Vanilla Bean Fig Cupcakes with Honey Cinnamon Buttercream

I have been on a cupcake kick lately and since I’ve been eating them I think you should totally make them too.

Ingredients & Directions:

• 1 1/2 C Flour
• 1/4 tsp Salt
• 1 1/4 tsp Baking Powder
• 1/2 C Butter, room temperature
• 1 C Sugar
• 1 Egg plus 2 egg whites
• 1/2 C Whole Milk
• 1 tsp Vanilla Extract
• 1 Vanilla Bean, halved lengthwise, seeds scraped and reserved, beans discarded

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.

Sift flour, salt, and baking powder into a bowl and set aside.  Beat butter and sugar in a stand mixer on medium speed until very light and fluffy, about 3 to 4 minutes.  Add in the egg and beat to combine. Add in the egg whites, one at a time, and beat to combine.  Combine milk and vanilla extract, vanilla bean seeds together in a cup.  Add the flour mixture and milk mixture to the batter in alternating additions, starting and ending with the flour. Once the last bit of flour has been added. beat just to combine – do not overbeat.

Divide batter among the muffin tins. Bake in the oven for about 15 to 20 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let cool on wire rack.

While cupcakes are cooking start making the Fig and Brown Sugar Filling.

Ingredients & Directions:

• 1 C (about 3-4) Fresh Figs, washed and cut into small pieces
• 1/4 C Water
• 1/4 C Brown Sugar
• 2 tsp Lemon Juice

Combine all the ingredients in a medium saucepan and cook over medium heat, stirring occasionally, for 15-20 minutes, until the mixture thickens.

The figs should turn soft and mushy; mash them with a spoon. Remove from heat and let cool.

If you don’t like the little pieces of fig skin left, you can process the mixture quickly in a food processor.

It should make about 3/4 C once done.

Once cupcakes are done and cooled it is time to fill them with the fig & brown sugar filling.

I cut a small opening in the cupcake to fill with the fig filling.  Make sure you save the top so you can put it back on (you will have to remove about half of cupcake piece you cut out to compensate for the filling, but you can eat it so it doesn’t go to waste.) 

Once all the cupcakes are filled and the cupcake tops are back on set aside and make the Honey Cinnamon Buttercream Frosting.

Ingredients & Directions:

• 1/2 C Butter, room temperature
• 3-3 1/2 C Confectioners’ Sugar
• 2 T Clover Honey
• 1/4 tsp Cinnamon
• 2-3 T Milk (or cream), as needed

Cream butter in mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add honey and cinnamon and mix until combined. Add remaining confectioners’ sugar, 1/2 cup at a time, and beat until well incorporated. Add 1 tablespoon of milk at a time, and mix at medium-high speed until light and fluffy. Add more cream or sugar as necessary to achieve proper consistency.

Pipe or spread onto cooled cupcakes.

I like to sprinkle a tiny bit of cinnamon-sugar mix over the finished cupcakes, but this is completely optional.  (You will want to do this, though, trust me).

(Steven)

Zucchini Fritters

I went to my local farmer’s market this past week; it’s great to have in my city, but it’s really small compared to the markets right in Boston or Cambridge.  I did buy a basil plant and some zucchini, though.  That same day I was in CVS and was reading through the latest Martha Stewart Magazine and noticed that there was a bunch of zucchini recipes.  Pretty much kismet, right?  This recipe is from the August 2011 magazine.

Ingredients & Directions:

• 2 Medium Zucchini
• 1 Medium Onion
• 1/2 C Asiago Cheese (or Pecorino-Romano)
• 1/3 C Flour
• 1/2 C Flat Parsley, chopped
• 1 tsp Fresh Oregano, chopped
• Salt & Pepper
• 2 Lg. Eggs
• Olive Oil, for frying
• Plain Yogurt & Apricot Jam

Grate zucchini on the large holes of a box grater, then squeeze dry in a clean towel.  Repeat with onion.

Mix together zucchini, onion, cheese, flour, parsley, and oregano.  Season with 1 tsp of salt and 1/4 tsp of pepper. Stir in eggs just before frying.

