Smore Cupcakes

While I was away on the most fabulous trip, I was featured on one of my favorite cooking blogs, Two Little Chefs.  Two Little Chefs is run by two lovely ladies and one of them happens to be one of my most treasured friend. Some of my most fond memories have been shared with Kelly, and I am so so lucky to have her as a friend.

The recipe that I shared is my favorite cupcake from Trophy Cupcakes located here in Seattle. Jennifer, the owner of Trophy, shared the recipe on Martha Stewart and I was out to make them as soon as I could. While they don't look as grande as Trophy's, they tasted just as good! I altered the original recipe just a tad bit because there was not enough graham crackers for my liking.

If you want to make these fab cupcakes using my notes and instructions, visit Two Little Chefs and let me know what you think! Also, try out this recipe that Kelly and I created while I was visiting her.

Sindhi Chicken Curry

Some friends of ours had us over for dinner one night and made this amazing dish. I was head over heels for it and since then have made it at least four times. I have altered the original recipe though. Instead of using yogurt, I choose to use coconut milk (I only did this because dairy makes me sick and bloated) and substituted chicken breasts for the thighs. Serve it over basmati rice.

Sindhi Chicken Curry
Serves 12
adapted from Big Oven

Ingredients:
1 cup coconut milk (or plain yogurt)
1 teaspoon cornstarch
2 tablespoons vegetable oil
2 cups of onion, finely chopped
1 tablespoon ginger root, peeled and finely chopped
1 tablespoon garlic, finely chopped
4 teaspoons serranos, finely chopped
6 large chicken breast, halved
1 tablespoon coriander powder
2 teaspoons cumin powder
3/4 teaspoon turmeric
3/4 teaspoon cayenne pepper
28 oz diced tomato with liquid
1/2 cup cilantro
2 teaspoons salt
1 1/2 teaspoon garam masala
1/4 cup cilantro for garnish

Instructions:
1.Stir yogurt (or coconut milk) and cornstarch together.
2. In a large saucepan heat oil over medium-high heat. Add onions and saute until beginning to color, 6 to 8 minutes. Reduce heat to medium and saute onions until dark golden brown, 8 minutes longer.
3. Stir in ginger, garlic and chilies. Saute for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.
4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes.
5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil.
6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.
7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste).
8. Garnish with remaining cilantro before serving. 
 

Pina Colada Cupcakes

I made these lovelies to take to work on Friday. Actually, CB made the cupcakes and I made the frosting. They were super yummy, but the frosting was a pain to work with. I hate working with cream cheese frosting, it always turns out runny. Any one have a good recipe for a stiff cream cheese frosting that pipes well?

Lemon Berry Cupcakes

I recently stumbled on the most adorable baking blog and fell even more in love with it when I found out that the writer was not only a fellow Seattleite but also a high school student! Pâtisserie Natalie features mouth watering recipes with beautiful pictures to go along. I still can't get over that Natalie just graduated from High School this year!

We went over to some friends for dinner last night and it was the perfect excuses to make these amazing cupcakes that Natalie featured on Cakespy. The lemon pound cake with the blackberry and raspberry layered frosting was so divine that I could barely finish off one cupcake. I definitely will be making these again  next time I crave a lemon cake.

Also, I think I want to invest in some new decorating tips. I currently use the open star tip, any one have suggestions on some other tips?

Chocolate Balsamic Raspberry Cupcake

Last Sunday, I had six missionaries over for dinner, so I broke my vow of no baking just for them. At one point I was baking cupcakes every week and it was getting out of control.

I've been wanting to make these cupcakes for awhile, but I was intimidated by the idea of working with a frosting that would possibly be runny. I hate runny frosting. So I did a little tweaking to her recipe and came up with the perfect frosting! We had some left over and C.B. was disappointed that we didn't have graham crackers to eat it with.

Chocolate Balsamic Raspberry Cupcakes
Adapted from Love and Olive Oil
Makes 12 cupcakes

Ingredients:
1 cup light coconut milk
1 1/2 tablespoons balsamic vinegar
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1/4 cup raspberries,finely mashed
1 cup all-purpose flour
2 tablespoons almond meal (or finely ground almonds)
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
 1/4 teaspoon salt

Frosting:
4 oz raspberries (I used frozen, defrosted)
1 1/2 tablespoons granulates sugar
1 1/2 tablespoons balsamic vinegar 
1/2 cup + 2 tablespoons unsalted butter, room temperature
2 tablespoons cocoa powder
2 1/2 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F. Line pan with cupcake liners.

