Monday, October 10, 2016

Apple Butter Cupcakes {with Browned Butter Cinnamon Frosting}

You know we are big college football fans around here.  If it's a home game, we tailgate and if we don't go to the away games there are usually watch parties to attend.  Occasionally we have no plans and Mr. Devilish Dish and I like to use that opportunity to try out new recipe ideas for future game days.  The annual OU/Texas Game (aka The Red River Rivalry) is a big deal.  It's played in the Cotton Bowl at the Texas State Fair.  Almost the perfect mid point between Norman, OK and Austin, TX.  Normally we make the trip down to Dallas but this year we decided to watch from the comfort of our couch.  The game is almost always at 11:00 am, so all week I imagined a "tailgate brunch menu."  When I saw these Apple Butter Muffins from Dan and Scott over at Platter Talk: Food, Wine and Friends, I just knew the would be the ideal fall treat for our football menu.  My husband loves apple butter, and when we lived in Nebraska, we used to pick our own apples at a nearby orchard and I would can my own apple butter as holiday gifts.  Then Mr. Devilish gave my brunch idea the ax because quote, "I don't want to graze on breakfast food all day."  So what do you do when you already have the apple butter to make Apple Butter Muffins?  You add a butter cream frosting and call them Apple Butter Cupcakes.  These are perfectly marvelous, packed full of fall flavor.  The muffins are sprinkled with a streusel topping before baking.  I saved my streusel for garnish.  These are some of the prettiest and tastiest cupcakes I've made in a long time, and I'm really happy with the way they turned out.  Thank you Dan and Scott for the fabulous inspiration!

A Taste of Fall...
These are divine!
Oodles of Browned Butter Cinnamon Frosting
and a streusel topping...
You can't beat Apple Butter as a
flavor for an Autumn Cupcake.

Apple Butter Cupcakes with Browned Butter Cinnamon Frosting

inspired by: Platter Talk: Food, Wine and FriendsFor the Cupcakes:

1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 3/4 teaspoon baking powder
2 tablespoons cinnamon (I always use a Vietnamese Cinnamon, so much flavor!)
1 teaspoon cloves
1/2 cup milk
3/4 cup apple butter

For the Frosting:

1 stick unsalted butter
2 cups (or more) powdered sugar
2 tablespoons apple butter
2 tablespoons cinnamon (or to taste)
1-3 tablespoons milk

For the Streusel Topping:

1/4 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup whole oats
1/4 cup all purpose flour
2 tablespoons cinnamon

Preheat the oven to 350 degrees F.  Line a 12-cup standard muffin tin with paper liners and set aside.  In a bowl combine the flour, baking powder, cinnamon and cloves and set aside.  With an electric mixer cream together the unsalted butter, brown sugar and granulated sugar until smooth.  Add the eggs and vanilla.  Alternately add the flour mixture and the milk a little at a time, beginning and ending with flour.  Stir in the apple butter.  Place the batter in the lined muffin tin.  (I filled these pretty full, actually more full than I do a regular cupcake.  They rose up beautifully, but not too high to frost.)  Bake in a preheated oven for approximately 25-30 minutes or until a cake tester inserted in the middle of the cupcake comes out clean.  Remove from oven and allow to cool completely.

While the cupcakes are cooking, in a small pot over medium-low heat, melt the butter.  Once the butter is melted, continue to cook until the butter starts to brown.  The butter will turn a golden brown color and develop a nutty aroma.  Watch carefully so it does not burn.  Stir up any browned bits and pour into a bowl.  Place in the refrigerator and allow the butter to set back up.  After the butter is solid again, with an electric mixture whip it until soft and fluffy.  Add in the powdered sugar a little bit at a time.  It's okay if it appears dry and crumbly, it will become more frosting-like in texture when you add the wet ingredients.  My jar of apple butter was approximately 10 ounces, so there was just a small amount left.  I added it to the frosting for extra flavor, but still needed some milk to further moisten the mixture.  Add in the cinnamon.  And beat until fluffy.  At this point it's really a matter of taste and the consistency of frosting you desire.  I don't have any set measurements, when I make frosting, I just keep adding powdered sugar or milk until I get the consistency I need to put in a piping bag.  That part is up to you!

Combine the ingredients for the streusel topping in a small bowl.  Use a pastry cutter (or even better: your fingers) to combine the mixture until it is crumbly and grainy.  Since I did not use the streusel on the actual batter before baking, and only for garnish I had quite a bit left.  You can either cut back on the amount you make, sprinkle some on top of the batter before baking or save the remaining streusel topping for another use.  (Mine is in the refrigerator, I'm planning on making a coffee cake or something this week.)

