Maisie’s Carrot Cupcakes with Cream Cheese Frosting

Posted on March 26, 2015 by admin
Maisie's Carrot Cupcakes with Cream Cheese Frosting
Yields 24
You may think that carrots are just for snacks and salads. Think again! Carrots taste terrific in desserts, too. What better way to eat your veggies than in a cupcake? It's fun to color some of the frosting orange and green with food coloring to make decorative carrots on top of each cupcake.
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Prep Time
1 hr 25 min
Cook Time
25 min
Total Time
1 hr 50 min
Prep Time
1 hr 25 min
Cook Time
25 min
Total Time
1 hr 50 min
Cupcakes
  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. ¾ teaspoon salt
  5. 1 tablespoon cinnamon
  6. 1 ¾ cups sugar
  7. 1 ½ cups vegetable oil
  8. 4 eggs
  9. 3 cups grated carrots (about 9 carrots)
Frosting
  1. 8 ounces cream cheese, softened
  2. 4 tablespoons butter, softened
  3. 3 ½ cups confectioners’ sugar
  4. 1 teaspoon vanilla extract
  5. Food coloring (orange and green)
  6. Pastry bag with icing tips
Cupcakes
  1. Preheat the oven to 350°F (180°C)
  2. Line two 12-cup muffin pans with paper liners. Sift the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
  3. Blend the sugar, oil, and eggs in a bowl with an electric mixer until fluffy.
  4. Mix in the grated carrots until combined.
  5. Add the dry ingredients to the wet ingredients and blend thoroughly.
  6. Use an ice cream scoop to fill each paper muffin cup about halfway.
  7. Bake the cupcakes for 25 minutes, until light brown on top. Remove them from the oven and cool completely on a rack before frosting.
Frosting
  1. Beat the cream cheese and butter together in a bowl with an electric mixer.
  2. Slowly add the confectioners’ sugar and vanilla extract. Beat until the frosting is smooth and creamy.
  3. Frost the cooled cupcakes with a butter knife.
  4. Divide the remaining frosting into two bowls. Add orange food coloring to one bowl and green food coloring to the other. Mix well. Transfer the frosting to pastry bags.
  5. Use the writing tips — a slightly larger one for the carrots and a smaller one for the leaves.
  6. Practice a few carrots on a piece of waxed paper, then make one on each cupcake.
  7. Start with a big squish of orange frosting, then draw the tip of the bag toward you, letting up on the pressure so the carrot comes to a point.
  8. Add three green leaves and your carrot patch is all set!
Notes
  1. Recipe excerpted from Cooking Class © by Deanna F. Cook, photography © by Julie Bidwell, used with permission from Storey Publishing.
Adapted from Cooking Class: 57 Fun Recipes Kids Will Love to Make (and Eat!)
Adapted from Cooking Class: 57 Fun Recipes Kids Will Love to Make (and Eat!)
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Ribbon (shaved) Asparagus

Posted on March 23, 2015 by admin
Ribboned (shaved) Asparagus
Serves 4
This weather has us longing for spring - and all of the yummy vegetables it brings! Nothing says spring quite like asparagus, and nothing could be easier than this recipe from James Beard award-winning cookbook authors Nathalie Dupree and Cynthia Graubart. Join us on April 9 at our Midtown store as we host the cookbook release party for this duo's latest title, Mastering the Art of Southern Vegetables.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 pound asparagus
  2. 2–4 tablespoons butter or oil
  3. Salt
  4. Freshly ground black pepper
  5. Grated Parmesan cheese, optional
Instructions
  1. Cut off any tough ends from the asparagus. Using a vegetable peeler, peel the asparagus from underneath the lowest flower all the way to the cut end. Rotate around the asparagus, continuing until all the asparagus is ribboned. (If you are left with a small interior portion, put it on the counter and cut thinly.)
  2. To eat cold, drizzle with oil, and season with salt and pepper and some Parmesan, or use the asparagus as a bed under a cooked chicken breast or piece of fish. To eat hot, heat butter or oil in a large pan, add the asparagus ribbons, and toss over heat until just heated through. Season with salt and pepper. Top with Parmesan cheese, if desired.
Notes
  1. Fresh, tender asparagus are an exceptional spring delight when shaved into thin ribbons and eaten raw. But they are also lovely tossed briefly over heat to just barely warm them.
Adapted from ©2015 Mastering the Art of Southern Vegetables
Adapted from ©2015 Mastering the Art of Southern Vegetables
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Rhubarb Cream Pie

Posted on March 13, 2015 by admin
Rhubarb Cream Pie
Serves 6
Saturday, March 14, is National Pie Day (get it? 3.14=Pi) To help us celebrate, cookbook author and chef Jamie Gorey, the southern chick of Two Chicks from the Sticks, shares her recipe for a perennial springtime favorite - Rhubarb Pie. Can’t find rhubarb at the farmer’s market? Don't panic! It can be found in the frozen fruit section of your local grocery store. Learn more about back home baking with Jamie on March 21 in her Early Spring Baking Hands On cooking class with recipes from her cookbook (co-authored with lifelong friend Jill Means), Two Chicks from the Sticks: Back Home Baking.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 2 9-inch unbaked pie crusts
  2. 1 3⁄4 cups sugar
  3. 3 eggs, lightly beaten
  4. 1⁄4 cup all-purpose flour
  5. 3⁄4 teaspoon ground nutmeg
  6. 4 cups rhubarb, diced
  7. 1 tablespoon butter
Instructions
  1. Preheat oven to 400°F. Line a 9-inch deep pie plate with one unbaked piecrust. Roll out second pie crust; set both crusts in the refrigerator or freezer.
  2. To prepare filling, in a medium bowl combine sugar, eggs, flour, nutmeg, and rhubarb. Pour mixture into prepared pie plate. Dot filling with butter.
  3. Place remaining crust over filling; seal and crimp edges. Cut 4 to 5 small slits in the top of the pie.
  4. Bake for 50 to 60 minutes or until crust is golden brown and the rhubarb juices bubble out the slits in the crust. If crimped edges begin to brown excessively, cover them lightly with pie guards or strips of foil.
  5. Transfer pie to a rack and let it cool for 1 to 2 hours
Notes
  1. Copyright 2011, Two Chicks from the Sticks. Reprinted with author's permission.
Adapted from Two Chicks from the Sticks: Back Home Baking
Adapted from Two Chicks from the Sticks: Back Home Baking
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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