Bun in the Oven Vanilla Surprise Cupcakes

These scrumptious little cupcakes would be perfect to feature at your friends next baby shower! The cupcake is warm and sweet just like a mothers love. The berry gives this little confection a bite of freshness and vitality. To compliment these cupcakes I use a light and airy italian butter cream frosting... Enjoy! 

Ingredients: 

1/2 Cup Butter ( Unsalted, Softened ) 

2/3 Cup Coconut Sugar

3 Eggs ( Large, Farm Fresh ) 

1 Tsp. Vanilla ( The Real Stuff! ) 

1 1/2 Cups Flour ( All- Purpose ) 

1 1/2 Tsp. Baking Powder 

1/4 Tsp. Salt 

1/4 Cup Milk ( You can also use an alternative milk product such as soy, almond, coconut, etc. ) 

12 Blackberries

Directions For Cupcakes:

Preheat the oven to 350°. Line a muffin tin with 12 paper liners. Set pan aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract. 

In a separate bowl, whisk together the flour, baking powder and salt. 

With the mixer on low speed, alternately add the flour mixture and milk, in 3 small batches at a time, beginning and ending with the flour mixture. 

 Scrape down the sides of the bowl and evenly fill the muffin cups two-thirds full with the batter. 

Place a single blackberry in the center of the cupcake pushing it down slightly so that the batter will rise over it. 

**NOTE**

You can fill these fabulous cupcakes with just about anything! Berries, chocolate, candy, sprinkles, etc. I like to switch it up and put raspberries, chocolate covered espresso beans, caramel filled chocolate candies, candy coated almonds, the possibilities are endless!  

Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. 

Remove from the oven and allow to cool in pan 5 minutes. Transfer cupcakes to a wire rack and allow to cool completely. While Cupcakes are cooling prepare frosting. 

Ingredients for Italian Butter Cream Frosting: 

1 Cup Sugar ( I prefer to use a white refined sugar in this case ) 

1/4 Cup Water

1/2 Cup Egg Whites

pinch of salt

1 1/4 Cups Butter ( Use a high quality butter as it will have a prominent taste in the frosting. ) 

1 1/4 tsp. Vanilla Extract ( The good stuff ) 

optional: liqueur of your choice–just a splash or two; you don’t want your buttercream to be too loose.

Directions for Frosting:

Bring the sugar and water to a boil in a small saucepan. Cover with a lid allow to boil for 2-3 minutes, Remove the lid and cook the sugar to 244 degrees, F.

While your syrup is boiling, whip the whites and salt on medium speed of your stand mixer to soft peaks. ( This is all about timing, so watch them carefully because if you overbeat your egg whites before your syrup reaches temperature, they’ll be grainy and gross )

 **NOTE** 

Adjust the speed of the mixer up or down and try and get your whites to the perfect consistency at the same time your sugar reaches 244F.

When the syrup is ready, with mixer on medium low, pour syrup in a thin stream down the inside of the mixing bowl. 

This will give the syrup a chance to cool off a bit as well as keeping the syrup from getting spun all over the sides of the mixer by the whisk attachment.

Turn mixer to high and whip until whites are completely cool and hold firm peaks.

Add the softened butter, a bit at a time making sure one addition is blended in before adding the next. Once egg whites are incorporated, beat in vanilla. 

Spoon frosting into a piping bag and pipe the cool cupcakes. Garnish with vanilla sugar, toasted coconut, lemon zest, a mint leave, or whatever your heart desires... Enjoy!

Best served with a nice cup of tea and plenty of friends! 

Robot Chicken & Spicy dumplings

Although I truly loathe the show Robot Chicken. I find this dish to be oddly complimentary to the shows concept. These spicy dumplings add some flare to an all too traditional dish. Such as Robot Chickens take on a childlike Clay-mation series and setting it into an adult themed show. The warm and smoky broth ignites the fiery heat of these dumplings such as, of the overly apparent controversy brought on by this shows peculiar characters and plots convolution. 


Stew Ingredients: 
2 chicken quarters ( Fresh or Frozen ) 
2 small onions ( Chopped, I used walla walla sweets ) 
4 cloves garlic ( minced ) 
1 jalapeno ( Seeded and minced ) 
4 carrots ( chunked ) 
5 crimini mushrooms ( sliced ) 
4 red potatoes ( chunked ) 
1 tbsp. basil 
2 tsp. salt and pepper 
1 tbsp. Herbs de Provence 
1 tsp. oregano 
2 Bay leaves 
1 tsp. Paprika
1 quart water 


Spicy dumpling recipe: 
2 cups flour
1 tsp. baking powder 
1 tbsp. Sriracha 
1 tsp. salt 
1 tsp. Chile garlic paste  
Cold water 


Directions for Stew: 
place all ingredients except mushrooms and potatoes in crock pot. stir so veggies and herbs are well mixed.  


Place heat on high and cook for 4-5 hours.


Remove Chicken and shred it with a fork then place mushrooms and potatoes in stew and allow to continue cooking until potatoes are cooked through. 




Once potatoes are cooked add dumplings. 




Directions for Dumplings: 
Mix dry ingredients, then create a well. Slowly add cold water and mix well with hands until dough is almost sticky. 


Add sriracha and mix through dough. 


