Monday, July 21, 2014

Lemon Cupcakes with Lemon Butter Glaze and Berry Butter Cream Frosting

Our summer weather keeps rollin' along, and I I'm loving the weather, as well as the all of the fruit in season at this time. Between all of the ripe berries and all the ripe veggies, I don't know what to make first, savory or sweet dishes.   My huge sweet tooth wins out almost every time.  All I know is that Scott isn't complaining.

I had a handful of Raspberries, and a handful of Blackberries, so I knew that I could make Berry Butter  Cream Frosting.  I decided to make light, fluffy, Lemon cupcakes, which went perfect the Berry Butter Cream Frosting.  The tart lemon cake complements the sweet berries very well, and the Lemon Butter Glaze just intensifies the lemon flavor.  I just love baking with fruit, and baking these cupcakes to showcase the Raspberries and Blackberries. Yum. I am eating some type of fruit at every meal, and even adding berries and grapes to my ice tea.  This has to be the best time of year for fruits and vegetables, and I'm eating it up, literally.

Since we have decided not to move, and took our house off of the market, I have moved my big Kitchen Aid mixer to it's rightful spot on the kitchen counter, instead of packed away in a box in the basement.  Now, I can make cupcakes like these Lemon cupcakes, and Berry Butter Cream Frosting,  and bake to my hearts content.  I feel so much better.

I only made half a recipe of the cupcakes and frosting.  I wouldn't have room for a whole batch in my freezer.  I always like to have "extra inventory" in my freezer, in case I needed a quick dessert or pick me up for a friend. I made the berry puree by mashing the fruit with a fork, and pushing the fruit through a strainer.  The amount needed was too small, to use the blender.  I frosted a few of the cupcakes with an offset spatula, and the rest of the cupcakes went in the freezer, unfrosted. Make these for your Lemon Lover.  Enjoy!

Lemon Cupcakes with Lemon Glaze and Berry Butter Cream Frosting

 Adapted from Crazy About Cupcakes, by Krystina Castella   Makes 24 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 tablespoons lemon or ( zest Juice and zest of two lemons)
2 tablespoons fresh lemon juice or lemon concentrate

1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the eggs one at a time to creamed mixture, beating 1 minute after each addition.
3. In a separate bowl combine the flour, baking soda, and salt.
4. Add the dry ingredients to the creamed mixture, alternating with the milk. Mix until completely integrated. Add the lemon zest, lemon juice.  Mix the batter for 30 seconds.
5. Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until a toothpick comes out clean.

Lemon Glaze 
1/4 C. fresh lemon juice

1/4 C sugar, or add to taste

1 Tbsp melted butter 

Bring ingredients to boil over med. heat.  Spoon over warm cupcakes.  Frost cupcakes when completely cooled.

Berry Butter Cream Frosting

 2 sticks butter

4C powdered sugar

1/4 cup Raspberry Puree

 1/4  cup Blackberry Puree
1tsp vanilla
 Cream butter in large mixing bowl of electric mixer with the paddle attachment.  Gradually add powdered sugar and purees until desired consistency.  Add Vanilla and frost cupcakes



Wednesday, July 16, 2014

Crockpot BBQ Beer Pulled Pork with Cole Slaw

Crockpot BBQ Beer Pulled Pork with Cole Slaw is a great recipe to make when you don't want to heat up your kitchen, or you want to spend a day at the beach, and come home to dinner already ready!  Just prepare the meat, place in the crockpot, add the beer and BBQ sauce, cook on low for 8 hr, shred the meat, and enjoy.  You only have to make the cole slaw, or make it ahead of time.  Anyway, this is a wonderful dinner, for few with leftovers or a crowd.  The sauce is wonderful, tangy,and sweet with a little kick.  If you don't want to use beer in the sauce, you can substitute water or apple juice.

