Vanilla Coconut Snowball Cupcakes

This is a classic recipe for Vanilla Cupcakes with a coconut flavor twist thrown in. They are frosted with a sour cream frosting and dusted with more coconut over top. The inspiration for them came when I was snowed in for five long days last week. I had a craving for something sweet and uncomplicated. Nothing fancy. Just a little something to enjoy with a hot cup of tea. And help comfort me from the mountain of snow outside and the loss of Internet. And cable. And from the fact the mailman couldn't make it up the slippery hill to our house so no Netflix either. Oh well. I had cupcakes. Popable mini cupcakes with a tender, sturdy, moist crumb; slightly reminiscent of coconut and topped with a fluffy, sour cream frosting that added a little bite to them that was positively scrumptious.

Vanilla Coconut Snowball Cupcakes w/ Sour Cream Frosting

(adapted from A Baker's Field Guide to Cupcakes)(Makes 12-13 regular or 30 mini)

1 + 1/2 cups All-Purpose Flour

1 + 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

1/2 cup(1 stick) Butter, at room temperature, cut into small pieces

3/4 cup Sugar

1 + 1/2 teaspoons Vanilla Extract

2 large Eggs

1/2 cup Coconut or Regular Milk, at room temperature

1/3 cup Sour Cream

2/3 cup Unsweeted Coconut Flakes, plus more for topping

Sour Cream Frosting:

2 tablespoons Butter, softened

1/2 cup Sour Cream

1/2 teaspoon Vanilla

About 3 cups Confectioners's Sugar

1. Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners(or a mini-pan). Grease lightly if not using liners.

2. Whisk flour, baking powder and salt together in a small bowl; set aside.

3. In a large bowl with an electric mixer on medium-high speed beat butter until creamy, about 2 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time. Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each additon.

4. Stir in sour cream and coconut.

5. Fill cupcake wells about 3/4 of the way. Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini).

6. Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely.

7. For the frosting beat the butter, sour cream and vanilla together until fluffy. Add 2 cups Confectioners' and beat on low, continue to add confectioners' a little bit at a time until the frosting sticks to the beater when lifted without dripping off. If it gets too thick add in a little more sour cream. Beat an additional 3-4 minutes on low to get a light and fluffy frosting.

8. Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.

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Moon The Kitchen Cat liked them too!

 Send me your Side Dish entries for the March Showdown!



Vanilla Coconut Snowball Cupcakes

Kitchen Sink Pasta

This is a 'kitchen sink' type of pasta recipe with salami, spinach, black olives, Ricotta Salata, and Parmesan cheese dressed lightly with lemon and olive oil. I woke one morning with the dream of it clinging to my lips. Yep. While you might dream of prince charming, riches, or of lying on the beach with your toes in the sand I dream of salami and black olives. And I'm a firm believer in following your dreams.

Every bite of this bountiful pasta is brimming with a deliciousness for which there is no escape. Salami and black olives are finger foods for me but when you add them to the ultimate comfort food - pasta - something amazing happens. I swear I could eat this every day. For the rest of my life.




The lemon is barely distinguishable but adds a brightness and freshness. For a stronger lemon taste grate some of the peel in or add the juice of a second lemon to taste. If you have fresh basil on hand (I didn't) toss some in or sprinkle over top. The reserved pasta water is crucial to the dish. Ricotta Salata and Parmesan are firm, dry cheeses that won't melt much. Along with the lemon juice and olive oil the pasta water is needed to make up the sauce. Without it the pasta will be extremely dry.

The best way to grate the Ricotta Salata and Parmesan for this is with a microplane. It will cause the little specks of cheese to stick in every little nook and cranny they possibly can and work their way right into the middles of the olives and penne. Totally delectable.

