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Cupcake Tips from Babette of BakeSpace

February 14, 2010 – 5:51 pm | by admin

I was browsing the internet and found this post on Babette’s Feast of cupcake baking tips. I agree with a lot of these tips, but I suggest you follow the baking directions on the recipe as well. Converting a cake recipe to make cupcakes: A recipe for a 2-layer cake makes about 24 regular-sized cupcakes or 60 mini-cupcakes. Working with Cupcake Liners: When using foil cups, remove the paper liners (if included) before filling and baking. The liners are included simply to help separate the thin foil cups. Filling Cupcakes: Fill liners 2/3 full with batter (about 1/3 to 1/2 cup regular sized and 2 tablespoons for mini cups). The easiest way to pour is to fill a small storage bag or a large funnel — both work great for controlling batter while pouring. If you’re making large cupcakes, you may want to lightly grease the edges of the pan to prevent the batter from sticking. Baking with Silicone Cupcake Cups : Try preparing cups with non-stick pan spray before baking. Always place cups on a cookie sheet or sheet pan for level baking and easy removal from oven. You may need to add more baking time for some shapes. To remove cupcakes, turn upside down and apply gentle pressure to the bottom while gently …

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The Secret Ingredient (Membrillo): Apple and Pear Membrillo Turnovers

January 16, 2010 – 12:00 pm | by admin

0faec72017f6e2917de12719fd4760ae The Secret Ingredient (Membrillo): Apple and Pear Membrillo Turnovers

From Recipes [ Photographs: Kerry Saretsky ] There are certain foods that go hand-in-hand —that are so permanently paired, that if you’ve had one, you can’t have helped but have had the other. Peanut butter and jelly, bread and butter, oil and vinegar. And because cheese is my very favorite food, it was only a matter of time before I was exposed to the jelly to cheese’s peanut butter: dulce de membrillo , or membrillo for short. Membrillo is that dark apricot-colored, jam-textured paste made from quince and served with cheese, especially Manchego. One sees it most often in Spain, but also Portugal, Italy, and some South American countries. The quince fruit is related to the apple and pear, and indeed, it tastes like a marriage of the two, although unlike its cousins, it is too hard to be eaten raw. Quince paste tastes to me like a combination of dried apples, sweet pears, and honey—there is something definitively floral about it, though its only ingredients are quince, sugar, and water. Its texture is more firm than a jam; in fact…

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A New Year, a new snowstorm and some Florentine’s

January 1, 2010 – 6:49 pm | by admin

bcae56d54bs3 150x132 A New Year, a new snowstorm and some Florentine’s

Happy New Dawn, Happy New Day, Happy New Year, Happy New Decade!! Celebrate 2010 with FLORENTINE’S a festive treat that is neither, cookie, biscuit nor sweet (candy) but seems to be a combination of all!! They are so simple they are quite hard to do..but here goes… THE RECIPE from “The London Ritz Book of Afternoon Tea” by Helen Simpson 90g/3 1/2oz/7 tbsps butter 100g/4oz/1/2 cup sugar 100g/4oz/2/3 cup chopped almonds (which have been toasted first in a 200F oven for about 10 mins. until fragrant) 50g/2oz/1/3 cup chopped crystallized ginger 50g/2oz/1/3 cup dried cranberries…mine were raspberry infused but use any you like or dried cherries…something red though looks good 50g/2oz/1/3 cup chopped candied orange peel (I made my own…cut the skins off 2 organic, unsprayed oranges, remove as much pith as possible, and slice into strips…put in a pan and cover with water, bring to the boil and remain on the boil for about 10 mins, drain and repeat this process another 2 times (this process helps rid the rinds of bitterness but …

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CHEESEY RUSTIC VEGAN GREEK-STYLE SAVORY SUMMER SQUASH PIE (VEGAN KRITIKO BOUREKI)

September 26, 2009 – 3:28 am | by admin

4ca5fc6df102 150x112 CHEESEY RUSTIC VEGAN GREEK STYLE SAVORY SUMMER SQUASH PIE (VEGAN KRITIKO BOUREKI)

