Nutella Cupcakes

My hungry puppies went NUTS for these cupcakes.  Begged me to make them, then subsequently devoured them. I measured all of my ingredients, so the measurements are there along with approximate conventional measures.  The cake became a little bit dry, but...the frosting, oh my, the frosting.  Maybe next time I will hollow the cupcakes out, then fill them with frosting, then top them with frosting.  Or do you think that would be too much.  Hey!  We're talking Nutella here!  In frosting!  Never too much.


Nutella Cupcakes


Cupcakes:
130g butter (about 9 Tablespoons), room temperature
110g (about 5 tablespoons) honey
2 Tablespoon milk
4 Tablespoons Nutella
2 large egg
200g (1 3/4 cup) all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt


Nutella Frosting:
8 Tablespoons (1 stick) butter, room temperature
4 Tablespoons Nutella
3 cups powdered sugar
2 Tablespoon milk


Preheat the oven to 350F.  Line 12 muffin cups with paper cupcake liners and set aside.  With an electric mixer, beat butter and honey until fluffy, then beat in the milk and Nutella.  Add the egg and beat well.  In a separate bowl, combine the flour, baking soda, and salt.  Add the flour mixture to the creamed mixture and stir gently until all of the flour is worked in.  Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean.  Remove the cupcakes from the pan and cool completely.


For the frosting, beat the butter and Nutella until smooth and well combined.  Gradually beat in the powdered sugar, then beat in the milk until the frosting reaches the desired consistency.  Spread the frosting on the cupcakes.  Makes 12 cupcakes.


Enjoy!  -Cardamommy

Motley Greens and Bean Salad

One of my absolute favorite things to do is cook for other people. Some days, though, I just need a little me time and me food. Today was one of those days. I knew I wanted something light and fresh, partly in retaliation to the nasty blizzard going on. No fatty comfort food today! So I raided my not-so-very-average-college-student pantry to see what sorts of things made my eyes tell my stomach it needed to eat said things. Out came garbanzo beans, pepperoni, and a variety of vegetables. And pepper jack cheese. My stomach really needed that today.

I wasn't quite sure how I was going to throw all these things together, but I figured since it's a me day and only me is eating it, if the dish is a disaster, no big deal. Fortunately, it was not a disaster. Everything hit just the right spot. Despite being a very unique combination of ingredients, all the flavors worked together yet stood apart at the same time. The crunch of the cucumber contrasted the softness of the garbanzo beans and tomato, while the pepperoni was slightly chewy and spicy. A subtle sweetness and tang, provided by the apple balsamic vinegar, cut through the spice, while the pepper jack countered that by supporting the pepperoni spice and binding everything together. When only a few bites in remained in my bowl, I didn't know which morsel to consume last. In the end, I went for a chunk of pepperoni, cucumber, garbanzo been, and cheese. A perfect ending to a perfect salad, built perfectly for me.

3 C Chopped Tomatoes
2 1/2 C Chopped Cucumber
6 Small Green Onions, chopped
1 tsp Basil
1 1/2 C Small Shell Pasta, cooked
4 oz Pepperoni or Chicken, cut into quarters or bits
16 oz Garbanzo Beans
1 1/2 C Grated Pepper Jack Cheese
2 T plus 1 T Red Apple Balsamic Vinegar
1 T Sugar
1 tsp Salt
3 T Water
1/4 tsp Black Pepper

1. In a large bowl combine tomatoes, cucumbers, green onion, and basil.

2. In a smaller bowl combine 2 T red apple balsamic vinegar, salt, water, and pepper. Add combination to the vegetables. Mix and let chill in the refrigerator to prevent wilting while you prepare the rest of the dish.

3. In a large skillet, brown pepperoni and drain grease. If using chicken, cook until mostly done. Add 1 T red apple balsamic vinegar and garbanzo beans. Stir. Add cooked pasta and continue to heat until everything is hot. Add cheese and mix until all components are coated with cheese. Add this to the vegetable mixture and quickly but gently mix. You may have to break up some chunks of cheese/bean/pasta/pepperoni in order to incorporate into the vegetables. Chill for at least an hour and serve cold.

Mahlzeit!
-Coraiunty

Maple Rhubarb Toasted Bread Pudding

Word on the street is that I am moving, and that means that I need to empty out my freezer.  I wasn't sure what to do with the rest of the rhubarb that I had, but knew that I didn't want to do a coffee cake or something ordinary.  I had never heard of rhubarb bread pudding before so it seemed like a good plan.  After whipping this up in (literally) 7-ish minutes, I popped it in the oven and something amazing came out.  Honestly?  It almost didn't make it to the photo.  I won't tell you what happened to the rest of it.

