Annie's Eats

Caramel Corn Chocolate Chip Cookies

Annie — Fri, 03 Feb 2012 09:30:50 +0000

Recently I made a batch of caramel corn for a baby shower I hosted. (More about the shower soon – I can’t wait to tell you about it!) For a few crazy minutes, I contemplated just making a half batch of caramel corn because we didn’t need very much. Thankfully I quickly regained my sanity, made the full batch, and proceeded to snack with reckless abandon. But even after my snacking binge(s) and hosting the baby shower, I still had a huge amount left over. Not that I consider that a problem, mind you, but this surplus coincided with a strong urge to bake cookies. I was browsing the various cookie recipes I have bookmarked and then this one stopped me in my tracks. Chocolate chip cookies…with caramel corn. So, basically, two of my very favorite things combined in one.

Now, as wonderful as the idea of these sounded, I was very skeptical of how they might turn out. Logistically, I was sure that the caramel corn would lose its crunch, or that the caramel would melt into weird pools and mess up the cookies, or…something. Eventually I figured it was worth a shot and even if they weren’t fabulous, they should still be pretty good. I was pleasantly surprised to find that the caramel corn retained its crunch and its flavor, and the cookies didn’t make any funky moves while baking. I used dark chocolate chips rather than the usual semisweet and added a touch more salt to offset the additional sweetness from the caramel corn.

In closing, caramel corn + amazing chocolate chip cookies = do it.

Recipe: Caramel Corn Chocolate Chip Cookies

Yield: about 20-22 large cookies

Ingredients:

2 cups plus 2 tbsp. all-purpose flour
¾ tsp. sea salt
½ tsp. baking soda
12 tbsp. (1½ sticks) unsalted butter, melted and cooled slightly
1 cup packed light brown sugar
½ cup granulated sugar
2 tsp. vanilla extract
1 large egg plus 1 egg yolk
1 cup bittersweet chocolate chips
1½ cups caramel corn

Directions:

Preheat oven 325°. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, baking soda, and salt. Whisk together and set aside. In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until well combined. Mix in the egg, egg yolk, and vanilla until smooth. With the mixer on low speed stir in the dry ingredients, mixing just until combined. With a rubber spatula, gently fold in the chocolate chips and caramel corn.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, rotating halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (about 14-18 minutes). Do not overbake.

Let cool on the baking sheets for about 10 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

Note: I think these cookies are far better fresh from the oven than enjoyed on subsequent days. Normally I bake only the number of cookies I need at a time, shape the rest of the dough into balls as instructed, and freeze the dough balls individually. Then we bake directly from the freezer (adding a few minutes to the baking time). If you do have left over baked cookies, warm them briefly in the microwave for 5-10 seconds to soften slightly before eating.

Source

inspired by Cate’s World Kitchen and adapted from Baking Illustrated

DIY Marshmallow Fondant

Annie — Thu, 02 Feb 2012 09:30:34 +0000

Alright, here’s the deal with fondant: if you’ve tasted it before you know, it doesn’t taste that great. This is definitely a case where it’s more about appearances than flavor. Most of the time I’m not willing to make that sacrifice and consequently, I don’t use fondant very frequently. However, it can be a wonderful tool for making some very creative desserts, whether you use it for a full cake covering or just to add decorative accents. While it certainly isn’t something I’ll ever crave, homemade fondant does taste significantly better than the store-bought variety. If you still really don’t like it, you can easily peel it right off and enjoy the cake and frosting underneath.

I know many people are intimidated by fondant. It looks so professional that you think you can’t do it. I’m here to tell you, if you can play with play-doh, you can work with fondant. If you’re going to make the effort to decorate with fondant, go ahead and make your own. It only takes about 10-15 minutes to prepare…really! Many, many readers have been requesting this recipe so I hope you find it useful.

