Cock-A-Leekie soup was on the menu during my first cruise in 1991 and I have loved this simple fare ever since. Continue reading Cock-A-Leekie Soup
Cock-A-Leekie Soup
Monthly Archives: January 2016
Dreamy Hawaiian Cupcakes
Today marks my 4th Blogiversary and I’m celebrating with my newly-developed recipe for Dreamy Hawaiian Cupcakes! These are perfect for any event, any time of the year but, with their pink swirl centers and mile high frosting, I think they would be very suitable for Valentines Day. So, they’re doing double duty as they celebrate my 4th Blogiversary and act as a catalyst for Valentine’s baking.
These cupcakes deliver a flavor punch with coconut milk, amaretto, shredded coconut, and maraschino cherries. That’s a flavor combo that’s hard to beat!
In addition to the wonderful flavor, the coconut milk makes these cupcakes lovely and moist. They also have a fine tender crumb which makes them very velvety when you sink your teeth into them.
Here are my tips and recommendations for making cupcakes:
- Use the best quality ingredients available. Don’t substitute margarine for the butter or artificial vanilla for pure vanilla in this recipe. Using lesser quality ingredients will affect the quality and taste of the cupcakes.
- Measure ingredients accurately – that means, for example, spooning the flour into the measuring cup and then leveling it off with the flat side of a knife, without stirring the flour around in the cup or tapping it to shake the flour down into the cup.
- Use the stated size of eggs – this matters as extra-large eggs (which this recipe calls for) yield more liquid than do large eggs. If you use smaller eggs than the recipe calls for, it will yield a drier cupcake.
- Resist the urge to add increased amounts of ingredients such as more coconut or cherries than the recipe states as the liquid content in this recipe has been calculated to moisten the dry ingredients accurately. If more dry ingredients, such as extra coconut, are added without increasing the liquid content, the cupcakes will be dry.
- All the ingredients should be at room temperature as this will help them to blend together better.
- The eggs should be at room temperature for about 20 minutes or so before using them in this recipe.
- Soften the butter at room temperature. Never melt the butter in the microwave to soften it as it will change the properties of the butter.
- Add the dry and liquid ingredients alternately in three parts, always starting and ending with the dry ingredients.
- Don’t overbeat the batter as this can make a tough crumb and a heavy, dense cupcake as opposed to a light-textured cupcake. Beat the batter on low speed and just until all the ingredients are incorporated.
- Grease the top of the cupcake pan as, even if paper cupcake liners are used, there will always be at least one rogue cupcake that will rise up and stick to the top of the pan, making it difficult to remove the cupcake without damaging it.
- Make sure your oven temperature is accurate and that the oven has been preheated. If the oven temperature is too high, it will dry out the cupcakes; if it is too low, they won’t rise and bake properly.
- It’s also important not to overbake the cupcakes as that will make them dry. I recommend checking them at about the 14 or 15-minute baking point by either a light finger touch to see if the top of the cupcake is set and if it bounces back from the touch. Alternatively, use a cake tester to insert into the center of a cupcake. If it comes out clean, the cupcakes are baked.
- Let the cupcakes rest in the cupcake pan for 3-4 minutes to allow them to set then gently remove them from the pan and transfer them to a wire rack to cool completely before decorating.
The frosting consists of two flavors to complement the cupcake flavor – coconut and cherry. Combined, these two recipes will give you ample to frost 12 cupcakes with mile high swirled frosting as shown in the photos. If, however, that’s just a tad too much frosting for your taste, simply make just one of the frosting recipes.
I used Wilton decorating tip 2D for the swirl frosting and the two colors were achieved by filling one side of the decorating bag with white frosting and the other side with the cherry frosting.
Dreamy Hawaiian Cupcakes
Ingredients:
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup butter, room temperature
1 cup granulated sugar
2 extra-large eggs
1 tsp vanilla
1 tbsp Amaretto
½ cup coconut milk
1/3 cup shredded coconut
¼ cup chopped maraschino cherries, well drained and patted dry
Pink food coloring
Method:
Preheat oven to 350°. Grease 12 muffin cups or, alternatively, line each cup with paper cupcake liners.
In medium-sized bowl, combine four dry ingredients. Set aside.
