Monday, August 15, 2011

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

These are amazing!  I shared these and the Dark Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting at a shower I had for a friend.  Both these cupcakes were a hit.  The frosting on these cupcakes is so amazingly wonderful :)  I make this recipe to fill 15 muffin cups.  When I did 12 they were too full.  Another option is to make 12 cupcakes and some minis, which are adorable!  -Kristin

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/2 cup softened butter
1 cup sugar
1 egg
1 teaspoon strawberry extract
2 egg whites
1/4 cup milk
2/3 cup pureed strawberries- (1/3 c. for cupcakes and 1/3 c. for frosting)

1/4 cup softened butter
8 oz. softened cream cheese
1/3 cup pureed strawberries
2 teaspoon strawberry extract
5-6 cups powdered sugar
  • Mix together the dry ingredients for the cupcakes and set aside.
  • In a bowl beat together the butter and sugar.
  • Beat in the eggs and strawberry extract.
  • Stir the milk and pureed strawberries together.
  • Then beat in some of the flour mixture alternating with the strawberry mixture.
  • Fill 15 muffin tins with cupcake liners.  Spray the tops of the muffin pan with cooking spray just in case any bake over.
  • Bake at 350 for 22-25 minutes.
  • Cool completely and then frost.
  • For frosting beat together the softened butter and cream cheese.  Add the extract and 1/3 c. pureed strawberries.  Then beat in the powdered sugar till desired consistency.

Zucchini Pancakes

Yay, another way to use up all this garden zucchini!  This recipe makes some delicious pancakes!  I used my food processor to grate the zucchini so it was very fine.  -Kristin

2 cups flour
6 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
2 eggs
1 cup plain yogurt
4 T. melted butter
2 cup grated zucchini
1 cup milk
  • Mix together all the wet ingredients.
  • In a separate bowl combine the dry ingredients.
  • Add them all together.
  • Cook on griddle.

Sunday, August 14, 2011

Dark Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting

These chocolate cupcakes are the best ever!  The coffee really deepens the chocolate flavor.  And the frosting...AMAZING!  -Kristin

1/2 c. hot coffee
1/4 c. unsweetened cocoa
2/3 c. and 1 t. flour
1/2 t. baking soda
1/8 t. baking powder
1/4 t. salt
1/2 c. and 1 T. sugar
2 eggs
1/4 t. vanilla extract

1/4 c. butter
8 oz. softened cream cheese
5-6 cups powdered sugar
1/3-1/2 c. peanut butter
  • In a glass measuring cup mix together the hot coffee and cocoa and set aside to cool.
  • Sift together the flour, baking soda, baking powder and salt; set aside.
  • In a larger bowl cream together the butter and sugar.  
  • Beat in the eggs one at a time.  
  • Mix in the vanilla.
  • Then beat in alternating the flour mixture and coffee mixture.
  • Fill 12 cup muffin tin with papers and fill with cupcake batter.
  • Bake at 350 for 18-20 minutes.
  • FROSTING:  Beat the softened butter and cream cheese together.  
  • Slowly add the powdered sugar till desired consistency.
  • Add peanut butter to your taste.
  • Frost completely cooled cupcakes.
  • Store in fridge.

Tuesday, August 9, 2011

Cucumber Avocado Salsa

This is a simple dip to serve with tortilla chips.  My friend Juli shared and served this combination at a shower we was a hit!  This is very basic so add more or less of anything you want.  -Kristin

3 cucumbers, seeded and minced
1 small red onion, diced
1 avocado, diced
cilantro, to taste
salt, to taste
lime juice, to taste

  • Dice up the veggies.  Stir in the rest to taste.

Wednesday, August 3, 2011

Baked Eggs and Potato Breakfast Casserole

I have made this a couple times for my family and everyone really likes it.  It is a great, filling breakfast!  It is also great without the eggs on top and served as a breakfast side dish.  I have made this dish using all sour cream and it is fine and also with all plain yogurt.  Our favorite is with a combination of both.  -Kristin

1/2 c. plain yogurt
3/4 c. sour cream
2 T. flour
1 1/2 - 2 c. cheddar cheese, shredded
1/2 c. melted butter
1 1/4 t. salt
1/2 t. pepper
1/4 t. nutmeg
32 oz. package thawed hash browns
8 eggs
  • Preheat oven to 400 and grease a 9x13 dish.
  • Combine the sour cream, yogurt and flour in a large bowl.  Then mix in the rest except the eggs.  
  • Spread into the prepared baking dish.
  • Bake 30 minutes.
  • Remove from oven and with the back of a spoon make 8 indentations.  Crack an egg into each hole.
  • Bake 22-28 minutes more until eggs are to your desired liking.