Chocolate Salted-Caramel Mini Cupcakes

February 13, 2012 by
 
I haven’t been posting much the last few weeks, but I’ve been doing my best to simplify so I could recover from my surgery.  But if any recipe will make it up to you, it has to be this one! 
Unless you don’t like chocolate… and if that’s the case, are you serious? Or is that just something people say but don’t mean?  I’m guessing so. : )
The original recipe stated to serve the same day, but I found these were just as good for 3 or 4 days.
These are seriously rich, and definitely special occasion type of cupcakes in my opinion, since we prefer lighter desserts and save richer ones for holidays and such. 
These would be perfect for Valentines Day, and make enough to share with a big group as well.
 
CHOCOLATE SALTED-CARAMEL MINI CUPCAKES
FOR ASSEMBLING: sea salt, optional
CUPCAKES: (makes about 56 mini)
1 1/2 cups flour
3/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 T vegetable oil
1 tsp vanilla
3/4 cup warm water
 
In a large bowl, whisk together the four, cocoa, sugar, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, vanilla, and water. 
Mix with a hand mixer on low until smooth and well combined.
Line mini muffin tins with paper liners and divide batter among them, filling about 2/3rds full.
Bake at 350 degrees for about 15 minutes or until a toothpick inserted in center comes out clean.
Cool in tins for 10 minutes, then remove from tins to cool completely. 
(Can be frozen at this point for up to 1 month.)
 
DARK CHOCOLATE FROSTING (Makes about 5 cups)
1/2 cup plus 1 T cocoa powder
1/2 cup plus 1 T boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter at room temp
3/4 cup powdered sugar, sifted
1/4 tsp salt
1 1/2 lbs semi sweet chocolate, melted and cooled
 
Mix the cocoa and boiling water together in a small bowl, stirring until cocoa is dissolved.
In another bowl, beat the butter, confectioners sugar, and salt and beat until pale and fluffy with a mixer.  On low, add chocolate, and mix until well combined.  Beat in cocoa mixture.
Store in fridge for up to 5 days, or freeze for up to 1 month, bringing to room temp before using and beat on low to smooth. NOTE: since this frosting contains a lot of butter, if it is too warm you will have soup.  If this happens, just stash it in the fridge or freezer to firm up.
 
SALTED CARAMEL FILLING (Makes about 2 cups)
2 1/2 cups sugar
2/3 cup water
1 T light corn syrup
3/4 cup heavy cream
2 1/2 tsp sea salt
 
Place sugar, water, and corn syrup in a heavy saucepan and heat over high, stirring occasionally, until syrup is clear.
Clip on a candy thermometer and cook to a boil without stirring.
Boil until caramelized and just reaches 360 degrees. 
Remove from heat, add cream slowly and stir with a wooden spoon until smooth, then stir in salt.
Use immediately, or reheat on low when ready to use.
 
To assemble:
Use a paring knife to cut a little cone shape piece out of each cupcake.
Fill with 1 or 2 tsp warm caramel.
If desired, sprinkle with a little sea salt.
Pipe frosting on using a small or medium star tip.  If desired, sprinkle with another sprinkling of sea salt.  Store at room temperature and serve the same day for best results. If storing for a few days, store in airtight containers at room temperature, within 3 or 4 days.
 
