From Bon Appetit/November 2000, found on epicurious.com
1 3/4 cups unbleached all purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1 1/4 cup sugar
3 large eggs
1 cup canned pure pumpkin
1 tsp vanilla extract
1/3 cup whole milk
3/4 cup mini semisweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 350. Butter and flour 9X5X2 1/2 inch metal loaf pan.
Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually be in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. Can be made 2 days ahead. Wrap in plastic; store at room temperature. Makes 12 servings.
Brandy's Note: I greased and floured mini-muffin tins. I baked at 35o for 15 minutes. Makes perfect bite sized cupcake/muffins to dredge through some cool whip! It made about 5 1/2 dozen, I think.
Showing posts with label finger food. Show all posts
Showing posts with label finger food. Show all posts
Thursday, October 21, 2010
Monday, March 2, 2009
Buffalo Wings
This is our new go-to wing recipe.
Ingredients
12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt
Directions
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
Ingredients
12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt
Directions
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
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