Fit mixer with paddle attachment. Cream butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and Amaretto.
Add the dry ingredients in three parts alternately with the coconut milk, starting and ending with the dry ingredients.
Remove ½ cup of the batter and add the food coloring to it, just enough to tint the batter pink.
Add the coconut and chopped cherries to the white batter.
Fill each muffin cup about 1/3 full with the white coconut batter. Divide the ½ cup of pink batter between the 12 cupcakes.
Divide the remaining white batter evenly between the 12 cupcakes.Use the tip of a knife to gently swirl the pink batter into the white in each cupcake.
Bake in center of oven for 15-19 minutes or until cupcakes spring back to a light touch or a cake tester inserted into center of a cupcake comes out clean. Cool cupcakes in pan for 3-4 minutes then carefully transfer them to wire rack to cool completely.
Frost and decorate cupcakes as desired. The two frosting recipes provided with this recipe will, combined, easily frost the 12 cupcakes with the amount of swirled frosting shown in the photographs that accompany the cupcake recipe. If less frosting is desired, make only one of the recipes.
Yield: 12 cupcakes
Coconut Frosting
¼ cup butter
¼ cup shortening
1 tbsp coconut milk
¼ tsp almond flavouring
Apx. 2 cups confectioners (powdered) sugar, sifted
Sprinkle of salt (optional)
Beat butter and shortening together. Add coconut milk and almond flavouring. Blend in enough sifted confectioners sugar for desired spreading consistency.
Cherry Frosting
¼ cup butter
¼ cup shortening
1½ tbsp cherry juice
¼ tsp almond flavouring
Apx. 2 cups confectioners (powdered) sugar, sifted
Sprinkle of salt (optional)
Beat butter and shortening together. Add cherry juice and almond flavouring. Blend in enough confectioners sugar for desired spreading consistency.
To achieve dual-colored swirl frosting, fit cake decorating bag with Wilton 2D decorating tip. Fill one side of decorating bag with the white frosting and the other half with the pink frosting. Pipe onto cupcake in swirl motion.
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Dreamy Hawaiian Cupcakes
Rich and decadent cupcakes packed full of coconut flavour and covered in mile-high coconut and cherry frosting
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup butter, room temperature
- 1 cup granulated sugar
- 2 extra-large eggs
- 1 tsp vanilla
- 1 tbsp Amaretto
- ½ cup coconut milk
- 1/3 cup shredded coconut
- ¼ cup chopped maraschino cherries, well drained and patted dry
- Pink food coloring
- Coconut Frosting:
- ¼ cup butter
- ¼ cup shortening
- 1 tbsp coconut milk
- ¼ tsp almond flavouring
- Apx. 2 cups confectioners (powdered) sugar, sifted
- Sprinkle of salt (optional)
- Cherry Frosting:
- ¼ cup butter
- ¼ cup shortening
- 1½ tbsp cherry juice
- ¼ tsp almond flavouring
- Apx. 2 cups confectioners (powdered) sugar, sifted
- Sprinkle of salt (optional)
Instructions
- Preheat oven to 350°. Grease 12 muffin cups or, alternatively, line each cup with paper cupcake liners.
- In medium-sized bowl, combine four dry ingredients. Set aside.
- Fit mixer with paddle attachment. Cream butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and Amaretto.
- Add the dry ingredients in three parts alternately with the coconut milk, starting and ending with the dry ingredients.
- Remove ½ cup of the batter and add the food coloring to it, just enough to tint the batter pink.
- Add the coconut and chopped cherries to the white batter.
- Fill each muffin cup about 1/3 full with the white coconut batter. Divide the ½ cup of pink batter between the 12 cupcakes. Divide the remaining white batter evenly between the 12 cupcakes. Use the tip of a knife to gently swirl the pink batter into the white in each cupcake.
- Bake in center of oven for 15-19 minutes or until cupcakes spring back to a light touch or a cake tester inserted into center of a cupcake comes out clean. Cool cupcakes in pan for 3-4 minutes then carefully transfer them to wire rack to cool completely.
- Frost and decorate cupcakes as desired. The two frosting recipes provided with this recipe will, combined, easily frost the 12 cupcakes with lots of swirled frosting. If less frosting is desired, make only one of the recipes.
