Cosmo Cupcakes

This recipe screamed bachelorette party to me when I spotted on Loves to Eat back in the spring. I saved this recipe for the perfect opportunity, and I recently made these treats for my friend Danielle's bachelorette party. I found cupcake wrappers matched our theme and her wedding colors perfectly. These cupcakes came out very sweet and definitely tasted similar to a Cosmo. I am not the biggest fan of pink, but I was really happy with the look of these. Give them a try for your next girl's event.

Recipe orginally from A Cup Full of Cake
For the cupcakes, you will need:
*1/2 cup butter room temp
*2 cups sugar
*2 eggs, room temp
*1/2 tsp salt
*2-1/2 tsp baking powder
*3 cups all-purpose flour
*1/4 cup buttermilk
*1 1/4 cup Cosmopolitan ( recipe below)
*zest of 1 lime
*Optional red paste or gel food coloring- if you would like a reddish tint to the cake (I used pink dye)

1. Allow all ingredients to come to room temperature. Preheat the oven to 350F. Line muffin pans with cupcake papers.

2. With a mixer, beat together the butter and sugar until fluffy. Add the eggs 1 at a time and beat until well combined. Add the lime zest and buttermilk.

3. Combine all dry ingredients in a separate bowl and set aside

4. Make the cosmopolitan (recipe below) and measure out 1 1⁄2 cups in a separate bowl.

5. Add in 1 cup each of the dry and wet mixtures alternately, beating on low until the whole mixture is well combined.

6. Fill cups with batter two-thirds full. Bake at 350 F for 18-22 minutes or until cupcakes spring back in the middle when touched lightly. Cool for 10 minutes in pan.

7. Next, make the glaze (I think I may skip this step next time)
Heat the 1 1/2 cup cosmopolitan over medium heat until thickened and slightly reduced. Poke cupcakes with a fork and brush with cranberry/vodka glaze when cupcakes are still slightly warm.

8. Allow cupcakes to cool completely. Frost with the frosting listed below.

Cosmopolitan Buttercream Recipe
For the frosting, you will need:
*3 sticks (1 1/2 cup) butter room temp
*4 cups confectioner’s sugar
*pinch salt
*1 tsp lime zest
*3-4 tbsp of the Cosmopolitan (or more until you reach desired consistency)
*coloring if desired- I used more pink dye

1. Cream the butter until light and fluffy. Stopping to scrape down the sides of the bowl as necessary.

2. Add the powdered sugar one cup at a time beating well with each addition. Add the salt and mix in the zest.

3. Add the Cosmopolitan one tablespoon at a time until you reach desired consistency.

Garnish with lime zest, lime wedges, sugar crystals, or anything else you'd like to use. Enjoy!


Cosmopolitan Cocktail Recipe
You will need:

*1 1/2 ouncesvodka (I used absolut cranberry)
*1/2 ounce triple sec
*1 teaspoon fresh lime juice
*1 1/2 ounces cranberry juice
*1 twist lime and zest

1. Pour all the ingredients into a shaker with lots of ice.
2. Shake vigorously for several seconds and strain into a cocktail glass.

Turkey Taco Burgers with Guacamole

We enjoyed these burgers back in August, and I just realized I never shared them. These were delicious. In my book, almost anything topped in guacamole is a winner. We are hoping to pull out a few more grilling recipes before the cooler weather settles here. This week isn't looking good because everyday is showing rain! The other obstacle we now run into on a weeknight is how early it is getting dark. We will be making these burgers again soon, whether it is on the grill or indoors on our griddler.

These are a Rachael Ray recipe that I spotted on Adventures in Marriage.

For the burgers you need:
*1 pound ground turkey breast
*1 small red onion, 1/2 grated and 1/2 minced
*1 cup shredded cheddar cheese
*1 1/2 teaspoons ground cumin
*1 1/2 teaspoons ground coriander
*1 1/2 teaspoons chili powder
*1/4 cup taco sauce
*Salt and pepper
*4 Kaiser rolls

For the guacamole you need:
*3 ripe avocados, flesh removed from skin, pit removed and discarded
*2 large cloves garlic, minced
*juice of 1 lime
*3 plum tomatoes, seeded and finely chopped
*1/4 cup cilantro leaves, chopped

1. Place the ground turkey in a mixing bowl. Add the grated red onion, shredded cheddar, ground cumin, ground coriander, chili powder, taco sauce, salt and some pepper. Mix to combine; divide into 4 patties.

2, Grill burgers on each side for 6-7 minutes, or until cooked through.

3. While the burgers are cooking, make the guacamole. Place the avocados in the bottom of a mixing bowl. Add the minced garlic, and the lime juice. Mash together, add more salt and pepper to taste. Stir in the tomatoes, remaining minced onion and cilantro.

4. Toast rolls if desired. Place the burgers on the bottom of the toasted rolls, then top with a spoonful of guacamole.

Enjoy!

