Strawberry Cupcakes

Thanks to my son, now I have to bake my cupcakes and eat them too! :(  Not good, considering I shouldn't be consuming any more sugar than I already do.  I should have self control, you say?  Well, if you knew what kind of internal battles I fight every time I look at a sugary treat, you would know I'm trying really hard.

I got the idea of strawberry cupcakes because I found strawberries at unseasonably low prices at my neighbourhood grocery store.  And since I'd been promising to bake cupcakes for the past month, I thought I should just seize the opportunity and the berries and put them to good use.  

I recently indulged in some baking tools and this would be the best occasion to break out my neat little cupcake liners.  I love the pattern and thought they would be perfect for the pink delights. 

I'm not that great at piping, but thought I'd take the opportunity to just use the pastry tips the best I can.  Didn't turn out too bad in the end, did they?

Enjoy your cupcake with a glass of milk, or a cuppa tea or coffee! 

Here's the super-easy recipe!

The Cupcake

Self-rasing flour - 150 gms (5 oz)

Baking powder - 1/2 tsp

Salt - a couple of pinches

Granulated sugar - 150 gms (5 oz)

Butter (room temperature) - 150 gms (5oz)

Eggs, beaten (room temperature) - 3 (medium)

Vanilla essence - 1/2 tsp

Strawberry essence - 1tsp

The Low-Fat Cream Cheese Frosting

Light cream cheese (room temperature) - 125 gms 

Butter - 100 gms

Confectioner's/icing sugar - 8 0z

Strawberry essence - 1 tsp

A few strawberries and other decorations for the topping

Method

The cupcake

1. Preheat the oven to 350 deg C.
2. Line a cupcake pan with paper liners, or grease it and keep aside.
3. Put the butter in a bowl and beat with an electric beater for a minute or so.  
4. Add the sugar (preferably sifted), a bit at a time and beat until light and fluffy.  Scrape down the sides of the bowl as necessary.
5. Add the vanilla essence and then slowly add the eggs; continue beating for another minute or so.  You might find the mixture curdling a bit, but don't worry, it's normal.
6. Sift the flour, baking powder and salt together in another bowl.
7. Add the dry ingredients to the wet.  Start on a low speed and gradually increase the speed till the mixture is light and fluffy again.
8. Fill the cupcake pans halfway to the top with the batter.
9. Bake for about 18 - 23 mins.  You will need to check the cupcakes at the 18 min. mark so see if a toothpick inserted in the centre comes out clean.  If you see a few wet crumbs, leave them in for a couple of mins. and check again.  Baking them too long can make them chewy and dense.
10. Once the cupcakes are done, let stand for a couple of minutes and them remove them to a wire rack to cool completely.

The frosting

1. In a bowl, beat together the butter and cream cheese till fluffy.
2. Slowly add the sugar and strawberry essence.  
3. Add the cream, if using.
4. Beat on high for 3 - 4 mins. till light and fluffy. The mixture should form firm peaks.
5. If the mixture looks too runny, add more sugar; if it looks too thick, add a teaspoon full of cream at a time to bring it to piping consistency.
6. Use a piping bag to pipe the frosting on to completely cooled cupcakes, or use a knife to slather on the frosting. 
7. Top with fresh strawberries or other decorations.

Chef's tip: I prefer to keep it low in fat and sugar, but you are very welcome to use the full fat cream cheese and sweeten it to your taste as well.  The original recipe called for 2 cups of sugar, but I used only a cup (8oz).  Additionally, I omitted the cream.  If you use 2 cups of sugar, you will definitely need some cold whipping cream to thin the frosting down a bit and add some fluffiness.  Cream makes it lighter on the palette, but it's far from lighter on the system, if you know what I mean!

And by the way, keep a look out for my Chocolate Lava Cake recipe to come in the next couple of weeks, if not sooner. :)  

Blueberry Trifle with Lemony Mascarpone Topping

If you are a fan of desserts, especially desserts that contain berries, you'll love this one. I have a really easy recipe for the blueberry sauce, which I use a lot in my crepes and pancakes.   However, the main recipe is borrowed and adapted.  Besides using my own blueberry sauce recipe and adding a larger quantity of lemon zest and essence in the topping, I mostly stayed true to the original.

