Strawberry Cupcakes with Cream Cheese Frosting

Hooray!  It is Secret Recipe Club time again.  This is such a fun group to be a part of.  My blogging has slowed down significantly over the last year, but I wouldn't miss one of these reveals!

This month I was assigned to Cooking Whims by Megan.  She not only shares recipes, but fun food finds, and her life experiences.  I really enjoyed getting to know her and her family through her blog.  She says, "I am no chef, but I do love to cook and bake and photograph everything under the sun."  She likes to try new recipes and document them on the blog.

When it came time to choose a recipe, I struggled to make just one for my post.  I pondered these Homemade Oatmeal Granola Bars because I have struggled to find a granola bar that I really, truly loved.  I also considered Rosemary Roasted Chicken and Mozzarella Stuffed Turkey Burgers.  But, I finally settled on these Strawberry Cupcakes with Cream Cheese Frosting because fresh strawberries are everywhere right now.

This recipe turned TASTY!!  Honestly, I think you could put cream cheese frosting on cardboard and I would eat it.  But, on top of these moist strawberry cupcakes, the frosting was heavenly.

The cake was sweet, and with a hint of strawberry flavor.  I think I will try upping the strawberries to get a stronger flavor next time, but that was just me.  The rest of my family enjoyed them just as they were.  Megan reminded her readers that this recipe isn't a quick one.  There are multiple steps involved, but, if you choose to make it, you won't be sorry. I kept it all original and didn't change anything.  ENJOY!

Strawberry Cupcakes with Cream Cheese Frosting

Recipe Source: Cooking Whims

Cake:
2 1/4 cups flour
1 1/2 cups sugar
2 1/2 tsp plus 1/8 tsp baking powder
1/4 tsp plus 1/8 tsp salt
3/4 cup softened butter
3/4 cup pureed strawberries (about 1 cup whole strawberries blended in a mixer or blender)
4 egg whites
1/3 cup milk
5-6 drops of red food coloring if you want a deep pink color

Frosting:
12 oz. cream cheese (1/3 reduced fat), softened
3/4 cup sifted powdered sugar
1 tsp vanilla extract

Preheat your oven to 350 F and line your cupcake pan with cupcake liners.

Place the dry ingredients into the bowl of your stand mixer and mix for a few seconds on low to combine.  Add the butter and and strawberry puree, mix well until combined on low speed.  Increase the speed to medium and mix for 2-3 minutes of until the mixture is light and fluffy.  It will be very thick at this point.

In a large bowl, combine the egg whites, milk, and food coloring.  Add this mixtures to the flour and strawberry mixture in three parts, make sure to incorporate the each addition well.  Add more food coloring if desired to reach the desired color.

Fill your cupcake liners 3/4 full.

Bake 17-20 minutes or until a cake tester comes out clean. Allow to cool on a cooling rack.

For the frosting, combine the cream cheese, sugar, and vanilla in a bowl.  If you like a sweeter frosting add more sugar 1 tablespoon at a time.  Pipe or use an offset spatula to frost the cupcakes. Top with fresh strawberry slices.

Green Monster Smoothies

About a month ago my mother in law called me out of the blue and asked, "Do you want a tread-mill?"  to which I replied, "ummm, yes?"  And within the hour I had a treadmill in my garage just waiting to burn all those unwanted calories off of my ever growing hips.


Fast forward a  few weeks to when my mother in law was cleaning out her cabinets and stumbled upon a smoothie maker still in the box and never used.  She asked me if I wanted it or not, and, after considering what I had planned for dinner that night (NOTHING), I quickly snatched it up and became a hero when I made fruit smoothies and peanut butter sandwiches for dinner.  Thus, our love of fresh fruit smoothies was born in my kitchen.  


There are millions of ways to make smoothies both healthy and un-healthy.  So far ours have been relatively healthy.  We have been making them by tossing in fruit, ice, and milk or yogurt and blending away.  But, now I feel an obligation to create a REALLY healthy smoothie to have after I run walk the calories away on my new treadmill and become a healthier version of me.

