Tasty Tuesday: Coconut Cupcakes..mon amour

Baking is slowly but surely beginning to grow on me. Lord knows that a Duncan Hines cake mix would suffice at times but in the need for improving the baking skills I rise to the challenge. As time has passed, I’ve learned that a person either cooks or they bake. It’s that simple.

You either like the precision of baking or the open recipes and free flowing way of whipping something together out of ingredients in your refridge. I’m more of the latter but like how baking fills an entire day if you’re stuck indoors.

These baked lovelies were put together for a wine night with a bunch of friends and went over extremely well. The cake is loaded with coconut but has just a small bit of almond extract that is delicate and will turn the heads of anyone nipping into one.

So from my kitchen to yours (more like from my lady Ina’s kitchen to yours) here’s a lovely recipe that is geared up for all of the fans of coconut. Enjoy!



Coconut Cupcakes
Batter ingredios
3/4lb unsalted butter at room temperature
2c sugar
5 extra large eggs at room temperature
1 ½tsp pure vanilla extract
1 1/2tsp pure almond extract
3c all purpose flour
1tsp baking powder
1/2tsp baking soda
1/2tsp salt
1c buttermilk
14oz sweetened, shredded coconut

Preheat the oven to 325 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy about 5 minutes. With the mixer running on low, add the ggs one at a time. Scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 oz of coconut. Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25-35 minutes until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with the cream cheese icing and sprinkle with the remaining coconut.

Cream Cheese Icing
Ingredios
1lb cream cheese at room temperature
3/4lb unsalted butter at room temperature
1tsp pure vanilla extract
1/2tsp pure almond extract
1 1/2lb confectioners sugar sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Voila!

You are cordially invited…

This is very exciting. The sun is beginning to rise that much earlier which means that it will be staying out a few extra minutes each night too. All of this tied together means that the winter chill is thawing out and a new season is starting to stretch its hind quarters leisurely.

It’s time to dust off the cake plates, find the best deals for cheese and out of season fruit and dig out that trusty mojito recipe. It’s time to get entertaining.


Planning, preparing and serving meals is an art which develops through inspiration and thought. There is also a fine art to the “cocktail hour” and while I love nothing better than just chatting it up with a huge bunch of people while nibbling on some tasty nosh and sipping a sparkling or shaken beverage for me it is all about the planning that gets the excitement bubbling. It could be for three people or fifty people.

Every time I start planning a party (for this I’m channeling the inner hostess circa 1964) the easiest part is the food. The hardest part is trying to figure out how to cram everything together in one night without getting everyone completely drunk and stuffed to the brim. All of this in a somewhat classy way, I mean I don’t mind having red plastic cups hanging around but for the sake of being the hostesses with the mostest I am turning to the big ups. Vintage Betty Crocker, because a good laugh is due.

Taking a cue from the lady in red, here are a few fun tips that are recommended for having a successful party.



1) Say Yes to the Dress:A lady whom is entertaining is to always remain in prim form and a dress is always acceptable. Color adds element and life to the evening filled with festivities.
I'm okay with this mainly because I wear dresses all of the time but know that I would be walking around barefoot in my house!

2)Have a Pretty Centerpiece: The way your table looks is just as important as how the meal or nibbles tastes. Set a pretty table with colors and add a centerpiece.
Completely agree with this, a centerpiece makes a table occassion. Period. It can be something simple from the yard that is meaningful or over the top. It makes it.

3)Rest Up: Take 15 minutes prior to your guests arrival to sit down and take a rest so you will be refreshed when your guests begin to arrive. Touch up your make-up, put a ribbon in your hair and be fresh looking.
Fresh looking!?! I love this, who CAN take a break before their guests arrive? There's no time and by the time they do arrive-your hair is crazy and you have flour on your cheek.

6)Always Wear a Smile: Be a little jubilant and a little more interesting. Your party goers days may be in need of a little lift.
Bust out the petroleum jelly. Smiles are always present when you're having a great time with a good group of people.

7)Minimize the noise: At the time of his arrival, eliminate all noise of washer, dryer, dishwasher or vacuum. Try to encourage the children to be quiet.
Be happy to see everyone and greet them with a warm smile and be glad to see all of those in your home.
This is one of those, yeah right moments. If there's a game on you know it's on in the background. Forget about it!

8)Prepare the drinks ahead of time: Always have a pitcher of the most common drink chilling nearby. Easy access will be appreciated.
Easy Access, indeed.

9)Red Lipstick: A splash of color to your lips will only add to the festivities in the room.
If I can remember to put on lipstick then we're in business. Remember when your guests arrive (or atleast mine) we're all over the place with flour marks on our bodies and a sauce smear on the cotton goods.

