1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon green food coloring
3/4 cup buttermilk
Preheat oven to 350 f. Line standard muffin pan with 12 paper liners (I got 18 cupcakes out of this batch). Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs one at a time, then the next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup into each liner. Bake cupcakes until tester inserted into center comes clean, 20-25 minutes. remove from pan, and bake the next 6. Let cool completely then cut a cone shape in the center of each cupcake. Pipe with filling. Cut the bottom of the cone off and place top back on the cupcake. Frost and sprinkle graham cracker crumbs on top.
K.L.P. Filling
8 oz. cream cheese
5 oz. key lime juice
7 oz. sweetened condensed milk
Mix really well so there are no lumps.
K.L.P. Frosting
8 oz. cream cheese
1 1/2 cups powdered sugar
1/2 cup unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract.
Mix until smooth.
These cupcakes are SO delish! I used as much fat free stuff as possible so I would feel less guilty eating one. Luckily they are for a couple neighbors so they will be out of my kitchen soon! ;)
Friday, January 27, 2012
Thursday, November 10, 2011
Mountain Dew Buttercream
1 c. Butter
4-5 c. powdered sugar (I doubled the p.s. it was too runny for my taste)
2 tbsp. Mountain Dew
Juices from half of 1 lemon and lime
The rest of the lemon and lime zest.
1 tsp. lemon zest
neon green food coloring
Sift powdered sugar into a bowl. Beat butter at medium- high speed until creamy.
Add half the sugar, turn mixer on low for 5 seconds. Add the Mountain Dew, zest, and lemon extract. Beat until combined. Add food coloring to the desired color. Gradually add remaining sugar until you get to the consistency and sweetness you like.
-Cupcake and frosting recipe from www.allthingscupcakes.com
4-5 c. powdered sugar (I doubled the p.s. it was too runny for my taste)
2 tbsp. Mountain Dew
Juices from half of 1 lemon and lime
The rest of the lemon and lime zest.
1 tsp. lemon zest
neon green food coloring
Sift powdered sugar into a bowl. Beat butter at medium- high speed until creamy.
Add half the sugar, turn mixer on low for 5 seconds. Add the Mountain Dew, zest, and lemon extract. Beat until combined. Add food coloring to the desired color. Gradually add remaining sugar until you get to the consistency and sweetness you like.
-Cupcake and frosting recipe from www.allthingscupcakes.com
Mountain Dew Cupcakes
1 c. Butter- softened
2 c. Sugar
4 large eggs
3/4 c. Mountain Dew
Juice from 1 lemon and 1 lime
Zest from 1 lemon and 2 limes- save half for buttercream
1 1/2 tsp. lemon extract
2 3/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Beat butter on medium for 30 seconds. Add sugar and half of the lemon lime zest. Beat until light and fluffy. Add one egg at a time, scrape sides of bowl in between additions. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds. Add the Mountain Dew, lemon/lime juice, and extract. Mix to combine. Scoop into cupcake papers about 2/3 full. Bake at 350 degrees for 18-20 minutes until toothpick comes out clean.
2 c. Sugar
4 large eggs
3/4 c. Mountain Dew
Juice from 1 lemon and 1 lime
Zest from 1 lemon and 2 limes- save half for buttercream
1 1/2 tsp. lemon extract
2 3/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Beat butter on medium for 30 seconds. Add sugar and half of the lemon lime zest. Beat until light and fluffy. Add one egg at a time, scrape sides of bowl in between additions. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds. Add the Mountain Dew, lemon/lime juice, and extract. Mix to combine. Scoop into cupcake papers about 2/3 full. Bake at 350 degrees for 18-20 minutes until toothpick comes out clean.
Sunday, October 30, 2011
Egg Nog
1 can sweetened condensed milk
3 eggs
pinch of salt
1 tsp. vanilla
4 c. milk
1 c. heavy whipping cream
Chill all ingredients. Beat first four ingredients for 2 minutes. Add and blend milk in a large bowl. Fold in whipping cream.
3 eggs
pinch of salt
1 tsp. vanilla
4 c. milk
1 c. heavy whipping cream
Chill all ingredients. Beat first four ingredients for 2 minutes. Add and blend milk in a large bowl. Fold in whipping cream.
