"Sex and the City" and the Cupcake

Friday I had a "me" day and took the entire day off from our renovation and any of my many responsibilities. I thought I would just lay around and read or maybe sew but definitely no cleaning, no planting, no planning, no problem solving and NO phone calls!

I knew that the the move "Sex and the City" was premiering but after reading umpteen not-so-good reviews, it really was not on my agenda. When I checked my weather program we also had a very wicked storm heading straight for us. But by 9:45 am I had decided to go and heck I was pretty sure the 10:15 am showing would not be sold out. If the film was as bad as the reviews stated, worse case being I would leave in the middle of the movie or the movie would be stopped due to a tornado! With the severe storm sirens blaring, I drove to the closest movie theatre all set to be disappointed.



But I loved it! The story line, the fashion, the jokes and the gorgeous NY scenery were just wonderful. The critics are way off in their reviews and I can't help but think that the critics had never seen the TV show! Samantha was sultry, Miranda was her usual sarcastic self, Charlotte was still totally in love with Harry with her refreshing optimistic outlook and of course Carrie was still chasing Mr. Big. I enjoyed every single minute of the film. I particularly enjoyed the final scene when the girls are celebrating Samantha's 50th birthday. Psssst....I'm 52 and I love being this age!!

While driving home I wondered why the half-hearted reviews? Not everything, including movies, needs to be serious, realistic or have some deep social outreach. Sometimes, it just nice to have fun and laugh. Even though you might not see "Sex in the City", I hope my new "movie inspired" cupcake at least makes you smile.



Chocolate Popcorn Cupcakes
Beatty’s Chocolate Cake Recipe adapted from Ina Garten

1 3/4 c. all purpose flour
2 c. sugar
3/4 c. cocoa powder*
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c. nonfat milk*
1 TBL vinegar*
1/2 cup olive oil
2 eggs
1 tsp vanilla
1 c. hot coffee

My changes:

1 c. cocoa powder
1 c. buttermilk
1 1/2 TBL 12-year Balsamic Vinegar

Preheat the oven to 350 degrees. Prepare cupcake tin with baking cups.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

NOTE: This batter is very thin and I honestly did not think it would bake well but the cupcakes were fluffy, very deep chocolate and wonderfully delicious. It is a large recipe and makes about 30 regular sized cupcakes. The batter rises quite a bit so DO NOT fill the baking cups more then 1/2 full. I used my 2-cup glass liquid measure to pour the batter into the baking cups...yep the batter is very thin!



Cream Cheese Frosting

8 oz cream cheese, room temperature
1/2 stick of butter, room temperature
4-5 c. of powdered sugar
1/2 tsp vanilla (I usually don't add the vanilla)

Cream together butter and cream cheese until nice and fluffy. Add powdered sugar 1 c. at a time until is the a firm consistency for piping.

For the Decoration: Pipe frosting and dip cupcake in multi-colored jimmies. Pop corn. Butter and salt the popped corn and then dip each piece into chocolate ganache and top with 1 kernel.

NOTE: The buttered popcorn with the cream cheese frosting was DELICIOUS!!!!




All Rights Reserved 2008 © Big Black Dog

More fun with Lilacs!!

This was a difficult challenge for me! Not because making an Ice Cream Cupcake is hard but because I'm just so busy with renovating the house and planting. But I finished my cupcakes right in the nick of time for the Ice Cream Cupcake Event hosted by Stef of Cupcake Project.

For the cupcake, I went through my recipe file and came up with an old recipe I've not tried yet, Burnt Sugar Cake. Hmmmm....sounded so interesting but I only had about half the recipe written down. Since I have no idea where this recipe came from I will have to improvise a bit!

For the ice cream I decided to make my own ice cream and for a continuation of my "Fun with Lilacs" post, I made Lilac Ice Cream.



It's in the 80's here today and trying to take a picture of a melting cupcake was not fun.

Burnt Sugar Cupcakes

1 1/2 c. sugar
1/2 c. softened butter
2 egg yolks
1 tsp. vanilla
3-4 tbsp. burnt sugar syrup
2 1/2 c. flour
2 tsp. baking powder
1 c. buttermilk
2 egg whites, stiffly beaten

Burnt Sugar Syrup
1/2 c. sugar
1/4 c. water

To make the syrup: Put 1/2 c. sugar in a small frying pan on medium heat. Watch sugar carefully and stir occasionally until sugar turns a dark amber color. Turn off heat and cool slightly. Add 1/4 c. water and stir until all sugar is dissolved.