Recipe source: Martha Stewart’s Cupcakes
Filed Under: Cake / Cake Pops

Naan Bread

February 5, 2012 by
I don’t usually post on Saturdays but since I’ll be having surgery next week I though I should at least post something beforehand, since I’m not sure how recovery will go.  And I’ve been asked ALOT about how to make this, so I really wanted to share it!
As soon as I made this, I couldn’t believe I had never made it before.  And I wasn’t sure I could ever cook anything else again! : )
It’s been a huge hit around our house, and the kids LOVE helping make it.  I love breads that are mixed by hand, I find it so relaxing to see a dough come together.  I know, I’m weird.
And my kitchen “helpers” love to stir too.
I make a triple batch a lot of the time so we’ll have extra to use for wraps, or as pizza crusts.  They make a great last minute meal, and freeze great as well.  In fact, I made a big batch yesterday, thinking there would be a bunch to freeze for this week when I may not be up for much cooking… but there doesn’t seem to be much left. : )
NAAN BREAD
1 tsp active dry yeast
2 tsp sugar
2 cups flour
1 tsp fine sea salt
1/8 tsp baking powder
3 T plain yogurt
2 T olive oil
melted butter
kosher salt or coarse sea salt
Dissolve the yeast and sugar in 3/4 cup warm water (about 100 degrees) in a small bowl.  Let bloom for about 10 minutes. 
In a large bowl, mix together the flour, salt, and baking powder.
Mix the yogurt and olive into the yeast mixture, then pour into flour mixture.
 Gently mix together using a fork ( I LOVE my Danish Dough Whisk!)
When the dough starts coming together, use your hands to finish bringing it together.  Don’t worry if it seems sticky, it will be fine.
 Stop kneading as soon as it comes together, and cover with plastic wrap or damp tea towel.
Let rest for 2-4 hours.
 It should raise at least double and be soft and sticky.
Lightly dust your work surface with flour and turn out dough.
(I tripled this batch so I cut the dough into 3 pieces first, then each section into 8 pieces).
 If you are making a single batch then just cut into 8 equal pieces.
Put 2 bowls on counter, one with water, one with flour.
Dip each ball of dough into flour, 
 Then roll out with a rolling pin about 4 inches across and 8 to 9 inches long. (This dough is soft enough you can even just use your hands to shape if you’d rather.)
 Heat a heavy large pan over medium high heat (I’ve used both cast iron and non-stick, both work well).  When doing a double or triple batch, I find it helpful to have 2 pans going at the same time as well.
Wet hands in bowl of water and flip-flop each naan from one hand to the other to moisten.
(When I’m doing a big batch sometimes I even just quickly and gently dip them in a large bowl with water).
Gently place naan in dry hot skillet (I can fit 2 in each of my pans).
Set timer for 1 minute. 
 Flip naan over, then cover and set timer for 1 more minute.
Remove from skillet and brush with a little melted butter and sprinkle with the coarse sea salt or kosher salt.
Repeat with remaining dough.
(Tip: Since the naan cook so quickly, if you are making a large batch, it can be easier to roll out all the dough -just place parchment paper between layers- and then when your skillets are hot you just dip in water and cook.)
Recipe slightly adapted from Food Network’s Aarti Sequeira
Filed Under: Bread, Yeast

EMERGENCY!

January 30, 2012 by

Emergency meals.  The need may strike at ANY time, when you least expect it.  When you haven’t been to the grocery store in 2 weeks and are planning to go tomorrow… but now you can’t.  Or maybe you aren’t physically going to be able to make meals that week.
Or maybe you’re too busy cleaning up vomit from kids.  There are so many reasons why I keep “emergency meals” on hand.  For nothing else, if a friend has an emergency I have something on hand I can run over quickly.  Well, after spending Saturday night in the Emergency Room I am very grateful for my planning ahead.  Even though it turned out to be nothing serious, an outpatient surgery this week, I know I’m not going to be up for making the meals on my menu this week.
I’m sure many (if not all) of you have had emergencies of you own kind from time to time, so I wanted to share my favorite freezer items for such needs (pantry is a whole other post!)

Freezer Meatballs for pairing with pasta, toss with red sauce for meatball subs, sweet and sour meatballs, you get the idea : )  These babies get alot of use around here!

Minute Sausage Patties Another great freezer item, even my hubby can handle cooking a few sausage patties for breakfast sandwiches or to pair with pancakes.  And the kids LOVE having breakfast for dinner!