When the cupcakes have cooled completely, frost them with the Browned Butter Cinnamon Frosting and garnish with the streusel topping.  Enjoy a taste of fall!

Makes 12 standard-sized cupcakes

Prep Time:  Approximately 1 hour total                Cook Time:  Approximately 30 minutes

Monday, October 3, 2016

Cilantro Chicken Curry

We love curry dishes around here.  Anything with a lot of spice and flavor.  I make Butter Chicken a lot, and I've been experimenting with some Korma dishes using the sous vide technique.  I'm not a huge fan of coconut milk, or curries with a sweeter flavor so I tend to lean more toward Indian cuisine rather than Indonesian or Thai recipes (although Mr. DD and the Little Devil LOVE Thai food!)  I saw this recipe for Cilantro Chicken on Divya's Culinary Journey and I knew right away it was a recipe the entire family could agree on.  Divya shares recipes from a variety of cuisines on her blog, but my favorite are the ones with authentic Indian flavor.  Of course when I started making this recipe I realized I was out of a couple of the ingredients, so as usual I just started adapting things my way.  My result may not be truly authentic but the flavor was amazing.  Shout out to Divya for the inspiration!
Cilantro Chicken Curry
Very easy and so much flavor.
Serve over Basmati Rice, with fresh cooked Naan Bread
and garnish with yogurt and fresh cilantro.

Cilantro Chicken Curry

Inspired by Divya's Culinary Journey

1 pound chicken breasts, cubed
1 tablespoon vegetable oil
1 teaspoon chili powder, divided
1 teaspoon cumin powder, divided
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
salt and pepper to taste
1 cup chopped fresh cilantro
1 large onion, chopped and divided
1 large tomato, diced
2 tablespoons minced garlic
1 tablespoon grated fresh ginger (or the kind in the squeeze bottle is soooo handy!)

In a small food processor combine the cilantro, 1/4 cup of the chopped onion, 1/2 teaspoon chili powder, 1/2 teaspoon cumin powder, garlic and ginger.  Process until you have a fragrant paste.  Set aside.

In a pan over medium-high heat add the vegetable oil and let it get hot.  Saute the remaining chopped onion until it is translucent.  Season with 1/2 teaspoon chili powder, 1/2 teaspoon cumin powder, 1/4 teaspoon cayenne pepper and 1/2 teaspoon turmeric powder and add the chopped tomato.  Cook for 2-3 minutes.  Add in the cilantro paste and cook, stirring constantly until the raw smell is gone. It will be very fragrant and smell delicious at this point.  Season the chicken cubes generously with salt and pepper and add to the pan.  Let simmer approximately 15-20 minutes, or until chicken is cooked through.  Serve over Basmati Rice with freshly toasted Naan Bread and garnish with fresh yogurt and cilantro if desired.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 25 minutes

Tuesday, September 27, 2016

California Chicken and Rice

My dad and his twin brother came from a family of ten children.  Little country boys in rural Oklahoma born in the late 1930's.  As you can imagine, they didn't have a lot of money growing up and big sacks of rice go a long way to feed 10 hungry kids.  They had rice for lots of meals.  As adults they did not care for it.  We rarely had rice when I was growing up.  My aunt used to make chicken and rice for lunch and it was one of my favorite meals.  It was always a treat because it was something that was never on our menu.  Thankfully, everyone at my house is okay with rice.  We enjoy chicken and rice now and then, but I've found something we like even better.  California Chicken and Rice is a sophisticated twist on an ordinary favorite.  With the addition of mushrooms, artichokes and white wine, everyone will love this dish.
An elegant upgrade to a family favorite.
Serve over rice, with crusty bread and
a glass of white wine.
Here's those sweet little country boys
I was telling you about...

Wednesday, September 14, 2016

Blueberry Dumplings

A la mode translates to "topped with ice cream."  Isn't everything better topped with ice cream?  I love hot, bubbly desserts served with a big, cold scoop of ice cream.  Like my Homemade Peach Cobbler, this is one of our favorite "homey" desserts.  It's super easy too because it all goes in one pot.  I had this many years ago at a cooking class when I was still working and it's always a hit whenever I make it.  A big scoop of vanilla ice cream is a must!

