Food, Kids, and a Camera
Who doesn’t love apple pie?! The autumn and winter holiday seasons beckon you to its scent, to bite into a warm, crusty, juicy slice with a scoop of ice cream, and to the gorgeous visions of pies to your heart’s content. Add some juicy red […]
These delicious magic cookies are chewy, soft, and full of chocolate and coconut! This special recipe supports nursing mothers to boost milk supply! These cookies are simply delicious, and unlike many other recipes for “lactation cookies” these do not use brewers yeast and still […]
YUM! This is my absolute favorite concoction EVER. My kids could not get enough of this. Even the baby enjoyed it (probably felt great on her teething gums!) I have been avoiding dessert lately, and if you know me, that is nearly impossible. So coming up with delicious and healthier alternatives is my current goal in life (among other things!) I have been blending frozen fruit a lot lately because I learned that I can save much of our produce from spoilage and the trash bin by just freezing it at its peak.
While I have yet to find good mangoes in the midwest, I got some bags of frozen organic mango chunks from Trader Joe’s and they smell and taste incredible! You just blend these with some frozen sweet strawberries and a dash of heavy whipping cream. The cream whips the frozen fruit into a creamy ice cream consistency. It really is delicious! No sugar added! If you are looking for a fat free treat as well, you could omit the cream and just enjoy this as a sorbet, but the creaminess was just divine. You can try this with frozen bananas and cocoa (coming soon!), frozen strawberries and frozen bananas, coconut and frozen pineapple, the possibilities are ENDLESS. Beware, you will need to have a powerful blender such as the Vitamix or Blendtec so that you do not break your blender!
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A baby is brewing! These personalized tea bag cookies were the perfect treats and favors for our afternoon tea themed baby shower. These cookies were so delicious and really added to the theme. I set them inside each tea cup or on the saucer, beside […]
There are so many reasons to have a rubber ducky at your party. Maybe you’re having a Sesame Street birthday party (Ernie’s favorite toy!), maybe you are having a cute baby shower, or maybe you’re just having a pool party….regardless the reason, rubber ducky cupcakes […]
Some pink strawberry cupcakes were in order for Valentines Day, and my perfectly “pinkalicious” cupcake obsessed three year old was really excited about pink+ strawberries+sprinkles+hearts+cupcakes. So this baking extravaganza and a princesses in tutus playdate was the result! Strawberries and cream cupcakes are the perfect way to bake some love in the summer with freshly picked strawberries, or in the winter using frozen strawberries. The flexibility of this recipe makes it a family favorite.
These cupcakes are supremely moist and bursting with real strawberry flavor throughout the cake and icing as it is infused with tons of REAL berries. The icing is so lusciously smooth and creamy, reminiscent of a strawberry milk shake. These cupcakes were such a hit with my family and friends, it will definitely be used in a few future parties! Try this for any strawberry obsessed friends, or simply a pink, girly themed party! Strawberry Shortcake obsessed kids? This will be the perfect treat for their next party!
I made a strawberry cupcake from scratch topped with an amazingly creamy and fluffy strawberry frosting that melts in your mouth! For the cake, I use pureed strawberries (you can frozen or fresh) as well as some freeze dried strawberries (think concentrated flavor).
The freeze dried strawberries are my secret in this recipe. They are essential for getting that pure, concentrated strawberry flavor, and you will also need it for the frosting; it adds a ton of strawberry flavor without any liquid to compromise the frosting texture, along with a burst of natural pink coloring. The strawberry scent and flavor is so intense in each bite, you might think you are really biting into a strawberry!
(Clockwise from top left) Powdered sugar, granulated sugar, freeze-dried strawberries, vanilla yogurt, olive oil, cake flour and almond flour mixture, eggs, and frozen berries (before pureeing).
First beat the eggs with the sugars and oil. I used frozen raspberries here, use what you have in a pinch!
Then add the pureed berries.
Sift all your dry ingredients together (flour, almond flour, baking powder, ground dried strawberries, and salt) and gradually add to the wet part of the batter.
These cupcakes bake up nice and moist, are so fluffy, and berry delicious!
For the frosting, I basically use my vanilla bean frosting and add some of the freeze dried strawberries ground into a powder. The strawberry flavor is so intense, and combined with the creamy vanilla it makes for the perfect strawberry and cream topping! It truly tastes like a milkshake on top. YUM!
I’m no piping expert, but to make the task of frosting your cupcakes a cinch, fold over a pastry bag or plastic zip bag over a cup, as shown below, and fill the cup with frosting.
Seal the bag, push all the frosting down to one corner and snip off a 1/2 inch from the corner to pipe out the frosting.
Some of my favorite things: (commissionable links, thank you for shopping!)
Harissa is a typical Middle Eastern dessert very popular in Egypt. It is a dense, moist cake, gooey with a fragrant simple syrup. Harissa, also known as basboosa is a semolina sweet cake with a delicate balance of citrus notes, coconut, optional rose notes, and […]
