Coconut Cupcakes

It has been ages since I wrote on this blog, mainly because I have not been working for 2 weeks. Now, though, I just found out I start my new job this Monday so I decided to get busy in the kitchen and enjoy the time off.

Josh's office has been craving sweets and I was craving cupcakes so I decided to try a recipe I have wanted to test for a long time. Ina Garten of Barefoot Contessa fame, makes amazing food and I love everything that she creates. Her coconut cupcakes were no exception. I scored rave reviews with these, even though I will admit to using storebought frosting in a pinch. I topped the cupcakes with Duncan Hines white fluffy frosting and then sprinkled them with toasted coconut. They were sweet and moist and fantastic. Try them out...

Ina's Coconut Cupcakes
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1/2 cup buttermilk
1 1/3 cup flaked sweetened coconut

Line 16 muffin cups with paper baking cups, and set aside.
Preheat oven to 325 degrees, and set oven racks at top and lower middle levels.
In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy.
Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each.
Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly. Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined.
Fold in the coconut.
Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 11 to 14 minutes on the top and lower-middle racks of oven, then reverse the positions of the two cupcake pans (putting the one from the top on the lower middle rack and vice versa), and bake another 11 to 14 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean.

Ciao!

The Brownie Quest

Yes I baked again this weekend, I think it has become a sickness. It seems like a personal mission to get through that pile of never tried recipes. Lately I have been having such great luck in the kitchen - minus the granola fiasco - so that just furthers my drive to dwindle the pile down to nothing.

This time I decided to try a brownie recipe. I did this with much trepidation because brownies are not my friend. I know, I know, brownies are by far the simplest of all baking. Not so in my world. My brownies are dry, crumbly, form huge fissured through the middle, never cook in the middle and turn inedibly black along the edges... can anything else go wrong? Even if the brownies tasted good and just looked shabby, i could overlook it. But they taste horrible and can't hold their shape. So after a total disaster this Christmas with my York Peppermint Patty Brownie recipe, I gave up and vowed to never make a brownie again. How quickly I seem to forget my feelings toward evil recipes.

The recipe was for Malt Brownies and uses one of my favorite things - Ovaltine powder. I was so curious what a cherished childhood drink mix could do to a potentially nightmarish recipe, that my baking conscience was set aside and I took a chance.

I am posting the recipe because these are, yes I admit, the best brownies I have ever had and probably will ever have. I made a full batch with the intention of sending them with Josh to work but, sorry guys, Licia was over for the weekend and we almost devoured the pan. They are really that good. Looks like I am on a hot streak in the kitchen, maybe I should tackle pie crust...
Ciao!

Chocolate Malted Brownies
1 cup (2 sticks) unsalted butter, plus more for buttering pan
1 cup all-purpose flour
1 cup malted milk powder, such as Ovaltine Malt
1/4 cup cocoa powder
1/4 tsp baking powder
1/2 tsp salt
8 oz bittersweet chocolate
1 cup packed dark brown sugar
1 cup granulated sugar
1 tsp pure vanilla extract
4 large eggs
1-1/2 cups chocolate chips

Preheat oven to 300F. Brush a 9- by 13-inch baking pan with melted butter. Line bottom with parchment paper; set aside.
Sift together flour, malted milk powder, cocoa, baking powder and salt; set aside.
Melt chocolate and butter in a medium saucepan over low heat, stirring until combined. Turn off heat and transfer mixture to a large bowl.
Add dark brown and granulated sugar and stir with wooden spoon until smooth.
Add vanilla and eggs and mix well.
Stir in flour mixture until just incorporated. Let batter cool 5 minutes. Fold in chocolate chips.
Pour batter into prepared pan. Spread with a spatula to evenly distribute batter and malted milk balls. Bake until center is firm and surface looks dry, about 45 minutes, turning the pan once after 30 minutes. Let brownies cool completely. When ready to serve, cut into 20 2-by 2-1/2 inch pieces. Serves 10 to 12.

A Favorite

I always enjoy trying a new recipe, even if that recipe disappoints me horribly and leaves me despising the kitchen for weeks afterwards. There is something very satisfying about finding a gem among, lets face it, alot of duds. I have stacks and stacks of recipes that I have yet to try and really want to.

