Apron Winners!!!!

Four people were sweet enough to leave a comment for the apron give away. Thank you "four people"!!! Because I am such a super wonderful person, I am going to give all four an apron.

This is the order that I drew the names out of my blue speckled pot.

1. Mags
2. Lady P
3. Symphonious sweets
4. Aek

Mags get to chose first, then Lady P, then Symphonious sweets, and last Aek. So if you would email me your address at moogieandpap@aol.com I will get your apron sent out to you this week.

Ultimate Cheater Pulled Pork

I don't like the word cheater being used when it comes to taking a short cut in cooking or baking. Sometimes you just don't have the time to make something the slow way or from scratch. That certainly doesn't make you evil. So by all means don't punish yourself or feel guilty for finding away to speed up the process of cooking or baking. As far as I'm concerned, a box chocolate cake mix is better than no chocolate cake.

This recipe was adapted from the cookbook Cheater BBQ.

Let's drop the chitchat and make some barbecue. First, you drop a pork butt into the slow cooker, add dry rub and bottled smoke, close the cover, go away for a while, pull or chop the the meat and pile in on a bun, add sauce, get out the pickles, open a beer. Boom! That's barbecue baby. Can you feel it?

Ingredients:
One 5- to 6-pound boneless Boston butt pork roast
1/4 cup Cheater Basic Dry Rub
1/2 cup bottled smoke
Barbecue sauce

Directions:

1. Cut the pork butt into medium (3 to 3-inch) chunks

2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.

3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 degrees.

4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle.

5. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

Ingredients for Cheater Basic Dry Rub:
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard

Directions:
Combine all ingredients in a jar with a tight-fitting lid. Shake to blend.

Ingredients for Cheater BBQ Sauce:
1 small onion, grated
2 tablespoons vegetable oil
1 cup ketchup
1/2 cup molasses
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 to 3 tablespoons bottled smoke
1 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt, or to taste

Directions:

Cook the onion in the oil in a small saucepan over medium heat until tender, about 5 minutes. Stir in the remaining ingredients. Simmer for a few minutes until thickened and smooth.

My vintage 1950's tin plates. A must for eating BBQ.

My newest apron, retro cow-girls and boys.

Chocolate Graham Cracker Cupcakes With Toasted Marshmallow

Everything about this cupcake sets it apart from others. First of all there is a graham cracker base that is covered with chocolate. Second is the devilishly delicious chocolate cake. Third is more graham cracker crumbs with a sprinkling of chocolate. And if that were not enough there is a heavenly marshmallow frosting swirled and toasted on the top.

Ingredients:
2 & 1/4 cups plus 2 tablespoons sugar
1 & 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 & 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped

Directions:

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. Makes 2 dozen cupcakes.

2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set bake batter aside.

4. Place graham cracker crumbs, remaining 1.4 cup sugar, and melted butter in a large bowl; stir until well combined.

5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes form pan and let cool completely.

7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Ingredients for Marshmallow Frosting:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

Directions:

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to ;high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Recipe from Martha Stewart's website.

My handy dandy kitchen torch.

Sugar... Sugar

Doom and gloom. We are bombarded with it 24/7. Global warming, terrorist attacks, meteors crashing to earth, super volcanoes, 2012 - end of Mayan calender, and now they are trying to scare us with a sugar shortage. Good grief, it's enough to drive you crazy.


I suppose if I believed in a sugar shortage I could fill our safe with bags and bags.

And I suppose I could chain the over-flow to the leg of the safe. But that's only if I believed in the shortage and was paranoid enough to hoard 50 pounds of sugar.

Then again, after I spent all my money on sugar. There would now be plenty of room to store several bags under the mattress. But that's only speculative thinking. After all I'm a rational woman that despises how the media works the masses into a frenzy.

Disclaimer: No bags of sugar were injured in the making of this blog.

Ultimate Oatmeal Cookies With Dried Papaya And Brandy Brown Butter Frosting

Oatmeal never tasted so good. This is very much an adult cookie with the Brandy Frosting. But you could easily make it kid friendly. And the dried papaya is a chewy surprise. The is a Paula Dean recipe but it was my idea to add the papaya and brandy. Enjoy!

Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 & 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 & 1/2 cups quick-cooking oatmeal (not instant)
1 cup raisins (I omitted the raisins and added 2 cups chopped dried papaya)
1 & 1/2 cups chopped walnuts
1 teaspoon vanilla extract

Ingredients for Brandy Brown Butter Frosting:
1/2 cup (1 stick) butter
3 cups sifted confectioner's sugar
1 teaspoon vanilla
Brandy

Directions:
1. Preheat the oven to 350 degrees. Line cookie sheet with parchment paper or nonstick baking mat.

