Cappuccino Cupcakes

November 8: National Cappuccino Day

On our Italian vacation, we began each day with a breakfast of brioches and biscottis. Highlander would also have his morning coffee as the caffeine would give him a boost of energy as we prepared to go sightseeing all over Rome, Florence and Venice. Instead of his usual “tall, no-whip mocha” that he orders in American coffee shops, Highlander would drink a cappuccino from the Italian cafés.

In Europe, traditionally cappuccino is consumed in the mornings (but now it is starting to get popular to drink it during the day). Cappuccino is made with steamed espresso and hot milk and has a foamy top texture. Some baristas even make artistic designs on top of the foam.

Instead of making the beverage, we baked cappuccino cupcakes. We created them to look like mugs and flavored them with Hawaiian ingredients (Kona coffee).  They are a cute coffee confection to commemorate National Cappuccino Day.

Recipe

For the cupcakes

(Adapted from 125 Best Cupcakes Cookbook by Julie Hasson)

• 1 cup flour
• 1 teaspoon ground coffee (we used Kona coffee)
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• pinch of salt
• 1 egg
• 1 cup sugar (we used C&H brand, granulated white)
• ¼ cup oil
• 1 teaspoon vanilla (we used Hawaiian Vanilla Company brand)
• 1 tablespoon instant coffee (we used Mulvadi brand) mixed with 1 teaspoon warm water
• 2/3 cup sour cream
• ½ cup semi sweet chocolate chips (we used Nestle brand mini morsels)

Directions

In a bowl, mix the flour, ground coffee, cinnamon, baking powder, baking soda and salt. Set aside. In another bowl, beat the egg with the sugar and oil. Mix in the vanilla.

Stir in the coffee mixture. Gradually pour in the flour mixture and alternate with the sour cream. Mix until the batter is smooth. Fold in the chocolate chips.

Scoop into brown cupcake liners, Bake in a preheated oven at 350 degrees F for 20-25 minutes. Remove from the oven and let cool completely. Yield: A baker’s dozen.

For the chocolate glaze

(Adapted from Chocolate from the Cake Mix Doctor by Anne Byrn)

• ½ cup semi-sweet chocolate squares (we used Baker’s brand) or chocolate chips
• 2 tablespoons butter
• 1 tablespoon light corn syrup

Directions

In a bowl, combine the chocolate, butter and corn syrup. Microwave for a minute until all ingredients are melted. Stir until smooth and well blended. Dip the top of a cupcake in the glaze, twisting and tapping off the excess. Let set.

For the cappuccino mug decorations

• Chocolate frosting, cold
• Chocolate-covered circle mini pretzels (we used Nabisco brand)
• Whipped cream or Cool Whip
• Chocolate-covered coffee bean (we used Island Princess brand)

Directions

Spread a little cold chocolate frosting on the side of a cappuccino cupcake liner. Attach a circle pretzel. Continue assembling the other cupcakes. Refrigerate to set the “mug handles” in place.

Pipe a little whipped cream or Cool Whip on top of the glazed cupcake. Top with a chocolate-covered coffee bean.

Notes

• We found brown cupcake liners from our local cake decorating shop. They may also be ordered online from various baking supply stores.
• See some cool cappuccino creations! Woman’s Day magazine posted some fantastic foamy and frothy designs on their online edition. Look at even more latte art at the Coffee Geek website.
• Search our blog for more coffee-infused desserts, such as Kona coffee cupcakes and Kona coffee cheesecake.

Tuna Fish Sandwich

November 3: National Sandwich Day

Islander grew up in the Sandwich Islands but, like most local Hawaiian kids, ate more bento (boxed lunches) than sandwiches at school. When the military transferred her Daddy to the mainland, and the ‘ohana (family) moved to and lived for a few years on the East Coast, Islander noticed that some of her elementary school classmates brought sack lunches—mostly sandwiches! She was a bit shy for having a different kind of lunch, so she asked her Mommy to make “what the haole kids ate.” Peanut butter and jelly, egg and tuna fish sandwiches found their way into her sack. Ironically, some of the haoles wanted to trade their food for her teriyaki meats and lumpia (spring rolls) because her bento lunches seemed more substantial than their simple sandwiches!

Islander still prefers rice-based, comfort-food lunches but will eat sandwiches with her haole husband, Highlander. Tuna fish sandwich is one they both like, so we are featuring our easy recipe for a blog post on National Sandwich Day.

Recipe

Ingredients

• 1 6-ounce can of tuna, drained and flaked
• 3-4 tablespoons of mayonnaise
• 2 teaspoons sweet pickle relish
• 2-3 tablespoons onion, minced
• 1 hard-boiled egg, roughly chopped
• lettuce leaves
• slices of bread (white or wheat)

Directions

In a medium bowl, combine the tuna with mayonnaise, relish, onions and egg until well mixed.

Spread the tuna mixture on one slice of bread. Top with a lettuce leaf and another slice of bread. Cut the sandwich diagonally with a sharp knife. Repeat with other slices of bread until the tuna mixture is all used up. Yield: 3 tuna fish sandwiches.

Notes

• Thanks to Lisa L. for the fish platter in the final food photo above.
• Search our blog for other sandwich recipes.

Suka Pipino

(Filipino-Style Vinegar Cucumbers)

November 1: National Vinegar Day

Filipino foods are often a blend of sour (asim), salty (alat) and sweet (tamis) flavors for a unique mouthwatering mix. Suka pipino (vinegar cucumbers) is an example of a Filipino-style side salad that has the cultural cuisine characteristic of “sour-salty-sweet” ingredients all in one.

Islander’s Mommy sometimes served suka pipino for her family. The simple yet very vinegary cucumbers balanced the soy sauce-marinated meat dishes that she also made for our mealtimes.

Savor some suka and pucker up with pipino and make vinegar cucumbers as a Filipino-style side salad on National Vinegar Day.

Recipe

(From Mommy)

• 1 large cucumber
• ¼ cup vinegar (we used sugar cane vinegar)
• ½ teaspoon sugar
• salt and pepper to tast

 Directions

Wash, pare and slice the cucumber. In a small bowl, combine the vinegar with the sugar. Mix in the sliced cucumbers. Salt and pepper to taste. Serve as a side salad.

Notes

• Apple cider vinegar may be used in this recipe instead of sugar cane vinegar. Clear vinegar also is fine.