I don't like bread puddings that come out slightly dry.  I like a higher custard ratio to my bread to keep it moist.  The sourdough bread in here is incredible.  Maybe it sounds weird, but the sour of the bread with the tart of the rhubarb and the sweetness of the maple custard absolutely worked.  My not quite 2 year old hungry puppy scarfed it.  Yes, she scarfed rhubarb, which is a little disconcerting because rhubarb is not my favorite thing.  You wouldn't be able to tell by what is left in the pan, though, I kind of scarfed this dessert too.

Maple-Rhubarb Toasted Bread Pudding

4 slices good quality bread (I used homemade 7 grain sourdough)

1 cup chopped rhubarb (fresh or frozen)

3/4 cup milk

3 Tablespoons butter

2 eggs

1/4 cup maple syrup

1/4 cup sugar

1/8 teaspoon salt

Demarara sugar to sprinkle over top (optional)

Preheat the oven to 325F.  Grease a 9 inch square baking dish.  Toast the bread slices, then stack them on top of each other and cut into cubes.  Place the toasted bread cubes and the rhubarb in the prepared baking dish and toss together gently.

Heat the milk just enough to melt the butter, and set aside.  In a small bowl, beat the eggs, maple syrup, sugar, and salt.  Whisk in the milk/butter mixture, and pour evenly over the bread mixture.  Press bread down gently to ensure it is soaked with the milk mixture.  Sprinkle the demarara sugar over the top, then bake for 50 minutes, or until a knife inserted in the center comes out clean.  Makes 4 servings.

Enjoy!  -Cardamommy 

Family Caramel Pudding

This recipe is another King Arthur Flour recipe that I really enjoy.  It is kind of a pudding cake with a wonderful caramel sauce with the wonderful flavor of raisins and dates.  The cake is tender inside and crispy and just a bit sticky on the edges where the caramel has baked into it.  

Family Caramel Pudding

Brown Sugar Syrup:

1 1/4 cups (10 ounces) water

2/3 cup (5 ounces) brown sugar

2 Tablespoons (1 ounce) butter

Cake:

1 1/4 cups (5 3/8 ounces) all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (3 1/2 ounces) sugar

1/2 cup (4 ounces) milk

1 large egg

1/4 cup (1/2 stick, 2 ounces) melted butter

1/4 cup (1 1/2 ounces) raisins

1/4 cup (1 3/8 ounces) chopped dates

Preheat the oven to 350F, and grease an 8 inch square pan.  For the syrup, combine the water, brown sugar, and butter in a small saucepan.  Bring to a boil and simmer for 5 minutes.  Remove from heat and set aside.

For the cake, whisk together the flour, baking powder, salt, and sugar.  Stir in the milk, egg, and melted butter until the batter is well combined.  Stir in the raisins and dates, and spread the batter into the prepared pan.  Carefully pour the brown sugar syrup over the top of the batter.  Bake for about 30 minutes, until the cake begins to pull away from the edges of the pan.  Remove from the oven and let sit for about 10 minutes before serving warm.  Makes 9 servings. 

Enjoy!  -Cardamommy

Rhubarb Swirl Dessert

So, I usually (like never) make pudding and cool whip based desserts.  Not my thing.  At all, really.  So I almost didn't make this dessert.  However, since I did, I can tell you how incredibly smart of me it was to make it.  Wow, it was good.  The rhubarb was not too tart, and the pudding mixture mellowed out the power of the rhubarb and strawberry jello.  Since I conveniently have more rhubarb that I need to get rid of soon, I may just make this again.  And again.  Did I say that I might make this again?

Rhubarb Swirl Dessert

Graham Cracker Crust:

2 cups graham cracker crumbs

1/3 cup powdered sugar

1/2 teaspoon cinnamon

1/2 cup butter, melted

Rhubarb Swirl:

4 cups diced rhubarb

3/4 cup sugar

1 (4 serving) box strawberry Jello

1 (4 serving) box instant vanilla pudding

1 1/2 cups milk

1/4 teaspoon vanilla

1 (8 ounce) tub Cool Whip

Place the rhubarb in a medium saucepan and pour the sugar over the top.  Let sit for about 1 hour.  In the meantime, to make the crust, mix together all of the ingredients and press into a 9 x 13 inch pan.  Chill for 1 hour.