For the cupcakes: Cream sugar and butter. Add egg yolks, vanilla and 4 tsp burnt sugar syrup. Cream well. Sift together flour and baking powder, add alternately to creamed mixture with buttermilk. Fold in egg whites. Pour into 2 greased and floured 9 inch round cake pans or cupcake tin lined with baking cups. Bake in 350 degree oven until toothpick inserted into middle comes out clean.

Lilac Ice Cream
Recipe developed in the kitchen of Big-Black-Dog

3 egg yolks
1/2 c. sugar
2 c. heavy cream (I just used cream)
2 tsp balsamic vinegar (I used 18 yr. but any good balsamic is fine)
1 c. packed lilac blossoms
Lavender Food Coloring **See Note

Whisk eggs, add cream and beat for several minutes gradually adding sugar. Pour mixture into a small sauce pan and heat until it becomes thick. Remove from heat. Cool to room temperature. Mix in Lilac blossoms and balsamic vinegar. Then put mixture in the refrigerator and cool completely. Pour chilled ice cream mix into your Ice Cream Maker and follow manufacturers directions. Top with a few Lilac blossoms and serve.

**Note: The balsamic vinegar did add color to the ice cream so I added a drop of lavender food coloring to bring the ice cream back to it's original color!!

White Chocolate Ganache
Recipe adapted from my Mom

1/4 c. cream
1 c. white chocolate, cut into small pieces

Heat cream in microwave. Pour cream over white chocolate pieces and stir until chocolate is completely melted and smooth.

Ice Cream Cupcake Assembly:

Bake cupcakes and top with ice cream. Pour a little bit of white chocolate ganache over the top and sprinkle with confection of your choice. You can also use a few Lilac blossoms.


All Rights Reserved 2008 © Big Black Dog

Mini Tarts!

The other day my husband told me "You're getting a bit carried away with cupcakes!" Hmmmm...I love making cupcakes but I've baked little else in a last month or so. Since we are low on baked goods I decided to make some tarts. Not just any tart though, mini chocolate tarts. Of course I had to decorate them and what better then with Whipped Cream laced with fresh fruit!

On recommendation from my friend Lucy, I made Martha Stewart's Chocolate Pudding 101 for the chocolate filling. When making a chocolate pie or tart Lucy suggests adding 1 more TBL cornstarch for a bit extra stabilization. The chocolate pudding was out-of-this-world delicious!



Chocolate Almond Crust
Recipe adapted from "Food and Wine"

1 1/2 cups all-purpose flour
3/4 cup almond flour
1/2 cup plus 3 tablespoons sugar
6 tablespoons cocoa powder (I eliminated and subbed 1/2 tsp vanilla)
Pinch of salt
1 1/2 sticks cold unsalted butter, cut into cubes
1 large egg

Makes 1-11" Tart or 18 Mini Tarts

1. In a food processor, combine the all-purpose flour, almond flour, sugar, cocoa and salt; pulse to blend.
2. Add the butter; pulse until the mixture resembles coarse meal.
3. Add the egg; process until the dough just comes together.
4. Turn the dough out onto a sheet of plastic, flatten into a disk and chill for 30 minutes.
5. Preheat the oven to 350°. Butter an 11-inch fluted tart pan with a removable bottom.
6. On a lightly floured work surface, roll the pastry out to a 14-inch round 1/4 inch thick. Fit the pastry into the tart pan. Run the rolling pin across the rim of the pan to cut off any overhanging dough. Patch any tears in the pastry with scraps. Line the pastry with foil and fill with pie weights or dried beans.
7. Bake in the center of the oven for 30 minutes, or until the crust is nearly dry. Remove the foil and bake the crust for 15 minutes longer, or until firm. Let cool.


Chocolate Pudding 101
Recipe adapted from Martha Stewart Living

6 tablespoons sugar
3 tablespoons cornstarch **See Note
1 1/2 tablespoons cocoa powder
Pinch of salt
2 1/4 cups heavy cream
1 1/4 cups milk
1 teaspoon pure vanilla extract
6 ounces best-quality semisweet chocolate, finely chopped
1 1/2 tablespoons unsalted butter, cut into small pieces

**Note: If you're making a pie or tart add 1 additional TBL cornstarch as per Lucy's instructions.

1. In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat, and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into six dessert cups. Refrigerate until completely set, about 1 hour.
3. Whip remaining cup of cream to soft peaks, and serve with pudding.


Whipped Cream Frosting
Recipe adapted from my Mom

1 c. heavy whipping cream
1 TBL sugar

Optional: 1/2 tsp vanilla (I skipped the vanilla)

With a hand mixer whip heavy cream into soft peaks. Gradually add sugar and vanilla. Whip to stiff peaks. If you adding fruit gently fold in puree and whip again to stiff peaks. Must be kept refrigerated.