So why did I fall back on an old favorite? To use up the unbelievable amounts of canned pumpkin I have. I bought it all in October thinking that I would be baking pumpkin everything for the next two months. Wrong. I got completely sidetracked with new recipes and the poor pumpkin kept getting shoved farther and farther back into the pit that is my cupboards. Finally, after throwing a fit about the state of my baking shelf, I cleaned everything up and salvaged the cans.

I made my grandmothers famous Pumpkin Chocolate Chip Rum Cake which really should be a staple in everyones house. Now that I am married and on my own, the recipe has been passed onto me from my mother so that the pumpkin rum goodness need never die. Though I admit, my first time making it was yesterday and already I have messed with the recipe. I didn't change a single ingredient because there really is no need, but I just didn't want to make a bundt cake. Josh's office, as I have mentioned before, is extremely hectic and no one has time to sit down with a plate and fork and eat a piece of cake. They can, however, tote a muffin around the office while they work. So the cake turned into 18 beautiful mini bundts, each with their own glistening rum glaze.

Again, a recipe met with rave reviews. You have to try this one!
Ciao

Pumpkin Chocolate Chip Rum Cake
One bundt cake or 18 muffin size cakes

Cake:
4 eggs
2c. sugar
1c. oil
2 cups canned pumpkin (14 fl. oz.)
2t. baking powder
2t. baking soda
1/2t. cinnamon
3c. flour
1 1/2c. chocolate chips
Glaze:
2T. water
1/2c. sugar
1/4c. butter
1/4c. rum

Beat eggs and sugar until fluffy.
Add pumpkin.
Mix in all dry ingredients just until incorporated.
Stir in chocolate chips.
Pour into greased bundt pan or muffin pans.
Bake at 350 degrees for 50-60 minutes for the cake or 25 minutes for the muffins.

For the glaze, bring water, sugar and butter to a boil and stir for two minutes. Remove from heat and stir in the rum.
Brush onto still warm cakes and then brush on again when the first coat has soaked in.
This cake is even better the second day.

I take it back

Ok well maybe I don't completely take it back but I am willing to say that there are a few good souls out there.

I am talking about my rant on ungrateful food receivers which I typed out in a huff last week. Normally I would be glad that someone proved me wrong and then move on, still too upset about the other people to let the glass be half full. But this time I have to write about it because I am just so happy about my new culinary enthusiasts.

Josh's office, it turns out, is full of non-bakers and total sweet addicts. This is the office that dies a thousand deaths when I send over Eiffel Tower bakery pastry trays. Since they enjoy baking so much, I decided to use them as guinea pigs over the holidays to try out my many new recipes. The two heaping plates that Josh wrapped up - a mixture of every different cookie and candy I could make in 2 weeks - were devoured by lunch with big compliments all around. So when the baking bug hit these last two weeks, and Josh not wanting to eat my creations, I sent them to the office. The Nutella cookies made on Monday night were completely demolished yesterday. Maybe they are all so stressed over there - it is a magazine after all - that food is the big comfort. Yes, sweet sweet carbs once again save the day.

So I just want to admit that there are baking appreciative people out there in the world and I am glad for the compliments because they will be rewarded ten fold. I hope they know what they are getting themselves into...
Ciao

Success

After Sundays frustration with the oven, I was determined to make proper granola last night. I suppose I could have eaten the last dregs of Kashi cereal in the cupboard and not bothered to do anything at all (except watch some Frasier and sip a glass of Chardonnay), but I hate to eat the bottom of the bag of cereal. I always feel that there must be something wrong with it. Why hasn't it been eaten up by now? Is it even remotely fresh at this point? Or will I chip a tooth and be more miserable than I was after the granola disaster? In the end, more work for better cereal. And it was definitely better. I ran out of cranberries but we discovered dried pineapple at Community Health and Josh fell in love with it. So that was chopped up along with the usual fare and I stirred the brown sugar in before the oil and honey which i think made it mix better. The real solution to the burning, though, was to use a 35o degree oven and cook until barely 15 minutes had passed. It was golden and chewy and crisp at the same time and, this morning with yogurt, was absolute heaven.