Drop dough by spoonfuls onto the stew, cover with lid and allow to steam until fluffy and cooked through. 


Best served with a nice pale ale and a good card game with friends. 

Kung Fu Kirimochi with Ginger Infused Soy Sauce Served over micro-greens

Mochi , is an overall term for Japanese rice cake which is made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki as a festive food for Japanese New Year. Meanwhile it is also available all year round but they are machine cut and not hand pounded, known as Kirimochi.


Ingredients: 
1-2 pieces kirimochi
1 Tbsp. Honey 
1 Tbsp. Sesame Seeds ( Toasted ) 
1 small piece ginger root 
2 tbsp. Soy Sauce 
1 cup micro greens 


Gently rub Kirimochi with ginger and Place in a small ungreased non stick pan. Cook until golden brown on both sides and double in size. 


Arrange micro-greens on a plate in a small pile in the center of the plate and place Kirimochi over greens. drizzle kirimochi with greens and sprinkle on the sesame seeds. 


Take the ginger root and grate 1/2 tsp. into the soy sauce. Discard remaining ginger. 


Stir together the ginger and the soy sauce and lightly drizzle over Kirimochi, allowing a bit of it to drip onto the micro-greens. 


Best Served with a nice Sake and a good Kung Fu Movie with that special someone for a nice date night in.

Chewy Chewbacca Chocolate Chunk Coconut Cookies

These nutty, chewy, and wholesome cookies are packed with flavor and texture. Perfect for sharing with friends or just indulging on the couch with a good movie...Enjoy! 
 
1/2 Cup Coconut Oil 
1/2 Cup Coconut Sugar
1/2 Cup Honey
1 Egg ( Beaten ) 
1 Cup Oats ( Quick Cooking, not old fashioned ) 
1 Cup Whole Wheat Flour
1/2 Tsp. Baking Soda
1/2 Tsp. Baking Powder 
1/4 Tsp. Salt
1 1/2 Tsp. Vanilla
1/2 Cup Macadamia Nuts ( Chopped ) 
1 Cup Coconut ( Toasted, Shredded )  
1/2 Cup Dark Chocolate Chunks 


Cream Coconut Oil and Coconut Sugar. Add the Honey and Egg and combine. 


 Add all dry ingredients, mix until just combined. 


Add vanilla, chopped nuts, and coconut, mix well. 


Drop dough onto cookie sheets lined with parchment paper. 


Bake at 375°F for 10-14 minutes or until dough is set and lightly golden around the edges. 


Best Served with a tall glass of milk and a good movie. 

Deep Purple Berry Infused Vodka Lemonade

I love serving this drink on hot summer days. These fruity concoctions are perfect for novice drinkers as the lemonade makes the vodka almost impossible to taste. With that said, although I recommend using a higher quality vodka, if it is not in your budget this is one of those drinks that can tolerate a lower quality liquor... Enjoy!


Ingredients:
1 cup Berry ( I like to use a mix of blackberries and blueberries )
1 cup Vodka
1 cup Simple Syrup ( 1 cup sugar, 1 cup water, heated until dissolved and allowed to chill )
1 cup lemon juice
2 quarts water


In a small bowl add vodka and berries. Allow to sit for at least a few hours ( I like to soak mine overnight ).


Once vodka has been infused, pour mixture into a large pitcher. Add lemon juice and water and stir.


Pour half of the simple syrup mixture in. Stir and taste. If it is sweet enough for your taste, discard remaining syrup. If not, add remaining syrup in small batches tasting frequently as to not over sweeten.


Best served over ice with some coconut cake and your best gal pals!

Yoda's Creamy Avocado Ranch Dressing

Perfect for summer, this recipe is! Creamy, flavorful, and low fat, serve this recipe at your next ladies night as a veggie dip or on top of taco salads...Enjoy! 


Ingredients: 
1 cup Almond Milk ( Unsweetened ) 
1/2 Lemon  ( Juiced, roughly ¼ Cup)
1 Tbsp raw apple cider vinegar
1 ripe avocado ( Cut into chunks ) 
2 clove garlic ( Minced ) 
 ¼ Cup Fresh Chive ( Minced ) 
 ¼ cup fresh dill ( Minced ) 
½ tsp sea salt
½ tsp pepper


Place all ingredients in food processor, blend until smooth, and allow to chill.


Best Served over salads, as a veggie dip, on baked potatoes, or as a spread on sandwiches. 

Emerald Eyes Avocado Breakfast Bowls

These delicious little bowls are perfect for those mornings when you want a hot home made breakfast but you  are short on time. The possibilities for toppings on these avocados are endless, sprinkle with chorizo, spoon on some salsa, or just enjoy as is! These Avocado breakfast bowls are healthy, endulgent, and simple to make... Enjoy! 


Ingredients: 
2 Avocados ( Halved  and Pitted ) 
4 eggs ( Farm Fresh ) 
Sea Salt & Fresh Cracked Pepper ( to taste ) 

Topping Ideas: 
salsa
bacon bits
cilantro 
chorizo 




Place halved Avocados on baking sheet. Crack egg into hole of avocado, sprinkle with salt and pepper and bake at 400 for 10 minutes or until eggs are desired done-ness. Remove from oven, top with desired ingredients and enjoy! 


Best served with a tall glass of juice and a side of fruit.