Justin & Meredith Winokur's Kitchen Cooking Notebook
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Moussaka Cupcakes -- back to top
This was a new twist on an old favorite. I made Moussaka Cupcakes. I used ourmoussaka recipe to make the filling except I halved everything (therefore using the normal amount of seasonings). In addition, I chopped up potatoes and put them in at the beginning. Finally, I broiled eggplant and added it too. So basically, it was all the layers of moussaka as one filling. I also made the béchemel halved. We only had sweeter almond milk and vanilla unsweetened almond milk. Except that this brand's vanilla is more strong than the Almond Breeze or even Silk. I used extra salt to try to balance it out.
I then followed the general idea of Taco Cupcakes. I put down the wonton wrappers, then filled them halfway with moussaka. I put another wrapper on, filled more sauce, then I topped it with béchamel. Cooking them was the usual issue of the exposed wrapper getting too crispy while the unexposed was still soft.Thankfully and somewhat surprisingly, almost all of them came out of the cups nicely.
We also had bread since I needed carbs for my bike ride the next day.
Original Wordpress ID and Date: 1879, 2012-03-21_094322
Reuben(ish) Cupcakes -- back to top
I made reuben cupcakes using the usual cupcake idea (375 for 18-20, though I'd use less time next time). I made the filling by taking a bunch of sauerkraut, 1/2 lbs of sliced lean corned beef and cooking them in the pan for a while. I added a small julienned zucchini (for filling and bulking it up). I then added two Laughing Cow swiss cheese wedges and about 4 tbsp of Lite Thousand Island dressing. Finally, I added some crushed caraway seeds to get a bit of rye-like flavor. I topped the second layer with a quarter of a lite swiss cheese slice.
They worked pretty well. The bottom layer didn't stick too well since it didn't have much cheese but that wasn't too big of a deal. The flavor was pretty good. Definitely had the reuben flavor. Nice crunch as usual. I liked the addition of the caraway seed to help it seem like rye.
I was a bit disappointed by the nutrition numbers when I calculated them out. It made 12 so 2.5 each. I had 7 for dinner and 5 for lunch.
Item
Quantity
Cal
Fat
Carbs
protein
fiber
per
Total
2 oz corned beef*
4
70
3.00
3.00
11.00
0.00
2.10
8.41
Lite Swiss
3
70
4.00
0.00
6.00
0.00
1.58
4.73
Lite 1K island dressing
2
70
5.00
7.00
0.00
0.00
2.05
4.09
24 wonton wrappers
3
160
0.50
31.00
6.00
1.00
3.96
11.89
Cheese Wedges
2
35
1.50
1.00
2.00
0.00
0.68
1.35
Total
1180.00
38.50
121.00
84.00
3.00
30.48
30.48
*I have trouble with the Weight Watchers values because of the amount of fat they assume for lean corned beef. I could tell there was little fat. So I used nutritional information from here
Original Wordpress ID and Date: 6271, 2013-07-08_194449
Gimme Lean Breakfast Cupcakes -- back to top
This was roughly a repeat of breakfast cupcakes[1, 2] I made with my dad. I followed the normal cupcake procedures. I cooked up 3/4 of a gimme lean and then added onion (added it a bit late but I actually liked how it came out). I then added that to scrambled eggs (5...and they were real). I added a bit of salt and pepper and then added it to the par-cooked shells. Again, the filling was a bit chunky making it hard to really control the amount. But, I used a bit of cheese to help the top layer stick better. And I did the top layer with less filling.
They were really good and flavorful. Using real egg really made a difference. I think in the future, I will try to do something like half real eggs and half egg beaters to get some of the flavor without the fat.
Original Wordpress ID and Date: 6766, 2013-10-15_172417
Buffalo Chicken Cupcakes -- back to top
I made buffalo chicken cupcakes using my cupcake method with the addition of a tiny bit of cheese on the bottom too.
They came out incredible. Probably the best ones I've had (though I haven't made them in ages). There was a good mix of cheesiness, flavor, buffalo, and other spices. However... I was a bit curious about the nutrition; especially with the amount of cheese I used in the end. It was bad!!! See below.
I also note some changes below for next time.
Anyway, for the filling, I made a Buffalo Chicken inspired filling. I melted
and added:
I let that sauté for a bit. I then added
Finally, I melted
and then added
I made the mistake of calculating the nutrition. I assumed I used about 4 oz of cheddar based on the size of the package. Obviously, this does not include the veggies.
The full breakdown is here. For all 12, it was 42 points plus. That is 3.5/cupcake.
Most of these are about what I think I could give up to make it a bit healthier. Probably the biggest thing is less cheese and butter. I could also use less chicken though if I do, I want to bulk it up with even more veggies.