Amaretto Apple Streusel Cupcakes

Our darling sweet Lo turned 2!  

It's amazing how fast these precious moments fly by.  It feels like yesterday she was a newborn and just fit into our hands...

This Memorial Day was spent not only celebrating our country's heroes, but also celebrating the birth of our sweet angel.  Lola's favorite food is cinnamon rolls, and it was only fitting to make a special birthday variation of this delicious treat!  

Amaretto was the secret ingredient in these cupcakes and definitely kicked it up a notch--ok, a big notch!  It lends a sweet, nutty, irresistible almond flavor.  Similar to a bear claw; one of my favorite breakfast pastries!  Although these cupcakes have a melt-in-your-mouth sugar glaze drizzled over the tops...heavenly! 

I had one very happy birthday girl! 

Amaretto Apple Streusel Cupcakes

Recipe adapted from Cooking Light 

Yields 12 servings

Ingredients

For Cupcakes:

Cooking spray

1 1/2 cups all purpose-flour 

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

3/4 cup granulated sugar

1/4 cup (2 ounces) low fat cream cheese, softened

1/4 cup butter, softened 

2 tablespoons amaretto, almond flavor liqueur 

1 teaspoon vanilla extract

1 large egg

1/2 reduced-fat sour cream

1/4 cup 2% reduced fat milk

3/4 cup finely chopped gala apple

1 tablespoon all-purpose flour

Streuesel:

2 tablespoons all-purpose flour 

2 tablespoons brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons butter, chilled

2 tablespoons sliced almonds

Glaze:

1 cup powdered sugar

4 teaspoons 2% reduced-fat milk

Preparation

Preheat oven to 350 degrees.  Place muffin liners in 12 muffin tin, coat with cooking spray.

Spoon 1 1/2 cups flour in a dry measuring cup, level with a knife.  In a medium bowl combine flour, baking powder, salt, and baking soda, stirring with a whisk.  Set aside. 

Combine sugar, cream cheese, and 1/4 cup butter in the bowl of a standing mixer.  Beat on high until well blended.  Add amaretto, vanilla and egg to sugar mixture, beat on medium speed until well blended. 

Combine sour cream and 1/4 cup reduced fat milk in a small bowl, whisk until well blended, set aside.  Combine apple and 1 tablespoon flour in a separate bowl, toss well and set aside. 

Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with flour  mixture.  Beat until just combined.  Fold in apple mixture.  Divide batter evenly between cups.

To prepare streusel, combine 2 tablespoons flour, brown sugar and ground cinnamon in a small bowl.  Cut in 2 tablespoons butter with a pastry blender or 2 knives (or the way I do it...you hands) until mixture resembles coarse meal; stir in almonds.  Sprinkle streusel evenly over the top of the cupcakes.

Bake at 350 degrees for 25-27 minutes or until a wooden pick inserted in the middle comes out clean.  Cool in the pan for 15 minutes, and remove. 

To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bow, stirring with a whisk. Drizzle glaze over cupcakes.

Summer Cucumber Salad

A healthy and light veggie salad is perfect for beautiful summer weather.  Santa Barbara has been sunny, slightly breezy and glorious in the mid 70's this past week.  Perfect for trips to our exquisite SB harbor! Life doesn't get much better...

(photo via Instagram) 

Heavy foods and gorgeous weather don't seem to compliment each other.  The beauty of this salad is that it's colorful, refreshing and dainty; plus it's adorned with cute edible flowers.  It's no secret my girls are rather picky eaters.  Although what kid could resist a colorful salad garnished with elegant flowers?  Definitely not mine.  

After seeing Marla's (Family Fresh Cooking) edible flower popsicles, I knew I had to incorporate edible flowers into my girls foods.  They happily ate the veggies and flowers!  Brilliant! 

Fresh veggies, crunchy slivered almonds and a light vinaigrette make this salad completely irresistible!  Memorial Day weekend is right around the corner; bookmark this recipe, your friends will thank you!  We certainly have, especially since it's Lo's birthday! 

Happy 2nd Birthday Lo! 

