Mango Cupcakes

Mango Cupcakes

 

yield: 12-14 cakes

Mango Pureé

Note: you will use portion of this recipe for the cupcakes

Ingredients

24 ounces frozen mango
1/4 cup (1-3/4 ounces) granulated sugar

Directions

1. Place mango and sugar in a blender, pureed on high until smooth and fully combined. Strain mixture through a sieve into a large bowl. Set aside.

Mango Curd

makes 1 to 1.5 cups

Ingredients

3/4 cup (12 ounces) mango pureé, from recipe above
1/4 cup sugar
3 tablespoons lime or lemon juice. freshly squeezed
1/8 teaspoon fine sea salt
4 large egg yolks
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

Directions

1. Place mango puree, sugar, lime juice, salt and yolks in a saucepan. Cook over medium-high heat,  whisk constantly, until thickened and thermometer registers 170°F., about 8-10 minutes.
2. Remove saucepan from heat and whisk in butter 1 piece at a time until fully incorporated. Strain mixture through a sieve into a container; place a piece of plastic wrap directly on top of mango curd. Cover and refrigerate for at least 4 hours or overnight.

Cupcakes

Ingredients

1/4 cup mango pureé, from recipe above
2 large egg white, room temperature
1 large egg, room temperature
1/4 cup unsweetened coconut milk
1 tablespoon coconut oil
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 cup (4 ounces) cake flour
1 tablespoon all-purpose flour
3/4 cup (5-1/4 ounces) granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 tablespoons (3 ounces) unsalted butter, cut into small pieces and softened

Directions

1. In a 2-cup measuring cup, whisk together mango puree, egg whites, egg, coconut milk, coconut oil and extracts. Set aside.
2. Adjust oven rack to middle position and heat oven to 350℉. Grease and flour two silicon muffin pans or regular muffin pans, set aside.
3. In the bowl of a stand mixer fitted with paddle attachment, add both flour, sugar, baking powder, and salt; mix on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 2 minutes. Add half of mango mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
4. Place about 1/4 cup of batter into each cup of prepared pans and bake until toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans and cool on wire rack completely, about 30 minutes. (Cooled cakes can be stored in air tight container at room temperature for up to 2 days.)

Mango Buttercream

Ingredients

1-1/4 cups (8-3/4 ounces) granulated sugar
5 large egg whites
1/8 teaspoons fine sea salt
28 tablespoons (3-1/2 sticks or 14 ounces) unsalted butter, cut into small pieces
2 teaspoons pure vanilla extract
1 cup mango curd, from recipe

Directions

1. Place sugar, egg whites and salt in the bowl of a stand mixer. Set bowl over a pan of simmering water and whisk until sugar has completely dissolved and mixture registered around 160℉, about 3 minutes.
2. Transfer bowl to the mixer. with a whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 8-10 minutes.
3. Reduce speed to medium and add butter, one piece at a time, and beat until incorporated after each addition. (don’t worry if buttercream appears curdled after all the butter has been added)
4. Switch to the paddle attachment, add vanilla, and beat on medium speed just until combined. Add mango curd in 1/4 cup increments, beat until fully incorporated. Place buttercream in a piping bag fitted with your choice of decorative tip. Set aside.

Recipe Notes

Buttercream can be stored in airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Assembly

1. Using a 1-inch cookie cutter or a small paring knife, Cut or carve a cavity from the top, going 3/4 way down. Trim the removed portion of the cake to about 3/4-inch thick.  scoop out additional cake; take care not to puncture the sides. Repeat with the rest of the cakes.
2. Using a spoon, fill the cavity of cake with mango curd and cover with the reserved corresponding cake tops. Pipe buttercream on top of each cake. Serve.

Spaghetti Squash

Prepare spaghetti squash by microwaving for 5-10 minutes, or until soft, (be sure to pierce with a knife before microwaving to release steam). Or bake in the oven at 350 degrees for 30-45 minutes, or until squash is softThis allows the skin to soften, which makes it easier to cut in half lengthwise!

