[Recipe] "Kid At Heart" Ice Cream Cone Cupcakes

I was recently asked to make cupcakes for a child's birthday.  The problem?  I haven't made anything for children in forever, and let's just say that their preferences are a little different from ours.  (For example, I'm not convinced all children love apple pie cupcakes or Aztec Mexican ones, and so of course these recipes must be reserved for another day and entry.)  Sure enough, the little boy's mother had just one piece of advice for me: "He loves frosting!"

This piece of information, however, didn't really narrow things down for me, either-- I don't think children like the same kind(s) of frosting adults do.  For example, they don't necessarily love cream cheese-based frostings.  (His mother actually ruled out red velvet immediately after suggesting it as a possibility.)  And they don't love fruit in their dessert the way I do.  (Goodbye, berry- or lemon-based whipped and buttercream frostings.)  And, worse, perhaps through a deficiency of my own, I *small voice* actually don't love frosting all that much, anyway... in fact, I've always been willing to scrape off a little bit of the [excess!] frosting from a cake or cupcake in the name of friendship.  (You're welcome.)

So I did what I always do in times of recipe crisis: I turned to the Internet.  I Googled, perhaps rather n00bishly, "Cupcakes for Children" and found the following:

Ice Cream Cone Cupcakes

YES.  #Winning.  And not just in a Charlie Sheen way, though I would be surprised if he disapproved of this very fun dessert.  (That means what you think it means.)

It's simple, really.  Simple in its genius.  Essentially, ice cream cones take on the role of edible cupcake wrappers.  You can use any cupcake base you want (well, at least any without fancy fillings like cheesecake or cookie dough) and any frosting as well.  I went with a lovely classic homemade yellow cake base (recipe here, courtesy of Smitten Kitchen) and a chocolate buttercream frosting, but the idea really works for any combination of cake and frosting your little heart (or little one) desires.

The amount of cake batter that fits into each individual ice cream cone is roughly equal to 2/3 of a normal cupcake wrapper or tin, so adjust baking times ever-so-slightly to account for this (if necessary-- some cupcakes rise a lot, anyway).  Also, posts online suggested that the bottoms of the ice cream cones became slightly soggy and leaky from the batter, so I lined mine with a few chocolate chips and marshmallows.  They doubled, I think, as a nice surprise for the birthday boy, kind of like a Drumstick.

And, of course, I piled the icing high to resemble ice cream (it might not look like much, but the cakes didn't rise a ton) and decorated with a generous splattering of fun sprinkles. The sky's really the limit at this stage, though-- basically whatever you'd find on an actual ice cream cone or sundae-- is fair game.  Have fun and run with it.  Be a kid again.  After all,

"Love is an ice cream sundae, with all the marvelous coverings."
Jimmy Dean

[Recipe] "Good Morning, Sunshine" Lemon Vanilla Cupcakes

This post will begin with a cliche: "If life gives you lemons... "

... you obviously make lemon vanilla cupcakes for your co-workers to brighten up their Monday morning.

"Good Morning, Sunshine" Lemon Vanilla Cupcakes
a recipe inspired by Sally's Baking Addiction
Makes 12 cupcakes

I have resting happy face.  I promise, this is a thing.  It means that people perpetually stop me on the street to ask me for directions (honestly, this is a terrible mistake; I have zero sense of direction).  It means that my boss has stopped me in the hallway before and asked me what had happened today to make me so happy (in truth, nothing had happened and I wasn't particularly happy).  One of my co-workers has actually accidentally dialed the wrong number, thinking it was me, then paused a few minutes in to the conversation to ask the other girl, "You seem rather down today."

Yes, I am that cheerful.

And sometimes I share that cheer with my co-workers in the form of baked goods.

After all, if life gives you lemons, . . . etc.

Lemon Cupcake Base - Ingredients
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
zest and fresh juice of two medium lemons
* 1 medium-sized lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

Lemon Cupcake Base - Directions
1.  Preheat the oven to 350 degrees Fahrenheit.  Line 12-count muffin pan with paper liners.  Set aside.

