Lemon Blueberry Cupcakes (gluten-free or regular)

 

Cupcakes have become a bit of an obsession for me lately. I absolutely love the joy I get from baking them, and the creativity that can be employed when making them makes it more fun than ordinary baking.  There are so many different flavors, fillings, and frostings, not to mention garnishes, baking cups, sprinkles......the possibilities never end!  

Recently I was asked to bake cupcakes for a luncheon that some friends and I were hosting.  We were honoring a friend who is about to move away to another town.  While it is a sad occasion to say goodbye, I am very excited for her and her family as they begin a new adventure.  When trying to decide what flavor cupcakes to make, there were a few things that came to mind.  

1)  I know that my friend likes fruity flavors, and since it is summertime that seemed like a natural fit.

2)  Since I was making two dozen cupcakes, I thought it would be nice to make two different flavors 

     for the guests to choose from.  

3)  I had these cute baking cups that I have been waiting for just the right occasion to use, so I wanted

     to choose a flavor that would look nice in them.

So, with all of that in mind, I decided to make Lemon Blueberry and Key Lime.  (I'll share the Key Lime recipe at a later time).  

These cupcakes were my inspiration.  Because I often bake gluten-free (I have celiac disease and so selfishly I want to be able to enjoy my goodies), I have gotten into the habit of doctoring a gluten-free cake mix.  Perhaps I need to experiment more, but I just haven't found a from scratch recipe that tastes as good as the doctored recipe I use.  I mixed up the cake as usual, adding pudding, eggs, oil, sour cream, milk and vanilla to a Pamela's gluten-free Classic Vanilla Cake Mix.  I love the texture and flavor of this cake.  When I finished mixing the cake, I added the zest from two lemons, then I mixed the blueberries called for in the recipe with about 2 teaspoons of gluten-free flour.  You could also hold out a little of the cake mix and toss the blueberries in that.  I gently folded the blueberries into the batter and scooped into my cute baking cups, filling about halfway.  

After baking and cooling, I cored out the center of the cupcake and filled with the lemon curd.  Then, since I didn't have the ingredients to make the icing called for in the inspiration recipe, I decided to make a traditional cream cheese frosting with lemon curd.  For a garnish I cut some mint leaves from my herb garden and then added a blueberry.  I thought they turned out lovely, just right for a ladies luncheon.  The baking cups make a dainty size that is a little smaller than a traditional cupcake, but still plenty of cake.  

So, how did they taste?  They got rave reviews from the guests at the luncheon, and I thought they were fantastic.  Also, my husband got home and tested them (he loves that job!) and gave them a thumbs up as well.  I definitely recommend this flavor combination! And I don't think anyone even realized they were gluten-free (except my friends who saw me enjoying one!). 

Lemon Blueberry Cupcakes

1 basic vanilla cake mix (gluten-free or regular)

1 small vanilla instant pudding mix

1 cup sour cream

1 cup vegetable oil

1/2 cup milk

4 eggs, beaten

1 teaspoon vanilla extract

1 teaspoon lemon extract

Zest of two lemons

3/4 cup blueberries, tossed in two tsp. reserved cake mix or two tsp. gluten-free or regular flour

Combine the first seven ingredients in mixer bowl; mix on low speed until moistened, then mix on medium speed for two minutes.  Add the lemon zest, and mix briefly until combined.   With a rubber spatula, fold in the blueberries.  Be sure to coat them with cake mix or flour so they don't bleed in the cake.  

Fill cupcake liners.  Depending on the size of your cakes, bake 15-20 minutes or until pick inserted comes out clean.  DO NOT OVERBAKE!  Remove from oven and allow to cool.  

Lemon Curd:
1/2 cup unsalted butter
1/2 cup lemon juice
zest of two large lemons
3/4 cup granulated sugar
1 teaspoon cornstarch
pinch of salt
6 large egg yolks
Melt the butter in a medium sauce pan over medium-low heat.  Remove from heat and add the lemon juice and zest.
Mix together the sugar, salt and cornstarch and add it to the pan.  Whisk in the egg yolks until smooth and return to heat. Cook over medium-low heat for roughly 10 minutes until the mixture has thickened and coats the back of a spoon. Do not allow the mixture to boil.
Once thickened, strain the mixture though a fine mesh strainer into a large bowl. Allow to chill in the refrigerator completely before using.

