I know that I am the self proclaimed KupcakeKilla! But with my extra time during winter break I couldn’t help but make some Focaccia Bread!
2 ½ to 3 cups all-purpose flour
2 tablespoons chopped fresh or 1 tablespoon dried rosemary leaves, crushed
1 teaspoon salt
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
3 tablespoons olive or vegetable oil
Cooking spray to grease bowl and cookie sheets
2 tablespoons olive or vegetable oil
¼ cup grated or finely shredded Parmesan cheese
1. In a large bowl, stir 1 cup of the flour, the rosemary, sugar, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the water and 3 tablespoons oil to the flour mixture. Beat with an electric mixer on medium speed 3 minutes, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. With a wooden spoon, stir in enough of the remaining flour, 1/4 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (the dough maybe slightly sticky).
2. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 8 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 30 minutes or until dough has almost doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
3. Spray 2 cookie sheets or 12-inch pizza pans with the cooking spray. Gently push your fist into the dough to deflate it. Divide dough in half. Shape each half into a flattened 10-inch round on a cookie sheet. Lightly spray 2 sheets of plastic wrap with cooking spray; cover the dough loosely with the plastic wrap, sprayed side down. Let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
4. Heat the oven to 400°F. Using your fingers, gently make 1/2-inch-deep depressions about 2 inches apart in dough. Carefully brush with 2 tablespoons oil, using a pastry brush; sprinkle with cheese. Bake 15 to 20 minutes or until golden brown. Serve warm or cooled.
Makes 2 breads
Back on TF for Boxing Day the most frustrating day of the year! Christmas is over and people are returning gifts at every store… but you could be using those gift cards to get yourself a really cool tee! Fistful of Cream proves that Twinkies really don’t have a long shelf life. So get this shirt and whatever twinkies are left in the store before they are all gone!
Apple Pie Cupcakes with Marscapone Cream Frosting
The filing starts with baked apples - I used Granny Smith - 6 should be good. I washed them and cored them, then stuck them in the oven with about a stick of butter, some brown sugar and cinnamon. Baked them at 375 for about 25 minutes. Once you take them out of the oven, peel them and mash them.
For the cupcakes:
1 cup Flour - 1/2 tsp baking soda -1/4 tsp nutmeg - pinch of salt - 1 stick of butter - 1 cup Sugar - 1 egg - 1/2 tsp almond extract - 1/4 tsp vanilla - 1/2cup Sour Cream - Baked Apple filing from above.
Mix flour, baking soda, nutmeg, and salt. In a separate bowl cream butter and sugar on medium until light and fluffy. Reduce speed to low and add almond extract, vanilla, and egg. Stir in sour cream. Add flour mixture. Fill cupcake liners 1/3 full, place a spoon full of baked apples in the center and cover with batter. Bake at 350 from 20 min.
For frosting: 8 oz Marscapone - 1/2 heavy cream - 1/2 powdered sugar - 1/2 tsp vanilla
Beat ingredients together at high speed for 2-3 minutes or until soft peaks form. Dollop onto cupcakes.
They may not look pretty - But they are DELICIOUS! and perfect autumn cupcakes! These go wonderfully with Christopher Moore’s Sacre Bleu!
Is that a red sox boutonniere I see on that cupcake? HELLS YEAH IT IS! Although, I’d prefer if the chick cupcake were wearing it.
HAVE TO MAKE THESE!!!!!
Brings new meaning to the name KupcakeKilla!
HELLLS YEAH COMING TO DENVER! Sad that it’s not a cupcake place though!