Pumpkin Cupcakes

Pumpkin Cupcakes
Modified from Martha Stewart

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 Tbsp pumpkin pie spice (contains cinnamon, nutmeg, ginger, and allspice)
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, and pumpkin pie spice; set aside. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Makes about 30 cupcakes.

My Notes:
I have no idea where she got the idea that this only makes 18 cupcakes. I frosted these with my cream cheese mix that I use for my crepes as well. Delicious. I'm going to have real issue trying to save them for class on Tuesday...

Indian Chicken Curry

Indian Chicken curry
Adapted from All Recipes

3 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
4 Tbsp curry powder
1 tsp cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp grated ginger root
1/2 tsp sugar
Salt, to taste
2 boneless skinless chicken breasts, cut into bite sized pieces
1 Tbsp tomato paste
1 can (12 oz) coconut milk
1 Tbsp cayenne pepper (to taste)

Heat olive oil in skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, and sugar. Add salt to taste. Heat about two minutes, then add chicken, tomato paste, and coconut milk. Stir until well combined. Bring to a boil, reduce heat, and simmer 20-25 minutes, until chicken is cooked through.

Remove bay leaf and add chili powder. Simmer 5 minutes, then serve with rice.

My Notes:
So, my roommate is Indian, and she goes home and brings back these wonderful foods, making me want to learn how to make them. Unfortunately, she doesn't really know how, so I'm left to searching the internet for recipes.

I found this one and figured I'd give it a shot. I adjusted the recipe so that it was dairy free (the original called for yogurt), and to make it slightly more authentic based on the comment to that recipe. The end result? It's great. A bit spicy, so be careful with the cayenne, but very good. It's definitely one I'll make again.

Soft Pretzels

Image to come

Soft Pretzels
Originally found at Sugar Laws

1 pkg yeast
5 Tbsp sugar
1 cup warm water
3 cups flour
1 tsp salt
2.5 Tbsp canola oil
6 Tsp baking soda
2 cups hot water

Mix together yeast, sugar, and water, and allow to sit for 10 minutes, or until creamy and foamy. Stir in flour, salt, and oil until well combined. Turn out onto a floured surface and knead for 5-10 minutes. Place in an oiled bowl and allow to rise until doubled in size, about 1 hour.

Preheat oven to 425. Take a small piece of dough and roll into a long rope. Set aside and repeat for remaining dough. Combine water and baking soda in a bowl and stir until soda is dissolved. Take a rope and twist into a pretzel shape, then dunk in the soda water and place on a greased sheet. Repeat for remaining ropes. Sprinkle with salt or other desired toppings.

Bake for 8 minutes, or until golden brown. If you wish to freeze, take them out a little early, freeze. Reheat in the oven until brown.

My Notes:
I had a little issue with the proportions here, because the original recipe called for 1 tsp of yeast, and I buy the packets, so I only had 2.5 tsp. Some of the proportions didn't quite transfer right, so my dough was a little off. But it turned out amazing. I've already eaten four of them. They're so lovely, warm and steamy right out of the oven.

I didn't use salt on top, but they were still amazing. I'm going to have to stop myself from eating more now...

Pecan Butter Cookies

Pecan Butter Cookies
Originally found in 1000 Mexican Recipes

1 1/2 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
1 cup pecans, finely chopped
2 tsp vanilla extract
2 1/2 cups flour

Beat together sugar and butter until smooth. Add eggs and combine well. Add pecans and vanilla extract; stir to combine. Add flour and mix until well combined.

Preheat oven to 375. Roll the dough into balls and place about one inch apart on cookie sheet. Bake 12-14 minutes, or until edges are browned and the tops are slightly rounded and light in color. Cool on wire rack.

My Notes:
This was another addition to the talent show repertoire last night. I had actually tried to make Mexican Pecan Cookies before, but the recipe didn't call for sugar, and they didn't turn out well. I added sugar to the second half of the batch I made and they were decent. So, this time I looked for a recipe that actually included sugar in the wet ingredients.

These turned out wonderfully. They were gone relatively quickly at the talent show, and I had a couple people tell me that they were reminded of snickerdoodles. Take that for what it's worth.

Butternut Squash Dip

Butternut Squash Dip
Originally found at Sugar Laws

10 oz box of frozen butternut squash
1/2 cup sour cream
1/2 cup grated parmesan cheese
Fresh ground pepper

Microwave squash for approximately 5 minutes, stirring once. Add sour cream and cheese, and stir to combine. Top with freshly ground pepper. Serve with crackers, bread slices, etc.

My Notes:
So, last night, we had a Talent Show and I offered to bring food for before the show and during intermission. I ended up making several things (because the guy organizing the food was really worried that there wasn't going to be enough; there was plenty), including this dip.

It wasn't bad, but it certainly is not my favorite dip in the world. Honestly, I think it's a little bland and could do with some jazzing up. I'm just not sure what to jazz it up with. I also wasn't sure whether this dip was supposed to be served hot or cold, which may have had something to do with the taste of it.

Black-Bean Chili

Black Bean Chili
Originally found at Dinner with Julie

2 Tbsp olive oil
2 onions, chopped
5-6 garlic cloves, chopped
1 each red and green bell peppers, seeded and chopped
2 cups vegetable stock
1-2 tsp chopped chipotle chili en adobo
1 tsp cumin
2 cans black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can diced tomatoes
1/2 small can tomato paste

Heat oil in a large pot over medium-high heat. Saute onions and garlic, then add peppers, until fragrant. Add stock, then remaining ingredients. Stir to combine, cover, and simmer on medium heat for half an hour. Serve with chips.

My Notes:
So apparently the original recipe doesn't call for stock, and I didn't realize that until I was typing up the recipe. Go figure. I added it, it gave a nice soupy texture to the chili, which I like. If you like things super thick, put in less stock.

I always rinse my beans, mostly to get the extra salt off of them because I'm very conscious about that sort of thing. Kidney beans should not be made directly from scratch (toxins associated with cooking them), but feel free to use everything else from scratch.

I used fire-roasted tomatoes instead of regular. The original recipe called for chili powder, but knowing my recent experiments with the adobo chiles, I opted to omit it, and it was just spicy enough for me. Try it without chili powder first, then add to taste if it's not spicy enough for you.

Overall, it's a great dish, and I'm very happy I stumbled across it.