- Coconut Frosting: Beat butter and shortening together. Add coconut milk and almond flavouring. Blend in enough sifted confectioners sugar for desired spreading consistency.
- Cherry Frosting: Beat butter and shortening together. Add cherry juice and almond flavouring. Blend in enough confectioners sugar for desired spreading consistency.
- To achieve dual-colored swirl frosting, fit cake decorating bag with Wilton 2D decorating tip. Fill one side of decorating bag with the white frosting and the other half with the pink frosting. Pipe onto cupcake in swirl motion.
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Creamy Coconut Rice Pudding
There are so many ways to make rice pudding. Some use the stove-top method, others (like me) use the oven. Some bake the rice pudding directly in the oven but I prefer the hot water bath method for reasons explained below.
For rice pudding, I prefer a short grain rice such as Arborio which is what I have used in this pudding. Arborio rice (often used in risotto) is named after the Italian town where it is grown. What makes it my preference for rice pudding is that, when cooked, it has lovely round pearl-like grains that hold their shape and don’t turn to “mush”. This rice also has a high starch level and that helps to self-thicken the pudding as it bakes and also contributes to its creamy texture.
This pudding is true comfort food. The addition of coconut milk gives the pudding a subtle hint of coconut but not so strong that it detracts from the basic flavour we expect to find in an old-fashioned rice pudding. I think the texture of the coconut milk also helps to keep the custard creamy.
I have used a maple syrup that was infused with cinnamon, nutmeg, and cloves. This does add a bit of discrete flavor to the pudding but, certainly, plain maple syrup would work just fine. I have added a blend of three spices – cardamon, nutmeg, and cinnamon – but again, not in large quantities because I don’t want the pudding to be overly spiced. I just want it to be delicately flavored.
Raisins, a traditional addition to rice puddings, do need to be “plumped” before adding them to the pudding as, otherwise, they don’t become very soft in the custard. It’s not very pleasing to the palette to bite into hard, dry raisins amidst a soft creamy custard. For this recipe, I have soaked the 1/3 cup of raisins in about 1 tablespoon of Amaretto by placing these two ingredients in a small covered dish for at least 45 minutes. Shaking the dish periodically helps to ensure that all raisins are coated with the liqueur. In fact, you could leave them soaking for a couple of hours (the raisins will just be extra happy if you do so!).
Rice pudding custard is actually quite delicate and, for greatest success, it is best if the egg proteins are protected from direct hot heat and from fast baking. Because the pudding is made with an egg-milk custard, it is therefore, in my opinion, best if it is baked slowly in a hot water bath. This is simply a method of baking whereby the pudding dish(es) are placed inside a larger pan into which hot water is poured up to about half way on the pudding dishes or even up to the level of the custard in the ramekins. However, the water should not be so deep that the pudding dishes start to float. They need to sit stable in the water as the pudding bakes.
The benefits of baking this pudding in a hot water bath are several. First, the hot water adds steam and moisture to the oven which will prevent the puddings from drying out and cracking on the top as they bake. Second, any custard mixture of milk and eggs has the potential to curdle – that’s when the milk-egg mixture separates from the solids (in this case, the rice and raisins). Because it is a slower method of baking and the hot water provides an even heat source, the hot water bath method helps to prevent the risk of curdled custard. The hot water also helps the custard to bake evenly, both its outside edges as well as its center. Without the hot water baking method, the custard could bake quicker on the outside edges of the pudding than in the center and part of the pudding would be dried out. Lastly, the slow baking combined with an oven of moist heat will help to keep the pudding creamy in texture as opposed to “rubbery”.
I place the 9″x13″x2″ pan with the ramekins in it on the oven shelf and just ever-so-slightly pull the shelf out, just enough that I can safely pour the hot water into the larger baking pan without getting a burn. I find this is a safer method than filling the pan with the hot water and transporting it to the oven. The water needs to be kept at the same level during the baking process so, since it naturally evaporates, you may need to add more hot water as the pudding bakes.
Bake the puddings for approximately 1 hour or until pudding top edges are set, centers are still a little “jiggly”, and the puddings are golden-colored. A knife inserted in or near the centre of the pudding should come out clean if the pudding is done. Don’t overbake the pudding as it will dry out and be less creamy. Remove ramekins from water bath and let them stand on a wire rack to set for approximately 10 minutes before serving.
