Taste of Kiwi: Blog of Author Shelley Munro

My special guest today is Paz Edwards. I met Paz online a few years ago and was immediately captured by her photos of New York and her yummy recipes and the fact she’s plain nice! Get your comfortable shoes and warm clothes ready. We’re off to New York!

Celebrating Shelley’s Birthday in New York City
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Yellow Cupcakes
The Fannie Farmer Baking Book by Marion Cunningham

Yields about 10 cupcakes

Ingredients:
6 Tablespoons (3/4 stick or about 1/3 cup) butter, melted
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar or Chocolate Butter Frosting

Preheat the oven to 350F. Grease the muffin pans for 10 cupcakes, line them with fluted paper baking cups, or spray with no-stick coating.

Combine the melted butter, eggs, milk, and vanilla in a mixing bowl and beat well.

Put the flour, granulated sugar, baking powder, and salt in a sifter or strainer and sift them over the butter-and-egg mixture. Beat until the batter is perfectly smooth and thoroughly combined. Spoon into the prepared muffin pans, filling each cup about two-thirds full.

Bake for about 15 to 18 minutes, or until a toothpick or broom straw inserted in the center of a cake comes out clean.

Remove from the oven and let them cool in the pan for 2 minutes, then turn out onto racks to cool completely.

Sprinkle with confectioners’ sugar or frost with Chocolate Butter Frosting.

Stained Glass Cookies
Simply Recipes

1/2 cup (1 stick) butter
1/2 cup sugar
1/4 cup brown sugar
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 egg
2 cups flour
1/4 teaspoon salt
3/4 teaspoon baking powder
30-40 hard candies (such as Life Savers), preferably in several flavors/colors

1- Pre-heat oven to 375°F. Line two baking sheets with parchment paper or Silpat.

2- In a large bowl, using an electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add molasses and vanilla extract, mixing until incorporated. Add egg and mix until light and smooth, about 1 minute on medium speed.

3- Sift together flour, salt, and baking powder. Fold dry ingredients into wet mixture. Use electric mixer to blend just until flour is incorporated. Divide dough in half and flatten into two disks. Wrap disks in plastic wrap and refrigerate at least an hour and up to 2 days.

4- Remove any wrappers on candies and separate them by color into plastic bags. Using a mallet to crush candies.

5- Place one disk between two large sheets of waxed paper and roll to 1/4-inch thickness. Use cookie cutters to cut dough into desired shapes. Transfer cookies to prepared baking sheets, about 1 inch apart. Using a smaller cookie cutter or a knife, cut shapes into centers of cookies, reserving these center bits to add into extra dough.

6- Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the cookies, filling to the edges. Try to keep the candy within the centers. Any candy specks that fall on the cookie will color the cookie.

7- If cookies will be hung as ornaments or decorations, poke a small hole in the top of each cookie before baking.

8- Bake 9 to 10 minutes. The candy should be melted and bubbling and the cookies just barely beginning to brown. Remove baking sheets from oven and place on wire racks to cool. Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers may separate from the dough. When cookies are completely cooled, remove and store in an airtight container. String with ribbon if you want to hang as an ornament.

Makes 2 to 4 dozen cookies, depending on how large you make them.