Chocolate Angel Food Cupcakes with Vanilla Bean Speckled Buttercream

I may be be called cute at times, but one thing I'm not is cutesy. Nor am I follower of fads. That's why the whole cupcake craze just never appealed to me much. I will have one now and then, but I am not obsessed . Although I admit there are those that have taken the cupcake to pure art form. I wrote about the whole craze here. Give me a multi tiered cake to bring out the artist in me. However when it comes to a portable dessert to break my dry spell of not baking , the cupcake comes to the rescue. The small parcels of sweet goodness are just  the right thing to tote to work to satisfy  the few people that had been missing my sweets.

The security guard and customer service representative were beginning to wonder what was going on with me. They got spoiled over the holidays.  But with New Years and personal vows to get my health and weight  in check before things got out of control, baking was sidelined. Then Certain Someone, decided to remodel, which I am grateful, but it takes time with our schedules and figuring out what to do with all my stuff. So my kitchen just isn't in the state I would like it to be for things to flow. I moved things around and lost my Mojo. The other day I moved my Kitchen Aid back to its original place and I got the urge back . With egg whites in the freezer and visions of lightness, I decided on Angel Food. Chocolaty Angel Food, cause that what's I am. Then topped with an Italian Meringue Butter cream speckled with vanilla bean paste. Light and rich. Certain Someone is not one for sweets but that didn't stop him from asking for his "Honig to bring me another bite of cake. Ein Bisschen".

I exaggerate, but that's the gist. At work , those managed to partake scarfed them down in a bite. They are that light, but with a rich decadent topping. I choose Rose Levy  Beranbaum's Chocolate Lovers Angel Food Cake from the Cake Bible as my guide. The recipe is designed for a cake,but it made 24 cupcakes plus one 6 inch plain cake.
You can find the recipe here for the cake.
I used my recipe from from the French Pasty School. Here you can find an classic Italian Meringue with a tutorial that's based on a Rose Levy Beranbaum  recipe.

Some quick tips:

•  Make your own cake flour by substitute by sifting  together 1 3/4 cup all purpose flour with 1/4 cup cornstarch.
• Make sure the egg whites hit the stiff beak stage. To test hold up whisk attachment and see it the beaks hold their shape.The recipe has 3 stages, frothy, soft, and stiff.
• Don't be deterred if your Italian Meringue curdles. It's one of those things that has looks really bad before it shapes up and comes to life. Just keep beating on. It will come together , promise.
• I used Nielsen-Massey Vanilla Bean paste which is a great alternative to actual vanilla beans.Just add to butter cream  to achieve speckled effect. 
• If making cupcakes , fill liners 2/3 of the way. Tap pan to settle batter.

Crab Shrimp and Asparagus Soup

I have hundreds of cookbooks. One cookbook that's has been sitting on my shelf , but I have never really cooked out off is Martin Yan's, Quick And Easy. I grew up watching Yan Can Cook on PBS and it was he, in his thick accent, and comical nature, that taught me some basics of Asian Cooking and that I cold do it at home. So naturally the other day when craving an Asian Style coup, I reached for this long forgotten copy. I altered Martin's recipe a bit as I did not have fresh Crab. I had a can  of crab that I had purchased form Aldi. I'm really into the lower priced value chain of Aldi right now and how found some great Fresh produce, dairy , and cheeses.Its a revelation to a picky shopper like me and I'm loving their expansion here in the US. Don't be a snob, check it out for some surprising finds. I also stock up on other items there to use for my lunches , and canned crab has always been a thing I like throw into a quick pasta salad for some flavor. Its great in a pinch.  I also had some dried shrimp form the Asian Market. These dried ,salted tiny shrimps can be grounded into a powder , or soaked whole and are used in soups and other dishes by not Asians, but Latin , and Africans. When you want some great flavor , toss a few of these into your next rice dish or soup.
 So taking Martin Yan's Crab and Asparagus Soup, inspired by the French ingredients in Vietnamese cooking, I changed it to Crab , Shrimp, and Asparagus  Soup using pantry items, and this gorgeous Asparagus in my Organic Box. Martin uses both white and Green Asparagus, but I doubled my green asparagus. This is really  a quick and easy soup that's perfect for a light Spring Lunch.I found myself eating two bowls of it, its that good.

