Sushi

My friend Marika talked me into trying sushi a few months ago and it was love at first bite. The problem is that I live in a tiny town in the middle of nowhere and sushi isn't available here. Soooo what's a determined girl to do? Learn to make it of course. My friend sent me a kit that contained a bamboo mat, a cookbook and a DVD which was perfect for learning all I needed to know about making sushi at home. I got the ingredients at an Asian market and I was in business. The thing about sushi is that it's all about the rice and you can add what ever you want in the middle. I'm not crazy about the raw fish but I have come up with things that I think are delish. Wasabi paste is a must, Kewpie mayo, avocado, and the orange stuff is fish roe that is yummy. Sometimes I add cream cheese, cucumber or imitation crab and have made what is called sushi musubi which is made from Spam.

It is easy to learn how to make it and I would encourage anyone to give it a shot. I just recently bought my rice cooker at a discount store for $12. and it helps speed the process but is certainly isn't a necessity.

I found a recipe for the most amazing scones I have ever made Pumpkin & Date Scones from the Kitchen Wench. I love scones and have been on a never ending quest to find a recipe for a moist tender treat and this is by far the best I have tried. I used canned mashed sweet potatoes and dried blueberries and also added a glaze (to satisfy my never ending sweet tooth). The key is to follow her instructions and NOT OVERWORK the dough. I also patted mine to app. 1 inch thick as I like a nice fat scone.

Coconut Cupcakes

I LOVE cupcakes! Today I made these little beauties for a friend that made me soup while I was sick. We have a standing rule...never return a pot, plate or serving dish empty. It works out great! I found the link for this recipe at cupcakestakethecake.com and the frosting recipe is from Allrecipes.comI frosted them with 7-minute frosting which is my favorite and really lets the coconut shine. Top Toasted coconut made a perfect topping. Oh yeah, don't forget the ice cold milk.


Auntie Em's Coconut Cupcakes

Total time: 45 minutes, plus cooling time for the cupcakes

Servings: Makes 22 cupcakes

Note: Adapted from Auntie Em's Kitchen in Eagle Rock.

2 1/3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable oil

1 cup buttermilk

3 eggs

2 1/2 teaspoons vanilla extract, divided

2 teaspoons almond extract

1 1/3 cups sugar

1 3/4 cups shredded sweetened coconut, plus extra for toasting and decorating the frosted cupcakes.

1. Heat the oven to 325 degrees. In a medium bowl, sift the flour, baking soda and salt and set aside. Separately, in a large bowl or in the bowl of a stand mixer, combine the oil, buttermilk, eggs, 1 1/2 teaspoons vanilla extract, the almond extract and sugar. Using a hand mixer or in a stand mixer, on low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix. Gently fold in the coconut.

2. Place 22 paper muffin cups into muffin tins. Fill each cup with a generous one-fourth cup of batter, so that it comes three-fourths up the side of each cup. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Remove the cupcakes to a rack and allow to cool completely.

Seven Minute Frosting II - Allrecipes