Tag Archive for: baking

Nutella Mug Cake

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I did not grow up with Nutella, and  I actually only tried it about two years ago.  It was ok, but I didn’t love it.  I have never bought Nutella nor made anything with Nutella and to be honest, I don’t really get it.  Is it healthy chocolate because friends I know who are real health nuts feed their children Nutella sandwiches- which is just a chocolate sandwich right?  However, I think I will change my tune because this Nutella Mug Cake looks so easy, so yummy and you can just make one when you need a chocolate fix and top it with ice cream, whip cream or whatever you desire- so perfect.

Nutella Mug Cake

Ingredients (makes 2 servings):

1/4 cup self rising flour

1/4 cup white sugar

1 egghttps://thesouthwillrise.com/wp-admin/post-new.php

3 tbsp vegetable oil

3 tbsp milk

2 tbsp cocoa powder

2 tbsp Nutella

1/2 tsp salt

1/2 tsp vanilla extract

Directions:

Stir self-rising flour, sugar, egg, vegetable oil, milk, cocoa powder, chocolate-hazelnut spread, salt, and vanilla extract together in a large mug until batter is smooth.
Cook in microwave oven on full power until the cake has risen in the mug and is set in the center, 1 1/2 to 2 1/2 minutes.

Turkey Cupcakes

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I can’t believe it is Thanksgiving week already!!  We are headed up to the mountains tomorrow, and thanks to Mother Nature, it looks like it will be absolutely freezing up there with hopefully some snow.  My sister and her family are driving down from New York, and Walker can’t wait to see his cousins.  He is especially excited because we bought my two nieces Rainbow Looms as an early Christmas present and as a good way to take up a lot of time in the house when it is too cold to go outside.  Walker, as a ten year old boy, does not want a Rainbow Loom for himself, but he is super excited to play with his cousin’s new loom.  If you have not heard of a Rainbow Loom- it is the new fad way to make bracelets out of little rubber bands.  I am amazed at the huge amount of add ons that you can buy for your Rainbow Loom- loom cases, extra bands, carry cases to carry you loom case- it goes on and on.  In addition to the Rainbow Looms, I was digging around to find fun kitchen projects for the kids, and these Turkey cupcakes looked perfect. (Picture from FamilyFun Magazine and recipe from www.spoonful.com)

Turkey Cupcakes:

First, make cupcakes according to the directions of your favorite box brand and frost with chocolate icing.

Ingredients for Decorations:

3 oval shortbread cookies
6 to 10 candy corn pieces
White icing
Black decorators’ gel
Red fruit leather (fruit roll ups work well)

Directions:

Frost the cupcake, then press in a cookie head and 2 cookie wings.  Press in a row or two of candy corn tail feathers.  To make an eye, add a small dot of white icing to the head, then add a dot of black decorators’ gel for a pupil.  For a beak, cut the white tip from a piece of candy corn and press it in place.  To make the wattle, cut a 1-inch square of fruit leather. Roll it into a tube and stick it in place over the beak.

Thanksgiving Breakfast

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I am not sure what Thanksgiving is like in your family, but we usually eat our meal in the late afternoon.  I like this because it gives everyone plenty of time to do what they need/want to do beforehand.  Corby has a tradition of going for a Thanksgiving day bicycle ride which is usually 40-50 miles and that takes a while.  I like to go for a run in the morning so I can eat anything I want later, and of course there is all the cooking that needs to be done and football that needs watching.  The only problem with eating in the late afternoon is that everyone is starving and ready to eat an hour or so before we actually do.  So, this year, I found a great recipe on www.closetcooking.com for a very filling and delicious breakfast that will tide everyone over until the big feast.  Also, as I mentioned in a previous post, my brother and sister-in-law are in charge of dessert this year, and they are making pecan pie and banana pudding (which I am super excited about).  However, no pumpkin pie, so this breakfast is even more perfect- Pumpkin Pie French Toast!  I can’t wait!

Pumpkin Pie French Toast

Ingredients:

2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Directions:

Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.
Heat a pan over medium heat.
Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.

Cornbread Stuffing with Sweet Potato and Squash

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My entire family is spending Thanksgiving together up in the mountains.  Granted there are only 11 of us, so it is not that huge, but we did want to make Thanksgiving as easy as possible- especially on my mother who usually does everything.  So take the load off of her for a year, my brother in law is making the turkey, my brother and his wife are on dessert, and I am on the side dish and salad (my mother is making the stuffing because hers is the best and we as children would rather not mess at least that up).  My brother, sister and I of course agree on what the side dish should be since we all grew up with the same one every year- sweet potato pie.  However, our spouses have different traditions in their families and hence different ideas on what the side dish should be.  I found this recipe and while it says stuffing, it seems like more of a casserole, and it seemed to include a lot of different flavors and ideas, so maybe I will go with this.

