Ina's Coconut Cupcakes

I'd heard (wonderful things) about these cupcakes and had been dying to try them! Ina Garten is world renowned for her classic French cooking (although she is all-American) and I've found her a dependable source for impressive recipes. If the rumors were true, I didn't dare mess with something so perfect- so here you have it- the unadapted Barefoot Contessa Coconut Cupcakes themselves. These cupcakes are worthy of their fame!

Besides mixing them by hand (although using a stand mixer will save you time and a sore arm), I followed the recipe exactly. It is ESSENTIAL that you use room temperature butter, eggs, and cream cheese. If not, you will make things much more difficult for yourself and risk ruining this delightful dessert (and then I have no sympathy for you). Baking is a science and there is a reason for (almost) everything. So don't bother to begin until your ingredients have reached room temperature. The only alteration I would ever consider is using coconut milk instead of buttermilk to amp up the coconut flavor. If I give it a try, I'll be sure to let you know how it goes!

These cupcakes are slightly dense, ever-so-sweet, and seriously scrumptious! The frosting makes a lot, so heap it high and you will be grateful. You do have the option to toast the coconut topping. By no means are these a light dessert and no way will you have just one. But something this good doesn't come along that often, so go ahead...ooh and ah and devour another!

INGREDIENTS
3/4 lb. (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs, room temperature
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. pure almond extract
3 cups flour
1 tsp. baking powder
1/2 tsp.baking soda
1/2 tsp. kosher salt
1 cup buttermilk
14 oz sweetened, shredded coconut

Frosting:
1 lb. cream cheese, room temperature
3/4 lb. (3 sticks) unsalted butter, room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 lb. confectioners' sugar, sifted (or more until you've reached the desired consistency)

DIRECTIONS

1. Preheat the oven to 325 degrees F.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

6. Frost the cupcakes and sprinkle with the remaining coconut.

NOTE: For added flavor, you can toast the coconut in the oven before topping the cupcakes.

Makes 24 cupcakes.

(Adapted from Food Network)

Braided Egg Bread

Infected with the Easter spirit, I decided this beautiful braided loaf would be the perfect addition to our holiday feast. It is a traditional Jewish egg bread, more commonly known as Challah. Dyed raw eggs are inserted into the dough before baking to add a colorful festive touch (they cook through in the oven and can be eaten afterwards). I strictly followed the original recipe, which could have produced disaster if my mom hadn't been keeping an eye on my bread in the oven. After its second raise I proceeded to bake the bread according to the directions (which suggested a 50 minute baking time). After merely 15 minutes in the oven the bread was already overly browned! My mom alerted me to this fact, and I rushed to the oven, extracting my loaves as quick as possible. Sadly, they had already been in the oven too long, and what should have been a chewy soft braid of bread turned out rather dry. They still looked appealing though, and that flaky, buttery, semi-sweet egg bread flavor was there.

Two lessons I'm learning over and over again: don't trust baking times AND always err of the side of under baking breads/pastries/desserts. Every oven varies in temperature and efficiency, so never leave baked goods unsupervised. I always set my timer for about half the amount of time the recipe calls for and then keep checking on it after that. Problem is, in this case, the recipe was so far off that my 30 minute timer would have turned my bread into a brick.

My other complaint is that the egg dye leaked on to the loaf. I'm not sure how to remedy this one. If anyone has any suggestions on how to prevent the color explosion I'd be grateful. Nevertheless, this is a promising recipe that just might take a little practice to get right.

INGREDIENTS

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 tsp. salt
1 (.25 ounce) package active dry yeast (2 1/4 tsp.)
2/3 cup milk
2 tablespoons butter (room temperature works best)
2 eggs
raw whole eggs, dyed if desired
melted butter or egg wash (1 egg lightly beaten with 1 Tbsp. water)

DIRECTIONS

1. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.

2. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

5. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter or egg wash.

6. Bake in 350 F preheated oven for 12-30 minutes, or until golden.

(Adapted from All Recipes)

Whole Wheat English Muffins

I love English muffins! I adore their nooks and crannies...the way they soak up melted butter and jelly. Always best eaten warm and crunchy, just out of the toaster. I usually make my sandwiches with them as well (the perfect size when I can't commit to two full slices of bread). Problem is I've never found a store-bought English muffin made with whole wheat that was very good. And so when I decided to use all whole wheat in this recipe I found on Baking Bites, I didn't have very high expectations. Making the batter (although maybe it's technically a dough since it contains yeast?) couldn't be easier. It sits on the counter for 40 minutes and then you're ready to heat up your griddle and put your baking cap on. English muffins take more patience than pancakes because it takes them a while longer to cook through...but they're worth the wait! They turned out soft and chewy, and full of those characteristic english muffin rivets! Yours and mine might not be perfectly round, but who notices a few imperfections when they taste so scrumptious!

