The Hemingway Daiquiri

I became engrossed with author Ernest Hemingway watching the documentary, Hemingway by filmmakers Ken Burns and Lynn Novick. Hemingway is one of those legends whose name we all know, but most of us don’t know all that much about him. The documentary takes an unflinching look at him, and his legacy, thanks to contemporary writers, literary scholars, and historians, who filled in much of the…

I became engrossed with author Ernest Hemingway watching the documentary, Hemingway by filmmakers Ken Burns and Lynn Novick. Hemingway is one of those legends whose name we all know, but most of us don’t know all that much about him. The documentary takes an unflinching look at him, and his legacy, thanks to contemporary writers, literary scholars, and historians, who filled in much of the biographical information that accompanied his history, which wasn’t always rosy.

Some books of his were big hits while others fell flat. Some consider The Old Man and the Sea a great novel while others described it in unflattering terms. He had a penchant for falling in love madly in love with women, which usually took a turn for the worse…which is being kind. (Although discussed and implied, the relationships sounded harrowing.) He swore at his mother in writings and later, he got an earful in turn from his son, who sent him a letter calling The Old Man and the Sea “sentimental slop.” He married multiple times, suffered debilitating war injuries, drank too much, had affairs, survived two plane crashes, and lived in Cuba, Paris, Key West, before finally settling at the end of his life in Ketchum, Idaho.

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Blueberry Muffin Cake

Zoë François is the author of Zoë Bakes Cakes and even though her name is French, she’s an American cake baker. Known for a series of books on making Artisan Bread in 5 Minutes a Day, as well as books that continue that theme for making pizza, flatbread, holidays breads, and gluten-free breads, Zoë has finally turned her talents as a pastry chef to cakes….

Zoë François is the author of Zoë Bakes Cakes and even though her name is French, she’s an American cake baker. Known for a series of books on making Artisan Bread in 5 Minutes a Day, as well as books that continue that theme for making pizza, flatbread, holidays breads, and gluten-free breads, Zoë has finally turned her talents as a pastry chef to cakes. After growing up in a commune where the closest she got to sugar was a raisin, Zoë discovered Twinkies, which awakened her to the wonderful world of sweets and started selling homemade cookies from a cart in college, which eventually led to a job decorating cakes at Ben & Jerry’s, since she admitted to me on an Instagram Live video I did with her, that she didn’t excel at scooping ice cream.

I had a similar job scooping ice cream at a very busy shop while in college. Challenges included a persistent stressed muscle near my upper arm, which didn’t get better the more ice cream I scooped. There were customers who’d order one scoop, but ask me to make it “one really big scoop” because they didn’t want to pay the extra 50¢ for two scoops. And people paying for a $1.30 cone of ice cream with a hundred and thirty pennies, maybe with a few very thin dimes tossed in, which they’d line up on the stainless steel counter between us, which were nearly impossible to pick up with wet, sticky hands.

(You tell me if I was a brat by holding their ice cream cone in the other hand, while they cooled their heels waiting for me to pick up each individual coin, one-by-one, with the other – finally handing their cone over only after the last coin was pried off the counter and put in the register, which the owner monitored like a hawk. Another employee, if people were rude to her, would carefully balance – but not pack – the ice cream scoop delicately on top of the cone, so when they went outside to lick it, it would topple off. The moral of the story, as I often advise, is to be nice to people serving you food.)

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Strawberry Muffins with Cream Cheese Swirl

Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping. Here’s a recipe that turned out even more delicious than we imagined…these insanely tasty Strawberry Muffins! Imagine: a muffin with a tender crumb: just sweet enough and delightfully moist. Then top that with a strawberry cream cheese swirl, that coats everything in sweet savory richness. Our 4 year old Larson had the idea of making strawberry muffins (genius!), so we turned our favorite pumpkin muffin into a berry based one. Turns out, this one is even better than the original! What’s great about these strawberry muffins Some strawberry muffins have little chunks of strawberries in the batter, much like you would a blueberry muffin. But when we tried that type of strawberry muffin, the bits of berry made the batter soggy. Here’s what makes this strawberry muffin great: The strawberries are incorporated in a cream cheese swirl. This way, the berries incorporate into a creamy topping, leaving the bottom portion of the muffin perfectly moist. Man, is it delicious! The muffins are just sweet enough. Many muffins are glorified cupcakes: these are just sweet enough to be […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping.