Crab , Shrimp, and Asparagus Soup
adapted from Martin Yan Quick and Easy
1 1/2 lbs of fresh asparagus
1/2 cup dried shrimp( found in Asian/ Latin markets ) soaked in boiling water and drained
1 tbs of vegetable oil
2 green onions
1 tsp minced ginger
5 cups chicken stock
1 can crab meat or 1/2 pound fresh crab meat
3 tbs soy sauce
1/8 tsp white pepper
1 tbs cornstarch
2 tbs water to dissolve cornstarch in
1 egg lightly beaten
 2 tbs chopped fresh cilantro

Soak the dried shrimp in boiling water ( until covered) for 209 minutes. Drain and set aside.
Remove the tough ends of asparagus stalks and chop asparagus into 1/2 inch pieces. 
Blanch the asparagus in rapidly boiling water for a few minutes until tender. Remove, drain and rinse with cold water. Set aside and pick some tips to reserve for garnish.
In the same pot used to boil asparagus, heat the oil on medium high. Add green onions and ginger and stir while cooking for 30 seconds until fragrant. Add Chicken stock, asparagus,dried shrimp, crab meat, soy sauce,and pepper and bring to boil. Add cornstarch dissolved in water, mix in , and wait until it reached boil again, and thickens slightly.This will take about 1 minute.Remove from heat and gently add in beaten egg, and stir into soup to make egg flowers.
Serve with cilantro and asparagus tip garnish.

Pumpkin Whoopie Pies... Fall Is For Making Whoopie

My good blogging and Twitter buddy Marye Audet has just penned her first book. I'm so proud of her. The Everything Cookies and Brownies Cookbook is the must have cookbook to add to your wish list this year. I find this would be a great book for the seasoned baker and well as the novice. Chock full of tips, ideas, and variations on recipes , this would make an excellent gift for the upcoming holiday season. It's also a great book to work out out of with the kids and teach them how to bake.

Marye is passionate about baking, teas, coffee, antiques and is a prolific writer on all these subjects and more. A veritable wealth of information. I would love to visit her beautiful old home in Texas with the kids and goats all around and just bake all week with her. Making these Whoopie Pies released those smells that can be only be found in Autumn. Cloves, Cinnamon, Pumpkin , Vanilla, and brown sugar.

I took artistic license with the Cream Cheese Filling on these Whoopie Pies. It's Halloween after all. The Great Hallow Tweet!

Pumpkin Whoopie Pies

(printed with permission from Marye Audet)

yields 18 cookies

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg
2 1/2 cups brown sugar

1 cup vegetable oil

2 eggs

2 cups solid-pack pumpkin

1 teaspoon vanilla

1 recipe Cream Cheese Filling

1. Combine flour, baking powder, baking soda,salt,cinnamon, ginger, cloves.and nutmeg in a mixing bowl.
2. Cream together sugar, oil, eggs, pumpkin,and vanilla.
3. Add dry ingredients, mix well.
4. Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 350 F 10-12 minutes. When done , centers of cookies will quickly spring back when pressed lightly.
5. Cool thoroughly before filling.

Note* These can be filled and frozen in plastic wrap.

Cream Cheese Filling For Pumpkin Whoopie Pies

Fills 16-18 Whoopie Pies

4 tablespoons of unsalted butter

4ounces cream cheese

1 cup confectioners sugar

1/2 teaspoon vanilla

2 tablesppons candied ginger* ( I used Bavarian cream extract instead)

1. Beat Butter and cream cheese together until fluffy.
2. Add rest of ingrediants to butter mixture; beat until fluffy.
3. Spoon filling lightly on flat side of cookie. Top with another cookie.
4. Serve immediatly, or store in refridgerator.