Heat a medium skillet over medium-high heat.  Working in small batches, coat skillet with 1-2 T oil.  Scoop small mounds (about 2 T each) of the zucchini mixture on to the skillet; flatten slightly using a spatula.  Cook until golden brown and cooked through, 2-3 minutes per side.

Transfer fritters to paper towel lined plate to drain.

Serve with a dollop of yogurt and apricot jam.  I also tried a small bit of Sriracha on a few of them and that was so yummy too.

(Steven)

(Just about) 30 Minute Meal: Saffron Risotto

Ingredients & Directions:

• 2 T Butter
• 2 T Olive Oil
• 5 C Chicken Stock (or Vegetable Stock)
• 3/4 White Wine
• 1 Medium Onion, chopped
• 1 Garlic Clove, minced
• 1 1/2 C Arborio Risotto Rice
• 1/4 C Grated Cheese (I used Asiago)
• Large Pinch of Saffron
• Salt & Pepper, to taste

Bring the stock to a simmer in a saucepan over medium heat.  Heat the butter and oil in a large pot over medium heat.  Add the onion and garlic and saute for 2 minutes until it it’s translucent (don’t brown it!).  Add the rice and stir for one minute making sure all the grains are well coated.  Add the wine and saffron and stir until it is completely absorbed.  Begin to add the stock 1/2 cup at a time, stirring frequently.  Wait until each addition is almost absorbed before adding the next 1/2 cup stirring often to prevent sticking.  Reserve 1/4 cup stock to add at the end.  After approx 30 minutes, when rice is tender, but not soft, add reserved broth, cheese, salt, and pepper and stir.  Serve Immediately.

I saved some of the risotto and made Saffron Arancini the next day.

(Steven)

Cold Eggplant Salad

I had this eggplant in my refrigerator and needed to use it before it went bad.  I normally would make a small eggplant parm, but needed a side for a BBQ.  I found this cold eggplant salad from the NY Times Recipe of the Day and followed their instructions exactly.

Ingredients & Directions:

• 1 Large Eggplant
• Salt
• 1 T Sesame Seeds
• 2 T Soy Sauce, or to taste
• 2 T Lemon Juice
• 1/2 tsp Sugar

Toast sesame seeds in a dry skillet over medium heat, mixing frequently until they turn golden (you do not want to burn them so keep a close eye on them).

Boil large pot of water. Blanch eggplant in boiling water for 2 minutes. It will become just tender. Drain in colander like pasta.

Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve chilled.

(Steven)

Inside-Out S’mores

The first time I made these was at my friend’s house in Los Angeles when I went to visit last month.  We were having a barbecue and needed a dessert and what summer barbecue is really complete without s’mores? 

I was curious as to where the s’more originated so I headed over to wikipedia, “S’more appears to be a contraction of the phrase, “some more”. While the origin of the dessert is unclear, the first recorded version of the recipe can be found in the publication “Tramping and Trailing with the Girl Scouts” of 1927.^[3] The recipe is credited to Loretta Scott Crew, who reportedly made them by the campfire for the Scouts.^[4] It is unknown whether the Girl Scouts were the first to make s’mores, but there appears to be no earlier claim to this snack. Although it is unknown when the name was shortened, recipes for “Some Mores” are in various Girl Scout publications until at least 1971.”  Where ever they really originated what matters most is that they are delicious, right?

Ingredients & Directions:

• Graham Crackers
• Marshmallows
• 1 C Chocolate Chips/Baking Chocolate (you may need more depending on the amount you make)

Turn on broiler to low.  Place half of a graham cracker on baking sheet and place one marshmallow on each cracker.  Put in oven until the marshmallows are toasted to your liking.  Remove from oven and place other half of graham cracker on toasted marshmallow.  Put back in the oven for another minute (Make sure you watch the graham crackers.  You don’t want those to burn).  Remove from oven and let cool for a few minutes.

