For one of our monthly Supper Club sessions, which I look forward to every month, I brought Hummingbird Cupcakes adapted from this delicious Taste of Home cupcake recipe. The reason I made my own adaptations was because the original recipe calls for an insane amount of sugar. Mine’s just a healthier (and still wonderfully tasty!) version of these delicious cupcakes.
Hummingbird Cupcake Recipe
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1/2 cup applesauce
- 3 eggs
- 2 teaspoons vanilla extract
- 1 whole mashed ripe banana
- 2/3 cup drained canned crushed pineapple
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup flaked coconut
- 1 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-3/4 cups confectioners’ sugar
- 1 teaspoon almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Our December Supper Club gathering was here before we knew it, and as usual, we enjoyed a meal fit for queens as our hostess with the mostess treated us to a holiday-themed feast.
Check out the recipes below, from our once-again successful girls’ dinner:
Almendras al Pimentón
- 1 1/2 tbsp. coarse sea salt
- 1/2 tsp. smoked sweet Spanish paprika, or hot paprika to taste
- 3 1/2 cups blanched almonds*
- Extra virgin olive oil
- Put the sea salt and paprika in a mortar and grind with the pestle to a find powder, or use a mini spice blender (the amount is too small to process in a full-size food processor).
- Place the almonds on a baking sheet and toast in a preheated oven, 400 degrees F, for 8-10 minutes, stirring occasionally, until golden brown and giving off a toasted aroma. Watch carefully after 7 minutes because they burn quickly. Immediately pour into a heatproof bowl.
- Drizzle over about 1 tablespoon of oil and stir to ensure all the nuts are lightly and evenly coated; add extra oil, if necessary. Sprinkle with the salt and paprika mixture and stir again. Transfer to a small bowl and serve at room temperature.
*Cook’s tips: It is best, and more economical, to buy unblanched almonds and blanch them as and when required, because they start to dry out as soon as the thin, brown skin is removed. Put the unblanched almonds in a heatproof bowl. Pour over boiling water and let stand for 1 minute. Drain well, then pat dry and slip off the skins.
From: World Food, Spain: The Food and the Lifestyle.
My incredibly talented girlfriends and I started a Supper Club – we meet once per month, each time at a different members’ house. We break out the good serving wear and entertaining pieces to enjoy a delicious home-cooked four-course meal. Our goal is to try out and share new recipes, expand our cooking skills and do it all among friends (and lots of wine).
I hosted November, and we tried a few delish fall recipes that are just too yummy to keep to ourselves. And the best part is, that although we’re trying to get out of our comfort zone in trying out some tougher recipes, these are all totally doable!
Here they are… ENJOY!
Warm Spinach Artichoke Dip
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 4 ounces fat-free cream cheese
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1 tablespoon spicy brown mustard
- 1 teaspoon minced garlic
- 3/4 teaspoon hot pepper sauce
- 1/4 teaspoon salt
- In a large saucepan, combine the first eight ingredients.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 7-8 minutes or until cheese is melted, stirring occasionally.
- Serve warm with sliced veggies or pita bread.
My incredibly talented girlfriends and I started a Supper Club – we meet at a different member’s house each month, break our our fancy flat wear and table decor, and gather around the table for a delicious home-cooked four- to five-course meal. Our goal is to try out and share new recipes, expand our cooking and hostess skills and do it all while catching up on each others’ lives and enjoying a nice glass of wine.
We kicked off Supper Club with our first meeting in October. Below, find the delish recipes!
Mushrooms Stuffed with Brie
- 1 package white button mushrooms, washed and stems removed
- 4 cloves minced garlic
- 1/4 cup chopped parsley
- 4 -d whole green onions, sliced
- Splash of white wine
- 1 wedge of brie cheese
- Preheat oven to 350 degrees.
- Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
- In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
- Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
- Top mushrooms with parsley/garlic mixture. Place into the oven for 15 minutes, or until brie is melted.
Note: Mushrooms are best when they’ve been allowed to cool slightly. Delicious!