Snickerdoodle Cupcakes

Many people I know absolutely love snickerdoodles.  What's not to love, right?  For one, the ultra silly name incites a giggle, and also it contains the delectable combination of sugar and cinnamon.  I can't claim that my Mom made these for my brother and I as kids, but I do remember trying them out for the first time as a child.  I've always been partial to cinnamon sweets, so I can imagine it was love at first try.  So when I came across this recipe in the Martha Stewart's Cupcake book, I knew I had to give it a go.  The cake comes out incredibly moist and is definitely a good take on the cookie.  The frosting, although it takes a bit more work than the average buttercream, is quite scrumptious as well.  I found it to be a cross between a marshmallow and a meringue.  Topped with cinnamon sugar, it is sure to get your kids to love them as well.  While my daughter loved hers without the frosting, I did get my picky son to at least give it a try.  Too sugary for him though (I'm starting to question his sanity!).  If you enjoy the snickerdoodle cookie, I definitely recommend you give this version a try.

Adapted from Martha Stewart's Cupcakes

For the cupcakes:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self- rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar, plus 2 tablespoons for dusting

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting (recipe below) on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust 

peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

For the frosting:

1 1/2 cups plus 2 tablespoons sugar

2/3 cup water

2 tablespoons light corn syrup

6 large egg whites, room temperature

Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

Jamaican Jerk Grilled Kebabs

Sorry for the lack of posts lately.  I took some time away and went down south to my parent's house to help them while my Dad had knee surgery and recovered a little.  Hope you are feeling better Dad!  My Mom is a great cook so that is another perk of staying with them, plus the kids love seeing their grandparent's and taking full advantage of being spoiled.  Needless to say, I didn't cook for my own family nor spent time on everyone's blogs.  Hopefully this week will allow me some more time to get going once again in the kitchen.

This recipe should remind you of a cool breeze and a beach with a side of a gorgeous sunset.  Think "Islands" in the summertime.  Jamaican Jerk Grilled Kebab with chicken and smoked sausage smothered in a jerk glaze will take you on a mini vacation.  Slightly sweet and slightly spicy.  It is a perfect mix of the two and gives the meat and vegetables a fantastic smoky-like flavor.  Next time I will be adding mushrooms at The Brit's request, which suits me just fine. 

Adapted from Cuisine At Home

For the jerk glaze:

1/4 cup olive oil

juice of 1 lime

2 cloves garlic, minced

2 Tbsp minced fresh oregano

1 Tbsp grated lime peel

1 Tbsp onion powder

1 Tbsp light brown sugar

1/2 tsp ground allspice

1/4 tsp ground cinnamon

1/4 tsp cayenne

Preheat the grill to medium-high heat.  Brush grill rack with oil.

Combine the 1/4 cup olive oil, lime juice, garlic, oregano, lime peel, onion powder, brown sugar, allspice, cayenne in to a bowl and mix well.  Set aside half for serving.

For the kebabs:

1 lb. boneless, skinless chicken breast, cut into 1 inch cubes

8 oz. smoked sausage

2-3 green and red bell peppers, cut into 1 inch pieces.

Thread the chicken, sausage and bell pepper pieces onto 8 10-inch skewers.

Grill skewers, covered, over direct heat until chicken is no longer pink, about 8 minutes.  Turn skewers and brush with glaze every 2 minutes during grilling, using all the glaze.  Just before serving, brush with the remaining glaze.

Spinach And Blood Orange Salad With Raspberry Vinaigrette

It is not like you really need a recipe for such a dish, but it is one that should be passed around.  Especially, in my opinion, when the heat hits into the 100's like it has been here lately.  Who wants to fire up the oven and stove (I still do sometimes!) on days like this?  It can be so much easier and more comfortable for everyone to eat lighter on evenings that show no signs of cooling just yet.  With the bright and sweet flavor of the blood oranges and the over-the-top delicious raspberry vinaigrette, you will forget all about your stove...and the usual dread of having to clean it afterward!

Adapted from Williams-Sonoma

2 cups fresh spinach leaves 

OR 

2 cups Romaine Lettuce, torn

1/2 small red onion, sliced thinly

1 navel orange peeled and separated into sections 

OR 

2 blood oranges peeled and separated into sections 

Dressing: 

2 tablespoons orange juice 

2 tablespoons raspberry vinaigrette 

3 tablespoons olive oil (preferably extra virgin) 

2 teaspoons honey 

salt and pepper to taste

Instructions: Toss spinach, onion, and oranges together. Whisk together all dressing ingredients. Pour over salad and serve.

