06 June

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June 10, 2010

Herbs and Spices Oven Roasted Potatoes

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Herbs and Spices Oven Roasted Potatoes

Herbs and Spices Oven Roasted Potatoes

June 10:  Herbs and Spices Day

Islander’s daddy studied horticulture in college before joining the U.S. Navy and becoming a chef. Unfortunately, she did not inherit his talent for gardening but she grew interested in his culinary skills. Although Islander is clueless about maintaining an herb garden, she is crazy about organizing her spice rack. Those who do not have a green thumb like her can conveniently reach out for the seasonings on their shelves and sprinkle them on their favorite foods for fabulous flavor.  Our blog recipe post features such capped condiments in an aromatic side dish—herbs and spices oven roasted potatoes—for Herbs and Spices Day.

Recipe

(Adapted from All Recipes)

Ingredients

  • 4 potatoes, peeled and cubed
  • 2 tablepoons of olive oil
  • 1 tablespoon garlic, minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt

Directions

In a large bowl, mix the oil, garlic, basil, marjoram, oregano, parsley, thyme, red pepper flakes and salt.  Add the potatoes and stir until well coated. Place the potatoes in a foil-lined baking pan in a single layer. Bake in a preheated oven at 425 degrees for 20-30 minutes, turning occasionally for even browning.

Herbs and Spices Oven Roasted Potatoes

 

June 6, 2010

Applesauce Cupcakes

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Applesauce Cupcakes

Applesauce Cupcakes

June 6: National Applesauce Cake Day

For an early summer social with some priests at her brother’s Catholic order, Islander picked a simple dessert to share—applesauce cupcakes. Even without any frosting or sugar-crumble topping, the tiny treats were still a tempting indulgence! Applesauce cupcakes are paradise-perfect for potlucks and parties—and especially for National Applesauce Cake Day!

Recipe

(Adapted from Better Homes and Gardens)

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/3 cup shortening
  • 1 ½ cups applesauce
  • 1 cup raisins

Directions

In a medium sized bowl, sift together the flour with the baking powder, cinnamon, baking soda, nutmeg and cloves.  In a large mixing bowl, cream the sugar and the shortening. Beat in the applesauce.  Gradually add the flour mixture and blend well.

Applesauce Cupakes

Fold in the raisins. Line a muffin tin with cupcake paper. Fill 2/3 full of batter. Bake in a preheated oven at 350 degrees F for 30-35 minutes, using a toothpick to check for doneness.  Remove from the oven and transfer to a wire rack to cool completely. Yield: A little over a dozen.

Applesauce Cupcakes

Notes

  • These applesauce cupcakes make hearty muffins for breakfast or snack time.
 

June 1, 2010

Frangelico Chocolate Cupcakes

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Frangelico Chocolate Cupcakes

Frangelico Chocolate Cupcakes

June 1: National Hazelnut Cake Day

Those who fancy filberts like Highlander and Islander can celebrate National Hazelnut Cake Day with these triple-threat treats—chocolate cupcakes infused with Frangelico (hazelnut liqueur), frosted with Frangelico-Nutella (hazelnut-chocolate spread) and topped with toasted hazelnuts.

Recipe

(Adapted from RecipeZaar)

For the Frangelico Chocolate Cupcakes

  • 1 (18.25 ounces) box chocolate cake mix
(we recommend Duncan Hines Moist Devil’s Food Cake)
  • 1 package  (3.9 ounces) instant chocolate pudding mix
  • 4 eggs
  • ½ cup water
  • ½ cup vegetable oil
  • ½ cup Frangelico (hazelnut liqueur)
  • 1 cup hazelnuts/filberts, chopped, toasted and divided in half

Directions

Line muffin tins with cupcake papers.  In a large mixing bowl, put in all the ingredients except for half of the hazelnuts and blend until the batter is thick and smooth. Gently fold in ½ cup of hazelnuts.  Scoop the batter into the cupcake papers. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Check for doneness. Remove the cupcakes from the oven and place them on a wire rack to cool completely before frosting or decorating them. This recipe yields about 2 ½ dozen cupcakes.

Frangelico Chocolate Cupcakes

For the Frangelico-Nutella Frosting

(Adapted from Frangelico)

  • 2 cups confectioner’s sugar
  • 3 tablespoons unsweetened cocoa powder
  • 6 tablespoons butter (room temperature)
  • 3 tablespoons Frangelico (hazelnut liqueur)
  • ½ cup Nutella

Directions

Sift the sugar and cocoa powder together. Cream the butter, then gradually add the sugar-cocoa mixture and beat until smooth.  Stir in the Frangelico and Nutella until a spreadable consistency is achieved.

Frangelico Chocolate Cupcakes

Frost the cupcakes. Dip the tops of each cupcake into a bowl of the remaining ½ cup of toasted hazelnut pieces.

Notes

  • Toasting the hazelnuts brings out more of their natural flavor.  Spread them on a sheet and bake in a preheated oven at 350 degrees F for 10 minutes. Allow the hazelnuts to cool before using them in a recipe.
  • Search our blog for other posts with recipes containing hazelnuts/filberts, Frangelico or Nutella as ingredients.

 

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