Margarita Cupcakes

I saw these online almost a year ago.  I was hesitant to make them because I couldn't quite imagine how tequila would taste in a dessert???  I've made cupcakes with alcohol before ... Mojito Cupcakes and Irish Cupcakes but tequila just had me wondering because the flavor can be so strong.  These cupcakes seriously taste like margaritas.  So if you like margaritas you will like these cupcakes!  They were a crowd pleaser at the picnic we went to over the weekend.  Enjoy!

INGREDIENTS

For the Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

Zest and juice of 1 1/2 limes

2 tablespoons tequila

1/4 teaspoon vanilla extract

1/2 cup buttermilk (I used 2% milk and it worked fine)

To Brush the Cupcakes

1 tablespoon tequila

1 tablespoon triple sec or orange liquor 

For the Tequila-Lime Frosting

1 cup unsalted butter, at room temperature

2 3/4 cups powdered sugar

1 tablespoon lime juice

2 tablespoons tequila

Pinch of coarse salt

DIRECTIONS

1.  Preheat over to 325'F.  Line a cupcake pan with liners.  (regular cupcake pan or mini ... recipe makes 12 standard cupcakes or 48 mini).  

2.  In a medium bowl, whisk together the flour, baking powder and salt and set aside.

3.  In an electric mixer on medium-high speed, beat butter & sugar until light and fluffy (about 5 minutes).  

4.  Reduce mixer speed and add the eggs one at a time, mixing thoroughly after each addition.  

5.  Scrape the sides of the bowl and add the lime zest, lime juice, tequila and vanilla.  Mix until combined.

6.  Reduce mixer speed to low and add the dry ingredients in 3 batches, alternating with the milk in 2 batches.  Mix only until just incorporated. 

7.  Divide batter evenly among the muffin cups.  If making standard size cupcakes bake for 25 minutes (mini cupcakes bake for 12 minutes) or until just slightly golden and a toothpick inserted comes out clean.

8.  Allow cupcakes to cool for 5-10 minutes.  Remove to cooling rack.  Brush tops with tequila/triple sec mixture.  Allow to cool completely before frosting.

9.  To make the frosting, whip the butter on medium-high speed in an electric mixer using the whisk attachment for 5 minutes.  Reduce speed to medium-low and gradually add the sugar, mixing and scraping the sides until it is all incorporated.  Add the lime juice, tequila and salt and mix on medium-high until light and fluffy.  If the frosting appears too soft you can add some additional sugar one spoonful at a time until you reach the desired consistency.  Frost cupcakes.  If you wish you can garnish with lime zest & a sprinkle of coarse salt. 

Recipe from Brown Eyed Baker

Peanut Butter Cup Crunch Brownies

My chocolate & peanut butter love continues with these amazing candy-bar-like brownies.  I made them this weekend to take along to a friend's picnic.  The base layer is a brownie, then topped with chopped peanuts, chopped peanut butter cups and finally the top layer is a crunchy peanut butter & chocolate layer of heaven.  The top tastes like a Nestle Crunch bar with peanut butter.  YUM!!!!

INGREDIENTS
Bottom Layer
Brownie Mix for 13 x 9 pan (plus all the ingredients listed on the box)

Middle Layer
3/4 cup salted peanuts, chopped
8 full size Reeses Peanut Butter cups, chopped (or Fun Size Snicker Bars work too)

Top Layer
1 1/2 cups creamy peanut butter
1 1/2 cups chocolate chips (milk chocolate or semi-sweet)
1 tablespoon butter
1 1/2 cups Rice Krispies cereal

DIRECTIONS

1.  Mix and bake the brownies according to the box directions, however, bake for 5 minutes less than the recipe states. I recommend lining the pan with parchment paper for easy removal.

2.  Remove brownies from the oven and sprinkle with the chopped salted peanuts and chopped peanut butter cups.  Return to the oven and bake an additional 5 minutes.

