Key Lime Cupcakes with White Chocolate Icing

These were made with a gluten free dough.  The icing is to die for!

Blackberry Lemonade Pie

This pie was made back in the summertime when you usually think about blackberries and lemonade (usually separate though).  The crust is also homemade and consists of flour and butter.  The recipe was obtained from Stonyfield and follows

Ingredients

4 eggs
1 cup sugar
Juice of 6 lemons
Zest of 1 lemon
3/4 cup Stonyfield Organic Low Fat Milk (1%)
1 cup Stonyfield Organic Fat Free Vanilla Yogurt
2 pre-baked pie shells
2 pints fresh blackberries
2 cups whipped cream (optional)

Directions

Preheat oven to 350°F. In a medium size bowl, whisk together eggs, sugar, lemon juice, lemon zest, milk and yogurt. Pour mixture into prepared pie shells. Bake for 20 minutes until the edges are well set and the center jiggles a little. Chill for at least 2 hours before serving. Can be made the day before and refrigerated overnight. Garnish with fresh blackberries and whipped cream. Makes 2 pies with 8 servings each.

What's bakin?: Orange Cream Soda Gluten-Free Cupcakes

What's bakin?: Orange Cream Soda Gluten-Free Cupcakes

http://www.bobsredmill.com/

Choco Peanut Butter Cup-Cakes

My goal with these was to make a cupcake that tasted like a Reeses Peanut Butter Cup, and they came close!  These are vegan and I used Whole Wheat Pastry Flour for the dough to make them a bit healthier.

Orange Cranberry Scones

These turned out awesome!  I've made plenty of scone recipes, and this is the best-direct from Ina herself (a.k.a Barefoot Contessa).  You can substitute for just about any dried fruit if you don't like the cranberries:

Ingredients

nocoupons

• 4 cups plus 1/4 cup all-purpose flour
• 1/4 cup sugar, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 1 tablespoon grated orange zest
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, lightly beaten
• 1 cup cold heavy cream
• 1 cup dried cranberries
• 1 egg beaten with 2 tablespoons water or milk, for egg wash
• 1/2 cup confectioners' sugar, plus 2 tablespoons
• 4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Orange Cream Soda Gluten-Free Cupcakes

These cakes were made with my boyfriend in mind (because of his Celiac's disease).  I used gluten free flour (actually a mix of tapioca, rice and potato flours by Red Mill) and all natural and whole ingredients.  These taste just like an old fashioned orange creamsicle!

Green Tea Cupcakes

 

Green Tea Cupcakes are my favorite recipe yet.  It's a bit difficult to find, but these called for Matcha Tea powder, a Japanese green tea powder.

Cherry Chocolate Ganche Cupcakes

 

 

 

 

 

 

These are animal-free (vegan) and the recipe I derived is from Vegan Cupcakes Take Over the World by Moskowitz and Romero.  I changed the topping a bit and added a chocolate ganche to the insides.