Opera Singer in the Kitchen

Artistry in Food, Music, and Life

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    Mini Pomegranate Coconut Cupcakes with Pomegranate Frosting

    February 7th, 2011
    Pom Cupcakes 3 - Copy



    Hi folks. I know it has been pretty quiet around here when it comes to posting. I have been a little sick since last Wednesday adn really trying to get over it. I have not gotten sick over a year so I was suprised when this lower respiratory mess came upon me. Sounds like it is going around and it got to me.


    This morning I enjoyed juicing a few fruits and veggies in order to heal. I juiced the following:

    • 3 carrots
    • 1 grapefruit
    • 1 orange
    • 1 head of Romaine lettuce
    • 2 inches of fresh ginger


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    This was some great juice! I felt it tingle as it flowed down my throat. I have not been able to sing since I got this mess but I am hoping to be a brand new camper by mid-week.

    This past weekend I did not feel much up to cooking so Ryan prepared dinner one night which I will share tomorrow. Super Bowl came around and I decided to make 2 appetizers because I was inspired. I made the Phyllo Party Cups and I also created a NEW cupcake recipe.

    Pom Cupcakes 2


    Mini cupcakes are always fun and I believe are perfect for parties. These would be perfect for any Valentine’s gift or dessert for any party. They are fruity with a touch of tropical flavor with a creamy and fruity frosting. Ryan did all of my taste testing since I was not really eating sugar. I know, wild right? Well, I did taste the cupcake itself and a tad bit of the frosting for flavor, but Ryan did my final taste testing.

    These cuties were delicious and popular at the party. They are different that the normal cookies or dessert fare. Take them to your work party and see how fast they go. I added some pomegranate arils inside the cupcakes for a little suprise and crunch. It was lovely. How about the recipe?

    Pom Cupcakes


    Mini Pomegranate Coconut Cupcakes with Pom Frosting


    print recipe
    makes 36 mini cupcakes or 18 regular cupcakes

    Cupcake batter
    1 cup So Delicious vanilla coconut milk, or non-dairy milk
    1 teaspoon apple cider vinegar
    1/2 cup sugar
    1/3 cup oil
    1 teaspoon vanilla extract
    1/2 cup POMegranate juice
    1 1/2 cups All-Purpose Flour
    3/4 teaspoon baking soda
    1/2 + 1/8 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup shredded coconut
    3/4 cup pomegranate arils (peeled pomegranate)
    1/2 cup pomegranate arils (for decorations)

    Pomegranate Frosting
    1/4 cup POMegranate juice
    2 1/2 cups powdered sugar
    10 Tablespoons Spectrum All-Vegetable shortening
    1 teaspoon vanilla extract


    For cupcakes:

    Preheat oven to 350 degrees Fahrenheit. Grease a 24 count mini muffin/cupcake pan with non-stick spray.

    In a medium bowl,mix coconut milk and apple cider vinegar and let sit for 3-5 minutes until it curdles. Add sugar, oil, vanilla extract and Pom juice and mix well.

    In a small bowl, mix dry ingredients (flour,baking powder and soda, coconut, and salt.) Slowly add dry ingredients to wet ingredients and fold batter well. Add the Pom arils and fold into batter. Pour batter into tins and bake for 12 minutes.

    Remove from oven and let cool for 5 minutes. Remove from pan and use the rest of the batter and bake at the same temperature. Meanwhile work on frosting.

    Frosting

    In a medium bowl, add POMegranate juice and sift in the powdered sugar. Add the vanilla extract and the shortening to mixture and with an immersion blender, blend the ingredient until well incorporated. Use a mixer of an immersion blender is not available. Place frosting into a piping bag with decorative tip and frost cupcakes after they are cooled. Decorate with 1-2 arils.

    18 Comments "

    CSN Gift Card Winner & Allison’s Gourmet Chocolate Winner

    February 7th, 2011

    Thank you all for entering the last 2 contests! There were alot of entries. Random.org did their job this morning and chose two winners for each contest.

    The Allison’s Gourmet Chocolate $25 Gift Card goes to:

    The Vegan Kitchen said…



    I have never gotten try anything from Allison’s but the Walnut Fudge and Chocolate Orange Fudge both look really tasty.