Whisk together the coconut milk and vinegar, set aside for 5 minutes. Mix in sugar, oil, raspberries, and vanilla to the coconut milk and vinegar mixture. In a separate bowl, sift together all dry ingredients. Make a well in the center of dry ingredients and pour coconut milk mixture. Stir well.

Pour batter into liners, about 2/3 full. Bake 18-20 minutes. Place on a cooling rack and let cool completely.

In a sauce pan mix the raspberries and sugar. Let sit for 15 minutes, unheated. Add balsamic vinegar to the mixture and turn on the heat to medium. Cook for 15 minutes, roughly mash the raspberries until no large chunks remain. Cool completely.

Cream butter until completely smooth, about 2-3 minutes. Add 1 cup powdered sugar and cocoa powder and beat until combined. Mix in 1/4 cup of the raspberry mixture. Add sugar, 1/2 cup at a time, mixing well after each addition to achieve proper consistency. If desired, right before adding the last 1/2 cup of sugar, add another 1/4 cup of raspberry mixture. Continue to beat for about 3-5 minutes. Pipe on cooled cupcakes. Top with raspberries or remaining raspberry mixture if desired.

Blossom

I've been asked to make some last minute boutonnieres and corsages for a wedding this weekend and I have been given all the artistic freedom in making them. I just have to incorporate the colors of blue and yellow. I'm headed to Pike Place Market tomorrow morning to pick up what I need and hopefully I can pull this off without staying up all night on Friday.  Here are some pictures for inspiration.

la boom!

Once Wed

Project Wedding

The bride doesn't want her bridesmaids to have bouquets but rather corsages to wear. I hate making corsages, but I LOVE the above ribbon wrist corsage.  What do you think?

Saag Paneer

Around my house, we are Indian food suckers. Until recently, we always went out for Indian food. For some reason, the thought of making it at home scared me. I wasn't sure if I could pull off making authentic tasting Indian food.

Our friends, Bop and Beep inspired me to make our own Indian food by providing one of their favorite recipes for Saag Paneer. Seriously, if you ever have the desire to learn how to make a certain dish, visit Bop and Beep and browse their recipes. I have also eaten at their place, and it is a fine treat to be invited over for dinner!

Saag Paneer
Adapted from Serious Eats 
Ingredients:
4 teaspoons of butter, divided
4 teaspoons of grapeseed oil or other neutral oil, divided
1 pound of frozen paneer, cubed
1 large onion, chopped
4 cloves of garlic, chopped
1 tablespoon fresh ginger, peeled and chopped
1-3 small green chiles, seeded and chopped (I left some seeds in)
1 tablespoon of mild, medium, or hot curry powder
2 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of turmeric (If you don't have it on hand, don't worry about it)
20 oz of fresh spinach or 2 10 oz package of frozen spinach, thawed and squeezed dry
1 1/2 cup of plain yogurt, as needed ( I used low fat)
Salt to taste
1/2 cup of chopped cilantro
Directions:
1. Heat one teaspoon each of oil and butter in a large nonstick pan over medium heat. Add paneer and fry until each cube is golden brown, abt 12-15 min. Remove from pan and set aside.
2. Heat remaining oil and butter. Add onions, ginger, garlic and chiles. Cook until onions are turning golden., about 6-7 minutes.
3. Add all spices to onion mixture and cook until fragrant, about 1 min.
4. Add spinach to the pan, stir until well blended. If you are using fresh spinach, make sure the spinach is completely wilted. Transfer the spinach mixture into a food processor or blender and add enough yogurt to render the mixture creamy. If you prefer a courser mixture, remove 1/3 of the spinach beforehand.
5. Return spinach mixture to the pan, add unmixed spinach if using. Add warm water to thin if mixture is too thick.
6. Stir in paneer, heating until paneer softens.
7. Stir in cilantro.
Serve over a bed of rice or naan. You can buy naan at Trader Joe's if you don't feel like making it from scratch.

