Recipe – Page 7 – Backdoor Hospitality

Strawberry Margaritas

Nothing says summer quite like strawberries. I keep holding back at the grocery store as they taunt me to succumb to temptation (and while my three-year old shouts, “OH MAMA—IT’S STRAWBERRIES). But, I’m standing firm, waiting patiently for local strawberries. And let me tell you, we bought this small little pint of strawberries a week back at the Wednesday market, which were divine. They were everything a strawberry should be…slightly firm, sweet little jewels to be eaten solo. The girls had theirs with lunch while I sneaked a few in my spinach, chevre salad.

I have fond memories of my dad bringing home a flat of strawberries and we would devour them. There was one not so fond memory when I was seven years old. Our good family friends were in town visiting, my dad had a flat of strawberries out and let it be said, “kids don’t care about dirt,” let alone on strawberries. I would pick one up and kind of brush it off and take a bite. Hit repeat…again and again.

Then, I spotted one of the big, really red strawberries at the bottom of one of the baskets, thinking I hit the mother lode. I pulled back the green leaves and took a big bite; when all of a sudden, I felt something move in my mouth. I still shudder thinking about it. I spit everything out all over the carpet and scream. Then, I see what it was and shiver saying, “EWWW!!! ACCKKK!” My family probably thinking I was dramatizing the part no sooner started saying the same “ewww’s & aaacckk’s.” What was in that strawberry?

An earwig. Absolutely, positively one of the most disgusting things to be in my mouth. However, did it stop me from eating from the flat of strawberries? No. What it did was it made me the designated cleaner & huller of the strawberries. It’s because they’re that good. With sun on the horizon in the PacNW, or already in clear view in your neighborhood, kick it off right by making these Strawberry Margaritas. And since the recipe uses a strawberry puree you’ll be sure to know it will be earwig free.

Strawberry Margaritas (printable recipe)

This recipe is adapted from Rick Bayless website.

Ingredients:

1/4 cup fresh lime juice
1/8 cup unrefined sugar
1/3 cup water
1/2 cup strawberry puree
1/2 cup tequila
about 1/2 cup ice
coarse salt

In a measuring cup, combine lime, sugar, and water. Set aside. In another measuring cup, measure out tequila & strawberry puree–mix. Prepare two martini or margarita glasses by rubbing lime around the rim, then dip them in a dish of coarse salt. Pour limeade mixture & liquor mixture into a shaker, add ice & shake for 10-15 seconds. Pour the margarita into prepared glasses. Serves 2 large margaritas or 3 small.

Energy Bars

I can recall ubiquitous labeled ‘energy bars’ everywhere in the 90s. It seemed like they popped up in all shapes, sizes, flavors or non. I also recall most them making me want to gag. They were full of healthy ingredients, but a little too healthy that you wondered why they didn’t just call it a multi-vitamin bar instead.

That being said, I’ve never been a big fan of Luna bars or crunchy granola bars. What was left was soft, yet sugar filled granola bars. All of them lacked various components. When I think about an energy bar, I don’t want to see sugar on the label, or carob, alfalfa or cooked so long that it chips a tooth. Luckily, I married a man who agrees with me on all accounts, which is probably why he found Great Harvest Bread’s energy bar stellar. It was chewy, a bit moist, but not crumbly, rounded flavor and filling. Everything an energy bar should behold.

Here are the ingredients in order on the G.H.B.’s energy bar: rolled oats, dates, natural peanut butter, honey, almonds, oat bran, whole wheat flour, cinnamon, vanilla & sea salt. Of course, we don’t know how much, but that’s what my job is–right?! I cracked a code and came up with a pretty darn close replica. I used a full 6 cups in this recipe, but after baking them, I think 5 cups would have been better. I had planned on using 1 1/2 cups of peanut butter, but only used 1 cup. If I had used 1 1/2 cups, then the 6 cups of oats might not have been a problem. But enough with what I did–go on and make them and let me know what you think. They’re sure to be a hit and be gone more quickly than you can make them.

Energy Bars (printable recipe)

These are great to tie you over and quite filling. If you’re vegan, then try using maple syrup or agave nectar. If you have a peanut/tree nut allergy, you could always use sunbutter.

