Monthly Archives: January 2012

Shop Around


Comfort foods: things that warm you inside and out.  Soups, mac&cheese, pasta dishes, and anything involving potatoes always fall in this category.  Combining any of these dishes create a whole new level of comfort, and when it is snowing outside and the sky is grey this super comfort meals are the ones to go for.  For me there is nothing more comforting than a delicious soup, such as cream of broccoli, with delicious latkes.   Latkes use to be a labor of effort, that normally involved cursing while trying to cut the potatoes in to even pieces and then attempting to julienne them.  Then I got: the mandolin!  Suddenly things are easier and faster and my fingers are no longer at risk of being sliced/diced/julienned or otherwise removed! Needless to say between this and my immersion blender I am chopping, slicing, blending machine.  (yes i have a slight addiction to kitchen gadgets, but that’s okay).   

Potatoes Latkes


2 cups potatoes, julienned

1 tbsp onion, grated

1 tbsp italian breadcrumbs

2 eggs, beaten

1 teaspoons salt

1/2 tbsp basil

1/2 cup vegetable oil for frying


  1. Once julienned press the potatoes between paper towels in order to get as dry as possible.
  2. Mix the potatoes, onion, and breadcrumbs in a large bowl. Slowly mix in the eggs and salt.
  3. Heat the oil in a deep frying pan over medium heat. Add the latke mixture in 1/4 cup spoonfuls and brown on both sides.
  4. Remove from the frying pan on to a paper towel lined plate. Serve with applesauce or sour cream.

In wedding news: invitations have been picked!  Have mailed the check to the venue and reserved the block of rooms.   I have an insanely crazy busy weekend coming up soon, just waiting for the MOH to get in town!  Still left to figure out: food, booze, music, and flowers.  (trying to not focus on that part tho…something about stress)

Mama said…

Death by Chocolate Cupcakes

Everybody has “those days”, you know the ones I’m talking about.   The ones where everything seems to go wrong regardless of how hard you try, where the only thing that makes it all better is a bubble bath, a good book, and an insanely decadent dessert.  While I can’t help with those first two, I can most certainly assist in the decadent dessert category.  These cupcakes also fall in the category of don’t ask how many calories because chances are you don’t want to know so I recommend finding someone to share them with.

If you decide to do these with the brownie filling, prep the filling the night before.  The harder the brownie dough the creamier it will taste once baked.  If you are looking for more of a brownie inside of a cupcake then don’t worry about chilling the dough and just go straight to the cupcakes.  I prefer the creamy dough filling but nothing wrong with a brownie cupcake!  For an extra punch of chocolate top with a small (or large) piece of chocolate!

Death by Chocolate Cupcakes

Serves: 16


don\'t ask

seriously, don\'t ask

adapted from Joy of Baking (cupcake)


For the cupcake:

1/2 cup Dutch-processed cocoa powder

1/2 cup hot water

1/2 cup milk

1 1/3 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup unsalted butter, room temperature

1/4 cup sour cream

1 cup white sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

For the brownie filling: (make the night before)

2 tablespoons butter, melted

1/4 cup white sugar

2 tbsp applesauce

1/4 teaspoon vanilla extract

1 tablespoon cocoa powder

2 tablespoons all-purpose flour

1/8 teaspoon salt

1/8 teaspoon baking powder

For the Icing:

1 cup butter, softened

4-1/2 cups confectioners' sugar

1-1/4 cups baking cocoa

1/2 tsp vanilla extract

1/3 cup milk


  1. For Brownie Filling (prep night before)
  2. Combine all ingredients together in small container w/matching lid. Place in freezer and freeze for at least 2 hours until mixture is firm.
  3. For Cupcake:
  4. In a small bowl stir until smooth the hot water and the cocoa powder, slowly add the milk and cool to room temperature.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter, sour cream, and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
  7. Fill each muffin cup about one-thirds full with batter, then add 1/2 tbsp of the brownie batter. Fill the cupcake until 3/4 full and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.
  8. For the Icing:
  9. Combine all ingredients in a mixing bowl and beat with mixer over low speed. Spread over cupcakes once cool.

In other (wedding!!!) news: the honeymoon is mostly booked and venues are being inspected this weekend!  Hoping to have the venue set by Monday and vendors by the end of the month 🙂

Celebrate Good Times

Eggplant Cacciatore

2012 has arrived and so far it’s been a very exciting year, starting with Joe and I getting engaged!  Ok I know this is a food blog but I had to get that out first, and will do my best to keep this from fully turning in to a wedding blog. Right now things are in the early stages but moving along nicely and I’m looking forward to meeting with all the caterers (and the cake bakers!)

So on to the real reason everyone is here: the food!  I know I’ve been absent for awhile but I promise that I’ve been busy in the kitchen and will have lots of fun new recipes to share. This recipe is a highly modified version of a dish my mom served growing up and like her version this can be done on the stove top or in a slow cooker.

Eggplant Cacciatore


1 eggplant, cubed

1/2 lb mushrooms, diced

1/2 lb carrots, 1in pieces

1 turnip, diced

1 cup red onion, diced

1 green pepper, diced

4 cloves garlic, diced

1 1/2 cups low sodium vegetable stock

1 14.5 oz can tomato sauce

1/2 tbsp smoked paprika

2 tsp red pepper flakes

1 bay leaf

6 fresh basil leaves, diced


  1. Press the eggplant between two plates with paper towels between the layers for 20minutes.
  2. Add to slow cooker along with the remaining ingredients and cook on low for 7hours.
  3. Serve over yellow rice or egg noodles


For a richer taste sub out 1/2 cup of the vegetable stock for a dry red wine.  For my New Years resolutions I promise to be better about posting this year and will also be doing my best to stay on topic!