2.  Using a handheld or stand mix fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2-3 minutes.  Scrape down the sides and bottom of the bowl as needed.  Add the eggs and vanilla and lemon extracts.  Beat on medium-high speed until everything is combined, about 2 minutes.  Scrape down the sides and bottom of the bowl as needed.  Set aside.

3.  In a medium bowl, toss together the flour, baking powder, and salt.  Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition.  Batter will be thick.  Beat in the milk, lemon zest, and lemon juice on low speed until just combined.  Do not overmix this batter at any point.

4.  Spoon batter evenly into 12 cupcake liners.  Bake for about 18-20 minutes.  A toothpick inserted in the middle will come out clean when done.  Remove from the oven and allow to cool completely before frosting.

Lemon-Vanilla Buttercream Frosting - Ingredients
1 cup unsalted butter, softened to room temperature
3-4 cups confectioners' sugar
1/4 cup heavy cream
1-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/4 teaspoon salt, to taste
additional lemon zest or crushed lemon hard candies or sprinkles, for decoration

Lemon-Vanilla Buttercream Frosting - Directions
1.  Beat softened butter on medium speed with an electric or stand mixture.  Beat for about 3-4 minutes until smooth and creamy.
2.  Add confectioners' sugar, cream, vanilla and lemon extracts, and salt, with the mixer running.  Increase to high speed and beat for 3 minutes.  Add more confectioners' sugar if frosting is too thin or more cream if mixture is too thick.  Add more salt if frosting is too sweet.
3.  Frost cooled cupcakes.  If topping with lemon zest, do so right before serving.

[Recipe] [Blue Apron] Vadouvan-Spiced Lamb Burgers

I love burgers (medium-rare, of course).  In fact, I've had burgers four times this week alone.  It's a dirty, comfort food craving, and I'm not ashamed to scratch it, even often.

And scratch it I did today with homemade lamb and beef burgers with a slight Indian twist, courtesy of my weekly Blue Apron delivery.

Vadouvan-Spiced Lamb Burgers
A recipe by Blue Apron
Makes 2 burgers

I'm not afraid to try an unconventional (read: non-classic American) burger.  In fact, one of my favorite burger chains in the world is Japan's Mos Burger, not available in the Western hemisphere (although there are stores all throughout Asia, including Taiwan, and some in Australia).  I look forward to Red Robin's annual burger contest, the "Best of the Bash"-- not that I'm glamorous or important enough to attend, but the winner of the annual competition is typically featured on the Red Robin menu for the next year.  This year's winner was the "Madlove Champ burger," a combination of brisket, chuck, and sirloin, topped with three cheeses, apple-wood maple-glazed bacon, butter lettuce, plum tomatoes, avocado, and candied jalapenos.

Ingredients
8 ounces ground lamb and beef blend
2 hamburger buns
3/4 cup Panko breadcrumbs
1/2 cup low-fat, plain Greek yogurt
1 Romaine heart
1 lemon
1 red onion
1 zucchini
1 bunch mint
3 tablespoons all-purpose flour
1 tablespoon Vadouvan curry powder

1.  Prepare the produce.  Wash and dry the fresh produce.  Using a peeler, remove the lemon rind, avoiding the pitch; mince to get 2 teaspoons of zest (or use a zester).  Quarter and deseed the lemon.  Pick the mint off the stems; discard the stems.  Trim off and discard the root end of the lettuce.  Cut the zucchini into 1-inch-thick rounds on an angle.  Peel and halve the onion.  Thinly slice half of the onion; small dice the other.

2.  Bread the zucchini.  Place the zucchini in a bowl; season with salt, pepper, and half the Vadouvan curry powder.  Toss to coat.  Place the flour and breadcrumbs in 2 separate medium bowls.  To make the coating mixture, in a third medium bowl, combine 1/3 of the Greek yogurt and 3 tablespoons of water; season with salt and pepper.  Working one at a time, completely coat each seasoned zucchini round in the flour (tapping of any excess), then dip in the coating mixture (letting the excess drip off), then coat in the breadcrumbs (pressingly down firmly).  Transfer to a sheet pan or plate.

