Posts Tagged ‘food’

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 2 large eggs, room temperature
• 2/3 cup sugar
• 3/4 cup unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 1/2 cup milk

Icing:

• 1 1/3 cups confectioners’ sugar, sifted
• 1 1/2 tablespoons finely grated lime zest
• 2 tablespoons freshly squeezed lime juice

Directions

1 drop green food coloring

• 6 large ripe strawberries, hulled
• Green sanding sugar
• Fresh mint leaves or candied leaves

Equipment: 6-cup jumbo muffin tin

Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.

Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.

Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.

For icing: Mix the confectioners’ sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn’t set properly.) Add food color to make a pale pastel green icing.

To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.

Copyright 2007 Television Food Network, G.P. All rights reserved

Our contributing editor and chef extraordinaire, Tiffany Haynes, has put together a great recipe for a bridal or baby shower brunch. If you are considering having a cozy gathering with friends over mimosas and great food, try this Scramble Skillet by Event Creations:

1 dozen large eggs
1 potato (most of your seasoning will be used in the potato)
¼ green pepper
¼ red pepper
½ yellow onion
3 garlic cloves
Butter (I Can’t Believe It’s Not….preferred)
Olive Oil
Milk (Vitamin D or Pet make the best)
Salt / Pepper
Italian Seasoning (Thyme, Basil, Parsley, Rosemary) OR (you can buy Italian Seasoning by McCormick already mixed)
1 teaspoon Fennel Seeds
Fresh Chives
Seasoning salt
1 turkey smoked sausage
½ container of Gorgonzola cheese
1 bag sharp cheddar cheese

Dice all veggies and sauté in 2 tablespoons of butter till almost soft…..dice potato in square cubes and season with ALL spices, then fry in ¼ cup veggie oil (drain oil when cooked)…..cut turkey sausage into cubes and cook (no oil needed) will brown, mix veggies, turkey sausage and potatoes together (sit to the side until ready to add into egg mixture)……beat 1 dozen eggs with salt and pepper to taste and ½ cup of milk or desired amount…..to cook scramble eggs in 1 serving spoon of butter and 2 teaspoons olive oil (adding veggies, sausage and potato mixture with all cheeses when eggs are a little over half way cooked)….continue to stir scrambled eggs until done to your liking….garnish with chives!!!!

Breakfast Suggestion: this is a great meal in itself…but for those “healthy helping” eaters….you can also make this as a side dish with a delectable serving of Strawberry Crepes or Pancakes (don’t forget the whipped topping either)! That will make a complete breakfast no ma’am or man can resist!