Zesty Blueberry Muffins

These muffins are bursting with blueberries and have a lemony sugar crust... you know, the crispy kind you love to pick off and eat first.

And these muffins hold a secret.

 

Not only did I fold blueberries into the batter, but I created a more concentrated blueberry flavor by heating blueberries and sugar into a jam and swirling it into the center of each muffin!

Blueberry Muffin

* 2 1/2 c all-purpose flour

* 2 1/2 t baking powder
* 1 t salt
* 1 + 1/8 c sugar
* 2 eggs, room temp
* 4 T unsalted butter, melted and cooled to room temp
* 4 T vegetable oil
* 1 cup buttermilk
* 1 1/2 t vanilla extract
* zest of 1 lemon 
* 1 cup blueberries 

Blueberry Jam:
* 1 cup blueberries
* 1 t sugar

Topping:

* 1/3 cup sugar
* zest of 1 (more) lemon

Twist: Switch the blueberries out for another fruit, such as cranberries. Or change with semi-sweet chocolate chips and omit the sugar topping for chocolate chip muffins.

Happy Easter!

Happy Easter! I hope the bunny cured everyone's sweet tooth for the weekend. I think I have enough candy for the rest of the year. I also think it's safe to say that between Easter this weekend and prom next weekend, SweetCheeks will be experiencing a small hiatus!

SMALL is the keyword. My boyfriend's mom bought me Crazy About Cupcakes, the cutest cupcake book I've ever read. And I've read many. I already bookmarked all my favorites so the sugar coma needs to end soon so I can try these cupcakes out!

Cupcake in Paradise

If life gives you limes, make margaritas.
~ Jimmy Buffett

...or cupcakes!

Coconut Cupcake with White Chocolate Key Lime Frosting 

 

For those who aren't big coconut fans, fear not. This tastes more like a sweet key lime pie.

Coconut Cupcake:
adapted from CookingLight.com 

*  2 c + 2T sifted all purpose flour

* 2 1/4 teaspoons baking powder

*  1/2 teaspoon salt

*  1 2/3 cups sugar

*  1/3 cup butter, softened

*  2 large eggs

*  3/4 cup cream of coconut (like you would use for pina coladas)

*  2 t vanilla extract

*  1/2 t coconut extract

White Chocolate Key Lime Buttercream:

* 3 ounces white chocolate, chopped into small chucks
* 1 1/2 sticks unsalted butter, room temperature

* 3 1/2 cups powdered sugar, sifted

* Pinch salt

* 1/2 teaspoon pure vanilla extract

* 1 tablespoon key lime juice (bottled or freshly squeezed)

* 1/4 cup plain greek yogurt (or sour cream)

* Finely grated key lime zest, for garnish

* candied lime peel, for garnish

 

Chocolate Shoppe Cupcake

Chocolate chip cookies and malted milk balls; favorite childhood sweets!

Chocolate Chip Cupcake:
* 1 stick unsalted butter
* 1 egg
* 2 egg yolks
* 1 1/2 t vanilla extract
* 1 1/2 c all-purpose flour
* 1 1/2 t baking powder
* 1/4 t salt
* 3/4 c sugar
* 1/2 c heavy cream
* 1/2 c whole milk
* 1 c semisweet chocolate chips

Malted Chocolate Buttercream:
* 1 stick unsalted butter
* 3 c confectioner's sugar
* 1/2 c (8 T) malted chocolate powder (I use Ovaltine)
* 3 T unsweetened cocoa powder
* 3 T whole milk
* 1 t vanilla extract

1

Mochaccino Cupcakes

Mocha Cupcake:
* 3/4 cup butter
* 3 eggs
* 1-3/4 cups all-purpose flour
* 1 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 3/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup milk
* 1/2 cup strong brewed coffee, cooled
* 2 cups sugar
* 2 teaspoons vanilla
* 1 cup dark, bittersweet, or semisweet chocolate pieces

Coffee Swiss Meringue Buttercream:
Put ¾ cup sugar, 3 egg whites and pinch salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total. Switch to the paddle attachment. With mixer on medium-low, add 1 ½ stick butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Meanwhile, stir 1 1/2 tsp instant coffee into 1 tbsp hot water until dissolved, then put it in the refrigerator or freezer until it comes down to room temperature. Reduce mixer speed to low and add coffee mixture. Add 1 T coffee liqueur and ½ cup powdered sugar. Continue beating 1 minute to reduce air bubbles.

