apple-oat cookies
2 1/2 cups Flour
1 cup Quick oats (not instant)
1/2 teaspoon Salt
1 teaspoon Soda
1 teaspoon Cinnamon
1/4 teaspoon Cloves
2 teaspoons Grated lemon zest
1 cup Dark brown sugar, packed
3/4 cup Butter
1 large Egg
1/2 cup Unsweetened applesauce
1/2 cup Honey
1 cup Fresh apple, peeled and finely chopped
1 cup Raisins
1/2 cup driend cranberries or blueberries or cherries
1/2 cup slivered or sliced toasted almonds
Topping:
1/2 cup Quick oats
Preheat oven to 300 degrees.
In a medium bowl combine the flour, oats, salt, soda, cinnamon,
cloves and lemon zest. Mix well and set aside.
Cream the sugar and butter together in a large bowl using an
electric mixer. Add the egg, applesauce and honey and beat at
medium speed until smooth. Add the flour mixture, fresh apple and
raisins, and blend at low speed until just combined. The dough will
be quite soft.
Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2
inches apart. If you wish, sprinkle the cookies with oats.
Bake the cookies for 23-25 minutes or until the bottoms are golden.
This recipe makes about 48 cookies.
Thursday, June 11, 2009
Wednesday, June 3, 2009
Cappuchino Cupcakes
Cappuchino Cupcakes
Ingredients
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1/2 cup strong brewed coffee
1-1/2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 cup white frosting
24 chocolate-covered coffee beans
Directions
1. Heat oven to 350°F. Line 12 cups in standard-size muffin pan with cupcake liners. In a bowl, whisk flour, baking powder, allspice, cinnamon and salt.
2. Beat butter and sugar in large bowl about 2 minutes or until light colored and smooth. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture, alternating with brewed coffee. Divide batter among prepared liners, 1/3 cup in each.
3. Bake at 350°F for 25 minutes or until firm to the touch. Let cupcakes cool in pan on rack for 5 minutes. Remove from pan to rack and cool completely.
4. Meanwhile, in a small bowl, combine instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Stir in white frosting until blended and no dark streaks remain. Spread 1 heaping tablespoon over each cupcake. Decorate tops with coffee beans.
Ingredients
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1/2 cup strong brewed coffee
1-1/2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 cup white frosting
24 chocolate-covered coffee beans
Directions
1. Heat oven to 350°F. Line 12 cups in standard-size muffin pan with cupcake liners. In a bowl, whisk flour, baking powder, allspice, cinnamon and salt.
2. Beat butter and sugar in large bowl about 2 minutes or until light colored and smooth. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture, alternating with brewed coffee. Divide batter among prepared liners, 1/3 cup in each.
3. Bake at 350°F for 25 minutes or until firm to the touch. Let cupcakes cool in pan on rack for 5 minutes. Remove from pan to rack and cool completely.
4. Meanwhile, in a small bowl, combine instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Stir in white frosting until blended and no dark streaks remain. Spread 1 heaping tablespoon over each cupcake. Decorate tops with coffee beans.
Lemom Poppyseed cupcakes
Lemon-Poppyseed Jumbos
Bake: at 350 degree F for 25 minutes
Ingredients
1-2/3 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 lemon (you will need 2 teaspoons of the zest and 1/4 cup juice)
1 egg
1 egg yolk (reserve white for frosting)
1/4 cup oil
2 tablespoons poppyseeds
Icing:
2/3 cup sugar
1 egg white (from above)
2 tablespoons lemon juice
1 tablespoon light corn syrup
Pinch cream of tartar
Pinch salt
Directions
1. Heat oven to 350°. Coat a jumbo muffin tin with nonstick cooking spray. or...Line with a paper liner
2. In large bowl, whisk flour, sugar, baking powder and salt.
3. In small bowl, whisk milk, lemon zest, juice, egg, egg yolk and oil. Make a well in the flour mixture; add milk mixture. Stir until all flour mixture is moistened. Stir in poppyseeds.
