Saturday, April 21

raspberry-orange sunrise

bye bye mimosas, and hello raspberry-orange sunrises! while flipping through some old cooking light magazines, i've found the perfect daytime (only on weekends & special occasions of course) drink! i have a huge bag of marionberries, raspberries, and blackberries blended that may just be the winning ticket for this if you aren't into something as sweet!

raspberry-orange sunrise
what you need...4 cups fresh orange juice
1 cup frozen unsweetened raspberries
1 1/2 cups semisweet sparkling wine
3 orange slices, halved as garnish

what to do...Place orange juice and raspberries in a blender; process until smooth. Pour juice mixture into a pitcher; stir in wine. Serve over ice. Garnish with orange slices, if desired.

Friday, April 20

cheesecake stuffed strawberries

Cheesecake Stuffed Strawberries 
from the Sweets Life

what you need:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

what to do:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Thursday, April 19

better keep babysitting

wish list...

Wednesday, April 18

lemon angel food cupcakes

with an upcoming neighborhood dessert & drinks party at our house this month, we are going to be making a ton of these amazing cupcakes! these will need liners since they are so light and fluffy! i however will not be going out of control & adding rosebuds/pansies as shown in the photo!

lemon angel food cupcakes
what you need...Cupcakes:
1/2 cup cake flour (about 2 ounces)
3/4 cup powdered sugar
3/4 cup egg whites (about 5 large eggs)
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons grated lemon rind

Lemon Frosting:
1/4 cup butter, softened
2 cups powdered sugar
1 tablespoon 1% low-fat milk
1 to 2 tablespoons freshly squeezed lemon juice

what to do...

Preheat oven to 350°. Place 16 paper muffin cup liners in muffin cups. Set aside. Lightly spoon cake flour into dry measuring cups; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat the procedure 2 times.  ***The sifting is really important so that the cupcakes are light & fluffy***

Beat egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peaks form. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind. Divide batter evenly among prepared muffin cups. Bake at 350° for 18 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack.

To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake.