Hot Chocolate Cupcakes

This post will follow the theme and complement the last post, about homemade marshmallow.Since I end up having a lot of the marshmallow left over after last week when we had my daughter's friends over for hot cocoa. Me and my daughter ,we decided to use the marshmallows to decorate cupcakes and that's how the hot chocolate cupcake idea came up.
One thing that I can always get my daughter involved in the kitchen is if I tell her that I want to bake cupcakes. She's fourteen and like any usual teenager, lots of thing are boring....Well but not cupcakes !!!
For the frosting we decided to make a swiss meringue buttercream because that would resemble more the whipped cream on top of a hot chocolate mug.

Hot Chocolate Cupcakes

For the cake
Ingredients: 
(it makes about 12 cupcakes)

• 3/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• How to make it:
• 1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with cupcake paper liners.
• 1. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with sour cream and beginning and ending with flour.
• 1. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, about 20 minutes
• 1. Once the cupcakes come out of the oven, transfer to a wire rack to cool completely before frost them.
• 1. 
     

1. cream butter and sugar until light and fluffy.

     

cupcake batter is ready

into the oven!

For the Swiss Meringue Buttercream
Ingredients:
4 large egg whites
1 cup granulated sugar 
1/16 teaspoon salt 
1½ cups (3 sticks) unsalted butter, room temperature 
1 teaspoon pure vanilla extract

How to make it :
In a bowl of an electric mixer add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F.

With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.

Switch over to paddle attachment and with  the mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
Using a pastry bag and a star pastry tip frost the cupcakes with the swiss meringue buttercream. Sprinkle a little bit of cocoa powder and cinnamon mix over the cupcakes and decorate with a star marshmallow, or mini marshmallows and a piece of peppermint candy cane. Ready to serve!
My daughter took them the school to share with some of her friends and they were very popular.
Enjoy
Pri =) 

Whisk constantly at this stage

Whipped until egg whites are thick

Add butter one cube at the time

Here is my cupcake decorator master 

they came out looking great and delicious!

Homemade Fluffy Marshmallows

Baby, it's cold outside! Are you one of unfortunate ones suffering through the recent polar vortex? Watching the weatherman report tired of hearing about arctic chills, single digits temperature or below zero.... Spring seems so far away!
Well, not much you can do about it living in New England, besides staying warm or moving South. You, just need find ways to enjoy the season . I am not the type that will enjoys outdoors this time of the year  by skiing, sledding or snowboarding but I enjoy watching the snow through my window while reading a book or trying a new recipe in my warm kitchen. 
Last weekend, I took my daughter to go ice skating at the rink close by the house and she had some friends over after skating . We had some brazilian hot dogs made by my mom and hot chocolate and I decides to make the marshmallows in the house. And I have to say they are very easy to make and much better than store bought ones, the only cons is that they are a bit messy, once you have to coat them with powdered sugar and corn starch that gets all over counter, but it's not that bad. You can even use cookie cutters and cut them into fun shapes. And the left over you can keep them in an air tight container , they will last for weeks.

Homemade Fluffy Marshmallows

Ingredients:
(it makes 50+ marshmallows depending on the size you will cut them)

3 packets unflavored gelatin powder 
1/2 cup cold water ( for the gelatin bloom)
2 teaspoon vanilla extract
3/4 cup water( to make marshmallow)
1 1/2 cup granulated sugar
1 1/4 light corn syrup
pinch of salt 
1 cup powdered sugar 
1/4 cup corn starch
cooking spray
* You will need a candy thermometer*
How to make it:

• Line 13x9x2-inch metal baking pan with foil. Coat foil lightly with nonstick spray.
• Pour 1/2 cup cold water and the vanilla extract into bowl of a mixer with a whisk attachment. Sprinkle gelatin over it. Let stand until gelatin blooms and absorbs water, at least 15 minutes.
• Combine the 1 1/2 cups sugar, corn syrup, salt, and remaining 3/4 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 245ºF. Do not stir sugar once it has come to a boil or it may crystalize.
• With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is thick and stiff, about 10 minutes. At first the liquid will look clear and frothy as it mixes it will turn opaque , white and creamy and will increase in volume. 
• Scrape marshmallow mixture into prepared pan. Smooth top with a spatula sprayed with cooking spray. Let stand uncovered at room temperature until firm, from 6 to 12 hours. If you like to top your marshmallow with crushed candy canes you can add it before marshmallow is set, just sprinkle as much you would like on top and softly press them down a bit using your hands.
  
  
  Stir corn starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with cooking spray. Cut marshmallows into squares or other shapes. Toss each square( or other shape) marshmallow into the powder sugar mix so all the sides are coated. Transfer marshmallow to rack shaking off the excess of the powder mix. 
  
