mini birthday treats for mills: vanilla cupcakes

thanks to TW for sharing http://cupcakeblog.com/ with me a few years ago.  i had just started getting into exploring the small treats and this opened up a whole realm of possibilities!  all the cupcakes are filled with a complimenting (although u may never put them together) flavour that just go well and down right yummy.  my first creations were the strawberry ganache and lavender cupcakes and referred back to the site recently in prepping for a girly din.  although i only got as far as the vanilla cupcake this time around, i still gained a great recipe for a basic sponge (and it turned out well even though i did a sloppy job of splitting the yolk and white..hooray!).  as time was running low i topped them with a basic cream cheese frosting and sprinkles, but still made for a pretty and nostalgic birthday treat. 

the ingredients:
1/2 stick butter
3/4 cups sugar
1 cups all purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/2 teaspoon vanilla extract
2 large egg whites


the preparation:
1.  soften butter in the mixer on high speed
2. drizzle the sugar in with the butter and beat until light and fluffy, about 2-3 minutes
3. sift flour, baking powder, and salt together
4. measure out milk and vanilla
5. add the flour mixture and milk mixture to the butter/sugar in 3 parts alternating between flour and milk and beating well after each addition
6. set aside incorporated mixture
7. in a clean mixer bowl, beat egg whites until soft peaks form
8. fold egg whites into cake batter until incorporated
9. scoop batter into the prepared cupcake pans
10. bake in the 350 degree oven for approximately 20 minutes or until a cake tester comes out clean

bakers eat, two.

i love the summertime, and not just because of my long envying holiday... well maybe. for the latest barbie with the girls i tried out a few different summertime treats.  the polenta bruschetta was a good app variation (but needed more pesto flavoring).  polenta is really versatile and the easiest thing to prepare as it cooks so quickly and you can do what i did for the bruschetta base or add more broth and have it as a creamy-alternate-to-mash side with a spoonful of pesto through it, just be sure to take it off the heat otherwise it'll thicken up. if this happens just add more broth to get it smooth again.  i don't use as much butter, cream or cheese as stated and it's still just as good.

i also made a mango salsa (below) as well as a white bean dip.  making your own dips is a breeze with a hand blender, bean of choice (cannellini), olive oil, s&p, parsley and lemon juice.

happy summer!
courtesy of barefoot contessa...

polenta bruschetta 
the ingredients:

1 stick (113g) unsalted butter

1/4 olive oil

1 tsp minced garlic (3 cloves)

1 tsp crushed red pepper flakes

1 tsp minced fresh rosemary leaves

½ tsp salt

½ tsp freshly ground black pepper

3c chicken stock, preferably homemade

2c half-and-half

2c milk

2c cornmeal, polenta

½ c good grated parmesan

flour, olive oil, and butter, for frying

the preparation:
heat the butter and olive oil in a large saucepan. add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. add the chicken stock, half-and-half, (or just increase milk quantity) and milk and bring to a boil. remove from the heat and slowly sprinkle the cornmeal, polenta  into the hot milk while stirring constantly with a whisk. cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. off the heat, stir in the parmesan. pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold. **you can keep it in the fridge for a few days

cut the chilled polenta into 12 squares, as you would with brownies, or use a cookie cutter of your choice. lift each one out with a spatula and cut diagonally into triangles. dust each triangle lightly in flour. heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. add more butter and oil, as needed. serve immediately.



for the tomato topping:
combine diced vine-ripened tomatoes, minced garlic, chopped yellow onion and chiffonade basil (roll up basil leaves like a cigar and slice) in a bowl.  add extra virgin olive oil, a touch of pesto and balsamic vinegar until desired flavor. 

 

mango salsa: this is originall an accompaniment to seared tuna, which i realized after. i think it would have been better as a salsa for a bbq if it wasn't cooked, and my times were just less than she mentions.

the ingredients:

2 tbsp good olive oil, plus extra for searing

1 ½ cups diced yellow onion (2 onions)

2 tsp peeled, minced fresh ginger

1 ½ tsp minced garlic

2 ripe mangos, peeled, seeded, and small diced

1/3 cup freshly squeezed orange juice

2 tsp light brown sugar

1 tsp salt

½ tsp freshly ground black pepper

1-2 tsp minced fresh jalapeno pepper, to taste (1 pepper)

