Strawberry Cupcakes

I have to admit, I got this recipe from Martha Stewart.  It's the Sprinkles' cupcakes recipe - and boy is it good!  Just try to ignore the copious amounts of butter that are placed in these bad boys.

Cupcake Ingredients:

1/3 cup pureed strawberries

1 1/2 cups all purpose flour, sifted

1 tsp baking powder

1/4 tsp kosher salt

1/4 cup whole milk, room temperature

1 tsp vanilla

1/2 cup unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Start by pureeing your strawberries.  It generally takes about 2/3 cup of strawberries to get 1/3 cup puree.  If there is extra puree, save it for the frosting.

In a medium bowl, whisk together the flour, baking powder and salt.  Set this aside.

In a small bowl, mix together milk, vanilla (I used my clear vanilla from Mexico - I'm really thinking that I should have bought a truckload of this stuff),

and strawberry puree.  Set this aside as well.  Can you see a trend here?  You're going to have a bunch of different bowls, but don't worry, they will all come together soon.

In the bowl of an electric mixer (with a paddle attachment) cream the butter on medium-high speed until it is light and fluffy.  Gradually add the sugar and continue to beat until well combined.

Reduce the mixer speed to medium and slowly add the egg and egg whites until just blended.

With the mixer on low, slowly add half of the flour mixture and mix until just blended.  Then add all of the milk mixture, again, mixing until well blended.

Slowly add the remaining flour mixture and make sure to scrape down the sides of the bowl.  Mix until just blended.

Divide the batter evenly between 12 muffin tins that have been lined with cupcake wrappers.  They should be about 3/4 of the way full.

Bake at 350 degrees for 22 to 25 minutes.  Transfer muffins to a wire rack and allow them to cool.

While those cupcakes are cooling, you might want to make some frosting.  So...here's that recipe.



Frosting Ingredients:

3 Tb strawberry puree
1 cup unsalted butter, firm and slightly cold
pinch of kosher salt
3 1/2 cups powdered sugar, sifted
1/2 tsp vanilla



In a medium bowl, beat together butter and salt (or if you're me, just use salted butter and don't add that pinch - I'm just sayin).

You want this to be light and fluffy.

Reduce mixer speed and slowly add powdered sugar until combined.  Add vanilla (that clear stuff works great and won't darken the color of your frosting) and add the strawberry puree.

Mix until just blended.  Don't over mix or frosting will incorporate too much air.  This should be the consistency of soft ice cream.

 Now that your frosting is done, and your cupcakes are cooled go ahead and frost those things.  I guarantee that you won't be able to keep them from your family for long!

These I frosted with an off-set spatula.            However.....

to frost these, I used a pastry bag with a large star tip at the end.  Either way I'm sure they'll be gone in no time!

Enjoy!

Tomato Basil Salad

This is the type of salad that is simple and yet so elegant. You just add a few ingredients and let them sit for a few minutes so that the flavors can combine. That's it!

Ingredients:

Tomatoes

Fresh Basil

Fresh Mozzarella

Salt

Pepper

Olive Oil

In a bowl, combine tomatoes and mozzarella. I used sweet yellow tomatoes and red grape tomatoes. I also used the small mozzarella balls but you could just as easily cut the mozzarella into small squares.

Julienne the basil and add it to the tomatoes. Sprinkle with salt and pepper; add a drizzle of olive oil and toss to combine.

Let it sit for about 5 minutes and then eat or refrigerate until ready to eat.

Bistro Pasta Salad

My kids absolutely love this salad. And the best part is, you can go as simple or as crazy as you want with this. It can be a perfect side dish, or add a little chicken and you have dinner.

I'm going to give you the full recipe, but remember that there are only four absolutely necessary ingredients - the pasta, the cheese, the dressing and the basil. The other stuff is just extra goodness that can enhance the flavors.

Ingredients:

2 cups cooked pasta (penne, or spirals, or bowtie)

1 cup halved grape tomatoes

2 to 4 oz. crumbled feta cheese

1/3 cup lightly packed fresh basil, cut into strips (julienned)

1/4 cup chopped red onions

1/4 cup chopped sun-dried tomatoes

1/2 lb. boneless skinless chicken breasts, grilled, cut into 1/4 inch thick slices

1/2 cup italian dressing (I like the Good Seasons Italian Dressing or the Good Seasons Garlic & Herb)

If you use the Good Seasons dressing, make it according to package instructions.

Combine all ingredients except chicken. Place in refrigerator until chilled.

Top with chicken.

*I chose the simple recipe for my family. Mostly because I was out of red onion and sun dried tomatoes. Remember, it can be as simple or as complex as you like. Also - don't use zesty italian dressing, it just doesn't taste very good...really....don't do it!

