Tag Archives: Light

Very Blueberry Cupcakes with Blueberry Frosting

This weekend I wanted to take advantage of the opportunity to make some more cupcakes and after tossing around a few ideas for my dad, I settled on some blueberry cupcakes. There were a few other ideas that I will just have to save for another date. 🙂

 

I love cupcakes and muffins that are just bursting with fruit, so I have a tendency to over do it a little when it comes to that. But that’s just me.

Blueberry Cupcakes

 

Ingredients

Cupcakes

1 2/3 Cups Cake Flour, Non Self Rising 2/3 Cup Sugar
1/4 Teaspoon Baking Soda 2 Eggs
1 Teaspoon Baking Powder 1 Teaspoon Vanilla
1/2 Teaspoon Salt 3/4 Cup Sour Cream
1 Stick of Unsalted Butter 1 1/4 Cup Fresh Blueberries

 

Topping

6 Tablespoons Sugar 1/4 Cup Brown Sugar
1 Teaspoon Cinnamon

 

Icing

1 1/4 Sticks Butter 8 Oz Cream Cheese, Room Temp
1/2 Teaspoon Vanilla 2 2/3 Cups Confectioner’s Sugar
1/4 Cup Jam, Blueberry

 

Directions:

1. Mix together the topping. Set aside.

2. Preheat the oven to 375. Sift together the flour, baking soda, baking powder and salt. Then, in a mixer, beat together the butter and sugar until pale and fluffy. Add in the eggs 1 at a time, and then add in the vanilla. Reduce the speed to low and in 3 separate batches, add in the flour mixture while alternating with the sour cream. Lastly, fold in the blueberries.

3. Divide the batter among the cupcake cups. Sprinkle on the topping and bake for about 20 minutes, or until a toothpick comes out clean.

4. For the icing, beat together the butter and cream cheese until pale and fluffy. Reduce the speed to low and gradually add the vanilla and confectioner’s sugar. Raise the speed for 1 minute. Add the jam on top and immediately spoon it into the pastry bag. Do not stir it. When the cupcakes are completely cool, ice your cupcakes.

Blueberry Cupcakes 2

 

You could easily just skip the icing and make these as muffins. The cake portion really isn’t that sweet and the topping adds a nice little sweet layer.

Now for a giggle. While I was making these cupcakes, my sister and I were trying to make homemade snickers ice cream bars. Great in theory. But execution wise, epic fail.

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Check out the recipe here if you want to give them a try…or just look at what we were ATTEMPTING to create. I have to say….they tasted GREAT, but they were exacting easy to eat.

One day, we will try this guy again.

 

Summer Peach Sangria and Dave Matthews

This past weekend, I headed to the Dave Matthews Band concert and hung out with some friends. We have been planning on going to the concert for months and it ended our month of wedding craziness and traveling. The past month has been such a whirlwind that it really felt like the first time we could just sit back and relax.

Normally, I would have spent some time trying to figure out exactly what I wanted to bring to the tailgate, but this time it was a really last minute decision. I decided to make a Peach Sangria that was light, cooling and refreshing. And that is exactly what it turned out being. Summer Peach Sangria

 

Ingredients

1 Tablespoon Minced Ginger 1 750mL Bottle Pinot Grigio
1 Cup Peach Liquer 1 750mL Bottle Prosecco
Frozen Peaches and Frozen Strawberries

Directions:

1. Mull the minced ginger and add in the pinot grigio and the peach liquor. Then add the frozen fruit and refrigerate until ready to serve.

2. Prior to serving, top it off with the prosecco.

I used Barefoot Pinot Grigio and Cupcake Prosecco. The drink turned out to be the perfect balance of sweet and refreshing. I am not a big fan of sweet drinks.

Instead of making a pitcher of the sangria, I decided to fill up 10 mason jars, and a separate pitcher. I felt like  a single pitcher wouldn’t last very long and everyone would be lucky to even get one drink. The mason jars worked out PERFECTLY. Everyone got their fill of the sangria and the mason jars acted as a great glass to drink from.

Just for the fun of it, I put cupcake liners on the top of the jars and stuck the straws in there. Pinterest has such wonderful ideas! Got to love it!

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The concert ended up being so much fun. I hadn’t been to one in such a long time and it really just makes me want to enjoy those summer nights with friends and line up a few more concerts. DSC00283

 

Who’s ready to BBQ?!

Happy Summer!

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What are you most looking forward to this summer?

It’s definitely being outside and enjoying the nice weather. You really can’t beat it.

New Year’s 2013, Egg Nog Pancake Style

New Year’s came and went. I was still getting over my cold, or maybe it was still creeping up on me as we were heading out to Boston Emerald Lounge. I sucked down some dayquil and headed out to meet a whole bunch of my friends that I hadn’t seen in YEARS. Literally. So. Much. Fun.

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On New Year’s Day, I popped up and made some festive pancakes for the family. Egg Nog Pancakes. They were unbelievably light and fluffy.

Egg Nog Pancakes

Ingredients:

1 Egg 3/4 Cup Vanilla Yogurt
1/3 Cup Egg Nog 1 Cup Flour
2 Tsp Baking Powder 1/2 Tsp Baking Soda
1 Tablespoon Water

Directions:

1. Beat the egg. Then add in the Vanilla Yogurt, and Egg Nog.

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2. In a separate bowl, combine the flour, baking soda and baking powder. Then add it into the wet mix. Add in the water as well.

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3. Preheat the skillet to a medium heat. Wait for the pancake to bubble slightly and flip it over. It should rise a bunch.

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For the topping, instead of the normal berry topping that I whip up, I took some chunky applesauce and heated it up a bit. That was the topping for this guy. It was good without the syrup, but also fantastic with it.

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The applesauce topping was fantastic. Bacon had his serious begging face on.

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Bacon apparently had a fun night of partying too, because the two of us crashed on the couch shortly after pancakes.

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I feel like that’s what just about everyone was doing. Just watching football and recovering.

Tomorrow, I’ve got a packed day of wedding venue appointments and some solid gym time to get to. Exciting!!

 

 

 

 

Whipped Strawberry Smoothie

This morning I woke up feeling dehydrated and full from a pot luck BBQ with a couple of friends. However amazing the whole night was, the next morning you crawl out of bed with 2-3 hours of lost sleep, a cotton mouth because of the two generous glasses of wine you had and a full stomach..still.

So this is where I’m at. For breakfast I was looking for something on the lighter side, just to get the metabolism going for the day, and maybe work on this hydration thing. This is where I came to decide on a smoothie. You can throw whatever you like into them and they are quick and nutritious.

The Whipped Strawberry smoothie actually has a bit of a citrus flavor to it, even thought there is no citrus fruit in it. The mint that is added actually steers the strawberry flavor to resemble a grapefruit. Weird, I know. But that’s what happened!

Ingredients:

8 Fresh Strawberries with the greens removed

1 Tablespoon Agave Nectar (or Honey)                      4 Ice Cubes

4 Mint Leaves

 

Directions:

1. Add all ingredients into blender.

2. Blend until smooth!

 

I served it with a mint garnish. I just think it looks nice. The texture of this smoothie is what makes it unique. Its very very light and you can taste how light it is. Some other things to experiment with are:

1. Adding lemon juice to play off of the citrus flavor that is already there. A few tablespoons would do it.

2. Adding seltzer water to play off the already light texture of the smoothie. Adding seltzer water will make the smoothie feel more full while adding a bit of carbonation.

Perfect for a snack, desert, or Breakfast! Give it a try and mix it up! Let me know what else you find to add to this.