3.  Form and cook the burgers.  Place the ground lamb and beef blend, lemon zest, diced onion, and remaining Vadouvan curry powder in a large bowl; season with salt and pepper.  Gently mix to combine.  Using your hands, form into two 1/2-inch-thick burgers.  In a medium pan (non-stick, if you have one), heat 2 teaspoons of olive oil on medium until hot.  Add the burgers and cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness.  Transfer to a plate; cover with foil and set aside in a warm place.  Wipe out the pan.

4.  Cook the zucchini.  In the pan used to cook the burgers, heat a thin layer of oil on medium-high until hot.  Add the breaded zucchini rounds in a single layer.  Cook 3 to 4 minutes per side, or until golden brown and crispy.  Transfer to a paper towel-lined plate; season immediately with salt and pepper.  Carefully wipe out the pan.

5.  Make the yogurt sauce.  In a small bowl, combine the remaining Greek yogurt, half the mint (roughly chopping before adding), and the juice of 2 lemon wedges; season with salt and pepper to taste.

6.  Toast the buns and plate your dish.  In the same pan, heat 2 teaspoons of olive oil on medium until hot.  Add the buns, cut sides down; toast 1 to 3 minutes, or until lightly browned.  Transfer to a clean, dry work surface.  Place as much of the lettuce and sliced onion as you'd like (you may have extra) onto the bun bottoms.  Top each with a cooked burger, a few spoonfuls of the yogurt sauce, some of the remaining mint, and a bun top.  Divide between two plates.  Serve with the cooked zucchini rounds and remaining yogurt sauce on the side.  Garnish with the remaining lemon wedges.

[Recipe] "Wine Country" Coq Au Vin

"Wine Country" Coq Au Vin
a recipe by Anne Burrell

Coq au vin means, literally, "cock (rooster) in wine" and is, also literally, a chicken braised in wine-- typically Burgundy, though other types of wine may be used.  The dish became very popular in the United States thanks to Julia Child, who featured the dish in her famous 1961 cookbook, Mastering the Art of French Cooking, and also on her PBS cooking show The French Chef.  Perhaps because of Julia Child, coq au vin is seen as quite refined and also as a somewhat challenging dish to master (here's a list on Epicurious listing it as one of the most difficult/laborious dishes to make), but it's quite rustic, really, and is actually considered French country cooking.  It has a lot of ingredients but not a lot of complicated steps, in my opinion.  In other words, in some ways it's the perfect dish for me, the cliche "me on a plate"-- deceptively refined, actually not fancy at all-- rich and elegant and hearty and warm, the perfect main course served over hot buttered noodles.

Ingredients for Coq au Vin (8 to 10 servings)
olive oil
one 6-8 pound capon, cut into 8 to 10 pieces (you can use regular chicken if you can't find a capon)
kosher salt
all-purpose flour, for dusting
8 ounces slab bacon, cut into lardons
3 ribs celery, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
2 cloves garlic, smashed
1 pound cremini or white button mushrooms, quartered
1/2 cup brandy
1/4 cup tomato paste
3 cups hearty red wine  (like Burgundy)
8 ounces cipollini onions (if you can't find cipollini opinions, pearl onions are a good substitute)
4 to 6 cups chicken stock
* Note: I made my potatoes separately, as one of my friends is vegetarian.  If not adding the potatoes, less chicken stock will be required, maybe just 3 to 4 cups.
3 bay leaves
1 bundle fresh thyme
12 ounces fingerling potatoes, cut in 1-inch slices
fresh chives, finely chopped, for garnish

Directions
1.  Coat a large 7-quart Dutch oven or rondeau with olive oil and bring to a medium-high heat.  Pat the capon (or chicken) dry and sprinkle generously with salt.  Working in batches if necessary, coat the capon gently with flour and put immediately in the hot oil.  Only flour the capon that you are working with in that batch-- no premature flouring, please.  Premature flouring will result in doughy, gritty, mealy capon rather than crispy.  Brown on all sides and then remove from the pan to paper towels.  Remove any excess oil from the pan.

