Dreamsicle Cupcakes

Posted By: Christian (Audra’s daughter)
I have to admit here in Texas we have had a cooler spring than usual. However, with summer around the corner temps are beginning to rise, I find myself baking with more refreshing and cooler flavors. The cupcake I am about to share with you has been in my recipe book for awhile, since I was about fourteen. At that time in my  life I could not get enough Sunkist to drink, and I began using the citrus soda to bake with. I have not made this recipe in a while and last weekend I rediscovered it in my recipe book, and after tasting this refreshing cupcake I knew I had to share the recipe with my mother’s lovely readers. So lets get baking!

 
Ingredients:
Yields 12 cupcakes
1/2 cup butter at room temp.
3/4 cup sugar
2 eggs
1/2 tsp vanilla
1 1/2 cup flour
3/4 tsp baking powder
1/2 cup Sunkist (orange soda)
3 TBS half and half
1/2 TBS orange zest (1 large orange)

Cream Topping
1 cup heaving whipping cream
1/4 cup butter at room temp.
3-4 TBS powder sugar
1/2 TBS orange zest (1 large orange)

Directions:
1. Preheat oven to 350 degrees F . Line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then add vanilla. In a small bowl, combine flour and baking powder, add to the creamed mixture and mix well. Then stir in the Sunkist and half and half until batter is smooth.  Pour or use an ice cream scoop to place batter into the prepared pan. Fill each muffin cup about 3/4 full.

3. Bake 20 to 25 minutes.
Cupcakes are done when it springs back to the touch. Let cupcakes cool completely before applying icing.

Directions for icing:
Chill your mixing bowl and beaters in the freezer for about 10 minutes. Then the chilled large metal bow beat the butter and powder sugar together for about 1 minute. Then slowly add the heavy whipping cream and whip until stiff peaks form. Then stir in vanilla and orange zest. Now you are ready to top your Dreamsicle Cupcakes!
Refrigerate cupcakes until ready to serve. Enjoy!

Taking a Break

Hi everyone, I will be taking a break from blogging all through April. My house is demanding to be cleaned and organized or maybe it’s just me ;) Thank you for your patience and understanding. You can still find me on:

Pinterest
Facebook
Twitter
and
Instagram.

Happy Spring Cleaning!

Pineapple, Mango, Banana Smoothie

My local grocery store recently had fresh pineapples on sale for a $1, so I have been in pineapple heaven. I recently created this smoothie, not only was it economically friendly but it was delicious too. All the fresh flavors of summertime sit right here in this little mason jar waiting for you to enjoy!

Pineapple, Mango, Banana Smoothie
makes about 5 cups

2 cups of fresh pineapple, cubed
Need a tutorial on how to cut a pineapple, click here
1 cup frozen mango
1 banana
1 cup of 1% milk, or any milk of your choice
1 cup ice
sugar to taste

Combine all ingredients in a blender and blend until smooth!

Avocado Egg Salad Sandwich

'Tis the season for eggs and I made you an Avocado Egg Salad Sandwich.
Hope you enjoy this recipe!



Ingredients:
this recipe makes 4 sandwiches
6 hard boiled eggs, peeled
5 TBS mayo (I use lite mayo)
1 TBS Dijon mustard
2 TBS dill pickle relish
1 small celery stalk (close to the heart), finely chopped
1 TBS shallot, finely chopped
fresh lemon juice (to taste)
paprika (to taste)
garlic and herb seasoning (to taste)
salt and pepper (to taste)
8 toasted bread slices
1 large avocado, thinly sliced

On a large dinner plate, mash hard boil eggs with a fork until fluffy. Then add smashed eggs to a medium size bowl. Then add mayo, mustard, pickle relish, celery, shallot, squeeze of fresh lemon juice, and seasonings. Mix well and spread the egg salad on a toasted bread slice, add sliced avocados, and then top with an additional slice of toasted bread.

Veggie Pasta Salad

As moms we are always trying to get our children to eat more veggies. My kids are pretty good vegetable eaters. In the past I had no worries until I my third baby, which is now five, came along. He goes in and out of wanting to eat veggies. One day he will eat green beans and the next day he says he doesn't like them. What is a mom to do? They have to get their nutrients. Try hard and get creative, right! Get real, that only that works sometimes. Well, I have found a trick that seems to work; you want to know what it is?

Chopping up vegetables as small as possible is my secret. When I do this he will literally eat all his vegetables, no kidding. He will even eat bell peppers when in the past has stuck his nose up at them. If you are struggling, this tip may help your little one enjoy their veggies. All my children love this pasta salad and are very aware of all the veggies that it includes, so with that said I am excited to share this recipe with you!

1 13.25 oz box of whole grain rotini ( I use Barilla)
2 celery stalk, finely chopped
2 carrot, finely chopped
2 salad or pickling cucumbers, partially peeled and finely chopped
1 red pepper, finely chopped
1/4 small purple onion, finely chopped or a shallot, finely chopped (or to taste)
2.25 oz can of sliced black olives, drained
grated parmesan cheese to taste
1/2 - 3/4 cup (or to your liking) of your favorite Vinaigrette
I use a Sun Dried Tomato Vinaigrette made with extra Virgin Olive Oil.
a squeeze of fresh lemon juice

Cook pasta according to the box directions. After draining the pasta, rinse well with cold water. Then place pasta in a large mixing bowl and combine all ingredients. Refrigerate or serve immediately.

*Tip- I use a food processor to finely chop the carrots, celery and onion. I cut the carrots, celery, and onion into sections and pulse each one separately on high until finely chopped.
Also, if your onion is strong, soak it in salted ice water for a bit  to tame the flavor. Then chop finely.

Enjoy!