Ingredients:

5 – 6 cups; 17.5 – 21 oz; 500-600 grams rolled oats

2 1/4 cups; 8 1/2 oz; 236 grams medjool dates (seeds out)

1/2 cup hot water

1 cup; 8 oz; 226 grams natural smooth peanut butter

1/2 cup; 6 oz; 170 grams honey

3/4 cup; 3.5 oz; 100 grams almonds

1/2 cup; 2.5 oz; 65 grams oat bran

1/4 cup; 1.25 oz; 34 grams whole wheat flour

2 tsp cinnamon

1 1/2 tsp pure vanilla extract

1 tsp kosher salt

Directions: Soak your pitted dates in a bowl with the hot water and cover with a plate for about 10 minutes. Drain the water and dump dates into a food processor. Puree it up. You will need to scrap the sides occasionally. Add the peanut butter to the dates and puree again. While the machine is running, add about 1/3 of the honey (save the rest for later). The mixture will clump into a ball and that’s okay.

Remove as much of the date mixture into a small bowl–set aside. Put in the almonds and pulse at 3 second intervals until they are coarsely chopped.

In a large bowl, combine 5 cups (or 500 g or 17.5 ounces) of rolled oats, leaving the additional 1 cup of oats aside, oat bran, w.w. flour, almonds & salt. Mix it all up.

Put the date puree mixture into the rolled oats bowl. Add the vanilla now & using your hands, begin to mix the ingredients altogether. This will take a bit to incorporate the oats into the date puree. You want the oats to be completely bound by the date mixture. Go ahead and add the rest of the honey to help soak more of the oats & bind it all together–mix some more.

Line a half sheet pan with parchment paper and press mixture into the pan. You will want them to be about 3/4 inch thick.

Bake at 300 degrees for 20 minutes. The underside of the bars will have more of the toasty look. (You can cut them and turn them over & bake for an additional 5 minutes) Cut them into squares (or bars). Serves about 12-15.

Healthy Fish Tacos (but good)

Have you ever gone without sugar (refined sugar) for a while to see what hold it has over your life? Yes, but only during Lent? Or to lose weight? Well, I was beginning to see a trend in my life of treating myself daily, sometimes little things like a mocha I made at the 1:00 hour (sound familiar to anyone else?). And other times a bit bigger like making these to eat a couple, hopefully give the majority away and then, post them here. Monday morning came and I felt old. Maybe it’s the bed (it is a bit), but I think it had stronger correlations with sugar.

So that evening I said to God, “Okay God–I’m making this covenant, or vow or whatever we call it, to abstain from sugar until Ben and I go on our weekend trip. I think this is the only way I’ll stick to this no sugar thing. I’m starting tomorrow morning.” Tuesday morning came and it was fine, but I’ve abstained from sugar before and it isn’t until day 3 that you really lose it. It’s more mental than physical at that point. You think thoughts, “how can I celebrate if I can’t have a cookie…or…man, this whole love of baking really isn’t working for me right now…or…could I bake something, post it on my blog even if I never tasted it, but had someone I trust tell me their thoughts?” The good news is I didn’t surrender fruit or all breads..simply limiting my bread/starch intake.

The other good news is I’ve taken on cooking as my creative outlet this week, which makes my family happy come dinner time. I took a couple pictures of my guacamole & tacos tonight before the feast fest began. Unfortunately, our beloved camera that I was actually feeling wasn’t great has departed. Now, I mourn it and realize how good I had it. When I ventured on the blogging scene+food blogging scene in particular, I soon was amazed at the velocity of food photos foodie bloggers create. Most have cameras that are a bit more expensive than what I can shell out. Yet, their cameras were whispering discontented words on my little Canon that served me well. Wouldn’t you know that our little Canon was misplaced in La Jolla back in April. We know it was left in the rental car (to which I called multiple times and no camera to no avail) and the rest is history. Someone in San Diego has some pictures of the beach, probably my food and definitely our kids.

**What to do now? Well, I have an old digital camera. It’s ancient in digital years, but still a digital camera. I feel like I can’t complain with so many bigger things in life and at least we have a camera–right?! But can I say this to get it off my chest. It’s video capacity is only 20 seconds long with no sound (can’t capture my kids). The macro setting captures like far zoom with complete blur (which makes for horrible food pictures). We got it the year we were married (we’re celebrating 8 years on the 14th), so you do understand that digital life ages like dog years–right!

So please forgive me of the one picture I have of these fish tacos. It was the only good one I had to post. It doesn’t do it justice. They were really great and you knew they were healthy, but I didn’t care, because it had that fresh, satisfying–fish taco not fried to death feeling at the end of the meal.