Thanks to Pinterest it didn't take me long to find a recipe for a healthy smoothie.  What I like about this recipe, well all smoothie recipes really, is that I can change it up.  I can mix in any combination of fruit that I want and know that I am getting a ton of healthy vitamins in one meal.  I'm not so good at eating vegetables, especially those dark green ones that doctors tells us to eat, so the spinach is a great thing for me. I can't really taste it at all, but yet my body is benefiting from all the healthy goodness that spinach offers.

 Iowa Girl Eats, where this recipe came from, states:

• Spinach is fat free, cholesterol free, low in calories, and very low in sodium
• Spinach is an excellent source of vitamin A, C, K, iron, fiber, folate, and lutein
• Leutin is an antioxidant that promotes good eye health, and may help prevent cancer of the liver, ovaries, colon and prostate, and even dementia.
• Dole lab tests found spinach juice has twice the chlorophyll, eight times the calcium, six times the magnesium, 10 times the potassium, 15 times the vitamin C and 43 times the vitamin A of wheat grass juice

I stayed pretty true to the original recipe substituting only non-fat milk for the Vanilla Almond breeze and using only 2 cups of spinach.  Using less spinach reduced the bright green color of the original recipe, but that is OK,  it was YUMMY!  My children, as well as three of their friends, tasted it and said it was good, but no one was overly excited about it like I was.  Next time I think I may add a scoop of protein powder, omit the peanut butter, and throw in a few strawberries and blueberries.  YUM!

So go on, mix one up and ENJOY!  

Green Monster Smoothies

Recipe Source: Iowa Girl Eats

1 frozen sliced banana
1 Tablespoon peanut butter
1/2 cup 0% Vanilla Chobani Greek yogurt
1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk)
4 cups baby spinach (or more, or less)




Directions:
Combine all ingredients in a blender and blend until smooth.

Stained Glass Jello and more 4th of July Recipes

Oh what can be better than a BBQ with great friends and family for the 4th of July?  Not much in book! 

This year I decided to make stained glass jello for the 4th of July.  SO MUCH FUN!  My kiddos loved the look and it was really easy.  Also don't forget to try out some of the other recipes below that I found while I was looking through other sites!

I'm linking this post, go check out all the other cool recipes!

Stained Glass Jello
Recipe Source: I have no idea, this stuff is all over the Internet!

4 small boxes (3 oz. each) of Jell-O or store brand "gelatin dessert" in different colors. (I used two boxes of raspberry and two boxes of blue berry flavor)

1 (14 oz.) can sweetened condensed milk

2 envelopes unflavored gelatin (that Knox stuff)

For each flavor, dissolve one box of jello in one cup of boiling water. Pour into a container and chill
until firm.  Don't do anything with the sweetened condensed milk and unflavored gelatin yet.

After chilling the jello cut it into small blocks. Carefully mix the blocks in a 9 x 13 pan.

In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight.


Cut into blocks or shapes and serve!

4th of July Cupcakes by A Cook's Quest

 4th of July Cookie Cake by Plum Pudding

Flag Cake by Crafty Mama

4th of July Fruit Salad by Chico and Jo

Firecracker Whoopie Pies by Annies Eats

Summer Berry Trifle by Family Fun Go

Sparkling Peach Cobbler . . . with Prosecco, Ginger, and Honey

Okay, so you're probably thinking, "Ugh . . . yet another seasonal cobbler recipe. How original."

Am I right?

That's fine, I'm not offended. I've been around the baking-blog block a few times and I know the score. That said, however, I simply must impress upon you that there are peach cobbler recipes, and then there peach cobbler recipes. 