GET THE BOOK

And visit the site.

* Marye Audet sent me a complimentary copy of this book.My opinions are my own.

Daring Bakers Make Sweet and Savory Tuiles

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

I don't know if it was coming down from a hectic December or just being to busy, but Glamah did not rise to the occasion with creativity on this challenge. With so much going on and Certain Someone away, I was grateful I had a savory option with this months challenge. I choose to use the savory recipe by Thomas Keller from his French Laundry Cookbook. The only substitutions I made to this was add a touch of turmeric for color. One day I hope Certain Someone will whisk me off to French Laundry but in the meanwhile I have my savory tuiles. Judging by the labor and almost burnt fingers rolling these babies in a hot open oven, I can see why Mr. Keller charges an arm and a leg for his outstanding cuisine. Personally,I wouldn't want that job to be in charge of the coronet shaped tulies. I didn't have metal coronets so I fashioned some out of parchment paper. The baking tuiles wouldn't keep their shape . I then then improvised with mini metal tartlette pans. Not perfect , but getting a shape. I sprinkled the tuiles with Nigella seeds that made a nice contrast with the turmeric yellow color. The filling was smoked salmon bits that I pureed with lime,onion, and avocado and a sprinkle of cayenne pepper. It was actually pretty tasty. The buttery tuiles reminded me of a high end crispy potato chip. I will probably go to foodie hell saying that. Is this something I would make again. Maybe. I appreciate learning a new technique but for me this just didn't hold my attention as other challenges have. I realize its a tough job to host these challenges each month and you cant please the thousand of Daring Bakers, Hopefully next month I will get more in the spirit. Please be sure to visit our wonderful hosts and other members to see their creative interpretations of tuiles.

You can find the printable version of all the recipes here .

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Dorie's Cocoa Buttermilk Cake and some news

My Auntie Mame's birthday was yesterday, and for the woman who has everything ,I made her a cake. Yes I knew she would protest( the woman lives in the gym and looks like an older Hallie Berry). But sometimes when shes she not shopping, travelling, working, or working out, she just needs to curl up in her fabulous condo overlooking the lake with a slice of rich chocolate cake, a good magazine , and some coffee.

I used my go to source, Baking:From My Home To Yours, by Dorie Greenspan. Funny, up to a year ago I didn't even know of this woman, but I have been so pleased with all I bake from her book. Some people just have that gift of good recipe writing and making it easy. I followed the recipe exactly which you can find here. The only exception was the use of Cocoa. I used Hershey's Special dark which gave it a deep rich chocolate color and flavor. I loved her Chocolate Malted Butter cream Frosting. I wondered if I messed up at first making the chocolate component but it all came together beautifully and sets beautifully in the refrigerator. Decorating was kept simple with white chocolate seas shells. I attempted to melt white chocolate in a double boiler. I got a semi melted crumbly mess. Nevertheless I pressed it into lightly a lightly oiled sea shell silicone tray. I then microwaved it for a brief 20 seconds. Be careful as it can burn easily. I always have issues with white chocolate. Nevertheless the crumbly , non perfect texture was perfect for the realistic seashells. I dusted them lightly with lustre and kept them in the fridge until ready. I assembled the two tires , frosted and adhered the shells. A little extra piping and voila!Off to aunties house it goes.

I want to take this moment to announce I am now the Chicago Cooking Examiner for Examiner.com.Chicago. Be sure to support me and check out my columns. There will be some material from the blog, but the articles are more tweaked to living , cooking, and shopping in Chicago and all of the cities resources. If you want more detailed info and decorating tips check out the latest column about this cake.

Tea Smoked Wings From 50 Great Appetizers

If you look over to the side bar of my blog, you will see a widget from Library Thing. Here is where I catalogue all of my cook books. Its daunting enough listing them and not the other multitudes of books I have. Library Thing is a great networking resource for book lovers and so much to to offer. I have barely tapped into Library Thing, but each month I eagerly bid in their Early Reviewers offers.Limited quantities of books are released from publishers on a whole range of topics. I have been bidding for months and had about given up on ever getting a book. Wasn't I presently surprised when I saw I was chosen to receive 50 Great Appetizers by Pamela Sheldon Johns, a reknown cooking instructor and host of Italian culinary workshops throughout Italy.