Blueberry Dumplings A La Mode

Friday, September 9, 2016

Baked Blue Cheese Olive Bites

Fall is here and in addition to participating in the Fall Edition of #FreakyFriday that means football is here.  And if you've followed The Devilish Dish for any amount of time you know how much I love football season.  I was super excited to be invited to participate in #FreakyFriday for Fall, because I just love fall flavors and finding new recipes I can use for tailgating and watch parties.  If you aren't familiar with #FreakyFriday, each person in the group is assigned a blog to remake a recipe from.  All of this is kept a secret and today is the day we reveal our creations.  Not only with all of you, but with each other.  It's tons of fun to see who had what blog, and what recipes were chosen.  The bonus for all of you is not only do you get a collection of new recipe ideas, you are introduced to some talented new food bloggers as well. 

For the Fall Edition of #FreakyFriday I was assigned A Kitchen Hoor's Adventures.  Christie, who a self-proclaimed Kitchen Hoor (This is what her friends call her, it cracks me up) has a great blog full of fabulous recipes.  Bonus, a lot of them are healthy and low fat. Christie has been cooking since she was tall enough to see over the counter.  I've been cooking since I was knee-high to a stand mixer so we have a lot in common.  In one of of her most recent posts for Oven Fried Fish Sliders, Christie discusses her love for football and tailgate-friendly recipes.  See?  I told you we had a lot in common!  While perusing her blog, I also found a recipe for Slow Cooker Chicken Tikka Masala.  In addition to football, we share a love for Indian food!  I'm definitely making this one soon. I can't wait to try Christie's Green Chile & Cheddar Baked Cornbread Donuts.  You already know my weakness for anything that includes green chiles.    Christie also makes the most beautiful and creative macarons you've ever seen.  I've never attempted macarons but after seeing her Fluffernutter Macarons I'm definitely inspired to give them a try.

Now you all know I am a Sooner Girl.  Sooner Born and Sooner Bred.  (When I die I'll be Sooner Dead.)  Oklahoma had their first football game of the season this past Saturday.  (I do not want to discuss the outcome of said football game.) Now we tailgate on campus at all of the home games, but for away games, I like to use the opportunity to test out new recipes for future tailgates and watch parties.  When I saw the Baked Blue Cheese Olive Bites on Christie's blog, I immediately knew they would be an addition to our party menu.  When I was a kid my mom made Stuffed Olive Balls for every occasion that came around.  (Without revealing my age let's just say these were the Appetizer of the 70's decade.)  Mom's version was a pimento-stuffed green olive, surrounded by a cheddar cheese/Bisquick dough.  Baked until golden brown.  While still tasty and never really out of style, for some reason I never make them because these little gems remind me of that electric warming tray in the sweet Carol Brady-floral print:

Yes my mom had this thing.  I saw one at an estate sale recently.  Wouldn't that be a hoot for tailgating?  Christie's updated version using blue cheese and blue cheese-stuffed olives just seemed so much more hip.  And boy were they tasty.  Tangy blue cheese-stuffed olives surrounded by golden, flaky baked blue-cheesy goodness?  So good. 

Check out that perfectly golden brown dough with the little bite of blue cheese goodness in the center!  Now my hubs and I are definitely fans of blue cheese.  He makes a mean Blue Cheese Dressing that is killer with hot wingsIf you don't happen to love blue cheese as much as we do, then Christie suggests using your favorite combination of cheese and olives with this recipe.  Who knew there were so many kinds of stuffed olives?  You can get them stuffed with garlic or even jalapeno!  Try that with some spicy pepper jack cheese!  Oooohhhh the culinary wheels are turning.  Man I'm really regretting not buying that swanky warming tray now. 

I really hope you'll hop on over to A Kitchen Hoor's Adventures and check out all of the great recipes and ideas that Christie has to offer.  She says in her blog post she's never actually attended a tailgate.  Who knows?  Maybe I can convince her to visit Oklahoma someday and tailgate Sooner-Style.  Then we can whip up a whole slew of tailgating treats for you!

Baked Blue Cheese Olive Bites

By: A Kitchen Hoor's Adventures

1/3 cup all-purpose flour
1/3 cup melted butter
6 ounces crumbled blue cheese
1 teaspoon garlic salt
1/4 teaspoon black pepper
20-25  blue cheese stuffed olives

Preheat oven to 400 degrees F.  Combine the flour with butter, blue cheese and spices.  Stir well to combine, using your hands if needed to mix the ingredients together.  Drain the olives and place on paper towels to dry them thoroughly.  Roll a tablespoon of dough into a ball and flatten it out in the palm of your hand.  Place an olive in the center and carefully wrap the dough around the olive.  Gently roll the dough coated olive in your hand until the seam in almost invisible.  Place on a baking sheet lined with a silicone mat or parchment paper.  Repeat with remaining dough and olives.  Bake for 25-30 minutes or until golden brown.  Remove from heat and serve warm or at room temperature. 