Summer Cucumber Salad

Serves 4-6

Recipe created by Epicurean Mom

Ingredients

For salad:

2 cucumbers, skin shaved and sliced in 1/2-inch slices

1/2 red bell pepper, chopped in 1-inch pieces

1/2 orange bell pepper, chopped in 1-inch pieces

3 scallions, coarsely chopped

1/3 cup halved Kalamata olives 

1/4 cup slivered almonds

Edible flowers *Optional*

For Dressing:

1/4 cup olive oil

1/2 teaspoon garlic, minced

1 tablespoon fresh lemon juice

2 tablespoons white wine vinegar

1/8 teaspoon dried oregano

Salt and pepper to taste

Preparation:

Combine all dressing ingredients, stir well, set aside.

Place salad ingredients in a medium bowl, pour dressing and toss to coat.  Cover and place in the fridge to chill for at least 1 hour and up to 1 day ahead. 

Pan Seared Salmon with a Coconut Thai Curry Sauce

Hubby and I frequent Opal restaurant here in Santa Barbara. When we are able to break free for the night this is where we always decide to dine. Actually, this is where we had our very first date!  We still order the same exact meal we ordered that day 4 1/2 years ago; phyllo wrapped prawns in a coconut curry sauce and the lemongrass crusted salmon filet with a Thai curry sauce.  This meal is deemed a "local favorite" and for good reason, it's simply amazing! 

After my last pregnancy, I developed an unfortunate aversion to seafood.  Hubby and I went from eating salmon 5 times per week to zilch!  The only salmon dish I could happily eat was from Opal.  Although the past few weeks I've been trying to incorporate seafood back into our routine.

This recipe is my version of our favorite salmon dish.  It's simple, elegant, and delicious!! The lemongrass loans a flavorful yet not overpowering citrus flavor; and the quinoa adds a nice nutty crunch! I know you will enjoy this yummy meal as much as we did! 

Pan Seared Salmon Fillet with a Coconut Thai Curry Sauce

Recipe created by Epicurean Mom

Yields 3 servings

Ingredients:

1 tablespoon lemongrass, finely minced

1/2 teaspoon garlic, chopped

1 1/2 tablespoons butter

1 can coconut milk, about 14 ounces (I used *lite* Thai kitchen)

1 teaspoon red curry paste 

1 1/2 teaspoons honey

1 1/2 teaspoons lemon, juiced

1/2 teaspoon salt

Pinch of pepper

1 teaspoon chives, minced

2 1/2 tablespoons olive oil 

3-6oz salmon fillets

1 1/2 cups cooked quinoa or basmati rice 

Preparation:

Melt butter in a large saute pan over medium-medium/low heat.  Add lemongrass and garlic, sauteing until fragrant, about 1 minute.  Add the coconut milk and red curry paste, stir until completely dissolved.  Add honey, lemon, salt and pepper.  Bring to a slow boil, turn down heat and simmer until slightly thickened, about 5-7 minutes.  Stir in the chives, cover and set aside.

Preheat 1 1/2 tablespoons olive oil in a large heavy bottomed cast iron skillet or saute pan over medium heat, for 2 minutes.  Sprinkle both sides of salmon fillets with salt and pepper, add to heated pan.  Turn heat to medium-high heat and cook for 3 minutes.  Flip fillets and cook for 5 minutes, until browning, or flakes easily with a fork (cooking time depends on fillet thickness.)

Spoon 1/3 quinoa/rice onto an individual plate.  Place one salmon fillet on top and spoon 1/3 of coconut thai sauce over salmon.  Repeat with remaining fillets. 

Honey Citrus Salad

Often Lo (2) and I will stroll through the Farmers' Market in the mornings after we get Ky (5) off to school.  Lo sits happily in her stroller sampling all the delicious food as I chat and mingle with all the friendly vendors.  One of our favorite stands has the most beautiful naval oranges and big red grapefruits!  I always scoop up more than I, or the stroller, can carry. 

One of my most popular and simplest salads that I make for lunch uses these fresh Farmers' Market ingredients. When we return home, Lo quickly crawls up her high chair and says "Owange, peeeeeeezzzz."  I do tend to leave the grapefruit off for her, unless it's a particularly sweet one, or I substitute it for a pomelo, which tends to be less bitter. 

The honey adds a sweetness without being too overwhelming and the sprinkle of turbinado sugar adds a nice crunch.  If you wish to skip the sugar, the crushed almonds still offers a wonderful crunch.

I usually tend to make a big batch of this salad, which Lo, Ky and I blissfully munch on through out the day. By the end of the day there's usually not a drop left. 