Healthy & Nummy Fish Tacos (printable recipe)

Make sure you only marinate for 20 minutes. Fish is so delicate that the acid from the lime will start to eat it. Have fresh limes on hand to bring out the real lime flavor. You can top with chopped cabbage. Use a comal or cast iron skillet to warm up your corn tortillas for a better flavor all around.

Taco Ingredients:

2 limes, squeezed of juice

kosher salt & fresh ground pepper

1 pound halibut

Garnish with fresh cilantro, chopped

Guacamole Ingredients:

4 radishes, diced

1/4 cup diced red onions

1 lime, squeezed

kosher salt

2 ripe avocados

1 jalapeno, chopped or Tapatio Sauce (however much until it hits your heat intensity)

1 Tb fresh cilantro, chopped

Mango Topping:

2 mangoes, cubed

1-2 Tb red onions

1/2 tsp fresh cilantro, chopped

pinch of salt

Corn tortillas, warmed

extra lime wedges

chopped cabbage would be nice too

Directions: Marinade the halibut with the juice of two limes, kosher salt & pepper for ONLY 20 minutes. Grill on medium heat until halibut is no longer clear (about 6-7 minutes on both sides). Flake or cut apart with your hands to the desired size. Garnish with cilantro and a touch more of salt if desired.

While the halibut is marinading, make guacamole & mango topping. Add avocado to a medium bowl, along with onions & radishes. Mash up the avocado, while leaving a bit of chunks intact. Add lime juice from 1/2 a lime and taste. Add more lime juice if need be. Add kosher salt (about 1 – 1 1/2 tsp), cilantro & jalapeno or Tapatio sauce.

Cut mangoes and put in a bowl. Add the onion, cilantro & pinch of salt. Combine the ingredients.

Take your warmed tortilla, put about 1/4 cup of halibut on top, 1-2 Tb guacamole & just a bit of mango. When it’s all together it’s a dance party in your mouth.

Chocolate Truffle Cupcakes

If you’re a chocolate lover then proceed. If you’re not, well I’m sorry, but maybe you will be a chocolate liker after trying these. I made well over 200 of these Chocolate Truffle Cupcakes for my friend’s wedding (Jason & Tina) while I was 7 months pregnant. I realized two things after that baking extravaganza of ’08. One is no matter how much I love someone, never again will I say yes to baking all the desserts for a large party while that pregnant and carrying for a 20 month old. Two, is how easy these are to make–no one will know otherwise.

I think I can get these out in 40 minutes, which is pretty excellent for a sophisticated dessert. They are also very adaptable with your chocolate liking. You could use all bittersweet (typically 60%), semisweet, or milk chocolate. You can mix different varieties as well. You can make them gluten-free. You can make them in big muffin tins or miniature ones. If you want to add a bit of espresso to bring out the chocolate flavor even more–then do it. I love these for all those reasons. And I can’t understand why I haven’t shared them until now.

Before we go onto the recipe, I should share a bit about my gluten-intolerant friend Tina who these were intended for and I’ve written about before. We met through one of her ex-boyfriends and I knew we were kindred spirits. She has a quiet reserve about her (at least when compared to her husband), but she is full of life with joy emanating from her. Although she seems to fill administrative jobs, which she’s wonderfully gifted at, her heart is passionate for women fulfilling their God given talents & calling. We have spent many hours talking about our dreams of what we will become when we grow up and I can depend upon her to watch very cheesy movies together. I can always count on her to be supportive, honest & spontaneous with me. So when she found out she was gluten-intolerant, I knew my job was set to bake GF treats for her.

Double Chocolate Truffle Cupcakes (printable recipe)

Recipe is inspired from Martha Stewart. This is also the time to use good quality chocolate, since it is the star ingredient. However, don’t let that stop you if you only have chocolate chips on hand. I’ve used semi-sweet chocolate chips before and they turn out great.

Ingredients:

5 Tb unsalted butter

7 ounces milk chocolate chopped, Belcolade

7 ounces 71% cacao dark bittersweet chopped, Valhrona

1 Tb sugar

1 Tb brown rice flour (or all-purpose flour)

2 eggs

1 tsp salt

Butter & extra flour for muffin tins

Directions: Preheat oven to 325 degrees. Butter & flour a 6 slot large muffin tin & set aside. Set a heat proof bowl over a pot with simmering water. Add the butter & chocolate. Stir to melt and combine. Remove from heat.

