When its hot outside I love fresh fruit and I love incorporating them into my recipes as well. Fruit is so light and natural and thats what I love. My husband brought a box of kiwis how so I really had to figure out how to play with them. As you know kiwis do not last long so you have to work fast. I thought I would try some kiwi cupcakes and I am so glad I did because I struck pure gold with this recipe. I could not imagine any other frosting tasting better then this one. A mixture of all things that go into a common fruit dip these two compliment one another perfectly.
1 stick unsalted butter, room temperature
1/4 cup sugar
1 cup self-rising flour
1 kiwi, diced
1/4 cup cream cheese
juice of 1/2 lemon
3/4 cup powdered sugar
1 kiwi, finely diced
1. Pre-heat oven to 350F. In a large mixing bowl add butter and sugar. With an electric hand mixer beat until fluffy. Add eggs, mix well. Sift flour into bowl and add kiwi, fold together.
2. In a paper lined muffin pan fill each cup with a full teaspoon full. Bake 12-15 minutes until a toothpick comes out clean. Allow to cool.
3. In a large mixing bowl add cream cheese and powdered sugar. With a hand mixer mix well. Add juice of 1/2 lemon, mix well. Store in refrigerator until needed.
4. Frost cupcakes then decorate tops with kiwis.
This is quite possibly the best dough that I have ever tasted little on made. I have been trying to perfect dough for awhile now and I can finally stop trying. These rolls are perfect, delicate and soft. You can fill them with practically anything. Try feta-sumac, cinnamon-brown sugar, zatar-olive oil. Make sure to follow my yeast instructions to obtain a good rise.
5 cups all-purpose flour
1 cup warm milk
1/2 cup sunflower oil + 1 tablespoon
2 tablespoons yeast
1/2 cup + 1/4 cup warm water (separate)
1/2 cup sugar
3 eggs, room temperature and beaten
1 teaspoon salt
1 tablespoon black seeds
1 tablespoon sesame seeds
1 egg yolk
1 cup La Vache Qui Rit cheese
1. In a small bowl add 1/4 cup warm water, pinch of sugar and yeast. Allow to sit for 5 minutes until small bubbles appear.
2. In a large mixing bowl add flour, 1/2 cup oil, sugar, eggs, salt and milk. Add yeast mixture. Combine until soft dough forms add water using small amounts at time if needed to achieve dough consistency. Place 1 tablespoon of oil into hand and rub all over dough (do not work into dough). Place in a large bowl, cover with plastic wrap and place in a warm place for 30 minutes.
3. Pre-heat oven to 350F. Punch dough down. On a non stick baking mat make dough into balls the size of plums. Roll each piece into a long oblong shape (about 6-7inches). With a butter knife spread cheese all over the top of dough. Long ways roll tightly into a long roll. At the end of the roll start coiling into a circle shape. Place rolls onto a greased baking pan. Place the seams inwards touching the other rolls. Brush egg yolk on top of rolls then sprinkle black and yellow seeds on top. Bake for 20 minutes or until golden.
Yields: 1 dozen.
Sinking your teeth into these luscious red cupcakes and sticky white Italian meringue frosting is a sheer taste of bliss. I paired mine with a steaming cup of my European coffee .
1-1/4 cup all purpose flour
1 cups sugar
1/4 cup unsweetened baking cocoa
1/2 teaspoon baking powder
dash of salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 tablespoon red food coloring
1/2 cup shredded chocolate (garnish optional)
3/4 cup sugar
2 egg whites
1. Preheat oven to 350F. In a large mixing bowl add flour, sugar, cocoa, baking powder, salt and baking soda. Add butter, eggs, buttermilk, vanilla, red coloring, salt and with a hand mixer on low beat until well combined.
2. Line a muffin pan with paper cupcake papers. Add a tablespoon of batter to each paper (make sure do not fill over half full). Bake approximately 20 minutes or until a toothpick comes out clean. Cool at least 30 minutes.
3. Add sugar and egg whites in a steel bowl and set over a saucepan of simmering water. With a hand mixer, blender or whisk beat constantly for about 5 minutes until the mixture thickens and has glossy peaks. Add some between finger tips to make sure sugar has dissolved, keep mixing until it has. To make firm frosting must be refrigerated at least 30 minutes.
4. Carefully ice the top of cupcakes then sprinkle with shredded chocolate.
Yields: 2 dozen
When your in the mood for a fancy coffee house drink this drink will defiantly do. The hazelnut mixed with the chocolate gives an exotic taste that will bring you back for more. Even though their is no actual coffee in this drink no one would know unless you told them. A recipe can not get any more simple.
1-1/2 cups milk
1/4 teaspoon vanilla extract
3 tablespoons nutella
whip cream for topping (optional)
1. In a 1-quart pan on medium heat add milk, vanilla and nutella. Whisk until well blended and hot. Carefully pour into cups. Scoop a dollop of whip cream on top of each cup.
Yields: 2 servings