Tuesday, July 19, 2011

Delicious Grilled Meatballs

I have to admit, these were a huge failure when it came to sticking together on the grill (we definitely lost a few). I ended up having to bake them in the oven. But, with a little practice, I feel like they will stick together eventually. They are delicious! Probably would make a good meatloaf, too. I hope you enjoy!
  • 4 pork and herb sausages (I used pork and garlic)
  • 1/2 cup fresh ground beef
  • 1 1/2 cups fresh white breadcrumbs
  • 1 onion, finely chopped
  • 2 tbsp chopped mixed fresh herbs (parsley, sage, thyme, etc.)
  • 1 egg
  • salt and pepper
  • corn oil, for brushing
  1. Preheat grill. Remove sausage from skins. Place in large bowl and break up with a fork. Add the ground beef, breadcrumbs, onion, herbs, and egg. Season to taste with salt and pepper and stir well with a wooden spoon until thoroughly mixed.
  2. Form the mixture into small balls, about the size of a golf ball, between the palms of your hands. Spear each one with a toothpick and brush with oil.
  3. Cook over medium hot coals, turning frequently and brushing with more oil as necessary, for 10 minutes. Serve immediately.

Sunday, July 17, 2011

Cupcake Party: Cinnamon Mocha and Margarita Cupcakes

Mini cinnamon mocha and spice cupcakes

The cupcake and fondue dessert table.

In honor of the bride-to-be on Saturday, I helped throw a cupcake themed bachelorette party! It was a huge success, and the cupcakes and chocolate fondue were amazing. Here are the recipes for the two cupcakes I made. I hope you enjoy!

Cinnamon Mocha Cupcakes (makes 8 regular sized or 36 mini)
  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 14 tbsp all-purpose flour
  • 1/4 cup cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 cup strong brewed coffee, room temperature
  • 3 tbsp buttermilk
In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk. Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter. Bake at 350 degrees F for 18-20 minutes for regular sized cupcakes or 8-9 minutes for mini cupcakes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

    Margarita Cupcakes:
    • 3 cups all-purpose flour
    • 1 tbsp baking powder
    • 1/2 tsp salt
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 2 cups sugar
    • 4 eggs, room temperature
    • 3 limes, zested and juiced
    • 1/2 tsp vanilla
    • 1 cup buttermilk
    • 1/4 cup tequila (optional)
    Tequila-Lima Buttercream:
    • 2 cups sugar
    • 8 egg whites
    • 3 sticks butter, room temperature
    • 2 1/2 tbsp lime juice
    • 1-2 tbsp Tequila
    1. Preheat oven to 325. Prepare muffin tins with paper liners or baking spray.
    2. Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on high until pale, light and fluffy (about 5 minutes).
    3. Add eggs one at a time, mixing thoroughly before adding the next one.
    4. Add lime zest and lime juice.
    5. Turn mixer to low. Add dry ingredients in three batches, alternating with buttermilk in two batches. Mix until just incorporated.
    6. Fill each muffin cup 3/4 full. Bake for 25 minutes or until a skewer comes out clean. All cupcakes to cool completely.
    7. (optional) While the cupcakes are still warm, brush the tops with tequila.
    1. Place stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.
    2. Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until mixture is cool and holds stiff, glossy peaks (about 10 minutes)
    3. Change to the paddle attachment and beat in one tbsp of butter at a time on medium.
    4. Add lime juice and 1 tbsp tequila. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tbsp of tequila, if desired.

    Slow Cooker Shrimp

    So it's definitely been awhile since my last post, but not because I haven't been cooking. This delicious slow cooker shrimp is an easy weeknight classic. Tim loves anything that can be served over rice, and with the slow cooker you don't even have to saute the shrimp. I hope you enjoy!
    • 1 lb shrimp, unpeeled, rinsed
    • 1/2 cup (1 stick) butter, diced
    • 1/3 cup lemon juice
    • 1 tbsp Worcestershire sauce
    • 1 tsp minced garlic
    • 1 tsp seafood seasoning
    • 1/2 tsp salt
    • 1/2 tsp coarsely ground black pepper
    • 1 1/2 tsps grated lemon peel, plus additional for garnish
    • Cooked rice (for serving)
    Coat slow cooker with nonstick cooking spray. Place shrimp in bottom. Add butter, lemon juice, Worcestershire sauce, garlic, seafood seasoning, salt and pepper. Stir well to combine. Cover; cook on HIGH 1 1/4 hours.
    Turn off slow cooker. Stir in 1 1/2 tsp lemon peel. Let stand uncovered 5 minutes. Serve over rice. Garnish with lemon wedges and/or peel, if desired.