Bonnie's Friut Salad

I damaged my pinkie finger a week ago and am left with just my left hand for the time being. It sucks but has given me a new appreciation for those who have difficulties.

This Summer I went on vacation and had a great time. I got to spend time with my husbands family and learn a few new recipes.

My mother in law Bonnie is a neat woman. we should all be lucky enough to know her! She showed me a great Fruit salad that was easy to make and eaten up by kiddos

Bonnie's Fruit Salad

6 cups mixed fresh fruits
1 16 oz container if cool whip
1 small box jello white chocolate instant pudding mix

cut fresh fruits into bite sized pieces. (We used strawberries, grapes, bananas, pineapple,and oranges.) Mix cool whip and pudding until well combined. Combine the fruit and cool whip. Serve or refrigerate.

Raw Vegan Blackberry Lemon Lavender Cheesecake

I was scouring the Internet for something different and yummy. I found this great Blog by another Amy. She writes a blog called Fragrant Vanilla Cake. It is awesome!!!
I saw the pictures of her Blackberry Lemon Lavender Raw cheesecake and lets just say I knew it was something I just had to try.
The link to her blog and this beyond delicious recipe is :
http://fragrantvanillacake.blogspot.com/2012/06/raw-blackberry-lemon-lavender.html
I can not express  right now how much I liked this recipe. Give it a try!!!
Raw Vegan Blackberry Lemon Lavender Cheesecake
Makes one 6 inch cake
Crust:
3/4 cup hazelnuts
1/8 teaspoon sea salt
3 soft medjool dates, pitted and chopped
Filling:
2 1/2 cups raw cashews (preferably soaked overnight)
1/2 cup plus 1 Tbsp lemon juice
2 Tbsp lemon zest
1/3 cup plus 3 Tbsp agave nectar
1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
2 Tbsp organic dried lavender flowers
1 cup fresh organic blackberries
Blackberry puree:
1/4 cup blackberries
1 Tbsp agave nectar
Cream Topping:
1/2 cup raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water
3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)
2 tablespoons agave syrup
1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup coconut oil (warmed to liquid)
To prepare the crust, process hazelnuts and sea salt in a food processor until the pecans are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared pan. Set aside.
To make filling, drain cashews and combine them with lemon juice, and zest, agave nectar, coconut oil, sea salt and vanilla in a food processor and blend until smooth and creamy. Remove the filling from the food processor, stir in lavender and divide evenly between 2 bowls. Place half back into the food processor and add 1 cup blackberries. Puree until smooth and scrape back in the bowl. For the blackberry puree, using an immersion blender (or you can rinse out the food processor) combine the 1/4 cup blackberries and 1 Tbsp agave nectar and puree until smooth. Drop the filling alternating between the vanilla and blackberry in about 3 tbspful amounts over crust in pan, until all is used up, sort of in a checkerboard fashion. Tap on the counter to level (keeping pan level).  Drop some of the puree in teaspoonful amounts over the top of the cake (reserving some for serving) and swirl with a knife to create marbling. Place in the freezer or fridge until it is set, 6 hours or overnight (overnight in the fridge, but the freezer might get too hard after a few hours).
To make topping, drain cashews and blend all ingredients until smooth in a food processor, and set in the freezer about 30 minutes until a frosting consistency. Place in a pastry bag and pipe decoratively on top of the cheesecake.
I have had a few comments from readers regarding opening young coconuts.  If you do not know how to open a young coconut to get the water and meat out, here is a page that was helpful to me on learning how to open them:
http://www.youngcoconuts.com/open.html

Raspberry Cream Cupcakes Version 1

My friend Heather’s birthday is coming up in July. She is particular about food and has great taste in most everything ( We are friends)So for her birthday I told her I’d make her some special cupcakes.
I mentioned a chocolate,raspberry, coffee combo. She agreed it sounded good. So I tried out my first visionary idea for these cupcakes.
I am not a coffee drinker so the idea of a coffee flavored buttercream icing sounds good but how do I stay true to its flavor, when I really have no idea what good coffee flavor is. I know how to make coffee as my husband drinks it and making a pot is a sometimes job requirement. So I made my favorite buttercream icing and instead of using extract or fruit I added a tablespoon of coffee. Then a bit more powdered sugar to get my consistency back. and set it aside.
I made my favorite devils food cake recipe and it made 24 delicious cupcakes.
While those were cooling I set about working on a raspberry cream filling. I used my buttercream recipe and added a 1/2 cup pureed frozen raspberries. Needless to say I am up to my ears in raspberry buttercream but it is beyond heavenly.
I filled the cupcakes with the raspberry buttercream then frosted a few with the coffee flavored icing and the rest with the raspberry icing.
They were both a hit at my work.
Here is a picture of the raspberry icing on one cupcake.

