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Recipes
Feb 19, 2017 0:50:38 GMT -5
Post by Optimus on Feb 19, 2017 0:50:38 GMT -5
Pumpkin Spice Cupcakes
by Opty
Preheat oven to 350.
Dry Mix (mix first and set aside):
• 2 cups All-Purpose Flour
• 4 tsp pumpkin pie spice
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• Set this to the side in a bowl
Wet mix:
• 2 cups granulated sugar
• ¾ cup vegetable/canola oil
• ½ cup unsweetened applesauce
• 1 tbsp vanilla extract
• 2 cups canned/pureed pumpkin (NOT pumpkin pie filling, actual pumpkin)
• Add 4 large eggs, one at a time
Gradually add flour mixture until just barely mixed (don’t over mix or the cupcakes will fall)
Bake at 350 for about 20 minutes.
Pumpkin Cream Cheese icing
• 4 cups powdered sugar, sifted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 12 ounces cream cheese, at room temperature
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1/4 cup pumpkin purée (not pie filling)
Sprinkle a little nutmeg on top after icing the cupcakes.
If you wanna be really fancy, you can either:
1) Preferred method: Make some vanilla icing and fill the middle of each cupcake before icing the top (use a cupcake corer or a teaspoon to remove the core of each cupcake first). Or…
2) Make a white chocolate sauce (melt Ghirardelli white chocolate on stove, add 1 tsp vanilla extract, add heavy cream to desired consistency) and drizzle on top.
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Deleted
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Recipes
Feb 19, 2017 0:52:58 GMT -5
Post by Deleted on Feb 19, 2017 0:52:58 GMT -5
oh, that looks awesome, Opty! I love pumpkin. It's bedtime for me, but I'll definitely post some recipes tomorrow.
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Post by Deleted on Feb 19, 2017 11:14:28 GMT -5
Torta di Mele (Italian apple cake)
2 cups + 3 Tbsp flour
1 1/2 cups + 2 Tbsp sugar
generous pinch salt
1 1/2 sticks cold butter, cut into small pieces
3/4 cup milk
2 large eggs
1 tsp. vanilla
shredded zest of 1 large lemon
1 Tbsp baking powder
2 large apples, cut into 1/2 inch pieces
1 large egg white.
Place rack in center of oven and preheat to 375 degrees. Grease and flour 9" springform pan.
With fingers, rub together 2 cups flour, 1 1/2 cups sugar, salt, and butter until crumbly. Remove 1 cup of the crumbs and press them over the bottom and 1/2 inch up the sides of the pan.
Make well in remaining crumbs. Add milk, 2 eggs, vanilla, lemon zest, remaining 3 Tbsp. flour, and baking powder. Whisk mixture thoroughly without incorporating crumbs, then stir in crumbs with wooden spoon. Don't over-mix, and do it by hand -- the batter will be lumpy. Fold in apples. Scrape mixture into pan.
Beat remaining egg white until foamy, then add remaining 2 Tbsp sugar. Beat until the whites barely stand in peaks. Spread on top of batter in pan.
Bake 65 to 75 minutes or until knife inserted in center comes out clean. Remove from oven, cool 30 minutes in pan on a wire rack.
Slip off side of springform pan and finish cooling cake. Serve at room temperature. (Although I've been known to eat it cold, or even reheat a slice a bit in the microwave or oven. But I wouldn't cut it just after it bakes -- I think it sets a bit while it cools. )
Notes:
Covered in plastic wrap, this cake holds well at room temperature for 2 days, or one week in fridge. It stays remarkably moist. I actually think it might improve after a day.
I don't recommend serving this cake with ice cream -- too sweet and overwhelming for the cake, IMO. Whipped cream can be nice, but really not necessary. This makes a great brunch cake, coffee cake, or simple dessert when you don't want something gooey or super-sweet.
It's easy to transport and eat, you can get away without forks if you really must, so it is a good picnic cake.
