-Recipe- Fresh Peach Cupcake, Honey Butter Cream Frosting with a Chocolate Drizzle

I wasn't sure if I was going to do a blog about this recipe or not, but lots of friends want to know how I did it, so here ya go!

Oh, did I mention this cupcake is baked inside of an ice cream cone? I have seen these recipes all over Pinterest. But I honestly, have seen more of the "fails" of this than the successes. Well, I am here to add to the success of this! Let's start with ingredients, shall we? (Oh, and this recipe is MOSTLY dairy free, the only dairy is from the chocolate!)

For the Cupcake:

• 1 cup vanilla soy milk
• 1 teaspoon apple cider vinegar
• scant 3/4 cup granulated sugar
• 2 peaches, peeled, pitted and finely pureed
• 1/3 cup canola oil
• 2 teaspoons vanilla extract
• 1 1/4 cup all-purpose or pastry flour (Add more if you think your batter is too runny)
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch salt
• 10-12 ice cream cake cones

 For the Frosting:

• 1/2 cup (1 stick) non-dairy butter, room temp
• 4 Tbsp honey (alternatively, use agave nectar)
• 1.5 – 2 cups powdered sugar (I have a secret ingredient if, you, like me, run out of powdered sugar!)
• 1 Tablespoon almond milk (or other non-dairy milk)

Okay, time to get baking!

First, I always start any baking by preheating the oven, in this case to 350. While that's going go ahead and add the soy milk and apple cider vinegar together, whisk until frothy and set aside to let it curdle. We will come back to it shortly. 

Next, cut up your peaches and add them to the food processor and make them gooey!

 In a medium sized mixing bowl add the following:

• sugar
• oil
• vanilla
• soy milk mixture
• peach puree

Once that's all added, mix until smooth and creamy.

Next we will add to the sifter the flour, baking soda, baking powder, and salt. Sift into the bowl with the wet ingredients. Now, since we just put a bunch of air in to the batter we don't wan to lose that by using an electric mixer, instead get out your wooden spoon (or whisk) and mix that bad boy up until there are no more large lumps!

Now would be a good time to set the ice cream cones in to the muffin/cupcake pan. I'll wait until you are done to go on....

.....

...are we good? Awesome! Let's continue! Now it's time to fill those cones, until ALMOST full. Then CAREFULLY place them in the oven for about 30 minutes. Check doneness with a tooth pick.

While they are baking I like to make my frosting. To do that, make sure your non dairy butter has come to room temperature so it's softer and thus easier to work with. Add that and the honey to a mixing bowl and cream together. Next add the powedered sugar to the mix. Here is where I ran in to a small problem, I didn't have enough powdered sugar!! So I scowered teh interwebz in search for a substitution...lo and behold I came across a baking forum that says you can use corn starch to help thicken up your frosting...and it says it won't add any flavor to it and will lessen the sugary sweetness. Of course I tried it and was scared to do so, but it does work! Make sure to add your non dairy milk and as needed for consistency and there ya go!

So by this time you should have your cupcakes out and cooled or cooling. It is imparitive you let them completely cool or your frosting melts. Are they cool? Great! Frost those babies up! I used a piping bag but feel free to use whatever you want. Set them aside because now we are going to melt chocolate!!

 

It is best to use a double boiler if you have one, if not you can fake it by bringing a pan of water to a simmer and setting a smaller pan on top. Add your chocolate chips and a little canola oil to make it creamier. Stir and stir and stir, you do not want to burn your chocolate!! Once that is done, there are many ways you can drizzle chocolate. I chose a nifty little bottle that resembles an old time ketchup bottle from a burger joint. I think I enjoyed drizzling a little too much because I then got out a baking sheet and lined it with wax paper and drizzled little chocolate designs on to it. Then I put it in the fridge for about 2 hours (the freezer is preferred but ours was too full!!). After they harden, carefully peel them off and stick them on top of your cupcakes. Now this part is IMPORTANT! Put the cupcakes in the fridge or your neat little chocolate pieces will melt...I speak from expirience. Oops. Oh well, still tasty. 

And that's it! Your kids will love this and you will love how healthy they are!! 

-Recipe- Pistachio Crusted Salmon with Strawberry Balsamic Glaze over Orzo Summer Salad

What's this two recipes this month? And back to back? Yes...this recipe was too good not to share this month as well! Now my picture of the final product does the food no good. It is delicious! I was pleasantly surprised with it. Well enough of my rambling, here we go!

