Tiny Bites

Chocolate Cupcakes

October 27, 2012

Chocolate Cupcakes

If you’re going to a Halloween party this weekend and need to bring a dessert here is a great portable dessert that everyone will love.  Even after Halloween these cupcakes are an excellent “go to” dessert for home or potlucks.

INGREDIENTS

2 Cups Unbleached Flour

2 Teaspoons Baking Powder

2 Teaspoons Baking Soda

1 Teaspoon Kosher Salt

2 Cups Sugar

2 Cups Water

8 Tablespoons Unsalted Butter

4 Ounces Chopped Unsweetened Chocolate

1 Teaspoon Vanilla Extract

2 Large Eggs

Frosting

Preheat your oven to 350° F.  In a large size bowl combine the flour, baking powder, baking soda and kosher salt.  Set aside.  In a medium size saucepan combine the sugar and water and cook over a medium high heat until the sugar and water are dissolved.  Add the chocolate and butter to the sugar mixture.  As soon as the chocolate melts add the vanilla and turn off the heat.  Pour the mixture into a large bowl and beat on medium with a mixer for 3 minutes.  Add the eggs one at a time to the mixture and beat for 30 seconds after each egg.  Add the flour mixture to the chocolate mixture 1/2 cup at a time making sure to thoroughly combine.  Line your cupcake pan with cupcake liners of your choice.  If it is Halloween use Halloween themed liners.  Pour the batter 3/4 of the way into the cupcake liners. Place the cupcake pan on the middle rack of your oven and bake for 14 minutes.  Make sure not to overcook the cupcakes.  Remove from the oven and cool on a wire rack for 10 minutes before removing the cupcakes from the pan.  Remove the cupcakes and cool completely before frosting. Frost and decorate if you like. Makes 12

 

Frosting

INGREDIENTS

1/2 Cup Shortening

1/2 Cup Softened Unsalted Butter

1/2 Teaspoon Vanilla Extract

5 Cups Powdered Sugar

4 Tablespoons Half & Half or Whole Milk

In a large size bowl place the shortening and butter.  Beat on medium for 1 minute with a mixer.  Add the vanilla and continue to mix.  Add the powdered sugar one cup at a time while beating on low.  After adding the cups of sugar drizzle a bit of the half & half or whole milk.  Continue alternating the powdered sugar and half & half until the texture becomes fluffy.  You may not need all of the powdered sugar. Frost your cupcakes and refrigerate any leftover frosting. 

Butterscotch Oatmeal Blondies

October 18, 2012

Butterscotch Oatmeal Blondies

I have always been in love with butterscotch.  These Butterscotch Oatmeal Blondies are super easy to make and won’t last long in your household. 

INGREDIENTS

1 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Kosher Salt

1 Cup Softened Butter

3/4 Cup Sugar

3/4 Cup Brown Sugar

3 Large Eggs

2 Teaspoons Vanilla Extract

3 Cups Old-Fashioned Oats

1 2/3 Cups Butterscotch Chips

Preheat your oven to 350° F.  In a medium size bowl combine the flour, baking soda, salt and cinnamon.  Set aside.  In a large size bowl beat the eggs for 1 minute.  Add the softened butter, the sugars and the vanilla.  Beat for another minute.  Slowly add the flour mixture and beat for 30 seconds.  Add the oats and butterscotch chips and mix until just combined.  Line a 13 x 9 oblong pan with parchment paper or prepare the pan by greasing it.  I like using parchment paper though.  Pour the batter into the pan and bake for 45 minutes or until done.  Remove from the oven and let cool completely before cutting into squares.  Makes about 2 dozen bars. 

Date & Apple Salad

October 12, 2012

Date & Apple Salad

Sometimes it's nice to have a "meaty" salad for lunch or dinner.

INGREDIENTS

3 Tablespoons Olive Oil

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Diced Red Onion

1 Tablespoon Dijon Mustard

1/2 Cup Pitted & Sliced Dates

1 Head Frisee Lettuce

4 Cups Spinach

1 Sliced Apple

1/2 Cup Chopped Pistachios

1 Sliced Pear

2 Sliced Radishes

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

In a small size bowl mix the olive oil, vinegar, onion and Dijon mustard.  Set aside.  Cut the frisee  lettuce into bite size pieces.  In a large size mixing bowl add the dates, lettuce, spinach, apples, pistachios, pears, radishes, salt and pepper.  Mix the salad and then toss with the dressing.  Serve immediately.  Serves 4

 

Victoria’s Scones

September 30, 2012

Victoria’s Scones

It’s Sunday Morning!  Treat yourself to a great cup of coffee and a couple of scones.  You’ll love my scone recipe and your loved ones will too.

