Real Vanilla Bean Cupcakes with Strawberry Whipped Cream Topping

Real Vanilla Bean Cupcakes with Strawberry Whipped Cream Topping

So it's Easter time, and I wanted to make something extra special for the Special day. I had seen this recipe a long while ago (probably in the fall), and wanted to make them. Not only because they looked and sounded delicious, but because I had gotten some vanilla beans for a bridal gift last spring and needed to use them up on something scrumptious!

This was only the second time I've ever made a cake from scratch. Growing up my mom was never a fan of baking (and still isn't), so we always did boxed cakes & brownies. Which are tasty, but just not the same as the real deal!

(You'll have to forgive me for the poor pictures. I made them at midnight, and the lighting was terrible. So I had to snap a few pictures the next day.)

These were the tastiest, most moist, heavenly cupcakes I've ever had!! And I don't even like cupcakes.

The Ultimate Vanilla Cupcake Recipe

Yield: 16 cupcakes

• 1 cup granulated sugar
• 1 vanilla bean
• 1 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, room temperature (I used salted)
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 1/4 cup canola oil, vegetable oil, or olive oil
• 1 tablespoon vanilla extract
• 2/3 cup 2% or whole milk

1. Preheat oven to 350 F.
2. In a small bowl, combine sugar and seeds from the vanilla bean.
3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Then mix very well in with an electric mixer. Set aside.
4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
5. Add the vanilla bean sugar and mix until well combined.
6. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
9. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
10. Spray the cupcake liners. Fill just over 1/2 full.
11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes. (Mine took 16-18 mins.)
12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
13. Remove from greasy cupcake liners, and put into new ones.

Recipe adapted from: Cupcakeproject.com

As for that delicious Strawberry Whipped Cream Topping, it was incredibly easy to make! Just 5 minutes, and you're done!

Strawberry Whipped Cream Recipe

• 1 cup heavy whipping cream
• 1/3 cup sugar
• 4 tablespoons food processed strawberries (take some fresh strawberries, wash them, remove the stems, and throw them in the food processor until they become a thick, seedy liquid)

1. Whip cream until it looks like whipped cream.
2. Mix in sugar.
3. Mix in strawberries until just combined.
4. Be sure to frost your cupcakes before you eat all of the strawberry whipped cream.

Recipe adapted from: Cupcakeproject.com

Fruit Kabobs - St. Patties Day Celebration (Pt.3)

These little guys were a little time consuming, but well worth it!

Since I've been calorie conscious lately, I wanted to offer some healthy options along with all the junk food that I was serving. So I made up these fruit kabobs, along with a green veggie plate (Green Peppers, Cucumbers, Celery) and veggie dip.

The only set-back to this snack is that it takes a awhile to cut up all the fruit. Also, it took me about a half hour in the store to find the skewers!! I figured they'd be with the paper plates, and disposable plastic-ware.. Nope. They were on the other ride of the store (wal-mart super center) with the kitchen-wares!! What!?

Not only is this snack good for you, but it's also good for your wallet!

Try this simple snack and make it your own by adding whatever green fruits YOU like!

What You Will Need:

• 1 Green Apple ---------- .80
• 1 Honeydew Melon ---- 2.00
• 5 Kiwi's ----------------- 1.70
• 1/2 Lb. Green Grapes -- .69
• 25ish Skewers ----------- .25 (100 Pack for .97)

Total: 5.44

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Pureed Cauliflower & more!

Being a nanny, I don't get home much before the sun sets- meaning I don't usually get the privilege of making dinner for me and my husband. On the rare occasion I do get to come home as the sun goes down (6:30ish), which means I get to make a late dinner!! And last night, was one of those nights! I was feeling adventurous, and wanted to try something I had never done before (along with the same old, same old).

I made pan-fried Chicken with a drizzle of Wildtree bacon flavored grape seed oil (to purchase some for yourself, click on the link at the bottom of this post), a sprinkle of paprika, pink Himalayan salt, and some good old fresh ground pepper. Put it in the oven for a bit to keep warm while I cooked the rest of the meal.

Sauteed/caramelized veggies- zucchini, yellow squash, and cherry tomatoes! I drizzled a little roasted garlic grape seed oil, and just a bit of pink Himalayan salt. Superb!

