Strawberry Cupcakes with Cream Cheese Frosting

Hooray!  It is Secret Recipe Club time again.  This is such a fun group to be a part of.  My blogging has slowed down significantly over the last year, but I wouldn't miss one of these reveals!

This month I was assigned to Cooking Whims by Megan.  She not only shares recipes, but fun food finds, and her life experiences.  I really enjoyed getting to know her and her family through her blog.  She says, "I am no chef, but I do love to cook and bake and photograph everything under the sun."  She likes to try new recipes and document them on the blog.

When it came time to choose a recipe, I struggled to make just one for my post.  I pondered these Homemade Oatmeal Granola Bars because I have struggled to find a granola bar that I really, truly loved.  I also considered Rosemary Roasted Chicken and Mozzarella Stuffed Turkey Burgers.  But, I finally settled on these Strawberry Cupcakes with Cream Cheese Frosting because fresh strawberries are everywhere right now.

This recipe turned TASTY!!  Honestly, I think you could put cream cheese frosting on cardboard and I would eat it.  But, on top of these moist strawberry cupcakes, the frosting was heavenly.

The cake was sweet, and with a hint of strawberry flavor.  I think I will try upping the strawberries to get a stronger flavor next time, but that was just me.  The rest of my family enjoyed them just as they were.  Megan reminded her readers that this recipe isn't a quick one.  There are multiple steps involved, but, if you choose to make it, you won't be sorry. I kept it all original and didn't change anything.  ENJOY!

Strawberry Cupcakes with Cream Cheese Frosting

Recipe Source: Cooking Whims

Cake:
2 1/4 cups flour
1 1/2 cups sugar
2 1/2 tsp plus 1/8 tsp baking powder
1/4 tsp plus 1/8 tsp salt
3/4 cup softened butter
3/4 cup pureed strawberries (about 1 cup whole strawberries blended in a mixer or blender)
4 egg whites
1/3 cup milk
5-6 drops of red food coloring if you want a deep pink color

Frosting:
12 oz. cream cheese (1/3 reduced fat), softened
3/4 cup sifted powdered sugar
1 tsp vanilla extract

Preheat your oven to 350 F and line your cupcake pan with cupcake liners.

Place the dry ingredients into the bowl of your stand mixer and mix for a few seconds on low to combine.  Add the butter and and strawberry puree, mix well until combined on low speed.  Increase the speed to medium and mix for 2-3 minutes of until the mixture is light and fluffy.  It will be very thick at this point.

In a large bowl, combine the egg whites, milk, and food coloring.  Add this mixtures to the flour and strawberry mixture in three parts, make sure to incorporate the each addition well.  Add more food coloring if desired to reach the desired color.

Fill your cupcake liners 3/4 full.

Bake 17-20 minutes or until a cake tester comes out clean. Allow to cool on a cooling rack.

For the frosting, combine the cream cheese, sugar, and vanilla in a bowl.  If you like a sweeter frosting add more sugar 1 tablespoon at a time.  Pipe or use an offset spatula to frost the cupcakes. Top with fresh strawberry slices.

Pan Roasted Corn

During the warm summer months I am always trying to find new ways to make corn.  A few years ago I discovered this delicious fresh corn salad and a new way to make creamed corn.  Both dishes have been crowd favorites at family gatherings and potlucks. After seeing a post on Pinterest that instructed how to roast frozen corn in the oven, I decided to start experimenting.

The final product was beyond tasty!  It was sweet, caramelized, and just a tiny bit spicy.  My family loved it, and I think it will be my new summer corn dish.  I can't say enough how much I loved it.  Honestly, I probably would have eaten most of it by myself if my family hadn't been around. Next time you need to make a side dish make this one.  ENJOY!

Pan Roasted Corn

Recipe Source: Jenn 

1 tbl. olive oil

1 tbl. butter

3-4 ears of fresh corn, kernels removed from the ears

1/2 cup chopped red onion

1/4 tsp. salt

a sprinkle of cayenne pepper (this is all about your taste here)

pepper to taste

chopped fresh parsley

In a non-stick pan, heat the olive oil and butter over medium heat.  Add the corn, red onion, garlic, salt, cayenne, and pepper. Allow the liquid to cook out of the mixture, then turn the heat down to medium-low.  Keep on eye on it, because once the liquid cooks out, the corn will burn easily.  Continue cooking until the corn begins to caramelize.  Add the fresh parsley and serve.

Chocolate Chip Coffee Cake

It is time for another round of Secret Recipe Club recipes.  I love doing this every month, because it introduces me to blogs that I wouldn't otherwise see.  This month I was lucky enough to be assigned to Fantastical Sharing of Recipes written by Sarah.  What I love about this blog is that Sarah has a similar take on food as me.  She tries to cook at home and not from packaged meals, but she also cooks what her family loves.  Not everything is the healthiest but she is always trying new recipes and sharing them with her family.

