be still, my heart

Hummingbirds are pretty incredible little creatures, and I think I'd like to be reincarnated as one. First and foremost, they can fly backwards. Secondly, all they eat is nectar. Finally, I just read that their hearts can beat as many as 1260 times per minute. That's a lot. Clearly, they have some fierce metabolism.

They're living the good life...until they fly into a window or get snatched by a cat.

Who cares about hummingbirds, you ask? Yes, they're fun to watch flit to and fro and they're very pretty critters, but my favorite thing about them doesn't really have anything to do with them--it's the cupcakes to which they lend their name.

This interesting blend of flavors and textures makes me wonder who first decided to throw them all together. It's all a little bit tropical, and it all works together beautifully. The proportions are just right, and the resulting cake is so moist and so magical and so darn tasty that it makes my heart flutter to even recall my last bite. If you've never tried hummingbird cake, you should make it a point to do so!

As far as I know, this is her first and only kill. I'm horrified and strangely proud at the same time.

I-Wish-I-Had-the-Metabolism-of-a-Hummingbird Cupcakes
(from good ol' Martha)

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (a little extra wouldn't hurt...)
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
1 cup sweetened shredded coconut
cream cheese frosting

Preheat oven to 350 degrees. Line cupcake pan with paper liners; set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.

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smooth like a velour tracksuit

Have you ever owned any velour clothes?

That stuff is awesome--it makes you want to pet yourself. Okay, so it's not velvet (sorry, George), but I'll take it in a pinch. What can I say, clearly fashion has never been my thing.

Baking, on the other had, is one of my things. This latest piece of evidence is a classic pie that's rich and flavorful and yes, smooth like velour. It requires a lot of attention (chocolate scrambled eggs, anyone?) and elbow grease to make, but the calories rewards are many. I recommend using some high quality chocolate, but let's be honest--a bag of Hershey's morsels will get the job done.

Just as a side note, I've been known to mix up the flavors in this pie from time to time lest things get boring, and my favorite variation to date is mint chocolate chip. Simply add a little mint extract in place of some of the vanilla and stir in about half a cup of morsels or chunks after the thickened filling has cooled a bit. A little snag in the velour in the form of a chocolate chip isn't too bad...no, it's not too bad at all.

Happy Mammy's Day to all you spawners out there!

Chocolate Cream Pie for the Non-Fashionista
1-1/2 cups finely crushed Oreo cookie crumbs
3 tablespoons butter, melted
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
2-1/4 cups half and half
4 large egg yolks, slightly beaten
1-1/3 cups semi-sweet chocolate, broken into small pieces
1 tablespoon pure vanilla extract
2 tablespoons unsalted butter, softened

To make the crust, generously butter a 9-inch pie dish. In a large bowl, stir together the cookie crumbs and the melted butter. (You can crush the cookies in a food processor or blender.) Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate. Bake at 350F for 8-10 minutes, then let cool completely.
To make the chocolate filling, in a stainless steel pot, combine the sugar, flour, and salt. Slowly whisk in the half and half, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir until soft tracks appear. Remove from the heat and pour a third of the heated mixture into the egg yolks, whisking constantly. Pour this back into the pot and mix well. Return to the heat and stir constantly until it starts to thicken, about 20 minutes.
Remove from the heat again, stir in the vanilla, then pour the thickened mixture over the chocolate and butter. Stir until smooth, pour into baked crust, then chill for 2-3 hours before serving.

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the south shall rise again!

You've no doubt seen pictures of the wreckage caused by tornadoes in the South on Wednesday night and early Thursday morning.

They tore right through my neck of the woods, leaving the land and structures owned by my stepdad in terrible shape. "Devastating" was the word used by my mom to describe the effect of the tornadoes, and she was understating it. Don't worry--all my humans and pets are fine, but it'll take awhile to get everything sorted out, that's for sure.

In an effort to boost the spirit and morale of my fellow Southerners, I hereby trot out the one and only pimento cheese sandwich. This is a taste sensation that originated in the South and is something every person should try at some point in his or her life.

