by Michele on February 26, 2013
It used to be that when anyone asked me what I would like for dessert, the response almost always included something containing chocolate – not milk chocolate – and certainly not that wimpy white chocolate stuff that, in my opinion, is simply a waste of good calories – but deep, dark, decadent chocolate that pummels the taste buds. A cup of strong black coffee on the side and I was in heaven.
Over the last few years, though, I’ve learned to appreciate the flavors of sweets that don’t leave me feeling like I’ve been run over by a dessert steam roller. The delicate nuances of good vanilla, caramel and almond have become my go-to flavors for most sweet treats.
These cupcakes are a perfect match for my new preferences. As your teeth sink into the moist, delicate cake, the hint of natural almond flavor that wafts over the palate is soon followed by the essence of sweet orange. Light, airy, delicately sweet and beautifully flavored, these little gems are the perfect sweet end to any meal. Pair these with a floral or citrus tea and even the most dedicated chocolate lover may just learn to appreciate something new.
Warning! The original recipe was for an almond cake. Maybe it’s just me and my irresponsible sweet tooth; but I find that it’s far too easy to cut a piece of cake that isn’t exactly a responsible portion size. SO – cupcakes for me. However, remember…the mellow flavor and light texture belies the fact that the recipe still contains six eggs, almond paste, butter and sour cream, so enjoy with discretion :)
Ingredients – Cupcakes
- 1/2 cup fine yellow cornmeal
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 1 stick (4 ounces) unsalted butter, softened
- 1/4 cup almond paste, cut into half-inch pieces
- 1 1/4 cups confectioner’s
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 eggs
- 4 egg yolks
- 1/4 cup sour cream
Ingredients – Glaze
- 1 tablespoon Cara Cara orange zest
- 1/2 cup confectioner’s sugar
- 2 – 4 tablespoons fresh squeezed Cara Cara orange juice
Instructions – Cupcakes
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
- Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes.
- Reduce speed to low and slowly add confectioners’ sugar. Mix until thoroughly combined and light and fluffy.
- Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined.
- Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
- Spoon the batter into the prepared muffin tins.
- Bake in the lower third of the oven for 20 minutes, or until the cupcakes cake are golden and spring back to the touch.
- Transfer pan to a wire rack and let cool.
Instructions – Glaze
- Stir together zest and confectioner’s sugar.
- Add two tablespoons orange juice and stir well.
- Thin to glaze consistency with additional juice as needed.
- Be sure to add juice slowly and in small increments to avoid over-thinning.
- Spoon approximately 1 tablespoon over each cupcake.
- Allow glaze to set before storing cupcakes in an air-tight container.
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by Michele on February 21, 2013
As a foodie who tries to eat well, I’m often confounded by the challenges of putting something tasty, tempting and healthy on the table when it’s twenty degrees outside. My default cravings lean toward creamy, cheesy and carb-y…..all delicious….but pound-packing, butt plumping and artery clogging. SIGH.
There are many evenings when seared tilapia, quinoa and a salad are on the menu; but once in a while I just NEED those cozy comfort foods. While I know better than to mess with my three-cheese mac and cheese (there would be mutiny around the dinner table), I do look for other recipes that can be modified without sacrificing satisfaction and flavor.
My lite and delicious chicken paprikash is a perfect example. I haven’t done a fat and calorie analysis; but I’m certain the modifications I’ve made have significantly lightened the dish without sacrificing flavor. Most old fashioned paprikash recipes call for “chicken with bones on” as my daughter used to call it (meaning chicken that hasn’t been de-boned). It also calls for leaving the fatty skin on the chicken and finishing the dish with up to a cup of full-fat sour cream. Then, this luscious, velvety concoction is typically served over egg noodles – which turn to pure sugar about ten minutes into the digestive process.
This recipe substitutes boneless breasts, lite sour cream and whole wheat egg noodles. The end result is a rich and flavorful comfort food meal that won’t leave you feeling like you need to make an extra trip to the gym. I’ve also made a couple seasoning substitutions that I think make for a much more complex flavor. Most paprikash recipes suggest sweet Hungarian paprika. I’ve subbed half of that Hungarian for smoked Spanish paprika and added just a touch of cayenne pepper….delish!
And did you know that paprika is absolutely packed with vitamin C which can help you absorb iron-rich foods and fight infections?
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon sweet paprika
- 1 tablespoon smoked paprika
- 1/8 teaspoon (or to taste) cayenne pepper
- 2 (8-ounce) cans tomato sauce
- 1/2 cups chicken stock
- 1/2 cup lite sour cream
Instructions
- Cut chicken into 1/2 – 3/4 inch pieces then sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. (Smaller pieces will prevent tough chicken)
- Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in batches to ensure browning not steaming.
- Transfer chicken to a shallow bowl.
- Add onion and garlic to pot and sauté, stirring, until lightly browned, about 6 minutes.
- Add paprika and stir in tomato sauce and stock.
- Simmer for 15 minutes, allowing sauce to thicken and flavors to develop.
- Add chicken pieces and simmer on very low for another 15 minutes.
- Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir mixture into remaining sauce in pot. Adding sour cream directly to the pot will cause the sauce to break.
- Garnish with fresh chopped parsley.
Photo Credit
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It used to be that when anyone asked me what I would like for dessert, the response almost always included something containing chocolate – not milk chocolate – and certainly not that wimpy white chocolate stuff that, in my opinion, is simply a waste of good calories – but deep, dark, decadent chocolate that pummels the taste buds. A cup of strong black coffee on the side and I was in heaven.
