PrissyCook

Who dat think they goin to beat dem Saints?

Typically I watch enough football to weather pop football quizzes from my Dad. I love a good sports story and when they do those behind the scenes rags to riches over coming diversity stories, I well up with the best of them. But lets be serious, I bake cupcakes and knit and that doesn’t really fit into the football culture.

But on Super Bowl Sunday, I’ll watch the game and do all the fanfare and treat it just like Forth of July or Thanksgiving.

Suppose it’s obvious who I’ll be cheering on for this year’s game.

Don’t worry Cowboys. Next year for sure!

King Cake is a lemon, nutmeg flavored yeast bread cake typically filled with cream cheese. For these cupcakes, I took the lemon, nutmeg and cream cheese and incorporated them into a traditional white cake.

King Cake Cupcakes

1 3/4 cups all purpose flour

2 t baking powder

1/4 t salt

1 t nutmeg

3 large egg whites

3/4 cup milk at room temperature

1 stick butter

3/4 cup sugar

1 t lemon juice

Cream cheese cut into 1/2″ squares

Preheat oven to 350. Place paper liners in all wells of one 12 cup tin.

Whisk flour baking powder, nutmeg and salt together in a small bowl to aerate and combine, set aside.

Whisk egg whites and milk together in a small bowl to combine, set aside.

In a large bowl with an electric mixer on medium high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in lemon. Add the flour mixture in 4 additions, alternately with the egg white-milk mixture. Begin and end with the flour mixture, and beat briefly until smooth on low medium speed after each addition.

Divide batter evenly among cupcake wells. Insert cream cheese square into center. Bake for 20 minutes, or until edges turn golden brown.

Share/Save

Tags: football, king cake cupcake, lemon, mardi gras, New Orleans Saints, nutmeg, Super Bowl

I grew up in a house with a microwave. My mom and grandmother wouldn’t let the kids stand close to the microwave when it was on.  The rule in the house was we had to be at least a foot away and as we got older and perhaps more annoying, the perimeter rule relaxed. I should ask them about that one.

I’ve noticed lately that the only time I use the microwave is to reheat my coffee. Essentially, over time my microwave has become a uni-tasker.  At the beginning of the year, I moved the microwave to the garage to test out life without a microwave.

It hasn’t been that bad. I’m drinking my coffee faster for sure. I’ve converted the space used by the microwave into a baking stand.

And, last weekend was the point of no return, the microwave sold in a garage sale for $25.

Share/Save

Tags: kitchen appliances, microwave

The drink that was always on our table at lunch or dinner was iced tea. When I think about it I can’t remember a time when there wasn’t a pitcher of tea in the fridge. The picture in the background is a photo of my grandparents (Bubba and Moo Moo) leaving for their honeymoon. Iced tea also makes me think of Sunday lunches at their house (now my parent’s home).

Iced Tea Cupcakes

3/4 cup milk

2 bags brewing tea (Lipton)

1 cup all purpose flour

1 cup cake flour, sifted

1 1/2 t baking powder

1/2 t course salt

1 t tea leaves

4 T unsalted butter, room termperature

3/4 c packed dark brown sugar

2 large eggs room temperature

Preheat oven to 350. Line mini muffin tins with paper liners. Bring milk to a simmer over medium heat. Remove from heat; add tea bags, and let steep, covered, 15 minutes. Remove tea bags, squeezing the bags over the pan, and discard in your composter. Allow milk to cool completely. Whisk together both flours baking powder, salt and tea leaves.

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

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops spring back when lightly touched and are pale golden, 10-12 minutes. Turn out onto wire racks to cool completely.

Finish with Lemon Frosting:

Lemon Frosting:

3/4 cups sugar
2 large egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract

Share/Save

Tags: beverage, iced tea, meyer lemon, refreshing, southern

Meyer Lemon Pound Cake Cupcakes

Makes 12 regular cupcakes or 24 mini cupcakes

* 3/4 C sugar

* 1 T lemon zest

* 1 1/2 sticks (6 ounces) unsalted butter, softened

* 3 large eggs, room temperature

* 1 T pure vanilla extract

* 2 C (7 ounces) sifted cake flour

* 1/2 t baking powder

* 1/4 t salt

* ¹/3 C (3 ounces) sour cream, at room temperature

1. Place the sugar in the bowl of a stand mixer.

2. Add lemon zest

3. Blend on low speed until the seeds are evenly dispersed.

4. Add the butter and beat on medium-high until the mixture is very light—almost white in color, 4 to 5 minutes.

5. Beat the eggs with the vanilla in a small bowl.

6. With the mixer running on medium speed, add the eggs to the butter mixture about 1 tablespoon at a time, allowing each addition to completely blend in before adding the next.

