Michael's Monkey Boy Cupcakes

What better combination than banana, chocolate and peanut butter? Mmmmmm Good!

The cupcakes are banana and the frosting is made with both chocolate and peanut butter . Then I topped them off with some toffee dust and a single chunk of semi-sweet chocolate.

I named them after my son Michael who I've nicknamed "Monkey Boy" because of the way he can climb!

Ingredients:

1/2 c. shortening, softened

 (I used the butter flavor)

1 1/2 c sugar

2 eggs

1 tsp. vanilla extract

3 ripe bananas, mashed

1 1/2 tsp. vanilla

2 c. all-purpose flour

1 tsp. baking powder

1 tsp baking soda

dash of salt

1/4 cup buttermilk

(If you don't have buttermilk just add

1/4 tsp. of lemon juice to 1/4 c. of milk)

Method:

Prepare the muffing tins by lining them with your paper muffin cups.

In a large bowl, cream the shortening and then add the eggs beating well after the addition of each egg. Beat in the banana and the vanilla until blended.

 In a separate bowl mix together the flour, baking powder, baking soda and salt. Then place the flour mixture into a sifter and begin to sift it into the banana mixture. Blend and then add a little buttermilk and keep alternating the wet and dry ingredients until they are all gone.

Spoon into your muffin cups until they are 2/3 full. Place cupcakes into a preheated oven of 350F degrees and bake for 16-18 minutes. remove from oven and let cool before frosting.

Frosting

Ingredients:

1/2 c. butter, softened

2/3 c. cocoa powder

1 tsp vanilla

3 rounded T. peanut butter

3 c. confectioner's sugar

1/4 c. milk

Heath English toffee bits

Semi-sweet chocolate chunks

Method:

Cream the butter and then add the cocoa, vanilla and peanut butter and blend. Then alternating the sugar and the milk begin to add until all ingredients are gone.

Take the Heath bits and place in plastic bag and with a rolling pin crush the bits into much smaller pieces. Sprinkle Heath dust over the frosted cupcakes and top with a chocolate chunk.

Makes 18 regular size cupcakes!

Restaurant Review

Toscanas Pizzaria and Restaurant

474 New Jersey 28,

Bridgewater Township, NJ 08807

 (908) 595-2000 ‎

Last Saturday evening Chris and I had the chance for a little one on one time with our son Michael. We had dropped Grace off at an evening birthday party and decided to take Michael out to dinner. We had to pick a kid friendly place for Michael, reasonable cost for Chris and good food for me. Toscanas is a participating establishment with Restaurants.com so Chris purchased a $25 coupon and we were on our way.

This was my first time at Toscanas and I was pleasantly surprised. The restaurant is located in a fairly new strip mall on route 28 in Bridgewater. The interior is decorated in a Tuscan style. The sit down part of the restaurant with menus and waiters was located on the right, and a traditional pizzeria style format on the left. This did lend itself to being a bit on the loud on the restaurant side, but afterall it was a Saturday evening. We didn't have to wait very long to be seated but I have to say that we were lucky because every table was taken but one, ours. Immediately, we received water and our menus. Oh yeah, the place is a BYOB and so our wine was promptly opened and poured.

The menu was typical of what most Italian eateries have to offer so I decided to go with the Bolognaise. Chris on the other hand selected a swordfish in a lemon sauce with vegetables and Michael had the chicken parmesan off of the children's menu. We also decided to try the portabella mushroom appetizer. I have to say that the appetizer was my favorite dish of the evening! It was portabella with spinach and mozzarella cheese in sweet balsamic vinegar… delicious. My Bolognaise could have stood a little bit more in the way of meat and the flavor was just OK for me, but the lemon sauce on Chris's fish was excellent and the vegetables were cooked perfectly. Even Chris ate the cooked carrots which is something he will usually leave on his plate.

The service was good and the staff was very pleasant and attentive...something you normally would expect in a restaurant of finer dining. And the best part was the prices were spot on! They totally reflected the quality and quantity of food presented. And then we had the $25 coupon in hand which reduced our bill to roughly $40.00.including tax and tip.

I would recommend Toscanas to anyone who wants a nice dining experience without the high cost, a kid friendly environment and fairly good quality of food and service.