Add the eggs & sugar to a food processor & process for 2 minutes until light in color & foamy. Add flour & salt, process to combine (10 seconds). Add about 1/4 cup of melted chocolate to eggs & process till combined. Continue with 1/4 cup until all of the melted chocolate is mixed with the egg mixture.

Evenly distribute chocolate mixture to the prepared muffin tin. Gently pat down tops with the back of silver spoon. Bake for 18 to 20 minutes. Cool on a rack. Loosen with a knife around the edges and serve.

**12 cup regular muffin tin bake for 13-15 minutes.

**24 cup miniature muffin tin bake for 10-12 minutes.

Great topped with sliced strawberries, fresh raspberries, a raspberry puree, or ice cream.

Poached Rhubarb

There are times when all you need is simple but good, fancy but easy, fresh but cheap. That would be poached rhubarb. Yes, I’m a little obsessed with this vegetable turned fruit; but, seriously, is there anything more wonderful than seeing these green & red stalks at the Farmer’s Market or gardens whispering, “yes–summer is coming!” You haven’t even begun to see the many uses I’ve made with this humble stalk.

I needed to make desserts for a banquet of 80+ people this past Saturday. I knew rhubarb would be the star. However, when given full range of what I could make for a dessert is like telling a child they can have any toy in a toy store, but just one. Seriously! Only one of the many calling my name. Options are limitless (well, not quite–there was a budget & time constraints, but you understand–right?!)! I ended up making a deconstructed white chocolate cheesecake with gingersnap crust topped with poached rhubarb.

There are a couple things I love about this poached rhubarb:

It holds its lovely shape, not being cooked down to mush.
It’s lightly sweetened maintaining that perfect tang we know as rhubarb.
You can dress it up or down (reminds me of the sales lady at the Gap telling me why the boot cut jean was perfect for the same reasons).
You can eat it for breakfast & dessert and no one will ever bat an eye.
It doesn’t take that long to make.

Poached Rhubarb (printable recipe)

This recipe was inspired by Tartelette. I am in awe of her photography, many variations of macarons & desserts I salivate over. It’s an art form. I have found serving directly on top of plain yogurt to be completely satisfying.

Ingredients:

3 cups sliced rhubarb, 1/2 inch slices

juice of one lemon

1/2 cup water

2 tablespoons honey

1-2 tablespoons demerara sugar

Directions: Place water, lemon juice & honey over medium-high heat. Stir to dissolve honey. Once it boils, add rhubarb. Stir around and allow rhubarb to poach for about 4 minutes. You’ll want to be near the stove to keep an eye on it. Don’t allow it to cook too long. Once the red parts turn pale and a fork can pierce through (but not mushy through), remove rhubarb from liquid and place in bowl. It will cook a bit longer.

Add demerara sugar to liquid and cook liquid down to a syrup if you’d like, or simply until the sugar dissolves. I think I prefer it to be less syrupy. Top on ice cream, yogurt, cheesecake, or by itself.

Banana Waffles

I got back late last night from Oregon. The trip was with my dear friend Hilary, while Ben was in full charge with our girls. Of course, they were complete angels for him. But, I cannot complain as Hilary and I spent Saturday afternoon in Portland; where, we took in the tastes & smells ofContinue reading “Banana Waffles”

Poached Eggs

If there was one thing I am truly proud of as a mother, it’s the basic necessity of my girls loving runny egg yolks. Before giving birth to my oldest, I was either an omelet or scrambled eggs lady. In my postpartum blur in the dreary month of January (there was ice & snow covering the ground for a whole week after V’s birth), my dear father-in-law Steve made me two over easy eggs with buttered toast. Most things are a blur from that first week (who am I kidding–first couple months), but those eggs. I never knew they could taste so good.

The whites were set, while the thick, fatty yolk burst out. I cleaned it up with the buttered toast and I have never looked back. In fact, I could never be vegan due to the egg. It’s the most rounded of nutritional value, keeps me more satisfied throughout the morning & the myth of the yolk being a bad cholesterol is probably debunked on snoops.com.

I got this book, The Good Egg by Marie Simmons in an auction last year. I love how Simmons writes about her love affair with this protein punchers. I’ve moved on to the poached egg since those postpartum days. Not only are poached eggs just as easy, they’re so versatile in how you prepare them or eat them. For breakfast, we eat them with buttered toast or make a sandwich out of them. I don’t want you to be intimidated by the process, because once you make them again and again–you’re culinary prowess will be more grand.

