Cupcake Muffins

I'm baking cupcakes. It's 5:40am on a Friday morning.

Did I mention they were pumpkin cupcakes? With cranberries?

What else is there to do this early in the morning? Sleep, maybe. But see, I had a cup of leftover pumpkin from my pumpkin pie...and remember those fresh cranberries I bought? Still got those, too. I feel so guilty seeing that unused pumpkin and basket of cranberries.

Something had to be done.

Hence, I woke up extra early to make pumpkin banana cupcakes with cranberries. Oh yeah, I also had this banana on its last few moments of peak ripeness. Had to use that, too.

Interestingly enough, I've never actually had a fresh cranberry. Lots of dried ones, which I luv in everything from cookies to granola to trail mix to salads. So I figured fresh = better? Ehh...not necessarily as I found out. I took a tiny bit of one...and it's like a tart apple. Have you ever had a mountain apple? Kinda reminds me of that...but not as good. Who knew cranberries were that tart? But they're just so darn cute and festive.



Who knew they were white inside?



Baking away...yawn...I'm so sleeppyyy...

Oh! The first batch of cupcakes are done! Be back!



Considering I made these pre-7:00 am, I think they turned out pretty good. I really enjoyed the banana and pumpkin combo. I'm taking these to work and calling them muffins. No one would eat a cupcake at 8 in the morning...well except me.

Couple of things...I cannot stand nutmeg or cloves, so I did not add them, and instead increased the cinnamon and ginger. But if you are more cosmopolitan, and like such things, please include them, and decrease the cinnamon and ginger. Also, the cranberries were tasty, but very tart little surprises. I think dried would work as well.

Pumpkin Muffins (well...cupcakes)
Adapted from David Leite via the Smitten Kitchen

1 stick unsalted butter, room temperature
3/4 cup packed light brown sugar
2 Tbsp maple syrup
1/3 cup granulated sugar
2 cups AP flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
2 eggs
1/2 cup milk + 1 tsp vanilla extract
1 cup solid pack pumpkin
1 ripe banana, mashed
1/2 cup fresh cranberries, halved
1/2 cup toasted pecans, chopped

1. Preheat the oven to 350-degrees. Line 2 12-count cupcake pans.

2. Beat butter and sugars until light and fluffy (about 5 mins). Add the maple syrup.

3. Sift flour, cinnamon, ginger, salt, baking powder and baking soda in a separate bowl.

4. Add the eggs, one at a time, fully incorporating after each addition.

5. Alternate adding the flour and milk mixture, starting and ending with the flour mixture.

6. Beat in the pumpkin and banana and mix until smooth.

7. Fold in the cranberries and chopped pecans.

8. Scoop into prepared cupcake pans, filling each cup about 3/4 full.

9. Bake 20-25 mins, or until a tester comes out clean. Cool.

When Basketball Isn't Really Basketball...

It's called Pre-Season.

And welcome to it.

As I write this blog, I am in the midst of watching my beloved Lakers play the Golden State Warriors in yet another painfully amateur pre-season game. I don't mean to sound ungrateful. After all, I was complaining and crying about the void in my life left when basketball went on summer vacation.

But this?? Seeing Blake Griffin posterize Mbenga? I know it's Blake Griffin...but this is the Clippers!! The Clippers!!! And all these unfamiliar faces that probably won't see the regular season before being cut. Gaffney? Who's that? I have no idea. But he just totally ate it. And why are his shoes different from the rest of the team? Oh there he goes. Limping away. And the announcers! "No one wins the battle with the floor. I don't care who you are. Mr. Floor wins." Geees Stu.

What. the. heck.

And yet I still watch. What can I say? I'm a fan. And each pre-season game means that I'm one game closer to the regular season. Yesssssssss.

The regular season is well underway with the NFL. And it's been awesome!! And in my opinion, good games are best watched with tasty treats. Last night was MNF showcasing the Broncos at the Chargers. 5-0 Broncos...and well, the non 5-0 Chargers. I like that Sproules dude. I could take a few running tips from him. And the Japanese part of me was in the mood for someting noodle-y. So I decided on these sesame noodles I saw one day while perusing the online food world. But...I didn't have any soba or udon noodles! Yikes! What kind of Japanese am I? All I had was capellini, penne and fusilli. But I did have shoyu. I feel slightly redeemed.



