Caramel-Butterscotch Buttercream Frosting

Glossy and buttery (it should be buttery with 6 sticks in it!) but with the slightly bittersweet, sophisticated edge of both brandy and Caramel sauce to temper its richness.  It's absolutely dreamy!  It takes a little time and a large stand mixer takes away the pain from the amount of egg beating involved here.

Caramel-Butterscotch Buttercream Frosting

For the Caramel Sauce:

1 cup granulated sugar

3 Tbs water

1 cup heavy cream

For the Butterscotch Buttercream:

6 large eggs

1 1/2 cups firmly packed dark brown sugar

1 tsp vanilla extract

1/4 tsp salt

1 1/2 pounds ( 6 sticks ) Cold butter

1 tsp of brandy extract

To make the Caramel Sauce:

Combine the granulated sugar and water in a medium, heavy-bottomed saucepan over medium heat.  Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to change color.  Increase the heat to high and boil until the syrup turns a deep amber color, 4 to 5 minutes.  Watch carefully, as it can burn quickly.  

Immediately remove the pan from the heat and stir in the cream with a wooden spoon.  reduce the heat to medium-low and cook, stirring constantly, until the caramel thickens, 3 to 5 minutes.  Remove the sauce from the heat and let cool.

While the sauce is cooling, prepare the butter cream:  Combine the eggs and brown sugar in the metal bowl of a stand mixer (alternatively, use a metal mixing bowl and handheld electric mixer, but be prepared for a workout)

Fill a large saute pan or frying pan with water and bring to a simmer over medium-high heat.  Place the mixing bowl in the simmering water and whisk the eggs and sugar constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3 to 4 minutes.  Use an instant -read thermometer to check the temperature; it should be anywhere between 120 degrees to 140 degrees.

Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes.  Beat in the vanilla and salt.

While the eggs are mixing, unwrap the individual sticks of butter and re wrap them loosely in plastic wrap.  Pound the butter 5 or 6 times with a meat cleaver or rolling pin, or until the butter is soft and malleable but still cool.  

With the mixer speed still on medium-high, add the butter, approximately 2 tablespoons at a time, to the egg mixture, beating in each addition until it is incorporated.  When all the butter has been incorporated, slowly dribble in the brandy extract (or you can add 2 Tbs or bourbon)  Don't panic if the buttercream seams to liquidy or looks curdled as you beat in the butter.  It will magically emulsify into a smooth, creamy frosting by the time the last little bit of butter is mixed in.  Have faith; it's worth it.

When the buttercream is smooth and glossy, turn off the mixer and, using a rubber spatula, fold in 1/2 cup of the cool caramel sauce.  For a stronger flavor, fold in up to 1/2 cup more caramel sauce.

Chocolate-Mayonnaise Cupcakes

The batter is rich and deeply chocolatey, and results in bouncy little cakes that don't dissolve into a shower of crumbs with the first bite.  You must, must, must try these with the Caramel-Butterscotch Buttercream!  I warn you first that it's not an easy frosting recipe but worth all the work!  Enjoy!

Chocolate-Mayonnaise Cupcakes

Ingredients:

2 cups of AP flour

3/4 cups of cocoa powder

1 tsp baking soda

1/4 tsp salt

2 cups sugar

2 large eggs

1 cup mayonnaise (not low-fat)

2 tsp pure vanilla extract

1 1/3 cups boiling water

Caramel-Butterscotch Buttercream Frosting (or you favorite frosting)

Directions:

Position a rack in the middle of the oven and preheat to 350 degrees.  Line two standard 12-cup muffin tins with paper cupcake liners.

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.  Set aside.

In another bowl, combine the sugar and eggs and beat with an electric mixer set at medium-high speed until light and fluffy, about 2 minutes.  Eat in the mayonnaise and vanilla just until combined.  Reduce the speed to medium and beat in half of the flour mixture just until combined.  Stop the mixer and scrape down the sides of the bowl.  Add half of the boiling water and beat at very low speed just until the batter is smooth, 5 to 10 seconds.  Add the remaining flour mixture and beat just until combined, 5 to 10 seconds longer.  Beat in the remaining water.  The batter will be somewhat thin.

Divide the batter among the prepared cupcake cups, filling them about two-thirds full.  Bake until a wooden skewer inserted into the center of a cupcake comes out clean, 18 to 22 minutes.  Transfer to wire racks and let cool completely.  When the cupcakes are completely cool, frost them with the Caramel-Butterscotch Buttercream and serve. 

Tarragon Chicken Salad with Grapes and Walnuts

After working in the yard all day I came into the kitchen thinking that I really didn't want to cook!  I knew I had left over chicken from the night before so I put together this delicious salad with what I had in the fridge!  I have to say this came out so delicious.  The nuttiness of the walnuts and the sweetness of the grapes pair well with the chicken.  mmmmmm....you have to try this!  I just used some olive oil and white wine vinegar for a dressing but you can use whatever floats you boat!!!  Enjoy~

Tarragon Chicken Salad with Grapes and Walnuts

yield: Makes 4 to 6 servings

Ingredients

• 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
• 1 cup walnuts,toasted and chopped
• 1 celery rib, cut into 1/4-inch-thick slices (1 cup)
• 2 tablespoons finely chopped shallot
• 2 cups halved seedless red grapes
• 3/4 cup mayonnaise
• 3 tablespoons apple cidar vinegar
• 2 tablespoons finely chopped fresh tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

 Preparation

Toss together all ingredients in a large bowl until combined well.

Tortillas De Harina (White Flour Tortillas)

I've had this recipe for Homemade Flour Tortillas for years.  Can't even remember where I acquired it!  Doesn't really matter.  What matters is that you try your hand at making these.  I usually serve these with a big pot of Pork Chili Verde Stew.  My son, Chris, could eat the whole batch of them!  They're well worth the extra effort! 

