Curried Chicken Salad

August 30, 2012
Curry powder, ground cloves, honey, and spicy mustard give this delicious Curried Chicken Salad amazingly fabulous flavor. Eat it atop greens or as a sandwich filling for one totally delicious no-mayo chicken salad treat.

Curried Chicken Salad Image
4

Pineapple Upside-Down Cupcakes {2 sizes}

August 19, 2012
Pineapple Upside-Down Cupcakes ~ The deliciousness of classic pineapple upside-down cake, in an individual cupcake size.



My Mom's birthday was a few weeks ago.  Of course, I made her a yummy birthday treat.  I can't let her special day go by without making her something special!

Last year I whipped up one of her favorites, cupcakes with coffee frosting.  Well, this year I whipped up another one of her favorites ... pineapple upside-down cake.

Well, I didn't make pineapple upside-down cake exactly.  I made Pineapple Upside-Down Cupcakes.  In 2 sizes.  Ya know, just because I could.  'Regular' cupcake tin size (pictured below), and a slightly-larger oversized cupcake baked in ramekins (pictured above).
  


Both sizes follow the same method, just the ones baked in ramekins come out, well ... a bit bigger.

Start by making yummy pineapple upside-down cake topping with brown sugar, butter, and some pineapple juice.


 If you'd like to make ramekin-sized cupcakes, they'll come out looking like this, with whole pineapple rings on top:



It's easy-peasy to whip up these little beauties!  Just ...

1.  Grease ramekin cups generously with butter.  This is important!! ... if you want your cupcakes to actually come out of the ramekins, that is.  I use a piece of waxed paper dipped in softened butter.

2. Spoon a couple of tablespoons of the brown sugar topping into each ramekin.

3. Drop in a whole pineapple ring.

4. Spoon cupcake vanilla cupcake batter over the pineapple ring ...
5. ... until the pineapple ring is covered and the ramekin is about 2/3 full.

6.  Bake ...

7.  ... invert ramekins on a platter ...

8.  ... and gently shake the ramekins to release the cupcakes.


Top with a cherry and VOILA! ... oversized Pineapple Upside-Down Cupcakes.


If you'd like to make regular cupcake tin-sized cupcakes, they'll come out looking like this, with pineapple tidbits on top:




Just ...

1. Grease muffin tin cups generously with butter.  Again, this is important!!

2. Spoon some of the brown sugar topping into each muffin cup.

3. Drop in a spoonful of well-drained pineapple tidbits.

4. Spoon cupcake vanilla cupcake batter over the pineapple bits.

 5.  Bake.

6.  While still warm, run a knife around the edge of each cupcake ...

7.  ... and then gently scoop each cupcake out of its muffin cup with a spoon and place inverted on a platter.

8.  A little bit of pineapple and brown sugar topping will remain behind in the pan.  No worries ... just scoop that on out and spoon it over the inverted cupcakes.
 Top with a cherry and, again, VOILA! ... regular-sized Pineapple Upside-Down Cupcakes.


Serve warm for a divinely delicious individual Pineapple Upside-Down Cupcake treat.  And if you're not planning to eat them all in one sitting, we found they were just as delicious warmed up briefly in the microwave.

So whether you choose regular-sized or oversized, you're in for a very tasty treat.
Happy birthday, Mom!


Check out these other super tasty cupcake recipes:



Pineapple Upside-Down Cupcakes
Source:  Concept from a friend, vanilla cupcakes adapted from The Hummingbird Bakery Cookbook
Ingredients
Topping:
  • 1 (14 to 15 oz.) can pineapple tidbits or rings*, drained with juice reserved
  • 3/4 c. brown sugar
  • 2 T. butter
  • 1/8 c. pineapple juice, reserved from draining pineapple
  • 1/4 c. ground cinnamon
Vanilla Cupcakes:  (or use your favorite vanilla cupcake recipe)
  • 1 c. all-purpose flour
  • A scant 3/4 c. granulated sugar
  • 1 1/2 tsp. baking powder
  • pinch of salt
  • 3 T. butter, at room temperature
  • 1/2 c. whole milk (I've also tried it with 2% milk, and it worked fine)
  • 1 egg
  • 1 tsp. vanilla extract
  • Maraschino cherries for garnish
Directions
  1. Prepare the Topping: Combine brown sugar, butter, and pineapple juice in a small saucepan. Heat over medium heat, stirring frequently, until butter is melted and brown sugar is dissolved.
  2. Remove from heat and stir in ground cinnamon. Set aside.
  3. Prepare the Cupcake Batter: Put the flour, sugar, baking powder, salt, and butter in a mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated.
  4. Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.
  5. Assembly & Baking: Generously grease 14 muffin cups (or some ramekins**) with butter. Spoon a scant tablespoon of brown sugar topping into each muffin cup and top with pineapple. Spoon in cupcake batter until cups are 2/3 full.
  6. Bake at 325 degrees for 20 - 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan.
  7. Remove cupcakes from the pan. For regular-sized cupcakes: While still warm, run a knife around the edge of each cupcake. Then gently scoop each cupcake out of its muffin cup with a spoon and place inverted on a platter. Spoon any pineapple bits and brown sugar topping that remain behind in the pan over the inverted cupcakes.   {For oversized cupcakes baked in ramekins: While still warm, invert each ramekin on a platter. Let ramekins sit inverted until cupcakes release from the ramekin, or gently shake each ramekin until the cupcakes release. Remove ramekins.}
  8. Top with a maraschino cherry and serve warm.***

Notes: 
* I used pineapple tidbits for regular-sized cupcakes baked in muffin tins and pineapple rings for oversized cupcakes baked in ramekins. 