Refrigerator Rolls

This is such a simple recipe.  I say that because I have such bad luck with anything to do with yeast, so if I have one success than I am pleased beyond measure.   I usually tend to fail at the easiest recipe that involves yeast but like a crazed mad-woman, I keep trying and driving myself deeper into insanity.  But it is so worth it, isn't it, when it finally turns out perfectly?  Not much can smell better than bread baking and the anticipation of that first warm slice is heaven.  I don't even bother to butter it because to me, the delicious outcome will not need the butter to enhance it just yet.  But that is just my goofy opinion.  

Refrigerator Rolls have been around for quite some time now, but it was a new one for me and I am pleased that I gave it a go.  They make a delicious addition to a dinner and an even better toasted midnight snack.

Since I consider myself only partially yeast-challenged at this point, are there any suggestions on what I should try next?  

Adapted from The Comfort Table

1/4 cup warm water, about 110°F

Two 1/4-ounce packets active dry yeast (4 1/2 teaspoons)

1 cup plus 1 teaspoon sugar

2 large eggs, lightly beaten

1/2 cup canola oil

1 tablespoon kosher salt

1 cup cold water

1 cup boiling water

7 to 8 cups all-purpose flour

In a small bowl, mix the warm water with the yeast and 1 teaspoon sugar. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. (If the mixture does not start to bubble, the yeast is not working. Check the expiration date on the yeast and start over.)

In a large bowl, stir together 1 cup sugar, the eggs, oil, and salt. Mix in the cold water and then the boiling water. Add the yeast mixture and stir until well blended. With a wooden spoon, slowly stir in 7 cups flour, until incorporated.

Turn the dough out onto a floured surface. Coat the palms of your hands with flour and knead the dough for 8 to 10 minutes. If dough remains sticky, add an extra 1 cup or more of flour as needed. When you're done, the dough should be stretchy like elastic. Put the dough into a clean large bowl. Cover with plastic wrap and refrigerate for 3 hours.

Punch down the dough. (At this point the dough can be re-covered with plastic wrap and stored in the refrigerator for up to 24 hours. Remove the dough and continue with the recipe 3 and a half hours before you are ready to bake.)

Grease two 12-cup muffin tins. Place the dough on a lightly floured work surface. Using a large knife, cut the dough into 24 equal pieces. Divide each piece into three 1-inch balls. Place each set of three balls into one muffin-tin cup. Loosely cover and allow the rolls to rise for about 3 hours at room temperature.

Thirty minutes before baking, preheat the oven to 350°F.

Bake for 15 minutes, or until golden on top. Remove from the tins and serve warm.

Roasted Banana Cupcakes

What I enjoyed best about these cupcakes was trying a new technique for flavor which came from roasting the bananas, which intensified banana taste.  I am partial to most banana treats including just the fruit themselves.  Little by little, I recently polished off a Ben & Jerry's pint of Chunky Monkey with threats that if anyone touched it there would be death.  I can't get enough of that banana ice cream!  So not only was I intrigued with this recipe in regards to roasting the bananas, but the allure of the honey cinnamon frosting sealed the deal and I made these with no complaints.  The cake itself is divine and super moist.  Very addictive, if I do say so myself.  While I am nothing close to a pastry chef, the piping didn't turn out too bad but I definitely need to work with my pastry bag and tips a bit more!  I topped each one with a sweetened dried banana chip for a fun crunch.  They were a big hit not only with both of the kids (picky son included!) but also with The Brit.  Always a plus!

Adapted from Martha Stewart's Cupcakes

Cupcakes:

3 ripe bananas

2 cups cake flour (not self-rising), sifted

1/2 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1/2 cup (1 stick), room temperature

3/4 cup sugar

3 large eggs, separated

1/2 cup sour cream

1 tsp pure vanilla extract

Preheat the oven to 400.  Place 3 whole unpeeled bananas on a baking sheet and roast for 15 minutes (the peels will darken).  Set aside and let cool.  Peel when cool.

Sift together the cake flour, baking soda, baking powder and salt.

Reduce the oven to 350 and line muffin tins with paper liners.

With an electric mixer on medium-high, cream the butter and sugar until pale and fluffy.  Add egg yolks one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Add the peeled roasted bananas and beat to combine.  Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each.  Beat in vanilla.

In another bowl, with an electric mixture on medium speed, whisk egg whites to soft peaks; fold in one-thrid of whites into the batter to lighten.  Gently fold in remaining whites in two batches.

Divide batter evenly among lined cups, filling each 3/4 full.  Bake about 20 minutes or until a cake tester comes out clean.  Transfer to wire racks to cool completely.

Honey Cinnamon Frosting:

2-1/2 cups confectioners' sugar

2 sticks unsalted butter, room temperature

2 tablespoons honey

1/4 teaspoon ground cinnamon

In a medium bowl, using an electric mixer, beat the butter until fluffy. Add in the honey, and ground cinnamon until smooth, 4 to 5 minutes.