Tag Archives: lemon

Gingerbread Cupcakes with a Lemon Cream Cheese Frosting, Recipe

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Gingerbread is great and all but Gingerbread CUPCAKES? Sign me up!

The lemonyness of this frosting really goes really nicely with the spice of these cupcakes, what a perfect combination. As you can see from the image I had to take the cupcakes into work as I was finding they were going much too well with my afternoon cup of coffee, morning cup of tea, late night glass of milk… you get the point.

Gingerbread Cupcakes with Lemon Cream Cheese Frosting
From Gonna Want Seconds and slightly adapted from Epicurious

Cupcakes:
1 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 stick (1/4 cup)-softened
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 large egg, beaten lightly
1 teaspoon baking soda

Frosting:
8 ounce cream cheese, softened
1 1/2 cups confectioners’ sugar
1/2 stick (1/4 cup)
1/2 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice

Instructions:

Cupcakes
1. Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt.
2. In another bowl cream 1/2 stick of the butter, add the granulated sugar, and beat the mixture until it is fluffy. Beat in the molasses and the egg, beating until the mixture is smooth.
3. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture until the baking soda is dissolved.
4. Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture.
5. Stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.
6. Line twelve 1/2-cup muffin tins with paper liners and pour the batter into the liners, filling them evenly with all the batter.
7. Bake the cupcakes in the middle of a preheated 350°F. oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.

Frosting:

1. In a bowl cream together the cream and cheese, softened butter until smooth.
2. Add the confectioners’ sugar and the vanilla, and beat the mixture until it is fluffy and smooth.
3. Beat in the zest and the lemon juice and chill the frosting for 30 minutes. Spread or pipe the frosting on the cupcakes and EAT.

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Superfood Salad with Lemon Vinaigrette, Recipe

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Superfood! Just that term alone gets me giddy about all the super I am putting into my body. When I first pulled this recipe I didn’t necessarily think it would taste super, I pulled it because of the nutritional benefits of all the ingredients. But! It actually tasted delicious as well. I modified the original recipe a bit… I omitting pomegranate seeds as I couldn’t find pomegranates at the store but feel free to add them. I also halved the olive oil as I didn’t think a whopping 6 tbsps is really necessary.

This is a great Monday night salad to try to undo a lot of the weekend damage.

Superfood Salad with Lemon Vinaigrette
Adapted From Iowa Girl Eats

Ingredients:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1.5 cup canned black beans, rinsed and drained
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper

For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
3 Tablespoons extra virgin olive oil

Directions:

Cook quinoa according to package directions. Set aside to cool.

For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

Combine cooled quinoa with red onion, orange segments, avocado, beans, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

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Fall Salad with Roasted Pears and Blue Cheese, Recipe

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I’m on a salad kick! Who would have thought in the middle of a New England winter to boot? Well, its almost Springlike here in Boston so that might explain it…

Here’s another good one I have found, I’m loving the roasted pears and hope you do too. Make sure you get good blue cheese, nothing will ruin a dish quicker than a cheap and smelly blue.

Fall Salad with Roasted Pears and Blue Cheese
From Confections of a Modern Bride (Adapted from Barefoot Contessa, Back to Basics)

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3 ripe but firm red Anjou pears
juice of 3 lemons
3 oz coarsely crumbled sharp blue cheese
1/4 cup dried cranberries
1/4 cup walnuts, toasted and chopped
1/2 cup apple juice
3 Tbsp Port
1/3 cup light brown sugar, packed
1/4 cup extra-virgin olive oil
6 cups of Arugula (or your favorite salad greens)
Black pepper
Salt

Instructions
Preheat the oven to 375.
Peel the pears and cut in half length-wise. Use a melon baller to remove the cores and seeds. Cut a small slice away from the rounded side of each pair to keep it steady when filling and baking. Toss the pears with lemon juices and arrange them core side up in a baking dish.
Toss the blue cheese, cranberries, and walnuts together and divide among the pears. Combine apple juice, port, and brown sugar, whisking together until sugar dissolves. Drizzle over and around the pears. Bake the pears, basting every 5-10 minutes with the apple-port mixture, until tender (about 40 minutes in my oven). Remove and let cool to warm or room temp.
Whisk together the olive oil, lemon juice, and 1/4 cup of the basting liquid. Toss with the arugula and divide among 6 plates. Top each salad with a pear half, season with salt and pepper.