Archive for April, 2012
What a recipe! These are fantastic little cupcakes! They are perfect just to have out on a plate for friends arriving or save them for dinner. I was researching recipes for an event I was cooking for and when I saw the bizarre ingredients of these . . . I was done . . . I had to try them! I was VERY pleasantly surprized! There are actually two cupcake recipes I want to share with you. The other is a Ganache-Filled Guinness Chocolate Cupcake with Bailey’s Irish Cream Frosting . . . that’s quite a mouthful . . . as it will be once you taste either of these treats. I will post the recipe for the Ganache-Filled Guinness cupcakes next time. Are you ready? Get your rosemary and potatoes out and ready!
ROSEMARY POTATO CUPCAKES
PREP: 15 MINUTES
BAKING TIME: 20 MINUTES
OVEN TEMP: 350 DEGREES
1 ½ cups all-purpose flour
2 teaspoons ground dried rosemary
1 teaspoon baking soda
1 cup sugar
½ cup peeled and mashed potatoes (no butter or seasoning), room temperature
½ cup vegetable oil
½ cup apple juice
Preheat oven to 350 F.
In medium-sized bowl, whisk together flour, rosemary, and baking soda.
In a large bowl, combine sugar, mashed potatoes, and eggs. Beat until smooth.
Mix the oil and apple juice into the potato mixture.
Slowly add the flour mixture and mix until fully incorporated.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
16 ounces cream cheese, room temperature
½ cup butter, room temperature
1/2 teaspoon salt
8 ounces Irish cheddar, grated
4 cups powdered sugar
Whip cream cheese, butter, and salt in a large mixing bowl on high speed until light and fluffy, about three minutes.
Mix in cheddar.
Mix in powdered sugar a little bit at a time until fully incorporated.
Pipe onto cooled cupcakes.
Stay tuned for my next posting . . . the decadent sister to the Rosemary Potato Cupcake; the Ganache-Filled Guiness Chocolate Cupcake with Bailey’s Irish Cream Frosting!
For more information about how you can attend one of our cooking classes at The Lark Inn Guesthouses in the picturesque Flint Hills of Kansas please VISIT MY WEBSITE. Don’t forget, you can put together a cooking weekend with your friends or other couples . . . stay in our totally awesome guesthouses and custom design your cooking classes to suit your own tastes. Chill out and cook . . . there are other things to life . . . though I’m not quite sure what they are!?
Thank you for reading . . . don’t for get to tune in next time for the decadent sister cupcakes!
OK, this one is super easy (keeping with my theme) and a great appetizer. What could be more down to earth than ham and cheese?! Now, add to that; pesto and puff pastry and you will have a unique dish that will be the hit of any party!! Ready . . . let’s do this!
PREP: 10 MINUTES
BAKING TIME: 15 MINUTES
OVEN TEMP: 425 DEGREES
SERVES: 10 -12
1 SHEET PUFF PASTRY, THAWED
2 TABLESPOONS COMMERCIAL/HOMEMADE PESTO
6 THIN SLICES HONEY HAM
6 THIN SLICES SWISS CHEESE
1. Spread the pesto over the sheet of puff pastry dough, top with ham slices then cheese.
2. Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet. Roll the opposite end in to meet the first roll.
3. Cut the roll into half-inch thick slices with a bread knife. Place the slices on a cookie sheet lined with parchment and bake at 425 degrees for approximately 15 minutes or until golden brown.
Once again, thank you for your continued support and for reading!
For information about our upcoming cooking classes or to customize you own private cooking class/party visit MY WEBSITE.