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Posts Tagged ‘Vanilla’

Magnolia Cupcakes

So when I mentioned to a few people I was going to post a cupcakes recipe, I received some less than enthusiastic responses. Cupcakes are not gourmet enough anymore. But I love these cupcakes! Simple and delicious! They are easy baking, no fussy ingredients or challenging doughs. Also the icing gives me a hyper boost like nothing else.

I am a little late to this bandwagon though, apparently the cupcake craze is over. Macarons are the new cupcakes. But macarons are hard. They are delicate, complex and temperamental. The slightest mistake – or even too much humidity in the kitchen – leads to disaster. Even if they are the next big thing, I’m sticking with cupcakes. Specifically Magnolia cupcakes. Just call me a 2001 nostalgist.

I actually borrowed muffin tins from my mom to make these since I don’t have any of my own. Hers are awesome vintage ones. I think this one looks almost Art Deco. I love Art Deco! Vintage bake ware so cool, I wish I had a bigger kitchen to start collecting it.

I have very few tips for this recipe. I generally only (ha!) add 6 of the 8 cups of sugar to the icing. That is usually more than enough. I always have trouble filling the wrappers 3/4s of the way, but try not to overfill too much – these rise a decent amount. Finally, enjoy! Sometimes the simplest recipes are the best.

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Do you like tang? That indescribable taste that makes you take spoonful (or forkful) after spoonful until you look down and realize all the food is gone? If yes, then this is the recipe for you. This was beyond good.

I recently bought an ice cream maker and I thought, where can I find an awesome ice cream recipe? Smitten Kitchen of course! The recipe is Claudia Flemming’s, apparently she has a lovely bed and breakfast on the North Fork called Table and Inn, which I need to go to, and there is an out of print cook book, which I need to buy. Hopefully not for the current asking price on Amazon ($875?!!).

But yes, back to the ice cream. It was delicious. I’ve only had homemade ice cream one other time and I forgot how rich and creamy it is. Much much better than the storebought cartons. I adjusted the recipe only slightly to toss in the blackberries towards the end (hey, they were on sale again!). I liked the idea of whole chunks of berries in the ice cream, but you could easily cook them down into a syrup to mix into the custard base if you like smooth ice cream.

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So all of my recipes on here so far have been recipes that I love and are tried and true classics or are new recipes that I am in love with. This one though I was not in love with. The pears are good, but they are not great. But it has a really high rating on epicurious, so who knows, maybe it is me.

If I make this again, I would definitely double, even triple the recipe. It is a lot of work for just two servings. I didn’t read the recipe carefully before I started, so I only marinated the pears for 2 hours or so. I also don’t think I boiled the syrup down enough, it wasn’t very syrupy. (Maybe that is why I didn’t love the recipe – I didn’t quite follow the directions!) The alcohol in the mascarpone was pretty strong – I loved it, but you could substitute vanilla for the extra kick without the boozy taste.

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Remember when I said I didn’t like butternut squash?  That is no longer true.  This was a delicious, very subtle recipe from one of my favorite food blogs, Chocolate and Zucchini.  This works best using a whole vanilla pod, the pod really gives depth to the flavor.

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Cubed Squash-y Goodness

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Vanilla Butternut Squash Soup

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