For those of you local to the Oklahoma area, you can find these
tasty Made in Oklahoma Blue Cheese Stuffed Olives at the international pantry,
and you can also order them online at:

Tuesday, August 23, 2016

Lincoln County Biscuits

I've talked many times about how I love Santa Fe, but recently we decided to visit a different part of New Mexico.  We went to Ruidoso for the weekend and it was a great getaway.  It's located in the mountains and it was the perfect break from the summer heat of Oklahoma.  We stayed in the most precious little cabin overlooking the Ruidoso River (which is more of a babbling brook) and even had two massive elk right outside our door.  The town has some great shopping and art galleries and we even did a wine tasting or two.  If you don't know, Ruidoso is located in Lincoln County.  That might sound familiar to you from history.  The Lincoln County War was a conflict between two different factions that included such notable wild west figures as: Billy the Kid and Sheriff Pat Garrett.  The famous battle made Billy the Kid not only a household name, but a fugitive.  In fact just 25 minutes from Ruidoso is Lincoln, New Mexico.  In the spring of 1881,  Billy was taken to the Lincoln County Courthouse where he was scheduled to be hanged.  Billy escaped, killing two guards in the process.  He was eventually shot and killed by Sheriff Pat Garret in Fort Sumner, NM.  I've always loved history, especially the history of the wild west.  And I've always been intrigued by Billy the Kid.  Maybe it's my love for the movie, Young Guns, or maybe it's because my dad's name is Billy.  Either way I fell in love with Lincoln County and enjoyed it as much as I do my visits to Santa Fe.  On our last morning in Ruidoso we went to a small diner for breakfast.  The menu listed something called Lincoln County Biscuits, described as biscuits made with sausage and green chilies, topped with cheese and served with gravy.  You simply cannot go to New Mexico and not eat green chilies.  Especially at breakfast.  (The day before I had enchiladas and eggs for breakfast, topped with green chile sauce and served with refried beans.  No bran muffins for me.)  I ordered the Lincoln County Biscuits and I was surprised when they came to the table.  I was expecting a regular biscuit stuffed with a sausage patty and some green chiles.  What I got was the most delightful presentation of a "pinwheel" made with flaky biscuit dough, spicy pork sausage, flavorful green chiles.  Topped with melted cheese and served with gravy.   It's safe to say I had the best breakfast at the table.  I immediately came home and set out to recreate it for you.  We've already eaten this twice.  The biscuits are individually frozen so you can bake as many as you need.  I sure hope Billy the Kid enjoyed these biscuits back in his day.  A true taste of New Mexico!

My version of New Mexico's
Lincoln County Biscuits
Flaky biscuit pinwheels filled with
pork sausage, cheese and green chiles...
Serve topped with gravy...
Here are the biscuits I had in New Mexico.
The inspiration for this recipe.
Lincoln, New Mexico hosts a Billy the Kid Festival
every August, featuring re-enactments and
all kinds of fun.  I'm definitely going back for this.
The infamous Lincoln County Courthouse where
Billy the Kid made his escape.
Sadly, he killed two deputies in the process.
I highly recommend you rent the movie
Young Guns.  It will help you
brush up on your Billy the Kid history.
Check out the beautiful
wildlife right outside our cabin.
Two of these majestic guys were
almost close enough to touch!
If you can't make it to Ruidoso anytime soon,
I think my re-creation of the Lincoln County Biscuits
is spot on.  The perfect taste of New Mexico!

Lincoln County Biscuits

4 cups Bisquick baking mix
1 cup whole milk
1 stick unsalted butter, cold and cut into pats
3 (4 ounce) cans chopped green chiles, drained
1 (1 pound) package hot pork sausage
1 (1 pound) package mild pork sausage
1 (8 ounce) package shredded cheddar cheese

white gravy for serving (Do not tell my mother, but I used a gravy mix from a package.  That's a huge Southern no-no.)

In a large bowl combine the baking mix and milk.  Cut in the butter pieces with a pastry cutter until a smooth dough has formed.  Refrigerate for 30 minutes.  Meanwhile, combine the sausage, green chiles and cheese in a large bowl.  Let this mixture stand at room temperature while the dough chills. (This will make it much easier to spread if it is room temperature.)