2

Split the spaghetti squash into two even halves. Be careful, it’s hot!

3

Remove the seeds first, and throw them into a ‘trash bowl’, (or you could clean them up and cook them just like you would pumpkin seeds!)

4

Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a bowl or plate.

5

Pick out your favorite seasonings you would use to flavor any traditional pasta dish.  Spray a non-stick skillet with cooking spray.  Add spaghetti squash “noodles” to the sauteed pan, along with the seasonings of your choice.

6

Let squash cook for about 2-3 minutes over medium high heat, stirring constantly until the squash has become more tender and the excess moisture has cooked out of the squash. (You could eat it just like this, or move on to the next step to make the meat sauce).

7

To make my meat sauce I used ‘boca’ meat crumbles, but lean ground beef or turkey would work just as well!  I also used a low calorie spaghetti sauce, (50 calories per 1/2 cup) and parmesan cheese to sprinkle on top.

8

Sautee the ground meat crumbles and sauce over high heat until the ‘meat’ is cooked through.

9

Place 1/2 of the spaghetti squash onto a plate, and top with 1/2 of the meat sauce. Sprinkle parmesan cheese over the top if desired.

10

Serve warm and enjoy!

*I stopped at just baking in the oven and then made my own pesto sauce to mix in the squash.

Irish recipe for boxty

Boxty on the griddle,
Boxty in the pan,
If you can't make boxty,
You'll never get your man.

RECIPE

Ingredients:
1 cup raw, grated potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 tsp baking powder
2 tsp salt
2 eggs, lightly beaten
1/4 cup (about) milk to mix
Butter or oil for frying
Sugar (optional)

Method:
Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.

Whisk together flour, salt, and baking powder.
Combine flour mixture into raw potatoes, mashed potatoes, and eggs.
Add enough mix to make a batter.

Heat a heavy skillet over medium heat and add butter or oil.
Drop potato batter by the tablespoon into the hot pan.
Brown on both sides (about 4 minutes per side).

Butter each boxty and serve hot with or without sugar.

Yield: about 4 servings

Irish Beef Stew Recipe

Irish Beef Stew Recipe

Serves 4-6
Print this recipe

2 tablespoons olive oil, divided
1 pound stew meat
1/2 cup all purpose flour
Salt and pepper
1 small yellow onion, diced
2 small carrots, diced
8-10 baby yellow potatoes, cut into small chunks
4 ounces mushrooms, quartered
3 garlic cloves, minced
1 can diced tomatoes, drained
3 cups beef broth
3 bay leaves
1 can Guinness draught

Combine the flour, salt, and pepper in a large zipped bag. Add in the stew meat and shake until the flour is coating the meat. Set aside. In a large saucepan, heat one tablespoon of olive oil over medium high heat until hot. Add in the onion, carrots, potatoes, and mushrooms and cook until slightly softened, about 10 minutes. Add in the garlic and cook for 30 seconds or until fragrant. Remove the vegetables to a bowl or plate.

Add the other tablespoon of olive oil and heat until shimmering. Add half of the floured stew meat to the pan and let cook for 2 minutes without moving so it can brown. Then stir it around and let it brown on all sides. Repeat with the remaining meat, adding more oil if needed before browning. Pour about 1/2 cup of the broth into the pan and scrape up the browned bits on the bottom of the pan. Add in the rest of the broth, the can of tomatoes, cooked veggies, beef, and the bay leaves. Let simmer for 2-3 hours or until the veggies are soft and the meat is tender.

One hour before you are ready to eat, add in the can of Guinness draught and let simmer on low heat. Serve hot.