Lemon Cream Cheese Frosting:
8 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2/3 cup lemon curd (recipe above)
Zest of two lemons

To assemble, take cooled cupcakes and core a hole in the middle (you can use a vegetable peeler to make a small indention in the center of the cupcake).  Fill hole with lemon curd.  Use a decorating tip (Wilton 1M) on a pastry bag to pipe icing on the top, then garnish as desired.

Click here for printable recipe

I hope you enjoy these as much as me and my friends did! 

Tuscan Panzanella with Quinoa

 
That may seem like an ordinary blog title, but boy, it means so much more to me.  That title is a great descriptor of a fabulous birthday trip with my family.  I just celebrated a HUGE birthday (ahem....50), and we celebrated in an amazing place--Italy.  It has long been a dream of mine to go and after many years of sending children off on wonderful trips, it was finally our turn.

Being the foodies that we are, you can only imagine how excited we were to be going to a place so well known for eating, cooking, and fresh ingredients.  For those that know I follow a gluten-free diet due to having celiac disease, you may be thinking "poor thing, all that pizza and pasta and other Italian specialties she wasn't able to have!"  But no, Italians are much further along in their education gluten-free living than we in America are.  Everyone understood "senza glutine" (gluten-free in Italian) and I had tons of gluten-free pizzza, pasta, bruschetta, tiramisu, etc.  And it was all delicious!

One of the highlights of the trip was a cooking class in Florence that we greatly enjoyed.  We didn't know what to expect, and it was such a treat!  Chef Vary welcomed us into her wonderful kitchen and we made ricotta gnocchi with squash blossoms, guinea fowl with balsamic and homemade red pepper sauce, chickpea soup with pecorino cheese, limoncello tiramisu, and a very traditional Tuscan dish, panzanella, made with quinoa. It was a delightful evening. 

Panzanella is normally made with bread; it is somewhat like a "bread salad".  Since we needed to make it gluten-free, rather than simply substituting with gluten-free bread, Chef Vary decided to use quinoa instead.  This thrilled me since quinoa has quickly become a favorite dish of mine when cooking at home.
 
This panzanella was the first dish I replicated once we returned home and I got back in the kitchen.  I made it for a get together with some ladies from my church, and had several requests for the recipe, so I am happy to share!  Keep in mind that quinoa is a very versatile dish.  I have made this many different ways, and have never been disappointed.  You can add most anything you like!  Simply cook the quinoa first (according to package directions) and then add any combination of flavors.  Some of our favorites:  mixed blanched vegetables with this homemade mustard vinaigrette or black beans, tomatoes, onions, with a homemade vinaigrette and a little red cayenne pepper.  Experiment, and have fun!  I promise you won't be disappointed.  You can even use a bottled dressing if pressed for time, or just olive oil and spices.

 Chef Vary's Tuscan Panzanella with Quinoa
1 cup dry quinoa (about 3 cups cooked)
Water according to package directions (I use two cups)
Salt (to taste, but I use 2 teaspoons)

Cook quinoa according to directions on package.  The only difference for me is sometimes I use chicken or vegetable broth instead of water to add more flavor.  Also, be sure to add salt.  It is important to season in layers when cooking.  Allow to cool.


Two large tomatoes, finely diced
1/2 cucumber, peeled and finely diced
1/2 cup sweet Vidalia onion, finely diced
2 cloves garlic, finely diced
FRESH basil, chopped (use a lot--probably 10 leaves or so)
Olive Oil
Salt and Pepper to taste
Freshly grated ginger to taste

Mix all the above ingredients.  I drizzled olive oil, and probably wound up with 1/4-1/2 cup added.  I added very little grated ginger.  As Chef Vary says, it is the secret ingredient.  Just enough to give it a fresh taste and leave you wondering what that flavor was.

Please comment and let me know if you make this, or one of the other versions I mentioned above, or if you create something of your own! 

White Chocolate Toffee Cookies

Okay, these are some pretty magnificent cookies.  One day I was in the mood to bake, but wanted to make something a little out of the ordinary.  Instead of the standard chocolate chip or monster cookies, I pulled some unusual ingredients out of the pantry.  After looking at recipes for a while, this is what I came up with:

I must say that these are some of the best cookies I've ever eaten.  The white chocolate, toffee and nuts are a great combination.  They are delicious, and a real crowd pleaser.  I have made them for friends a couple of times and everyone loved them!