As I started going through her recipes, I found many that I wanted to make.  Her one pot spaghetti looks awesome, and has been pinned for future reference.  I almost went for the cheddar baked potato soup, but the weather here is just too warm for that.  So, finally, I settled on this chocolate chip coffee cake.  I love coffee cakes, and Sarah says "adores," it and it is super easy to make.  I didn't feel the need to make any changes to this recipe.  I left it just as Sarah did.  It was light, with just the right amount of chocolate and cinnamon in every bite.  ENJOY!

Chocolate Chip Coffee Cake

Recipe Source: Fantastical Sharing of Recipes via Two Peas & Their Pod

2 cups flour

1 1/2 teaspoons baking powders

1 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup butter at room temperature

2 large eggs

1 cup sour cream

1 teaspoon vanilla

1 cup chocolate chips

Cinnamon Sugar Filling/Topping:

Combine in a small bowl and set aside

1/4 cup granulated sugar

3 tablespoons brown sugar

1 1/2 teaspoons cinnamon

Greas an 8 inch square pan and preheat your oven to 350 F

In a bowl, whisk together the dry ingredients.

In your stand mixer, cream the butter and sugar until it is light and fluffy.  Add the eggs one at a time and continue mixing until the mixture is smooth.  Add the sour cream, and vanilla.

Add the flour mixture and mix until just combined. 

Spoon half the batter into your prepared pan.  Sprinkle with half the cinnamon sugar mixture and half the chocolate chips.  Spoon the rest of the batter into the pan and top it with the remainder of chocolate chips and cinnamon mixture.

Bake for 40 minutes and cool to room temperature.

Cinnamon Baked French Toast

A while ago, my friend Ellie sent me this recipe to try. We used to work together in the same office before I left my job at that company.  At work we always talked food and shared recipes that we had tried.  When I started this blog she gave me ideas and was one of my first blog followers.  She was a huge supporter of me as I chased after my dreams of becoming a teacher.  I knew that when she sent me this recipe it had to be good, because her recipes always are.

I tried it soon after she sent it to me.  I have made it many times since.  But, I never took the time to take pictures and type a post about it.  I knew that it had to be shared because it is the best baked french toast I have ever had.  Finally here I am sharing it with all of you.

This recipe originates from the Pioneer Woman's website.  Now, there is another clue it's good. If the Pioneer Woman makes it, it is good!  The first time I made it, I followed the recipe exactly.  But, then decided to make some changes.  First up, I decided to use my own cinnamon swirl bread to add some more cinnamon swirl flavor.  Second, I used regular milk instead of heavy cream.  I don't usually have heavy cream on hand, and regular milk worked just fine for me.  Finally, I cut the bread portion of the recipe in half, but kept the cinnamon topping recipe intact because my family really, REALLY loved the cinnamon topping.  If you want to see the original recipe it is on Ree Drummond's site.  ENJOY!

Cinnamon Baked French Toast
Recipe Source: shared by Ellie from The Pioneer Woman

1/2 loaf of cinnamon swirl bread or regular french bread, torn into pieces
4 eggs
1 1/4 cups whole milk
3/8 cup sugar
1 tablespoon vanilla

Cinnamon topping
1/2 cup flour
1/2 cup brown sugar
1/4 tsp salt
1 stick cold butter


Grease a 9x9 pan.  Place bread in the pan evenly.

In a bowl whisk together the eggs, milk, sugar, and vanilla.  Pour the egg mixture over the bread.  Cover with foil and refrigerate overnight.

Next, combine the cinnamon topping ingredients until crumbly.  Place in a baggie and refrigerate overnight.

In the morning, pre-heat your oven to 350 F.  Remove the foil from the bread and egg mixture. Spread the cinnamon topping mixture over the top.

Bake for 45 minutes to achieve a custard like texture or 1 hour for a firmer texture.  (The top and sides will be golden brown)

 **If desired, you can sprinkle fresh fruit on top of the bread before the cinnamon topping goes on.

Serve with butter, syrup and powdered sugar.  

Greetings...

Hello everyone!

I realized this morning that not only have I not been blogging much lately, but I have not blogged in a MONTH!  I "think" that life will be settling down now and I am excited.  Part of my New Year resolutions was to not forget about my little spot in blog land, and I just haven't done a very good job of that.

Since graduating from EOU in December, I have been focused on family and substituting.  I was fortunate enough to do two long term sub jobs, one of which ended yesterday with the last day of school, and to be called in frequently when I wasn't long term subbing.  Two weeks ago I signed a contract for my own classroom, so I will be teaching 3rd grade next year!  It is satisfying to know that the risk of leaving a stable job in a completely different industry to finish my degree has now paid off.  I am blessed beyond belief and thankful to be offered a job when so many others are struggling to find one.

With all that, I am getting back on track with my recipes and cooking.  I will be sharing a fabulous breakfast casserole my friend Ellie sent to me tomorrow, but first I have to make a loaf of cinnamon bread :)

Thank you all for sticking with me!

Jenn