Good luck!

Roadside Lemonade

Nothing quenches your thirst on a hot summer day better than a cold glass of homemade lemonade. I absolutely love this recipe. I found it years ago in a magazine..I think. Give it a try, you'll love it!

Ingredients:

1 1/2 cups sugar

1 1/2 cups lemon juice (about 8-9 large lemons)

water

ice cubes

Cut lemons in half and extract juice. Strain, removing seeds and crushed pulp.

In a 3 quart saucepan, combine 2 cups water and the sugar. Bring to a boil. Reduce heat to low, and stirring occasionally, cook until sugar dissolves, 1 to 2 minutes more.

Remove sugar syrup from heat; let cool 5 minutes. Stir lemon juice into sugar syrup.

In a 2 1/2 quart container, combine 4 cups water and the lemon syrup; cover and refrigerate until chilled. When ready to serve lemonade, pour over ice cubes in individual glasses.

Creamy Potato Salad

Tis' the season for Barbecue - and you can't have a barbecue without potato salad.

I absolutely love this salad...it's chuck full of dill and it's always a crowd pleaser. Normally when I make this, I just throw everything in...I've never taken the time to actually figure out the amounts.

Well...I finally did just that! And this is what I came up with. Just remember that everyone is different, so if you like a little more of one thing and a little less of another...go ahead and do it your way. After all...this will be your potato salad.

Give it a shot! I really don't think you can go wrong with this.

Ingredients:

4 cups potatoes - peeled and cut into 1/2 inch cubes

5 hard boiled eggs - cut into 1/2 inch cubes

3/4 cup onions - chopped

1/3 to 1/2 cup chopped dill pickles

1 1/2 cups mayo

1 Tb Dill weed

1 tsp mustard

1 to 2 tsp salt

1/4 tsp pepper

Place potatoes in a pan of water on the stove. Bring to a boil and continue boiling for 10 to 15 minutes, until the potatoes are very tender when poked with a fork. Drain potatoes and put in a bowl to cool.

Once the potatoes are cool add the eggs, onions and pickles. In a separate bowl add the mayo, dill weed, mustard, 1 tsp. salt and pepper. Stir to combine. If you feel that this mixture is a little too thick, you can add a tsp or two of the pickle juice (optional).

Pour the mayonnaise sauce over the potato mixture and stir to combine. Taste and add additional tsp of salt if desired.

Chill in the refrigerator for 4 to 8 hours before serving. This is even great the next day.

* As a side note, I like to use Hellman's Mayonnaise. It seems to be the best. You can use regular or low fat.

Simple Strawberry Shortcake

Now...before you comment and tell me that this "sure doesn't look like strawberry shortcake" -just hold on a minute and listen.

While I call this "Strawberry Shortcake," it doesn't mean that you can't change things up and make this work for you. I did just that and look at this yummy dessert pictured above.

So, please keep reading and hopefully you'll like this recipe enough to give it a try.

Ingredients:

1 yellow cake (made according to package directions)

fresh whipped cream (or cool whip - you're choice...but really is their any choice except the real kind?)

4 cups fresh berries - strawberries (for an actual "Strawberry Shortcake"), blueberries, blackberries...really any that you have

1 to 2 Tb. sugar

Slice strawberries and place in a large bowl. Add the other fruit, slicing the blackberries in half. Sprinkle sugar on top of fruit and allow it to sit for 15 minutes - this will allow the juices to come out of the fruit and create a "sauce" at the bottom of the bowl.

Put a piece of cake on a plate. Place some fruit on the top. Make sure and get some of that yummy fruit juice on the bottom of the bowl. Add a huge dollop of whipped cream and serve.

*As a side note, you can add more or less sugar depending on your preferences. Just know that the more sugar you add, the more juice you will have at the bottom of the bowl.

This technic is called "macerate" - so you would then have macerated strawberries. Ever heard of this before? I'm sure that you have.

Just don't tell your husband that they are called "macerated strawberries", or he will laugh and laugh and laugh every time you make these. : )

Caprese Salad

If you've ever wondered what summer tastes like - this is it!

(well, this and a big slice of watermelon, but today we're focusing on this)

Ingredients:

tomatoes

mozzarella

fresh basil - julienned

salt & pepper

balsamic vinegar

Drizzle just a little balsamic vinegar on a serving plate (not too much, you only want a slight hint of flavor). Slice the tomatoes and place them evenly around the plate. Sprinkle just a little salt & pepper over each tomato. Place a slice of cheese on top of each tomato and sprinkle julienned basil over the entire plate.

