I made these cupcakes for my boyfriend's dad, who has the biggest sweet tooth ever (which I love!)
They were something I put together quickly, the base is just chocolate cake mix, doctored up with coffee instead of water in the mix, and the frosting is a delicious and simple recipe from Epicurious. I chopped peanuts and toasted them in a pan quickly and sprinkled on top.
Peanut Butter Frosting
1 cup powdered sugar
3/4 cup creamy peanut butter
1/2 stick unsalted butter, room temperature
1/4 teaspoon vanilla extract
Combine all ingredients. To decorate, I filled a large Ziploc bag with the frosting, cut a quarter size hole from the corner, and pipe a circle onto the cupcake. With a spatula, flatten it out. Sprinkle with toasted chopped peanuts.
Monday, October 12, 2009
Peanut Butter Frosting
Wednesday, August 19, 2009
Light Summer Wines
Both are extremely light, crisp white wines, the perfect thing to enjoy with an outdoor lunch or dinner before the summer's over. The first is Bastianich Friulano (formerly Tocai Friulano), a personal favorite anytime I dine in a Bastianich/Batali restaurant. It's very drinkable, sort of plain but enjoyable.
Secondly, I suggest the Grooner Gruner Veltliner. This is a crisp, fruity white wine with just a touch of acidity. It's packaged with a screwcap in a bottle with hip, cartoony art- it's a fun, lighthearted, not so "serious" wine.
Enjoy!
Tuesday, August 18, 2009
Brooklyn Beer, Part 1
We started out with a tour and tasting at the Brooklyn Brewery. If you live in one of the boroughs and are looking for something different to do, this is it. Plan to drink all day and hang out with your friends. Bring a deck of cards.
If you go:
- Sample the more unusual beers; the Pilsner, Lager, Pennant, Brown, and EIPA are all readily available in liquor stores, and all taste like variations on the same formula, but the options in the brewery showcase a much wider range of flavors and styles.
- Bring cash! There's lots of fun souvenir stuff to buy, including coasters, tees, and glasses, plus it's popular to order delivery to the brewery.
- Tours run on the hour, starting at noon on weekends.
- Located at 79 N 11th St. in Williamsburg.
- Phone: (718) 486-7422
- Website: http://www.brooklynbrewery.com/
Monday, June 1, 2009
Jalapeno Cucumber Margarita
Makes 1 drink
2 tsp sugar
4 jalapeno slices, cut 1/8 in thick
4 cucumber slices, cut 1/8 in thick
1 1/2 oz tequila
1/2 oz orange liqueur (I used Triple Sec)
1/2 oz lime juice
Rim the edge of a margarita glass with a slice of lime and dip into kosher salt.
In a mixing glass, muddle the sugar, jalapeno, cucumber, and lime juice together.
Fill glass with ice.
Add tequila and orange liqueur.
Shake, and pour into margarita glass.
Garnish with additional cucumber and jalapeno slices, if desired.
If spice isn't your thing, for a great Classic Margarita mix 3 parts tequila with 2 parts lime juice and 1 part triple sec. Shake over ice and pour into salted glass!
**UPDATE***
I'm bringing this margarita to Louise's Online Picnic! What are you bringing?
**I highly, highly recommend this book!! It is packed with tons of drink recipes, categorized alphabetically and by spirit, along with information on mixing, wine, beer, and how to make common mix-ins like sour mix, grenadine, and syrups.
Friday, May 29, 2009
Hash Brown Skillet
Let the butter foam up a bit and toss them in (this is also where you could toss in other vegetables, like onions or peppers).
I made some bacon as well. I could have thrown that in with the potatoes, but for calories' sake I put a wire rack on top of a baking sheet and cooked them in the oven, so the excess fat and grease could be thrown away, instead of absorbed into my potatoes (not that that's a bad thing!)
This will take about 10-15 minutes, but they are very forgiving. When they are done, just cover the pan. The residual heat will keep them warm.
While they cook, get your eggs ready. I like my eggs sunny side up, but I cook them in a pan with the cover on. That way, the top of the egg kind of steams to get cooked, but the yolk remains runny.
Here's what it will look like when finished. I chopped a tomato and added it in at the very end, just for a kind of fresh taste to break up the buttery starchiness.
Here's the finished dish! I mixed up the potato and bacon, then topped with my eggs and a little sprig of rosemary for a garnish. The runny yolk gets absorbed by the potatoes and it is soo delicious.
Here's a close up.
Sunday, May 10, 2009
Lemon Cream Tart
This was the dessert I made for a recent family event. I'd been dying to have a reason to try Dorie's Lemon Cream tart, and I thought it made a perfect springy dessert.
And I was right. Let me tell you, this is without a doubt the most delicious thing I've ever made. I suppose my love of lemon makes me slightly biased, but honestly, it was wonderful. My mom and I ate it two pieces at a time. (which I actually don't recommend because after we were both completely stuffed- it's very rich!)
To bake, butter the shiny side of tin foil and fit it, buttered side down, on the crust. Bake it for 25 minutes, and if anything puffs (it shouldn't, as you froze it) just press it down with a spoon.
Lemon Cream Filling (also Dorie Greenspan)
Mother's Day Brunch
The older I get, the more I realize how much my mom has done for me throughout my life. Sometimes I recognize the oddest things, like how she silently let me go through my “thug life” phase back in high school, even though she must have been totally cringing inside. Or sometimes it’s more obvious things, like how annoying it must be to be the one to organize and plan every holiday, event, do all the cooking, clean up every single time, with not enough help from the rest of us.
Anyway, so I started the day with a brunch. Originally I had planned eggs benedict with lump crab, but as I learned it’s really hard to find crab NOT in a can (and I find canned crab to be off putting). So I opted for toasted Italian bread with cheese, arugula, mushrooms, and fried eggs (I like to cook them in a covered pan so the yolk is slightly hard, that’s why they are white on top not yellow).
Recipe (adapted on the fly from a bunch of crap in the fridge)
Serves 2
2 slices of round Italian sesame loaf, toasted.
2 slices Swiss cheese
1/2 cup arugula (pretty much a big handful; enough to just cover the bread)
1/2 cup sliced white mushrooms
4 large eggs
Drizzle some olive oil in a skillet. Add in mushrooms and sprinkle with salt. Saute for about 5-7 minutes, until soft and browned. When done, add salt and pepper and set aside.
Meanwhile, top toast with slices of Swiss cheese and melt in oven under broiler. Top with arugula, then mushrooms.
Drizzle olive oil into skillet and crack four eggs. Cover pan and cook until desired doneness. (I like my yolks semi-set with a slightly runny center, so I flip them over at the end). Salt and pepper generously, and place two eggs on top of each piece of toast.
Serve with mimosas!