Monday, April 16, 2018

SRC- Crab Rangoon Dip

I got so excited when Sarah said she was going to have an SRC reunion, and that we were going to be assigned a blog to stalk, find a recipe and then make and blog about it.
And we were all going to post the same day, a Monday.  Which is today, and here's my recipe find.
Check out some of our past posts here at SRC
Boy what a find, I had so much fun going through Kathy's blog, and looking at the recipes.
Check out her other great recipes at A Spoonful of Thyme
Although, I stopped looking when I found this recipe. 
Open Face King Crab Rangoon
I mean Crab Rangoon? Really, who doesn't love this stuff.  When I find it on the menu at Chinese restaurants I order it. I've even made it a couple of times.  But Kathy's recipe was for Open Face King Crab Rangoon.
As much as I love King Crab, it's not in my budget, but I do buy snow crab and crab in little pouches and play with that.  I'm kinda well known for my crab cakes in these parts, having won the Peoples Choice the past two years in a contest in my part of the world.
I got so excited and picked up the ingredients, well, the affordable to my pocketbook ingredients, and proceeded.
Our local store didn't have any wonton wrappers, but they did have eggroll wrappers so I cut some of them down to size,  and then fried them up nice and crisp.

Set them aside and then proceeded to the topping.
And here is where I made an oops.  I relied on my memory, sigh and it played tricks on me.  I'd written down the ingredients list, got them all together, but ummm, mixed in the crab too soon. sigh.

I served this at our usual monthly Tapas Night and it was well received.   And just because it's me, I did change it up a little.
Here's my take on this great dish.

1 8 oz. package cream cheese, softened
1 small garlic clove, grated on a microplane
1/2 tsp. Lime Juice
1 tsp. Sweet Soy Sauce
1/4 cup heavy cream
1 small bunch green onions, chopped
6 oz. package crab meat (fresh pack)
1/2 package egg roll wrappers cut into quarters
oil for frying

Cut the egg roll wrappers into quarters, and fry them until nice and crisp and golden.  Set aside.
Combine the cream cheese, garlic, lime juice, soy sauce.  Heat through and add the heavy cream, then add the crab and warm through.  Add the chopped green onions at the end, and stir in.  Reserve a few pieces for decoration if desired.
This was actually quite dip like so I choose to serve it as a dip, and added a bowl of sweet and sour sauce at the side for the non seafood eating guests.  They dipped the wonton crackers I'd made and I was told this was so good.  My guests  left me a scant 1/4 cup so I knew it was good.
Check out the rest of the great recipes from what I hope is but the first of many SRC reunions. 

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Monday, April 9, 2018

Tiramasu Cupcakes for #BakingBloggers

I joined a group called Baking Bloggers a couple of months ago and the theme for this month is Cupcakes.
It took me almost 3 1/2 seconds to decide on what I was making for this event.
Tiramisu Cupcakes.

I bake a cake or cupcakes every other week and donate them to our local Legion for a cake raffle.  It's been awhile since I'd made cupcakes.  I've also been wanting to make some Tiramisu again,and since I happened to pick up some Mascarpone in the 'big city' a few weeks ago, for that, decided that maybe Tiramisu Cupcakes might be in order.
They turned out awesome.
I did taste test a couple before bringing them to be raffled off.  
I believe in making sure that what I make is edible.
I used my Mary Berry Recipe for the cupcakes and just increased the amounts to get 24 cupcakes.  

Yield: 24 cupcakes

Tiramasu Cupcakes

prep time: 15 MINScook time: 15 MINStotal time: 30 mins
These light as air cupcakes are a delightful twist on the traditional Tiramasu cake


6 eggs
150 grams self rising flour
150 grams sugar

500 gram Mascarpone Cheese
8 oz. Full fat Cream Cheese
5 tablespoons  confectioners sugar
1/2 cup heavy cream

6 oz.  Dark Bittersweet or Semi Sweet Chocolate Chips
2 tablespoons Heavy cream
1- 2 teaspoons cocoa powder

1/2 cup fresh coffee
1 teaspoon coffee extract
1/4 cup brandy


  1. Preheat oven to 350 degrees ( or 160C convection).
Prepare the cupcake tin (I have a 24 cupcake tin) by placing a cupcake liner in and spraying it with a non stick spray.  For these I used a decorated aluminum cupcake liner and sprayed them very lightly with Baker's Joy non stick baking spray.
Whisk the 6 eggs and sugar together for about 5 minutes, until foamy, light colored  and almost doubled in size. It should leave a trail on top when the whisk is lifted.   Sift the self rising flour over it and cut in lightly, using a spatula or large spoon.  Pour into greased cupcake liners, and bake for about 15 minutes or a little less until cupcakes have risen and browned lightly, and spring back to the touch.

  1. For the wash, mix the water, coffee extract and brandy together, set aside.   
  1. Beat the Mascarpone cheese, cream cheese, confectioners sugar and cream together until smooth.   You will get a creamy spreadable frosting.   Spoon it into  a frosting bag with a star tip for the next step. 
    Sprinkle one quarter of the coffee/brandy wash over  the cupcakes or use a pastry brush to generously coat the cupcakes.   You might need to go over them several times so that the wash can soak in a little into the cupcakes.  I 'painted' the tops 6 times to get the right amount of wash on top.  You can also dribble a teaspoon on top of each cupcake if you wish.  When finished with the wash, sprinkle it with some of the grated ganache.  Then top with the mascarpone frosting piped on in a pleasing fashion with a star tip.  Finish off with some more of the grated ganache and a light sprinkle of cocoa powder. 
Heat the cream and pour over the chocolate chips, whisk together or stir to combine.
Let the ganache cool a little and then spread half of it out thinly on a piece of plastic wrap and put the other half in a small square container covered in plastic wrap to make a little 'cake'.  Place in the freezer or fridge to harden.  When ready to finish off the cupcakes, take out of the fridge and grate the chocolate cake. Use that grated chocolate on top of the cupcake, underneath the mascarpone frosting.  Then use a paring knife to cut up the rest of the chocolate into little slivers and use them to decorate the tops. 
Created using The Recipes Generator
Baking Bloggers April 2018: Cupcakes (Preview HTML)

Baking Bloggers


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Monday, April 2, 2018

First Monday Favorites - April 2018 - 16

It's time for First Monday Favorites.  This is the day you can link up your favorite recipe from last month, not the one with the most views, but your own personal favorite, the one recipe you made that amazed, delighted and blew you away.  You know the one you will be making again and again.  And again.

I started First Monday Favorites because I missed the Secret Recipe Club I'd been a member of for several years. It was a large group, and we were divided into smaller groups.  Every month we were assigned a blog from our group to make and post a recipe from. Each group got one Monday a month.  I was in two different groups, at different times, so I got to know a few blogs. I got so many great recipes from this, and looked forward to each Monday to see what great recipes other's had made and posted.
And I'm doing this one Monday a month, the first Monday of the month.

And this month...  I had to feature my Coconut Chiffon Cake with Princess Frosting.   I actually made two and the second one has been residing in my freezer, but is now decorated and waiting in a friend's fridge for her.  I hope she likes it.


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