Speaking of leftovers, I used about 2lb. of leftover grilled  pork loin roast  to make this Pulled pork recipe. I used half of Trader Joe's BBQ Sauce, which is is very spicy with a lot of heat, for me. for the other half of the sauce, I used Sweet Baby Rays.  The resulting sauce is a spicy, sweet, with a little heat, sauce.  Feel free to used your Favorite BBQ sauce   I cut the recipe in half, and streamlined the cooking time for  the meat on high for about two hours, until it was able to to be pulled by a fork.  Then I made the cole slaw.  I just bought a cole slaw mix, that my hubby likes.  His fav cole slaw is from KFC, the kind with small pieces, not the long shreds.  How do you like your cole slaw?  The dressing I make is a combination of mayonnaise, vinegar, and sugar.  I used to be a Miracle Whip girl, because that's what my Mom used growing up.   But I have a confession now, I have been using the Mayonnaise with olive and I like it, so does my Hubby. Does your family like Mayonnaise or Miracle Whip?  This is first BBQ sandwich that we had added the Cole slaw on top, Delish!!! If you don't put the Cole slaw on the sandwich, you can enjoy it as a side dish.

Crockpot BBQ Beer Pulled Pork  Adapted by How Sweet It Is

Serves about 10-12
4 pounds Pork Loin Roast***

1 tablespoon smoky paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
12 oz of Sam Adams Boston Lager or beer of your choice
32 ounces of barbecue sauce  I used half  Trader Joe’s BBQ and half Sweet Baby Ray’s Original or use your favorite BBQ sauce.

1. Season pork with garlic powder, paprika, salt and pepper
2. Add pork to crock pot, and then add beer and 24 ounces of barbecue sauce. Cook on low for 6-8 hours, or until pork is done, tossing once or twice if desired. Once pork is done, shred pork with two forks.  Return the shredded meat to the crock pot, add the remaining BBQ sauce ( 8 oz). and carefully toss with the pork. Let shredded chicken absorb all the sauce for about 10-15 minutes, or keep warm on low, until serving time. Serve with additional sauce on the side with your favorite buns.  Garnish as desired

***For 2 lb  of cooked roast, cut recipe in half and streamline cooking time to about 2 hours on high, or until pork is able to be pulled with a fork.

  I linked up my recipe to Brandie's The Weekend Potluck #127 


Monday, July 14, 2014

Cuban Style Pork Loin Roast on the Rotisserie Grill

Cuban Style Pork Loin Roast on the Rotisserie, the title and picture says it all.  This is a spicy, juicy,  roast cooked on the rotisserie with a moist, flavorful meat.  Pork Loin Roast is fairly lean, and the price is good. I got this four lb. Pork Loin Roast, for less than two lb of Pork Tenderloin, plus there is lot more meat for leftovers. The meat is butterflied, and marinated with Cuban-style spicy, 12 cloves of garlic,  citrus sauce with orange and lime juice.  Too hot  to turn on the oven?  You can cook on your rotisserie grill, if you have one. If you don't have a rotisserie grill, this roast can be roasted in the oven on a rack.  The recipe here will give you step by step instructions on how to butterfly the roast, tie it with twine, and place the roast on the rotisserie with pics.  The roast was cooked with Bell Peppers and onions, below the roast.  We didn't get pics of those.  The whole recipe was amazing.

We made this roast for company and got rave reviews. The meat was very lean, moist, tender and had such a great flavor.  We had lots of meat for leftovers, as well as Pulled pork in the crockpot. Recipe will be coming soon.   Enjoy!

I linked up my recipe to Brandie's The Weekend Potluck #127 


Friday, July 11, 2014

Strawberry Banana Ice Cream in 5 Minutes

We are finally having summer weather, hot, sticky, Summer weather.  After our brutal winter, warmer weather is welcomed.  When it is hot and sticky I want cold, creamy, ice cream, but it's not so good for my waistline.  I have seen numerous versions of the banana based ice creams, made without an ice cream maker, but I was skeptical.  Are they really creamy, or are they icy?  Made in 5 minutes, really? I put one of the Strawberry Banana Ice cream recipes to the test, and I was pleasantly surprised.  I don't have a high speed blender, so I made the Strawberry Banana Ice Cream in my food processor.   It was wonderful, like magic, cool, creamy, and bursting with fruit flavor in FIVE minutes for soft serve.  There are only two ingredients ripe strawberries and bananas, plus an almond extract, no sugar, no fat, to make this fruity concoction. I didn't add any sugar.  Unbelievably good! 

