Orange-Lemon Cupcakes

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I love working with lemon zest, so I chose to also include orange zest into these light and delicious cupcakes! Only using egg whites, and mixing the lemon and orange zest into the sugar gave these cupcakes a citrusy taste to die for!

I did the same for the cream cheese frosting, including just a tad of lemon extract, which elevated the lemony deliciousness.

Knowing that if I kept these beauties in my house I’d really enjoy them, I opted to give gift boxes away as little gifts……sharing the goodies is always a great choice…especially watching someone bite into a cupcake and see their eyes widen as the lemon-orange taste explodes in their mouth!

 

I also made chocolate walnut cupcakes…..

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A very delicious combo!
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Lemon-Lime Cranberry Scones!

Simple, light and not super sweet…..that’s how I like my scones!

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2 cups all purpose flour

2 tablespoons sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 stick unsalted butter, chopped into pieces

3/4 cup almond milk

1 large egg

one lemon

one lime

1/4 cup cranberries

In one bowl mix dry ingredients and whisk them together (the all purpose flour, salt, 2 tablespoons sugar and baking powder). With a pastry cutter or two knives, mix in the chopped unsalted butter into the dry ingredients until it is well incorporated. In a small bowl, whisk the egg with the milk and set aside. Zest the lemon and the lime and add that to the dry ingredients, whisking them throughout. Pour the milk and egg mixture into the dry ingredients, as well as one tablespoon of fresh lemon juice and the cranberries and mix well together. I used a pizza pan to spread out the dough once I kneaded it lightly and pressed out a circular shape and lightly made cuts on it – 8. This will bake for approximately 25 minutes in a 375 oven. Before placing in oven, sprinkle one tablespoon of sugar on top, as this will help to brown the top a bit.

Scones are delicious with tea or coffee! It’s a great snack or breakfast item that you can incorporate into your daily diet, as they are not full of sugar, but they pack the flavor!

Sriracha-Kimchee & Louisiana Hot Sauce Marinated Chicken!

ImageYes, I like to live dangerously!!

Having purchased a bottle of Sriracha and another of Kimchee sauce, I decided to mix it with Louisiana hot sauce!  If you’re wondering if I tried it before I marinated the chicken, I will tell you that all I had to do was lightly sniff it and almost choked in the process!

So I added in fresh lemon and lime juice, chopped some onions, found some bacon and decided to add that in to cut the spice a bit, and baked it on low for about 2 and a half hours.  Let me tell you that it did not take the roof off my mouth!  Because it cooked on low and for a while, it really gave the chicken a lovely crunchy taste….really good with asparagus, lightly cooked in 1/2 tablespoon of unsalted butter with fresh lemon juice……so good!

Can’t wait to go now and have some leftovers……. 

Need a natural pick-me-up? Try my New Carrot-n-Sweet Potato Soup!

Way too soon to be encountering a second cold in 2013, I opted to stay home on Sunday….and came up with this new simple but delicious soup that put a smile on my face!Image three chopped carrots

the juice of half a lemon

one very large sweet potato

2 cups low sodium chicken broth

The chopped carrots went into 2 cups of low sodium chicken broth, which was brought to a boil, adding in the fresh lemon juice.  As soon as the sweet potato was done in the microwave, I carefully peeled it, chopped it and in the pot it went, to cook for a good 5 to 10 minutes. 

This mixture went into a blender, where it was blended till everything was well combined…..and then the taste test….simple but deliciously good!

 

Salmon with Tomato Aioli with Asparagus, Broccoli, Portabella Mushroom and Grape Tomatoes – Severe Yum Factor!

1-15-2013 1500It’s a brand new year, with plenty of opportunity to make wiser choices in what to eat for dinner…what better than salmon with a light tomato aioli, accompanied with a mix of asparagus, broccoli, portabella mushrooms and grape tomatoes tossed with extra virgin olive oil, kosher salt and fresh lemon juice?

Did you know that salmon is one of the best “heart healthy” meals that you can have? Mix in some green veggies, with lovely antioxidant tomatoes, and you have one sublime meal that not only tastes delicious, but is great for your waist line and for your heart!

My citrus torrid love affair continues…..with lemons!

My grandmother had the loveliest lemon tree in the backyard.  From the first lemon that I plucked from that tree as a little girl, I’ve loved the lemoniness loveliness of fresh lemons!

So tonight after my Insanity workout (yes, I am now 3 weeks into the insanity of the Insanity workout) I sought good fuel after an awesome workout.  The challenge: create a healthy meal from my cupboards, so off I went in search thereof.

Found chicken thighs……tomato paste…..minced garlic…asparagus…a large and juicy lemon and an orange.  Simple, right?  And soooooo delicious!

I took about half a teaspoon of unsalted butter and allowed that to melt into two tablespoons of tomato paste and 2 tablespoons of minced garlic with a third of a cup of water and allowed those ingredients to marry before placing the chicken thighs right on top, with slices of lemon perched on each one, after having been juiced into the bubbling sauce.   After approximately 15 minutes, the chicken was turned over to its other side for another 10 minutes. I chopped the asparagus and dropped it right into the pan and allowed it to cook right with the chicken in that delectable sauce, juicing the orange right on top of the asparagus and leaving the orange in the pan. 

 

Not five minutes later, the aroma coming from the kitchen beckoned me for a taste test and oh my! How delicious.  I fixed myself a plate and enjoyed each bite!! 

 Talk about wonderful flavor…..it was just amazing how good lemons are with anything! I found that I couldn’t help myself from eating the lemon itself!!!

What a wonderful meal….and the best part – I’ve got my lunch and dinner for tomorrow from making this meal tonite! It’s easy, fast and so wonderfully tasty. 

I didn’t use any salt nor pepper nor any other spice……the lemon and orange did the work in creating such an awesome sauce with the minced garlic and tomato paste, so it’s an option for those that have to restrict their sodium intake.

Try it yourself and let me know what you think!!!

Have a blessed evening.

Gabi

Oh, what a day! And I mean last Saturday, March 24th at Tart & Berry

I had such a Great Time!  Talk about intense baking…..last Friday I ran home from work and made quite a few goodies:

  • Nespresso/Chocolate Mini-cupcakes
  • Strawberry Mini-cupcakes with fresh Strawberry/Neufchatel Cheese Frosting
  • Lemon/Key Lime Mini-Cupcakes with fresh juice
  • Chocolate & Peanut Butter Mini-cupcakes, with a hint of orange
  • Banana and Dulce de Leche Mini-cupcakes

And on the savory side

  • Parmesan, olive and sundried tomato mini-mini biscuits, and last but not least
  • Corn and black bean mini-muffins!

I had a grand time baking and what fun it was to meet so many people!  We had quite a few hundred that stopped by to taste mini-baked goodies made by yours truly, as well as try the numerous yummy yogurts and awesome paninis and salads that Tart & Berry sells!

Make sure to stop by Tart & Berry and try out their Tiramisu yogurt…..talk about severe yum factor!!!!