Tag Archives: fruit

Sorry for the Delay Readers. Have a Cupcake, I Insist.

Oh readers, I am TERRIBLE. I mean that. I never intended to leave you hanging for as long as I did.

That being said, life got a little rough for a little while, and a break was necessary. I hope you understand. It is my intention to keep this as regularly updated as possible, and I’m going to do my best. I can’t promise I won’t go off the grid again, but I can promise you that we have at least another two months before my next scheduled freak out. 🙂

Still, I missed you, and I know a few of you missed me. I’m sorry. As penance, I give to you a recipe. No, no, it’s none of that health food nonsense. They’re cupcakes. Sweet, yummy, delicious…

…fruity?
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Cupcakes.

I call them “Kellycakes” since they were created for my coworker, Kelly (duh), who left for bigger, greater, and significantly more Korean things. I wish her well, but miss her terribly. As a goodbye, I prepared to bake up a fresh batch of those delicious raspberry cupcakes I made for Olive’s birthday. Then I noticed that Mike had eaten all the raspberries. Naturally, I punched him. Hard. Sadly, he is not some magical, fruit filled pinata, and I couldn’t get so much as a single raspberry out of him.

Strawberries are probably just as good, right?

As those were cooking I prepared the rest of the ingredients. I reached into the fridge for the applesauce. Hmmm…I don’t seem to have any applesauce. These cupcakes were almost a disaster!

I did, however, have one super ripe banana. Guess that has to do?

See, whenever I tell you to use applesauce instead of an egg, you can actually substitute the words, “pureed fruit” for the applesauce. The only reason I insist upon applesauce is because everything else will alter the flavor of the final product. Don’t get me wrong, I like bananas, but they have a time and a place, and a German Chocolate cake is neither the time, nor the place for banana flavoring.

So Kelly got Strawberry Banana cupcakes, and I got a new recipe.

Kellycakes
Makes 12 cupcakes
2 c white whole wheat flour
1 tbs baking powder
1/2 tsp salt
1/2 c + 2 tbs sugar
1/2 c canola oil
1 ripe banana, mushed
1 tsp vanilla extract
1 c unsweetened almond milk
1/2 lb fresh strawberries, rinsed and quartered
1 tbs lemon juice
1 tbs vegan margarine
2-3 cups powdered sugar

Preheat oven to 350 F

Before you do anything else, place the quartered strawberries in a pan over a medium heat. If the berries are tart, throw a pinch of sugar in with the berries. Otherwise, you can just let them cook down until they go from this:

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to this:

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You should be able to get that consistency just by mushing the berries with a fork as they cook. However if you are an impatient spaz (guilty), you can throw them in the blender after they’ve already broken down significantly, just to even out the texture.

The next part’s simple. Combine the flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, blend the oil with the mashed banana.

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Does this remind you of your old high chair? It should.

Add 1/3 cup of your strawberry “reduction” (we’re using that term loosely because I’m lazy and totally blended the bajeezus out of the strawberries) to the banana and oil and mix well. Stir in the vanilla and almond milk.

Pour the wet ingredients into the dry and stir only to combine. Scoop the batter into muffin tins and bake for 25-30 minutes or until a fork comes out clean.

While those are cooling, feel free to make/taste/start dipping pretzel sticks into the strawberry icing.

In a bowl using a hand mixer on a medium speed, combine the margarine, remaining strawberry reduction, and lemon juice. Slowly add the powdered sugar until the consistency is firm enough to pipe with (or at least be able to slather it on carelessly without leaving too many puddles).

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Yum!

After your cupcakes are cool, simply ice them and share them with your favorite Kelly. Or some chick you know whose name is Kelly. Or just someone who looks like they could use a treat. It all works out in the end.

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The camera doesn’t do this justice at all. First off, the icing is an adorable pink color. In fact, I first decided to use berries because my daughter wanted a Pinkalicious themed birthday and I don’t much care for food dyes. Second, since I was impatient and iced these warm, you can’t tell how well the icing actually piped. Pity, since before the heat overtook the frosting it had been quite pretty. Finally, you can’t lick this picture and expect it to taste quite like the real thing. Sadly, you’re going to have to make these yourself.

