To see what was my favorite pairing and pour, check out the images after the break.
Posts for February 5th 2010
For the cupcakes:
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color*
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
For the brownies:
Vegetable oil cooking spray
1 1/2 cups all-purpose flour
3/4 teaspoons baking powder
3/4 teaspoons coarse salt
7.5 ounces unsalted butter, cut into pieces
6 ounces unsweetened chocolate, coarsely chopped
1 1/2 cups sugar
3 large eggs, room temperature
1/2 tablespoon pure vanilla extract
For cream cheese frosting:
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
- Make the cupcakes: Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
- Whisk together cake flour, cocoa, and salt.
- With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- Make the brownies: Preheat oven to 350 degrees. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
- Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
- Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
- Spread batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in pan on wire racks.
- Make cream cheese frosting: Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low.
- Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth. If desired, add a few drops of red food coloring to tint the frosting pink.
- To assemble cupcakes: Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Use a small offset spatula to spread cupcakes with frosting. Top each cupcake with a heart. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
Makes 24 cupcakes.
*I used regular red food coloring.
- Desserts, Cupcakes
- North American
I love the worry-free factor of these bites. The pimento cheese can be made several days ahead, and the recipe can be halved and still turns out great. I don't have a stand mixer with a paddle attachment, so I hand-mixed the pimento cheese. Win over any Super Bowl fan when you read more.
6 cups vegetable or mushroom broth
1-1/2 cups water
2 tablespoons extra-virgin olive oil
1 small onion, minced
2 cloves garlic, minced
3 cups mixed wild mushrooms, coarsely chopped
1-1/2 cups pearl barley, rinsed
1/2 cup red wine
6 cups baby arugula
1/3 cup freshly grated Parmesan cheese
1 tablespoon butter
2 teaspoons balsamic vinegar
Freshly ground pepper, to taste
- Bring broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer.
- Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium.
- Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.)
- Stir in arugula and cook, stirring, until it is wilted, about 1 minute. Remove from the heat. Stir in cheese, butter and vinegar. Season with pepper.
Nutritional information per serving: 321 Calories; 9 g fat (3 g sat, 4 g mono); 9 mg cholesterol; 48 g carbohydrates; 9 g protein; 10 g fiber; 543 mg sodium; 373 mg potassium
- Main Dishes, Grains
1 cup chopped onion (1 large)
1/2 cup bias-sliced carrot (1 medium)
1/2 cup sliced celery (1 stalk)
2 cups sliced fresh mushrooms
1 15-oz. can red beans, rinsed and drained
1 14.5-oz. can stewed tomatoes
1 10-oz. pkg. frozen whole kernel corn
1/2 cup regular barley (not quick-cooking)
2 tsp. dried Italian seasoning, crushed
1/4 tsp. ground black pepper
3 cloves garlic, minced
5 cups vegetable broth
- In a 3-1/2- to 5-quart slow cooker, place onion, carrot, and celery. Add mushrooms, red beans, undrained tomatoes, frozen corn, barley, Italian seasoning, pepper, and garlic. Pour broth over mushroom mixture in cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Makes 6 servings.
Nutritional information per serving: Calories 228, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1212 mg, Carbohydrate 47g, Total Sugar 10g, Fiber 8g, Protein 9g
- Soups/Stews, Other
- North American
The Twilight craze is still going strong even into Valentine's Day! That is right, there are now sweetheart candies that have been themed with Twilight phrases like Bite Me, I Trust You, Dazzle, and my absolute favorite, I Heart EC. The days of Be Mine are over! Sweetheart candies took it one more step and the blue hearts actually glitter just like Edward. Enjoy!
Have you discovered an awesome food item? Join the Savory Sights group, upload your photos and a description, and it could be featured on YumSugar! If you are new to the YumSugar Community, here's a detailed guide to posting to groups.
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