“Familiar” Lunchbox Cupcakes

01/25/2016 by Laura Leave a Comment

I’m still cooking for one and it is not any easier than it was a couple months ago. Dave is doing amazingly well; unfortunately his throat is still too swollen to swallow more than a smoothie, or an occasional IPA! The doctors tell us this is not unusual as it takes a long time to heal from intense radiation treatments. Dave being Dave, he has taken to making my dinner. It’s a nice break for me, but I believe it must be torture for him!

Flipping through Food & Wine magazine Friday night, I became intrigued with Mindy Segal’s Chocolate Buttermilk Snack Cakes. The truth is, I really miss baking. I used to bake before Fentons band practice as I knew whatever I came up with, would be gone in a few hours. I actually like “the baking” more than I like “the eating”. I am happy with one or two cookies, or as in this case, one cupcake. I knew our friend Jeff would be thrilled with a “clean” version of that familiar and “toxic” lunch box treat. Jeff and I frequently discuss possible recreations of our childhood favorites! I baked the cakes on Saturday, filled, frosted and delivered them on Sunday. The only resemblance to the elementary school lunch-box version, is the squiggle on top! The rich, moist dark chocolate cupcake is filled with creamy marscapone cheese and sweetened whipped cream and topped with a bittersweet dark chocolate glaze. My adaptation of Mindy’s recipe is below. And yes – that is Dave’s original lunch box!

For the cupcakes

1 cup buttermilk

1 cup strong, brewed coffee, cooled

1 teaspoon pure vanilla extract

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 tablespoon baking soda

1 teaspoon kosher salt

1 cup granulated sugar

3/4 cup canola oil

1 large egg

Pour the buttermilk and the coffee into a 2-cup measuring cup. Add the vanilla. Set aside.

Place the flour, cocoa powder, baking soda and salt in a small bowl. Fluff with a whisk to break up any clumps and mix all ingredients together. Set aside.

In a large stand mixer, beat the sugar and the oil until light and fluffy. Add the egg and beat until fully incorporated.

With the mixer running on low, add 1/3 the flour mixture and 1/3 the milk mixture. Repeat until all ingredients are incorporated.

Heat the oven to 350′. Oil two 12 cup cupcake tins, with coconut or canola oil spray. Place 2-3 Tablespoons of batter in each cupcake cup.

Bake for 6 minutes, rotate pans and bake another 6 minutes. Cupcakes are done when a toothpick inserted in the middle comes out clean.

Let cupcakes cool slightly and remove to a rack, placed over a baking sheet. Meanwhile, make the filling.

For the filling

1 cup mascarpone cheese

3/4 cup heavy cream

1/2 cup confectioners’ sugar

3/4 teaspoon pure vanilla extract

Pinch of kosher salt

Beat the heavy cream with the powdered sugar for a few minutes to thicken up a bit. Add the vanilla and the mascarpone cheese and continue to whip until smooth and thick.

Two options for filling the cupcakes:

Slice the cupcake 2/3 of the way through and place filling in the middle of each one with a spoon.
Remove the center “core” of the cupcake and fill them using a pastry bag fitted with a metal tip. This is what we did. We used a large straw to “core” the cupcake.

Fill all cupcakes, and return to the wire rack placed over a baking pan. Meanwhile, make the glaze.

For the dark chocolate glaze

(inspired by this recipe)

5 ounces bittersweet chocolate, chopped

3/4 cup heavy whipping cream

1/2 cup sugar

4 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

pinch of Salt

Place the chopped chocolate in a medium bowl. In a small saucepan, combine the heavy cream with the sugar and bring to a simmer, stirring, until the sugar dissolves. Pour the warm cream over the chocolate and let stand until melted, about 5 minutes; whisk until smooth. Whisk in the butter, vanilla and a pinch of salt. Let the dark chocolate glaze cool until slightly thickened, about 15 minutes.

Drizzle a large spoonful of glaze over each cupcake. Please the cupcakes in the refrigerator to cool, at least 30 minutes.

I used Betty Crocker white frosting in the tube, with the tip provided, to make the squiggles on top. You could use homemade Royal icing. I chose not to, as I needed such a small amount.

I hope you enjoy these!

Have a wonderful evening,

Laura

50’s Flashback – Chicken (or Tuna) Noodle Casserole

01/15/2016 by Laura Leave a Comment

We all have comfort food favorites and Chicken (or Tuna) Noodle Casserole is definitely near the top of my list. I’ve been reluctant to post this recipe knowing it’s not that interesting or adventurous, and would also require my admitting to use of “that canned soup”. With encouragement from friends who’ve received this casserole after surgeries, babies, illnesses or other trying times, I decided to share the recipe. It’s something I always have the ingredients on hand for and comes together quickly whether in crisis mode or not! It’s as good with tuna as it is with chicken. It freezes well and is great the next day for lunch, or a second dinner. If you hate mushrooms don’t use them, and use Cream of Celery soup instead. I’ve stepped it up from the 4 ingredient tuna casserole version of my childhood, by adding cheese, sour cream, and vegetables. I hope you’ll like it as much as we do!

For the Chicken (or Tuna) Noodle Casserole

2 cups cooked chicken, chopped into bite size pieces OR 3 7oz. cans of rinsed, drained tuna

2 cans Cream of Chicken, or Cream of Celery or Cream of Mushroom soup

1 1/2 cups of milk

1 cup of sour cream

1 cup shredded white cheddar, or mozzarella, or Monterey jack or any combination of cheese you like

3/4 cup diced celery

3/4 cup diced red bell pepper

1 cup sliced mushrooms (ok to skip mushrooms if you aren’t a fan)

1 teaspoon minced, dry onion

1 cup frozen, petite peas

1/2 cup Panko bread crumbs (potato chip upgrade, but you can use them if you must!)

olive oil spray

EVOO for sautéing the vegetables

Salt and Pepper, to taste

1 package (12 ounces) Wide Egg Noodles

Heat the oven to 375′. Spray a casserole dish with oil to prevent sticking. Cook the noodles according to package directions in a large pot of salted boiling water. Drain in a colander and set aside.

