This recipe is courtesy of DC cupcakes, who made these with Oprah earlier this week, see the whole video at
Ingredients
Strawberry Champagne Cupcakes (36 mini cupcakes, 3 per Champagne flute)
1/2 cup fresh strawberries , diced
1/2 cup good Champagne (sweet rose Champagne suggested)
2 1/2 cups flour , sifted
1/2 tsp. baking powder , sifted
1/4 Tsp. salt
8 Tbsp. (4 ounces) unsalted butter
1 3/4 cups sugar
2 large eggs , at room temperature
2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean(NOTE: move down to next line...see edits to other recipe)
1 1/4 cups whole milk , at room temperature
Champagne Buttercream Frosting
16 Tbsp. (8 ounces) unsalted butter
4 cups confectioner's sugar , sifted
1 tsp. whole milk
1 tsp. pure vanilla extract
1/8 tsp. salt
1/2 cup good Champagne (sweet rose Champagne suggested)
Strawberry Layer
24 fresh strawberries
1 cup good Champagne (sweet rose Champagne suggested)
Chocolate Ganache
2 cups high-quality semisweet chocolate chips
1 cup heavy cream
Directions
For Serving:
12 glass Champagne flutes
12 long spoons
12 indoor-safe sparkler candles
Step 1: Baking the Mini Strawberry Champagne Cupcakes
Preheat the oven to 350°. Line 2 mini cupcake pans with 36 mini baking cups or grease pans with butter if not using baking cups.
Dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of Champagne. Set aside.
Sift together the flour, baking powder and salt in a bowl.
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Gently fold in the diced Champagne-soaked strawberries, just until incorporated.
Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. If using paper baking cups, peel off all of the paper baking cups from the cupcakes at this time.
Step 2: Making the Champagne Buttercream Frosting
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner's sugar; beat on medium speed until well incorporated.
Add the vanilla extract, milk, salt and Champagne, and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip.
Step 3: Preparing the Strawberries
Slice 24 strawberries lengthwise and soak in 1 cup of Champagne for approximately 10 to 15 minutes.
Step 4: Making the Chocolate Ganache
Fill a medium saucepan with an inch or 2 of water and place over medium-low heat. Place the chocolate chips and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan. Pour the ganache into a plastic squeeze bottle. (If a squeeze bottle is not available, you can drizzle with a spoon.)
Step 5: Assembling Layers in Champagne Flutes
Line up 12 glass Champagne flutes. Insert 1 mini strawberry Champagne cupcake in the bottom of each glass. Next, pipe a swirl of Champagne buttercream frosting on top of each cupcake. Add several slices of Champagne-soaked strawberries, and a drizzle of chocolate ganache. Repeat layers. Finally, place a third mini strawberry Champagne cupcake at the top of each glass, pipe with a final "Georgetown Cupcake signature swirl" of Champagne buttercream frosting, and top with a final drizzle of chocolate ganache.
Step 6: Serving
Insert 1 indoor-safe sparkler candle in the top of each glass. Light the candles at midnight, serve with spoons, and enjoy!
Friday, December 31, 2010
Saturday, December 25, 2010
Christmas French Toast Casserole
Christmas in Houston - blustery and cool. Worked on recipes for Christmas Brunch and came up with this adaptation of a Paula Deen recipe. Still fooling with cooking time, cooked at home for 45 minutes but needed additional time once we arrived at my sisters because the middle was still wet. The trick is that it will rise and become puffy once it is done.
1 loaf French bread
8 large eggs
1 and 1/2 cups milk
2 cups egg nog
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Slice French bread into 20 slices, one inch thick. Arrange slices in a generously buttered 9x13 glass baking dish in 2-3 rows, overlapping the slices. In a large bowl, combine the eggs, milk, egg nog, vanilla, cinnamon, nutmeg and salt and whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Make Praline Topping:
1 stick room temperature butter
1 cup packed light brown sugar
1 cup chopped pecans
1/4 cup orange juice
1 stick melted butter
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread Praline Topping evenly over the bread and bake for 60-75 minutes, until puffed and lightly golden.
1 loaf French bread
8 large eggs
1 and 1/2 cups milk
2 cups egg nog
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Slice French bread into 20 slices, one inch thick. Arrange slices in a generously buttered 9x13 glass baking dish in 2-3 rows, overlapping the slices. In a large bowl, combine the eggs, milk, egg nog, vanilla, cinnamon, nutmeg and salt and whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Make Praline Topping:
1 stick room temperature butter
1 cup packed light brown sugar
1 cup chopped pecans
1/4 cup orange juice
1 stick melted butter
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread Praline Topping evenly over the bread and bake for 60-75 minutes, until puffed and lightly golden.
