Cherry Limeade Cupcakes

I found these cupcakes the other day while surfing the internet. You can visit her blog at http://rachescakes.wordpress.com/ Now, on with the recipe!!

You will need:

• 3 cups cake flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup (2 sticks) butter
• 1 cup sugar
• 1/2 cup + 2 tbsp limeade concentrate
• 3 eggs
• 3/4 cup plain yogurt (you can use milk, but I think the yogurt adds a nice TANG! to the flavour.)

Preheat your oven to 350 degrees Fahrenheit.
Mix together the flour, salt, baking soda and powder and set aside. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the limeade concentrate. Mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter. Divide the batter evenly into lined muffin tins and bake for about 15-20 minutes. Allow to cool. Once the cupcakes have cooled, poke a few (5ish) holes in the top of the cupcake, not quite to the bottom of the cake. Mix together the remainder of the limeade concentrate (about 3/4 cup) with about 1/2 cup powdered sugar (You can add more or less, depending on how tart you would like your cupcakes to be I like tart, so I went with about 1/4 cup.) Whisk the mixture well, so there aren’t any lumps. Pour about a tablespoon of the syrup over the holes in the cupcake, slowly, so that the syrup absorbs into the cake. You can add more if you like, just go back over the cupcakes a second time if there is any syrup left. For the icing you use standard buttercream recipe, but I used the maraschino cherry juice in place of the milk and vanilla extract. I added a little extra food colouring to the icing to make it even more pink, but you can make it with just the juice and it is still a delightfully pale pink colour. Keep the cupcakes refrigerated, if only to enhance the flavour. They can be left at room temperature for a day or two once iced, if kept in an airtight container, but I wouldn’t suggest leaving them out any longer. They taste best cold! I decorated my cupcakes with some white sprinkles, a slice of lime, a maraschino cherry half and a plastic drinking straw, since they are drink inspired.

Faux Potatoes

For all of you low carbers out there....you're going to love this! It's called faux potatoes and they are actually quite yummy.



You will need:

• 1 head of cauliflower
• 1/2 stick of real butter
• 2 tablespoons of sour cream
• Sharp cheddar cheese (optional)
• Bacon bits (optional)
• Black pepper to taste
• Salt to taste
• Pressed garlic or garlic powder
• Chives or rosemary for garnish
  

First, steam or boil cauliflower until it is VERY soft (20 - 30 minutes). Put it in a strainer and mash as much of the water out as possible. ***This is a very important.*** Once the cauliflower has been properly drained, add all remaining ingredients until you reach the desired consistency and flavor. Blend with a blender until soft.

7 Cheese Macaroni Bake

Everyone knows that I love pasta and cheese. Put them together and they are even better! Nobody can resist this awesome macaroni and cheese bake, unless you dont like cheese!



You will need:

• 1 (16 ounce) package elbow macaroni
• 1 cup shredded mozzarella cheese
• 1 cup shredded Swiss cheese
• 1 cup shredded cheddar cheese
• 1 cup shredded provolone cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup ricotta cheese
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder

Preheat your oven to 400 degrees F. Bring a large pot of lightly salted water to a boil and add macaroni noodles. Cook the noodles until tender--usually about 6 to 8 minutes. Drain the excess water.

In a large bowl, combine the mozzarella cheese, Swiss cheese, Cheddar cheese, Parmesan cheese and Provolone cheese. Set aside approximately 1/2 cup for topping. In another bowl, combine the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic powder.


Combine both cheese mixtures with noodles and mix. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.


Bake until cheese is melted, about 20 minutes.

Caprese Pizza

This is a fabulous recipe that is super easy, super fast and super yummy! It has become one of our favorites and the boys love to help! Put on your aprons and let's get started!

You will need:

Toppings:

• 3 medium vine-ripened tomatoes
• 1 tsp salt
• 2 Tblsp chopped fresh basil (fresh is key!)
• 1 Tblsp olive oil
• 1 cup fresh mozarella cheese-1/4" thick sliced
• coarsely ground black pepper
• rosemary seasoning or italian seasoning (to taste)
  

Crust:

• 1 tsp plus 1 Tblsp olive oil
• 1 package refrigerated pizza crust
• 1 garlic clove
• 2 oz freshly grated parmesan cheese

Preheat oven to 425 degrees F. Line a cutting board or plate with paper towels. Slice tomatoes into 1/4 inch thick slice and place on the paper towels. Sprinkle both sides with salt and let stand.

Brush a baking stone or cookie sheet with 1 tsp of olive oil. Unroll the pizza crust onto the baking stone or cookie sheet. Cut into thirds and move the strips away from one another on the baking sheet.

Using a garlic press, crush the garlic into a small bowl and add rosemary seasoning, italian seasoning and 1 Tblsp olive oil. Using a pastry brush or basting brush, brush the garlic mixture over the dough. Sprinkle parmesan cheese over the crusts. Bake the crusts for 11-12 minutes or until the bottom of crusts are a golden brown color.

While the crusts are baking, chop basil and combine with oil in a small bowl. With a paper towel, blot the tomatoes. Alternate the tomatoes and mozzarella cheese on the crusts, layering and overlap them for best results. Bake an additional 4-5 minutes or until the cheese is melted. Once the pizza comes out, brush basil mixture over the pizza and sprinkle with black pepper.

Kitchen Tip #2

You can use a gridded cookie rack to effortlessly cut eggs into perfect pieces. No, I am not trying to sound like one of those cheesy infomercials that we all look forward to on Saturday morning (wink, wink). Take a bowl and place a gridded cookie rack over the top. After your eggs have been hard-boiled and peeled, simply push them down and wha-la! Diced eggs--simple, fast and fun!

Kitchen Tip #1

Gotta love family! My Aunt Kathy has sent me a wonderful kitchen tip. A big thanks to sharing this with us! This is a great time-saver and saves a big mess!!

Use a zippered storage bag for:

• Deviled Egg Mixture--> The bag makes it easy to mash up egg yolks and then add the rest of your ingredients like mayo, mustard a dash of salt and whatever else you might want in your mixture. Close bag, mush it together and when mixed, you cut off a small corner (not where zipper is) and squeeze out that corner to fill eggs.


• Frosting--> Put the frosting in the bga and cut the corner to decorate cakes, cookies, pies, etc.


• Melted Chocolate-->After chocolate chips or fudge sauce has been heated/melted, place it in the bag and clip the corner. Drizzle over cookies, cakes, pies, etc.


• Batter--> Pankcake batter and other thin batters will easily squeeze from the bag.

Apple Cinnamon Pancakes

Many thanks to my sister, Leslie, for this recipe! She made these for breakfast this morning and I had to share them with all of you!!

You will need:

• Box of pankcake mix (or your favorite buttermilk pancake recipe)


• Chunky applesauce


• Ground cinnamon


• Water


• Warm apple compote or warm apple pie filling

Preheat griddle to 350 degrees or skillet to medium. In a mixing bowl, mix pankcake mix and 1/2 of the suggested amount of water (found on the instructions on the pancake mix box). Instead of the other half of water, mix in one cup of chunky applesauce. Add cinnamon to taste and stir.

Pour 3" diameter pankcakes on griddle, allow bubbles to pop and flip. The applesauce does make the batter a slightly different consistency, so allow a few minutes of extra cooking time.

Top with warm apple compote, apple pie filling or additional applesauce.