{Pretty in Pink} Fresh Strawberry Cupcakes with Strawberry Frosting

Nothing says Summer like Strawberries and Blueberries!  With the abundance of these lovely fruits in California it's difficult to make anything but sweets.  Both my girls (and husband) just love coming home to a house full of delicious desserts so I don't think anyone minds, except my waist line.  We will have to work on that one. 

(Our fresh organic garden strawberries)

 Homegrown garden fresh strawberries (or any fruit/veggie) have an incredible robust taste that can't compare to any grocery store.  We've always been big on using organic (no pesticide) mulch. Mulch is placed over the soil to retain moisture, reduce erosion, and provide much needed nutrients to the soil. I've mentioned before our garden has been featured in the Wall Street Journal and my husband is a garden enthusiast. He has found great ways to use natural mulch recycled from the yard.  Our favorite organic mulch are pine needles.  It keeps the critters away and also lifts the fruit above the ground to insure (almost always) no snail bites!

(Our flower garden to attract beneficial insects that promotes our organic gardening)

The girls, especially our 4 year old, love to walk into the garden in the morning and pick all of their fresh fruits for breakfast.  Right now we have strawberries, oranges, plums, artichokes, avocados, squash, carrots and tomatoes growing.  Since the climate in Santa Barbara is so mild it's fun to grow exotic fruits such as mangoes (Tropics) and cherimoyas (South America.)  We have a manila mango tree that produces very sweet fruit.     

(Ky picking strawberries for breakfast)

Our strawberry plants didn't have enough fruit to make the entire cupcakes but I was able to incorporate a few of them!  These cupcakes are on my top favorite! With every moist bite it's as if you're biting into a huge fresh juicy strawberry.  I asked my 4 year old what they tasted like, she said "Strawberries on strawberries on strawberries on top of strawberries!" 

Strawberry Cupcakes
Recipe adapted from Sprinkles, Beverly Hills


Ingredients


For Cupcakes:


2/3 cup fresh whole strawberries
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon course salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 egg whites, room temperature

For Frosting:


1/2 cup whole fresh strawberries
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch course salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Preparation


For Cupcakes:


Preheat oven to 350 degrees. Line 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a food processor; process until pureed.  You should have about 1/3 cup of puree; set aside.

In a medium bowl, whisk together flour, baking powder and salt.  In a separate bowl, mix together milk, vanilla and strawberry puree; set both aside.

In the bowl of a standing mixer fitted with the paddle attachment  (a hand mixer will work just fine too), cream butter on med-high speed, until light and fluffy (about 4-5 minutes.)  Gradually add sugar and continue to beat until well combined and fluffy.  Reduce the mixer speed to medium and slowly add the egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended.  Add the strawberry mixture; mix until just blended.  Repeat with remaining flour and strawberry sauce, scraping down the sides as needed until well blended.

Divide batter evenly among prepared muffin cups.  Transfer muffin tin to oven and bake for 20-25 minutes.  Let cool before icing.

For Frosting:


Place strawberries in the bowl of a small food processor; process until pureed.  i the bowl of a standing or hand mixer fitted with the paddle attachment, beat together butter and salt until light and fluffy (about 4-5 minutes.)  Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.  Add vanilla and 3 tablespoons strawberry puree (save any remaining puree for a another use); mix until well blended.  Do not overmix, or frosting will develop too much air.  Frosting consistency should be dense and creamy, like ice cream.

Blueberry Lemon Gelato

I Scream You Scream, We All Scream for Ice Cream or Gelato!!  That's right friends, my 1st homemade ice cream (besides when I was a child!)  As we all know it's blueberry season and the farmer's market had beautiful blueberries that were begging to be bought! What better then to make a nice refreshing, cool ice cream for the summer days.  I adore anything blueberry and blueberry ice cream was a perfect pick!

When I was a kid we didn't use an ice cream maker.  We would prepare our ice cream mixture then chill it over an ice bath.  Pour the cream mixture into a freezer durable tub.  Chill for about 45 minutes.  Once the sides start to freeze stir it vigorously until all frozen sections are incorporated.  Continue to check the mixture continuously scraping the frozen sides down and well incorporated.  Typically it will take the ice cream 2-3 hours to be completely frozen.  Be sure to check and stir the cream every half hour....and that's it!

