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Another no-brainer of a selection for my seasonal cupcake project – blueberries for July! No other berry, nay fruit, is better than blueberries in the month of July…at least until the peaches take over come August.
I’ve made a lot of blueberry muffins and crumb cakes over the years, and they all have a more rustic, wholesome quality to them, which I totally adore, but for these cupcakes, I wanted something more decidedly “cake” like, something more ‘dessert’ and less ‘snack’. This recipe below fits the bill perfectly. Please don’t skip the streusel-ish brown sugar and cinnamon topping – it adds amazing crunch and a really unique texture contrast with the plush cupcake and the smooth, creamy frosting! If you didn’t know already, the combination of blueberry, brown sugar and cinnamon is to die for. Now you know!
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Last Updated: July 25, 2021
When I was pregnant last year, there were so many reasons it felt like a cloud was hanging over us, the pandemic being just one of them. Most of the time we powered through, busy with work, getting the house ready for the baby, and like everyone else in the world, tracking down toilet paper and disinfecting our groceries took up 80% of whatever time was left over! The upcoming early months with the baby seemed very daunting at the time, especially since we were not going to have anyone to help out at home, so to make it fun and to have something to mark the milestones and celebrate the fact that we were “surviving” early parenthood, I planned this very special little side project: I decided that for each of our baby’s monthly birthdays (the 25th of each month), I would make a seasonal cupcake recipe, and take his picture with the cupcakes!
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Few times a year I spend the better part of a Saturday assembling wontons. I try to go seasonal with the fillings, but if not, I fall back on the classic fillings: usually a combination of ground chicken, ground pork, diced shrimp, fresh ginger and scallions, and finely chopped water chestnuts. Ever since I took the “Wonders of Wontons” class at the Civic Kitchen in San Francisco, I’ve felt super empowered to experiment with wontons and potstickers. They are easy to assemble (time consuming, sure, but oh so rewarding), easy to freeze, and if you fold them a certain way, can double as boiled wontons as well as potstickers.
This year I tried adapted a recipe from Bon Appetit Magazine, which suggests adding sesame oil as well as vegetable oil to the filling and whisking (almost beating) it till the fat is fully incorporated in the filling. When cooked, it makes for a really lush wonton. I switched the pork for chicken so maybe mine weren’t as fatty as the ones from the original recipe, but still very comforting and delicious!
I usually drop my wontons in a quick chicken broth, but I really loved the Sesame Sauce here – a quick little sesame paste condiment that takes less than a minute to assemble, and I imagine will be delicious with a great number of things. You can always substitute tahini or even peanut butter if you don’t have sesame paste on hand.
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Ever since my friend Shruti told me how to make shortcut Shrikhand (a sweet and creamy dessert from my home state of Maharashtra in India, made with hung yogurt, sugar, ground cardamom and saffron) using Labneh, I must have made it dozens of times. It comes together in no time – whisk together Labneh (extra thick middle-eastern yogurt cheese aka yogurt that is the consistency of cream cheese) and sugar with a pinch of ground cardamom and saffron, and chill in the fridge for a bit. That’s it!
I make it quite frequently to go with elaborate Indian meals – meals that have 7 or 8 other components as it is. So making the shortcut version is an easy win, especially if you make the mango version of it, called Amrakhand (Aam = mango), with mango pureé subbing for half the sugar. I’ve had this idea of converting Shrikhand to a bite-size, easy to freeze format, so that its easy to get a quick taste of it occasionally without investing any time/effort. I thought it would be a great idea to try a “Tiranga” (Indian tricolor) version of it to celebrate the upcoming Indian Republic Day (January 26th).
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A nice little Fall treat to accompany your afternoon coffees and breakfast alike – comes together in no time, no special equipment needed!
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A perfect recipe for the Fall when you have way too many apples and way too much applesauce! Can also be made with pears/pear sauce for a twist. The chai spice (recipe below) is a nice change of pace from the typical pie spice that’s floating in the air – try it in place of pie spice or pumpkin pie spice in Fall/Winter baking for variety, or add it to your latte!
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