Vanilla Cupcakes

I love it when I have an actual occasion to bake for.  I find most of the time I am baking for a baking group assignment or just because I have a compulsion to bake every few days or so.  So when I saw my friend Sharon's birthday was coming up on the calendar my mind kicked into to gear to decide what  to make for the occasion. 

Cupcakes!  Everyone loves cupcakes right?

Sharon's favorite cake is vanilla cake with vanilla frosting.  I rarely make white cake (since I'm a chocolate girl through and through), so I went in search of recipe.  I added Martha Stewart's Cupcakes cookbook to my collection a few months back but had not had the opportunity to break it in.  If you can call making one recipe breaking it in...we are now broken.  I made her white cupcake recipe.  I cheated a bit on the frosting and used Trader Joe's white frosting box mix.  And to spruce it up I filled the cupcakes with raspberry jam. 

The cake was light and tender.  The frosting was super sweet...think buttercream.  And the tartness from the raspberry jam brought it all together.  Next time I would try a lighter frosting...like this whipped cream frosting.  When we ate them I think we all had a major spike in our blood sugar, but they were still tasty!

Enjoy!


White Cupcakes
from Martha Stewart's Cupcakes

3 1/4 cup of sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1 tablespoon vanilla extract
1 cup plus 2 tablespoons milk
1 3/4 sticks unsalted butter at room temperature
1 3/4 cups sugar
5 large egg whites at room temperature

Preheat oven to 350 and line muffin tins with paper liners.  In a medium bowl, sift cake flour, baking powder and salt and set aside.  Stir vanilla into milk and set aside.

Cream butter with an electric mixer on high until smooth.  Slowly add in sugar and beat until the mixture is pale fluffy.  Reduce speed to low and add flour mixture in thirds alternating with the milk mixture until everything is just combined.

In separate bowl beat eggs whites on medium speed with an electric mixer until stiff peaks form.  Fold a third of the egg whites into the batter to lighten the batter.  Gently fold in the remaining egg whites in two batches until just incorporated.

Use an ice cream scoop or spoon to fill cupcake liners 3/4 full.  Tap muffin tins on the counter top to release any air bubbles.  Bake for 18 - 20 minutes, rotating the pans halfway through baking.  A toothpick should come out clean.  Cool on a wire rack. 

To fill cupcakes with raspberry jam, cut a cone shaped hole out of the top center of the cupcake and set it aside.  Fill with a teaspoon or so of jam and then replace the cut out piece of cake to fill the hole.  To see an example of filling a cupcake, click here.

Top cupcakes with a frosting of your choice.

Zucchini Parmesan Crisps

Zucchini is in full swing.  If you have a few plants in your garden, you know that it produces heaps and heaps that one family can hardly keep up with.  Unfortunately we didn't plant any this year, but we have been picking it up from our local farmer's market.  We eat zucchini at least a couple of times a week and I've always got my eyes peeled for a new zucchini recipe.
This one happens to be one of my favorites. 

This recipe comes from Ellie Krieger's The Food You Crave cookbook.  Zucchini rounds (or ovals in this case) are engulfed in a crispy panko and Parmesan cheese coating.  These delicious little chips brown beautifully in the oven with a nice crunch, similar to a crispy fried zucchini stick....but you don't have to feel guilty eating these since they are baked.  I like to dip mine in a little (light) ranch dressing which you can easily omit if you are counting calories.  They are delicious all on their own.

 
If you've got some zucchini laying around and you can stand to turn on your oven, this is a great way to use some of it up.

Enjoy! 

Zucchini Parmesan Crisps
adapted from Ellie Krieger's The Food You Crave

1 pound of zucchini (about 2 medium)
1 tablespoon olive oil
1/2 cup fresh grated Parmesan cheese (I use the small grater on my box grater or you can use a zester)
1/2 cup panko breadcrumbs
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup ranch dressing (optional)

Preheat oven to 450 degrees.  Line a baking sheet with foil and spray with cooking spray.

Prepare bread crumb mixture.  Place Parmesan cheese, bread crumbs, salt and pepper in a medium bowl and mix.  Wash and dry zucchini.  Slice into 1/4 inch rounds and place in a medium size bowl.  Drizzle zucchini with olive oil and toss to evenly coat all the slices.  Coat each slice generously with the bread crumb mixture.  Pat crumbs into the slices to get a good even coating.  Place each slice on the prepared baking sheet leaving a little bit of room in between each slice.  Bake 25 - 30 minutes until zucchini is tender and breadcrumbs are golden brown and crisp.

