Wednesday, July 23, 2014

Dark & Stormy Cupcakes AKA Rum, Lime and Ginger treats!!!


Dark & Stormy Cupcakes 
As seen on HelloGiggles

This recipe was first posted on HelloGiggles as part of my Cupcake Girl column. 


1 1/2 cups all-purpose flour
1 tbsp ground ginger
1 tsp baking powder
1/4 tsp salt
3/4 cup finely chopped ginger
1 1/4 cups granulated sugar (1 cup sugar, ¼ cup brown sugar)
1/2 cup unsalted butter, at room temperature
3 eggs
3/4 cup milk
2 tbsp of rum (set rum aside)
Steps:

Cream butter and sugar. Beat in eggs and milk.
Add dry ingredients, including ground ginger, slowly. Mix in minced ginger (I actually chopped the ginger in a food processor).
Bake at 350 for 22-25 minutes.
Allow to cool for 10 minutes.
Use the 2 tablespoons of rum you set aside to lightly brush the tops of cupcakes.

Now for the buttercream lime frosting!
1 cup unsalted butter, softened
3 cups confectioners’ (AKA powdered) sugar
¼ teaspoon salt, or to taste
1 tablespoon vanilla extract
3½ tablespoons lime juice
Optional: 1 tablespoon rum, or rum to taste
Mix it up. (If icing is too runny, add more sugar. If too thick, add a splash of milk.)

Apply frosting.
Garnish with limes, ginger or zest! (I used all three!)
Yum!

Wednesday, July 16, 2014

Amsterdam & Appeltaart

The Third in my Food & Travel series: 
The Appeltaart & Amsterdam


Cafe Winkel Appeltaart 
Dutch Apple Pie 

When I asked a couple of friends what I should do in Amsterdam, I got a resounding "GO TO CAFE WINKEL!" And, order the appeltaart


And it was excellent advice — as you can see! Cafe Winkel is located in the Jordaan (I loved this Amsterdam neighborhood) and has a very European al fresco vibe. Several copycat recipes can be found online. This one looks pretty good ... but I doubt anything can beat the deep crust, rich apple flavor of the real deal. 


Amsterdam
Home of the yellow tulip, my favorite! 










Our Amsterdam highlights ... 
The Park
My black jumpsuit purchase in the Jordaan
Cafe Winkel
The little white dog that pranced on the canal
The little boat that played music a la the Mary Poppins chimney sweep & went in circles
Tulips
Getting lost in the red light district Chinatown
Cheese
Bicycles
Amsterdam Centraal 




Thursday, July 10, 2014

Moroccan Sweet Potatoes & Summer Salad

I have been doing a lot of cupcakes and travel posts lately, so I decided to take a little break from that and post a summer recipe: Moroccan Sweet Potatoes & Strawberry Arugula Salad


Moroccan Sweet Potatoes 
With Mint Yogurt Sauce

1/4 cup olive oil
2-3 large sweet potatoes
2 Tbs. Harissa (paste or sprinkle)
1/4 tsp. cayenne pepper
1 tsp. coarse salt
1-2 Tbs. sesame seeds
1 cup Greek-style yogurt
1/4 cup mint leaves, dried, chopped
Juice of 1/2 lemon
Coarse salt and freshly ground black pepper
Golden Raisins

Cube potatoes. Pour oil over potatoes and make sure the oil is spread throughout baking sheet.
Coat potatoes in harissa, cayenne, sesame seeds and salt. The harissa paste is quite spicy, so make sure the potatoes are lightly coated. You can add flavors to taste halfway (or longer) through baking.
Bake for ~25 minutes at 425 until potatoes are tender and mush when pressed/cut.
Saute about a half cup of golden raisins on the stovetop in olive oil. Browning the raisins will only take a couple of minutes.

To make the sauce, mix the yogurt, mint, and lemon to taste in a chopper/mixer. A dash of salt and pepper to taste is good.