Admittedly, strawberry Banana is a pretty offbeat flavor for a cupcake. It’s ok though, because Kelly is kind of an offbeat chick. Are they a little weird? Sure, but it didn’t stop me from eating three of them.

So readers, I have returned, and I came bearing cupcakes. Thanks for your patience. I hope you can have a few of these as consolation for my bad blogging practices.

Enjoy!

***NOTE: I have received feedback from multiple sources about my zucchini muffins not setting in the center. My best answer is because the zucchini needs to be drained first, however, I need to test the recipe a few more times to see what is going wrong. I am so sorry for anyone who had a less than stellar muffin on account of me, and I’m working to fix the recipe immediately! Thanks!***

Money Saving Monday–Welcome Back Courtney!

I’m back readers. Did you miss me during my vacation?

What’s that? You didn’t know I was taking a vacation? Shame! You’d have heard about it if you liked me on Facebook. Tsk tsk.

In reality, it wasn’t much of a vacation, since it was only a break from blogging. We were so busy, it was stupid. We had a lot going on. Here’s a recap for those of you not in the know:

We went to the zoo.

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I reunited with old friends, and saw some new ones.

We played hide and seek…kind of.

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I started a new job.

We celebrated Father’s Day with giant batches of brownies and our own…unique kinds of presents.

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We wore chef hats and fancy aprons.

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(Thank you Momma Kamper)

Olive made friends with some super heroes.

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I went to Comfest (giant festival we have in Columbus every year) for music, tie dye, and art.

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Someone turned five.

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And everyone ate pink cupcakes. Pink cupcakes that were AMAZING, I might add. Yes, you can have the recipe, but no, not today. I didn’t get to take any pictures of the process OR the cupcakes, due to the frightening speed in which they disappeared. I was enthusiastically told that they were the greatest thing I had ever baked. Later guys, you can have it later.

Besides, a whole week of comfort food and sweets and I’m done. When we grilled our dinner, we kept it simple–vegetables, corn, and baked beans. Easy, healthy, nourishing, delicious. Except there was just one problem. I didn’t have any dessert, energy, or cupcakes (those of you who ate more than one, I’m looking at YOU, jerks! Didn’t you know I was going to have cupcake breakfast?).

So we had apples. Because no matter how tired, broke, or sweet deprived I am, I always have apples, and they’ve never let me down.

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Grilled Apples
Serves Four
2 Apples
Cinnamon, to taste
Ginger, to taste
Blueberries, to garnish
Sugar (optional)

Cut the apples in half. Remove the core with a paring knife OR, if you’re my mother and managed to deeply cut yourself on tongs last week, a dull spoon, some elbow grease, and a lot of determination. A melon baller would probably also work fine.

Sprinkle the apples with cinnamon, ginger, and sugar, if using (you don’t need to, I think they’re amazing as is. But for a tart baking apple, a bit might help). Place the apples, cut side up, on the grill until they start to look soft. Turn them over for about a minute to cook the cut side. Remove from grill, fill cavities with blueberries while still hot, and then serve them to your family who ate waaaaaaaaaaaaay too many cupcakes last weekend, ate waaaaaaaaaaaaay too many chocolate donuts, and had waaaaaaaaay too many juiceboxes. Remind your significant other that apples are a dessert and no we do not need to go to the grocery store to pick up Swedish fish and no, you are not making him another batch of chocolate coconut fudge, and no, the fudge would not be healthier if you put peanut butter in it.

Seriously though, these are yummy, are nothing but fruit and spices, and are full of vitamins and nutrients that round out a meal perfectly. I’m not saying there isn’t a time for pink cupcakes or peanut butter fudge. But that time isn’t today.

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Because if she expects to be this fabulous all the time, she’s going to need the energy. She’s going to need apples.

Oh hell, who am I kidding. I need the apples.