June 6, 2010

Applesauce Cupcakes

Posted by HI Cookery under 06 June | Tags: , , |
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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.

 

May 29, 2010

Coq Au Vin

Posted by HI Cookery under 05 May | Tags: , |
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Coq Au Vin

Coq Au Vin

May 29: National Coq Au Vin Day

T’was a rude awakening whenever the cock crowed at the crack of dawn at Islander’s grandmothers’ homesteads. As a late riser, she would get so annoyed that her beauty sleep was interrupted and threatened to make a meal out of the early morning menace.  Although the rooster never ended up in Islander’s cauldron, she has cooked coq au vin in her crockpot.  For National Coq Au Vin Day, our blog recipe post features a slow cooker method for chicken braised in red wine.

Recipe

(Adapted from Slow-Cooker)

Ingredients

  • 6 slices of bacon, cut in ½-inch pieces
  • 2 pounds chicken, boneless and skinless, cut into bite-sized pieces
  • ½ cup flour seasoned with salt and pepper
  • olive oil
  • 2 cloves of garlic, minced
  • 2 cups pearl onions, peeled
  • 1 cup baby carrots
  • 1 cup button mushrooms, halved or quartered
  • 5 sprigs of thyme
  • 3 bay leaves
  • 2 teaspoons of Herbs de Provence
  • 1 cup chicken broth
  • 1 cup of Burgundy/red wine

Directions

Dredge the chicken pieces in flour and set aside. In a large skillet, cook the bacon until crisp then onto paper towels to drain.  In the same skillet, brown the chicken pieces in the hot bacon fat.  Transfer the chicken to a slow cooker. Pour a little olive oil to add to the bacon fat in the same skillet and add the garlic, onions, carrots and mushrooms.

Coq Au Vin

Sauté the garlic, onions, carrots and mushrooms until brown.  Add the sprigs of thyme and Herbs de Provence and mix well.  Transfer all to the slow cooker on top of the chicken.  Sprinkle with the bacon pieces. Pour in the chicken broth and red wine.  Mix well.  Cook on high for four hours or on low for six hours. Gently stir the stew before serving. Garnish with sprigs of thyme and cooked bacon pieces.

Coq Au Vin

Notes

 

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