Luckily, nowadays, we have the convenience of  ice cream machines that will churn the ice cream in 20 minutes!! Yes, 20 minutes!! It will be soft served if you follow the recommended 20 minutes but just place the ice cream, gelato or sorbet in the freezer and chill until the desired thickness.  

Enjoy and make sure to lick the spoon clean!!

Blueberry Lemon Gelato

Recipe Adapted from Cooking Light

Servings: 3-4

Ingredients:

2 1/2 cups fresh blueberries

1/4 cup blueberry jam

1/4 cup water

1/4 teaspoon salt

2/3 cup sugar

3 large egg yolks

2 cups 2 % milk

3 tablespoons lemon juice

1 1/2 teaspoon grated lemon zest

Preparation:

Combine the 1st 4 ingredients in a med sauce pan, and bring to a boil.  Reduce heat to medium and cook for 10 minutes.  Place mixture in a blender, process until smooth.

Beat the sugar and the egg yolks in a small bowl with a whisk until thick and pale.  Heat the milk over med-high heat in a small saucepan until mixture reaches 180 degrees or until tiny bubbles form around the edges of the pan, stirring frequently, make sure not to boil.  Add on third hot milk mixture to the yolk mixture, stirring with a whisk.  Gradually add to the remaining hot milk mixture, stirring constantly with a whisk.   Cook over med-low heat until mixture coats back of the spoon ( about 6 minutes).  Remove from heat.  Stir in blueberry mixture and cool completely.  Stir in the juice and zest.

Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer's directions.

Spinach, Gruyere and Gouda Quiche

There are two types of quiche lovers...loaded with veggies and loaded with eggs.  I'm a veggie girl!  I love my quiches to have 3/4 more veggies then eggs.  I do like the creaminess of an eggy quiche but i'm definitely partial to the fresh taste of a loaded veggie quiche.  I love how each bite is a mouthwatering vegetable delight!!

It's difficult to achieve a nice wavy crust along the edge of the quiche.  If you haven't gotten the latest issue (July) of Cooking Light Magazine, you should!  Not only am I their reader feature (Pg. 130! Yippee!) but they have a great pie crust tutorial!  Once you lay the prepared pie crust into the greased pie pan gently press the crust against the pan.  Fold under overhanging edges of dough.  With the left thumb and the right thumb and index finger carefully make little triangles into the crust.  Repeat this until the whole pie edge has a pretty edge.

Quiches are so easy and fast to whip up.  Usually you already have all the ingredients in your fridge and pantry.  As long as you have eggs, cheese, flour, butter and veggies, you're all set to go! It's so easy to create your own signature quiche.  Almost everything tastes incredible in an eggy pie! I just melt for a yummy spinach quiche.  I usually pair my spinach quiches with either gouda, gruyere or fontina cheeses.  All are very mild and compliment each other wonderfully.

Spinach, Gruyere and Gouda Quiche
Recipe Adapted from Epicurean Mom

Servings: 6-8


For Crust:
I use Martha Stewart's Pate Brisee, minus the sugar.  I prepare the whole recipe place half in the freezer and use the other.  I roll the crust into a 10-inch circle and place into a prepared pie pan, fork it, and place in the oven to par-bake for about 15 minutes.


For Filling:


Ingredients
6 eggs (for a lighter dish use 3 egg whites and 3 whole eggs.)
1 cup 2% milk
1 cup gouda cheese, grated
3/4 cup gruyere cheese, grated
20 ounces frozen cut spinach, thawed and drained ( I tend to go heavy on the veggies, but if you like a cheesier quiche then cut down on the spinach.)
1 large shallot, minced
1 1/2 teaspoons salt
1/4 teaspoon black pepper


Preparation


Preheat oven to 350 degrees.  Set aside the prepared crust.

Beat the eggs and gradually add the milk.  Mix in the next 4 ingredients until well incorporated.  Add the salt and pepper, to your taste, and pour into prepared crust.

Bake for 35-45 minutes, until the crust is a golden brown and the center is set.  Cool 10 minutes before serving.