 I made these with gluten free flour (this time I used Cup4Cup gluten free flour) and gluten free oats.  For those that don't follow a gluten free diet, feel free to use any all purpose flour and oats.  Also, I scooped these with my medium sized cookie scoop and made pretty large cookies.  I got 3 1/2 dozen from this recipe. 

Please make these.  I promise you won't be disappointed--and neither will those you share them with!  Happy baking!  And please, leave me a comment and let me know if you try them.  I love to hear from you.

White Chocolate Toffee Cookies

2 sticks butter, softened
3/4 cup sugar
1 cup light brown sugar, packed
2 eggs, room temperature
1 1/2 Tablespoons pure vanilla extract
2 1/2 cups flour
2 1/2 cups oatmeal (I put rolled oats in the food processor for a couple of seconds to chop a little)
1 teaspoon baking soda
1 teaspoon salt
2 cups white chocolate chips
2 cups toffee bits
1 1/2 cups pecans

Preheat oven to 350 degrees.  Cut parchment paper to fit baking sheets (or use a silpat).

In a stand mixer beat the butter and sugars until light and fluffy.   Beat in eggs and vanilla until well combined.  Put flour, oatmeal, baking soda and salt in a large bowl and combine well with a whisk.  Add these dry ingredients to the butter/sugar mixture until just combined.  Stir in white chocolate, toffee bits and pecans.

Using a medium cookie scoop, scoop the dough onto the prepared baking sheets.  Bake for 9-12 minutes (depends on your oven--keep a close eye on them!) until just beginning to brown on the edges.  Let cool for 5 minutes, then remove the cookies to cooling racks to finish cooling.


Printable Recipe

Amazing Chocolate Layer Cake (Gluten Free or Regular)

Recently I saw an article in my local newspaper with a recipe for a 12-Layer Chocolate Cake. This has always been one of my very favorite cakes for my birthday, Thanksgiving, or any special occasion or holiday. Most of my children also love it. However, since going gluten free I have not been able to have this fantastic treat.

I don't typically get in the kitchen and create wonderful gluten free things because I am the only one in my family that has to eat gluten free, and I don't usually want to "make" them eat gluten free. Often my solution is to keep pre-made, store bought gluten free desserts in my freezer in individual servings so when we have a special dessert I can just pull it out and have something. Somehow it's never as satisfying as the wonderful creation that everyone else is having. So I decided to change that.

When I saw this, I got in the kitchen and made this fabulous cake, gluten free. The only change I made was using Jules Gluten Free All Purpose Flour (definitely one of my favorite gluten free flours!) in place of the flour called for in the recipe. I used a cup measure to scoop the batter into my pans, but there was only enough for 10 layers instead of the 12 that the recipe calls for--but I didn't miss the other two!

As the article states, this was time consuming because of baking the layers at separate times, but it wasn't hard. It was fun! And the results were DEFINITELY worth it.So, gluten free friends--go for it! Why not? Or pass this recipe on to your friends or family. Who knows--maybe you'll get lucky and get surprised on your birthday!And for all you regular gluten eaters out there, don't be afraid--bake this cake! Use any flour you like, but I always prefer White Lily.

Let me know if you make it. I bet you all have someone in your family that would be thrilled to have this as their birthday cake!

Pineapple Salsa

I have been in the kitchen a lot lately, and it has made me very happy! Baking, preparing meals, having get togethers with friends--and rather than feeling like a chore as a lot of cooking can often feel, my kitchen has been a place of happy days for me.

I have lost a good bit of weight over the last year, and cooking healthy, light meals is a priority for me. Before my diet, I very seldom ate fish. I didn't really care for it, and only ate it when absolutely necessary. Fast forward to today, and I eat fish an average of 3-4 times a week. "Fishy" fish is still something I avoid; mild, flaky fish is my top choice. Tilapia, grouper, red snapper and mahi mahi are my favorites.

Since I eat fish so often now, I am always trying to think of new ways to prepare it. Pineapple is so good right now, so I came up with this salsa to go on the tilapia we had this weekend. It is so delicious--it really tastes like something you would have in a restaurant. I encourage you to try it! This recipe, like most of the ones you see on this blog, is simple and fast--so easy to prepare! And this one is naturally gluten-free--always a plus.