Ingredients are as follows:
For the Salad:

• 1 cup dry orzo
• 1 cup chopped strawberries
• 1 cucumber, peeled and chopped (peeling is optional)
• 2 cups chopped fresh spinach
• ¼ cup chopped cilantro
• ¼ cup diced red onions
• 1 avocado, peeled and diced
• ¼ Tsp sea salt 

For the Salmon:

• ¾ cup strawberries, chopped
• 1 cup balsamic
• 1 tbs honey
• ½ cup shelled pistachios
• ¼ cup bread crumbs
• 3 tbs olive oil
• 4 salmon fillets 

Okay, here is the hardest part. If you are unable to find pistachios already shelled, you will have to do it by hand. Just try not to eat them all ;)

Next, cook the Orzo as per package instructions. Drain and allow to cool to room temperature. Once optimal coolness has been achieved toss with remaining salad ingredients. Then set aside.

In a food processor or blender, add the strawberries and balsamic vinegar. Blend until smooth. Then add to a sauce pan. Add the honey and bring to a boil. Reduce heat to medium and simmer. Stir frequently until reduced and thicker, approximately 15 minutes.

Next, add the pistachios to the food processor, of course make sure you washed it first! Pulse until the texture of bread crumbs, speaking of, add the bread crumbs and pulse lightly to mix together. Place in a small bowl.

Take a nice sized skillet and add oil. Heat pan over a medium/high heat. Any higher and you risk burning the salmon. Put the salmon in the pistachio mixture and coat both sides, or if your salmon still has the skin, coat the non skin side only. Place in pan pistachio side down and cook until golden brown. Flip and finish cooking until the salmon is done.

Place salad on a plate, top with a piece of salmon and drizzle the balsamic glaze over and enjoy! Serves 4.

 

-Recipe- Caprese Lasagna Roll Ups

Besides a monthly diy/craft project I also want to do a monthly recipe. I will take pictures along the way so you can have a step by step guide on how to make whatever food I choose.

Today we made Caprese Lasagna Roll Ups. Let me just say these were amazing! And the monster liked them too which is ALWAYS a plus!!

First things first, ingredient list!

This recipe serves 8. Please adjust according to your needs.

• 8 Lasagna noodles, uncooked for now
• 14oz Mozzarella cheese, shredded and divided in half (7oz for filling and 7oz for the top)
• 3/4cup Ricotta cheese
• 1 large egg, white part only
• 1/3cup shredded Parmesan cheese, NOT the kind in the shake container, use FRESH shredded that comes in a tub!
• 4 Roma Tomatoes THINLY sliced (trust me it's hard to roll them if the tomatoes are thick!) You need 32 slices so if you need more than 4 then get more.
• 1 package fresh Basil, chopped
• Marinara sauce (recipe is below this one! I recommend using homemade and not store bought for this recipe!)
• Ground black pepper, season to taste

Okay now that we have our list, time to get cooking! First go ahead and preheat that oven to 350 degrees. Cook your pasta according to the package instructions, you want them al dente so don't over cook!! When you drain the pasta DO NOT rinse it with water. Oh and add salt to the water while they are cooking to minimize the stickiness!

Next lay some parchment or wax paper on the counter or table, wherever you will be working. And align the noodles on the paper in rows. I would do 2 rows of 4.

Now let's make the filling! In a medium sized mixing bowl whisk together the Ricotta cheese and egg white until it is well blended.

 I had the monster complete this step. 

Stir in the Parmesan and 7oz of the Mozzarella cheese with a spoon. Season with pepper, don't use salt as there is enough in the cheeses.

Place roughly about 1 tablespoonful of filling over each noodle and spread it out evenly over the noodle. Then align 4 tomato slices over each noodle and sprinkle with fresh chopped basil. Use as much as you personally like.

Snuggly roll the lasagna noodles into a tight little roll. And place in a glass baking dish.  Before placing them in the dish add about half of the marinara sauce to the bottom of the dish. Once you have the rolls in the dish top with the remaining sauce and  7oz of Mozzarella cheese and add extra Parmesan if you wish. Bake for 35 minutes and voila!

Homemade Marinara Sauce

Ingredients:

• 2tbsp Olive oil 
• 1 Medium-sized Yellow Onion, finely chopped
• 2 Cloves Garlic, finely minced
• 1 28oz can Crushed Tomatoes
• Salt and Pepper to taste

I made the sauce while making the filling.

In a medium sauce pan heat the Olive oil and add the onion. Saute for 2 minutes or until soft and then add the garlic and continue to saute for an additional minute. Add the can of crushed tomatoes and season with salt and pepper. Bring to a gentle boil. Then reduce the heat to a simmer and let it do that for about 30 minutes, in order to reduce the water from the tomatoes and to thicken and make it yummy. Add fresh basil in the last 10 minutes. 

 

And there you go! I hope you enjoy this recipe as much as we have!