Mini Key Lime Cupcakes

I am totally just copy pasting this from another blog of mine. I am going to bake these for a "Cupcake War" bake off and decided to re post the recipe on here.
Technically this recipe is courtesy of Emily, as she is the one who gave it to me.

 

 The original Betty Crocker recipe can be found here

Prep Time: 40 min

Total Time: 1 hour 50 min

Makes: 48 cupcakes

Topping

1            box (4-serving size) vanilla instant pudding and pie filling mix

1 1/2            cups whipping cream

1/4            cup Key lime or regular lime juice

4            drops green food color

1 1/2            cups powdered sugar – I didn’t add the sugar here since I enjoy a little bit of tartness

Cupcakes

48            regular-size paper baking cups

1            box Betty Crocker® SuperMoist® yellow cake mix

            Water, vegetable oil and eggs called for on cake mix box

Frosting

1            container Betty Crocker® Whipped fluffy white frosting

1            tablespoon Key lime or regular lime juice – I just buy the stuff in the lime shaped container, I also add a little more lime juice than this calls for, but you don’t add too much, or else the topping will be too runny… (that could have been why mine were a little too runny) but I REALLY like lime. :o)

1/2            teaspoon grated Key lime or regular lime peel

                       

                                   

           

1.  In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

2.  Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter (don’t use any more than a TBS the cupcakes are better when they are thin) into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.

3.  Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.

4.  Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

High Altitude (3500-6500 ft): Divide batter in half. Distribute 1/2 batter evenly among 24 muffin cups. Refrigerate remaining batter, and repeat process.

Now, enjoy your yummy deliciousness!!! :o)

** Update **
In case anyone was wondering.... I won the cupcake bake off with these ;o) 

Fantastic Whole Wheat Carrot Cake

Ingredients

2 cups white whole wheat flour

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

3/4 cup oil

3/4 cup honey

4 eggs

2 cups grated carrots

1 cup unsweetened crushed canned pineapple, drained

1/2 cup chopped walnuts

Directions

1 Combine dry ingredients.

2 Add oil, honey, and eggs; mix well.

3 Stir in remaining 3 ingredients.

4 Bake for 35-40 minutes at 350 degrees.

Pesto. Yes it is that good.

I really like pesto. I use it as an alternative to mayonnaise on sandwiches and as a topper for pastas. It makes for a nice change. It's very flavorful. And a little tiny jar lasts me a really long time. Tonight I tried making it fresh for the first time ever and it was fantastic! The best part is that it took about 5 minutes to make and had almost no cleanup.

• 1 cup packed, coarsely chopped fresh basil (can vary by a third cup either way)
• 1/3 cup grated Parmesan cheese (fresh grated is best)
• 1/3 cup olive oil
• 2 tablespoons pine nuts or sunflower kernels
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 clove garlic, peeled

Directions

1. In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze for up to 3 months.

Chicken Enchiladas

2-3 chicken breasts (cooked and cut)
1 4oz can of green chilies
1/2 onion (chopped)
Butter
1 pkg cream cheese
1 cup whipping cream
1 cup half/half
10 corn tortillas
cheese- your choice (mozzarella, cheddar, or jack)
salt and pepper to taste


Saute onion and green chilies in butter. Soften cream cheese in microwave. Combine cooked chicken, green chilies, onion, and cream cheese. Butter corn tortillas on both sides, fill with chicken mixture and roll. Place in casserole dish seam side down. Combine cream, half/half, salt and pepper, pour over the enchiladas. Top with cheese. Bake at 350 for 30 mins.

Steak Sous-Vide

Start to finish, this recipe will take about 50-60 minutes.

You will need:

A large pot

Zip-loc bags, one for each steak

A cooking torch

A thermometer

Steaks, any size (I prefer porterhouse or NY strip)

Your favorite steak seasoning (I usually go for McCormac's Montreal Steak)

Prepare:

1. Fill the large pot with water and attach the thermometer so you can measure water temp.

2. Begin heating the water slowly, you will want it to be about 120F

3. Place each steak in a bag, and squeeze out as much air as possible. Do not pre-season the meat.

Cook!

4. Place the bagged steaks in the water once it reaches 120F.

5. Heat the steaks at 120F for 30 minutes. You will need to keep an eye on the thermometer to make sure the water isn't too hot or cold.

6. After the 30 minutes at 120F, turn up the heat and increase the water temp to about 138F.

7. Heat the bagged steaks at 138F for 15 minutes.

8. Remove the bags from the pot, and remove the steaks from the bags.

9. One by one, dab each steak dry with paper towels to remove excess moisture.

10. Using the cooking torch, evenly brown the outside surface of the meat on all sides. Be careful, as fat pockets may pop and spit small bits of hot oil.

At this point the steaks are fully cooked and ready to eat. I recommend taste-testing before adding any seasoning or condiment.

Enjoy!

Strawberry-Watermelon Slushie





2 cups cubed seedless watermelon
1 pint fresh strawberries, halved (I actually used a little less than a pint.  Maybe 3/4 of it)
1/3 C sugar
1/3 C fresh lemon juice
2-4 C ice cubes

In a blender, combine the watermelon, strawberries, sugar and lemon juice; cover and process on high until smooth. With blender running, gradually add ice cubes until desired consistency is reached.  Pour into chilled glasses and serve immediately.

Yield: 5-7 cups

Sausage & Pasta with Basil

This is a yummy twist on traditional spaghetti.  Sorry no picture.

1 pound ground sausage
1 large  onion, chopped (I use about half an onion)
1 bell pepper, chopped
2 cloves garlic, minced
1 can (14.5 oz) chopped tomatoes
12 oz spaghetti
2 to 3 tablespoons dry basil
1 to 2 tablespoons dry parsley
3/4 to 1 cup Parmesan cheese
1/4 cup olive oil


- Cook sausage until it begins to brown.  Add onion and bell pepper; continue to cook, stirring until onion is soft but not brown.  Stir in garlic, then tomatoes and their liquid.  Bring to boil; reduce heat and boil gently, uncovered, stirring often, until slightly thickened.

- Meanwhile, cook spaghetti according to package directions.  Drain well.

- In large serving bowl, combine basil, parsley, 1/2 cup of the cheese and oil.  Add spaghetti and mix lightly.  Top with sausage-tomato sauce.  Serve with remaining cheese.