Seattle Trophy's Famous Cupcakes

Let just say I will never bake cakes/cupcakes any other way. This recipe makes me drool every time I think of it. It is so delicious and moist and the toasted marshmallow frosting is to die for! Enjoy.

Seattle Trophy's Famous Cupcakes
Ingredients

Makes 2 dozen

* 2 1/4 cups plus 2 tablespoons sugar
* 1 3/4 cups all-purpose flour
* 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 large eggs
* 1 cup whole milk
* 1/2 cup vegetable oil
* 2 teaspoons pure vanilla extract
* 1 cup boiling water
* 1 1/2 cups graham cracker crumbs (from about 20 squares)
* 1/3 cup unsalted butter, melted
* 9 ounces bittersweet chocolate, finely chopped
* Marshmallow Frosting

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.


Frosting
Makes enough for 2 dozen cupcakes

* 8 large egg whites
* 2 cups sugar
* 1/2 teaspoon cream of tartar
* 2 teaspoons pure vanilla extract

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Crepes

You've found that crepes, you've found that pancakes. Have you found the in between crepes and pancakes? This recipe will make you want to creep back in and use it over and over again.

Crepes

Ingredients

* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.



GRANDMA MASARIK'S APPLE STRUDEL
(CZECH)


3 c. all purpose flour
1/2 tsp. salt
1/2 c. butter
1 beaten egg
2/3 c. warm water, 110 to 115 degrees
3/4 c. butter, melted
1 recipe Apple Filling
1 beaten egg
Powdered sugar

Step 1: Stir together flour and salt; cut in the 1/2 cup butter until crumbly. Mix together beaten egg and water; add to flour mixture. Stir well. Turn onto lightly floured surface; knead 5 minutes. Divide dough in half. Cover with large inverted bowl; let stand at room temperature 1 hour. Cover table, at least 3 feet square with a clean, floured sheet or tablecloth. On the sheet roll half the dough to a 15" square. Brush with 2 tablespoons melted butter; let stand covered, 10 minutes.

Step 2: Starting from middle of the square carefully work underneath dough, using backs of hands to gently stretch until dough is paper thin and about 30" square.

Step 3: Trim uneven edges of dough. Brush dough with 1/4 cup of melted butter. Beginning 4" in from one side of dough, spoon half the filling in a band about 4" wide across dough.

Step 4: Using sheet as a guide, gently lift and fold the 4" piece of dough over filling. Slowly and evenly lift cloth beneath filling, rolling dough into tight roll. Seal ends.

Step 5: Place on lightly greased large baking sheet; curve slightly to form crescent. Repeat with remaining dough and filling.

Step 6: Brush tops of strudels with beaten egg white. Bake in 350 degree oven for 40 to 45 minutes. Remove from pan; cool on rack. Sift powdered sugar over tops. Makes 2 strudels.

APPLE FILLING:

2/3 c. sugar
2 tsp. cinnamon
6 c. very thinly sliced, peeled, tart apples
1/2 c. raisins
1/2 c. chopped nuts (opt.)

In bowl combine sugar and cinnamon; mix well. Add apples, raisins and nuts; toss gently to mix. Use half the filling for each strudel.

Fun with poppy seeds

Poppy Seeds Salad Dressing
(This is a 5 star salad dressing - good on any salad)


Ingredients

* 1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
* 1/4 cup milk
* 1/4 cup white sugar
* 1/8 cup distilled white vinegar
* 1 tablespoon poppy seeds

Directions

1. In a small bowl, whisk together salad dressing, milk, white sugar, vinegar, and poppy seeds. Chill until ready to use.



Beef Chimichanga
(serves 6 to 8 people or 14 to 15 chimichangas)

Ingredients:

* 3lb. chuck roast, trimmed of all visible fat
* 1 can diced tomato with basil, garlic and oregano
* 1 green bell pepper, chopped
* 1 red onion, finely chopped
* 1 cup red wine
* 1 1/2 cups beef or chicken broth
* 5 cloves garlic, minced
* 1 - 4.oz. can diced green chile, Ortega brand
* 1 tsp. oregano
* 16 flour tortillas, fajita or regular size
* vegetable oil for frying
* 1 lb. of shredded mild cheddar or Mexican cheese blend

Ethnic for a Week

Go international! Make your meals more exciting!
Monday - Go French
- Chicken Cordon Blue
- Chicken Crepes
Tuesday - Go Mexican
-Chipotle wraps
- Enchaladas
Wednesday - Go Asian
-Thai noodles
- Chinese stir fry
-Viet eggrolls and pho
Thursday - Go Hawaiian
-Haystack
-Pineapple with anything makes it Hawaian
Friday - Go American
-Choices unlimited. Don't forget to involve your kids in making food.
- Fun cookies and marshmallow cupcakes!
Saturday - Go Italian
Sunday - All the leftovers from the week. No cooking!