For the cupcakes:
Nonstick vegetable oil spray
1 cup all purpose flour
1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/4 cups coarsely chopped toasted pecans
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs, room temperature
1/3 cup sour cream
1 teaspoon vanilla extract
For the frosting:
1 cup sugar
1/4 cup water
1/2 cup heavy whipping cream
2 large egg yolks
1/2 cup (1 stick) unsalted butter, room temperature
1/8 teaspoon fine sea salt
1 cup powdered sugar, sifted
1 cup coarsely chopped toasted pecans
- For the cupcakes: Put rack in bottom third of oven; preheat to 350°F. Spray 12-cup muffin pan with nonstick spray; line with muffin cups.
- Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans.
- Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes.
- Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla.
- Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.
- Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack 15 minutes. Transfer to rack; cool. Do ahead Can be made 8 hours ahead. Cover; store at room temperature.
- For the frosting: Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes.
- Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.
- Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temperature until thick enough to spread, about 1 hour.
- Spread frosting over cupcakes. Place pecans on plate. Roll edges of cupcakes in nuts.
- 3 large eggs
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 4 boneless, skinless chicken breast halves, cut into thin strips
- 1 teaspoon sesame oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely minced
- 4 cups cold, cooked rice
- 6 green (spring) onions, thinly sliced, plus more for garnish, optional
- 2 tablespoons soy sauce
Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.
This ingredient list looks long, but the bread really goes together very quickly. Try it for a great breakfast on the run. Grate the apples over a bowl and add the apples plus the juice that results to the batter.
- 1/4 cup butter, softened
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp. vanilla
- 2 eggs
- 1-1/4 cups peeled, grated apples (about 2 medium apples)
- 3/4 cup chopped pecans
- 2-1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 cup buttermilk
- 1/4 cup applesauce
- 1 cup powdered sugar
- 1 tsp. vanilla
- 1-2 Tbsp. milk
Preheat oven to 350 degrees. Combine butter, oil, granulated sugar, brown sugar, and 2 tsp. vanilla in a large bowl and beat until light and fluffy. Add eggs and beat until blended. Add grated apples and pecans. Mix together flour, soda, salt and cinnamon and add alternately with the buttermilk and applesauce to the apple mixture.Pour batter into a 9×5″ pan that has been sprayed with baking spray containing flour. Bake at 350 degrees for 50-60 minutes or until bread tests done when tested with a toothpick. Meanwhile, mix powdered sugar, 1 tsp. vanilla, and milk in a small bowl. Remove bread from pan when done, place on wire rack, and drizzle glaze over warm bread.
Note: The batter is thick, but be sure that you carefully measure flour by scooping it into the measuring cup with a spoon, then level with the back of a knife. Do NOT scoop the flour out of the bag with the measuring cup. That can result in adding 25% more flour to the recipe, making your baked goods tough and dry.
1 yellow cake mix
1 1/4 cup water
1 stick butter
1 1/2 cup chocolate chips
1 cup walnuts
1. Preheat oven to 350.
2. Prepare pan with cooking spray and flour.
3. Prepare cake mix as directed on the box. Add chocolate chips and walnuts. Pour into the pan.
4. Bake for 50 minutes or until knife stuck into the middle comes out clean.
1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben’s)
2 tablespoons butter, divided
1 pound chicken breast cutlets (about 4 cutlets)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup refrigerated apple cider
1 teaspoon Dijon mustard
1/4 cup chopped pecans
2 tablespoons chopped fresh flat-leaf parsley
1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.
2. While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.
3. Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.