When I get all parts exactly as I want them I’ll share the recipes.

Bananas,Whole Wheat and Good Friends

This one is for my friend Kathleen who took the time to read my blog and who puts up with my moodiness and general lack of consideration for others during said moodiness.
Finding recipes with whole wheat that taste good and don’t send kids( or husbands) running for the nearest hiding place isn’t easy. Me, I’m semi-lucky in the fact that my husband will try most things once thus making it that my girls must try it too.
Last night Kathleen invited me to a church meeting for the women where a demo for making homemade wheat bread and rhubarb jam were going on. I’m a bit gun shy about church in general but I do love a good cooking demo and getting together with like minded and valued women so I went. I was late, but had a good time.
So this is my recipe to share. I originally found it at the Fun and Food Café(http://www.funandfoodcafe.com/2012/04/healthy-green-muffins.html)  I made a change because I didn’t like the flavor my changes are in blue. I hope you enjoy.

Healthy Green Banana-Nut Muffins

Prep Time: 10 min
Bake Time: 20- 25 min
Servings: 6
Ingredients
1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup white or brown sugar ( I tried it with both types of sugar and found I liked the tasted better using Dark Brown sugar best)
2 tablespoons olive oil
1/4 cup yogurt ( I used Greek style yogurt, I have used both plain and honey cinnamon flavored both are good)
1 teaspoon lemon zest
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 medium-sized banana ( I used a large banana that was very brown skinned with a few yellow spots. I think they make sweeter more banana-y flavor)
1 cup packed baby spinach leaves
1/4 cup chopped walnuts or pecans ( Pecans definitely pecans)
Method
Preheat oven to 180C (350F). Grease or line muffin tin with paper liners and keep
ready. Mash the banana and set aside.
In a large bowl, sift together the flour, baking powder, baking soda,cinnamon and salt. In
another bowl, whisk the sugar and egg until creamy and fluffy. Stir in oil, yogurt,
lemon zest, vanilla, and mashed banana.
In a food processor, blend the spinach leaves until very finely chopped. It will
almost look like a pesto, and that’s what we need. Coarse grind the pecans in
another grinder, or just pound them with a mortar-pestle; you can even just chop
them lightly if you like texture.
Fold in the chopped spinach and half of the pecans into the batter, leaving some
of the nuts aside to sprinkle on the top.
Or if you are like me and despise doing dishes. Using your food processor if you have one add the banana,spinach, yogurt, egg, olive oil,  vanilla,and lemon zest to processor all at once. process until you have a creamy mush ( it should look like a green ranch dressing texture) then add while processor is on the remaining dry ingredients except nuts. Process until well mixed. it should look something like this :

stir in your nuts , ( used finely diced pecans) and continue as directed below.
Fill batter into prepared muffin tin, filling
them up to the brim. Remember, this recipe uses whole-wheat flour, which does not
have as much gluten as AP flour, so the muffins will not rise too high, so fill the tin
up to the brim.
Garnish each muffin with the remaining pecans.

Bake for 20-25 minutes or until
toothpick inserted in the center comes out clean.  ( I found 20 minutes to be just right but as ovens vary I would recommend checking at the 20 min mark.)

I found this recipe easily doubles. It can also be made using half whole wheat half all purpose flour or all all purpose flour. The muffins do look green but taste great.

Homemade Cream Filled Cupcakes with Oreos

Today I felt like a hostess cupcake. I know it is not a really good thing to eat but rather than deny myself a sweet I thought why not make some?
I scoured the Internet and my favorite blogs for a recipe. I found one I liked at yourcupofcake.com but I didn’t want to completely copy her recipe.
So I used her recipe as a starting point.
For the cake I used a boxed mix. I use the Pillsbury mixes because well to be honest they are under a $1 at the store.


Cake:
1 box Devil's Food Cake Mix
3 eggs
1/4 cup oil
1/4 cup applesauce ( I used homemade sugar free, but you can use your favorite kind. I do recommend using plain.)
3/4 cup buttermilk  ( I used a powdered form and added water.)
3/4 cup sour cream
2 teaspoons vanilla extract
24 Oreos
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Take the  24 Oreos and twist them apart.Take the Oreo halves with the cream and place them cream side up at the bottom of each cupcake liner.

In a large bowl, gently whisk eggs, oil, applesauce, buttermilk, sour cream and vanilla extract together

Sift cake mix .Add cake mix and stir until smooth. ( I poured the cake mix into my sifter over the liquid mixture, but you can sift it into another bowl then add it.)

