Perfect Vanilla Cupcakes

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Perfect Vanilla Cupcakes

My oldest boy turns 5 today. I really am not sure where the time is flying off to! It seems like just yesterday I was a mom-to-be. Having emotional breakdowns because I didn’t know what a crib bumper was on the registry checklist, and trembling at the thought of still baking from a boxed cake mix. Ahh, where 5 years can take you!

This has been my go-to cake for birthday parties for quite some time. It really is the perfect vanilla cake. It comes together quickly, creates a gorgeous thick batter, and bakes up beautifully. With not that much more effort than a box of Betty Crocker – I promise! I think the buttermilk is key. I’ve found it adds so much moistness to baked goods. Always on my grocery list these days!

If you’ve never baked a cake from scratch, or are simply on the lookout for the perfect vanilla cake recipe – give this recipe a try. You won’t be disappointed. I like to top them with a simple vanilla buttercream – but they’re a great base for anything, really.

Happy 5th Birthday, Andrew! Every moment (heh, well – most of them anyways) of these 5 years have been such a blessing. We love you so much!

100 Days Project

Perfect Vanilla Cupcakes

3 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature (2 sticks)
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tbsp. vanilla extract

Preheat the oven to 350 F.  Line two cupcake pans with paper liners.  Set aside.

In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 minutes, until light and creamy in color.  Add in the sugar, and beat for 2 minutes more. Scrape down the sides of the bowl and beat for one more minute.

Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.

Yield: approximately 30 cupcakes

Source: adapted from Confections of a Foodie Bride, via Annie’s Eats

Chicken Tacos

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Chicken TacosGuys, I don’t know how I got away without sharing this recipe with you guys yet. I know everyone is probably Mexican-ed out from Cinco de Mayo – but just trust me. This is one you want to Pin, or bookmark, or whatever it is you kids are doing these days!

Our family friend Stephanie introduced me to them a few years ago now. We went through a phase where I made them, like every week, for months. Needless to say, I kind of burnt ourselves out on them. Not to mention, they’re not exactly the healthiest option in my repitoire. But, oh are they good!

We always fry our own corn tortillas – but these are different. They’re almost deep fried. The crispiest taco you’ll ever find! And they retain their crispiness – even cold, after sitting on the cooling rack for 2 hours. Not that I speak from experience or anything..

And, they certainly could be tweaked to be healthier. The filling itself isn’t too bad – with some whole wheat tortillas, or even flour – your calorie count would come down significantly. But the fried shells are really worth trying once!

Chicken Tacos

1 lb boneless, skinless chicken breasts or thighs – cut into thin strips
1 bell pepper, chopped
1 large onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, minced
1 Tbsp cumin
1/2 tsp chipotle chili powder (regular chili powder is fine too)
1 tsp kosher salt
ground black pepper
1/4 cup fresh cilantro, chopped
Juice of 1 lime
canola oil
12 corn tortillas
lettuce
cilantro
shredded cheese

Place a cooling rack inside/ over a jelly roll pan. Place a layer of paper towels over the cooling rack. Set aside.

Heat a large, heavy bottomed skillet over medium-high heat. Add 1 Tbsp oil, as well as the chicken. Season with 1/2 tsp salt and black pepper. Cook, stirring frequently until chicken is cooked through and starting to brown on the edges – about 5 minutes. Remove from pan to a cutting board to cool before chopping into small pieces.

Add another tablespoon of oil to the pan and add the bell pepper and onion. Cook, stirring occasionally, until peppers and onions are soft and starting to brown on the edges – about 5 minutes. Add garlic, cumin, and chili powder and cook for an additional minute. Add the chopped chicken back to the pan, as well as the chopped cilantro and lime juice. Season to taste with salt and pepper. Remove from heat, and place taco filling in a medium-sized bowl.

Wipe the skillet clean, and return to stove over medium heat. Add a few tablespoons of oil to the pan. Place a tortilla in the pan and let it fry for about 15 seconds, then flip over. Place about 3 Tbsp chicken taco filling inside the tortilla, right down the center.

Using tongs, carefully fold the tortilla in half, forming a taco shell. Fry on one side for about 1 minute, then using a spatula (I like using my fish spatula) carefully flip over and brown the other side. Remove to the paper-towel lined cooling rack. Repeat process with remaining tortillas. You can usually get 2 or 3 tacos going at the same time once you have the hang of it.

Serve tacos with shredded lettuce, fresh cilantro, and shredded cheese.