It arrived immediately from Andrews McMeel Publishing/ Universal Press Syndicate. 50 Great Appetizers is a small gem of book that would make a great gift this holiday season. The author takes the anxiety and angst out of planning a party with party theme/menu suggestions From Middle Eastern Mezes to Farmers Market spreads. She even breaks down traditional entrees and shows how the host/hostess can adapt them to appetizer portions. It is all about presentation, and this book is wonderfully presented. Pamela Sheldon Johns divides the book into four sections Topped and Dipped, Grilled &Skewered, Stuffed & Rolled, and Plated and Sauced. The author even has a detailed vegetarian listing of all recipes. Each recipe has a brief suggestion of other pairings or any ideas or recommendations.So all your bases are covered for entertaining. Jennifer Barry is her visual collaborator and has given us a wonderful package in photos and design. All in all a great resource.
I wanted to choose a more sophisticated and complex recipe for my blog to test a recipe. One of the first recipes that caught me a unique and challenging was Tea Smoked Chicken Wings with Sweet and Sour Dipping Sauce. I used Assam Black Tea Leaves. I was worried about the brief time in cooking as this process was new to me. My first attempt at improvising a smoker didn't work and the wings were raw after the elapsed cooking time.

The rack was to far away from the smoke mixture.I grabbed a layer from my bamboo steamer that fit more directly over the tea/ spice mixture, and we were in business! The wings were smoked in the exact time the recipe stated. I normally like my wings broiled or fried with a crispier skin, but these were rich and seductive with that smokey flavor. The accompanying sauce wasn't to sweet and cloying, but just right in its simple equal proportioned mix of soy sauce, sugar, garlic, and sesame oil. These are grown up wings, and I will use this technique for other foods down the line. I loved that tea smoked smell that lingered in the house. It kind of reminded me of Oolong tea in scent, if that's your thing.

For legal /copyright reasons I wont give the recipe . But essentially I used rice, brown sugar, star anise, orange peel, and tea leaves to create a foil lined sealed smoker. The sauce was soy, rice vinegar, minced garlic, and sesame oil. I found success changing my rack to my bamboo steamer rack. This is really easy and wow your guests when entertaining. I look forward to changing tea blends, and meats with this technique. A cook book can be followed literally of be there to give you more inspiration or ideas. This does both succesfully.

I'm sending this to Meeta for her Monthly Mingle...Coffee and Tea. If anyone wants more detailed instruction email me.

Cauliflower Souffle... Cooking with Madame E. Sant Ange

Well I told you I would be back with some inspiration from my new book La Bonne Cuisine De Madame E. Sant Ange...The Original Companion for French Home Cooking. Jessica's Biscuit offered this book a incredible sale price of $9.00. Its worth far more.Flicking through I see this book is not for the novice, or one who wants a recipe all spelled out for them. First published in 1927 by the folks who also published Laurousse Gastronomique, its been a indispensable guide to the common home cook and the great cooks and chefs like Madeline Kamman and our American Julia Child.Paul Aratow lovingly took on the task of translating this resource in the voice of Madame. Paul Aratow was one of the original founders of Chez Panisse along with Alice Waters, and used this book as his kitchen guide!So you are reading a cookbook for readers at the time of early twentieth century. Don't expect to find modern equipment mentioned, cooking temperatures, etc. Madame can go on about technique, exact measurements, equipment, utensils, and 'science' but this book calls on you to use your prior experience and basically figure it out. So don't expect a lot of exact instructions. I rather like this way of learning as its more challenging and in the end I learn more.
So today I chose something with cauliflower. I have an abundance of it . Certain Someone loves it , and I find it OK. Bland but OK. I'm challenged finding new ways to cook it.The book describes this vegetable as a basic one found mostly in home cooking. Not glamorous at all. Looking at this I had most of the ingredients and changed some others( which the Madame strongly cautions against). The components of the souffle called for a Bechamel, mashed cauliflower, egg whites, yolks,Parmesan,and butter. I didn't have Parmesan so I substituted a Colby( talk about Americanization!). Now I thought I knew Bechamel . I don't know Bechamel. I had to refer to her sauce chapter to find this classic component of a lot of meat free cooking. I went with the Bechamel Maigre( lean Bechamel) because it only requires milk, not heavy cream. It also requires a Mirepoix( carrots, onion, celery finely diced). I never knew. But I never claimed to to be a pro. I didn't have carrots or celery. I did have leeks, mace for nutmeg, and mushrooms. Some Becahmels can use the whites of leeks, mushroom trimmings, and even ham in the Mirepoix. So I used leek whites and mushrooms to give that Aromatic dimension to this white sauce. After slowly cooking the roux, milk, added sauteed mirepoix, you gently strain out the solids. I got what looked like a cream of mushroom soup with out the mushrooms bits. Nevertheless a good flavor for my souffle. The short recipe calls for you to combine the 87/8 OZ od mashed cauliflower , with 3/4 cup of Becahmel. Add 3 yolks, a walnut sized piece of butter,grated parmesan,fold into 4 whites that have been tuned into 'SNOW'. Cook for 20 -25 minutes.


Most Souffles I have made had a choux sort of base with flour. This didn't. I should have baked it in smaller dishes, It rose , but didn't rise past the top of my larger souffles dish. Nevertheless the outcome was good. A light nice lunch to serve alongside a salad. Great for your non meat eater friends. Is it outstanding. I wouldn't say that but a great recipe for when your perplexed as to what to do with that head if cauliflower. There are way more better and interesting recipes in this book. I'm just starting with with what I have on hand. That's what makes you a better cook Ne C'est Pas?

I will be announcing a Giveaway shortly related to an upcoming book review. Stay Tuned!

A Craving For Fish

When Certain Someone is away, as he is now,I tend to eat things that I don't when he's home.For a man who spent some major time in Sweden , he doesn't care for fish. He does like shellfish however.Anyway I haven't been eating as much fish as I would like while shacking up with him.That could explain the enormous weight gain. Today I craved fish. The weather was spectacular,and as I drove home,with the roof open, from a meeting in the suburb,I decided to get some fish from store I like. This supermarket caters to Mexican, Asian, and Arab communities . I love their meats, produce, and seafood.If I wasn't concerned about time and traffic on the highway, I would have stayed a long time. I picked a whole Red Snapper. I love Red Snapper and remembered the many ways I had it in Costa Rica a few summers back.
My Aussie friend Gabi had given me some Donna Hay cookbooks, and I decided to use them to find a way to cook up fish. Donna uses a lot of Asian influences in the The Instant Cook. I had purchased some Key Limes, Habeneros, and cilantro as well. So with that in mind I chose her Crispy Fried Fish with Soy and Ginger. She calls dredging the snapper in rice flour(which I had on hand) and frying it up. Then topped off with a soy and ginger sauce. I decided to forgo the fried route , took her ingredients, added leeks for scallions, a diced Habenero, and roasted the snapper.

Sorry for the bad picture, but Certain Someone took his camera which I use for the blog. He needs to photograph some future real estate he's trying to acquire in Sweden. I don't complain because I can't wait to spend my summer vacations there.So I make due with my old HP digital demom camera.

The sauce caramelized and leeks were crispy. It was good balanced with rice.However next time I will cook the sauce on the side and then add to roasted fish and leeks. But the flavor came through the fish well.

