In honor of the upcoming Nicole Kidman starrer The Stepford Wives Go-Marketing has put together a couple bits of goodies for you, the audience, giving you a bit of insight into just what you can expect from the film and what exactly it means to Stepfordize Your Life.
First off a couple of pics to clue you in as we have a look at some extremely recognizeable stars as they have been given the Stepford treatment check the pics below:
If you think those are good you can check out what others have done and add some Stepford to a celebrity of your choosing over at Stepfordize.com.
Now when I said there were goodies for you, you shoudl have taken that literally as now we have for all you gourmets out there three of the recipes that will be used in The Stepford Wives by those women whom have undergone Stepfordization, check ’em out below we have Frosted Coconut Cupcakes, Blueberry Almond Muffins and German Chocolate Cake. The recipes come courtesy of the Campanile Restaurant and La Brea Bakery, check out more on them here.
FROSTED COCONUT CUPCAKES
Ingredients:
Cream until smooth:
8 oz. fresh, home churned butter
120 g. coconut powder
1 cup sugar
Mix together and add alternating with dry ingredients:
1 1/2 cup coconut milk
1 tablespoon almond extract
3 cups self-rising flour
Whip to soft peak:
8 free range, organic egg whites
1/2 cup sugar
Fold together both mixtures, being careful not to overdo it. Proper baking is an art and a science! Pipe into lined cupcake molds. Sprinkle tops with sugar and fresh nutmeg. Before baking, top each cupcake with following mixture:
2 whites
1 cup coconut
2 1/2 Tablespoon sugar
Bake at 325 , 25-28 minutes, hi fan yields 22
BLUEBERRY ALMOND MUFFINS
Special items: 1/2 cup capacity muffin tin, lightly coated with melted butter
Ingredients:
1/2 cup whole unblanched almonds
3/4 cup granulated sugar
1 stick plus 2 tablespoons unsalted butter, chilled and cut into precise 1 inch cubes (a ruler comes in very handy in the kitchen!)
1 tablespoon finely grated orange zest
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3 extra-large, organic, cage-free eggs, lightly beaten
1 1/2 cups buttermilk
3 cups unbleached pastry flour or unbleached all-purpose flour
2 cups blueberries or 1 to 1 1/2 cups chopped strawberries, nectarines, peaches, or pears (in 1/2 inch chunks)
For the topping:
1 tablespoon egg white
1 tablespoon granulated sugar
Pinch of cinnamon (.013 oz)
A few gratings of nutmeg
1/2 cup plus 2 tablespoons (about 2 ounces) sliced unblanched almonds
Preheat oven to 325.16
To prepare the batter: spread the whole almonds on a baking sheet and toast in the oven until lightly browned, about 15 to 20 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Turn the oven up to 350.06 .
In the bowl of your food processor fitted with the steel blade, combine the almonds with half of the granulated sugar and process until it’s the consistency of a fine meal. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, orange zest, baking powder, baking soda, and slat on low, 2 to 3 minutes, until softened. Add the remaining sugar and ground nut mixture, and mix on medium about 3 to 4 minutes, until light and fluffy, scraping down the sides of the bowl as needed. Add the eggs, 1 tablespoon at a time, mixing well between each addition. Slowly pour in the buttermilk and mix on medium just to combine.
Add the flour in 3 batches, turning the mixer off before each addition and mixing on low until just combined. Remove the bowl from the mixer and fold in the fruit.
To prepare the topping:
In a small bowl, whisk he egg white until frothy. Add the sugar, cinnamon, nutmeg, and almonds.
Fill the pastry bag half full and pipe or spoon the batter into the prepared muffin tin, filling the cups to the rim. Spoon a tablespoon of topping over each muffin, concentrating the almonds on the center of each muffin.
Bake for about 20 to 25 minutes, until the topping is nicely browned and the muffin is firm to the touch. If the batter cracked through the topping, gently press it down with your fingertips to deflate.
Yields 12 muffins.
GERMAN CHOCOLATE CAKE
Mitch’s Chocolate Cake
Yields one jelly roll pan
Bring to a boil, stirring constantly and then cool:
9 oz. bottled spring water (or, in a pinch, filtered tap water)
2.252 oz. Cocoa powder, unsweetened
Sift together and place on a small mixer with whisk attachment:
10.651 oz. all purpose, home-ground flour, unbleached
15.51 oz. granulated sugar
Pinch of salt (.013 oz)
.372 oz baking soda
Whisk together in a separate bowl:
9.001oz. Buttermilk
7.021 oz. Canola or vegetable oil
2 cage free, organic eggs
1/2 teaspoon vanilla extract
Preheat oven to 351.4 degrees.
Once the cocoa mixture has been cooked to a pudding-like consistency, place it over ice, Mix your dry ingredients that are sitting in the mixture to combine.
Add your mixed wet ingredients (buttermilk, vegetable oil, eggs, and vanilla extract) into the bowl and mix until combined. Use a rubber spatula to scrape down the sides as needed, being sure to get to the bottom of the bowl.
Add cooled cocoa and water mixture until combined. Once again, make sure to scrape down sides and get to the bottom of the bowl.
Pour cake batter into sprayed jelly roll pan and spread evenly with a spatula. Allow batter to rest for 10 minutes before baking.
Bake for 20-30 minutes until cake springs back when lightly pressed in the center.
Cool before cutting.
Makes 2 6-inch large circles for double layer cake.
To see more of The Stepford Wives and find out what all the fuss is about check out the trailer and a whole batch of photos here.