4. Transfer batter to prepared pan, a heaping 1/3 cup per indentation. Bake cakes at 350° for 25 minutes.
5. Remove cakes immediately from pan; cool completely on a wire rack.
6. Icing: In small saucepan (not nonstick), mix sugar, egg white, lemon juice, 2 tablespoons water, corn syrup, cream of tartar and salt. Heat over medium-low to medium heat, beating continuously with an electric mixer until medium-stiff white peaks are formed and an instant-read thermometer registers 150°, about 7 minutes. Remove from heat. Beat an additional 1 minute.
7. Spread cooled cupcakes generously with icing
Bake: at 350 degree F for 25 minutes
Ingredients
1-2/3 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 lemon (you will need 2 teaspoons of the zest and 1/4 cup juice)
1 egg
1 egg yolk (reserve white for frosting)
1/4 cup oil
2 tablespoons poppyseeds
Icing:
2/3 cup sugar
1 egg white (from above)
2 tablespoons lemon juice
1 tablespoon light corn syrup
Pinch cream of tartar
Pinch salt
Directions
1. Heat oven to 350°. Coat a jumbo muffin tin with nonstick cooking spray. or...Line with a paper liner
2. In large bowl, whisk flour, sugar, baking powder and salt.
3. In small bowl, whisk milk, lemon zest, juice, egg, egg yolk and oil. Make a well in the flour mixture; add milk mixture. Stir until all flour mixture is moistened. Stir in poppyseeds.
4. Transfer batter to prepared pan, a heaping 1/3 cup per indentation. Bake cakes at 350° for 25 minutes.
5. Remove cakes immediately from pan; cool completely on a wire rack.
6. Icing: In small saucepan (not nonstick), mix sugar, egg white, lemon juice, 2 tablespoons water, corn syrup, cream of tartar and salt. Heat over medium-low to medium heat, beating continuously with an electric mixer until medium-stiff white peaks are formed and an instant-read thermometer registers 150°, about 7 minutes. Remove from heat. Beat an additional 1 minute.
7. Spread cooled cupcakes generously with icing
Thursday, May 28, 2009
CIA's Lemon Meringue Cupcakes
Lemon Meringue Cupcakes
These sweet and tangy treats are sure to interest young and old alike at your next special gathering. Lemon chiffon cupcakes hide a surprise lemon curd filling and are topped with fluffy toasted meringue.
Directions
Prepare the Lemon Chiffon Cupcakes.
Preheat the oven to 375°F. Prepare pans with cupcake liners. Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer and reserve. In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute. Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed. In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form. Gently blend one-third of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites. Divide the batter evenly among the prepared pans. Bake at 375°F until the top of the cupcakes spring back to the touch, about 20 minutes. Let the cupcakes cool in the pans for a few minutes before turning out onto a wire rack to finish cooling before decorating.
Prepare Lemon Curd.
Combine half of the butter, half of the sugar, the lemon juice, and zest and bring to a boil over medium heat, stirring gently to dissolve the sugar. Meanwhile, blend the egg yolks with the remaining sugar. Temper the mixture by gradually adding about one-third of the lemon juice mixture, stirring constantly with a whip. Return the tempered egg mixture to the saucepan. Continue cooking, stirring constantly, until the whisk leaves a trail in the curd. Remove from the heat. Stir in the remaining butter. Strain the curd into a shallow container or bowl. Cover with plastic wrap placed directly on the surface of the curd. Cool over an ice bath. Store the curd, covered, in the refrigerator for up to 3 days.
Prepare Swiss Meringue Buttercream.
Put the egg whites and sugar in the clean, grease-free bowl of a stand mixer fitted with the whisk attachment and stir together until the sugar is blended into the egg whites. Place the bowl over a saucepan of simmering water and stir frequently until the sugar dissolves and the mixture reaches 140°F. Transfer the bowl to the mixer and beat on high speed until the meringue is thick and glossy and has a stiff peak.
Finish the cupcakes.
Fill a piping bag fitted with a large plain tip two-thirds full with lemon curd. Insert the tip as far as it will go inside the center of the cupcake and apply gentle pressure. Try not to squeeze too hard or lemon curd will squirt out the top of the cupcake. Stop filling once you see any lemon curd around the base of the tip. Repeat with the remaining cupcakes. Clean the piping bag and tip and fill it two-thirds full with Swiss meringue. Pipe a large pearl of meringue on top of each cupcake. Use the back of a spoon to lift up areas of the meringue, creating spikes. Lightly toast the meringue with a kitchen torch or under the broiler until the tips of the meringue are golden brown.
Ingredients
Makes 24 cupcakes
Lemon Chiffon Cupcakes
3 cups cake flour
2 teaspoons baking powder
1 cup sugar, divided
4 large egg yolks
1 cup vegetable oil
1 cup water
1/2 teaspoon vanilla extract
Zest of 1 lemon
4 large egg whites
Lemon Curd
1 cup butter, cubed
1 cup sugar
1 cup lemon juice
Zest of 3 lemons
10 large egg yolks
Swiss Meringue Buttercream
4 large egg whites
1 cup sugar
This recipe is from The Culinary Institute of America's Cake Art cookbook, which is available for purchase at bookstores nationwide.
These sweet and tangy treats are sure to interest young and old alike at your next special gathering. Lemon chiffon cupcakes hide a surprise lemon curd filling and are topped with fluffy toasted meringue.
Directions
Prepare the Lemon Chiffon Cupcakes.
Preheat the oven to 375°F. Prepare pans with cupcake liners. Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer and reserve. In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute. Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed. In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form. Gently blend one-third of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites. Divide the batter evenly among the prepared pans. Bake at 375°F until the top of the cupcakes spring back to the touch, about 20 minutes. Let the cupcakes cool in the pans for a few minutes before turning out onto a wire rack to finish cooling before decorating.
Prepare Lemon Curd.
Combine half of the butter, half of the sugar, the lemon juice, and zest and bring to a boil over medium heat, stirring gently to dissolve the sugar. Meanwhile, blend the egg yolks with the remaining sugar. Temper the mixture by gradually adding about one-third of the lemon juice mixture, stirring constantly with a whip. Return the tempered egg mixture to the saucepan. Continue cooking, stirring constantly, until the whisk leaves a trail in the curd. Remove from the heat. Stir in the remaining butter. Strain the curd into a shallow container or bowl. Cover with plastic wrap placed directly on the surface of the curd. Cool over an ice bath. Store the curd, covered, in the refrigerator for up to 3 days.
Prepare Swiss Meringue Buttercream.
Put the egg whites and sugar in the clean, grease-free bowl of a stand mixer fitted with the whisk attachment and stir together until the sugar is blended into the egg whites. Place the bowl over a saucepan of simmering water and stir frequently until the sugar dissolves and the mixture reaches 140°F. Transfer the bowl to the mixer and beat on high speed until the meringue is thick and glossy and has a stiff peak.
Finish the cupcakes.
Fill a piping bag fitted with a large plain tip two-thirds full with lemon curd. Insert the tip as far as it will go inside the center of the cupcake and apply gentle pressure. Try not to squeeze too hard or lemon curd will squirt out the top of the cupcake. Stop filling once you see any lemon curd around the base of the tip. Repeat with the remaining cupcakes. Clean the piping bag and tip and fill it two-thirds full with Swiss meringue. Pipe a large pearl of meringue on top of each cupcake. Use the back of a spoon to lift up areas of the meringue, creating spikes. Lightly toast the meringue with a kitchen torch or under the broiler until the tips of the meringue are golden brown.
