Sunday, October 20, 2013

Blue Moon cupcakes!

Blue Moon Cupcakes!
My sister, Gloria, was over for the weekend visiting and she really wanted me to make cupcakes for her birthday. She has such a crazy sweet tooth, I have no idea if any one can match it! I told her that I had been meaning to try this Blue Moon and Corona cupcake recipe that I saw a while ago. She was completely on board with it! We decided to make the Blue Moon cupcakes. Boy, did they turn out DELICIOUS!
I really enjoyed the orange flavor in these cupcakes. It didn't overpower the cupcakes, but you could still tell it was an orange flavor.
We didn't make the Corona ones, but I can't wait to make them. Maybe I will try to make a pumpkin beer cupcake instead, since it's the fall! Or maybe a Red's Apple Ale one... hmm...I guess you will just have to wait and see! =o)
In the meantime, enjoy this recipe! =o)

Recipe Adapted from Erica's Sweet Tooth


for the beer cupcakes:
3/4 cups unsalted butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1 tsp orange or lime zest
1 cup Blue Moon or Corona beer, plus more for brushing on tops
1/4 cup milk (I used whole milk)
Orange/lime wedges and sanding sugar for garnish

for the citrus cream cheese frosting:
12 oz cream cheese, cold
6 tbsp butter, at room temperature
1 tbsp freshly squeezed orange/lime juice
1 tsp orange/lime zest
4-6 cups powdered sugar


for the beer cupcakes:
- Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
- In a medium-sized bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, beating after each addition then add the vanilla and zest.
- Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.
- Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
- When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.

for the citrus cream cheese frosting:

- Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
- Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.
Recipe yields 24 cupcakes.

Wednesday, October 9, 2013

Veggie pizza appetizer

So my father in-law has this golf tournament for the neighborhood men every year around this time. Of course, my husband is always invited as it is a rare time they get to golf together. My in-laws always have a big shin-dig after the golfing which all the women pitch in and cook. (Surprise, surprise... LOL). My mother in-law always insists that I just relax and come hang out and just worry about Lexi. Well, if you know me, I can't NOT bring something to a party!
Here is Lexi helping put some cheese on. YUM!
Everyone expected me to bring cupcakes, but they tend to take a little bit more work and people usually don't have enough room for dessert. I wanted my food to be something people would actually get a chance to eat!
I thought for a while, then I remembered that my friend Stephanie, who blogs too, brought this DELICIOUS veggie pizza appetizer to my Labor Day party. She said it was simple to make and boy was is easy!
It's a cold appetizer and it mimics a pizza, so it's not really a pizza as you would think.
Everyone LOVED it! A neighborhood wife, who hasn't been able to really eat much, requested that I give her daughter the recipe, she loved it so much! =o) I love hearing that!
I only wish Lexi would have tried it, that would have made my day even more. But I guess I can't ask for THAT much. LOL. =o)
Anyway, without further ado, here is the recipe that I used.

Recipe adapted from Stephanie Cooks

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 packet Hidden Valley Ranch dip mix
1/2 cup of assorted colored peppers, diced small
1/2 tbsp butter (or olive oil)
1 bag of baby spinach
1 garlic clove diced
1/4 cup Cherry tomatoes, diced
1/4 cup shredded carrot (I did not add this on)
1 small purple onion diced
1/2 cup shredded cheddar cheese


1. Heat oven to 375°F.
2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4. Melt the butter (oil) in a saute pan. Add 1/2 the onions, saute for 2 minutes. Add the garlic, saute for 30 seconds. Add in the spinach and saute until wilted. (I torn the spinach up instead of chopping it). Set aside to cool.
5. In small bowl, mix cream cheese, sour cream, and ranch powder until smooth. Spread over crust. Top with the spinach mixture FIRST, then add the vegetables, remaining onions, and cheese. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.