The best ever!
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted
Directions
Preheat the oven to 325 degrees F.
Cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.
Thursday, February 19, 2009
Tuesday, January 27, 2009
Jennifer Shepherd's Clam Chowder
Jennifer was an old neighbor/friend. I had this at a ward something or other and had to have the recipe. I used sea salt to season it rather than kosher and I really liked how it turned out. I don't usually add a lot of salt to my food, but I accidentally over salted this, according to my standards, and really liked it.
2 cans minced clams
1 c. onion
1 c. celery
2 c. diced potatoes
¾ c. butter
¾ c. flour
1 qt. half and half
½ tsp. sugar
salt and pepper to taste
Dice all vegetables and place in a large frying pan. Pour liquid off clams and add water to just cover the vegetables. Cook over medium heat about 20 minutes. In separate pot melt butter and add flour and cook about 2 minutes. Add half and half and stir until smooth. Add vegetables and water from frying pan. Add clams, salt, pepper and sugar.
2 cans minced clams
1 c. onion
1 c. celery
2 c. diced potatoes
¾ c. butter
¾ c. flour
1 qt. half and half
½ tsp. sugar
salt and pepper to taste
Dice all vegetables and place in a large frying pan. Pour liquid off clams and add water to just cover the vegetables. Cook over medium heat about 20 minutes. In separate pot melt butter and add flour and cook about 2 minutes. Add half and half and stir until smooth. Add vegetables and water from frying pan. Add clams, salt, pepper and sugar.
Chicken Chili
We made this tonight for dinner and Amy was telling me she didn't want to eat it, then after she tasted it, she asked if she could take leftovers for her lunch tomorrow. (Barefoot Contessa Parties). We only made a 1/4 of it.
3 cups chopped yellow onions
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (2 cloves)
4 red bell peppers, cored, seeded, and large-diced
4 yellow bell peppers, cored, seeded, and large-diced
2 teaspoon chili powder
2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
4 teaspoons kosher salt, plus more for chicken
4(28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
3 cups chopped yellow onions
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (2 cloves)
4 red bell peppers, cored, seeded, and large-diced
4 yellow bell peppers, cored, seeded, and large-diced
2 teaspoon chili powder
2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
4 teaspoons kosher salt, plus more for chicken
4(28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
Monday, January 26, 2009
Perfect Roast Chicken
From Barefoot Contessa. We really enjoyed this with mashed potatoes and gravy. YUM!
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions and carrots in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions and carrots in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Chicken Pot Pie
From "The Comfort Table" by Katie Lee Joel.
one 14-17 oz. puff pastry
1 qt. low sodium chicken broth
1 large onion, quartered
2 bay leaves
1 tsp. whole black peppercorns
3 sprigs fresh thyme, plus 1 Tbsp. chopped
4 boneless, skinless chicken breast halves
3 Tbsp. unsalted butter
1/2 c. peeled fresh pearl onions (I used frozen)
2 med. diced carrots
1 c. sliced white mushrooms
1 c. thawed frozen peas
5 Tbsp. flour
1 c. milk
1 tsp. kosher salt
1/2 tsp. pepper
1 large egg, lightly beaten
Combine broth, onion, bay leaves, peppercorns and thyme sprigs in a large pot over high heat. Bring to a boil, reduce heat and simmer 30 minutes. Add chicken breasts. Raise heat and return to a boil. Reduce and simmer until chicken is cooked through. Transfer to a plate. Strain stock and set aside 2 1/2 c. Cut chicken into bite size pieces. Preheat oven to 375. Melt butter in a large skillet over medium heat. Add pearl onions and carrots. Cook, stirring occassionally, for about 5 minutes. Stir in flour and cook 1 minute more. Add reserved stock and milk, stirring constantly. Cook until sauce begins to thicken, about 5 minutes. Remove from the heat and add chicken, chopped thyme, salt and pepper. Spoon into baking dish. Using a pie dish as a guide, cut the puff pastry in a circle and place over the filling. Cut a vent in the center and brush with beaten egg. Bake about 35 minutes.