2. Using an electric mixer, cream together the butter, shortening, and sugar at low speed until fluffy. Add the eggs and beat until the mixture is light in color. Add the buttermilk and mix to combine.

3. Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice. At low speed, gradually add the dry ingredients. Using a spatula, fold in the oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoonfuls 1 & 1/2 inches apart onto the prepared cookie sheets. Bake for 12 to 15 minutes. (I baked mine for 10 minutes.)

4. While the cookies are baking, make the icing: In a small saucepan, heat the butter over medium heat until golden brown (be careful, don't burn), stirring occasionally. Remove the saucepan from the heat; stir in the sugar and vanilla. Stir in enough water (3 to 4 tablespoons) ( I used Brandy instead) to make an icing of drizzling consistency.

5. Remove the cookies to wire racks to cool. Drizzle with Brown Butter Icing while the cookie are still warm.

Savory Yogurt Cheesecake With Smoky Caramelized Onions

Serve a slice of this cheesecake as a first - course appetizer or on an appetizer buffet with crackers or toasted baguette slices. I took it to our wine tasting group. It was delicious and also a big hit. But in reality, after 2 or 3 glasses of wine, I could have served library paste and those old soused folk would have thought it was a gourmet delight.

Ingredients for Filling:
1 (32-ounce) carton plain low-fat yogurt
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1 cup part-skim ricotta cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk

Ingredients for Crust:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
Dash of freshly ground black pepper
2 & 1/2 tablespoons butter, chilled and cut into small pieces
1/4 cup ice water
Cooking spray

Ingredients for Onions:
1 teaspoon butter
8 cups sliced onion (about 1 & 1/2 pounds)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
A couple sprinkles of Liquid Smoke
A generous sprinkle of Mrs. Dash

Directions:
1. To prepare filling, place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over out-side edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.

2. Spoon 1 & 3/4 cups yogurt cheese into a bowl; discard liquid. Place cream cheese in a bowl; beat with a mixer at medium speed until smooth. Add yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk. Beat at low speed just until blended.

3. Preheat oven to 350 degrees.

4. To prepare crust, lightly spoon flour into a dry measuring cup, level with a knife. Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined. Add 2 & 1/2 tablespoons butter, pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until moist (do not form a ball). Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 350 degrees for 15 minutes or until lightly browned. Cool on a wire rack.

5. To prepare onions, while crust bakes and cools, melt 1 teaspoon butter in a large nonstick skillet over medium heat. Add onion, cook 15 minutes, stirring occasionally. Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 25 minutes or until browned and tender, stirring occasionally. Stir in thyme and Liquid Smoke.

6. Spread yogurt mixture into prepared crust. Bake a t 350 degrees for 35 minutes or until almost set. Sprinkle generously with Mrs. Dash. Cool on a wire rack. (Cheese will continue to set as it cools.) Serve at room temperature. Cut cheesecake into wedges, and serve with onions.

Double Dipped Peanut Butter Cookies

Pap and I watched an episode of Myth Busters that debunked the belief that you spread germs when you double dipped. Those crazy guys can say whatever they want. But as far as I am concerned, it is a socially incorrect thing to do. When I see a double-dipper, I'd like to walk right up and tell they may as well French-kiss the onion dip because I want nothing to do with it now.

Lucky for us, this double-dipped cookie has perfect etiquette. And everyone will be applauding with approval.

Ingredients:
1 cup creamy peanut butter
1/2 cup sugar
1 egg
4 squares semi-sweet chocolate, melted
1/2 cup freshly chopped unsalted peanuts

(I did not make a mistake, there is no flour in this recipe.)

Directions:
1. Preheat oven to 325 degrees. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place, 2 inches apart , on ungreased baking sheet. Flatten each ball, in a criss-cross pattern, with fork

2. Bake 18 to 20 minutes or until lightly browned. Cool 5 minutes. Remove from baking sheet to wire rack; cool completely.

3. Dip each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookie son parchment or wax paper covered baking sheet. Refrigerate until chocolate hardens.

4. Makes 18 cookies.

Triple Chocolate Coffee Cake

This recipe makes two (9-inch) cakes. Share one and keep the other. Or do as I do and keep both and say to hell with the neighbors.

Ingredients:
1 (18. 25-ounce) package devil's food cake mix
1 (3.9-ounce) package chocolate instant pudding mix
2 cups sour cream
1 cup butter, softened
5 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate morsels, divided
1 cup white chocolate morsels (I omitted this)
1 cup chopped pecans, toasted (I omitted this)

Directions:
1. Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.

2. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

3. Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.

Adapted from a Southern Living recipe.

Bad Moon Rising On My Groovy Bell Bottoms

Everything was Groovy Baby at Saturday night's dance. The theme was 50's & 60's. And of course Pap and I had to dress for the occasion. With Woodstock's Fortieth Anniversary, it seemed very appropriate to dress as hippies. My original bell bottoms are long gone. So I hurried on over to the nearest Goodwill and purchased two of jeans, and four blouses in assorted paisley designs and colors. A little ripping and sewing, and two hours later, Pap and I each had a pair of kick-ass bell bottoms.

Pap never got to experience the hippie movement. Instead, he was drafted and went to experience the Vietnam War.

Moogie reliving her youth.

Black Forest Cupcakes

This is another divine recipe from Martha Stewart's Cupcakes. I made a few changes to cut the processing time and I personally believe that I didn't change the integrity of the recipe or the taste.

Ingredients:
1 cup plus 2 tablespoons (2 & 1/4 sticks) unsalted butter, room temperature, plus more for tins
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for tins
2 & 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
1/8 teaspoon salt
1 cup granulated sugar
1 cup packed dark-brown sugar
3 large eggs, room temperature
3/4 cup sour cream
1 & 1/2 cups buttermilk
1 jar (12 ounces) preserved cherries in light syrup (I used a can of cherry pie filling)
2 tablespoons kirsch (cherry-flavored brandy) (I used more because I didn't have the syrup from the jarred preserved cherries)
Pastry Cream (I used a small box of vanilla pudding, cooked variety)
Chocolate Ganache Glaze

Directions:
1. Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cocoa powder, tapping out excess. Whisk together flour, cocoa, baking soda, and salt.
2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until well incorporated and scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.
3. Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in centers come out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4 To finish, drain cherries, reserving 1/4 cup plus 2 tablespoons syrup. Cut each cherry in half. Combine reserved syrup and kirsch in a small bowl. Using a serrated knife (and a gentle sawing motion), split cupcakes in half horizontally. Brush both cut sides with kirsch mixture. Arrange halved cherries over cupcake bottoms; spoon about 1 heaping tablespoon pastry cream evenly over cherries. Replace top halves. Spoon 2 tablespoons glaze over tops. Refrigerate 30 minutes before serving.

Ingredients for Pastry Cream:
4 large egg yolks
1/2 cup sugar
1/2 cup cornstarch
Pinch of salt
2 cups milk
1 & 1/4 teaspoons pure vanilla extract

Directions:
1. Whisk egg yolks until smooth in a large bowl. Combine sugar, cornstarch, and salt in a medium saucepan, and heat over medium. Stirring constantly, gradually add milk in a slow, steady stream, and cook until mixture thickens and begins to bubble, about 5 minutes.
2. Whisking constantly, slowly pour one third of the milk mixture into egg yolks (this step is called tempering, which keeps the yolks from curdling). Pour mixture into remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2 to 4 minutes. Remove from heat; stir in vanilla.
3. Strain mixture through a fine sieve into a heatproof bowl. Cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).

Ingredients for Chocolate Ganache Glaze:
6 ounces semisweet chocolate, finely chopped
2/3 cup heavy cream
1 tablespoon light corn syrup

Directions:
1. Place chocolate in a medium heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
2. Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, puling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids). If not using immediately, glaze can be refrigerate up to 5 days in an airtight container. Reheat gently before using.

Grilled Sweet Corn Salad

Salads, I love them all, hot or cold, mixed greens, pasta, potato, or fruit. Yeah, I'll eat anything except the nasty gelatin salads. You know the kind I'm talking about, the salad that melts. That should be your first clue, salads shouldn't melt. And most times they are green with pieces of fruit congealed inside the squiggly mass. Just thinking about it gets my stomach to churning, and before you can say "get me a bucket," I'm puking all over Great Aunt Sally's fruit cocktail salad that she just ladled onto my paper plate.

Has anyone else noticed that I blog a lot about puking. You'd swear that I was bulimic and fitting into size 6 jeans. Such is not the case, I just like to type the word puking. It's a fun word don't you think? The kind of word that you can really visualize what is happening.

What else needs to be said now, except make this grilled corn salad, it was excellent.

