Wednesday, August 29, 2012

Pop Tart Pops

Ingredients for the pastry:
(Pastry recipe is taken from King Arthur Flour)
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • I teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1 large egg
  • 2 tablespoons milk
Ingredients for the jelly filling:
  • 1 cup cherry plum jam (I made my own cherry plum jam, but feel free to use any kind you like)
  • 2 tablespoons corn starch
  • 2 tablespoons water
Ingredients for the glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon water
  • colored sugar for sprinkle (optional)

Directions :
  • To make the dough: Whisk together flour, sugar and salt. Work in the butter until the mixture holds together when you squeeze it, with pea-sized lumps of butter still visible. Add egg and milk to the dough, mixing it until everything is cohesive. Roll dough into a ball, wrap with plastic and store in refrigerator (up to 2 days).
  • To make the jelly filling: In a small saucepan, combine jam, corn starch and water. Cook over medium heat and stir well, until the mixture thickens. Remove from the stove and cool completely.
  • Preheat the oven to 400 degrees F. Line baking sheets with parchment paper. On a well floured surface, roll out the dough into 1/8-inch thick. Using square cookie cutter (or pizza cutter), cut the dough into 2x2 squares. Place a popsicle stick on top of one of the squares, then spoon about /2 teaspoon of jelly filling in the center. Place another square on top of the jelly filling, pressing the edges together with a fork. Using a toothpick, pierce a couple of holes on the pop tart. Transfer to baking sheet. Repeat with the remaining ingredients. Bake in the oven for about 8-10 minutes, or until they turn golden brown. Remove from the oven and cool down.
  • To make the glaze: mix powdered sugar and water in a small bowl. Drizzle over cooled pop tart pops, sprinkle with colored sugar, if desired. Give a little time for the glaze to harden, then simply enjoy!

Thursday, August 23, 2012

Key Lime Cupcakes


For the cupcakes:
  • 1 cup all-purpose flour
  • 3/4 cup self-rising flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 1/2 tablespoons fresh key-lime juice
  • 1 tablespoon grated key-lime peel
  • 1/4 teaspoon green food coloring
  • 3/4 cup buttermilk
For the icing:
  • 1 8-ounce package cream cheese
  • 1 1/2 cup powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated key-lime peel
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk


  • Preheat the oven to 350 degrees F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in a large bowl until smooth. Add sugar, beat to blend. Beat eggs one at  a time, then add the next 3 ingredients, continue beating. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
  • Fill each lined muffin pan with batter, 2/3 full. Bake in the oven until done, or until toothpick inserted comes out clean, 20-25 minutes. Remove cupcakes from pan, transfer to wire rack and cool completely.
  • Add all frosting ingredients in a large mixing bowl, beat until smooth and creamy. Spread frosting over cupcakes, or pipe frosting using tip and piping bag.

Recipe is taken from Bon Appetite website.
Makes 12 cupcakes.

Garden Fresh Pasta

Click here to print the recipe

Fresh farmers market acquisitions really shine in this simple, healthy and delicious pasta dish.

  • 10 ounces dried pasta (I used basil linguine, but any kind of pasta should do just fine)
  • 4 cloves garlic, finely minced
  • Juice from 1 lemon (about 3 tablespoons)
  • 3 tablespoons olive oil
  • 2 ears corn, shucked
  • 2 medium zucchini, peeled into thin strips using vegetable peeler
  • 10 brussels sprouts, ends trimmed, leaves separated
  • 2 cups colorful cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 2 tablespoons chopped fresh basil
  • 2 tablespoon fresh oregano
  • 1/2 cup shaved parmesan 
  • Salt and pepper
  • In a large pot, bring water and salt to boil. Cook corn in the pot until tender, remove and set aside to cool down. Cut corn from cobs.
  • Cook pasta according to directions. While pasta is cooking, mix garlic, lemon juice, and olive oil in a large mixing bowl. When pasta is done cooking, remove from the pot, drain completely and transfer to the mixing bowl. Using the same pasta water, cook brussels sprouts and zucchini strips for about 15 seconds. Remove and drain, add to the mixing bowl.
  • Add corn, tomatoes, red onions and herbs into the bowl. Season with salt and pepper. Toss gently to mix. Serve pasta with shaved parmesan. 