These noodles are a good balance of salty and sweet. They were a little sweet for my taste, so I did scale back on the sugar. And I'm kinda weird about chopped garlic floating around, so I crushed a clove with the side of knife and let it simmer in the sauce and removed it before serving. But if you don't have such strange issues, then feel free to chop yours. I also squeezed some lemon over the whole thing right before serving, and I think that makes it extra special. I had half an English cucumber, so I tossed that in, but I also think some mint would be rather nice.

Sesame Noodles
adapted from The Pioneer Woman

1/2 cup shoyu (soy sauce) I like the Aloha Brand, but feel free to use your fav
2-3 Tbsp. sugar (depending on your preference. Start with 2 and taste)
1 large clove garlic, smashed with the side of your knife
4 Tbsp. apple cider vinegar
2 Tbsp. roasted sesame oil
4 Tbsp. vegetable oil
3 tsp. chili sauce (I like sambal..chunky style, but use whatever you have handy)
16 ounces cooked noodles
green onions, chopped
1 red bell pepper thinly sliced
a handful of cilantro
sliced cucumbers, if you so desire
8 ounces steak, 1" thick (or shrimp)
reserved boiling noodle water (about a cup)
lemon wedges for serving

1. Cook the steak. Bring the steaks to room temperature. Heat a pan (cast iron if you have it) on high. It's very important that you have a very hot pan for your meat. And a good, strong vent. Unless you want to smoke out your kitchen. I've done that...and I don't recommend it. Season the steak liberally with salt and pepper on both sides. Coat the steak in olive oil and rub the salt in. Place the oiled steaks in the hot pan and cook for 3 mins on one side (don't move it!!!) and flip and cook 2 mins on the other (don't move it!!!). Let the steak rest.

2. Cook the noodles according to package directions. Splash in some veggie oil to help the non-sticky-ness. Reserve 1 cup of the cooking liquid.

3. Meanwhile, make the sauce. Add the shoyu, sugar, vinegar, oil, sesame oil, garlic and chili sauce. Simmer on low.

4. Right before tossing with noodles, add the green onions to the sauce...to help take off that onion-y edge.

5. Toss sauce with noodles. You may need the dribble in the pasta water to thin it out. This is not a saucy noodle dish, so if you want more sauce, use less noodles.

6. Slice your well-rested steak.

7. Top noodles with steak, cilantro, bell pepper and any other veggies/herbs you'd like. Serve with lemon wedges.

Falling into Fall

And I don't even like fall all that much.

Well, maybe the pumpkins. Which means pumpkin pie. I guess the cool-but-not-too-cold weather is nice, too. Which means I can wear boots again. Oh, and I guess I can't forget about Thanksgiving. Who doesn't luv a national holiday all about eating. Oh yes it is. If you think Thanksgiving is about anything more than turkey, pumpkins and after-Thanksgiving sales, then you're in desperate need of getting a clue. I hear they're best served with pumpkin pie. I'm just saying.

Ok fine. As it turns out, fall...autumn...potato, potatoe isn't so bad after all. I just bought a butternut squash last week for no other reason except that they are quintessentially fall. And I picked up a pomegranate today...umm...for the same reason. And fresh cranberries! I've been waiting for months to make a cranberry and walnut tart!

Ahem. But until then, I also picked up a bag of dried cranberries for some granola I was craving. Something about this time of year, just makes me crazy for granola. I'm usually into oatmeal in the winter, english muffins and egg sandwiches in the spring, cold cereal and bananas in the summer...and granola in the fall. I know. It's weird. But true. I can't explain it. And normally, I buy my granola...and I've been totally fine with it. Until recently, when I bought the most amazing granola from the farmers market. The dried fruit was plump and the granola was perfectly roasty-toasty and not too sticky. Most importantly, it wasn't overly clumpy. I like my oats and things somewhat separated so I can mix it up with my yogurt.

And I haven't been able to go back to the box since. But I also haven't been back to that particular farmer's market either. Hence, my massive granola craving. But I finally caved and decided to research the finer points of my fav fall breakfast food. And...it's not as complicated as originally thought. It's actually pretty easy...and cheap! Perfect recession food. You just pile on the goodness, toss, toast in oven and stir. And in about 40 minutes, you have wonderful homemade crunchy granola. Just the way you like it!

