Passover Rugelach

I don't often make Jewish treats since when Joe and I celebrate Jewish holidays, we usually go to one of his family member's house who keep Kosher. Joe doesn't keep Kosher, quite the opposite in fact: one of his favorite things is bacon. So I've made challah and such but pout because I can't impress Joe's kosher family with my gentile baking skillz.

Since passover rolled around, I decided I wanted to make something from the Jewish tradition, even if I couldn't take it to a Seder. I decided to make rugelach. I don't know if rugelach can be eaten on Passover but um, I don't care because I can eat rugelach whenever I want. I used a recipe from The Sweet Life that I've been eyeing for awhile but looking at other rugelach recipes, it's not too different from standard rugelach recipes.



I stuck with what the recipe said and filled the cookies with cinnamon, walnuts and currants but I think I would have liked them better filled with some sort of jam-y filling. But that's just me, I tend to prefer fruit fillings over nutty fillings.

I haven't eaten much rugelach so I can't say how traditional these are but I was happy how these turned out. Joe said the rugelach he's had in the past is often dry but these were nice and soft. Not exactly moist but you don't really want a moist cookie, do you? I'd rather not feel like I'm eating a small, disc-shaped sponge.



Like I said, the recipe seems pretty spot on to ones that I've seen on the internet so I won't post it: it's just a cream cheese based dough filled with a fruit and nut mix. I also am a proud owner of the Joe 3000 pasta maker model so it was fine to roll it. It was a bit delicate but more forgiving than pie crust.

By the way, I was totally unprepared for an Orthodox Seder. I've only ever been to reform Seders, where we kind of haphazardly dipped some bitter herbs in some salt water and called it a night. So when I got to Joe's families house and they cheerfully asked me if I had taken a nap I was like huh? And then I found out that it is not uncommon for their family to hold 8 or 9 hour Seders. We some how whizzed through it in a mere 4 hours though! A passover miracle. We went the second night as well but only for a little over an hour, Joe was so exhausted that he would've passed out in a bowl of matzoh ball soup.

Next up: Easter dessert. Because I don't shun any holiday in which it acceptable to bake.

Uggo oatmeal cookies

I have another cold. What happened to my immune system of steel? I think it's probably because the last two years I've been working in the hospital with adults and the last few months I've been working with kiddos instead. New germies. Delightful! Not to mention that Brian is constantly wary of any hospital germs I could be carrying. He asks me all sorts of medical questions but the minute I clear my throat or sneeze, he stares daggers at me and won't be within 5 feet of me. Which is probably smart since Joe cannot escape me and inevitably ends up with whatever I have, bwa haha.

Anyways. I made cookies recently. I got a bit cookied out for a few months, probably from the Great Christmas Cookie Extravaganza, Part 1 and Part 2. Joe suggested I make chocolate chip cookies recently when I couldn't decide what to make and I broke out of my cookie slump. I used the chocolate chip cookie recipe from The Sweet Life, my favorite dessert book. I had never tried this recipe before and they were WONDERFUL. So much so that I didn't even get a chance to take a picture of them.

The recipe was kind of that mythical chocolate chip cookie recipe that is crisp and caramelized on the edges with a chewy, soft center. It yielded something like four dozen cookies but since the proportions of the recipe would've been weird if I halved it (half an egg, anybody?) Joe told me to make the whole thing, telling me I could bring some to work tomorrow. I ended up not bringing any to work, however, because I remembered that one of my co-workers can't have gluten. But they were still all eaten within 24 hours. I ate two cookies. That means that Joe and BJ both ate about two dozen cookies within a day. I hate boys.



So a few days later I made oatmeal chocolate chip cookies from the same cookbook. It's actually pretty remarkable that I had chocolate chips left over, Brian has the tendency to wake up from hungover hibernations and immediately consume large amounts of candy, sometimes a pound of chocolate chips. This time though I think he ate two dozen cookies instead so I was in the clear.

The oatmeal cookies were really good but man, they are ugly. They were really thin but lumpy because of the oats. On my first batch my oven was a bit too hot and the cookies were paper thin and on the edge of burnt. I took them out of the oven with a look like, "What the eff cookies! You do not look so delicious!" But they got a bit prettier after I sorted out the oven temperature. It helps that we FINALLY got an oven thermometer, where we learned that our oven runs about 50 degrees hotter than it says. No wonder I was having to pull my baked goods early.