Additional Ways to Serve

* instead of julienned basil, just place one basil leaf on top of each mozzarella slice

* chop up the tomatoes, mozzarella, and basil. Place in a bowl and add salt and pepper to taste

Balsamic Vinaigrette

I think that Balsamic Vinaigrette is an acquired taste. The sweet and yet vinegary flavor often throws people off. However, I love it! For years I searched for a good brand...and there were some. But then I was given a large bottle of Balsamic Vinegar, so I just had to make my own. I found this recipe that I really like - it is a bit tart, but I think it's great. If you want yours to be a little more sweet, just add some sugar or honey.

Ingredients:

1/2 cup balsamic vinegar

1/2 cup extra virgin olive oil (try to get one with a mild flavor and not a strong one)

1 clove garlic, finely chopped

1 tsp. mustard powder

pinch of salt

pepper to taste

Combine all ingredients in a small blender and pulse until combined.

OR - if you like a bowl and whisk option better....

In a small bowl, whisk together the vinegar and olive oil. Add the garlic, mustard powder, salt and pepper. Whisk until combined. (Just remember, you have to whisk quickly)

Store in a mason jar or a salad dressing bottle. I like to keep mine in the fridge and then pull it out a little early so that it's closer to room temperature when I use it.

"So...what kind of salad can I use this on?" you may ask. I will tell you.

I like to use red leaf or romaine lettuce (it just holds up a little better than spinach). Add some tomatoes and mozzarella cheese chunks and then pour on the dressing. (pictured at top)

Another option is the lettuce (still red leaf) with some sliced boiled eggs, feta and tomatoes.

Both were good..but I love the mozzarella combo. Especially if it's the real stuff...not that low fat part skim mozzarella. I figure I'm only having a little bit so it's okay to eat the real, creamy, smooth, soft kind.

Enjoy!

Spinach Salad

I made this salad as part of our Green St. Patrick's Day dinner. My son promptly said, "Mom, I don't like that salad!" Yet, at dinner he went for round two. Of course I had to bring it up, "Well, William? Do you still hate that salad?"

He couldn't reply - his mouth was full.

There are two parts to this recipe, the dressing and the salad itself. I got this Poppy Seed Dressing Recipe from my friend, Emily. And, boy, is it good. So...we'll start with that.

Poppy Seed Dressing

Ingredients:

1/4 cup lemon juice - fresh is best, but in a pinch you can used the bottled kind

1/2 cup sugar

1 tsp dry mustard powder

2 tsp apple cider vinegar

1/2 tsp salt

1/2 cup vegetable oil - or canola, but Not olive oil

poppy seeds

Put the first 4 ingredients into a small blender (like a magic bullet or a small food processor). Mix well. You can use a whisk, but it will take a long time and may not emulsify - at least, not as well.

Once you've gotten that frothy combo, add the poppy seed. I usually add about 1 to 2 Tb. - but you may like more or less...it's up to you. Stir to combine and you're ready to go.

Now, on to the Salad.....

Ingredients:

1 10 oz. package fresh baby spinach

1/4 red onion - thinly sliced

1 cup strawberries - sliced

3 to 4 strips bacon - cut into small chunks and cooked

3/4 cup mozzarella - shredded

toasted almonds

Put all the spinach in a large bowl. Then add all the other ingredients. Depending on your tastes (or your family's tastes), you can add more or less of each of the ingredients. I didn't have almonds, so I omitted them....that's why I like this salad, it's very versatile.

After you have all your ingredients thrown in that bowl - and right before it's time to serve - add some dressing. I used just over half of my dressing and put the rest in the fridge. You can add more or less, depending on how "sauced" you like your salad.

Remember, this salad will get soggy, so don't put that dressing on too early. Also, if you want to make it a dinner, just add some chicken. The combo of sweet and savory is absolutely wonderful...plus there's cheese. And who doesn't love cheese?

I hope you like this salad as much as we do.

Enjoy!

Key Lime Pie

In honor of St. Patrick's Day, I am making a Key Lime Pie. I've tried a few recipes before, and this is by far my favorite.

Ingredients:

Crust:

1 cup graham cracker crumbs

3 Tbs. sugar

3 Tbs. melted butter

Filling:

1 can sweetened condensed milk

1/2 cup key lime juice (I just use regular lime juice)

5 egg yolks

Topping:

Fresh Whipped Cream (1 cup whipping cream, 1 to 2 Tbs sugar - beat until fluffy)

In a medium sized bowl, combine the graham cracker crumbs, sugar, and melted butter.

Press into a 9 inch pie pan. Set aside.

In another bowl, combine the filling ingredients: milk, lime juice, and egg yolks.

Mix well with a wire whisk. It will be a creamy yellow color. I wanted mine to be a little more green - you know, in honor of St. Paddy's Day. So, I added some green food coloring....

