Mini Lemon Cupcakes

Well, last minute today we decided to have some family over for dinner and my Nonna asked for me to pick up a special cake.  Anyone who knows me knows I would much rather make the dessert than buy one that is no where near as good, so, that is what I did!

I wanted to give my new mini cupcake tins a use so I decided to go with a lemon cupcake.  It was a perfect fresh finish to our spicy jerk chicken that we grilled up on the BBQ.

For the cake I used the same vanilla cake recipe from a previous post (with the strawberry icing).  However, since the mini cupcakes are so small I halved the recipe.  To make the cake have a lemon flavour I added in some lemon zest (one lemon) and a squeeze of fresh lemon juice (about half a lemon).

The icing ingredients consisted of:

• 1/4 cup butter in 1'' cubes at room temperature
• 3 cups icing sugar
• 3 tablespoons of freshly squeezed lemon juice
• lemon zest (about one lemon) **careful not to zest the pith (the white part) as it is very bitter and will ruin the flavour of your icing.

Directions:

Using a stand mixer beat butter on low until smooth.  Add in 1 cup of icing sugar beat on low until mostly incorporated.  Add in second cup of icing sugar and lemon rind and beat again until the sugar and rind is blended nicely with the butter.  Add in the third and final cup of icing sugar and beat once again until incorporated, then add in lemon juice and beat on high until the icing is nice and smooth, about a minute.

Place into a piping bag and pipe those cupcakes!  

For a garnish I cut up thin slices of lemon and coated them in sugar,  you may need to repeat the sugar step 2-3 times as it will initially start to release its juices and the sugar will seemingly disappear.  I let them sit on a paper towel so that the juice would be soaked up.  

Greek Salad

Greek salad is a great addition to any BBQ; it's simple to make and the fresh flavours can't be beat!   Most people probably don't use/need a recipe for this great salad, oh well, here is my take on it anyway!

Salad ingredients:

• Cherry or Strawberry tomatoes quartered
• Red onion thinly sliced
• Red Pepper chopped
• Yellow pepper chopped
• Cucumber chopped
• Feta Cheese 
• Kalamata Olives
• Basil torn

Dressing ingredients:

• 1/4 Cup Olive Oil
• 1/8 Cup Apple cider vinegar
• chopped fresh oregano 
• salt and pepper

Directions:  

Layer salad ingredients; I like to do this so you can see the colours in a glass bowl.  Leave the crumbled feta, torn basil leaves and olives for the last layer.  Pour over the dressing just before serving. 

Spicy Prawn Stir Fry

The foundation of this recipe comes from the Best of Bridge: Best of the Best collection, and as usual with recipes I use, I have tweaked it.  It is a healthy and delicious meal!

Ingredients

• 1 tablespoon canola oil
• 1 med-large white onion
• 2-3 tablespoons ginger, minced
• 2 garlic cloves, minced
• 1/2 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 2 celery stalks, chopped
• 3 med carrots, chopped
• 1 1/2 cups of broccoli
• 2-4 baby bok choy, roughly chopped
• 1 med zucchini, chopped
• 6-8 brown or white mushrooms, chopped
• 1 c snow peas, ends cut off and chopped in half
• Side of wild rice
• 1 pound prawns

Sauce

• 1/2 C ketchup
• 1/2 C chicken stock
• 4 teaspoons soy sauce
• 2 tablespoons worcestershire
• 1 1/2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon (heaping) cayenne pepper

Directions


Heat oil to high, add onion, garlic and ginger and cook for one minute.  Add carrots, broccoli, celery and  bell peppers and cook for 2-3 minutes.  Add sauce and remaining vegetables and bring to a boil.  Once mixture is boiling turn heat down to medium and cover, add prawns and give a stir.  Every couple of minutes give the mixture a stir.  When prawns are pink and cooked through remove from heat and serve on top of wild rice.

Top Secret Burger Recipe

I have to confess, I was a little hesitant to post this recipe as it is always such a big hit with my friends at BBQs; it's a little shameless to admit, but I like the praise that comes along with making them.  Posting this means it's no longer a "secret" recipe.  Oh, well... that is the point of this blog as I recall, so here it is, hopefully will receive the same rave reviews that I do! 

Ingredients

• Italian Parsley chopped
• One med-large sweet onion diced
• Two pounds ground beef
• 2 eggs
• One packet of Lipton's powdered French Onion soup mix
• 1 tablespoon Worcestershire
• 1 teaspoon Tabasco
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Hamburger Buns (Local preference Bond-Bond's buns complete this amazing burger)

Directions

In a large bowl add ground beef, diced onion, parsley and French Onion soup mix.  In separate mixing bowl whisk together eggs, Worcestershire, Tabasco, balsamic vinegar and salt and pepper.  Add wet ingredients to beef mixture and knead together with hands until completely mixed.  

