Tag Archive | fruit

A Bun (or cupcake) in the Oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No, its not me that expecting, but pretty much every other person I know. Seriously. It’s like another baby boom around here!
So, in honor of these babies (and my best friend, in particular, who is on her third baby in 3 years! ) I made some cupcakes! She finds out what she’s having next week, so I couldn’t make just pink or just blue, I HAD to make both!

 

 

 

 

 

 

 

She didn’t want chocolate (I know, a prego lady that doesn’t want chocolate? What’s up with that?) So I chose funfetti with pink and blue sprinkles, and per her request, Raspberry Buttercream frosting, which I found out does not pipe well… *sad face* (see recipe below for reason why)
And since the raspberry frosting turns out pink, I added some blue sprinkles to the top! These are just cutest baby-themed cupcakes I’ve ever made (not to mention the only baby-themed cupcakes I’ve ever made) And they taste great too!
I decided to use a new funfetti recipe, and although its quite similar to the last one I used, I think I like it a little better. The cupcakes turned out soft, were shaped well (at least most of them were), have great flavor, and the recipe is pretty easy. And I am all about easy!
Happy Baking (to the cupcakes and the babies!)

Funnfetti Cupcakes with Raspberry Butter Cream Frosting
(cupcake recipe adapted from Annie’s Eats)
Yield: about 24 cupcakes

1 cup milk, divided
6 large egg whites
1 tbsp vanilla extract
1/4 tsp almond extract
2 3/4 cup cake flour, sifted
1 1/2 cups sugar
1 tbsp plus 1 tsp baking powder
3/4 tsp salt
12 tbsp (3/4 cup) unsalted butter, at room temperature
1/2 cup multicolored sprinkles

Preheat oven to 350 degrees F. Line the cupcake pans with paper liners. In a small bowl, combine 1/4 cup of the milk, egg whites, vanilla and almond extracts. Whisk to blend. In a larger bowl (I used my KitchenAid mixer) combine cake flour, sugar, baking powder, and salt. Mix briefly on low speed to combine. Add butter and mix on low speed until the mixture resembles wet sand. Then, mix in the remaining 3/4 cup milk, then increase to medium speed and beat for about 90 seconds more. With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrap the sides of the bowl as needed. Gently fold in the sprinkles with a spatula.

 

 

 

 

 

 

 

Divide the batter evenly among the prepared cupcake liners. Fill about 2/3 full. Bake about 18 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan briefly, then transfer to a cooling rack  to cool completely before frosting.

 

 

 

 

 

 

 

Raspberry Buttercream Frosting (from MyRecipes.com)

1/2 cup unsalted butter, at room temperature
1/2 cup fresh raspberries (I used frozen this time, and I think that’s why it didn’t pipe well), washed and dried
1 tsp vanilla extract
1/8 tsp salt
16 oz pkg powdered sugar, sifted

In the bowl of an electric mixer, beat (I used the whisk attachment, because I like the consistency it makes the frosting when complete), beat together butter, raspberries, vanilla, and salt, until creamy.
Add the powdered sugar in two additions (I do this to avoid the ‘cloud’ of sugar that will poof when you start the mixer)

Frost your cupcakes any way you’d like!

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Fruit Smoothie

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I’ve apparently been on a smoothie kick lately. I don’t know, its an easy way to get some extra fruit in for me. I’m not too great at eating the fruits and veggies. But I try. My sister, Jen,posted this one facebook for a cousin of ours and I decided to try it out this morning. Here are three reasons you should make this: 1) it’s yummy
2) its easy
3) because I said so. (just kidding…kind of)

Fruit Smoothie (from my beautiful sister, Jen)

1 cup strawberries (fresh or frozen)
1/2 cup pineapple (fresh or frozen, you could probly use canned as well)
1 banana
6-8 ice cubes
Sweetener of choice (I used one packet of Truvia, but you could also use sugar, honey or nothing, if you wanted)
1/2 cup coconut milk

Put all ingredients in blender and blend until desired consistantcy.

See, I told you it was easy.

Enjoy!

