I follow King Arthur Flour and saw this recipe. I am on a cupcake/muffin kick so I thought I would give them a try. Very easy to make. Very delicious to eat.
1/4 cup butter, softened
1/3 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
3/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cup all purpose flour
1 cup milk
3 Tablespoons butter, melted
3 Tablespoons cinnamon sugar
- Preheat oven 425 degrees. Lightly grease muffin tin or line with paper liners.
- In a medium sized mixing bowl, cream together the butter, oil and sugars.
- Add eggs and whisk until combined.
- Using wooden spoon or spatula, stir in baking powder, baking soda, nutmeg, salt and vanilla.
- Stir flour into the mixture alternately with the milk until all is combined.
- Spoon the batter evenly into the muffin cups,filling until nearly full.
- Bake the muffins for 15-17 minutes or until they are a pale golden brown.
- Remove from the oven and let them cool a few minutes. While they are cooling melt the butter for the topping. I did that in the microwave.
- Brush the tops of the muffins with the melted butter. Dip and roll the tops of the muffins in the cinnamon sugar.
- Serve warm, or cool and wrap airtight. Store for a day or two at room temperature.
Shepard’s Pie is a great comfort food. That is what this Sunday was all about. I had a recipe I have used for years which called for a dry onion soup mix. I wanted to try a recipe that did not have onion soup mix in it. I found this recipe on Food Network. Gotta love Rachel Ray. I changed the recipe up a bit but it worked for us!
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream
1 large egg yolk
1/2 cup cream
3 Tablespoons butter
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cup beef stock or broth
1 Tablespoon Worcestershire Sauce
1 cup frozen peas
1 teaspoon sweet paprika
1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl.
2. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
3. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with ground beef.
4. Season with salt and pepper. Brown and crumble meat for 3 or 4 minutes.
5. I drain the drippings from the pan.
6. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
7. In a small saucepan over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.
8. Add gravy to meat along with 1/2 cup of broth to ground beef and vegetables. Stir in peas.
9. Preheat broiler to high. I used the skillet as a vessel or you could fill a small rectangular casserole with the meat and vegetable mixture.
10. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
That’s it. Simple and Delicious. No leftovers for this one. Enjoy!!
I am still working on the 50 Cupcake list from Food Network. Here is Tiramisu Cupcakes. Who doesn’t love Tiramisu?
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon espresso powder
8 Tablespoons butter, melted
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup sour cream
1 teaspoon vanilla
1/4 cup brandy
1. Preheat oven 350 degrees
2. Whisk flour, baking soda, baking powder, salt and espresso powder.
3. In a separate bowl whisk melted butter, sugar, brown sugar, sour cream, eggs, and vanilla until smooth.
4. Whisk in flour mixture until just combined.
5. Divide batter among muffin cups. Bake until tops spring back. 15-18 minutes. Transfer to rack and let cool 5 minutes. Remove the cupcakes to the rack to cool completely.
1/2 stick butter, softened
4 oz package of cream cheese, softened
3/4 cup Macarpone cheese
1 teaspoon vanilla
pinch of salt
2 cups Confectioners Sugar
1. Mix butter, cream cheese, sugar and salt on medium speed until creamy. About 3-5 minutes
2. Add rest of ingredients and beat on high 2-3 minutes.
3. Frost cupcakes. Dust with Cocoa!
Simple and Delicious!
I have been making this recipe for years. Not sure where I got the recipe. All I know is your house will smell fabulous while those onions are caramelizing. Way better than any restaurant.
French Onion Soup
1/4 cup butter
1 1/2 pounds yellow onions, thinly sliced (I like sweet onions like Vidalia. I usually use 4-5 onions.)
1 Tablespoon sugar
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 Tablespoon flour
1 – 32 ounce box/can beef broth
6 slices French bread
2-3 cloves garlic, split
2 -3 cups shredded Gruyere cheese (you can use mozzarella too. Any cheese that melts. Gruyere is delicious though.)
- Melt butter in large sauce pot over medium heat.
- Add next four ingredients. Cook over medium heat, stirring occasionally, 30-45 minutes or until onion is browned.
- Stir in flour and 2 Tablespoons broth. Cook 1 minute. Stir in remaining broth.
- Bring to a boil. Lower heat and simmer, covered for 30 minutes.
- About 15 minutes before serving, preheat oven to 375 degrees.
- Place break on baking sheet. Bake for 5 minutes or until lightly browned. Remove from oven. Rub each side of toasted bread with garlic.
- Ladle soup into six oven proof bowls or crocks. Place 1 slice of bread in each, sprinkle with cheese to cover. Bake 15 minutes or until cheese melts
That’s it. Simple and very delicious! Enjoy!!
I whipped up some olive salad for the weekend. I love it plain, as an addition of flavor in my green salad, condiment for any kind of sandwich, crackers, pizza and anything else you want with a fabulous punch of flavor. Especially for the Muffaletta. A Muffaletta is a sandwich with olive salad, salami, ham, and provolone. For a pizza, check out the Pizzaletta or if you just want a salad, here is my simple and delicious recipe;
1/2 cup each of green and black olives, chopped
1 Tablespoon capers
1/3 cup roasted red pepper, diced (I used a jar this time. You can roast your own peppers if you like. Sometimes I do, sometimes I don’t.)
1/2 cup Giardiniera, chopped
2-3 pepperoncini, chopped
1/2 teaspoon basil (dried)
1 teaspoon oregano (dried)
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1 Tablespoon Balsamic vinegar
1 Tablespoon red wine vinegar
2 Tablespoons olive oil
Pepper to taste (I only use pepper. The olives & capers are salty enough)
Combine all ingredients together and place in refrigerator for 4 hours or even better, overnight. Ciao!!
All I can say is Simple and Delicious and under an hour!!
Butter Roasted Tomato Sauce
(compliments of Epicurious)
1 – 28 ounce can whole tomatoes
8 garlic cloves, peeled and crushed
2 anchovy fillet packed in oil or 1 teaspoon anchovy paste (I had the anchovy paste. Worked great. Anchovy flavor is an umami flavor. What is umami? Umami is a quality of meaty savoriness that brings depth to many dishes, is widely considered the fifth taste. So, don’t be afraid to use it. It really makes a difference.)
1/2 stick butter, cut into small pieces
1/2 teaspoon crushed red pepper flakes plus more for serving
Kosher salt and fresh ground pepper
12 ounce spaghetti or linguine or buccatini
1 cup grated Parmesan cheese for serving
1. Preheat oven to 425°.
2. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp. red pepper flakes in a 13×9” baking dish; season with salt and black pepper.
3. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
4. While tomatoes are roasting, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
5. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. (Oops, I did not see this step. Guess my lecture the other day to Martin about reading a recipe before you make it didn’t quite work for me. 😉 I will do step 5 next time. There will definitely be a next time!!)
6. Serve topped with Parmesan and more red pepper flakes. (I topped with Parmesan but did not need any more red pepper flakes)
FYI: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.