I dubbed these Uggo cookies, after the sphynx cat Brian decided he should get solely to name Uggo. Sphynx cats are those delightful hairless kitties. Like this:
I especially like that one because he's a bit cross eyed. Poor guy. In case you were wondering, the only TV show BJ and I can agree upon is Cats 101 and Dogs 101. The other 99% of the time, I'm mocking the horrible dialogue on Burn Notice and he's making fun of the multiple horrible reality TV shows I so adore.

I can't find the recipe online so I won't post it, sorry! I'm a little terrified of copy infringement. I'll try to find the chocolate chip cookie recipe or just suck it up and post it because you deserve to make them, they are DELICIOUS.

p.s I am spending Passover with Joe and Easter with Katie, my bestie. My gentile, non-Kosher hands are not allowed to make anything for Passover but Katie suggested I bring dessert to Easterfest. What should I make? So far I have thought of: carrot cake, some sort of cheesecake or pie. Let the voting commence.

I Suck, Here are Some Crackers

I realized the other day that this month I've only posted four entries, one of which was not of food but of my chinchilla posing as an 18th century warlord. I'm not sure why I've been lagging in the baking department but perhaps it has to do with the fact that my two new favorite activities are napping and watching 900 consecutive episodes of The Office. So I decided to whip up something last night to cram into the March section while I still had time. I chose a past recipe that the Daring Bakers did a few months back before I joined: lavash. Though I've read that some lavash recipes yield a soft flat bread, this recipe made crunchy, rustic crackers.

The original recipe also gives directions to make gluten free crackers but I think it's confusing to read those directions within the same recipe so I deleted those instructions. If you want to make gluten free lavash, see the full recipe here.
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Lavash

Makes 1 sheet pan of crackers

INGREDIENTS:

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

DIRECTIONS:

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to pre-cut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

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The recipe was really pretty simple. The hardest part was rolling out the dough but compared the the lasagna dough, this stuff was a breeze to work with. After rolling out my first pan, I had some dough left over which we rolled out again (enter the use of my Joe 3000 pasta machine) but it didn't roll out as well. I think it needed to relax more but I was impatient. Regardless of the second batch being on the thick side, they were still good, more like pita chips.

I went pretty simple on the toppings: kosher salt on the first batch and garlic powder and salt on the second. I'm not a huge fan of seedy crackers. I also made an impromptu dip to go along with the crackers, which consisted of sour cream, plain yogurt, garlic, salt, pepper, cayenne and chopped dill. It reminded me a lot of tzatziki sauce, actually. I think in the actual Daring Bakers challenge, they had to make a vegan dip to go along with the crackers, which are also vegan. But I forgot about that part, otherwise I would've thrown together some hummus or something. Regardless, these would be great to make to impress your vegan buddies and they're simple to boot.

One word of warning: don't let your overzealous boyfriend score the crackers. I let Joe score the second batch and he traced bizarre patterns in the dough that made a sort of cracker puzzle. We ate them all though, fortunately hideousness doesn't negatively influence taste.

March Daring Baker's Challenge: Attack of the Hand Rolled Pasta

March was a big month for the Daring Bakers. Our new, extremely awesome, website was launched, complete with cute new logos. Check it out here: http://thedaringkitchen.com

Standard blurb-o'-da-month: The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

The challenge for March was to make lasagna. Including the pasta. By hand. DUN DUN DUN. The other components required were a ragu and a bechamel sauce. But I didn't care about those aspects much. Because I was going to have make pasta. WITH MY HANDS.

So I recruited Joe to help me because as I've mentioned before, I have the upper body strength of a stick insect. And I am without a pasta maker. Without his help I would've been pounding the dough hysterically with a rolling pin for hours whilst crying. The end results probably would've been a kind of lasagna sandwich with one inch pasta slices with 9 lbs of ragu sandwiched in between.