7. Sift the cake flour, baking powder, and salt into a medium bowl and whisk together.

8. With the mixer on the lowest speed, alternate between adding the flour mixture and sour cream, ending with the flour mixture.

9. Fill cupcake liners 3/4 full.

10. Bake at 350 F. For mini cupcakes, bake for 12 min. For regular cupcakes, bake for 20 minutes.

Blueberry Pie Filling: (adjust amounts depending on the number of cupcakes you’re making)

* 3/4 cup sugar
* 2 tablespoons cornstarch
* 1/2 teaspoon ground cinnamon
* 1/2 cup water
* 3 cups blueberries
* 1 tablespoon fresh lemon juice

Meringue

Ingredients

* 4 extra – large egg whites, at room temperature

* 1/4 teaspoon cream of tartar

* Pinch kosher salt

* 1 cup granulated sugar, divided

* 1/2 teaspoon pure vanilla extract

* Roasted Berries, recipe follows

Directions

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star – shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

For serving, place each meringue on a separate plate and top the shell with berries.

via Meringues Chantilly with Roasted Berries Recipe : Ina Garten : Food Network.

Share/Save

Tags: blueberry, Cupcakes, lemon pie, meyer lemon, pound cake cupcake

Over the summer I was graciously invited to a jam session. I know what you’re thinking, with my mad tambourine, killer harmonica and finger cymbal skillz why wouldn’t I be invited to a jam session, but this one was food related. A group of about 8 tackled making homemade Prickly Pear Jam. I gotta say, I think it was a success.

Since then I’ve tackled a few more batches, but more so I’ve been reading a lot, trying to absorb some tricks of the trade and get an idea of basic methods. Some bloggers I’m most intrigued with lately are: Food in Jars, Tigress in a Jam and Modern Beet.

This year citrus has rained upon me. One gift was a dozen blood oranges. Inspired by the Can Jam going on over at Tigress, I started researching recipes and flavor combinations. Orange and rosemary stood out the most to me. It was a flavor combination that appeared to have variety and depth without going into the sweet savory category.

I am new to canning so many things are new to me. Newly learned:

• Pectin isn’t a necessary ingredient
• Using the cold plate method to determine if jam has set
• Observing the boiling bubbles to determine if the jam has set

I loosely followed Modern Beet’s listed below:

Blood Orange Marmalade with Rosemary

Adapted from The Herbfarm Cookbook by Jerry Traunfeld

2.5 lbs blood oranges

2 large meyer lemons

6 cups cold water

8 cups sugar

6 6-in sprigs rosemary, wrapped in a single layer of cheesecloth and tied with twine

Special Equipment:

6 pints worth of canning jars (I used three pint jars plus 6 half-pint jars), and corresponding two piece lids

2 large pots

Thoroughly wash oranges and lemons. Slice in half vertically, place cut side down, then slice into thin (1/16th inch) half moons. Remove seeds as you come across them. Place slices in a large pot and cover with the water. Let soak at room temperature for 12 to 24 hours. (This releases the pectin and softens the rind)

The next day, bring the pot to a boil and boil steadily for 30 minutes. Stir in the sugar and rosemary bundle and cook at a steady boil until the mixture has softly gelled (To check this, put a small plate in the freezer to chill. Once the plate is cold, drop about 1/2 t of the jelly onto the plate and place in the refrigerator for 1-2 minutes. Remove the plate from the refrigerator and push the top of the jelly with your finger; if it wrinkles, it is ready; if it stays smooth, then continue to boil). Note: keep an eye on the pot so that it does not boil over

Meanwhile, sterilize the jars by placing them in a large pot of boiling water for 10 minutes. Sterilize the lids and bands by dropping them into the boiling water for the last two minutes of the boiling. Remove from heat, but leave jars and lids in water until ready to use. Then, remove from water and drain.

Remove rosemary bundle from marmalade. Ladle the hot marmalade into the canning jars, filling about 1/4 inch from the top. Place lids on top of jars and screw bands on until finger tight. Flip jars over onto a clean towel and allow to cool undisturbed. When the jars have cooled, check that each has sealed properly (there should be no give in the center portion of the lid). If any jars did not seal, place in the refrigerator. The sealed jars will keep for many months.

