Ruth’s Yummiest Chocolate Cupcakes

06 Wednesday Jul 2011

Posted by Vanalee in Chocolate, Comfort Food, Cupcakes

Ingredients-

2 ¼ cups flour
1 2/3 cup sugar
¾ cup butter
2/3 cup cocoa
1 ¼ cups water
1 ¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
¼ teaspoon baking powder
2 eggs
1-2 cups chocolate chips

Method-

Preheat oven to 350 degrees. Line a muffin tin with cupcake papers.

Combine butter and sugar. Add eggs and vanilla. In a separate bowl combine flour, cocoa, baking powder, baking soda and salt. Alternate adding water and flour mixture to the butter/sugar/egg mixture. Add chocolate chips and mix until blended.

Fill cupcake papers 2/3 full and bake for 18 to 20 minutes a toothpick inserted into the center of a cupcake will come out clean.

After cupcakes are cool frost with your favorite frosting.

Caprese Quinoa Salad

05 Tuesday Jul 2011

Posted by Vanalee in Salads

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Today I found this recipe at How Sweet It Is and I cannot wait to try it out. I love a caprese salad and I love quinoa so the combination should be delicious!

Caprese Quinoa-makes about 3 cups worth
Ingredients-

1 cup uncooked quinoa
16 oz container of grape tomatoes, quartered
3/4 cup fresh mozzarella pearls (or just buy a fresh mozzarella ball and cut it into chunks)
10 large basil leaves, cut into ribbons
1/2 teaspoon sea salt
1/2 teaspoon pepper

Method-
Prepare quinoa according to directions on box (which is most likely: 2 cups water + 1 cup quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes). Depending on whether you want your quinoa hot or cold (it’s great both ways) either let it cool completely or immediately add in the tomatoes, cheese, basil, salt and pepper. Drizzle about 2-3 tablespoons of basil oil over top and serve!

July 4th Apple Pie

04 Monday Jul 2011

Posted by Vanalee in Comfort Food, Desserts, Pies

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This is not a traditional apple pie. I got the idea from Dinner-A Love Story. It’s actually a galette.

Preheat the oven to 450 degrees. Roll out a 9 inch pie crust. I used a Betty Crocker pie crust mix, but you could use a frozen one or make one from scratch. Peel 3 or 4 apples and slice them thinly, I used 2 of the giant Fuji apples we get here in Tokyo. Since today is the Fourth of July and I wanted a little patriotic color I added 1/4 cup of fresh blueberries and a small handful of dried cranberries. Place the pie crust on a cookie sheet that has been lined with parchment paper. Put the apples, blueberries and cranberries in the center of the crust and sprinkle with about 1/4 cup of sugar and a couples shakes of cinnamon. Mix this up a little using your hands. Then fold the sides of the pie crust up over the apples and dot with a few small pats of butter. Brush the crust with milk. Cook at 450 degrees for 20 minutes and then reduce the heat to 350 degrees for another 20 minutes.

Shepherd’s Pie

04 Monday Jul 2011

Posted by Vanalee in Comfort Food, Main Dishes, Nostalgia, Pies

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I had never made a shepherd’s pie until we moved to London 10 years ago. (Has it really been 10 years since I have lived in the USA?) It doesn’t seem that long. It was quickly added to Rick and Alex’s list of favorites. Alex even ordered a giant portion of it at the Cheesecake Factory when I was in San Antonio last week. I told him that it was really simple to make and that I would post the recipe here. This recipe is adapted from the Leith’s Cookery Bible by Prue Leith and Caroline Waldgrave. They run a cooking school in London.

Ingredients-
1 to 1 1/2 pounds ground beef
1 onion, finely chopped
8 oz frozen mixed vegetables
2 tablespoons flour
2 cups beef broth (made with bouillon cubes)
*2 teaspoons Worcestershire sauce
*2 teaspoons tomato paste

Topping-
2 lbs mashed potatoes and grated cheddar

Method-
Brown the ground beef and chopped onion in a large frying pan. Add the vegetables and mix well. Next sprinkle with the flour and mix to coat the ground beef and vegetables and cook for about 30 seconds until lightly browned. Slowly add the beef broth and bring to a boil stirring continuously until the sauce is thickened. Stir in the Worcestershire sauce and tomato paste and add salt and pepper to taste. Tip the mixture into an ovenproof dish and top with the mashed potatoes and cheese. Bake at 400 degrees about 20-30 minutes until the potato is slightly brown and crusty.

* The Worcestershire sauce and the tomato paste are key ingredients in this recipe it will not taste like a true shepherd’s pie without them.

Sopapilla Cheese Cake aka Quesadilla Cheesecake

04 Monday Jul 2011

Posted by Vanalee in Bar Cookies, Desserts

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We spent New Year’s Eve in Kingwood this year. Everyone in attendance contributed something to the holiday buffet. Elaine contributed this super easy, but fabulous dessert. Her husband Jared calls it “quesadilla cheesecake.” It is the perfect conclusion to a Tex-Mex meal.