    The $40 CSN Gift Card goes to:

    

    Fanny said…
    I would get the black budge task chair

    Be on the look out for more giveaways coming soon! There is always a chance to win. Thanks alot for stopping by!

    No Comments "

    Super Bowl Appetizers {normal dips not included}

    February 4th, 2011

    I figured I would get with the game and include several of my favorite appetizers for those interested in DIFFERENT options for game day.


    Like it or not, food plays a huge part in a party especially when sports are involved.  We have an invitation to go to one of the grad student’s home where we will be able to enjoy the game on a 52′ plasma. Despite the fact that there will not be a favorite team playing at least we will be able to watch it in HD!

    Pace Picante Phyllo Party Cups
    From An Opera Singer in the Kitchen



    One of the appetizers I decided to take was a winning recipe from last year. I have made this recipe several times already and it can be made vegan or non-vegan. I entered it for the PACE Picante Sauce contest on Foodbuzz and won a nice wad of cash for it. Does it mean the appetizer is a winner? Of course!


     It is chips and dip in cupcake form where the chip layer is the phyllo that bakes to a crispiness, and it is filled with a layer of refried beans, cream cheese mixed with Pace Picante, and topped with cheese. I add chicken before the cheese because Ryan requests it but it is delicious without chicken too!
    

    Another favorite of mine are these cute mini empanadas made with whole wheat white flour and filled with 2 different types of filling. You can make your own filling, so be creative! It comes with a Pace Picante guacamole for dipping.

    Wild Mushroom Pâté with Crudités
    From An Opera Singer in the Kitchen



    How about some delicious and healthy dips? I know some of you want to have them available or pretend to have something healthy out there, but these do go a long way. They are tasty and flavorful. The Wild Mushroom Pâté with Crudités is super easy to make and can be made with any type of mushrooms not just wild mushrooms. It can be serves with crackers and veggies too!

    Parsley Cashew Cheeze Spread
    From An Opera Singer in the Kitchen



    How about a Cheeze Ball? This not a traditional cheese ball with nuts covered the mold but the cheese ball IS made from nuts. The beauty of cashews soaked for hours can create an amazing and delicious cheeze ball that will have people guessing.

    Hickory Cheese Stuffed Prunes with Crumbled Tempeh Bacon
    Hickory Cheeze-Stuffed Prunes with Tempeh Bacon

    How about some other hot bites? I shared these stuffed prunes filled with Wayfare’s hickory Smoked Cheeze and crumbled tempeh bacon that prepared for New Year’s. These are different but definitely great if you like sweet and salty combinations.

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    Jumbo Jalapeño Poppers

    My last one would be the newest appetizer creation. My Jumbo Jalapeño Poppers are sure to keep you on your feet. There is nothing like having a bit of spice to get those endorphins going!

    Whether you try any of these or not, party food is fun to create. Make a different something to impress your friends and family, especially if you can fool them into believing it is all vegan goodness!

    Have a great Super Bowl Sunday!

    REMINDER: Sunday is the last day to enter to $40 CSN Gift Card Giveaway AND the $25 Allison’s Gourmet Gift Card. ENter NOW!

    Follow my blog with bloglovin

    12 Comments "

    Allison’s Gourmet Chocolate Giveaway {$25 Giftcard}

    February 2nd, 2011

    It is that time of the month where the hubbies, boyfriends or special someones plan on getting the perfect box of chocolate or candy for their Valentine. Whether you want to admit it or not, the day is fast approaching and planning is crucial.


    If you are looking for a place that makes fine chocolates, sweets and baked goods, Allison’s Gourmet is the place to go. This company has been in operation since 1997 and focuses on providing vegan desserts that are organic and use the finest of fair-trade ingredients.


    Here are a few samples of the delicious desserts featured on the website:

    Cherry Almond Bark



    

    Vegan truffles

    

    Baker’s Choice Sampler

    You do not have to be vegan to enjoy these great products. You just have to know that you will be tasting some of the best desserts. Allison’s Gourmet has featured in Vegetarian Times and on VegNews.


    Thanks to Allison who has so generously allowed me to feature a giveaway, a $25 Gift card will be given to one lucky reader, who in turn will be able to use it towards any of the gourmet goodies.


