Cupcake Hero - Battle Lime!

So, here is my entry for my first blogging "competition" - held by Laurie at QuirkyCupcake. I didn't put too much pressure on myself this go round :) The ingredient for this month's all-cupcake contest is lime. Great choice! For my entry, I figured that I couldn't go wrong with chocolate and citrus, right? I bring you my entry - Chocolate coconut cupcakes with lime cream cheese frosting.

Thanks Laurie for starting this up - the challenge helps to inspire!

Chocolate Cupcakes (original recipe from Ina Garten; edited by me!)
Ingredients
1 1/2 sticks unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 cup coconut
1/2 cup semi-sweet/bittersweet chocolate chips
Squeeze of lime juice

Steps
1. Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
2. Cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. 3. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.
4. In a separate bowl, whisk together the buttermilk, sour cream, lime juice and coffee.
5. In another bowl, sift together the flour, cocoa, baking soda, and salt.
6. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended.
7. Fold the coconut and chocolate chips into the batter.
8. Divide the batter among the cupcake pans
9. Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean.
10. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Lime Cream Cheese Frosting!
Ingredients
1/2 pound cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
Confectioners' sugar, sifted (amount dependent on the amount of lime juice)
Lime juice (amount depending on how sweet/tart you like it!) and ~ 1 tsp of lime zest
Coconut and mini-chocolate chips for topping

Steps
1. Mix cream cheese and butter together.
2. Add vanilla.
3. Add lime juice (start with juice from 1/2 lime), zest and sugar (start with 1 cup)
4. Add more lime juice and sugar depending on taste and consistency - you want it to be thick and hold its shape (add more sugar if not thick enough).
5. Top with coconut and chocolate chips!

Notes
1. I like my frosting really tangy, so I added a significant amount of juice - it was delicious but definitely go in stages because you can't take it out!
2. I loved the frosting and liked the cupcakes - they were great right out of the oven, but after a few days, the insides were a bit dry and crumby. I think it may be a result of my using 2 large eggs instead of 2 extra-large eggs. Next time, I will try to make the cupcakes a bit more moist.
3. Did I mention that the frosting tasted amazing :)?

Love these - New Gifts from Around the Web!

Just shopping around the web - here are a few of my favorite new finds...

[from left to right] (1st row) Dinnerware (price varies): Crate & Barrel; Dessert Plates ($12 each; different designs): Anthropologie; Necklace ($35): Etsy seller: vintaj; (2nd row) Recycled glasses ($40 for a set of 4): Green glass; Lotus bowls ($79): Zanisa; Kitchen towels ($18 for a set of 4): Etsy seller: MichelleBrusegaard

Dinner + Dessert

Usually when I bake, I use a recipe and when I cook, I don't. Either I modify recipes or I pull together my own recipe. Since I don't usually write down my exact ingredients - most of my recipes (non-dessert) are approximate.

Tonight I made a fresh, chunky style tomato sauce and ravioli, with roasted vegetables. Since dinner was so easy, I decided to try out an apple recipe (we went apple-picking last week and I have about 2-3 dozen apples on my counter, but that's for another post).

Fresh Tomato Sauce
Ingredients
1 1/2 sweet onions, chopped
4 cloves of garlic, minced
4-5 ripe tomatoes, chopped
1-2 tablespoons extra virgin olive oil
Kosher salt/freshly ground pepper
Splash of chicken broth
Handful of fresh basil/parsley, chopped

Steps
1. Saute onions and garlic in olive oil until translucent
2. Add tomatoes; bring mixture to boil, then reduce heat to low-medium
3. Add chicken broth and allow sauce to reduce approximately by half
4. Add chopped herbs and season to taste
5. Sauce takes about 1/2 hour to cook; the consistency should be chunky and not too liquidy

Roasted Vegetables
This recipe is a standard in our house - we make it with every kind of vegetable. It's very easy - almost a "set it and forget it"-type recipe.
Ingredients
Vegetables (whatever you prefer; the best ones that I've found to use are asparagus, red onions, carrots, broccoli, cauliflower, squash, potatoes, red peppers, tomatoes, etc)
Few cloves of garlic, crushed
Extra virgin olive oil
Kosher salt/freshly ground pepper
Grated parmesan (optional)

Steps
1. Preheat oven to ~400-425 degrees
2. Cut up veggies (not too small or they will crisp too soon) roughly the same size and put on parchment-paper lined sheet pan (I prefer a jelly roll type pan but any baking sheet with a lip will do)
3. Add olive oil to veggies - amount depends on size of pan, how many veggies, etc - the oil should lightly coat or be touching some part of each piece. No need to go crazy with the oil - during baking, you can always add more if it seems as if the veggies don't have enough cooking liquid
4. Add s/p - this is key to bring out the flavor. I usually just lightly sprinkle each on all areas of the baking sheet
5. Bake approximately 30 minutes - or until the vegetables are tender and the edges are brown and a bit crispy. Time is very approximate - really based upon what you use (e.g. asparagus is usually much less than this - more like 15-20 minutes).
6. Sprinkle with grated parmesan - optional (but tasty!)

Apple-Oatmeal Bars (Recipe: Cooks.com; my changes are in yellow)
Ingredients (I halved the recipe and fit into an 8x8 pan)
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 1/2 cup quick oats
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
2 1/2-3 cup chopped apples (I used Golden Delicious)

Steps
1. Sift flour, salt and soda together.
2. Add brown sugar and oats. Work in butter.
3. Grease a 8x8 inch pan and spread mixture on the bottom.
4. Spread apples on and sprinkle with sugar and cinnamon mix.
5. Bake at 350 degrees for 35 minutes.
6. Cut into squares and serve warm with cream or ice cream, or cut and serve like brownies.

I could get used to this...

I had to work late on Monday, so Tim cooked his first dinner in our new place. Tim is a great cook, but doesn't get to show off his skills very often since I'm always in the kitchen. His menu was amazing (he even researched recipes!)! Filet mignon with sauteed mushrooms in a white wine reduction, roasted rosemary potatoes and broccolini.

What a guy, I think I have to work late tomorrow too...

Foodie Blogroll - Newest Member :)

I just joined the Foodie Blogroll - started up by The Leftover Queen, the blogroll is host to a number of really cool food-related blogs. Check them out by scrolling through the list in my sidebar. If you are interested in joining, find more info here.