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Pink Grapefruit Cupcakes with Pink Grapefruit Cream Cheese Frosting

January 20, 2012 ·

It seems we save cupcakes for a special occasion – to celebrate a birthday, a holiday, an accomplishment, etc.  When I made these cupcakes, I didn’t have any particular occasion in mind.  I decided to make these Pink Grapefruit Cupcakes ‘just because.’  Just because it’s been a while since I last made cupcakes.  Just because there is always a reason to celebrate something.  Just because citrus is aplenty right now,…let’s try something new!

These cupcakes are really easy to make and a unique way to enjoy grapefruit.  The cake alone has a subtle citrus flavor – just enough grapefruit flavor without being overpowering.  When topped with the grapefruit cream cheese frosting, it becomes dangerouly good.  The cream cheese gives the right amount of tang to balance the grapefruit flavor and brings it all together into a sweet and delicious cupcake.

Pink Grapefruit Cupcakes were fun to make, fun to eat, and fun to share…all just because. 😉

Pink Grapefruit Cupcakes with Pink Grapefruit Cream Cheese Frosting
 
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Yields: 12 cupcakes
Ingredients
  • Cupcakes:
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ⅔ cup granulates sugar
  • 2 large eggs
  • ½ cup Greek yogurt (nonfat or 2% reduced-fat)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pink grapefruit zest (1 softball-sized grapefruit yielded approximately 1 tablespoon)
  • Frosting:
  • 4 ounces ⅓-less-fat cream cheese, chilled (block)
  • 2 cups powdered sugar
  • ⅛ teaspoon vanilla extract
  • 1 teaspoon pink grapefruit zest
  • 2 teaspoons pink grapefruit juice
Instructions
  1. Preheat oven to 350 degrees. Line 12-cup muffin pan with paper liners. Set aside.
  2. In a medium bowl, combine flour, baking powder and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs; mix until smooth.
  4. To the butter mixture, add half of flour mixture, and combine; repeat with remaining flour mixture. Add yogurt and vanilla, blending with a rubber spatula. Fold in zest, mixing until just combined.
  5. Divide batter evenly among prepared muffin cups (about ⅔ full). Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 5 minutes. Transfer cupcakes to wire rack to cool completely before frosting.
  6. To make the frosting, place cream cheese in a medium bowl and baet on medium speed until smooth and creamy. Add powdered sugar, vanilla zest and juice, beating until smooth. Frost cupcakes as desired.
Notes
If not serving immediately, cupcakes/frosting should be refrigerated, otherwise, the frosting gets too soft. When serving, let cupcake sit out for 10-15 minutes at room temperature.

Adapted from Health

Filed Under: dessert, healthy, Recipes Tagged With: , , , , , , , ,
vegetarian black bean tortilla soup with corn that is vegan and gluten free

Chunky Tortilla Soup with Black Beans

January 12, 2012 ·
vegetarian black bean tortilla soup with corn that is vegan and gluten free
We have had the good fortune of enjoying unseasonably warm weather over the past few weeks, and it has been fabulous.  In fact, I even considered firing up the grill.  Of course a brisk, windy day, along with temperatures in the single digits, set me straight.  I went back to craving wintery comfort foods, and this Chunky Tortilla Soup with Black Beans is the epitome of wintery comfort food.  It’s warm, a little spicy and filled with vegetables.

From the original recipe, I used tomatoes with chiles, added more vegetables and increased the chili powder.  This soup reheats beautifully, though over time the broth gets absorbed making it almost like a chili.  I like it that way, but if you prefer your soup more soupy, I recommend adding some broth or water when reheating.  Chunky Tortilla Soup with Black Beans is a healthy and delicious soup, and perfect to enjoy this winter!

vegetarian black bean tortilla soup with corn that is vegan and gluten free
Chunky Tortilla Soup with Black Beans
 
