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Sunday, August 5, 2012

Yummy Treat ... it's been a good day!

Sorry it's been a while ... Been busy with organizing things I've done and things I want to get done.  Let's start with dessert because it was so darn good.  It's FINALLY cooling off again so it was the perfect day to bake something for dessert for family dinner.  Lately we've been eating at home, which we TOTALLY enjoy.  But today Mom was making stuffed cabbage and THAT can't be passed up.  So dinner was at the family home.  I made creamy polenta, at Mom's request, but then thought dessert would be good.  So what better to make now that it's cooling off is a summer favorite.  
Pink Lemonade Cupcakes with a Cherry Lemonade Frosting
These were SO yummy!  I don't know how many of you have Dads that don't really comment on good something is but when my Dad says it's "Really Good", you know it's a keeper. *winks*
Pink Lemonade Cupcakes Recipe
(Adapted from Half Baked recipe)
2 Sticks unsalted, room temperature butter
1 1/2 Cups Sugar
4 Large, room temperature eggs
3 Cups All Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Cup + 1 Tablespoon Pink Lemonade Mix (I used Country Time)
1 Cup Milk
3 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
1 Teaspoon Vanilla
Preheat oven to 350 degress.  Line 24 cup muffin tin.  (This recipe made 12 jumbo and 12 mini for me.)
Sift together all purpose flour, baking soda, salt, and lemonade mix.
Cream together butter and sugar.
Add eggs 1 at a time.
Add lemon juice, lemon zest, and vanilla.
Add dry ingredients and milk, alternating starting and ending with dry ingredients.
Fill muffin cups 2/3 the way full and bake for 15 - 17 minutes or until toothpick comes out clean.
Let cool about 5 minutes and place on cooling rack to cool completely before frosting.


Cherry Pink Lemonade Frosting
1 Stick Unsalted, room temperature butter
3 Cups Powdered Sugar
1 Teaspoon Lemon Zest
1 Cup Pink Lemonade Mix that has been pulverized (Can use food processor, I use my Magic Bullet.)
12 Maraschino Cherries, pureed
1/2 Maraschino Cherry Juice
Cream butter.
Sift together powered sugar and pulverized pink lemonade mix.  Slowly add dry mixture to butter.
Add lemon zest.
Add cherry puree and cherry juice, whip for about 2 minutes.
Refrigerate for about 15 - 20 minutes before frosting.  If you will be making this ahead of time, make sure to bring frosting to room temperature before frosting.


Try these!  These are TOTALLY delish!  Cherry can definitely be omitted but be prepared as the cupcakes will be tart like drinking a glass of pink lemonade.


So as everyone knows Sunday morning breakfast is an important weekly tradition for hubby and me.  So this week it was simple yet so good.  So good we took left overs to Mom and Dad's.  Remember me asking about Dad telling you how good something is ... that happened to me TWICE today.  And I might add it was more special the first.  Dad is a TOTAL connoisseur of biscuits and gravy and will NOT have any shame in tell you if it STINKS or when in a restaurant sending it back.  I will be the first to admit that I don't like making biscuits.  It probably has something to do with all the good recipes have you rolling them out and I am more of a free spirit and do not like the precision of roll to 1/2 inch thick and cut them in 2 inch diameter.  So not my thing, so can grands biscuits works for us.  We happened across the honey butter ones and have fallen in love with them. *laughs*  So breakfast was biscuits and gravy, scrambled eggs, and fruit salad of peaches, plums, and blackberries topped with fresh ground cinnamon and sugar.  Coffee and orange juice to wash it all down and it was a wonderful was to start the day.  Good breakfast, good company, and an unexpected compliment!  So remember you are the best ingredient ... Enjoy!!!!