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Fresh Raspberry Muffins

• 2 c. unbleached all-purpose flour
• 1/2 generous c. of sugar, plus extra for topping
• 2 tsp. baking powder
• pinch of salt
• 1/2 c. butter, melted
• 3/4 c. soy milk
• 1 egg
• 1/4 tsp. vanilla extract
• 1 pint raspberries

Preheat the oven to 400F. Line a muffin pan with paper cases. In a large bowl, combine the flour, sugar, baking powder, and salt. Mix well and gradually add the melted butter. In a separate bowl, combine the soy milk, egg and vanilla extract. Whisk well. Pour the liquid mixture into the large bowl and mix until the batter is creamy. Gently fold in the strawberries. Pour the batter into the individual paper cases. Conservatively top each of the muffins with sugar. Bake for about 20 minutes.

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Inventions: Hot Dish Sandwich

Invented by Andrew but I still insist that this little monster should be called a casserole sandwich. The recipe? His mom's tuna noodle casserole, pepper jack cheese to bind all the stuff, butter pickles, whole wheat bread (the only healthy thing) and loads of butter. Calorie count: worth 2 extra value meals from McDonald's. Please don't judge. Read more!

Kaiserschmarrn

Kaiserschmarrn is a traditional (and historical) Austrian dish. It's a hard word to spell and Microsoft Word keeps changing the word to "intergalactic." Café Demel in Vienna is credited to inventing this dish, specifically as a dessert for the wedding of Emperor Franz Joseph and Empress consort Elisabeth of Bavaria. It's a child's dish but it's traditionally soaked with rum raisin. I'm sharing my kid friendly version of the dish.
For the caramelized pancakes:

• 1 c. milk
• 5 eggs
• 1/4 c. sugar
• 1/2 tsp. vanilla extract
• pinch of salt
• 1 c. unbleached all-purpose flour
• 3 tbsp. unsalted butter
• 1/4 tbsp. confectioner's sugar + extra for dusting

In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Whisk the mixture, and sift in the flour until the batter is smooth and creamy. In a large skillet, melt 2 tbsp. of butter over medium heat. Pour the batter into the skillet and cook until it is golden brown on both sides. Using a spatula , tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with a fruit compote. For the fruit compote (raspberry-apple):

• 1 apple
• 1 c. fresh raspberries
• 2 c. water
• 2 tbsp. brown sugar

Peel, core, and puree the apple. Bring the water to boil in a small saucepan, and add the apples, raspberries and brown sugar. Stir constantly over medium heat and then bring to boil. Stir and let it simmer until the fruit mixxture is thick and syrupy. Read more!

Chocolate Cupcake II with Raspberry Buttercream

Let me just start off by saying that Andrew, my boyfriend/Culinary Institute alum/Chef but self-proclaimed cook/arm candy, complained that my cupcakes didn't rise enough. He didn't know that I was baking this free form, without a cupcake pan. Take that.For a dozen cupcakes:

• 12 tbsp. butter
• 1 1/3 c. castor sugar
• 1 tsp. vanilla extract
• 4 eggs, beaten
• 1 c. unbleached all-purpose flour
• 2 1/2 tbsp. cocoa powder
• 2 tsp. baking powder

Preheat the oven to 350F. Combine the butter, sugar, and vanilla extract, and the dry ingredients in another bowl. Beat until light and fluffy. Add the eggs and beat well after each one. Fold in the flour, cocoa powder, and baking powder into the mixture. Spoon into paper cupcake cases and/or a cupcake pan. Bake for about 20-25 minutes.
For the buttercream:

• 4 large egg whites at room temperature
  
• 1/4 tsp. salt
• 2/3 c. water
• 1 1/3 c. plus 2 tbsp. sugar
• 2 c. unsalted butter, cut into tablespoon pieces
• 1 tsp. vanilla extract
• 1 tsp. raspberry extract
  

(Note: I also like to put in fresh raspberries) Combine whites and salt in a very large bowl. Stir water and 1 1/3 cups sugar in a 3- to 4-quart heavy saucepan until the sugar is dissolved and bring to boil on medium heat. When syrup reaches a boil, start beating egg whites with an mixer at medium-high speed until frothy. Gradually add remaining 2 tablespoons sugar and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.) Continue boiling until syrup registers 238 to 242°F. Immediately remove from heat and, with mixer at high speed, slowly pour hot syrup in a thin stream down side of bowl into whites, beating constantly. Beat with a rubber spatula, until meringue is cool to the touch. With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. Continue beating until buttercream is smooth and add the vanilla. Read more!

The Love Truck

Not feeling the love for the Love Coffee truck thats very similar to the Mud truck. I feel similarly about the belgian waffles truck that looks very similar to the Waffles & Dinges truck.
(Mud truck picture via NYMag) Read more!