Easy and delicious!

Berry Crumble {Blueberry Season}

We are pretty lucky to live in California where you can find berries, in particular blueberries, all year long.  If you don't live in California or Florida this is the start of blueberry season for the Upper East Coast.  Even though we Californians can buy blueberries 365 we can't farm pick them until season starts.  I can't wait to take the girls to our local blueberry farm and hand pick fresh berries!

Children that garden or hand pick their own foods develop good food choices.  They start to build a love for nature that stimulates creativity and educates.  My husband is an avid gardener and loves to take our 4 year old into the garden to cultivate and experience the outdoors.  If we were to give her a carrot out of the fridge she would hem and haw but if she pulls her own veggies (that she's nurtured and grown) she's barely able to wash it off before it's entered her mouth!  The next plant we will grow will definitely be blueberries!

One of my favorite cooked berry recipes is a berry crumble.  I love the sweet and warm deliciousness of a crumble right out of the oven.  Doesn't get anymore heavenly!! Plus this dessert is incredibly simple and fast to make!  A perfect fresh dessert for any busy families.

Berry Crumble
Recipe adapted from Garen Zamarrra


Servings: 6-8


Ingredients


For filling:
1 teaspoon unsalted butter, softened
1 pint blueberry
1 pint blackberry
1/2 cup granulated sugar
1 1/2 tablespoon cornstarch
1/2 cup apple cider
1 teaspoon vanilla extract

For Topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into cubes
1/2 cup toasted oats
1/4 cup chopped toasted almonds

Preparation


Preheat oven to 375 degrees.  Lightly butter an 8-inch square or rectangle baking dish.

In a bowl, add the blueberries and blackberries, sugar, cornstarch, cider, and vanilla.  Carefully mix the ingredients together, leaving the berries whole.  Set aside.

In a bowl of a mixer, add the flour, sugars.  Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy/crumbly.  Stir in the oats and nuts.

Pour the filling into the prepared baking dish and distribute the topping evenly over the fruit.  Bake for 30 minutes, until the topping is a golden brown and the filling is bubbling. Let cool for 10 minutes and serve alone or with a scoop of ice cream.

Summer Squash Bacon and Mozzarella Quiche {Cooking Light Spread}

Keep your eye out for the July issue of Cooking Light Magazine because EpiMom is in it! The editors and publishers chose my Summer Squash, Bacon and Mozzarella Quiche to be featured!  Here's a preview...

Red Velvet Cupcakes with White Chocolate Chips

I found myself tossing and turning late last night.  I couldn't disentangle nagging thoughts from my mind and just relax gently into my pillow.  Perhaps I forgot to turn the oven off? Or forgot to turn off my daughter's lights? Or maybe I didn't return a very important phone call?  Suddenly I realized what it was.  Dessert! I didn't have dessert last night!  Then my mind began racing; what dessert could I make tomorrow?!  I knew exactly what to make....decadent red velvet cupcakes! 

Here in Santa Barbara we have arguably the most amazing cupcakery, Whodidily's. If you haven't been there, go...NOW!  If you haven't been to beautiful Santa Barbara then make Whodidily's a priority your next visit.  The fluffy, moist, deliciousness is extremely addictive and you will need more then one, so go hungry. 

Red velvet is undeniably an all time favorite cupcake flavor.  It's a delicious blend of chocolate and vanilla flavors with a dab of red food coloring, giving it that distinctive velvety red color.  Red velvet is delicious on it's own but add some white chocolate chips for a hidden sweet surprise!

Red Velvet Cupcakes with White Chocolate Chips

Cupcake recipe adapted from Magnolia's Bakery, NYC

Frosting recipe adapted from Epicurean Mom

For cupcakes

Ingredients:

3 1/2 cups flour

3/4 cup unsalted butter, softened

2 cups sugar

3 large eggs, room temperature

4 tablespoons red food coloring

3 tablespoons cocoa powder, unsweetened
6 ounces white chocolate chips

1 1/2 teaspoon salt

1 1/2 teaspoon vanilla extract

1 1/2 cup buttermilk

1 1/2 teaspoon cider vinegar

1 1/2 teaspoon baking soda

Preparation:

Preheat oven to 350 degrees.  Grease 24 cupcake liners.

