Coconut Bird Nest Cupcakes

 

This past weekend I had a totally adorable Easter/Spring party complete with an Easter Egg Hunt! I'm sure it was almost as much fun for my neighbors to watch a bunch of grown ass adults run around the yard looking for eggs as it was for us to find them. More fun than it was being a kid though because I get to swear at my friends and eat as much candy as I want - and no one can stop me!

  

Look how CUTE!!!

After not baking for over a month I was pretty eager to flex my culinary muscle. There was quiche, deviled eggs, rainbow fruit on a stick, biscuits, cream cheese strawberry rhubarb danish, and of course these sweet little coconut bird nest cupcakes! 

Earlier in the day, before I had tasted one, I was lamenting to my friend that I have yet to find a vanilla cake recipe I really like, and that they all tend to have a heavy, cornbready flavor and texture to me. Despite the fact that these are coconut cupcakes, I think this will be my go-to vanilla cake recipe as well! The coconut flavor is mild enough that you might miss it if not for the addition of some shredded coconut (if you want it to be more prominent, I suggest adding a touch of coconut extract to the cake, frosting, or both). The texture, though, is perfect - light, but not too delicate, and moist without being greasy. I only wish my carb-deprived belly could have fit more!

Coconut Bird Nest Cupcakes

Makes 18-20 cupcakes

For the reduced coconut milk:

2 13-14oz cans unsweetened coconut milk

For the cake:

2 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup unsalted butter, room temp

1 1/3 cup sugar

3 large eggs, room temp

1 cup reduced coconut milk, room temp

seeds scraped from 1 vanilla bean

(coconut extract to taste, optional)

For the frosting:

1 cup unsalted butter, room temp

2 1/2 cups confectioner's sugar

1/3 cup reduced coconut milk, room temp
2 Tbsp coconut rum

seeds scraped from 1 vanilla bean

1/8 tsp salt

(coconut extract to taste, optional)

1 1/2 cups sweetened coconut, lightly toasted

1 8 oz bag Cadbury mini eggs

1. For the reduced coconut milk: Pour coconut milk into a deep, medium sized saucepan and bring to a boil over medium high heat. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, stirring occasionally, about 30-45 minutes. Remove from heat and cool completely. 

2. For the cupcakes: Position rack in center of oven and preheat to 350F. Line a muffin tin with paper liners. Whisk the flour, baking powder and salt in a medium bowl.

3. In the bowl of a stand mixer, beat the butter with the paddle attachment until smooth, then add the sugar and beat on medium high speed, scraping the sides of the bowl occasionally, until light and fluffy, about 2 minutes. Add 2 eggs, one at a time, beating well after each addition and scraping down the sides of the bowl, then beat in the vanilla bean seeds and remaining egg. Add half of the flour mixture and mix on low just until lightly blended. Add the 1 cup reduced coconut milk and mix just until blended. Finally, add the remaining flour mixture and mix until blended. 

4. Divide the batter among the prepare muffin tins and bake until cupcake tops spring back when gently touched and a cake tester inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes in tins to rack and cool for 10 minutes before removing from tins to the rack to cool completely. 

5. For the frosting: In the bowl of a stand mixer using the paddle attachment, beat the butter until smooth. Add the confectioner's sugar, reduced coconut milk, rum, vanilla bean seeds and salt and beat on medium low until blended, occasionally scraping down the sides of the bowl. Increase speed to medium high for a minute until light and fluffy. 

6. To decorate, top each cupcake with 2 tablespoons or so of frosting, and spread the frosting around so there is a small indent in the frosting in the center of the cupcake, almost exposing the cake. Gently press the toasted coconut around the frosting, then arrange your eggs in their "nest." Enjoy!

Savory Bread Pudding

Move over croutons and breadcrumbs, I have a better way to use up that 3 day old stump of bread you have sitting on your counter.

Granted, I am a carboholic. It's not often that a loaf of bread stands a chance around me but...

I don't like to waste food. You might also call me a packrat. My freezer is mm... less than organized. Being that there is just one of me, I frequently freeze leftovers and excess vegetables/fruit to use on a later date. One of those things that I like to freeze is bread. Usually when I buy a loaf of bread I eat half and freeze the other half for a little later. Sometimes it doesn't always work out quite like that, so I have a special baggie that I use to gather small chunks of slightly stale bread for this very recipe.

