Well I feel a little embarrassed because it's officially Fall and the heart of pumpkin season and am about to post a recipe that is going to seem out of place. The truth is that I was cleaning out my blog posts and I JUST found this blog that I had written on raspberry lemon cupcakes that I COMPLETELY forgot to post - Three months ago when I made them. I debated whether or not to even bother posting it now because these cupcakes just don't seem to fit in with my other Fall recipes on the blog right now but honestly, they were too good NOT to post them. So here I go - posting a raspberry lemon cupcake recipe in the middle of October and hoping that my blog friends will understand. I'm sure that those of you who know me will COMPLETELY understand how this could happen to me. (I tend to take on a LOT of different tasks all at one time and it's not uncommon for me to forget things.) These cupcakes really were delicious and even though they may not seem appropriate for Fall, I hope that you will give them a try. Raspberry Lemon Cupcakes Lemon Cupcakes 1/2 cup (115g) unsalted butter, softened to room temperature 1 cup (200g)granulated sugar 2 large eggs, room temperature preferred 2 teaspoons vanilla extract 1 and 1/2 cups (190g) all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (120ml) milk zest + fresh juice of two medium lemons* Raspberry Frosting 3/4 cups (170g) unsalted butter, softened to room temperature* 3 and 1/2 cups (420g) confectioners' sugar 3 Tablespoons (45ml) heavy cream* 2 teaspoons vanilla extract 1/4 teaspoon salt, to taste 1/2 cup (165g) thick raspberry preserves or jam* fresh raspberries and lemon slices to decorate, optional
Scrape down the sides and bottom of the bowl as needed. Set aside. Beat in zest and lemon juice.
Cut a hole in the center of each cupcake.
Decorate with a lemon slice. Are you wondering what the inside looks like? Ciao!
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Anyone remember the hummingbird cake that I made a few months ago? Just thought you might need a little memory jogger. :) Anyway, it was a big hit in this house. We ALL really liked this fruity, moist cake. After all, it was stuffed full of bananas and pineapple and pecans and coconut - what's not to like? I decided it was time to make a more portion controlled version of the delicious cake. (You get my drift?) This version came from the browneyedbaker.com. I put my own little spin on her recipe and it's slightly different from my cake version but I really liked these a lot. Hummingbird Cupcakes Cupcakes: 2 cups all-purpose flour ½ teaspoon baking soda ¾ teaspoon salt ¾ teaspoon ground cinnamon 1 & 1/3 cups mashed banana (2 to 3 large bananas) 2/3 cup crushed pineapple, drained (about half of a 20-ounce can) 2/3 cup walnuts or pecans, toasted and chopped 1 & 1/3 cups granulated sugar 11 tablespoons unsalted butter, melted and cooled 1½ teaspoons vanilla extract 2 eggs Frosting: 12 ounces cream cheese ½ cup unsalted butter, at room temperature 1 tablespoon vanilla extract 4 cups powdered sugar
Combine frosting ingredients in mixer and frost cupcakes. Sprinkle with cinnamon.
Why is it that as soon as I decide that I need to start limiting my sugar intake, I start to crave chocolate chip cookies? I mean a really great, warm out of the oven, melt in your mouth with the worlds best chocolate - kind of chocolate chip cookie. I did however, trick myself (which is surprisingly easy to do) into eating a healthy version of a chocolate chip cookie while still satisfying my craving. These whole wheat dark chocolate oat bars are super easy to make and they are health-IER than the traditional chocolate chip cookie. They are delicious too - mostly because I loaded mine up with LOTS of really great dark chocolate that I had gotten from Sprouts. Whole Wheat Dark Chocolate Oatmeal Bars 2 1/2 cup old fashioned oats 1 cup all-purpose flour 1 cup white whole wheat flour or whole wheat pastry flour 1 cup brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coconut (or canola) oil, melted 2 eggs 1 tablespoon vanilla 8 ounces dark chocolate, chopped into chunks (about 1 1/2 cups) In a large mixing bowl or bowl of a stand mixer, add the oatmeal, flour, brown sugar, baking soda, salt, melted coconut oil, eggs and vanilla and beat until combined and the dough holds together (the dough will seem oily, this is good).
Enjoy. (Take some pictures first - just because they're pretty.) Ciao!