(Note: you may need to sterilize the jars in batches unless you have a very large pot. To do this, boil as many jars as will fit in the pot. Remove, and place in a sink full of very hot water until ready to use. Repeat until you’ve sterilized all of the jars and lids)

via Blood Orange Marmalade with a Hint of Rosemary | Modern Beet.

Share/Save

Tags: Arizona, Blood Orange and Rosemary Marmalade, citrus, food in jars, modern beet, orange marinade, tigress in a jam

The past few batches of cupcakes in the “citrus series” from the Martha Stewart Cupcake book I had quite a few lid busters. Meaning most of them baked over the top of the rim of the cupcake pan. I still haven’t determined the root cause. Theories I’m working on include over filling the cups or I may need to refresh my baking powder. One friend suggested that Martha writes her recipes in such a way that they cannot be duplicated exactly as a way for Martha to make you, the home cook, feel inferior. That made me laugh just a little.

More than once in a frustrated baking moment I have muttered some not so nice things about our beloved Martha.

This recipe didn’t call for any active agents like baking soda or baking powder. Immediately I knew I wouldn’t have a baking over situation, but I then worried about not filling the cups with enough batter.

As you can see I under estimated just a bit. I took advantage of the bowl effect of the cupcake wrapper to be a bit lazy with my citrus glaze.

Here is a little behind the scenes footage. I’m typically up early and start prepping for my baking in my PJs.  Once my coffee it I realized I looked like Rainbow Bright’s long lost sister and it cracked me up.

Triple Citrus Cupcakes

Ingredients

Makes 36

* 3 1/3 cups all-purpose flour

* 2 teaspoons coarse salt

* 1 pound (4 sticks) unsalted butter, room temperature

* 2 cups sugar

* 3 tablespoons finely grated lemon zest (from 3 lemons)

* 3 tablespoons finely grated orange zest (from 2 oranges)

* 3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)

* 1 teaspoon pure vanilla extract

* 9 large eggs, room temperature

* Citrus Glaze

Directions

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.

3. Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. 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 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

From Martha Stewart Cupcakes, May 2009

via Triple-Citrus Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.

Citrus Glaze

Ingredients

Makes 1/3 cup

* 1 1/2 cups confectioners’ sugar, sifted

* 1/4 teaspoon finely grated citrus zest, such as orange, lemon, or lime

* 3 tablespoons fresh citrus juice, such as orange, lemon, or lime

Directions

1. Whisk all ingredients until smooth and combined. Use immediately.

From Martha Stewart Cupcakes, May 2009

via Citrus Glaze and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.

Martha Stewart Cupcake Challenge 21/175

Share/Save

Tags: citrus, Cupcake, lemon, lime, Martha Stewart, orange

It like milky jello.

Panna Cotta

Eight servings

Adapted from Secrets From My Tuscan Kitchen by Judy Witts (Prissy adaptations in red)

I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled.

For gelatin-related questions, read my Tips for Using Gelatin. You can find instructions for using sheet gelatin at the end of the recipe.

4 cups (1l) heavy cream (or half-and-half)

2 T Orange Zest

2 T Orange Juice

1/2 cup (100g) sugar

2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise

2 packets powdered gelatin (about 4 1/2 teaspoons)

6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. (infused the heavy cream with the orange zest for 20 minutes before I started the cooking process)

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

via Perfect Panna Cotta Recipe – David Lebovitz.

Share/Save

Tags: jello, milk, orange, panna cotta

It’s like a little lemon pie on top of a cupcake. This cupcake recipe was the epitome of great parts coming together to make an amazing whole. This recipe was inspired by Martha Stewart’s Lemon Meringue Cupcakes. The difference is I chose to make classic meringue for the topping instead of her 7-minute frosting.

The lemon curd:

Hands down homemade curds are richer and fuller in their flavor over the store purchased varieties. It’s simple to make and best of all you don’t dirty a lot of dishes making it. WIN!

Ingredients

Makes 1 1/2 cups

* 3 large egg yolks

* Zest of 1/2 lemon

* 1/4 cup freshly squeezed lemon juice, (2 lemons)

* 6 tablespoons sugar

* 4 tablespoons unsalted butter, cold and cut into pieces

Directions

1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

2. Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.

via Lemon Curd and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.

