Lemon Raspberry Cupcakes

It's spring!  Little green sprouts are working their way into the sunshine and the birds are chirping.  I love the shades of yellow that emerge with the spring - the daffodils, the goldfinches, and the rainboots of everyone in town.  

It should be no surprise then that I love cooking with lemons in the spring.  The crisp, tart taste and the brightness of lemons are the perfect complement to the sunny, warming days.  These AMAZING cupcakes are my absolute favorite.  They're not too sweet, a problem I have with most cupcakes.  The tartness of the lemon is perfectly balanced with the creaminess of the cream cheese frosting and the sweetness of the raspberries.  

Lemon Raspberry Cupcakes

(I'm not sure where I got the original recipe or I would give them credit!)

Makes 30 cupcakes

Cupcake Ingredients:

3 C all-purpose flour
2 C sugar
1 tbsp baking powder
zest of 2 lemons
3/4 tsp. salt
1 C (2 sticks) unsalted butter, cut into 1 inch cubes
4 eggs
1 C whole milk
1 tbsp lemon juice
1 tsp vanilla extract

Directions:

Preheat oven to 325 degrees Fahrenheit.  Line cupcake pan with paper baking cups and spray with with non-stick oil.

Mix flour, sugar, baking powder, lemon zest, and salt in an electric mixer.  Add the butter, mixing until just coated with the dry ingredients.

In a separate bowl, combine eggs, milk, lemon juice, and vanilla.  Add the wet ingredients in parts until fully combined.  Do not over-beat.

Fill each liner about two-thirds full.  Bake for 18-20 minutes, until a cake tester comes out clean.  Let cool on a wire rack.

Raspberry Cream Frosting:

8 oz. cold cream cheese

3/4 cup room temperature butter (make sure it really is room temperature)

1/2 cup raspberry preserves

1/2 tsp vanilla

Pinch of salt

Few drops of red food coloring (optional)

3 or more cups of powdered sugar

Mix cream cheese, butter, and jam together until smooth.  Add all remaining ingredients, except the powdered sugar.  Slowly, a little at a time, add the powdered sugar until smooth.  The frosting should be stiff enough to hold its shape when piped. 

Place the frosting in the refrigerator until the cupcakes are completely cooled.  Pipe the frosting on the cupcakes and garnish with fresh raspberries or sprinkles.  

Duplicate Stitch

Finally!  It's a post on knitting!  I have been meaning to share this fun little trick for a while.

Duplicate stitch is a nice way to embellish or beef up any knitting project....AND it's super easy.  

Plan out your design using graph or grid paper.  Thread a tapestry needle with your yarn but do not tie a knot.  Insert the needle from the work side into the bottom of a knitted "V."  Leaving a few inches of yarn (to be sewn in later) on the work side, bring the needle up and over the left arm of the V.  Going under the row (leaving the gap in the top of the V), carry the yarn to the other side of the V.  From the top right of the V, follow the stitch down and insert it into the bottom of the V.   

From here, you can either continue over to the next row, starting in the bottom of the next V, or up, depending on your design.  Try to be consistent with the way you move through your pattern - either stitch side to side or up and down.  Continue until your pattern is finished.  Weave in ends.

Butternut Squash Lasagna

This is a wonderfully warm fall and winter dish.

Butternut Squash Lasagna
Adapted from Giada De Laurentiis

Ingredients:
2 tablespoons olive oil
2 medium butternut squashes (2-3 pounds), peeled and seeded, cut into 1" cubes
1/2 cup water
salt and pepper
6 (or more, depending on taste) amaretti or gingersnap cookies, crushed
1/4 C butter
1/4 C flour
3/4 C whole milk
1/2 tsp nutmeg
3/4 cup fresh basil or 1-2 tablespoons dried basil
1 package no-boil lasagna noodles
2 1/2 C shredded mozzarella cheese
1/3 C grated parmesan cheese

Directions:
Heat the oil in a large pot over medium heat.  Add the squash and toss to coat.  Pour in the water and cover.  Steam the squash for about 15-20 minutes, stirring occasionally.  Add cookies and mix in, coating with any leftover water to soften.  Using an immersion blender, blend squash and cookies until smooth.  Season to taste.

In a medium or large saucepan, melt the butter over medium heat.  Add flour and whisk for about a minute to make a roux.  Gradually add in milk and bring to a boil over medium.  Reduce heat to low and simmer, stirring often, until sauce thickens, about 6-8 minutes.  Add dried basil (or combine fresh basil using the immersion blender) and nutmeg.  Season with salt and pepper.

Preheat oven to 375.  Lightly oil a 9x13 pan.  Spread 3/4 C white sauce over the bottom of the pan.  Arrange lasagna noodles on top.  Spread 1/3 of the squash mixture over the noodles.  Add 1/2 C mozzarella cheese and top with another layer of noodles.  Add three more layers (white sauce, squash, and cheese with noodles in between) using all the remaining ingredients.  Top with extra mozzarella and parmesan.

Cover with tin foil and bake in preheated oven for 40 minutes.  Remove foil and bake for another 15-20 minutes until cheese is bubbling and golden brown.  Let the lasagna stand for 15 minutes.  Serve with a salad and Italian bread.