Whew, I don't know how some women did this because it all seems like such hard work! Now to go prepare the meal and get organized!

Tasty Tuesday: Entertaining Mini Empanadas

There is almost nothing better than tapas when entertaining (There really is better but I really do love tapas!). Everything is finger sized ready and hardly anything will catch in your teeth. But always carry a mirror just in case. I am heading out for a night out this evening and am bringing several dishes including a very simple empanada recipe that has never failed once. The minis are typically gone within a few minutes.

Empanada with Roquefort and Hazelnuts



Makes 12
Prep time 20 minutes, Cook Time 20 minutes.

Ingredios
1 packet ready made savory-plain puff pastry dough
1 c crumbled Roquefort cheese
24 hazelnuts, crushed
Sour Cream
1 egg yolk
Salt and pepper

Preheat oven to 400 degrees.

Unroll the pastry dough and cut out 10 circles 2.5inches in diameter with a glass or cookie cutter. Put the cheese and hazelnuts in a bowl and mix together thoroughly with a fork. Add a little sour cream to thin if necessary.

Just before serving:
Put a little cheese filling on one half of each pastry circle. Dampen the edges and fold over; sealing the edges firmly. Whisk the egg yolk with a little water and brush on one side of the pastry parcels. Line a cookie sheet with baking parchment. Put the empanadas on the sheet and bake in the preheated oven for 10-15 minutes, until golden. Serve hot.

You can vary the cheese and try Bleu and alternate almonds for hazelnuts.

Voila!

Something sweet in a land of crazy

After the whirlwind weekend that sort of swept through and fell into the start of another week, a night of movies and really trashy TV was in need. Knowing this and that misery needs company(no misery here just the company part), what better to do than call up your friends and gather some people together.

The call got several ladies to break away from their Monday Night Rituals for a relaxing evening in gasp…a townhouse. Even if it isn’t in a mansion or a beauty salon but rather a small, warm and comfortable sanctuary that is my home for last night it was perfect.

Entertaining comes easy, it is something I love to do and tend to do it often. The joy in the idea of getting as many people together for however long, letting go of everything for that period of time just to enjoy the minute, the food and the company is what makes it all worthwhile.

The ladies started to pour into my flat, each of them with a bottle of wine in hand, hors de vours and warm smiles as they walked around. The first thing anyone notices in the front room is the full length mirrored wall. It’s outdated, tac-tastic and several times throughout the evening more than one of the ladies stood in front checking their reflections.

I was rushing around in my kitchen while a handful of them started cracking the bottles open and getting comfy on the couch and chairs. You know it is serious business when the wine gets opened before anyone reaches for a snack!

Hours passed by with back and forth banter flowing while the wine was definitely flowing right alongside.

We were all too focused on having those few hours to turn to each other for support, to laugh about all of the silly nothings, to ask questions, get advice about things that you can only ask a close girlfriend.

By the fireplace I sat sipping wine listening and when they turned to me they all laughed. My major woes are not so much a biggie compared to these women but for friendship sake any problem is no different than anyone else’s.

And here it is, through this crazy bunch of women I have learned how to finally start a fireplace that has remained dark for months, learned a fair amount of inside information about an upcoming fashion show that I am already counting the months down to and know who to turn to the minute I meet a “rich man” and am in need of a pre-nuptial agreement. This said after multiple glasses of wine! Bless the fanatical, intoxicated ex-cheerleaders of the town!

It is in this moment where you have to be thankful for those you cross paths with, no matter where you are at in your life. You will never know what gets tossed in your direction, it’s exciting to see what each day brings and what someone else is going to say to you when least expected.

These women have saved my sanity in more ways than one lately and I value their friendships as it appears we have formed. They’re sweet as pie and cute as a button and for now my flat has become a sort of woman-den and it feels pretty wonderful.

...ps here is the list of ingredients that filled the cheese tray that was devoured before the second bottle of wine.

Scrumptious Wednesday

So I’ve decided that weekly, I am going to include some of my favorites things to make, bake and entertain with. Most of the recipes are either “diet” or low-cal friendly and tasty nonetheless.

For this week, it is going to be lamb. For almost a year I gave up meat to cleanse my body and figure out which foods (types of meat) worked and which made my body react vulgarly. Thankfully, lamb worked.

Here is a no-nonsense recipe that works perfectly with a single pan and baking sheet. It takes no time (35 minutes from start to finish!)and will make your home smell like you’ve become your own personal Sous Chef. Of course you can vary the ingredients to taste, I remove the salt. No personal pictures for this, I made it on Sunday and immediately dived into it. The pictures were a complete afterthought.