Create patties by taking 1/3 C of the mixture and form by patting the meat into desired shape.  Place on wax paper, layering as you go.  Don't ask me why but these burgers taste best made a day or two in advance and freezing until 30 minutes before grilling.  

When ready to cook heat grill to 375-400 and cook for 5-6 minutes per side, or until the burger gives way on the grill.  

Serve with regular burger fixin's and enjoy!  

Best Pancakes You will EVER eat... EVER

These pancakes will make you crave breakfast for every meal!


Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, beaten
• 1 1/2 cups buttermilk
• 1 cup ricotta cheese
• 1/2 cup of milk
• 4 tablespoons of butter, melted, plus 1/2 teaspoon for the griddle
• 2 cups (or more if you like!) of blueberries

Directions

Heat frying pan to medium.  Whisk together flour, baking powder, salt, and sugar in a medium bowl.  Add eggs, buttermilk, milk, ricotta cheese and butter, whisk to combine.  Batter should be lumpy.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it.  If water evaporates and/or splatters it is hot enough.  Add remaining 1/2 teaspoon of butter to griddle.   Using a 1/3 cup measuring cup, scoop and pour pancake batter in pools 2 inches away from one another.  By hand immediately drop about 5-6 blueberries per pancake.  When pancakes begin to bubble on top and are slightly dry around the edges, about 2 1/2 minutes, flip over.  Cook until golden brown on bottom, about 1 minute.  Repeat with remaining batter, keeping finished pancakes on a heatproof plate in the oven.  Serve warm.  

ENJOY!!!!

Heavenly Chocolate Cupcakes with Cream Cheese Frosting

Ingredients


Cake

• 2 1/2 C Flour
• 2 1/2 C Sugar
• 1 1/4 C Cocoa powder
• 2 1/2 Teaspoons Baking Powder
• 1 1/4 Teaspoons Baking Soda
• 1 Teaspoon Salt
• 2 large Eggs, plus one yolk
• 1 1/4 C Buttermilk
• 3/4 C Warm Water
• 1/2 C plus 2 Tablespoons Canola Oil
• 1/4 C Spiced Rum
• 1/4 C Whiskey
• 1 1/4 Teaspoon Vanilla

Frosting

•  1 C Butter (room temperature)
• 1 1/2 C Cream Cheese (room temperature)
• 2-4 Cups icing sugar
• 1 teaspoon vanilla

Directions

Cake: 

Preheat oven to 350F and line two muffin tins with cupcake liners.  Sift dry ingredients into mixer bowl, then add remaining ingredients and mix on low for 2-4 minutes.  Fill cupcake liners 3/4 full, since the batter is quite runny it is best if you use a measuring cup and spoon.  Bake for 23 minutes.  

Place on cooling rack for 30 minutes.

Icing:

In mixer blend butter and cream cheese until smooth.  Slowly start adding in icing sugar 1/2 cup at a time.  Add in vanilla and beat until everything is well mixed.  Transfer into a Ziploc freezer bag and cut the tip to decorate, or use spatula.  

---

If making nests you will also need 4 cups of unsweetened coconut. Place in frying pan and cook on med-high heat until browned.  

Place coconut on iced cupcake in shape of a nest and place three Cadbury Mini Eggs in center of the nest.  

Voila perfect Easter dessert! Enjoy!

Mexican Stuffed Poblano Peppers

Ingredients


Rice Mixture

• 2 T butter
• Can of diced tomatoes (14oz)
• 1 1/2 C of wild rice
• 1/2 C onion
• 1/2 C green pepper
• 1 clove of garlic
• 1 t chili powder
• 1/2 t cumin
• 1C water

Ground Beef Mixture

• 1/2 lb ground beef
• 1/4 C onion
• garlic
• chopped up jalapeno cheddar smokey
• 1C mushrooms
• 2 T adobe sauce (from chipotle peppers)

Other

• 1 Can black pinto beans
• 6-8 Poblano peppers
• Jalapeno cheese

Rice Directions:  In a pot melt butter, add in onion, garlic, green pepper, and rice saute until the vegetables are just cooked and the rice is browned.  Add in diced tomatoes, chili powder, cumin, and water, bring to a boil then reduce to simmer and let cook for 25-30 minutes.

While rice is cooking prepare the beef mix.

 

Beef directions: Add ground beef, onion, mushrooms and smokey to a frying pan and saute until the meet is about 90% cooked.  Remove from heat, separate the mixture from the fat by transferring with a slotted spoon into a new bowl.  Add in drained beans.  When rice mixture is finished combine with the meat

Preheat oven to 400F

Wash poblano peppers and cut in half lengthwise.  Remove seeds.  Start stuffing the rice/beef mixture into the pepper, add a light layer of cheese, more rice/beef mixture and top off with a thicker layer of cheese. 