Serve while still warm with ranch dressing.

The Perfect Chocolate Chip Cookie

In my quest for the "perfect" chocolate chip cookie, I have tried out a few.  I made Crystal's Chocolate Chip Oops Cookies.  I also tested Alton Brown's Chewy Chocolate Chip Cookie.  Back in April I had promised to tackle the Cook's Illustrated Perfect Chocolate Chip Cookie.  For reasons I'm not sure other than pure procrastination, I have waited nearly 3 months to make good on my promise.  Better late than never?  The sad part is I was hopeful that one of these recipe was just going to scream out at me proclaiming to be the "perfect" cookie.  But the truth is they are all great.  And the Cook's Illustrated version is no exception.

The Cook's Illustrated cookie does have some different techniques from your standard chocolate chip cookie recipe.  First off, these cookies are mixed the old fashioned way, by hand.  Do you ever wonder how our grandmother's got along without a Kitchen Aide or a mixer?  The recipe starts out with melting butter and cooking it until the butter fats turn a lovely golden brown.  The melted butter goes into a large heatproof bowl and you add some additional butter that melts from the heat of the browned butter.  Next you whisk in brown and white sugars, vanilla extract, salt and eggs.  You whisk for 30 seconds and let rest for 3 minutes.  You repeat that step (of whisking and resting) three more times and then add in your flour mixture and lastly the chocolate chips.  It's simple really, even without the aid of a mixer.  This recipe requires no refrigerating the dough.  You can go straight from mixing bowl, to baking sheet to oven.  I used my large cookie scoop and ended up with 15 3 3/4 inch cookies.

The result, a cookie chewy in the center and slightly crisped on the outer edges...just how I like em!  You can taste the brown butter and it's delicious!  It brings a level of complexity to these cookies that I really liked.  And I can safely attest they still taste delicious on days 2 and 3 (though like most cookies, they lose that crispness that can only be enjoyed the day they are baked). 

Do these cookies live up to the ever so coveted title of  "the perfect chocolate chip cookie"?  I don't know if I can go that far.  Maybe it's because I'm not ready for my cookie quest to end?  But I can say, this is a delicious, nearly perfect, chocolate chip cookie. 

Next up on the test roster, the Jacque Torres recipe featured in the NY Times.  Hope it doesn't take me 3 more months!


The Perfect Chocolate Chip Cookie
from Cook's Illustrated via Tracey's Culinary Adventures

1 3/4 cups (8 3/4 ounces) all purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 3/4 sticks) unsalted butter
1/2 cup (3 1/2 ounces granulated sugar
3/4 cups (5 1/4 ounces) packed dark brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semi-sweet chocolate chips or chunks
3/4 cup chopped pecans or walnuts, toasted (optional) - I omitted

Preheat oven to 375 degrees.  Line 2 baking sheets with parchment paper.

Whisk flour and baking soda in a medium bowl and set aside. 

Place a medium skillet over medium heat and add 10 tablespoons of the butter.  Cook the butter until it melts (about 2 minutes).  Once melted, lower the heat to medium/low and cook until the butter turns golden brown and has a nutty aroma.  Stir the butter with a rubber spatula frequently to allow butter to brown evenly.  Transfer the browned butter to a large heat proof bowl and immediately add the remaining 4 tablespoons of butter.  Stir until butter melts.

Add the brown sugar, granulated sugar, salt and vanilla to the butter and whisk until fully incorporated.  Whisk in the egg and egg yolk until smooth, about 30 seconds.  Let the mixture rest for 3 minutes and then whisk again for 30 seconds.  Repeat this process of letting the mixture rest and whisking for 30 seconds, two more times.  The mixture should be thick, smooth and shiny.  Add in the flour mixture and stir together with a rubber spatula until the flour is incorporated (don't over work the dough).  Lastly, stir in the chocolate chips and nuts (if you are using them).

Scoop dough into large balls, about 3 tablespoon each and arrange 2 inches apart on the baking sheets.  Bake 1 tray at time for about 10-14 minutes until the the cookies are golden brown, puffy, with edges that are just set and the centers are soft.  Cool the baking sheet on a wire rack until cookies are completely cooled.

