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“Weelicious Cookbook”

I first met Catherine McCord this passed April at the Roosevelt Hotel in Los Angeles. I was holed up waiting to tape Jimmy Kimmel Live and trying not to be very social until it was all over. But for some reason I decided that Catherine McCord would be the right person to see during my self-imposed isolation. So she came on by and we had a little prosecco together and immediately fell into conversation as if we were very old friends. We had been set up on a blind date of sorts by our mutual literary agent who just felt like we should know each other. And she was so, so right.

Catherine has a new book out that focuses on incorporating healthy fruits and vegetables into every day eating in a way that is accessible. Her recipes are fun and inventive and especially good for the younger people in your life. She has a wonderful philosophy on how to involve children in what they are eating, starting from the farmers’ market where they pick out their food and get to carry it and interact with it on the journey to the plate. You can see why I like that philosophy : )

 

These beet velvet cupcakes are a perfect example. I always felt that I wanted beets in my cupcakes but didn’t know it until Catherine showed them to me. A recipe for them from this wonderful book is below. And I’m also giving away a copy to one lucky winner. Simply enter in any and all of the ways below. And if you just can’t wait for the book, you can purchase it wherever books are sold.

You will love this book and so will your children. As she says, it’s all about “one family, one meal.” I hope you win it!

a Rafflecopter giveaway

 

“Chocolate Velvet Beet Cupcakes”

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 14 Cupcakes

“Chocolate Velvet Beet Cupcakes”

In Catherine's words: "Now and then, we love taking the kids by our favorite neighborhood cupcake store to enjoy a special treat. Of course their eyes are always drawn to the most colorful cupcakes in the display case. My kids may have no idea how they actually taste, but put something like a red velvet cupcake made with crimson food dye in front of them and their immediate response is, “That one.” These chocolate velvet cupcakes have a rich chocolate flavor, but they aren’t artificially red like cupcakes that use chemical food dyes. They and their icing get their bright reddish-pink color from a surprising, delicious, and 100% natural guest: roasted beets. You’d never know that though, since there’s no beet flavor in them. Just deep, rich chocolate! I offer two ingredient versions for the frosting here, one white and one a delightful beet-stained pink!"

Ingredients

  • 1/3 cup cocoa powder
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup sugar
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/3 cup vegetable or canola oil
  • 1 large beet, roasted, cooled, peeled, and pureed (about ¾ cup)
  • (see to Puree beets)
  • 2 teaspoons pure vanilla extract
  • Cream Cheese Frosting:
  • ½ cups For White Frosting
  • one 8-ounce package cream cheese, at room temperature
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ¼ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • For Pink Frosting:
  • 1 8-ounce package cream cheese, at room temperature
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup powdered sugar
  • 1 medium beet, roasted, cooled, peeled, and pureed (about ½ cup)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350°F.
  2. Sift the cocoa powder, flour, baking powder, baking soda, sugar, and salt into a large bowl.
  3. In a separate bowl, whisk together the rest of the ingredients.
  4. Slowly add the dry ingredients to the wet, stirring to combine thoroughly as you go.
  5. Pour about 1/3 cup batter into paper-lined muffin cups and bake for 25 minutes, or until a toothpick comes out clean.
  6. Cool thoroughly, frost, and serve. The cupcakes will keep in a covered container on the counter for 1 day, or in the fridge for up to 3 days, or you can freeze them for up to 3 months.
  7. To puree Beets: Preheat the oven to 375 F. Wrap the beets in foil and bake for 45 minutes, or until fork-tender. Remove the beets from the foil and set aside until cool to the touch. Put your hand in a zip-top bag (to avoid staining your hand) and rub the skins from the beets. Puree the beets until smooth.
http://georgiapellegrini.com/2012/10/09/blog/georgia-pellegrinis-favorite-things/weelicious-cookbook/

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“Peanut Butter Pie”

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Right now, I’m on a mini road trip from Little Rock, Arkansas to Austin, Texas. Don’t worry, I’m not the one driving as I write this. I’ve been traveling as much as ever, without a kitchen most days, save for the times when friends and family let me take over theirs. As many people witnessed, …