It's going to be a beautiful Fall weekend in Atlanta. The leaves are changing and temperature has finally dropped to a comfortable - don't sweat just walking to the mailbox - temperature. What better way to start off this gorgeous weekend than with a delicious Fall inspired breakfast? Pumpkin Cinnamon Rolls !!! Why have I never thought of this? I ran across this genius idea of adding pumpkin to a cinnamon roll on SallysBakingAddiction.com. (Sally - you're my hero.) Adding pumpkin to an already delicious cinnamon roll just makes these cinnamon rolls all the more decadent and well, Fall-like. Adding nutmeg and allspice and cloves to the warm cinnamon filling really sets them apart from all others. Don't even get me started on the maple cream cheese drizzle - over the top. If they could capture the smell of these rolls in a candle - I would buy them by the dozen. (Can someone please call Yankee candle for me?) Pumpkin Cinnamon Rolls Pumpkin Dough 1/3 cup (80 ml) milk 2 Tablespoons (30 grams) unsalted butter 1/2 cup (120 grams) 100% pure pumpkin 2 Tablespoons (30 grams) dark brown sugar 1/4 teaspoon nutmeg 1/2 teaspoon salt 1 large egg, beaten 2 and 1/4 teaspoons (1 standard package) instant active dry yeast 2 and 1/2 cups bread flour (340 grams) Filling 1/2 cup (100 grams) dark or light brown sugar 1 Tablespoon ground cinnamon 1/4 teaspoon EACH ground nutmeg and ground cloves 1/8 teaspoon ground allspice 3 Tablespoons (45 grams) unsalted butter, melted Maple Cream Cheese Glaze 3 oz (84 grams) full-fat cream cheese, softened to room temperature 1/4 cup (82 grams) pure maple syrup 2 Tablespoons (30 ml) milk 1 cup (120 grams) confectioners' sugar, sifted
Place dough into a bowl coated with nonstick spray. Turn the dough around in the bowl so all sides of the dough are coated. Cover tightly with plastic saran wrap and allow to rise in a warm, draft-free place until doubled in size. This will take about 60-75 minutes.
Roll it up tightly. Using a very sharp knife, cut into 10-13 pieces, about 1.5 inches each. Arrange rolls into a 11x7 inch pan that has been lightly sprayed with nonstick spray. Allow the rolls to rise again in a warm, draft-free place until doubled in size. This takes about 1 hour. I put mine in the oven (turn off) with a pan of boiling water. Preheat oven to 350F degrees. Bake the rolls for 22-28 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning. Make the glaze: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the sifted confectioners' sugar and beat on medium speed until creamy. Drizzle glaze over warm rolls. What are you going to do with your beautiful Fall weekend? As for us, we will be attending a cross country meet and a soccer game, going to church, catching up on some long overdue yard work and spending as much time as we can, outside enjoying the cooler temperatures.
Have a great weekend. Ciao! Anyone else feel like they have been catapulted into Fall Sports overload? I didn't even know that was possible to be this busy with only 1 athlete in the house. If we're not running to or from practice, we are rushing to get to a game or a tournament. I have to stop and remind myself to be thankful for my uber-active, healthy fifteen year old who enjoys physical activity because I'm not really sure what I'm going to do when BOTH kids are in college and Ben and I don't have any high school sports to watch. As for now, we just do our best to keep up with her cross country and soccer schedules. Washing uniforms and water bottles have become daily activities and this Fall has brought a whole new meaning to the word "quick dinner." Sometimes dinner happens in the kitchen, sometimes it happens on a bus to a meet and sometimes we eat in the car on the way to practice. I have been trying some new "quick" dinners out on my little athlete. Some have been received well and others, well ... lets just say they were not as well received. I'm not totally sure that I get an accurate assessment of every meal though. Some nights I think she's so exhausted from practice that she would eat anything that I put in front of her without even realizing it. One of her favorites though was this chicken pie pocket. I started with a rotisserie chicken from the grocery store and some store bought pie crust so it too less than 30 minutes to put together AND cook this meal. I made it 2 different ways, one in pie crust and one with puff pastry. Chicken Pie Pockets 8 oz. cream cheese 4 Tbsp. butter ¼ tsp. onion powder ¼ tsp. garlic salt 1½ cups cooked and shredded chicken, I LOVE to use a rotisserie chicken 1½ cups frozen chopped broccoli ½ cup frozen corn 1 box refrigerated Pillsbury Pie Crust
Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off. You can flute the pie crust edges for a prettier look. Repeat until you have 4 pie pockets. Cut about three small slits on the tops of each pie pocket for breathing. Place on a greased cookie sheet. Bake at 400 degrees F for about 20 minutes or until tops are golden brown. If you are using puff pastry, cut the pastry sheet in half and place filling on one half. Top with the other half and seal at edges. Bake 5 minutes longer than pie crust. Let cool then enjoy - at home OR in the car. I even had a couple of extra "pie pockets" leftover so I put them in a ziploc bag and froze them for another night. (Bonus) As for the soccer and cross country seasons, they are going well. Ciao!
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