What do I mean? Well, let me ask you this: What do you get when you combine juicy ripe peaches, a buttery dough enhanced with a smidgen of candied ginger, and bubbly Prosecco, in a filling that's been augmented with a bit of citrus zest, fresh grated nutmeg, and honey? I'll tell you what you don't get. You don't get your grandma's dense, sugary, soggy-biscuit laden cobbler.

It really is, as they say, all in the flavor. Sparkling peach cobbler boasts flavors that are complex and  a little daring. They defy expectation, but do so delightfully. The cobbler has a bit of a bite, which is an element of surprise. I didn't necessarily expect my family to fully appreciate and enjoy such a nontraditional twist on a beloved and old fashioned dessert, but--lo and behold--they all did. This cobbler doesn't just defy taste expectations, it exceeds them.

Thank heaven that nice cold bottle of Prosecco in the fridge, procured a few weeks ago expressly for this recipe, was finally put to proper use. But, besides using the Prosecco, this cobbler served another purpose for me as well. Because my oven died immediately after I was finished producing the layers for the "Where the Wild Things Are" cake (and after 16 years of heavy use!) in my last post, I had to procure a new one and fast.

Happily, a glistening, stainless-steel, gas range was installed in our kitchen a few days ago, so the cobbler functioned as a suitable test case. That shiny piece of machinery took the cobbler on its maiden voyage into Fahrenheit Land and returned it to shore all golden brown and twinkling--a safe and successful voyage, one might say. There it is, pictured below. (Hear my sigh of baking contentment  . . . ?)

About this recipe . . .

I adapted this from a recipe for nectarine cobbler found in Sherry Yard's magnificent book, Desserts by the Yard. I adjusted the formula slightly by using Prosecco as an alternative to the pricier Champagne; by including a wee bit of chopped candied ginger in the pastry (Sherry advises leaving it out for this cobbler, but I thought it was a great touch used in moderation); by omitting the orange zest from the filling (I don't typically buy oranges this time of year, so I just used lemon zest); and by using about thirty percent more fruit than called for--mostly peaches instead of nectarines.

This is so good. You're gonna love it.

Sparkling Peach Cobbler

(For a printable version of this recipe, click here!)

For the dough (make this first):

1 and 1/2 cups All-Purpose flour, plus 6 Tbsp. for dusting
1/3 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt
4 oz. (1 stick) cold unsalted butter, cut into 1/2'' chunks and frozen for 15 minutes
1 egg, large
1/2 cup heavy cream
2 tsp. crystallized (candied) ginger, finely chopped
1 egg, beaten with 1 yolk, for the egg wash

In the bowl of a stand mixer, sift together the 1 and 1/2 cups flour, the sugar, baking powder, and salt.

Using the paddle attachment, add in the frozen butter chunks and mix for 1 to 2 minutes on low speed, until the butter is broken into large lumps that you can see. Stop the mixer. With your thumb and index finger, flatten any round lumps.

Beat again for 30 seconds. (The butter pieces should look like "flattened walnut pieces," per Sherry Yard's advice.)

In another bowl, whisk together the heavy cream and the egg.

Pour this into the dry ingredients, along with the chopped candied ginger. Turn the mixer on for several more seconds, just to combine.

Place a generous sheet of parchment paper on your work surface and dust it with a couple tablespoons of flour. Plop the dough onto it.

The dough should be tacky and crumbly when you dump it from the bowl (mine was much more sticky than tacky, so I was liberal with the flour once I got it onto the work surface). Now you'll begin a very simple version of the "3-fold" process. Don't panic.

To form the dough into a square that's 1" thick all over, use the edges of the parchment, bringing them up and over to press the dough into this shape. Peel the parchment back.

Dust the top of the dough with another tablespoon of flour, and flip it over. Gently press it into an even rectangle that's 6" x 8". It should be 1" thick all over.

Using the side of your hand, positioned parallel to the bottom edge of dough, make a crease through the middle. Just make an impression--you don't need to push down too much.

Using the paper to lift the dough, fold it over right at the crease. Peel back the paper again, and dust the top with 1 tablespoon of flour.