Bundt cake goodness

For my 40's party, I want it to be as authentic as possible, straight down to the food. I knew that for my birthday cake, I wanted a Bundt cake but coming up with the perfect recipe was an issue. That quickly changed when my baker goddess friend, J. introduced me to her favorite Bundt cake recipe. You guys this cake is to die for. It is so plain and simple, but it is one of the most divine cakes I have ever made. You have to try it!

Cream-Cheese Pound Cakes
Adapted from Martha Stewart

Ingredients:
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
2 1/2 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
Nonstick cooking spray

Directions:
1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar, beat until light and fluffy, about 5 min. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
2. Generously coat a Bundt pan with cooking spray; immediately pour in batter. Tap pan on work surface to eliminate any large air bubbles.
3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 65-75 minutes.
4. Cool 10 minutes in the pan. Turn out the cake, cool completely on a wire rack.  The cake is best made at least a day before serving.

Variations:
You can also make this in two 8 1/2-by-4 1/2-by-2 1/2 inch loaf pans. Reduce baking time by five minutes.

**Oh geez! That picture is so blurry. I hang my head in shame! It's the only one that I took of that stupid cake. Forgive me??

Canned goods

Last summer, I taught myself how to can via you tube video tutorials, this awesome book and constantly bugging my friend for tips.

Right now we are benefiting from last summer's hobby and I am impressed with more than half of the items that I have made. The pickles just didn't turn out to my liking. Every time CB would eat something I canned he would sigh and say "I looove this new hobby of yours!"

It's official, I am now one step closer to becoming a Super Mormon.

Coconut Lime Cupcakes

I have become a cupcake addict. Lately all I think about are flavors and combination of cupcakes.  Since I came back from Hawaii, I have been fixated on the idea of a coconut lime cupcake. Last Wednesday night I pulled an all nigher and made 36 lime coconut cupcakes. I searched the web for a recipe and when I found none to my liking, I stuck with Ina Garten's Coconut Cupcake and made some alternations to it.

Coconut Lime Cupcakes
Adapted from Ina Garten's Coconut Cupcake
Makes about 3 dozen cupcakes

Ingredients:
Cupcakes:
3 sticks of unsalted butter, room temperature
2 cups of sugar
5 extra large eggs, room temperature
1 1/2 teaspoons of pure vanilla extract
1/2 teaspoon of pure almond extract
1/2 teaspoon of coconut extract
2 tablespoons of lime juice
zest of one lime
3 cups of flour ( I used 3 1/4 cup of cake flour)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of kosher salt
1 cup light coconut milk (you could use buttermilk instead, but the coconut milk makes it really moist)
1 cup sweetened, shredded coconut 

Frosting:
1 stick of unsalted butter, room temperature ( I wanted more of an icing so I only used 3 tablespoons)
8 oz of cream cheese, room temperature
1-2 cups powdered sugar, sifted
1/2 teaspoon pure vanilla extract
2 tablespoons lime juice (more to taste)
1 tablespoon buttermilk
zest of one lime
3/4 cup of sweetened,shredded coconut

Cupcake Directions:
Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, zest and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla, almond and coconut extracts and mix well. Add the lime juice and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry. Mix until just combined. Fold in the coconut.

Line a muffin pan with paper liners. Fill each liner 2/3 full with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool and then  remove to a baking rack and cool completely.

Frosting Directions:
In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla extract and the zest, mix well. Add buttermilk and lime juice and mix on high speed for 1 minute. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the coconut.

Eat a salad

I've been working like a freak of nature to break my weight plateau and today it happened. I am so beyond excited! Now just three more pounds until my goal weight... before I set a new goal.

My WW leader suggested that I work out twice a day (instead of once for one hour, do two workouts for 30 min each) and eat a dump truck load full of salads. And lots of water of course.

I got bored of my usual salads and thanks to the google gods I have a whole slew of new salads to test out.

Tonight's salad is a new favorite. With all the flavor, you would have never guessed that it was 247 calories per serving.

