Thursday, March 24, 2011

Snickerdoodle Cupcakes

I made these today for a meeting I am going to tonight. They are delicious. The recipes is from a blog called Stephanie's Kitchen. I love her dessert recipes. Please don't mistake this for my sister in law, Stephanie Nielson. I seem to be in a cupcake mood lately.
Snickerdoodle Cupcakes w/Cinnamon Cream Cheese Frosting
makes 18 cupcakes
1 1/2 cups cake flour (or add 1 tablespoon cornstarch per 1 cup all purpose flour to make your own cake flour)
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 tablespoon cinnamon
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup milk
In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside. Using a mixer, cream the butter and sugar. Add the eggs and vanilla. Slowly add the flour and milk, alternating between the two until well incorporated. Be sure to scrape down the sides of the bowl whenever needed. Line a muffin pan with cupcake liners. You will need 18. Evenly distribute the batter between the cups. Bake at 350 degrees for about 18-20 minutes. Top with Cinnamon Cream Cheese Frosting and sprinkle a bit of cinnamon-sugar on top for extra prettiness.
Cinnamon Cream Cheese Frosting
4 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
4 1/2 cups confectioners’ sugar
1/4 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
Cream the cream cheese and butter until creamy and smooth. Add half the sugar, milk, vanilla and cinnamon. Mix until smooth. Add remaining sugar and beat until light and fluffy and creamy.
Happy Baking!

Wednesday, March 23, 2011

For Annie:)

Red Thai Curry
1 Tbsp. Veggie Oil
1 Tbsp. Red Curry Paste (i use Thai Kitchen)
1 (14oz) Can Coconut Milk (canned c. milk is in the Asian isle which is also generally the mexican isle)
1/2 C. Chicken Stock
1 Pound Chicken/Pork/Beef diced (1 or 2 chicken breasts cooked over med-high heat about 5 minutes each side, let them sit at least 3 minutes afterwards before slicing so juices don't run out)
3 C. Assorted Veggies ie.snow peas, diced carrot, broccoli, bell peppers
2 Tbsp. Julienne cut FRESH Basil
1 Tbsp. Brown Sugar (you can substitute it with honey which is nice)
1 Tbsp Fish sauce (i've made it with and without and can't really taste a difference. fish sauce reeks!)
4-6 C. cooked rice

Heat oil in skillet on med. heat. Add curry paste to oil and cook, stirring till fragrant. Add stock and coconut milk and bring to simmer over med-high heat. Stir in sugar and fish sauce till well blended.

Stir in meat and veggies and simmer till veggies are crisp-tender. Remove from heat a stir in Basil. Careful!!! Broccoli over cooks easily and then it's yuck! Serve over rice.

Note: if you like the sauce thick let it simmer a bit before adding the veggies.
Makes 4-6 servings depending on appetite.