Wednesday, May 27, 2009

Lemon Cupcakes

For cupcakes use vanilla cupcake recipe changing out the vanilla for lemon oil.

Lemon Frosting
1/2 cup butter, softened
zest of 1 lemon
1/2 tsp lemon extract
juice of half lemon
3/4 - 1 tsp lemon oil (a must if you want a really good lemon flavor)
6-7 cups powdered sugar

Mix above ingredients and add small amounts of milk to make desired consistency.

Strawberry Cupcakes

My mom has been experimenting a lot with cupcakes the last little while and came up with some yummy versions. Here's a couple that I made for my niece's birthday party.
Vanilla Cupcake (can be tweaked for any white based cake) Makes 24 cupcakes
1 cup canola oil
1 1/3 cup sugar
2 cup all-purpose flour
2/3 tsp baking powder
1/3 tsp baking soda
1/4 tsp sea salt
4 extra-large eggs
2 tsp vanilla extract
3/4 cup buttermilk
  1. Preheat oven to 350 degrees
  2. In the bowl of an electric mixer, cream the oil and sugar until light, about 5 minutes
  3. In a bowl, sift together flour, baking powder, baking soda and salt.
  4. With the mixer running on low, add eggs one at a time, scraping the bowl after each addition.
  5. Add the vanilla
  6. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.
  7. Line muffin pan with paper liners.
  8. Fill each cup 2/3 full using all the batter.
  9. Bake for about 16 minutes, turning the pan halfway through the baking time.
  10. Allow to cool in the pan for 5 minutes, then remove to a baking rack and cool completely.
  11. Frost with your choice of frosting.

Strawberry Frosting

1/4 cup soften butter

1 - 8 oz cream cheese, softened

1 - 10 oz package frozen strawberries in syrup, thawed and pureed. Use 1/4 cup. OR 1/4 cup strawberry pastry filling (bought at your local bakery or cooking/candy supply store)

1/2 tsp strawberry extract

7 cups powdered sugar

  1. In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy
  2. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (the leftover puree can be used for ice cream or smoothies, etc.)
  3. Gradually add powdered sugar, beating until smooth.

Friday, May 15, 2009

Raw Tapioca Pudding

Another Elana recipe.

(Chia Seed) Raw Tapioca Pudding
1 cup cashews
3 cups water
2 tablespoons agave nectar
1 tablespoon vanilla extract
¼ teaspoon almond extract
pinch celtic sea salt
¼ cup chia seeds

Place the cashews and water in a blender and blend on high speed until smooth

Blend in the agave, vanilla, almond extract and salt

Place the chia seeds in a large mason jar (½ gallon size), pour the cashew mixture into the jar and shake well (very well!)

Place in the refrigerator overnight

Serves 2-4 people

Update(from Elana): Per questions below, I have made this with a mixture of cashew and coconut milk and it is delicious. I have also used chia seeds to make my morning protein shakes more rich, creamy and nutritious. This chia pudding keeps in the fridge for 2-3 days. Enjoy!

Cobb Salad

Like Eden, this recipe gets all it's credit from Elana. Just make sure you use the Grapeseed Oil Vegenaisse and NOT regular mayo--it's not even close.

Lettuce: romaine and spinach
Cooked chicken
Hard-boiled Eggs

Dairy-Free Ranch Dressing
¼ cup grapeseed oil vegenaisse
1 tablespoon lemon juice, fresh squeezed
1 clove garlic, pressed
⅛ teaspoon minced scallionpinch
celtic sea salt

Combine all ingredients in a small mason jar

Shake well to serve over salad

Or to use as a dip refrigerate to chill and thicken

Thursday, May 14, 2009

Rosemary Apple Roast Chicken

I'm just going to acknowledge that most of the recipes I am posting are coming from one of my favorite food bloggers Elana at Check out her website if you want more great recipes. 

This roast chicken is simple and easy to put together. Then you put it in the oven for 90 minutes to bake and when it comes out you have a moist, delicious chicken that will wow your family. 

1 chicken (2 to 3 pounds)
1/4 cup grapeseed oil
1/4 cup balsamic vinegar
1 Tbsp. celtic sea salt
3-4 apples, cored and sliced
4 sprigs of fresh rosemary or 2 Tbsp. of dried rosemary

1. Rinse chicken, pat dry with a paper towel and place in a 9x12 glass baking dish.
2. Drizzle with oil and vinegar, then sprinkle with salt. 
3. Arrange the apples around the chicken in the baking dish. 
4. Place the sprigs of rosemary under the chicken or sprinkle the dried rosemary on top of the chicken. 
5. Bake at 350 degrees for 90 minutes, until browned on the outside. 
6. Serve. 

Wednesday, May 13, 2009

The BEST Guacamole...

Matt and I tried this guacamole at Dos Caminos, a restaurant in Las Vegas.  It was sooooooo good that I asked my waiter for the recipe, and he gave it to me.  It is so fresh and so yummy, you will probably want to make it all summer's that good.  Enjoy!!

2 Tbsp Cilantro Leaves, finely chopped
2 tsp yellow onion, finely chopped
2 tsp jalapeno peppers, minced
2 large ripe avocados, peeled and seeded
2 Tbsp Roma tomatoes, seeded and finely chopped
2 tsp freshly squeezed lime juice (bottled is just fine)
Kosher or Course Salt to taste

Place the cilantro, onion, and jalapeno in a medium sized bowl and mash it with the back of a spoon.  Add avocado, tomato and lime juice and mash all ingredients together, don't mash the avocado too much, I think it tastes yummy with some avocado chunks in it.  Adjust seasoning as necessary.  (When I made it last night, to be honest, I just threw all the ingredients together and mixed it all up, I don't think the two steps are necessary).

You can add more jalapeno if you want it a bit spicier, and I add about twice as much tomatoes because I love tomatoes.  I usually add just a little bit more cilantro too, it makes it taste so fresh.  YUM!!