Recipe for Blueberry Sauce

You will need:

Blueberries, frozen or fresh - 2 cups

Water - 1 cup + 2 tbsps

Sugar - To taste (I use about 3 heaping tbsps)

Lemon juice - 2 tbsps

Salt - a pinch

Cornstarch - 2 tbsps

Directions:

1. Wash the blueberries, if using fresh, and put them to boil in a saucepan with a cup of water.  
2. Bring to a boil and simmer for about 8 - 10 mins till they are cooked.
3. Add sugar, salt and lemon juice and simmer for an additional minute while stirring the sauce to make sure that the sugar is distributed evenly.
4. Dissolve the cornstarch in 2 tbsps of water and add to the simmering sauce.
5. Stir continuously as it starts to thicken, and slowly bring to a boil one last time.
6. Remove from heat and let stand covered. 
7. You can store this in the fridge for up to 3 days.

Recipe for the Mascarpone Topping

You will need:

Mascarpone cheese - 225 gms

Heavy cream - 3/4 cup

Sugar - 1/4 cup

Lemon zest  from 2 medium lemons

Lemon essence - 4 - 5 drops

Piping bag with tip (optional)

Directions:

1. In a small bowl, combine the sugar and the lemon zest.  Use your fingertips to really mix these ingredients well.
2. In a medium bowl, add the mascarpone, cream, sugar and lemon zest mixture and lemon essence.  Beat with an electric beater until the mixture is light and fluffy and it forms moderately firm peaks. 
3. Spoon into a piping bag with tip attached (if using), or set aside.

Assembling The Trifle

What you will need:

Pound cake - 4 thick slices, cubed

Blueberry sauce - 1 portion (recipe above)

Mascarpone topping - 1 portion (recipe above)

Trifle dishes/dessert cups - 4

Directions:

1. In the cups, pipe or spoon a layer of mascarpone topping.
2. Add a layer of cubed pound cake.
3. Add a layer of blueberry sauce.
4. Repeat the above steps.
5. Finally, top off with a swirl of mascarpone, or a spoonful of blueberry sauce.

The end result is super delicious!  Check out the original recipe at My Baking Addiction - an absolutely amazing blog! The mascarpone cheese makes this really rich, so even a small serving goes a long way to throw any diet off its course!  And, watch out - this could be addictive! :)

Bell Peppers with Spicy Pork Stuffing

I had been longing to try my hand at making stuffed bell peppers, but I kept putting it off until recently (actually, not that recent, come to think of it; just didn't get the time to post this sooner).  Bell peppers were on sale (thanks to the bountiful Summer), and I thought that it would be just the right time to have a go at this. 

 

Anyone that knows me, knows I'm a big fan of spicy food, and fortunately for me, my son is too!  Therefore, I knew what my stuffing would be - a spicy meat filling.  

I had originally wanted to make the filling with lamb, but since luck didn't favour me that day, I didn't find ground lamb at the supermarket.  I'm not very fond of ground beef or chicken, so my only other option was to settle for pork.

I made this recipe up as I went along, and you can pretty much use any kind of meat for the filling.  I like to use a lot of onions, ginger and garlic, but you can always adapt the measurements to your taste.

I do plan to retry this recipe with crumbled Indian cottage cheese, called paneer, and mixed veggies sometime in the future.  I will be starting to get ready for my cooking classes again, so I have a sneaking feeling it won't be anytime soon.  If you try it ahead of me, please drop me a line to let me know how that came along.

Here's the recipe that serves four!

Bell Peppers Stuffed with Spicy Pork

Ingredients

Bell peppers - 4 large (any kind will do; I used orange and yellow)

Ground pork: 250 gms

Onion, sliced - 1 medium

Green peas (frozen or fresh) - 1 cup

Potato, cubed - 1 medium

Croutons - 1 cup

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Cinnamon - 1/2 stick

Cloves - 2

Green cardamom - 2

Peppercorns - 10

Cumin powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric - 1/2 tsp

Chilli powder - to taste (remember we're adding peppercorns)

Salt - to taste

Fresh coriander, chopped - 1/2 cup

Olive oil - 3 tbsp

Method

For the stuffing:

1. In a grinder, add cinnamon, cloves, green cardamom and peppercorns and grind to a fine powder.
2. Heat 2 tbsp of the olive oil in a large saucepan on medium heat, and add the ginger and garlic paste.  
3. Saute for a minute and then add the sliced onion.
4. Add the salt, and let the onions cook until they become translucent.
5. Make a paste of all the spice powders with a couple of tablespoons of water and add to the onions.
6. Let the spices cook for a few minutes, till they are nice and aromatic.
7. While the spices are cooking, microwave the small potato cubes in 2 cups of water, so they are half-cooked (oven settings vary, but about 2 minutes on high in a 1000w oven).  Drain the potatoes and set aside.
8. Once the spices look nicely cooked and you see the oil starting to leave the onion, add the ground pork. Cook well, breaking up any lumps with a spatula.
9. Add the potatoes at this stage, cover the saucepan and let cook for about 10 mins, stirring frequently.
10. When the potatoes are almost cooked, add the green peas, and cook covered for an additional 5 mins. 
11. Add the croutons and fresh coriander, and mix them in well.
12. The filling needs to be really dry, so if you see any moisture, cook uncovered for a few more minutes until completely dry. 