Adding toasted coconut to the top of this pudding is optional but the crunchiness and flavour are an added touch. Toasting coconut is simple. The coconut gets spread thinly on a baking sheet and baked in a 350° F oven for about 8-9 minutes. It is important to watch that the coconut does not burn and it should be turned once or twice during the toasting process to ensure even color.
Creamy Coconut Rice Pudding
Ingredients:
1¼ cups cooked Arborio rice
1/3 cup raisins, soaked in 1 tbsp Amaretto
½ cup coconut milk
¾ cup whole milk
1 extra-large egg, lightly beaten
2 tbsp granulated sugar
2 tbsp maple syrup
¼ tsp salt
½ tsp vanilla
1/8 tsp cardamom
1/8 tsp nutmeg
¼ tsp cinnamon
¼ cup shredded coconut (sweetened or unsweetened), toasted (optional)
Method:
In small covered dish, soak raisins in Amaretto for at least 45 minutes to plump them, shaking or stirring occasionally to ensure all raisins are coated with the liqueur.
Cook rice according to package directions.
Preheat oven to 325°F. Grease 6 – ¾-cup size ramekin dishes.
In large bowl, whisk together the coconut and whole milk, egg, sugar, maple syrup, salt, vanilla, and spices. Add rice and raisins and stir gently. Divide mixture between 6 prepared ramekins and place in 9”x13”x2” pan. Pour hot water into pan up to half-way on the sides of the ramekins or even up to about the level of the custard in the dishes. However, make sure the ramekins are not floating in the water.
Bake for approximately 1 hour or until pudding top edges are set, centers are still a little “jiggly” and puddings are golden-colored. A knife inserted in or near the centre of the pudding should come out clean if the pudding is done. Remove ramekins from water bath and let stand on wire rack to set for approximately 10 minutes before serving. To serve, top each with toasted coconut, if desired.
[To toast coconut: Spread coconut on baking sheet and bake in 350° F oven for 8-9 minutes, stirring once or twice, until coconut is lightly tanned in color.]
Yield: 6 servings.
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Creamy Coconut Rice Pudding
A delicate coconut-flavored creamy baked rice pudding with subtle spice flavoring
Ingredients
- 1¼ cups cooked Arborio rice
- 1/3 cup raisins, soaked in 1 tbsp Amaretto
- ½ cup coconut milk
- ¾ cup whole milk
- 1 extra-large egg, lightly beaten
- 2 tbsp granulated sugar
- 2 tbsp maple syrup
- ¼ tsp salt
- ½ tsp vanilla
- 1/8 tsp cardamom
- 1/8 tsp nutmeg
- ¼ tsp cinnamon
- ¼ cup shredded coconut (sweetened or unsweetened), toasted (optional)
Instructions
- In small covered dish, soak raisins in Amaretto for at least 45 minutes to plump them, shaking or stirring occasionally to ensure all raisins are coated with the liqueur.
- Cook rice according to package directions.
- Preheat oven to 325°F. Grease 6 – ¾-cup size ramekin dishes.
- In large bowl, whisk together the coconut and whole milk, egg, sugar, maple syrup, salt, vanilla, and spices. Add rice and raisins and stir gently. Divide mixture between 6 prepared ramekins and place in 9”x13”x2” pan. Pour hot water into pan up to half-way on the sides of the ramekins or even up to about the level of the custard in the dishes. However, make sure the ramekins are not floating in the water.
- Bake for approximately 1 hour or until pudding top edges are set, centers are still a little “jiggly” and puddings are golden-colored. A knife inserted in or near the centre of the pudding should come out clean if the pudding is done. Remove ramekins from water bath and let stand on wire rack to set for approximately 10 minutes before serving. To serve, top each with toasted coconut, if desired.
- [To toast coconut: Spread coconut on baking sheet and bake in 350°F oven for 8-9 minutes, stirring once or twice, until coconut is lightly tanned in color.]
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Terms and Conditions of Use of Material on this Food Blog
It’s a new year so it’s a good time for readers to familiarize themselves with the acceptable use of content from this blog.