Ingredients:
6 ears fresh corn, husked, silks removed
1/4 cup vegetable oil
1/2 red bell pepper, seeds and ribs removed, finely chopped (I used a green pepper)

3 scallions, white and light green parts, trimmed and finely chopped (I used shallots)
3 tablespoons chipped fresh cilantro or flat-leaf parsley
3 tablespoons fresh lime juice
2 tablespoons maple syrup or honey
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Neely's Barbecue Seasoning (recipe follows)

Directions:
1. Heat the grill to medium-high, or turn on the broiler. Brush the cobs evenly with 2 tablespoon of the oil.

2. When the grill is hot, grill the corn for 7 minutes, using tongs to turn the cobs as necessary for even cooking, until the corn is nicely charred on all sides. Remove the ears from the grill. (Alternatively, you can broil the corn, turning as necessary for even browning.) When the corn is cool enough to handle, use a sharp knife to strip the kernels from the cob and transfer them to a large bowl. Add the bell pepper, scallions, and cilantro or parsley.

3. In a small bowl, whisk together the remaining 2 tablespoons oil with the lime juice, maple syrup, salt, pepper, and Neely's Barbecue Seasoning. Pour the dressing over the corn mixture, toss well to combine, and taste to adjust seasonings (adding more salt, pepper, or lime juice as desired). Serve at room temperature.

Note: For an extra-smoky flavor, grill the scallions until charred and soft, 3 to 4 minutes total, then finely chop.

Ingredients for Neely's Barbecue Seasoning:
1 & 1/2 cups paprika
3/4 cup sugar
3 & 3/4 tablespoons onion powder

Directions:
Stir together the ingredients in a small bowl. Stored in an air-tight container in a cool, dry place, this seasoning will last for up to 6 months. Makes about 2 & 1/2 cups.

Adapted from Down Home With The Neelys

Fried Green Tomatoes with Basil Mayonnaise

This food is as southern as you can get. Well maybe not. To be really southern, you need to be eating your fried green tomatoes, while wearing a hooped skirt, and picking cotton in the blazing sun. The Basil Mayonnaise adds a gourmet touch.

Ingredients:
6 hard green tomatoes, sliced 1/4-inch thick
Kosher salt
Freshly ground black pepper
3/4 cup all-purpose flour
3/4 cup well-shaken buttermilk
Dash hot sauce
3/4 cup yellow cornmeal
1 & 1/2 cups Japanese panko bread crumbs
Vegetable oil, for frying

Directions:
1. Season the tomatoes with salt and pepper. Place the flour on a plate. Whisk together the buttermilk and hot sauce in a shallow bowl or a pie tin. Whisk together the cornmeal and panko bread crumbs in a separate pie tin.

2. Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal-bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices.

3. Preheat the oven to 200 degrees. Line a second baking sheet with paper towels.

4. Heat 3/4 inch of vegetable oil in a medium skillet to 35o degrees. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes war, with a generous dollop of Basil Mayonnaise.

Ingredients for Basil Mayonnaise:
2 cups loosely packed fresh basil leaves
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Creole mustard
Kosher salt
Freshly ground black pepper

Directions:
1. Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper.

2. The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.

Recipe adapted from Down Home with the Neelys

Baklava Cupcakes

I wouldn't say they tasted exactly like Baklava. But they were really good, especially while warm.

Ingredients for Filling:
scant 1/2 cup chopped walnuts
1/3 cup sugar
1 & 1/2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted

Ingredients for Cupcake:
1 cup + 7 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 large egg
3 tablespoons unsalted butter, melted
1 cup + 2 tablespoons buttermilk

Directions:
1. Preheat the oven to 400 degrees. Line a 12-cup muffin pan with paper baking cups.

2. Mix all the filling ingredients in a small bowl, set aside.

3. In a large bowl, sift together the flour, baking powder and baking soda; add sugar.

4. In a wide-mouthed measuring cup, whisk the egg, melted butter and buttermilk. Make a well in the dry ingredients and pour in the liquid. Mix lightly and gently, remembering to keep it bump. I used a fork to mix it.

5. Fill the cups 1/3 full, add a scant tablespoon of filling, then cover with more cupcake batter until 2/3 full.

6. Bake for 15 minutes, or until golden brown. Remove the cupcakes from the pan and place them on a rack. Drizzle with honey.

7. Makes 12.

Honey straws that I bought at World Market. One was perfect for each cupcake.

This recipe adapted from Technicolor Kitchen.

