27 December 2010
Sweet potato cupcakes on Boxing Day! A new tradition? Perhaps. Craving cupcakes and sweet potato, I searched the internet for recipes and chose bakerella's "Not your kid's cupcake" recipe, prepared without the bourbon.
I halved the recipe which yielded nine medium-sized cupcakes. Also, I used canned sweet potato puree (organic) instead of whole potatoes. I used 1/4 teaspoon of cinnamon, 1/4 teaspoon of ginger, and about 1/4 teaspoon of freshly grated nutmeg as I did not have pumpkin spice. I topped them with a frosting of equal parts cream cheese (2 oz) and butter sweetened with about a 1/4 teaspoon of brown sugar. No pretty pictures to share with you, sorry, but the cupcakes are delicious!
25 December 2010
In the spirit of Christmas I made this pumpkin bread pudding. I used croissants as the base making it super rich--I did omit the melted butter that was in the recipes that inspired this dish and used evaporated milk instead of cream.
Recipe (I kinda made my own combining several of the recipes I read online--including from Smitten Kitchen and Epicurious).
8 cups croissants cubes (if you use a less rich bread, like italian or white bread, you may want to toss in some melted butter over the bread)
1 can pumpkin puree
1 can evaporated milk + 1/4 cup milk
3/4 cup brown sugar (loosely packed)
1/4 cup maple syrup
1tsp cinnamon powder
1.5tsp ginger powder
1/8 tsp nutmeg powder
1/8 tsp allspice
3 medium sized eggs
Mix all of the above and pour over bread cubes. Leave for 15 minutes and pour into a buttered baking dish. Bake about 40 minutes in 180 C oven or until puffy and golden brown. Enjoy warm with some vanilla ice cream. Please do have it with the ice cream--it makes a great combination!
23 December 2010
I have been cooking, most recently Madhur Jaffrey's Potatoes with Yoghurt and Chickpeas, Delhi style, but I do not have photos to share. I would like to share a photo of one my new favorite oolongs -- from In Pursuit of Tea -- which I tasted at a Tea & Cheese Pairing (yumminess x 2).
22 December 2010
Made these cupcakes twice and I can vouch for their yumminess, in particular, the peanut butter frosting. Do let the cupcakes set in the fridge for at least 15 minutes as the frosting is better cool (important if you live in the tropics). The ones in the picture above I made a few months ago. Looking at those cupcakes makes me want to make them again, now!
Here is the link to Ina's recipe (love her!) : http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html
I am contemplating next time I make them, I may try to use Nigella's moist chocolate cake recipe but keep to Ina's peanut butter frosting. Will post when I do (though I think it will be awhile before I have time to bake them).