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Yields: 4-6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 5 garlic cloves, minced (or grated)
  • 2 teaspoons chili powder
  • 2 cans (14½ ounces each) diced tomates with green chiles, including juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 4-6 cups low-sodium vegetable broth (or chicken broth)
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 10 ounces frozen corn
  • Coarse salt and ground pepper
  • 1 cup crushed tortilla chips, plus more for serving (optional)
  • 1 tablespoon fresh lime juice
Instructions
  1. In a large Dutch oven, heat oil over medium heat. Cook onion for 5-7 minutes, until softened. Add garlic and chili powder and cook until fragrant (about 1 minute).
  2. Add tomatoes (with juice), beans, broth, spinach and corn; season with salt and pepper to taste.
  3. Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice. Serve soup with lime wedges and more chips.
Notes
Adapted from Everyday Food Light
Filed Under: gluten free, healthy, main dishes, Recipes, soup, vegan, vegetarian Tagged With: , , , , , , , , , , , ,

Lemon Ricotta Muffins

January 10, 2012 ·
Bring on citrus season!  When life gives me a bowl of lemons, you better believe I’m going to make some muffins!  And perhaps some lemonade to wash them down, but that’s another post all together.  For now it’s all about muffins, as these Lemon Ricotta Muffins definitely deserve the spotlight.  They are bright, perfectly sweet and bonus – they’re low in fat, though you would never know it.  The ricotta cheese gives the muffins a moist, soft texture, and the flavor goes perfectly with the lemon.  The taste is reminiscent of delicious lemon ricotta pancakes, only a bit more portable.

With the wonderful citrus bounty upon us, over the next few weeks I will be sharing several recipes using citrus fruits.  In the meantime, grab those lemons and give these muffins a try!

Lemon Ricotta Muffins
 
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Yields: 12 muffins
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ¾ cup granulated sugar
  • 2½ teaspoons baking powder
  • ¼ teaspoons salt (optional)
  • ¾ cup low fat ricotta cheese
  • ½ cup water
  • ¼ cup canola oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar
Instructions
  1. Preheat oven to 375 degrees. Prepare 12 muffin cups with paper liners or cooking spray. Set aside.
  2. In a large bowl, mix the flour, sugar, baking powder and salt. Make a well in the center.
  3. In a medium bowl, whisk the ricotta, water, oil, lemon juice, lemon zest, egg, and vanilla until blended.
  4. Fold the ricotta mixture into the flour mixture until just blended.
  5. Divide batter evenly among muffin cups. Sprinkle turbinado sugar over the tops of the muffins.
  6. Bake for 16 minutes, or until a toothpick inserted in the center comes out clean. Let muffins sit in pan for 5 minutes and then remove to wire rack to cool completely.

Adapted from Cooking Light

Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , , ,
easy parmesan black pepper buttermilk drop biscuits

Parmesan-Black Pepper Drop Biscuits

January 6, 2012 ·
easy parmesan black pepper buttermilk drop biscuits
There is nothing better than having warm fresh buns, bread or biscuits at the dinner table. Due to the time involved, that is often saved for the weekend. We’re always looking for quick and easy dinners, including accompaniments. Enter the wonderful world of drop biscuits! By simply dropping the dough instead of rolling and cutting, these can be made in around 15 minutes ~ just the amount of time you need to sear your meat, set the table, make a salad, catch up on your blog reading…or whatever you need to do. The result is fresh warm biscuits in no time. How nice is that!

easy parmesan black pepper buttermilk drop biscuits
From the original recipe, I used Parmesan cheese instead of Asiago cheese, as I was trying to use up what I had on hand.  Either way is really good.  I added garlic powder, which definitely enhances the flavor in these biscuits.  I have tried using whole wheat pastry flour instead of all-purpose flour and found the whole wheat pastry flour yielded subpar results.  Light butter or regular butter work fine, but I’m always happy to shave off some calories if the light version works in a recipe.
Parmesan-Black Pepper Drop Biscuits are versatile, quick and easy to make.  Great for a weeknight dinner, a last minute side or simply just because you’re craving warm biscuits.
Parmesan-Black Pepper Drop Biscuits
 
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Yields: 8 biscuits
Ingredients
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (optional)
  • ¼ teaspoon cracked black pepper
  • 1½ tablespoons light butter, chilled and cut into small pieces
  • ½ cup (2 ounces) grated fresh Parmesan cheese (or Asiago cheese)
  • ¾ cup buttermilk
Instructions
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. Combine flour, baking powder, garlic powder, salt and pepper in medium bowl.
  3. Into flour mixture, cut in butter with a pastry blender (or 2 knives) until mixture resembles coarse meal. Add cheese and toss well to combine. Add buttermilk and fold until just moist.
  4. Drop dough into 8 equal mounds on lined baking sheet. Bake for 12-14 minutes, or until edges are browned.