Fall Carrot Soup

Fall Carrot Soup:
* 3  large carrots, peeled and cut in 2-inch pieces
* 1  large sweet potato, peeled and cut in 2-inch chunks
* 1  small onion (or half a medium), cut into 8 wedges
* 1  tablespoon  olive oil
* 4  cups  organic vegetable broth
* 1  teaspoon  finely grated fresh ginger

Relish:
* Dried cranberries

1. Preheat oven to 400°.

2. Place carrots, sweet potato, and onion on a pan and drizzle with oil. Toss to coat.

3. Bake at 400° for 30 minutes or until vegetables are tender and just beginning to brown, stirring after 15 minutes.


4.      Place vegetables, broth, and ginger in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.

5.      Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture.

6.      Add dried cranberries on top.

Orange Creamsicle Cupcake

With a cream filling.

Sweet flavor in every bite.

Don’t get me wrong, I think these cupcakes rock. Just be prepared for a sugar attack. Most of my customers are guys and like it that way. They’re gonna eat a whole cupcake in one bite. Just wait.

Orange Creamsicle Cake:* 1 stick unsalted butter, at room temperature
* 1 cup milk
* 2 1/4 cups flour
* 1 tsp baking powder
* 1/2 tsp salt
* 1 2/3 cup sugar
* 3 large egg whites, at room temperature
* 2 tsp vanilla extract
* 1 tsp orange extract

1.       Cream the butter and sugar on high (may take about 5 minutes).
2.       Add the egg whites one at a time. Make sure each egg white is incorporated before you add the next.
3.       Whisk together the dry ingredients – flour, salt, and baking powder.
4.       Add the flour to the butter mixture a little at a time, alternating with the milk.
5.       Beat until everything is incorporated, and then beat in the flavors.
6.       Scoop into cupcake liners and bake at 350 degrees for 22-25 minutes, depending on your oven.

Vanilla Cream Cupcake Filling:

From Baking Bites 

* 3 tbsp all-purpose flour
* 1/2 cup milk (low fat is fine)
* 1/2 cup butter
* 1/2 cup sugar
* 1 tsp vanilla extract

1. Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil.

2. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.

3. When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light.

4. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. 

5.Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.

Orange Buttercream Frosting:
* 2 stick butter, room temperature
* 6 oz (about 2/3 C) orange marmalade (without chunks)
* 3 C powdered sugar (more if needed)
* 2 T heavy cream
* 1 t vanilla extract
* 1 t orange extract

1. Beat butter until creamy.

2. Beat in marmalade.

3. Beat in powdered sugar.

4. Add heavy cream and extracts.

Orange Cream Cheese Frosting:
* 1/2 stick butter, room temperature
* 8 ounces cream cheese, room temperature
* 4 cups powdered sugar
* 3 tablespoons orange juice
* 1 tablespoon orange zest

Frosted Cinnamon Rolls

Frosted Cinnamon Rolls

Dough:
* 1 (1/4 ounce) package dry yeast
* 1 cup warm whole milk
* 1/2 cup granulated sugar
* 1/3 cup margarine
* 1 teaspoon salt
* 2 large eggs
* 3 1/2 cups all-purpose flour
* 3/4 cup bread flour

Brown Sugar Filling:
* 1 cup light brown sugar
* 2 tablespoons ground cinnamon
* 1/3 cup margarine

Frosting:
* 4 oz. cream cheese (half a pack)
* 1 stick margarine
* 1 3/4 cup powdered sugar
* 1 tsp vanilla
* squirt of lemon juice

Arugula & Prosciutto Pizza

My mom asks me at least once a week if we have crust in the freezer and I know she has this pizza on her mind. This can be a full meal or you can cut the pizza up into little squares and serve it as an appetizer. Actually you had better make two. It’s sure to be inhaled, no matter how you slice it ;)

Arugula & Prosciutto Pizza:
* 1 prepared pizza dough, preferably whole-wheat
* 2 tablespoon extra-virgin olive oil
* 1 medium onion, halved and thinly sliced
* 2 ounces very thinly sliced prosciutto, cut into thin strips (about 1/2 cup)
* 1/4 teaspoon crushed red pepper
* 1 cup shredded fontina (or other Italian) cheese
* 2 cups packed coarsely chopped arugula
* 1 cup chopped tomato

1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.