Bolognese My hubby swoons over this, and who can blame him? It’s delicious with pasta, with vegetables, or eaten with a spoon (I may or may not have caught him doing this 🙂

Gnocchi amazing with Bolognese, or just warmed up plain.

pre-cooked beans while canned beans are a good staple, I really prefer cooking from dried beans.  So I always make some extra to have on hand for a quick chili or baked beans.  I love my pressure cooker to do this, but you can of course do the same on the stove top in a pot.

Filed Under: Freezer

Lime Poppy Seed Scones

January 28, 2012 by
Breakfast in bed.  It sounds like such a nice idea.  Unless you have kids.
And then there’s kids jumping, crumbs flying, syrup on pillows… you get the picture.
Well, my alternative is tea and scones for a mid-day light meal.  On Sundays we usually have dinner a little early, so scones and some herbal tea is perfect to have after church for a light lunch.
You could use lemon instead of lime in this recipe, but I really love the flavor of lime, so that’s always my first choice.  And since I don’t always have fresh limes on hand, I always keep some lime juice powder from King Arthur Flour on hand, and also some powdered lemon peel from Penzey’s Spices.  Both work well for replacing lime or lemon zest.
Just remember you are basically making biscuits here, so don’t overwork your dough, and check out my Biscuits 101 for more tips.
LIME POPPY SEED SCONES
Recipe by My Stained Apron
2 cups flour
1/4 cup sugar
1/2 tsp salt
2 1/2 tsp baking powder
6 T unsalted butter, cold and cut in cubes
zest from 1 lime, optional
2 tsp poppy seeds
1 T lime juice
1 egg
1/2 cup plus 2 T cream
For egg wash:
1 egg
1 T cream
2 tsp sanding sugar
Mix the flour, sugar, salt, and baking powder together in a medium bowl.
Cut in the butter with a pastry blender until resembles the size of peas.
Stir in the zest and poppy seeds.
Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
Stir with a fork just until combined.
If needed, gently knead just to make dough come together.
Pat into a circle about 9 inches.
Cut into 6 wedges (you could also cut with a biscuit cutter as well).
Place on lightly greased baking sheet, spacing wedges so they are just barely not touching.  (1/8 to 1/4 inch space between).
Combine the egg and cream for the egg wash, and brush tops of wedges.
Sprinkle with sugar, and bake at 425 for about 12- 14 minutes or until golden brown.
 

Print
Lime Poppy Seed Scones

Ingredients

  • 2 cups flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 6 T unsalted butter, cold and cut in cubes
  • zest from 1 lime, optional
  • 2 tsp poppy seeds
  • 1 T lime juice
  • 1 egg
  • 1/2 cup plus 2 T cream
    • For egg wash:
  • 1 egg
  • 1 T cream
  • 2 tsp sanding sugar

Instructions

Mix the flour, sugar, salt, and baking powder together in a medium bowl.

Cut in the butter with a pastry blender until resembles the size of peas.

Stir in the zest and poppy seeds.

Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.

Stir with a fork just until combined.

If needed, gently knead just to make dough come together.

Pat into a circle about 9 inches.

Cut into 6 wedges (you could also cut with a biscuit cutter as well).

Place on lightly greased baking sheet, spacing wedges so they are just barely not touching. (1/8 to 1/4 inch space between).

Combine the egg and cream for the egg wash, and brush tops of wedges.

Sprinkle with sugar, and bake at 425 for about 12- 14 minutes or until golden brown.

https://mystainedapron.com/lime-poppy-seed-scones/

Filed Under: Bread, Quick & Muffins, Breakfast, Tea time

Blackberry Jellies (Fruit Jam Jellies)

January 25, 2012 by
 
My hubby loves blackberries, raspberries, and such so much you would think he was born here in the Northwest instead of Germany.  All though he can be a bit of a sauerkraut sometimes, right dear? ; )
So when I saw this recipe I knew I had to try it with some blackberry jam.
I love how simple these are and the berry flavor really shines through.  I’ve made jellies before, but always coated them in superfine sugar.  I really liked the powdered sugar coating much better.
I love the old-fashioned look of these and I think they are perfect for Valentine’s day.
For some reason I always relate old-fashioned things to romantic things. 
It may or may not have to do with all the old classics I adored as a kid… well, okay, and now. :  )
BLACKBERRY JELLIES (Fruit Jam Jellies)
1 1/2 cups jam (I used 1 cup blackberry and 1 cup strawberry)
3/4 cup water
3/4 cup sugar
3 T (3 envelopes) unflavored gelatin
1/4 tsp citric acid
1/3 cup powdered sugar
1/3 cup cornstarch
 
