and since no one needs to twist my arm to get me to cook with beans, I decided to give it a try.

This meal was a total home run – easy, healthy, and so delicious. The avocado cream sauce really completes the dish and I especially loved the little zing from the lime juice. (Of course Andrew really loved the sauce but preferred to dip his patties rather than have the sauce drizzled over them – it’s a toddler thing.) Depending on the size of the patties, the recipe yields quite a few – I ended up with about 16. It also makes excellent leftovers. I’m sure just as with black bean burgers you could freeze the shaped, uncooked patties for a quick meal. This recipe was a good reminder that no matter how many black bean recipes I have and love, I could always use one more.

Recipe: Black Bean Patties with Corn Relish and Avocado Cream Sauce

Yield: about 16 patties

Ingredients:

For the patties:
2 (15 oz.) cans black beans, drained and rinsed (or 3 cups cooked black beans), divided
2 roasted red bell peppers, divided*
2 large eggs
1 tsp. oregano
1 tsp. cumin
1 chipotle chile in adobo, minced
1 medium onion, finely diced
½-2/3 cup cornmeal or panko (plus more, as needed)
Salt and pepper
Canola or vegetable oil

For the corn relish:
2 tsp. canola oil
2 cups corn kernels
1 clove garlic, minced
1 jalapeño, seeded and minced
1 medium tomato, seeded and diced
Juice of 1 lime
2 tbsp. minced fresh cilantro
Salt and pepper, to taste

For the avocado cream sauce:
1 avocado, pitted and coarsely chopped
½ cup greek yogurt or light sour cream
Juice of 1 lime
Salt and pepper, to taste

*For instructions on roasting bell peppers, see this post.

Directions:

To make the bean patties, place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, the eggs, oregano, cumin, and chipotle. Process until smooth. Finely chop the remaining bell pepper. In a large bowl, lightly mash the remaining beans. Stir in the bell pepper, onion, and smooth bean mixture. Season to taste with salt and pepper.

Stir in the cornmeal or breadcrumbs, a bit at time, mixing lightly just until the mixture firms up. (Pick up a bit and see if it can be easily molded into a ball. If it is too sticky, add a little more cornmeal.) Chill the mixture for 30 minutes.

While the bean mixture is chilling, make the corn relish. Heat the canola oil in a medium skillet over medium-high heat. Add the corn to the pan and sauté briefly until lightly browned, 2-3 minutes. Stir in the garlic and jalapeño and cook just until fragrant, about 1 minute. Transfer the mixture to a bowl. Stir in the tomato, lime juice, and cilantro. Season with salt and pepper to taste.

To make the avocado cream sauce, combine all ingredients in the bowl of a food processor or blender. Process until completely smooth.

Form the bean mixture into patties approximately 3½ inches in diameter. Heat about 2 tablespoons of canola oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side. Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.

Source

Elly Says Opa

Banana Cream Pie Cupcakes

Annie — Fri, 20 Jan 2012 09:30:22 +0000

I’m starting to think of the cupcake as a a medium which can be molded into any flavor combination you might imagine. With the combination of cake, filling, frosting and garnish, the options are endless. To this end, I’ve created a menu of cupcake flavors for my coworkers to choose from when their birthday rolls around. Some of the flavors on the list are actual recipes I have saved somewhere, but many of them are simply a vague idea that popped into my head while I was writing the list. Not a problem until someone actually chooses the banana cream pie cupcakes and I’m like okay, how do I make this flavor happen?

That was exactly the case with these banana cream pie cupcakes. I considered making mini pie crusts using the cupcake wells, but then technically it wouldn’t have been a cupcake so I nixed that idea. Ultimately I decided on a vanilla bean cake as a base with a complimenting flavor. I used the cone method to fill each cupcake with some banana slices and a scoop of vanilla pastry cream (be still my heart) and then topped them with a whipped cream frosting. Finally, I used little rounds of pie crust to garnish the cupcakes. It may be tempting to skip these but I think this is an essential touch to really mimic the flavor profile of a banana cream pie. The feedback was overwhelmingly positive and I’m so glad I had a chance to make these. Stay tuned for more great cupcakes coming your way – the January birthday honorees all made excellent selections!

Recipe: Banana Cream Pie Cupcakes

Yield: about 30 cupcakes

Ingredients:

For the pastry cream:
2 cups half-and-half
½ cup sugar, divided
Pinch of salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1 1/2 tsp. vanilla extract

For the cupcakes:
3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 vanilla bean, split lengthwise
16 tbsp. (1 cup) unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract

For the whipped cream:
1¾ cup heavy cream
6 tbsp. confectioners’ sugar
2 tsp. vanilla extract

To assemble:
60 banana slices (about 3 bananas), plus more for topping if desired
1 batch pie dough
1 large egg beaten with 1 tbsp. water

Directions:

To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar. Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds. When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. Set aside. In a medium bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.) Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.

Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter as before.

To fill the cupcakes, use the cone method to hollow out the center of the cupcakes (I prefer the paring knife method for these cupcakes). Discard the cones. Place a single slice of banana inside of each cupcake. Top with a small spoonful of the pastry cream and another slice of banana on top of that.

To frost the cupcakes, combine the cream and confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, being careful not to over-beat. Blend in the vanilla extract. Transfer the whipped cream to a pastry bag fitted with a decorative tip (I used a large unlabeled star tip). Pipe a swirl of whipped cream on top of each cupcake.

To finish, preheat the oven to 400˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Roll out the pie dough on a lightly floured surface and cut out small decorative rounds with a cookie cutter. Transfer the rounds to the prepared baking sheet and brush lightly with the egg wash. Bake about 15 minutes, or until light golden brown. Let cool completely. (The pie dough rounds can certainly be made in advance and stored in an airtight container.) Just before serving, top cupcakes with a round of pie crust and an additional banana slice, if desired.

Source

cupcake adapted from Confections of a Foodie Bride, pastry cream from Baking Illustrated

Tortellini Soup with Beans and Chard

Annie — Wed, 18 Jan 2012 09:30:17 +0000

January is a tricky month, at least for those of us living in colder climates. Most people are trying to eat healthier, but when you come in from the frigid cold after a busy day, you want something warm comforting. Unfortunately so many of our fall back comfort foods are not the healthiest options. Mac and cheese? Pizza? Mashed potatoes? I could go on and on (and make myself quite hungry in the process), but instead I’ll offer you this soup. For me, a major soup lover, soup is one of the greatest comfort foods. While there are certainly some less-than-healthy soups that I enjoy, there are also many varieties with decent nutritional value.

This tortellini soup with beans and chard is on the “good for you” side of the soup spectrum. It starts with a flavorful broth base enhanced with some . Mix in white beans for added protein, chard for a nice dose of green veggies, and whole wheat tortellini to give it some substance, and you’ve got a lovely meal that is both comforting and nourishing.

I’ll add that this recipe makes quite a bit of soup and you’ll likely have leftovers. If you are concerned about the pasta or beans becoming mushy, use less initially and add in separately cooked portions to the leftovers if you wish. I personally don’t mind the texture of this dish left over so I don’t bother with the extra step. We have enjoyed it from the freezer as well.

Recipe: Tortellini Soup with Beans and Chard

Yield: about 8-10 servings

Ingredients:

2 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp. tomato paste
½ tsp. red pepper flakes
2 quarts low-sodium broth (veggie or chicken)
1 (15 oz.) can diced tomatoes, or 2-3 tomatoes, seeded and diced
1 (15 oz.) can cannelini beans, drained and rinsed (or 1½ cups cooked white beans)
2 tsp. herbes de Provence or Italian seasoning
1 bay leaf
1 Parmesan rind (optional)
Salt and pepper
9 oz. fresh whole wheat cheese tortellini (or 6 oz. dried)
1 bunch Swiss chard (or other leafy green)
Freshly grated Parmesan, to finish

Directions:

In a Dutch oven or large stockpot, heat the olive oil over medium-high heat. Add the onion to the pan and sauté until just tender, 5-6 minutes. Stir in the garlic, tomato paste, and red pepper flakes, and sauté 1 minute more until fragrant. Stir in the broth, tomatoes, beans, herbs and Parmesan rind. Season to taste with salt and pepper. Bring to a boil, reduce the heat to a simmer and let simmer 30 minutes.

Stir in the tortellini and chard. Continue to simmer until the tortellini is cooked through, according to the package directions. (If using a firm green such as kale, add it a few minutes prior to the tortellini to be sure it is completely cooked.) Ladle the soup into serving bowls and top with freshly grated Parmesan.

Source

barely adapted from Elly Says Opa

Blueberry Yogurt Multigrain Pancakes

Annie — Mon, 16 Jan 2012 09:30:19 +0000

I’m normally not a pancake girl. I’m a waffle girl all the way. Except, I really love these pancakes. Like, I haven’t even gotten my waffle maker out in several months because of them. Most of the time I don’t enjoy pancakes because I just feel like I need to nap after eating half of one. Not these though. They actually have some nutritional value – whole grains, healthy dairy – it’s good stuff, I tell you.

Though I might normally serve pancakes with syrup and a spurt of whipped cream (yes, it’s true), I prefer to eat these with a little bit of vanilla yogurt and a drizzle of honey for dipping. They really don’t need much, they’re wonderful all on their own. These make me feel good, the way you want to you feel when you’re starting your day. And not only do I feel good about eating them, I feel good about serving them to my little man. He goes nutso for them. I’ve started making extra and freezing them to give him some variety in his breakfasts throughout the week. Though I can hardly believe it, now I actually have two pancake monsters instead of one! That’s right, my sweet Caroline is starting to try some table foods and these pancakes are one of her favorites. As much as I am looking forward to warmer weather, right now I’m content staying cozy inside with my sweet snugglers, and enjoy a warm, comforting breakfast that also happens to be healthy.

Recipe: Blueberry Yogurt Multigrain Pancakes

Yield: about 8-9 pancakes

Ingredients:

3 tbsp. butter, plus more for the skillet
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup barley or rye flour
2 tbsp. sugar
1 tbsp. plus 1 tsp. baking powder
½ tsp. salt
2 large eggs
1 cup plain, full-fat yogurt
2 tbsp. milk, plus more as needed
½ tsp. lemon zest
½ tsp. vanilla extract
About 1 cup blueberries (fresh or frozen)

Directions:

Melt two tablespoons of the butter. Stir in the third tablespoon until it is completely melted. (This keeps the butter from being too warm when you add it to the other ingredients.) Set aside.

In a small bowl, combine the flours, sugar, baking powder, and salt. Whisk to blend. Set aside.

In a large bowl, combine the eggs, yogurt and milk and whisk together. If you are using a thin yogurt, no additional milk should be needed. If you use a thick yogurt such as Greek yogurt, add 1-2 more tablespoons of milk. Whisk in the melted butter, lemon zest, and vanilla. Add in the dry ingredients and whisk in just until incorporated.

Warm the oven to 200˚ F and have a baking sheet ready (to keep finished pancakes warm). Heat a skillet or sauté pan over medium heat and grease lightly with butter. Ladle about 1/3 cup of batter onto the cooking surface for each pancake. Dot the top with blueberries. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through. Repeat with the remaining batter, storing finished pancakes in the oven until ready to serve.

Source

slightly adapted from Smitten Kitchen

Fudge Stripe Cookies

Annie — Fri, 13 Jan 2012 09:30:45 +0000

There are lots of foodies out there who inherited their love of food by being raised in a family of the same nature – lots of time spent in the kitchen together, family recipes passed down and all that. That was not my family. On my dad’s side in particular it was more of a permanent meat and carb combination, and never anything fancy. Despite this, I wouldn’t have it any other way. I still have a few foods that are steeped in memories. Apple juice, the drink I always requested the moment I arrived at my grandparents’ house. Ham, corn, and buttered egg noodles, the meal we always ate when that side of the family got together. And fudge stripe cookies, which in particular remind me of my sweet amazing Grampa.

Grampa and I were buddies. Even though he had eight grandchildren and loved us all to pieces, when we were together I felt as though I was the most important thing in his world. We played all sorts of games together. I loved to play doctor with him. He would be my patient and every time he said he was feeling better and start to stand up, I would push him back down on the couch and shout, “No you’re not!” (Great bedside manner – ha!) We went to the park together and he sang me “Back in the Saddle Again” while riding the teeter totter, only this was a customized version all about me, his little Annie. (I was devastated when as a teenager I learned that in fact, someone else had written this song and it was not really about me.) One of my very favorite things to do with Grampa was have what we called “chats”. Our chats were really more like interviews where he would ask me about something, and I would tell him everything I knew on the subject. I loved being at the center of his attention. Often we would enjoy the packaged fudge stripe cookies during our chats, and forever after I would come to associate these cookies with Grampa.