Serve the potatoes warm, mixed with raisins, and the dipping sauce on the side.


Summer Salad 
Fruit + Prosciutto

Arugula, feta, prosciutto (pan fried), strawberries* & balsamic.
*I also make this salad with watermelon instead of strawberry. 

Harissa makes it Moroccan 

Whenever you read a menu with Moroccan this or that, it is because the item contains Harissa — a multi-pepper paste with garlic and herbs (sometimes sold as pepper flakes). An NPR article describes the tangy, spicy sauce as Sriracha's cousin and the "ketchup" of North Africa due to its ubiquity as a condiment for entrees and spread for bread.

Harissa's ingredients vary from neighborhood to neighborhood, though it is always a complex pepper blend. And though the sauce is considered Moroccan, the peppers it uses are native to the New World.

"It wasn't until Christopher Columbus and crew arrived that pepper fever really took off," the NPR piece states. "With the arrival of the spice-seeking Spanish and Portuguese, it was not long before chilies were shipped back to Europe and thence to Spanish and Portuguese colonies in Africa, India, and Southeast Asia." [The article sites Greg Malouf's book, From Artichokes to Za'taar: Modern Middle Eastern Food.]

Wednesday, July 2, 2014

Antwerp & Waffles

The Second in my Food & Travel series: 
The Belgian Waffle & Antwerp


Belgian Waffles


So, what makes a waffle Belgian?
Does it have to be born on Belgian soil? 

All jokes bad jokes aside ...
Foodess.com  makes a distinction between the two types of waffles found in Belgium.
The post states: 

"The [Liege] is dense and doughy – in the most delicious way – with deep, crispy pockets and nubs of caramelized pearl sugar. The [Brussels] is airy and yeasted, with whipped egg whites folded in, yielding a cloud-like texture – almost as light as the powdered sugar showered over top."

Other food blogs report that, at the most basic level, Belgian waffles opt for yeast, not baking powder. Similar to the Brussels recipe described above.

This Brussels waffle is the type Robert and I helped ourselves to in Antwerp at Van Hecke. For under five euro we shared a little slice of Belgian heaven! If you are ever in Antwerp, Van Hecke is a must! 

When I was at the WaffleHuis, I asked our gregarious waiter what the secret was to the Antwerp staple? His answer: the 100+-year-old, original waffle iron from the business's 1905 inception! 

While I can't duplicate the Belgian waffle iron at home. I can try my best with a Bed, Bath & Beyond stand-in ... 

For an authentic Belgian waffle, I suggest this recipe from Foodess.com


Antwerp
With love. 




   


Our Antwerp Highlights

- Our stay at the Soul Suites on the Marienplatz.
- The beautiful train station.
- Sunset on the river.
- Belgian Beer.
- Belgian Chocolate.
- Frituur.
- Marzipan, hazelnut & pistachio gelato.
- Old Town.
- Cathedral.
- Fashion.
- The modern art museum.  


Tuesday, July 1, 2014

Red Wine Velvet Cupcakes

My latest HelloGiggles boozy cupcake: Red Wine Velvet. 

I mean I don't want to oversell it, but this may be my best recipe yet. 

And, they're mildly topical ... Red velvet, wine and blue? 

Ok, so there is no blue. 


2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups sugar
4 eggs
1 cup Greek yogurt with a splash of lemon
1/2 cup buttermilk
¼ cup wine
Red food coloring to get that red velvet color!
4 teaspoons vanilla extract
1 teaspoon almond extract
For the Red Wine Cream Cheese Frosting …

1/2 cup butter, room temperature
2 cups confectioner’s sugar
1/4 cup Cabernet Sauvignon
1 tbs arak extract
4 ounces cream cheese, softened

Mix the butter and sugar. Blend in eggs. Then mix in yogurt, buttermilk, red wine and extracts. Combine flour, baking powder and salt. Gradually add these dry ingredients. Stir in cocoa powder. Now add desired red food coloring to get that red velvet color. Bake for 18-20 minutes at 350 F.

