Strawberry Daiquiri Cupcakes

Randal loves those frozen daiquiri mixes, you know the ones you just  throw in a blender with ice and water (we don't drink, but I am sure you could add alcohol!).  So I shouldn't be surprised that he wanted me to turn one of those mixes into a cupcake!

This really was just an experiment of a cupcake, and those mixes really are strong so if you want a more subtle flavoured cupcake I would use less than the 1 cup I used in the batter.  I had some really positive reviews of these cupcakes, although at the last minute I did add some grated lime zest to the top as we both felt it needed more lime to cut the strong strawberry flavour.

Cupcakes:
4 eggs

2 cups sugar
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
pinch of salt
1 cup frozen strawberry daiquiri mix, defrosted
10 tablespoons butter, softened

Preheat oven to 350.  Line a cupcake pan with paper liner.

In a small bowl mix together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, beat the eggs for 5 minutes, until thick and lemon coloured.  Add the sugar and continue beating until the mixture has thickened.  Add in the vanilla extract and the flour and mix just to combine.

Gradually beat in the butter and daiquiri mix.

Fill each liner 2/3 full and bake for 18 minutes, or until cooked through.

Lime Syrup:

2 tbsp lime juice

2 tbsp sugar

In a small bowl, stir together the lime juice and sugar until sugar dissolves. 

Strawberry Daiquiri Frosting:
1 stick unsalted butter
1 8oz. package cream cheese
2 cups icing sugar
1/4 cup frozen strawberry daiquiri mix, melted

In the bowl of an electric mixer beat the butter and cream cheese until smooth. Add the vanilla and icing sugar and beat for 3 minutes, until thick and fluffy, add in the daiquiri mix and beat until combined.

To assemble the cupcakes, brush the top of each cake with the lime syrup while still warm, then leave cakes until completely cooled.  Top with the daiquiri frosting, a lime wedge and grated lime zest.

Chocolate Bourbon Pecan Pie Cupcakes

I can't believe it is almost September, and I also can't believe how badly I have neglected my blog.  The only excuse I have is just how busy I have been with the daycare this year.  The girls are all getting older and therefore not taking naps, and keep me extremely busy.  However, the oldest has started school and the middle girls are in pre-k for part of the day now and it just leaves me with the baby full time, so I can finally get back to baking and blogging.  Although, at 2 years old she's not really a baby anymore!

I have already started testing out recipes for this year’s bake sale at my husband’s office… how is it time for that already?  This year is just flying by.  I am not sure how it happened but I seem to have a drink theme going on this year.  I have more mini bottles of alcohol in my house than an airline and we are still coming up with more drink inspired cupcakes.  Last night Randal suggested strawberry daiquiri cupcakes, so that's on the list for next week.

One of this week’s trials was this chocolate bourbon pecan pie cupcake.   I got the inspiration from  Half Baked Harvest but I used my favourite ‘go-to’ chocolate cake recipe with bourbon added.  These cupcakes have a bourbon chocolate cake filled with a pecan pie filling and a butter pecan frosting.  These were not the prettiest cupcakes I have ever made as the frosting was quite soft, but Randal took these to his office today and I have heard they were a big hit.

Chocolate Bourbon Cupcakes:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup bourbon
½ cup buttermilk
1½ tsp. vanilla extract

To make the cupcakes, in a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the bourbon, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Pecan Pie Filling
2 tbsp cornstarch
1/4 cup water
1/2 cup brown sugar
3/4 cup corn syrup
3 eggs
1/4 tsp salt
1 cup chopped pecans
2 tbsp bourbon
1 tsp vanilla extract

To make the filling, mix the water and cornstarch together.  In a sauce pan, add the brown sugar, corn syrup, eggs and cornstarch mixture.  Whisk constantly, bring to a boil, reduce heat and simmer for 5 minutes, whisking constantly.  Remove from heat, stir in the pecans, vanilla and bourbon. Refrigerate for at least an hour.

Butter Pecan Frosting
1/2 stick butter
2/3 cup heavy cream
1 cup + 2 tbsp brown sugar
1 stick butter, softened
3 cups icing sugar
1 tbsp + 1 tsp vanilla extract, divided
2 tbsp bourbon
1/4 tsp cinnamon
1 cup chopped pecans

Preheat oven to 350.  Line a baking sheet with parchment paper.
In a sauce pan, melt together the 1/2 stick of butter, heavy cream and brown sugar.  Remove from heat, place in the bowl of a stand mixer and refrigerate until cold.