Bacon, Arugula and Shrimp Salad
Adapted from Cooking Light
Makes 4 Servings
6 Weight Watchers Points

Ingredients:
2 slices of center cut bacon
1 1/2 pounds of peeled and cleaned shrimp (I only used about a pound)
Dash of Old Bay Seasoning, Tony Chachere's or whatever spice of your choice.
5 cups of arugula (if you can't find plain arugula, look for a salad mix that has it included)
1 cup of halved cherry tomatoes
2 tablespoons of low fat plain yogurt
2 tablespoons of balsamic vinegar
1 teaspoon of dijon mustard
2 teaspoon of extra virgin olive oil
1/4 teaspoon fresh ground black pepper Salt to taste

Directions:
* Cook bacon in a nonstick pan until crisp. Remove bacon from pan and reserve 1 teaspoon of bacon grease in the pan. Crumble the bacon and set aside.
* Add shrimp along with seasoning of choice to the bacon grease and saute until cooked. Using a slotted spoon, transfer the shrimp to a large bowl.
* Add tomatoes and arugula to the shrimp.
* In a separate bowl mix together yogurt, vinegar, mustard, olive oil, black pepper and salt. Taste for more seasoning.
* Drizzle vinegar mixture over the salad and toss gently.
* Each serving is 2 1/4 cups. Top with bacon crumbles. 

Salted Caramel

You guys I am nuts over salted caramel. If it's a dessert option, I'm all over it. I was beyond thrilled when I found a salted caramel recipe on Smitten Kitchen and could not wait to make it. I made it on Sunday and it is heavenly. I do feel that if I had let it cook for just a tad bit longer that the flavor would have been much richer. I was afraid of doing that though, since I had failed at my first attempt and had a complete burned mess of sugar. But the good news is that sugar is cheap, so if you burn it you could easily try again. I highly recommend reading this and this before attempting to make this recipe.

Deep, Dark Salted Caramel Sauce
Adapted from Smitten Kitchen
Makes about 1 1/3 cups

Ingredients:
1 Cup of sugar
3 oz (6 tablespoons) salted butter. Try to get a high quality butter for a better flavor.
1/2 cup plus 2 tablespoons of heavy cream, at room temperature

Directions:
*Melt the sugar over medium to moderately high heat in a two to three quart heavy pot like a Dutch oven  (do not use a nonstick), stirring the sugar as it melts to make sure that  it heats evenly.
*Cook the liquefied sugar to a dark copper color.
*Add the butter all at once and stir it in.
*Before turning off the oven pour in the heavy cream, whisking it until you get a smooth sauce.

Use right away or store it in a jar in the fridge for up to two weeks.

Mushroom Barley Soup

For Christmas the Cute Boy surprised me by giving me an immersion blender. In all reality, I think this gift was as much for him as for me, since I always make him blend things in the blender when a recipe calls for it. I tried it out last Sunday while making one of my favorite soups and it was a breeze to use!

Here is my favorite mushroom barley soup. I'm trying to be on a health kick and this soup is super hearty and by using the blender, it thickens it up quite a bit. No cream required!

Mushroom Barley Soup
Adapted from Weight Watchers.
Serves 8  (1 1/2 cup per serving)
3 WW points per serving

Ingredients
2 TBSP olive oil
2 medium onions, chopped
3 medium carrots, chopped
3 stalks of celery, chopped
1/2 cup of white wine
9 cups of a low sodium beef, chicken,or veggie broth
1/3 cup uncooked  pearl barley
20 oz of chopped mushrooms
1/2 cup parsley, chopped
1/8 tsp black pepper

Instructions:
*Heat oil in a large saucepan or Dutch oven.
*Add onions, carrots, and celery. Saute until wilted about 5 minutes.
*Add wine and simmer until liquid is reduced by 1/4.
*Add broth; bring to a steady simmer. Add barley; cover and cook for 45 min.
*Add mushrooms and cook for 2-3 minutes.
*Transfer 1 1/2 cups of the vegetables and barley and 1/2 cup of the liquid to a blender/food processor; puree.
* Return the mixture to the saucepan. Add parsley and pepper; stir and bring to a gentle boil. Simmer, covered until the mushrooms are cooked, about 15 min.

Beef Bourguignon makes me want to only cook French food.

For almost a year I have been saying that I wanted to make Julia Child's Beef Bourguignon. For one reason or another I never got around to it, but tonight I made it! It took a whole afternoon to make this dish and it had a million and one steps to follow. But holy cow did it make the whole house smell so so good.

I know that it looks super gross, but with one bite I was in heaven. It was the richest dish I have ever made. I will be running 3 miles tomorrow.

