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Attributes Of The Perfect Cupcake
Its midnight and youve got the munchies. What do you do? There is a box of cold
pizza from two nights ago and a few pieces of leftover sushi, but your taste buds
are craving something different, something sweeter, a delectable morsel that will
perfectly melt in the mouth. A commercial flashes on the television; its that faithful
Pillsbury dough boy busy mixing up a batter of rich creamy cupcake batter! Eureka!
Essentially you know you could easily drive to the nearest supermarket and pick
up a carton full of factory made cupcakes, but youre no rookie. When you decide
to indulge, there is no way you are going about it halfway. And you have the perfect
cupcake in mind; now no second rated attempt will satisfy your new craving.
The perfect cupcakein your mind you visualize it. It is moist, it is straight out
of the oven and it fills the air with heavenly scents that one cannot help but submit
too. It is your favorite flavor, whether it is a vanilla, white, chocolate, or other
tantalizing cake base. It is decorated with your favorite toppings: flavored icing,
sprinkles; the works.
It peels easy from the wrapper, but leaves a light lining of cupcake remnants on
it to later be licked away. The frosting is generously applied. It covers the entire
top of the cupcake a few times over. The frosting is sweet, but light. It is a decoration,
but it also adds to the overall quality of the cupcake. It is not hardened or clumpy.
It is smooth, sweet and easily licked off or eaten with the cupcake itself. Light
sprinkles delicately adorn it as well. Giving it a simply crunchy sweet texture,
one that just perfect offsets the smooth, batter of the cake base of the treat.
As you bite into the cupcake it does not crumble, but stay together firmly. It is
not as tough as a fudge bar, but not as light as a piece of angel food cake. Its
perfected consistency lies somewhere between the two, thick enough so that every
bite can be savored meaningfully. Because it is moist each bit melts easily in the
mouth and leaves a light stickiness on your fingers. It is rich, but not overpoweringly
so. It is best with a tall glass of milk, maybe two, to accentuate the decadence
of its flavor.
On some days, the perfect cupcake is described above. On other days, when one is
starving and wants a quick treat to devour, the two day old cupcake, for some unusual
reason hits the spot. It has sat on the counter top just long enough to hard a bit
more giving it a more substantial feeling. Biting into it feels more like biting
into a hearty piece of bread. The frosting gives you the feeling that you are biting
into something similar to a chocolate bar because it has had time to harden a bit
giving the cupcake still another additional dessert treat quality. It becomes more
of a candy rather than a baked good giving rise to the nice flexibility its changing
texture can take on, becoming just another variation of the perfect cupcake.
Fire Cracker Italian Sausage Pasta
You will find that this recipe is very easy to make. And you can prep all of your
ingredients in advance. Perfect for the busy mom on the go. Once you have all your
troops ready for dinner, you can toss it all together in a matter of minutes.
This is a recipe that is a huge hit with my entire family. Even my picky toddlers!
Fire Cracker Italian Sausage Pasta
Recipe
1 pound uncooked wheat pasta (be sure to use a fun shape)
1 large zucchini - sliced
1/2 cup red onion - sliced
3 T fresh garlic - chopped
1/2 cup olive oil
3 Italian sausage links - sliced
1/2 cup frozen peas
1/4 cup fresh basil
1/4 cup green onions
Salt and Pepper
Preparation
Pasta:
Cook pasta according to package. Drain. Set aside.
Italian Sausage:
Cook Italian Sausage until done. Set aside until it is cool enough to touch. Slice
into bite size pieces.
Herbs & Vegetables:
Zucchini - wash, slice into bit size pieces
Red Onion - peal, slice
Fresh Garlic - peal, chop
Frozen Peas - soak in warm water until no longer frozen, drain, set aside
Fresh Basil - wash, chiffonade (see tip below)
Green Onions - wash, slice into small pieces
Instructions
Heat a pan large enough for all of the above ingredients. I tend to use the stock
pot I boiled my pasta in. Throw in 2 T. olive oil, zucchini, red onions, garlic,
and Italian sausage. Saut until zucchini is tender.
Once tender, toss in all of your herbs and vegetables, and the remaining olive oil.
Add salt and pepper to taste.
Sprinkle with parmesan cheese.
Enjoy!
Tips from Chef Bek:
White pasta can be substituted for wheat.
Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use
3 times as much as you would use of a dried herb)
Chicken broth can be substituted for the oil which goes into the pasta once tossed.
Cooking spray can be substituted for the oil you saut your vegetables with.
Turkey sausage is a great substitute for pork Italian sausage.
Basil Tip:Chiffonade - To slice an herb or leafy vegetable
into thin strands. Best way to accomplish is by stacking herb directly on top of
each other, then rolling the leaves and slicing.
Bek Davis is a trained chef and a work at home mom. You can find more recipes, cooking
tips, and mom resources on her highly recommended websites:
http://modernmomnetwork.com and
http://www.iwebdesigns.org.
Use this article on your website or ezine! You MUST include the following: Bek Davis
is a trained chef and a work at home mom. You can find more recipes, cooking tips,
and mom resources on her highly recommended websites:
http://modernmomnetwork.com and
http://www.iwebdesigns.org.
Tips to Help You Use Less Fat in Your Everyday Cooking!
Just as you dont have to give up sweetness in your foods, you dont have to give
up fats altogether. It is important, however, that you limit your intake. Cutting
back begins in the kitchen, and continues at the table.
Remember that eating too much fat may have a direct effect on insulin activity in
your body, causing an increase in your blood glucose level.
- Select lean cuts of meat and remove skin and fatty deposits from poultry.
- Use the absolute minimum oil or fat in cooking. If possible, don't use any added
fat at all.
- When you must use fat, use a brush to spread a thin layer of fat onto your pan,
or use a cooking spray.
- Grill or roast meat on a rack to allow the fat to drip away.
- For soups and casseroles, drop meat into boiling water to seal it rather than
browning it in fat or oil.
- Spread butter or margarine very thinly on bread and biscuits, or leave it off.
Use ricotta, cottage cheese, a little avocado or a scrape of low-fat cream cheese
as a spread instead.
- Use low fat dairy products in preference to the regular varieties.
- Use 'no-oil', 'low-oil' or 'low joule' (low-calorie) salad dressing instead of
oily ones or mayonnaise. Better still, use lemon juice or vinegar with herbs to
add zest to your salads.
- Learn to use fresh or dried herbs and spices to add flavor to food instead of
butter or oil.
- Avoid adding oil or fat to vegetables during or after preparation. For instance,
when you mash potato or other vegetables, don't add butter, margarine or cream.
Use low-fat milk. Wrap your vegetables in foil with herbs, or try dry baking them
in the oven in their own skins.
- If you like sour cream as a vegetable dressing, use low-fat leben or cottage cheese
or low-fat natural yoghurt instead.
