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Tuesday, October 13, 2009

Coconut Cupcakes with 7 Minutes Frosting and Coconut Flakes

1 3/4 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) (packed) sweetened shredded coconut
6 ounce(s) (1 1/2 sticks) unsalted butter, softened
1 1/3 cup(s) sugar
2 large eggs
2 large egg whites
3/4 cup(s) unsweetened coconut milk
1 1/2 teaspoon(s) pure vanilla extract
Seven-Minute Frosting
1 1/3 cup(s) large-flake unsweetened coconut

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients, including the sweetened coconut, in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with coconut-milk mixture and ending with dry ingredients. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
Once cupcakes are cool, mound Seven-Minute Frosting on tops. Sprinkle with unsweetened coconut. Serve immediately

Gingered Mollasses Cupcakes with Whipped Cream

3 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1 teaspoon(s) salt
8 ounce(s) (2 sticks) unsalted butter, melted
1 1/2 cup(s) sugar
2/3 cup(s) unsulfured molasses
2 large eggs
1/3 cup(s) hot water
2 piece(s) (6-inch, 4 1/2-ounces each) fresh ginger, peeled and minced
2 cup(s) heavy cream, whipped to soft peaks

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add molasses. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with hot water and ending with dry ingredients. Scrape sides of bowl. Stir minced ginger into batter. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.

Boston Creme Pie Cupcakes

1 1/2 cup(s) all-purpose flour, plus more for tins
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) whole milk
3 ounce(s) (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup(s) sugar
1 teaspoon(s) pure vanilla extract
Vanilla Cream

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Directions

Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon Vanilla Cream on each cupcake bottom. Sandwich with top. Spoon Chocolate-Ganache Glaze over each, and serve immediately.

Peanut Butter Cupcakes with Peanut Butter Frosting and Jam

1 3/4 cup(s) all-purpose flour
3/4 tablespoon(s) baking powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
6 ounce(s) (1 1/2 sticks) unsalted butter, softened
1 1/3 cup(s) sugar
2/3 cup(s) natural, creamy peanut butter
3 large eggs
1/2 cup(s) sour cream
1/2 teaspoon(s) pure vanilla extract
Peanut Butter Frosting

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter and then add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Combine sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with sour-cream mixture and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with Peanut Butter Frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days

Frosted Chocolate -Buttermilk Cupcakes

3/4 cup(s) all-purpose flour (spooned and leveled)
3/4 cup(s) sugar
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
6 tablespoon(s) unsweetened cocoa powder, preferably Dutch-process
3 tablespoon(s) unsalted butter, melted
6 tablespoon(s) buttermilk
1 large egg
1 large egg white
Light Cream-Cheese Icing

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Directions

Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.

Mini Chocolate Cup Cakes With Multicolor Frosting

One-Bowl Chocolate Cupcakes
Basic Buttercream

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Directions

Line mini-muffin tins with mini paper liners. Divide chocolate cupcake batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 10 minutes. Let cool in tins on wire racks.
Reserve 1 cup frosting in a bowl. Divide remaining frosting among several bowls. (If making 1 color, place remaining frosting in a large bowl.) Dab a rubber spatula against a tiny drop of gel-paste coloring, and mix into a bowl of frosting. Add more, drop by drop, to reach desired color. Repeat with remaining frosting. If frosting is too dark, mix in some reserved white frosting. Frost cupcakes with tinted buttercream.

Chocolate Chipes Cupcakes

3 1/4 cup(s) sifted cake flour (not self-rising)
1 1/2 tablespoon(s) baking powder
1/4 teaspoon(s) salt
7 ounce(s) (1 3/4 sticks) unsalted butter, softened
1 3/4 cup(s) sugar
1 cup(s) milk
2 tablespoon(s) milk, combined with above milk
1 tablespoon(s) pure vanilla extract
5 large egg whites, room temperature
2 cup(s) semisweet chocolate chips

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl and set aside.
Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Scrape sides of bowl.
Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean – about 22 minutes. Let cool in tins on wire racks. Frost with Chocolate Chip Frosting, and serve immediately.

Sunday, October 11, 2009

Watermelon and Goat Cheese Salad

The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.


Serves: 5
Preparation time: 20 minutes


Ingredients
3 tablespoons extra-virgin olive oil
3 tablespoons orange juice
1 tablespoon red-wine vinegar
1/4 teaspoon salt
Freshly ground pepper to taste
8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)
4 cups diced seedless watermelon (about 3 pounds with the rind)
1/4 cup very thinly sliced red onion (1/4 small)
2 ounces goat cheese, crumbled
1/2 cup chopped hazelnuts (2 ounces), toasted


Preparation
1. Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.

