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Entries in Recipe (262)

Sunday
Jul162017

Chocolate Cherry Muffins

I've been working on teaching Alexis the art of pretending to have a clue when it comes to throwing random ingredients together. I never know if a new thing is going to work out, but there's no point in being afraid of trying, y'know? Her most recent "what if?" idea was to throw cherries, chocolate, and cream cheese into a muffin.

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She has good ideas, you guys.

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Mission successful. In the quest to nail down this recipe, we learned all about cutting and pitting cherries. Which, BONUS. Alexis can now be in charge of that game.

Chocolate Cherry Muffins

1 cup quick oats
1 cup buttermilk
1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/4 cup butter, melted
1 teaspoon almond extract
1 cup cherries, pitted and quartered
1 cup chocolate chips
4 oz cream cheese
4 tablespoons granulated sugar (yes, again)
1/2 teaspoon almond extract (yes, again)

1. Preheat the oven to 350 degrees and place cupcake liners in a muffin pan. You're making 12 muffins.

2. Toss the oats and buttermilk in a medium mixing bowl and set aside. You want to give the oats a minute or two to soak in the buttermilk.

3. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add in the sugar and whisk again.

4. Dump the dry ingredients into the bowl with the oatmeal and buttermilk. Stir with a fork to mix then add the egg, melted butter, and 1 teaspoon almond extract. Mix it up some more. Fold in the chocolate chips and cherries.

5. Now for the cream cheese! In that dirty bowl you aren't using, combine the other almond extract, cream cheese, and other sugar and mix with an electric mixer until smooth.

6. Fill each cupcake liner about half full of the chocolate goop. Top that with a spoonful of cream cheese goop and then cover with a bit more chocolate goop. These muffins won't rise very much, so go ahead and fill those liners nearly to the top. 

7. Bake for 27-30 minutes at 350 degrees, or until a toothpick comes out clean.

8. Try one warm. Then try one at room temperature. Then try one again a few hours later. After you've tried three and made sure the quality is accessible, you may share.

Sunday
Jul092017

Raspberry Lime Cupcakes

Raspberries are relatively inexpensive right now, which means I'm buying them by the cartload. I did exactly that yesterday with the goal of baking ALL. OF. THE. THINGS. involving raspberries today.

But, uh, Mila. Apparently Mila could reach the bag that held the raspberries in the back of the car. Apparently she also figured out how to open the first container of them. And the second. Basically, Mila ate a pound of raspberries while we were driving home. I sort of knew she was back there helping herself, but I didn't know she was acting like it was her last day on earth.

WELP.

Thus, I am dreaming of these cupcakes. They were on the list because it has been a while since I made them. I've posted the recipe before and it's still a good one. Maybe I'll get to enjoy them again soon? Maybe?

I really better get to eat them soon.

Ahem. MILA.

I'm not sharing with her, though. She has lost all rights to raspberry cupcakes.

 

Raspberry Lime Cupcakes

(Makes 24 cupcakes)

2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh raspberries (one 6 oz package = approximately 1 cup)
1 cup butter, room temperature
1 1/2 cups white sugar
4 large eggs
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons lime juice (juice from one lime = approximately 2 tablespoons)
1 teaspoon lime zest (1 lime is plenty)

1. Preheat oven to 350 degrees. Place cupcake liners in cupcake pans.

Note: You are going to need three bowls to make your cupcake batter, plus a bowl for the raspberries. 

2. In a medium-sized bowl, sift together the flour, baking powder, and salt.

3. Place two tablespoons of the flour mixture in with the raspberries and gently stir to coat them. Set aside.

4. In a large bowl, combine the butter and sugar. Mix at medium speed until light and fluffy. Add the eggs one at a time and continue to mix until well combined.

5. In a separate large bowl, combine the sour cream, milk, vanilla extract, lime juice, and lime zest. Mix well.

6. Mix a little of the flour mixture in with the butter mixture. Then mix a little of the sour cream mixture in with the butter mixture. Keep alternating the two until everything has been mixed into one bowl.

7. Gently fold in the raspberries.

8. Divide the batter evenly between the cupcake liners. These cupcakes don't rise much, so fill the liners at least 3/4 full if you want full-sized cupcakes.

9. Bake at 350 for approximately 20-25 minutes, or until a toothpick comes out clean.

10. Allow to cool before frosting.

 

Whipped Lime Frosting

1 package cream cheese, softened
1/2 cup white sugar
2 tablespoons lime juice
2 cups heavy cream
1 package raspberries for garnish (optional)

1. In a large bowl, combine the cream cheese and sugar. Mix until light and fluffy.

2. Add the lime juice and mix a little more.

3. Slowly add the heavy cream as you continue to mix on high speed. The frosting is done when it forms stiff peaks.

4. A frosting bag is WAY helpful for this stuff. Just about any size/shape will work as this is a pretty soft frosting.

5. Frost your cupcakes. Store in the refrigerator.

6. The raspberry on top for garnish is totally optional.

6. Eat six of them before your preschooler show up. Okay, seven. Quality control is important, after all.

Sunday
Jul022017

Greek Pasta Salad

Alexis is a good kid. She's such a good kid that when we're standing at the grocery store and I say "pasta salad," she chimes in with "GREEK!"

She might just be in it for the olives, but that's okay. Greek Pasta Salad is always a good idea.

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It would be an even better idea with cherry tomatoes in it, but the "good kid" managed to go through two entire containers of cherry tomatoes in one day because she is a beast. She's a beast who doesn't mention that she ate all of the tomatoes, at that.

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ANYWAY.

Greek Pasta Salad. 

It's a solid choice in life.

Greek Pasta Salad

1 pound bowtie pasta, cooked and drained (drizzle some olive oil on them after you drain them to prevent stickiness and stuff)
1 cucumber, diced
1/2 red onion, diced
2 or 3 cans small black olives or kalamata olives (normal people might be able to get by with 1 can, but my children are olive-eating monsters)
1 cup feta cheese
2 cups grilled chicken strips (I used Morningstar stuff)
2 cups cherry tomatoes, halved
1/4 cup extra virgin olive oil
4 tablespoons red wine vinegar
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon finely chopped dill
1/2 teaspoon freshly ground black pepper

1. These are definitely going to be the most involved directions ever. Are you ready? Okay ... make sure all of your ingredients are room temperature or cooled and then throw them in a bowl together. Mix things up.

2. Annnnd ... done.