2 tsp minced fresh mint leaves  

the preparation:
saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. add the garlic and cook for 1 more minute. add the mangos, reduce the heat to low and cook for 10 more minutes. add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. remove from the heat and add the mint. serve warm, at room temperature, or chilled.

bakers eat too.

i love food. there i said it!  buying it, preparing it then seeing how it all comes together..not surprising to those who know me.  in my recent efforts to lose the muffin top, (not to mention raise my energy levels during the day with the kiddos) i've grown to become reliant on whole wheat israeli (or giant) couscous and even better for you, quinoa.  high in protein and fiber, low in cal and more importantly slow release energy that helps maintain hunger during the day.  i usually mix either grain with cucumber, cherry or plum tomatoes, avocado or with good 'ol roasted veggies.  i'm constantly looking for inspiration and the following quinoa shrimp risotto is now my absolute fave but this is another keeper which i got through thekitchn.com : http://www.finecooking.com/recipes/quinoa-avocado-salad-dried-fruit-toasted-almonds-lemon-cumin-vinaigrette.aspx

cheers to healthy eating!


shrimp and mushroom quinoa risotto (courtesy of epicurious.com)

the preparation:

for clam broth: * i used fish stock
Combine all broth ingredients in a 4- to 6-quart heavy pot and simmer, partially covered, 30 minutes. Pour through a fine-mesh sieve, then discard solids. Transfer broth to a 3-quart heavy saucepan and cover.

for quinoa:

wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water. return quinoa to bowl.

pat shrimp dry and sprinkle with teaspoon salt.

heat vegetable oil and achiote seeds in a 1 1/2- to 2-quart heavy saucepan over low heat until oil is bright yellow, about 10 minutes. pour oil through sieve into cleaned 4- to 6-quart heavy pot, discarding seeds.

add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook shrimp and 1/4 teaspoon pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes. transfer to a large bowl using a slotted spoon. (do not clean pot.)

heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes. (if mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits.) add mushrooms with liquid to shrimp. (do not clean pot.)

heat olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes. add quinoa and aj amarillo and cook, stirring, 5 minutes. add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes.

meanwhile, bring clam broth to a simmer and stir, then keep at a bare simmer.

add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed. continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total. (there will be some broth left over.)

stir cream into risotto and bring to a simmer over moderate heat, then add shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes. remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper. serve sprinkled with remaining tablespoon basil.
*i didn't have cheese on hand and was still delish

carrot cake

my first attempt at carrot cake and i think it was a success!  i almost put the whole thing on hold when i realised i only had olive oil instead of vegetable, however, olive oil is actually a better substitute as it has less monosaturated fats.  when possible, sub oil with OO. don't worry if the batter tastes too much like olive oil, once baked you can't notice the difference... so less guilt!

courtesy of the hummingbird bakery cookbook...

the ingredients:
300g soft light brown sugar (2c lightly packed)
3 eggs
300 ml sunflower oil (1 1/4c)
300g plain flour (2cups plus 2 tbsp)
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon, plus extra to decorate
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp vanilla extract
300g grated carrots (about 2 cups)
100g chopped walnuts, plus extra to decorate

the temperature: 170C (350F), three 20cm (8") cake tins, lined with parchment (baking) paper *i only had two 7" tins which i filled halfway, so mine is double stacked, not triple

the preparation:
put the sugar, eggs and oil in a freestanding electric mixer (or handheld electric) and beat until all the ingredients are well incorporated (don't worry if the mixture looks slightly split). slowly add the flour, baking soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.

stir in the carrots and walnuts by hand until the are all evenly dispersed.

pour the mixture into the prepared cake tins and smooth over with a palette knife.  bake in the preheated oven for 20-25min or until golden brown and the sponge bounces back when touched.  leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

when the cakes are cold, put one on a cake stand and spread about one-quarter of the creem cheese fosting over it with  a palette knife.  place a second cake on top and spread the remaining frosting over the top and sides.  finish with walnuts and a light sprinkling of cinnamon. 

cream cheese frosting:
the ingredients:
300g icing sugar, sifted (confectioner's sugar)
50g unsalted butter, at room temp
125g cream cheese, cold

the preparation:
beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.  add the cream cheese in one go and beat until it is completely incorporated.  turn the mixer up to medium-high speed.  continue beating until the frosting is light and fluffy, at least 5 min.  do not overbeat, as it can quickly become runny.