Summer Tomato Salad with Basil, Goat Cheese and a Balsamic Reduction

Have you ever had a caprese salad?  Thick sweet juicy tomatoes topped with basil leaves, soft creamy fresh mozzarella and finished off with balsamic vinegar and olive oil.  It's one of my favorite salads and one of my favorite ways to enjoy ripe summer tomatoes.  I decided to do a play on this delicious salad and twist it up just a bit using some fresh made basil goat cheese that Hubby and I picked up at last week's farmer's market in place of the mozzarella.  The other twist was to use a balsamic vinegar reduction that I saw recently on the The Pioneer Woman Cooks (check our her site to see a gorgeous caprese salad).  The balsamic reduction is so sweet and lovely and perfectly compliments the basil goat cheese, fresh basil and luscious tomatoes.

This summer tomato salad with basil, goat cheese and balsamic reduction is the final salad in the Trio of Summer Salads that Hubs and I enjoyed last weekend.  Since I love caprese salad, it's no surprise this was one of my favorites in the trio.  This salad is all about the tomatoes.  Maybe you have some nice ripe fat sweet tomatoes growing in your garden, or available from your local farmer's market? 

I really loved how the creamy mild basil goat cheese enhanced the tomatoes and balsamic reduction.  Simple ingredients, yet bursting with flavor.

One note about the balsamic reduction.  It thickens quite a bit after it cools...so be careful not to overcook.  I started with 1/2 cup if balsamic vinegar and ended up with way more than I needed.  I recommend using 1/4 cup and cooking it no more than 3 - 5 minutes if you don't want your balsamic to turn into tar. You can make more reduction if you have other dishes to use it on and you can store it in the fridge.

This salad is easy to make and incredibly delicious!  Give it a try!


Summer Tomato Salad with Basil, Goat Cheese and Balsamic Reduction

Serves 2

2 large ripe tomatoes
6-8 medium/large basil leaves
1/4 cup balsamic vinegar
1 ounce of goat cheese (you can use an herb cheese or plain chevre as well)
2 teaspoons of good extra virgin olive oil
Sea salt and fresh cracked black pepper to taste

Using a small sauce pan on medium low heat, cook down balsamic vinegar until slightly thickened, stirring with wooden spoon frequently, about 3-5 minutes.  Remove from heat and set aside to cool.  Stack basil leaves on top of one another and starting at one end, roll the stack up into a little mini cigar.  Using your knife cut 1/4 inch thick ribbons starting at one end of the roll until you make your way all the across.  Wash tomatoes and dry.  Slice tomatoes 1/2 inch thick, discarding the slice containing the stem end of the tomato.  Place tomatoes on serving plate and season the top side of each tomato slice lightly with sea salt and fresh cracked pepper.  Using a fork, crumble generous bits of goat cheese on top of the tomato slices, ensuring that each slice has least a teaspoon of cheese.  Drizzle the balsamic reduction over the tomatoes.  Use as much (or little) as you like.  Drizzle olive oil over the tomatoes and lastly, top with the ribbons of basil.  Serve immediately.

Grilled Corn Summer Salad

Grilled Corn Summer Salad is part 2 in the Trio of Summer Salads.  To see part 1 click here.  Summer is the perfect time to take advantage of the array of wonderful vegetables that are in season.  I love to pick up fresh fruits and veggies from our local farmer's market.  The bounty of goods we brought home were the inspiration for this and the other salads in our trio. 

Grilled Corn Summer Salad is tasty and easy to  make.  We grilled our corn and some sweet onions on the barbecue.  But you could easily cook your corn indoors on a grill pan or even in a regular non stick pan.  I love the addition of the smokey grill flavor in the salad.  The other ingredients in this salad were inspired by what was fresh from the market, but you could easily use other veggies or fresh herbs that inspire you.  Maybe some roasted red peppers or cilantro and minced jalapeno?

This salad is sweet, simple and light.  It would make a great side dish for your next summer BBQ!  The recipe can easily be doubled or tripled depending on the size of your crowd.  Enjoy!

Up next in the final part of the Trio of Summer Salads is Tomato Salad with Basil, Goat Cheese and Balsamic Reduction. 