3.  While the brownies are finishing in the oven, melt the peanut butter, chocolate chips and butter in a medium saucepan over low heat.  Stir in the cereal until evenly coated.  Remove brownies from the oven and pour the chocolate/peanut butter mixture over the top.  Spread to cover evenly.  Allow to cool and then refrigerate for at least 2 hours before slicing.  Cover tightly and store in the refrigerator.  Makes 24 brownies or more depending on how small you slice them.  I sliced mine small because they're rich like a candy bar and got about 36 brownies out of the recipe.

Enjoy!

Recipe from Sally's Baking Addiction

Grilled Citrus Shrimp

I LOVE shrimp!  This recipe is a great way to make shrimp in the summertime.  Marinating the shrimp in the citrus juice gives them a great flavor and the spice from the cayenne gives just enough heat without being overly spicy.  Serve with grilled vegetables and a cold glass of white wine.

INGREDIENTS
16 ounces uncooked shell-on medium to large shrimp (wild caught are worth the extra money vs farm raised)
2 lemons
2 limes
1/2 cup orange marmalade
1 tablespoon vegetable oil
1 large garlic clove, pressed
1 tablespoon snipped fresh parsley (or 1/2 tablespoon dried parsley)
1/4 teaspoon ground red pepper/cayenne

DIRECTIONS

1.  Peel and devein shrimp, leaving tails on.
2.  Using a juicer, juice lemons to measure 1/4 cup juice.  Juice limes to measure 1/4 cup juice.  Pour juices into a small bowl.  Add orange marmalade, oil, garlic and red pepper.  Mix until well blended.
3.  Place shrimp in the citrus marinade and press down so they are completely covered by the citrus juices.  Marinate in the refrigerator for 45 minutes to 1 hour.  Do NOT marinate longer than 1 hour or your shrimp will start to cook in the citrus juice (aka ceviche).
4.  Prepare grill for cooking over medium heat.  Place shrimp on skewers and place on grill for 5-6 minutes, turning once.  Brush with extra marinade while cooking.

Recipe adapted from Pampered Chef "Casual Cooking" Citrus Shrimp Skewers

Grandma Tatem's Peanut Butter Fudge

"Tatem" is my daughter's middle name which came from my mom's maiden name. My Grandma Tatem, quite possibly the kindest woman ever, had EIGHT children.  Can you imagine??  Sometimes I need a glass of wine at the end of the day and I only have ONE child ... I really can't imagine eight children!!  Needless to say I have A LOT of cousins & relatives on my mom's side of the family and this recipe post happened to be requested by one of my cousins.  I hope I do it justice!

I've had this recipe since March and I FINALLY made it yesterday.  The ingredient list concerned me a little with the amounts ... 2 lbs of sugar, 1 lb of butter ... it just sounded like it was going to make a TON of peanut butter fudge!  Then I got to thinking that perhaps this recipe was doubled??  I mean with such a large family to share with I would imagine all of Grandma Tatem's recipes were doubled or even tripled.  So, I'm going to list the original recipe but you could always choose to make half of it or even a quarter of it (1/4 of it was perfect for my family of 3).

This is a super simple method to make fudge ... no candy thermometer necessary, no stove, no microwave.  Just mix it and refrigerate.  If you're a peanut butter lover like I am you will LOVE it!  Its creamy & delicious!!!

INGREDIENTS
2 lbs powdered sugar
1 lb butter or margarine
2 cups peanut butter
1/2 tsp vanilla (I recommend increasing this to 1 tsp)
1/2 cup cocoa powder (8 tablespoons)

DIRECTIONS
Blend all the ingredients using a mixer or by hand.  Press into a 9 x 13 pan and refrigerate for at least an hour before slicing.  Store in an airtight container (I kept mine refrigerated to remain firm).  If making half the recipe use a 8 x 8 pan.  I recommend lining the pan with wax paper for easy removal.

