Staten Island Food And - See what's cooking……


October 4, 2011

Guinness Stout Cupcakes – Mmmmm Beer!

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101937366 8489d0e99c m Guinness Stout Cupcakes   Mmmmm Beer!

Image by Stephen Edgar - Netweb via Flickr

I was asked by a friend if I had a recipe for the upcoming Richmond County Beer Festival being held October 22,2011 at the Richmond County Ballpark. At first I was thinking something from my BBQ repertoire  but then the Homer Simpson light went off.


I found this recipe in my cookbook (thank you Martha Stewart) and it’s a great Autumnal dessert. It exudes the rich bold flavor of roasted malt and melds well with the spiced cake. I dedicate this post to the folks at the Richmond County Beer Festival (good luck guys!).


3 3/4 cups all-purpose flour

1/2 teaspoon plus 1/8 teaspoon baking soda

1 3/4 teaspoon baking powder

1 1/4 teaspoon salt

1 Tablespoon ground cinnamon

1 1/4 teaspoon freshly grated nutmeg ( you can use ground nutmeg if you must, LOL!)

1 1/4 cups vegetable oil

1 1/4 cups unsulfured molasses

1/2 cup plus 1 Tablespoon packed light brown sugar

2 large whole eggs plus 1 egg yolk

1 Tablespoon plus 1 teaspoon finely grated orange zest

1 1/4 cups (10 ounces folks in Rio Linda) stout beer, such as Guinness, poured and settled

Glaze Ingredients

2 cups powered sugar. sifted

1/4 cup stout beer

The Details

Preheat oven to 350 degrees. Arrange oven racks to the middle third. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

With an electric hand mixer or stand mixer on medium-low speed, beat oil, molasses, brown sugar, whole eggs, yolk, zest, andstout until combined. Reduce speed to low. Gradually add flour mixture, beating until just combined.

Divide batter evenly among lined cups, filling each about three quarters full. Bake, rotating tins halfway through for even cooking. Remove tins when a toothpick inserted into a cupcake center comes out clean, about 20 minutes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in air tight containers.

To finish, place cupcakes on a wire rack over a baking sheet; spoon glaze over cupcakes, and let set.  When you refrigerate the cupcakes let them come to room temperature until they are ready to serve.

To Glaze or Not To Glaze

Whisk together ingredients until combined. Use immediately. Any extra…. dip some fresh donuts into it.  Mmmmm, donuts!

And you said you couldn’t bake.



 Guinness Stout Cupcakes   Mmmmm Beer!

Dessert,Just For Kids,Recipes

June 1, 2011

Snickerdoodle Cupcake

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DSC02191 225x300 Snickerdoodle Cupcake

Mmmmmmmm. Right Michelle?

What is a snickerdoodle? Hint, It’s not a dog breed!

Old food lore states that snickerdoodles were popular cookies in the early years of our countries founding.

According to the website Food, “Food historians tell us the history of small cakes/cookies/biscuits with snickerdoodle-type ingredients dates back to ancient Roman times. Small cakes of this were quite popular in Medieval Europe. In Medieval and Renaissance England, similar cookies were called jumbles. Germans often added more spices and dried fruits, in the gingerbread tradition. When Europeans settled in the New World they brought with them their culinary heritage and their recipes. We find plenty of recipes printed in 18th-19th century American cookbooks that would produce something quite like snickerdoodles, but they are called other names (jumbles, ginger cookies).”

This very popular cookie with a possible German pedigree has evolved into cupcakes. Below is a fantastic and easy recipe from Martha Stewart. I hope you enjoy this tasty treat. I know I did and so did my friends Michelle and Kara. Maybe they will try to make this cupcake. Yeah, right!



Snickerdoodle Cupcakes (makes about 36 standard cupcakes)

1.5 cups all-purpose flour

1.5 cups cake flour (not self rising), sifted

1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. ground cinnamon, plus more for dusting
1 cup (2 sticks) unsalted butter, room temperature
1.75 cups granulated sugar, plus more for dusting
4 Large eggs, room temperature
2 tsp. pure vanilla extract
1.24 cups of whole milk


1.5 cups plus 2 tbsp. sugar

2/3 cup water

2 tbsp. light corn syrup

6 large egg whites, room temperature

Preheat oven to 350 degrees. Line a standard muffin tins with foil liners. Sift together both flours, baking powder, salt and 1 tbsp. cinnamon.

With a hand or stand mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk and beating until combined after each.

Divide batter evenly among lined cups. I use two scoops of a 1.5 tbsp. ice cream scooper. Fill each cup about half full.

