An Orange Dream

Cocktails made into cupcakes are one of my faves! Here is an Orange Dreamsicle cupcake that is just like the drink. The drink is usually made with an orange flavored vodka, orange juice, triple sec and cream. No fear these cupcakes have no alcohol in them but they are just as creamy and luscious as the drink.  These definitely are a keeper! 

 Orange Creamsicle Cupcakes

 

Cupcakes:

1/2 cup unsalted butter, room temperature

2 T citrus olive oil (I used 2 Tbsp extra virgin olive oil + 1 tsp orange extract) 

1 cup sugar

2 T vanilla

2 eggs

Zest of 1 orange

2 cups all purpose flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

3/4 cup heavy cream (I just used milk as I was out of cream)

1/4 cup orange juice, freshly squeezed

Preheat oven to 350 degrees and line muffin pans with paper liners.  This made 18 cupcakes for me.

Combine butter, olive oil and sugar and mix on medium high speed about three minutes until light and fluffy.  Add vanilla and eggs and mix about one more minute until well incorporated.  Stir in orange zest.  In a separate bowl, sift together flour, baking soda, baking powder and salt.  Separately combine heavy cream and orange juice.  Add 1/3 of the flour mixture, followed by 1/2 of the cream mixture and repeat, finishing with the flour.  Mix until just incorporated after each addition. 

Scoop batter into prepared liners, filling about 2/3 of the way full.  Bake about 17-20 minutes until a toothpick inserted in the center comes out clean.  Cool in pans about five minutes and then transfer to wire racks to cool completely.

Marshmallow Cream Filling:

7 oz marshmallow fluff

1/2 cup unsalted butter, at room temperature

Cut butter into small pieces and add to fluff in a mixing bowl.  Beat on medium speed until smooth and creamy.  Cut a small cone shape into the top of each cupcake and spoon marshmallow cream into wells allowing the cream to puddle on top of the cupcake slightly.  (Don't add too much, when you add the buttercream, it will cause the cream to move out toward the edges of the cupcakes.)

Orange Buttercream:

1/2 cup unsalted butter, at room temperature

1/8 - 1/4 cup orange juice, freshly squeezed

Zest of 1 orange

1/4 tsp vanilla extract

4 cups powdered sugar

Beat butter on medium speed until light and fluffy, about three minutes.  Add orange juice, zest, and vanilla and mix until well combined.  Add powdered sugar, one cup at a time, mixing until incorporated to reach desired consistency.  Whip on medium high speed about two minutes until smooth and creamy.  Transfer to a piping bag fitted with desired tip and pipe onto cupcakes. 

Cordon Bleu

I found a lightened up verse of Chicken Cordon Blue that is still full of flavor, moist and delicious! This was actually a very easy dish to make. I would recommend setting up an assembly line to make it an easy and smooth process.

Chicken Cordon Bleu
Makes: 12 pieces

Calories: 222.7  Fat: 9.3 g  Protein: 28.4 g  Carb: 5.2 g   

• 4 chicken breast halves


• 2 large eggs


• 1 tbsp water


• 3/4 cup seasoned whole wheat breadcrumbs


• 12 slices thin lean deli ham


• 12 slices reduced fat Swiss cheese


• salt


• spray oil


• toothpicks

Preheat oven to 350°.  Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.

Cut each slice of cheese into squares and stack on top of each other. Place a slice of ham on top of the chicken, top with cheese and wrap chicken around to completely cover cheese, using toothpicks to secure. (Make sure no holes so cheese doesn't leak out) Season with a little salt.

Whisk egg and water to make an egg wash. Dip chicken into egg wash, then breadcrumbs.  Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

Baby Shower Cupcakes

My very first baby shower cupcakes!!  Ordered by my friend Megan who was hosting her sister-in-laws shower. Her colors were yellow, green and pink and she wanted 4 flavors! I made chocolate and vanilla cupcakes with a vanilla buttercream frosting tinted in green. Then a new strawberry cupcake with strawberry buttercream frosting recipes that I will have to share later. Lastly, a triple lemon cupcake with lemon buttercream frosting.

Like the new cupcake boxes? I feel so much more professional now!!

Meatballs 'n Homemade Marinara

Another make ahead meal I have waiting for me in the freezer. I just love the thought of having a bunch of pre-made dinners all ready to go and waiting to give me a night off in the kitchen but yet still being able to eat at home!  This was the first time I've made my own meatballs, I thought it would much more difficult then it was. Just remember to combine all the ingredients until just combined, don't over work the meat.

Italian Spinach Meatballs

Servings: 6  Serving Size: 5 meatballs w 4.5 oz sauce Calories: 211.2  Fat: 9.8 g  Protein: 17.4 g  Carbs: 14.3 g  Fiber: 4.2 g 

• 1 lb lean ground beef


• 1 tbsp olive oil


• 10 oz frozen chopped spinach, thawed and drained of all liquid


• 2 slices whole wheat bread 


• 1 large egg


• 1 clove garlic, minced


• 2 tbsp fresh parsley


• 1/2 cup Parmesan Cheese


• salt and pepper

Tomato Sauce:

• 1 tsp olive oil


• 3 cloves smashed garlic


• 28 oz can crushed tomatoes


• 1/2 onion (don't chop)


• salt and pepper

Wet bread with water then mash up with your hands. Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined.

Using a 1/4 cup measuring cup, measure meat, then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.

In a large pot, add olive oil and heat on medium. When hot add smashed garlic. When garlic is golden brown, add tomatoes, onion, salt and pepper and cover, reduce heat to low.

Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat. When oil is hot add as many meatballs that will fit, cook on low, turning often so that all side get browned. Cook until the centers are cooked through.

When finished, place on a dish lined with paper towels to blot any excess oil. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process. When all meatballs are in the sauce, simmer for an additional 15-20 minutes.

Discard onion and serve. Or place in a freezer safe container and freeze for a ready made meal for another night.

Chocolate and Vanilla

Last weekend I made these Chocolate and Vanilla cupcakes for our friends' daughter Camden's 3rd birthday party. She didn't want anything too fancy because she had flamingo cupcake liners to put the cupcakes into and flamingo toppers.

Vanilla Cupcakes with Chocolate Cream Cheese Frosting.



Chocolate Cupcakes with Vanilla Buttercream Frosting.