My other project last night was to use up the jar of Nutella in the fridge that taunts me. What is better than Nutella licked from a spoon? I could devour that calorie laden spread if I didn't come up with some ways to use it. I had never heard of baking with Nutella which is odd because it has the texture and creamy-ness of peanut butter so it should be quite versatile. Once I started reading blogs, I realized I was not the only one with a Nutella obsession. Cheesecakes, crepes, cookies and cakes were experimented with and deamed worthy of the Nutella goodness. So I found a cookie recipe at Alpineberry that seemed simple and had at it. This cookie is similar to a peanut butter cookie in terms of crumb and texture but the addition of cocoa and chocolate chips adds an incredible richness. Josh's office loved them this morning with coffee and I think they just might be worthy of a recipe card...

Ciao!

Nutella Cookies

(makes 30 cookies)

1 1/3 cup all-purpose flour

2 tbsp unsweetened cocoa

1/2 tsp ground cinnamon

1/4 tsp baking powder

1/4 tsp baking soda

pinch of salt

7 tbsp unsalted butter, at room temp.

2/3 cup granulated sugar

1/3 cup light brown sugar

2/3 cup Nutella (chocolate hazelnut spread)

1/2 tsp vanilla extract

1 large egg

1/2 cup semisweet chocolate chips

1/2 cup toasted & skinned hazelnuts, coarsely chopped

Preheat oven to 350F.
Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.

Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.

Add flour mixture and mix until just incorporated.

Add chocolate chips and hazelnuts.

Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.

Banff

I know I promised to make granola, cookies and a cake this weekend but only the granola ended up happening. Not because I am lazy in any way. The grocery shopping was done, the kitchen clean and I was just about to start when Josh surprised me with the news that we were headed to Banff for the weekend.

What a great time we had! I have never stayed in a hotel like the Rimrock before so I felt very rich and pampered. We ate amazing food, sat in a beautiful lounge to watch the Flames game and then came home rested and refreshed for the work week.

I did attempt the granola later on Sunday evening and I would like to show you the finished product but I burnt it. Yes, my gorgeous honey and cinnamon granola shrivelled up and smoked after only 20 minutes. I am still getting used to a brand new stove and I never know what temperature to make my usually tried and true recipes. I really did try to salvage it but the cranberries were black and the whole thing made our yogurt taste burnt as well so I wasted yogurt, I wasted granola, got very angry and gave up on the whole thing. Tonight I am going to try again, underbaking this time, because I really don't think I like crunchy granola. As for the recipe, I use whatever nuts and dried fruit I have on hand. Just make sure the total amount of ingredients is the same or you will end up with an oily sticky mess.

Ciao!

Granola

Letters, Gourmet, November 2006. Adapted from Calle Ocho, New York city

3 cups old-fashioned rolled oats (I use a thick cut oat like Bob's Red Mill)

1 cup sweetened flaked coconut

½ cup vegetable oil

1/3 cup sliced almonds (1 oz)

1/2 cup chopped walnuts

1/3 cup green (hulled) pumpkin seeds (I used sunflower seeds)

1/3 cup packed dark brown sugar

¼ cup mild honey

Pinch cinnamonPinch salt

1 cup tart dried cherries

½ cup dried blueberries

½ cup dried pears (¼ inch dice)

½ cup diced dried apricots (¼ inch dice)

1/3 cup golden raisins

Put oven rack in middle position and preheat oven to 350°F. Stir together all ingredients in a large bowl until combined. Spread mixture evenly on a large (17-by 12-inch) shallow baking pan and bake, stirring occasionally, until golden brown, 15 minutes.

Musings on a Kitchen Aid

How I love my Kitchen Aid! Have I made that apparent yet? I don't know what it is about that sleek black machine but I could use it every day and never tire of it. When we were first registering for wedding gifts, Josh and I just assumed that we had to put one on the list. After all, how could I possibly bake with an inferior model? What could possibly whip my egg whites as frothy while at the same time being able to handle my doubled Cinnamon Bun dough? Ahhhh, the sweet sweet Kitchen Aid. This mixer is a triumph of machinery in every way. I know of people who will not buy one because of the price, but I am here to say that it is worth every single penny, and yes I am aware that they cost a huge amount of pennies. Just buy it in time for Christmas baking next year and I swear you will be in mad, passionate love.