PS: The Le Creuste that I was dying to have JUST so I can make this dish was well worth it. Cooking in it is such a breeze! Dear husband thanks for the awesome gift, I am so beyond spoiled.

Apple Cider

We went to Bainbridge Island to hang out with some pals and my favorite twins. Love the little tots of twins.  We came home that night with a gallon of apple cider that we helped make. I love being domestic.

The best apples I have ever eaten. I love Washington apples!

Cider!

Make this tonight for dinner

I looooove Thai food. Probably not the best love affair to have but whateves.

I was in instant heaven when I found this amazing red curry noodle recipe. I had to make it ASAP because I couldn't stop thinking about it. I know, I know crazy weird love for Thai food.

I took this dish to a friend's get together and I came home with an empty bowl. The picky pregnant lady in the group kept going for more. That's when I knew I hit a jack pot of a recipe.

Red Curry Coconut Noodles
Adapted from The Tasty Kitchen
Serves 4
Ingredients:
* 1 pound of chicken (or other protein of choice)
* 1 can of coconut milk
* 1 teaspoon of red curry paste (more if you prefer it to be spicier)
* 1/2 tablespoon of fresh ginger (grated)
* 1 tablespoon of fresh cilantro (chopped)
* 2 tablespoons of sweet Thai chili sauce
* 2 cups of chicken or vegetable broth
* 1/2 package of rice noodles (flat, medium sized)
* 1/2 white onion (julienne)
* 1 red bell pepper (julienne)
* 1 cup of broccoli slaw
* teaspoon of peanut butter (optional)
* salt to taste
Directions:
1) Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.

2) Add the chicken and cook through. To the cooked chicken  add the rest of the coconut milk, sweet Thai chili sauce, cilantro, salt, peanut butter (optional) and chicken broth. Bring this to a simmer.

3)Add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through. If the noodles are not cooked through add a bit more broth and cook for 5 minutes longer.

4)Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Serve immediately. Enjoy!

I found the rice noodles, red curry, coconut milk and the Thai sweet chili sauce in the Asian food aisle. If you live in Seattle, go to Central Market or an Asian market for cheaper options.

Put the lime in the coconut

Confession: I am crazy over limes. Really crazy. I'm going on month number two here. If it calls for limes, I will be trying it.

Tonight we went over to a friend's house for games and dessert. I did a quick search for a lime based treat and landed on my new favorite cookie.

You guys are so lucky because I am sharing this gem of a recipe with ya! I promise you will die over it.

Coconut Lime Chewy Sugar Cookies

Recipe from Rock Recipes.

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

Directions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.

4. Beat in egg, vanilla extract, lime juice and lime zest.

5. Gradually blend in the dry ingredients and toasted coconut.

6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

8. Let stand on cookie sheet two minutes before removing to cool on wire racks. 

And now I have this song stuck in my head.

The Gem State

At the first of the month The Cute Boy and I headed to Idaho for a family get together and to meet the newest member of the family.

After 13 hours of driving, going through Montana for the first time, and a speeding ticket (DANG you Adams County!), we finally arrived to the land of babies and rolling hills.

One of the Mister's sisters had her first child- Baby T.  He's a fat cheeked little dude that looks exactly like his dad. Almost a carbon copy.

I whipped up some awesome onsies (along with some other handmade goods) for him the night before. I stayed up way past my bedtime... Perfectionism and procrastination do not mix well together. I think he looks pretty cute in the one he is sporting though. I'm a rockstar!

While we were there we went to the Rexburg, ID Temple. When I attended BYU-I  seven years ago, it wasn't there. Rexburg has changed a lot since then.

The Temple was stunning. I loved the work that we did and the incredible feeling that both I and the Mister had. We did sealings for my great great grandparents. Their spirits were felt and it was a beautiful experience, it still remains with me.

 The Cute boy, his very similar looking brother, and I went to visit their great grandmother. She recently turned 100 years old and is as delightful as ever!

She shared stories galore and even showed us a birthday card that she got from President Obama. She had a hard time pronouncing his name. hehe! I don't know when the next time I will be able to see her, it was a bittersweet visit. I left crying like a baby. I really love this lovely woman!