**note: all measurements are approximate. I kinda sorta didn't measure...so this is from my somewhat forgetful memory. But go easy on the sweetners if you're not sure. You can always taste and add more. Also, feel free to include whatever other nuts/dried fruits you like. Not into hazelnuts? Especially toasting the darn buggers? No prob. Toss in some pepitas...or more almonds...maybe sunflower seeds or...cashews. I think some golden raisins would be quite tasty.**

Fall Granola
adapted from Alton Brown

2 cups rolled oats
1/2 cup sliced almonds
1/4 cup roasted hazelnuts (skinned)
1/4 cup (scant) light brown sugar
3 Tbsp. maple syrup
2 Tbsp. your fav honey
1/2 cup shredded coconut (sweetened or unsweetened)
1/4 cup plain vegetable oil
1/2 tsp. salt
3/4 cup dried cranberries

1. Preheat the oven to 350-degrees. Line a cookie sheet with aluminum foil. Pam the foil.

2. In a large bowl, combine the rolled oats, sliced almonds, hazelnuts, brown sugar, maple syrup, honey, coconut, oil and salt. Mix well. Try to get that coconut goodness everywhere.

3. Taste it. Make sure it's sweet enough.

4. Evenly spread the granola on to your prepared cookie sheet. Make sure it's lined and Pam-ed!

5. Bake for 20 mins, and then give it a stir.

6. Bake for another 20 mins, give it another stir every 10 mins to prevent burning and to encourage even browning. Don't you like to be evenly tanned? So does granola.

7. Once it's roasty-toasty perfection (and that's up to you), remove from oven and toss in the dried cranberries. I mistakenly put mine in the beginning...and unless you want to eat little dried hockey pucks that once were dried cranberries, I highly recommend you add them in after the oven session.

8. Cool slightly and spoon over yogurt. I like to serve mine with sliced apples or pomegranate seeds!

If you're not a granola-luver, this just may be your tipping point. Eating this made me feel particularly healthy after eating this massive chunk of a cow earlier last week.



Oohhh...but it was so worth it. I don't think you ever need to apologize for/explain prime rib. This is from Houston's, and if you haven't been, I highly recommend you give it a try. Seeing as how prime rib is one of my top two fav cow delicacies, I've had it at a few steak places (even of the fancy variety), and I feel that Houston's variety is quite similar (but totally more generous), but more affordable. And it came with spaghetti squash. How fun!

Driving Thru the Drive Thru

But seriously, though.

Driving through...as in right past the gigantic menu and little "Order Here" stand at In-N-Out.

Sigh.

Tell me someone else has done this! Tell me that even if no one has done this, that it is highly possible for such an oversight to occur.

Did I mention that I was in a long line of cars? So it's not like I zoomed past the thing. The story just gets better/worse by the minute.

Once I realize that I drove past the little "Order Here" stand, which by the way, is quite little, I'm pondering if I should walk out of my car and order. But the line of cars in back of me cancels that idea. Then I sit in the car for an eternity (minutes in real time) until I pull up to the paying window. I see the cashier. He sees me. He's smiling like he knows something. Greattt...

I get there, and he's like..."Did you want to order?" Sigh. Yes, I'd like to order. Then, I'm like whew! No one else knows. Until I go to the window to pick my burgers. Burger boy is like..."oh did you order?" Sigh. Yes. Just give me ketchup packets and my belated burger order.

I almost want to blame it on my old age. But then...I read this story on Yahoo!

Guess I'm out of excuses.

Studying MNF

Oops. I mean "Studying and MNF". "And" being the operative word.

First up, MNF. Jets at Miami Dolphins. I just hoped it wouldn't be the Mark Sanchez show...again. Mark Sanchez this, Mark Sanchez that, blah blah blah. But ohh I was sooo wrong. This game was soooo awesome. Tons of lead changes in the 4th quarter. And lots and lots of good passing. And a controversial call that cost the Jets a TD, but you knew they scored anyway. And then they lost! Such a good game!!

And of course, an already good game can only get better with some gametime munchies. Umm...munchies help with studying, too. Anyway, I made some tzatziki sauce when I made my lamb-stuffed eggplants...which I forgot to eat with my eggplant! So I was of course determined to eat that tzaziki somehow. Like...with a batch of homemade pita chips. And no, the pitas are not homemade, but the chips are. And I don't think I can ever eat bagged pita chips again! And I don't think you should either. Pita chips like these don't come in a bag. Unless of course, if you bag them. Then they do.



Homemade Pita Chips with Tzatziki

I like to make my chips in small batches so I can eat them allll, and make fresh chips when needed.

Pita chips
2 pitas (whole wheat, white...you be the judge)
a drizzle of olive oil (I'd say 1-1.5 Tbsp)
1/2 tsp salt
7 grinds black pepper
1/4 tsp cumin

1. Preheat the oven to 425-degrees.
2. Cut the pitas into wedges. I like to get 8 wedges/pita.
3. Drizzle with the olive oil and sprinkle on the spices. And feel free to get creative with the spices! If you want a little spicy, go for some cayenne. Or some chili powder would go well with the cumin. Or maybe some powdered garlic and some parmesan cheese? Mmm...
4. Toss with your hands to evenly coat the pita wedges.
5. Bake for 10-12 mins. Checking after 7 for crispiness.