In a small bowl, mix together the 2 tablespoons of brown sugar, bourbon, cinnamon and tablespoon of vanilla.  Stir in pecans and place on baking sheet.  Bake for 15-20 minutes.

To the cold stand mixer bowl, add the stick of butter, icing sugar and vanilla.  Beat until combined, mix in the baked pecans.

To assemble, core the cupcakes, fill with a tablespoon of the pecan pie filling, top with frosting and a pecan.

Menu Plan Monday

 

Monday: burrata spaghetti

Tuesday: Mango chicken stir fry

Wednesday: Steak fajitas

Thursday: Dirty rice stuffed peppers

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Menu Plan Monday

 

Monday: Coronation chicken

Tuesday: Dublin coddle

Wednesday: Spiced lemon chicken, mashed potatoes and cauliflower

Thursday: Beef lombardi

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Menu Plan Monday

 

Monday: Chicken cacciatore

Tuesday: Fish and chips

Wednesday: Bbq ribs, corn on the cob

Thursday: King ranch chicken

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Lobster Devilled Eggs

For Randal's birthday dinner last week he chose to go to Pappas Brothers Steakhouse.  Neither of us had been before but on the recommendation of a co-worker we decided to go.  One of the first things we saw on the menu were these lobster devilled eggs with chili oil and topped with honey black pepper bacon.  They serve theirs with the yolk mixture in a little jar and you assemble the eggs yourself.  We both loved them so much that while still eating them we were talking about making them at home for Easter.  If you like devilled eggs then give this version a try, it is addicting!

Eggs
4- oz Lobster tail, steamed
Bacon
Honey
Mustard
Mayonnaise
Salt and pepper
Chili oil

This is a simple recipe for such an impressive looking appetizer and obviously the ratio of ingredients will change depending on how many eggs you boil.  We made 6 eggs and had lobster and bacon leftover.

Place the eggs in a pan of cold water.  Bring to a boil, cover and remove from heat and leave for 10 minutes, then place eggs directly in a bowl filled with ice water, leave to cool.

While the eggs are cooling, preheat the oven to 400.   Place as much bacon as you need for the amount of eggs you boiled (I made 4 slices) on a baking tray.  Melt 1/4 cup of honey in a small pan and brush half of it over the bacon and season with back pepper.  Bake for 10 minutes, then flip over bacon brush on remaining honey and season with more black pepper. Bake for an additional 5-10 minutes.

To prepare the lobster, crack the shell of the lobster tail so that you can pull the meat out on top and rest it on the shell (still attached at the base of the tail).   Put about 1 cup of water in a small shallow pan and bring to a boil.   Add the lobster tail, about 2 tbs of butter, and pour about 1 ounce of lemon juice (fresh or bottled) over the tail.   Cover with a lid and let boil for about 3 or 4 minutes, until meat is a solid white.   Lobster cooks very, very quickly, especially a 4oz tail.    Remove from the pan and cover with a little more butter (some people also like a sprinkle of paprika or cayenne on top), let it cool.    Once it is cool enough to handle, pull the meat completely from the shell and cut into small pieces for topping the eggs.

Slice the eggs in half and remove the yolks.  Mash the yolks with mayo and mustard to taste and season with salt and pepper.  Drizzle the egg whites with chili oil and fill with the yolk mixture.  Top with the lobster and the honeyed bacon.

Menu Plan Monday

 

Monday: Basil pesto pasta

Tuesday: Chicken tikka

Wednesday: Baked spaghetti squash

Thursday: Dirty rice stuffed bell peppers

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Menu Plan Monday

 

Monday: Fish sandwiches, fries

Tuesday: Pot roast

Wednesday: Spicy chicken sandwiches

Thursday: Taco salad

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Menu Plan Monday

 

Monday: Baked gnocchi

Tuesday: Coconut chicken curry

Wednesday: Mango chicken stir fry

Thursday: Pepsi pot roast

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Chocolate Covered Strawberry Cupcakes

We really don't do much for Valentine's day, I usually make Randal a treat though and this year I didn't have much time so I made my chocolate cupcakes because I can make them quickly and I know they will be good.  I made my swiss meringue buttercream and threw some strawberry puree in there and topped them with a chocolate covered strawberry.

