Beets!

This weekend has been filled with lots of baking, shopping and eating... not as much homework, but it will get done eventually. Let's call it my own little way of celebrating Valentine's day.

Another favorite knife in the background!!!

D and I were watching Good Eats last night while our cinnamon bread was baking. The episode was about  parsnips, or more specifically hiding veggies in other foods to trick unsuspecting children. He used parsnips because they're sweet, mildly nutty and easy to disguise. He uses them in pear sauce, in muffins and to make chips.

At the beginning of the episode he mentions that beets would also be a good veggie to use, but their red color gave them away.

Since I'm not as worried about hiding my veggies, when I saw beets at the store, I decided to grab a couple and see what I could do with them.

After some pondering, I decided to try red velvet cupcakes, using beets as coloring. Not only in the spirit of V-Day, but this was a perfect opportunity to use our new blender! [The RA's bought a blender as a group for smoothie study breaks! I am currently the guardian.]


They're incredibly tender and light, with a fairly strong beet and chocolate flavor that I think is wonderful. They're not very red, but they are very delicious so it's ok. I've also given them a sour cream frosting with a hint of nutmeg.

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One-Bowl (Chocolate) Borscht Cupcakes
makes 24 large or 36 regular cupcakes


Ingredients
1.25c butter, very very soft
3c beet puree [see Notes]
2c sugar
1.5t salt
3 eggs
1.5t vanilla extract
1c milk (soy or regular) with 2T white or balsamic vinegar added [see Notes]
3.5c all-purpose flour
1c natural cocoa powder [see Notes]
2t baking soda
1 recipe of sour cream-nutmeg frosting (see below)

Bridge Creek Heavenly Hots

When I was a kid, my dad made these for us on the rare Saturday morning. Other pancakes have never lived up to these wonderfully light silver dollar pancakes. I made these for D and his parents this morning. They were a huge hit.

These little pancakes are light, fluffy and delicious.

The banana slice gives you an idea of just how small these pancakes are.
This slice is from the very end of the banana, so it's a small slice.

Of course, my dad has made a few updates to the original recipe. It makes them a little bit easier to work with. Even so, they're pretty easy to mess up.. my first attempt was fairly unsuccessful. I've tried to add as many tips as possible, so read the recipe all the way through twice before you make them.

Also, before I share this recipe, you have to promise me that you'll try them plain before you put anything on them. We used to eat them with my mom's homemade jam. Whatever you do, don't ruin them with that fake pancake syrup made of high fructose corn syrup and caramel color.