Melt chocolate (Use whatever method you like.  I usually melt in the microwave a few seconds at a time until melted). Dip one half of the slightly cooled s’more in the chocolate.  Set out a sheet of wax paper and let the chocolate harden (I put them in the freezer for a few minutes).  I have since made these a few times since my trip to LA and just love them.  Trust me you want to make these.

(Steven)

Mango Gaucamole

I planted a garden recently and in that garden included cilantro, but I needed it sooner so I figured what better way to have it than with guacamole?  I also had a mango in the refrigerator that needed to be used, hence the mango guacamole. 

Ingredients & Directions:

• 2-3 Ripe Avocados
• 1 Tomato, chopped
• 1/2 C Mango, chopped
• 1/3 C Onion, chopped
• 1 Clove Garlic
• 1/4 C Scallions
• 1 Small Jalapeno, seeded and chopped
• 1/4 C (or less) of Hot Red Pepper
• 1/2 tsp Sea Salt
• 1/4 tsp Pepper
• Juice of 1 limes
• 1 T Sriracha
• Bunch of Cilantro

Chop all of your ingredients (at least the ones that can be chopped) and set aside.

Combine avocado in a bowl with tomato, jalapeno, red pepper, onion, garlic, scallions, mango and a bunch of torn cilantro. Add salt, pepper, sriracha, and lime juice and mix/mash until desired consistency is reached.

I chilled it for a little bit before I served it with Tortilla Chips.  The best thing about this recipe is that the heat sneaks up on you after the first bite, but it’s a good heat.  Trust me.  This is now my go to guacamole recipe.

(Steven)

Bacon-Wrapped Eggs with Polenta

There was no way I wasn’t going to make these once I saw the recipe a few weeks ago.  I bookmarked it and then last Sunday knew it was time.  I had never made polenta before and this seemed like the perfect excuse to do so.  I mean what better way to try it than with bacon, eggs, and cheese?  I followed the recipe from Epicurious almost exactly (I did make a smaller batch, though).

Ingredients & Directions:

Polenta

• 2 T Butter
• 1/4 C Scallions
• 3 C Water
• 1 tsp Salt
• 1 C Polenta (coarse cornmeal)
• 1/2 C (packed) Grated Parmesan cheese
• 1 T minced fresh thyme (I used dry)

Baked eggs

• Applewood-smoked bacon (2 1/2 pieces per cup)
• 6 OZ Cheddar Cheese, grated
• Eggs (1 per cup)
• 1/4 C Scallions, sliced
• 1 tsp minced fresh thyme (I used dry)

Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil.

Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm.

Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly.

Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon.

Sprinkle 1/4 cup cheese over polenta in each cup. 

Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet.

Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).

Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.

I served it with a little fresh fruit and it was so filling and delicious.  I will definitely be trying to make polenta again.  Send me your favorite polenta recipes in the comments or by email or over on our twitter page!

(Steven)

Carrot Cake Cupcakes with Cinnamon Frosting

I’ve been super busy lately and haven’t had too much time to update.  I made these cupcakes about two weeks ago for a friend’s birthday and then made them again this past week for my mother to bring to work.  My friend is a vegetarian so I attempted to make vegetarian cupcakes without eggs.  I got a lot of compliments so I figured it was safe to share.

Ingredients & Directions:

• 2 1/2 C Flour
• 1 1/4 tsp Baking Powder
• 1 tsp Baking Soda
• 1 1/4 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/8 tsp Cloves
• 1/4 tsp Salt
• 1 lb carrots, peeled
• 1 1/2 C Granulated Sugar
• 1/2 C Brown Sugar
• 2 C Milk (I used 2%)
• 1 1/3 C Canola Oil

Preheat the oven to 350 degrees. Line two cupcake pans with paper liners.  In a food processor fitted with a shredding disk, shred the carrots (about 3 cups). It’s always nice to have help!

You will want to grate 2 extra carrots for the candied carrot topping later!

Set the carrots aside for a moment.

Wipe out the bowl of the food processor and fit with the metal blade. Process the sugars and milk until well combined, about 20 seconds. With the machine running, add the oil in a steady stream through the feed tube. Continue to process until the mixture is light in color and well emulsified, about 20 more seconds. Leave that alone for a moment.