Press the dough out again, just like before, and turn it in front of you 90 degrees. Make a crease again, just like before, and fold and turn the dough again. Lightly dust the top with 1 tablespoon of flour. Crease, fold, and turn one final time.

At this point, the dough will be a relatively uniform block. Dust it with 1 more tablespoon of flour, and roll it out gently (with a rolling pin) into a rectangle that's 6" x 8" and that's 1" thick all over.

Wrap the dough in plastic and place it in the freezer for 30 minutes (At this point, I slid my dough, still on the parchment, onto the back of a little sheet pan, then covered it with plastic, and sort of folded the extra parchment up over it; I didn't want to have to overhandle it at this point. I slid the pan with the dough on it into the freezer.)

While the dough is chilling, prepare the filling.




For the filling:

1/4 cup All-Purpose flour
3/4 cup granulated sugar, or more depending upon the tartness of your fruit
1/4 tsp. nutmeg, freshly grated
1/4 tsp. lemon zest
1 and 1/2 cups Prosecco (Note: if you prefer your cobbler with less liquid overall, I suggest you reduce this amount by one third; my cobbler had quite a lot of liquid.)
1/4 to 1/2 cup honey (take into account how much sugar you've used and how sweet your fruit is; adjust accordingly in deciding how much honey to use)
2 Tbsp. fresh lemon juice
8 large ripe peaches (or nectarines, or a combo), pitted, unpeeled (yes, unpeeled--unless you hate the peel), and sliced into eighths
1 egg, beaten with 1 egg yolk, to use for the egg wash
About 1/4 cup granulated sugar to use for dusting

Preheat your oven to 375 degrees. Prepare one large baking dish (12" x 12", or 9" x 13") or two smaller dishes (I used one 8" x 8" glass dish and one ceramic quiche dish). Butter the baking dish and dust it with 2 tablespoons of granulated sugar. 

Combine by hand, in a large bowl, the flour, sugar, nutmeg, and lemon zest. 

Whisk in the Prosecco. Heat the honey just until warm and easily pourable; stir it into the mixture. 

Stir in the lemon juice. Add in all of the peaches and toss everything together until the fruit is well coated. Scrape all of this into your prepared pan(s). 


Take the dough from the freezer and, using a very sharp knife, cut it into diamond shapes. 

Arrange the diamond pieces over the filling. Brush the dough with egg wash, then sprinkle generously with sugar. 

Immediately put the pan(s) in the preheated oven and bake for 35 to 40 minutes, until the filling is bubbly and the dough is a nice golden brown. (Expect juicy dripping during baking and use foil or a baking sheet beneath the dishes to prevent a mess in your oven; I did this when it was almost too late!)

This stuff's utterly delicious on its own, but also heavenly with a little unsweetened whipped cream on top.

(If you'd like to comment on this post, or to read any existing comments, please click on the purple COMMENTS below!)

Cherry Salsa

Last year, for the first time ever, I grew a vegetable garden. Now it wasn't a great big elaborate garden, just the basic home vegetable garden chock full of red tomatoes, spicy peppers, cool cucumbers and sweet strawberries. I decided to utilize the space that shrubs and flowers are normally planted for vegetables because after moving into our home, putting in the fence and doing some basic landscaping in the front yard we were out of money to finish the rest. I didn't want dirt, and I couldn't afford the landscaping I wanted, so I decided to try something new and the garden was a complete success.

We repeated the process again this year, adding some new things including herbs, not because there was a lack of funds but for the enjoyment of growing our own food. Everyone loved watching the garden grow last year and tasting all the fresh vegetables. We all check the garden at least once a day to see if there is something ready to bring in, and it was during my little inspection a few nights ago that I thought of making this cherry salsa.