Luckily, this was not the case. To make the challenge easier, we broke the recipe into parts and made the ragu a few days ahead of the pasta. This shaved off a few hours off the pasta making day, which probably save my sanity. Joe played a big role in the ragu too, since I've never made ragu because um, I don't meat. I wasn't sure how to go about making a vegetarian ragu and Joe, I'm told, makes an excellent meat ragu. He's used to veggifying dishes for me so he guided my efforts and the end result was excellent. Here's what we did:

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Joe's Vegetable Ragu

INGREDIENTS:

2 Tbsp butter
2 Tbsp olive oil
1 small eggplant
1 large carrot
3 small onions
3 ribs celery
5 garlic cloves
1 can (7 oz) tomato paste
1 cup TVP
1 cup vermouth
1 Tbsp Vegetable bouillon paste (such as Better than Bouillon)
2 Parmesan cheese rinds
1 Tbsp Vinegar
Nutmeg to taste
Parsley
Salt and pepper to taste

DIRECTIONS:

Pour the TVP in a bowl and cover with water to rehydrate. Finely dice the mushrooms. Melt butter to a medium stock pot and melt over high heat. Add olive oil. Add mushrooms and cook until mushrooms are brown and water has cooked out. Finely dice eggplant and add to mushrooms, cooking until soft and brown. Dice the carrot, onions, celery and garlic and add to pot, cooking until soft. Add tomato paste and TVP. Add water to fill pot, and then add cheese rinds and bouillon. Let cook over medium low heat until most of the water has cooked out and mixture is very thick, about 2 hours. Remove cheese rinds. Add vinegar and nutmeg. Add salt and pepper to taste. Turn off heat. Chop parsley and add to finished mixture.
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Mushrooms in the pot!
Mushrooms + carrots + onions + celery, etc.
After adding the water
After cooking out, the ragu should look something like this. Nice and thick.

Okay, it's hard to take an appetizing picture of ragu. Ragu is delicious but not pretty. BJ saw it and said, "Wow. Um. That looks like something you would find in the woods. And not the good kind of finding stuff in the woods." I'd like to pose the question to the internet: what is the "good kind of finding stuff in woods"? Is there some sort of male secret society that treasure hunts in the woods? Living with boys boggles my minds.

So, the pasta. The pasta wasn't so bad to make, though I'm glad I did have Joe to help out with the rolling. I am familiar with handmade pasta since I was spoiled by having a foodie father who made pasta and bread by hand pretty regularly when I was growing up. Granted, my dad has a pasta machine. But I guess I did have a pasta maker. His name is Joe.

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Pasta Verdi

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

INGREDIENTS:

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

DIRECTIONS:

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagna, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagna pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

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Pile o' fresh basil.

Dough mixed up and ready to rest.
The Joe 3000 Model pasta maker.

I did have to modify the pasta recipe a bit for it to come together, I added an egg and 3 Tbsp of water because my dough was still dry, dry, dry. You could probably just add 2 extra eggs if you had the same problem. I also used basil instead of spinach for my greens since our AeroGrow was overflowing with basil. In the end product you can't really taste it so use what you have around.

The bechamel was probably the easiest aspect of the dish, it came together pretty quickly with no problem. I was hesitant to make it because I generally don't like rich white sauces. But Joe convinced me that it would be good and it was, I really liked it and it worked really well in the overall product. This lasagna didn't call for a gooey cheese of any kind and the bechamel added a similar creamy richness without being overwhelming. YUM.
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Bechamel

INGREDIENTS:

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

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No pictures of the bechamel, it's not that pretty. And I forgot.

WHEW. Did you get all that? So, to assemble: preheat oven to 350. Grease baking dish. Spread a layer of bechamel over the bottom of the pan. Layer cooked pasta noodles over bechamel. Spread a layer of ragu, bechamel and grated parmesan over the pasta. Repeat layers, ending the last pasta layer with a generous helping of bechamel and more cheese. Place in the oven, cover with foil, and bake for about 40 minutes. Remove foil and brown cheese for about 10 more minutes.



I can how good a dish is fairly well by how fast the three of us go through it and this was gone in 24 hours. So two thumbs up indeed. Not sure if I would make it again because it is very labor intensive and I normally don't have all of the ingredients on hand. But it was worth the effort at least this one time. I'm glad I made pasta by hand finally though if I did it again, I'd want a pasta machine to let my boyfriend off the hook.

I'm actually craving this right now so maybe I will make it again, though probably with store bought noodles. Because I'm lazy, okay? Alright, good.

Looking forward to April's challenge!