Honey Citrus Salad

Recipe Created by Epicurean Mom

Yields 4 servings 

Ingredients:

4 naval oranges, peeled and sliced
2 grapefruits, peeled and sliced
1 meyer lemon, juiced
1/2 lime, juiced
1/2 teaspoon honey
Slivered almonds, crushed
Light sprinkle of turbinado sugar *Optional*
Zest of lemon and lime, for garnish

Place orange slices on a serving platter.  Top with grapefruit and evenly pour meyer lemon and lime juice over the top. Drizzle the honey over the grapefruit and sprinkle with sugar or almonds.  Garnish with lemon and lime zest.

The salad can be made one day ahead. Once assembled, cover and refrigerate until ready to serve.

Grilled Chimichurri Shrimp Recipe

We just bought a large bag of quinoa and I needed some inspiration to use it up.  I recently saw a very enticing chimichurri skirt steak recipe by Sage Recipes that has had my mouth watering for weeks.  Emily's chimichurri skirt steak was inspiration enough to run to the store and scoop up some fresh large shrimp!  Hubby and I haven't had much seafood lately (an unfortunate aversion due to pregnancy, which was over 3 years ago!) and it was time to get my feet wet again.  

Chimichurri is a traditional Argentine sauce.  Some folks confuse the two analogous sauces,  pesto and chimichurri.  Although they are very similar, pesto is a basil based sauce with nuts, oil, garlic and more recently cheese.  Chimichurri is a parsley based sauce with garlic, red pepper flakes, vinegar and salt.  Both are fantastic and are my favorite sauces to whip up and add to grilled meats or fresh pasta. 

I'm known to sometimes overly garnish my foods with this fantastic sauce.  I would drink it if I could.  Oh wait, I have!  Really, it's that good!

My recipe has an added jalapeno kick, although it's easily adaptable.  Have fun with it and don't be shy to over garnish!  Your taste buds will thank you!

A quick favor...Circle of Moms is having Mom Foodie Blog Awards, and I'm nominated!  If you would take a second and just click the "vote" button next to my blog name. No need to sign up or create an account, just a click! I would really appreciate it! You can vote once every 24 hours :)

Thank you so much! 

http://www.circleofmoms.com/top25/Top-25-Foodie-Moms-2012?trk=t25_Top-25-Foodie-Moms-2012

To all those hard working mommas out there...

HAPPY MOTHER'S DAY! You deserve this special day! 

Grilled Chimichurri Shrimp

Recipe created by Epicurean Mom

Serves 4 

Ingredients:

1 bunch flat leaf parsley, rinsed 

5 garlic cloves

1 jalapeno, seeded and coarsely chopped

2 tablespoons fresh basil, coarsely chopped

1 1/2 tablespoons fresh thyme, coarsely chopped

1/3 cup fresh oregano, coarsely chopped

1 lime, juiced

3/4 cup olive oil

1/4 cup red wine vinegar 

1/4 teaspoon red pepper flakes

salt and pepper to taste

1lb shrimp, peeled and devined

Creme fraiche, for garnish *Optional*

Cooked quinoa 

Preparation:

Place prepared shrimp in a bowl or ziplock bag, set aside. 

Pour all ingredients, except shrimp and creme fraiche, in a food processor.  Blend until well combined. Spoon 3/4 of chimichurri into shrimp bowl, cover and refrigerate for at least 3 hours.  I recommend marinating overnight. Spoon remaining 1/4 of mixture into a small bowl, cover and refrigerate until ready to use. 

Preheat the grill on medium heat.  Skewer the shrimp or place directly on grill.  Grill until outside is pink, about 4-6 minutes., depending on shrimp size.

Plate quinoa, top with shrimp and drizzle with creme fraiche. 

Raspberry Granita

Granita, originating in Sicily, is found all over Italy.  It's a cinch to make and really, there isn't a wrong way to make it! In Italy, you will find a crystallized granita in the west to a smooth almost, sorbet-like, granita in the east.  It seems to differ between each city.  I really enjoy both textures, although I made this recipe a little smoother.  

The key to granita is a little patience and a lot of scraping.  As the raspberry mixture is chilling, scrape the outer edges of the pan every 45 minutes.  No ice cream maker needed! 

This is a wonderful recipe to make with your little ones.  Ky (5) loved watching the crystals form and helping me scrape them up.  Once it was finally finished (which took A LOT of patience for the girls, who wanted to eat it each time it was taken out of the freezer) they quickly devoured this fun treat and promptly demanded more.  