  
  If they are not consumed right away keep them in an air tight container, so they will stay fluffy longer.
  Now make yourself a cup of hot cocoa and top it with your homemade marshmallow and enjoy this treat in a cold day! 
  Cheers to the season!
  Pri=)

  

  almost there!

  
  

  

  Carefully pour the hot sugar down the side of the bowl

  
  

  

  mix for 10 minutes until is thick and glossy

  
  

  

  if using  crushed candy cane on the top just press them down gently so will stick to the marshmallow

  
  

  

  make sure the surface is coated with the powder mix so marshmallow won't stick

  
  

  

  I made 1/2 plain stars shape and 1/2 square with crushed candy cane 

  
  

  
  Hummm! Enjoying a hot chocolate while reading a magazine.Looking at the snow outside. 
  
  
  
  

Rosemary Ham & Cheddar Scones Topped with Fresh Cracked Pepper

I was looking for a Sunday Brunch treat when I found this recipe of comforting melty scones perfect for a New England cold morning. I made some adjustments adding rosemary and the cracked pepper on top to make the scones more interesting and they came out so good. My daughter and husband seems to enjoy them too because they didn't last long.
Scones are very easy to make .You can make them savory with cheeses and herbs or sweet with berries, chocolate or dried fruits - the sky is the limit. Whatever flavor you decide to make,  scones are perfect for an afternoon catching up with friends, a morning treat during the hectic work week (easily made the night before), or even a midnight snack! They’re so fun, and they add the perfect touch to any weekend. 
And one simple secret that I learned to make yummy flaky scones is to keep your ingredients cold. Temperature is critical to buttery, flaky scones. Start with very cold butter and your liquids should be ice cold too for not to melt the butter.The objective is to have little bits of butter in the dough and once that goes in the oven that butter melts in the dough but leaves pockets and layers in the scones.
Give it a try!Make this savory scone or one of your own!


Rosemary Ham & Cheddar Scones with Fresh Cracked Pepper

Ingredients:
(makes approximately 12 -14 scones)

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into small dice
• 1/2 cup plus 1 tablespoon cold whole milk, divided
• 2 eggs plus 1 egg separated 
• 3/4 cup cheddar cheese plus 1/4 cup for garnishing , shredded
• 1/2 cup deli ham, chopped
• 1/2 teaspoon rosemary, fine chopped
• fresh cracked black pepper

How to Make it:

Pre-heat the oven to 400°F. Line a baking sheet with parchment paper or a silicone liner.

In a large bowl, whisk together the flour, baking powder salt and rosemary. Cut the butter into the flour using a pastry blender or two forks. The butter should break down until it's the size of small peas. Resist the urge to use your hands at this point because that will melt the butter and you want it to remain cold for a flaky scone.

In another bowl, whisk together the milk and two of the eggs. Add the milk mixture to the flour mixture and stir with a wooden spoon until it just comes together. Add in the ham and cheese to the dough and mix until everything is incorporated. Do not over mix it. Turn the dough out onto a lightly floured surface and knead it just until you can shape it into a ball. Pound out the ball using the your hand until it is a flattened disk about 3/4-inch in thickness. Using a 2-inch pasty cutter or the rim of a small juice glass or jam jar , cut out the scones and place onto a prepared baking sheet.

Whisk together the remaining egg and tablespoon of milk and brush the tops of each scone, garnish them with the remaining 1/4 cup of cheese and the desired amount of fresh cracked on top of each of the scone.Bake them in the oven until they are lightly brown, about 18-20 minutes. Cool on a wire rack and serve.They were really good with strawberry rhubarb jam!

Enjoy,

Pri

garnish them with shredded cheddar and black pepper

Cooling a little bit on the rack.

Delish with strawberry rhubarb jam!

Za'atar Crusted Leg of Lamb - Dinner Ideas

Hello readers!I decided to share another dinner idea, My family loves when I make lamb for dinner. It is something that I learned while working at Hi Rise Bread Co, serving a variety of lamb dishes for take out dinner and I got pretty good at it.

a close view of za'atar spice blend 

I love cooking with Middle Eastern spices. And Za'atar ou Zaatar is a wonderfully tangy, herb-forward Middle Eastern traditional spice blend. Za'atar is  very versatile,it can be used on meat,veggies,rice,bread,in dipping oil.. It's a  mixture of dried herbs, sesame seeds, and sumac, and often salt, a centuries-old mixture dating back to the 13th century, at least. What those herbs are and how all those ingredients are proportioned changes from culture to culture and family to family. In much of the Middle East, za'atar recipes are closely guarded secrets, and there are also substantial regional variations. In Jordan, the za'atar is particularly heavy on the sumac, so it looks red. Lebanese za'atar may have dried orange zest; Israeli za'atar (adopted from Arab communities much like the American adoption of salsa) often includes dried dill. But

there are some standards: the most common herbs are thyme and oregano and they make up the bulk of the blend. Marjoram, mint, sage, or savory are also common. You can buy za'atar at a local Middle Eastern Market or at gourmet or spice stores like Penzeys,Christina spices in Cambridge,Ma or at Dean and DeLuca online store.
Give it a try and use some Za'atar in your kitchen, I bet you will like it!