For Chocolate Whipped Cream
Add 1 rounded TBL cocoa powder

For Fruit laced Whipped Cream:
Add 1/4 c. pureed fruit such as strawberry, rhubarb, raspberry, blueberry, peach or even a citrus fruit like orange. I used fresh strawberries and the lighter cream is rhubard. The rhubarb is delicious...very delicious, but I'm a rhubarb loved from way back!




All Rights Reserved 2008 © Big Black Dog

I been "Awarded"

Giz of Equal Opportunity Kitchen awarded me with the "I love You This Much" award. Giz, you are a sweetie! Thank you so much!



In turn I am choosing 2 of my favorite blogs and they both are owned by 2 of my good friends.

Linda of Cooking in Cleveland for encouraging me for months to start blogging! And for her wonderful breads and midwestern-tummy-warming cooking! Linda and I met at a virtual Burger Cook off!

Lucy at Sweet, Savories, Etc. who has no idea how I bow down at the alter of Lucy for her tips on Italian Cooking....what would I do without you!!! And so many other things that I can't possibly list. And Lucy and I met through English Muffins....correction sourdough English Muffins!! :)

Thanks guys for your friendship, encouragement and just for being there when I need you most! And keep the table set and the oven on pre-heat!!!

Tangerine and Chocolate!

Well I did it again! I finished another "TODO" on my long list and I made Tangerine Cupcakes. Actually, I made chocolate cupcakes with tangerine frosting...but this is close enough to scratch off another "TODO".

Tangerines are not one of my favorite fruits but I wanted to see if I could manipulate the recipe and bump it up a notch or 2! My experiment turned out very well and the cupcakes are scrumptiously delicious! My husband ate 2 of them and he doesn't like tangerines at all.



For the cupcakes I made the same recipe, Beatty’s Chocolate Cake, that used for my Pinks, and I included the same changes and additions noted in my original recipe.

For the frosting I made a Tangerine Frosting and since I'm on a vinegar kick recently I added a tad of vinegar too.

Tangerine Feathered Cream Cheese Frosting
Recipe developed in the kitchen of Big-Black-Dog

4 oz. cream cheese, softened
1 stick of butter, softened
4 c. confectioner's sugar
Zest of 2 small tangerines
1 TBL of fresh tangerine juice
2 tsp balsamic vinegar (I used 18 year balsamic but any good balsamic is fine)

You can use a hand mixer, stand mixer or just beat by hand. Cream together butter and cream cheese. Add zest, vinegar, juice and mix well. Gradually add confectioner's sugar and beat until well mixed and fluffy and stiff enough for piping.

Pipe frosting onto cupcakes and decorate with confections of your choice. I used mini semi-sweet chocolate chip and 1 regular sized chocolate chip for the top.




I am entering my Tangerine Cupcakes in Sugar High Friday May Citrus Event hosted by Helen of Tartlette.




All Rights Reserved 2008 © Big Black Dog

Fun with Lilacs

Last week I was driving down our driveway and all of a sudden I was over-whelmed with the perfume of Lilacs. I love Lilacs and as soon as I smelled the fabulous blossoms I knew I had to make something incorporating this delicate, beautiful flower.

Lilacs, as most spring blooms do not last long, in one way or another Mother Nature is not very kind to our early blooms. So this post is a bit premature, as the fermenting process is not quite finished, but I wanted to publish before all the blooms disappear. There's nothing more disappointing then to have to wait an entire year to make something not only adventurist but delicious!

It is surprising how the blossom vinegars mellow with each day. Day 1 the Lilas vinegar was still very tart but on day 2, it has changed to a tangy/sweet taste that is just wonderful and this morning the Lilac Vinegar is so delicious, still tangy but much sweeter. As with my Tulip Vinegar that I made last week, I will use it in as a flavoring in baking and cooking. Home flavored vinegars are not safe after about 3 months and must be kept refrigerated, so I'm going to try freezing my vinegars to preserve them for use year round. Wouldn't it be wonderful to use a tsp of Lilac Vinegar in Sauteed Chicken when the temperature is -15 and the snow drifts are 2' deep!

I made my Lilac Vinegar very similar to my Tulip Vinegar. But since the Lilac bloom is much smaller then a Tulip blossom I just used my kitchen shears and cut off the tiny blossoms careful to avoid any green stem. The green stem will color your vinegar and combined with the purple flower you will get a yucky gray color which is not appealing at all.

To bump up the color and flavor, on day 3 I strained the vinegar through a fine mesh, discarded the blossoms and then added fresh blossoms. Since my Lilacs are still in gorgeous bloom today, day 4 of the fermentation process, I am going to strain and add new blossoms again. I should get a more intense color and more of the wonderful sweet Lilac nectar!!