The meringues:

Ingredients

* 4 extra – large egg whites, at room temperature

* 1/4 teaspoon cream of tartar

* Pinch kosher salt

* 1 cup granulated sugar, divided

* 1/2 teaspoon pure vanilla extract

* Roasted Berries, recipe follows

Directions

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star – shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

For serving, place each meringue on a separate plate and top the shell with berries.

via Meringues Chantilly with Roasted Berries Recipe : Ina Garten : Food Network.

All together:

Lemon Cupcakes

Ingredients

Makes 24

* 3 cups all-purpose flour

* 1 tablespoon baking powder

* 1/2 teaspoon salt

* 1 cup (2 sticks) unsalted butter, room temperature

* 2 cups sugar

* 4 large eggs, room temperature

* Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice

* 1 teaspoon pure vanilla extract

* 1 cup buttermilk

* Lemon Curd

Directions

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

2. 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 until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 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, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

From Martha Stewart Cupcakes, May 2009

via Lemon Meringue Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.

Martha Stewart Cupcake Challenge 20/175

Share/Save

Tags: citrus, Cupcake, Eat Local, lemon, lemon curd, meringue, pie

Timing is key when making any type of cello. I can’t recall what happened last year when I started a batch of Limoncello, but I was gun-ho for the first two weeks and something happened in weeks three, four and five…and six. Eventually I forgot about it. Several months when I opened the jar, I’m pretty sure what I had was moonshine.

Learning from my previous attempt, I searched out a different approach and found a quick 5-day limoncello recipe. BINGO!

Look at this gooey yummy-ness.

The result? Well, I’m not too sure it’s any less harmful than moonshine. What I mean is that it is very strong and thinner than the limoncello I’ve had in Italy.

Quick Orangecello (modifications in red)

1 1 litre bottle (change servings and units)

Ingredients

* 4 oranges

* 150 g sugar (just over 5 ounces)

* 750 ml vodka (a standard bottle)

Simple Syrup

* 170 g sugar

* 150 g water

Directions

Peel the oranges carefully, making sure you have none of the white pith on the peel – you want just the orange skin.

Put all the peel and 150 grams sugar in a food processor and process until the peel has been finely minced into the sugar. Empty mixture into a wide-mouthed jar, add vodka, and screw top closed.

Put in a dark, cool place. Shake once or twice daily for four to five days.

Make simple syrup by bringing sugar and water to boil in a small saucepan. Let cool.

Strain orange peel/vodka mixture into another jar. Press on solids to remove as much of the liquid as possible. Discard solids. (if you can find something tasty to do with them, please mail me with the recipe directly ). Add cooled simple syrup and stir to combine. Pour into a the bottle you will be using.

via Quick Limoncello – 392218 – Recipezaar.

Share/Save

Tags: apertief, Italy, quick citruscello, quick limoncello, quick orangecello

A whole box of oranges that had been hand picked by the tree’s owner were given to me the other day. One one hand I was delighted on the other I was little sad that my alternative methods of fruit acquisition would be curbed for a bit.

Don’t get me wrong, absolutely did bike by THE citrus tree the other day to make sure it was healthy and bountiful (more on that later).

The citrus cake recipe found in Martha Stewart’s Cupcake book is good. I still need to work on my baking times as I think the tops get a bit more brown than they should. Adding the candied orange on top however took this cupcake to a different taste level. It tasted more juicy and robust than the cupcakes without the fruit on the top. PLUS, they look so beautiful with the piped frosting edge and bright orange in the center.

For all my friends who live East of lets say Phoenix, who are dealing with ice cold winter temperatures. I hear home prices in Arizona are quite affordable and it’s 70 degrees in January.

Martha Stewart Cupcake Challenge 19/175

Candied Citrus

Place orange slices on top of frosted cupcakes, and pipe buttercream dots around each slice to decorate. Other citrus, such as lemons or blood oranges, can be substituted.

Ingredients

Makes about 1 dozen slices

* 1 cup sugar

* 1 cup water

* 2 small navel oranges, cut into 1/8-inch-thick slices, seeded (or other citrus)

Directions

1. Bring sugar and water to a boil in a large saucepan over medium heat. Reduce heat, and simmer, stirring occasionally, until clear, about 5 minutes. Add enough orange slices to fit in 1 layer. Simmer, flipping occasionally, until translucent, 20 to 40 minutes. Using a slotted spoon, transfer slices to a heatproof container. Repeat. Pour syrup over top. Let cool. Citrus in syrup will keep, covered and refrigerated, for up to 1 week.

via Candied Citrus and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.

Share/Save

Tags: Candied, citrus, Cupcakes, orange