Stuff I like by Benita
I'm awesome.
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Cupcakes!
So last night I made some Chai Latte Cupcakes from “Vegan Cupcakes Take Over the World”
They turned out amazing. It was the first recipe I attempted from this cookbook, which I bought when all books were 40% off at the Campus Martius Borders. The recipe was incredibly easy to make and only yields 12 cupcakes, which I love, because I can never get rid of all 24 most recipes make. They were more muffin like, mainly because I think I accidentally put in a bit more yogurt than the recipe called for but also because these don’t have any chocolate or frosting or embellishments, but they are truly what I would expect a chai latte would taste like in cupcake form.
Find the recipe here: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=386
And this is what the cupcakes look like (It appears this blogger also thought they were more muffin-like than cake so I guess I didn’t make a mistake): http://52weeksofbaking.com/2009/01/25/week-four-vegan-chai-latte-cupcakes/
Also, this blog has some pretty awesome recipes: http://vegancupcakes.wordpress.com/ (It’s written by the authors of “Vegan Cupcakes”)
Next up: I’m tackling S’mores Cupcakes, from the same book, for a work potluck on Wednesday.
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PBJ Sandwich Cookies - Recipe - NYTimes.com
I’m definitely going to make these.
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Pumpkin Cream Cheese Muffins « Annie’s Eats
Best pumpkin muffins ever!
I made these for a work potluck sans the streusel topping and they turned out amazing!
I think I’m going to try making a pumpkin bread by modifying this recipe slightly.
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Spiced Sconelettes
This recipe sounds delicious! I can’t wait to try these.
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The Minimalist - The Secret of Great Bread - Let Time Do the Work - Sidebar - NYTimes.com
I read this a while ago and then forgot to tackle the recipe. Thanks, Emily, for inspiring me to attempt this. I’m definitely making this no-knead bread this weekend.
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Ridiculously easy samosas.
It’s recipe Friday! Actually I finally found my camera cord to upload photos.
I made these Wednesday for a potluck at work (I love monthly copy desk potlucks because it’s the perfect opportunity to try out new recipes).
This is my own recipe so all measurements are approximate.
My version is easier and faster than traditional samosas because I didn’t make the dough, using frozen puff pustry instead. Samosas are traditionally fried pastry-like pockets filled with spicy potatoes and vegetables, usually eaten with one sweet and one spicy chutney.
Makes 20 mini samosas (or about 15 regular size).
Ingredients:
1 package frozen puff pastry
3 medium potatoes
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 medium onion
1 tablespoon garam masala (can substitute any kind of curry powder if this is unavailable, but the mix of spices in garam masala is best.)
1 teaspoon chili powder (more or less depending on how spicy you want them to be)
1 teaspoon cumin seeds (not powdered, but that will suffice if it’s all you have)
1 teaspoon turmeric
1 tablespoon salt, or whatever you prefer
2 tablespoons canola oil
1 lemon or lime (I prefer lime but use whatever you have)
Thaw the puff pastry for 40 mins at room temperature while making the filling. Preheat oven to 400 degrees.
Peel, cube and boil the potatoes, or do it the lazy way like I did and just stick them in the microwave for about 5 to 6 mins and peel after they cool down. The skin comes right off. Mash the potatoes in a large bowl.
In a medium cast-iron pan, heat the oil, then add all spices except the salt. Heat for a couple mins (this brings a more intense flavor to the spices). Then add the onions and saute for 4 mins. Add the frozen veggies and salt.
Add mixture to potatoes. Squeeze the lemon or lime into the mix.
Cut the puff pastry into 20 squares. 10 from each sheet. Roll each square out with a rolling pin to about 3-4 inches square. Fill each square with about a tablespoon of filling, maybe less. Don’t overfill! Brush ends with water to seal and fold into triangles.
Bake for about 20 mins, until brown. Best served warm, but they’re really good room temperature, too.