Cheesy Lemon Pasta w/ Salami, Olives & Spinach

(by Reeni)

8 ounces Penne Pasta (like Barila Whole Grain)

1 cup Chopped Spinach, frozen

1 tablespoon Butter

1 yellow onion, diced

5 cloves garlic, minced

Olive oil, for sauteing

1/2 pound Hard Salami, sliced, chopped into bite-size pieces

1 can small Black Pitted Olives, drained

4 ounces Ricotta Salata, finely grated (about 1 + 1/2 cups)

1/3 cup Parmesan Cheese, finely grated

1 Lemon, juiced

Extra-Virgin Olive Oil, about 2 tablespoons, plus more for serving

1 and 1/2 cups Reserved Pasta Water

Sea salt and fresh Black pepper

Fresh basil, chopped

1. Cook Penne in plenty of salted water according to package directions to al dente. You will need to reserve 1 and 1/2 cups of the water before draining. Drain and toss with butter and 2 tablespoons of Extra-Virgin Olive Oil.

2. While the pasta is cooking saute the onion in enough oil to cover the bottom of the pan until soft and tender. Add garlic and saute until fragrant. Add the frozen spinach and more oil if needed, saute until tender. Add the salami and saute for 2 to 3 minutes until warm.

3. In a large mixing bowl toss the pasta, salami mixture, olives, cheeses, lemon juice and reserved pasta water together. Add more Olive Oil if needed. Taste and season with salt and pepper. Sprinkle with basil.

4. Serve with a drizzle of Olive oil and Parmesan.

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I'm sending this to Presto Pasta Nights hosted by Kirsten of From Kirsten's Kitchen to Yours this week.




Cheesy Lemon Pasta W/ Salami, Olives & Spinach

Focaccia

This is a recipe for my favorite flatbread: Focaccia. Focaccia is a traditional Italian flatbread that is distinguishable by it's dimpled top made by poking your fingers into the dough before baking.

It's a soft bread with a mild flavor that makes the best sandwiches. It is similar to pizza dough but with a lot more fluff, flavor and tenderness.

I love it for its versatility. You can top it with fresh herbs like rosemary and thyme; sauteed veggies like onion and garlic, fresh veggies like tomatoes and bell peppers; shredded or grated cheese, meat like prosciutto and salami; sun-dried tomatoes, black or green olives, and of course the requisite coarse sea or kosher salt.

You can make it as thin or as thick as you'd like depending on what you fancy it for. Slice it into squares or long and thin like bread sticks.

It makes excellent pizza; dipping vessels or croutons for soups; or just eaten alongside your favorite pasta dish.

Some of my favorite ways to eat it is lightly toasted for sandwiches; fried egg and bacon, turkey and avocado, or salami and cream cheese.

It's a delicious replacement for burger buns. One of my all-time favorite burgers is on focaccia topped with prosciutto, provolone, caramelized onions and pesto mayo. Mouth-watering...

Focaccia Sandwich Bread

(adapted from Tyler Florence)

2 teaspoons rapid-rising dry yeast

1 cup warm water

2 tablespoons sugar

3 1/2 to 4 cups flour (I used 1 cup whole wheat and the remainder all-purpose)

1 tablespoon coarse salt

1/4 cup olive oil

Cornmeal, for dusting

Toppings:

1 tablespoon olive oil

1 tablespoon coarse salt

Parmesan Cheese

1. In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl.

2. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

3. Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

4. Coat a large sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/4-inch thick for sandwich bread. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

5. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with olive oil and sprinkle on the salt and Parmesan. Bake on the bottom rack for 15 to 20 minutes.

 I'm taking Side Dish entries for the March Showdown!


Italian Focaccia

Side Dish Showdown #1

After a short, unplanned absence I've returned with the first Side Dish Showdown round-up. My Internet went out almost a week ago in a never-ending storm that lasted from Tuesday to Saturday! We were buried in heaps and heaps of snow and for a while I thought it would never end. I didn't get Internet back until yesterday. I'm feeling rusty and so out of touch with all of you. I hope to be by to say hi soon and see what I've missed.

I'm thrilled at the response to the Showdown! I wasn't sure at first if there would be a second month or not, it all depended on you. And you came through. I have a lovely and varied set of side dishes to wow you with.


Lori of Fake Food Free made her healthy and delicious Smoky Sautéed Kale & Mushrooms. It was her first time eating/cooking Kale and was inspired by a challenge to try a new green. Lori says "You’ll be hard pressed to find something easier to cook as well. I got a batch of great tasting kale finished in the amount of time it would take to go through a drive through." She served her Smoky Kale alongside Salmon and quinoa.  Kale is one of my favorite greens, being less bitter than others. Lori's dish was a delicious success!