In a large mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together. Add the shredded carrots to the bowl with the dry ingredients.

Combine liquid mixture to mixing bowl with carrots and dry ingredients. Stir together until well incorporated and no streaks of flour remain. Scoop evenly into prepared cupcake liners.

Bake for about 20-24 minutes (This took at least 24 minutes in my oven). Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely before frosting.

Cinnamon Frosting:

• 1 1/2 sticks Butter, softened
• 1 pound (3 2/3 cups) Confectioners’ Sugar
• 1 to 2 tablespoons milk
• 1/2 tsp Cinnamon (add/subtract for taste)
• Cinnamon Sugar mix (optional: to sprinkle over frosted cupcakes)

Frost cupcakes however you want to!  I used a decorators bag, but you can just frost with a spatula to keep it simple.  I sprinkled the tops of the cupcakes with a little cinnamon sugar mixture.

Candied Carrot Topping:

• 2 Carrots, peeled
• 1/2 C Sugar
• 1/4 C Water

Use your two grated carrots from earlier. In a small saucepan, combine sugar and water and bring to a boil. Add carrot curls, reduce the heat, cook curls for about 10 minutes.  Take off the heat and let sit for about 5 minutes.

Remove carrot in clumps onto a plate try to leave extra sugar water in pan.  Let clumps cool. 

Place small portion on top of each cupcake and then try not to eat them all yourself!

(Steven)

Cherry Pepper Mayonnaise

Ingredients & Directions:

• 1 Lg Garlic Clove
• 1/2 tsp Salt
• 1 lb Cherry Peppers
• 1/4 C Mayonnaise
• 1/4 tsp Fresh Lemon Juice

Roast Cherry Peppers and then remove skin.  Chop peppers and put into food processor with salt. Dice garlic and transfer to a blender with peppers. Purée until smooth. Add mayonnaise and juice and blend.

I put the Cherry Pepper Mayonnaise into a small container and stored it in the refrigerator until I was ready to use it; it should last in there for awhile.

I used it on a turkey burger with avocado and bacon.  I can’t wait to try it on other things like grilled chicken breast, or a turkey sandwich, or maybe even a fried fish tacos.

(Steven)

Lemon Cornbread

Every so often I’ll get a craving for something and satisfying that food craving becomes a priority.  I started craving cornbread the other day and with a day off this week decided that it was time to bake.  I found & adapted this recipe for a Meyer Lemon Cornbread.  I didn’t have Meyer Lemons so I just used regular lemons.

Ingredients & Directions:

• 1 T Lemon Zest (from 1 lemon)
• 2 T Lemon Juice
• 1 C Milk
• 4 T Butter
• 1 1/2 C Flour
• 1/2 C Yellow Cornmeal
• 3/4 C Sugar (use 1/2 C if you use Meyer Lemons)
• 3 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 2 Lg Eggs (room temperature)
• 4 T Olive Oil
• 1/2 tsp Vanilla Extract

Preheat oven to 350 degrees and grease a 9-inch round glass baking dish with cooking spray.

Zest one lemon. Cut the lemon in half and juice it, discarding any seeds. You should have between 3-4 T of lemon juice.

Pour the milk into a small bowl and add 2 tablespoons of lemon juice. Stir juice and milk together and set aside – milk should slightly curdle forming a type of quick buttermilk.

Melt butter in microwave and then set aside to cool.

In a large bowl combine flour, cornmeal, sugar, baking powder and salt. Add lemon zest by sprinkling over dry ingredients.  Whisk to combine.

Add eggs to dry ingredients. Then add butter, olive oil, milk and lemon juice mixture and vanilla to the large bowl. Stir until just combined.

Pour batter into baking dish and spread evenly. Bake at 350 for about 30 minutes or until golden brown around the edges and toothpick comes out with a few moist crumbs.

I topped the cornbread with a dollop of my favorite Wild Maine Blueberry Jam from Stonewall Kitchen.

I’m pretty sure I ate almost the entire thing myself.  Ok, I shared a few small slices, but that is it!

(Steven)