Cupcakes & Canvas Art

Made these yummy cupcakes today - they turned out really good.  I also spent the day making new canvases for upcoming classes at Paper Pals. 

Lime Cupcakes
 

1 ¾ cups  flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces
1 ¼ cups granulated sugar
2 large eggs (room temperature)
2 ½ tablespoons  lime juice
1 tablespoon lime zest
¾ cup buttermilk (room temperature)

Icing:
1 stick cool unsalted butter, cut into 8 pieces
8 ounces cream cheese (room temperature), cut into 8 pieces
2 ¼ cups powdered sugar, sifted

2 tablespoons lime juice
1 tablespoon  lime zest

Preheat oven to 350*F. Line a muffin tin with 12 paper liners.

Mix flour, baking powder, baking soda, and salt t, set aside.

Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the lime juice, zest, and and beat until mixed. (The mixture will look curdled.)

Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined. Fill each cupcake liner 2/3 full.

Bake 20-25 minutes. Cool completely and frost with cream cheese icing.  Makes 12-14 cupcakes.

Foodie Friday - Garbanzos, Rhubarb and Broccoli!

I am SO enjoying my Fridays spent at home cooking in my kitchen!  Today I made Garbanzo Bean Greek Salad, My Mom's Broccoli Craisin Salad, Strawberry Rhubarb Crumble and a new chicken recipe for dinner.

Garbanzo Bean Greek Salad

Ingredients: 

3 cans of Garbanzo Beans

1 cucumber, peeled and diced

1 pint of cherry tomatoes, cut in 1/2

1 cup of feta cheese

1/4 cup of the following/diced:

green olives, kalamata olives, 

fire roasted red peppers,and peperoncini

1/4 cup of olive oil

 1 tsp of the following:

lemon pepper, salt, garlic powder

 and Italian seasoning

Mix all of the ingredients together and put in fridge!
Tastes better the longer it sits in the fridge!

My Mom's Broccoli Craisin Salad

 

Ingredients: 

7 cups of broccoli, chopped

1/2 cup red onion, chopped

1/2 cup sunflower seeds

1 cup craisins

1/4 cup real bacon bits

Dressing:

1 cup of mayo

1/4 cup of sugar

2 Tbs of apple cider vinegar

1/4 tsp of salt

Mix the dressing together with a wisk.

  Combine with all of the ingredients and toss to coat.

Strawberry Rhubarb Crumble

For the topping:
1 1/3 cup flour
1 cup oats
2 teaspoon baking powder
3 tablespoons sugar
3 tablespoons of brown sugar
2 teaspoons of cinnamon
Zest of one lemon
1/2 pound (2 sticks) unsalted butter, melted

 For the filling:
3 cups rhubarb, chopped into 1-inch pieces
3 cups strawberries, quartered
Juice of one lemon
1 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt

 
 Heat oven to 375°F.

Prepare topping:
 In a mixing bowl, combine flour, baking powder,
 sugars, cinnamon and lemon zest - add the melted butter.
 Mix until small and large clumps form.
 Refrigerate until needed.

Prepare filling:
Toss rhubarb, strawberries, lemon juice, sugar, cornstarch
and a pinch of salt in a 9x13 baking dish.

 Remove topping from refrigerator and cover fruit evenly with topping.
Bake until crumble topping is golden brown and fruit is bubbling beneath
 about 40 to 50 minutes.  Serve warm with vanilla ice cream!

California BBQ Bacon Chicken

Ingredients:
4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce
 1/4 c. real bacon bits
1 c. cheddar cheese, shredded
1 14 oz. can Rotel tomatoes with green chilies, drained
sliced green onions
lemon pepper, smoked paprika, salt and garlic powder

Preheat oven to 400 degrees.
Season chicken breasts on both sides
Pan fry chicken in olive oil - 5  minutes each side
(I covered my pan with a lid to make sure the chicken cooked through)
Place chicken on baking sheet covered with foil.

