Why stop at one layer of mouthwatering goodness when you can have more? Start by learning how to make delicious maple cupcakes that smell and taste downright divine. Next, smother the cupcakes with dreamy homemade buttercream frosting, and, finally, top them off with candied bacon. We like to think of them as the ultimate end to a decadent brunch as they pay homage to a short stack of pancakes served with a few slices of bacon. Watch the video, and then get baking!
Who says raw vegetables can't pack plenty of flavor? This vegetable sushi roll, made with creamy avocado and crunchy cucumber and carrots, has two secret ingredients: gomasio and umeboshi paste. Gomasio literally means "sesame salt" in Japanese. This condiment is sprinkled onto Asian cuisine like salt and is made from crushed, toasted sesame seeds and salt. Unlike salt, which only adds one dimension of flavor to a dish, gomasio gives food a nutty, roasted quality. Just be sure to keep your bottle in the fridge, because sesame seeds go rancid quickly, and nothing is worse than ruining a dish with rancid seasoning!
Also contributing to the saltiness of the sushi is umeboshi paste, or pureed, pickled Japanese plums. What does this bright purple paste taste like, you might be wondering? Umeboshi paste is at once extremely salty and full of savory umami flavor (the Western equivalent, in terms of texture and flavor, would be concentrated bouillon paste). Even just 1/4 of a teaspoon of umeboshi paste smeared on a sushi roll will give the sushi sufficient seasoning, so much so that you probably won't be tempted to dip the roll in a dish of soy sauce.
To see how this simple vegetable sushi roll is constructed, keep reading for the recipe.
I love appetizers. Dips, finger foods, little bites of this and that. Yum, yum, and yum. A lot of times when we go out to eat, I'll even order off the appetizer menu for my meal. And if there's a sampler? Fuggedaboutit. That's all me.
If I'm going to be honest here, I think it's the appetizers that my sister-in-law puts out that make me love family get-togethers so much. Sure, I love seeing the family, but if you're a foodie like me, you know it's all about the food! Lucky for me, she makes enough to feed an army, so I just hang out around the appetizers and graze all night.
I'm thinking about making these tasty little tartlets to take with me the next time we get together. They would be the perfect addition to any appetizer spread. The sharpness of the parmesan pairs just right with the sweetness of the peppers, and there's just a little kick from the spices. Using prepared puff pastries saves time on prep and makes these tartlets delectable little bites that will be the talk of the party!
It's a staple at Summer BBQs, but when you're trying to make healthy choices, many macaroni or pasta salad recipes are far too high in fat, calorie, and sodium. Swap out your old recipe for this fiber-filled salad; crisp veggies, whole wheat pasta, plus a low-fat dressing come together to create a tasty pasta dish that's less than 215 calories per serving and packed with vitamins A and C.
Between the chopped pickles and tangy dijon mustard, the flavor of this vegan Summer side is so good you won't even miss the mayo! Keep reading to learn all about your new favorite pasta salad recipe.
- Desserts, Cupcakes
- Makes 18 cupcakes.
Don't have a pastry bag? Snip off the corner of a large resealable plastic bag, and use that to pipe the frosting onto the cupcakes.
For the candied bacon:
12 slices bacon
1/3 cup light brown sugar
Freshly ground black pepper
For the cupcakes:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
8 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar
2 large eggs
1 1/4 cups maple syrup, preferably grade B
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup walnuts or pecans
For the frosting:
16 tablespoons unsalted butter, at room temperature
1 tablespoon milk, plus more as needed
1/4 cup maple syrup, preferably grade B
5 cups powdered sugar
- To make candied bacon: Preheat the oven to 325°F. Add the bacon to a mixing bowl and sprinkle with brown sugar, a few cracks of black pepper, and a pinch of cayenne pepper. Gently mix together the bacon and seasonings with a pair of tongs until the bacon is evenly coated. Arrange the bacon slices on a baking sheet. Top with parchment paper and nest a second baking sheet on top. Press down firmly to flatten the bacon. Bake for about 20 minutes, or until the bacon is crispy. Allow the bacon to cool, then break into large bite-sized pieces.
- To make cupcakes: Increase the oven temperature to 350°F. Whisk together the flour, baking powder, baking soda, salt, and ginger in a large mixing bowl. In a stand mixer, beat together the butter and brown sugar, until fluffy and lightened in color. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating until no streaks of yolk remain. Add the vanilla and maple syrup, and mix until incorporated. Add the dry ingredients and buttermilk in three additions each, alternating between the dry and wet, and scraping down the sides of the bowl with a rubber spatula between additions. Mix together until just combined. Fold in the nuts. Divide the batter among the cupcake molds, filling each mold about 3/4 full. Bake for 20 minutes, or until a toothpick or cake tester inserted into one of the cupcakes comes out clean.
- To make frosting: While the cupcakes bake, beat the butter for the frosting in a stand mixer, until fluffy. Add the powdered sugar a little bit at a time, scraping down the bowl as needed. Add the maple syrup, and beat until smooth and completely incorporated. Add milk, 1 tablespoon at a time, until it reaches a spreadable consistency.
- To assemble cupcakes: Allow the cupcakes to cool completely, then fill a pastry bag with the frosting. Pipe the frosting onto the cupcakes. Top with candied bacon, and serve.
You may be noticing their fragrant aroma in the produce section of your supermarket: right now, mangoes are at their peak, and it's only fitting that June is National Mango Month. They're bursting with floral flavor and satisfying eaten out of hand, but mangoes also provide a welcome taste of the tropics when added to appetizers, drinks, and even meat dishes. Cut up a few and try one (or all 12) of these serving suggestions to start celebrating properly.
Looking to add a dose of fresh flavor to your picnic spread? Now that Summer is here, try a sturdy salad that'll stay crisp throughout an afternoon of sipping wine and sunbathing (no leafy greens need apply). From a light and lovely pea and mint salad to heartier noodle-based options, we've got you covered.
Perhaps it was an influential trip to farm camp as a youngster, or maybe it was out of sheer stubbornness, but I've only come around to eating red meat in the past few years.
It's easy to understand a deep-seated fear of cruciferous vegetables (I still can't stomach broccoli), gloppy (or velvety, depending on your perspective) mayonnaise, or pungent hard-boiled eggs, but steak-phobia is a tougher sell.
Even the most ardent carnivores will respect one's choice to eschew animal flesh, but I'm still perplexed by my avoidance of red meat (and red meat only). Thankfully I've since learned the err of my ways and have taken to juicy steaks, tender braised short ribs, and silky carpaccio with alarming intensity.
These delectable berries are so simple to throw together, yet make a very elegant and beautiful presentation for your bridal shower or Summer party. The rich and creamy mascarpone cheese is slightly sweetened and pairs beautifully with the berries for a healthier, sweet treat. The dark chocolate drizzle and the crunch of the hazelnuts add the special touch that makes them simply irresistible!
Re-create Georgetown Cupcake's signature red velvet cupcakes with cream cheese frosting at home. Even though a bedazzled mixer isn't required, it certainly adds charm to the cupcake making process! Watch the video, then print out the recipe.