Luck of the Irish: Soda Bread

Ah, St.Patrick's Day. I'm not Irish, I don't eat meat, so corned beef is out of the picture, and I don't like to drink so I don't have much use for St.Patrick's Day. Somebody once tricked me into trying an Irish car bomb by telling me that it tastes like chocolate milk. I want you to know that is a dirty, dirty lie and I almost died. This is also the time I learned that I cannot chug a drink to save my life. And the time everybody else learned that I am no fun to have at a college party.

The only reason St.Patrick's Day is different from any other day is that I get harassed for not wearing green when I inevitably forget and Brian somehow manages to get drunk twice in one day.

What is it about St.Patrick's Day that compels random people to pinch me? "Oh, weren't you aware it's St.Patrick's day?? PINCH, HAHA!" to which I say, "Oh yes, but I was not aware that we were transported back in time to kindergarten when it was still acceptable to pinch strangers because they weren't wearing the color of shirt you so desired them to wear. PUNCH IN THE FACE, HAHA!"

I do, however, like Irish soda bread. In the past, I've used a recipe that was more of a quick bread, baked in the loaf pan. It's not traditional in any sense but it was good and easy. This year however, I could not find the recipe I normally use. Otherwise known as STORY OF MY LIFE.

I am not organized, to say the least.

So this St.Patrick's Day I found a recipe with good ratings on All Recipes and based my bread off of that one. I really liked this recipe too, probably more than my old one. The old one had a tendency to be doughy and dense but this one was really light and tender.

I like this picture because you can see Joe in the background, doing what he does best: neurotically cleaning the kitchen.

Irish Soda Bread

INGREDIENTS:

• 4 cups all-purpose flour
• 1/4 cup white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1 cup dried currants
• 2 Tbsps caraway seeds
  
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup buttermilk for basting
  

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, and salt. Add currants and caraway seeds. Cut in the butter until the consistency of small peas is reached. Combine 1 cup of buttermilk and egg and add to flour-butter mixture just until combined. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for about 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Continue to brush the loaf with the buttermilk while it bakes to form a shiny crust.

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I modified the directions to make more scone like, since the recipe looked like a scone recipe to me. It worked out, it had a texture like a giant scone. Still not traditional in any way but I liked it and it had the essential components I associate with soda bread: currants and caraway seeds.

Stay tuned for the next Daring Baker's challenge!

A Warning

I must take a time out from baking and leave the interweb with a very important warning.

My chinchilla is clearly planning world domination. Prepare yourselves.

Brown Sugar Glazed Banana Cupcakes

Happy St.Patrick's Day! I'll have a more festive post later, for now here's what I made the other night.

I've been a bad blogger lately. I've made two desserts that I didn't photograph, gaspity gasp. The first one was chocolate banana bread pudding which turned out well (especially considering I made it up as I went along) but was ugly as sin and I didn't want to make a post about my own personal Rosemary's baby. The next was key lime pie for my baby brother (who is somehow not three years old anymore but seventeen, when did that happen?) and I just plum forgot my camera. Oh wells. Here, imagine them.

This is where you think about chocolate banana bread pudding.

Here is where you think about key lime pie.

I did finally get around to getting pictures of my most recent baked goods. I made these as thank you gifts for some nurses and I was soooo indecisive when trying to decide what to make. I finally settled on banana cupcakes because I'm always freezing overripe bananas and always have an extra eight million frozen brown bananas in case there's a sudden world shortage on disgustingly overripe frozen bananas. I decided on a glaze instead of frosting since I was going to have to cart these to the hospital with me and any frosting would just get destroyed on the journey.


This is actually the first banana cake recipe that I've tried that is actually cake-like in texture. I've tried others that were basically banana bread in a cup, which is nice but I've been looking for something with a lighter crumb. This is definitely more cake-like, less quick-bread. I cut down the sugar since I knew I was going to glaze them and I know Joe likes less sweet desserts. I know, he's not from this planet.

Here's the recipe I used:

Banana Cupcakes

INGREDIENTS:

• 1/4 cup shortening
• 1/4 cup butter
  
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (this was three bananas for me)
  
• 1/4 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

1. In a large mixing bowl, cream shortening, butter and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency.

For the glaze, I just combined 1/2 cup of brown sugar with a splash of vanilla and 2 Tbsp water. I dipped the tops of the cooled cupcakes a few times to form a nice glaze over the top. You could also just drizzle it.

The glaze makes a nice crunchy, sugary shell and since the cupcakes weren't too sweet, it wasn't overwhelming. I approve.