Grilled Corn Summer Salad

Serves 3-4 small portions

3 ears white or yellow fresh corn, husks and silk removed (we used white corn)
1 inch thick slice from a large sweet onion (any other onion type is fine too)
2 scallions, thinly sliced
2 tablespoons chiffonade of basil (chopped into long thin ribbons)
1/2 cup grape or small cherry tomatoes, cut in half
Juice from 1/2 lime (or more to taste)
1 tablespoon melted butter
Salt and fresh ground pepper to taste
Olive oil

Preheat your barbecue to medium/high heat.  Rub olive on husked corn and onion to lightly coat. Note: we grill a whole onion cut in 1 inch thick slices and use the extra onion for other meals during the week.  Place onion on the grill turning every few minutes until tender and lightly charred.  At the same time place corn on your grill and cook on all sides turning every couple of minutes, for about 10 minutes.  Once the corn onion are nicely browned from the grill remove and set aside to cool.Once corn is cool enough to handle use a large chef's knife to slice off the bottom where the husk was attached so that corn stands up flat when turned on it's end..  Position your ear of corn standing in a wide somewhat deep bowl and use a sharp knife to slice off the kernels as closely to the cob as possible.  The corn tends go flying and the bowl catches the strays.  Repeat with all your ears of corn.

If you don't have a barbecue you can use a grill pan following the same instructions above.  Or you can cut the raw corn off the cob (getting as close the cob as possible to extract all the sweet corn nectar) and heat 2 teaspoons of olive oil in a non stick pan on your stove stop to medium/high heat.  Saute the raw corn in the pan, stirring occasionally, until it is cooked through and some of the corn looks lightly browned.  You can put the onion in the pan at the same time as the corn and flip using a spatula, cooking until onion is tender all the way the through and lightly browned.

Chop the grilled onion into 1/4 - 1/2 inch pieces and add to the corn.  Add the tablespoon of melted (still warm) butter and stir to evenly distribute.  Add chopped green onions, basil, tomatoes and lime juice and stir.  Season with salt and pepper to your taste.  Add additional lime juice if you like a little more acidity. 

Serve at room temperature.

Shaved Zucchini Summer Salad

Hubby and I are lucky enough to have a fabulous small farmer's market just a few miles from our home.   We went for the first time this season last weekend and the market was in full swing with the delicious fruits of summer.  And veggies of course.  Zucchini and other squash was available in abundance and we brought home an armful!

Zucchini usually gets prepared just a handful of ways at our house.  Grilled.  Baked with Parmesan cheese.  Stuffed.  Cut into discs and coated with crispy panko breadcrumbs and Parmesan cheese and baked (hopefully a future blog post).  And now I have a new preparation to add to the rotation.  Shaved (raw) zucchini salad with fresh Parmesan, almonds and lemon dressing.  I shared a preview on Thursday with the Trio of Summer Salads.

I first saw this salad on Paige's blog, A Cooking Life and I was immediately intrigued.  Paige is a professional chef and cooking teacher and provides wonderful posts chalked full of detailed instructions on how to prepare her recipes along with a wealth of food knowledge weaved in.  Her dishes often focus on what is in season, making her zucchini post very timely!  (She has several other zucchini recipes too if you are looking for ways to use up your zucchini and squash...but I have my eye on Summer Squash Gratin to try next).

What I love about this salad is the zucchini is raw, yet is so tender it is as if it were cooked.  The key to this salad is choosing squash on the small side as well as getting a very thin shave on your zucchini, 1/16 of inch thick.  I think the only way to really achieve this with any consistency is by using a mandoline slicer.  A basic mandoline can be purchased for between $20 - $40.  I acquired a mandoline from my pal Amy for Christmas this past year and I haven't had a chance to really break it in yet, so I was thrilled to use it for this salad.  It worked like a charm.  Though it took me a good solid 10 minutes to figure out how to disassemble it to wash it and just as long to put it back together again! 

Paige's post talks about 2 different approaches to dressing the salad.  The recipe featured on Paige's blog comes from the cookbook The Vineyard Kitchen by Maria Helm and uses the method of squeezing fresh lemon juice straight onto the salad and then finishing the salad with olive oil.  The other method is to prepare a lemon vinaigrette and then dressing the salad.  I followed Paige's recommendation to go with the method from The Vineyard Kitchen.  It allows the lemon to really soak into the squash without the oil being a barrier.  It was delicious and the lemon brings a wonderful bright flavor to the salad without being overly lemony. 

I made only 2 minor modifications.  I used fresh basil rather than flat leaf parsley.  And I added yellow summer squash in addition to the zucchini.  I love the sunny yellow splash the squash brings to the salad.  The ingredients are simple and really sing when brought together--the tender zucchini softened by the lemon, with a nice crunch from the toasted almonds and saltiness of fresh shaved Parmesan cheese tied up with sweet ribbons of basil.  I absolutely loved this salad.  It's light and refreshing and perfect for a summer day. 

