July 7, 2013

Carob Cupcakes

Posted by HI Cookery under 07 July | Tags: , , , , |
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Carob Cupcakes

Carob Cupcakes

July 7: Chocolate Day 

Carob is considered an alternative to chocolate. So out of curiosity, the skeptical chocoholics in us substituted cocoa for carob powder in a chocolate cupcake recipe. Everything looks like chocolate but the taste is…unique! Carob cupcakes bake up moist but are not as sweet or as heavy as regular chocolate cupcakes. Whenever we serve them for dessert, our guests sometimes cannot taste the difference. So carob cupcakes do turn out to be a sweet surprise! Try baking something deliciously different and use carob instead of cocoa flavor on Chocolate Day.

Recipe

(Adapted from Chatfield’s)

For the carob cupcakes

  • 1 ½ cups cake flour (see Notes)
  • ¼ cup carob powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla
  • 1/3 cup vegetable or canola oil
  • 1 cup water

Directions

In a large bowl, combine the cake flour, carob powder, baking soda, salt and sugar.

 Carob Cupcakes

In a measuring cup or small bowl, mix together the lemon juice, vanilla, oil and water. Pour the wet ingredients into the dry mixture and blend well until smooth.

 Carob Cupcakes

Scoop batter into cupcake papers lining a muffin tin. Bake in a preheated oven at 350 degrees F for 20-25 minutes, testing for doneness. Remove from the oven and cool completely before frosting with the carob glaze.

Carob Cupcakes 

For the carob glaze frosting

  • 1 tablespoon carob powder
  • ¼ cup sugar
  • 1 tablespoon margarine
  • 2 tablespoons soy milk
  • ½ tablespoon corn syrup
  • 1/3 – ½ cup powdered sugar
  • ¼ teaspoon vanilla

Directions

In a saucepan, combine the carob powder, sugar, margarine, soy milk and corn syrup.

Carob Cupcakes 

Simmer over low heat. Then stir in the vanilla and powdered sugar. Mix well until smooth. Remove from heat and cool slightly until spreadable but not too liquidy. Frost the carob cupcakes and cool completely.     

Carob Cupcakes 

Notes

 

 

July 1, 2013

Raspberry Brownies

Posted by HI Cookery under 07 July | Tags: , , , |
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Raspberry Brownies

Raspberry Brownies

July: National Berry Month

Add some razzle dazzle to boring basic brownies with raspberry jam and chocolate ganache! These brownies are rich and fudgy and have become one of our favorite indulgences! We typically have them with a side of fresh raspberries to balance the sweetness with a tart taste. Raspberry brownies are a delicious decadent dessert to bake/eat/serve during National Berry Month.

Recipe

(Adapted from Kraft Foods)

For the brownies

  • 4 ounces/squares of unsweetened baking chocolated\ (we used Baker’s brand)
  • ¾ cup (1½ sticks) butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour

Directions

In a microwave-safe bowl, melt the chocolate with the butter. Stir until smooth. Let stand for five minutes to cool slightly. Mix in the sugar. Beat in the eggs. Add the vanilla.

Raspberry Brownies

Stir in the flour to make a smooth brownie batter. Line a 9×13-inch baking pan with foil, leaving some overhang on the sides. Mist with cooking spray. Spread the brownie batter in the pan. Bake in a preheated oven at 350 degrees F for 30-35 minutes. Remove from the oven and cool completely before topping it with raspberry jam and chocolate ganache.

Raspberry Brownies

For the topping

  • ¼ cup seedless raspberry jam
  • 6 ounces/squares semi-sweet baking chocolate (we used Baker’s brand)
  • ¾ cup heavy whipping cream

Directions

Stir the raspberry jam until smooth. Spread over the top of the cooled brownies. In a separate microwave-safe bowl, combine the chocolate with whipping cream. Melt in the microwave for two minutes. Stir until smooth and well blended.

