Sour Cream Lemon Cupcakes with Fresh Raspberry Buttercream
This cupcake is AMAZING. You would think the sour cream made the cake dense, but the cake flour countered that and it was so light! I used this recipe for the cupcakes. It’s originally for a tube pan, so to convert to cupcakes:
use 1/4 cup batter per cupcakebake for 21 minutes. The recipe yields 30 cupcakes
To top it off, I made a simple buttercream off of the C&H website. Instead of the vanilla, I added about 8 fresh raspberries- SO DELICIOUS!
For holidays I usually make a sugar-free option, and this Easter, this was the one! I used this recipe, except the majority of the jello was sugar-free. It’s absolutely beautiful and easier to make than I thought! I’m not really a jello person, but this was tasty!
We’re going through the fridge before we head out for vacation. It’s always a surprise as to what we’ll make, but I had just the right amount for this recipe- 2 fuji apples, a green apple (I have no idea what kind it was), a lemon, and pre-made frozen pie crust that, if not used, would be freezer burned at any moment.
The original recipe can be found here. I did make a few adjustments such as using 3 tsp. of cinnamon rather than 2, 1/4 tsp. of nutmeg rather than 1/8, and I only had almonds on hand rather than pecans. Let me tell you, this recipe is awesome!
We couldn’t wait for it to cool down, hence the way it looked more like the “crisp” than the “pie”, but it was oh-so-delicious with a glass of milk!
This was one of the treats I made for Halloween. I used my go-to chocolate cupcake recipe (that also happens to be vegan). This time, I also filled and topped it with a spicy chocolate ganache.
The chocolate ganache was simply made with semi-sweet chocolate chips, heavy cream, and a little butter. This time, I added a bit of cayenne for a little kick and sprinkled some ancho chili powder on top of the cupcake- so yummy!
Yeah, the ? in the name is correct. I was 1) too lazy to get food and 2) strapped for cash anyway, so I had to make do with what was in the house. I’m calling it brunch only because of the egg whites and hash browns. This actually turned out to be pretty tasty! Don’t be fooled by the cook time- I always bake my hash browns rather than fry in oil- I might as well save calories somewhere! Enjoy!
PointsPlus® Value: 6
Preparation Time: 5 min
Cooking Time: 40 min
Level of Difficulty: Easy
This recipe was made with the random things in my fridge- it turned out to be tasty!
1 cup(s) frozen corn kernels 6 serving(s) Smart Ground Mexican Style 1 tsp ground cumin 1 tsp table salt 2 tsp dried coriander leaf 1 serving(s) McCormick Mexican-Style Chili Powder, (1 tsp) 4 item(s) egg white(s) 4 serving(s) Ore-Ida Hash Browns Shredded Potato Patties 2 spray(s) cooking spray 1 serving(s) Lucerne 2% Mexican Four Cheese Blend 4 serving(s) Eat Smart Asian Salad (Salad Mix Only)
1. Heat oven to 450 degrees.
2. Spray each side of hash brown patties with cooking spray and season with salt and pepper.
3. Bake for 30 min., flip hash browns over and bake for another 10 min (or until desired crispiness).
4. While hash browns are in the oven, spray a non-stock pan with cooking spray and heat on medium.
5. Add frozen corn and Smart Beef.
6. Add all spices, mix thoroughly and heat through.
7. Stir in egg whites and cook all the way through.
8. When hash browns are done, place on plate.
9. Layer with meat mixture, cheese, cabbage, and hot sauce (I love Tapatio).
**These items were what I had on hand at the moment. Feel free to add any 0 point veggies- grilled onions and peppers and fresh chopped tomatoes and fresh cilantro!
I’m in love with this recipe! I got it from the WW website. So easy and delicious!