A couple of notes.  The zucchini releases quite a bit of water as it marinates in the lemon juice and olive oil.   That being said, you can really be generous with the lemon juice so that it retains it's flavor.  Leftovers don't do so well the next day.  This salad is best eaten shortly after it's made.

Thanks for sharing such a great recipe Paige!

Shaved Zucchini with Toasted Almonds, Parmesan and Basil
Adapted from The Vineyard Kitchen via A Cooking Life

Serves 6 to 8

2 pounds small (3 to 4 oz. each) zucchini and or yellow squash, washed and ends trimmed
3 ounces of fresh Parmesan cheese, shaved with a vegetable peeler
1/2 cup sliced or slivered toasted almonds (toast lightly in a pan on the stove over medium heat for 5 minutes stirring occasionally)
2 - 4 tablespoons fresh squeezed lemon juice
2 - 4 tablespoons extra virgin olive oil
Salt and pepper to taste
1/4 cup thinly sliced fresh basil

Slice zucchini/squash lengthwise 1/16th inch thick using a mandoline slicer.  Place shaved zucchini in a medium/large bowl.  Add 2/3 of the shaved Parmesan, the toasted almonds, basil and season (generously) with salt and pepper.  Drizzle with 2 tablespoons of lemon juice and toss gently and taste for seasoning. Add more lemon juice and salt as needed.  The salad should be a bit tangy.  Add 2 tablespoons of the olive oil and toss again and taste and adjust the seasoning as needed.  Serve salad and finish with a drizzle of olive oil remaining Parmesan.

Trio of Summer Salads

I heart farmer's markets.  Hubby and I made a trip to our local farmer's market this past Sunday morning.  The market was bustling with people and bursting with abundant colorful harvests of summer.  We picked up a few things, with no particular recipes or meals in mind.  We selected our small bounty based on what looked most ripe and delicious!  They had stunning large red tomatoes, a mountain of zucchini and yellow squash, fresh herbs, corn on the cob and perfectly sweet white nectarines that all made it into our bags along with small container of fresh made goats cheese seasoned with basil. 

Both of us were recovering from a completely glutenous and indulgent meal from the previous day.  See, we had gone to a new gourmet burger restaurant and started off with a truly evil appetizer called "Vampire Dip" which is served in a toasted bread bowl alongside hunks of fresh crusty bread and fried pita wedges.  The vampire dip is a super cheesy, creamy concoction laced with an obscene mount of garlic (which we love) and diced artichoke hearts.  It was insanely delicious.  We devoured it and only a couple of hunks of bread and 1/3 of the bread bowl remained on the plate. 

Then....let's just say I ate (half of) their famous 50/50 burger (50% ground beef and 50% ground bacon).  Yes, ground bacon!  That was a first for me.  The burger was topped with avocado mash, pepper jack cheese and chipotle mayo all nestled between a warm, soft brioche bun.  Wow.  It was pretty tasty, but was almost too decadent.  I think my tummy went into shock after all that crazy rich food.  I shudder to think about the number of calories we consumed!  I am certain we set some type of record!

Needless to say, we had been detoxing from that ridiculous meal for the next 24 hours and a light farmers market meal seemed like the right thing to do for the following night's dinner.  As I inspected our farmers market haul I started thinking about fresh summer salads.  And the trio of salads was born... 

1. Grilled corn salad with grilled onions, basil, tomatoes and lime

2. Shaved zucchini salad with toasted almonds and parmesan in a lemon dressing

3. Tomato salad with basil, goat cheese and balsamic reduction

  
It was a delicious meal.  Light.  Refreshing.  Yet satisfying (despite the absence of meat/protein).  And healthy to boot!  A chiffonade of basil tied all three salads together beautifully.  Hubs didn't care for the shaved zucchini salad for reasons he can't quite put his finger on.  Not to worry, I ate his portion.  He did, however like the others.  I really enjoyed all the salads and would make them all again.  Though they all ranked highly in my book, my favorite salad by a hair was the shaved zucchini (went back for thirds), followed by the tomato salad (went back for seconds) and then the corn salad (also went back for seconds).  Good stuff!  And my conscience was magically cleared (after the dip and burger induced food coma), so I finished off my meal with a generous scoop of homemade strawberry ice cream. What's a meal without dessert?

Check back over the next several days to see individual posts featuring each salad and the recipes.

Have you been to your local farmer's market this summer?  Let the market tell you what yummy dishes to create in your kitchen.  :)