Sort of tzatziki

This is not a traditional tzatziki, but I like it. Lots. It's not too garlicky, but it is quite tart. Oh and there's some feta. So much for tradition.

7 ounces reduced fat Greek yogurt (I like Fage)
1/2 English cucumber
1/2 lemon, juiced
1 clove garlic
1 tsp. salt, divided
1/4 tsp. black pepper
12 mint leaves, julienne
2 Tbsp. feta crumbles (optional)

1. Grate the cucumber, and squeeze out all the water.
2. Combine the yogurt, grated cucumber, lemon juice, 1/2 tsp salt and pepper.
3.. Paste the garlic: Crush the clove of garlic with the side of your knife. Sprinkle the remaining 1/2 tsp salt on the garlic and finely chop garlic. Now on to the pasting. Using the side of your knife again, lay it flat on the diced garlic and drag it over it, using the salt to abrade it into a paste. Return to chopping, knife dragging and abrading until the garlic is officially a salty paste. Add to the yogurt mixture.
4. Sprinkle the mint and feta crumbles. Fold.
5. Refrigerate until game time.

Oh. And I said there was studying. There was. It's just not blog worthy. Something something... net operating cash flow...something something... rate of return... compiled, audited, reviewed. MB>MC. Jk. Wrong class.

Oh and there was sports trash talk via Gmail chat. About what else...the Clippers?

mike: WOW

these ain't your parents Clippers

Clippers 2k

me: hahahah

thats hilarious

mike: Clippers Vista

me: vista sucks

mike: Clippers Snow Leopard

me: but...i guess that fits

mike: ok im gonna stop talking to u tonight

And he did! Ha. Sorry Mike.

All Better!

I'm cured!

All it took was a couple days off work, napping, nearly overdosing on Dayquil and Advil and some pizza.

I only enjoyed the pizza and staying home...oh and napping. But other than that, it sucked. For real. I honestly can't remember the last time I've been sooo blahhh. Apparently everyone else is sick. I don't take responsibility. Blame it on flu season. I just happened to be one of its victims. Excuse me. Survivors.

Anyway, now that I feel better I decided to...cook. Surprise, I know. But while sick, I saw the most interesting looking recipe for Lebanese stuffed eggplants. Lamb stuffed. I luv lamb. And how often do you get to hollow out an eggplant and turn it into a casing for lamb and rice sausage? Exactly. Only thing was...when I started making it, I felt like an eggplant murderer. Like the Hannibal Lecter of vegetables. I did things to those little eggplants that no vegetarian should see/hear/read about.

I hope none of you are vegetarians.

Sooo...seeing as how I never scooped out the insides of an eggplant, I wasn't sure what to expect. And I wasn't exactly sure how to approach it...except with a blunt butter knife and a sharp paring knife. The best of both worlds I like to think. First, I cut off the little butt end of the eggplant...I believe technically, this might be referred to as the "blossom end"...heehee. Anyway, then I took my little sharp paring knife and cut out a circle of the inside and scooped it out. Then I took my blunt butter knife...and well...finished the job. I basically rotated the butter knife in the puka made by my first attempt. Then I stuffed it full of ground lamb, pine nuts and rice, all seasoned with allspice.

Was the eggplant serial killings justified? I think so. Once simmered in a tomato sauce for 1 hr, they were quite tender and tasty. However, next time, I would definitely salt those little hollowed out eggplants prior to adding the filling. And I think I might add more spices besides allspice. Like sumac...or maybe even some ground pistachios. Jamie Oliver had a pretty good recipe for lamb kabobs that I think would work well as a filling. More on that when I find it again.

But there was so much more than just eggplant. There was also pumpkin pie. Mmm...pie. But before we get to my pie, a brief word about pumpkin pie in general. My mom (Mommy) makes the best pumpkin pie ever. I think it's even better than Costco's. And that's a big deal. It's nothing fancy or secretive. Just the Libby's pumpkin pie filling, which she spices up with a few more spices. The best part is of course the crust, and she somehow manages to make it so nicely pie and pie again. It's always so light and flaky and buttery brown. Even though she makes it with shortening.

