Parsley-Nut Pesto

This impromptu condiment came about as I was preparing gluten-free sweet potato gnocchi. I wanted to give the buttery-fried dumplings a little hit of freshness, and a touch of bitterness too, to counter the rich texture of the gnocchi.

Traditional pestos contain basil (excellent here too), but I don't have basil! I do have Italian flat-leaf parsley, and this will work very well. In fact, pestos can be made with a number of different ingredients (like peas!), but that is for another post. I also used leftover hazelnut meal (see the gnocchi recipe) to complement the flavour of the nut in the dumplings. I like parsley stems (high in nutrients), but you can leave them out if you don't.

Helpful tool: food processor

Parsley-Nut Pesto
Makes about 1/2 cup pesto

2 cup loosely packed fresh Italian flat leaf parsley
1/8 cup hazelnut meal
1/4 cup toasted pine nuts (optional), heat in frying pan over medium heat, tossing until browned lightly
1 small garlic clove (optional)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil

In food processor, add first 6 ingredients. Process for 10-20 seconds. With processor running, pour oil slowly until pesto is smooth. Fini!

Super easy cream cheese frosting

Warning to the reader: this recipe is dangerously fast and easy. You may begin to use it in everyday life....like on that morning bagel. Another warning (or perhaps note of hope), I have never made icing, nor taken lessons on piping. This post should illustrate that if one gets over inhibitions, you too can become a frosting rock star in 20 minutes. This recipe comes from Gourmet (1998). Check out the post on cupcakes too!

Click here for Buttermilk Cupcakes

These frostings are not too sweet and do well in piping and spreading over cupcakes. I especially love the flecks of orange zest in the orange frosting - you don't even need sprinkles (although these are definitely allowed!).

Planning tips:

• Bring butter and cream cheese to room temperature
• For fancy icing (shown here), prepare piping tips and bags. I used 12 inch Wilton disposable bags here, but a sturdy ziplock bag works too. Cut end of disposable bag (or corner of zip lock) to accommodate a piping tip. If you don't have a piping tip, just use the open end of the bag. The size of hole will determine how much icing is applied. You can also apply the icing using a knife or flat icing spatula - simple and elegant!
• Other useful tools: silicon spatula, stand mixer or hand mixer, zester or fine grater
• If not using organic oranges, make sure to wash peel thoroughly, as this is where most of the chemical sprays are retained.

Cream Cheese Frosting two ways - Chocolate and Orange

Enough for 24 cupcakes. Can be made 2 days ahead, refrigerated separately, covered.

4 ounces unsweetened chocolate

2 1/2 sticks (1 1/4 cups) unsalted butter, softened

1 3/4 cups whipped cream cheese (about 10 ounces)

4 cups confectioners' sugar

3 tablespoons fresh orange juice

zest of 1 orange (preferably organic)

Sprinkles of your choice 

Place chocolate in a small bowl over simmering water. Melt chocolate, stirring until smooth. In a bowl with an electric mixer (or paddle attachment) on low speed beat together butter, cream cheese, and confectioners' sugar until light and fluffy.

Creamy perfection!

Transfer half of cream cheese mixture to another bowl and stir in melted chocolate until combined well. Stir orange juice and zest into remaining frosting.

Orange zest gives a burst of flavour and colour

Hello beautiful!

If frostings are too soft, chill slightly before using (this is the case for the orange frosting, for texture and flavour development). Frostings may be made 2 days ahead and chilled separately, covered. Bring frostings to cool room temperature and whisk to smooth before using. 

Since I am no expert, here is an excellent link for decorating cupcakes:

Wilton's guide to decorating cupcakes

I used Ateco tip #865 for the rosette piping, and #805 for the smooth piping. I think attending decorating class is in my future!

Using #865 - steady girl, steady!

Not too shabby for a beginner! Maybe $3.50 cupcakes?