Bubblypearcupcakes Recipes

BUBBLE AND SQUEAK

Steps:

• Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes.
• Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add butter and cream and mix well. Meanwhile, fry bacon until crisp and drain on paper towels, leaving half the fat in the skillet and reserving remaining fat. Add onions to skillet and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper, and saute 2 more minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon juice, and then combine vegetables with mashed potatoes. Refrigerate for 2 hours.
• Shape potato mixture into 10 patties, and heat reserved fat in clean skillet. Add patties to skillet and cook until brown and crispy, about 5 minutes per side. Crumble bacon on top and serve immediately.

BUBBLY PEAR CUPCAKES

Steps:

• Preheat oven to 350F. In a small bowl sift flour, baking soda and salt. Set aside. In mixer (or large bowl), cream butter and sugar until well mixed and airy. Add eggs, one at a time, making sure each one is full incorporated before adding next. Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated. Stir in vanilla and champagne. Stir in pears. Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color. While cupcakes are baking, make frosting. Mix cream cheese and butter together. Add powdered sugar and whip until smooth. You can add more powdered sugar if desired. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack. When cupcakes are completely cooled, top with frosting. Decorate if you have anything. I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.

BUBBLY BAKE

Steps:

• Rinse scallops and set aside.
• Melt butter and sauté green onion and mushroom until onion becomes transparent.
• Add flour and cook slightly but do not allow flour to brown.
• Add cream and stir until sauce has slightly thickened.
• Add wine, salt and pepper, stirring until blended.
• Add scallops and pour into 1 1/2-quart casserole dish.
• Top with bread crumbs.( I like to drizzle a little melted butter over the bread crumbs).
• Bake in a preheated 350°F oven for 25 minutes.