Well, I have been on a pumpkin pie quest of my own, and it hasn't been nearly as great. Or even Costco worthy. Could it be it's because that I don't use that unnaturally white and stiff shortening? Maybe. But Paula Deen said that butter makes everything better. She wouldn't lie to me.

Would she?

So I attempted pumpkin pie again this weekend. This time from America's Test Kitchen. Umm...and did I mention I strained the filling? Yes, through a sieve. What would Mommy say? I can tell you. She'd laugh. That's what she'd say. But anyway, so as you may recall, I made an apple pie last week, and as yummy as that was, the crust sort of stuck to the pan. So this time, I thought I would be proactive and spray Pam on the pie pan. Well, the pie isn't stuck, but the crust did slide down the side. Sigh.



Even though the crust failed, the filling was quite tasty. Who knew candied yams worked so well with pumpkin? And yes, it was a good deal smoother due to the straining...but gees, I don't think chunky pumpkin filling ever hurt anyone.

Or if it did, they could just give their slice to me. I've never met a slice I didn't like.

I'm Siiiiiiiccccckkkkkk

Siiiiiicccccckkkk...

So is Jeannie (roomie).

Blahhhhhh.

I actually took a sick day from work! Me! A sick day!

I feel like such a germbag...especially with all this flu hysteria going on. And it's not every cold/flu that I get a fever. A fever is an understatement. I was soooo hottt the other day. And not in the good looks sort of way. And dizzy. It was an interesting drive home.

I have no idea what kind of sick I have, though, I'm pretty sure I have the flu. Swine or otherwise, who knows. But the good news is that my time off seems to have worked, and with the exception of feeling lethargic and a headache, I'm on the road to recovery.

So I decided to make an apple pie because it did not require me to leave the house. And some chocolate stout cupcakes with vanilla bean buttercream. Well, I made the cupcakes yesterday. Sorry no pics. Did I mention I was tired?

I have yet to sample the pie, but those chocolate stout cupcakes are delicioussssss. Like...maybe my new favorite chocolate cupcake/cake. Who knew...beer and chocolate?

The sad part is that this cold/flu has taken my little (and by little I mean huge) appetite hostage. I'm not even hungry for cupcakes anymore. And if that isn't sick beyond comprehension, I don't know what is.

Assuming you are fine and well, feel free to make these as soon as possible. And save me one. I should be better by then and in the mood for a chocolate cupcake.

Chocolate Stout Cake
As adapted from the Smitten Kitchen from Bon Appetit

This recipe is intended for a bundt cake...and I do not have a bundt pan. Otherwise this makes 2 8-inch rounds...orrrr 18 cupcakes. I like cupcakes. Don't you?

Cupcakes
1 cup stout (Guiness)
2 sticks (1 cup butter)
3/4 cup cocoa powder, Dutch processed, if possible
2 cups all purpose flour
2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 eggs
2/3 cup sour cream (I used low fat with no problems)

Vanilla Bean Frosting
2 sticks (1 cup butter), at room temperature
1-1.5 cups powdered sugar
pinch of salt
1 vanilla bean, scraped
vanilla extract, if needed

1. Preheat oven to 350-degrees. Line cupcake pan with cupcake liners and place on cookie sheet.

2. Melt the butter and stout over medium heat. Add the cocoa powder and whisk until smooth. Cool slightly.

3. In a medium sized bowl, combine flour, sugar, baking soda, salt. Set aside.

4. In a large bowl and using an electric mixer, whisk eggs and sour cream. Add stout/chocolate mixture. Whisk to combine.

5. Add flour mixture to chocolate mixture and mix on low speed to combine. Continue to fold batter with a rubber spatula.

6. Fill each little cupcake about 2/3 full.

7. Bake for about 20-24 minutes. Or until a tester comes out clean. Mine took about 22 minutes. Definitely check yours around the 20 minute mark.

8. Cool for 5 minutes in pan, then move to cooling racks to cool completely.

For the frosting:

1. Using an electric mixer, whip the softened, room temperature (this is key) butter until fluffy.

2. Add the salt and scraped vanilla bean.

3. Add the powdered sugar in 1/2 cup intervals. Taste it after the first cup. Chances are your gonna want the next half a cup or more. I don't like frosting and I definitely don't like cloying sweet frosting. But I do enjoy a good white, vanilla frosting from time to time. So needless to say, this frosting is not a very sweet one. But add more sugar at your own discretion.

4. If it's not vanilla-y enough (as was the case with me), add some vanilla extract by the 1/4 tsp. until your vanilla taste buds are contented.

*Side note: I imagine some orange zest would work well here. Or maybe even the teeniest splash of orange juice