December 15, 2009
I can’t believe how fast this year has flown by… we’re finally here in the last month of the year. I first must apologize to some of my loyal readers that I have been MIA for about a month or so now! Yea, the cold bug got the worst of me, and with work travels… surprisingly enough, I was not in the kitchen very much this past month!
Our December’s recipe for the Martha Stewart Cupcake Club (a.k.a MSC) is Gingerbread Cupcakes, selected by Kayte from Grandma’s Kitchen Table. You can find the recipe on her Cupcake book, page 246. I’m basically in the spirit of Christmas as soon as Thanksgiving weekend comes to an end and I was ready to welcome the season with this treat. I actually made these into mini cupcakes since my husband needed something to take to his company holiday party. I especially loved the fluffy vanilla frosting; nothing can beat a classic frosting like this one. Not only that it tastes good, it actually pipes pretty well. Double bonus for me! The only issue was that I forgot to adjust the baking time to accommodate the smaller muffin pans, so the cupcakes came out a bit in the dense side. Maybe a bit too dense for my taste although everyone seemed to think it’s okay.
Don’t forget to check out how everyone else in our group is doing; there are some absolutely creative creations out there!
December 21, 2008
I was thrilled to run into this recipe on Smitten Kitchen
‘s website. I am not a chocoholic like my husband is, but I do like good quality chocolate treats. Since I first tried this heavenly treat many years ago, I have been searching to find something similar to this everywhere (at the malls, chocolate shops, upscale bakeries, none!) but haven’t run into one yet. The ones that I have found on chocolate shops are usually orange gummy bears dipped in chocolate instead of actual orange peels. This also gets my husband motivated to eat two oranges in one sitting!
Thank God for this recipe.
3 large oranges
1 1/2 cups water
4oz semi-sweet chocolate
Bring a pot of water to a boil (not using the above 1 1/2 cups water) and blanche orange peels for a couple of minutes.
Remove the peels, rinse with cold water, and repeat. Drain well.
Meanwhile, combine sugar and water in a small saucepan and bring to a boil.
Carefully add the peels to the saucepan. Allow to return to a boil then reduce to a simmer. Simmer for 1 hour.
Be sure to periodically check on the syrup level – you don’t want the peels to burn.
After an hour, remove the peels from the syrup and let them cool on a rack.
Meanwhile, melt chocolate in a double boiler and when peels are cool, dip them in the chocolate. Let them dry on a piece of parchment paper set on a cookie sheet.
When all have been dipped, move them to the fridge for 20 min or so to allow the chocolate to set up.