The weekend is fast approaching and I am going to bake again because, surprisingly, I have learned restraint when it comes to cookie eating. It is time to tackle the mountain - and I mean mountain- of recipes I have printed off of the internet. I know I could fall back on my tried and trues, but if I don't get a handle on this stack soon, I will need a filing cabinet to house them - and there is no room for a filing cabinet in my apartment. Definitely not!

So the goal is to make Nutella cookies (I can't remember the blog I found this on. Speak up you!) as well as attempt to make the Apple Bundt Cake out of this months Bon Appetit. The cake is a bit of a toss up because it calls for grated apples and there is no way that I am grating 8 apples. So instead I am replacing the grating with unsweetened applesauce and I just hope that it sets up properly. Hmmmm....

Outside it is snowing and blowing and at least -25. Oh to be inside with my Kitchen Aid and a warm oven. Can it be the weekend now?

Ciao

Torie's Cherry Chocolate-Chunk Cookies

This is the oatmeal cookie recipe I used on the weekend and I have used many times before. My biggest fans of these cookies are the pastors at Northside Friends who devoured them a few Christmas's ago.
I made them for the first time with my grandma who was very upset at the price of dried cherries and then what little they did for the flavor after shelling out the cash. I use raisins or leave them out altogether, whatever you fancy.
Underbake them for sure and grease the cookie sheet or the toffee pieces will stick and burn. I have yet to make less than 4 dozen with this recipe. Martha Stewart must make huge cookies!
Enjoy!

Torie's Cherry Chocolate-Chunk Cookies
Makes about 2 1/2 dozen

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
1 1/2 cups chocolate chips or chocolate chunks
1 cup toffee pieces


1. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.

3. Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.

4. Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.

5. Bake cookies until golden brown, about 10 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

Little Black Book

I have very few pet peeves, well mainly three. The first two are fairly basic: lying and gossip. But the third, oh the third!!! No sin is as great as this, in fact it should be on par with murder and ... what are the deadly sins again? Well anyway, the third doesn't have a nice neat name like murder. It is actually an event that I despise. "The unappreciation of the gift of food". Now I know I am no Martha Stewart, Paula Deen or Nigella Lawson (in all her goddess- like glory), but I can cook well enough that my food is edible and, for the most part, down right delish. So would it be too much trouble to say thanks?

This little rant comes from an incident that happened over the weekend and it started with me doing something I naturally do: I give away food. I give it away because I bake and cook so much that hubs and I would be a 1,000 lbs and dying of swollen arteries if I didn't. I also give it away because many - no most - of my family and friends do not like baking or cooking, other than what comes in frozen form from the store. So I figure that in the best interest of both parties (I can feed my addiction to the Kitchen Aid and they can be saved from a slow death due to chemically altered grocery store baked goods) I will bake far more than I need in a household of two and then give away all of the extras. Now normally I find this very rewarding and fun. People are usually pleased to receive and I am equally pleased to hand over my latest creation.

Cut to this weekend where I spent quite a bit of time on my aforementioned banana cake and oatmeal cookies. We were invited over for a party of sorts and I, in my naivete, assumed that a food hostess gift would not go amiss. Half the cake was wrapped lovingly in foil and 2 dozen of the cookies were baked minutes before we left the house and were almost still warm when I arrived at said party. I excitedly handed my offering to the hostess and announced "Banana cake and oatmeal cookies. Your favorite." To wish I received an "oh, ok" and my baking was whisked off into the kitchen and unceremoniously plopped on the kitchen counter. I was shocked, I mean who doesn't at least say thank you? (I have received some terrible gifts, some of them food, in my lifetime and I have never, never, not at least attempted a bit of a thank you and even a tiny compliment.)

