Monthly Archives: November 2008

Fall recipes I want to try

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Carrot Persimmon Cupcakes

These are from the brand new blog I Dream of Dessert by the same author as the recently closed blog “Cupcake Blog”. I’m glad they opened a new blog since making the decision to stop blogging at the cupcake blog spot. The recipes are unique and the photos are beautiful. I can’t wait to see what new creations they come up with next.

Seitan Roulade with Chestnut Stuffing

From the VeganYumYum blog, I wish I was a guest at their house this Thanksgiving! This recipe makes the perfect turkey alternative. It looks amazing. If I had more time this Thanksgiving, I would have definitely tried it. Maybe next year!

Nikki’s Sweet Potatoes

I’m 95% sure I’m going to make these from 101 Cookbooks for our Thanksgiving dinner tomorrow. They look amazing. I can imagine the coconut milk, macadamias and ginger are the perfect compliment to the sweet potatoes.

Pumpkin Twinkies with Meyer Lemon Filling

I have a soft spot for the Hostess Twinkie. I’m not entirely sure why, considering the thing is nearly indestructible and the worst thing in the world for one to consume considering all the horrible ingredients. But that aside, the concept of a cake filled with some yummy cream is defintely something up my alley. I think of it as a rectangular filled cupcake with no frosting. These pumpkin twinkies sound great and filled with a zing of meyer lemon cream filling… Yum.

Vegetable Lasagna with Goat Cheese

I love goat cheese. I’ve found it compliments a great number of dishes from sweet to savory and this lasagna with all kinds of vegetables and goat cheese would make a great cold night, hearty meal.

Baby Shower Baby Blue Bird Cupcakes

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A few weeks ago, friends of mine came to me with a proposal. They were planning to buy cupcakes for a combined baby shower they were hosting for two our friends. Instead of buying them from an expensive bakery, they came to me to see if I would be interested in making them instead. I accepted and it became my first commissioned and paid job! (how exciting!)

The shower’s theme was a “nest” theme with baby birds, blue eggs, and mama birds. It was absolutely adorable and the whole theme came together flawlessly. They found a design on Martha Stewart for these baby blue bird cupcakes. We just tweaked it slightly since one of the guests is severely allergic to coconut. So, instead of the coconut, I used a zester to curl white and milk chocolates.

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White Moussey Hot Chocolate

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I mentioned in my Pound Cupcakes with White Chocolate and Cranberry Mousses post that the recipe has quite a few leftover components. I was trying to figure out what to do with it all and I got creative. I found the perfect solution to use up all your leftover white chocolate mousse – White Hot Chocolate. I’m calling it “White Moussey Hot Chocolate”. It’s delicious!

White Moussey Hot Chocolate

  • Steam 8oz milk with a espresso/latte machine (I recommend a 1 or 2% so it’s not too rich. You can also heat it in the microwave for about 2 minutes.)
  • Add about 1/4 cup white chocolate mousse and stir well. (If it’s not warm enough for your preference, you may pop it in the microwave for 30 seconds to 1 minute)
  • Top with whipped cream and some white chocolate curls.

Unfortunately, I drank mine up much too quickly to get a good photo, myself. Image above from here.

Vegetarian Fish Sauce

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Fish sauce is a key ingredient in almost all Thai recipes and many southeastern Asian recipes. Fish sauce is used as seasoning not unlike salt and pepper are used in American dishes. Without this key ingredient, often the dishes lack authentic fullness of flavor. Of course, this causes a problem for the vegetarians.

There is a vegetarian alternative. When bought, it’s usually made with soy beans,salt, sugar, water, chili and citric acid. You can find bottles of it in Asian markets – especially Vietnamese markets. I’ve heard if the store doesn’t carry it, often the owners can order it for you, so go ahead and ask if you don’t see it. (Don’t you love how they spelled “Vegetarien”?)

If you’re feeling more crafty, you can make your own at home.

Vegetarian Fish Sauce Recipe

  • 1 1/2 cup shredded dried seaweed
  • 4 cups water
  • 3 very large cloves garlic, crushed but not peeled.
  • 1 1/2 tbsp. black peppercorns
  • 1/2 cup dark Chinese soy sauce
  • Extra boiling water as needed
  1. Place the seaweed in a pot and add 4 cups of water.
  2. Bring to a boil, then turn down the heat to keep it bubbling along.
  3. Cook for 20 minutes.
  4. Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
  5. Bring back to a boil, then boil fairly high for at least 1/2 hour.
  6. At that point, begin to taste (just a little, though–it’s strong).
  7. When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
  8. Strain through fine mesh or a coffee filter and allow to cool.

Now, you can enjoy authentic tasting dishes at home – stir fries, soups, pad thai – that stuff is so good!

Pound Cupcakes with White Chocolate & Cranberry Mousse

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It’s time again for the Iron Cupcake challenge where you can vote for me starting Nov 30th and help me win. This is my second month, so I’m feeling less nervous this time around and more excited. I didn’t win last month’s challenge, unfortunately, but maybe this month. Hopefully? Thanks to everyone who voted for me last month. Keep voting for me and eventually, we’ll win it!

This month’s challenge ingredient is Cranberry.I have an amazing holiday pudding recipe that uses homemade vanilla and chocolate puddings, pound cake, cranberry sauce and whipped cream. It’s a delicious combination of flavors and that is what became my inspiration for these cupcakes.

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Double Chocolate Espresso Banana Muffins

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I just made these HEAVENLY muffins this morning. They are much too good. I’ve already scarfed down two of them and I’m thinking about going back for a third. I really shouldn’t, but they are sitting there calling my name!

It’s the perfect way to use up overripe bananas, and all with ingredients that I usually have around the house!

Go make them. Now.

Double Chocolate Espresso Banana Muffins
(recipe & image from here)

  • 1 1/2 cups of mashed ripe bananas (about 4 medium-sized bananas)
  • 1/2 cup of granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup (1 stick) of unsalted butter, melted
  • 1/4 cup of whole milk
  • 1 large egg
  • 1 1/2 cup of all-purpose flour
  • 2 teaspoon of strong espresso *
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon of salt
  • 3 ounces of milk chocolate chips
  • 3 ounces of bittersweet chocolate chips

Preheat oven to 350F. Spray a muffin tin with cooking spray.

In a medium bowl, stir in the banana, sugars, butter, espresso, milk and egg. In another medium bowl, whisk together the flour, baking soda and salt. Make a well in the middle of the bowl and gently add in the banana mixture. Stir into just combined. Gently fold in the chocolates.

Fill each muffin tin about three quarters full and bake for about 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Once cooked, move muffins to a cooking rack. The muffins can be stored in an air tight container for up to two days. Enjoy!

* TIP: You must brew the espresso before using it in your recipe. I had a friend make espresso cheesecake for us a long time ago and put in 2 Tbsp of espresso… grounds. We went out for ice cream. (hehe – I love you, M!)