Thursday, March 31, 2011

The Looky Loo

 So, lately I've been contemplating opening up a cupcakery online... I'll be sharing with you some of my creations.  First, I'll start with my personal favorite: The Looky Loo:

Strawberry Cheesecake Cupcakes

Ingredients:

Cupcakes:                                                                          Topping:
*2/3 cup whole fresh or frozen strawberries,            *3 cups powdered sugar
    Thawed                                                              *1 cube unsalted butter
*1 ½ cups flour                                                      *2 8oz packages cream cheese
*1 teaspoon baking powder                                   *1 teaspoon vanilla
*¼ teaspoon salt
*¼ cup whole milk, room temperature                               Crust:
*1 teaspoon vanilla                                               *1 ½ cups graham cracker crumbs
*½ cup unsalted butter, room temperature            *1/3 cup butter, melted
*1 cup sugar                                                        *¼ cup sugar
*1 egg, room temperature
*2 egg whites, room temperature

Directions:
1.  Preheat oven to 350 degrees.  Line 12 muffin tin with cupcake liners and set aside.  Mix crust ingredients and place 1 tablespoon of graham cracker mixture in the bottom of each liner, packing in with the bottom of a cup.  Bake for 3 minutes, just until lightly hardened.
2.  Place strawberries in small food processor and puree.  You should have about 1/3 cup of puree.  Set aside.
3.  In medium bowl, whisk flour, baking powder, and salt.  Set aside.  In small bowl, mix together milk, vanilla, and strawberry puree.  Set aside.
4.  Using electric mixer, fitted with paddle attachment, cream butter on medium-high speed, until light and fluffy.  (5 min) Gradually add sugar and continue to beat until well combined and fluffy.  Reduce mixer speed to medium and slowly add egg and egg whites until just blended. 
5.  With mixer on low, slowly add half the flour mixture until just blended.  Add the milk mixture until just blended.  Slowly add remaining flour mixture, scraping sides of bowl as necessary, until just blended.
6.  Divide batter between muffin cups, filling to about 2/3 full.  Bake until tops are just dry to the touch, about 22-25 min.  Cool completely before icing.
7.  While cupcakes are cooling, combine the powdered sugar and butter with the paddle attachment on medium-high speed for 4 minutes, until fluffy.  Slowly cream in cream cheese and vanilla.  Frost cupcakes, then dunk in left-over crushed graham crackers, so lightly dusted with crumbs.

Salsa Lasagna

So, I realize, it's been a while.  And, yes, I have been cooking/baking up a storm behind your back! :(  BUT, I am going to do my best to get caught up and share all my fave recipes that have been overwhelming my kitchen lately!  First up: Salsa Lasagna.. and it is worth this long wait!  So, this came about by having an excess of tomatoes, tortillas, and ground turkey that I needed to use up: see what I created:

Ingredients:
*8 flour tortillas (i used the uncooked ones from Costco, but regulars will work, too)
*6 large tomatoes sliced and diced
*1 green bell pepper, chopped
*1/2 onion, chopped
*1 clove garlic, chopped
*cilantro, to taste (I LOVE it, so I put about 2-3 TBS)
*handful of chopped mushrooms (optional)
* 1 can black beans
*1 lb ground hamburger or turkey... or chicken, or no meat, whatever floats your boat
*1/2 can olives
*1 8 oz pkg cream cheese, softened
* 8 oz sour cream
*a couple handfuls of shredded cheese (any kind, I use Mexican blend)
* I think that's it..

Directions:
*(FYI, this makes two 9x13 lasagnas... I try to always make 2 meals and freeze one when I'm cooking!)  Heat oven to 350.  Layer 2 tortillas on the bottom of two 9x13 pans.
*Cook meat until browned.
*Put 3/4 of the tomatoes, bell pepper, onion, garlic, cilantro, and mushrooms in food processor and whip it good.  Should be pureed and liquefied.
*Mix cooked meat, beans and 3/4 of the salsa mixture together.  Divide into two portions and layer over tortillas in each pan. 
*Combine cream cheese and sour cream.  Pour half into each pan and smooth over meat mixture.  Layer two more tortillas in each pan.
*Drizzle remaining salsa over the tortillas in each pan.  Throw the olives into the food processor for 2 seconds, so they are just slightly chopped up.  Sprinkle olives, remaining tomatoes, and shredded cheese on top of each casserole.  VIOLA!  Bake at 350 for 20-30 minutes, until top is browned at edges and cheese is thoroughly melted.  DEVOUR!  (if you're not using the 2nd lasagna, let cool then cover and freeze for up to 2 months, then thaw, and bake at 350 until heated through)