Bread pudding is something I usually associate with sweets and desserts, but a savory version really deserves more love. It is very rich and satisfying thanks to the custard-like base, bright veggies and cheese. It makes for a great vegetarian main, or can be served as a side.

I like a complex, nutty cheese like Gruyere to complement the chevre so I used some Aged Bloomsday from Cato Corner here in CT, but feel free to experiment with what you like best. I love making this because it's so easy to use local ingredients, so use what you have available. This recipe lends itself to plenty of variety!

 

Savory Bread Pudding

Makes about 6 main course servings

2 cups milk (low or reduced fat is fine)

4 eggs

1 tsp salt, divided

1 tsp of your favorite hot sauce 

freshly ground black pepper

4 cups stale crusty bread, torn or cut into 1 inch chunks

10 oz fresh or frozen spinach

1 Tbsp olive oil

1 red bell pepper, chopped

1 medium onion, chopped

1 garlic clove, minced

4 oz goat cheese

1 cup Gruyere-like cheese, shredded

1. In a large bowl, whisk together the milk, eggs, 1/2 tsp salt, hot sauce and ground pepper. Add bread chunks and mix well. Cover and refrigerate for 30min-1hour. 

2. Meanwhile, prepare the spinach. If using fresh spinach, bring a large pot of water to a boil. Throw your spinach leaves in and blanch just until wilted, about 30 seconds. Remove from the pot, rinse under cold water and drain, squeezing out all excess water. Chop and set aside.

If using frozen spinach, just thaw according to package instructions, drain and squeeze all excess water out. Chop and set aside.

3. Preheat the oven to 350F. Grease an 8-cup baking dish and set aside. Bring a few cups of water to a boil for a water bath while you're at it.

4. Heat the olive oil in a large pan over medium heat. Add the onions and pepper and cook until they are slightly tender and golden, 5-8 minutes. Add the garlic, stir and cook for another minute. Add your spinach, remaining 1/2 tsp salt, some more pepper and cook for another minute then remove from the heat.

5. Add the veggies, goat cheese and 1/2 cup of Gruyere to the bread and egg mixture. Stir until well combined. Scrape into your prepared baking dish and sprinkle the remaining cheese evenly on top. Place the baking dish into a larger pan for the water bath. Put the whole thing in the middle rack of the preheated oven, then pour the boiling water into the larger pan until it comes about halfway up the side of your bread pudding baking dish. Bake for 50-60 minutes. Carefully remove the baking dish from the water bath and let cool for about 10 minutes before serving.

Bacon and Leek Risotto with Poached Eggs

I've seen it! The first soldiers of spring are popping up everywhere - snowdrops, daffodils, tulips! I've watched robins pluck worms from the ground and splash around in rainy day puddles. It is finally in the 50's and not 30 or below. Spring is finally here and I'm making a very obscene gesture to Winter as it exits!

Today was a rainy April day... not terribly cool, but a bit raw. It's that time of the year where I still want something a bit comforting, but I crave fresh flavors and vibrant colors. Luckily, the first spring veggies will begin arriving within the next few weeks and they are some of my favorites - leeks, ramps, peas, fiddleheads, asparagus. All so green, fresh and yummy!

This month's Bon Appetit had an article featuring many of those spring veggies. One recipe in particular caught my eye - a bacon and leek risotto with poached eggs. Umm, hello?! That might be one of the best flavor combinations ever. And you know how I feel about runny egg yolks.  The idea of creamy rice with the oniony leeks mixed with some crispy bits of bacon all topped with a delicious, runny egg yolk was too much for me to handle. I had to make it ASAP.

Oh, and it was gooood. It's like breakfast and dinner and everything in between. And that egg... oh, that egg. It's like a big, bright, happy sun in the middle of your plate making all kinds of saucy goodness. Give it a go, I think it will make you smile on a rainy day too.

Bacon and Leek Risotto with Poached Eggs

(from Bon Appetit)

Makes 6 Servings

 

6 large eggs

5 cups low-sodium chicken stock (homemade is best!)