You’re supposed to eat these with a cilantro chutney and a sweet tamarind chutney. Just make a simple cilantro pesto with garlic, chili powder, lime and salt. It’s easy to make without a recipe and I don’t really have one. -
Weekly recipe: Pizza, two ways
Homemade pizza: Simple recipe, infinite possibilities.
First you need a basic pizza dough. I make this up as I go along so here’s a general idea, since it’s more of a learn as you go type of thing.
For approximately two thin-crust 10-12-inch round pizzas
3 cups flour
about 1 cup water
1 tsp. sugar
2 packets quick-rise yeast
2 tablespoons olive oil
1 tsp. salt
optional: I like to add some oregano and red pepper flakes into my dough for flavor.
in small bowl put about 1/4 cup warm water, not scalding hot, but not lukewarm either, the yeast and the sugar. mix and let sit for about 5 mins. or until bubbly. This step is crucial to helping the yeast do its thing.
in separate larger bowl, mix flour, salt, optional spices, oil, add in yeast mixture, then add water gradually until dough forms. It shouldn’t be too flour-y or too wet, and it should be a litle sticky. Knead it until all flour is incorporated. form a ball and cover with towel and let sit for about 2 hours. Some recipes say let it rise for as little as an hour. That’s ok, but I prefer longer. Sometimes, I’ll even wait 3 or 4 hours. I find the dough works better for thin-crust pizza if it rises more.
Top with whatever you want. Bake at 425 degrees for about 20-25 minutes.
What I usually make for myself: feta, black olive and sun-dried tomato.
Now here’s a twist, adapted from this guest blogger on Mart Bittman’s NYT blog: http://bitten.blogs.nytimes.com/2010/02/12/creamy-mushroomy-pizza-at-home/
White pizza with mushrooms:
Not a real recipe, I usually just wing it: saute a whole bunch of sliced regular white mushrooms in a pan with some butter, add half and half (about a half a cup or more depending on the amount of mushrooms), some salt and pepper to taste, then let it simmer for a few minutes to thicken. You can add heavy cream, if you desire. Since I used half and half, I also added a spoon or two of flour to help thicken the sauce.
Pour mixture over dough in pan. Top with parmesan cheese. And that’s it! Super easy. Bake at 425 degrees for about 20 minutes.
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Pumpkin Pie in a Cupcake | Foodbeast
Oh my god, I need to make these.
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Salted Caramel Cupcakes: I love salty-sweet desserts.
I had bookmarked this Salted Caramel Cupcakes recipe for about a month and finally got a chance to try it out over Halloween weekend. All the steps required to make these were well worth it, because these were fucking awesome. Although they seem kind of intimidating, I swear each step was not very difficult. The cake was, well, a piece of cake. And the buttercream was simple. It was the caramel that was a bit tricky, but I corrected the error I made in the first batch for the second. (I don’t even think anyone who tried the first batch noticed, anyway.)
Makes 15 cupcakes (recipe from sprinklebakes.com)
Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilkPreheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.
Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
Salted Caramel Filling:
1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperatureMelt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. (This is where I messed up the first time, keep whisking for about 5 minutes or even longer, until all the sugar is completely melted or you will end up with hard sugar crystals in the filling.) Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool slightly.
Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.
Salted Caramel Buttercream Frosting:
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugarIn a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.
Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
Top caramel-filled cupcakes with frosting.
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Tips for Making Pie Crust - NYTimes.com
This, and the video that goes along with it, is extremely helpful. Making pie crust is not as intimidating as I once thought! I’ve already made four pies since learning how a couple months ago, and now I’ve got a basic crust recipe memorized. I simply used my hands the first time, then tried it out in my food processor. I think I prefer using my hands just so I don’t have to wash the food processor, and it’s almost easier.
Newspaper copy editor, semi-new homeowner, amateur baker who is in love with words, sarcasm, news, pop culture, bright colors, music, design, books, Detroit, DIY.
