Cupcakes

When Suzanne (co-founder of, this amazing site) invited me over for dinner, she had these little gems a-waiting.  Of course I employed every method of social media the next day to make sure I got her cupcake recipe (I mean, I'm nothing if not persistent).
So, while you can view her chocolate version on her site, she was kind enough to share her vanilla version also.


Grab:
(makes one dozen)
6 eggs
1/3 cup mild-tasting oil (I used grapeseed oil)
3/4 cup honey
1.5 T vanilla extract
3/4 cup coconut flour
1/2 t baking soda
1.2 t salt


1. Preheat oven to 350 degrees (seriously, the mixing takes a minute).  Line your muffin pan with papers.
2. In a small bowl, sift together dry ingredients and set aside.
3. In a separate large mixing bowl, blend wet ingredients until combined.
4. Gently add in dry mix until combined.
5. This batter will rise less than you may be used to, so fill just over 3/4 for each muffin paper.
6. Bake for 20-22 minutes until almost clean toothpick comes out (a little moisture is fine, and you don't want overly dry cakes).
7. Cool completely before icing (I actually refrigerated mine overnight and made the icing in the morning).

Icing:
1 cup dark chocolate chips
1/2 cup hazelnut oil

1. In a glass bowl, microwave the chocolate in 25 second bursts, stirring after each set.  Shouldn't take more than a few go-arounds.
2. Once the chocolate is completely melted, add in the oil until everything is evenly combined (though it might just look like oily melted chocolate. duh, it is).
3. Chill bowl in freezer for 10-15 minutes.  I transferred mine to my stand-mixer bowl, and then froze that.
4. Beat the chilled mix, on high, for approximately 5 minutes - you are going for icing consistency.
5. Ice cupcakes, show self-control, then show absolutely none.

Enjoy!

Leftover Crust

Turkey, ham, and prime rib aren't the only leftovers from Christmas.  What to do with the leftover pie crust? Oh, fear not little chicklets...homemade Fig Pastries to the rescue.  (after the jump)

Thankful For: Dessert

I'm a fat kid at heart.  Whether it's store-bought cupcakes,

Happy 100th

So, this is my hundredth blog post.  Yay!  I felt I should celebrate.  With cake.  Is there any other way?  Ready for the twist...

This was the filling.  Yeah...it tasted good.  Thanks for asking.  Full tutorial after the jump.

Learn How to Cheat

I appreciate when amazing chefs can recognize that the masses can't cook as well.  As much as I adore this Salted Caramel Chocolate Ganache Tart from Crust bakery...I don't always have the lead time to order them before the impromptu dinners.  In case you do, here's their website.
So, founder and owner, Stephanie was sweet enough to give me a "normal person" tutorial (my words, not hers).  The best part - she understood that people can't always use the professional grade ingredients.  So, we scoured the shelves of our local chain supermarket and walked away with all the ingredients for less than $12.

Grab:
store bought mini tart shells (our box had 16 count)

half a jar of caramel ice cream topping or 25 caramel square candies

1 - 4.5 ounce large dark chocolate bar

4 oz. of heavy cream

Sea Salt

 How cute are these?  From here on out, I'll give you Stephanie's tutorial so I don't fudge this up...

Cured

Ina Garten's Melon Prosciutto found here.

What better to welcome someone stateside than with a home-cooked meal?  While the jury might be out on what exemplifies American cuisine, I find I have a few tried-and-true recipes that need to be slap-dashed and presented family style.  Now, the hard question is: cheeseburger, steak or ribs?  If only I was good at any of those...

Martha Stewart's Tequila Thyme Lemonade recipe here.

Easiest Apple Turnovers ever, found here.