Irish Soda Bread

Irish Soda Bread

Preparation time : 60 mins. | Serves 6-8 persons

This Soda Bread recipe is form Irish cuisine in which buttermilk and raisins are used. It can also be prepared with whole wheat bread which would be healthy and even more softer than that prepared with white flour.
Ingredients:

3 cup all purpose flour
1/2 tsp baking soda
2 tbsp caster sugar
1/2 cup raisins
1 egg (beaten)
1 cup buttermilk
2 tbsp margarine (melted)

Procedure:

1. Preheat the oven to 350 degrees F.
2. Sift together dry ingredients including flour, baking soda and sugar.
3. Incorporate raisins with the flour mixture.
4. Now to knead the dough transfer the mixture on your counter or take a wide dish and make a well in the center.
5. Put the beaten egg, buttermilk and margarine in the center of well and mix them in the dry mixture.
6. Knead well after mixing to make soft smooth dough and make a circular ball of this dough.
7. Put this ball into the greased baking pan and place in preheated oven for 45 mins. until become light brown from tops and sides.

Banana Yogurt Muffins and Little Banana Bread Loaf

Banana Yogurt Muffins and Little Banana Bread Loaf

These muffins are so moist, tender and soft, thanks to the addition of Greek yogurt. The batter is make in one bowl, by hand, in mere minutes and the muffins go from idea to mixing bowl to oven to mouth all in under 30 minutes. Because there's sprinkles baked right in, no need to bother with a glaze. The batter makes enough for 12 standard muffins plus 1 small 8x4 loaf, or bake as about 18 muffins. I like baking the extra batter as a loaf because it's easy to wrap it up and freeze for a rainy day.

Yield: 12 muffins & a little 8x4 loaf or 18 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:

1 to 1 1/4 cups mashed banana (3 medium/large ripe bananas)
1 large egg
6 ounces Greek yogurt (I used Lowfat banana Chobani, sour cream may be substituted))
1/2 cup canola or vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1 to 2 teaspoons cinnamon, or to taste
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt, optional and to taste
about 1/4 cup sprinkles, divided; optional but recommended

Directions:

1. Preheat oven to 350F, line a 12-count muffin pan with liners or spray with floured cooking spray; set aside. Recipe make about 18 muffins so either prepare a second muffin pan or spray an 8-by-4-inch loaf pan with floured cooking spray; set aside.
2. In a large mixing bowl, mash 2 1/2 of the 3 bananas, reserving half of one banana for garnishing the little loaf. Add the egg, yogurt (if using sour cream, add an additional 2 to 3 tablespoons granulated sugar to compensate because the yogurt is sweetened), oil, sugars, vanilla, cinnamon, and whisk to incorporate. Mixture will be lumpy because of the banana chunks.
3. Add the flour, baking powder, baking soda, optional salt, and mix until just combined; don't overmix or bread will be tough. Pour batter into prepared muffin pan, filling each of the 12 wells to three-quarters full (fill past the old two-thirds full rule to create domed and fuller muffins). Add 1 scant teaspoon (a generous pinch) of sprinkles to the center of each muffin. Bake for about 20 to 22 minutes, or until tops of muffins are set, and a toothpick inserted in the center comes clean. Muffin tops should feel springy to the touch when done. Allow muffins to cool in pan for 10 to 15 minutes before removing.
4. With the remaining batter, either pour into prepared loaf pan, smoothing it lightly with a spatula; or make more muffins (I'd guess about 6 more). With the reserved half banana, slice into thin rounds, about 1/8th-inch thick, and lay the slices on the top surface of the bread. Liberally shake sprinkles over the top. Bake for about 28 to 30 minutes, or until tops is set, and a toothpick inserted in the center comest clean. Top of bread should feel springy to the touch when done. Allow muffins to cool in pan for about 15 minutes before removing.
5. Muffins will keep in airtight container (or for the bread wrap it in plasticwrap and place inside a large ziplock) for up to 5 days, although are best enjoyed sooner rather than later. Consider freezing extra muffins or the loaf if you're not going to consume within a week. Optionally serve muffins or bread with Strawberry Butter