Coco's Red Snapper (influenced by Donna Hays Crispy Fried Fish with Soy and Ginger)

1/2 oz grated ginger

2/3 cup soy sauce

2 tablespoons lime juice

2 tablespoons brown sugar

1 whole Red Snapper( gutted and scaled)

vegetable oil

1 whole leek cleaned and sliced

1 Habenero pepper diced

fresh cilantro sprigs

Put cleaned fish in a slightly oiled baking dish . Place sliced leeks over or inside the fish. Mix all the remaining ingredients together and pour over the fish. Bake on higher temp ( around 400 degrees ) for 20-30 minutes depending on the size of the fish. Serve with rice and fresh cilantro sprigs.

Sartu ...Festa Italiana

When Maryann and Marie announced their event I was so excited. I really respect and love these bloggers, and look forward to seeing their great Italian cuisine each week.I felt intimidated by the event as they really know they stuff . However I reached for one of my favorite cookbooks The Silver Spoon, and decided on a dish that was new to me , and sounded great,Sartu. This recipe attracted me for many reasons. 1)Certain Someone would love it.2) The use of chicken livers and other sorts of meat and sausage.3) It reminded me of a alternative version of a dish Marie presented on her blog called a Timpano from the movie Big Night.

Certain Someone is heading out for Germany this weekend and I wanted a special hearty dinner before he goes home to his Mama CS( I love her dearly,she's a amazing cook). But I don't want him telling her I haven't been cooking good things for him lately due to our schedules. Plus with him gone , who's going to eat all the leftovers? So timing was important. This dish is pretty simple , just requires some time and prep. If I do it again I will make the risotto before , etc,and just assemble. I also took the liberty of adding green peas.If your not a fan of chicken livers( like Certain Someone) just add more meat. This dish can be so versatile.He said next time skip the livers. I don't eat a lot of chicken liver , but make a mean chopped liver with black truffle oil that my family and friends love.But I digress. Final verdict was he had two servings and said it was OK. By the fact he ate two helpings was a good enough sign to me. We served it accompanied with tomato sauce.

Timbale Sartu from The Silver Spoon,Phaidon

Serves 6

7 tablespoons butter, plus extra for greasing

1 1/2 cups bread crumbs

1/3 cup dried mushrooms

1 thick bread slice, crusts removed

¾ cup milk Scant 1 cup ground beef All-purpose flour, for coating

3 tablespoons olive oil

3 1/2 ounces chicken livers, thawed if frozen, trimmed and chopped

2 ounces Italian sausage, peeled and crumbled

2 1/2 ounces mozzarella cheese, diced

3 cups Meat Stock

1/2 onion, chopped

1/4 cup bottled strained tomatoes

Scant 2 cups risotto rice

2 eggs, lightly beaten

Salt and pepper

Preheat the oven to 3500F. Grease an ovenproof dish with butter and sprinkle with the bread crumbs, turning to coat. Tip out any excess.

Put the mushrooms in a bowl, add hot water to cover and let soak for 20 minutes, then drain, squeeze and chop coarsely. Tear the bread into pieces, place in a bowl, add the milk and a pinch of salt and let soak for 10 minutes, then squeeze out.

Combine the ground beef and soaked bread, then roll the mixture into hazelnut-size balls and coat with flour.

Heat 2 tablespoons of the butter with the oil in a skillet, add the meatballs and cook until golden brown all over. Remove with a slotted spoon, drain on paper towels and set aside.

Heat 2 tablespoons of the remaining butter in another pan, add the mushrooms and a pinch of salt, cover and cook over low heat for 20 minutes.

Melt 2 tablespoons of the remaining butter in another skillet. Add the chicken livers and cook over medium heat, stirring frequently, for about 5 minutes until lightly browned. Remove from the heat and season with salt.

Heat the sausage and mozzarella in a small pan until the cheese has melted.

Bring the stock to a boil.

Meanwhile, melt the remaining butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes, then add the strained tomatoes and stir in the rice. Add a Ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18—20 minutes.

Cover the base and sides of the prepared dish with a layer of risotto. Combine all the filling ingredients and spoon them into the dish, pour the eggs over the filling and cover with the remaining risotto. Bake for about 45 minutes. Remove from the oven, let stand for 10 minutes, then turn out onto a serving dish and serve.