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Foodgasms

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Collette said:
I don't doubt it. ;)

Hmmm, I wonder if they'll let me stay on as a civilian? Probably so if I bring them baked goods.

Speaking of which, I took s'more cupcakes to the bike shop and got free labor. :D
Click to expand...

You'd get free labor just by flashing them that dazzling smile.

The cupcakes are just... well, you know the rest.
 
BallinaB said:
My Sunday project. These are "chocolate cover strawberry" cupcakes. I piped strawberry jam into the centers of them and then use a chocolate butter cream icing and fondant strawberries.

http://i74.photobucket.com/albums/i278/emcarey/DSCN1208.jpg

These are just plain butter cream icing with fondant flowers. Nothing too difficult but it's been fun!

http://i74.photobucket.com/albums/i278/emcarey/DSCN1211.jpg
Click to expand...

adorable and they look so yummy!

oh and I do just love to see the words
chocolate. butter. cream.
They make me happy!
 
tortoise said:
http://tortle.com/lit7/IMG_9307.jpg

Yeah, I know, it sounds odd, maybe even downright weird. If you’re a garlic lover, though, I can all but guarantee you’ll be hooked. Everyone who tried it loved it, even a few folks who were ambivalent about garlic, including my 78 year old grandmother and a couple of preteen boys.

This is simply Collette's wonderfully easy and delicious cashew brittle recipe, but swapping pinenuts for cashews and adding garlic. If you're at all squeamish about the garlic, you can omit it entirely, but... come on, be brave. If you hate it, I'll pay for shipping to send it to me.

Garlic Pinenut Brittle

•2 cups raw pinenuts
•3 cloves garlic, sliced thin
•1 C sugar
•½ C light corn syrup
•1 tsp. butter
•1 tsp. vanilla
•1 tsp. baking soda

In a 2 qt. microwave-safe bowl (preferably glass, with a handle), stir together nuts, garlic, sugar, and corn syrup. Microwave, uncovered, at high until mixture is light brown (approx. 6 min.). Stir halfway through.

Meanwhile, grease a cookie sheet with butter. If you have any nonstick foil, you can line a cookie sheet with that, instead.

Using oven mitts, remove mixture and add the butter and vanilla. Microwave again for 1 minute. It should become caramel colored (see picture).

Remove from microwave, add baking soda. Stir quickly until light & foamy and soda is mixed in. Pour mixture onto cookie sheet and use the back of a spoon to spread out as quickly as possible. (Brittle will be fairly thick.)

Let stand for 30 min. Break into pieces and serve. Can store in an airtight tin up to 2 weeks.
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That looks SO freaking GOOD. I am a huge fan of sweet and savory together, so I bet the combo is wonderful. Awesome job Tort!
 
Collette said:
This beauty arrived at my house today, courtesy of my sweetheart. :heart:

http://i63.photobucket.com/albums/h134/collette_mtb/10043022LL.jpg

I plan to just gaze at her for a while and fondle her attachments.

Then I'll do the same to Tort this weekend.

*loves*
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oh she is glorious! I do love my kitchenaid mixer, she works hard and is very faithful! Did you get a sideswipe paddle? LOVE mine.
http://www.apartmenttherapy.com/uimages/kitchen/2007_12_07-SideSwipe.jpg
http://www.sideswipeblade.com
 
Caramel Appletini Cupcakes
http://img.photobucket.com/albums/v123/cinnabun/cuppycakes/caramelappletinicupcake10.jpg
For apple cupcake
2-3 apples, granny smith
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla
green food coloring to desired color

For caramel apple frosting
4 tablespoons butter
1/2 cup packed dark brown sugar
4-5 tablespoons milk
3-4 teaspoons apple vodka, to taste
4 cups powdered sugar, sifted

For caramel drizzle
1/2 cup evaporated milk
4oz individually wrapped caramels, unwrapped

green decorating sugar

INSTRUCTIONS

To make cupcake–
Preheat oven 350F.

Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.


Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine. Crack the eggs into a separate, medium sized bowl and beat. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.

Combine the wet and dry ingredients until all ingredients come together.

Scoop into cupcake liners. Bake for 20-22 minutes, until a toothpick comes out clean.

To make frosting–
Melt butter in a small saucepan over medium heat. Add brown sugar and 4 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly.

Combine butter mixture and apple vodka in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add last tbsp milk, 1 TEAspoon at a time, beating until spreading consistency. (You might not use all of the last tbsp.)

To make caramel drizzle–
Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Let cool for a few minutes before putting it in a piping bag (or ziplock bag with a small snip cut off in the corner) and slowly drizzle over cupcake.

To assemble cupcakes—
Use a spatula to frost a layer on the cupcake. Pat green decorating sugar around bottom rim of frosting. Fill piping bag with frosting and use a 1M star tip to pipe onto cupcake. Garnish with caramel drizzle.

http://iheartcuppycakes.wordpress.com/2008/05/08/caramel-appletini-cupcakes/
 
Tatiana0706 said:
a perfect work of art...I envy your talent!
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Awww, thank you. :rose: I'm having a lot of fun learning new techniques.
Tatiana0706 said:
oh she is glorious! I do love my kitchenaid mixer, she works hard and is very faithful! Did you get a sideswipe paddle? LOVE mine.
http://www.apartmenttherapy.com/uimages/kitchen/2007_12_07-SideSwipe.jpg
http://www.sideswipeblade.com
Click to expand...
I'm so glad you posted that again! I remembered it, but couldn't find it with the KA accessories. I'll put myself on the e-mail list to be notified when the model for the bowl-lift mixers comes out. At some point I want to get a splatter shield (messy buttercream!) and the pasta maker...for fondant. :D
tortoise said:
Those do look very cool! I remember when you first posted about it. I was going to get her one, but the version for the lift KitchenAid models doesn't come out until August.
Click to expand...
:kiss:
 
without a grill
with limited pantry/produce supplies

I've got some really pretty, possibly 1.5 inch thick pork chops

I'm fishing for suggestions *casts into the Lit Ocean*
 
I :heart: my kitchen aid, too. I really enjoy my ice cream maker attachment, too. That reminds me; it's time for homemade peach ice cream. Yum!
 
BlueSugar said:
without a grill
with limited pantry/produce supplies

I've got some really pretty, possibly 1.5 inch thick pork chops

I'm fishing for suggestions *casts into the Lit Ocean*
Click to expand...

pork chops with apples and onions.

sear the pork chops on high. remove from the pan.

slice some onions and saute. slice up some apples, add apples and pork chops to the pan. add some kind of liquid, apple or orange juice or other fruit juice, broth, water. if you don't add juice, add a little maple syrup or brown sugar to the pan. cover and cook until chops are done. i like this with a little coriander and cardamom with a hint of turmeric, but you can do spices like cinnamon/nutmeg/clove if you prefer that.

if you don't have apples, other fruits, like peaches, also work well.
 
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