Ginger Peach Whisky Cupcakes

Ginger Peach Whisky Cupcakes – Makes 6 Jumbo Cupcakes

ginger-peach-whisky-cupcakesThis was a test batch of Ginger Peach Whisky Cupcakes

The idea was to create a cupcake that is for Whisky what a Rum is to Rum Cake

Mix Dry Stuff:

  • 1/2 cup Coconut Flour
  • 1/2 cup regular white flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 3/4 cup sugar

Mix Liquids in blender until mixed:

  • 1/2 cup milk
  • 2 T Whisky
  • 1/3 cup Coconut Oil (or butter. I used coconut oil because I like it)
  • 1 egg
  • 1 T peach jam (or peaches diced up small – I make a lot of jam and like to use it in my baking)
  • 1/3 cup vegetable oil plus a small glug.

Beat Liquids.  Add dry stuff and mix for about 30 seconds on your kitchen aid.  Then mix on medium for about 2 minutes

Scoop into 6 cupcakes

Bake at 350 until done – light golden brown – about 20 min.

Meanwhile, in a sauce pan, heat on low heat:

  • 1/2 cup butter
  • 2 t ginger powder
  • 2 T Peach Jam – (I make lots jam and like to find ways to bake with it)
  • 1 cup 10x Sugar
  • 1 T Sour Cream, Butter Milk or Cream
  • 2 T Whisky
  • 1/2 cup brown sugar
  • Heat until nicely blended.

When cupcakes have slightly cooled, remove cupcakes from any paper or wrap,

Scoop a few tablespoons topping over the cupcake.  For a slightly more “adult” version, pour a tablespoon of whisky over the cupcake before pouring the topping on.

The next time that I make it I will add 1 T ginger instead of 1t.  3 T Whisky instead of 2T.

 

Arancini – Cheese Stuffed Galic Parmesan Rissotto Balls

Mozzarella en Carrozza with dipping saucesArancini – Cheese Stuffed Galic Parmesan Rissotto Balls

 

First you need to make and cool some risotto –

in a pan warm 3.5 to 4 cups chicken or vegetable broth

in a separate pan – Heat  1/4 cup olive oil and add

several minced garlic cloves

1/2 cup diced yellow onion, stir until onions are soft and translucent

add 2 cups Arborio Rice and stir until roasted – about 4 minutes

then add 1/2 cup white wine (careful the wine will steam when you add it)

once the wine is nearly fully incorporated, add 1/2 cup broth at a time and stir until about incorporated… repeat until rice is soft and all the broth has been incorporated.

turn off heat and add

1t salt

6 T butter

1T of each granulated Garlic and Onion powder

1/2 cup to 3/4 parmesan, pecorino and/or Romano cheese.

Let Cool Completely…

Photo Feb 23, 3 41 07 PMCut cheese into slices or make into balls by rolling (doesn’t work great but it helps…)

Place about 1/4 cup Rissotto in your hand and flatten

Place a nice piece of cheese in your hand over the rice

Close fist and continue to roll into a ball so you have a nice risotto ball with cheese nestled in the middle.

 

Photo Feb 23, 3 41 23 PM

 

 

 

 

 

 

 

 

 

Place Arancini balls on a plate to set for 5 to 10 minutes

Photo Feb 23, 3 56 20 PM

 

 

 

 

 

 

Heat a few inches of  Vegetable oil in a shallow pan

Roll Arancini balls in a mixture of eggs and milk, butter milk or cream, then lightly dust with bread crumbs

Fry in pan for just a few minutes until golden brown (usually about 4 minutes)

Photo Feb 23, 4 18 22 PM

Mozzarella en Carrozza with dipping sauces

Serve with Tomato Sauce, Pesto, Sun-Dried Tomato Pesto, or Spicy Red Pepper Jam or any other dipping sauce.

Sun Dried Tomato Pesto

Sun Dried Tomato Pesto RecipieHere is a nice twist to a classic favorite –

Sun Dried Tomato Pesto

 

 

 

 

Place all of the following items in a food processor or NINJA – I prefer my NINJA…

1. about 1/2 a 7 oz jar of sun dried tomatos

2. big handful of fresh basic leaves and stems

3. equal or slightly smaller handful of parsley

4. 1T minced garlic

5. 1/4 cup chopped almonds (pine nuts are ridiculously expensive and are not all that unique)

6. 3T minced yellow onion

run NINJA or processor a few pulses, then add

7. 1/4 cup balsamic vinegar

8. 1T tomato paste

9. 1/3 cup crushed tomatoes

10. 1/4 red wine

11. 1/2 cup really good olive oil

12. 1/2 cup combo of parmesan, pecorno, and/or romano

13. Salt to taste

14. 1 T each garlic and onion granulated powder

run NINJA or processor a couple more pulses….

Blogging what I am cooking…

I started this 36 Pans blog to document the recipes that I made into dinner as a place to organize and store my own recipe.  I have an awful time with paper organization, yet on my computer I can find anything.  Every time I went to make something I could never find the recipe from the last time I made it.  Now I like to be creative and rarely make something the same way twice, but I wanted to at least be able to if I wanted to. Sometimes I made something really well but I could never keep track of it so each time I made something that special recipe was lost forever.

So my New Years Resolution for 2013 was to blog about my recipes so I could keep them and organize them and share them with my friends and family. For a few weeks, like any good New Years Resolution, I did it diligently.  But I found it very difficult to write the recipe down, photo document the steps and the process and then to blog about it.

It is often times hard enough to put a nice balanced, healthy meal on the table each night, let alone to do it with the added steps of keep track of the recipe and taking all the pictures and the edit the pictures and then blog it.  It went from the sometimes barely manageable job of getting the groceries and prepping and cooking to completely unmanageable. I am so behind, but I have lots to catch up on.