Other highlights of the trip were shopping at Down East Outfitters (I may have over done it with my purchases), a huge family dinner, a fruit slush from Sonic, a manicure with the youngest sister and new aunt (Carol you are super awesome!), craft night with the girlies, and a baby blessing right before we headed back home.

It was a super fast trip and it was great to see everyone. It was a sentimental trip...meeting the new and bidding farewell to others.

Ya Know, Sometimes I Pretend to be Domestic

Back in December the Mister and I were hanging out at a Christmas party eating crackers and chatting it up with others. I'm pretty sure that was like the 5th Christmas party that we had been to that month. It seems like in the month of December people are crazy over parties.

Somehow the ladies at the table started talking about sewing machines. I've been curious about sewing but wasn't sure that I had the patience to do it. My only previous experience with sewing was when I was in the 10th grade and I land up being such a headache that my teacher called my mom asking her to help me out.  My home ed teacher  told me that I would never have the patience to sew. It wasn't meant to be. And I believed her.

So here I was talking sewing machines with the ladies. All of a sudden I felt that I could totally do it, I could see all kinds of sewing projects in my near future. With pride I announced to the group that I wanted a sewing machine for Christmas. Husband overheard my announcement and asked "Why do you want a sewing machine, you've never wanted to sew before?"

I responded "Well you see, I really like to make things. And well all my friends are getting knocked up and I'd really like to learn how to make baby things so I can have cute baby stuff to give them." I'm pretty sure my response embarrassed him. Sorry babe!

I signed up for a sewing class, got a sewing machine from the hubs and other sewing gadgets from my mom. I was on my way to learn how to make baby stuff for all the pregors that I encountered.

Here is what I have made so far:

Burp Cloths

A Bib and a Pacifier Clip

I had no idea that the pattern was upside down until after I had finished the project. Hey at least the baby can look down and see a cute pattern facing them!

A Baby Blanket

I made this blanket specifically for this little one.

Applique Onesies 

I used this tutorial. Super easy and I loved how they turned out.

I think that I want my next project to be a quilt. I love this online tutorial were it shows you step by step instructions. Yay for being domestic and stuff!

Strawberry Days are Soon to be Near

On Sunday some friend had us over for dinner and when we asked if we could bring anything, they suggested that we bring a light dessert.

Not a single dessert that I knew how to make sounded light and yummy. As we were on our way to the grocery store to walk up and down the aisles until something came to us, all I could think of was lemon. I wanted a dessert that had lemon in it. And strawberries. Honestly I think I just really wanted a smoothie.

I googled lemon desserts and this lovely cupcake recipe came up. I had to make it...I mean strawberries and lemon in a cupcake? Yes please!

Strawberry Lemonade Cupcakes

Love and Olive Oil  

Makes 12 cupcakes

Ingredients:


Cupcakes:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup oil
1 cup full fat coconut milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest*
1 teaspoon lemon juice

Frosting:

2 ounces of fresh strawberries
1/2 cup granulated sugar
2 large egg whites
6 ounces unsalted butter, at room temperature*
2 tablespoons lemon juice (approximately 1 large lemon)*
1/2 teaspoon pure vanilla extract

Directions:

*Preheat oven to 350 F.

*In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely

*To make frosting, first wash and hull strawberries and toss them into a food processor. Puree strawberries and set aside.

*Add sugar and egg whites into a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.

*Using the whisk attachment on a stand mixer or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.

*Switch to the paddle attachment if you have one, and add the butter a tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.

*Once the buttercream is thick and smooth, gradually beat in the lemon juice on medium speed, waiting until each addition is absorbed before adding more, and then the vanilla. By this point you should have a shiny smooth, velvety, pristine white buttercream. You can stop at this point if you want to stick with lemon buttercream. For strawberry buttercream, gradually add in strawberry puree, beating on medium speed until well incorporated.

These cupcakes are now my favorite cupcakes and they were light and refreshing. Jackpot!  It tasted like summer, which made me even more excited for the up coming months! I made a couple of changes though to the recipe:

*I wanted the cake to taste more lemony so I added the zest of a whole large lemon.

*I added more than 2 tablespoons of lemon juice to the frosting. I really wanted it to taste like a strawberry lemonade.

*The frosting tasted too much like butter to me, next time I will reduce the butter to 4 ounces instead of 6 ounces.

Enjoy!