Smooth(ie) Operator

I have been really enjoying smoothies lately. Now that I’ve found an easy recipe that I always have the ingredients for, I have one of these almost every day. Seriously. I feel like a lot of smoothie’s I come across (mostly on Pinterest) have weird ingredients in them like kale or spinach, which, let’s be honest, still kinda freaks me out. That stuff is meant for salads. But, maybe one of these days I’ll give it a try and love it. For now, I’ll stick with what I know.

The other thing I really like about this smoothie is that it’s pretty versatile. You can add just about any fruit that blend well. I have been sticking to berry’s mostly, because, again, it’s what I know. (I don’t branch out much) The only ingredient that I found weird was the oatmeal. I’ve looked at other smoothie recipes with oatmeal in them and thought it was the weirdest thing and that it would give it an odd texture. But, I gave it a shot and it’s delish! You can’t even tell the oatmeal was in there. It just gives it a little more body. So don’t freak out when you read that it has oatmeal in it. It’s totally worth trying out before you judge it.

The original recipe used raspberries, which is truly delicious. I ran out of them very quickly, since I love raspberries so much, so I replaced with strawberries and blueberries. I have some blackberries right now and I will be trying that out soon too! Possibly today 🙂

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Simple Fruit Smoothie  (adapted from marthastewart.com)

Yield: 2 servings

1 cup ice

1/2 cup berries (I’ve used raspberries, strawberries, blueberries, blackberries and combinations of them as well)

1/2 cup plain greek yogurt

1 banana

1/2 cup  dry oatmeal

1 Tbsp honey

1 cup milk (I’ve been using almond milk or coconut milk. You could also use white milk)

Add ice and berries to the bottom of the blender, then add the other ingredients on top. Blend until smooth.

*Note: I generally only make half the recipe when I make it for breakfast. I freeze the other half of the banana to use the next day. I do suggest slicing the banana before freezing, because I think it blend better that way. I make mine in my Magic Bullet so I don’t have the blender to wash every day.

Fruity Frozen Yogurt

 

I don’t know about you, but after a hot sticky day, a cold treat always hits the spot. Ice cream, popsicles, sherbet. It’s all good!
Last week we had the privelage to eat dinner at Beth’s house. If you’ve checked out her blog, you know that she’s always making something yummy and baking something in her beautiful kitchen. I’m always excited to eat there! ( and of course talk cakes and whatever else we come up with!)

Usually when I make ice cream or sherbet, I totally forget to put our ice cream make pail thingy in the freezer the day before…but not this time! I remembered and I’m so glad I did. This recipe was totally worth the wait! Although, I may have snitched some during the day just to make sure it was going to taste good. (I wouldn’t want to serve it if it wasn’t going to be good. Wouldn’t you do the same thing? Come on, be honest.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thanks to Beth for letting me photograph my frozen yogurt in her beautiful Fiesta Fruit Bowl!

Besides the waiting, this is a super easy and fast recipe! It’s as simple as cutting some fruit and mixing it together and blending…seriously…it’s that easy. Okay, well maybe there’s a couple steps that I’m missing there. But it’s so worth it. It’s like heaven on a spoon. It’s like…well, you’ll just have to try it for yourself 🙂

Strawberry, Kiwi, and Lime Frozen Yogurt   (adapted from The Mother Huddle)

3 1/2 cups chopped strawberries

3 kiwi’s peeled and chopped

Zest and juice of 1 lime

3/4 cup sugar

1/4 cup honey

1 cup plain Greek Yogurt (Don’t be afraid of this. It turns out tasting just fine!)

 

 

 

 

 

 

 

 

Directions:

Note: Wash all fruit before using 🙂

Place strawberries, kiwi, lime zest and lime juice in a medium mixing bowl and mix together. Add the sugar and honey and mix. Cover and place in refrigerator for about an hour.

After an hour remove from fridge and place in blender or food processor with the 1 cup of Greek yogurt and blend.

Pour mixture into an electric ice cream maker and let it run until it reaches begins to harden a bit.

 

 

 

 

 

 

 

This is what it looked like when I first put it in.

 

 

 

 

 

 

 

 

This is what it looked like shortly before I stopped it and put it in the freezer.

Place in the freezer overnight or for the whole day (depending on when you make it) I put mine in a Pyrex container, since I thought it would be easier to travel with and scoop out. But you can put it in whatever freezer safe container you have.

Once hardened to a sherbet or ice cream texture, scoop in to bowls and enjoy!