Bitter-SWEET!

Sprinkles cupcakes... don't they look perfect in the picture? The art of perfecting a cupcake. Today I understand why hundreds of mother's use Betty Crocker cupcake mix and already made icing for school birthday parties. Baking your own home-made cupcakes takes practice!

Over the past few years cupcakes have become a huge trend. I've never been a huge fan of cupcakes but can understand what all the hype is about. They're fun, cute, sweet, yummy, and fun to decorate. I also love how most bakeries are competing with different cupcake flavors, variations, packaging, type design, and icing decorations. To be honest, I'm a little over it. What are all these bakeries going to do when the fade is over? Is it possible to be 'cup caked out'??

This weekend while browsing in William Sonoma ( an absolutely lovely kitchen and cooks' supply store), I stumbled upon the 'Sprinkles' cup-cake mix. Having the packaging designed so nicely, I can understand why William Sonoma sells the mix in the store. I had also recently watched an episode of The Martha Stewart Show with the owner of the Sprinkles bakery showing a cooking demonstration for her famous cupcakes. I went home and was inspired to use the Sprinkles recipe found on Martha's website and make them myself.

The cupcake recipe is called "Strawberry Cupcakes" by the Sprinkles bakery. The recipe is a lot less complicated than others (Magnolia Bakery) and love that it calls for fresh strawberries. But before you try making these cupcakes at home, you might want to check my comments below on what to beware of. The recipe:

Ingredients
Makes 1 dozen

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles' Strawberry Frosting

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Frosting:
Ingredients
Makes enough for 1 dozen cupcakes
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Directions

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

CAUTION:

1. I noticed before taking out the muffins from oven, to stress the importance of "dry touch". Mine were still too moist so I let them stay in for another 3 minutes. Otherwise if they are too moist on top they can get mushy. Remember they are made with natural fruit.

2. When adding the strawberry puree to icing, do gradually. The recipe calls for 3 tablespoons of puree, but I would think 2 is better. Add slowly and decide for yourself. My icing came out very syrupy and then from being worried the mix was too wet, I over mixed and the icing became too airy, leaving me with overly sweet and "wet" icing... ugh...(there's a warning for this in the recipe).

In the end I was a bit disappointed. They're almost too sweet. But maybe that's because the icing wasn't right. Next time I'm going to make those changes and maybe even cut out some of the sugar!

M :)

Next on Martha!

For anyone that knows me well, would find it no surprise that I recently visited the set of the Martha Stewart Television Show at Chelsea Studios in Manhattan. For all of you getting to know me, I'm an absolute fan of Martha! It's funny that she actually lives miles from my house and recommends our local restaurants on her blog! The experience on the set was wonderful and Martha looks great in person! Our show was the last day of "Cupcake Week" and will air Friday, April 4th. (1:00pm EST Channel 4 NY). I got to sit front row on the ground floor, so look for me on tv!

M :)

Dining Alone? More leftovers...??

First I'd like to apologize for having an inconsistent designed blog. I keep changing the format and still a bit unsatisfied. Don't be surprised if you see it change again! This might take a few days...

From my last posting on "what did you eat for dinner?", I came across a thought, which, from most of my research, has come up quit often. If you live alone, do you cook every night? Using myself as an example, I find it extremely difficult and slightly disappointing when I want to make a hearty dinner, but it requires more than one person to enjoy it, and I'm alone. So I usually don't make the dish, but if I do, I end up with leftovers. And because my schedule right now is erratic, I never know when I'll be home again to eat, so the leftovers usually go bad. This frustrates me because I hate wasting food. And to be honest, was never a fan of leftovers.

I'd like to hear your comments on cooking alone. Do you anyway? How do you feel about leftovers? Do you end up wasting food? Do you give in to take-away? Is it a challenge to cook for one person? Why?

Please if you can, break-down the cost effects, the waste of ingredients (if any), the time management, and if you feel it's worth to cook for one person?