It is, I believe, the ultimate grilled cheese sandwich--a salty, spicy, and ooey-gooey blend spread between two pieces of crispy, buttery toast. It's happiness in sandwich-form.

Don't forget about my MAVEA giveaway, and more importantly, count your blessings and pray on!

Tornado-Proof Pimenter Cheese Sandwich
1 (3-oz) package cream cheese, room temperature
1 cup grated sharp cheddar cheese
1 cup grated pepper jack cheese
1/2 cup mayonnaise
1/2 cup pimentos, chopped
1/4 cup fresh basil, chopped
black pepper and cayenne, to taste

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and mix with a spatula until well blended.  Eat. My method of choice: Slather the cheese on a slice of toasted, buttery bread, then pop it under the broiler for a minute to melt the cheese and make it warm. Top it with another slice of toasted, buttery bread and consume.

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fluid retention (and a giveaway!)

Gasp--I've never made a drink for this blog! I do consume liquids, I promise.

The simple explanation is that I drink water 95% of the time. The other 5% is composed of coffee (4%), juice (0.8%), and...other (0.2%). That's why I was elated to be contacted by Julie from MAVEA, the North-American division of Brita Germany, which just came out with a sleek, new design for a premium water filtration pitcher called the Elemaris. Its many beneficial qualities include a handy pour-through lid for direct filling, a soft-grip handle and non-slip base, and a sensor that lets the user know when the filter needs to be replaced. Not too shabby, eh? (Check out their blog focused on all things water!)

I'm still not posting a drink recipe. No, I'm going with egg salad, one of the few of my staple recipes which involves water. After all, eggs cooked in filtered water must certainly be better than eggs cooked in contaminated water, am I right? I'm sure most of you have personalized techniques for hard-boiling eggs, but this is mine and it works for me every time (knock on wood).

I'm sure you also have your own version of egg salad tweaked to your specific tastes--the list of potential and tasty add-ins and bread options is long and exciting, including everything from basil and sun-dried tomatoes to cilantro, jalapeno peppers, and black beans. I took the simple route for this batch, using sweet relish and dill to flavor the eggs. I opted to go for a pita as my bread...

Source: http://i14.photobucket.com/albums/a306/digitalmuse/Food/egg-salad-diagram.jpg

...and it was an excellent (and soiled-shirt-free) decision.


Now, the good stuff. MAVEA has offered to give some of my readers their very own Elemaris water pitcher! I'll randomly select three of you who leave a comment telling me what you like in your egg salad, if you even like it at all. Comments will close a week from today, Tuesday, May 2, and I'll reveal the winners shortly thereafter. Good luck!

Aig Salad
6 eggs
3 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon relish
1 tablespoon fresh dill, chopped
black pepper, to taste

First, hard boil your eggs by gently placing them into a single layer in a sauce pan. Add just enough cold (MAVEA-filtered!) water to cover the eggs completely. Put the pan on the stove and bring the water to a boil. Just as the water reaches a rapid boil, remove the pan from the heat and tightly cover it with a lid. Let the pan sit for 12 minutes, then transfer the eggs into a bowl filled with cold water. Allow them to sit for at least 10 minutes and then peel.
Meanwhile, finely chop the hard boiled eggs. Place the chopped eggs in a medium bowl, mix in the mayo, mustard, relish, dill, and pepper.

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lovely layers

Undeniable truth #1: Layered creations take more time and effort than more uniform edibles.

Undeniable truth #2: Layered creations are, more often than not, quite a bit more pleasing to both the eye and the palate than more uniform edibles.

Conclusion: Layered creations must be superior to more uniform edibles. Usually.

It's certainly the case here. These bars are yet another tasty treat inspired by one of the gazillion candy bars floating around out there. This time, the confection that caused the light bulb to appear cartoon-style was Reese's Fast Break. [Incidentally, I had no idea it was intended as a breakfast replacement (when I hear 'fast break,' I think of basketball), but hey--I'm all for it!]