    Giveaway Rules and Entry Details


    You must leave a SEPARATE COMMENT per entry in order for it to be counted. Please don’t leave all your entries in one comment form because it will be counted as only one entry. More entries translates into more chances to win. And there’s many ways to enter.
    Here’s a list of how you can enter to win:

    Winner will be selected randomly using the site random.org to select the winning entry.


    This contest closes on Sunday, February 6, 2011 at Midnight, 12:00am EST


    I will send the winner an e-mail and the gift card code will be emailed by Allison’s Gourmet. This giveaway is open to residents of the USA only.

    99 Comments "

    Recipe Challenge: Electric Mixology by Marx Foods {**Electric Green**}

    February 1st, 2011



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    I know it is probably too early to be talking about cocktails but hey, it is 5 o’clock somewhere, right?


    When Marx Foods approached me a few weeks back asking whether I would be interested in creating a cocktail I was excited. When I heard about the secret ingredient, I was a bit apprehensive.

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    Szechuan Buttons was the secret ingredient which I had never heard of before, but buttons in a drink? Well, as I read more about the ingredient, I found out they were aso known as Buzz buttons or electric buttons because once a few of the flower petal hit the tongue a tingling occurs on the tongue and in the upper palate.

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    Remember the famous Pop Rocks that came in different fun colors and made the weirdest but exciting sensation in your mouth? Well, these flowers do the same thing and I feel are heightened by whatever one is ingesting.


    Ryan and I both tasted the buttons FIRST before adding them to anything. Yes, when was the last time I ate a whole flower? Well, it tasted grassy for sure but we waited a few seconds and Ryan’s eyes lit up and then mine did and we were astonished that these little flowers could give off such a strong sensation. We smiled and laughed and thought how cool it was so on I went to create a cocktail.


    I actually already knew what ingredients I wanted to use but I was not quite sure if that was the flavor that needed to accompany the effect of the Buzz button. After having tasted the button I decided I was going with my gut feeling.


    I created a cocktail that represents MSU in color and the electricity of the flavors goes perfect with winter and static. I also thought that bringing in citrusy and minty flavors would bring a semblance if summer.

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    I ground up a Szechuan button in a mortal and pestal with 2 Tablespoons of sugar. This was going to rim each of the glasses. Here is entry #1 for the button’s effect to take place.

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    I then made a granita from Meyer lemons, limes, and lots of mint. I blended it well in my Vitamix and froze it overnight. The next day, I poured some Pimms #1, extra-dry gin, and 3-4 Tablespoons of the lemon-lime granita and served it. Ryan and I really really liked this. I thank Ryan for inspiring me with such a great title for the drink! Thanks honey! To us it was the perfect cocoction.

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    Electric Green
    Makes 4 cocktails


    Lemon-lime granita
    10 limes
    5 Meyer lemons
    ¾ cup mint leaves, packed
    ¾ cup agave nectar
    1 1/2 cups water


    Juice the limes and lemon in a bowl and add to a blender. Add the mint, water and agave nectar and blend mixture well in a blender until smooth. Freeze overnight.


    Additional ingredients for each glass
    2.5 ounces Pimms #1
    1 ounce extra dry gin
    3 Szechuan Buttons, crushed in a mortar & pestle
    Mint leaves for garnish
    4 Cocktail or Martini glasses


    Sugar-Rimmed Glasses
    1 Szechuan Buttons
    2 Tablespoons


    Crush button into sugar with pestle until finely ground. Place sugar on a plate ready to rim the glasses.


    Assembly
    Remove the granita from the freezer to sit out for a bit.


    Dampen the edge of each cocktail glass with water one at a time and place the glass upside down on the plate with sugar and Szechuan button until the mixture is evenly rimmed on the glass. Repeat with the other 3 glasses.


    Crush another 3 Szechuan buttons in the mortar and pestle and divide the buttons between the 4 glasses.


    Add the Pimm #1 and gin to each glass.


    Scrape out 4 Tablespoons of granite and add it to each glass. Use a stirrer to mix ingredients.


    Garnish with mint. Drink.

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    14 Comments "