cupcake calvalcade

Todays post at A Softer World got me thinking about cupcakes and what kind to make next! I have a big birthday coming up at the end of the month and I am already thinking about what kind of cake to make for that. Maybe as a run up I can do some excellent cupcake sized experiments. Any suggestions as to the kinds of things that you would like to see take cupcake form?

Here are a few from the archives:
Chocolate Guinness Cupcakes with Whiskey Butter cream
Lemon Lingonberry Cupcakes
Triple Ginger Cupcakes with Lime Buttercream Frosting

Some Supper

I like to bake salmon on salt. It preserves the moistness of the fish and lends an interesting flavor. To do it, layer kosher coarse salt in a baking dish and set the fish on it. Bake in a pre-heated over at 450 for 15 - 20 min depending on the thickness of the fish. In this instance, I made an herb vinaigrette with mint, thyme, capers, red wine vinegar, lemon and shallots. Pour over the fish with mashed potatoes and sauteed spinach. It made us all feel better after a bought with the swine flu! I kid!

Dinner for One

Sometimes, I get to take a brief break from my busy life, relax and cook just for myself. Usually this involves, taking what ever is left in fridge and trying to cull some flavor magic from it. Thankfully, I had some goods ones left from the past dish last week. So a simple pasta with sun dried, tomatoes, feta, fresh basil, cured olives, and a little red pepper for bite. You really can't go wrong.

Impromptu Sunday Supper

Kelly came over for an impromptu dinner and I had left over ingredients that needed to be used up! So here are some excellent dishes that came from necessity.

Smoked Trout Toasts

4 slices Italian Bread, sliced and toasted
1 can smoked trout in oil
1/2 cup sour cream
1 clove garlic, pressed or finely chopped
1/2 teaspoon dried dill
salt and pepper to taste
tomato slices for garnish

Combine the sour cream, garlic, dill and salt and pepper together. Spread over the toasts, top with plenty of trout and garnish with tomatoes.

Penne with Sundried Tomatoes, Feta and Artichoke Hearts

for two

1/2 package frozen artichoke hearts
2 cups penne pasta
1/3 cup sundried tomatoes packed in oil
2 cloves garlic
1/3 cup fresh basil, chopped
1/2 teaspoon red pepper flakes or more if you prefer more spice
1 cup vegetable or chicken stock
1/2 cup feta
salt and pepper

Take two tablespoons of the oil from the tomatoes and heat in a large sauce pan. Add the garlic and cook until soft. Add the tomatoes, basil, red pepper and artichokes. Season with salt and pepper to taste. Saute until the artichokes are soft. Add the stock and let simmer for about 10 minutes.

Cook the pasta al dente.

Add the pasta to the bowl and let simmer for about 5-8 minutes until it has absorbed the sauce. Crumble the feta over and mix well. Serve and garnish with more fresh basil.

Chocolate Guinness Cupcakes with Whiskey Butter cream

Being invited to a potluck is an excuse to bake which I would never squander. So for last nights festival of deliciousness complete with bacon infused vodka, I contributed dessert!

Chocolate Guinness Cupcakes with Whiskey Buttercream

makes 24 cupcakes
2 cups flour
1 cup of butter (2 sticks) room temperature
2 large eggs room temperature
2 teaspoons vanilla
1 cup white sugar
1/2 cup light brown sugar
1 1/2 teaspoons baking soda
1 12oz bottle of Guinness
1/2 cup sour cream
3/4 cup cocoa powder
1/4 teaspoon salt

Pre-heat the oven to 350.

In a bowl combine the flour, cocoa, baking soda and salt and whisk together.

In a large bowl, beat the butter until light and fluffy. Add in the sugars and whip until well combined. Add one egg and beat until fully mixed and the batter gets fluffy again. Add the second egg and the vanilla, repeat. Add the sour cream and beat well.

Add about 1/3 of the flour and beat well. Then add 1/3 of the Guinness and beat well. Repeat in thirds until the batters is free of streaks and well mixed.

Fill the cupcake liners with about 1/4 of the batter. bake for 17-20 minutes, until a tooth pick comes out clean Rotate half way through if your oven bakes unevenly or if it's like mine is on an actual incline.

for the frosting
2 sticks butter room temperature
5-7 cups of powdered sugar
6-8 tablespoons of whiskey or bourbon

Whip the butter until fluffy. Sift in the powdered sugar cup by cup, whipping thoroughly in between each addition. Add the whiskey near the end for flavor. Frost the cooled cupcakes!

This Thursday Indecisive Dinner

I couldn't decide if I wanted to cook or not tonight. I ended up cooking. Good thing too. I am sure it was better than any take out we considered!

Tonight's Menu
Pistachio Crusted Monkfish
Pan Roasted Sweet Potatoes with Rosemay
Herbed Salad

Sticky Fingers Indeed

Before

After

Every time I come down here, I insist on going to the relatively local BBQ joint, Sticky Fingers. It's great, they smoke the meat and the sauces are pretty amazing. This time we got take out and it went fast!