It will look really fluffy.
Fill cupcake liners (over your Oreo halves) 3/4 full and bake for 15-20 minutes or until an inserted knife  or toothpick comes out clean.

I found 18 minutes to be perfect but go by your oven. I recommend not opening the oven too often to check. It makes your cupcakes fall in the center and take longer to bake.
 
Oreo Filling:
8 oz cream cheese, softened
1/4 cup butter, softened ( Don’t use margarine , makes it taste greasy and gross)
3-4 cups powdered sugar ( I only used 3 cups and had leftover filling.
remaining Oreo halves, crushed very finely. I crushed them in a Ziploc bag with my rolling pin.
 
Beat cream cheese and butter until smooth. Slowly add powdered sugar until you reach your desired consistency.  Add 1/3 cup of this Oreo "powder" to your filling and stir.
When cupcakes have cooled, use a knife to cut "cones" out of the top of each cupcake, deep enough to fill with your filling.( I used my filling tip a Giant star tip.  Use a spoon or a piping bag to fill the holes in the cupcakes with your Oreo filling.


Chocolate Ganache:
1/2 cup heavy cream
1/2 cup chocolate (chips or melts)
1/2 tablespoon honey
1/2 teaspoons vanilla extract
Place chocolate, honey and vanilla extract in a heat proof bowl. Pour  heavy cream over chocolate.Microwave about 2 minutes or until cream forms bubbles on the edges. Whisk until smooth. You may need to let it cool for a few minutes to let it thicken.
Spoon chocolate ganache over your cupcakes, let set ( I  of little patience swirled my cupcakes in the ganache. Then topped each one off with a small spoonful to make even .

Enjoy!

L's Cow Cake

When L, my youngest 13th birthday was coming up I asked her what kind of cake she wanted. I want a chocolate and Strawberry cake that looks like a cow was her reply. Now I am really good at the flavors part but decorating is not my strong suit......yet I'm working on it.

The cake is a chocolate fudge cake covered in Raspberry and Chocolate raspberry butter cream icing. ( I was out of strawberries and strawberry extract.) L was OK with the change.

Chocolate Fudge cake:

Ingredients:

21/2 cups all-purpose flour

11/2 cups good cocoa powder

21/4 teaspoons baking soda

1/2 teaspoon salt

1/2 pound (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1 cup light brown sugar, packed

3 extra-large eggs, at room temperature

3 teaspoons pure vanilla extract

1/2 cups buttermilk, at room temperature

3/4 cup sour cream, at room temperature

1 12 oz can Hershey's chocolate syrup

Directions

Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.

In a medium bowl, sift together the flour, cocoa, baking soda, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Immediately  poke holes in cake randomly( use a toothpick or fork)  then pour syrup over cake . Cool to room temperature before frosting.

Raspberry Buttercream:

1 stick butter softened to room temperature ( DO NOT use margarine it will alter the consistency and taste)

3-4 sups sifted powdered sugar

1 tsp vanilla extract

2 tsp raspberry extract

1-2 Tbs milk 

In mixer on low speed blend butter and powdered sugar. Add extracts and continue mixing. Add milk to achieve desired consistency.

For Chocolate Raspberry Buttercream add 1/4 cup chocolate powder to icing mixture.

For L's cake I used a 10 inch circle pan. a small glass Pyrex bowl. and cupcakes to crate the cow shape. I frosted the cake using the Raspberry buttercream. I tinted about a 1/4 cup pink. The black spots are the chocolate raspberry buttercream colored black. I added the detail using a standard butter knife making the spots freehand. The cow's eyeballs and nose holes are Whoppers.

Enjoy.

Lemon Cream and Strawberry Lime Cupcakes

I made  both lemon cream and strawberry lime cupcakes last night. I had an intense desire to try these recpies and my sweet tooth was on overdrive. I again got the recpies from what has become a favorite blog. (http://www.yourcupofcake.com/)
The best part was my girls wanted to help. Both of them decided that they needed to assist in the making and decorating processes. It was more quality time than they usually want to spend with dear old Mom. I guess the minute they became teenages I became uncool.
So 78 cupcakes later we have sucess. Now to find taste testers.....
We have been eating and giving away upcakes all day.

(Picture is from my phone.)

Strawberry lime are pink
Lemon cream are Yellow

Chocolate Zucchini Cupcakes

Chocolate zucchini cake is a Summer favorite. OK its an anytime I get a chance favorite. I got my picture and a recipe from a great blog called Yourcupofcake. So if you want to check it out please do.
These beauties only lasted a day maybe a day and a half at my home. I must say they are well worth the effort and a new family favorite.