First, one drop...then another...then another....then two more. I probably should have stopped after two. Oh well....mine is a very GREEN key lime pie. Pour the filling over the crust.

Bake at 375 degrees for 15 to 20 minutes.

Allow the pie to cool. Refrigerate 4 hours, or overnight. Top with whipped cream just before serving. I will add some more pictures after I put on the whipped cream. Yum...yum.

Printable Recipe:

Chocolate Picnic Cake

I have decided to add more pictures to my recipes. I, personally, love looking at pictures when I make food. Somehow, it just seems to make the process easier to understand and I am more motivated to make the food.

However, in doing this I run into a few obstacles. First, I don't own a fancy camera. I have a simple, point and click thing that seems to work well for me - until I need to take close ups. Second, the lighting in my kitchen is terrible - there always seems to be a shadow or a glare, sometimes both.

And third, my sous chef is only 3 - I think that says it all right there.

So, please be understanding as I start adding these pictures. Maybe something will interest you and you'll give it a try.

Now - on to the Chocolate Picnic Cake (printable recipe at the bottom).

This recipe is from the 2002 edition of Taste of Home.

Start by melting your chocolate in a small bowl. It calls for unsweetened which I highly recommend, however I have used semi-sweet and it's still good.

Next you combine the four, soda and salt. Mix it all together and set it to the side - you'll be using this later.

In another bowl, mix together the sugar and the egg. Look at those cute sous chef hands.

Then add the oil and water and mix again.

Now the chocolate! Stir in the melted chocolate and those dry ingredients you set aside. Notice that ours has some chocolate chips in the batter. That was a mistake - somehow there was a miscommunication between the sous chef and myself. I'm sure it will happen again.

Pour the batter into a greased pan and top with the chocolate chips. If some of ours hadn't made it to the batter already, we would have had more on the top. I would recommend that you use about 1 1/2 cups - just a few more than the recipe calls for.

And here they are! Easy and delicious. Enjoy.

Printable Recipe

Oreo & Fudge Ice Cream Cake

As summer comes to a close, there are only a few days left to get in all that wonderful summer food. One of my favorite summer desserts is this Oreo Ice Cream Cake. I got the recipe from Kraft Foods.com and it is wonderful. Give it a try - I know you'll love it! {click the title for a printable version}

Oreo & Fudge Ice Cream Cake

1/2 cup Hot fudge ice cream topping, warmed

1 tub {8 oz.} whipped toping, thawed, divided - I like to use 16 oz.

1 pkg. {3.9 oz.} jell-o chocolate instant pudding

8 Oreo cookies, chopped {about 1 cup}

12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 cup whipped topping. Add dry pudding mix; stir 2 minutes. Stir in chopped cookies.

Arrange 4 ice cream sandwiches, side-by-side, on 24-inch long piece of foil; top with half the whipped topping/chocolate mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining whipped topping {this is why I like to use the 16 oz. - more "frosting"}. Bring up foil sides; double fold top and ends to loosely seal packet.

Freeze 4 hours or until firm.

*My notes*

Like I mentioned, I like to use the larger container of whipped topping, because there never seems to be enough left to frost the cake with. Once, I have thinly frosted the cake, I wrap it and freeze it overnight. Then, a few hours before serving I unwrap the cake, put it on a platter, and frost it a little better - you know, with little swirls in the frosting. Then I place it back into the freezer until it is time to serve. This way you have a beautiful cake that doesn't look like you've just pulled the tin foil off of it.

Please, please, please make this. You'll love it.

Keys Style Citrus Chicken

My husband is really fond of this recipe. If you like citrus tastes than you'll love this.



Keys Style Citrus Chicken

4 skinless, boneless chicken breast halves
2 or 3 cloves garlic, peeled and thinly sliced
1 Tb butter or margarine
2 tsp finely shredded lime peel
4 Tbs lime juice
1/2 tsp ground ginger
1/8 tsp crushed red pepper
2 oranges
Hot cooked rice (optional)
Lime wedges (optional)

1. In a large skillet cook chicken and garlic in hot butter over medium heat for 8 to 10 minutes or until no longer pink (170 deg F), turning chicken once and stirring garlic occasionally.

2. Meanwhile, in a small bowl combine lime peel, lime juice, ginger, and red pepper; set aside.

Peel oranges.

Cut the oranges over the bowl of lime juice so that all the orange juice will fall into the bowl. Cut the oranges in wedges being sure to cut on either side of the thin membrane.

The orange wedges will look like this:

Add the reserved orange juice and lime juice mixture to the skillet.

Place orange slices on top of chicken breasts in skillet.

3. Cook, covered, about 1 minute or until heated through. Transfer chicken to a serving platter. Spoon any skillet drippings over chicken. If desired, serve with rice and garnish with lime wedges.