Meghan of You're Gonna Bake It After All made her Haricots Verts with Shallots, and like Lori she says "These are the perfect side dish - quick, healthy and delicious." Meghan loved the shallots cooked in butter and the slight crunch of the beans. I love the vibrant colors and flavors; like summer on a plate.




Natasha of 5 Star Foodie Culinary Adventures made her Sweet Grapes; a side dish her family says tastes like cherries. She served the Sweet Grapes with a Lemon Zest Crusted Cod with Horseradish Emulsion. A   flavor combination her family loved. But she also says "I first made with flounder, and it is also great with poultry, veal or pork." I can't wait to try these truly unique grapes.




Caveman of Caveman Cooking sent these 2x Baked Potatoes that he also refers to as his "Angioplasty Special" but says "they are so amazingly good you won't even care!" He served these with his Juicy Beer Can Chicken and has a recipe for the leftovers too. He's right! I don't care! Everything in moderation, right? I hope you saved me one Caveman.




Chaya from the gluten-free Comfy Cook Blog made this sweet and spicy African Sweet Potato Stew with peanut butter in it. Chaya "liked the green beans and sweet potatoes" and says "the sauce is delicious." She discovered her husband doesn't like Garbanzo beans - if you're like him you could substitute a bean you like. This has everything I love in it and the peanut butter seals the deal for me.




Chaya is a busy lady cooking up a storm for two blogs. She also authors Sweet and Savory where she posted this Corn Maque Choux made with  Emeril's Creole Seasoning. Chaya says "This is a delicious dish. Everyone liked it and I would make it again." Chaya thought the seasoning gave it an extra boost that brought it to higher level of greatness. Spicy greatness, indeed.




Swapna of Crafts and Cooking sent her Chicken Stew all the way from India. She followed my suggestion to 'think outside the box' and says of her stew "I think that this one really fits that bill... maybe it is not very new in some parts of the world, but to me, the flavours were really new and I am absolutely sure that I will make this a lot more times." I'm so happy to be a part of her delicious new discovery.




Kim of Stirring the Pot sent me her Mom's recipe for using leftover mashed potatoes: Potato Cakes. Kim says "If you are lucky enough to have leftover mashed potatoes, you should consider making these Potato Cakes. I think that these are one side dish that everyone, including kids, would love to eat!" I agree! And love her Mom's way of serving them for breakfast alongside eggs and bacon. Hearty and comforting.




Kathy of Are You Hungry? sent me her Szechuan Broccoli, Asparagus and Mushrooms, a recipe she found in one her mother-in-law's (now hers) cookbooks. Kathy says "This vegetable stir fry has a great flavor and just the right zing. The guys were impressed with it. In fact, we liked it so much there were no leftovers!" She served it along side her Teriyaki Pork Chops. What a perfect combo!




Dajana of Baker's corner...Somewhere in my Kitchen sent her Glazed Vegetables with Thyme. Dajana says of the dish "Absolutely delicious. Slightly sweet, but not overwhelmingly. You're not Brussels sprouts lover, because they're bitter and bla, bla? Well, I think you'll love them prepared this way." She also says that ideally you should serve them with white meat roasts, grilled fish or sharp cheese. Sounds good to me! I've been using thyme all the time now in my soups and vegetable dishes. I love it. And I bet the sweetness in the dish offsets any bitterness that might be there.

 


Shirley of Enriching Your Kid sent me her Purple Amaranth Cutlets. Amaranthus is a herb whose seeds are eaten as a cereal grain, ground into flour, popped like popcorn, and made into porridge. Shirley's cutlets have potatoes in them and are flavored with ginger, mint, chile powder, and garam masala. I'd love to try them with this healthy and pretty purple Amaranth herb.