Friday, December 24, 2010
Ensalada de Noche Buena (Christmas Eve salad)
I started making my Red and Green Salad a couple of years ago and over time have jazzed it up by using red and yellow beets, pickling the red onion, adding pomegrante seeds, adding blood oranges, etc. My kids aren't very wild about it because they have a mental block about beets and they had never even tried jicama but even they like this version. After I wash the beets, I cut off the tops and set them aside, my dad is particularly fond of beet greens. If you don't know how to cook them, find my collard greens recipe and use the same method. So, here is a very Texan version of the traditional holiday Red and Green Salad, enjoy.
For the salad:
1 pound beets
1 tablespoon olive oil
Salt to taste
2 pounds navel oranges, peeled and diced
1 pound jicama, peeled and diced
1/2 pound apples, cored and diced
1/4 cup chopped cilantro
1/4 cup chopped roasted peanuts
Seeds from 1 pomegrante
6 cups torn Romaine lettuce leaves
For the dressing:
1/4 cup mayonnaise
1/4 cup Greek-style yogurt
1 tablespoon lime juice
1 tablespoon orange juice
1 canned chipotle chile, minced
Salt and black pepper to taste
Method:
Preheat the oven to 375 degrees. Clean the beets and remove any leafy stems, reserving for another use. Place the beets on a sheet of foil and toss with the olive oil. Sprinkle with kosher salt and then wrap the beets in the foil. Place foil-wrapped beets on a baking sheet and bake for 40 minutes or until you can easily stick a fork into the beets. Once cool, rub the beets with a paper towel to remove the skin. Slice the beets into half-moon shapes and place the sliced beets into a large bowl.
Add to the beet bowl the diced oranges, jicama, apples, cilantro, peanuts, pomegranate seeds and Romaine lettuce. Toss until well combined.
To make the dressing, whisk together the mayonnaise, sour cream, lime juice, orange juice and chipotle chile. Taste and add salt and black pepper. Pour the dressing over the salad and toss to coat.
For the salad:
1 pound beets
1 tablespoon olive oil
Salt to taste
2 pounds navel oranges, peeled and diced
1 pound jicama, peeled and diced
1/2 pound apples, cored and diced
1/4 cup chopped cilantro
1/4 cup chopped roasted peanuts
Seeds from 1 pomegrante
6 cups torn Romaine lettuce leaves
For the dressing:
1/4 cup mayonnaise
1/4 cup Greek-style yogurt
1 tablespoon lime juice
1 tablespoon orange juice
1 canned chipotle chile, minced
Salt and black pepper to taste
Method:
Preheat the oven to 375 degrees. Clean the beets and remove any leafy stems, reserving for another use. Place the beets on a sheet of foil and toss with the olive oil. Sprinkle with kosher salt and then wrap the beets in the foil. Place foil-wrapped beets on a baking sheet and bake for 40 minutes or until you can easily stick a fork into the beets. Once cool, rub the beets with a paper towel to remove the skin. Slice the beets into half-moon shapes and place the sliced beets into a large bowl.
Add to the beet bowl the diced oranges, jicama, apples, cilantro, peanuts, pomegranate seeds and Romaine lettuce. Toss until well combined.
To make the dressing, whisk together the mayonnaise, sour cream, lime juice, orange juice and chipotle chile. Taste and add salt and black pepper. Pour the dressing over the salad and toss to coat.
Monday, December 20, 2010
Pumpkin Crisp
My youngest sister has been a non-foodie most of her life but over the last several years has gotten busy in the kitchen. Here is one of my personal favorites from her Thanksgiving repetoire.
Pumpkin Crisp
1 can solid pack pumpkin (15 oz)
3/4 c. evaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin pie spice
½ tsp. salt
1 package moist deluxe yellow cake mix
1 cup melted butter
1 cup chopped pecans
Whipped topping
Combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Mix well. Pour into 13x9x2 inch pan. Sprinkle dry cake mix evenly across pumpkin mixture. Drizzle with melted butter.
Bake at 350 degrees for 50 to 55 minutes. Sprinkle pecans over top for last 10 to 15 minutes of baking time. Cool and serve with whipped topping. Refrigerate leftovers.
Pumpkin Crisp
1 can solid pack pumpkin (15 oz)
3/4 c. evaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin pie spice
½ tsp. salt
1 package moist deluxe yellow cake mix
1 cup melted butter
1 cup chopped pecans
Whipped topping
Combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Mix well. Pour into 13x9x2 inch pan. Sprinkle dry cake mix evenly across pumpkin mixture. Drizzle with melted butter.
Bake at 350 degrees for 50 to 55 minutes. Sprinkle pecans over top for last 10 to 15 minutes of baking time. Cool and serve with whipped topping. Refrigerate leftovers.
Monday, December 13, 2010
Twenty Ways to Get Your Oatmeal On
Cooked Oatmeal Recipes
1. Almond Joy Oatmeal: Top warm, cooked oatmeal with shredded coconut, sliced almonds, and a drizzle of chocolate syrup.
2. Apple Pie Oatmeal: Chop a cored apple in the blender with 2 cups of apple juice or cider. Pour into a saucepan with 1 cup of rolled oats, raisins and cinnamon. Cook, stirring occasionally. Enjoy!
3. Apple Walnut Oatmeal: Top a bowl of cooked oatmeal with chopped apple, chopped walnuts, a shake of cinnamon, and some maple syrup.
4. Apricot Honey Oatmeal: Put 2 cups water, 1/2 cup chopped apricots, 1 T. honey, shake of cinnamon in saucepan. Bring to a boil. Add 1 cup oatmeal, stir occasionally until done.
5. Banana Cream: Puree one banana in 2 cups water in blender. Pour into saucepan with one cup oats. May add honey to taste. Cook, stirring occasionally. Add blueberries or fresh sliced bananas on top before serving.
6. Banana Date Oatmeal: Add chopped bananas, dates, and nuts to cooked oatmeal before it is finished cooking.
7. Banana Orange Oatmeal: Put 2 cups orange juice, 1 cup oatmeal, and 1 chopped banana to saucepan. Cook, add a pinch of nutmeg to taste.
8. Maple Cinnamon Oatmeal: Top cooked oatmeal with real maple syrup, a pat of butter and cinnamon.
9. Blueberry Almond Oatmeal: Top cooked oatmeal with blueberries, slivered almonds, and ground flaxseed.
10. Cherry Vanilla Oatmeal: Add 1/4 cup chopped dried cherries to oatmeal and water. Cook according to directions. Stir in a spoonful of vanilla, and serve topped with cherry jam.
11. Fruit Porridge Oatmeal: Puree a banana, a cored apple, and several strawberries in 2 cups of water in a blender. Pour into saucepan. Add 1 cup of oatmeal and cook, stirring occasionally. Serve plain or topped with yogurt and nuts.
12. Peaches 'N Cream Oatmeal: Chop 1 fresh or frozen peach into 2 cups water. Add 1 cup oatmeal and cook. Serve, topped with whipped cream if desired.
13. Pineapple Oatmeal: Pour 8oz. can of pineapple tidbits with juice into saucepan. Add 1 1/2 cups water, 1 cup oats, 1/4 cup brown sugar, and cinnamon. Cook, stirring occasionally. Serve and enjoy.
14. Savory Oatmeal: Cook oatmeal according to package directions, adding garlic powder, salt, and oregano.
15. Strawberry Oatmeal: Cook oatmeal according to package directions. Top with a dollop of yogurt, brown sugar and sliced, fresh strawberries. (Good with Blueberries, too)
Uncooked Oatmeal Recipes: (do not use quick-oats)
16. Fruit Juice Muesli: Pour one cup of fruit juice - any variety - over one cup of raw oatmeal. Refrigerate overnight, and eat in the morning.
17. Vanilla Almond Muesli: Chop 1 banana. Add 1/2 cup almond milk, 1/2 raw oats, cinnamon, vanilla extract, and honey. Refrigerate 3 hours or more, so milk is absorbed. If you don't like it cold, you may slightly warm it before eating, but it is not necessary to "cook" the oats. ***my personal favorite***
18. Triple-Berry Toasted Oatmeal: Mix 2 cups raw oatmeal, 1 cup sliced almonds, 1/4 cup ground flaxseed. Spread on cookie sheet and toast twenty minutes at 350 degrees until light golden brown. Cool. Add 1 1/2 cups of sliced fresh berries - try blueberries, raspberries and blackberries, or what ever is available.
19. Swiss Oatmeal Muesli: Pour 1 cup boiling water over 1 cup rolled oats. Top with chopped apples, lemon juice and brown sugar. Eat and enjoy.
