Wednesday, May 23, 2012
Hello Cupcake.... my old reliable friend.
You are so easy to get along with,
very dependable, just small enough not
to have any room for judgement.
And everyone loves you no matter what your
shape or size.
Some days just require a little cupcake.
I wish life was as easy as making cupcakes.
Short time commitment, big payoff.
But no... life is more like a 3 course meal
for a 100 people in 3 hours
and the grocery store closes in 15 minutes.
Well my life feels that way... some days.
So to save my sanity, I slip into my kitchen,
grab pretty cupcake liners to inspire
and let my mind relax.
Today's cupcake is brought to by
"strawberry cupcake liners " and the makers of
" stop this life I want to get off ".
That is All.
Strawberry Lemonade Cupcakes ( gluten free )
makes about 20
preheat oven to 350 F
line muffin tin
3/4 cup sugar
2 large eggs
1 1/4 cup GF flour
1/4 teaspoon salt
1/2 teaspoon xanthan gum
1 1/2 teaspoon baking powder
1/2 cup oil
1 small lemon zested
1/2 teaspoon vanilla
1/4 cup frozen lemonade
In a medium bowl beat together the sugar, eggs, oil,
frozen lemonade, vanilla and lemon zest.
Add to this the flour, salt, baking powder and
the xanthan gum.
Beat well until smooth. Pour into the lined pan and bake
for about 20 minutes.
Remove from oven and let cool slightly.
juice from zested lemon
1 1/2 tablespoon sugar
Mix together until sugar is dissolved.
Brush over top of cupcakes using pastry brush.
Remove cupcakes from pan and cool completely.
Strawberry Butter Cream
1 cup diced strawberries
1 1/2 tablespoon sugar
3/4 cup unsalted butter
4 cups icing sugar
2 tablespoons milk
1 teaspoon vanilla
Mix together the diced strawberries and sugar.
In a mixer beat butter until fluffy.
Add icing sugar, vanilla and milk
Mix well together and add the diced strawberries.
Beat for a few minutes until light and fluffy.
Pipe onto cooled cupcakes.
Refrigerate to store.
Bring to room temperature before serving.
Peace out Cupcake :))
Friday, May 18, 2012
Where has the week gone?
Is it just me or does time seem to be speeding up?
I am happy that the weekend is here already
and even happier that it's a Long Weekend.
The unofficial weekend to kick off summer.
I am more than ready for summer.... well not really
but I am seriously ready for heat and sunshine.
Too long of a wet winter and too cool spring.
At times I have felt like my skin after sitting in the bath too long.
All wrinkly and basically gross.
Yesterday I took the patio furniture out of storage.
Usually my husband does this so I don't
have to be subjected to spiders that are bigger
than they have a right to be.
But I was on my own..... I basically looked like
a Ninja checking underneath the table slats
and inside the umbrella.... thanks for nothing, husband.
So here we are at the end of the week
and my last Pie Blog.... of 3.
And it's a good one, especially for a Long Weekend.
with the potential of sunny weather.
Who doesn't like Coconut Cream Pie?
That would be crazy.
Whoever doesn't, must be a really sad person.
Or maybe from another planet?
Coconut Cream Pie with Toasted Cashew Crust: makes one 9 inch
Toasted Cashew Crust:
Preheat oven to 350F
1/4 cup sugar
1 cup toasted and chopped fine cashews**
1 cup graham cracker crumbs
5 tablespoons butter melted
In a medium bowl mix cashews, graham crumbs and sugar together.
Pour melted butter over top and mix well.
Put into pie dish and press crumbs onto bottom and up sides of dish.
Bake in oven for 5 to 8 min.
Remove and cool .
Coconut Cream Pie Filling:
1 large ( 6 - 8 serving ) box Jello Vanilla Cooked Pudding Mix
1 cup canned coconut milk ( stir before measuring )
1 cup milk
2 teaspoon vanilla
3 tablespoons coconut rum
1 cup shredded coconut
In a large saucepan and over medium heat stir together Jello mix,
coconut milk and milk.
Stir constantly until thick and bubbly.
Remove from heat.
Stir in vanilla, coconut rum and shredded coconut.
Pour into prepared pie shell and cool slightly.
Chill in refrigerator until set about 4 hours or even overnight.
1 cup heavy cream whipped and sweetened.
1/2 cup shredded coconut lightly toasted and cooled.
Peace out with Pie :))
*** measure cashews after they have been toasted and chopped fine
Wednesday, May 16, 2012
Okay are you ready?
