A New York Life

(Source: videohall)

broegansnook:

butterbeer cupcakes
(makes around 18)

for the cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 tablespoon butterscotch schnapps
1/2 cup buttermilk
1/2 cup cream soda

For the filling:
5 1/2 ounces butterscotch chips (half an 11 ounce package or a little less than a cup)
1/2 cup heavy cream

For the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch filling
1 tablespoon butterscotch schnapps
1/8 teaspoon salt
3 1/2 to 4 cups powdered sugar
Splash of cream soda (as needed)

directions:
1. to make the cupcakes, preheat oven to 350º and line cupcake pans with liners.
2. in a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
3. in the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. add both sugars and continue beating until well combined. on low speed, add eggs one at a time, beating well after each addition.
4. combine the schnapps and buttermilk. add the dry ingredients in three batches, alternating with the cream soda and buttermilk.
5. mix until just combined, scraping the sides and bottom of the bowl as needed. fill each cupcake liner about 3/4 full, then bake for 15-17 minutes until a toothpick inserted in the center comes out clean. cool completely on a wire rack.
6. while the cupcakes are cooling, make the filling by combining the butterscotch chips and heavy cream in a glass bowl set over a pot of simmering water. stir occasionally until combined.
7. remove from heat and allow to cool to room temperature. transfer to a squeeze bottle and fill each cupcake just until the filling comes to the top.
8. to make the frosting, cream the butter on medium speed until light and fluffy. Add the butterscotch filling, schnapps and salt and beat until well combined.
9. on low speed, beat in the powdered sugar one cup at a time until desired consistency is reached. Add cream soda as needed to thin the frosting.
10. frost cupcakes and drizzle with remaining syrup.

enjoy!

tango-mango:

Having fun with fundido 

In Spanish, “fundido” translates to “molten”, which is a perfect word to describe this cheesy appetizer. Simmering on the stove it bubbled like lava. From cast iron skillet to chip it was so smooth and stringy we could stretch it a full 18-inches! It’s a warm, gooey treat that’s perfect for a wet, holiday night in Portland, Oregon.

Queso fundido, a recipe from Bon Appétit magazine.

Ingredients:

• 1 small tomato, chopped
• 1 serrano chile, seeded, chopped
• 2 tablespoons chopped fresh oregano
• Kosher salt
• 8 ounces coarsely grated mild yellow cheddar
• 8 ounces coarsely grated Monterey Jack
• 1 tablespoon all-purpose flour
• 1 4-ounce link fresh chorizo or hot Italian sausage, casing removed
• 1/2 cup minced onion
• 1/2 cup lager
• Tortilla chips

Directions:

Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes.

Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.

Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.

Do ahead: Queso can be made 30 minutes ahead. Let stand at room temperature. To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.

tango-mango:

Spinach puffs

I couldn’t wait to eat one of these when they came out of the oven and now I’m paying the price with a blister on the roof of my mouth. They smelled so wonderful I gave into temptation. If you’re looking for a tasty food with a great mouthfeel, these win the prize. The flaky, crispy, puff pastry envelopes a hot, cheesy, spinach filling. We had them on their own but they would be great paired with some potato soup.

Now that I given you all the positive stuff, I’ll share with you the frustration I experienced when making these. The recipe comes from this November’s Bon Appétit magazine and the author writes that it makes 6 spinach puffs. However after you squeeze the moisture out of the spinach, fluff it up, add the cheese and the onion, I found it’s waaaay too much for 6 standard-size muffin cups (especially after you line them with pastry). I had a full 1/2 cup I didn’t use. Also, it’s a personal thing, but a 1/4 cup of raw onion would make for a really oniony filling. I used 2 tablespoons and it was plenty. Lastly, the recipe didn’t give an oven temperature, but 400 degrees F was the obvious choice.

I’m giving you the original recipe just in case I’m weird and everyone else finds the recipe works for them. However, when I make them again I’ll cut the pastry into 9 pieces rather than 6, which should work better with the volume of filling. 

Ingredients:

• 1 (10-ounce) package frozen chopped spinach, thawed
• 1/2 cup crumbled feta
• 1/4 cup minced onion (see my note, above)
• 1 tablespoon olive oil
• 1 teaspoon chopped dill
• 1 teaspoon minced garlic (1 clove)
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled
• A standard 6-cup muffin pan

Directions:

Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling). You should have about 2/3 cup well-drained spinach. Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.

Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.

Preheat oven to 400°. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash. Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.