3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, stirring, until the onion is beginning to brown, about 3 minutes.

4. Spread the onion mixture evenly over the crust and top with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes. Remove from the oven and top with arugula and tomato.

*Note: It took much longer in my oven for the dough to crisp up. Just go by your judgment.

Chocolate Peanut Butter Cupcake with Nutella and Peanut Butter Frosting

Chocolate Peanut Butter Cake:
* 1 package Fudge Cake mix
* 2 tablespoons Dutch process cocoa powder
* 1/2 cup creamy peanut butter* 1-1/3 cups water
* 1/3 cup unsweetened apple sauce
* 3 large eggs
* 1 teaspoon vanilla extract

1. Preheat over to 350 degrees.
2. Blend the cake mix, cocoa powder, peanut butter, water, applesauce, eggs, and vanilla in a large mixing bowl. Mix for 30 seconds on low, then on medium for 1 minute and 30 seconds.
3. Spoon the batter into the liners and bake for 18-20 minutes.

 Nutella Frosting:
* 6 tablespoons unsalted butter, room temperature
* 1/2 cup Nutella
* 2 cups powdered sugar
* 2-4 tablespoons milk
* 1 1/2 teaspoons vanilla

1. Cream the butter with an electric mixer. Add the Nutella, powdered sugar, vanilla, and 1 tablespoon of milk. Mix well with electric mixer, adding more milk as needed to make a fluffy pipeable frosting.

2. Makes enough to pipe frosting onto 12 cupcakes.

Peanut Butter Frosting:
* 6 tablespoons unsalted butter, room temperature
* 1/2 cup creamy peanut butter
* 2 cups powdered sugar
* 2-4 tablespoons milk
* 1 1/2 teaspoons vanilla
Steps are the same as the nutella frosting.

Portabella Mushroom Fajitas

I neither came up with, nor photographed, this dinner. So I’m giving all the credit to GoodLifeEats.

The original recipe calls for cumin, but I switched it with garam masala. I love garam masala. It’s smoky and slighty sweet and I feel so creative when I use it.
Do you like flavor? Then you like these fajitas.

Fajita Filling:
* 8 ounces small portabella mushrooms
* 1 yellow red bell pepper
* 1 red bell pepper
* 4-6 flour tortillas, warmed


Portabella Marinade:
* 1 tablespoon water
* 1 tablespoon red wine vinegar
* 1 lime, juiced
* 3 tablespoons olive oil
* 2 cloves garlic, minced
* 1/2 teaspoon garam masala
* 1/2 - 3/4 teaspoon chili powder
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon paprika

1. Make the marinade and let the mushrooms marinate for 20-30 minutes.
2. Saute the veggies until they smell wonderful, then add the mushrooms to the skillet. Toss until everything is coated in the marinade. I actually made a larger batch of marinade than called for and poured some more over the veggies at this point. Just more flavor.
3. Fill your wraps! Garnish with cheese, guacamole, tomatoes, salsa, sour cream, etc.

Strawberry Basil Pesto

I used Thai sweet basil because I needed to use it up and I reallyyyy love the way it smells. Regular basil would work fine here as well. I also used almonds instead of pine nuts because strawberries, sweet basil, and almonds sounded perfect together.

Strawberry Basil Pesto:
1/3 cup freshly grated Parmesan
1/3 cup almonds, toasted
A small handful (about 1/3 cup) fresh basil leaves
6 small strawberries (or 4 large)
2 teaspoons extra-virgin olive oil
Salt, freshly ground pepper

1. Pulse the cheese, almonds, and basil leaves together.
2. Add the oil and form a paste.
3. Throw in the strawberries and pulse until the pesto is uniform. Season with salt and pepper.
I added a few more strawberries because mine were getting kind of old and losing their fragrance. Pesto is really a personal preference type of dish, so add or subtract ingredients to suit you!