Poached Eggs

When making poached eggs, you will want to use the freshest eggs possible, because the egg whites won’t scatter everywhere when you slide them into the simmering water. If you don’t have the freshest eggs, then I would advise not making them. However, Simmons says you could do a “preboil” with the egg still in the shell. Bring your water to a boil and immerse the egg in the water for 8 seconds & remove. Then, proceed with poaching instructions.

Ingredients:

4 eggs

white vinegar

kosher salt

freshly cracked pepper

Directions:

Fill a deep 10-inch skillet with water. Add 1 tsp of salt and 1 Tb of white vinegar for every 2 quarts of water.
Heat the water until it starts simmering, barely.
Using cold eggs, crack one egg at a time into a small dish/bowl/plate. Gently slip into the water. Continue adding eggs clockwise, in order to remove them in the same order, along with equal cooking times.
You can adjust the temperature, in order to keep the water at a bare simmer. If the water starts to boil, then it will cause the egg whites to toughen & feather.
Cook eggs for 1 minute, then gently loosen them off the bottom of the pan. I turn my eggs in the water, but it’s a matter of preference.
Poach the eggs for 3 to 5 minutes until desired doneness.
Remove them with a slotted spoon in the order they went into the pan. Gently put them in a shallow bowl, trying to drain excess water.
Salt & pepper them. Serve with buttered toast, make eggs benedict, or in a salad.

Rustic Rhubarb Cake

Although I promise to give you a recipe, allow me to ramble a bit. About the weather, glories, & redeeming the times (and later some rhubarb cake). I’ve been loving this weather we’ve been given in Bellingham of late. It makes being a mama so worth it, along with the dreary months in winter. The sun in full swing, slight breeze, dirt-painted toes in sandals, happy little girls in search of flowers or climbing towers too high for their hands to reach–blissful. The backdoor is open, while the girls run in and out.

It’s days like this that I’m reminded of how glorious creation is & my homebody nature sheds off. I become more aware of the little things, birds singing, breeze wisps my hair, the hues of golden & red in my youngest hair. It’s lovely! It reminds me of how grand the universe is and how little I am. This is a verse from the song, ‘Lovely,’ by the band Waterdeep:

Lord when you sing your song

all of creation will know

Lord when you show your strength

let justice and righteousness flow

when we see your holiness

every tongue confess–You are lovely

God continues to bring me back to him, while he tells me I’m valued, treasured, & I can feel free to cry or laugh in his presence. I hear the birds singing praise. The trees lifting their hands to worship. And feel the breeze dance over me, enrapturing all of me–hushing the fear & empowering the dreams–his Spirit. Today I’m melancholy with joy. Maybe it’s hormones. Although I’m breathing in the beauty of the day, I’m exhaling like an asthma sufferer. My heart is thinking of the marriages dying in this world, the mother who cannot feed her children, the very real fear of war standing outside the door. And then, I glanced and saw this verse popping out:

He will rescue the poor when they cry to him; he will help the oppressed, who have no one to defend them. he feels pity for the weak and the needy, and he will rescue them. he will redeem them from oppression and violence, for their lives are precious to him.–Psalm 72:12-14

No matter how much I can get sucked into the pit of despair (for myself or others), I have to remind myself of this verse. It’s when life can’t seem to get any worse–it does, but I remember telling Ben in the midst of one of those moments, “I have to remain hopeful, because Jesus still sits on the throne & he’s capable of redeeming the least hopeful of situations or people.” So maybe you’re having a melancholy day, or a simply wonderful, singing on mountaintops sort of day. You could easily make this cake. It’s one of those “one-bowl” wonders sort of cakes. Plus, you could pass it as breakfast too.

Rustic Rhubarb Cake (printable recipe)

This recipe was given to me many years ago, but I am greatly indebted to the source. I turn on the oven, spray my pan, & throw everything in the bowl to mix & pour into the pan. I’ve changed some things up a bit. I used Rapadura sugar, but you could use granulated sugar. Instead of hazelnuts, change it out with what you have. And instead of using whole wheat pastry flour, use all-purpose.