Strawberry muffins

Here’s a recipe that turned out even more delicious than we imagined…these insanely tasty Strawberry Muffins! Imagine: a muffin with a tender crumb: just sweet enough and delightfully moist. Then top that with a strawberry cream cheese swirl, that coats everything in sweet savory richness. Our 4 year old Larson had the idea of making strawberry muffins (genius!), so we turned our favorite pumpkin muffin into a berry based one. Turns out, this one is even better than the original!

What’s great about these strawberry muffins

Some strawberry muffins have little chunks of strawberries in the batter, much like you would a blueberry muffin. But when we tried that type of strawberry muffin, the bits of berry made the batter soggy. Here’s what makes this strawberry muffin great:

  • The strawberries are incorporated in a cream cheese swirl. This way, the berries incorporate into a creamy topping, leaving the bottom portion of the muffin perfectly moist. Man, is it delicious!
  • The muffins are just sweet enough. Many muffins are glorified cupcakes: these are just sweet enough to be aptly called a muffin.
  • They’re moist from applesauce! Applesauce makes a perfectly moist cake portion of the muffin, without it being too buttery or oily.

How to make and swirl the cream cheese topping

These strawberry muffins are pretty straightforward: the only part that needs a little more explanation is the cream cheese swirl. Here’s what to know about this part of the recipe:

  • Dice the strawberries into small pieces. This helps the strawberries to integrate into the cream cheese — it will turn pink but still have strawberry chunks (this is intended!).
  • Place dollops of cream cheese on top of the muffin batter. Use a heaping 1 tablespoon.
  • Use a toothpick to swirl and push the cheese into the batter. Swirl it in so that it incorporates into the top portion of the muffin batter.
Strawberry muffins

Storage info for strawberry muffins

Because there’s cream cheese on top, you’ll want to store these strawberry muffins in the refrigerator instead of at room temperature like other muffins. Here are a few pointers:

  • The muffins are the best the day of making. Wait after baking until they’re about room temperature, then devour. They taste incredible the day of.
  • Refrigerate for 5 days. Pop them into the fridge for storage. Remember to let them warm back to room temp for a minute or two before you enjoy them.
  • Do not freeze. The cream cheese topping doesn’t hold up well in the freezer, so we don’t recommend freezing here.

When to serve them!

These strawberry muffins are great for when you have a bunch of strawberries you don’t know what to do with. They’re absolutely perfect for entertaining, too! Here are a few ideas for how to pair them:

Strawberry muffins

More strawberry recipes

Love this popular berry? Us too! Here are some of our favorite ways to make strawberries into a tasty treat:

Strawberry muffins

This strawberry muffins recipe is…

Vegetarian.

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Strawberry muffins

Strawberry Muffins (with Cream Cheese Swirl!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping. 


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled Old Fashioned oats
  • 1/2 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups unsweetened applesauce
  • 1/4 cup neutral oil
  • 1 tablespoon vanilla extract
  • 8 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 cup diced strawberries

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a standard muffin tin.
  2. In a medium bowl, mix the all-purpose flour, rolled oats, brown sugar and cinnamon with the baking powder, baking soda, and kosher salt.
  3. In another bowl, combine the applesauce, neutral oil, and vanilla extract. Wait to add it to the dries until you’ve made the cream cheese topping. 
  4. Dice the strawberries into small pieces. Use a stand mixer fitted with a paddle attachment or electric hand mixer to combine the cream cheese, sugar, and strawberries: beat them on medium speed until fully combined (the cheese will turn pink but still have chunks of strawberries). 
  5. Mix the wet ingredients (applesauce, oil and vanilla) into the bowl with the dry ingredients (flour, oats, etc.) and stir until a smooth batter forms.
  6. Divide the batter evenly into the 12 muffin cups. Dollop a mounded tablespoon of strawberry cream cheese onto the center of each muffin. Then use a toothpick to swirl the cream cheese until it is smoothed onto the top and partially worked into the batter (see the photos).
  7. Bake for about 25 to 28 minutes, until a toothpick comes out clean when inserted into the muffin portion. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack. Cool 1 hour until room temperature. Enjoy or refrigerate up to 1 week (these muffins do not freeze well).
  • Category: Muffins
  • Method: Baked
  • Cuisine: Muffins