Cornbread Stuffing with Sweet Potato and Squash

(from www.myrecipes.com)

Ingredients:

1 cup frozen diced onion, red and green bell peppers, and celery
2 small garlic cloves, pressed
1 tablespoon canola oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes
2 medium-size sweet potatoes, peeled and cut into 1/4-inch cubes
1 Granny Smith apple, peeled and cut into 1/4-inch cubes
3 tablespoons melted butter
2 tablespoons brown sugar
1 tablespoon chopped fresh sage
2 teaspoons Creole seasoning, divided
2 (14-oz.) cans low-sodium fat-free chicken broth, divided
1 (8-oz.) package cornbread stuffing mix
1 large egg, lightly beaten
1/3 cup chopped pecans
Garnish: fresh or dried sage leaves

Directions:

Preheat oven to 375°. Sauté frozen onion mixture and garlic in 1 Tbsp. hot oil in a large, deep skillet over medium-high heat 2 minutes or until vegetables are tender.
Stir in squash, next 5 ingredients, 1 tsp. Creole seasoning, and 1/4 cup water. Cover, reduce heat to medium, and cook, stirring occasionally, 15 minutes or until squash and potatoes are tender. Stir in 1 can chicken broth.
Remove from heat; cool 15 minutes. Stir together stuffing mix, egg, and remaining 1 can chicken broth and 1 tsp. Creole seasoning in a medium bowl. Fold into cooled squash mixture. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
Bake, covered with aluminum foil, at 375° for 25 minutes. Uncover and sprinkle with pecans; bake 20 minutes or until dressing is thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish, if desired.

Mastering the Art of Southern Cooking

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I can’t wait to go to work on Tuesday, November 19th.  I work at the Charleston Library Society, and on that day, we are hosting Nathalie Dupree and Patricia Moore-Pastides for an event showcasing the new book Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart.  Here is a description of the book:

“Through more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit-all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today’s healthy lifestyle.

With more than 750 recipes and 650 variations, making a perfect piecrust, a heavenly biscuit, mouthwatering vegetables, or crispy fried chicken is attainable for any home cook. The recipes and directions are easily accessible to kitchen novices as well as seasoned cooks-there is plenty here for everyone.”

I am so excited for this event and to get my copy of this cookbook, especially just in time for Thanksgiving!  For information on this event, go to www.charlestonlibrarysociety.org.

 

Apple Cider Donuts

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The picture is of Walker “apple picking” at a Fall Carnival from a million years ago.

I have seen lots of pictures on Facebook of friends with their children picking apples and enjoying the crisp fall weather.  While we don’t really have apple picking down here as such, I do love living vicariously through my friends who live further north.  Fortunately, my Yahoo.com home page seems to read my mind occasionally, and this recipe for apple cider donuts came across my news feed.  These look amazing and fairly easy to make, so I am trying them this weekend with Walker.

Apple Cider Donuts

Ingredients:

1 cup apple cider
2 3/4 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2/3 cups sugar
2 tablespoons non-hydrogenated shortening or lard
1 egg
1 egg yolk
1/3 cup buttermilk
canola oil, for frying
1/2 cup sugar, for topping
2 teaspoons cinnamon, for topping
2 1/4” circle cookie cutter
1 1/4” circle cookie cutter

Directions:

Bring the apple cider to a boil over high heat and cook it until it has reduced to 1/3 cup, 7-10 minutes. Set aside to cool while you prepare the rest of the donuts.
Sift the cake flour, baking powder, salt and nutmeg.
In the bowl of a stand mixer, mix the shortening and sugar together on medium speed until sandy. Add in the egg and egg yolk and mix on high until light and thickened, about 5 minutes.
Mix the reduced apple cider and buttermilk together. Then add the flour mixture, alternating with the milk mixture to the mixer in three additions mixing until just combined. The dough will be soft and sticky much like cookie dough.
Transfer the mixture to a clean bowl and cover with plastic wrap. Refrigerate the dough for at least one hour or overnight.
When you are ready to roll and fry the donuts, heat a large pot or dutch oven with at least 2 inches of oil over medium heat until the oil reaches 370º on a candy thermometer. Gently roll the chilled dough out onto a generously floured board or piece of parchment paper into a circle about 1/2” thick and about 8” wide. Cut as many donuts and holes as possible, making sure to flour the cutters before each cut. Gently reroll the scraps and cut more holes. If at any time the dough becomes too soft to handle, just put it in the refrigerator for a few minutes. Place the cut donuts on a parchment lined baking sheet and refrigerate for 15 minutes until they are slightly firm and easier to handle. While the donuts are chilling, stir together the cinnamon and sugar for the topping in a shallow, wide bowl.
Brush off any excess flour and fry the donuts for about 1 minute per side, being careful not to crowd the pan. When the donuts are deep golden brown on each side, remove them from the oil, gently blot off excess oil and toss immediately in the cinnamon sugar.

