Matcha Red Bean Filled Cupcakes

makes 12 cupcakes

cupcake recipe adapted from Hershey's Kitchens

prep time: 25 min / cook time: 18-20 min

MATCHA CUPCAKE INGREDIENTS

1 1/2 tbsp matcha powder

* If you want a more intense flavor, you can add more matcha powder

3/4 c sugar

3/4 c + 2 tbsp all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

4 tbsp butter (1/2 stick), melted and cooled

1/2 c milk, room temperature

1 large egg, room temperature and lightly beaten

1 1/2 tsp vanilla extract

1/2 c boiling water

WHIPPED CREAM FROSTING INGREDIENTS

2 c heavy whipping cream

2/3 c sugar

RED BEAN FILLING INGREDIENTS

2/3 c whipped cream frosting (see above)

1/3 c red bean frosting

MATCHA CUPCAKE INSTRUCTIONS

• Adjust oven rack to middle position and preheat to 350˚ F.

• Combine matcha powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.

• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.

• Add boiling water and beat to combine.

* Batter will be thin.

• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.

• Let cool before assembly.

* The tops of the cupcakes will turn brown and ugly when they bake, but will remain green inside.

WHIPPED CREAM FROSTING INSTRUCTIONS

• Whip cream until it looks like whipped cream.

• Mix in sugar.

RED BEAN FILLING INSTRUCTION

• In a bowl, mix the whipped cream and red bean together.

* Add more whipped cream if you want it to be less dense.

ASSEMBLY INSTRUCTIONS

• Using a paring knife, carve a small hole in the middle of the cupcake. Be sure not to cut too deep.

* You can use a spoon to gently remove more of the cupcake if needed.

• Using your favorite pastry tip, fill your pastry bag and pipe a small amount of red bean filling into the cupcake.

• Put the top back onto the cupcake and frost the top.

** ADDIECAKES' NOTES **

• If you don't want a domed top cupcake, fill the batter half way. You will end up with approximately 18-20 cupcakes.

• If you'd like your whipped cream to be stiffer, add a stabilizer such as Dr. Oetker's Whip it.

ADDIECAKES DIFFICULTY RATING

ADDIECAKES TASTE RATING

Community Garden Pt. 2

We have plants in the ground!

A few weeks ago I wrote about the community garden that took root (pun intended) in my neighborhood. I made no attempt to hide the fact that I’m a gardening newbie, but after one 6-hour work “party,” 25 wheelbarrows (at least) full of soil, multiple trips to the gardening store, and invaluable advice from 2 real-life gardeners – I’ll say it again – we have plants in the ground!

What was once a lonely, empty lot was brought to life by a group of hopeful urban gardeners who turned the rocky, weedy hillside into 30+ plots of burgeoning plant life. Tended by our neighborhood's residents, our plot shares the space with a varied group including a police officer, a software consultant, a retired swimmer and a local pre-school - who held hands and each grabbed a portion of the hose so they could water the garden together (it was the cutest thing ever.)

This will definitely be an experiment. After culling through others’ advice, what was on our “wish list,” as well as what was available at the plant store, our 12 x 4 plot has tomatoes, peppers (jalapenos, serranos, yellow & red), cucumbers, pole beans, herbs (thyme, lavender & basil), artichokes, green onions, strawberries and squash. We even threw in some flowers (marigolds) to entice the bees.

We lined our box with chicken wire to deter the gophers, and bought sticks to create support for the beans and tomatoes as they grow. We water daily. And now we wait!

Chocolate Banana Cupcakes

makes 12 cupcakes

cupcake recipe adapted from Hershey's Kitchens

frosting recipe adapted from life123.com

prep time: 45 min / cook time: 18-20 min

CHOCOLATE CUPCAKE INGREDIENTS

6 tbsp cocoa powder

* I used Pernigotti Unsweetened Cocoa Powder

3/4 c sugar

3/4 c + 2 tbsp all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

4 tbsp butter (1/2 stick), melted and cooled

1/2 c milk, room temperature

1 large egg, room temperature and lightly beaten

1 1/2 tsp vanilla extract

1/2 c boiling water

MARSHMALLOW BANANA BUTTERCREAM FROSTING INGREDIENTS

1 c powdered sugar

1 small jar Marshmallow Fluff

1 c unsalted butter, softened

1/2 tsp vanilla extract

1 ripe banana, mashed

CHOCOLATE CUPCAKE INSTRUCTIONS

• Adjust oven rack to middle position and preheat to 350˚ F.

• Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.

• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.

• Add boiling water and beat to combine.

* Batter will be thin.

• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.

• Let cool before assembly.

MARSHMALLOW BANANA BUTTERCREAM FROSTING INSTRUCTIONS

• With an electric mixer, beat the Marshmallow Fluff and butter together.

• Add the powdered sugar and beat until combined.

• Add mashed banana and beat until fluffy.

** ADDIECAKES' NOTES **

• If you don't want a domed top cupcake, fill the batter half way. You will end up with approximately 18-20 cupcakes.

• If your bananas are very ripe, add less sugar as they will be naturally sweet.

• Add more powdered sugar, 1 tbsp at a time, if the frosting is too loose.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Andalu & Bi-Rite

I have a group of dear girlfriends that I don’t get to see very often, but we do get together a few times a year for birthdays. And for every birthday for the past 5 years we’ve always gone to the same place. The Elephant Bar. (Save for the one time we mixed it up and went to BJ’s).

Which is why when it came to M’s bday, her suggestion of trying something new was a huge, exciting deal. And not just dinner – but dessert too! Her one request was to have dinner somewhere in the vicinity of Bi-Rite Creamery, so we could end up there for dessert.

Yelp was consulted and we came up with a few contenders. Based on the menu, availability, as well as its geographically desirable location (right down the street from Bi-Rite) we voted on tapas spot Andalu.

And we couldn’t have made a better choice. The Mission, which is typically rowdy, crowded and very parking UN-friendly on weekends was calm and inviting on an early Monday evening. And Andalu’s small plates/sharing convention was fun, celebratory and very democratic. Everyone got to choose a little something.

The food felt festive but comfortingly familiar – like mac & cheese that was fried and cut into “fingers” and “fries” that were made of wedges of polenta. The meaty, tender ribs were basted with coca-cola and the miso sea bass lettuce “tacos” - were one perfect sweet-salty, soy-saucey bite.

Our overall favorite dish? That would be the delicate scallop ravioli, which came to the table bathed in a soft, buttery, truffle-y sauce. So yum. (I sighed a little thinking about it, just now. )

We almost got off track when we saw homemade donut holes (!) and Castilian hot cocoa (!) on the dessert menu. But we re-focused - and then headed towards Bi-Rite as planned.

Minutes later (thanks to an atypical shortish line) we spilled out onto the sidewalk, excited about the delicious combinations of salt, sweet, fruit, and spice that we held in our hands. Salted Caramel. Roasted Banana. Honey Lavender and Ricanelas (cinnamon & snickerdoodle). I can’t think of many better ways to end an evening.

SAMIWICH'S TASTE RATING

Lemon Curd

makes 1 1/2 cups

recipe adapted from Martha Stewart

prep time: 10 min / cook time: 7-10 min

INGREDIENTS

3 large egg yolks, room temperature

zest of 1/2 lemon

1/4 c freshly squeezed lemon juice (2 lemons)

* I used Meyer lemons

6 tbsp sugar

* I used 5 tbsp

4 tbsp unsalted butter, cold and cut into pieces

INSTRUCTIONS

• Combine yolks, lemon zest, lemon juice and sugar in a small saucepan. Whisk to combine.

• Set over medium heat and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan.

• Cook until mixture is thick enough to coat the back of a wooden spoon, 5-7 minutes. Remove saucepan from heat.

• Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

• Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly.

• Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container, up to 2 days.

** ADDIECAKES' NOTES **

• Meyer lemons are not as tart, so if you use other varieties be sure to taste the lemon juice before putting the full 6 tbsp. You may even need to add more sugar to cut the tartness.

• This is a great way to use up leftover lemons or other citrus fruits such as oranges or limes.

• If you cannot use up the curd in 2 days, you extend the shelf life by freezing it and thawing it in the refrigerator for 24 hours. After thawing, consume within 4 weeks.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Little Skillet DTR

At my job we use a lot of acronyms, some of which to this day I'm still not 100% sure what they mean (but I waited way too long and can't ask what they mean now). But in this case, it just means I didn't have time to write a formal review, but still wanted to post something.