1 Tbsp olive oil

6 sliced thick-cut bacon, cut into bite sized pieces

2 cups thinly sliced leeks (white and pale green parts only), rinsed and dried

1 1/2 cups arborio rice

3/4 cup dry white wine

3 Tbsp finely chopped fresh Italian parsley, plus more for garnish

1 Tbsp butter

2 Tbsp finely grated parmesan , plus more for garnish

1. To poach the eggs:  Bring a large skillet of water to a bare simmer over medium-low heat. Lightly salt the water. Crack one egg at a time into a small bowl and gently slide each egg into the simmering water. Cook the eggs until the whites are cooked through, but the yolks are still runny, 3-4 minutes. Using a slotted spoon, gently transfer the cooked eggs to a bowl filled with ice water. (Eggs can be made 1 day in advance - cover and refrigerate in the bowl of ice water)

2. Heat your broth in a medium saucepan and cover to keep warm. Heat the olive oil over medium heat in a large, heavy saucepan. Add the bacon and cook until it is crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to drain on paper towels. 

3. Add the leeks to the pan with the bacon drippings and cook until soft, about 4-5 minutes. Reserve 2 tablespoons of the cooked leeks for garnish and set aside. Add the rice to the pan and stir for 1-2 minutes. Add the wine and stir until fully absorbed, another 1-2 minutes. Begin adding 1/2 cup of warm broth at a time to the rice, stirring until the broth is fully absorbed before adding more. Continue adding broth and stirring until rice is tender with a slight bite and the sauce is creamy, 20-25 minutes. Once the rice is cooked, add the bacon, butter, chopped parsley and cheese. Season to taste with salt and black pepper.

4. While the rice is cooking, heat a medium skillet full of water to a simmer to reheat your poached eggs. When the rice is done, gently scoop the eggs from the bowl and place them into the pan of simmering water. Heat for 1-2 minutes, just enough to warm them through.

5. Divide risotto among 6 bowls. Using a slotted spoon to drain the excess water, top each bowl of risotto with a poached egg. Sprinkle the eggs with a bit of salt and pepper, parsley leaves, cheese and reserved leeks. Serve immediately and enjoy!

Egg Stuffed Potatoes

I likes me some eggs. Poached eggs on toast is one of my favorite comfort foods and I'll eat it any time of the day. I think a runny egg yolk makes almost anything taste awesome x10. Not much beats the creamy, rich flavor and texture a nicely cooked egg adds. I also happen to think that adding an egg to almost anything makes it a meal. Lucky for me it really does! Eggs are a great source of protein and good fats, especially if you're cooking with high quality eggs.

Speaking of which, I've become a real Egg Snob lately. I've been buying eggs from local farms as much as I can and find myself turning my nose up at the pale yellow yolks you find in grocery store eggs. They make me sad. If you've never had a real farm fresh egg, you should so go out of your way to find some. It's worth it, trust me.

I also love potatoes. Mmm, starchy goodness. It must be my Polish genes. When I happened across this idea at Home cooking in Montana, I knew I had to try it.

These little potatoes are so delicious. You can stuff them with just about anything you'd like - various cheeses, veggies, meats, etc. Of course, the bigger the potato, the more fillings you can fit in! They're great as a light dinner alongside a salad, or would be perfect for a brunch dish as well. Best of all, they're super cheap and easy!

Egg Stuffed Potatoes

2 PRE-BAKED Potatoes

2 Eggs

Butter

Salt

Pepper

Various Filling Ideas:

cooked meats: crispy bacon, ham, sausage, leftover chicken/steak, tofu etc

veggies: chopped broccoli, spinach, roasted garlic, asparagus, onions, peppers, salsa

CHEESE!: cheddar, mozzarella, pepper jack, gouda, muenster, you name it!

1. Preheat oven to 350F. Slice just the top of your (already cooked-through) potatoes off to expose their fleshy goodness. Scoop out some of the flesh - you want plenty of room for your fillings, but you still want a good later of potato. Reserve the flesh for another use.

2. Sprinkle the inside of each potato with a little salt and pepper. Place some of your fillings into the hollow of your potatoes. How much you use will depend on how big your taters are. Just make sure to leave room for your egg. 

3. Carefully crack a whole egg into each potato. Sprinkle with a little more salt and pepper to taste, and add a bit more cheese and fillings to the top.

4. Bake for about 20-25 minutes, or until the whites are set but the yolk is still runny. (Bake for a few minutes longer if you prefer a firmer yolk.)