Here's the bounty of Lilacs I used for my initial ferment. It is 4 large bunches of Lilacs, probably close to 4 c. of tiny blossoms tightly packed and remember no green stems!



Here is a picture taken just a few hours into the 1st ferment. You can still see the purple Lilacs, the gorgeous soft red of the vinegar but the vinegar is somewhat cloudy.



After 2 days, I strained the vinegar and added new Lilac Blossoms. Here is a picture I took this morning and you can see a more intense color to the vinegar and the purple Lilac blossoms have been totally stripped of any color and the vinegar has clarified wonderfully!



The color of the vinegar is true as I did not add any food coloring at all. But different varieties of Lilac should produce a slightly different color. If you do want a purple vinegar I would suggest adding a bit of blue food coloring, but test it first with a small amount of your vinegar. Since you will be working with the natural dye of the Lilac and an artificial dye of the food coloring the results might not turn out visually appealing, especially with purple being one of the more difficult colors to mix.


All Rights Reserved 2008 © Big Black Dog

Stromboli

I made Stromboli several months ago and it was okay but I knew I could do better. So I decided to give it another go! Other then the Master Dough his Stromboli was made entirely different and was absolutely delicious.



I know this isn't the best picture as I could not find my large knife to cut the Stromboli properly. But it was just so darn good I had to share no matter if it is a bit mutilated! ;)

Stromboli
Recipe developed in the kitchen of Big-Black-Dog

1 recipe of Artisan Master Dough (about a handful of dough per stromboli) *See Note
1/2 c. EVOO
2 garlic cloves
6 large fresh basil leaves
2 handfuls of fresh spinach leaves
1/2 -3/4 c. shredded mozzarella
4-6 thin slices of salami

In a small pan heat EVOO and saute garlic cloves until golden in color. Cool EVOO. Roll out handful of Artisan Dough into an 8" by 12" rectangle. Brush the dough with Garlic infused EVOO. On the oiled dough scatter the basil leaves and spinach. Sprinkle with shredded mozzarella cheese and evenly place the salami slices.

Starting at the small end and as tightly as possible, roll the dough up carefully catching the stuffing. Brush the outside of the Stromboli with the remaining Garlic EVOO.

Bake at 400 degrees for about 25-30 minutes.

*Note: I did add 1/2 c. sourdough starter to the dough and it rose wonderfully!



All Rights Reserved 2008 © Big Black Dog

Click!

Hyacinth Bean Vine; Dolichos lablab: A striking, very fast growing annual vine. Large dark green, heart-shaped leaves with maroon veins. Tri-colored purple flowers on stalks and shiny, very dark maroon bean pods averaging about 7" in length.




I grew Hyacinth Bean Vine for years and years and it was one of my favorite annual vines. We moved in 2000 and now our property is next to the county forest preserve and the Japanese Beetles just eat the Bean Vine to the ground. Sadyly, I can no longer grow Hyacinth Bean Vine and I miss it.



For May the theme for Click! is Beans 'n Lentils. For this event I dug deep into my own Seed Bank and found some Hyacinth Beans. I love the black and white bean and I call them Tuxedo Beans. Hyacinth Beans are edible and were first grown in the US by Thomas Jefferson on his Monticello estate in Virginia.




The entries for Click! May Event, Beans n' Lentils is posted here if anyone is interested.


All Rights Reserved 2008 © Big Black Dog

Grama and the Fried Dandelions

I have fond memories of my Great Grandparents. When I was very young, maybe 4 years old, my G-Grandparents managed and lived in a large apartment building in Detroit. I remember going into the apartment basement with Papa Fred and watching, fascinated, as he shoveled coal into the huge furnace. Once when I was in the basement with Papa Fred the coal delivery truck came. I remember hearing the diesel motor and gears grinding and then coal came crashing down a shoot into the basement bin! And I also remember the casts of Dandelion Wine stacked in a dark corner and Papa Fred showing me the golden yellow liquid inside.

I remember Grama, always dressed in a "housedress" and apron, telling me about eating puff balls and picking wild mushrooms and huckleberries. I remember her livingroom with the fancy table lamps and the big windows that I could sit at and look way down at the traffic on the street. And I remember Grama telling me about frying dandelion blossoms.

Fried Dandelion Blossoms
Recipe by Big-Black-Dog in memory of my Great-Grandparents, Fred and Cora Will

15-20 large dandelion blossoms
1/2 cup milk
1/2 cup flour
1/2 cup corn meal
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. hot Hungarian paprika
1 crushed garlic clove
Oil for frying

Mix up milk, flour, corn meal, salt, pepper, paprika and garlic. You can add a bit more milk if the batter is too thick. Holding the dandelion blossom by the green end dip in batter and place in the deep fryer careful not to crowd the dandelions as they fry. Fry until golden brown and put in a bowl lined with paper towels.