INGREDIENTS
1/3 cup warm water (100-110 F)
1 Tbsp. sugar or honey
2 1/2 tsp active dry yeast
1 cup warm milk (100-110 F)
1/2 tsp. salt
1 3/4 cups white whole wheat flour

DIRECTIONS
1. In a large bowl, whisk together water, sugar or honey, and yeast and let mixture stand for 10 minutes, until slightly foamy. Stir in remaining ingredients and mix until smooth. Cover with plastic wrap and set aside for 40 minutes.

2. Heat a griddle/nonstick frying pan to 300 F or over medium/medium high heat (water dropped on the griddle evaporates very quickly). Lightly grease with cooking spray. Drop dough by 1/4 cupfuls onto greased surface and cook until medium brown on the bottom. The top will look set and the sides will appear somewhat dry. The exact time depends on the temperature of your griddle and the size of your muffins, but expect this to take several minutes. Flip over and cook 2nd side until brown. Cool on wire rack. (Can be frozen and reheated.)

Makes 10-12 muffins.

(Adapted from Baking Bites)

Zucchini Herb Bake

No more complaints about eating your vegetables. I found the solution! This colorful medley of veggies is no doubt healthful and actually delish! This was my second time making it, and I tweaked the original recipe to give it a more Italian identity. You have an assortment of very Italian vegetables: zucchini, yellow squash, tomatoes, red peppers, and fresh or dried herbs. Into the mix of lightly sauteed vegetables and rice goes some freshly grated parmigiano reggiano (and a layer on top). It bakes in the oven until a bubbly golden crust is formed. This could be served as a vegetarian meal or an impressive side dish. I have also made it (in a more American fashion) using grated cheddar cheese. You could give it a Mexican flair using corn, jalapenos, scallions, and Monterey Jack or Queso Fresco.

INGREDIENTS

1/2 cup uncooked long grain brown rice
1 cup water

2 tablespoons olive oil

1 1/2 pounds zucchini and yellow squash, cubed
1 small onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

2 cloves garlic, minced
1 Tbsp. fresh oregano (or 1/2 tsp. dried)

1 Tbsp. fresh parsley (or 1/2 tsp. dried)

1/2 tsp. dried basil
1/2 tsp. sweet paprika
salt and pepper, to taste
1 cup seeded, chopped tomatoes
1 cup grated Parmesan cheese, divided

DIRECTIONS

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer (according to package instructions) until tender.

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish (or 9x9 baking dish).

3. Heat the oil in a skillet over medium heat, and cook the zucchini, onion, peppers, and garlic 5 minutes, or until tender. Season with parsley, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.

4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Serves 4-6.

(Adapted from All Recipes)

Sweet Potato Fries, Revisited

While I've never been able to recreate the equal of Guru's (Provo, UT) Sweet Potato fries, this version is delicious in it's own way. I absolutely love the combination of sweet and salty! Sweet potatoes are healthier, and in my opinion much tastier, than the plain brown kind, and baking them in the oven makes them even more diet friendly. To make them crispier you can deep fry them. (In which case I would suggest sprinkling the seasonings on them soon after you have removed them from the hot oil.)

4/9/09: We're heading out of town for the weekend and so tonight's dinner was an incoherent medley of pantry and freezer remnants. I decided to utilize a lone sweet potato and see if I could improve upon my previous post. I followed the same method: julienned fries (although I like mine fairly thick), a drizzle of olive oil, and a dash of salt and pepper. I experimented with the seasonings, this time using a bit of cinnamon, coriander, and smoked paprika. It was sweet and earthy- I will definitely add it to my list of successful combinations! I also whipped up an avocado sour cream dipping sauce on the side. I didn't follow any specific recipe, but if you want to try a sauce that looks promising take a look here.

INGREDIENTS

1 - 1 1/2 lbs. sweet potatoes (1 large sweet potato)

2 Tbsp. olive oil

salt and pepper, to taste

Seasoning combinations I love:

1/4 tsp. cinnamon + 1/2 tsp. sugar + 1/4 tsp. sweet paprika

1/4 tsp. smoked paprika + 1/4 tsp. cinnamon + 1/4 tsp. ground coriander

Other suggestions:

garlic powder

chili powder

cumin
cajun seasoning
adobo seasoning

DIRECTIONS
1. Preheat oven to 425 F. Line a baking sheet with aluminum foil.

2.Peel the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side. Place the sweet potatoes into a sealable plastic bag. Add oil, salt and pepper, and seasonings. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer (not touching).