It is because of this, and a few other incidents, that I began The Black Book of Unappreciative Baking Receivers. This is for the people who leave my Christmas baking on tables to dry out in their withered plastic wrap, people who expect certain desserts when you offer to bring something and don't allow for any creativity, people who tell you that it looks good but they don't eat sweets so don't bother bringing anything over again, and now the new group: the non thankers. Don't get me wrong, I am not looking for praise or for them to gush and gush and ask for the recipe. I am merely asking for a thank you or a "that was yummy" just so I know my time and ingredients and thoughtfulness did not go to waste on their Nabisco crumbed counter. Is that too much to ask? If I had brought over a bottle of Merlot would that have been honored with a thank you? Maybe it is that people do not like homemade food. Such is their permanent loss because I do not forgive this sin so easily. Poor Rosie is still trying to work her way back out of the pit after a baking event which shall remain nameless.

So there is my rant and I shall now let it go and continue the baking this weekend, only this time I will bestow it upon much more eager recipients - namely Matt and Justin.

Ciao

The Weekend

It was the baking weekend - finally!
Saturday morning we had that yummy french toast just as planned. If you have not been to Prairie Mill Bread in the Northland strip mall, go now. They have amazing bread that manages to taste as good as the day you bought it after two weeks in the freezer. But what I love the most is the Apple Crunch or Cinnamon Swirl. Plain old white bread for french toast just does not cut it anymore. Eggs, and milk is all I use in my batter and then the toast needs to be cut really thick and left on the griddle for a long time. Of course Licia insisted on adding whipped cream to this already calorie laden breakfast and I had to oblige because it is Saturday after all!

Then after all of this yumminess, I decided to get out the Kitchen Aid and finally try a few recipes that I have found on other foodie blogs. The first was a white chocolate blondie for my Sunday lunch party. The idea was to top it with vanilla icecream, whipped cream and chocolate sauce a la Moxies. The blondie was yummy but not so good that I would post the recipe and insist everyone try it. I still want something with a bit more thickness and substance to it. This, ended up with the right flavor, but the texture was off and left me wishing for Moxies. My guests didn't seem to mind though so I will chalk it up to a success.

I also made Torie's Chocolate Chip Cookies, a Martha Stewart staple recipe that I have used for years with great results. This time I left out the dark chocolate chips and raisins and added white chocolate chips along with toffee bits (got to use up those leftover Christmas ingredients somehow!). I just need to remember to underbake them because I hate hard oatmeal cookies.

The final creation and the yummiest of them all was the Banana Cake. Licia has a weakness for anything banana and I thought she would love this cake - plus it gave me a chance to use my new Bundt pan. The pan worked really well and left the golden brown crust on the outside and kept the cake moist with a good crumb. I have included the recipe and pic because it was just so good! It is always nice to have a beautiful Bundt cake as reward for all the hard work. You won't be disappointed with this one and it uses up a common item in my kitchen - brown bananas. This recipe is from Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger.

So there you have it, I slaved in my insufferably hot galley kitchen all evening and ended up with quite a bit to show for it. Enjoy the recipe!

Ciao

Banana Bundt Cake
2 cups all-purpose flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1 tsp. salt
1 tsp. baking soda
3 large eggs
1-1/4 cups vegetable oil
1-3/4 cups sugar
1 tbsp. vanilla extract
3/4 cup coarsely chopped pecans
3 oz. chocolate chips
3 ripe bananas pureed

Butter and flour a tube pan or a bundt pan.
Preheat the oven to 350 degrees F.
Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
Scrape down the sides of the bowl to ensure that the sugar has been incorporated. Add the vanilla extract and mix for another 30 seconds.
With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
Once the dry ingredients have been added, remove the bowl from the stand mixer and add the pecans, chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don't over mix.
Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it's done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, bake the cake for another 5 to 10 minutes.

Sweet Bribery

As I mentioned yesterday, Matt came over last night for some work on the wedding pics and, in exchange, I served the marinating steak. I must say that Cattleboys for 24 hrs works wonders on any beef but to top sirloin, it is absolute heaven.

These were thick steaks - 1 inch at least. And the smell of them sizzling wafted down to the elevator and, perhaps, to my neighbors. I know I have smelled Indian and Chinese food in the halls so I am certain that my culinary exploits have reached their noses by now. Anyways, the steak turned out raw and wriggling in the middle, seared and grill marked on the outside and just plain unbelievable in every way. I overcame my fear of falling short in the side dish department and decided that nothing beats a baked potato, even if I did cook it in the microwave. (Shame, Emily, shame!) They turned out heavenly, although I am of the mind that anything slathered in sour cream and aged cheddar cheese is delicious in every way. I figure that if a steak house uses baked potatoes, then they can't be all that bad, though not creative in any way. Neither were my veggies which happened to be a few crowns of broccoli and a beautiful yellow zucchini squash. I steamed the broccoli and then added it to a fry pan with the squash, olive oil and a liberal dash of Montreal Steak Spice. I don't usually like this spice on steak, it seems rather predictable, but on veg it really can't be beat.

