About Laura

Lemon Cupcakes with Blueberry Buttercream

There are few flavor combinations that I love more than lemon and blueberry. The sunny bright flavor from the lemon, and the subtle sweetness and gorgeous hue from the berries. I baked these lovely cupcakes for a Relay for Life radio auction here on the lower Shore, but I managed to keep a few to enjoy and take a few pictures of so I could share the recipe with you guys!

As always, I used my favorite vanilla cupcake and vanilla buttercream recipe, then glammed it up a bit. Some lemon zest and lemon extract in the cake batter gives it that lemony punch that I was looking for. For the frosting, I cooked fresh blueberries down a bit with some sugar to soften up, then pureed and added to the buttercream. It creates a gorgeous color, that just screams “spring”!

Garnish with a single, fresh blueberry – and you’ve got yourself one delicious cupcake. This makes a large batch too, usually for me it ends up being around 30 cupcakes. I never have a problem getting folks to take them off my hands though, I’m sure you won’t either! Take advantage of all the delicious berries popping up in stores right now, and make these cupcakes soon.

Garlic Oil

This is one that couldn’t be any easier. I use this garlic oil in everything, from frying eggs to salad dressings. Wonderful to start off a basic marinara sauce. It’s great with some dried or fresh herbs sprinkled in, and dipping chunks of crusty bread. Or, even as a finishing drizzle on some hot oven fries. Basically, anything you wish to impart a little extra garlic flavor into!

I like to use a good quality olive oil – don’t go spending a bunch of money on the fancy extra-virgin stuff, though. I just glug it right into a saucepan with a handful of garlic cloves, get them bubbling a bit, then turn down the heat to low to let the flavor infusion happen. Sometimes, if I’m feelin’ frisky, I’ll add a few sprigs of fresh herbs…but it’s not necessary.

Keeps forever (at least a month or so – if it lasts that long!) as well. I just keep it right on the counter with all my other oils, so it’s right at hand when I need it. It also makes a wonderful homemade gift when presented in a pretty oil dispenser with a ribbon! If you’re worried about it spoiling, it also keeps fine in the refrigerator. This is definitely one to have around, guys!

Coconut Macadamia Muffins

We had alot of snow days this year. So many in fact, that to make up the days (and ensure that our kids weren’t in school until the 4th of July!), they’ve extended the school day by 45 minutes until the end of the year. They’re going in 15 minutes early, and getting out 30 minutes later. So, our morning routine has been squeezed a little tighter lately.

Enter a good, homemade muffin. I ended up with a half a can of coconut milk the other day, so I thought a coconut muffin would be a good use for it. I also added plenty of toasted shredded coconut, and some macadamia nuts for a little decadence and crunch. They turned out so wonderful, and we enjoyed them for breakfast all week long! The tropical flavors really taste like spring.

Speaking of spring, have you guys seen the new spring prints from Hen House Linens? They’re absolutely gorgeous. I can never say enough wonderful things about their linens, they wash and wear wonderfully.  I use them everyday in my home, just not for the staged photos that I share here…but at my table – morning, noon, and night. The lovely ladies over in the hen house have graciously offered up a set of 4 dinner napkins for giveaway. To enter, just leave a comment telling us what is your favorite thing about spring! Contest will run today to April 9, at 11:59 PM. (Congrats to winning entry #22 – Lisa!)

henhouselinens

I hope that everyone has a wonderful Easter weekend, fun-filled with egg hunts and lots of chocolate. We’re looking forward to dying our eggs and having a small egg hunt in our new backyard for the first time, and of course attending the Annual Easter Decoy & Art Festival here on the island. This is the weekend that everything really starts to open-up again here on our little island – spring is definitely in the air!

Source: adapted from A Taste of Thai

Boardwalk Fries

I was kind of shocked when I realized I didn’t have a recipe for good, old-fashioned boardwalk fries here on the site. It’s shameful really. Sure, I have oven fries (which employ the same soaking technique I’ll touch on later) and fish & chips…but I needed to have an entire post devoted to these crispy, salty favorites.

My first taste of boardwalk fries was of course at Thrasher’s in Ocean City, MD…notorious among Marylanders, Eastern Shore folks, and really the entire nation in some cases. That’s because they’re the best. Their first trick is a soak for the cut potatoes in hot saltwater. It helps to remove some of the starch, and softens them up a bit for cooking.

The second key step is the twice-fried technique. The potatoes are cooked in hot oil for one round, basically to par-cook them. They’re then removed from the oil, set aside to drain, and then added back to the oil to attain that beautiful golden brown and crunchy exterior.

Immediately season with salt, and apple cider or malt vinegar. Never ketchup! It’s actually a rule at Thrasher’s…they don’t have it available. The place  next store has a racket selling containers of it at exorbitant prices. We don’t have boardwalks here on Chincoteague, which is just fine by me – but it’s nice to have a little taste of it here at home!