Caramel apple salad
8 oz cool whip
2- 8 oz. cans crushed pineapple
3 granny smith apples
3 snicker bars
1/2 c. peanuts
Drain pineapple in a strainer, in a bowl and place pineapple in a large bowl. Cut apples into bite size pieces and place in the pineapple juice so the apples don't turn brown. Cut snickers into small pieces and place most in the large bowl while setting whats left aside for garnish on top. Add peanuts and drained apple bits to bowl too. Add cool whip and stir real well. Garnish with snickers.
2- 8 oz. cans crushed pineapple
3 granny smith apples
3 snicker bars
1/2 c. peanuts
Drain pineapple in a strainer, in a bowl and place pineapple in a large bowl. Cut apples into bite size pieces and place in the pineapple juice so the apples don't turn brown. Cut snickers into small pieces and place most in the large bowl while setting whats left aside for garnish on top. Add peanuts and drained apple bits to bowl too. Add cool whip and stir real well. Garnish with snickers.
Southwest Egg Rolls from:sistersstuff.blogspot.com
1 chicken breast fillet- diced
1/2 red bell pepper- minced
2 tsp. dry onion
1 can corn
1 can black beans- rinsed and drained
1 small can green chilies
1/2 tbsp. parsley
1/2 tsp. cumin
dash of salt
dash of cayenne pepper
1 c. cheddar cheese, shredded
flour tortillas
Avocado- ranch dipping sauce:
1 c. ranch
1 whole avocado- mashed
1 tsp. minced onion
salt and pepper
Blend together with blender
Cook chicken and dice. In a large bowl mix all ingredients together. Saute all ingredients until warm. Remove from heat and add shredded cheese. Warm tortillas. Place 1/2 c. or so of mixture inside a tortilla. Fold completely together so mixture cannot escape. Place inside a panni grill or George Forman to grill and melt cheese. Serve with dipping sauce.
1/2 red bell pepper- minced
2 tsp. dry onion
1 can corn
1 can black beans- rinsed and drained
1 small can green chilies
1/2 tbsp. parsley
1/2 tsp. cumin
dash of salt
dash of cayenne pepper
1 c. cheddar cheese, shredded
flour tortillas
Avocado- ranch dipping sauce:
1 c. ranch
1 whole avocado- mashed
1 tsp. minced onion
salt and pepper
Blend together with blender
Cook chicken and dice. In a large bowl mix all ingredients together. Saute all ingredients until warm. Remove from heat and add shredded cheese. Warm tortillas. Place 1/2 c. or so of mixture inside a tortilla. Fold completely together so mixture cannot escape. Place inside a panni grill or George Forman to grill and melt cheese. Serve with dipping sauce.
Creamy Corn Chowder
6-8 oz. bacon (1/2 pkg)
2 tbsp. butter
1/4 c. flour
1 c. water
2 1/2 c. milk
2 chicken bouillon cubes
4 red potatoes- diced in small cubes
3/4 c. minced onion
1 can corn- drained
a couple dashes of hot sauce
salt and pepper to taste
optional garnishes: extra crumbled bacon, shredded sharp cheddar cheese, green onions.
Cook bacon until crisp. While bacon is cooking, melt the butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a ball. Add water slowly and whisk until completely combine and there are no lumps. Continue whisking and add milk and chicken bouillon and bring to a simmer. Add potatoes, onion and garlic and simmer stirring very frequently for about 20 minutes or until potatoes are tender. Crumble the bacon and add soup along with the corn. Heat through. Add a couple drops of hot sauce and salt and pepper to taste.
2 tbsp. butter
1/4 c. flour
1 c. water
2 1/2 c. milk
2 chicken bouillon cubes
4 red potatoes- diced in small cubes
3/4 c. minced onion
1 can corn- drained
a couple dashes of hot sauce
salt and pepper to taste
optional garnishes: extra crumbled bacon, shredded sharp cheddar cheese, green onions.
Cook bacon until crisp. While bacon is cooking, melt the butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a ball. Add water slowly and whisk until completely combine and there are no lumps. Continue whisking and add milk and chicken bouillon and bring to a simmer. Add potatoes, onion and garlic and simmer stirring very frequently for about 20 minutes or until potatoes are tender. Crumble the bacon and add soup along with the corn. Heat through. Add a couple drops of hot sauce and salt and pepper to taste.
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