Thursday, March 26, 2009

Cream Soda - Toffee Cupcakes with Browned Butter Frosting

2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
3 eggs
1 Tbsp. molasses
1 1/2 tsp. vanilla
1/2 cup buttermilk
1/2 cup cream soda (not diet)
3/4 cup toffee pieces
1 recipe Brown Butter Frosting

- Preheat oven to 350 degrees. Line 18 2 1/2 inch muffin cups with paper baking cups; set aside. Combine flour, baking powder, baking soda and 1/4 tsp. salt; set aside.
- In large mixing bowl, beat butter with electric mixer on medium to high for 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at at time, on low until combined. Beat in molasses and vanilla.
- Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee bits. Fill cups 3/4 full. Bake about 20 minutes or until tops spring back when lightly touched. Cool on racks for 5 minutes. Remove from pans; cool. Frost; top with remaining toffee bits. MAKES 18 (but recipe doubles well)

Brown Butter Frosting:

For brown butter, in saucepan heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium for 30 seconds. Add cooled brown butter; beat until combined. Add 2 cups powdered sugar, 1/2 tsp vanilla, 1/8 tsp ground nutmeg, and dash salt. Beat in 1 to 2 Tbsp buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water.

I made these for a Relief Society Birthday Party thing this week, mainly choosing the recipe based on the fact that I don't like toffee very much, and therefore, wouldn't be tempted to eat them. Wrong! They are FANTASTIC! I'm sure they are awful for you, but I think once in while we all deserve a little treat. :)

Wednesday, March 4, 2009

Salmon with Capers

4 6 oz. salmon fillets
2 T olive oil
2 T capers
1/8 tsp salt
1/8 tsp pepper
4 slices of lemon

-Heat oil in a large heavy skillet over medium heat.
-Place salmon in skillet, increase heat to high. Cook 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over and cook 5 minutes until browned. Salmon is done when it flakes easily with a fork.
-Transfer salmon to plates and garnish with lemon.

--My note: OK, this has got to be one of the fastest dinners of all time. And can I also add easiest? We really enjoyed this dish, but cut it down to just 2 pieces of salmon since there were only 2 of us. It was light, felt healthy, and tasted really quite good. Simple, but good. Sometimes, the simple dishes really shine, and we liked it a lot. We also cooked up some couscous and vegetables to go with it, and were quite happy with the results.