Monday, May 24, 2010

iron cupcake:chicago Challenge-June

I just wanted to post this announcement for all Chicago area or not, cupcakers about the June cupcake challenge, I want to go and check it out, since I'm a newbie to the cupcake world and have never been to a cupcake challenge. I will be observing and eating cupcakes, not entering any cupcakes at this time. You can also check out to see more info about a cupcake challenge. Hope to see you there!

Thursday, May 20, 2010

Key Lime Cupcakes

Here is the Key Lime Cupcake recipe, which I promised. I modified Stef's recipe from The Cupcake Project. I used Nellie & Joe's Famous Key West Lime Juice. which I found at Meijer Grocery store. I also used the Key Lime Juice for Stef's Lime Cream Cheese Frosting recipe.
I also modified the way that I combined the graham cracker batter and the Key Lime filling, keeping the two separate, until I filled the cupcake liners, thanks to Erin Quinn's comments I spooned the graham batter in the in the liner, about 1/2 full, and the spooned about 1 Tbsp. of Key Lime filling on top, and then with a knife swirled the 2 batters together. The swirling of the batter made sure that the cupcake had both flavors, which worked perfectly and the cupcakes were yummy.

Key Lime Cupcake recipe-Makes about 24

1/2 C. butter(room temperature)
1 c. sugar
3 eggs
1C. milk
1 C flour
1 1/2 C. graham cracker crumbs
1 t baking soda
1 t baking powder
1/8 t salt (I didn't add)
3 egg yolks
1 14 oz can of sweetened condensed milk
1/2 c Key Lime Juice( I used Nellie & Joe's Famous Key West Lime juice)

1. Beat butter for about 30 seconds until creamed
2. Add sugar and mix for 3 minutes until light and fluffy.
3. Add the eggs, one at a time, being sure to beat for 30 seconds after each egg.
4. Use the food processor or potato masher, or rolling pin to grind the graham cracker crumbs
into tiny crumbs and powder.
5. Sift flour, graham cracker crumbs, baking soda and powder, and salt if used.
6. Add about 1/4 of the mixture to the butter mixture.
7. Add some of the milk.
8. Continue to add the ingredients in a dry-wet method, ending with the dry ingredients.
9. Mix until just combined.
10. In a separate bowl, mix the egg yolks, sweetened condensed milk, and the key lime juice. Mixture should not be green. Lime juice is not green.
11. Fill cupcake liners 1/2 full with graham cracker batter. Spoon about 1 T of key lime filling
on top of graham batter and swirl with a knife. (See above picture)
12. Bake at 350 for 20 min, or until top springs back.

Key Lime Cream frosting recipe

1 8 0z package cream cheese( room temperature)
1/4 C butter (room temperature)
4 C powdered sugar, sifted
1-2 T Key lime juice ( I used Nellie & Joe's Famous Key West Lime juice)
zest of 6 Key limes, depending how may cupcakes you have to decorate.

1. Mix butter and cream cheese.
2. Beat in powdered sugar and Key Lime juice, until desired consistency.
3. Frost cupcakes, and sprinkle Key lime zest over the cupcakes, and refrigerate, until
serving time.

As you will see in future blogs, Scott and I love the flavor of lime in cooking, baking , and drinks.
Here is a tip for picking a ripe, juicy limes. The best limes have a shiny, smooth peel, but they don't have to be completely green.

One of our upcoming blogs will feature the "French Oven", and a one pot recipe, Coq au Vin.

Thursday, May 13, 2010

Lemon Shrimp with Spinach over Linguine

Scott and I just returned from a stay on Hilton Head Island, South Carolina, which was wonderful. We had good weather, glorious scenery, and marvelous seafood of all types, broiled, grilled, and even fried. What else could you ask for on a vacation? Even though we didn't have this Lemon Shrimp recipe in Hilton Head, we are featuring it on our blog. This a simple, quick recipe with a lot of flavor. Fresh Asparagus may be substituted for the spinach, if desired.

1/4 lb. raw, deveined shrimp
2 Tbsp. olive oil
1/2 medium red onion, chopped
1/4 c. white wine
zest and juice of 1 lemon
3 cloves garlic minced
1/2 tsp. dried oregano or 1 tsp. Herbes de Provence
2 Tbsp. fresh parsley, chopped
2 c. fresh baby spinach, washed. 1/2 lb. of fresh asparagus may be substituted.

1. Saute onion and garlic in olive oil until tender.
2. Add white wine, zest and juice of lemon, spinach and shrimp.
3. Simmer 2-3 minutes until shrimp is pink.
4. Serve over linguine or your favorite cooked pasta or rice.
Serves four

Besides lots of seafood, there is always dessert. At the top of every dessert menu was Key Lime pie, which is yummy. What could be better than Key Lime pie, but Key Lime cupcakes. The recipe for Key Lime Cupcakes will be coming shortly.

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