INGREDIENTS

2 Cups Unbleached Flour

1/2 Teaspoon Kosher Salt

3 Tablespoons Sugar

3 Tablespoons Sugar

2 Teaspoons Baking Powder

5 Tablespoons Butter

2 Beaten Eggs

1/2 Cup Buttermilk or Sour Milk

1/2 Cup Raisins (Optional)

Preheat your oven to 425° F.  In a large size bowl mix together the flour, salt, sugar and baking powder.  Cut in the butter with your fingers until the mixture is rather lumpy.  Next add the eggs and buttermilk (or sour milk).  Combine but don’t overdo it.  Turn your mixture onto a lightly floured surface.  Knead the dough for about one minute.  Now pat the dough into a 3/4 inch thickness.  Cut into triangle shapes and put on either a greased baking sheet or a baking sheet that has been lined with parchment paper. Sprinkle the tops with the remaining 3 tablespoons sugar.  Bake for 15 minutes.  Remove from the oven and serve these scones warm with blackberry, raspberry or apricot jam.  Makes 12 scones.

Chocolate Chunk Muffins

September 18, 2012

Chocolate Chunk Muffins

Sometimes I just feel like having a muffin or two in the morning or for a mid-afternoon snack. 

INGREDIENTS

2 Cups Unbleached Flour

1/4 Cup Sugar

1 1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Kosher Salt

2 Lightly Beaten Eggs

3/4 Cup Buttermilk or Sour Milk

3 Tablespoons Softened Butter

1 Cup Chocolate Chunks or Chocolate Chips

Preheat your oven to 400° F. Place muffin paper in 12 muffin cups.  If your muffin tin has 12 cups then use that, but if your tin has 6 then use two tins or make the muffins in two batches.  Set aside.  In a medium size combine the flour, sugar, baking powder, baking soda and kosher salt.  Make a well in the center of the flour mixture.  Set aside.  In a medium size bowl combine the eggs, buttermilk and butter.  If you don’t have buttermilk then use sour milk.  To make sour milk pour 3/4 cup milk into a measuring cup, add 1 tablespoon lemon juice or vinegar and let stand for 5 minutes.  Add the egg mixture all at once to the flour mixture.  Stir just until moistened.  The batter should be lumpy.  Fold in the chocolate chunks.  Spoon the batter into the prepared muffin cups.  Fill each half to two thirds full.  Bake for 15 minutes or until golden.  Remove from the oven and cool in the muffin cups on a wire rack for 5 minutes.  Remove from the muffin cups and serve warm.  Makes 1 dozen muffins.

Sentimental Sugar Cookies

September 12, 2012

Sentimental Sugar Cookies

I grew up making and eating these delicious Sugar Cookies.  Sentimental Sugar Cookies are great all year round cookies as well as holiday cookies.  You can use colored sugar on the top or leave them plain. 

INGREDIENTS

1/2 Cup Softened Butter

1/2 Cup Shortening

2 Cups Sugar

1 Teaspoon Baking Soda

1 Teaspoon Cream of Tartar

1/4 Teaspoon Kosher Salt

3 Egg Yolks

1 Teaspoon Vanilla Extract

1 3/4 Cups Unbleached Flour

Preheat your oven to 300° F.  In a large size bowl beat together the butter and shortening with an electric mixer on high for 30 seconds.  Add the sugar, baking soda, salt and cream of tartar.  Beat until well combined.  Now beat in the egg yolks and vanilla.  Turn your mixer to low and beat in the flour.  Remove the beaters and shape the dough into 1 inch balls.  Place the cookie balls 2 inches apart on parchment paper lined baking sheets.  Bake for 12 minutes until the edges are set.  Make sure not to let the edges brown.  Remove from the oven and cool the cookies on the baking sheets for 3 minutes.  Transfer the cookies to wire racks to cool.  Decorate with colored sugars if you desire.  Makes 48 cookies.

Cipollini Glazed Onions

September 9, 2012

Cipollini Glazed Onions

Cipollini or Italian pearl onions are noted for their sweetness and flat shape.  To peel easily, drop them whole into boiling water for 3 minutes.  Immediately transfer to cold water.  Cut the root end and gently squeeze toward the stem end.

