Strawberry Milk Cupcakes

(recipe adapted from The Kitchn)

Strawberry Milk Cupcakes 

 (makes 12 cupcakes)

3 C flour
1 C sugar
1 Tbl baking powder
1/4 tsp salt
1/4 tsp baking soda
1/2 C butter (at room temperature)
1 tsp vanilla
2 eggs (at room temperature)
1 1/2 C strawberry milk

• Preheat oven to 325 F. Insert the liners into a medium cupcake pan.
• Place the butter and sugar in a bowl and mix together using the mixer's medium speed. Scrape down the sides and add the vanilla extract. Mix until the batter is light fluffy.
• Slowly, incorporate the eggs one at a time, mix well
• In a separate bowl, sift together the flour, baking powder, salt, and baking soda.
• Gradually add the dry ingredients and the strawberry milk to the batter, mixing well until you have a smooth, uniform batter.
• Fill the cupcake liners 2/3 full
• Place in the oven and bake for 20-25 min or until the cupcakes are springy and a toothpick inserted into the center comes out clean.

Classic Buttercream Frosting

2 Tbl heavy whipping cream
1/2 butter (at room temperature)
1 Tbl vanilla extract
3 C powdered sugar

• In a mixer, beat butter, then gradually add cream, vanilla extract, and powdered sugar. Mix until the frosting is smooth and holds a stiff peak

*photos courtesy of Evan's Kitchen Ramblings

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Jalapeno Mac and Cheese with Four Cheeses

Mac and cheese is the best comfort food! I like to spice it up with some jalapeno...yum!

  

based on recipe from From Our House to Yours

1 Tbl salt, plus more to taste

1 lb dried pasta such as macaroni, rigatoni, penne, or ziti

6 Tbl (3/4 stick) unsalted butter

3 fresh jalapenos, de-seeded and diced 

1 Tbl olive oil 

6 C milk

1/2 C all-purpose flour

fresh ground pepper to taste

1 1/2 C shredded sharp Cheddar

1 1/2 C shredded mild Cheddar

1 1/2 C shredded Gruyere

1 C freshly grated Parmigiano-Reggiano

• Preheat oven to 350 F and grease a 9 by 13 baking dish and set aside.

• Stir the 1 Tbl salt into a large pot of rapidly boiling water. Drop the pasta into the water and cook according to the package until al dente. Drain in a colander and rinse under cold water. Transfer to a large bowl and set aside.

•  In a heavy saucepan, cook diced jalapenos in oil until fragrant, about 5 min. Drain any leftover oil and return pot and jalapenos to low heat.

• add the butter to the pan with jalapenos over low heat and whisk in the flour, and cook, whisking almost constantly, until bubbly and fragrant, approx. 5 min. Remove from heat before it begins to brown.

•  Meanwhile, in a saucepan, bring 6 C milk just to a boil over medium heat. Pour all at once into the butter, flour, and jalapeno mixture and whisk until smooth. Season to taste with salt and pepper

• Place the pot over medium heat and cook, whisking constantly, until thickened. Pour over cooked pasta and stir to thoroughly  coat the pasta. Spread the pasta evenly in the greased baking dish.

• In a bowl, combine the cheeses and sprinkle them evenly over the pasta. Lightly dust the top with freshly ground pepper to taste and bake until the cheese melts and the pasta is completed heated, about 25-30 min.

Enjoy!

Photo courtesy of From Our House to Yours by Chronicle Books

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Tuscan Kale, White Bean, and Focaccia Soup

I'm kicking off 2012 with a recipe inspired by the tradition of serving greens for New Year. In the South, collards and other leafy greens, such as kale are considered lucky because of their resemblance to money. This is a really simple and healthy recipe that is good any time you need a little comfort food. It can also easily be made vegan by omitting the parmesan.

Tuscan Kale, White Bean, and Focaccia Soup

(based on the recipe from Sunset Magazine)

• 2 to 2 1/2 quarts veggie broth
• 2 15 oz cans cannellini beans (drained and rinsed)
• 8 to 10 garlic cloves (crushed)
• 10 fresh sage leaves (chopped)
• 1 tsp red chili flakes, divided (use 1/2 tsp divided if you like it less spicy)
• 2 bunches Tuscan kale, stems and coarse ribs removed 
• 3 sprigs fresh rosemary
• 6 oz focaccia bread (I used rosemary focaccia), torn into 1 1/2 in pieces
• 1/2 c  grated parmesan
• 1/2 tsp sea salt 
• pepper to taste
• about 1/4 c extra virgin olive oil

1. In a 5- to 6- qt pot, add the broth, garlic, sage, 1/2 tsp chili flakes, 2 cans of beans, and 1/2 tsp salt. Bring to a boil.
2. As soon as the water is boiling, add the kale, rosemary, and the remaining chili flakes, boil until tender, about 10-15 min. Reduce heat and simmer for 5 min. Remove from heat.
3. Stir the bread into the soup with salt and pepper to taste. cover and let stand until bread is very soft, 5-10 min.
4. Reheat soup over medium heat until steaming, adding more broth if you would like a "soupier" texture. Ladle into bowls top with parmesean and a drizzle of olive oil and enjoy!

 photo source: Sunset

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