Pineapple Salsa
1/2 cup finely diced pineapple
2 Tablespoons finely diced red pepper
1 scallion, sliced
2 Tablespoons pineapple preserves
1 teaspoon honey
1 teaspoon juice from pineapple (if you have it; if not leave it out)
1 Tablespoon lemon juice

Combine all ingredients. Serve over fish, chicken, pork tenderloin, or anything!

(In case you're wondering, I seasoned tilapia with salt and pepper, lightly dusted it with gluten-free flour, and sauteed it in a pan lightly coated with 2 teaspoons of olive oil until done).

If you read my blog and enjoy it, please let me know by leaving a comment. I would love to hear if you try any of the recipes!

Also, I am adding a feature on each post that will allow you to print out the recipes. Just click on "Printable Recipe" and it will allow you to do just that.

Printable Recipe

It's Been a Long Time.....and I Have Some Amazing Bread to Share!

I've been absent from this blog for many, many months for many, many reasons. The last year was like a whirlwind for me. Once 2012 arrived I have been determined to begin blogging again. I have a lot to share, but for now I want to share two fantastic recipes.

Recently, we were honored to be joined at dinner with our son's wife (Betsy), our granddaughter (Ada) and our daughter's husband (Myles). It was a precious time and we loved every minute of our time together. So unusual to have time with our "in-law" kids and not have our kids there as well. We had a pretty simple dinner, but I wanted to try something new so I made two loaves of homemade bread. I wanted to be able to eat some, so I made one loaf gluten-free using this recipe and another loaf that was not gluten-free using this recipe. Now I will be the first to say that making bread can feel very intimidating, and I don't have much experience with it. But the few times I have attempted it I have always had success, so I think it gets a bad rap. Both of these recipes are very simple and take very little time. I encourage you to give one or both a try!

I was very interested to see what the others enjoying dinner would say about the difference in the two breads. The loaves were both beautiful, as you can see here:

First, the regular, gluten filled loaf:

Yummy looking, huh? Makes me wish I could have a bite! It was a very traditional bread, good for spreading with butter or whatever your favorite topping is, or dipping in your favorite olive oil or dipping sauce. Now I bet a lot of you are thinking....who cares about the gluten-free loaf?

Well, don't dismiss it too quickly. Here is the gluten-free beauty:


And another:


I asked each person to give their honest opinion on both breads, and they all agreed that the gluten-free loaf was best! I don't think it means the regular loaf was bad (they all loved it!). But the gluten-free one was just better. It is a lovely, rustic bread that is full of flavor and is made from several different flours. Perfect to serve with dinner, or to have with breakfast or for a snack. It reheats beautifully in the microwave. Who could ask for more?

Almond Coated Chicken

After moving our youngest child to college in August, I gave myself a little while to get over the shock of her leaving, and then determined that I needed to find some slightly different, yet still simple, meals to prepare for my husband and I. I generally try to cook four-five nights a week, and I find myself going to the grocery store and staring at the meat counter, unable to be inspired by anything I see. It seems like I cook the same things over and over again. Does anyone else feel that way?

Some of my favorite fish dishes that I used to eat before being diagnosed with celiac disease were pecan or almond crusted. Now I normally cannot have these when we dine out because they are coated in flour. I had some chicken in my freezer that I wanted to cook, so I decided to try an almond coated chicken. I modified a Southern Living recipe that I had seen online, and it was delicious. For those of you that still have children at home, I think they would love it as well!

First, I placed chicken breasts between pieces of saran wrap and pounded them with a meat mallet until they were about 1/2-1 inch thick. I like to do this with any chicken recipe because they are often way too thick to cook thoroughly otherwise. (It's also good stress relief). Next, sprinkle with salt and pepper, then dredge in flour. I used gluten free flour, but regular all purpose flour will work fine.

In a small bowl, combine the buttermilk and honey mustard.
Put the buttermilk mixture in a shallow bowl or pan, put the almonds in another.
Dip the floured chicken in the buttermilk and honey mustard mixture.
Dredge the buttermilk coated pieces in the almonds until they are thoroughly coated on both sides.
Cook the chicken in an oven safe skillet on medium-high to high heat for one minute on each side or until the almonds are nicely browned.
Place the pan in the oven and bake for 10 minutes. Simple, quick, and amazingly delicious. I guarantee that this will become a regular in your kitchen!
Please comment and let me know what you think! I love to hear from you.