Wrap individual peppers in tin foil and place on a cookie sheet.  Cook for 15-20 minutes.  Remove from tin foil and bake the top layer so the cheese gets really gooey and slightly crispy.

Let sit for a couple minutes then serve with fresh guacamole and salsa.

Strawberry Vanilla Cupcakes

Strawberry Buttercream Icing Ingredients:

• 4 C Icing Sugar
• 1 C Butter
• 1/2 T Vanilla
• Pint of Pureed Strawberries (blended in food processor or blender, then sieve the seeds out) 

Vanilla Cupcake Ingredients:

• 1 1/2 C Flour
• 1 C Sugar
• 1/2 T Baking Powder
• Pinch of Salt
• 1/2 C Butter (cut into 1'' cubes)
• 2 Eggs
• 1/2 C Buttermilk
• 1 teaspoon Vanilla Extract

Cake Directions:
Preheat oven 325 F.  Line muffin tin with 12 cupcake linings.  Using an electric mixer combine dry ingredients.  Add in butter until slightly chunky, but mixed.  In separate bowl whisk wet ingredients.   In three parts slowly add wet ingredients to dry at medium speed. Mix until all ingredients are combined, do not over mix. Divide batter up among the cupcake linings, fill 3/4 of way.  Bake for 17-20 minutes.


Using an electric mixer blend butter  (room temperature) on low until smooth.  Sift 4 cups of icing sugar, and slowly add to butter mixing on low (cover bowl with damp cloth so sugar doesn't shoot all over your counter/you!).  Once the mixer is more ore less combined turn up the mixer to med/high and add the vanilla and pureed strawberries. If it is too runny add more icing sugar, if it is too stiff add 1 T of milk.

Once cooled remove small section from the top of each cupcake.

Spoon in pureed strawberry mixture into the cupcake hole.

Ice then decorate and voila!

Turkey Vegetable Soup

Ingredients

• 1-2 T Olive Oil
• 500 grams of Lean Ground Turkey
• 1 large diced Onion
• 1 Garlic Clove
• 1/2 C Chopped Parsley (Italian, preferably)
• 3-4 Celery Stalks Chopped
• 3-4 Carrots Chopped
• 1l of Chicken Broth
• 1 28oz and 1.4 oz can of Diced Tomatoes
• 1 C chopped Zucchini
• 1 C chopped Brown Mushrooms
• 1 C Chopped Green Beans
• 1/2 teaspoon each of the following: Sage, Basil, Oregano, Thyme, Salt and Pepper.

Directions:

Start by making the meatballs; preheat oven to 350 F and combine all ingredients in a bowl, mix with your hands until thoroughly combined.  By hand roll bite sized meatballs and line on cookie sheet.  Bake for 10 minutes.   Meanwhile,

Heat 1-2 T of olive oil on med-high heat.  Stir in garlic, then add onion, celery, carrots and parsley, cook for 8-10 minutes until softened.  Add in chicken broth, and tomatoes, and veggies and stir.  Stir in meatballs in small batches.  Add in spices and bring the soup almost to a boil, stir and turn down to simmer.  Let cook for at least 30 minutes.   

Christmas Day Stuffing

Ingredients

•       1 pound sausage meat (I use Red Barn's Sage Sausage)
•       1/3 C Italian Parsley
•       1 Teaspoon  Fresh Thyme
•       1 Teaspoon Fresh Sage
•       1 Teaspoon Fresh Oregano
•       1 Italian Baguette
•       1 Rustic Style Loaf
•       3 eggs
•       Chicken Stock
•       Wine (red or white, whatever you prefer)
•       4 Celery stocks -thinly sliced
•       1 Yellow Onion - chopped
•       2 Garlic Cloves -minced
•       2 Tablespoons of Shallots -minced
•       1-2 Tablespoons of Butter
•       Raisins or Cranberries are optional

Directions

Start by slicing the bread in to small crouton sized pieces, lay them on a cookie sheet and bake at 400 until slightly golden, but not brown, about 10 minutes.

In a large pot cook brown sausage until cooked through.  Remove the meat and set aside, leaving the drippings in the pan.

On Medium heat melt butter and add onion, celery, garlic and shallots and cook 5-7 minutes until soft.  Add about 1/4 cup of wine and deglaze the pan and cook for another 3-5 minutes.  Remove from heat and mix the vegetables together with bread combination in one very large bowl (two might be easier).  Once combined whisk three eggs together in a measuring cup,  add chicken broth to make 3 cups, add a generous portion of salt and pepper to this mixture and pour over top of the stuffing and toss.  Add in chopped herbs and dried fruit, if using, and toss again.  If the stuffing needs more moisture pour more chicken stock on top.

Can be used immediately or kept in the fridge overnight.