20. Oatmeal Muesli: Soak raw oatmeal overnight in refrigerator in enough water to cover. In the morning, remove any excess water. Top it with sliced strawberries, bananas, or chopped apples. Add honey or cinnamon to taste.
courtesy of Lorelei at http://www.suite101.com/content/losing-weight-with-lorelei---day-17-a320032#ixzz182O7rFin
1. Almond Joy Oatmeal: Top warm, cooked oatmeal with shredded coconut, sliced almonds, and a drizzle of chocolate syrup.
2. Apple Pie Oatmeal: Chop a cored apple in the blender with 2 cups of apple juice or cider. Pour into a saucepan with 1 cup of rolled oats, raisins and cinnamon. Cook, stirring occasionally. Enjoy!
3. Apple Walnut Oatmeal: Top a bowl of cooked oatmeal with chopped apple, chopped walnuts, a shake of cinnamon, and some maple syrup.
4. Apricot Honey Oatmeal: Put 2 cups water, 1/2 cup chopped apricots, 1 T. honey, shake of cinnamon in saucepan. Bring to a boil. Add 1 cup oatmeal, stir occasionally until done.
5. Banana Cream: Puree one banana in 2 cups water in blender. Pour into saucepan with one cup oats. May add honey to taste. Cook, stirring occasionally. Add blueberries or fresh sliced bananas on top before serving.
6. Banana Date Oatmeal: Add chopped bananas, dates, and nuts to cooked oatmeal before it is finished cooking.
7. Banana Orange Oatmeal: Put 2 cups orange juice, 1 cup oatmeal, and 1 chopped banana to saucepan. Cook, add a pinch of nutmeg to taste.
8. Maple Cinnamon Oatmeal: Top cooked oatmeal with real maple syrup, a pat of butter and cinnamon.
9. Blueberry Almond Oatmeal: Top cooked oatmeal with blueberries, slivered almonds, and ground flaxseed.
10. Cherry Vanilla Oatmeal: Add 1/4 cup chopped dried cherries to oatmeal and water. Cook according to directions. Stir in a spoonful of vanilla, and serve topped with cherry jam.
11. Fruit Porridge Oatmeal: Puree a banana, a cored apple, and several strawberries in 2 cups of water in a blender. Pour into saucepan. Add 1 cup of oatmeal and cook, stirring occasionally. Serve plain or topped with yogurt and nuts.
12. Peaches 'N Cream Oatmeal: Chop 1 fresh or frozen peach into 2 cups water. Add 1 cup oatmeal and cook. Serve, topped with whipped cream if desired.
13. Pineapple Oatmeal: Pour 8oz. can of pineapple tidbits with juice into saucepan. Add 1 1/2 cups water, 1 cup oats, 1/4 cup brown sugar, and cinnamon. Cook, stirring occasionally. Serve and enjoy.
14. Savory Oatmeal: Cook oatmeal according to package directions, adding garlic powder, salt, and oregano.
15. Strawberry Oatmeal: Cook oatmeal according to package directions. Top with a dollop of yogurt, brown sugar and sliced, fresh strawberries. (Good with Blueberries, too)
Uncooked Oatmeal Recipes: (do not use quick-oats)
16. Fruit Juice Muesli: Pour one cup of fruit juice - any variety - over one cup of raw oatmeal. Refrigerate overnight, and eat in the morning.
17. Vanilla Almond Muesli: Chop 1 banana. Add 1/2 cup almond milk, 1/2 raw oats, cinnamon, vanilla extract, and honey. Refrigerate 3 hours or more, so milk is absorbed. If you don't like it cold, you may slightly warm it before eating, but it is not necessary to "cook" the oats. ***my personal favorite***
18. Triple-Berry Toasted Oatmeal: Mix 2 cups raw oatmeal, 1 cup sliced almonds, 1/4 cup ground flaxseed. Spread on cookie sheet and toast twenty minutes at 350 degrees until light golden brown. Cool. Add 1 1/2 cups of sliced fresh berries - try blueberries, raspberries and blackberries, or what ever is available.
19. Swiss Oatmeal Muesli: Pour 1 cup boiling water over 1 cup rolled oats. Top with chopped apples, lemon juice and brown sugar. Eat and enjoy.
20. Oatmeal Muesli: Soak raw oatmeal overnight in refrigerator in enough water to cover. In the morning, remove any excess water. Top it with sliced strawberries, bananas, or chopped apples. Add honey or cinnamon to taste.
courtesy of Lorelei at http://www.suite101.com/content/losing-weight-with-lorelei---day-17-a320032#ixzz182O7rFin
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