My Rating *** 1/2 out of 5

Travel - Greece

            Santorini

The Greek Isles have to be one of the most beautiful places in the world and Santorini was probably our favorite spot we visited during our travels through Greece. Santorini is actually the caldera of a still active volcano with the last small eruption occurring in 1950, and, as you can see many of the homes are situated on the collar of the caldera. Once you arrive in Santorini, usually by ferry, you are immediately greeted by an on slot of Santorinians offering potential villas for accommodations. And when you have made your decision as to where to stay there are a slew of taxis waiting to zip you off to your new Grecian abode. We loved our villa and Santorini so much we extended our stay there by 2 days.

Sunset from our villa in Santorini

                                                    Athens

Another favorite spot that we enjoyed a lot was a region in Athens called Plaka. This is a small historical neighborhood of neoclassical architecture and is situated right below the Acropolis. If you walk down the cobbled streets in this quaint section of Athens; you can hear music and laughter, the sound of classes clinking and the smell of extraordinary foods being prepared! And oh the food in Greece is something truly special!

The Acropolis Architecture

The fresh vegetables, garlics, red sauces, fish and meats are both beautiful to the eye and a festival of flavors for the mouth! One of my favorite things to eat while in Greece where Dolmades which are grape leaves wrapped around a filling of rice or grain and a mince meat, usually lamb. They can be serve warm or cold but I prefer them warm with a light egg and lemon sauce...simply wonderful! 

Being serenaded by my then fiancée Chris in a restaurant in Plaka

Moussaka made with a Yogurt Sauce

I started making this dish long before I ever went to Greece and it is honestly one of my favorite recipes. Moussaka is claimed by the Greeks as their dish, but the Turks were the ones who adopted it and spread it throughout the Islamic world.

This moussaka is made with the ground meat of your choice (I used turkey) and a yogurt and egg topping which replaces the white sauce of the more traditional moussaka recipe..

I did try the moussaka while I was in Santorini and the version I had there was a little thicker and sweeter than this one. I think it may have been sweeter because cinnamon was the spice used instead of the nutmeg as in this dish.

This recipe is executed in stages so make sure you read through the recipe before tackling this dish.

Ingredients:

2 eggplants sliced thin

olive oil for sauteing

*1 1/2 lb ground meat

3 large onions sliced thin

3 large garlic cloves chopped

3 T Italian parsley chopped

1 28 oz can of whole tomatoes

1 6 oz can tomato paste

2 eggs

2 c. plain yogurt

1/2 c Parmesan cheese

2 T lemon juice

pinch of nutmeg

S & P to taste

Place sliced eggplant in to a colander and sprinkle with salt, set aside and prepare the meat.

In a large skillet heat 2 T. of olive oil and saute the ground meat until cooked through. Remove the meat and add the onions to the pan and saute for 3-4 minutes, then go ahead and add the garlic and the parsley and cook for one more minute. Add the meat back to the pan along with the tomatoes and the paste. Blend everything together and lest simmer while you begin to prepare the eggplant.

In another skillet add olive to cover the bottom of the pan and heat. Once oil begins to heat add the sliced eggplant. Be careful that the oil is not too hot or it will spatter when you add the cooler eggplant. Cook eggplant until it begins to brown...you will be doing this in several batches adding more olive oil as you go along. Let eggplant drain on paper towel.

OR 
another option to prepare the eggplant.

Place eggplant on jelly roll sheet coasted with olive oil flavored cooking spray.  Spry eggplant as well and then place in broiler. Keep a close eye on the eggplant and watch for it to turn a golden brown, and then flip the slices to broil the other side. remove from pan and let cool.

Once the eggplant is drained, layer the bottom of an 8 x 13 inch baking dish with 1/3 of the eggplant. On top of that add 1/2 of the meat mixture, then add another 1/3 of the eggplant, top with the other half of the meat mixture, and then top off with the last third of the eggplant.

In bowl, whisk together the eggs and add yogurt, whisk again. Then add the Parmesan  lemon juice, nutmeg and salt and pepper and whisk until blended. Top off the eggplant with the yogurt mixture and then sprinkle a little more Parmesan cheese on top.

Place in oven set at 350 degrees and bake for 45 minutes. the dish will be bubbling upon removal from the oven. let set for ten minutes and then cut and serve.

*You can also make this into a vegetarian dish by omitting the meat and adding layers of sauteed mushrooms or zucchini  spinach and possibly slices of Gruyere cheese.