Almond Coated Chicken

4 boneless chicken breasts
salt and pepper to taste
1/4 cup flour (I used Jules Gluten Free All Purpose Flour)
1/2 cup buttermilk
2 tablespoons honey mustard
3/4-1 cup sliced almonds
2 tablespoons olive oil

Preheat oven to 450 degrees. Place chicken breasts between two pieces of saran wrap and pound with either a meat mallet or the skillet you are going to cook them in until they are about 1/2-1" thick. Salt and pepper both sides. Put the flour in a shallow pan or a ziploc bag and coat the chicken evenly. Mix the buttermilk and honey mustard and put in a shallow pan or bowl. Dip the chicken in this mixture and thoroughly coat on both sides. Place the almonds in another shallow pan or bowl and coat both sides in them as well. Put the oil in an oven-safe skillet; when hot, place the chicken in it and cook for one minute on each side on medium-high to high. Transfer the pan to the preheated oven and cook for 10 minutes.

Gluten-Free Biscuits

Amazingly, I am getting another post out less than 24 hours after my last one. I know, very unusual for me, but I had something turn out so well that I have to post this recipe for all my gluten-free friends!

I discovered this recipe for gluten-free buttermilk biscuits today and decided to make it with dinner tonight. I followed the recipe as written. I used Jules All Purpose Gluten Free Flour for the flour blend, and I used shortening where there was a choice of leaf lard or shortening. I also added a tablespoon or two of buttermilk because the dough seemed too crumbly. The only other thing I did differently was I brushed the tops of the biscuits with melted butter when they had about five minutes left to bake instead of brushing the tops with egg yolk/milk mixture.

I didn't take pictures of the process because I wasn't thinking I would blog about these, but it was simple. Just be sure to use cold butter and shortening, cut them into the flour mixture until pea size clumps form, and only mix the buttermilk in until the dough holds together. And by the way, I used Jules flour mix instead of tapioca flour where the recipe calls for it to coat the rolling surface, rolling pin and biscuit cutter.

Once I got the biscuits out of the oven I couldn't get my iPhone quickly enough to snap a picture of these beauties.
Lovely, huh? Bet your mouth is watering.....but just wait....
I cannot say enough how good these biscuits are.  Bake them and let me know what you think! Thank you, Jeanne from Art of Gluten-Free Baking!

Oh, The Places We Have Been!

It's been a while since I updated my blog. Since last spring I have been lots of exciting places and been through the emotional rollercoaster of sending my last child (of five) off to college.

First, the places:

In April, Sarah (the aforementioned youngest) and I tagged along with my husband to Washington D.C. when he had a meeting there. We had an awesome time and saw so much! We were honored that our eighteen year old wanted to go with us. After touring long and hard all day (art museums, monuments, government buildings including the White House), we found some really great restaurants and ate well.

My beautiful daughter  in the tunnel between the National Gallery of Art buildings:
Our favorite restaurant in D.C. was a tapas place called Jaleo. Sarah loved it, and so did I. They had a fantastic gluten-free menu.

Next was New York City. When each of our children has graduated from high school we have given them a trip with one parent--the boys went with their dad, the girls with me. Everyone chose NYC except one son, who chose a hunting trip out west. Needless to say I was glad a daughter was graduating so I got to go! We had a blast! So many memories, lots of blisters on our feet, and tons of museums, plays, and again, great food. Our favorite was Nizza (amazing gluten-free food!). And we saw tons of celebrities! We saw someone every day of our trip.

Sarah with Amber Riley (Mercedes) of Glee:

Next we were off for our annual family beach trip to Sea Island, Georgia. Always my most favorite time because all of my kids and their spouses/significant others are there for an entire week of fun, sun, relaxation and a lot of reading on the beach, cooking together in the kitchen, and just enjoying each other.

Then, in July we were went to Lake Oconee for a long weekend. Lots of fun relaxing, catching up with each other, and tubing.
In between all of this travel, there were also trips to Asheville, North Carolina with a trip to the Biltmore House and some of the best gluten-free eating ever at Posano Cafe; St. Simons Island for another meeting with my husband, and a trip to Auburn to see and celebrate the graduation of our son Matthew.

Okay, that was a lot of info about my summer and why I've been absent. I am looking forward to posting some yummy recipes soon. In the meantime, I hope you are as excited about fall and college football being here as I am!