I did a post a long time ago about how to work with fondant and not much has changed in my general technique, so I’ll just refer you there for the basics. One additional method I have picked up is thanks to the retro Apple logo groom’s cake I did for a reader’s wedding. (Isn’t it such a fun cake?!) To ensure the appropriate sizing of the different fondant pieces in relation to each other, I traced out a template, taped it to the counter, and covered it with lightly greased wax paper. Then I laid each color of fondant over the template and cut out the corresponding piece. Easy peasy! The sky is the limit with fondant designs. I highly recommend getting those creative juices flowing and seeing what you can do with it. It is such fun!

Update: I’ve had a few questions about how I get the deep colors of fondant. First, patience is important. Second, use Americolor gels. They are hugely better than that other widely available brand that typically give far less vibrant results. I also added one more fondant cake I did last year. How could I forget this one?!

*The cakes pictured above are:
A three-tiered red velvet cake with cream cheese frosting for a wedding
A triple chocolate groom’s cake for a wedding
Sesame Street cake and cupcakes for my son’s third birthday
A two-tiered cake (yellow cake with chocolate fudge filling and cinnamon swirl with cinnamon cream cheese filling) covered in vanilla buttercream with fondant accents for a first birthday party
A two-tiered cake (red velvet with cream cheese frosting and lemon cake with raspberry filling) decorated for a space-themed first birthday party

Recipe: Marshmallow Fondant

Yield: about 3 lbs.

Ingredients:

Shortening, for greasing dishes and utensils
15 oz. miniature marshmallows
2 tbsp. water
2 tsp. lemon juice
2 tsp. light corn syrup
1 tsp. clear vanilla extract
½ tsp. lemon or almond extract
½ tsp. salt
7-8 cups confectioners’ sugar

Directions:

Grease the inside of a microwave-safe bowl and stand mixer bowl with a thin but thorough layer of shortening. Also grease a silicone spatula or two, as well as the hook attachment for the mixer.

In the microwave safe bowl, combine the marshmallows and water. Microwave the mixture in 30 second intervals, stirring in between, until the mixture is melted and somewhat soupy. When the mixture is melted, remove from the microwave and stir in the lemon juice, corn syrup, extracts, and salt.

Place about 6 cups of confectioners’ sugar in the stand mixer bowl and form a well in the center. Pour the marshmallow mixture into the well and knead on low speed with the dough hook until the sugar is mostly incorporated. When the mixture begins to stick to the bowl, add an additional 1 cup confectioners’ sugar and continue kneading.

At this point additional sugar may or may not be needed. (Consistency will vary due to environmental humidity and how light or heavy you scoop your sugar.) The final consistency of the fondant should be totally smooth, but quite thick, similar to modeling clay.* If the mixture becomes too much for the stand mixer, transfer the fondant to a greased work surface and continue to knead with greased hands until the desired consistency is achieved.

*I personally think it is useful to work with store-bought fondant at least once, mainly so you know the consistency you are aiming for.

Form the fondant into a smooth ball, coat lightly with shortening, and wrap tightly in a double layer of plastic wrap. Place in an airtight bag, press out all excess air, and seal. Let rest at least 3-4 hours or overnight before using.**

**I know you’ll want to know how long this lasts. I don’t have an exact answer but I can tell you that I typically make fondant about 4-7 days before I plan to use it (for the sake of breaking up an involved cake) and it is always fine when I use it.

Source

adapted from Cake Central

Southwest Chicken Panini

Annie — Wed, 01 Feb 2012 09:30:21 +0000

Super Bowl XLVI madness has descended upon the city of Indianapolis. As a disheartened Colts fan and as someone who works downtown, I can’t say I’m all that enthusiastic about this year’s big showdown. Nevertheless, it is kind of cool to see how excited everyone else seems to be about the shenanigans. (I do wish I could see LMFAO – they crack me up!) While I won’t be watching the game come Sunday, I know that many of you will, and may be attending a party or hosting your own. This southwest chicken panini is a pretty spectacular sandwich that is also spectacularly simple. Though we enjoy it for a regular main dish on slices of sourdough, you can toss the chicken mixture onto some slider buns, top with cheese, and you’ve got yourself a pretty rockin’ football watching snack. The filling can be prepped in advanced and reheated when you are ready to serve to simplify mealtime. This sandwich isn’t particularly spicy, but feel free to adjust the level of heat to your liking.

