I have decided to eat a little bit more healthy and in the long run lose a few pounds. I've been doing pretty good with healthy eating choice and its been A LOT of salads! If you have even been the The (Miller) Ale House near you, aside from their yummy signature Zingers, they have an awesome Summer Salad with a delicious raspberry vinaigrette. (That I am absolutely in love with!!). Since I am eating my current weight in salads I have been driving myself crazy looking for a recipe that bears any resemblance to the one at the Ale House. I found one and made it last night, its OK. Not Ale House quality- it was a little to vinegary for me. I have found a few more through allrecipes.com and foodnetwork.com and have yet to try them, but will be making them soon. If anyone out in the blog-o-sphere has tasted this dressing and knows of somewhere to buy it in bulk or has an amazingly close recipe, please share! I will be very much thankful!
Wednesday, May 25, 2011
Sunday, May 8, 2011
Margarita Cupcakes
So in honor of Cinco de Mayo I decided to make margarita cupcakes adapted from Brown Eyed Baker recipe. They were a huge hit with my friends, and friends' parents. I cheated from the original recipe and modified a box cake mix. I think they still turned out pretty great! These are not kid friendly cupcakes. Adults only! :-)
yields: 24 cupcakes
Cake:
1 box yellow or white cake mix
Juice of 2 1/2 limes (save one Tbsp for frosting); zest of 1 lime
1/2 cup tequila
1. Follow box cake instructions, except with the water portion (depending on what make you get: Duncan Hines usually ask for 1 1/3 cup of water. Pillsbury ask for 1 cup.) Substitute the water with 1/2 cup of tequila and the lime juice. (because the juice of the limes will vary) fill the rest of the water portion with water. Blend the cake mix, oil and eggs together first. Once slightly blended add the tequila and lime mix. Blend together on medium high speed for 2 minutes.
2. Spoon into cupcake pans and bake according to box instructions.
3. Set out to cool for a few minutes. Take 2 tooth picks and poke a bunch of small holes into the tops of the cupcakes. Brush the tops with a small (or large) amount of tequila. (This part is optional).
4. Let cupcakes cool the rest of the way and make frosting.
Frosting:
1 cup butter, at room temperature
2 3/4 cups powder sugar
1 Tbsp lime juice
2 Tbsp tequila
pinch of salt (optional)
1. Whip the butter on medium high speed using the whisk attachment for 3-5 minutes. Reduce the speed to medium low and gradually add the powder sugar in stages. Be sure to shift the powder sugar. Scrap the side of the bowl down and give it a good mix on medium high for about 30 seconds. Add the lime, tequila and salt and mix until incorporated and fluffy. If the frosting appears too soft or runny add a little more powder sugar one spoonful at a time.
2. Spread or pipe the frosting on the cupcakes and garnish with a slice of lime or shot of tequila.
~Enjoy!!
yields: 24 cupcakes
Cake:
1 box yellow or white cake mix
Juice of 2 1/2 limes (save one Tbsp for frosting); zest of 1 lime
1/2 cup tequila
1. Follow box cake instructions, except with the water portion (depending on what make you get: Duncan Hines usually ask for 1 1/3 cup of water. Pillsbury ask for 1 cup.) Substitute the water with 1/2 cup of tequila and the lime juice. (because the juice of the limes will vary) fill the rest of the water portion with water. Blend the cake mix, oil and eggs together first. Once slightly blended add the tequila and lime mix. Blend together on medium high speed for 2 minutes.
2. Spoon into cupcake pans and bake according to box instructions.
3. Set out to cool for a few minutes. Take 2 tooth picks and poke a bunch of small holes into the tops of the cupcakes. Brush the tops with a small (or large) amount of tequila. (This part is optional).
4. Let cupcakes cool the rest of the way and make frosting.
Frosting:
1 cup butter, at room temperature
2 3/4 cups powder sugar
1 Tbsp lime juice
2 Tbsp tequila
pinch of salt (optional)
If you have a stand mixer with a whisk attachment this will come in handy
1. Whip the butter on medium high speed using the whisk attachment for 3-5 minutes. Reduce the speed to medium low and gradually add the powder sugar in stages. Be sure to shift the powder sugar. Scrap the side of the bowl down and give it a good mix on medium high for about 30 seconds. Add the lime, tequila and salt and mix until incorporated and fluffy. If the frosting appears too soft or runny add a little more powder sugar one spoonful at a time.
2. Spread or pipe the frosting on the cupcakes and garnish with a slice of lime or shot of tequila.
~Enjoy!!
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