So, the second recipe in the fall collection is something related to apples. With the huge success of the Pumpkin Cupcakes, I wanted to go with a cupcake and I recently have seen some people posting apple cider type ideas.
This recipe is very easy and did not take much time at all. I tripled the recipe so that I had enough cupcakes for three of the nursing units plus another baker’s dozen for my wife to take with her to work. Hi Stacy, Carol, Yasmin, Althea, Henry, Maria, Debbie, Paula, Cynthia, Annalyn, Angela, Laura, Becky and Evelyn!
Recipe adapted from Something Swanky
1 2/3 c. AP flour
1 c. apple cider
2/3 c. sugar
½ c. butter, softened
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 tsp. vanilla
½ cup butter, softened
8 oz. reduced fat cream cheese, softened
2 tablespoons apple cider
1 teaspoon cinnamon
3-4 cups confectioners’ sugar
1. Whisk together all ingredients.
2. Fill cupcake liners 2/3 full and bake at 350º for 19 minutes.
3. Allow to cool in the pan for 5 minutes and then move cupcakes to cooling rack to cool completely.
Cream butter and cream cheese until light and fluffy. Add the apple cider and cinnamon, and gradually add the confectioners’ sugar one cup at a time. Frost cooled cupcakes with prepared frosting.
Filed under Baking, Dessert
Ever since our trips to Europe a few years ago my wife and I have yearned for great French food. One of the best things we ate while we were in France was Croque Madame. These were usually served in small bistros along a square, one of our most memorable ones was the one located immediately adjacent to Notre Dame.
Since I have been making Lobster Mac and Cheese which uses a homemade bechamel sauce this recipe is not very difficult. The most difficult part of the recipe is the bread. Living in a suburban area of Southern California there are no bakeries in this area that make unique and special breads such as Pullman loaves or Pain de Mie. I may need to invest in a loaf pan to make those breads at home. For now, I used a loaf that I purchased at Panera, and I just asked them not to slice the bread.
Recipe Source – Bobby Flay
7 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk, heated
12 ounces gruyere cheese, grated
½ cup finely grated Parmesan, plus more for sprinkling
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
Twelve 3/4-inch-thick slices pain de mie or Pullman bread, lightly toasted
6 tablespoons Dijon mustard
12 thin slices baked ham
Heat 3 tablespoons butter in a 2-quart saucepan over medium-high heat. Add the flour and cook, whisking, until smooth, about 1 minute. Whisk in the milk and bring to a boil. Reduce the heat to medium-low and let simmer until slightly reduced and thickened, 6 to 8 minutes. Add 1/2 cup grated gruyere and the Parmesan and whisk until smooth. Season with salt, pepper and nutmeg.
Preheat the broiler. Place 6 slices of bread on a baking sheet and spread 1 tablespoon of the mustard over each. Top with 2 slices ham and half of the remaining gruyere. Broil until the cheese begins to melt, about 1 1/2 minutes. Top with the remaining 6 bread slices, and then pour a generous amount of bechamel on top of each sandwich and sprinkle with the remaining gruyere and Parmesan. Broil until the cheese sauce is bubbling and evenly browned, 2 to 3 minutes.
Meanwhile, melt 2 tablespoons butter in a nonstick skillet over medium heat. Add 3 eggs, sprinkle with salt and pepper and cook until the whites are cooked but the yolks are still runny. Repeat with the remaining butter and eggs.