Makes 4-6 servings

Monday, August 20, 2012

Spiced Strawberry Daiquiri Pops

  • 1 pound fresh strawberry, top parts trimmed and halved
  • 1/2 cup rum
  • 1/4 cup triple sec
  • 1/2 cup fine sugar
  • 3 tablespoons lime juice
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon cinnamon powder
Combine all of the ingredients in a blender and strain through fine mesh strainer into a container. Place the daiquiri into popsicle molds and attach the sticks. Place in the freezer until well set, at least 8 hours to overnight. Serve frozen

Tuesday, August 14, 2012

Devil's Food Cupcakes

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1 1/2 cups milk
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 cups sweetened whipped cream
  • 1/4 cup chopped cashew nuts
  • Preheat the oven to 350 degree F. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda and salt. Add milk, butter and vanilla. Beat with electric mixer on low speed until combined, ten beat on high speed for a couple more minutes. Add eggs and continue mixing. 
  • Spoon batter into lined cupcake pan, until halfway full. Bake in the oven for 30 minutes or until a toothpick inserted comes out clean. Remove cupcakes from pan and cool completely on wire rack. Spoon a dollop of whipped cream on each cupcake and sprinkle chopped nuts on top.

Make about 24 regular size cupcakes

Wednesday, August 8, 2012

Sweet Soy and Ginger Glazed Chicken Wings


For the chicken:
  • 3 pounds chicken wings, separate into 2 pieces, wing tips removed
  • Juice from 1 large lemon
  • 1 teaspoon salt
  • 3 garlic cloves, finely minced
For the sauce:
  • 1/4 cup dark soy sauce
  • 1/4 cup packed brown sugar
  • 2 garlic cloves, finely minced
  • 1/2 tablespoon finely minced fresh ginger
  • 2 tablespoons sherry
  • 1 tablespoon butter
  • salt to taste
  • 1 tablespoon toasted sesame seeds


  • Put wings, lemon juice, salt and garlic in a resealable plastic bag. Toss the ingredients together to combine and coat the chicken completely. Seal the plastic bag, pressing the excess air out. Keep in the refrigerator for at least 2 hours to overnight, turning the bag occasionally.
  • Boil some water in a steamer over high heat. Place the chicken wings in the steamer basket, cover and reduce the heat to medium. Steam for 10-15 minutes. Remove the wings from the steamer basket, place them single layer on a baking pan lined with paper towel. Place in the refrigerator for 1 hour.
  • Preheat the oven to 425 degree F. Replace the paper towel with parchment paper. Roast the wings in the oven for 15 minutes. Turn the wings over, and continue cooking for another 15 minutes, until the wings turn golden brown and are cooked through.
  • While the wings are roasting, place all the ingredients for the sauce (except sesame seeds) in a small saucepan and stir to combine. Bring to boil over medium-high heat. Reduce the heat and simmer for about 10 minutes, until the sauce is reduced to about 1/2 cup. Transfer to a large heatproof bowl.
  • Add chicken wings to the bowl and toss to combine. Place wings on a serving plate and sprinkle with sesame seeds. Serve immediately.

Banana Chocolate Mini Muffins

  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup butter, room temperature
  • 1 cup mashed ripe banana (from 2-3 medium bananas)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons milk
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup sweetened whipped cream
  • currants for garnish (optional)
  • Preheat the oven to 350 degrees F. Line mini muffin pan(s) with the paper liners. In a large mixing bowl, combine 1 cup flour, baking soda, baking powder, sugar, and salt. Add mashed banana, butter and milk. Beat with electric mixer on low speed until well blended, then on high speed for 2 minutes. Add eggs and the remaining flour; continue mixing until well combined. Fold chocolate chips into the batter with rubber spatula.
  • Drop a teaspoonful of batter into each muffin pan, filling each 2/3 full. Bake in the oven for 15 minutes, or until toothpick inserted in the center comes out clean. Remove muffins from the pans, cool completely on wire rack. 
  • Top with sweetened whipped cream and currants (optional)

Makes about 48 mini muffins or 24 regular muffins.