** The number of ramekins needed will depend on their size.  This recipe should make about 6 to 8 oversized ramekin cupcakes.

***  We found that warming these cupcakes in the microwave (for about 10 - 12 seconds) worked just great.  They were still deliciously divine when warmed up a couple of days after baking.


Enjoy!


Please enjoy these other yummy cupcake creations from The Kitchen is My Playground ...




21

'Gettin' Figgy With It' Fig Pizza

August 10, 2012

My recent bounty of fresh figs is serving up some delicious treats in our kitchen.  First, marinated fig salad, and now ... fig pizza!  This pizza was so good, Mark created three new words to describe it.

Yup, he described this pizza as figtitious, figilicious, and figtastic.  That's pretty high praise ... I think.  But let's turn to Mark's definitions to make sure.

Figtitious - So good it can't be real.  (Like 'fictitious' ... get it?)

Figilicious - Figs that are super delicious.

Figtastic - Fantastic figs.

I'd say yes, that's high praise.  Wouldn't you?

And apparently Mark is in a creative mood ... 'cause he just said the title of this post needed to be 'Gettin' Figgy With It.'  Okay.  I'm good with going with his creative juices tonight.

To get started on this figtitious, figilicious, figtastic fig pizza, gather up some gorgeous fresh figs and slice them in half.




Then slice a red onion into rings, season the rings with salt and pepper, ...


... and saute them up in a little olive oil.


Then gather up some fresh rosemary.



Top pizza dough with a simple drizzling of olive oil, then arrange the onions and figs on top, and sprinkle with a bit of fresh rosemary.


Finally, top with some little chunks of cheese.  Mark and I decided to test two types of cheese - fresh mozzarella and goat cheese.  So, half our pizza was topped with crumbles of goat cheese, and half had fresh mozzarella chunks.

Taste test results?  Both were great!  I liked goat cheese a little better, and Mark liked fresh mozzarella best.


Bake it up, serve yourself a big ol' piece, and enjoy the beautiful figliciousness.   



Fig Pizza
Source:  Inspired by Southern Living's Figgy Focaccia, August 2012
Ingredients
Pizza dough (homemade* or store-bought dough ball)
1 medium red onion, sliced in rings
Salt & pepper
Extra virgin olive oil
16 or so fresh figs, halved
About 1 T. fresh rosemary leaves
8 oz. goat cheese, crumbled or fresh mozzarella, sliced


Directions
1.  Sprinkle onion rings with a little salt and pepper.  Heat about a tablespoon of olive oil in a saute pan; saute onions until tender, about 3 to 4 minutes per side.

2.  Roll pizza dough out to desired size; place on preheated pizza stone or baking sheet.

3.  Spread a thin layer of olive oil over the pizza dough.  Arrange onions and figs on top of the crust, sprinkle with rosemary, and then top with cheese.

4.   Bake at 425 degrees for about 15-20 minutes, or until crust is cooked through and cheese is just beginning to brown.

* See my homemade whole wheat pizza dough recipe, if you'd like.

Enjoy!



12

Banana Split Cheesecake

August 7, 2012


 It's Crazy Cooking Challenge time ... cheesecake edition!  Yes, CHEESECAKE.  Oh, gracious sakes ... there's a whole slew of cheesecake variations hitting the blogland airwaves today, and I can't wait.  Cheesecake is one of my absolute faves, and totally should be it's own food group.  Don't ya think?

So when Tina of Mom's Crazy Cooking, our challenge hostess, announced cheesecake as the challenge food for this month ... needless to say ... I was excited.  With one caveat ... my husband, just that very week, had decided he wasn't going to eat sugar for a while.  Gasp!  Horror!!  How was I going to participate in a cheesecake challenge without my hubby to taste test and help me eat the result??

But never fear, with a little bit of coaxing, hubby rose to the challenge! (no pun intended) ... He set aside his sugar ban to help out with the creation and testing for this fabulously fun challenge.

And, so, we're happy to bring you another wonderful use for overly-ripe bananas ... Banana Split Cheesecake!


Creamy banana-y cheesecake filling in a vanilla wafer crust, covered with rich chocolate ganache, topped with whipped cream, chocolate spinkles, and a cherry ... yup, it's truly a banana split in cheesecake form.  And it's oh so good.



 So grab your fork ... or spoon ... and dig on in to this delicious banana split.  Er, cheesecake.





