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!!!!