Black Bean and Corn Salad

I love fall, pumpkin, and apples. However, I am not ready to cook fall foods just yet. The weather is holding on here. And while I enjoy cooler temperatures in the classroom, the 60s are not enough to make me think fall in New England! Maybe I will have another view next week (or as soon as the grocery store is stocking Libby's pumpkin again).

I made this salad a few times this summer. It is a simple, fresh side to compliment any BBQ event. The recipe was shared with me by a friend who brought it to my house to make for a bridal shower. You can find a link to the All Recipes original here. With nice weather still kicking around, I highly recommend you give this a try before the fall season is in full swing.

You will need:
*1/3 cup fresh lime juice
*1/2 cup olive oil (I only used about a tablespoon)
*1 clove garlic, minced
*1 teaspoon salt
*1/8 teaspoon ground cayenne pepper
*2 cans black beans (each 15 oz), rinsed and drained
*1 1/2 cups frozen corn kernels
*1 avocado - peeled, pitted and diced
*1 red bell pepper, chopped (a variety of colored bell peppers looks nice too)
*2 tomatoes, chopped
*6 green onions, thinly sliced
*1/2 cup chopped fresh cilantro (optional)

1) Combine lime juice, olive oil, garlic, salt, and cayenne pepper in a small bowl. Cover with lid, and shake until ingredients are well mixed, or whisk together rapidly.

2)In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.

3) Mix the lime dressing, and pour it over the salad. Stir salad to mix. Serve at room temperature.

Pickles are easy!

I love pickles. In fact, I lived through high school and college on a diet heavy in pickles. I ate them alone, on sandwiches, in salads, and paired with a classic saltine and peanut butter meal. Luckily, I eat much better these days, but I do still enjoy pickles on sandwiches, burgers, and as an occasional snack. This is the first time I made pickles. We had some pickling cucumbers from our CSA, so I was eager to try this recipe. I have already made these a few times and will continue to do so.

Dill Pickles from Annie's Eats

For the brine you will need:
*3 cups water
*6 tbsp. white vinegar
*3 tbsp. kosher salt

And you will also need:
*minced garlic
*fresh dill
*cucumbers, cut into spears, rings, sandwich slices, anything really!

1. Combine all brine ingredients in a pitcher and stir well until the salt is dissolved.

2. Put several sprigs of fresh dill in the bottom of a container (like a jar or tupperware like I did). Pack your container half full with cucumber pieces. Then add more sprigs of dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top.

3. Pour brine into the jar until it is full and the liquid covers the pickles. Put the lid on and allow to refrigerate at least 2 days before eating.

Purple Cow Frozen Yogurt

Happy Birthday to me! I decided to share this delicious treat in celebration of my birthday. It is one of the best things I have made in my ice cream maker. My KA mixer ice cream attachment was a gift from mom for my birthday last year. It has certainly been used this year! The bowl just lives in our freezer, ready to make ice cream whenever we need it to. I love Greek yogurt, so it is no surprise that I enjoy it in this fro yo. There are many flavor combinations in my head that I can make with this frozen yogurt base, and I hope to do some experimenting soon. This recipe was taken from Cook Like A Champion.

You will need:
*3 cups 2% Greek yogurt (the nonfat kind will not work well, trust me!)
*1 teaspoon vanilla extract
*2/3 cup, plus 1 tablespoon sugar
*2 cups blackberries
*semi sweet chocolate chips
*white chocolate chips

1. Combine yogurt, sugar and vanilla and stir until sugar is disolved. Cover and refrigerate for one hour.

2. Wash and dry blackberries and puree in a food processor. Strain the blackberries to separate the liquid from the seeds. Then stir in one tablespoon of sugar. Cover and refrigerate one hour.

3. After at least an hour, add blackberry puree to yogurt mixture and stir until combined.

4. Freeze in an ice cream maker according to manufacturer's directions. The yogurt will be a soft serve consistency. Place into an airtight container and mix in the chocolate chips. Keep in freezer until yogurt is completely frozen.
*I needed to let the yogurt sit out a bit before serving because it was too hard right from the freezer.

RR's Pesto Chicken Grill Packets

It's the inevitable approaching end to August. The back to school excitement, anticipation, and stress is coming! I love the newness of a new class, new classroom setup, and unpacking all of the new supplies. I always say in January when people make resolutions that my new year officially starts in September just after labor day. At this point, the to-do list is ambitious, and I am trying to balance accomplishments for work with enjoying the last moments of a flexible schedule. I am using our grill as much as possible these next couple weeks. Before we know it, we will be getting home from work in the dark and craving fall foods. The first week of school is always so draining, and I think I will remake this simple Rachael Ray recipe one night. It is taken from the blog Everything Rachael Ray. If you like pesto, then I think you will like this recipe. I used full sized chicken breasts and increased the cooktime to 40 minutes. We enjoyed these with some grilled corn on the cob.