Keywords: Strawberry muffins, strawberry muffins recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Caramel-Stuffed Chocolate Chip Cookies

There’s a lot of “stuffed” stuff that goes viral online and it wasn’t my intention to do a caramel-stuffed chocolate chip cookie. Yet there I was, faced with a few batches of caramels leftover from recipe testing that didn&#821…

There’s a lot of “stuffed” stuff that goes viral online and it wasn’t my intention to do a caramel-stuffed chocolate chip cookie. Yet there I was, faced with a few batches of caramels leftover from recipe testing that didn’t quite make the cut, and wanted to put the caramels to good use. So why not?

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Meringue Bunnies

Have you ever tried making meringues at home? They are made by adding sugar to whipped egg whites and often piped in traditional kiss shapes and baked. Pretty easy, but you guys know I can’t resist a twist on sweet treats. So … Here come some bunnies in perfectly pastel colors for spring. The recipe […]

Meringue Bunnies

Have you ever tried making meringues at home? They are made by adding sugar to whipped egg whites and often piped in traditional kiss shapes and baked. Pretty easy, but you guys know I can’t resist a twist on sweet treats. So … Here come some bunnies in perfectly pastel colors for spring.

Superfine Sugar

The recipe I use calls for superfine sugar or caster sugar and heating it in the oven for a few minutes to make it easier to dissolve when incorporating into the egg whites. This brand is from India Tree and I have found it at Fresh Market in the past.

(more…)

Perfect Waffle Recipe

Here’s the best easy waffle recipe: it makes perfect waffles every time, whether Belgian or classic! This is your go-to for weekend mornings. What’s better than a crispy-on-the-outside, vanilla scented waffle warm from the griddle? (Not much). Here’s your new go-to: the Best Easy Waffle Recipe. We’re ready to stand behind that title! This one is everything you need for cozy weekend mornings. It’s simple to put together with that classic waffle house flavor, and works with a standard waffle maker or Belgian. This is the one our 4 year old begs for: and, we’ve got a few variations based on your diet and seasonal preferences. Ingredients in the best waffle recipe Our best waffle recipe is 100% classic, so the ingredients are the standard cast of characters. Below, we’ve got some variations that work based on dietary preferences. Here are the waffle ingredients in our classic recipe: All purpose flour and whole wheat flour: Adding a bit of whole wheat flour adds complexity to Baking powder Sugar of any type, or you can substitute maple syrup Cinnamon and vanilla for seasoning Neutral oil: like organic canola or vegetable oil, grapeseed, etc. Using oil omits the need to melt butter […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the best easy waffle recipe: it makes perfect waffles every time, whether Belgian or classic! This is your go-to for weekend mornings.

Waffle recipe

What’s better than a crispy-on-the-outside, vanilla scented waffle warm from the griddle? (Not much). Here’s your new go-to: the Best Easy Waffle Recipe. We’re ready to stand behind that title! This one is everything you need for cozy weekend mornings. It’s simple to put together with that classic waffle house flavor, and works with a standard waffle maker or Belgian. This is the one our 4 year old begs for: and, we’ve got a few variations based on your diet and seasonal preferences.

Ingredients in the best waffle recipe

Our best waffle recipe is 100% classic, so the ingredients are the standard cast of characters. Below, we’ve got some variations that work based on dietary preferences. Here are the waffle ingredients in our classic recipe:

  • All purpose flour and whole wheat flour: Adding a bit of whole wheat flour adds complexity to
  • Baking powder
  • Sugar of any type, or you can substitute maple syrup
  • Cinnamon and vanilla for seasoning
  • Neutral oil: like organic canola or vegetable oil, grapeseed, etc. Using oil omits the need to melt butter (see below)
  • Milk of choice, either dairy or non-dairy like oat milk or almond milk
  • Eggs
Best waffle recipe

Works as a Belgian waffle recipe or standard!