Oil an 8 inch square baking pan (or 9 by 13 for smaller jellies).  Set aside.
In a large saucepan, combine the jam, water, sugar, gelatin, and citric acid.
Stir constantly over medium high heat with a wooden spoon until syrup reaches 220 degrees F.
Pour into oiled pan and cool to room temperature, then refrigerate for about 3 hours, or until firm.
Mix the powdered sugar and cornstarch together in a small bowl. 
Dust a cutting board with powdered sugar mixture.
Unmold jellies onto cutting board.  Dust with more powdered sugar.
Cut into small squares, coating each side with powdered sugar.  Store in an airtight container.
 
VARIATION:  Instead of rolling in the powdered sugar/cornstarch mixture, you can also roll in superfine sugar (you know, like those orange slices you see in stores).
If you don’t have any superfine sugar, just pulse some granulated sugar in your food processor or blender for a minute or two.
 
Source: Slightly adapted from Sweet Confections by Nina Wanat
Filed Under: Candy / Confections

Oven-Fried Onion Rings

January 24, 2012 by
 
I have a hubby who does NOT like onion rings.  At all. Period.  End of discussion.  Never. EVER.
So imagine my surprise when he was digging into these like they were… good.  Great, even.
I double checked to make sure it was really my hubby I was looking at, and then I marked this recipe with an underlined GREAT!
My favorite thing about these is that they are crispy without being heavy and greasy, and they were also great on burgers or even on a steak salad.  Mmm… steak salad.  I think I had better go amend my weekly menu…
 
OVEN-FRIED ONION RINGS
 
1/2 cup flour, divided
1 egg
1/2 cup buttermilk
1/4 tsp paprika (or cayenne pepper)
1/2 tsp salt
1/4 tsp pepper
30 saltine crackers
4 cups kettle-cooked potato chips
2 large white or yellow onions
6 T vegetable or canola oil
 
Heat oven to 450 degrees, with one rack set in the lowest position, and another in the upper-middle position.   Slice the onions into 1/2 inch thick rounds and separate into rings to get 24 rings.
(I saved the middle smallest rings to chop up for another dish.)
Place 1/4 cup of the flour in a shallow dish.  In another dish, beat the egg and buttermilk together.
Add the remaining 1/4 cup flour, paprika, salt and pepper into the buttermilk mixture.
Process the crackers and chips in a food processor until finely ground.  Put in a third dish.
Dredge onion rings one at a time, dipping in the flour first, then the buttermilk mixture, and the crumb coating last, turning to coat evenly.  Shake excess off after each step.
Set coated rings on large plate while you repeat coating each ring.
Pour 3 T oil onto each of 2 rimmed baking sheets.  Place the baking sheets in the oven and heat for about 8 minutes, until just smoking.
Tilt the hot sheets to coat with the oil.
Lay the rings out in a single layer on the baking sheets.  Bake, flipping the onion rings and rotating the pans halfway thru baking, until golden brown, about 15 minutes total.
Transfer to a paper-towel lined rack briefly before serving.
Recipe slightly adapted from Annie’s Eats, originally from Cook’s Illustrated
 
Filed Under: Side Dishes Tagged With: ,

GIANT (or not) Rainbow Cookies

January 20, 2012 by
 
You can never have too many cookie recipes.  Especially when you have kids.  Or a hubby.  Or… well, okay you can pretty much blame that one on whoever you want. : )
My daughters love, love, LOVE, to help make cookies. 
This is a great cookie recipe because it is so easily adaptable to what you feel like throwing in.
We’ve made them with just chocolate chips, or a variety of chips, mini m&m’s, just regular m&m’s, all kinds.  They always turn out great, with whatever we throw in there.  Even gummy bears… okay, forget I said that, that one was a bad idea.. just trust me. : )
 