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Post by robeiae on Feb 20, 2017 13:40:20 GMT -5
Proper Old Fashioned by robeiae: 2 oz. rye whiskey 1/2 oz. simple syrup 3 dashes aromatic bitters 1 orange (preferred) or lemon peel twist 1 large ice cube Directions: Add syrup and bitters to an Old Fashioned glass (a short tumbler), followed by the ice cube, then the rye. Mix with small spoon or stick, then toss in the piece of orange or lemon peel. Sip. One can also add a maraschino cherry if one desires. For making the right sort of ice cube, one needs something similar to this: www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54 |
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Recipes
Mar 23, 2017 14:20:22 GMT -5
Post by haggis on Mar 23, 2017 14:20:22 GMT -5
Proper Old Fashioned by robeiae: 2 oz. rye whiskey 1/2 oz. simple syrup 3 dashes aromatic bitters 1 orange (preferred) or lemon peel twist 1 large ice cube Directions: Add syrup and bitters to an Old Fashioned glass (a short tumbler), followed by the ice cube, then the rye. Mix with small spoon or stick, then toss in the piece of orange or lemon peel. Sip. One can also add a maraschino cherry if one desires. For making the right sort of ice cube, one needs something similar to this: www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54 You forgot to muddle it. |
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Recipes
Mar 23, 2017 14:56:49 GMT -5
Post by maxinquaye on Mar 23, 2017 14:56:49 GMT -5
This is big old Rupe. No, we didn't kill her. She's just illustrative for our purposes here as we put her sister into a pot.  This pot. Well, not the whole elk, but a juicy delicious part of her.  And this is what we used. 600 g cuts of elk 2 tbsp rapeseedoil 2 large onions (chopped into inch-sized bits) 2 carrots 200 g peeled roots of Celery 2 garlic cloves 2 tbsp tomato puré 3 tbsp liquid game stock 3 tbsp concentrated apple juice 1 litres water 200 g fresh chantarelles 1 tbsp Thyme 1 tbsp Rosemary 2 bay leaves 1 tbsp corn starch salt and pepper to taste *tbsp = table spoon |
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Recipes
Mar 23, 2017 16:07:41 GMT -5
Post by robeiae on Mar 23, 2017 16:07:41 GMT -5
Proper Old Fashioned by robeiae: 2 oz. rye whiskey 1/2 oz. simple syrup 3 dashes aromatic bitters 1 orange (preferred) or lemon peel twist 1 large ice cube Directions: Add syrup and bitters to an Old Fashioned glass (a short tumbler), followed by the ice cube, then the rye. Mix with small spoon or stick, then toss in the piece of orange or lemon peel. Sip. One can also add a maraschino cherry if one desires. For making the right sort of ice cube, one needs something similar to this: www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54 You forgot to muddle it. No I didn't. Philistine. (try it my way; it's better) |
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Recipes
Mar 23, 2017 16:18:15 GMT -5
Post by Deleted on Mar 23, 2017 16:18:15 GMT -5
This is big old Rupe. No, we didn't kill her. She's just illustrative for our purposes here as we put her sister into a pot. This pot. Well, not the whole elk, but a juicy delicious part of her. And this is what we used. 600 g cuts of elk 2 tbsp rapeseedoil 2 large onions (chopped into inch-sized bits) 2 carrots 200 g peeled roots of Celery 2 garlic cloves 2 tbsp tomato puré 3 tbsp liquid game stock 3 tbsp concentrated apple juice 1 litres water 200 g fresh chantarelles 1 tbsp Thyme 1 tbsp Rosemary 2 bay leaves 1 tbsp corn starch salt and pepper to taste *tbsp = table spoon I made beef stew over the weekend with a recipe that's not so different. No apple juice concentrate, and beef stock rather than game stock, but other than that, very similar recipe -- same vegetables, herbs, and mushrooms. I'm afraid elk is hard to come by in a Manhattan grocery store... |
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Recipes
Mar 23, 2017 16:20:29 GMT -5
Don likes this
Post by robeiae on Mar 23, 2017 16:20:29 GMT -5
I have this weird desire to put some elk horns on a MAGA hat and walk around Manhattan...
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Deleted
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Mar 23, 2017 16:40:16 GMT -5
Post by Deleted on Mar 23, 2017 16:40:16 GMT -5
*loads shotgun*
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Mar 23, 2017 17:59:58 GMT -5
Post by maxinquaye on Mar 23, 2017 17:59:58 GMT -5
You people are just confused. You're all calling Elk Moose, and your Elk is something completely different and is more like Caribou. Rupe is a proud member of the species Eurasian Elk, and nothing else. She's not a Moose.
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Deleted
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Mar 23, 2017 18:48:10 GMT -5
Post by Deleted on Mar 23, 2017 18:48:10 GMT -5
Rupe is not going to forgive you for eating her sister just because you correctly identify her species, you know.
But hey, as long as I can shoot Rob, I'm happy.
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Mar 24, 2017 7:27:29 GMT -5
Post by robeiae on Mar 24, 2017 7:27:29 GMT -5
You people are just confused. You're all calling Elk Moose, and your Elk is something completely different and is more like Caribou. Rupe is a proud member of the species Eurasian Elk, and nothing else. She's not a Moose. |
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Deleted
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Mar 24, 2017 8:49:59 GMT -5
Post by Deleted on Mar 24, 2017 8:49:59 GMT -5
A moose once bit my sister.
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Mar 24, 2017 15:34:03 GMT -5
Post by haggis on Mar 24, 2017 15:34:03 GMT -5
No I didn't. Philistine. (try it my way; it's better) Can't. I ODd on rye, bourbon, and blended whiskey in my 20s. Can't stand the taste of any of them anymore. But I'll bet you don't own a muddler anyhow. BTW, when did Bullwinkle join the forum? |
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