Sunday, August 28, 2011
Vanilla cupcakes with a chocolate ganache frosting
Given the choice between a a regular cake and cupcakes, I would prefer the latter. Probably because I'm very bad when it comes to sharing and also I love when pretty liners are used. I enjoy the plain vanilla ones to the array of flavours possible. Cupcakes are a regular at home but this was the first time I had made a huge batch for my daughter's birthday party. At first it seemed a daunting task but then as the d-day got closer, it went pretty fast. My daughter was ok with any flavour as long as they were served in bright liners.
Martha Stewart's recipes have never failed me to date and so it was her recipe for the cupcakes. There are about hundreds of recipes for vanilla cupcakes. The irony is that all the recipes have the same no. of ingredients. Only the quantity differs. The only change was instead of the fluffy vanilla frosting, I chose to dip the cakes in a chocolate ganache. And so 5 dozen cupcakes were made and a dozen remained of which I could get hold of only two to click pictures. The chocolate ganache gives you a glossy effect and hardens on refrigeration which is what you see in the pics. Moist and flavourful, it was a pleasant sight to see the young girls enjoying it. After all little girls cannot lie when it comes to food. They either like it or they don't!
For the cupcakes -makes 3 dozen, adjust as per the need (recipe from here)
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups unsalted butter softened
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups milk
Saturday, August 27, 2011
TGIF Value Offers
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Enjoy some of Friday's® delicious entrees including a drink of choice:
- Indulgent Parmesan Crusted Chicken
- Jack Daniels Pulled Pork Sandwich
- Balsamic Glazed Chicken Caesar
- Mouth-watering Black Angus cheeseburger
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Attention Baltimore area Friday's fans! Head on over to your local Friday's for a great offer of a Dinner and a Cold One for only $10.
Enjoy some of Friday's® delicious entrees including a drink of choice:
- Indulgent Parmesan Crusted Chicken
- Jack Daniels Pulled Pork Sandwich
- Balsamic Glazed Chicken Caesar
- Mouth-watering Black Angus cheeseburger
This offer is available Sunday –Thursday only. For the full menus being offered, please visit:
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Attention Chicago area Friday's fans! Head on over to your local Friday's now to pick 2 items for only $10!
Enjoy some of Friday's® delicious specials (including appetizers, entrees, and desserts):
- Spinach Florentine Flatbread
- Savory Dragonfire Chicken
- Pan-Seared Parmesan Flounder
- Delicious Vanilla Bean Cheesecake
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Enjoy some of Friday's® delicious specials (including appetizers, entrees, and desserts):
- Spinach Florentine Flatbread
- Savory Dragonfire Chicken
- Pan-Seared Parmesan Flounder
- Delicious Vanilla Bean Cheesecake
This offer is available every night of the week! For the full menu being offered, please visit:
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Monday, August 15, 2011
Lemon Curd *SRC *
It is Secret Club reveal day today. This time I was assigned to another lovely blog, Cook Lisa Cook.
Another space with interesting recipes, some of which I was familiar and some I have bookmarked for the future. Another month of a hard time choosing one to do. I love lemon curd and so long I have never tasted any similar tasting curds despite all the recipes having similar ingredients. And so Lisa's recipe for Lemon Curd it had to be.
I have other lemon curd recipes here and here but very different in their flavour. But both the recipes don't compromise on the flavour. So here's another awesome recipe that is equally flavoursome but a little different from the other two recipes featured on the blog.
I chose to serve the lemon curd in mini tart shells for that small sweet indulgence when the urge arises. The recipe is as per her exact recipe as follows
Another space with interesting recipes, some of which I was familiar and some I have bookmarked for the future. Another month of a hard time choosing one to do. I love lemon curd and so long I have never tasted any similar tasting curds despite all the recipes having similar ingredients. And so Lisa's recipe for Lemon Curd it had to be.
I have other lemon curd recipes here and here but very different in their flavour. But both the recipes don't compromise on the flavour. So here's another awesome recipe that is equally flavoursome but a little different from the other two recipes featured on the blog.
I chose to serve the lemon curd in mini tart shells for that small sweet indulgence when the urge arises. The recipe is as per her exact recipe as follows
Lemon Curd
3/4 cup fresh squeezed lemon juice
3 large eggs
3 large egg yolks
1 cup sugar 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
Whisk the lemon juice, eggs and egg yolk. Strain this mixture. Add in the sugar and using the double boiler method, whisk the mixture to a thick consistency. Remove, add in butter and stir until it melts. Transfer to a bowl and use as per your need.
Another tried and tested prawn recipe
Another simple yet a whole hearty recipe. Coming from my mother, this is a tried, tested and a very tasty dish. This has no recipe as such. It is all by instinct or by what appeals to ones palate. The best way is to do a taste test when you are done preparing the marinade. The marinade makes use of the simplest ingredients that I am sure will always be available in the pantry.
The marinade consists of ground ginger, ground garlic, lots of pepper and salt to season. Stir them to form a paste. Do a taste test at this stage and adjust as per your taste. Marinate the prawns and set aside for an hour or so. Ideally, when you have time on your hands, marinate the prawns and freeze or refrigerate for a later use. In doing so, the flavours seep in really well. All you have to do is shallow fry these prawns and you have a wholesome dish to enjoy. For a more classier touch, shallow fry them in coconut oil with a lot of curry leaves. I enjoy the aroma and the flavour of any food that is enriched with coconut oil and curry leaf. Which Keralite wouldn't?
The marinade consists of ground ginger, ground garlic, lots of pepper and salt to season. Stir them to form a paste. Do a taste test at this stage and adjust as per your taste. Marinate the prawns and set aside for an hour or so. Ideally, when you have time on your hands, marinate the prawns and freeze or refrigerate for a later use. In doing so, the flavours seep in really well. All you have to do is shallow fry these prawns and you have a wholesome dish to enjoy. For a more classier touch, shallow fry them in coconut oil with a lot of curry leaves. I enjoy the aroma and the flavour of any food that is enriched with coconut oil and curry leaf. Which Keralite wouldn't?
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