Recipe of the week: Pumpkin Crisp

Nothing says fall like pumpkin, it seems like all the stores have pumpkin stuff right now.  I am not a fan of pumpkin pie, I don't like the texture, but I do like the flavor.  I made this the other day and it was delicious.  I used a cake mix from Trader Joe's because it has less junk in it than others.  Let me know what you think.  A Votre Sante!

Pumpkin Crisp

1 15 oz can of pumpkin
2 eggs
1 cup evaporated milk
3/4 cup of sugar (I used raw)
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 butter or white cake mix
1/2 cup chopped walnuts or pecans
1 stick of butter melted

Preheat oven to 350.  Mix the first 6 ingredients in a large bowl until eggs are incorporated.  Pour into a 9X13 pan that you have sprayed with cooking spray.  Sprinkle cake mix over the top so it's evenly distributed.  Top with the chopped nuts.  Drizzle butter over the top and bake for about 45 minutes or until the knife comes out clean.  Serve with whipped cream or ice cream.  Enjoy!

Recipe of the week: Lemonade Cookies

I love all things lemon, especially in the summer, even though lemons are typically ripe in the winter.  I whipped up a batch of these last night and they were definitely a hit.  You could use pink lemonade as well and they would a pretty color.  Let me you think.  A Votre Sante!

Lemonade Cookies

1/2 cup salted butter, softened
1/2 cup granulated or raw sugar
1/2 tsp baking powder
1/4 tsp baking soda
1 large egg, beaten
1/3 cup frozen lemonade concentrate, thawed
1 and 3/4 cup flour (I used unbleached)

In a large bowl or your electric mixing bowl, cream the butter and sugar until fluffy.  Mix in the baking powder and baking soda.  Beat until well combined.  Add the egg and the lemonade concentrate.  Add the flour, 1/2 cup at a time, beating after each addition.  If the cookie dough is sticky put it in the frig for about 30 minutes.  Drop the cookies by tablespoon on an ungreased cookie sheet (12 fit perfectly on mine).  Bake at 350 degrees for 10-12 minutes.  Let the cookies cool before frosting.

Frosting for lemonade cookies

2 Tbsp salted butter, softened
2 cups powdered sugar
4-6 tsp of lemonade concentrate (start with 4 then add more if the frosting is too thin, I used 6)

Beat the butter and powdered sugar together.  Mix in the lemonade concentrate.  If your frosting is too thin add more powdered sugar, too thin more lemonade.  Frost the cookies when they are completely cooled.  This made about 2 dozen, if you use a teaspoon your cookies will be smaller and it will make more.  Enjoy.

Recipe of the week: Cherry Cupcakes

As a kid my favorite cake was cherry chip with canned cherry frosting.  (I would usually ask for it for my birthday, one year the cake had canned cherry pie filling in the middle)  A friend of mine found the mix a couple of years ago and brought me a box, it didn't taste as good as I remembered.  It was sickeningly sweet and I hate canned frosting now, it leaves a nasty film in your mouth, not to mention all the chemicals it's filled with, I'm pretty sure that stuff doesn't have an expiration date on it!  I've been experimenting with a cherry cupcake recipe, I started out with this and made a few modifications and only made half a batch of frosting and it was plenty, too much frosting can ruin a cupcake in my opinion.  Let me know what you think!

Cake Ingredients:


3/4 cup frozen cherries, thawed
1 1/2 cups unbleached flour, sifted
1 teaspoon baking powder
1/4 cherry kefir, room temperature
1 teaspoon pure almond extract
1/2 teaspoon vanilla
1/2 cup (1 stick) butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1/2 cup dried cherries chopped

Directions


Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place cherries in a small food processor or blender; process until pureed. You should have about 1/2 cup of puree, add a few more cherries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together kefir, almond extract, vanilla, and cherry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the cherry mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, add dried cherries and mix until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

For the frosting:

3 Tbsp cherry puree left from cupcakes
1/2 cup (1 sticks)  butter, firm and slightly cold
1 and 3/4 cups powdered
1/2 teaspoon pure almond extract

Directions:

 In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until light and fluffy.Reduce mixer speed and slowly add powdered sugar; beat until well combined. Add almond extract and 3 tablespoons cherry puree, mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.  Frost cupcakes, garnish with a fresh cherry and enjoy!

Recipe of the week: Chocolate Cupcakes with Chocolate Buttercream Frosting

I don't eat a lot of sugar these days, but once in a while I want something sweet.  I like cupcakes but I think that boxed cake and canned frosting is gross.  Once you've had cake and frosting from scratch you won't ever want the boxed/canned stuff again.  My philosophy is that if you're eating healthy 80% of the time, then a little chocolate and sugar won't hurt from time to time.  I hope you enjoy this.  A Votre Sante!

For the cupcakes:

1 cup whole wheat flour

1/2 tsp baking soda

1/2 cup butter softened (1 stick)

1/2 cup sugar

1/2 cup brown sugar
2 eggs

3 ounces unsweetened chocolate, melted

1/2 cup buttermilk

1 tsp vanilla extract

Preheat oven to 350 degrees.  Mix the flour and the baking soda in a bowl and set aside.  In a double boiler melt the chocolate over low heat.  In a large bowl, or stand mixer, cream the butter until smooth.  Add both sugars and beat until fluffy, add one egg at a time, mixing well.  Add melted chocolate and vanilla.  Add half the dry ingredients, then half the buttermilk, repeat, until the batter is smooth but not overmixed.  Spoon batter into 12 cupcake liners.  Bake for 20-25 minutes or until toothpick comes out clean.  Cool for at least 20 minutes before frosting.

Chocolate Buttercream Frosting

6 Tbsp butter
1 cup powdered sugar
5 Tbsp unsweetened cocoa powder

1 tsp vanilla
2-3 Tbsp milk

Cream butter, add sugar, cocoa and vanilla to the butter.  Add milk to the butter mixture. Slowly add milk one tablespoon at a time until you have the desired consistency.  Enjoy!