Red Velvet Smoothie

I saw a Pinterest photo about using beets to make a red velvet smoothie. Here is my recipe and it is definitely worth a try. I thought it was amazing!

day 249 (1 of 1)Red Velvet Smoothie

Ingredients

Directions:

  1. Put all ingredients except water and blend until smooth.
  2. If mixture is too thick add more water.

Enjoy!

 

 

 

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Day 117 and Day 118-Pumpkin Cupcakes

 

When I was a child, I would not eat anything with pumpkin in it, no pies or cakes. Then one day, I tried a pumpkin cake and I fell in love. Side note: I fall in love with food pretty often.

Recipe adapted from the Neely’s.

Directions

  1. Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and  salt. Set aside.
  3. In a large bowl, add the butter and the sugar. Beat with a mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract.
  4. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
  5. In separate bowl, mix together chocolate chips and 2 tablespoons of flour. Fold gently into batter.
  6. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
  7. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

Maple Cream Cheese Frosting

Ingredients:

  • 8 ounces cream cheese
  • 1 cup or 2 sticks unsalted butter
  • 1/2 teaspoon salt
  • 4 teaspoons pure vanilla extract
  • 2 Tablespoon maple syrup

Directions:

  1. Combine the cream cheese, butter,in a large mixing bowl and blend for 2 minutes.
  2. Add salt, vanilla, and maple sryup, blend to combine.
  3. Add confectioner’s sugar, one cup at a time. Once all sugar is added mix for 2 minutes.

Assembly of Cupcakes:

  1. With desired pastry tip, fill pastry bag, save one cupcake without frosting.
  2. Pipe on cupcakes.
  3. Drop a couple of chocolate chips for decorations. Enjoy!

Day 107-PB & J Cupcakes

This Tuesday was Boss Appreciation Day, and I made plenty of treats for my co-workers. I am submitting this recipe for a recipe contest, wish me and my friend luck!
I got some great feedback on the PB & J Cupcake. I was told several times that they did not expect to like this cupcake but loved the combination of flavors, and that I should try it with grape jelly.

Vanilla Cupcakes:

Ingredients

Directions

  1. Preheat oven to 350 degrees. Line muffin tins with paper liners.
  2. Sift flour, sugar, baking soda, baking powder, salt, and cinnamon into a mixer bowl. Transfer bowl to mixer, and add egg, yolk, water, buttermilk, oil, and vanilla. Beat on low speed until mixture is well combined and smooth, about 3 minutes.
  3. Divide batter among liners, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks, and let cool completely. (Cupcakes can be stored for up to 3 days.)

Peanut Butter Frosting:

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup creamy peanut butter
  • 1 1/2 teaspoons vanilla
  • 5 cups confectioner’s sugar

Directions

  1. Combine butter and peanut butter.
  2. Add vanilla, mixed until combined.
  3. Combine confectioner’s sugar one cup at a time, scrapping bowl down after each addition.

Assembling the Cupcakes

  1. You will need some prepared jam, jelly or preserves, flavor of your choice. I used raspberry jam that my friend made (he (DG) is an amazing caner).  While optional, I added some crushed peanuts for garnish.
  2. Equipment needed: two pastry bags fitted with two tips of your choice. I used a 1M for piping and circle tip for filling.
  3. First, you will fill the cupcakes with jam using a pastry bag.
  4. Then, you will pipe the peanut butter frosting on top the cupcakes.
  5. Dollop some jam on top the frosting and sprinkle the crushed peanuts.

Enjoy!