INGREDIENTS

16 Ounces Cipollini Onions

1/2 Cup Unsalted Butter

3 Cloves Minced Garlic

1/2 Teaspoon Kosher Salt

1/2 Cup White Wine

1 Tablespoon Sugar

Preheat your oven to 350° F.  In a medium size sauté pan melt the butter over a medium high heat.  Add the cipollini onions and the kosher salt.  Cook for 5 minutes.  Add the minced garlic and sugar.  Cook for 3 minutes to glaze the onions.  Add the white wine.  Place all of the combined ingredients into a medium sized greased baking dish.  Cover with foil and bake for 30 minutes.  Remove the foil and bake for another 20 minutes.  Serves 6

Victoria’s Chocolate Chip Oatmeal Cookies

August 28, 2012

Victoria’s Chocolate Chip Oatmeal Cookies

INGREDIENTS

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Cup Brown Sugar

1 Cup Softened Butter

2 Eggs

2 Teaspoons Vanilla Extract

1 1/2 Cups Old-Fashioned Rolled Oats

1 1/2 Cups Dark Chocolate Chips

Preheat your oven to 350° F.  In a large size bowl combine the flour, baking soda and kosher salt.  Set aside.  In a separate large bowl mix together the butter, sugar, brown sugar, eggs and vanilla extract.  Beat until fluffy.  If you are using an electric mixer then beat on medium for 1 minute.  On a low speed add the flour mixture a little at a time.  Mix for 1 minute.  Add the old-fashioned rolled oats and dark chocolate chips and mix to combine.  Cover a baking sheet with a piece of parchment paper.  Drop spoonfuls of cookie batter on the parchment paper lined baking sheet.  Bake for 10 minutes.  Do not over bake.  These cookies are best just a touch underdone.  Remove from the oven and cool on the baking sheet for 5 minutes before removing.  Remove and transfer to wire racks to completely cool.  Transfer to a cookie plate and just try not to eat them all.  Trust me… they won’t last long.  Makes about 3 dozen. 

Spinach Salad

August 23, 2012

Spinach Salad

This is a delicious main-dish salad.  For a refreshing side-dish salad, simply reduce the portions and omit the egg and bacon.  This salad pairs very well with roast chicken or a thick grilled pork or veal chop. 

INGREDIENTS

Salad:

2 Hard Boiled Eggs (Peeled)

3 Pounds Flat Leaf or Baby Spinach

6 Diced White Mushrooms

6 Strips Crumbled Bacon

6 Slivered Green Onions

1 Sliced Green Apple

10 Toasted Whole Pecans

1 Cup Garlic Croutons

 

Dressing:

1 Tablespoon Honey Dijon Mustard

1 Minced Garlic Clove

1 Tablespoon Minced Fresh Dill

1 1/2 Tablespoons Fresh Lemon Juice

6 Tablespoons Olive Oil

1 Tablespoon Heavy Cream

 

In a large mixing bowl, whisk the dressing ingredients together until nice and creamy.  Press the egg yolks through a fine mesh strainer and finely chop the egg whites.  Keep the egg yolks and the egg whites separate.  Set aside.  Add the spinach and mushrooms to the salad bowl and toss well to coat.  Divide among 4 serving bowls.  Sprinkle the egg whites, bacon, green onions and egg yolks around the top of the salad.  Arrange the apple slices around the outside of the salad and layer several of the apple slices with the toasted pecans.  Top with croutons.  Pass around the dressing for everyone to help themselves.  Serves 4

Corn Salsa

August 16, 2012

Corn Salsa

Is there anyone who doesn’t love a good salsa?  This salsa can be made as hot or mild as you want it.  Serve it with chips as an appetizer or as an accompaniment to eggs, tacos or grilled meats and fish. 

INGREDIENTS

4 Ripe Plum Tomatoes

1 Ripe Slicing Tomato

3/4 Cup Chopped Onion

1 Cup Fresh Cooked Corn

1/2 Cup Chopped Fresh Cilantro

3 Seeded & Minced Jalapeno Peppers

1 Teaspoon Kosher Salt

Coarsely chop the tomatoes and put into a medium size bowl.  Chop the onion into fine pieces and add to the tomatoes.  Add the corn, cilantro, jalapeno peppers and salt.  Toss to mix.  Refrigerate for 1 hour or more before serving.  Makes 2 cups. 

 

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