Recent Eats

This week has been filled with good eats. On Sunday, I had big plans for watching football, even though I would be doing it by myself. The planned menu was homemade buffalo wings with ranch, chips and dip, and chocolate cake. None of that came to fruition because I spent all of Sunday morning helping my two boys clean their rooms. By the time that chore was done, I sat on the sofa with a ham sandwich and a pickle and watched the games. Fine by me, I really didn’t need all that food to myself anyway. On Monday though, Ryan (my youngest) and I decided to get in the kitchen and make some chocolate cupcakes. He and I sat together on the sofa and looked through Dorie Greenspan’s book, Baking, and picked a recipe that looked pretty scrumptious to us both. Baking generally is not my forte. In the kitchen my tendency is to be haphazard and not measure things exactly. Cooking is forgiving of this method where baking needs precise measurements. As a result, I don’t bake things from scratch very often. These cupcakes though were simple and absolutely divine when they were done.

Here is the recipe for Chocolate Cupcakes as adapted form Dorie Greenspan in the book, Baking From My Home to Yours.

Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick of unsalted butter, room temp
3/4 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1/2 cup buttermilk
2 ounces semi-sweet chocolate, melted and cooled

Preheat oven to 350 degrees. Using a 12-cup muffin pan, fill each mold with a paper cup.

In a medium size bowl, combine the flour, baking powder, baking soda, salt and cocoa, whisking them together. Then in another bowl or in your stand mixer, cream the butter on medium speed. Add sugar and beat for 2 minutes. Then add the egg, mix well then add the yolk and beat until combined. Be sure to scrape down the sides of the bowl between egg additions. Beat in the vanilla, reduce speed on mixer to low and add half of your dry ingredients. Again, scrape down your bowl, add the buttermilk and mix well, then add the rest of your dry ingredients. Scrape down the bowl once again and add the cooled, melted chocolate. Using a cookie scoop or your choice of instrument, scoop the batter evenly into the 12 muffin cups.
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Place on the center rack of your oven and bake for a minimum of 22 minutes. In my oven this was plenty so be sure to keep your eye on them. Let them cool on a wire rack and frost if you desire. We just have been eating them plain!! Y’all, the batter alone was heavenly.
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The cupcakes were beautiful and delicious. So simple to make and I will absolutely make these again. Why use a box when you can create something so good from scratch?

If you’ve read here before, you know I love to eat biscuits. Now that the temps are cooler in the morning, it’s hard to beat the fresh, steamy goodness of a made-from-scratch biscuit. Again, why use biscuits in a can when you can quickly whip up a good, wholesome biscuit yourself. I use White Lily flour, which is the BEST, and their recipe on the back of the package. Simplicity defined. 2 cups White Lily self-rising flour, 1/4 cup butter or shortening, 2/3 to 3/4 cup of buttermilk or milk. They say to bake them at 500 degrees but in my oven, that will cremate your late Uncle George so instead, I cook them at 450 or 475. Know your equipment. It will help you get wonderful results. One thing that is interesting about these biscuits is, depending on what the weather is like, you may need more or less liquid. Today I think I probably used a cup of buttermilk and my dough was almost too sticky to roll out. ALMOST…it worked out wonderfully.
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Oh, the smell of your house once you bake these in the oven is to DIE for!!! When my husband is home and I make these while he’s still sleeping, the smell alone will wake him from the deepest slumber and lure him downstairs.

My favorite way to eat these is with a touch of salted butter on each half, and then a bit of either grape or cherry jam:
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Oh…mercy day. So, SO good!!!

On the weight loss front, right now, I’m at 198. My goal is to lose 5 lbs a month and I think that seems pretty doable. I just have to get my butt in gear and start walking on my treadmill. NO more excuses! It’s time to get it done!

Tomorrow I’m going to show you what I do with leftover london broil and mashed potatoes. It’s a recipe you’ve seen here before but a teensy bit different because of the meat.

See you then!

VanderbiltWife - Cremate Uncle George!! Really LOL. I love making biscuits. They were one of the first things I learned to cook and I have happy memories of cutting them out as a kid. Yours look divine! Self-rising flour kind of scares me but I think I have some White Lily hiding out in the pantry…

EC - V-Dub! Seriously, my oven gets HOT. I’d have to chop up Uncle George though because my oven isn’t much bigger than an Easy Bake.

You know, I don’t use self-rising flour for anything other than these biscuits and peach cobbler. I have tried making cookies with it and they get too sticky. It’s weird. You’re so fortunate to have been making them for a long time. I just learned how to do it within the last year. LOL How sad is that??

Hope you’re feeling well!!!

Bridget - You’re right….the batter alone looks divine! Mmmm…reminds me of the days when my mom would use her hand-held mixer with the pop-out beaters and we got to lick all of the batter of of them. 🙂

EC - Bridget, yes indeed, I remember those days, too, quite fondly!! The batter was almost like a whipped frosting. It was glorious.

Liz - YUM!!!

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