It’s been years since I’ve eaten one of these cookies but the moment I saw this recipe for a homemade version, I knew I had to try them. They were quite simple to make and the results made me feel all kinds of nostalgic. You end up with a crisp, fine textured cookie that is strikingly similar to the original but better. I used dark chocolate this time around because that is what I had on hand but I think semi-sweet would be closer to the store bought version. I’m so happy to be able to make these at home with surprisingly few ingredients, all of them pronounceable.

I decided to photograph these cookies in one of my favorite places in our home, our front living room. It is the place I love to sit and read, reflect, maybe enjoy a warm drink. But the main reason I love it so much is the picture on the wall. This is my very favorite picture of Grampa. I wish he was here to try my version of these cookies but instead I’ll just enjoy them for the both of us.

Recipe: Fudge Stripe Cookies

Yield: about 2 dozen cookies

Ingredients:

For the cookies:
1¾ cups (7.5 oz) all-purpose flour
1½ tsp. baking soda
6 tbsp. (4 oz.) corn syrup
½ cup (6 oz.) melted clarified butter* OR ½ cup neutral oil, such as canola oil
2 tbsp. vanilla extract

For the chocolate coating:
1 lb. semisweet or bittersweet chocolate, chopped and melted**

*To make the needed amount of clarified butter, melt 12 tbsp. butter in a saucepan over medium-low heat. Skim all of the foam from the surface. Measure out the liquid portion (½ cup by volume or 3 oz. by weight), leaving behind any solids that have settled to the bottom.

**For best results, use tempered chocolate for the coating. This gives the chocolate the best texture, makes it less likely to melt when held, and allows the cookies to be stored at room temperature without the chocolate blooming. If you don’t want to bother with tempering the chocolate, just store the cookies in the refrigerator.

Directions:

Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. Combine the flour and baking soda in the bowl of an electric mixer and stir briefly on low speed to combine. Add in the corn syrup, butter, and vanilla, and mix until a dough comes together. Form into a disc, wrap in plastic wrap and chill for 10-15 minutes.

Place the dough on a lightly floured surface and roll out to ¼-inch thickness. Use a 2½-inch round cookie cutter to cut out rounds of dough, and use any smaller cutter or pastry tip to cut a small hole from the center. Reroll dough scraps and cut out additional cookies. Place the dough rounds on the prepared baking sheets and poke lightly with the tines of a fork. Bake until just barely browned, about 7-9 minutes. Transfer the cookies to a wire rack and let cool completely.

When the cookies are completely cool, melt the chocolate in a heatproof bowl set over a few inches of simmering water. Line the baking sheets with new pieces of parchment (or flip over the pieces you already used). One at a time, dip the bottom of each cookie lightly in the melted chocolate so that it is covered with a thin layer. Transfer to the baking sheet and repeat with the remaining cookies. Use the remaining chocolate to create a striped pattern over the surface of the cookies (use a squeeze bottle or a plastic bag with a very tiny tip cut off). If you are using tempered chocolate, simply let stand at room temperature to allow the chocolate to harden, about 5-10 minutes. If you are using non-tempered chocolate, transfer to the refrigerator to chill briefly and set the chocolate. Store in an airtight container.

Source

adapted from Brave Tart

Cupcake Basics: Cupcake Transportation

Annie — Thu, 12 Jan 2012 09:30:15 +0000

Hey, it’s another cupcake basics post finally! Did you think I had forgotten? (Maybe I had, a little. I’ve been distracted.) One of the most frequent cupcake-related questions I receive is regarding how I transport all the cupcakes that I bring into work, etc. It’s a great question with several answers. I use one of a few different methods depending on my particular needs in each situation. When transporting cupcakes for an order or event, I generally use a disposable cardboard bakery box (you can find them at Michael’s, Joann’s, online, etc.) However, if you just put your cupcakes in the box and put the box in the car, you’re going to end up with a mess when you arrive at your destination.

A little trick I like to use is to melt a handful of chocolate chips in a plastic baggie. I cut off the tip, put a little dot of chocolate where I want each cupcake in the box, and use the chocolate to basically glue them down. (Sometimes I use colored candy melts if I want the spot to be inconspicuous in relation to the color of the wrapper.) Easy peasy!

Keep in mind that these boxes are often a bit flimsy on their own so you may want to consider reinforcing the bottom with an additional piece of cardboard. I do find that if the cupcakes are held down with the chocolate method seen above, I usually don’t have any trouble with the box flopping around.