Source: adapted from a family friend recipe. Thanks, Burke crew!

Roasted Tomatillo Salsa

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Roasted Tomatillo Salsa (Salsa Verde)

Ahh, Cinco de Mayo – pretty much my favorite holiday next to Christmas. Where I can drink as many margaritas and eat as much guacamole as I want, and not be chastised for it. It’s funny actually, because a little over 5 years ago I wouldn’t have touched Mexican food with a 10 foot-pole. Can  you believe that? Thank goodness I came around, and things like tomatillos and cilantro are on my shopping list every week. In fact, I’ve started visiting my local Latin produce guy at the flea market every week – just because his produce is superior, and a much better bargain than at Mega Mart. I get all my Mexican staples there – dried beans, limes, corn husks for tamales, poblanos and jalapenos. Heh, it never ceases to amaze me where these roads in my kitchen are leading me everyday!

So, in case you were wondering – like I was 5 years ago – what in the Hell is a tomatillo? And, what do I do with it? I’m here to help! While they look similar to green tomatoes – they’re actually closely related to gooseberries. They have a papery husk on them that must be removed before cooking. They have a bright flavor, with a natural smokiness. When roasted, that flavor is amplified. And when combined with other flavors – like roasted garlic and jalapeno, it’s just out of this world.

I like to serve this salsa whenever I make carnitas, as I think the brightness plays off wonderfully against the richness of the pork. But, it’s good with all kinds of traditional Mexican dishes! And, a change of pace from the traditional red salsa that we all know and love. So step outside of your comfort zone, and try something new for this Cinco de Mayo!

Roasted Tomatillo Salsa

6 medium tomatillos, husked, rinsed, and halved (about 8 ounces)
4 large garlic cloves, peeled
1 jalapeno
about 1/3 cup loosely packed, roughly chopped cilantro
1/2 small white onion, chopped
juice of 1 lime
1/4 cup water
salt

Heat a large, nonstick skillet over medium-high heat.  lay the garlic, tomatillos, and jalapeno in a single layer, laying the tomatillos cut-side down.  Cook for 3-4 minutes, or until the tomatillos are well-browned.  Turn everything over and brown the other side (the tomatillos should be very soft).  Remove the tomatillos and garlic and add to a food processor or blender, and cook the jalapeno on all sides before removing to a cutting board.

When the jalapeno is cool enough to handle, peel the shriveled blackened skin, halve, and remove ribs and seeds.  Roughly chop and add to the food processor as well.

Add 1/4 cup of water, onions, and cilantro to the food processor, and blend to a coarse puree.  Pour into a dish and add more water if necessary, to give the salsa the proper consistency.  Add lime juice and salt (about 1/2 tsp) to taste.

Source: adapted from Mexican Everyday by Rick Bayless via Pink Parsley

Cherry Cheese Pie

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Cherry Cheese Pie

This pie has been a favorite of mine since my best friend Morgan introduced it to me a few years ago. It’s super easy – whipped cream, cream cheese, and cherry pie filling. Some chilling time in the fridge, and you’re set with a great dessert to take to a pool party or backyard barbecue.

I like to use a blind baked pie shell, because I feel they hold up the best. But, a graham cracker or Oreo crust are also excellent choices that work well with this pie. You can also feel free to switch around pie fillings – I’ve tried it with strawberry and blueberry as well. While I often reach for generic brands to save money, when it comes to pie filling – you get what you pay for. Lucky Leaf has been making quality pie fillings for over 60 years. You guys know I make things “from scratch” as often as I can, but I always keep a couple of cans of these fillings in my pantry – just because they’re such a great “go to” for desserts like this.

The good folks at Lucky Leaf are kicking off a fun Pinterest contest today, so make sure stop by and check it out. We could all use an extra $500 to burn a hole in our apron pockets, amiright?

Cherry Cheese Pie

1 blind-baked pie shell (recipe here)
8 ounces cream cheese, softened
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 (21 oz) can cherry pie filling, chilled

Beat cream cheese in a large bowl until light and fluffy – set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream at medium-high speed until soft peaks form. Slowly add the powdered sugar and vanilla, and increase speed to high. Beat until stiff peaks form, about 30 seconds more.

Carefully fold the whipped cream into the cream cheese until thoroughly combined. Pour into the cooled pie crust, and smooth the top with a spatula. Refrigerate for 2 hours. Top pie with chilled pie filling and return to refrigerator to chill for 1 more hour before serving.