2.  Reduce the heat to medium and add the bacon lardons to the pan with a tiny splash of new olive oil.  Cook the bacon until it is brown and crispy.  Add the celery and onions, season with salt, and cook until the veggies are starting to soften, are very aromatic, and have no color, 7 to 8 minutes.  Add the garlic and cook for 1 minute.  Add the mushrooms and cook until the mushrooms give off their juices, 4 to 5 minutes.

3.  Stir in the brandy and cook until it has reduced down.  Add the tomato paste and stir to combine.  The mixture will become very thick.  Stir in the wine and bring the mixture to a boil and cook for 4 to 5 minutes.

4.  Meanwhile, bring a pot of well-salted water to a boil over medium heat.  Toss in the cipollini onions, skin and all.  Cook the onions for 3 to 4 minutes and then strain.  When the onions are cool enough to handle, remove the skin and discard, reserving the onions.

5.  Return the legs and thighs of the capon to the pan, reserving the breasts.  Stir in enough chicken stock until the chicken is three-quarters covered.  Add the bay leaves and thyme.  Bring the mixture to a boil, and then reduce the heat to a simmer.  Taste for seasoning and adjust if needed.  Add the cipollini onions and the potatoes.  Partially cover the pan and simmer for 20 minutes.

* Note: I made my potatoes separately, as one of my friends is vegetarian.  If not adding the potatoes, less chicken stock will be required.

6.  After the capon has simmered for 20 minutes, turn the legs and thighs over and add the breasts.  Check the level of liquid and add more chicken stock if needed.  Partially cover the pan and simmer for another 15 minutes.

7.  Remove the capon from the pan and skim the sauce if necessary.  If the sauce is on the thin side, reduce it down until it becomes a sauce-like consistency.  Season.  Transfer the capon to a serving platter, garnish with chopped chives, and serve with lots of sauce.

[Sunday Supper Menu] "Simple Elegance" Menu - Coq Au Vin

New York City is a city of lights, glamour, and so much color and noise.  Everything is bright and shiny and fast and crowded.  All the things you love about it can also become the things you hate.  It's important to step away from the glitz and the commotion, to have an oasis, to not be jostled and to have to shout at your friends to be heard in a crowded bar.

When I moved into my current apartment, one of the things I loved the most about it was the size of the dining room (that, and the newly renovated kitchen).  I envisioned myself hosting fabulous dinner parties in my new space.  After months of searching, I eventually found my dream extendable dining table and Sunday Suppers-- quiet, relaxed, and in the comfort of my own home-- finally became reality.

Sunday suppers are my new thing, and they can be yours, too.  Check in periodically for menu posts such as these, which compile full menus and recipes (sometimes with separate write-ups that, I promise, promise, promise are truly forthcoming).  These menus are all designed to not only "go" together but to be executable by just one person in one full day (or two half-days, which is usually how I prepare).

This particular menu was for my second Sunday supper rather than my first (I know, I'm woefully behind on my blogging) and was meant to showcase one particular dish: coq au vin.

I'd never made coq au vin before, but I love it.  It is rich and elegant and hearty and warm, the perfect main course served over hot buttered noodles.  And to showcase it, I decided on a large variety of simple, but flavorful, vegetable sides.

"Pick of the Harvest" Roasted Butternut Squash and Apple Salad - Recipe in This Post

An oldie but a goodie-- one of my few repeat recipes.  I could eat this salad for days-- which is saying a lot, mainly because Sunday Suppers typically result in leftovers and also because I don't tend to like salads.