Adapted from Cooking Light

Filed Under: bread, healthy, Recipes, sides Tagged With: , , , , ,

Chocolate Malt Muffins

January 2, 2012 ·
chocolate malt muffins with chocolate malted milk powder

I had a lot of leftover malt powder after making Triple Chocolate Malted Cookies.  While I’m sure Mike would love if I used it up making several batches of his favorite cookie, I had other ideas.  One of them, of course, being muffins!  These muffins were a fun change from our usual breakfast.  The malt flavor was not overwhelming, and the chocolate chips gave a little extra interest.  A little chocolate for breakfast can’t be a bad thing, right?  Definitely not if that means enjoying these muffins!

Chocolate Malt Muffins
 
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Yields: 12 muffins
Ingredients
  • 1¾ cup all-purpose flour
  • ½ cup chocolate malt powder (plus 2 teaspoons for topping)
  • ⅓ cup granulated sugar (plus 2 teaspoons for topping)
  • 1 tablespoon baking powder
  • ⅓ cup canola oil
  • ¾ cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 400 degrees. Prepare muffins tin (line cups or spray with cooking spray). In a small bowl, mix 2 teaspoons malt powder and 2 teaspoons granulated sugar. Set aside.
  2. In a large bowl, whisk the flour, malt powder, sugar and baking powder until combined.
  3. In a separate bowl, mix the oil, buttermilk, egg and vanilla.
  4. Add the milk mixture to the flour mixture and fold gently until just combined; gently fold in chocolate chips.
  5. Divide batter evenly among 12 muffin cups. Sprinkle with malt powder/sugar mixture.
  6. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Remove to wire rack to cool completely.

Adapted from weewelcome

Filed Under: bread, breakfast, Recipes Tagged With: , , , , , , ,
pretzel hershey's kiss and m&ms

Pretzel Kiss Candies

December 19, 2011 ·
Pretzel Kiss Candies are the ultimate salty sweet treat made using only three ingredients. Colors can be customized for holidays and events, making these a go-to for any party! Make a lot, because they disappear quickly!!
Pretzel Kiss Candies | alidaskitchen.com

Pretzel Kiss Candies are a fun and easy treat for the holidays. These candies have been circulating around the web for some time now, and with good reason. They are easy and SO good! You have the salty-sweet thing going on, plus they are a cute addition to your holiday treat plate.  Use your favorite M&Ms for the topper, choosing whatever goes with your celebration.  The white chocolate Hershey’s Hugs tend to melt faster and smoother than their milk chocolate counterparts, but they are both equally delicious.

Simple to make, Pretzel Kiss Candies are perfect for a last minute get together, or simply because they mood strikes you. Whatever the reason, Pretzel Kiss Candies are a must-make for the holidays!

More easy pretzel treats:

Pretzel Kiss Candies | alidaskitchen.com

Pretzel Kiss Candies
 
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Yields: varies
Ingredients
  • Square waffle-shaped pretzels
  • Hershey's Hugs or Kisses
  • M&Ms candy, any variety
Instructions
  1. Preheat oven to 170 degrees. Line a cookie sheet with parchment paper. Set aside.
  2. Set pretzels on lined cookie sheet. Place an unwrapped Hershey's Hug or Kiss on top of pretzel.
  3. Bake oven for 4-6 minutes until softened (note: Hugs will soften quicker than Kisses). Remove from oven and press an M&M candy into the center of each Hug/Kiss.
  4. Allow to cool for 10 minutes and then place in refrigerator to harden for 15 minutes to overnight.