So I managed to crown my goddess like steak with two quite acceptable and tasty side dishes to make a meal that looked equally appealing. It must have worked its charm because Matt worked on my photos for 3 hours without a break and only witty and wonderful Frasier episodes to keep him company.

Now I will spend tonight grocery shopping for a weekend of entertaining which I have managed to keep fairly simple and, yes, carbohydrate laden because I have been good for far too long and people might begin to talk!

French toast made from the amazing Prairie Mills Apple Crunch bread (I dare you not to love this loaf!), and turkey bacon for tomorrows breakfast with Licia. There will not be a scrap of fruit or vegetable in sight, but the eggs and milk in french toast must count for wholesome nutrient content. Then onto wings for dinner which dear hubs will prepare because only he can mix Chipotle hot sauce and Teriyaki sauce together in theright amounts. As for veg and starch, God only knows. Hopefully something gorgeous will leap out at me from the produce section. Though I doubt it. I don't have that good of a relationship with veggies.

Finally a lunch party on Sunday and that is where the real junk food will debut (as well as my poor neglected Kitchen Aid). I am hoping to keep the veggies and protein to a minimum and fill our stomachs with sweet, sweet carbs. After all, a cheat now and then never hurt anyone.
Ciao

And now for something yummy...

Because I love cake and I am forcing myself to not bake in lieu of healthier food, I am just going to post every yummy recipe I want to make but can't. So there!

Ina Garten’s Orange Chocolate Chunk Cake
½ pound unsalted butter at room temperature
2 cups sugar
4 extra-large eggs at room temperature
¼ cup grated orange zest (from 4 large oranges)
3 cups all-purpose flour plus 2 tablespoons
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¼ cup freshly squeezed orange juice
¾ cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups good semisweet chocolate chunks
Syrup:
¼ cup sugar
¼ cups freshly squeezed orange juice
Ganache:
8 ounces good semisweet chocolate chips
½ cup heavy cream
1 teaspoon instant coffee granules
1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.
3. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.
4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.
5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.

Why is this so hard?

What is it exactly about downtown dwellers? Are we so scarce for food in this concrete jungle that we have to run people over to get at it? Doesn't it make sense that if the store has an onsite butcher shop, chances are they can cut more steaks?

I went to the Market Co-op last night to pick up dinner for tonight. (Yes, everyone who attended our wedding and will not stop pestering me, YES we will have your studio portraits for you tonight!) So dinner, with Matt, who will eat anything I make and tell me all those ego boosting things I love, and that is why he gets steak tonight.

Normally I love grocery shopping. I get excited and creative and happy all at once. But not when I have to pick out red meat. Beef seems to be the bain of my cooking existence. I think I really need to practice more in order to be less intimidated by its rawness. So I plucked up my courage, called Josh to get the cut name right, and began sifting through the packages on the shelf. And of course, because I couldn't be more confused and stressed than I already was, a man was standing next to me, glaring at my obvious failure to choose a package in under 30 seconds. I know he wanted what I wanted, I know this because he made me so nervous that I finally walked away to search for marinades. I watched him from the aisle - mainly to glare right back at him - and sure enough he picked the first package from the top sirloin stack as if he had been picking meat all his life and I was just too dumb to realize that the top pack was perfect in all its marbled meatiness. So fine, I grabbed my trusty Cattleboys bottle and marched right back to the stack, determined not be stared down again. Sadly, there was another "comfortable with choosing beef" shopper and he too, seemed to be impatient. So I grabbed the pack that looked the least disgusting (and held enough for 3 people) and I bailed out of there as fast as possible to be stared down in the produce aisle. Sometimes I hate urban life!