Ingredients
Makes 24 cupcakes
Lemon Chiffon Cupcakes
3 cups cake flour
2 teaspoons baking powder
1 cup sugar, divided
4 large egg yolks
1 cup vegetable oil
1 cup water
1/2 teaspoon vanilla extract
Zest of 1 lemon
4 large egg whites
Lemon Curd
1 cup butter, cubed
1 cup sugar
1 cup lemon juice
Zest of 3 lemons
10 large egg yolks
Swiss Meringue Buttercream
4 large egg whites
1 cup sugar
This recipe is from The Culinary Institute of America's Cake Art cookbook, which is available for purchase at bookstores nationwide.
Wednesday, May 27, 2009
yogurt parfait
This recipe is so simple and works great as a healthy breakfast,
lunch or a quick snack. I use blueberries and strawberries because they are Braydens favorites - but you can throw anything in there!
4 cups vanilla-flavored low-fat yogurt
1 container strawberries - sliced
1/3 cup blueberries,
1/2 cup crunchy, sweet granola
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Top with granola and serve. Repeat for remaining 3 glasses.
Makes 4 servings.
lunch or a quick snack. I use blueberries and strawberries because they are Braydens favorites - but you can throw anything in there!
4 cups vanilla-flavored low-fat yogurt
1 container strawberries - sliced
1/3 cup blueberries,
1/2 cup crunchy, sweet granola
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Top with granola and serve. Repeat for remaining 3 glasses.
Makes 4 servings.
Monday, May 18, 2009
Lemon - Thyme pound cake
Lemon-Thyme Pound Cake
1 cup sugar
1-1/2 cups (3 sticks) butter, softened
8 large eggs, separated
1 tablespoon grated lemon zest
2 - 3 tablespoons lemon juice
1 teaspoon vanilla
1/4 cup milk
2-1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cream of tartar (or skip it!)
3/4 cup sugar
1/2 cup fresh whole lemon-thyme leaves
Preheat oven to 325°. Grease and flour a Bundt pan.
In a large bowl, beat the sugar and butter together until smooth. Set aside.
Separate the eggs, placing the whites in a separate large bowl and mixing the
yolks into the sugar and butter mixture.
Stir the lemon rind, lemon juice, vanilla , and milk into the
egg/sugar/butter mixture.
Sift the flour, baking powder, and salt (NOT the cream of tartar) into the batter
and beat in at low speed.
Add the cream of tartar to the egg whites and whip until foamy. Add the sugar
and beat until stiff peaks are formed.
Gently fold the egg whites and thyme leaves into the batter.
Spoon the batter into the prepared pan and bake for 1-1/4 to 1- 1/2 hours; test
with a toothpick.
Invert the cake on a rack and cool in the pan.
Makes 16 servings
1 cup sugar
1-1/2 cups (3 sticks) butter, softened
8 large eggs, separated
1 tablespoon grated lemon zest
2 - 3 tablespoons lemon juice
1 teaspoon vanilla
1/4 cup milk
2-1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cream of tartar (or skip it!)
3/4 cup sugar
1/2 cup fresh whole lemon-thyme leaves
Preheat oven to 325°. Grease and flour a Bundt pan.
In a large bowl, beat the sugar and butter together until smooth. Set aside.
Separate the eggs, placing the whites in a separate large bowl and mixing the
yolks into the sugar and butter mixture.
Stir the lemon rind, lemon juice, vanilla , and milk into the
egg/sugar/butter mixture.
Sift the flour, baking powder, and salt (NOT the cream of tartar) into the batter
and beat in at low speed.
Add the cream of tartar to the egg whites and whip until foamy. Add the sugar
and beat until stiff peaks are formed.
Gently fold the egg whites and thyme leaves into the batter.
Spoon the batter into the prepared pan and bake for 1-1/4 to 1- 1/2 hours; test
with a toothpick.
Invert the cake on a rack and cool in the pan.
Makes 16 servings
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