When I read about Sarah's blogging event Tastes to Remember, my Grama's Dandelions immediately came to mind. Thank you for bringing back that long forgotten memory.




All Rights Reserved 2008 © Big Black Dog

Banana Humdingers

From the On-line Free Dictionary HUMDINGER; noun; slang; an excellent person or thing [origin unknown].

Banana Humdinger is a perfect name for my newest cupcakes because they are excellent in every way! The wonderful banana flavor with the caramel butter mixed with a hint of semi-sweet ganache is incredible and I added some balsamic vinegar to heighten the banana flavor a bit. I think these are probably the best cupcakes I've made so far this year!

Banana Humdinger Cupcakes
Recipe developed in the kitchen of Big-Black-Dog

1 c. well blended banana (about 2 medium bananas)
1 c. butter
2 eggs
2 c. flour
1 c. sugar
1 tsp baking powder
1 TBL Balsamic Vinegar

Blend the bananas in the food processor until thoroughly mashed. In a medium sized bowl cream butter and sugar. Add bananas, vinegar and baking powder and mix. While mixing gradually add flour and eggs.

Preheat oven to 350 degrees and line cupcake tin with baking cups. Fill cupcake tins about 3/4 full. Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.

Browned Butter Cream Cheese Frosting
Recipe developed in the kitchen of Big-Black-Dog

12 TBL butter (1 1/2 sticks)
3-4 c. powdered sugar
5 oz cream cheese, room temperature

In a small fry pan melt butter on low heat. Without stirring, let butter brown to a golden amber color. When the butter has browned, strain through a fine sieve or cheesecloth. Let butter cool till it becomes a soft paste. You can expedite this by putting the butter in the refrigerator but keep an eye on it so it does not completely harden.

Put soft cream cheese and 2 c. of powdered sugar in a bowl and with an hand mixer or a stand mixer cream together and add 1/2 of the butter. Add 1 c. of powdered sugar and the rest of the butter and mix thoroughly. Add more powdered sugar until the consistency is right for piping.

Fill pastry bag and with a tip of your choice frost cupcakes and decorate. I used chocolate jimmies and a slice of banana candied in butter and brown sugar.

Assembly:

Dip cooled cupcake crowns in warm Chocolate Ganache (click here for ganache recipe) and allow to completely cool. Apply frosting and decorate.



I could not resist entering my Banana Humdingers in Nutriferia's May Chocolate Roundup!

All Rights Reserved 2008 © Big Black Dog

It's Bagels!

Well today I eliminated 1 more TODO on my list and made bagels and it was great fun! I also added some sourdough starter and this prolongs the process as I like to let my sourdough starter rise at least 12-18 hours. But OH MY are they good!!

Melissa of Baking a Sweet Life is hosting this months Bread Baking Day and the theme is Breakfast Breads. What is better for breakfast then freshly made bagels!



Bagels
Recipe adapted from The Baker's Apprentice


Sponge:
1 tsp instant yeast
4 c. bread flour
2 1/2 c. water

My Changes:
Eliminate yeast
1/2 c. sourdough starter
1 TBL honey, malt syrup or brown sugar

Dough:
1/2 tsp instant yeast
3 3/4 c. bread flour
2 3/4 tsp salt
2 tsp malt powder
OR
1 TBL malt syrup, honey, or brown sugar

My changes:
Eliminate yeast, honey, malt powder, malt sugar or brown sugar

Finishing touches:
1 TBL baking soda for the water
Cornmeal for dusting the pan
Toppings for the bagels such as seeds, salt, onion, or garlic

My changes:
1 egg whipped with a little bit of water


The Night Before:

Stir the sourdough starter into the flour in a large mixing bowl. Add the water and honey and stir until all ingredients are blended. Cover with plastic wrap and allow to rise over night.

Baking Day

Remove the plastic wrap and add 3 cups of the flour and the salt into the bowl and mix until all of the ingredients form a ball. You need to work in the additional 3/4 cups of flour to stiffen the dough, either while still mixing in the bowl or while kneading. The dough should be stiffer and drier than normal bread dough, but moist enough that all of the ingredients are well blended.

Place dough onto a clean surface and knead for 10 minutes.

Immediately after kneading, split the dough into a dozen equal, small pieces. Roll each piece into a smooth ball and set it aside. When you have all 12 pieces made, cover them with a damp towel and let them rest for 20 minutes.

Shaping the bagel is actually quite fun and brought back memories of playing for clay as a child. Pick up one ball of dough and punch your thumb through the center, then rotate the dough, working it so that the bagel is as even in width as possible.