GIANT (OR NOT) RAINBOW COOKIES
makes 18 large or 3 doz small cookies
 
2 cups flour
1/2 tsp baking soda
1 tsp salt
12 T (or 1 1/2 sticks) unsalted butter at room temperature
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla
1/2 cup m&m’s
1/2 cup chocolate chips (or additional m&m’s)
 
Cream the butter and sugars together until well combined.
Add the egg, egg yolk, and vanilla, stir until combined.
Add flour, baking soda, and salt until well combined.
Mix in the m&m’s and chocolate chips.
I did part of the dough with a large scooper, which is about 1/4 cup, and the other part with a small cookie scooper, about 1 1/2 to 2 T in size.
Scoop dough onto cookie sheets lined with parchment paper or silicone mats, leaving a couple inches inbetween each.
Slightly flatten the large cookies if doing that size.
Bake at 325 degrees, 12-15 minutes for larger cookies, or 8-12 minutes for smaller.
When done the centers will be golden brown, and the centers still soft.  Let cool for a few minutes before moving to a wire rack to completely cool.
 
Recipe adapted from How Sweet It Is, originally from Cooks Illustrated
 
 
Filed Under: Cookies

Raspberry Marshmallows

January 19, 2012 by
Homemade marshmallows are NOTHING, I repeat, NOTHING like the ones you buy at the market.
The other day I had bought some fun flavored ones, and served them with some hot chocolate.
Hubby and I both immediately spooned them off the top of our cups.  They just didn’t compare.
These are really the exact same recipe as my regular marshmallows,  only with a little raspberry flavoring added.  You can of course change this out for another flavoring as well. 
The pictures are from my old regular marshmallow tutorial, so they do look white.  Expect the color of yours to be pale pink, but you could of course add coloring if you prefer.  Just add it with the flavorings.
You can also cut these into shapes, like little hearts for Valentine’s Day.
RASPBERRY MARSHMALLOWS
Recipe by My Stained Apron
 
2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
2 tsp vanilla extract
1/2 tsp raspberry flavoring (I use candy flavoring, which is pretty concentrated, but just start with a little and add from there, a lot of flavorings are stronger/weaker than others)
1/4 cup powdered sugar
1/4 cup cornstarch
 
Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
 
Fit mixer with a whisk attachment and turn on high.
While running, slowly pour in the sugar syrup into the gelatin.
Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add the vanilla and raspberry flavorings in the last minute. (And coloring if using).
 
Mix together the cornstarch and powdered sugar.
Spray a 9″ by 13″ pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
 
 
Spread marshmallow in pan, using a greased spatula.
Dust with more cornstarch mixture.
 
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
 
Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
 
Using a greased pizza wheel, cut into squares.
Store in a zip lock or airtight container for a few weeks.
Filed Under: Candy / Confections

Steak Salad

January 17, 2012 by
 
I’m a sucker for salads.   It’s no wonder I used to work for Sweet Tomatoes I suppose.  I don’t know why people talk about salads like they’re torture food, I find them so versatile and fulfilling.
This one is definitely at the top of my list too.  I served it with everything separate, so each person could decide how much of everything they wanted.  Which is a great way to adapt something if you don’t want to hear someone complain there’s too much Gorgonzola, or they don’t have enough steak… that would NEVER happen in my house : ) Ever.
I have found that the candied pecans freeze really well as well.  We had leftovers of those and they kept great in a freezer container for a later dinner.
I know this may seem like a long recipe with a lot of ingredients, but it really is quite simple if you look at the steps and a lot of the ingredients are for the dressing.  And if you ask me, homemade salad dressing and store-bought don’t belong in the same category.
 