PIE... part two.
I have to be honest... out of the pies created this week
this Chocolate Pie is my least favourite.
Yikes... please keep reading.
Why I said this, is because I am not really
a chocolate craving monster.
And that is the only reason.
The pie itself, if you are a chocolate lover
My youngest ate 3 pieces in one sitting!
Oh the metabolism of youth.....
It WAS exactly what I was hoping it would be.
Creamy, light and intense chocolate flavour.
And if I was a chocolate lover I would sell
my soul for it.
It was a huge hit because it disappeared
It is a simple recipe and if you go the short cut
of buying a ready made crust this is a
easy pie that will impress with little fuss.
The only difficult part is waiting for it to set.
Be patient..... it is worth it for
all you chocolate monsters.
Chocolate Pie : makes one 9 inch
1 pre-baked 9 inch pie shell
2/3 cup milk
1 cup water
6 tablespoons darkest cocoa ( Hershey's Dark )
4 tablespoons of cornstarch
1 can ( 14 oz ) sweetened condensed milk
3 egg yolks ( beaten well )
2 tablespoons butter
2 teaspoons vanilla
1 cup heavy cream whipped ( and sweetened )
In a large saucepan combine milk, water, cornstarch and cocoa.
Whisk together to remove any and all lumps.
Stir in sweetened condensed milk and beaten egg yolks.
Heat on medium and stir constantly until mixture comes to
a boil and is thickened.
Remove from heat and stir in butter and vanilla.
Let cool for 5 minutes then pour into prebaked pie shell.
Let cool for 20 minutes then refrigerate for at least 4 hours
or until set.
**** important after 20 minutes of cooling cover pie lightly with
foil to prevent a skin on top. Making sure foil does not touch filling.
When completely chilled garnish with whipped cream and chocolate shavings.
Monday, May 14, 2012
Happy Mothers Day.
Regardless of how you spent it I hope it was a beautiful day.
Mine was wonderful in lots of ways.
It wasn't relaxing or indulgent.
But it was a day spent with my boys together
and that is always special.
My youngest and only kid at home started the
day with his special Mom's Day breakfast.
Eggo waffles and strawberries.
It always touches my heart, for the mere fact that
he gets his now teenage body out of bed earlier than he would normally
and puts together such a simple meal in a beautifully styled way.
He then sits with me to make sure I eat and refills my coffee.
This allows me to share stories of when he was little and so determined
to make breakfast for me and at that time the only word to describe
his efforts would be " alarming".
It has never mattered if the gifts
were store bought or hand made by themselves,
I am so thrilled that these future men are so thoughtful.
This year was no exception
Not only did they buy gifts that they knew
would make their mom happy,
they also took time to make homemade gifts.
This is significant because my oldest son is 24
and my youngest is 16.... and they are boys.
What they did in making these sob worthy gifts for me
and without their knowing, they also gave themselves
Time spent together.
This will be something they look back on
as they grow older as a great memory.
In this action they have once again showed me that
they are doing just fine.....
I love my boys and without them
Mothers Day would never be as wonderful.
So... they more than deserved to have pie made for them.
This first one I will share with you is a
And when I say "first one" ,
what I mean, is that there will be 2 more PIE blogs
over the next week......(FINGERS CROSSED)
I spent some of my Mothers Day in the kitchen
creating Great Pies of Love to share with my
family while we celebrated my mom.
So come back in a few days and see whats next
Come on people time to get your Pie Crust on.
Fresh Strawberry Pie: Makes one 9 inch
2 1/2 pounds fresh strawberries ( washed and pat dry )
1 1/4 cup sugar
4 Tablespoons corn starch
1/2 lemon (juiced)
1 teaspoon vanilla
2 tablespoons unsalted butter
1 pre-baked 9 inch pie shell
Using a masher or food processor chop 1/2 lbs of strawberries.
Place them in a medium saucepan and cook on low heat.
Mix together the sugar and cornstarch.
Add to the chopped strawberries along with the lemon juice.
Bring to a low simmer and cook for about 12 minutes stirring
constantly until thick.
Remove from heat and stir in vanilla and butter.
Let cool slightly.
In a large bowl cut remaining 2 lbs of strawberries
in halves. Pour cooked mixture over top and combine gently.
Spoon into prepared pie shell and let cool completely.
Place in refrigerator and chill for at least 3- 4 hours.
Serve with fresh whipped cream