Za'atar Crusted Leg Of Lamb

Ingredients
1- 5lbs to 6 lbs of boneless leg of lamb
3 springs of fresh rosemary leaves picked
5 cloves garlic cut in lengthwise in smaller  pieces
extra virgin olive oil
1/4 cup za'atar
salt
pepper



How to make it:
preheat oven to 300F
Make incisions into the lamb with a small paring knife.Stuff the rosemary and garlic deep down into the incisions you have made.
Tie the lamb with butcher twine for a more even cook.
Pour olive oil liberally over the lamb and rub in with your hand, sprinkle with salt and pepper all over and rub a good amount of za'atar all over the lamb.
Place the lamb into the preheated oven at 300F for one hour. After one hour lower the oven to 220F and check the lamb every hour basting with the juices from the lamb all over it using a pastry brush.
The total cook time for the lamb will be about 5 - 5:30 hours depending on the size of the lamb and the oven you are using. What we are looking here is a very tender leg of lamb, you can insert a small knife on the top and if you encounter no resistance that means the lamb is ready. Take out the oven. There is no need to rest the meat when cooked this way. Tranfer to a platter slice it and its ready to be served.
For the sides, couscous and roasted cauliflower with wilted arugula or spinach will go really well.
Enjoy,

Pri =)

 Stuffing with garlic and rosemary

Ready for oven! if you have a few extra garlic and rosemary you can place the in your roasting pan as well with the lamb

Lamb already sliced. Unfortunately ,I forgot to take a picture before slicing 

Pan Seared Halibut with Cherry Tomato Chutney

Monday morning, I was working in the kitchen prepping with my husband for a tasting he was going to have at The Water Works Museum a new venue for us. And I know how hard he works and how important this tasting was for him. While he was searing this beautiful black cod for the tasting he was mentioning to another co-worker how much he likes fish and what type of fish he likes and Halibut is on the favorite fish list.
After work when I went grocery shopping.They had this great looking Halibut at Whole Foods and also and pretty good looking cherry tomatoes, so that's how Monday's dinner took its shape. I also wanted to reward my husband for working so hard and since It's been a while I've posted a something savory here, and I decided to share this recipe with you.

Pan Seared Halibut with Cherry Tomato Chutney

Ingredients for the Chutney

1 pint of cherry tomatoes,quartered

1/4 cup rice vinegar

1/4 brown sugar 

1/4 cup red onions, small diced

1/4 cup yellow or red bell pepper, small diced

1/2 Jalapeno, minced

2 cloves of garlic minced

1/4 teaspoon turmeric

1/8 teaspoon cumin

1/8 teaspoon coriander 

a pinch of salt & pepper  

a pinch of cayenne pepper

2 tablespoon of parsley chopped

How to make it

On a sauce pot over medium heat add the rice vinegar and sugar, stir often until it has cooked down to a syrup consistence.

Add the onions,peppers,jalapeno,spices,salt and pepper.Let it cook for 5 minutes and add the tomatoes. Keep stirring frequently  once the tomatoes start to get soft, lower the heat and cook for about 10 more minutes or until it gets thicker like a chuncky jam consistence remove from heat add parsley and adjust salt and pepper as needed.

For the fish

4 6oz to 8oz portions of Halibut 

preheat oven to 350 F

Brush the fish with extra virgin olive oil and sprinkle salt and pepper all over.In a large skillet add olive oil in high moderated heat wait until the oil gets hot and the Halibut presentation side down sear for about 3 min or until it gets a golden brown color.Using a fish spatula flip it over cook the other side of the fish for 2-3 min.

And finish the fish in the oven for about 5-6 minutes until the internal temperature reaches 145F.Transfer the halibut to plates and topped with chutney

For sides you can do something as simple as roasted potatoes and braised swiss chards with go really well with it.

Enjoy!

Pri =)

pretty cherry tomatoes

You want to add your tomatoes at this point 

Really close to be done

Yum!

And by the way I just heard that we got accepted to work on that venue. Great news!