In the same pot that you cooked the noodles, sauté the celery, peppers, mushrooms and dry onion in 1-2 tablespoons of olive oil over medium heat until soft and tender. (By sautéing the veggies and mixing the ingredients in the same pan you boiled the noodles in – you have only one pan to wash!)

Remove from the heat. Stir in the soup, milk, sour cream. Add the noodles and mix well. Add the chicken (OR tuna), the shredded cheese and the peas. Season with salt and pepper to taste.

When all ingredients are combined, pour into the casserole dish. Sprinkle the Panko bread crumbs evenly over the top. Spray the crumbs with a little oil to aid in even browning.

Bake for about 40 minutes until casserole is bubbly and the top is slightly browned, about 180′ on a thermometer.

Serve with fresh fruit or a tossed green salad.

Have a wonderful evening,

Laura

I love sharing my bird photos. Here are the jays that enjoy the peanuts we put out for them!

Let the grilling season begin!

06/10/2015 by Laura Leave a Comment

Summer has arrived ahead of schedule in Seattle. We are experiencing record breaking temperatures in the low 80’s. Our garden is loving every minute of it, and I am certain I will have ripe tomatoes very soon.

As you know, we grill all year ’round for pleasure, but when it is as hot as it is, it is out of necessity.

One of our summertime favorites is Dave’s bbq chicken. As I’ve mentioned in previous posts, low heat and frequent turns result in moist, juicy and tender chicken. We love the whole chicken legs as they cook evenly and have lots of flavor. Our favorite side dish is our traditional potato salad. Did you know nasturtiums flowers and leaves make lovely garnishes and they are edible! Stay cool and enjoy!

BBQ Chicken and Potato Salad Directions

Have a wonderful evening,

Laura

Dave’s Diner – Summertime Macaroni Salad

06/11/2014 by Laura 2 Comments

We posted this recipe last summer with some pretty bad photos. You may remember, Dave has taken over macaroni salad responsibilities. It is one of his favorites and I used to make it for him. Last summer, due to my heavy travel schedule for work, Dave decided to learn to make it on his own. After a couple of phone calls; one to me and one to his Mom, he had his recipe down! This post is especially fun as I was away when Dave made this. He set up the shots and took all the photos himself! He also made bbq chicken to go with this salad, but did not get any shots. Maybe next time!

Dave’s Summertime Macaroni Salad

1 1lb package elbow or salad macaroni, cooked according to directions (be sure not to overcook), rinsed, drained and cooled

6 hard-boiled eggs, cooled, peeled and chopped

1.25 cups chopped dill pickle (I used to use sweet pickle – Dave changed it up)

1.25 cups diced celery

1.25 cups chopped, purple onion

1 cup sharp cheddar cheese, cut into small cubes

1 to 1.5 cups mayonnaise, depending on how you prefer the salad

2 T. yellow mustard

2 T. pickle juice

2 t. celery seed

1 t. celery salt

salt and pepper to taste

paprika for garnish

Place all ingredients in a large mixing bowl. Stir together gently. Place in serving bowl, garnish with paprika and chill at least 4 hours. This salad is actually best chilled overnight.

As with all kitchen endeavors, Dave had a lot of help with this recipe. (Photo from first post.)

Dave’s Diner – Chicken Fried Steak

03/21/2014 by Laura Leave a Comment

In celebration of MSLS one year anniversary, I have added a new category to our blog: Dave’s Diner! Here you will find some of our favorite 50’s style dishes. Yes, I might finally share my Tuna Noodle Casserole recipe with you, along with other meals that take you right back to your childhood or neighborhood diner! Our first post in this category – Chicken Fried Steak! I think the first time I had it was in a diner with my grandparents! We only make this a couple of times a year for obvious reasons.

For the Chicken Fried Steak

4 small cube steaks

1 cup all-purpose flour

2 Tablespoons Mrs. Dash

1 teaspoon salt

1 teaspoon garlic pepper

1 cup of milk

2 eggs, beaten

oil for frying

heavy skillet, preferably cast iron

Add the spices to the flour and place on a large plate or pie pan.

Add the eggs and milk to a bowl that is large enough to dip the steak in. Mix well

Dredge the steak in the seasoned flour, then dip in the egg mixture, and then dredge in the flour one more time.

Place the steaks in the hot frying pan and brown on both sides. Move the steaks to a baking pan and set aside. Bake the steaks about 15 minutes in a 350′ oven, while you prepare your mashed potatoes and make the country gravy.

For the Country Style Gravy

4-6 tablespoons of oil, remaining in pan

1/2 cup of the remaining seasoned flour

2 cups of milk or cream

1 cup of chicken stock

Drain all but 4-6 tablespoons of oil from frying pan. Heat the oil over medium heat. Whisk in the flour and brown to make a medium rue, about 5 minutes. Add in the milk, while whisking, bring to a simmer. The gravy will be very thick. Add the chicken stock and continuing whisking and simmering until desired thickness is reached. Taste for seasoning and add salt and pepper as needed. Reduce heat to low and keep warm while you prepare rest of meal.

Prepare your favorite mashed potatoes and vegetable while the steaks are in the oven for 15 minutes at 350′. Enjoy!