Banana Split Cheesecake
Source:  Adapted from Fine Cooking
(Printable recipe)
Ingredients
Crust:
1 1/2 c. vanilla wafer cookie crumbs
2 T. sugar
4 T. butter, melted

Filling:
3 (8 oz.) packages cream cheese, at room temperature
1 c. mashed ripe bananas (3 bananas)
2 T. flour
1/8 tsp. salt
1 1/4 c. sugar
1 T. vanilla extract
4 eggs, at room temperature

Ganache:
3 oz. semisweet chocolate, chopped
5 T. butter
1 T. light corn syrup

Garnish:
Whipped cream
Chocolate sprinkles
Maraschino cherries


Directions
Prepare the Crust:
1.  Stir together the vanilla wafer cookie crumbs and sugar.  Mix in the melted butter until crumbs are moistened and clump together slightly.

2.  Press into the bottom of a greased 9-inch springform pan.  Bake at 375 degrees for about 9 minutes, until just slightly beginning to brown.  Remove from oven and set aside.

3.  Reduce oven to 300 degrees.

Prepare the Filling:
4.  Beat together the cream cheese, mashed banana, flour, and salt with an electric mixer on medium speed until very smooth and fluffy, about 5 minutes.  Add the sugar and continue beating until well blended and smooth.  Add vanilla and beat until combined.  Add the eggs one at a time, beating very briefly (just a few seconds) after each addition.  Pour the filling into the prepared crust and smooth the top.

5.  Bake at 300 degrees for about 55 to 60 minutes.  The edges should be set but the center still look moist and  jiggle (like Jell-o) when the pan is gently nudged. 

6.  Cool completely on a baking rack.  Cover and refrigerate until well chilled, at least 8 hours and up to 2 or 3 days.

Prepare the Ganache & Garnish:
7.  In a small bowl, melt together the chopped chocolate and butter - you can use the top of a double boiler or the microwave on medium power.  Add the light corn syrup and whisk until smooth.  Pour over cheesecake and spread evenly.  Chill until set.

8.  When ready to serve, garnish each slice with a dollup of whipped cream, chocolate sprinkles, and a maraschino cherry.

Enjoy!



29

Marinated Fig Salad

August 5, 2012
Enjoy fresh seasonal figs in this flavorful Marinated Fig Salad.  Delightfully sweet figs marinated in balsamic and honey, are beautifully complimented with the savory flavors of arugula, blue cheese, and walnuts.

Plate of Marinated Fig Salad Image
10

Avocado Egg Salad

August 1, 2012
Creamy Avocado Egg Salad ~  Could it be the new way to enjoy green eggs and ham?

Creamy Avocado Egg Salad   www.thekitchenismyplayground.com

Green eggs and ham,
Could it be?
A whole new way
to enjoy thee?

Well, yes it is!
And truth be told,
It's creamy goodness
To behold.

I sure do like it,
Sam I am.
I like this kind
Of green eggs and ham!


I guess my brain's gearing up to get back to my first graders ... I just couldn't resist writing this little Green Eggs and Ham ditty for this one.  And truth be told, ... though I can hear those skeptics out there ... this Avocado Egg Salad is really, really good!

Creamy Avocado Egg Salad   www.thekitchenismyplayground.com

The creaminess of the mashed avocado means you can add less mayonnaise than's used in traditional egg salad and still get a great texture.  Or, skip the mayo altogether an use plain yogurt instead.  Which is great if you happen to not be a mayo fan.

Red wine vinegar adds fabulous flavor to the Avocado Egg Salad, and helps keep the avocado from turning brownish ... This can keep in the refrigerator for a couple of days, and while it won't turn brownish because of the vinegar, the color does change a bit to different shades of greenish.  Just so you know what to expect.  

This will definitely be appearing in my lunchbox line-up this coming school year!

Now come on ... Be daring.  Give this a try.  

You'll be surprised ... in a good way.

Creamy Avocado Egg Salad   www.thekitchenismyplayground.com
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!


egg salad recipe, avocado egg salad recipe, green eggs
Salads
Yield: about 2 cups

Avocado Egg Salad

Creamy Avocado Egg Salad ~ Could it be the new way to enjoy green eggs and ham?
prep time: 10 Mcook time: total time: 10 M

ingredients:

  • 6 hard boiled eggs
  • 1 medium avocado, cut into chunks
  • 2 T. mayonnaise (or plain yogurt, or combination of the two)
  • 2 tsp. finely chopped fresh chives or 1 tsp. dried chives
  • 2 tsp. red wine vinegar
  • 1/4 tsp. salt
  • pinch of ground black pepper

instructions:

How to cook Avocado Egg Salad

  1. Separate the egg yolks and egg whites. Coarsely chop the egg whites.
  2. Using a fork, mash together the egg yolks and avocado. Combine with the mayonnaise, chives, red wine vinegar, salt and pepper.
  3. Mix in chopped egg whites.
TRACEY'S NOTES
  1. The red wine vinegar in this recipe adds fabulous flavor and helps keep the avocado from turning brownish. This can keep in the refrigerator for a couple of days, and while it won't turn brownish, head's up -- the color does change a bit to different shades of greenish.
Created using The Recipes Generator
Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these links, at no additional cost to you. Thank you for supporting The Kitchen is My Playground when you shop at Amazon.com.



9
Blog Design: Tracimichele.com. Powered by Blogger.