My small batch version (because there is NO WAY this girl is having 8 kids)...
2 cups powdered sugar
1 stick butter or margarine, softened
1/2 cup peanut butter
1/4 tsp vanilla
2 tablespoons cocoa

I used a 6 x 6 tupperware container and it worked perfectly.

here's me with my Grandma Tatem.
I bet she would have loved my sweet Caroline Tatem!

No Bake Chocolate Peanut Butter Oat Cookies

I'm a complete failure today at low carb.  I saw these cookies posted on Facebook a few weeks ago.  I wanted to make them the second I saw the recipe (I have a weak spot for chocolate & peanut butter) but I have been trying to be "good" and eat healthy, low calorie, low carb foods to get ready for summer.  My daughter had a playdate today and of course I used that as an excuse to finally try this cookie recipe.  They taste like little clusters of peanut butter fudge goodness and I can't stop eating them!  This is a perfect cookie recipe for the summer because you don't even have to turn on your oven ...that's right, no baking required!

INGREDIENTS
1/2 cup butter or margarine
2 cups granulated sugar
1/2 cup milk
4 tablespoons unsweetened cocoa powder
pinch of salt
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
3 cups quick cooking oats

Add the first five ingredients to a 4 quart sauce pan.  Bring to a rapid boil.  Let boil for one minute.  Remove from heat.  Stir in peanut butter, vanilla and oats.  Drop by spoonful onto a wax paper or parchment paper lined cookie sheet.  (I sprinkled a little sea salt on mine)  Allow to cool for 30 minutes.  Store in an airtight container.  Makes 36-48 cookies depending on what size you make them (1-2 tablespoons per cookie).  I made half a batch and used a 1 tablespoon sized scoop and it made 24 cookies. Also, I didn't have quick cooking oats and substituted old fashioned oats and they worked fine.

Recipe from http://www.browneyedbaker.com

Cinco de Mayo

Happy Cinco de Mayo!  Are you celebrating tonight with some yummy Mexican food and margaritas??  I'm making Salsa Chicken for dinner.  I thought I would re-share this recipe and a few others with Mexican flavors.  Enjoy!

Salsa Chicken
Tamale Corn Cakes with Rajas Topping
Blackened Fish Tacos
Empanadas
Black Bean Soup
Jalapeno Poppers
Salsa
Shrimp Ceviche Cups

Ham & Cheese Omelet Roll

If you're planning a brunch or have a large family this is an impressive breakfast dish that's easy to make, tastes delicious and serves 8 people. I made this on Sunday along with some blueberry oat muffins while hosting a brunch.  Everyone really liked it!

INGREDIENTS
4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
12 eggs
8 ounces ham, finely chopped (about 1 1/2 cups)
6 ounces cheddar or Swiss cheese, shredded (1 1/2 cups)...I mixed 1/2 cheddar/ 1/2 Swiss)
1/4 cup green onions with tops, thinly sliced
2 tablespoons Dijon mustard

DIRECTIONS

1.  Preheat oven to 375'.  In a small bowl, combine cream cheese and milk; whisk until smooth.  Add flour and salt; whisk to combine.

2.  In a large mixing bowl, gently whisk eggs until blended.  Add cream cheese mixture; mix well.

3.  Line a large bar pan (or 4 sided cookie tray) with parchment paper.  Pour egg mixture into pan.  Bake 30-33 minutes or until omelet is puffy and golden.

4.  Meanwhile, finely chop ham, shred cheese and slice onions.

5.  Remove omelet from oven; immediately spread with Dijon mustard. Spinkle with half the cheese; top with ham and onions.  Sprinkle with remaining cheese.  Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll.  Garnish top with additional shredded cheese and onions, if desired.  Let stand for 5 minutes to allow cheese to melt.  Slice and serve.  Makes 8 servings.  Leftovers can be refrigerated and reheated in the microwave (about 90 seconds per slice).

Recipe from Pampered Chef "Main Dishes" cookbook