Recipe: Southwest Chicken Panini

Yield: about 4-6 servings

Ingredients:

For the filling:
2 tbsp. olive oil, divided
2 boneless, skinless chicken breasts pounded thin
1 cup chopped yellow onion
2 cloves garlic, minced
¾ tsp. ground cumin
½ tsp. chili powder
¼ tsp. kosher salt
1 chipotle in adobo sauce, seeded and minced
½ cup tomato sauce*
Juice of 1 lime

To assemble:
Sliced sourdough bread
Olive oil
Shredded pepper jack or cheddar cheese
Chopped fresh cilantro

*I used some of the simplest tomato sauce.

Directions:

Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Place the chicken breasts in the pan and cook, turning, until golden brown on both sides and an instant read thermometer inserted in the center reads 160˚ F. Remove the chicken to a plate and set aside to cool slightly.

Meanwhile, heat the remaining tablespoon of oil. Add the onion, garlic, spices, and chipotle to the pan and cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the tomato sauce. Shred the chicken into bite size pieces and return to the pan with the onion-spice mixture. Cook until warmed through and well blended. Off the heat, stir in the lime juice.

Heat a second skillet or grill pan over medium-high heat and coat lightly with oil. Lay out slices of bread for sandwiches, lightly oiling one side of each piece and facing that side outward from the filling. Assemble sandwiches with some of the chicken mixture, shredded cheese, and chopped cilantro as desired. Place sandwiches on the heated pan to cook briefly, turning once, until the outside is golden brown and the cheese is melted. Serve warm.

Source

adapted from Heat Oven to 350

Greek Quesadillas

Annie — Mon, 30 Jan 2012 09:30:15 +0000

We love Mexican food. We love Greek food. Why have I never thought to combine the two? Probably because I incorrectly assumed that they could not be successfully blended. Well, I stand corrected. Since a quesadilla is essentially a sandwich, it is just as highly adaptable as a sandwich can be. You can fill them with pretty much whatever you like. We generally stick to the usual suspects – chicken, veggies, Mexican spices, and of course cheese. But when I saw this idea for a quesadilla containing the Greek flavors I love so much…well, I don’t think I’ve ever saved a recipe so fast in my life. We enjoyed this as a meatless entree, but you could add chopped chicken or shrimp if you require something more. I made tzatziki sauce for dipping and then we repurposed it the following night with the fabulous chicken gyros. So, that was two home run dinners in a row. I highly recommend the pairing :) The version below contains estimate quantities since you can use as much or as little of an ingredient as you prefer. It’s pretty hard to go wrong here!

Recipe: Greek Quesadillas

Yield: about 4 servings

Ingredients:

4 large (10-inch) whole wheat tortillas
Olive oil
Fresh spinach leaves, chopped (about 2 cups)
Diced red onion (about ½ cup)
Roasted red peppers, chopped
Oven-dried tomatoes
Sliced black olives
Mozzarella cheese, shredded (about 1-1½ cups)
Crumbled feta cheese (about 2/3 cup)
Oregano (dried or fresh)
Red pepper flakes

Directions:

Place tortillas on a work surface. Very lightly brush one side of each tortilla with olive oil and flip over so the oiled side is facing down. Sprinkle the chopped spinach leaves over half of each tortilla, leaving a small rim around the edge. Layer in a similar fashion with red onion, roasted red pepper, tomatoes, olives, cheeses, oregano, and red pepper flakes as desired. Fold over the bare half of each tortilla, enclosing the fillings.

Warm a skillet or grill pan over medium-high heat and if needed, lightly oil the cooking surface. Carefully place assembled quesadillas in the pan and cook, turning once, until each side is golden brown and the cheese is melted. Slice into triangles and serve warm.

Source

A Couple Cooks

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