Ingredients

2 cups chopped rhubarb

1 cup whipping cream

1 cup Rapadura sugar

1 large egg

1 1/2 cups whole wheat pastry flour

1 tsp baking soda

1/4 tsp kosher salt

For Topping:

1/2 – 3/4 cup brown sugar

3/4 cup chopped hazelnuts

Directions: Preheat oven to 350. Spray a 9×13 pan. In a medium bowl, combine cream, eggs & sugar and mix to combine. Add flour, baking soda, salt & rhubarb to the bowl and stir until combined. Pour into prepared pan.

Sprinkle with brown sugar and then the hazelnuts. Bake for 28-30 minutes. If you’re using Rapadura sugar, then you’ll really start to smell it at which point use a toothpick to check to see if it’s done. If a toothpick inserted in the middle comes out clean–take it out.

Serve it warm, room temperature, dollop of whipped cream, yogurt, for brunch, ice cream–whatever you fancy.

Chicken Chilaquiles

What do you do when you don’t know if you should make chicken tacos or chicken tortillas? You do the most sensible thing and make Chicken Chilaquiles. If you’re not familiar with chilaquiles, it is typically fried tortillas topped with a green or red sauce then simmered to break down the tortillas. Chicken can be added, but isn’t always the case. You can top it with queso fresca & crema and refried beans.

In my rendition of chilaquiles, I’ve used corn tortillas (no frying), a simple green sauce with chicken & cheese. This is one of those so easy, yet so good–you’ll wonder why you’ve been making tacos or enchiladas this whole time. I didn’t make mine very spicy as I only had one can of puree green chilis and who would’ve known that the salsa in the fridge was moldy (it was Organic–I blame it on that). You can easily make it spicier by adding jalapenos, chili flakes or some other tongue burning inducer during the sauce stage.

We ate this & drank Strawberry Margaritas for Cinco de Mayo, because I didn’t want to make anything too complicated. If that’s you–then enlist in this quick. Plus, you could easily buy a rotisserie chicken to save on time.

Chicken Chilaquiles (printable version)

I used a can of pureed green chilis from Trader Joe’s, which you can add more than one can to make the dish more spicy.

Ingredients

2 Tb canola oil
1 onion, sliced
2 Tb kosher salt
3 – 4 cups water
1 can green chilis
2 cups shredded mozzarella cheese, plus additional for topping
3 cups chicken, pulled off fashion (I roasted a chicken, pulled off the chicken & used some breast, thigh & drumsticks)
10 corn tortillas

**Toppings: sliced radishes, fresh chopped cilantro, sour cream, shredded cheese, lime

Directions: Put the canola oil in a dutch oven or large pot. Heat the oil over medium heat. Add the sliced onions to the pot until nicely browned. Add the can of green chilis & 3 cups of water until it hits a roaring boil. Add the sliced corn tortillas & shredded cheese. Stir & thoroughly mix. Allow to cook for about 2 minutes, then add the chicken. You will want to stir occasionally so it doesn’t stick to the bottom. The chilaquiles will thicken, the cheese will melt, & the liquid will soak into the tortillas & soften them. Serve once most of the liquid has been absorbed. Top with cilantro, radishes, shredded cheese, sour cream & squeeze of lime.

Rhubarb-Strawberry filled Lime Cupcakes

Have you noticed how many cupcake shops have popped up in the past five years? I have loved baking ever since I was little. My true love for the art came in my first Home Economic class in sixth grade. True to any first year Home Ec. class, you learn a plethora of introductory level crafts. I still remember learning plastic canvas, where I made a tissue box cover of penguins designed for my mom, due to her love of the cute little creatures. But seriously, although my mom heaped words of praise upon my creation–do we really need tissue box covers lining the aisles of Goodwill (a lost craft that should remain lost)?

I made a pillow cover, did at home projects of our choice, created various items in the kitchen & decided that I would undertake the largest size duffle bag (think body bag) while all my peers were a bit more sensible & chose the smallest one. Little did I know that the duffle bag scenario would be a metaphor for my life.

Biting off more than I can chew. My vision of what I can accomplish and what I will actually tackle are two different notions. But in some ways, I like how this transfers to my baking. I’m all for simple desserts & baked goods; however, I plain ole’ love creating something a bit more time consuming to have a wonderful end product. Sometimes this is hard with some of my perfectionist sensitivities, because I would rather not attempt something & fail than attempt it at all.