Also at my job, when we don't have time for a formal meeting but still need the face time, we'll do a quick, informal one and call it a "drive-by". So that's what I was thinking of when writing this post, only since it's food, it's more of a "drive-through" than a "drive-by." So here's our first DTR, or Drive-Through Review.

The deets: Lunch at Little Skillet.

It was a gorgeous Thursday afternoon, and a long time since I had lunch with pals K, W and Ms. Gorgongzola.

We went for the chicken and waffles, which their parent restaurant (Farmer Brown) does fabulously.

I'd go back for the tender, juicy fried chicken, the sweet, cakey waffles, and the seriously addicting brown sugar & black pepper biscuits (not shown).

But next time I'd skip the grits, which were disappointingly plain and flavorless.

Tips and/or tricks? You can call in your order to skip the wait, but we thought everything might've tasted better if it were made on the spot, instead of waiting for us when we got there.

I left thinking about the bite of bacon-wrapped waffle dog I stole from Ms. Gorgongzola, and just how great sitting on the sidewalk, eating out of boxes, laughing with your friends, and the first moments of spring all go so well together.

SAMIWICH'S TASTE RATING

Chocolate Baklava

makes 24 servings

recipe adapted from Cooking Light

prep time: 45 min / cook time: 35 min

INGREDIENTS

3/4 c honey

1/2 c water

1 cinnamon stick (3" long)

1 c hazelnut-chocolate spread (such as Nutella)

1/2 c toasted hazelnuts, coarsely chopped

1/2 c roasted pistachios, coarsely chopped

1/3 c blanched toasted almonds, coarsely chopped

1/3 c toasted walnuts, coarsely chopped

1/2 tsp ground cinnamon

1/8 tsp salt

Cooking spray

24 sheets frozen phyllo dough (14" x 9") , thawed

* I used 20 sheets

1/2 C unsalted butter, melted

* I didn't find this to be enough to coat all the phyllo, so I used 3/4 c

INSTRUCTIONS

• Combine the honey, water and cinnamon stick in a medium saucepan over low heat; stir until honey dissolves.

• Increase heat to medium; cook, without stirring, until a candy thermometer registers 230˚ F (about 10 min).

• Remove from heat; keep warm. Discard cinnamon stick.

• Preheat oven to 350˚ F.

• In a bowl, combine all nuts, ground cinnamon and salt. Set aside.

• Place hazelnut-chocolate spread in a microwave-safe bowl; microwave on high for 30 seconds or until melted.

• Lightly coat a 13" x 9" baking dish with cooking spray.

• Working with 1 phyllo sheet at a time (cover remaining dough with a damp cloth to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 4 phyllo sheets and butter (total of 5 layered sheets).

• Drizzle about 1/3 c melted hazelnut-chocolate spread over phyllo.

• Sprinkle evenly with 1/3 of nut mixture (about 1/2 cup).

• Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread and nut mixture.

• Top last layer of nut mixture with remaining 5 sheets of phyllo, each lightly brushed with butter. Press gently into pan.

• Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife.

* I wanted larger portions, so I had a total of 18 portions. You can cut them any size or shape you want, squares, diamonds or triangles.

• Bake for 35 minutes or until phyllo is golden. Remove from oven.

• Drizzle honey mixture over baklava. Cool in a pan on a wire rack.

• Cover and store at room temperature.

** ADDIECAKES' NOTES **

• I use a food processor to chop the nuts. I recommend chopping the nuts individually because the sizes of each variety will be different. Be sure to chop them all to about the same size.

• I used a silicone brush and "brushing" with it seemed to tear the phyllo. Patting the butter on each sheet of phyllo worked better for me. I also started from the outside in, pressing the phyllo into the corners of the pan helped keep the phyllo from moving around.

• When spreading the hazelnut-chocolate spread, either use the back of a metal spoon or an offset icing spatula. I had issues with tearing through the phyllo below when using a silicone spatula.

• When cutting, be sure to use a very sharp knife and use a sawing motion. Dragging your knife will only tear the phyllo.

• For helpful hints on how to store, thaw and handle phyllo, please visit this link.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING