Fruit Salsa

Sounds weird right? In my church I serve with the Young Women. For one of our combined activities we had a salsa challenge. There was one long table with a lot of ingredients. We divided into our three class groups, then we went to the table and grabbed what ever ingredients that we wanted. The girls grabbed the typical tomatoes, jalapenos, cilantro, salt, pepper, green bell peppers and onions. I then started to grab the mango, strawberries, pineapple and lime. We brought all of the ingredients to our table and started cutting everything! We made two salsas but could only be judged on one. Not that the traditional salsa was bad but the Fruit Salsa was much better! For the judging it was a tie between our Fruit Salsa and a traditional salsa. The traditional one won by a coin toss! Next time I think we would have three judges instead of two.

The Fruit Salsa was so good that I brought about 2 cups worth home. The next day on the way to work I stopped a bought a bag of tortilla chips to eat the fruit salsa with.  I was in a non sharing kind of mood with this oh so good salsa that I only shared it with one  co-worker and we basically ate  almost the whole thing by ourselves. So of course I had to make more a few days later. I made enough that I wanted to can it. Now you don't have to can it. It taste so good that you would probably use (eat) it all before it goes bad in the refrigerator.  I scoured the internet (looked at a few recipes) to see if there was anything special that I needed to do. I couldn't find anything special to do other that some recipes for Mango Salsa say to use green mango's not ripe ones. I was afraid of the fruit turning colors so I did add some fruit fresh and did use green mango's. Next time I would go ahead and use ripe mango's because I wanted to eat some salsa right away and some bites of mango were hard. No bueno!  Here is a picture of the finished product. 

Fruit Salsa

Yields: 5 1/2 pints 

Ingredients:

2 large Mango's or 4 small/medium Mango's

2 Pineapples

2 lbs of strawberries

2 jalapenos

Cilantro to taste

Juice from 2 limes

1 tablespoon Sea Salt

Gloves

Directions:

1. Cut up fruit (Mango, Pineapple, Strawberries) into small bite size pieces - About a quarter of an inch in size.
2. Using gloves cut up jalapeno into very tiny pieces. You can keep the seeds for more heat or eliminate them. 
3. Finely chop the cilantro. 
4. Mix the fruit, jalapenos, and the cilantro. 
5. Add the juice from two limes. (Before you squeeze them cut them in half then roll them on the counter or cutting board to loosen the juice. It will make it easier to squeeze.)
6. Add the salt.
7. Mix all ingredients well.
8. At this point you can eat it and refrigerate any left overs. If you want to can it you will need to put the ingredients into a pot and cook for 5-10 minutes to get the mixture hot. Ladle hot fruit salsa into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling water canner.

Key Lime Cupcakes

I don't now about you but I usually make the same desserts over and over because they are good and familiar. I have been trying to broaden my scope of recipes. I've never tried anything flavored with lime before except a Cherry Limeaide from Sonic. So I decided to try this Key Lime Cupcake recipe. I must say that it was quite refreshing!

Key Lime Cupcakes

Recipe:

1 3/4 cups cake four

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cool unsalted butter, cut into 8 pieces

1 1/4 granulated sugar

2 large eggs at room temperature

2 1/2 tablespoons key lime juice

1 tablespoon key lime zest

1 drop of green food coloring

3/4 cup buttermilk at room temperature

Frosting:

1/2 cup cool unsalted butter, cut into eight pieces

8 ounces cream cheese at room temperature cut into 8 pieces

2 1/4 cups powdered sugar

1 tablespoon key lime zest

Directions:

1. Pre heat oven to 350 F. Line cupcake pans. 
2. Mix the cake flour, baking powder, baking soda and salt, set aside
3. Using a mixer beat the butter on low until it's softened a bit. 
4. Add the sugar and increase the speed to medium. Beat until fluffy.
5. Add one egg at a time, beating well after each addition.
6. Add lime juice, zest, and food coloring and beat until mixed. (The mix will look curdled)
7. Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until combined. 
8. Fill each cupcake liner 2/3 full.
9. Bake 20 to 25 minutes. Cool completely 
10. For the frosting, mix the butter on low until it's softened. Increase the speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in the key lime zest.
11. Frost the cupcakes and enjoy!

You can make approximately either 36 mini cupcakes and 12 regular size cupcakes or 24 regular size cupcakes. 

I thought I "pinned" this recipe. I can't find it even looking with Google. So if this is your recipe let me know and I will credit you! 

Easy Chicken Pot Pie

Chicken pot pie always scared me because of the crust. I've never been able to make a good pie crust so I usually buy a pre made crust if I am making a pie. My kids don't really care for the traditional Chicken Pot Pie so I have created my own recipe.

Pre heat oven to 350 degrees. Cut two pounds of chicken into one inch pieces. Put into a large mixing bow. Mix in can of cream of chicken soup, mixed vegetables, medium cheddar cheese, garlic powder, salt and pepper to taste. Pour mixture into a greased 9 X 13 pan.

 Cook mixture uncovered for 40 to 45 minutes until chicken is cooked all the way through and the mixture is bubbly.

Take pan out of the oven and add two cans of pre made biscuits to the top of the bubbly mixture. 

Cook mixture and biscuits for the time called for to bake the biscuits.

Take out of the oven and enjoy!

You can use canned or precooked chicken for this recipe. You don't have to cook the mixture as long, just make sure the mixture is bubbly before adding the biscuits so that the bottom of the biscuits cook.This recipe is nice because you can scoop it up into perfect portions. We don't usually have any left overs. 

Chicken Pot Pie

Ingredients:

2 pounds of chicken cut into one inch pieces

1 can of cream of chicken soup

1 cup medium cheddar cheese

12-14 oz of Frozen Vegetables (I use 1/2 a bag each of corn and peas and carrots)

1/2 tsp garlic powder

salt and pepper to taste

2 cans of pre made biscuits

Directions:

1. Pre-heat oven to 350 degrees

2. Mix the chicken, cream of chicken soup, cheese, frozen vegetables, garlic powder, salt and pepper in a large mixing bowl. 

3. Pour mixture into a greased 9 X 13 pan.

4. Bake uncovered for 40 to 45 minutes until the chicken is cooked and the mixture is bubbly.

5. Take mixture out of oven and add the biscuits on top of the bubbly mixture.

6. Bake the mixture and biscuits for the time called on the biscuits packaging. (usually around 14 minutes)

7. Take out of oven and enjoy!

Black Forest Cupcakes with Whipped Cream Frosting

 Every Sunday my family gets together at my moms house for Sunday Dinner. My Step Dad does most of the cooking. The rest of us usually do the desserts, especially if it is someone's birthday. This week I just wanted to make a chocolate flavored cupcake so I volunteered to make dessert. I enjoy Black Forest Cake so I thought I would attempt to make a Black Forest Cupcake. First I used a good Chocolate Cupcake Recipe and changed the ingredients just a little. (Recipe below) Baked according to directions. Let cool and hollowed out the center of the cupcakes with a paring knife. Make sure to not go through the bottom of the cupcake.

Next fill the cupcakes with cherry pie filling. I was a little lazy and used store bought cherry filling. You could make your own if you want.

Make the frosting. Frost the cupcakes. 

Sprinkle the cupcakes with mini chocolate chips. 

Enjoy the cupcakes! 

Black Forest Cupcake

Makes approximately 24 cupcakes

Ingredients:

1/2 cup plus 1 tablespoon of Cocoa Powder

1/2 cup plus 1 tablespoon of hot water

2 1/4 cups flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup plus 1 tablespoon unsalted butter

1 2/3 cups granulated sugar

3 eggs

1 tablespoon vanilla

3/4 cup sour cream

Cherry Flavoring (I used 3 tablespoons of DaVinci gourmet cherry syrup)

Directions:

1. Preheat oven to 350 degrees. Line cupcake pans with liners. 

2. In a small bowl, whisk together the cocoa powder and hot water util smooth. in a separate medium bowl, sift together the four, baking soda, baking powder and salt.

3.Combine the butter and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer mixture to a bowl. Mix with an electric mixer and beat on medium low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla, and then the cocoa mixture, beating until smooth. 

5. Reduce the mixer speed to low, and add the four mixture in three additions, alternating wit the sour cream, beginning and ending with the four mixture. Mix each addition util just incorporated. 

6. Add Cherry Flavoring one tablespoon at a time until you get the flavor you want. (Some flavorings are stronger than others so be careful. You don't want it to taste like cough syrup!)

7. Divide the batter between the prepared liners, filling about 2/3 full. Bake approximately 18 to 20 minutes until a toothpick inserted into the center comes out clean. To insure even baking rotate the pans half way through cooking times. 

8. Let cupcakes cool in pan then transfer to a wire rack to cool completely. 

Whipped Cream Frosting

Ingredients: 

1 8oz package of cream cheese softened

1/2 cup sugar

1 1/2 teaspoon of vanilla

2 cups heavy whipping cream

Directions: 

Combine the cream cheese, sugar, vanilla in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy whipping cream. stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold stiff peaks. Save any left overs in an air tight container in the refrigerator. 

Chocolate Salted Caramel Cupcakes!

O.K. so I didn't want to make anything normal for the Fourth of July for dessert. Since cupcakes are all the rage I went searching on the internet for cupcake recipes. Boy are there a lot! I actually made 3 different kinds because I couldn't choose which one. By far this cupcake is my favorite. It is my OMG cupcake! I made these a week ago and am salivating as I am writing this  post and will be making another batch tomorrow! I found the recipe over at Brown Eyed Baker. She has a lot of yummy sounding recipes. 

Chocolate Salted Caramel Cupcakes

Yield: 22 to 24 cupcakes

Prep Time: 30 minutes | Bake Time: 20 minutes

For the Cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup plus 1 tablespoon unsalted butter, at room temperature
1 & 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla extract
¾ cup sour cream

For the Salted Caramel Frosting:
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
½ cup salted caramel sauce
4 cups powdered sugar

To Garnish:
Salted Caramel Sauce
Fleur de Sel (or other flaky sea salt)

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.

2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.

6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes. Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

8. To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread the frosting), drizzle with some additional salted caramel sauce, and sprinkle with a pinch of fleur de sel.

I added a step between 7 and 8. Instead of using the caramel sauce as a topping I decided to use it as a filling in the cupcake. I burned my first batch of Homemade Caramel Sauce. It says to cook it to 350 degrees but it was burning after it hit 300 degrees. I have never made a caramel sauce like this recipe. I might try it again. So I was in such a hurry that I had my son run to the store and buy caramel sauce for ice cream! I put the caramel sauce into a squeeze bottle and added a teaspoon and a half of the salt and shook it up and then squeezed the sauce into the cupcakes until I saw sauce coming out of the cupcake. It was very helpful to put the caramel sauce into a squeeze bottle. The tip helped get the caramel sauce into the center of the cupcake. After the sauce is in the cupcake it soaks into the cupcake and make's the chocolate cupcake taste even better. Because I added the sauce into the cupcake I did not add caramel sauce or salt to the top of the cupcakes because I thought that there was enough flavoring. Next time I will add some caramel sauce to the top just for decoration. 

I couldn't find the fleur de sel salt so I used regular sea salt that isn't flaky but chunky. I think it tasted great. I also wanted to make these into mini cupcakes. I was able to make 36 mini cupcakes and 12 regular sized cupcakes. 

   

 

Carrot Pineapple Cake

My dad turned 70 on Monday and I hosted a birthday party for him. I attempted to make it a surprise party but when I realized that I needed to get some addresses from him I had to tell him. When I told him he said," The surprise will be if anyone shows up!" Lots of family and friends showed up and we had a really good time. My dad has three favorite desserts - Carrot Cake, Apple Pie and Ice Cream.  I have made my dad carrot pineapple cake every year for his birthday for as long as I can remember. When his mother turned 50 he made her the same cake and served it on a milk glass cake stand that he bought as her gift and that I now have and serve the cake to him on it every year.

Carrot Pineapple Cake

Ingredients for Cake:

2 cups Flour

2 cups Sugar

2 tsp. Baking Powder

1 1/2 tsp. Baking Soda

2 tsp. Cinnamon

1 10oz crushed pineapple, drained

2 cups Grated Carrots (the grocery stores sells grated carrots!)

1 tsp. Salt

1 1/2 cups oil

4 eggs

1/2 cup Walnuts, chopped

Ingredients for Frosting:

1 8oz package of Cream Cheese, softened

1/2 cups Butter, softened

4 cups Powdered Sugar

2 tsp. Vanilla

Milk (if needed)

1 cup Walnuts, chopped

Directions:

Preheat oven to 350 F.

Mix dry ingredients together. Mix in oil and eggs. Fold in the carrots, pineapple and nuts.

Bake for 35 to 40 minutes in 2 greased and floured 9" round cake pans. Cool for 10 minutes then remove from pans and let cool completely on a cooling rack lined with parchment or wax paper. I do this so that it is easy to pick up and move to my cake stand to decorate.

Frosting:

Mix the softened Cream Cheese and Butter together. Add Powdered Sugar one cup at a time. Add Vanilla. If the frosting is a little thick you can add  1 tsp of milk at a time to get the right consistency.

Use a small amount of the frosting to use as a filling. Frost the outside of the cake with remaining Frosting. Add the chopped walnuts to the outside of the cake.

If you ask my dad how he is doing with out fail he will always say, "Not bad for an old guy!" I hope you enjoy the Carrot Pineapple cake as much as my dad and I do!

 

Orange Blondies

I was in the mood to make something with oranges. I love white chocolate cranberry blondies so why not make orange ones. So I loosely based my recipe off one that I had and they turned out alright if I do say so myself!

Orange Blondies

Ingredients:

3/4 cup butter
1 1/2 cups packed brown sugar
2 eggs
3/4 teaspoon vanilla
2 1/4 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon grated orange peel
12 ounces white chocolate chips

Frosting:

1 8oz package cream cheese, softened
2 cups powdered sugar
1 tablespoon grated orange peel
Orange juice

Directions:

1. Melt butter, stir in brown sugar. Cool to room temperature.
2. Combine the flour, baking powder and salt.
3. Beat eggs and vanilla into butter mixture.
4. Gradually add the butter mixture into the flour mixture.
5. Stir in grated orange peel and white chocolate chips. (Batter will be thick)
6. Spread into a greased 9 X 13 pan. Bake at 350 for 18-21.
7. Cool on wire rack.
8. For Frosting, beat the cream cheese, confectioner's sugar and orange peel together. Add a teaspoon of orange juice at a time until you reach desired consistency.
9. Once blondies are cooled, frost.
10. Cut into bars and store in air tight container in the refrigerator.

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