When Martha Stewart says she’s going to teach you how to cook/bake/make anything, you go. And you take notes. She recently came down to Miami during Art Basel for a cooking demonstration at Macy’s, for which I was clearly unprepared because I thought arriving 45 minutes early would be ample time to find a decent seat within viewing distance of the Queen of Craft (that’s what I like to call her, anyway). But that only left me four rows from the back, zooming into the second monitor, trying to take a picture of a picture of Martha. Lesson learned, lady. Lesson learned. No matter. She cooked. And she did it well. (She also said “twerking,” the context of which escapes me because, I mean, Martha Stewart said “twerking!” But the context really doesn’t matter. What matters is that she said it. And it was AWESOME.) And the food still reached those of us in the far back – with seconds on those little lemon cookies straight from pastry heaven. So here are three of Martha’s recipes for you and yours to enjoy this holiday season.
P.S. In case you’re curious, I’ve also posted pictures of all the other meals we were able to try (Holiday Citrus Punch, Poached Egg with Creamed Spinach, Mushroom Crepe, Fruit Salad, and Lemon Poppy Seed Cookies). The mushroom crepe was my absolute favorite.
Some of my fondest childhood memories involve some sort of family gathering that usually began early in the day, around the kitchen area of a relative’s home. More often than not, that scene involved my grandmother prepping and cooking a meal that always proved too large to eat but too tasty to be discarded. So we went for seconds, and sometimes thirds, and grew up relishing in the fact that Cuban women were built to have curves.
I was recently lucky enough to capture one of these gatherings in my own little kitchen, with Abuela making one of my absolute favorite dishes: Arroz con Pollo a la Chorrera (or, Cuban Yellow Rice with Chicken). Keep reading for pics and step-by-step instructions on how to recreate it sans Cuban Abuela.
Don’t worry, you’re not on the wrong blog. I actually did bake – something I used to do quite often back when I worked in an office, though, admittedly, really only out of the box (did the minibar in the background give it away?). But you know how on Pinterest you save things to infinity and never actually do anything with them? Is that just me? Anyway, I decided to actually try out one of those recipes I’d been hoarding and the results were actually pretty great, if I do say so myself.
What you see here is my execution of Tidy Mom’s recipe re-pinned ad infitum, which I found here in its nth life. Basically, you follow the steps on the box but add an extra egg (two if you want it to be extra rich – I may have added five. I suspect one was a twin.). Replace the oil for melted butter and double the amount. Use milk instead of water and then mix well (I actually had to use a hand blender and a whisk because it was so rich). Then just follow the time on the box and wait for the cupcakes to completely cool before frosting. Don’t I sound just like a Stepford wife?
So yeah – there you have it. Semi-from-scratch cupcakes that give my pinning purpose. I think. Anyway, my husband loved them and so did his office buddies, so I’m pleased as punch. Let me know if you try making them. I’d love to know how other flavors and variations turn out.