 XO

Spices and Herbs - Corriander

Corriander

History

It is believed to have originated in the Mediterranean area, and in southwest Europe. It is also the native to southwestern Asia to north Africa. Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. Sanskrit writings dating from about 1500 BC also spoke of it. The Romans spread it throughout Europe and it was one of the first spices to arrive in America. The parts used are the fruit, and the leaves

Culinary Uses

All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking.

The leaves have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like overtones.

The small, woody root is used as a vegetable in some parts of China.

Chopped coriander leaves are also used as a garnish on cooked dishes such as curries, but should never themselves be cooked as heat destroys their delicate flavor quickly.

The fruits are also used (both whole and ground) in baking, sausages, pickles, candies, sauces and soups.

Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers.

They are usually dried but can be eaten green. Ground coriander is a major ingredient in curry powder

Medicinal Purposes

Coriander is used to treat digestive ailments. .

One pharmaceutical use of coriander is to mask the tastes of other medicinal compounds or to calm the irritating effects on the stomach that some medicines cause.

Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iranian folk medicine.

If used too freely the seeds become narcotic.

Travel - San Diego

 

The Gas Lamp District, San Diego, California

In January of this year I was in the wonderful city of San Diego for the first time for 5 glorious days. San Diego is a beautiful and historic city where the weather boast a near perfect climate year round with temperatures ranging from  57 Fahrenheit in January to 72 degrees Fahrenheit  in August and is referred to as semi-arid Mediterranean. 

                                         San Diego as seen from the Island of Coronado

But the best part about San Diego for me were all the fabulous restaurants that were packed into the quaint little Gas Lamp District. You can find the Afghan restaurant two doors down from the Italian eatery, which is next to a little cafe, across the street from an Irish Pub. You can easily taste food from any region in the world just by walking one block down any given street in the 16 blocks of the Gas Lamp. But my favorite dish had to be the anti pasta at this little place on 5th avenue called "The Grape" From the moment you walk into this establishment you know you were in some place pretty special! "The Grape" is a wine bar with all types of scrumptious appetizers to go along with your wine. The staff is delightful and there a small outside seating area where you can enjoy watching all the passers by while sipping wine and nibbling on a warm baked brie with brown sugar and walnuts! Honestly you just don't feel like you want to leave. And I have to say that even their website is pretty cool too. It definitely gives you the exact vibe you feel when you walk into "The Grape." 

For more on this wine bar go to http://www.thegrapebar.com/

My new goal for the next time I am in colorful San Diego is to eat my way through the entire town...and I know I will need more than just 5 days!!!

 Our hotel...originally called the St. James Hotel was built in 1913

Interior of the St. James Hotel

Grace's Jammin' Cupcakes

This little cupacake is named after my beautiful daughter Grace. They have a dollop of my homemade strawberry jam inside along with a buttery lemon frosting and topped with a fresh strawberry!

Sooo sweet just like my Gracie!

Ingredients:

8 T butter, softened

Strawberry jam

1/2 cup of superfine sugar

2 eggs

3/4 c. self-rising flour

1 tsp. vanilla extract

12 fresh strawberries

For the Frosting

8 T butter, softened

4 c. confectioner's sugar

1 tsp. vanilla exract

3 T lemon juice

a hint of yellow food coloring (optional)

Method:

Preheat oven to 350 degrees. Line muffin tin with baking cups. In a large bowl beat together butter and the sugar until light and fluffy. Add the vanilla and then add the eggs one at a time, beating well after each egg. Then fold in the flour and mix by hand until blended. Place about a 1/2 tsp. of jam in the bottom of each cup and the add the batter. Back in the heated oven for16-18 minutes. 

Note: Another option is to fill the center of the cupcake is to pipe the jam in after baking by using the thin tip of a decorating bag and inserting it into the uniced cupcake.

To Make Frosting

While cupcakes are baking, beat the sofftended butter in a bowl and then add the vanilla and blend.  Add the sugar, mix well and then add a tablespoon of the lemon juice. Alternate the sugar and lemon juice until all ingredients are gone. Add food coloring if desired.

After cupcakes cool, frost them gerously and add the fresh strawberry to the top.

Makes 12 regular size cupcakes.