Chocolate Cupcakes:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

Strawberry Puree:
1 lb strawberries
2 tbsp sugar
1 tsp lemon juice
Seeds from a 1/2 of a plumped vanilla bean

Strawberry Swiss Meringue Buttercream:
5 egg whites
1 cup + 2 tbsp sugar
2 cups of unsalted butter at room temperature
1 tsp vanilla
pinch of salt
1/2 cup strawberry pure

To make the cupcakes, in a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

To make the strawberry puree, combine the berries, lemon juice, vanilla and sugar in a small saucepan. Cook over medium heat, stirring occasionally to dissolve the sugar, until the berries have given off some juices and they come to a boil. Transfer to a sieve set over a bowl. Using a spatula rub the berries and juices through the sieve.

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whicsk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla, salt and puree.

Menu Plan Monday

 

Monday: Chili

Tuesday:  Swedish meatballs

Wednesday: Changs spare ribs, rice pilaf

Thursday: Chicken tikka

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Buttermilk Brownies

Am I the only one who is constantly searching for things to make with leftover buttermilk? I feel like I always have a bottle in the fridge just sitting in there waiting until the lid blows off (yes, that has happened more than once) for me to throw it away.

I was determined with the latest bottle to at least use some of it, and as the 4 year old in my daycare loves to help me in the kitchen I let her pick the recipe.  She chose these buttermilk brownies form Shugary Treats and why wouldn't she, the girl loves chocolate!  Sophie Bear was the first one to taste test and she gave them a thumbs up and so did the rest of us!

Brownies:

1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/2 cup oil
2 cups sugar
2 large eggs
1/4 cup buttermilk
1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips

Frosting:

1/2 cup unsalted butter

1/2 cup buttermilk

1/4 cup unsweetened cocoa powder

4 cups icing sugar

3/4 cup semi sweet chocolate chips

Preheat oven to 400.

In a small pan combine butter, cocoa and oil.  Bring to a boil, set aside.

In a large bowl, mix together sugar, buttermilk and eggs.  Stir in the melted butter mixture.  Fold in the flour, baking powder, salt and chocolate chips.

Pour into a 9x13 baking pan, bake for 20 minutes.

To make the frosting, in a small pan combine butter, buttermilk and cocoa.  Bring to a boil and set aside.

In a large bowl add the icing sugar and pour in the melted butter mixture.  Whisk until smooth and pour over brownies. Top with chocolate chips.

Menu Plan Monday

 

Monday: Cuban sliders, fried potatoes

Tuesday: Chicken stir fry

Wednesday: Pepsi pot roast

Thursday: Chili

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Menu Plan Monday

 

Monday: Shrimp and grits

Tuesday:Blood orange pork, roast potatoes and peas

Wednesday: Eggs benedict

Thursday: Chicken tikka

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Menu Plan Monday

 

Monday: Rainforest cafe with the girls

Tuesday:  Flat iron steak, baked potatoes and broccoli

Wednesday: Doro wot and braised cabbage (didn't make last week)

Thursday: Taco salad

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Menu Plan Monday

 

Monday: Breakfast for dinner

Tuesday:  Beef and potato curry

Wednesday: Doro wot and braised cabbage

Thursday: Chicken soup and BLT's

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Bubble and Squeak

The day after Christmas, or boxing day to me, means one thing - bubble and squeak for dinner.  I know that here in the states the 26th isn't boxing day, but I still try and keep all my English traditions alive and this is one of my favourites.  Growing up in England I think I enjoyed boxing day dinner much more than actual Christmas day dinner, I have a lot of wonderful memories of that day and that meal that are so special to me now that I live far away from home and far away from anyone who shares or even understands those traditions.  Bubble and squeak is simply all the leftover potatoes and vegetables from Christmas dinner all mixed together and fried, it is said to be named after the sounds it makes while frying in the pan. 

Leftover roast or mashed potatoes
Leftover carrots/parsnips/sprouts/cabbage - whatever veg you have will work
2 tbsp butter

Mix together the potatoes and vegetables together in a bowl.  Heat the butter in a large pan, add the vegetable mixture, fry until golden brown on each side.

Menu Plan Monday

 

Monday: Baked sweet and sour chicken

Tuesday:  Eggs Benedict

Wednesday: Spag bol, layered pea salad

Thursday: Chicken tikka, jasmine rice

Friday: Eating out
  
See other menu plans over at Organizing Junkie