Archive | August, 2010

Strawberry Kiwi Cupcakes

26 Aug

Mariya and I were watching Cupcakes Wars and we started tossing out our ideas for cupcakes.  We plan on 3 different type cupcakes for her wedding.  One being red velvet with the other choices undecided.  Anyways she came up with the idea of strawberry kiwi cupcakes and I added the strawberry whipped cream.  So the next day I was googling for strawberry kiwi cupcakes.  I wasn’t thrilled with what I found so I searched instead for strawberry cupcakes and found a recipe I liked and then we added the kiwi.  It turned out to be a big hit.  We have already had a few votes to include this flavor for the wedding.  Mariya was really proud of these cupcakes.  She did a great job in baking and decorating them herself.  Good job kid!

Cupcake recipe adapted from goodthingscatered angies-famous-strawberry-cupcakes

Strawberry Kiwi Cupcakes

yields 24 cupcakes

  • 1 1/2 cup all purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup almond milk
  • 1/4 cup oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cup chopped strawberries
  • 1 chopped kiwi fruit

Preheat the oven to 350F.  Prepare 2 cupcake pans.  Cream butter and sugar until fluffy.

Add eggs one at a time until thoroughly combined.  Add milk, oil and vanilla until combined.   Chop strawberries and kiwi, set aside.

Mix in salt and baking soda.  Add flour until combined.  Stir in berries and food coloring.

Fill cupcake pans 3/4 way.

Bake for 25 minutes.

Strawberry Whipped Cream

  • 1/4 cup  strawberries
  • 2 cups heavy cream
  • 4 tablespoons confectioners sugar
  • 1 packet Dr Oetker stabilizer
  • sliced strawberries and kiwi

Puree strawberries in food processor.

Whip the cream and sugar until stiff peaks form.  Add the stabilizer and pureed strawberries.  Pipe cream on top of cupcakes and decorate with sliced strawberries and kiwi.


Risotto with Fresh Mozzarella, Grape Tomatoes and Basil

22 Aug

I love fresh basil!  I love it so much every year I plant several so that I can have fresh basil throughout the summer.  And with all this basil I need some great recipes.  I came across this recipe a few years back when Mariya and I decided to try a vegetarian diet.  It actually gave us an opportunity to be more creative in cooking and we found many recipes to work with.  These days however Mariya has given up the veggie diet and I have for the most part continued to remain vegeterian but have brought chicken and fish back in.  However every once in a great while (Memorial Day, 4th of July and Labor Day) I have to have one of my stuffed burgers, stay tuned for Labor Day for that recipe. 

Recipe adapted from Cooking Light

Risotto with Fresh Mozzarella, Grape Tomatoes and Basil

Yield 6 servings


  • 5 tablespoons balsamic vinegar
  • 5 cups fat free, less-sodium chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped green onion
  • 1 1/2 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup half and half
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup halved green tomatoes
  • 1/3 cup chopped fresh basil
  • 5 ounces fresh mozzarella cheese, finely diced

Place vinegar in a small saucepan and bring to a boil over medium heat.  Cook until syrupy and reduced to 2 tablespoons.  Set aside

Heat 1 tablespoon olive oil in a large saucepan, add green onions and cook over medium heat until tender about 3 minutes.  Add rice; cook for 2 minutes stirring constantly.  Stir in wine and cook until absorbed about 1 minute also stirring constantly.

Stir in 1 cup of the broth cooking 5 minutes or until almost absorbed.  Add remaining broth 1/2 cup at a time stirring constantly until absorbed before adding more liquid.  This will take about 25 minutes total cooking time.  Stir in the half and half, salt and pepper cooking about 2 minutes.

Remove from heat and stire in the tomatoes, basil and cheese.

To serve, place about 1 cup in bowl, drizzle with olive oil and balsamic syrup.

Key Lime Cupcakes

19 Aug

Welcome to my our very 1st blog post!   We love key lime pie and I got to thinking there has to be a recipe for key lime cupcakes.  Of course me and google we are best friends and she helped me find a few recipes, this one just sounded the best.  I did dress it up by adding the key lime pie filling and the coconut whipped cream just put it over the top!   BTW Mariya does not like coconut so I warned her about the whipped cream topping and she thought it was delicious.  Of course her fiance was gagging but who cares about that.  Just kidding B!  This was a big hit with the co-workers who by the way are enjoying all the goodies we are coming up with and this helps to keep our weight in check. 

Cupcake recipe is adapted from Buttersweet Bakery in Atlanta. 

Key Lime Cupcakes

Makes 12 cupcakes


  • 1 cup cake flour
  • 3/4 cup self rising flour
  • 1/2 cup butter (1 stick of butter)
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon key lime juice
  • 1 tablespoon lime zest
  • 1 cup buttermilk

Preheat oven to 350F degrees.  Line standard muffin pan wth paper liners.  Mix both flours in a medium size bowl.  Beat softened butter in large bowl until smooth.  Add sugar, blend well.  Mix in eggs 1 at a time.

Add the lime juice and zest, mixture may look curdled.  Beat the flour mixture alternating with the buttermilk. 

Fill cupcake liners 2/3 way full.

Bake cupcakes 25 minutes or until toothpick inserted in the middle comes out clean.  Cool 10 minutes on a wire rack.  Then remove from pan and cool. 


  • 1/2 can sweetened condensed milk
  • 1/3 cup key lime juice
  • green food coloring

To prepare filling mix milk and key lime juice in a small bowl and stir.  Add green food coloring a drop at a time til you reach desired color.  Refrigerate til ready to use in cupcakes.

Cut a cone shape from cupcake going halfway to bottom.  Fill with key lime mixture.

Top with the cone removed from cupcake.

Coconut Whipped Cream

  • 1 pint whipping cream
  • 3-4 tablespoons powdered sugar
  • 1/2 teaspoon coconut extract
  • whipped cream stabilizer such as Dr Oetker

Whip the cream til it is almost stiff.  Add sugar and extract and beat until peaks fold.  Add stablizer if desired.  Frost cupcake and decorate as desired.

Store cupcakes in refrigerator.