Saturday, January 31, 2015

Carrot Cake Cupcakes

For the cupcakes:
  • 1 cup pecans
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon table salt or fine sea salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 cup packed dark brown sugar
  • 1/2 cup canola oil
  • 1 large egg 
  • 3/4 pound carrots, coarsely grated (about 2 cups)
For the frosting:
  • 8 ounces bar cream cheese, at room temperature
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • pinch table salt or fine sea salt 
  • 1 1/2 cups confectioners’ sugar 
To make cupcakes:

Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside. In a medium bowl, whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans. Add the carrot mixture to the flour mixture and mix until just combined and evenly moistened (do not overmix).

Divide the batter among the muffin cups and bake, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool slightly in the tin, then transfer to a wire rack to cool completely.

To make frosting:

Beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar, beating until smooth. Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. Frost the cupcakes, dividing the frosting evenly, and top with the remaining ½ cup of pecans.

Yield: 12 cupcakes.

VERDICT:  Delicious, especially the frosting!  They don't keep very well--they get a little smushy after a day or so, but still not bad.  I swapped out the pecans for 1/2 of raisins.  Keep.
 

Cream of White Bean, Carrot & Ginger Soup with Cashews

  • 1 tbsp extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 2-inch piece fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 2 15-oz BPA-free cans cannelloni beans, drained and rinsed
  • 1/2 lb carrots, peeled and coarsely chopped
  • 2 bay leaves
  • 1/2 tsp fresh ground black pepper
  • 2 1/2 oz roasted unsalted cashews, finely chopped
  • 1/2 cup chopped fresh chives
In a large saucepan on medium, heat oil. Add onion and sauté until beginning to soften, 2 to 3 minutes. Add ginger and garlic; sauté 1 to 2 minutes, until fragrant.

Add broth, 2 cups water, beans, carrots, bay leaves and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove from heat. Remove and discard bay leaves.

Using an immersion blender, purée soup. (TIP: Alternatively, carefully transfer to an upright blender, remove plastic stopper from lid and cover top with a towel to allow steam to escape.) Divide among serving bowls and top with cashews and chives.

Serves 8; 194 calories.

VERDICT:  I think I must have done something wrong--the soup was really thin (all the garnishes sank to the bottom of the bowl) and a icky salmon color.  Toss.

Sage Corn Muffins

  • 1 cup old-fashioned rolled oats (or 3/4 cup oat flour)
  • 1 cup cornmeal
  • 2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/4 cup raw honey
  • 2 1/2 tbsp safflower oil
  • 3 oz baby spinach, finely chopped
  • 2 1/2 tbsp sage leaves, minced
Preheat oven to 400°F. In a blender, blend oats to the consistency of flour. In a large bowl, combine oat flour, cornmeal, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, honey and oil. Fold wet ingredients into dry ingredients, and stir. Stir in spinach and sage.

Line 12 muffin cups with paper liners. Fill three-quarters full with batter. Bake muffins for 15 minutes, or until a toothpick comes out clean when inserted in center. Let muffins cool in pan for 5 minutes before removing to a wire rack to cool completely.

Serves 12; 133 calories.

VERDICT:  These smelled great baking, but I found them a little dry in eating.  Toss.

Saturday, January 24, 2015

Green Beans with Onion Dip

  • 1/4 c. olive oil
  • 2 large onions
  • salt and pepper
  • 1 bunch fresh chives (only need 2 T.)
  • 1 cup sour cream
  • 1/2 c. Greek yogurt
  • 1 pound green beans, trimmed
Put 1/4 c. olive oil in a large skillet over medium-high heat.

Trim, peel, halve, and thinly slice the onions.

When the oil is hot, add the onions and a sprinkle of salt and pepper.  Cook, stirring occasionally, until they begin to brown, 4-5 minutes.

Chop 2 T. chives, put them in medium bowl.  Add 1 c. sour cream, 1/2 c. yogurt, and a sprinkle of salt and pepper to the bowl.  Stir to combine and transfer the mixture to the fridge.

When the onions begin to brown, lower the heat to medium and cook, stirring a little more frequently, until they are shriveled, dry and just starting to char, 10-15 minutes.

When the onions are just starting to char, transfer them to paper towels with a slotted spoon and let them cool for a few minutes.  Chop the onions and stir them into the sour cream and yogurt mixture.  Taste and adjust the seasoning.