In a small bowl, sift flour and set aside.  In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes.  Add the eggs, one at a time, beating well after each addition.  In a small bowl whisk together red food coloring, cocoa powder and vanilla.  Add to the batter and beat well.  

In a measuring cup, stir the salt with the buttermilk.  Add to the batter in three parts alternating with the flour.  With each addition, beat until the ingredients are incorporated but do not over beat.  In a small bowl stir together the cider and baking soda and add to the batter.  Stir in the white chocolate chips until well incorporated.  Using a rubber spatula scrape down the sides of the bowl, making sure all the ingredients are well blended and the batter is smooth.  

Divide the batter among the prepared pans.  Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until  tester comes out clean, about 20 minutes.  Cool the cupcakes before frosting.

For Frosting:

Ingredients:

2 1/2 sticks unsalted butter, softened

24 ounces cream cheese, softened

2 teaspoons vanilla extract

1/4 teaspoon salt

4-5 cups powdered sugar, sifted

Preparation:

Using an electric mixer, mix the butter and cream cheese until smooth.  Add the salt and vanilla and beat until well incorporated.  Slowly add the powdered sugar until desired consistency.  I tend to use less sugar since I like the tangy cream cheese flavor. 

Frost cupcakes and decorate with candied pearls or sprinkles!

Colleen Riley Photography

I wanted to share with you a dear friend and amazing photographer...Colleen Riley Photography.  She recently took some amazing photos of my girls.  Enjoy! 

Grilled Watermelon Salad with Arugula, Feta and a Fig Balsamic Reduction

I don't think the last few days have been in my favor. It feels as though the universe is not in 'alignment'.  Sometimes one can't understand such uncharted territory, yet they strain to uncomplicate the complicated.  This type of thinking would be exactly how I process unfavorable babble.  I assume it's best to press on and look toward yummy things such as watermelon!


What better fruit to jump start the summer season!  Watermelon would have to be one of my all time favorite fruits.  The juicy sweetness is hard to beat, especially grilled! Yes, grilled.  I know, sort of odd to grill fruit but it's delicious! I promise!

I, unfortunately, am not a feta lover.  I'm actually almost a hater, sad I know.  Feta seems to be all the rage nowadays.  It's hard not to find this salty cheese in most dishes and salads.  I, fortunately, found a french feta that is so mild that one would swear it wasn't feta. Yes!!  Just the cheese I've been searching for!  If you are a feta connoisseur then by all means use your most favorite pungent cheese.  If not you must try french fetas! Absolutely delicious!

(I just adore my snail napkin holders)

Grilled Watermelon Salad


Ingredients:
1/2 medium watermelon
1 bunch baby arugula
1/2 cup fig balsamic
1/4 cup french feta
Drizzle of olive oil
Fresh cracked pepper

Preparation: 


Preheat the grill to med/high.

Cut the watermelon in half then slice the rind off.  Once all the rind is cut away cut the melon length wise and cut out half circles/ovals.

Pour the balsamic in a small saucepan and bring to a simmer and cook until reduced by half.  The consistency should be like thick syrup.

Place the watermelon on grill and cook about 4-5 minutes flip and repeat.  Let watermelon cool slightly.

Place a large handful of the baby arugula on a salad plate, drizzle with olive oil, place a piece of watermelon on top, drizzle with balsamic reduction and top with feta cheese.  Crack fresh pepper over the top and bon appetite!

Recipe Adapted from Claire Robinson

Vanilla Buttercream Macarons

The days have been clear, warm and beautiful.  We are very lucky to live in a place that has 75 degree weather 365 days out of the year (most of the time.)  What else would make these gorgeous days even more rich and heavenly than macarons!  I don't know about you but I just melt with the pure enjoyment of these delicious french cookies.  The crunchy, chewy and sweetness makes them nearly flawless and completely irresistible.

Being a 4th timer making macarons I decided not to venture too far out of the norm, for fear of lack of success.  I've read and read about all these lovely flavored macarons...rose, coffee, green tea, jasmine pistachio cherry, coconut, chocolate, blueberry, the list is infinite!  They all sound so lovely! I will, someday, try some of paris' world famous Laduree macarons.  Don't they look divine!  I do promise my next macarons will be a bit more exciting then vanilla and chocolate, although those are classic flavors!