I'm thinking a refreshing green tea or lavender water granita is soon to come!  

Raspberry Granita

Recipe created by Epicurean Mom

Serves 4

Ingredients:

4 cups fresh raspberries, rinsed

1 cup water 

1/2 cup sugar

2 teaspoons fresh lemon juice

Preparation:

In a small saucepan over medium heat, combine water and sugar.  Bring to a boil, stirring until sugar is dissolved.  Take off heat and let cool in the fridge for 30-45 minutes, or until cool to the touch.   

Blend raspberries in a blender, until smooth.  Run raspberry puree through a sieve into a medium bowl; or skip this step if you prefer the seeds.  Add the cooled sugared water and lemon juice, stir well.  Pour raspberry mixture into a shallow pan and place in the freezer for 1 hour.  Remove and scrape the crystallized raspberry puree from the sides of the pan.  Return to the freezer.  Repeat this process every 30-45 minutes, until completely frozen, about 4 hours.  Fluff flakes with a fork, and serve immediately or store in an airtight freezable container and fluff before serving. 

White Bean and Kale Soup

Kale.  Lovely Kale!  

Besides being incredibly delicious, these healthy curly leafs contain a chemical called, sulforaphane, that has potent anti-cancer properties!  Awesome, right?? Makes you want to eat loads more! Sulforaphane is more potent when eaten raw, and when kale leaves grow larger some varieties can be rather strong to eat raw.  If this is the case, I would recommend using baby kale available at some health food or grocery stores.  

Speaking of fighting cancer, I wanted to introduce my readers to a very courageous and inspiring woman, Heather Von St James, who began fighting cancer over 6 years ago and is now cancer free!  I was incredibly touched when I heard her story and just love her remarkable and encouraging blog, found here!

Ready for another interesting raw kale fact?  Kale freezes well and tastes sweeter and more flavorful once chilled!  I usually give my kale an ice bath before tossing in a salad.

I think I can voice for pretty much everyone that soups are a universal household staple.  Warm, hearty, usually healthy and great for leftovers! One downside? Canned foods are found in most recipes.  I do know sometimes it's hard to completely cut-out canned foods, but I like to avoid it when possible.  Plus it's so easy to plump up those hard dried beans in a snap, well, almost a snap! Simply place rinsed beans in a pot, cover with water, leaving about 2-in of water above them.  Bring to a boil and take off heat.  Let sit for 1 1/2 hours, drain and rinse.  Easy and far more healthful then canned! 

The fresh beans add such a rich texture and taste to this soup!  

*Don't forget to enter my Shabby Apple Giveaway for a free $75.00 Gift Card!* 

Enter here: http://www.epicureanmom.com/2012/04/shabby-apple-giveaway-75-gift-card.html

White Bean and Kale Soup

Recipe created by Epicurean Mom

Yields 7-8 servings 

Ingredients:

2 cups dried cannellini beans, rinsed well (white kidney beans)

1 1/2 tablespoons olive oil

1 large onion, chopped

1 tablespoon fresh garlic, chopped

5 cups vegetable broth

2 1/2 cups water

1 bay leaf

1 tablespoon thyme, minced

1 1/2 cups carrot, diced

1 1/2 cups celery, coarsely chopped

8 cups kale, coarsely chopped

3 small yukon gold potatoes, washed and diced (leave skin on)

1/3 cup strawberry tomatoes, quartered (any kind of small tomatoes will work)

1/3 cup shaved parmesan cheese, for garnish

Salt and pepper to taste

Preparation: 

Place rinsed kidney beans in a medium pot.  Cover them with water until they are completely submerged, leaving 2-inches of water above them.  Place over medium-medium high heat, stirring occasionally, until boiling.  Take off heat and let sit uncovered for 1 1/2 hours.  Drain and rinse well.  Set the beans aside. 

In a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant.  Add the onions and cook until softened, about 4-5 minutes.  Add all ingredients, except for diced potatoes. Cook, stirring occasionally, for 20 minutes.  Add the potatoes and continue to cook for another 30-35 minutes, until potatoes are soft when pierced with a fork.  Season with salt and pepper, I also add a sprinkle of Trader Joe's 21 seasoning salute (I love this seasoning!)

Spoon into serving bowls and garnish with shaved parmesan cheese.