February 26, 2017

Pistachio Pudding Cupcakes

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Pistachio Pudding Cupcakes

pistachiopuddingcupcakes

February 26: National Pistachio Day

As the end of February quickly approaches, we look forward to marching on toward St. Patrick’s Day. During this time, we experiment with a variety of green-colored recipes before deciding what to take to potluck parties in celebration of the patron saint of Ireland. Although pistachio pudding cupcakes are not Irish, we like the subtly nutty taste and the soft shade of green from the frosting. They look festive at the food table for green-themed get-togethers and pistachio pudding cupcakes are perfect on National Pistachio Day.

Recipe

(From an undated community cookbook)

For the pistachio pudding cake

  • ½ cup pistachio nuts, chopped
  • 1 box white or yellow cake mix
  • 1 box (3.4 ounces) pistachio nut instant pudding
  • 1 cup cooking oil (canola or vegetable)
  • 1 cup lemon-lime soda (such as 7Up)
  • 3 eggs

Directions

In a large bowl, combine the pistachio nuts, cake mix, pistachio pudding mix, cooking oil and lemon-lime soda. Beat in the eggs.

pistachiopuddingcupcakessteps1

Scoop into cupcake papers. Bake in a preheated oven at 350 degrees F for 30-40 minutes or until done. Remove from the oven and cool completely on a wire rack.

pistachiopuddingcupcakessteps2

For the pistachio pudding frosting

(Adapted from Food.com)

  • 1 box (3.4 ounces) pistachio nut instant pudding
  • ¾ cup milk
  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • 1+ cup powdered sugar, sifted
  • pistachio nuts, chopped (for garnish)

Directions

In a bowl, combine the pistachio pudding mix with the milk and stir until smooth. Set aside. In a large bowl, beat the butter with the shortening. Gradually add the powdered sugar and mix well until creamy.

pistachiopuddingcupcakessteps3

Blend in the thickened pudding mixture and beat until light and fluffy. Scoop into a piping bag with a decorator’s tip (we used Wilton tip 1M). Pipe swirls of frosting on top of the cupcakes. Sprinkle pistachio nut pieces on top.

pistachiopuddingcupcakessteps4

Notes

  • Toast the pistachios to boost the flavor of the nuts in this recipe. In a small pan on the stovetop, heat the nuts over medium high heat, stirring constantly so the pistachios do not burn or brown too much. Remove the nuts from the pan and cool completely before using them in this recipe.
  • Optional: Sift out the pistachio pieces in the boxed pudding mix before using in the frosting recipe to make it smooth for piping out from a pastry bag.
  • Add powdered sugar a little at a time to the butter-shortening mixture in the frosting recipe and blend until it is a desired consistency for piping. Otherwise, the moist and soft frosting simply may be spread onto the cooled cupcakes instead.
 

February 21, 2017

Easy Caramel Sticky Buns

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Easy Caramel Sticky Buns

stickybuns

February 21: National Sticky Bun Day

We have seen some sticky buns served at social gatherings and potlucks but usually avoid them there because they are really gooey and messy to eat while mingling with people. So we bake them at home quickly and easily on the rare occasion when we want to indulge our sweet tooth and can freely make a mess of ourselves! The recipe we use features a refrigerated can of buttermilk biscuits as a shortcut to making the dough. The topping on these buns really live up to its name and are very sticky and super sweet!!! Chew on some gooey goodness on National Sticky Bun Day and make easy caramel sticky buns.

Recipe

(Adapted from Pillsbury)

For the topping

  • ¼ cup butter, melted
  • ¼ cup brown sugar
  • 2 tablespoons corn syrup
  • ¼ cup pecans, chopped

For the sticky buns

  • 1/3 cup sugar, granulated white
  • ½ teaspoon ground cinnamon
  • 1 can (7.5 ounces) canned buttermilk biscuit (Pillsbury)
  • ½ cup butter, melted

Directions

In the bottom of an ungreased 8-inch round pan, combine the melted butter with the brown sugar and corn syrup. Mix well. Sprinkle the chopped pecans.

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In a small bowl, mix the sugar with the cinnamon. Remove the dough from the can and separate the biscuits. Dip each biscuit into the melted butter on all sides. Then dip that biscuit entirely into the sugar-cinnamon mixture.

stickybunssteps2

Arrange the biscuits in the pan over the topping, making sure the sides touch. Bake in a preheated oven at 375 degrees F for 18-22 minutes or until golden brown. Remove from the oven and cool in the pan for a couple of minutes. Invert the pan onto a serving plate and spoon the remaining caramelized drippings over the buns. Serve warm.

stickybunssteps3

 

February 18, 2017

Tourin

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Tourin (French Garlic Soup)

tourin soup

February 18: Feast Day of St. Bernadette of Lourdes (France) [also April 16]

As a newly-professed religious brother, Islander’s sibling, K, had to go to France to learn about the 200-year history of his congregation and its founder. Along with his fellow brothers and sisters from all over the world, they met in Bordeaux for an ongoing program of formation to learn about their roles as young missionaries. They were also fortunate to have made a pilgrimage to nearby Lourdes, the hometown of St. Bernadette, who had incredible visions of Mary, the Immaculate Conception, in 1858.

lourdes-HIcookery

St. Bernadette’s life story, apparitions and journey to sainthood have been chronicled elsewhere so we are not elaborating here. However, we are providing a peasant’s recipe from the Midi-Pyrénées region where she grew up as a poor girl. Tourin is a French-style soup made of sautéed garlic thickened with a little flour and egg. It is very flavorful for those who love garlic like we do!

So celebrate with simple soup on the Feast Day of St. Bernadette of Lourdes today or on April 16.

Recipe

(Adapted from Southwest Story)

Ingredients

  • 6 cloves of garlic, sliced thinly
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 2 cups water
  • salt and pepper to taste
  • 1 egg, separated
  • 1 teaspoon vinegar
  • croutons (optional garnish)

Directions

Slice the garlic cloves thinly. In a small soup pot, sauté in olive oil over medium low heat until brown (about 5 minutes). Stir in the flour quickly to make a roux. Slowly pour water while constantly stirring and dissolving any clumps of flour. Boil on medium low heat for 20 minutes for the garlic flavor to develop. Season with salt and pepper.

tourinsteps1

Meanwhile, separate the white and yolk of the egg. Mix the vinegar with the egg yolk and 2 tablespoons of the boiling soup water. Pour this mixture back into the pot. Stir well. Whisk in the egg white quickly. Allow the soup to thicken for another 5 minutes. Ladle into soup bowls. Garnish with croutons. Serve hot. Yield: 2 servings.

tourinsteps2

Notes

  • February 18 is when the locals in Lourdes and traditional congregations in France observe the Feast Day of St. Bernadette. Others celebrate on April 16, the date of her death in 1879.
  • Thanks to Islander’s brother who brought back a bottle of Lourdes water from the grotto’s spring as a souvenir. It is pictured in the final food photo above next to the garlic bulb. Learn more about Lourdes water, St. Bernadette, Our Lady of the Immaculate Conception and the place for pilgrimages from the Sanctuaire Notre-Dame de Lourdes website.
 

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