STEAK SALAD
 
1 1/2 lbs strip steak, extra fat trimmed off
 
FOR DRESSING/MARINADE:
3/4 cups canola or olive oil
3 T red wine vinegar
1 T balsamic vinegar
1 T Worcestershire sauce
1 T soy sauce
2 T lime juice
4 T brown sugar
3 cloves garlic, minced
1 tsp ginger powder
1 tsp kosher salt
black pepper, to taste
 
FOR ONION STRINGS:
2 onions, sliced very thinly
2 cups buttermilk
2 cups flour
1 T salt
1/2 tsp paprika (or cayenne pepper as original recipe states)
canola oil, for frying
 
FOR CANDIED PECAN BITS:
1/2 cup pecans, chopped
1 cup sugar
2 T water
 
FOR SALAD:
Lettuce mix, I used romaine, arugula, and spinach
grape tomatoes
3/4 cup crumbled Gorgonzola cheese
 
For dressing/ marinade: Combine all ingredients in a jar and shake until combined well.
Adjust salt and pepper if needed.
Place the steak in a zip top bag and pour half of the marinade in, seal tightly.
Let marinate in the refrigerator for at least 2 hours.
Prepare the onion strings: Place the onions in a dish and cover with the buttermilk.  Soak for at least one hour.
For the candied pecans: Line a baking sheet with a silicone mat and set aside.  Put sugar and water in a small pot over medium heat.  Cook to 280 degrees, which should take about 5 to 6 minutes and should be amber in color.  Remove from heat and stir in pecans quickly then pour onto baking sheet and spread pecans out in a single layer.  Cool completely.
Make the onion strings:  Mix together the flour, salt, and paprika in a medium bowl. 
Heat a couple inches of oil in a pot to 375 degrees.  Taking a hand full of onions at a time, remove from buttermilk and coat with flour mixture, shake off excess, then put in the oil.  Fry for just a couple of minutes until golden brown.  Move to a paper-towel lined dish and repeat with remaining onion strings.
Cook the steak: Using a grill or saute pan over medium high heat, cook the steak for a few minutes on each side, to medium rare.  Let rest before cutting into thin strips.
We liked serving everything separate so each person could decide what they wanted more or less of.  Use reserved dressing/marinade to dress the salad.
 
Recipe adapted from The Pioneer Woman
 
Filed Under: Beef, Salad / Dressings Tagged With: , ,

Frosted Flakes French Toast

January 13, 2012 by
 
You should never go grocery shopping when you’re hungry.  Because if you’re anything like me, then you end up with something nobody in the house eats.  Like frosted flakes.  I don’t eat them.  My hubby doesn’t eat them.  My kids don’t eat them.  We like cereal, but we pretty much only eat the non-sugary varieties.  And yet I came home with frosted flakes.  The tiger must have hypnotized me or something.
I’ve heard of french toast made with cereal before, so I figured why not?
The results were surprisingly good.  Hubby said it reminded him of a doughnut with the combination of bread and a sweet topping. 
So don’t forget to make time to have breakfast together this weekend, and make it together too!  If you don’t have frosted flakes,  just dig through your cereal cupboard and try something fun, you might be surprised!
 
FROSTED FLAKES FRENCH TOAST
Recipe by My Stained Apron
 
8 slices bread
2 eggs
1/4 c milk
1/4 c cream
1 T vanilla
2 cups frosted flakes
 
Whisk together the eggs, milk, cream, and vanilla in a bowl.
Coarsely crush the frosted flakes and place in another bowl.
Heat pan or griddle over medium high heat, melt a little butter or oil in pan or use nonstick spray.
While pan is heating, soak a few pieces of bread in egg mixture.  When pan is hot, dip bread in frosted flakes, coating each side, then place in pan.
Cook in batches so you don’t crowd the pan, for a couple minutes on each side.
While each batch is cooking, have the next batch soaking before it gets dipped in the cereal.
Keep hot in a warm oven if needed.
Serve hot with butter and syrup.
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Filed Under: Breakfast