This waffles recipe delivers no matter what type of waffle maker you have! It works as both a Belgian waffle recipe or a classic one with the standard waffle maker. What’s our preference? After experimenting with both types of waffle irons, we like Belgian the best. They’ve got the best fluffy, thick texture and deep grooves. Here’s the difference between the two and what that looks like in terms of size:

  • Belgian waffles are twice as large as regular waffles. They’re 1.5 inches thick with a deep grid pattern, making them look more impressive. A serving size is half of a Belgian waffle, since it’s double the size of a standard waffle.
  • Regular waffles, aka American waffles are about 1/2-inch thick. If you’re making a standard waffle, the serving size is 1 waffle.

What Belgian waffle maker to buy? If you’re in the market for one, here’s the Belgian waffle iron we use.

How to make waffles: a few tips!

How hard can it be to make a waffle recipe? Just mix up the batter and cook, right? Actually, there are a few best practices when it comes to waffles — we’ve learned from experience. Here’s what to know about how to make waffles:

  • Grease or butter the waffle iron. You can use oil with a brush, butter, or coconut oil. While most waffle irons are non-stick, they can use their surface over time. Our Belgian waffle maker is a few years old and requires a good greasing: or else the waffle gets stuck in the deep grooves.
  • Cook until golden brown, about 3 to 4 minutes. Some waffle makers have a light or sound that tells you when the waffle is cooked. Others don’t (like ours)! Set a timer and start checking around the 3 minute mark: pull it when it’s nice and golden.
  • Place cooked waffles in a 250°F degree oven to keep warm. Once you’re done cooking the waffle, serve it right away. Or, place it on a parchment lined baking sheet and place it in a low oven to cool.
Easy waffle recipe

Make ahead and storage info for this waffles recipe

Waffles are great for making a big batch and freezing them. While you might eat all of this waffle recipe at once, you can double or triple it and safe the leftovers for easy eating throughout the week.

  • To store short term: Cooked waffles last 3 days in the refrigerator. See the reheating instructions below.
  • To store: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe container. They’ll keep for up to 3 months.
  • To reheat: Pop them into the toaster and cook them on a low setting for just a few seconds, repeating it two or three times. Or, warm them on an oiled baking sheet in a 300 degree oven (make sure to oil the sheet or the waffles will stick!).

Waffle recipe variations

Got a special dietary need? Or want to incorporate seasonal ingredients or add some flair? We’ve got you! Here are some of our favorite waffles recipes:

Homemade waffles

Waffle topping ideas

For the best waffle recipe, you need the best waffle toppings! Here are are our top ways to put together waffle toppings:

This easy waffle recipe is…

Vegetarian. For gluten free, go to Gluten Free Waffles. For vegan, go to Vegan Waffles.

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Perfect Waffle Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 (4 standard or 2 large Belgian waffles)
  • Diet: Vegetarian

Description

Here’s the best easy waffle recipe: it makes perfect waffles every time, whether Belgian or classic! This is your go-to for weekend mornings. 


Ingredients

  • 1 cup all purpose flour*
  • 1/2 cup whole wheat flour (or substitute all purpose)
  • 2 teaspoons baking powder
  • 2 tablespoons sugar (any type, or maple syrup)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup neutral oil
  • 1 1/4 cups milk of choice
  • 2 teaspoons vanilla extract
  • 2 eggs*

Instructions

  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all purpose flour, whole wheat flour, baking powder, sugar, cinnamon, and kosher salt until thoroughly combined.
  3. In another bowl, whisk the oil, milk, vanilla and eggs (or see Fluffy Waffles variation**). Pour the wet ingredients into the dry ingredients and whisk gently until the batter is smooth.
  4. Grease or butter your waffle iron. Add the batter (a little over 1 cup for a Belgian waffle maker or a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions until golden brown: about 3 to 4 minutes depending on your waffle iron. Remove the cooked waffles and place them on a parchment-lined or greased baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  5. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Notes

*For vegan waffles, go to Perfect Vegan Waffles. For gluten-free waffles, go to Gluten-Free Waffles.