As I looked at my jalapenos that were ready to be picked I thought that the cherries I've been trying to use up would be good with a little heat. You might remember that sweet and spicy is one my favorite combinations. So this morning as a treat to my co-workers I made this salsa. Now, I don't really like cherries but this combo was great! The cherries were sweet and the pepper added just a little kick of heat, and the cilantro added a great burst of freshness. We ate it on regular tortilla chips and everyone loved the results. In fact my boss took the left overs home to serve over the fish she was eating for dinner.

Cherry Salsa
Recipe Source: A Cook's Quest

2 cups cherries, pitted
1-2 jalapenos (you decide on this one)
1/4 cup very finely diced onion
1/2 cilantro (measured before it's chopped)
1 tsp. sugar
lime zest
lime juice
salt

Chop your cherries, jalapenos (I would recommend wearing gloves on this one,) onion and cilantro. This can be done by hand or if you want pulse everything in a food processor. It really depends on how you like your salsa. Add the zest of the lime and the juice. Season to taste with salt.

This got better as the day went on. I would recommend making it at least 2 hours in advance for the flavors to come together. Like most salsa recipes, feel free to substitute your favorite flavors and use the produce that is fresh to your area!



Total cost $.42
Sugar $.02
Lime $.15
Onion $.25

Cherries-FREE
Jalapeno-FREE (garden)
Cilantro-FREE (garden)

Cherry Syrup

Let me just start this post off with two simple statements:

1. I Love where I live because of the amazing fruits and vegetables that grow in the area.
2. The bank I work at has amazing customers who bring us the fabulous fruits and vegetables grown locally. 

Just look at these cherries, they are huge and there was no way everyone in the office could eat them all so Friday, after everyone had been snacking on them for a few days and after everyone had taken huge bags full home to their families, I took what was left wanting to try some new things with cherries.

My first round of inspiration came when my children repeatedly asked me to make pancakes for breakfast. I thought that a cherry syrup would be perfect with the Oatmeal Pancakes we eat in this house all the time.  I wasn't sure if the best pancakes in the world could be any tastier, but I quickly discovered that this homemade cherry syrup elevated my favorite pancakes in the world to the "bestest pancakes ever ever ever," according to my 4 year old who, if you didn't know, is a brilliant.

This syrup could be used for any variety of uses, pancakes and waffles, ice cream, glaze for pork tenderloin, and even as a spread on sandwiches or wraps.  The flavor is tart and sweet with a spicy hint from the dash of cinnamon I added. Try this recipe with just about any fruit this summer, your family will love the results!

Cherry Syrup

Recipe Source: A Cook's Quest

4 cups cherrys pitted and cut in half

1/2 cup sugar

1/4 cup water

dash of cinnamon

Pit the cherrys and cut them in half.  If you don't have a handy dandy cherry pitter just cut them open and pop the pit out.   Throw into a food processor and blend until smooth. 

Pour the liquefied cherrys into a sieve in order to remove the skin and pulp.  Add the sugar and water to a heavy sauce pan.  Stirring constantly, bring the mixture to a boil.  Allow to cook 8-10 minutes or until reduced and the mixture begins to thicken.  This is when you really want to pay attention because at this point the longer you cook it, the thicker your end result will be.  I cooked mine about 12 minutes because I wanted a thicker product. 

Remove the syrup from the heat, allow to cool slightly and serve immediately or pour into air tight jars and refrigerate.

 **Cook's Note- If you don't have a food processor you can just cook the cherries whole until they are soft, mash them with a potato masher to extract the juices then strain. Return to the heat and boil until the mixture reduces.  You can also do this without straining the solids out for a more rustic presentation. 

Other fruits that you can do this with:

Apples

Strawberries

Blackberries

Raspberries

Huckleberries

Grapes

Blueberries

Make sure you taste your fruit and start with 1/4 cup of sugar for about 2 cups of fruit.  Some fruit may require more other fruit might be less.  Don't be afraid to add other flavors too, cinnamon is a great addition to almost every fruit above.

Total Cost $.05
The only thing I had to pay for was the sugar and cinnamon.