The “Disclaimers and Terms and Conditions of the Use of Material on this Food Blog” document has been updated effective today, January 13, 2016.
Readers and users of recipes from this website are STRONGLY encouraged to read this document that can be found here and to ensure that they comply with the stated terms and conditions of acceptable use of content from this blog. This document also covers copyright issues as well.
Hawaiian Fiesta Casserole
I cooked a boiled dinner with ham that I got on a great deal so am fortunate that the ham has a lot of meat on it. You can get my method for making a boiled ham dinner here. After sandwiches and leftovers for a night or two, it was time to find other uses for the rest of the ham and ones that would extend the use of the meat into more servings than simply slicing and plating it. I am not one to throw out food so I always find ways to use up leftovers.
So, I made what I call a Hawaiian Fiesta Casserole aptly named because, in addition to the ham, it has pineapple, rice, and bright green broccoli florets. This casserole is not difficult to make but it does take a bit of time, planning, and coordination since the rice and broccoli have to be pre-cooked and the pineapple fried (yes, fried). Continue reading Hawaiian Fiesta Casserole
Glitz ‘n Glamour New Year’s Eve Tablesetting
New Year’s Eve is the perfect occasion to bring on all the bling, glitz, and glamour …. and that includes dressing up the dining table. I thought you might be interested in taking a peek at how I transformed my dining room from Christmas into an elegant venue for a New Year’s Eve dinner. And, yes, each guest had a glittery and elegant silver or black hat to wear for the evening.
As you can see, the color theme was silver, black and white.
Each place setting was framed by a silver charger plate with a rhinestone edge.
A small glass dessert dish contained silver cola balls at each placesetting.
I used one of my napkin ring sets that has a lot of bling to contain the black napkin because, well, there’s no such thing as too much bling on NYE, is there!
I think the napkin looks very stylish and elegant placed diagonally over the edge of the plate and charger. For elegant and sophisticated tablesettings, always use a high quality cloth napkin.
Of course, any “blingy” tablesetting needs lots of glassware to reflect the light. Each placesetting had three glasses – a water glass, a white wine glass, and a champagne flute. When I am setting an elegant table, I try to make sure the glassware all matches. For more casual tablesettings, mix-and-match glassware may work but, for formal settings, I use matched glassware. The more cuts there are in the glassware, the more dazzling it is in different lighting situations.
I went with a very simple centerpiece. Two glittery silver pillar candles on medium-height glass candlesticks and a white and deep rose floral arrangement in a small black urn.
For the floral centerpiece, I used bright rose-colored Gerber daisies surrounded by a collar of white carnations with green berry highlights.
With all the white, silver, and glass on the table, I thought the centerpiece needed a bit of bright color to stand out.
Simple yet elegant.
And, of course, there were little Hershey kisses for midnight! It’s all about the little details!
Here’s an overhead view of the table. Once I set a table, I always take a photo as that will quickly let me see what’s out of place and needs adjustment. Amazing how a photograph will reveal what an eye does not always see!
To keep the glitz going, I hung some mirror balls, glittery snowfakes, and glass from my dining room lighting fixture.
These are simply inexpensive ornaments I purchased at a dollar store. They do the trick!
Glittery snowflakes!
My fireplace mantle featured winter white and black. Tick-tock as we made our way to midnight!
The black lanterns tied in with the black on the table and provided the glow of soft candle light as evening darkness settled in.
The champagne bucket was filled with ice.
And the champagne flutes stood at the ready.
Then, the beverage was poured…..
And, before long, it was the midnight hour!
I hope you have enjoyed this glimpse into my New Year’s Eve dining room. Best wishes for health, happiness, and prosperity in the new year. Happy New Year, everyone!
To view other seasonal tablesettings, click on the links below:
Christmas Eve Tablesetting and Dinner
Twas the Night Before Christmas
The Warmth of the Christmas Light Tablesetting
A Tartan Holiday Tablesetting
Pretty Poinsettia Tablesetting
Poinsettia Trio Tablesetting
The Holiday Table
The Pink and Green Holiday Table
Christmas at My Island Bistro Kitchen
Purple Tablesetting for the Holidays
Evergreens and Reindeer Christmas Tablesetting
Cupcake Tablescape
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