I used to employ the box method seen above for bringing cupcakes into work but I was feeling really guilty about the waste from all those boxes. I used to have a cupcake carrier from Crate & Barrel that was half broken and not of great quality, so I didn’t love that either. For a while I would just put them on a baking sheet and cover loosely with plastic wrap – not pretty, but it did the job. Then, I found this cupcake carrier – it is the BEST EVER! (And Cook’s Illustrated agrees, so you know it has to be true.)

This Progressive cupcake carrier is awesome for several reasons:

It’s inexpensive – always a plus.
It has little wells to keep cupcakes in place.
The cupcake inserts can be removed and it can hold a nice size layer cake.
It collapses down for easier storage.
Most important to me, it has plenty of room for a properly frosted and garnished cupcake. No more spending time to make frosting pretty and the smashing it when you put the lid on your carrier.

When it’s totally collapsed it’s a bit funny looking and it has been dubbed “the spaceship” in our house. I’m always asking Ben to, “Get the spaceship down,” and he knows exactly what I mean. Ha!

Oh, one last benefit – when it’s closed, it keeps your sweet treats safe from sneaky toddler hands :)

Full Disclosure: I have no affiliation with Progressive and they don’t even know I’m writing about them. Just giving my personal opinion about a product I love.

Roasted Chicken Wraps with Black Bean Salsa and Guacamole

Annie — Wed, 11 Jan 2012 09:30:08 +0000

Ben is a major guacamole lover but I have always had lukewarm feelings at best towards it. This meal made it onto the menu on a whim, mainly because I thought Ben would be jazzed about me finally making something, anything, involving guacamole. I had PB&J at the ready just in case I was not able to stomach this dinner, but to my surprise I not only stomached it, I loved it. I ate it every day afterward for lunch until we ran out of the various components. And shame on me, I’ve been sitting on this recipe for months now. It just wasn’t right around Thanksgiving, and it didn’t exactly scream holidays, but it does feel right at home here in January when people are all about making healthier choices. Assemble the components in advance so you have a quick lunch or light dinner option in minutes. I can’t wait to make these again, and soon.

Recipe: Roasted Chicken Wraps with Black Bean Salsa and Guacamole

Yield: 6 servings

Ingredients:

For the guacamole:
2 ripe avocados
¼ cup yellow onion, finely chopped
¼ cup cilantro, finely chopped
3 tbsp. fresh lime juice
¾ tsp. kosher salt
1 jalapeño, seeded and finely chopped

For the black bean salsa:
1 can black beans, rinsed and drained
¼ cup diced red bell pepper
2 tbsp. red onion, finely chopped
½ ripe mango, cut into bite-size pieces
1 tbsp. chopped cilantro
1 green onion, chopped
1 tbsp. jalapeño, finely minced
1 tbsp. olive oil
½ tsp. kosher salt
1 cob corn, roasted, or ½ cup canned corn
1 tsp. ground cumin

To assemble:
6 large whole wheat tortillas or wraps
2 roasted chicken breasts, diced or shredded*
4-5 cups baby spinach leaves

Directions:

To make the guacamole, split the avocados and remove the pits. Scoop the flesh into a medium bowl. Mash with a potato masher or fork until smooth. Add in the onion, cilantro, lime juice, salt, and jalapeño. Continue mashing until it has a fluffy, whipped texture. Adjust seasonings to taste.

To make the black bean salsa, combine all of the ingredients in a large bowl. Toss to combine and refrigerate for at least 1 hour to allow the flavors to mingle.

Briefly microwave the tortillas or wraps to warm them and make them malleable. Place a tortilla on a work surface and spread 2 tablespoons of guacamole on top. Add ¼ cup of the cooked chicken to the bottom third of the tortilla. Top with 3 tablespoons of the black bean salsa and a handful of baby spinach leaves. Roll the bottom edge up and over the fillings, fold the sides inward, and roll tightly the rest of the way, burrito-style. Place on a cutting board and slice diagonally. Serve with additional guacamole, sour cream, etc.

*To roast the chicken breasts, preheat the oven to 375˚ F. Line a baking sheet with foil. Place the chicken breasts on the foil, and season with salt and pepper. Fold the foil over the chicken breasts to make a “packet”. Roast 30-40 minutes, or until the chicken is cooked through.

Source

slightly adapted from Big Bowl of Love by Cristina Ferrare