I promised to post this recipe from the vegan feast posted last Thursday, so here it is! You can make this pie with any squash, but the yellow pattypan squash is particularly pretty. You can make the “Cheesey” components days ahead, if you like, but the Tofu Feta Crumble and Tofu Ricotta are both very quick and easy to make. Our first pattypan squash this year. A platter with wedges of the squash pie interspersed with another savory tart. Printable Recipe BRYANNA’S RUSTIC VEGAN GREEK-STYLE SAVORY SUMMER SQUASH PIE (VEGAN KRITIKO BOUREKI) Servings: 8 This is a “rustic” or “freeform” pie, in which you make one large circle of pastry and fold or pleat the excess on the edges up over part of the filling, leaving some showing in the middle. P S: If you prefer, you can omit the pastry and use 12 sheets of commercial phyllo pastry brushed with olive oil. Use a 12″ round baking pan and use 7 sheets on the bottom and 5 on the top. 2 x the recipe for Low-Fat, Crispy Olive Oil Pastry Filling : 2 lbs. yellow or green or striped pattypan squash and or zucchini, trimmed and sliced 1/4″ thick kosher …

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Blueberry Cookie Tart

September 26, 2009 – 1:40 am | by admin

ab391e8b41fdac9e 150x112 Blueberry Cookie Tart

It is spring and the weather is beautiful in Dallas, Texas! And with that I’ve been craving a fruit tart or something similar. The other day I decided to make some simple short bread cookies with blueberry jam. With the left over dough I baked this nice “cookie tart” to satisfy my craving. I made one for me and one for my husband. It was a hit! I got the dough recipe from Orchidea’s fantastic blog Viaggi e Sapori – she used homemade fig jam… her cookies look delicious!!! Check them out! INGREDIENTS – 250 g flour – 100 g butter – 100 g sugar – 2 eggs – 1/2 lemon zest – 1/2 tsp baking powder – blueberry jam 1) Mix the flour and butter. 2) Add the sugar, eggs, lemon zest, and baking powder. Make a dough 3) Put the dough in fridge for about 30 mins. 4) Roll out the dough and use a glass to make cirles 5) Put some blueberry jam on the middle top of the cirles (don’t cover the edges) 6) Using a pasta (ravioli) cutter cut some long strips from the dough 7) Place…

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Mojito Granita

August 24, 2009 – 6:24 am | by admin

Quick, quick! Before a cool front comes through and people stop complaining about the heat and humidity, and start complaining about the chill in the air, let’s post a seasonally appropriate recipe for hot, sultry days. While my Cuisinart ice cream maker is my most cherished kitchen gadget, and is still attached to me by an umbilical cord, I do realize that not everyone has an ice cream maker, so wanted to offer up an icy dessert that can be made with only a freezer, a container, and a fork. I also wanted to make a dessert that’s not so rich and calorie laden (my eating has been sinful lately). Enter the granita — an Italian semi-frozen dessert that’s refreshing, extremely light, and perfect for hot days when ingesting food seems like torture. Granita is akin to a snow cone, shaved ice, or water ice (it’s a Philly thing)…

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CSA recipe idea: Fritatta with Fresh Vegetables

July 8, 2009 – 8:28 pm | by admin

992da1177bollage 150x75 CSA recipe idea: Fritatta with Fresh Vegetables

As much as I hate to go grocery shopping, I love heading over to the UU church each Wednesday to pick up our family share at the CSA. Every week we get a heaping bag full of organic produce that somehow makes me feel wholesome, connected to our community and, bonus, better about the ring dings Isnarfed down instead of lunch. This week we got about a pound of beautiful red bliss potatoes and a big bunch of basil. We also got something called salad turnips which will require some research. I wonder if they are anything like salad shrimp, which come canned in the grocery store, and which I am equally afraid to crack open. For this evenings’ supper I made an Italian fritatta — nothing more than a fancy pan of scrambled eggs that start on the stove and finish under the broiler. To serve 4 generously please use the following: 3 cloves garlic, minced 4 tablespoons olive oil 8 eggs 1/4 cup light…

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Cheesecake!

May 24, 2009 – 11:40 pm | by admin

4df56dfa044f71 o 100x150 Cheesecake!

Need a fork? Or maybe a shovel. This is one ginormous piece of cheesecake. And oh boy, was it good. The cheesecake, that is. Personally, I can do without a bunch of fru fru when it comes to cheesecake. But, I wanted to dress a slice up and make it all pretty for you. This one is topped with raspberry, whipped cream, and white chocolate. It’s also the first real grown-up cheesecake I think I’ve ever made. Yay me! (Anyone else, hear London Tipton in their head when they read that? If you didn’t, don’t worry, that means the Disney Channel hasn’t infiltrated your brain.) The only other kind of cheesecake I’ve made are these itsy-bitsy mini ones . Take a look. You’ll love how easy they are. Anyway, when it comes to cheesecake, this is how I like mine. Plain. Jane. No whipped cream. No…

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