Apron Give Away

To each and everyone that has taken the time to look at my blog, thank you. And to those that have signed up as a follower, you deserve a big hug. Blogging has been a wonderful learning experience for me. And while I've been busy baking up a storm, I have made many new friends along the way. As a thank-you to all you brave souls, I'm giving away three aprons. All you need to do is leave a comment on my blog mentioning the apron give away. You have until August 30, 2009. Then on August 31, 2009, three winners will be drawn. The first name drawn will get to chose the apron they like the best, second place winner will get to chose from the two remaining aprons, and the last place will get stuck with whatever is left.

Gothic Apron

Cupcake Apron

Retro Apron

Creamy Rice Pudding Cake

This is lovely with fresh fruit, such as sliced ripe peaches, strawberries, or mango.

Let me tell you that Pap hates rice pudding. Something about the mushy consistency and the pale whiteness sets him to gagging. Perhaps it is some Freudian mother thing that I don't want to know about. But it still doesn't stop me from trying. How many ways can I trick him into trying one bite? I lost count in the autumn of '85.

Although they are calling this recipe a cake, it is really just a pudding that been cooked and baked long enough to hold the shape of the 8-inch cake pan. But is that enough to trick a suspicious old man. We shall see.

Ingredients:
4 cups half-and-half
2/3 cup Arborio or other short-grain Italian rice
1/2 cup packed light brown sugar
8 strips lemon zest, removed with a vegetable peeler
3/4 teaspoon ground coriander
pinch of salt
3 large eggs, lightly beaten
1 & 1/4 teaspoons pure vanilla extract
1/3 cup granulated sugar
2 tablespoons water

Directions:
1. Bring the half-and-half, rice, brown sugar, zest, coriander, and salt to a simmer in a medium heavy sauce pan over medium heat, stirring frequently. Reduce the heat and cook at a bare simmer, stirring frequently, for 15 minutes, or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.

2. Meanwhile, butter an 8-by-1 & 1/2-inch round cake pan. Heat the granulated sugar and water in a heavy saucepan over medium heat, stirring, until the sugar is dissolved. Increase the heat to high and bring the mixture to a boil, washing down the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil without stirring, and swirling the pan toward the end to even out the color, until the caramel is a dark amber color. Pour the prepared caramel into the prepared cake pan. Let stand until cooled and hardened.

3. Position a rack in the top third of the oven and preheat the oven to 350 degrees.

4. Pour the rice mixture into the cake pan and smooth the top with a rubber spatula. Bake for 35 to 40 minutes, or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack.

5. Run a table knife around the edges of the pan. Invert the cake onto a plate, tap on the pan, and carefully remove the pan. Serve cut into wedges.

Chocolate-Praline Cake In A Jar

I don't know why this recipe intrigued me. Maybe because it called for using canning jars. I have a weakness for anything baked in something unusual. Even if the recipe should happen to be chock full of nasty yucky ingredients. Just as long as it looks inviting and different, then I'm game.

Fortunately for all of us, this recipe is full of yummy chocolate and praline. And I just so happened to have the perfect thing to bake in, my canning jar mugs. Now all it needs is a swirl of whipped cream and a long spoon.

Recipe adapted from Chocolate & Vanilla by Gale Gand

Ingredients for the Cake:
8 tablespoons (1 stick) unsalted butter, softened
1 & ½ cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
6 tablespoons unsweetened cocoa powder
1 & ½ teaspoons baking soda
¼ teaspoon salt
1 & ½ cups sifted cake flour
2/3 cup sour cream
2/3 cup brewed coffee

Ingredients for the Praline Topping:
2 tablespoons unsalted butter
¾ cup firmly packed light brown sugar
½ cup water
1 cup powdered sugar
½ cup pecan halves or pieces

Directions:
Preheat the oven to 350 degrees. Place 10 to 12 1-pint glass canning jars on a rimmed baking sheet, evenly arranged with space between them. (If you have a Silpat liner, place it under the jars to prevent them from sliding around.)

To make the cakes, in a mixer fitted with a whisk attachment, beat the butter until smooth. Add the brown sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix until combined. Add half of the flour, then half of the sour cream, and mix until combined. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. The batter will be thin, like heavy cream.

Pour the batter into the jars, filling them halfway. Bake until the tops of the cakes are firm to the touch, about 25 minutes.

To make the topping, melt the butter in a medium saucepan over medium heat, then add the brown sugar and ½ cup water and stir with a wooden spoon until the sugar is dissolved, 2 to 3 minutes. Remove the pan from the heat and stir in the powdered sugar until combined, then return to the heat and bring to a boil. Stir in the nuts.

Pour the praline topping over the cakes to cover, working quickly, because the praline hardens quickly as it cools. Let the cakes cool completely if the they aren't already, before screwing on jar lids.