Raspberry Brownies

Carefully spread over the raspberry jam mixture. Chill the brownies in the refrigerator for at least an hour to allow the ganache to set. Remove from the refrigerator and lift the brownies from the pan with the foil handles.  Slice into small squares (approximately 32 pieces).

Raspberry Brownies

Notes

  • Wipe the blade of the knife after slicing each time to make clean cuts through the frosted brownies.
  • Because this is a very rich dessert, smaller servings with fresh fruits/raspberries are recommended.
  • Search our blog for other recipes containing raspberries, blueberries, strawberries and blackberries.
 

June 1, 2013

Lemon Chicken

Posted by HI Cookery under 06 June | Tags: , , , , , , |
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Lemon Chicken

Lemon Chicken

June: National Lemon Month

Many cultures have their own version of boneless meat, which is coated in seasoned flour/breadcrumbs/batter, then fried or baked, and accompanied with gravy or sauce. Lemon chicken from L&L Drive-Inn, a popular chain restaurant in Hawaii and in select spots around the world, is one of Islander and her brother’s favorite deep fried chicken dishes with a tangy sweet lemon sauce.

During our undergraduate years in Hawaii, we would walk down our hilly campus to the L&L restaurant and treat ourselves to a cheap lunch or dinner when we did not want to eat cafeteria food or cook in our dorm kitchen. When we first ordered the lemon chicken, it looked like a giant, sliced chicken nugget with a sunny yellow dipping sauce on the side. As simple as the entrée was, we just loved the lemon sauce! It really is what makes the chicken a delicious dish.

For National Lemon Month, make lemon chicken for a local-style plate lunch.

Recipe

(Adapted from L&L Drive-Inn via the Star-Bulletin Archives)

For the chicken

  • 2 pounds boneless chicken (we used thinly sliced chicken breast meat)
  • ¼ cup water
  • ¼ cup vegetable oil
  • ½ cup cornstarch
  • ¼ cup flour
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon chicken-flavored bouillon (we crushed a bouillon cube)
  • ½ teaspoon white pepper
  • 1 teaspoon garlic powder

Directions

Pound the chicken meat to ¼-inch thickness or cut into bite-sized pieces. Set aside and make the marinade. In a large glass bowl, mix together the water and vegetable oil. Blend in the cornstarch and flour. Stir in the egg. Season with salt, bouillon, white pepper and garlic powder.

Lemon Chicken

Mix to make a smooth batter. Coat the chicken in the marinade and leave for at least two hours. Deep fry the chicken in 350-degree oil until golden brown (5 minutes). Drain on paper towels. Keep warm.

Lemon Chicken

For the lemon sauce

  • ¼ cup cornstarch
  • ¼ cup lemon juice
  • 2 cups water
  • 1 cup white vinegar (we used cane sugar vinegar)
  • 1 ½ cups sugar
  • small piece of ginger, crushed
  • 1 teaspoon lemon extract
  • ½ teaspoon of yellow food coloring
  • slices of lemon

Directions

In a measuring cup, make a slurry by dissolving the cornstarch in lemon juice. Set aside. In a saucepan, combine the water, vinegar and sugar. Bring to a boil.

Lemon Chicken

Add the ginger, lemon extract and a few slices of lemon. Tint with yellow food coloring. Slowly stir in the cornstarch-lemon juice mixture until thickened and smooth. Discard the ginger. Serve the sauce on the side with the lemon chicken.

Lemon Chicken

Notes

  • The lemon sauce may be made ahead of time and re-heated. Garnish with fresh lemon slices.
  • This lemon chicken is a Chinese-influenced recipe. There are other lemon chicken recipes inspired by international ingredients.
  • Serve L&L Drive-Inn lemon chicken with scoops of rice and macaroni salad. Onolicious!
  • For another fruit-flavored sauce with chicken, try the recipe for honey orange glazed chicken listed in our September archives (National Chicken Month).
  • Love lemons? Search our blog for more lemon recipes.
 

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