Monday, May 31, 2010
I know that right now, cupcakes are all the rage. I am not such a trend person, so while I think that cupcakes are cute, I could take them or leave them. That being said, when I saw this recipe and thought of the bag of apples that my mom sent home with me the other day, I figured that making cupcakes with apples was a great way to indulge in a sweet treat and prevent the apples from going bad. Win-win, right?!
I did a bit of reading up on the science behind the making of cupcakes and found myself wanting to know more. I learned that it is very important to make sure the butter is at room temperature and to give it a good beating when adding the sugar and the eggs. Once the flour is added, it is important to only beat as long as it takes to incorporate the flour, and no more. Interesting. I think that I may be visiting cupcake baking a bit more often in the future. ;)
Apple Pie Cupcakes
Sunday, May 30, 2010
Such a simple side dish! I love this served alongside Chicken Marsala. This is always a big hit with my family, especially my 2-year-old daughter. Tonight, for the sake of using what I had on hand, I used bacon and onions. However, as a disclaimer, I much prefer pancetta and shallots! What a difference in flavor those 2 ingredients make. So, if you are making a list of what you need to buy, don't skimp on flavor--buy the good stuff!
*Sorry for the really awful pic....crappy camera. ;)
Saturday, May 29, 2010
Have I ever mentioned that I love Marsala wine? Yep. I thought so. What about mushrooms? Yep. I thought so. So, are you surprised to know that I love Chicken Marsala? Nope, I didn't think you would be. :) I've tried several different recipes; the one I will share with you is my most recent attempt. Simple and straightforward.
from Savory Sweet Life
Friday, May 28, 2010
I really enjoy light & simple dinners. My grocery budget loves vegetarian dinners. This is a meal combining both tasty and frugal. I am really loving recipes from America's Test Kitchen, and I was able to pick up a new cookbook from them at the library last week.
These tostadas have a lot of flavor going on, but the end result on your tastebuds is fresh and mellow. Perfect!
Vegetable and Bean Tostadas
"The Best Simple Recipes" America's Test Kitchen
Thursday, May 27, 2010
Honey Yeast Rolls
Monday, May 24, 2010
Saturday, May 22, 2010
Friday, May 21, 2010
Tuesday, May 18, 2010
Saturday, May 15, 2010
(In the hopes of saving some of the time still left in this day, I am just going to link you to all the recipes, since I got all of them from online. Three of them came from Annie's Eats, a food blog that I just adore. As I've stated before, I've yet to be disappointed with any of her recipes!) Please click on the name of the dish for the link to the recipe.
So, roll up your sleeves, get your flour and measuring cups out, and have a blast!!!
Fresh, homemade. I've made these pitas before, but this time they turned out perfect! I'll be hard-pressed to buy pita bread in the store anytime soon....
Wednesday, May 12, 2010
- Adjust the oven racks to the upper and lower middle positions and heat the oven to 325-degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.
- Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until combined, 1-2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as necessary.
- Reduce the mixer speed to low and slowly add the flour mixture, mixing until combined. Mix in the chocolate chips until incorporated.
- Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17-20 minutes, rotating and switching the baking sheets halfway through baking.
- Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire cooling rack to cool completely.
*The dough can be made through Step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or portioned out and frozen. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 25-30 minutes.
Tuesday, May 11, 2010
"Best Bread Machine Recipes" Better Homes & Gardens
1 1/2 tsp. active dry or bread machine yeast
3/4 cup warm water (105-115 degrees)
3 cups warm water (105-115 degrees)
3 cups all purpose flour
4 tsp. granulated sugar or brown sugar
Dissolve the yeast in 3/4 cup warm water. Stir in the 3 cups warm water, the flour, and sugar. Beat with an electric mixer on medium-high until smooth.
Cover with 100% cotton cheesecloth. Let stand at room temperature (75-85 degrees) for 5 to 10 days or until the mixture has a sour, fermented aroma, stirring 2-3 times each day. (The fermentationtime will depend upon the room temperature. A warmer room will speed up the fermentation process.) When the mixture has fermented, transfer starter to a 2-qt. or larger plastic container. Refrigerate the starter until needed.
*To use starter, stir it thoroughly upon removing from the refrigerator (it will have separated). Measure the needed amount and bring to room temperature before using.
**For each cup of starter used, replenish by adding
- 3/4 cup all-purpose flour (bread flour will make the starter stringy.)
- 3/4 cup water
- 1 tsp. granulated sugar or brown sugar
(I like to mix this up in a separate bowl before adding it to the remaining starter.) Cover and let mixture stand at room temperature for at least a day or until it is bubbly. Refrigerate for later use.
If you haven't used the starter within 10 days, stir in 1 tsp. granulated or brown sugar. Repeat every 10 days unless starter is replenished.
However, this past round of recipes, truth be told, I was less-than-enthused with. I wasn't estatic about the flavors that I knew would be greeting my tastebuds after 2 hours spent in the kitchen, often on my own, while El Hub was working and the kids were fighting/crying in the not-to-distant background.
So, I decided that life is just simply too short to not be passionate about what I am cooking. So, I am taking a 2-week break from Italian cooking (and menu planning, and grocery shopping for the pricey ingredients!) and am going to revisit some of my favorite meals from my standard, but ever-growing, collection of recipes.
Some of you expressed interest on my Facebook page (did you know that The Culinary Enthusiast has a page?? Are you a fan yet?) for the non-Italian recipes, and I am more than happy to oblige you! After all, it has become standard procedure to take pictures of my meals before I eat!!
So check back daily for the latest and greatest! (Oh, yeah.... If you want to make The Culinary Enthusiast super-enthused, leave a comment!!! I practically jump out of my skin when I read them!)
As a bit of a teaser, some of the tastes to look foward to include soup, Mexican, fish, chicken, and certainly a couple of desserts (those are unplanned as of yet, but my sweet tooth will demand sugar at some point!).
Friday, May 7, 2010
4 fresh sage leaves (I coarsely chop mine)