You will need:
*Olive oil
*4 skinless, boneless chicken breast halves (about 2 pounds)
*Salt and pepper
*1 cup pesto
*2 zucchini, thinly sliced
*3 plum tomatoes, chopped
*8 scallions, trimmed

1. Preheat a grill to medium.

2. Cut four sheets of heavy-duty foil, each about 1 foot long. Drizzle 1 teaspoon olive oil into the center of each sheet.

3. Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.

4. Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Add 3 tablespoons pesto over each mound of veggies. Fold the foil over the chicken and vegetables pinching the edges to seal.

5. Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully. (I did closer to 40 because I didn't half the chicken breast, and I am terrified of undercooked chicken!)

It's been a year peach cobbler

Wow, I cannot believe I started this little blog one year ago. This past year has been the fastest one I have ever experienced in my life. I look forward to to continuing documenting our tried recipes and sharing them here. It is impressive how much less Dave and I eat out, and we rarely ever get takeout. Weekly menu planning is not even a chore anymore, but it has become something I truly enjoy. Dave has even began offering ideas for dinner to try. We started with the goal to try one new recipe a week, and we have expanded to cooking new foods in new ways quite frequently. I find many different recipes through cooking magazines, websites, and other blogs. My Google Reader is one of my favorite things to look through each day. This year we also signed up for a CSA share through a local farm. This has provided us fresh summer produce, and forced us to try some new things. Our share will continue into October, and I hope to feature more recipes made with our fresh produce.
In honor of my 1-year-blogiversary, here is a sweet summer peach cobbler. I made this using peaches we received in last week's CSA. I scaled down the butter and sugar in this recipe, and it was still nice and sweet. A very summery dessert.

Peach Cobbler
Adapted from My Recipes

You will need:
*5 tbsp unsalted butter
*1 cup all-purpose flour
*1 1/2 cups of sugar, divided
*1 tbsp baking powder
*Pinch of salt
*1 cup milk
*4 cups fresh peach slices
*1 lemon juiced
*Ground cinnamon or nutmeg (optional)

1. Preheat oven to 375.

2. Melt butter in a 13- x 9-inch baking dish.

3. Combine flour, 3/4 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

4. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

5. Bake for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. (We prefer warm)

Buffalo Chicken Burger

We love most things buffalo, so it was no surprise we enjoyed these burgers. My goal this summer is using our grill as much as possible, and I think I am succeeding! I found this recipe on The Tiny Tyrant's Kitchen. As soon as I saw it, I knew it would be a simple, tasty meal. This was great served with some bleu cheese dressing and raw vegetables on the side.

You will need:
*1 pound ground chicken
*2 - 4 oz. bleu cheese crumbles (I just topped the burgers and didn't measure)
*1 egg
*1/2 cup bread crumbs
*1/4 cup - 1/2 cup buffalo wing sauce (Frank's Red Hot is my favorite!)
*salt and pepper, to taste

Directions:
1) Preheat the grill to medium-high.

2) Mix ground chicken, bread crumbs, egg, wing sauce, salt, and pepper in bowl until well mixed. Divide mixture into eight even patties.

3) Top four of the patties with the bleu cheese crumbles and top with another patty. Seal the sides.

4) Place burgers on on the grill over indirect heat. Cook them for about 8-12 minutes a side.

5) Serve on a bun with extra bleu cheese crumbles or dressing.

Baked Tortellini

It has been a busy, stressful couple of weeks around here. This has been changing our meal times, and some nights we have not even had dinner. (Luckily, things are starting to look up!) I was craving comfort food big time last week. Comfort food to me=cheesy. I made this for lunch one day, and then Dave was able to enjoy it for dinner. It definitely hit the spot.

You will need:
*cheese tortellini-13 oz.
*tomato sauce-1 1/2 cups
*cream cheese-about 4 oz.
*garlic powder-1 tsp
*shredded mozzerella-1/2 cup
(you can use the amount you need. I made this in my 8x8 pyrex)

1) Preheat oven to 350.Cook tortellini according to package instructions. While tortellini is cooking, heat the tomato sauce and cream cheese in a small sauce pan stirring occasionally.

2) Once the cream cheese melts, add the garlic powder.

3) Pour cooked tortellini into a baking pan and cover in the sauce mixture. Top with shredded mozzerella.

4) Bake for about 20 minutes.

Chicken Caprese Couscous

How is it August?! I just can't believe how fast this summer is going by.

I made this recipe for lunch last week. The tomato, basil, and mozzarella were all leftover after making caprese skewers for a friend's bridal shower. As always, I bought way more ingredients than I needed. When feeding a crowd, I always opt to have leftovers than to have too little.

You will need:
*cooked chicken cut into bite sized pieces (optional)
*couscous (I used one cup)
*grape tomatoes
*fresh mozzarella
*fresh basil
*balsamic vingear

1) Boil one cup of water; add salt and stir in couscous. Remove pan from the heat and keep covered for 5 minutes.

2) Fluff couscous with a fork. Mix in your desired amount of chicken, tomato, basil, and fresh mozzarella. I enjoyed this with a dash of balsamic vinegar.

This makes a great summery side dish.