Brad of Eatnlisten made his classic Creamy Cheesey Scalloped Potatoes. "Potatoes and onions roasted in a butter cream sauce, finished with tangy extra sharp cheddar cheese and baked to creamy cheesy perfection…" Brad has been 'fiddling' with this recipe, his Mom's, for 20 years, never straying far from the original. He says it's perfect alongside crispy fried fish and slow roasted, grilled, and smoked meats. I say pass me a big plate full please and then don't mind me as I eat my way to bliss!




Megan of Megan's Cooking made a Orange & Mozzarella Salad w/ Basil. Megan says "This is just like a Caprese Salad except it uses orange slices instead of tomatoes in the salad, and orange juice in the vinaigrette. It’s quick and simple to put together, and delicious with it’s fresh and bold flavors." This is a surprising twist on the classic that my mouth waters for with it's vibrant and fresh flavors. Gorgeous!




Deb of Kahakai Kitchen "brings a little bit of sunshine to my gloomy winter days" with her Orzo w/ Fennel, Edamame and Pineapple; "a nutritionally packed dish and keeper recipe for sure." Deb says " The combination may sound a bit strange but trust me it works." She found inspiration from two sources: a deli salad and the latest issue of Clean Eating Magazine. It's the best of both. Just talking about it makes my day feel brighter...and my step lighter after all that snow! Sunshine in a bowl.




Joanne of Eats Well With Others made Soft Polenta w/ Mascarpone, a recipe from Michael Symon's new cookbook.  Joanne says it's "An absolute dream. It is smooth and creamy and definitely one of the best tasting things on this earth." She served it with oven-roasted asparagus and a fried egg over top but says you "could top it with anything and it will taste delicious." I don't need convincing! I haven't stopped dreaming of it since I first laid eyes on it.

 


Last but not least are my side dishes. I broke my own rule of two entries per person and made three. Oops.

First up are my Roasted Lemon Potatoes:




Sour Cream Poppy Seed Noodles:




Classic Mac 'n' Cheese




Thank you all for making the first Showdown a success! This month 'Anything Goes' again because I don't want to discourage or rule out any entries. I'm also putting out an optional secondary challenge to try a new ingredient, whether it be a vegetable, a type of grain/pasta or a spice/herb. Add your link here to the MckLinky or e-mail it right to me: cinnamonyspice@gmail.com.

Side Dish Showdown rules can be found here.

What sides are looking good to you?

Sugar Donut Muffins

Here is a delectable recipe for Sugar Donut Muffins. A soft and tender cake muffin with a crusty coating of sugar on the outside that will melt in your mouth like a little bite of heaven. They fast became a favorite at the very moment I bit into them for the first time, still warm...Donut muffins are my new BFF. Best Friends Forever. I can't rave enough over these. Their insanely good.

I made mini muffins out of them because I wanted the sugar coating to be a part of every bite and I thought they would be easier to cover with sugar than the big ones. I made four coatings: plain sugar, cinnamon sugar, powdered sugar, and coconut. I had a hard time getting the coconut to stick. My favorite were the sugar and cinnamon sugar. The sugar surrounds the fluffy sweet insides with this thin, crispy coating that is akin to biting into a cake doughnut, only better, so much better.

Sugar Donut Muffins

(adapted from Baking Bites)

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract

2 tbsp butter, melted
1/2 cup sugar, for rolling

1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.

2. In a large bowl, beat together sugar and egg until light in color.

3. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

4. Divide batter evenly into 10 muffin cups, filling each about 3/4 full.

5. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

6. While muffins are baking, melt butter and pour remaining sugar into a small bowl.

7. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

8. Makes 10 regular muffins.

My Notes:

-Makes about 28 Mini muffins - bake about 15 minutes or until a toothpick comes clean.

-The donuts will not get very golden brown so check them even if they don't look done.

-For the Cinnamon Sugar combine a 1/2 cup Sugar with 1 tablespoon Cinnamon.

-For the Powdered Sugar I sifted a 1/2 cup of Confectioners' Sugar and rolled them twice: once when warm and then again after cooling all the way.

Print Recipe

I'd love to make a toasted coconut one with a glaze or an apple-filled crumb or a maple glazed bacon walnut version. The possibilities for toppings and fillings are endless. What kind would you make?



Donut Muffins