Grilled Smokey Eggplant Salad

This Spanish-themed salad showcases the sweet smokiness of grilled eggplant. Like most grilled vegetables, eggplant can be served at room temperature or warm. If you find several varieties of eggplant – they come in myriad sizes and colors – this is the time to try them out. To experience the full flavor of this salad, use Spanish ingredients: mild-flavored, smooth sheep-milk Manchego cheese and smoky paprika. If you can’t find them, substitute Parmigiano-Reggiano and Hungarian paprika.


Serves: 6
Preparation time: 45 minutes


Ingredients
2 small eggplants (about 1 pound total)
3/4 teaspoon kosher salt, divided
Olive oil cooking spray
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
1 small plum tomato, diced
1 small clove garlic, chopped
1-1/2 teaspoons smoked paprika
3 cups mixed baby salad greens
2 ounces Manchego cheese, cut into thin curls with a vegetable peeler


Preparation
1. Preheat grill to medium.


2. Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.


3. Blot the eggplant slices with paper towels and lightly coat both sides with olive oil spray. Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9-11 minutes total.


4. Purée oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.


5. Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature.

Thai Beef Salad

Ingredients
1 pound sirloin steak, trimmed of visible fat
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground pepper
2 scallions, cut into 1-inch pieces
Zest of 1 lime
3 tablespoons lime juice
1-1/2 tablespoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
4 cups torn frisée or curly endive
2 cups torn red leaf lettuce
2 tablespoons chopped fresh mint
2 tablespoons untoasted sesame oil or canola oil


Preparation
1. Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14-16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.


2. Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.


3. Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.


Enjoy!

Chille Crusted Scallop with Cucumber Salad

A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to eight hours ahead; cover separately and store in the refrigerator until you're ready to grill. Request "dry" sea scallops, which have not been treated with sodium tripolyphosphate (STP). They are more flavorful and will brown properly.



Serves: 4
Preparation time: 40 minutes


Ingredients
For the salad:
2 medium cucumbers
1/2 cup salted roasted cashews, coarsely chopped (2 ounces)
2 scallions (white and light green parts), thinly sliced
2 teaspoons lemon juice
1/4 cup extra-virgin olive oil
1/4 cup coarsely chopped flat-leaf parsley
1/8 teaspoon salt


For the scallops:
1 teaspoon cumin seeds
2 tablespoons minced seeded serrano chile
1 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 to 1-1/4 pounds dry sea scallops, tough muscle removed


Preparation
1. To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, cashews, scallions, lemon juice, oil, parsley and salt in a large bowl.


2. To prepare scallops: Toast cumin seeds in a small skillet over medium heat until fragrant, about 1 minute. Transfer to a cutting board and let cool, then coarsely chop. Combine the cumin seeds, chile, pepper and salt in a small bowl. Rinse scallops, pat dry and rub with the spice mixture. Thread the scallops onto four 12-inch skewers.


3. Preheat grill to medium-high. Oil the grill rack. Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers. Serve warm with the cucumber salad.


Enjoy!

3 T's-Tomato,Tuna and Tarragon Salad

Tomatoes and tuna were meant for each other, and fresh tarragon seals the deal. Soaking the onion in cold water tames the heat and sweetens its taste.


Serves: 4
Preparation: 30 minutes


Ingredients
1/2 cup diced red onion
1/3 cup light mayonnaise
1/4 teaspoon kosher salt, or to taste
Freshly ground pepper to taste
2 6-ounce cans chunk light tuna in olive oil, drained
2 stalks celery, thinly sliced (about 1 cup)
1/4 cup packed coarsely chopped fresh tarragon leaves
8 cups torn lettuce or mixed greens
1 pound small ripe tomatoes, cut into wedges
1 lemon, cut into 8 wedges


Preparation
1. Place onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain.


2. Whisk mayonnaise, salt and pepper in a medium bowl. Add tuna, celery, tarragon and the drained onion; stir to combine. Serve on a bed of lettuce (or mixed greens) with tomato and lemon wedges.

Broccoli Salad with Creamy Feta Dressing

Finely chopped raw broccoli is tender and mild – here it's tossed with a creamy dressing, meaty chickpeas and sweet bell pepper. This dish can be covered and refrigerated for up to one day.


Serves: 4
Preparation time: 20 minutes


Ingredients
1/3 cup crumbled feta cheese
1/4 cup nonfat plain yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon freshly ground pepper
8 ounces broccoli crowns, trimmed and finely chopped (about 3 cups)
7-ounce can chickpeas, rinsed
1/2 cup chopped red bell pepper


Preparation
1. Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined.


2. Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or chilled.

Taco Salad

Ingredients
1/2 cup prepared salsa
1/4 cup reduced-fat sour cream
1 teaspoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound 93% lean ground turkey
2 large plum tomatoes, diced
14-ounce can kidney beans, rinsed
2 teaspoons cumin
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
8 cups shredded romaine lettuce
1/2 cup shredded sharp Cheddar cheese


Preparation
1. Combine salsa and sour cream in a large bowl.


2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2-3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.


3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.