**Fluffy Waffles variation: Whisk only the egg yolks with the oil, milk, and vanilla. Use a stand mixer, handheld mixer or whisk to beat the two egg whites until soft peaks form. Pour the wet ingredients into the dry ingredients and whisk until smooth, then fold the egg whites into the batter with a spatula. This will make 2 1/2 Belgian waffles or 5 classic waffles.

  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: Breakfast

Keywords: Waffle recipe, Belgian waffle recipe, Best waffle recipe, Easy waffle recipe, Homemade waffles, how to make waffles

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Mini Shamrock Shake Cakes

Let’s shake things up for St. Patrick’s Day with festive little cakes all dressed up for the occasion. These little shamrock shakes are full of cake, ganache and frosting layered in a little glass jar to simulate a very mini melt-free milkshake. Look at these glass jars. So cute. I saved a few of these […]

Shamrock Shake Mini Cake

Let’s shake things up for St. Patrick’s Day with festive little cakes all dressed up for the occasion. These little shamrock shakes are full of cake, ganache and frosting layered in a little glass jar to simulate a very mini melt-free milkshake.

Oui Yogurt Glasses for mini cakes

Look at these glass jars. So cute. I saved a few of these from a brand of yogurt I bought recently called Oui Yogurt and I just had to keep them knowing they would come in handy someday. And today’s that day. 

You can make these mini cakes from the recipe below, but let’s get layering so I can show you how I assembled everything together.

Shamrock Shake Assembly

Bake the chocolate cupcakes and let them cool. These cupcakes bake up with a nice domed top. Trim the domes off as shown in the top left photo above and then place it flat side down in the bottom of the glass jar.

Then pipe some ganache inside the jar, around the edges to about the same level as the height of the domed cupcake. 

Now pipe in some mint-flavored and green-tinted buttercream frosting. Then just use the remaining portion of the cupcake and press it, cut side down into the frosting until it pushes and fills the buttercream in against the side of the jar.

These Oui yogurt jars worked perfectly with my cupcakes, but you can also use other small glass jars you have access to. You just may need to fill in with more frosting or ganache and if the jar is wider than the diameter of your cupcake, you can also cut the cake up into smaller sections and treat layering them in the glass jar more like you would a trifle.

Piping buttercream on glass rim

Once the jar is filled, it’s time to decorate the tops. Pipe a ring of buttercream around the rim of the glass.

Sweetapolita Sprinkles

Then sprinkle on some pastel jimmies or confetti sprinkles and press gently into the frosting to make sure they are attached. I used my Sweetapolita sprinkles for these.

Piping Buttercream Frosting

Pipe white buttercream frosting using a Wilton 2D decorating tip to simulate a whipped cream topping.

Green striped paper straws and chocolate coins

Striped straws and chocolate coins you say.  Yes, yes, I do.

Shamrock Shake Cakes

Look how cute. But we’re not done yet.

Shamrock Shake Cakes

Add a few Lucky Charm shamrock marshmallow shapes right on the top.

Shamrock Shake Cakes

Oh my ganache! They are even cuter with chocolate drizzled on top.

Note: If you want to add the ganache, do it before attaching the shamrock shapes.

Shamrock Shake Cakes

Someone would be really lucky to get these yummy treats!

Mini Shamrock Shake Cakes

Mini Shamrock Shake Cakes

Ingredients

Chocolate Cupcakes

  • 1-1/2 cups all purpose flour
  • 2/3 cup natural unsweetened cocoa
  • 1-1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 2/3 cup whole milk
  • 1/2 cup hot water

Ganache

  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1/2 cup semisweet chocolate morsels

Mint Buttercream

  • 2 sticks butter, room temperature
  • 16 oz (1 lb. package) confectioners' sugar
  • Mint flavoring (peppermint (see notes)
  • 1-2 tablespoons milk
  • 1-2 drops green gel food coloring

Decorations

  • small glass jars (I used Oui yogurt jars)
  • green striped paper straws
  • pastel jimmies or confetti sprinkles
  • Lucky Charms cereal shamrock marshmallows
  • chocolate gold coins