After the rhubarb has set for an hour, simmer the rhubarb for 10 to 15 minutes or until tender.  pour in the Jello and mix until dissolved.  Set the rhubarb mixture aside and cool until syrupy.  Prepare the vanilla pudding using the milk and vanilla, then fold in the cool whip.  Once the rhubarb mixture has cooled a bit, pour it into the pudding and gently swirl together.  Transfer to the prepared graham cracker crust and chill overnight.

Enjoy!  -Cardamommy

Mom's Buttermilk Pancakes

When I was growing up we had either pancakes or waffles almost every Saturday. In fact, when I go home my mom still makes pancakes and waffles on Saturday mornings. That's one of the things I miss the most about being away from home (my mom, not the pancakes. Although I do miss Saturday morning pancakes, too). Because these pancakes are so wonderfully delicious and remind me of my mom, I got the recipe from her. That way, on Sunday nights like tonight when I don't know what to make for supper, and when I kind of need my mommy, I can make her buttermilk pancakes and the 1000 miles between us seem to be just a little bit shorter. Tonight I enjoyed these with my buttermilk syrup (recipe follows), whipped cream, and fresh strawberries.

Pancakes:
1/2 Cube Butter, melted
2 Eggs
2 C Buttermilk
4 T White or Brown Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 C Oats
1-2 C Flour, depending on how thick you like your pancakes
Dash of Cinnamon (optional)
Pinch of Nutmeg (optional)
Splash of Vanilla (optional)

Combine melted butter with eggs. Stir in buttermilk and sugar. Add baking powder, salt, baking soda, oats, and flour. Add  cinnamon, nutmeg, and vanilla, if desired. Mix.

Heat a pan on the stove over medium heat and grease with non-stick spray. Pour batter by less than 1/4 C  portions onto pan. Flip when the little bubbles on top of the pancake have popped and the underside is golden brown.

Buttermilk Syrup:
1/4 C Margarine or Butter
2 C Sugar
1 C Buttermilk
1 tsp Baking Soda
1 tsp Vanilla or Coconut Extract

Melt margarine or butter in a sauce pan. add sugar and buttermilk. Bring to a boil then reduce heat. Boil for 5 minutes. Remove from heat. Add baking soda and coconut/vanilla. Store for up to one week in the refrigerator.

Mahlzeit!
-Coriaunty

Barbecue Shrimp with Cheesy Polenta

If you can believe this, I had actually forgotten just how good this dinner was.  Thankfully, I have rediscovered exactly how much I love it.  The polenta is so smooth and full of cheesy flavor, and the shrimp and homemade barbecue sauce go so nicely with the polenta.  Do you think it sounds weird?  Maybe it does, but it doesn't taste weird and since that is what matters, I think we're good.  I you prefer, you can also change out the polenta for grits instead, adding the butter and cheese as normal.

Barbecue Shrimp With Cheesy Polenta

1 recipe homemade Polenta (recipe to follow)

1 teaspoon butter

1/2 large onion, diced

1 cup frozen corn

1 recipe Honey Barbecue Sauce (recipe to follow) or use your favorite

12 ounces medium sized, precooked shrimp

In a large skillet, cook the onion in butter until tender, then add the corn and barbecue sauce.  Cook and stir until simmering, then quickly stir in shrimp and remove from heat.  Serve the barbecue shrimp over the cheesy polenta.

Enjoy!  -Cardamommy

Honey Barbecue Sauce

1 (8 ounce) can tomato sauce

2 Tablespoons brown sugar

2 Tablespoons honey

1 Tablespoon lemon juice

1 Tablespoon molasses

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons prepared mustard

1 garlic clove, minced

1/4 teaspoon dried oregano

1/4 teaspoon chili powder

1/8 teaspoon pepper

In a small saucepan, combine all ingredients.  Bring to a boil.  Serve.  Makes about 1 1/3 cups.

Cheesy Polenta 

1 cup cornmeal

1 cup cold water

1/2 teaspoon salt

2 Tablespoons butter

2 cups extra sharp cheddar cheese, shredded

In a saucepan, bring 2 3/4 cups water to a boil. Meanwhile, combine cornmeal, cold water, and salt in a small bowl. Carefully add cornmeal mixture into boiling water, stirring constantly. Cook and stir until mixture returns to a boil. Reduce heat to low and cook 10 to 15 minutes or until mixture is very thick, stirring occasionally. Add the butter and shredded cheese, and stir well.