Pretzel Kiss Candies | alidaskitchen.com

Filed Under: dessert, Favorites, kid-friendly, Recipes Tagged With: , , , , , , , ,

Banana Graham Muffins

December 12, 2011 ·
Banana Graham Cracker Muffins

One of the reasons I often make muffins or quick breads is so that Mike can take breakfast on-the-go.  With this lastest muffin creation, I wanted to make something that Adam would love as well.  It definitely did not take me long to come up with this one.  It is no secret that toddlers love bananas and toddlers love graham crackers.  So why not put the two together in a muffin to create the ultimate toddler treat!

Banana Graham Cracker Muffins

I must confess that Adam is not the only banana and graham cracker lover in this house ~ yours truly is a huge fan as well.  These muffins definitely did not disappoint!  The crushed graham crackers definitely add a tasty spin on an otherwise simple banana muffin recipe.  In fact, they ended up being a nice combination of the two flavors.  They were not overly graham cracker-y but also not like banana bread.  I added some cinnamon, which ended up very subtle in this recipe.  That amount could be doubled if you’re looking for something cinnamony to go with your banana and graham.

So did Adam love them?  He sure did!  In fact, we all did, and I hope you do too!

Banana Graham Muffins
 
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Yields: 12 muffins
Ingredients
  • 1 cup crushed graham crackers
  • 1 cup all purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 3 medium overripe bananas, mashed (about 1 cup)
  • ¼ cup buttermilk
  • 1 egg, lightly beaten
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line standard muffin tin with paper liners (or spray with cooking spray. Set aside.
  2. In a large bowl, combine the graham crackers, flour, baking powder, baking soda, cinnamon, salt and sugar.
  3. In a separate bowl, combined the mashed bananas, oil milk, egg anv vanilla.
  4. Make a well in the center of the dry ingredients and add the wet ingredients, folding gently until combined (be careful not to over mix).
  5. Divide batter evenly among muffin cups. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from Baking Vintage

Filed Under: bread, breakfast, kid-friendly, Recipes Tagged With: , , , , , , , , ,

Pumpkin Cornbread

November 30, 2011 ·

On Monday, I shared my favorite chili recipe of all time and gave you a preview of today’s post.  What goes best with chili – cornbread!  As I am sure you have noticed, we are all about pumpkin over here these days.  So we put the two together to make Pumpkin Cornbread.

This recipe is super easy to make, and the sweet cornbread was the perfect complement to the spicy chili.  The leftovers were a great quick breakfast on the go, while Adam enjoyed it most as a snack in the car after a trip to the zoo.  Versatile and delicious, these Pumpkin Cornbread recipe is definitely a keeper.

Pumpkin Cornbread
 
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Yields: 16 servings
Ingredients
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ cup brown sugar
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup canola oil
  • 1 tablespoon molasses
Instructions
  1. Preheat oven to 400 degrees. Spray 8x8" baking pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, brown sugar and cornmeal; set aside.
  3. In a separate bowl, lightly beat eggs and then stir in the pumpkin, oil and molasses until combined.
  4. Add the pumpkin mixture to the dry ingredients and fold until just combined. Pour the batter into the pan (smooth the top, if needed).
  5. Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

Slightly Adapted from Sweet Pea’s Kitchen

Filed Under: bread, breakfast, healthy, Recipes Tagged With: , , , , ,

Easy Spinach & Cheese Lasagna

November 17, 2011 ·

While working on clearing out the cupboards in advance of our upcoming move, I found myself faced with 3 boxes of lasagna noodles.  How did that happen!  At least it is something I am happy to use, unlike the random can of soup that I have been avoiding.  In lieu of my usual lasagna recipes, which tend to be a bit more labor intensive, I decided to go with something easy and quick to prepare.  This Easy Spinach and Cheese Lasagna is exactly that…and so good!

This lasagna is first simplified by not boiling the noodles.  I used no-boil noodles, but have used regular noodles in the past and they have worked just fine.  Another step is saved by using a good quality pasta sauce from a jar.  A from scratch sauce would of course be fabulous, but we’re going for easy here.  Mix the filling, layer it up with the sauce and noodles, add water, and pop the pan in the oven.  In a little over an hour, you have an easy, healthy, delicious meal.  This lasagna makes plenty for serving guests, or you can enjoy some great leftovers!    