Croutons

I have been making a lot of artisan bread lately. Unfortunately, we don't always finish each loaf before it looses its freshness. Instead of throwing the bread in the compost, I've been making croutons. These yummy croutons are perfect for our Sunday morning egg bake or as an addition to any salad.

The best part is, when you make your own, you can pick the flavors you'd like to use. My favorite combination is garlic and Italian seasoning, but explore your options by trying out cajun or spicy croutons!

Herb Crusted Croutons

(Amount are not specified, as they depend on the amount of leftover bread you have. Just remember, it doesn't hurt to be liberal with your ingredients.)

Leftover bread
Salt
Pepper
Olive oil
Italian seasoning
Garlic salt

Preheat oven to 350 degrees.

Cut your bread into 1 inch cubes.


In a large bowl, toss bread cubes with olive oil, salt, pepper, and seasoning.


Spread on a greased baking sheet. Bake for 15 minutes or until cubes are golden brown.

Red Velvet Cream Cheese Bars

Ah, it's been too long since I last posted!  I blame this partly on my husband's departure to Panama and partly on my new found obsession with Mad Men (yes, I know I'm about 4 years behind on this).  To help me transition to living on my own for the first time ever, I have been trying to keep busy. It's funny, but when I started this blog, I meant it to be mainly the crafts I do rather than the cooking and baking.  Alas...my knitting has been rather intermittent but my cooking and baking, well, that happens every day.  

I made these red velvet bars for some friends around Valentine's Day (or should I say GALentine's Day).  They were a hit and so pretty!  While they are a bit late for Valentine's Day, they are still a great solution to the winter doldrums.  

Red Velvet Cream Cheese Bars

from bigfatbaker.com

Bars:

1 stick unsalted butter, melted

1 cup sugar

1 tsp pure vanilla extract

1/4 cup unsweetened cocoa powder

1/8 tsp salt

1/2 tablespoon red food coloring

1 tsp white distilled vinegar

2 large eggs

3/4 cup all-purpose flour

Cream Cheese Layer:

8 oz cream cheese, softened

1/4 cup sugar

1 egg

1/2 tsp pure vanilla extract

Preheat oven to 350 degrees. Line 8×8″ baking dish with parchment paper or foil and spray with cooking spray (you can double this recipe for a 9x13" pan). 

In medium bowl, combine melted butter with sugar and mix well. Add vanilla, cocoa powder, salt, food coloring, and vinegar in that order, mixing between additions.

Add in the eggs one at a time, mixing well between each. Fold in the flour. Pour all batter except 1/4 cup into prepared baking pan.

To make the cream cheese layer, blend together the cream cheese, sugar, egg, and vanilla. Spread the cream cheese on top of brownie batter. Drop dollops of remaining brownie batter over cream cheese layer and using a knife, swirl through the cream cheese mixture to create a swirl pattern.

Bake for 30-35 minutes in preheated oven and cool completely before cutting into squares. Enjoy!

DIY Christmas Gift Bags

My family has always given our Christmas gifts in homemade fabric bags. I didn't realize how special this was until I started buying and wrapping my own gifts as an adult....what a pain! Not only does all that wrapping cost money and time, but when all the festivities are over, the wrapping paper, gift bags, and tissue paper all end up in a landfill!

Luckily, there is a more eco-friendly way to give presents! These fabric gift bags are easy to make and will last for years and years. With Christmas fabric on mega-clearance after the holidays, you can pick up yards of fun designs for almost nothing! This idea can easily translate to gift bags for other holidays, birthdays, or whatever. This year I plan to make several wine-sized bags to give as hostess gifts. I might even end up selling some of these on my Etsy shop.

Supplies:
Fabric
Ribbon or yarn for ties
Sewing shears

Directions:

With like sides together, cut out rectangles of various sizes (save yourself some cutting by using a folded edge as one side). Using the size of your bags as a guide, also cut ribbon or yarn for the ties. Even with small bags, you'll need at least 2 feet of ribbon for a decent bow. If in doubt, longer is better.

Fold the ribbon in half and pin the folded edge between your fabric, about a fourth of the way down from the top of the bag. Make sure the long edges of your ribbon are "inside" the bag as you are sewing. Sew all edges together, except the "top."


Finish the bag by hemming the top. Make your top hem larger than usual, since this will show when the bag is used.

Flip the bag right side out and press. Use stickers or tags to mark the giver and receiver of your gift.

Kifli

Kifli - a Warner family favorite. The recipe is originally Hungarian...we are not quite sure how it entered into the German side of the family. Nevertheless, it's a Christmas cookie recipe worth sharing!

For the dough, mix: -->

8 oz cream cheese, softened

2 sticks butter, softened

Then add 3 C flour.

Mix and refrigerate overnight (at least 4 hours).

While the dough is resting, prepare the nut filling:

1 lb ground walnuts (about 3 and 1/2 cups)

1 C sugar

1 tsp vanilla

¼ C milk

When the dough is ready, preheat the oven to 350. Roll into 1 inch balls (the full recipe should make about 48 balls all together).

Roll out into flat rounds. Fill with nut filling.

Seal into cresent moon shape. Put sealed edge on bottom of tray.

Bake at 350 for 15 minutes or until lightly brown. Dust with powered sugar when cooled.