What we have here are three separate layers--an oatmeal cookie base, a thin sheet of chocolate filling, and a sweet, smooth peanut butter frosting. Oh. Yeah. One could definitely get away with noshing on a wedge of these bars for breakfast; after all, oatmeal is involved! This is a unique play on the good ol' chocolate-peanut butter combination, which, as far as I'm concerned, is a winner every time.

Triple Threats
Cookie Base:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup oats

Chocolate Layer:
1 cup semisweet chocolate chips

Peanut Butter Frosting:
2 cups powdered sugar
1/2 cup peanut butter
3-4 tablespoons milk

Preheat the oven to 325F. Grease a 9x13-inch baking pan.
In a large bowl, cream together the butter and sugars until smooth. Beat in the egg, 1/3 cup peanut butter, and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan and bake for 20 to 25 minutes or until the edges are firm. 
Remove from the oven and immediately sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. 
In a small bowl, beat together the powdered sugar and 1/4 cup peanut butter until smooth. Beat in the milk one tablespoon at a time until a spreadable consistency is reached. Spread over the bars when the chocolate has hardened.

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surprising attractions

I am drawn to Curtis Stone.

If you're wondering why this is surprising, given his wealth, culinary abilities, tremendous height, and sensational accent, well, you have a good point. The simple truth is that I'm usually not attracted to Ken-doll types; nay, I tend to go for more of a scruffy, dark-haired look. That's why I was surprised to realize that the reason I keep tuning in to watch 'America's Next Great Restaurant' is one Curtis Stone. His comments are apt and well-said, he's fair, and my stars, he makes Bobby Flay look like a little leprechaun!

Whew. Now that that little tidbit about me is out of the way, we can get to the grub. This is a really unexpected delight for someone who, like me, feels that carrots only belong in cake. The chewy raisins, sweet pineapple, and crunchy nuts go a long way in making those shreds of carrot more palatable. Bonus: The creamy dressing is guilt-free and oh-so-tasty.

Surprisingly Scrumptious Carrot Salad
1/2 cup yogurt
1 1/2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 cups carrots, shredded
1/2 cup golden raisins
1/4 cup crushed pineapple, drained
1/2 cup walnuts, chopped

Combine yogurt, honey, lemon juice, and cinnamon to make dressing. Add the rest of the ingredients. Chill at least 15 minutes before serving.

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sand witches

Fact: Sandwiches are awesome. Each and every person in the world can tailor the innards of a sandwich (not to mention the type of bread surrounding said innards) to his or her tastes. The sandwich is the ultimate personalize-able food.

Susan Russo, known for the longest time to me by the name of her blog, Food Blogga, has created a book focusing solely on the art of sandwich-making. There's so much to love about this book, from the amazing pictures (nicely done, Matt) to the wide variety of recipes and ideas to the impeccable organization. Every sandwich I could call to mind was listed and featured, even the fluffernutter and the oh-so-underrated fried bologna sandwich. There's a handy ingredient index as well as an index of sandwiches, and there are several recipes that give variations and options for mixing and matching.

Deviled ham is something I'd never made and only eaten once or twice before coming across Susan's recipe for a deviled ham sandwich. The whole process was surprisingly easy and the results were delicious. Creamy and flavorful, with a bit of crunch and tang here and there. It's a good one to have in the ol' repertoire, that's for sure.

Well done, Susan--I can't say enough good things about your effort here. If I ever compose a cookbook, I can only hope it's as well-orchestrated as yours!

Deviled Hammie Sammie
(from The Encyclopedia of Sandwiches, by Susan Russo, reprinted with permission)
2 cups chopped ham
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
1 tablespoon dried dill (my addition)
1/8 teaspoon freshly ground black pepper
8 slices of bread or 12 finger rolls

In a medium bowl, combine the chopped ham with the relish, mayo, mustard, sauces, dill, and pepper. Mix until well blended. Spoon filling into bread and devour.

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