Line the sheet pan with parchment and spray it lightly with oil before placing the bagels on the pan. Cover the pan with plastic, I used a medium plastic garbage bad and allow the dough to rise for about 2-3 hours.

Preheat the oven to 500. Bring a large pot of water to a boil. Adding 1 TBL of baking soda to the pot to alkalize the water is suggested to replicate traditional bagel shop flavor.

When the pot is boiling, drop a few of the bagels into the pot one at a time and let them boil for a minute per side. Using a large, slotted spoon gently flip the bagels and boil them on the other side.



Line a sheet pan with parchment and sprinkle it with cornmeal. I used 2 pans for the 12 bagels. Remove each bagel from the boiling water one at a time, set them back onto the sheet pan. Cool.

When the bagels are cool, brush each one with the egg wash and dip the upper portion in your topping of choice. I used sesame seeds but you can use just about anything. Place the bagels back on the parchment paper sprinkled with cornmeal.



Place the sheet pan into the preheated oven and bake for 5 minutes. Reduce the heat to 450 degrees, rotate the pan, and bake for another 5 minutes until the bagels begin to brown. Remove the pan from the oven and let cool on a rack.

All Rights Reserved 2008 © Big Black Dog

Pinks!

I was going to make a simple chocolate cupcake with white meringue frosting. Honestly, simple and elegant was the plan. But I can't do it...I just can't. Get me in the kitchen with a few hours to bake and I start experimenting and I can't stop!!! So I ended up with very pretty, feminine and absolutely delicious pink cupcakes!!

Pinks!
Beatty’s Chocolate Cake Recipe adapted from Ina Garten

1 3/4 c. all purpose flour
2 c. sugar
3/4 c. cocoa powder*
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c. nonfat milk*
1 TBL vinegar*
1/2 cup olive oil
2 eggs
1 tsp vanilla
1 c. hot coffee

My changes:

1 c. cocoa powder
1 c. buttermilk
1 1/2 TBL 12-year Balsamic Vinegar

Preheat the oven to 350 degrees. Prepare cupcake tin with baking cups.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

NOTE: This batter is very thin and I honestly did not think it would bake well but the cupcakes were fluffy, very deep chocolate and wonderfully delicious. It is a large recipe and makes about 30 regular sized cupcakes. The batter rises quite a bit so DO NOT fill the baking cups more then 1/2 full. I used my 2-cup glass liquid measure to pour the batter into the baking cups...yep the batter is very thin!



Feathered Fresh Strawberry Meringue Frosting
Recipe developed in the kitchen of Big-Black-Dog

1 c. sugar
1/4 c. water
2 egg whites
2 TBL sugar
1/2 c. well blended fresh strawberries
2 tsp Strawberry Balsamic Vinegar
1 tsp Cream of Tartar

In a standing mixer with a whisk attachment whip egg whites and gradually add 2 TBL sugar to stiff peaks. At the same time, in a small sauce pan boil 1 c. sugar and water to soft ball stage about 230 degrees.

With the mixer on low, in a thin stream pour hot liquid into whipped egg whites. Add strawberries, Cream of Tartar and Strawberry Balsamic Vinegar. Whip frosting until it becomes very thick and creamy.

Load a pastry bag and with the large star tip frost cupcakes and decorate.

I am entering Pinks in Cupcake Hero's May "Cocoa Powder" event hosted by Quirky Cupcake.

All Rights Reserved 2008 © Big Black Dog

Making Tulip Vinegar

When I was younger I made many flavored oils and vinegars but as my life became more and more complicated priorities took over and some fun activities were eliminated. Why is that? Why do I eliminate fun from my life? As I glanced out my office window I knew rediscovering a tiny bit of too-long-forgotten fun was going to be easy and it was now in bloom.



Making flavored vinegars is a simple process and most of the work is waiting for the vinegar flavor to "bloom"! Here are my vinegars beginning to ferment and you can see the beginnings of a hint of color and of course you can also see a big Rottweiler butt in between the jars!






Four hours later...WOW, look at the color so far!





I used sterilized quart jars, 6% white vinegar, petals of a dozen or so red and yellow tulips and time. I let the vinegar ferment in my refrigerator 4 days before straining. Any infused vinegar must be kept refrigerated and used within 3 months.

As for taste...well that is difficult to describe. It is very pleasant and somewhat sweet like a drop or 2 of honey vinegar if there is such a thing! I will use the tulip vinegar in my Almost No-knead bread and salad dressings.








All Rights Reserved 2008 © Big Black Dog

I won...I won!