The beef thing, it's so weird that I would find it difficult. I don't think it should be difficult, it is after all, fairly straightforward to cook. So long as it is not all grey and rubbery, you cooked it right, right? Or not. I think it is because the flavor of beef is so robust that I am concerned my side dishes will not measure up. How can sad bits of steamed broccoli and yellow zucchini drizzled in olive oil possibly sit side by side with yummy tender steak that has been marinating for ages in the fridge under a blanket of Cattleboys? And what exactly must I do to potatoes to make them stand out, all white and bland? See if I could serve the steak triumphantly alone in the center of the plate, I think beef would be my favorite thing. But you can't do that, not when you are trying to follow the insufferable rules of healthy eating. Damn you healthiness! So I now have to come up with two side dishes that will look yummy, and not be cold by the time the steak is ready.

This is why I love to bake, because a brownie in the middle of a plate right now, would not be amiss.
Ciao

Chocolate Coconut Buttercream Cupcakes

Of all the yumminess in the baking world, I think cupcakes are pretty far up the list. This flavor is our favorite. It was discovered while trying Crave in Kensington for the first time. Their cupcakes are heaven and big and expensive. So if this is anything like that one was, then Josh will love me forever and I won't need Crave anymore... and all that from a cupcake.

Old-Fashioned Chocolate Cupcakes
24 regular cupcakes / 350 degree oven
3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powder
2 tablespoons instant espresso powder
1-1/2 cups milk
2 teaspoons vanilla
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 3/4’s full. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

Coconut Buttercream Frosting
1-1/2 sticks butter, room temperature
1/4 cup milk
1 teaspoon vanilla
2 cups powdered sugar
1-1/2 cups coconut, sweetened flaked
1. Beat butter briefly, scrape bowl.
2. Add the sifted powdered sugar and milk. Beat until smooth.
3. Add coconut and mix until combined.

Tossed salad and scrambled eggs...

We made dinner last night. Not that we don't make dinner most nights. No, we are not that "dinkish" in our downtown world that we would order out every night. But lately it seems that a quick and easy dinner is in order. And who really could object to poached eggs on toast? I think that Josh makes possibly the best poached eggs ever. Piercing it with your fork so that the gooey lava yellow center spills out.... Pure heaven!
So I had decided to be very organized on Monday and marinate some salmon. Sadly for me, the teriyaki sauce was down to the few tablespoons that tend to stick to the bottom of the glass bottle. Rather than run across the street to Co-op and remedy the problem, I decided to build the marinade in the bottle. A little lime juice, a little orange juice, and the last of the maple syrup. Shake shake shake, add some minced garlic, pour into freezer bags. It looked terrible and smelled wonderful and my only hope was that Josh's grilling skills would save it.
Last night then, we grilled all 4 filets with the idea that I could build the leftovers into lunch for today. (Mandarin oranges, romaine lettuce, slivered almonds and Krafts new peanut dressing - thank you Rose for suggesting it). Let me be the first to say that salmon on the grill is one of those foods that instantly puts me into a better mood plus I think it is quite healthy - bonus!
A quick-cook couscous as a starch, but what for a veg???? Thank goodness that squash manages to stay relatively fresh in the fridge for weeks on end. A little butter, a little drizzled honey and about 45 minutes of roasting.
So after very little prep, but a fair bit of waiting, healthy dinner was served and enjoyed and left us feeling very full. Sometimes goodness is worth the wait!

In other news, this is almost the end of week 3 of the healthy kitchen. January 2nd I spent purging my cupboards and freezer of anything prepackaged and deamed "junk" by Paul Plakas on "X-Weighted". No more packaged hot chocolate, chips, pop, icecream, cookies and on and on it goes. Instead I am now really trying to make apples a snack. However, I don't think apples were intended as a snack, more a healthy food that moms make you eat before dinner. And who would have thought that I would have so many colors and exotic veggies in my crisper? Certainly not me. I don't like veg at the best of times and definitely not at lunch when Wendy's would suffice. But I made us try Kale and squash and zucchini and mushrooms, peppers and onion sprouts. I think it is all staying, at least for now. We both feel better and we are getting so much more creative in the kitchen. Maybe I can learn to enjoy cooking as much as I enjoy baking. Nah....
Ciao