Margarita cupcakes are not just for Cinco De Mayo
When cooking a Mexican dinner at home, these cupcakes are a nice treat. Very refreshing made with fresh lime juice. Lime zest gives it that special bite of flavor that has the sweetness and tartness.
Margarita Cupcake with Fresh Lime
2 1/2 Cups all-purpose flour
1 teaspoon. baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup Margarita Mix
1 & 1/2 stick unsalted butter soften
1 1/2 cups sugar
1/4 cup lime fresh juice
1/2 cup milk
4~ 6 fresh limes for zest, juice and garnishing
zest of 2 limes.
Prepare the oven at 350 F. Bake for 15 minutes or until golden brown.
Mix sugar, butter and eggs with an electric beater until fluffy.
Add 1/2 cup flour, baking powder and baking soda, mix well.
Add lime juice, salt, milk and flour ( 2 cup) .
Beat well and pour batter into prepared cupcake paper cup holders in a cupcake or muffin pan.
Bake for about 15 minutes.
Cool cupcakes completely before frosting.
1~ 8 oz cream cheese soften
5 cups powder sugar
1 teaspoon Lime extra or 1 tablespoon lime juice
green food coloring 2 drops
5 tablespoon butter soften
zest of 2 limes
In a mixing bowl add cream cheese and butter using an electric beater mix until fluffy.
Add powder sugar one cup at a time. When completely mixed add food coloring and Lime juice. Add more powder sugar if needed.
Garnish cupcakes with Lime zest and tiny slices of fresh lime.
Using Hot Tamale candies and a slice of fresh lime.
Happy National Margarita Day! A great summer treat.
1 stick of kanten also known as agar-agar (about 10 ounces)
3 cups of water
3 1/2 ounces of sugar
1 fourteen ounce can of puree azuki beans or 2 cups azuki red beans soaked overnight than cooked until tender
Rinse the agar-agar and tear it into several pieces, cover with water in a small bowl and allow to soak for about 30 minutes (place an object on the kanten to prevent it from floating up).
Squeeze out as much water from the agar-agar as you can, tear into very small pieces and place in a in a small sauce pan, add water and agar-agar, cook over medium until the agar-agar has dissolved.
Strain melted agar-agar through a small hand-held sieve into another pan.
Make sure it’s clear with no lumps.
Add sugar and continue stirring over medium heat until dissolved.
Remove from heat and add puree azuki beans
Save a few cooked whole beans to be added at the end.
Return pan to the heat and cook until mixture comes to a boil, turn down heat and simmer for 4-5 minutes, stirring continually.
Remove pan from heat and allow to cool.
At this point, pour the kanten into a pan. I like to use small pan that has individual squares for baking.*
Pour the kanten into pan, add extra whole cooked beans for a special appearance. cool and refrigerate until set.
The jelly will be ready to eat when it is completely firm and chilled. Cut into squares and serve with a nice green tea,
Use a baking pan that has little squares so that you can make several individual jellies, comes out perfect like the photo. (I used an
individual brownie pan).
Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango coated with sweet soy . sauce based sauce are called mitarashi. Dango are made with mochiko(rice flour). Dangos are usually served with green tea.
A very simple recipe and a tasty japanese snack.
Directions for Dangos
1 cup glutinous rice flour
3/4 to 1/2 cup boiling water
1 tsp. sugar
Soak the Bamboo skewers in water before adding the dumplings. Tip: as the dumpling is grilling the skewers will not burn.
Add rice flour in a bowl than add warm water.
Knead the mixture well.
Make small round dumplings balls. Place dumplings balls in a steamer and steam them on
high heat for about 10 min.
Cool dumplings balls and skewer them in bamboo sticks. (3-4 dumplings on each stick).
Mitarashi sweet sauce for Dangos
2/3 cup water
1/2 cup brown sugar
2 1/2 tbsp light soy sauce
1 1/2 tbsp. potato starch mix with 1 1/2 tbsp water
2 tbsp Mirin Japanese rice vinegar (optional)
The pecan loaf cake is sweet , moist with a rum flavor which can be optional. I love this recipe because it has a crunchy top with nuts and a hint of chocolate. A wonderful cake for brunch or to serve anytime with afternoon coffee or tea.
2 eggs beaten
2 1/4 cup flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup chopped & pitted dates
2/3 cup boiling water
6 tablespoons butter
1 1/2 cup brown sugar
1/3 cup rum
1/2 cup chocolate chips
1/2 cup pecans or walnuts
Directions: heat oven at 350
Line your loaf baking pan with parchment paper or wax paper. Spray or butter the parchment paper.
In a bowl, mix the following ingredients, chopped dates, butter, rum, brown sugar, adding 2/3 cup of boiling water.