I just won my first blogging event, Art You Can Eat, "Go Local"! I am thrilled and it was with one of my very favorite recipes too, my Pink Popper Jelly!



Thank you ever so much Holly for hosting this wonderful event. I will wear the badge with pride.





All Rights Reserved 2008 © Big Black Dog

Genuflecting to Chocolate

I'd been dying for something creamy and very chocolate and decided to try Cat Cora's Chocolate Budino. There really are no words to describe this incredible chocolate dessert pudding, even fabulous and wonderful don't do justice to Cat's Chocolate Budino.

I now know why Cat Cora is an Iron Chef!!




Chocolate Budino (Italian Pudding Cake)
Recipe adapted from Cat Cora

1 pound fine-quality chocolate, such as Valrhona
½ cup sugar
6 tablespoons all-purpose flour
5 egg yolks
3 whole eggs
3 sticks unsalted butter, softened *See Note

Preheat oven to 350 F.

Using a box grater or a sharp knife, chop the chocolate into small pieces. Place the chopped chocolate in a double boiler, or in a bowl, placed over barely simmering water. Melt the chocolate slowly until smooth, stirring occasionally.

In a separate bowl, combine the sugar, flour, egg yolks and eggs. Whisk to combine completely.

When the chocolate is completely melted, remove it from the heat and stir in the softened butter. Combine the chocolate-butter mixture with the egg mixture, stirring to incorporate.

Spray a standard-size muffin tin or a 9-inch cake pan with a light coating of nonstick spray.

If making individual cakes, use a small ladle to fill each muffin cup 3/4 full (the cake will puff up). Bake for 12 minutes, or until the edges of the cakes pull away from the pan.

If making a 9-inch cake, scrape all the batter into the prepared pan and bake for 25 minutes, or until the sides of the cake pull away from the pan.

The top of the cake should be dry when done, but if you serve it warm, the center will still be moist with molten chocolate. Budino may be rewarmed briefly in oven before serving.

May be served with vanilla-bean ice cream or with gelato of choice. For a more elegant presentation, pair budino with fresh cream and raspberries (or strawberries) or with thin, bias-cut slices of caramelized banana. Makes 12 small cakes or one 9-inch round cake.

*NOTE: I only used 2 sticks (1 c.) butter and the recipe was delicious.





All Rights Reserved 2008 © Big Black Dog

Little Blue Eggs

I was checking my Bluebird boxes and thought I'd share what I found.






I have 5 Bluebird boxes and so far this season only 1 is occupied. But I will keep you updated to the little sweeties progress over the next few weeks.

Spring Rolls!

I love making Spring Rolls! They're fast, fun and highly creative to make and just about anything in your vegetable drawer is game. If you have some leftover beef, chicken, seafood or pork, just shred it and add it into the stir fry. ...Delicious!

Listed below are the ingredients I used:

Red Sweet Pepper
Green Onions
Mushrooms
Radishes
Carrots
Prickly Pear Cactus Leaves for Cinco de Mayo
Olive Oil
Sesame Seed Oil
Minced Garlic
Soy Sauce
Spring Roll Wrappers
Cellophane Noodles, not pictured and boiled like pasta



I cut the vegetables into long, thin sticks. And if you're using any kind of meat or seafood, just pre-cook and shred it. Put about 2 TBL of EVOO into a fry pan and heat. Add about 2 TBL Sesame Seed Oil, 1 TBL Soy Sauce and 1 TBL minced garlic. Saute the garlic for a few minutes and then add the vegetables. Stir fry until the vegetables are slightly cooked but still crunchy. With tongs add the pre-cooked cellophane noodles and gently mix.

I know that there's long directions on how to prepare the Spring Roll Wrappers but I found using 2 hands and holding the wrapper under running warm water until soft works well. Make sure you keep the wrapper from folding into itself. And do not stack the softened skins as they will stick together. I just prepare 1 skin at a time, make the Spring Roll and repeat.

Carefully place the softened Skin flat on your cutting board and add about 1/2 c. filling. Fold the Spring Roll like an envelope and roll up the remainder.

All Rights Reserved 2008 © Big Black Dog

It must be Sunday

"Well, it's Sunday so I guess we're having Roast Chicken". When I was growing up many families lived from Sunday to Sunday to eat their favorite dinner. My family usually had Rump Roast and Mashed Potatoes and Gravy and most of our neighbors had the same.

I like Roast Chicken it is always a show stopper and probably one of the easiest meals to prepare. Having a special guest for dinner or the new in-laws, why not roast a chicken, it's so easy and always looks and tastes fabulous. And you don't have to make mashed potatoes and gravy, baked potatoes or simple potatoes roasted in butter are fine.