Tools

  • Small squeeze bottle
  • piping bags
  • Wilton 2Ddecorating tip

Instructions

  1. For the cupcakes: Preheat oven to 350 degrees Fahrenheit and line cupcake trays with 16 paper liners.
  2. Sift dry ingredients together in the bowl of a stand mixer using a wire whisk.
  3. Add eggs, oil, vanilla and milk and mix until combined.
  4. Add the hot water slowly and mix until incorporated. The batter will be very liquid. Fill cupcake liners with batter about 2/3 full using a measuring cup for ease.
  5. Bake cupcakes for about 15 minutes or until done.
  6. For the ganache: Heat heavy cream and butter in a saucepan over medium heat until melted and combined. Stir often and remove before it begins to boil.
  7. Pour cream and butter over chocolate morsels and let sit for about five minutes in a heatproof bowl. Whisk together until fully incorporated and smooth. The ganache will thicken as it cools. You can warm in microwave for about 10 seconds as needed for piping.
  8. For the mint buttercream: Beat butter until creamy and smooth. Add confectioners' sugar slowly about a cup at a time and mix until completely combined. Add a teaspoon of milk at a time to the frosting to achieve your desired consistency. Add the mint flavoring and mix until combined. Divide the frosting in half and tint one half light green with gel food coloring. Start with one drop at a time until you achieve the desired color.
  9. To Decorate: Remove cupcake wrapper and cut the dome of a cupcake off. Place the cupcake dome, cut side down in the bottom of the glass jar.
  10. Pipe ganache inside the jar around the edge of the cupcake top using a small squeeze bottle until level with the cupcake.
  11. Pipe green tinted frosting on top and then place the remaining portion of the cupcake, cut side down into the glass jar. Press gently, allowing the buttercream to push against the sides of the jar.
  12. Pipe a thin line of green frosting around the rim of the jar and sprinkle jimmies on top to attach. Press them in gently if needed.
  13. Prepare a piping bag with the 2D tip and pipe vanilla buttercream frosting to cover the top of the cupcake. Pipe in a circular motion starting on the outside and bring to a pointed tip.
  14. Pipe ganache on top of the frosting using the squeeze bottle. Insert a paper straw angled to one side, sprinkle on shamrock marshmallows and insert a gold wrapped chocolate coin if desired.

Notes

Mint Flavoring Options: Peppermint flavoring, creme de menthe candy flavoring, and mint chocolate chip flavoring are all options. Read instructions on packaging to determine best amount. Candy oils usually have more concentration of flavor and a little can go a long way.

How many cake jars will the recipe make? The cupcake recipe makes 16 cupcakes and the buttercream recipe yielded enough for four glass jar cakes using a large amount of frosting for each. You can dip the remaining cupcakes in chocolate ganache or make another batch of buttercream for another group of four cupcakes. You can also use less frosting to decorate more little cakes.

The fun thing about these shake cakes is trying different color and flavor combinations for different holidays and events. 

Shamrock Shake Cakes

Bottoms up!

Shamrock Shake Cakes

Hope you enjoy and Happy St. Patrick’s Day!

Chocoflan

A few desserts on this blog stick with me, often because I posted them a while back, with a lingering feeling they could be improved upon. As anyone who cooks or bakes knows, things change over time. New ingredients get introduced (such as bean-to-bar chocolates) and we learn better or faster ways to do things the more we make our favorite recipes. Chocoflan has always…

A few desserts on this blog stick with me, often because I posted them a while back, with a lingering feeling they could be improved upon. As anyone who cooks or bakes knows, things change over time. New ingredients get introduced (such as bean-to-bar chocolates) and we learn better or faster ways to do things the more we make our favorite recipes.

Chocoflan has always fascinated me and over eleven years ago, I posted this recipe, based on one by my friend Fany Gerson in her terrific book My Sweet Mexico. When I got her book, I was wowed by it immediately. I was so taken with her book that I asked the same photographer, Ed Anderson, to shoot my next book, which was My Paris Kitchen. I’m happy the pastries of Mexico have been adequately explored in a whole book, with recipes from a notable pastry chef to boot.