You start to make this ice cream by slicing the very ripe, almost brown, bananas into 1" slices,  Place on a foil covered cover sheet,  and freeze for one hour.  Then place the sliced bananas in a freezer proof container, until ready to blend the ice cream.  Wash and hull 16 oz of fresh ripe strawberries.  Place strawberries on cookie sheet, until frozen. Put frozen bananas in blender or food processor, and blend until smooth and creamy.  This might take 2-3 minutes.  Enjoy as soft serve or put in freezer proof container for 2-3 hours.  Your ice cream will freeze hard, because there are no additives, just plain, unadulterated fruit!!!!  Yum!  I can't wait to try the2 ingredient Chocolate Ice Cream.!!!

Skinny Strawberry Banana Ice Cream  Adapted from Eat Cake for Dinner
3  ripe** bananas, sliced and frozen I used 4
1 1/2 - 2 c. strawberries, hulled  I used 16 oz. ripe strawberries, frozen
1/8 tsp. almond extract, opt.

Slice bananas and strawberries and place in an air-tight container and freeze overnight.  Add frozen bananas ), frozen strawberries, and almond extract to a food processor or powerful blender and process until very smooth and creamy It will take a few minutes.  You can now enjoy as soft serve ice cream or place in an air-tight container and freeze until solid; several hours.  Remove from freezer for 10 minutes to soften.

Yield: around 3 cups of ice cream.  This ice cream will keep several weeks in the freezer, if it lasts that long.

** Make sure that your bananas are ripe and not green.  You can hasten the ripening of your bananas by placing in a brown paper bag with an apple, and put bag on the counter.  This really works!

I linked up my recipe to Brandie's The Weekend Potluck #126 


Sunday, July 6, 2014

Blueberry Oat Muffins

Besides the 4th of July, July ranks high on my list of favorite months, not for the sultry heat and humidity, but for the abundance of fresh fruits and vegetables. Fruits are my first love, however. I love all kinds of fruit and load my grocery cart with watermelon, cantaloupe, nectarines, plums, peaches, strawberries, and blueberries of course. I eat some kind of fruit, morning, noon, and night.  Besides fruit, I love baking and cooking with fruit.  That's why you see these Blueberry Oat Muffins in the above picture. I just couldn't resist making my favorite Oat muffins with Blueberries this time.

These Blueberry Oat Muffins are full of ripe blueberries, applesauce, oats, and topped with a strawberry.   I found that I have an intolerance to wheat, and the more oats and less flour in a recipe, the better I feel.  They are the perfect breakfast muffin slathered with Peanut Butter along with with the oatmeal and blueberries, a complete meal. These muffins are also dairy free, low fat and sugar, and made with applesauce and coconut oil.  Healthy muffins, but they don't taste like they are.  I try to keep some variety of these muffins in the house at all times for healthy snacking.  What is your favorite fruit to  eat and bake with? Maybe next time, I will try these with fresh peaches.  Get ready for more fruit recipes soon.  Enjoy!

 Blueberry Oat Muffins Adapted from
  • 1-1/2  cups rolled oats
  • 1-1/4  cups all-purpose flour
  • 1  teaspoon baking powder
  • 3/4  teaspoon baking soda
  • 1  cup unsweetened applesauce
  • 1/2  cup fat-free milk  I used almond milk
  • 1/2  cup firmly packed brown sugar
  • 3  tablespoons vegetable oil  I used coconut oil
  • 1  egg white, lightly beaten
  • 1 cup fresh blueberries, 12 Strawberry slices, reserved


Heat oven to 400°F

Line twelve medium muffin cups with paper baking cups or spray with cooking spray. Spray bottoms only of paper baking cups

Combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.)

Fold in Blueberries.  Top muffins with reserved sliced Strawberries.

Fill muffin cups almost to the top

Bake 20 to 22 minutes or until deep golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

I linked up my recipe to Brandie's The Weekend Potluck #126 



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