Course: side dishes
PointsPlus® Value: 2
Preparation Time: 8 min
Cooking Time: 0 min
Level of Difficulty: Easy
16 medium fig(s), washed and patted dry, each sliced in half lengthwise 2/3 oz soft-type goat cheese, such as chevre (about 2 Tbsp) 6 Tbsp part-skim ricotta cheese 2 Tbsp thyme, fresh, fresh, leaves 2 Tbsp honey 1/2 tsp black pepper, freshly ground, or to taste
- Place figs on a large serving platter, cut-side up.
- Combine cheeses and thyme in a small bowl. Spoon about 3/4 teaspoon of cheese mixture over each fig half; drizzle with honey and sprinkle with pepper. Yields 2 fig halves per serving.
Oh the infamous grilled cheese sandwich. Who doesn’t love cheese and bread? Although a simple recipe, it was always hard to have an even toast. Here’s what I do to get that lovely look:
PointsPlus® Value: 6
Cooking Time: 5 min
Level of Difficulty: Easy
1 serving(s) Sara Lee Iron Kids White Bread (2 slices) 1 serving(s) Lucerne American Cheese (1 slice) 1/4 Tbsp regular butter
Melt butter in non-stick pan on medium heat. Coat one side of each slice of bread in butter. Place cheese on one slice of bread and top with second slice- ensuring butter side out. Toast until cheese is melted and bread is golden brown.
**Of course you can substitute your favorite bread and favorite cheese, but this is a classic grilled cheese sandwich post! Hmmmm….perhaps I may have to do a gourmet one later on!
Yes, it calls for boxed cake mix, but with an active toddler, you take all the shortcuts you can get!
One ingredient that is from scratch is the dulce de leche. I didn’t know it was SO EASY! Shoot, I’m never going to buy the canned version. All you do is pour condensed milk in a glass pan and bake at 425 degrees in a water bath - that’s it. Yes, really. It comes out to smooth and delicious. I wanted to eat the whole thing right there.
I followed all her tips in her post and bada-bing…my cupcake!
I got so many compliments on this cupcake, I’m definitely making it again!
Oh, the cake pop. Why I have not made these sooner? I don’t know. My first attempt was a couple of days ago when I decided to make them for St. Patrick’s Day. I used THIS FABULOUS RECIPE for green velvet cupcakes. The only difference is that I added 1 more TBSP. of cocoa powder (I like a more chocolately velvet cake). Seriously, this is going to be my go-to-recipe as it creates the most moist cake! Anyway, on to the steps:
Bake the cake per the instructions and let cool. Meanwhile, make the frosting. You can certainly buy a can of frosting, but I made mine using THIS RECIPE for cream cheese frosting. It was on the same site as the green velvet cupcakes. Hey, I’ll take it if all the info is on one page!
After the cake is cooled, crumble and add about 2 cups of the frosting. I used the food processor to make a more even crumble.
Mix thoroughly until it’s a pretty stiff consistency. The best tool? Your hands of course! Insert the sarcastic tone of the Hubbie: “you mean you bake a cake, to crumble it, then mash it together again?”
I used a scoop to portion out the mix before I shaped them into balls.
It’s best to refrigerate several hours or overnight. I was in a time crunch, however, and put them in the freezer for 15 minutes before I dipped.
Now, to prepare the dip. I used the Wilton dip in the microwave friendly container. I told you I wanted to make this easy, right?
Heat the dip per the instructions. Dip the end of the lollipop stick into the melted chocolate before inserting into the balls. Because the cake balls were resting in the fridge, I inserted the stick into the flatter side of the ball. Also, because I didn’t properly chill the cake balls, I made sure to keep the majority in the fridge while I worked on the rest.
Yeah…remember how I didn’t chill them for long? Here’s a picture of the first casualties. Unfortunate, but still delicious!
The first cake pop looked a little too much like Stewie.
White chocolate is hard to work with, so I decided to switch it up and use a darker chocolate. Seriously, SO MUCH EASIER to melt and dip with.
They progressively got better as the night went on.
Well, that’s it! Don’t you want to take a bite?