Red Wine Caramel Apples

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This just might be heaven.  This recipe popped up on my Yahoo.com home page, and this might be the perfect adult Halloween treat.  I would definitely be in an apple bobbing contest for these- so fun.

Red Wine Caramel Apples

Ingredients:
8 small McIntosh apples, stemmed, washed well, and dried
1 1/2 cups red wine
2 cups sugar
1/2 cup water
6 tablespoons heavy cream
Equipment: 8 wooden ice-pop sticks; a candy thermometer

Directions:

Insert a wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper. Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat. Bring sugar and water to a boil in a 2 1/2-to 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238°F. Remove from heat and cool to 200°F. Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.

Weekend Sticky Buns

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Even though it was a short week, I am so glad it is Friday.  We don’t have much planned for this weekend other than some school projects due next week and of course Walker’s football game bright and early on Saturday morning.  I was trying to think what would be a good breakfast for him before his game (I must brag a little as his team is undefeated and has only been scored on once- they are pretty amazing), and I found this recipe for sticky buns.  Yum- I haven’t had a sticky bun in a long time.  My mother used to make them for us on Christmas morning, but I think these are just the ticket for a great start to a Saturday.

Sticky Buns

Ingredients:

3-1/2 to 4 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon salt
1 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
FILLING:
1/4 cup butter, softened
1-1/2 teaspoons ground cinnamon
TOPPING:
1/2 cup butter, cubed
1 cup packed brown sugar
2/3 cup chopped pecans
1/2 cup molasses

Directions:

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.

Pecan Shortbread with Chocolate Drizzle

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We just spent a wonderful long weekend up in Western North Carolina with friends, and the leaves could not have been better.  We sat by the fire, we hiked, and we ate a ton.  I hated for it to end. Here is a picture from on of our hikes from the top of Hawksbill.  The weekend definitely got me in the mood for fall recipes, and while searching for some today, I came across this tasty number on www.delish.com for pecan shortbread with chocolate drizzle.  What a great combo- I can’t wait to try it.

Pecan Shortbread with Chocolate Drizzle

Ingredients:

3/4 cup(s) all-purpose flour
1/2 cup(s) pecan flour , or 1/2 cup whole pecans, finely ground
1/4 cup(s) sugar
1/8 teaspoon(s) cinnamon
Large pinch of salt
1 stick(s) unsalted butter, cold, cut into small cubes
1 large egg yolk
8 pecan halves
2 ounce(s) bittersweet chocolate, chopped and melted

Directions:

Preheat the oven to 350 degrees F. Butter a large rimmed baking sheet. In a medium bowl, stir the all-purpose and pecan flours with the sugar, cinnamon and salt. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles fine cornmeal. Add the egg yolk and blend it in with a fork. Lightly knead the shortbread dough until it is smooth.
Transfer the shortbread dough to the prepared baking sheet and flatten it into a 6-inch round. Refrigerate the dough until it is well chilled, about 20 minutes.
Using the blunt side of a knife, score the dough into 8 wedges. Lightly press a pecan into the wide end of each wedge. Bake for about 35 minutes, until the shortbread is browned around the edge. While the shortbread is still warm, cut it into wedges with a serrated knife. Let the shortbread cool to room temperature, then drizzle with the chocolate and serve.

 

Callie’s Biscuits and Southern Traditions

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I am so, so, so excited for Callie’s Biscuits and Southern Traditions cookbook to come out on October 15th.  Callie’s is a staple at parties in Charleston, from her amazing biscuits to the delicious pimento cheese- everything she makes is fantastic, and I am thrilled that she is putting out a cookbook!  I am also thrilled that there is a Biscuits and Bourbon after party at Billy Reid, which is just super fun.  Make sure to pre-order yours today!