Transfer to a serving bowl and serve with the green beans alongside for dipping.

Serves 4.

VERDICT: Getting the onions brown took longer than indicated, probably because I never put the heat on high enough, but the end product was incredibly good.  I think you could do with a few more green beans to serve.  Keep!

Oat and Pistachio Sandies

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup raw pistachios
  • 3/4 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature 
  • cup granulated sugar
  • ¼ cup powdered sugar
Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine (small pieces of oats and pistachio should still be visible).
 
Using an electric mixer on medium-high speed, beat butter, granulated sugar, and powdered sugar in a medium bowl to create air pockets in butter, about 5 minutes; mixture will look light and fluffy. 
 
Reduce speed to low and add dry ingredients, mixing just until blended. Divide dough between 2 sheets of plastic wrap or parchment paper and shape into about 1½”-diameter logs. Chill until firm, at least 1 hour.(The colder your dough, the easier it will be to cut into even slices.)
 
Place racks in lower and upper thirds of oven; preheat to 350°. Using a serrated knife, slice logs into ¼”-thick rounds and place on parchment-lined baking sheets, spacing about ½” apart. Bake, rotating baking sheets once, until cookies are golden brown around the edges, 10–12 minutes. Transfer to wire racks; let cool.

Do Ahead: Keep dough chilled up to 5 days, or freeze up to 1 month.

Yield: about 30.

VERDICT:  Super easy, but mostly taste like butter.  Toss. 

Hazelnut Butter and Coffee Meringues

  • 1 cup skin-on hazelnuts
  • 1/4 tsp. kosher salt
  • 4 large egg whites
  • pinch of cream of tartar
  • 1/2 c. granulated sugar
  • 3/4 c. powdered sugar
  • 2 T. coffee beans, chopped
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.
 
Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside.
 
Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8–10 minutes.
 
Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter.
 
Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2–2½ hours. Turn off heat and let cool in oven.

Do Ahead: Meringues can be made 2 days ahead. Store airtight at room temperature.
 
Yield: about 24 cookies.
 
VERDICT:  Really good flavor, but I executed them badly--they ended up flat, with few swirls.  It was either chickening out on beating the egg whites long enough or folding in nut butter too vigorously.  Definitely potential.  Keep.

Friday, January 2, 2015

Grape Salad

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 2 pounds seedless red grapes
  • 2 pounds seedless green grapes
  • 3 tablespoons brown sugar
  • 3 tablespoons chopped pecans
n a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. 
 
Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Serves 21-24 (3/4 c.); 131 calories.

VERDICT:  So good!  I foresee it actually becoming the state salad of Minnesota.  I made this with three pounds of green grapes only.  Don't skimp on brown sugar and pecans.  From Taste of Home via John's mom.  Keep.

Roasted Butternut Squash Soup

  • 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 medium Granny Smith apple (about 8 ounces)
  • 1/2 medium yellow onion
  • 8 fresh sage leaves
  • 2 1/2 cups low-sodium vegetable or chicken broth
  • 2 1/2 cups water
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/3 cup heavy cream
  • 1/2 cup toasted pumpkin seeds, for garnish (optional)
Heat the oven to 425°F and arrange a rack in the middle.
 
Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
 
Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
 
When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
 
Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream. 
 
Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
 
Serves 6-8.  
 
VERDICT:  Fine, but not great.  I thought the roasting technique had potential, but it was actually more bother than just chopping the squash.  Toss.  From Chow.com.

Salted Pumpkin Caramels

  • 2/3 cup unsalted pepitas
  • 1 1/2 cups heavy cream
  • 2/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 cups white sugar
  • 1/2 cups light corn syrup
  • 1/3 cup good maple syrup
  • 1/4 cup of water
  • 4 tablespoons unsalted butter, cut in chunks
  • 1 teaspoon lemon juice
  • 3/4 teaspoon fleur de sel
Dry toast the pepitas in a skillet until they start to pop.

Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.

In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.

In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile -- like 30 minutes -- but don't leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.

As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.

Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.
 
Yield: 64 1" caramels.

VERDICT: Delicious, with a nice texture--the squishy caramel and the crunchy pepitas are a good combination.  I kept them in the fridge, which helped them stay firmish.  Keep!