Let it sit for about 20 – 30 minutes. When cool stir nuts and beaten eggs into mixture.In a large bowl mix dry ingredients, flour, baking powder, salt and chocolate chips. Mix well adding the wet date mixture, transferring to the large bowl. Mix well.
Bake 60-70 minutes check with a toothpick and if it the toothpick comes out clean when insert than it is done.
Cool for 15 minutes.
Make sure loaf is completely cool before slicing.
|Henry’s Mini Vanilla Donuts
This easy Vanilla donut recipe is for Henry, who has not had a donut in months!
Not fried but “Baked” donuts. Guilt free! I am sure most love a fried yeast donut!
Nothing like the real thing!
2/3 cup of shifted flour
1/4 cup rice flour
1/2 cup sugar
grated nutmeg 1/8 teaspoon
pinch of salt
1 teaspoon baking powder plus a tiny pinch more
1/2 teaspoon cinnamon (optional)
1 teaspoon pure vanilla extract
3 tablespoons plain yogurt
3 tablespoons canola oil
2 tablespoons buttermilk (make your own buttermilk by adding a few drops of white vinegar let it sit for 5 minutes before adding to mixture)
2 large eggs
spray baking oil (for the baking pan)
Mini donut pan or mini muffin pan.
Glaze or powder sugar
mix cinnamon & powder sugar
Directions: Pre-heat oven at 375 degrees. Bake 10~ 12 minutes until lightly golden brown
Mix dry ingredients in a medium mixing bowl. Set a side.
In a smaller bowl mix the eggs, sugar, adding vanilla, buttermilk and yogurt.
Pour egg mixture into the large bowl with the dry ingredients. Mix until all is combine.
Spoon batter in a mini donut pan half.
Donuts are done if they spring back when touch lightly, should be a light golden brown in color.
Remove donuts and cool on a wire rack. Dip baked donuts in powder sugar or cinnamon and sugar.
Make a glaze.
1/2 cup powder sugar
1/2 teaspoon vanilla,
2 teaspoon milk (add more sugar if needed)
|A perfect pair: Coffee & Vanilla Donuts!
Chilled pudding (photo)
1 cup sugar
1/3 cup cocoa powder
a pinch of salt
2 1/2 cups milk
1/2 heavy whipping cream
4 large egg yolks
4 ounces semi-sweet chocolate or chocolate chips, use milk chocolate chips if you like a sweeter pudding
1 1/2 teaspoons of pure vanilla extract
1 tablespoon unsalted butter
For garnish whipped cream, marshmallows, shaved white chocolate or a large strawberries
Whisk together in a bowl the sugar, coco powder, salt and cornstarch. Separate the yolks from the eggs adding one at a time to the dry mixture. This mixture will look like a thick paste. Set a side.
Pour the remaining milk (2 cups) and the cream into a pot and bring to a boil, remove from heat. Pour the egg mixture into the pot of milk, a little at a time while constantly whisking. Once it is mixed transfer the pudding mixture to a clean pot over low to medium heat, continue stirring until the mixture thickens, This takes 3-5 minutes. Remove from heat add the vanilla and butter.
While the pudding is warm pour into wine glasses or small bowls. Serving 6-8 depends on the amount served. Enjoy the pudding warm or cold. If you do not like the skin that forms on top of the pudding, while the pudding is warm place plastic wrap on top of the pudding. If you like the skin that form while chilling just leave uncovered. Enjoy hot or cold chocolate pudding.
If by chance your pudding comes out lumpy, just use a strainer and strain while warm.
1 tbsp. butter for greasing pan
1 1/2 cups flour
2 tbsp. flour for dusting pan
1 cup sugar
3 tsp. lemon zest
2 tsp orange zest
3⁄4 cup quality extra-virgin olive oil
1/4 cup whole milk
4 tbsp. Grand Marnier or other-flavored liqueur or lemon etact or almond extract ( pick one flavor )
2 teaspoon baking powder
1/2 cup chopped almonds
Poweder sugar for dusting the cake ( optional )
Preheat oven to 350 degrees
Grease bundt pan or-deep round 8″ cake pan with butter, then dust with 2 tbsp. of flour, tapping out excess
Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed about 1 minute.
Add remaining flour, lemon zest, orange zest, olive oil, milk, and liqueur or almond extract and stir until well combined.
Add baking powder to mixture and stir until incorporated. Add almonds and mix well.
Spoon batter into bundt pan or cake pan.
Smooth out top with back of the spoon.
Bake until cake is deep golden brown and use a wooden skewer or tooth pick to test the cake if done, inserted in center comes out clean.
Bake about 40 minutes.
Transfer cake to a wire rack to let cool completely, in its pan. Dust with Powder sugar and serve with fresh fruits. ( optional )
Filed under Cakes, Desserts