Bake, rotating tins halfway through, until a tooth pick inserted comes out clean, about 20 minutes. Transfer tins to cooling racks to cool completely before removing cupcakes.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip, pipe frosting on each cupcake. Create a Hershey’s kiss type of dome with the frosting. Then using a small and fine sieve, dust the peaks with the cinnamon-sugar mixture.


Combine 1 1/2 cups of sugar with the water and corn syrup in a small saucepan and mix slowly for less than a minute; clip candy thermometer to the side of pan. Bring to a boil over medium heat. Continue boiling until it reaches 230 degrees F. Do not burn this concoction or you will have one hell of a mess.

In another bowl whisk the egg whites on medium high speed until soft peaks form. With the mixer running, add remaining 2 tablspoons sugar, whisk to combine.

Once the sugar syrup reaches 230 degrees, remove from heat. With mixer on medium low speed, pour syrup down side of bowl in a slow, steady stream. Michelle don’t burn yourself. Be careful.  Raise speed to medium high; whisk until mixture is completely cool and stiff (but not dry) peaks form. Figure about 7 minutes. Test by touching the bottom of the bowl. Use immediately or it will harden quickly (no jokes please).



 Snickerdoodle Cupcake


August 16, 2010


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300px Flickr   cyclonebill   Burger Burger

Hamburger is paradise!

The perfect American diner hamburger hails from France. Say what!

Burger. Hamburger. Call it what you want but it is well known throughout the world. Just the name alone brings to mind moist and delicious ground beef with a slight charred crust encasing the patty (which adds a nice texture). Usually topped with onions, cheese and ketchup (or mayonnaise). Serve on a sesame or poppy seed roll. Most of the time they are cooked on a grill but not this recipe. This one hails from France and was pickup by most American diners, dives and drive-in’s.

This recipe is reminiscent to most griddle/skillet-cooked burgers cooked in your local diner. The burger will have a nice crust and yet be very moist and tender inside. Topped with a fantastic sauce made from the pan juices and charred morsels clinging to the pan.

Did You Know?

The French call the hamburger “bifteck hache”. According to Julia Child, “the French hamburger is an excellent and relatively economical main course for an informal party.” In France? Hamburgers with red wine at a party? What about the French haute cuisine? SACREBLEU!

The below recipe is a spin off of Julia Child’s ground beef with onions and herbs recipe. I hope you enjoy it.


For six burgers

For this recipe get the leanest ground beef you can find. Usually it’s sirloin beef.


1 ½ lbs. lean, ground beef

1 medium yellow onion, sliced thin

5 Tbsp. softened unsalted butter

1 ½ tsp. kosher salt

¼ tsp. fresh ground black pepper

¼ tsp. dried thyme

1 large egg

½ cup all purpose flour

¼ tsp. dried thyme

1 Tbsp. olive oil

½ cup dry vermouth

6 poppy or sesame rolls

In a mixing bowl, add the ground beef, 2 Tbsp.’s of butter, kosher salt, black pepper, thyme and the egg together and mix well with your hands. Blend thoroughly. Form into patties ¾ inch thick. Cover with wax paper and refrigerate until ready to use.

Slowly sauté the sliced onion with 2 Tbsp.’s of butter over medium heat until they are tender but not brown. Cover and set aside in a small bowl to serve later.

Remove the burgers from the refrigerator.

Pour the flour into a plate and dredge the patties in the flour just before sautéing. Shake off the excess flour.

Place 1Tbsp of butter and 1 Tbsp. of olive oil in the skillet (cast iron preferably) over medium high heat

When you see the butter foam begin to subside (this indicates it is hot enough to sear the burgers to form the crust), sauté the patties for 3 – 4 minutes each side. Set the burgers in a platter and loosely cover with tin foil (if you like, you can add cheese to the burgers while they are covered)

Pour all but 1 tsp. of the remaining pan juices from the skillet. DO NOT SCRAPE OFF ANY PIECES CLINGING TO THE SKILLET. This is pure flavor. Over medium high heat pour the remaining 1 tsp. of pan juices and the ½ cup of dry vermouth into the skillet and scrape up the pieces clinging to the skillet for a minute. This is called deglazing. Be careful! Bring to a boil and reduce the liquid down to 3 Tbsp (or by half if your not comfortable reducing that far down). DO NOT BURN THE SAUCE!

Remove the skillet and swirl in the remaining butter by half-tablespoons until fully melted. Season to taste.

Place the burgers in the rolls. Top with the sautéed onions and drizzle the sauce over the hamburgers. No ketchup is needed. Trust me.