Rack of Lamb with Honey Mascarpone
Ingredios
3 (1-1/2 lbs) racks of lamb, trimmed w/ ¼ inch of fat left on meat
1/4c EVOO
Kosher salt and freshly ground pepper
2 TBSP Herbs de Provence
Sauce:
1/2c Crème Fraiche
3 TBSP Honey
¾ TBSP Ground cumin
2 TBSP Chopped fresh mint leaves
½c Mascarpone cheese at room temp.

For the lamb:
Place an oven rack in center of the oven. Preheat to 425 degrees.
Drizzle olive oil on both sides of lamb. Season with salt, pepper and herbs de Provence. Over the stovetop brown for 5 minutes on each side with a skillet or large pan. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for a medium rare cut. Allow the lamb to rest for 10 minutes before slicing.

For the sauce:
In a small bowl combine: crème fraiche, honey, cumin and the mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper to taste.

Cut the lamb between the bones into individual chops and serve with the sauce on the side.

Courtesy of The Food Network

Voila!!

Around Town

A few words of encouragement can go for miles in reaching people you didn’t even know were listening.

Last night was the cookie exchange and it was nothing short of exciting, fun and completely heartwarming.

I set up an event through a social network, started threads for people in the area expressing my interest and excitement in all hopes of getting others involved. Mainly because I wanted to bake, but really it was to get others who loved to bake, to actually do it and see if we could all meet up. An impromptu meetup so to speak.

For an entire month, I dusted off the pom poms and started cheering people on to see how many I could get involved. This is what blows my mind.

Timout Chicago, a citywide paper/website that promotes events happening around the city heard my voice. They published my event in their newsletter and then also on their website!! I knew that the original network I organized the event through had published it as well, but to see an outside organization pay attention to this little event really hit me, and made me feel a huge ounce of pride.

Everyone came that had signed up, people from Timeout showed up not knowing anyone and we all started conversations and laughing over anything and everything. At the helm of a cookie.

This is what I love about people, it doesn’t matter who you are, what you do or where you come from. There is always something that will eventually bring us all together into this crazy melting pot that is life.

After a hugely successful exchange, I walked away with an appreciation for those who made it out and for myself.

It sounds selfish but it’s really not. Every single person who came, came up to me and kept telling me that they were so thankful that the event actually happened and we all were able to make it out.

Do I smell a future in PR, that's probably the aroma of the cookies so I am not counting on it. You never know how you affect someone, the smallest words of encouragement or even a glint of excitement can hit someone without you even knowing it.

I will say that going through last night made me realize that I like who I am as a person, that I went into the exchange not knowing anyone and walked away with future dinner partners, conversations with a food scientist and got the plans of two girls who (luck would have it) are getting married on the same day, in the same year!

What an incredible way to wrap up a year.

From my kitchen to yours, love what you do, show excitement and the world opens up to you!

C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C~ Cookie Monster

Who doesn’t like to munch on a little sugary biddy that fills your stomach with glee and turns your kitchen into a workshop? So to pay tribute to the baked goodness and the holiday season, this weekend I am hosting a cookie exchange and absolutely cannot wait!

Typically, I’d be excited on a completely different level. The event was pieced together through a social network so I don’t know a soul that is going. But we’ve all been messaging back and forth and everyone is dead set on coming.

Apart from not knowing anyone, there could be quite a bunch of people that turn up (up to 40 + which is still not fully confirmed and I’m trying my hardest not be edgy about it) and of course the entertaining aspect is great. This week the exchange was even featured in a weekly newsletter! I was like a proud mama hen, watching over this little exchange that could.

There is a bar in the city that during the holidays is a hot spot for serving Glogg (mulled wine)which have been nice enough to let us takee reign. Utter geekness, getting excited about turning into domestic goddesses and lordships (no way am I calling the guys a God unless they bake an almond cake with a chocolate ganache glaze just for me!) to have gotten this thing off of the ground.

Hosting a party….yes please! There is a little sadness with it since this type of exchange is taking place at a bar. Not to say the least that I’m not super excited for the mulled wine and tons of people who will show up because I totally am….but….there are several people that have children and it would have been nice to have been able to include their munchkins and do something like a cookie decorating section just for them. Maybe next year.

So X marks the spot, and my kitchenaid is going to get used to its utmost powers starting tomorrow. For the cookies, because several people are seriously bringing their baking side out hardcore, I am going to be making three different types.

-Gingerbread Snowflake Sammies with Lemon Meringue filling (the ever faithful recipe!)
-Guy Fieri’s Crazy Oatmeal Cookies
-Rugelach or Baklava (I’m still torn)

I love the holidays for these reasons, memories, sharing and good company! And TONS of cookies!

Of course the cheering antics are back: Game Night at the Saddledome. Please keep this streak alive! Hardwork and determination pays off but keep it going! Go Flames Go!