And last but certainly not least- the exciting dish! Pureed cauliflower.

Now I know what you're thinking.. "That just sounds disgusting! Not exciting." Well if you use your imagination, it tastes like healthy mashed potatoes. In fact, my husband had no idea it was cauliflower until I told him- he thought it was mashed potatoes. Since cauliflower has such a bland taste to begin with, it pretty much adapts to whatever flavor you mix in with it.

I began preparing it by washing, and cutting it into pieces a little smaller than the size of a serving spoon. Boiled with a few cloves of garlic until super tender- about 20 mins, and drained really well (I think next time I may try to pat it dry with a paper towel. Mine was a little watery). The aroma is a little strong, and not in a good way.. But it's well worth it!

After draining, I dumped all of the cauliflower into my kitchen aid mixer, and mixed it with the whisk attachment until smooth. (I bought my mixer for myself on black friday, and I have never since regretted it.) If you don't have a kitchen aid, a hand mixer will work just as well. I prepared it as I would mashed potatoes, adding a few naughty ingredients. A dollop or 2 of sour cream, a slash of milk (1-2 Tbsp.), a few pats of butter, Himalayan salt & pepper to taste, garlic salt to taste, and some ranch dressing.

And let me tell you , it was delish!!! And I've never been a fan of cauliflower.

Pureed Cauliflower

Yield: Serves 2-4

Ingredients:

1/2 head of Fresh Cauliflower

3-4 cloves of Garlic

1-2 heaping Tbsp. Sour Cream

1-2 Tbsp. Milk

Salt, pepper, garlic salt- to taste

2-3 Tbsp.- Real Butter

1 Tbsp.- Ranch Dressing

directions:

1. Wash. Cut. Throw into a pot of water with 2-3 cloves of garlic & boil.

2. When done (About 20 mins.), drain really well & puree with an electric mixer.

3. When pureed, add whatever you want really. I added sour cream, ranch dressing, milk, garlic salt, fresh ground pepper, pink himalayan salt, and butter

4. Serve warm.

To purchase some Wildtree grape seed oil, or any of their other all natural products, click here to get in touch with my local Wildtree representative- my mom!! Susan Brady.

Until next time- Keep cooking. Try new things. And tell me all about it!

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Broiled Grapefruit

Lately my husband and I have been trying to eat healthier & work-out more to prepare our bodies for a Florida vacation in just a few months.. Which isn't that hard for me because I LOVE fruits & veggies! The working out is what's killing me..

An addition to my diet lately has been grapefruit for breakfast (My husband says it takes too long to eat a grapefruit, which means I got to eat all 6 of them by myself). It's an easy, very inexpensive, and super healthy breakfast! Normally I like mine with no sugar- just plain old grapefruit. After eating so many, I was getting tired of the same 'plain old grapefruit'- I wanted to try something different! I saw this on Pinterest, and I just couldn't resist! Broiled Grapefruit!! Sounds weird, right? I was slightly hesitant about it because warm grapefruit.. I mean really, that just sounds kinda odd. Odd enough for me to be curious and try it for myself. It was surprisingly tasty!

I cut the grapefruit in half, and drizzled it with a little agave nectar! I also sprinkled a little cinnamon sugar, and a pinch of nutmeg. Placed the grapefruit under the broiler for a few minutes, and when the sugar starts to crystallize- that's when you know it's ready!

Try it out, and let me know what you think!

Broiled Grapefruit

Yield: Serves 1-2

Ingredients:

1 large grapefruit, cut in half
Drizzle of agave nectar OR Honey
Sprinkling of Cinnamon Sugar

directions:

1. Turn on the oven broiler. I set mine at high temperature.

2. Using a pairing knife, cut all the way around the grapefruit and between the fruit and the rind. Try not to cut all the way through the bottom rind, you want to keep the juices. Drizzle agave nectar lightly over the grapefruit halves. Sprinkle with cinnamon sugar.

3. Place the grapefruit halves on a baking sheet. Put in the oven, under the broiler for 2-3 minutes, just until the sugar is bubbling and crystallized.

4. Serve warm.

*Note-you can use honey instead of agave or brown sugar instead of Cinnamon sugar.*

Recipe originally adapted from http://www.twopeasandtheirpod.com/broiled-grapefruit-recipe/

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