Easy Spinach and Cheese Lasagna
Yields 6-8 servings

15 ounces low fat ricotta cheese
2 cups part-skim mozzarella cheese, shredded (divided)
1/2 cup Parmesan cheese, shredded (divided)
1 egg, lightly beaten
1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
3-4 garlic cloves, grated or minced
2 teaspoons Italian herb seasoning
Salt and pepper to taste
1 (25-ounce) jar pasta sauce
9 to 12 no-boil uncooked lasagna noodles

  1. Preheat oven to 350 degrees.  Spray 9×13 inch non-reactive baking pan with cooking spray and set aside.
  2. In a large bowl, mix ricotta, 1 cup mozzarella, 1/4 cup Paremsan, egg, spinach salt, pepper and Italian herb seasoning.
  3. In another bowl, combine the remaining mozzarella and Paremsan cheese.  This is for the  topping, so set aside.  
  4. Pour 1 cup of pasta sauce in the bottom of the baking pan.  Top with a layer of noodles and then a layer of the ricotta-spinach mixture.  Repeat with another layer of noodles and ricotta-spinach mixture.  Top with remaining sauce and sprinkle with remaining cheeses.  Pour 1 cup water around the edges of pan.  
  5. Cover very tightly with non-stick foil (or foil that has been sprayed with cooking spray).  Bake for 1 1/4 hours.  Let stand, uncovered, for 15 minutes before serving.  

Adapted from Whole Foods

Filed Under: healthy, Recipes, vegetarian Tagged With: , , , , , , , ,
healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie

November 8, 2011 ·
Crustless Pumpkin Pie
Crustless Pumpkin Pie is a delicious, pumpkin pie made a little healthier without the crust. This is always a favorite dessert and is a lighter, healthier alternative to a traditional pie.   A must-make for the holidays!

Usually by the time Thanksgiving rolls around, I have made at least 6 pumpkin pies…and enjoyed them immensely, of course. Now, before you think I’m some crust-making machine, I must confess to you that my pumpkin pies are made without crust. This Crustless Pumpkin Pie is a recipe that I found years ago, and frankly it is pure genius. By eliminating the extra step of making crust and the excess fat and calories that come with the crust, you are left with a simple, delicious and “skinny” pumpkin pie!

This pie is so good and very easy to make.  In fact, this is so easy to make, the first time I made it I put everything (minus the topping) in a blender.  It turned out great!  These days, I don’t have a blender, and I’m a little more cautious when baking.

Made with pumpkin and skim milk, you are left with a healthier alternative to your traditional pumpkin pie.  It is no wonder that once pumpkin season hits, I have this pie in the fridge all the time.  I have tweaked the recipe over the years to what it is today, and Mike and I are in pie-heaven all fall/winter long.

healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie
 
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Yields: 8 servings
Ingredients
Brown Sugar Topping
  • ¼ cup brown sugar, packed
  • ¼ cup rolled oats
  • 1 tablespoon light butter, softened (I use Smart Balance light, from a tub)
  • ¼ teaspoon cinnamon
Pie
  • 1 can (15 ounces) pumpkin puree
  • 1 can (12 ounces) evaporated skim milk
  • 2 eggs (or 3 egg whites)
  • ½ cup brown sugar
  • ½ cup whole wheat pastry flour or all-purpose flour
  • ¾ teaspoon baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Spray 9-inch pie plate with cooking spray and set aside.
  2. Prepare Brown Sugar Topping: mix oats, brown sugar, oats and cinnamon until combined. (I have found that, while messy, using my fingers to mix the topping works best). Set aside.
  3. In a large bowl, mix pumpkin, evaporated milk, eggs and sugar until combined.
  4. In a separate bowl, whisk together the flour, baking powder and spices. Add to pumpkin mixture and gently fold until incorporated.
  5. Pour pumpkin mixture into prepared pie plate. Sprinkle Brown Sugar Topping over the top. Bake for 50-55 minutes. Cool for 15 minutes, and then move to refrigerator for at least 4 hours to overnight.

Adapted from Betty Crocker

Filed Under: dessert, Featured, healthy, Recipes, vegetarian Tagged With: , , , , , ,