However, I do pre-salt my chicken which is a 2-day process so some planning is recommended. I first tried the pre-salting method when our new kitchen was finished in July '07 and I could not believe the difference in the taste and appearance...absolutely spectacular and so easy! I know you're thinking that all that salt will ruin the chicken but it doesn't in turn the salt makes the skin wonderfully crispy and the meat very juicy.



Pre-Salting Method for Poultry

1 whole roasting chicken, turkey, duck
Salt Shaker

Thoroughly defrost the bird and remove anything in the cavity. Clean by running under cool water including rinsing the cavity. Dry by blotting with paper towels. Position the bird on a large plate breast side up. Start liberally sprinkling with salt in the cavity. Now continue sprinkling salt over the surface of the bird, careful to cover all surfaces including under the wings and legs. Turn the bird and continue sprinkling salt.

Place bird in a large plastic bag and put the bird in the refrigerator. After 24 hours, flip the bird over and leave in the frig for another 24 hours.


Roast Chicken
Recipe developed in the kitchen of Big-Black-Dog

Whole Roasting Chicken
1/4 c. soft butter
3-4 minced garlic cloves
1 lemon
1 orange, optional

Mix minced garlic into soft butter and set aside. Cut whole lemon and optional orange into quarters and set aside.

Remove salted chicken from plastic bag and place on a clean plate or cutting board. Place quartered lemon and orange in cavity of chicken.

Around the neck and tail start loosening the skin by sliding your fingers between the skin and the meat. As soon as you have the skin loosened, start stuffing the soft garlic butter into the pockets making sure to get the butter into as many areas as you can.

For a 3-4 lb chicken, roast about 1 and 1 1/2 hours at 350 degrees. And I baste about every 15 minutes or so.

I usually truss my birds but it's not necessary. But trussing ensures even, efficient cooking, prepares the bird for a gorgeous presentation and it's fun!





All Rights Reserved 2008 © Big Black Dog

I succumbed to bacon!

For several months now I've been reading about the beauty of bacon in cookies and cupcakes and decided to take the plunge.
I mixed up a batch of some of my favorite Devil's Food Cupcakes, adding additional cocoa and minced up the crispy bacon. I anxiously awaited the little devils as they baked. Finally, they were cool enough to handle and I took a big bite and...well where is it? Where's that savory goodness of bacon? I could hardly tell there was any bacon at all. I was disappointed.

When Joe, aka Mr. Tastebuds, got home from work, he wanted a cupcake and I said "yes". Which surprised the heck out of him because the cakes were not frosted yet and eating a cupcake sans frosting is a big NO-NO in my home! But he took a bite and then another bite and he asked "What's the little bits of dried stuff? Is it dried fruit? I don't like it." Oh well, at least I wasn't the only one that could not taste the bacon. But even if I bake the most fabulous cupcake ever, the best Joe could do would be "tasty", so really "I don't like it" is not that bad...LOL!!

So I decided to try and save the little buggers. Hey apple and brown sugar go great with bacon, so a new frosting was born. Let's hope it helps the bacon flavor but if all else fails it will still be a tasty cupcake with unidentifiable dried bits better left to the unknown.

Apple Brown Butter Cupcakes
Little Chocolate Devil's Food Cupcakes recipe adapted from Foodnetwork Kitchens

1 cup all-purpose flour
6 tablespoons natural unsweetened cocoa (not Dutch-process)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened (1 stick)
1 cup sugar
2 large whole eggs, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon vanilla
1/2 cup water

My changes: I added an additional 2 TBL of unsweetened cocoa and 8 pieces of minced crispy bacon.

Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.

Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.

Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Fold in the minced bacon.

Divide the batter among the muffin cups filling them 2/3 full. Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.

Apple Feathered Brown Butter Frosting
Recipe developed in the kitchen of Big-Black-Dog

2 TBL butter or margarine, softened
4 oz. cream cheese, softened
1 tsp vanilla
1 1/2 c. powdered sugar
1/3 cup dark brown sugar
1/2 c. apple butter (I used my homemade apple butter but any brand is fine)
2 tsp meringue powder

With electric mixer, beat butter, cream cheese and vanilla until well blended. Gradually beat in both sugars until mixture is smooth and creamy.

*NOTE: You may need to add more powdered sugar depending on the moisture content of the apple butter.

The Recipe for the Chocolate Cream Cheese Frosting can be found in my blog here.

Assembly: Bakes 12 regular sized cupcakes. When cupcakes are cool load pastry bag with half Chocolate Cream Cheese frosting and half Apple Feathered Brown Butter Frosting using a size 2D Star Tip swirl on the marbled frosting. Sprinkle with chocolate jimmies.





All Rights Reserved 2008 © Big Black Dog,