one 14-17 oz. puff pastry
1 qt. low sodium chicken broth
1 large onion, quartered
2 bay leaves
1 tsp. whole black peppercorns
3 sprigs fresh thyme, plus 1 Tbsp. chopped
4 boneless, skinless chicken breast halves
3 Tbsp. unsalted butter
1/2 c. peeled fresh pearl onions (I used frozen)
2 med. diced carrots
1 c. sliced white mushrooms
1 c. thawed frozen peas
5 Tbsp. flour
1 c. milk
1 tsp. kosher salt
1/2 tsp. pepper
1 large egg, lightly beaten
Combine broth, onion, bay leaves, peppercorns and thyme sprigs in a large pot over high heat. Bring to a boil, reduce heat and simmer 30 minutes. Add chicken breasts. Raise heat and return to a boil. Reduce and simmer until chicken is cooked through. Transfer to a plate. Strain stock and set aside 2 1/2 c. Cut chicken into bite size pieces. Preheat oven to 375. Melt butter in a large skillet over medium heat. Add pearl onions and carrots. Cook, stirring occassionally, for about 5 minutes. Stir in flour and cook 1 minute more. Add reserved stock and milk, stirring constantly. Cook until sauce begins to thicken, about 5 minutes. Remove from the heat and add chicken, chopped thyme, salt and pepper. Spoon into baking dish. Using a pie dish as a guide, cut the puff pastry in a circle and place over the filling. Cut a vent in the center and brush with beaten egg. Bake about 35 minutes.
Thursday, January 15, 2009
Potato Chips
From Barefoot Contessa Parties. Surprisingly good.
Olive oil
4 baking potatoes
salt
pepper
Preheat oven to 325. Spread 2 baking sheets with 1 Tbsp. oil and put in oven to preheat for 10 minutes. SLice potatoes very thin, about 1/16 in. thick. Place on hot sheets, making sure they don't overlap at all. Sprinkle with salt and pepper.
Bake the chips for 10 minutes. Rotate pans and bake another 10 minutes. Flip each chip and bake another 5-6 min. Repeat with remaining potato slices.
Olive oil
4 baking potatoes
salt
pepper
Preheat oven to 325. Spread 2 baking sheets with 1 Tbsp. oil and put in oven to preheat for 10 minutes. SLice potatoes very thin, about 1/16 in. thick. Place on hot sheets, making sure they don't overlap at all. Sprinkle with salt and pepper.
Bake the chips for 10 minutes. Rotate pans and bake another 10 minutes. Flip each chip and bake another 5-6 min. Repeat with remaining potato slices.
Grilled Salmon Sandwiches
We used the leftovers from the Asian grilled salmon to make these. Amy was still talking about them this morning. From Barefoot Contessa Parties.
2 lbs. grilled salmon
really good burger buns
green leaf lettuce
for the sauce:
1 c. mayo
1/4 c. sour cream
3/4 tsp. white wine vinegar
12 large fresh basil leaves
3/4 c. chopped fresh dill
1 1/2 Tbsp. green onion, chopped
1/4 tsp. salt
1/4 tsp. pepper
Place ingredients for the sauce in a food processor and process until combined. Spread 1 Tbsp. sauce on both sides of buns, some green leaf lettuce and salmon.
2 lbs. grilled salmon
really good burger buns
green leaf lettuce
for the sauce:
1 c. mayo
1/4 c. sour cream
3/4 tsp. white wine vinegar
12 large fresh basil leaves
3/4 c. chopped fresh dill
1 1/2 Tbsp. green onion, chopped
1/4 tsp. salt
1/4 tsp. pepper
Place ingredients for the sauce in a food processor and process until combined. Spread 1 Tbsp. sauce on both sides of buns, some green leaf lettuce and salmon.
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