Drink wine and eat cupcakes!


Wednesday, June 25, 2014

Paris & Macarons

The first in my Food & Travel series: 
Macarons & Paris


Macaron Tips
Macarons not Macaroons 


Macaroons – generic phrase for whipped egg white confections, almost always cookies and often with coconut.

Macarons - Meringue-based cookie, with almond flour, egg whites and powdered and granulated sugar, sandwiched with a fruit or frosted center. (See also French Macaroons)

So when it comes to baking the trendy cookie sandwich, first understand that you are making macaronsnot macaroons.  My friend Emily took a macaron class, and she sent me a few tips about some other things you should know before making the delicate dessert.

According to Emily …
1. Keep your almond meal in the freezer. 
2.  For better results, add a pinch of cream of tartar to dry macaron ingredients. 
3.  Massage butter into the ganache with a blender, do not whisk in circles — this lets in too much air.
4. Nutella can be a good buttercream or ganache substitute. 
5.  Macarons only need four ingredients: almond meal (or flour), powdered sugar, granulated sugar and egg whites. To create flavors, mix dry ingredients into the almond meal (nuts, cocoa, etc.) and wet ingredients (extracts) with egg whites after stiff peaks have formed. 

A few days in Paris

Robert and spent a few days in Paris in May — as you may have inferred from my food diary. 

While I won’t bore you with the details, I’ll hit the highlights …





A stroll in the Jardin du Luxembourg followed by an outdoor café quiche and espresso.
A jet lagged dinner of baguette and brie followed by falling asleep early to the sound of a jazz band from the Latin Quarter street below.
Our bnb on Rue Dauphine.
Breakfast pastries each morning at the café down the street.
Wine.
Getting to the Louvre early and seeing all the highlights without a line.
Crepes on the street.
Gelato on the street.
Parks.
Learning about buttresses at Notre Dame — from Robert.
Placing a lock on the Love Lock Bridge. Ours is probably still there.
Buying a scarf from two adorable French grandmas.
Shakespeare Books.
A Laduree macaron picnic in front of the Eiffel Tower.
Stumbling into an amazing dinner at Bistro 1900.
The Sehne.


Wednesday, June 18, 2014

Cupcake Girl: Old Fashioned Cupcakes

Last week for HelloGiggles, I turned your granddad's cocktail into a cupcake. Don't worry, it still has whiskey ...


Old Fashioned Cupcakes
Part of my frosted cocktails series ... 


See where the recipe first posted on HG here

•   2  cups sifted flour (1/2 cups cake flour and 1 1/2  cups all purpose flour)
•   2 1/2 teaspoons baking powder, just a tad less is good
•   ½  teaspoon salt
•   2 eggs
•   1 1/2 cups sugar (1 cup granulated, 1/2 cup brown sugar)
•   ¾ cup butter, softened
•   1 cup milk (or blend in as needed)
•   2 teaspoon vanilla extract
•   2 tablespoons whiskey, per cupcake

Sift together flour, baking powder and salt and set aside dry ingredients.
Cream butter and sugar.  Blend egg and extract into this bowl.
Add sifted ingredients alternately with milk, a small amount at a time.
Bake at 350 degrees F for 20 minutes.
Allow cupcakes to cool for 10 minutes.
Make 8-12 holes in the cupcakes, poking the tops with a fork. Now, use the whiskey you set aside to drizzle over the tops of the cupcakes. Use two tablespoons per cupcake.

Now for the orange whiskey buttercream frosting!
1 cup unsalted butter, softened
2-3 cups powdered sugar, by taste/texture
¼ teaspoon salt, or to taste
1 tablespoon vanilla extract
3½ tablespoons orange juice, fresh squeezed
1 tablespoon whiskey, or whiskey to taste
Mix it up. (If icing is too runny, add more sugar. If too thick, add a splash of milk.) 

Apply frosting.
Garnish with orange zest or skin.
Cheers!



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