 
 Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese,
1/4 c. tomatoes, green onions and one tablespoon of bacon bits.
 Place in oven and bake until cheese is melted (about 5 minutes)

We are having our chicken with my FAVORITE
sweet potato french fries from Alexia!

Bon Appétit!

My Latest Obsession!

Mixed Media Canvas Art!  I have been having so much fun making these canvases.  I have also been very busy teaching these workshops at Paper Pals.

Weekly Round-Up

On my way to work on Monday

Finally got my Cougar Red tomatoes planted with some marigolds.

 Taught my Vintage Cowgirl Card Class at Paper pals

 Baked some really yummy banana cupcakes!

Got to Scrapbook at the Paper Pals 14 Hour Crop!

Crazy for Cupcakes: Banana Cupcakes

I had a bunch of over-ripe bananas sitting on the kitchen counter so I decided to find a banana cupcake recipe.  I only had butter, eggs, flour, baking soda, almond extract and sugar - so I was limited on what recipe I could use.  I ended up on this one, but had to change it up a bit.  They turned out great!  Here is the recipe!  

 Banana Almond Cupcakes

 

1 1/2 c. sugar
1/2 c. butter
2 eggs
1 tsp. baking soda
(or if out of soda - use 3 x the amount of baking powder)
4 tbsp. sour cream
1 c. mashed bananas
1 1/2 c. flour

1 tsp. vanilla (or use almond extract like I did)

Cream butter and sugar, add eggs. Dissolve baking soda in sour cream, add to creamed mixture and beat well. Add remaining ingredients and mix well. Pour into baking cups and bake at 350°F for 20 minutes.  Makes about 2 dozen.

 

 

Lemon Butter Frosting

 

4 cups powdered sugar

2/3 cups butter, softened

1 ripe banana, mashed

2 tablespoons fresh lemon juice

Beat frosting in mixer and frost cooled cupcakes.

 

 

 

Foodie Friday - Broccoli Almond Curry Salad

In an attempt to eat healthier this summer, I am spending my Fridays off in the Kitchen!  So here is my first post for Foodie Friday!  This recipe for Broccoli Almond Curry Salad is from the Moscow Food Coop cookbook.  I also made a batch of Kale Salad; my favorite salad from the Coop Deli.  Up next is a post on something not so healthy but oh so yummy...Banana Almond Cupcakes!

Mix chopped vegetables in a large bowl.

 In a medium skillet sauté almonds, garlic, and curry powder in
olive oil for about 1 minute.

 In a small bowl mix dressing ingredients until smooth.
Pour this dressing over vegetables and mix well.

Moscow Food Coop
Broccoli Almond Curry Salad

Ingredients:
1 red or yellow bell pepper, chopped
2 lbs broccoli, chopped
1/3 cup red onion, minced
1 cup red cabbage, cut into thin strips
2/3 cups almonds
1 tbsp olive oil
2 tsp garlic, minced
1 tbsp curry powder

Mix chopped vegetables in a large bowl.
In a medium skillet sauté almonds, garlic, and 

curry powder in olive oil for about 1 minute.
Add almond mixture to the vegetables.
In a small bowl mix dressing ingredients until smooth.
Pour this dressing over vegetables and mix well.

For the Dressing:
2/3 cups almond butter
1 1/2 tbsp wheat-free tamari or soy sauce
2 tsp balsamic vinegar
4 tsp sesame oil
2/3 cups water

Moscow Food Coop
Kale Salad

Ingredients:
2 medium bunches kale, rinse & cut in thin strips
1/3 lb carrot, grated
1 cup red cabbage, in thin strips
1/4 lb marinated tofu, cubed


For the Dressing:
2/3 cup cashews, finely chopped
2 tsp garlic, minced
1 tbsp ginger, minced
1 can green chiles (4 oz)
1 1/2 tbsp tamari (wheat-free)
3/4 cup vegannaise or mayonnaise

Prepare vegetables and place in large bowl with chopped tofu.
Mix dressing ingredients together in a small bowl, then pour
this dressing over the vegetables.
Toss well and serve cold.