Pistachio Mousse

Pistachio Mousse:

* 1 package pistachio Jell-O instant pudding
* 2 cups cold milk
* 1 cup cold heavy whipping cream
* 2 tbsp sugar

1. Whisk the pudding package with the milk until you have pistachio pudding, about 5 minutes.
2. Make the whipped cream. Pour the heavy cream and sugar into a clean & cold bowl. With a clean & cold beater, whip this until you have stiff peaks. This could take a few minutes so be patient. Pop the bowl in the fridge if it gets too warm. Whipped cream needs to be chilled to maintain its shape.
3. Fold the whipped cream into the pudding a little at a time. Mousse! Fill your glasses with the mousse (and crumbled graham cracker if you please) and chill in the fridge for at least an hour.

Mocha Oreo Cake

Mocha Oreo Cake

Chocolate Fudge Cake Layers:
* Betty Crocker Chocolate Fudge cake mix (yes I cheated, but only to save time!)
* 3 egg yolks
* 1 cup unsweetened applesauce
* 1 1/3 cup water

Cookies and Cream Filling:
* 8 oz Nufchatel cream cheese, at room temperature
* 1 tsp vanilla extract
* 1 1/2 cup heavy whipping cream
* 2 cups powdered sugar
* 1/4 package Oreos, chopped

Mocha Mousse Frosting:
* 6 oz semisweet chocolate
* 2 sticks unsalted butter, at room temperature
* 1 egg yolk, at room temperature
* 1 tsp pure vanilla extract
* 1 1/4 cups powdered sugar
* 1 tbsp instant coffee powder

Cookies and Cream Cupcake

Oreo Cupcake:
* 1 stick unsalted butter, at room temperature
* 1 cup milk
* 2 tsp vanilla extract
* 2 1/4 cups flour
* 1 tsp baking powder
* 1/2 tsp salt
* 1 2/3 cup sugar
* 3 large egg whites, at room temperature
* 1 cup crumbled oreos

1. Cream the butter and sugar until fluffy.
2. Add the vanilla and egg whites one at a time, mix to combine.
3. In a separate bowl mix together the flour, baking powder, and salt.
4. Add the dry ingredients to butter mixture. Stir in the crumbled cookies.

Oreo Frosting:
* 8 oz package of cream cheese, room temperature
* 1/4 cup butter, room temperature
* 3-4 cup powdered sugar
* 1/2 tsp vanilla extract
* 3/4 cup crushed Oreos 

1. Whip cream cheese and butter until light and fluffy.
2. Mix in powdered sugar one cup at a time. Add vanilla extract.
3. Gently stir in crushed oreos.

Rustic Peach and Pluot Pie

Rustic Peach and Pluot Pie:
* 2 large, ripe peaches cut into 1/2 inch slices
* 3 medium, ripe pluots cut into 1/2 inch slices
* 4 tbsp sugar
* pinch salt
* 1/2 tsp vanilla extract
* 1 tbsp flour
* 2 tbsp apricot preserves
* 1 frozen/thawed pie crust
* turbinado sugar for decorating

1. Combine the first 6 ingredients and let the fruit macerate.
2. Pile the fruit into the middle of the thawed crust and pinch the edges towards the middle.
3. Dust with water and turbinado sugar.
4. Bake at 400 degrees F for 25-30 min.
5. Heat the leftover macerated fruit juice in a small pan on the stove, add the preserves and a few tbsp of water, and heat until a glaze forms.
6. Drizzle over the baked pie.

Chunky Chocolate Chip Cookies

Chunky Chocolate Chip Cookies:
(dark chocolate, coconut, oatmeal)
* 1/2 cup butter (1 stick)
* 1/2 cup olive oil
* 1/2 cup granulated sugar
* 1/2 cup packed light brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cup pastry flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 2 cups old-fashioned oats
* 1 cup sweetened coconut
* 1 cup dark chocolate chips
(I used Dove dark chocolate squares cut into chunks)