Spices and Herbs - Cinnamon

Cinnamon

History

Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. It has a warm and aromatic flavor and fragrance is sweet and woody in both ground and stick forms

True Cinnamon is native to Sri Lanka

It is the most common baking spice Cinnamon has been popular since ancient times. Egyptians imported it from China in 2000 BC.  In ancient Egypt cinnamon was used medicinally and as a flavoring for beverages. It was also used in embalming, where body cavities were filled with spiced preservatives. In the ancient world cinnamon was more precious than gold. The part of the plant used is the bark

Culinary Uses

It is the most common baking spice.

Cinnamon is used more in dessert dishes. It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts, particularly apples and pears.

It is common in many Middle Eastern and North African dishes, in flavoring lamb tagines or stuffed aubergines.

In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes.

Stick Cinnamon is used in pickling and for flavoring hot beverages.

It is used in curries and pilaus and in garam masala.

It may be used to spice mulled wines, creams and syrups.

The largest importer of Sri Lankan cinnamon is Mexico, where it is drunk with coffee and chocolate and brewed as a tea.

Medicinal Purposes

Cinnamon is carminative, astringent, stimulant, antiseptic.

It is more powerful as a local than as a general stimulant.

It stops vomiting, relieves flatulence, and given with chalk and astringents is useful for diarrhea and hemorrhage of the womb.

Because of its mild astringency, it is particularly useful in infantile diarrhea.

Recent studies have determined that consuming as little as one-half teaspoon of Cinnamon
each day may reduce blood sugar, cholesterol, and triglyceride levels by as much as twenty percent in Type II diabetes patients.

It is used to treat nausea and flatulence.

Cinnamon is a great remedy for people with cold feet and hands, especially at night.

The cinnamaldehyde component is hypotensive and spasmolytic, and increases peripheral blood flow.

Glazed Apples made with Lemon Shrub

Glazed apples made with what?? Fruit Shrub or in this recipe lemon shrub. Shrub is an acid fruit drink concentrate made with fruit vinegars, cane sugar and spices. I discovered fruit shrub while vacationing last summer in Cape Cod. We took a day trip over to Plymouth and found our way to the fabulous Plimoth Plantation, a bicultural museum which offers you the chance to interact with the history of early America's Wompanoag tribe along with the settlers of the 1600's. According to The Book of Shrub these fruit shrubs are made using recipes from "18th and 19th century cookbooks, including those by Martha Washington and Mary Randolf." To check out the Plantation and what it has to offer, go to http://www.plimoth.org/about/ 

I bought my shrub in the gift shop of the Plimoth Plantation. They came in several flavors, apple, cranberry, ginger were some of the choices, but I decided on the lemon because I love anything lemon!
Each bottle comes with its own Book of Shrub which contains some history of shrubs and a few recipes. (This Glazed Apple recipe was on the back cover.)

Shrub can be used to flavor water, wine and champagne. It can also be used to make salsas, entrees, desserts, any place you would add fruit you can use shrubs.

Ingredients:

4 apples peeled,cored and sliced

2/3 c. raisins

4 T butter

1/3 c lemon shrub

pinch of cinnamon, allspice and cloves

    

Method:

Melt butter in saucepan and add the apples and raisins. Saute until the apples turn a light golden color about 3-4 minutes.

Add the shrub and spices and stir until the fruit is well coated. Plate apples and top with whipped cream or vanilla ice cream and enjoy!

For more information or to purchase shrubs go to Tait Farms Foods at http://www.taitfarmfoods.com/shop/food/shrubs.html

Travel - England

Prince Albert Square, London, England

When we went to England we actually rented a flatt in James Gate, London for three days with our good friends Barb and Tom. It was really pretty cool, very British! We walked all about London, shopping, eating and making sure that we "Mind the Gap" whenever we traveled  the "Underground". And when it came to food, my husband was definitely not shy. The first night in England Chris decided to try a traditional British dish Bangers and Mash, also referred to as "Pub Grub" The Bangers are a sausage made of pork or pork and beef. The seasoning in the bangers gives the sausage a completely different flavor then that of the Italian or breakfast sausage here in the States. And the mash is simply short for mashed potatoes. Sometimes this dish is served with a rich onion gravy and is often serve with fried onions.

As for the rest of us...well we stuck to the traditional British fave of fish 'n chips!!!

Changing of the Guards, Buckingham Palace

Big Ben, London, England