For the bell peppers:

1. Wash the bell peppers very thoroughly under warm running water and pat dry with a paper towel.
2. Slice off the tops of the peppers and retain.
3. Pass a knife very carefully around the insides of the peppers to remove the seeds and the white pith. Be careful not to puncture the flesh on the sides or the bottom.
4. Wipe down the insides of the peppers with a paper towel, making sure it's completely dry. 
5. Take a few drops of the remaining oil on your fingertips and rub the insides and outsides of the peppers.  
6. Stuff the peppers generously with the pork filling, and put the tops back on.
7. Preheat oven to 350 deg.
8. Line a baking sheet/tray with foil sprayed or rubbed with oil.
9. Place the peppers on the tray and bake for about 45 mins to an hour (time could vary with different ovens). Make sure that the peppers are cooked, but not completely mushy.  They won't hold their shape, otherwise.
10. Take the peppers out and gently brush them down with a little more oil.
11. Put the oven to the highest temperature setting, and put the peppers back in for another 5- 7 minutes, till the skin starts to char a little. 
12. Remove from the oven and let stand for 5 minutes, as they will be too hot to handle. 
13. Carefully remove the peppers to a serving plate, and serve immediately.  Remember that the peppers will be a little soft and will need really careful handling to ensure they retain their shape.

Enjoy!  My son loved it, as you can tell from his plate! :)

Day 285 - Berry & Citrus Salad

I was again going to skip the shot of the day as I was out running errands and keeping appointments for the better part of the day.  However, in the last minute I found a photo op to snap my lazy-man's dinner which was a delicious berry, mandarin orange and walnut salad, with a poppy seed dressing.

My friend who was recently visiting from Ottawa, told me she loves making this salad often, but of course when it comes to me, I like to put a twist on every recipe I come across.  So, instead of the red onions, I threw in some walnuts.  I have also tried this salad with a raspberry vinaigrette, and it turns out really delicious as well.



What you will need:

2 cups of fresh lettuce
Strawberries, halved - 5 - 6
Mandarin orange, canned - 8 - 10 segments
Blueberries - A handful
Walnuts - A handful
Poppy seed dressing or raspberry vinaigrette - 2 tbsp

1. On a salad plate, make a bed of lettuce and arrange the strawberries and mandarin orange segments in a circle.
2. Drop the handful of blueberries and walnuts over the salad bed.
3. Drizzle the poppy seed dressing or raspberry vinaigrette over the salad.
4. Enjoy!

These shots are SOOC.  I could have adjusted the exposure a little bit in the second image, but I just thought it would have to pass for now.  

Day 276 - Breaded Omelette Recipe

I sometimes make this for a Sunday brunch, and it has become quite a favourite with family and friends alike.  It's really simple to make, and as long as you have bread and eggs at home, you can pretty much throw in any other add-ins that your palette or mind fancies.  I made this one with lots of coriander and topped it off with shredded cheddar cheese.

You will need: 

Bread - 6 slices

Eggs - 4

Milk - 1/2 cup

Fresh coriander/cilantro - a big bunch

Cheddar cheese, shredded - 1/2 cup

Salt & black pepper powder - to taste

Crushed chilli flakes (optional) - to taste

What to do:

1. Preheat oven to 350 deg F.
2. Grease a small and shallow baking tray and keep aside.
3. Cut the bread into small cubes - about 1/4 inch.
4. Spread the cubes in a single layer on a lined baking sheet and bake for 12 minutes.
5. Beat the eggs in a bowl and add milk, coriander, salt and pepper.
6. Once the bread is baked, pour the cubes into the bowl of egg mixture; mix well till the cubes have absorbed most of the liquid, but before they turn mushy.
7. Pour this into the greased baking tray and top with crushed chilli peppers (if you are using it), and then with the shredded cheese.
8. Bake for about 25 minutes until the eggs have set completely.
9. Cut the omelette into squares, and enjoy with ketchup or without any condiments - it tastes great as is.

For variations - you can add bacon bits, sausage, green pepper, onions, green onions, shrimp - you name it. 

I also made a smoothie with berries and bananas and that really went down well with the omelette.  

And I wanted to try to get some reflections, but I didn't have the macro lens to do it right, so I just took a shot anyway. 

Day 241 - Comforting

I really needed some comforting food to see me through today, so I decided to use up the carrots sitting in my fridge for the last few days.  I made a carrot soup that's really simple but tasted really great!  This recipe should serve two if you plan to eat it as a meal.  This is my own recipe that I just cooked up as I went along.  I would encourage you to try different add-ins, and please let me know what you threw into your pot so I can try it as well!

Ingredients:
Carrots, large - 4
Chicken/beef stock - 4 cups
Ginger - 2" piece
Garlic - 2 cloves
Bay leaf - 1
Butter - 1 tbsp
Fresh cream - 2 tablespoon
Croutons - a handful
Salt to taste
Pepper to taste
Pinch of nutmeg

Method:

1. Wash the carrots, peel them and cut them into 2 inch pieces.
2. Pour the stock in a pot and add the carrot pieces to it.
3. Chop the ginger and garlic into small pieces and add to the pot.
4. Add the bay leaf and a couple of pinches of pepper, or to taste.
5. Boil covered, until the carrots are tender, about 20 - 25 mins. (I used a pressure cooker to save time).
6. Remove the pot from the heat and let cool for a few minutes.
7. Remove the bay leaf before pouring the contents into a blender; be careful not to splash the hot liquid on yourself.
8. If there is too much liquid, keep some aside, and use the rest to puree the carrots.
9. Once the puree is very smooth, and has no lumps, remove it to the pot again, and let simmer for about 5 minutes.  
10. If the puree seems too thick, you can add a little water (or the reserved stock, if you kept any) to thin it down to your preferred consistency.
11. Add the butter and let it melt into the soup; simmer for another 2 - 3 minutes before turning off the heat.
12. Add a pinch of nutmeg and stir into the soup.
13. Serve hot with a swirl of fresh cream and croutons.
14. You can also garnish it with some green herbs to add some colour.  Chive might be a good garnish, but I had none at home. 

Day 200 - Macro Week Complete and I'm on Day 200! Yay!

Today was a day of changed plans - thanks to the horrid weather we have been having since late last night.  The forecast called for a bit of early morning snow, so I got all excited and set the alarm for sunrise.  But, the winds started up late last night - howling and gusting at almost 80 kmph!  I barely slept for the storm raging outside and when I woke up to the alarm I only saw sheets of rain and snow being blown around.  I couldn't possibly go out in that.  So, I didn't even do my grocery shopping today, and neither did I go out for an evening photo shoot as I'd planned.

My first lot of shots this morning didn't turn out great at all.  Then as I was baking some muffins this evening, I decided to turn my camera on those.

The pictures were taken under fluorescent lighting, so I did it on CWB.  I shoot mostly in RAW but still like to adjust the WB in-camera because I prefer to spend less time trying to fix that in post.  Although I'm using Lightroom 3 now, and it's a breeze fixing images, I still prefer to fix my WB in-camera.  Of course, there is no great WB fix for fluorescent lighting, but I find the light in the images a lot improved, as opposed to the green cast it always takes on when shooting in this kind of light situation.

And if you're wondering what muffins these are - hold tight, it's a loooong name - Banana-Blueberry-Chocolate Chip-Pecan Muffin.  These are deliciously fluffy and moist!

I've improved the recipe over time, and I'm as much an experimental cook as I am an experimental photographer.  If you want the recipe for the photos, find them below:

90 mm, f/32, 25s, ISO 100, Custom WB, Aperture Priority

90 mm, f/22, 13s, ISO 100, Custom WB, Aperture Priority

Now, if you are hungry from just saying the name, and want the recipe for the muffins, here it is! :o)

Recipe for Banana-Blueberry-Chocolate Chip-Pecan Muffin

• 3 ripe bananas, mashed
• 1 egg, at room temperature
• 1/2 cup (1 stick) butter, melted and cooled
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp salt
• 1 tsp baking soda
• couple of handfuls of chopped nuts ( I use walnuts or pecans, depending on what's available on hand)
• couple of handfuls of fresh or frozen blueberries
• handful of chocolate chips

1. Preheat oven to 350 deg F.
2. In a large mixing bowl, mix together the mashed bananas, beaten egg and melted butter.
3. Sift the flour, salt, sugar and baking soda.
4. Stir into the banana mixture until well blended.
5. Stir in nuts, blueberries and chocolate chips.
6. Line a muffin pan with paper cups and spoon in the mixture up to 2/3 full. 
7. Bake in the oven for about 25 minutes or until a toothpick inserted in the middle comes out clean.
8. Remove from the oven and cool on a rack.  
9. Or, if you're like me and can't wait to dig in, drop a blob of butter on top of a warm, freshly baked muffin and enjoy!

Mmmm  mmmmuffins!!  Isn't that delicious!!!  And you will just not go wrong with this recipe ... trust me!