Ingredients-
2 cans crescent rolls (I like Pillsbury)
16 oz cream cheese softened
1 1/2 cups sugar, divided
1 teaspoon vanilla
1 teaspoon cinnamon
1 stick of butter

Method-
Preheat oven to 350 degrees. Press one can of rolls into a rectangular pan, pinch seams together. Mix cream cheese, 1 cup sugar, and vanilla together. Spread over crescent rolls. Lay second can of rolls on top of mixture and pinch seams together. Melt butter in a bowl and add 1/2 cup sugar and cinnamon to it. Pour over the top and bake for 30 minutes.

Mayan Chocolate Cream Pie

04 Monday Jul 2011

Posted by Vanalee in Desserts, Pies

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We celebrated Father’s Day this year in Kingwood, Texas. We had planned barbecue at Jame’s and Ruth’s, but woke up Sunday morning to a non-cooling air conditioner downstairs. If you have ever been in the Houston area between April and October you will understand why that was a problem. We changed the location to Chris and Doug’s house. Chris graciously contributed this delicious pie for our Father’s day feast. It is a recipe that was published in the Houston Chronicle. Chris decreased the amount of cayenne pepper and I have taken it down from the original 1 teaspoon to 1/2 teaspoon. I recommend adjusting it to your personal taste. It makes the pie really interesting. My first reaction was yum, such a wonderful chocolate pie, then comes the surprise from the cayenne as it hits the back of your tongue. It was delicious! Thanks Chris

Ingredients-
FILLING
¼ cup cornstarch
½ cup granulated sugar
1/8 teaspoon salt
1 cup whole milk
2 large egg yolks, beaten
1 cup semi-sweet chocolate chips
3 ounces cream cheese, softened
1/2 teaspoon cayenne pepper
½ teaspoon ground cinnamon
1 teaspoon vanilla extract

TOPPING
1½ cups heavy cream
1 teaspoon vanilla
2-4 tablespoons powdered sugar

1 baked pie crust

Method-
Mix cornstarch, sugar and salt in a heavy saucepan. Add milk and egg yolks. Whisk until smooth. Cook over medium heat stirring with a whisk until mixture thickens. Turn off the heat and whisk in the chocolate and cream cheese. Add cayenne pepper, ground cinnamon, and vanilla extract. Whisk until blended. Cool completely.

In a large mixing bowl, whip the cream until stiff peaks form. Add the vanilla and powdered sugar to the whipped cream. Add 1 cup to the cooled chocolate mixture and whisk to blend.

Pour into the pie crust. Spread the remaining whipped cream over the top of the pie and sprinkle with cinnamon. Chill six hours.

Vanilla Cupcakes

01 Friday Apr 2011

Posted by Vanalee in Cupcakes, Desserts

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This is the vanilla version of my favorite Red Velvet Cupcakes
1 1/2 cups sugar
1/2 cup butter
2 eggs, room temperature
2 1/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or 1 cup milk with 1 tablespoons vinegar stirred in

Preheat the oven to 350°F.

Combine the milk and vinegar and set aside.

Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

Add the eggs one at a time and beat until each is completely mixed in.

Sift the flour, baking powder, baking soda and salt together in a bowl.

Alternate adding the dry and wet ingredients to the butter, sugar and egg mixture. Scrape down the sides of the bowl often. Scoop into a cupcake paper lined muffin pan about 1/2 to 3/4 full.

Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for one minute and then remove for pan and finish cooling on a cooling rack.

Wheat Bread

23 Wednesday Feb 2011

Posted by Vanalee in Breads

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Japan has amazing bakeries with all kinds of wonderful bread and pastries. I have to stay away from them since bread is my biggest weakness. The challenge is finding a good wheat or multi-grain bread. The Japanese like theirs’ white. I decided the best thing to do was to make my own. I discovered a great recipe on allrecipes.com and modified it. I use the basic recipe, cut back on the total flour and add whatever I have on hand; sunflower seeds or other nuts, wheat bran, oats, oat bran…I bake it and once it has cooled I slice it and freeze it. We just pop a couple slices directing into the toaster or thaw it for sandwiches.

Ingredients

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

Directions

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool on wire racks.

Chicken Tortilla Soup

12 Wednesday Jan 2011

Posted by Vanalee in Soup, Talking Food

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If you don’t follow The Pioneer Woman’s blog, you should. Every recipe I have tried from her blog has been YUMMY! Last week I made her Quesadilla de Camarones and today I made Chicken Tortilla Soup. It was so good I almost cannot wait until tomorrow for another bowl! You must try the soup. It goes in the talking food category which is amazing since most of the talking food on this blog is full of sugar.

A New Blog Title

12 Friday Nov 2010

Posted by Vanalee in Uncategorized

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This morning I met someone for the first time whom I had been emailing back and forth with all week. He told me that he thought it was funny that his spell checker wanted him to change my name to Vanilla Carrots. It took me back to seventh grade when my health teacher decided he would call me Vanilla. This morning I decided I wanted to call this recipe blog “Vanilla Carrots.” There are just too many “Yum!”s in the blogosphere.