3. Cook for 25-30 minutes, turning at least every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Serves 2.

(Adapted from Sarah's Cucina Bella)

Cinnamon Roasted Chicken

These seasonings seem like they would belong better in pumpkin pie than on a chicken. But I'm all for trying something new, and after my delicious sticky roasted chicken I couldn't wait to cook a whole bird again! This recipe used a new method of roasting: a quick scorch (vs. low and slow like previously). The results were fantastic! This was the juciest, most succulent rotisserie-style chicken I've ever had! (It helped that I didn't overcook it this time.) You do have to dedicate a full hour of remaining in the vicinity of the oven so you can keep adjusting the temperature. As for the cinnamon, spice, and everything nice that I massaged over every inch of the bird (and uder the skin), it transformed a plain old chicken into a sweet and savory explosion of taste! Roast some vegetables in the bottom of the pan, and you could serve this for a fancy dinner or holiday meal.

INGREDIENTS

2 tsp. salt

1 tsp. sugar

1/4 tsp. ground cloves

1/4 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. cinnamon

1 (4 lb.) whole chicken

5 cloves garlic, crushed

1 small onion, quartered

DIRECTIONS

1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken, inside and out, including under the skin, with the mixture. Cover chicken, and place in the refrigerator overnight or for 24 hours.

2. Preheat oven to 500 degrees F (260 degrees C). Stuff the chicken cavity with the garlic and onion. Place the chicken, breast side down, on a rack in a roasting pan.

3. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F, and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F, and continue roasting 30 minutes, to an internal temperature of 165 degrees F, or until the juices run clear. Let stand 15 minutes before serving.

NOTE: I covered the chicken with foil after the first 15 minutes of roasting to prevent the skin from burning and then uncovered it for the last 15 minutes.

Serves 4.

(Adapted from All Recipes)

Hot 7 Layer Dip

HOT 7 Layer Bean Dip? Why didn't I think of that?! Thank you to Elise of Simply Recipes who boldly asserted that beans should not be eaten cold. They really are so much better hot! This dip is nothing unusual. I turned up the temperature AND kicked up the spice by adding some smokey chipotle peppers in adobo. The hot-off-the-stove beans melt the cheese for a gooey bottom layer that is much more spreadable and dip-able than typical.

INGREDIENTS

2 cups refried beans (one 15-oz. can)
1 tsp. chipotle in adobo, minced

1/4 tsp. ground cumin

1 cup Cheddar or Monterey Jack cheese, shredded

1 avocado, peeled and chopped or mashed

1 tomato, chopped

1/3 cup sour cream

1/2 small can ripe black olives, chopped

2 green onions, sliced

DIRECTIONS

1. Heat the refried beans on the stove, stirring in enough water to get a creamy, dip-able consistency. Mix in the chipotle in adobo, cumin, and salt to taste.

2. Once the beans are hot, spread them over the bottom of a serving dish. Immediately sprinkle the shredded cheese over top so it begins to melt. Layer on the avocado, tomato, sour cream, olives, and green onions.

3. Serve immediately with tortilla chips.

Serves 8.

(Adapted from Simply Recipes)

Slow Cooker Refried Beans, Revisited

I've always enjoyed refried beans out of a can. After coming across this recipe, which seemed simple enough since the slow cooker does most of the work, I decided to try them from scratch. These are almost fat-free (depending on if you use broth or water) and yet so good! My husband said they were the best refried beans he's ever had, and I agree that they are restaurant quality! You can adjust them to your desired consistency and flavor- try more spices or use black beans instead. It is minimal effort with superb results!

4/3/09 I've made a few small changes (mostly on the measurements) to the ingredients. The last two times I made these I added minced chipotle pepper in adobe sauce instead of or in addition to the jalepeno. It kicks up the heat a notch and gives them a wonderful smoky flavor! Don't by shy with the cumin, garlic, and pepper. This last time I minced the onion up tiny and after mashing the beans it disappeared completely.

INGREDIENTS
1 onion, peeled and halved (or minced)
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 Tbsp. garlic, minced (about 4 cloves)
1 tsp. freshly ground black pepper
1/2 tsp. ground cumin
7-9 cups chicken broth (or water, but the broth gives it more flavor)
salt and pepper, to taste

DIRECTIONS
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the broth and stir to combine. Cook on High for 8 hours, adding more water/broth as needed. Note: if more than 1 cup of liquid has evaporated during cooking, then the temperature is too high.

2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. After cooking, flavor with salt according to taste. (If you used chicken broth, which is high in sodium, you will not need as much salt as if you used water.)

Serves 8.

(Adapted from All Recipes)