Mariel :)

What did you eat for dinner?

Ok, I have been so behind on making posts... which is very sad considering I have so many new things to share regarding food and restaurants and tastings. Sorry to be so selfish in my findings, I have no time! Blogging I have learned is tricky, you need the energy, the passion and yes, the time.

So from not having enough time to blog, have we made time to eat properly?

Everyday I stop in the local Tesco market to pick up a few things to cook for dinner, usually whatever is fresh from the produce aisle. While standing on the que, I can't help but overlook what everyone else is buying, wondering, is that what they are going to make for dinner tonight?... hmm... that's interesting, never thought of combining those two ingredients...

I'd like to know what you had for dinner. Was it made from last minute supermarket items, or was it a planned recipe? Familiar dish? Or something you whipped up without knowing the outcome? Is there any story or experience you'd like to share?

I'll go first...

Steamed brussel sproats, courgettes and tofu, with two slices of brown raisin bread from St. John Bread and Wine in London. And a glass of Cabernet :)

Send me what you ate, whatever it was! I promise there's a reason for every post I make ;)

Mariel :)

Cooking Club Live Demonstration

First and foremost, I'd like to thank all of the wonderful participants in the event. All of whom showed enthusiasm, team-work, cooperation, and willingness to cook up two dishes they have never made before.

In the event, I had created a menu of an appetizer, entree and dessert. The appetizer was cancelled due to lack of time and perhaps a hangover (attended Green Awards, prior evening- you know who you are! ;)-)... the entree, an aubergine dish made with goats milk cheese and fresh mozzerella from La Fromagerie in Marlyebone, and fresh basil, aubergine, and tomatoes all bought from Burough Market. The dessert was a pumpkin bread pudding inspired by the harvest vegetables and Halloween. So yummy!

The premises of event was to conduct a testing using two experienced cooks and two unexperienced cooks, who were asked to create these recipes, given with ingredients and proper tools. I had documented and observed the interaction between all four cooks during the cooking process, while taking notes on moods, emotions, reactions, and thoughts on the kitchen experience in general. In the end of event, we all shared the pleasure of taste from each creation. I was impressed when the cooks created a small nibble of leftover cheese and basil from aubergine dish and leftover baguette. It was exactly the creativity I was hoping would come from the cooks. Success!

It would be amazing to hold another event like this. But because there is only one month left to my thesis exhibition, not sure it is possible. I enjoyed the demostration tremendously. And really appreciate the hard work and effort from the cooks and all the people who attended to watch and help.

Try these easy and delicious recipes... enjoy!

Mariel :)

Pumpkin Bread Pudding

Makes 6 servings

Ingredients

1 cup heavy cream
3/4 cup canned solid-pack pumpkin (Waitrose) OR BETTER- USE REAL pumpkin.
Tip: Use a food processor or blender, drain pumpkin after processed in colander till pumpkin is firm, measure and continue till reach 3/4 cup.
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Preparation

Preheat oven to 350°F/176 Celcius, with rack in middle.

Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Add fresh whipped cream or vanilla ice-cream. Yum!

Aubergine Rolls (Rollatini), Filled with Basil and Cheese

Serving 4 as a first course or 6 as a side dish.

Ingredients

For the tomato sauce
1 onion, chopped
2 tablespoons olive oil
1 small garlic clove, minced
2 pounds tomatoes, chopped coarse
a pinch of sugar

For the aubergine rolls

a 1-pound aubergine
1 cup grated mozzarella (about 1/4 pound)
3 1/2 ounces (about 1/2 cup) mild, soft goat cheese such as Montrachet, at room temperature
1/4 cup shredded fresh basil leaves
2 to 3 tablespoons olive oil

fresh basil leaves for garnish

Preparation

Make the tomato sauce:
In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.

Make the aubgerine rolls:
With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes. In a bowl stir together the mozzarella, the goat cheese, and the shredded basil. Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.

Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves. Makes about 12 rolls.