Homemade Flour Tortillas

Makes 8-12

4 cups flour

2 tsp salt

2 tsp baking powder

4 Tbs shortening

1 1/2 cups warm water

1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
2. Make a well in center of dry ingredients.  Add water, a small amount at a time, and work mixture into a dough.
3. Knead dough until smooth, cover, and set aside for 10 minutes.
4. Form dough into balls the size of an egg.  Roll each ball of dough into a circle 6 inches in diameter. (you may need to add some flour to your rolling surface.
5. Heat a griddle or skillet on medium-high heat.  Place each tortilla on griddle and cook for approximately 1 minute on each side.  (Tortillas should be lightly speckled.)

Quick Pickled Spring Vegetables

SPRING HAS SPRUNG!! Get ready for the season with these Quick Pickled Spring Vegetables!

Pickled Spring Vegetables are an Asian-inspired quick pickle. Quick pickles are a fantastic use for all sorts of vegetables and do not require time or canning equipment. I used Easter egg radishes, fresh nantes carrots, and leeks from our trip to the market, though you could also use cucumbers, onions, daikon radishes, or just about any other vegetable you want to pickle. The brine is based on rice wine vinegar and lime juice that tempers the sweetness. These pickles have hints of flavor from slices of ginger, garlic and cilantro. Slice up the veggies and pour over the brine. The pickles will be ready to eat in under an hour. Letting them sit overnight will intensify the flavor, if they last that long.

RECIPE:

1 cup thinly sliced carrots (about 2 medium-sized)

1 cup thinly sliced radishes (about 1 bunch)

1/2 cup thinly sliced leeks

2 inch long piece of peeled ginger, thinly sliced

2 cloves garlic, minced

1/4 cup chopped cilantro

1 cup seasoned rice vinegar

1/4 cup lime juice

3/4 teaspoon salt

Fill a clean quart sized jar with the carrots, radishes, leeks, ginger, garlic, and cilantro. Pour in the rice vinegar, lime juice, and salt. Cover and shake to unify the mixture. Place the jar in the refrigerator and let sit for one hour or more. Store in the refrigerator.

Chocolate Almond Torte

The Chocolate Almond Torte is a very simple recipe.  I was trying to think of a delicious dessert for Easter that my son's girlfriend could also enjoy with us since she is gluten free.  This cake is the answer for that girl. Chelsea this is for you!!!  Enjoy

Note: It keeps well in the freezer.  You should always make two: one for now and one for the freezer!

Chocolate Almond Torte

Torte:

1 1/2 cups toasted & ground almonds

1 cup sugar

3 cups good quality semi-sweet chocolate, broken into small pieces & melted

8 oz. sweet butter, room temperature, cut into 1 inch pieces

6 eggs

1. Preheat oven to 325 degrees. Prepare 2 (8-inch) round cake pans with parchment paper.
2. Place ground almonds and sugar into a food processor and pulse for 1-2 seconds.
3. To melt chocolate, microwave on low for 30 seconds and then stir.  Repeat until completely melted and smooth. Add melted chocolate to mixture in food processor and process until well-combined.
4. Add butter pieces to mixture and process.  (it is not necessary to mix until smooth; some texture is a good thing.)  Add eggs one a t a time, mixing well after each one.
5. Pur half of batter into each prepared cake pan.  Bake for 25 minutes.  The torte will seem loose and sunken in the center and will have risen around the sides.  Remove from oven and cool on a rack for 10 minutes.
6. Run a knife carefully around sides of pan to loosen torte.  Press a small piece of foil (6x6", folded in half) gently onto torte to make a dense, flat surface.  Let it cool completely, at least 1-2 hours.

remove from pan and place on rack.

Glaze:
1 cup good-quality semi-sweet chocolate, broken into pieces
1/8 cup water

1. Combine chocolate and water, microwave on low for 30 seconds, and then stir.  Repeat until a glossy sheen is achieved.
2. Pour half of the glaze onto middle of each torte (while on racks).  Spread glaze over torte with a spoon or angled pastry knife, allowing it to grip over sides.  Let set for 2 hours before serving.

Cut into eighths and serve with berries or whipped cream or both, but the torte is also delicious on its own. 

Kale Salad with Roasted Chickpeas

You’ll probably love the roasted chickpeas as much as I do – they garnish the salad very nicely but become an addictive (and yes, healthy) little snack all by themselves. If you can’t find Tuscan kale – which is also called Lacinato, cavolo nero, black or Dinosaur kale – regular curly kale will do

Kale Salad with Roasted Chickpea 

Yield: 4 servings, or one salad for 1 hungry person

Ingredients:

1 can chickpeas, drained

1/2 teaspoon smoked Spanish paprika (Pimenton) or just use regular paprika

Kosher salt

1/4 cup extra-virgin olive oil

1 big lemon, zested and juiced

1/4 cup freshly grated Parmesan or Pecorino cheese

1 small garlic clove, smashed and chopped

Pinch of red pepper flakes

1 bunch kale or Tuscan kale, stems trimmed and washed 

 

Directions:

1. Heat your oven to 400 degrees.
2. Toss the chickpeas on a small rimmed baking sheet with the Pimenton, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should smell good and become a little bit crunchy.
3. Whisk together the remaining 3 tablespoons oil with the lemon zest and juice, cheese, garlic and red pepper. Taste and season with a pinch of salt if you think it needs some.
4. Roughly tear the kale leaves into pieces and blot with a clean towel if they're dripping wet; put into a large bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated - your hands will taste yummy.
5. Serve the salad with some of the chickpeas spooned over the top and sprinkled with curls of Parmesan, if you like.