(Laduree Macarons)

Macarons are slightly difficult to make without a scale, since most of the recipes use grams.  There are a few recipes such as some of David Lebovitz that use ounces and cups.  In any regard I would love to hear any of your macaron success recipes! I love to read shared stories! 

Vanilla Buttercream Macarons

Ingredients:

For Shells:

90 gr egg whites at room temp  (I left mine out overnight)

25 gr granulated sugar

200 gr powdered sugar

110 gr pulverized almonds (slivered and blanched)

1 tb pink powdered food dye

Prepare shells:

In a standing mixer fitted with the whisk attachment, whisk the egg white until frothy and foamy.  Gradually add the sugar until a thick meringue has formed (it should have stiff peaks that form.)  Be careful to not overbeat.  

Pour the pulverized almonds, powdered sugar and food dye in a food processor and pulse until well incorporated and the almonds are very finely ground.  Add the almond mixture to the meringue and fold in quickly then fold slow and carefully until a the batter doesn't have any white streaks in it.  You should not fold the batter more then 50 times.  

Place a piece of parchment paper on a baking sheet. Fit a pastry bag with an ateco tip (I used 806 but 807 and 809 worked the best) and fill with meringue batter.  Pipe small 1.5 inch circles on a piece of parchment paper.  Rap the baking sheet a few times on the counter to release air bubbles.  Let the macarons sit on the counter for 45 minutes to 1 hour.  

Preheat oven to 280 degrees.  When ready, bake for 15-20 minutes.  Let cool.

For Filling:

1 1/2 sticks butter at room temp

4 oz cream cheese, softened

3 egg whites

1/2 cup sugar

2 tablespoons water

1 tsp vanilla extract

Prepare filling:

In a standing mixer, whip the egg whites until soft peaks form.  Combine 2 tablespoons water with the sugar in a saucepan on med/low heat bring to a boil and bring syrup to 250 degrees.  Slowly add the sugar to the whipped egg whites and whip until completely cooled.  Add the butter tablespoon by tablespoon, slowly.  The egg whites might look as though it's curdling but keep whipping and it'll come together.  Add the cream cheese the same way, until smooth.  Whisk in the vanilla until well incorporated.

Assembly:

Place a generous amount of the filling onto one macaron shell and top with another shell.  Repeat until all the shells are fitted.

Recipe adapted from Tartelette

Baked Apricot Brie Wheel Wrapped in Puff Pastry

Have you ever woken up and NEEDED brie immediately??  I have and today was one of those days!     I love brie served anyway but I especially love the ooey gooey deliciousness of baked apricot brie wrapped in a warm puff pastry. It's Divine!  The creamy cheese, sweet apricots and crunch of the puff pastry makes this irresistible and bordering illegal, in my opinion. This appetizer is sure to make you all warm and fussy inside!

I would recommend using a very nice wheel of brie.  The cheese is what really makes this appetizer, so go big!  I paired the brie with a sliced french baguette but crackers work just fine too.  After that first gooey bite doesn't it feel like you are frolicking around Seine-et Marne in France?  This is actually where brie originated.  Isn't it beautiful!

(Seine-et Marne)

This is not a low calorie dish.  I repeat not low cal! So be sure to enjoy it to the fullest and relish every minute.  

Ingredients:

1 Sheet Frozen Puff Pastry (thawed)

3/4 cup apricot preserve

1 wheel brie cheese

1/2 french baguette

1 egg

1 tablespoon water

Preparation:

Preheat oven to 400 degrees.

Combine the egg and water.  Stir until well incorporated.

Roll the puff pastry out to make a 12" square.  Place the wheel of brie in the middle of the pastry and slather apricot preserves all over the top of the wheel.  Pinch to close.  Use part of the egg wash to seal the pastry.  Flip the pastry wheel over onto a greased baking sheet. 

Use the other part of the egg wash (you may not use all of it) to coat the flipped pastry on top and sides.  Cook for about 15-20  minutes, or until golden brown.

Let sit for 10 minutes before serving.