This month: Trinbago Street Food; and some Music.
(If you’d like to be on or off of this monthly cooking ping list, please send a private message.)
-JT
I have never had any of their food before.
Lemon Pound Cake Bars
Ingredients
For the bars
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter
2 cups (400g) granulated sugar
4 large eggs, lightly beaten
zest of 2 medium lemons (about 2 tablespoons)
juice of 2 medium lemons (about 1/3 cup)
For the glaze:
1 cup (110g) confectioners’ sugar, sifted
2 to 3 tablespoons milk
Instructions
To make the bars:
Preheat oven to 375°F. Grease a 9”x 13” baking pan.
Whisk together the flour, baking powder, and salt. Set aside.
Place the butter in a large saucepan.* Melt over medium heat. Remove from heat.
Stir in the sugar, followed by the eggs, mixing well after each addition. Then add the flour mixture, and finally the zest and juice, mixing just until combined.
Transfer the batter to the prepared pan, and spread it evenly.
Bake 35 to 45 minutes, or until the top is golden brown and a pick inserted into the center comes out clean. Cool in the pan on a wire rack.
To make the glaze:
In a small bowl, combine the confectioners’ sugar and 2 tablespoons of milk until smooth. If necessary, add more milk (about a teaspoonful at at time) until the glaze is the desired consistency. Drizzle the glaze over the bars.
Allow the bars to cool completely before cutting into bars.
Notes
*A 3-quart saucepan like the one linked below works well for the volume of the batter.
https://bakeorbreak.com/2016/02/lemon-pound-cake-bars/
When I think all things Caribbean I think JERK! I love jerk spices, My buddy fro St. Lucia says I am more Caribbean than Caribbeans because I eat jerk everything. Will have to try this Trinidad recipe.
Chocolate Chip Cheesecake Cupcakes
Ingredients
For the cupcakes:
4 oz bittersweet chocolate squares, chopped
2/3 cup unsweetened cocoa powder
1 ½ cups hot brewed coffee
1 ¾ cup granulated sugar
1 ½ cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
3 large eggs
½ cup vegetable oil
¼ cup buttermilk
For the frosting:
1 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla extract
5 cups powdered sugar
¼ cup heavy whipping cream
1 ½ cup mini chocolate morsels, divided
Instructions
Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
In a large mixing bowl, add chopped chocolate and cocoa powder. Pour hot coffee over both, then stir until chocolate is melted.
Add granulated sugar, flour, salt, baking soda and baking powder. Add in the vanilla extract, eggs, vegetable oil, and buttermilk. Beat for about 4 minutes, scraping down the sides of the mixing bowl several times (and the bottom too to make sure the chocolate doesn’t settle).
The batter will be thin, that’s okay! Using a large cookie scoop, spoon batter into prepared cupcake tins, about ? full. Bake for 18-20 minutes, until a toothpick in the center comes out clean, or the cupcake springs back from a touch of your finger. Remove and cool completely on wire rack.
For the frosting, beat butter and cream cheese for 3 minutes until fluffy. Add in vanilla, powdered sugar and cream and beat an additional 3-5 minutes.
Fold in 1 ¼ cup mini chocolate morsels. Pipe frosting onto cupcakes. Sprinkle with remaining morsels if desired.
Notes
You can use hot water instead of hot coffee if preferred. The coffee enhances the chocolate flavor without adding a coffee flavor to the dessert.
How to tell if cupcakes are done. Press your finger to the center of one of the chocolate cupcakes. If it springs back right away, the cupcakes are done. If an indentation remains, they need a few more minutes in the oven.
Use a cookie scoop. To ensure evenly sized cupcakes, use a cookie dough scoop to divide the batter. Fill each cavity of the tin about ? of the way full.
Store. Keep frosted cupcakes in refrigerator. Or freeze for up to 3 months.
https://www.shugarysweets.com/chocolate-chip-cheesecake-cupcakes
Crock-Pot 6-Quart Express Crock Multi-Cooker, model number SCCPPC600-V1.......recalled model ......was manufactured between July 1, 2017 and October 1, 2018.
Anyone who has one of these devices is asked to stop using it immediately in the pressure cooker mode but can continue using it for slow cooking and sautéing.
“The thing that I found to be outrageous is they know and knew for almost two years that people were being burned by their product and what did they do? They continued to sell it, to make money,” Burg said.
The CPSC received 119 reports of lid detachment that resulted in 99 burn injuries. The injuries ranged from first-degree to third-degree burns.
Customer reviews that were posted on several websites where the device was sold warn about this very issue.
One woman wrote a review on Amazon in July 2018 stating that her multi-cooker exploded: “Would not recommend to anyone!!! IT BLEW UP!”
Another woman wrote in February 2018 that her daughter suffered second-degree burns as a result of a malfunction.
Burg wonder why a recall was not issued sooner, especially as additional complaints involving started coming in.
Grazing tables have increased in popularity at events since the end of lockdown
various delicacies are artfully laid out to remove awkward side of social events
UK-based cookery writer Rose Prince, shares advice for creating a spread
This yummy easy Caramel Cream Pie became a instant classic when made in the movie Christmas With The Kranks.
Caramel Cream Pie
9-inch graham cracker crust
2 (14 oz) cans sweetened condensed milk, caramelized
7 oz jar marshmallow cream
8 oz container whipped topping
Scoop caramelized sweetened condensed milk into bowl. Fold in tmarshmallow cream. Pour into pie shell. Chill several hours or overnight.
Serve topped with whipped topping.