Tag Archives: egg

Lemon-Lover’s Cupcakes

10 Aug

School starts in 2 weeks. I am in denial. I’ll have two of my kiddos going this year – excited, but sad too! We are squeezing every last drop out of our summer  break and trying to cram in all the last bits of fun and freedom – including doing a little cupcake decorating. Does it count as decorating if you eat most of the toppings before they make it to the actual cupcake? If you love lemon (hence the name) you will love, love these babies. photo 1

 

Ingredients:

1 medium sized lemon

1 pkg plain yellow or vanilla cake mix

1 (3.4 oz) pkg lemon instant pudding

1 (6 oz, 3/4 cup) container lemon yogurt

3/4 cup water

1/2 cup vegetable oil

4 large eggs

Grease and dust two 9″ round cake pans, or line cupcake cups with paper liners.

Rinse lemon and pat dry. Grate enough zest to measure 2 tsp. Set 1 tsp of zest aside for frosting. Cut lemon in half and squeeze out the juice – you will need 1 Tbsp plus 2 tsp. Set 2 tsp of lemon juice aside for frosting.

Place cake mix, pudding mix, yogurt, water, oil, eggs, 1 tsp lemon zest, and 1 Tbsp lemon juice in a large mixing bowl and beat until well blended. Divide the batter between cake pan, or fill cupcake liners with 1/4 cup of batter. Bake at 350^F for 25-30 minutes for cakes or 20-25 minutes for cupcakes. Bake until golden brown and the top springs back when lightly pressed with a finger. Allow to cool completely before frosting.

Lemon Cream Cheese Frosting

Ingredients:

4 oz cream cheese, at room temperature

8 Tbsp butter, at room temperature

4 cups powdered sugar, sifted

1 tsp lemon zest

2 tsp lemon juice

Place the cream cheese and butter in a medium bowl and beat until creamy. Add 2 cups of powdered sugar, 1 tsp lemon zest, and 2 tsp lemon juice. Beat until will combined. Add 1 1/2 cups of the remaining powdered sugar and beat until smooth. Continue to add powdered sugar until desired consistency is reached.

 

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Empanadas de Jamon y Queso (Ham & Cheese Empanadas)

10 Jun

 

My daughter’s class at school got to earn ‘trips’ this year. They went to Florida, Italy, and…a few other places that now I can’t remember, and she’s gone to bed so I can’t ask! The point being: My husband took the class on a ‘trip’ to Peru. He served a mission there for the LDS church for two years, so he got to show off some of his souvenirs, share pictures, teach a little Spanish, and treat the kids to some of the things Peruvians eat. We joked about having him bring one of our pet guinea pigs in and offer to cook him up for the class. 🙂 We thought we were pretty funny,. But kids never really laugh when they find out that that is as common as chicken down there. The usual reaction is horror – we decided to keep the guinea pigs home.

So, if you are in the mood for some authentic Peruvian and don’t have a large, hairy rodent handy or have children that may frown upon you poaching their pets, whip up one of these pretty darn awesome empanadas. I think the smoked gouda is what really takes these a few giant leaps up from a hot pocket – that, and the fact that they are homemade and not stuffed full of preservatives. They are a little cheater because you use puff pastry dough instead of making your own, but if you don’t tell, I won’t.

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Ingredients:

  • 1 package frozen puff pastry dough
  • 2 tablespoons butter
  • 1/2 cup flour
  • 1 cup milk
  • 2 eggs
  • 1/2 cup grated cheese (smoked gouda, edam, or similar)
  • 4 tablespoons grated parmesan
  • Pinch of cayenne pepper
  • Salt to taste
  • 1/4 pound deli ham
  • 1 egg yolk
  • 1 tablespoon water

Preheat oven to 400 degrees. Melt butter in saucepan on medium-low heat. Whisk flour into butter, and increase heat to medium. Cook, stirring, for 1-2 minutes. Whisk milk into flour/butter mixture and bring to boil, stirring. Sauce will thicken slightly. Whisk 2 eggs into mixture and cook, stirring, for 1 -2 minutes more or until sauce has thickened. Add grated cheese and parmesan and stir until melted. Remove from heat and add cayenne pepper and salt to taste. Roll out 1 sheet of puff pastry dough on a floured surface to 12 inches square. With a pizza cutter or sharp knife, cut dough into 12 3 x 4 inch rectangles. Mix egg yolk with water, and brush the edges of half of the rectangles with the egg yolk mixture. Place a piece of ham in the center of the rectangles brushed with egg yolk. There should be an edge of dough all around the ham. Top ham with 2 tablespoons of the cheese mixture. Cover the ham and cheese with one of the plain rectangles, and firmly press down around the edges to seal. Repeat with other sheet of puff pastry. Pastries may be frozen at this point, or kept in the refrigerator for up to 6 hours before baking. Prick the top of the empanadas several times with a fork, and brush tops lightly with the egg yolk mixture. Bake 20 minutes, or until puffed and golden brown. Serve hot.

 

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Original recipe: http://southamericanfood.about.com/od/snacksstreetfood/r/empanadascheese.htm