"Simple Sophisticate" Veggie Pot Pie Muffins - Recipe in This Post

"High Society" Haricot Verts with Shallots (AKA French Green Beans with Shallots)

a recipe by Once Upon a Chef

This recipe consists of mainly three ingredients: haricot verts, shallots, and extra virgin olive oil.  You don't get much simpler than that, though the dish is elegant in its simplicity, relying largely on the sweet and savory flavor of the shallots to carry the dish.

Ingredients (4 servings)

3/4 pound (12 ounces) haricot verts (French green beans-- these are longer, thinner, sweeter and more tender than American green beans), trimmed

2 large shallots, thinly sliced

1 tablespoon extra virgin olive oil

about 1 cup of water

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

1.  Thinly slice the shallots into rings.  Heat the olive oil in a large saute pan over medium-high heat.  Add the shallots and cook, stirring frequently, until soft and mellow, about 8 minutes.

2.  Add the haricot verts, salt, and pepper, and cook, stirring frequently, for about 2 minutes.

3.  Add 1/2 cup of the water and cook, stirring frequently, until the water evaporates, 4-5 minutes.  Add the remaining 1/2 cup of water and continue cooking until the beans are tender and the pan is completely dry, 5-6 minutes.  Test the beans for doneness.  If they need more cooking time, add a bit more water and cook until done; just be sure to cook off any remaining liquid in the pan before serving; otherwise, the flavor will be diluted.  Taste and adjust the seasoning with salt and pepper if necessary.

"Color Me Pretty" Smashed Potatoes

a recipe by The Pioneer Woman

I love potatoes to an almost embarrassing degree.  I love them mashed, creamy, baked, fried, and every which way.  In fact, my love for potatoes is so embarrassing that I don't keep potato chips in my house as a general rule-- I'd eat them all way too quickly.  And I could never live carb-free, not because I love bread but because I love potatoes.  Potatoes are just unassuming and tasty but incredibly easy to make.

My dinner guests should learn to (and probably have) expect some form of potato when they come.  I try to change it up every now and then with a different recipe or, in this case, with different colors.

Ingredients

new potatoes (or other small, round potatoes-- I used a variety of colorful fingerlings)

olive oil

kosher salt

freshly ground black pepper

rosemary (or thyme or chives or a blend of all three, which is what I used), finely chopped

Directions

1.  Preheat the oven to 450 degrees Fahrenheit.

2.  Bring a salted pot of water to boil.  Once boiling, add as many potatoes as you like, and cook them until they're fork-tender.

3.  Generously drizzle a baking sheet or baking pan with olive oil.  Note that the olive oil will keep the potatoes from sticking to the pan, so truly be generous!
4.  When the potatoes are fork-tender, place them on the prepared baking sheet or baking pan, with enough room between them to spread out.  Using a potato masher (or a large spoon or fork), gently press down on a potato until it is slightly mashed, twisting the masher 90 degrees to continue flattening the potato.  Be careful not to completely mash the potato.  Repeat until all potatoes are flattened.
5.  Using a pastry brush, brush the tops of the smashed potatoes generously with olive oil.
6.  Sprinkle the potatoes generously with the kosher salt, freshly ground black pepper, and herb blend.
7.  Cook in the oven for 20-25 minutes, or until the potatoes are crispy and sizzling.

"Wine Country" Coq Au Vin - Recipe in This Post

My boss heard that I was hosting a dinner party and offered up a bottle of port (Three Monkeys Shizaru Napa Valley 2006, to be precise).  It had a super-cute label, so of course we used it.  It was the perfect accompaniment/after-dinner drink and had a delightfully sweet finish.

"Melt in Heaven" Chocolate Mousse with Raspberries and Homemade Whipped Cream - Recipe in This Post (To Come)

Chocolate mousse with homemade whipped cream was definitely the perfect ending note for this particular dinner party-- like the rest of the menu, its simplicity belies its elegance.  Even my dessert-hating friend had a few bites and begrudgingly admitted it was delicious.