Friday, May 20, 2011

Sweet Potato Cupcakes with Browned Butter Icing

I tried this recipe for the BBQ today and they turned out really nice. The cupcakes are really moist and don't even need the frosting in my opinion. The frosting is definitely different but very good. It is strong but goes well in small doses with the cupcakes.

Cupcakes (12):

3/4 c. sugar
6 Tbsp. butter, room temp.
1 small sweet potato, peeled and diced
1/3 c. buttermilk
1 egg
2 tsp vanilla
1 1/4 c. flour
1/2 tsp ground cinnamon
1/4 tsp allspice
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

1 stick unsalted butter, browned cooled
1 block (8 oz.) cream cheese, room temp.
2 tsp vanilla
1/4 tsp cinnamon
3 c. powdered sugar

For the cupcakes...
1. Preheat oven to 350 F degrees.
2. Steam sweet potatoes until tender (roughly 10-15 minutes). Let cool slightly then smash with a fork until smooth.

3. In a medium bowl, mix butter and sugar together until well mixed.

4. Add egg, buttermilk, sweet potato, and vanilla.

5. In a large bowl, sift flour, baking powder, baking soda, and salt together. Pour sweet potato mixture into large bowl and mix until smooth.

6. Line a 12 cup cupcake pan with paper liners. Divide the batter equally between the cups.
7. Bake until golden brown and slightly springy when pressed on in the center (20 to 25 minutes).

8. Set aside to cool completely.

For the frosting...
9. Mix the cream cheese and browned butter. Will have a curdled look to it.

10. Add vanilla, cinnamon, and powdered sugar until smooth.

11. Frost cupcakes...stuff face!

Original Recipe

Thanks Sockwell for frosting my cupcakes!!!

Grilled Rum Soaked Fruit Skewers

These sounded too yummy not to try. And I didn't have any left at the BBQ. I guess people liked them. The recipe says to leave the strawberries whole, but the strawberries I got were ginormous and had to be cut into pieces which ended up working fine.

Au Jus with no drippings

I completely pulled this recipe out of my rump and did it to taste. Normally you would make au jus from meat drippings but since I grilled the meat, I was not be able to catch the drippings (although I did toss in what I could gathered from when we cut up the meat).

64 oz. beef broth
2-3 Tbsp. minced garlic (depending how much you like garlic :D )
2 sticks of rosemary
2 Tbsp. Worcestershire

1. Combine all ingredients

2. Boil for a few minutes to reduce slightly.

3. Dip meat into au jus before eating.

4. Stuff face.

Deviled Eggs with Hummus

Deviled eggs are one of my favorite things in the world. The recipe linked below inspired this for me, but like normal I did not follow the recipe and did it to taste. Instead of using 100% plain hummus, I did roughly 1/2 garlic hummus and 1/2 mayo with no mustard or pepper. I am estimating on the amounts for the mayo and hummus below, but it depends on how smooth you like the filling. But be careful not to put in too much or you will not taste the egg. I also was cooking for 40 people, so this recipe is large but worth while.

20 eggs
1/2 c. garlic hummus
1/2 c. mayo
Season All

1. Boil the eggs until cooked. Place in the fridge until cold.
2. Shell all of the eggs.
3. Cut eggs in half and remove the yokes into a large bowl. Set the egg white aside. Smash the yokes with a fork.

4. Mix hummus and mayo with the yokes until well mixed. Salt with season all to taste.

5. Spoon the mixture back into the egg white halfs.
6. Sprinkle with paprika.

7. Stuff face!

Original Recipe

Thursday, May 19, 2011

How To: Cut a Pineapple

Tomorrow I am BBQing for 40 people and tonight I am doing the prep work...and I need a break. I am grilling some fruit tomorrow (recipe to be posted soon) and I had to cut up a pineapple which I have never done before. So here we to cut up a pineapple.

1 pineapple :D

1. Cut off the top

2. Cut off the bottom.

3. Slice off the sides. Try to go as thin as possible but not to leave too many pits behind.
4. Remove pits with a peeler.

5. Cut into thin slices.

6. Cut out the center.
7. Chop into cubes.
8. Stuff face (..or in my case, shove onto a skewer).