Remove 1/2 of the dough mixture from the refrigerator.  On a floured surface, roll into a rectangle that is approximately 10-12 inches long, 7-8 inches wide and about 1/2 inch thick.  Spread half of the sausage mixture over the dough.  Roll as for a jelly roll.  You'll should have a nice, neat log that is approximately 10-12 inches long.  Wrap this in plastic wrap and place in the freezer for exactly 1 hour.  Repeat with the other half of the dough and sausage mixture. 

After one hour, remove the logs from the freezer and unwrap.  Place on a cutting board and slice into 1/2 inch slices.  (They will look kind of like a cinnamon roll.)  At this point you can either bake the individual biscuits or freeze until ready to use.  (I placed them on a cookie sheet until they were frozen solid and then stuck them all in a freezer bag.) 

When you are ready to bake the biscuits place the frozen slices on a well-greased cookie sheet and bake at 400 degrees F for 25 minutes.

Serve with gravy and enjoy.

NOTE:  This will make approximately 20-30 biscuits and we found that 2-3 is a nice portion.  I love that the rest freeze well and you can bake them from frozen.  You don't even have to thaw them out.  The sausage wants to stick to the pan even if it's well-greased so you'll need to be patient and carefully remove them with a spatula.

Prep Time:  Approximately 2 hours (need to chill)  Cook Time:  Approximately 25 minutes

Thursday, August 18, 2016

Raspberry Champagne Floats

Desserts that combine alcohol and ice cream intrigue me.  A few years back we were in San Francisco and decided to pop into Hubert Keller's Burger Bar.  When the elevator door opened there was a giant picture of Hubert, and I said, "I wish he was really here." We had stopped in for dessert and a drink. Interestingly enough the restaurant combined the two.  My husband ordered the Irish Sweetness which was a float made with Irish Stout and coffee ice cream, topped with whipped cream.  I had a Berry Float which combined Berry Lambic, vanilla ice cream and whipped cream.  Truthfully I do not remember what I ordered.  I had to look it up on the Burger Bar menu for this blog post.  And I'll tell you why I couldn't remember.  It WAS NOT because the dessert wasn't memorable.  It was because Hubert Keller himself walked into the restaurant while we were there.  If you aren't familiar with Chef Keller, he's an award-winning French chef with world-renowned restaurants.  He's been on Top Chef Masters and many other cooking shows.  He's published cook books, consulted on all kinds of restaurants.  Cooked at the White House.  You get it.  He's like the Rolling Stones of cooking.  Normally I would not be star-struck and fall off my bar stool, but I'm a food nerd and meeting Chef Hubert was one of the coolest experiences in my life.  And yes I asked for his autograph because I'm a total dork.  He was very gracious and very French and very awesome. He influences chefs everywhere and he even motivates little 'ol homecook me.   Inspired by Chef Keller's grown up floats, I decided to create my own version at home.  Raspberry Champagne Floats feature vanilla ice cream, champagne, fresh raspberries and my yummy homemade Raspberry Coulis.  You won't be disappointed with this bubbly, sweet adult treat!
Raspberry Champagne Floats...
Inspired by Burger Bar
Add Raspberry Coulis to a glass. 
Top with ice cream.
Pour champagne over all.
Garnish with fresh raspberries and more sauce.
Such a pretty dessert.
And perfect in my OU wine glasses...
Enjoy a grown up treat!
What kind of dork asks a Top Chef Master
for their autograph?  Me.  That's who.

Raspberry Champagne Floats

Vanilla Ice Cream (we used Breyer's)
1 Bottle Good Quality Champagne or Prosecco
Fresh Raspberries
1 (10 ounce) Bag Frozen Raspberries, thawed
2 Tablespoons Granulated Sugar

To Make the Raspberry Coulis:

Combine the package of thawed raspberries and granulated sugar in a blender.  Process until smooth.  Strain the mixture through a fine mesh sieve to remove the seeds.  You'll have a thick, delicious sauce.  This sauce is fantastic over ice cream, chocolate cake, brownies or anything else you can think of. 

To Make the Raspberry Champagne Floats:

Place 1-2 tablespoons raspberry coulis in the bottom of a glass.  Top with two generous scoops of vanilla ice cream.  Spoon on some more raspberry coulis and pour champagne over all.  Garnish with fresh raspberries.

NOTE:  I didn't want to break my champagne flutes by trying to eat the ice cream with a spoon, so I made the floats in some larger wine glasses.  I added a GENEROUS amount of champagne to fill the glasses for the photographs.  How much you use is up to you!

Related Posts Plugin for WordPress, Blogger...