Continue Reading Chocoflan...

Poussin chicken with baked potatoes, carrots, and lemon

If you continue to neglect poussin chicken and choose an adult bird for dinner, stop doing it immediately! Poussin chicken are sweet and juicy. They are convenient to cook for a large group and there will never be quarrels. Who gets the breast and who gets a leg? In the end, everyone gets everything. We […]

If you continue to neglect poussin chicken and choose an adult bird for dinner, stop doing it immediately!

Poussin chicken are sweet and juicy. They are convenient to cook for a large group and there will never be quarrels. Who gets the breast and who gets a leg? In the end, everyone gets everything.

We need 1 poussin chicken for dinner for two if we eat it with potatoes, vegetables and sauce. It weighs about 600 grams. If you are hungry or not preparing a side dish, take 1 poussin chicken per person.

What is poussin chicken? Poussin (sometimes called coquelet or spring chicken) is a young chicken, less than 28 days old and usually 450–750 grams. In the USA is popular Cornish Game Hen chicken (a small-sized cross-breed chicken). But they are little more than poussin.

You can cook regular chicken using this recipe. Just cut it into 2 or 4 pieces.

What to serve with? For a side dish, you can use broccoli and carrots, cauliflower, baked sweet potatoes, or boiled rice. You can simply serve hummus or mashed green peas. You can serve the poussin chicken with just a green salad. Here is my Waldorf salad, which goes perfectly, by the way.

Sauce. I usually make a sauce from thick Greek yogurt with garlic, salt, and lemon juice. Or I dilute Tahini to the consistency of sour cream, with salt, add lemon juice, garlic, and a little cumin or coriander. 

By the way, instead of lemon, an orange is perfect for chicken. If you want spicy poussin chicken, add some dried chili.


Poussin Chicken with baked potatoes, carrots, and lemon

Poussin chicken recipe
PREP TIME COOK TIME MAKES
10 minutes 60 minutes 1-2 servings

INGREDIENTS (serves 1-2)

  • 1 poussin chicken
  • 4-5 potatoes
  • 4 young carrots
  • 1 large onion
  • ½ lemon
  • 1 tsp whole grain mustard
  • 1.5 tbsp refined olive oil
  • 1.5 tsp curry powder
  • 2 pinches of garlic powder
  • 1 tsp sea salt
  • Basil leaves

INSTRUCTIONS

1. Preheat the oven to 230°C (450°F). Use convection mode, so the skin is uniform.

2. Cut the poussin chicken into 2 pieces. First cut the breast, then cut along the spine.

3. Zest half a lemon using a fine grater or a special knife. Mix the mustard, oil, curry, salt, garlic, and lemon zest.

4. Brush the mixture on all sides of the chicken. Place the chicken skin down on a baking sheet or in a large baking dish. Remember, the vegetables should fit next to it.

5. Peel the potatoes and carrots. Cut the potatoes in halves. Carrots in 3-4 pieces. Pour boiling water over the vegetables and cook for 10 minutes.

6. Drain, add 1 tablespoon of vegetable oil and salt. Stir to spread the salt and oil over the vegetables. Cut the onion into wedges. Cut half the lemon into slices.

7. Turn the chicken over and place the vegetables around it.

The vegetables can be tightly packed, but in 1 layer, to get a golden crust.

8. Turn the chicken over every 15 minutes, so it will not dry out and the skin will be uniform. The vegetables don’t need so much attention. It’s enough to turn them over 1-2 times during the entire cooking time if a strong sear is formed.

9. Bake the chicken for about 1 hour until golden brown. If you aren’t sure if it’s ready, cut the leg near the hip joint. There should be no blood. The juice should be clear, not pink. Add the basil leaves and serve.

Bon Appetit!


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Tuna Melt

It’s funny some of the dos and don’ts that people have come up with around food. Things like that you shouldn’t wash button mushrooms, that you should drink red wine with cheese, and that you shouldn’t let soap anywhere near your cast iron skillet. Nope, nope, and nope. Not sure where these things get started, but people grab the ball and run with it without…

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