It reminds me of the pie crust portion of Home Econonics. Mrs. Haile, my teacher, showed us how to cut the butter into the flour, add just a little ice cold water, lightly combine it, chill, roll & transfer to the pie plate. This terrified me. The idea of transferring to have it split, crack, tear or crumble did not look appealing in the slightest. And although I had Kitchenaid mixer on my wish list since 11 years old, it wasn’t until I was 20 years old that I began to overcome my fear of the pie crust and make pie after pie.

I’ve realized that baking is like that (as well as cooking). We all have flops. In fact, as I was making this recipe, I was trying to make Neoclassic Buttercream (cook the sugar, add said sugar mixture to egg yolks, mix & mix, cool, add butter). What was the end result–pieces of chewy sugar/caramel dispersed throughout a 1/2 pound of butter. Sad yes–defeated no. I will go back and tackle it again, same as the pie crust. Do I make a perfect pie crust with no flaws? No. Julia Child approached the culinary arts with embracing the flaws & going with it. That’s how I began to see the pie crust and so many other baking adventures.

But, when we do have monumental food successes–they make up for the 1/2 pound of butter that got ruined (actually–I’m going to use it for some frosting still), flavorless muffins, or burnt dinner. So, as with the advent of the cupcake shops, culinary triumphs & 2+hours of baking with a 5 second eating party–meet the cupcake who will convert even the die hard chocolate lover.

I am utterly, head over heals, infatuated-crazy about these cupcakes. The melding of the lime cupcake with the tang of the rhubarb sauce, sweetness of the strawberry puree and creamy, richness of the cream cheese frosting (laced with strawberry puree) makes for a complete flavor profile in a dessert. I’m not fond of using the word “best” when talking about food on a blog. However, I’m about to break that vow right now as these cupcakes are absolutely superb. Dare I say it, “the best.” They’re knock your socks off good. If you have time to spare–you need to make these. But, I’m warning you if you do, you might not ever be able to eat a “so-so” cupcake again. Just saying:)

Rhubarb-Strawberry Filled Lime Cupcake & Strawberry Cream Cheese Frosting (printable recipe)

The cupcake has been changed from a cupcake base found in Rose’s Heavenly Cakes Cookbook, which is a white cupcake & I have changed it to a lime cupcake. If you don’t have a scale, then I would highly recommend investing in one; as it will make your baked items a step up. I used cake flour, as it has a lower protein content versus all-purpose. This being said, you can use all-purpose with the amount in parenthesis below. You can make the cupcake the day before and assemble them the next day. More information on rhubarb is found here.

Lime Cupcakes

The total capacity of the liquid should measure 2/3 cup. Measure the milk to 1/2 cup and the rest should be lime juice.

3 large egg whites (90 grams), room temperature
1/2 cup (120 grams) whole milk
a little less than 1/4 cup (40 grams) lime juice, 2 limes
1 1/2 tsp pure vanilla extract
2 cups (1 3/4 cup if using unbleached all-purpose flour) sifted into the cup & leveled off (200 grams) cake flour
1 cup (200 grams) granulated sugar
1 to 1 1/2 Tb lime zest, zest of 2 limes
2 1/4 plus 1/8 tsp baking powder
1/2 tsp kosher salt
8 tablespoons (1 stick) unsalted butter (65 to 75 degrees)

Preheat the oven: Line 14 to 16 cupcake liners in a muffin tin and set aside. Preheat oven to 350.

Mix the liquids: In a small bowl, whisk the egg whites, 3 tablespoons of the milk and vanilla until lightly combined.

Make the batter: In a bowl of an electric mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, lime zest, and salt on low speed for 30 seconds. Add the butter and the remaining milk & lime juice on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients & strengthen the structure. Scrape down the sides of the bowl. Scoop batter into the lined muffin tin (it should weigh about 1.7 ounces/50 grams) filling about 3/4 full. Smooth the surface evenly with a small metal spatula.

Bake the cupcakes: Bake for 20 to 25 minutes, or until a toothpick comes out clean and the cupcakes spring back when pressed lightly in the centers.

Cool the cupcakes: Let the cupcakes cool in the pans on a wire rack for 10 minutes. Remove them from the pans and set them on a wire rack. Cool completely.

Rhubarb Sauce

2 cups rhubarb, 1/4 inch slices
1/2 cup water
1/4 cup turbinado sugar

Directions: Throw the chopped rhubarb, water & sugar in a small pot over medium heat. Stir every now & again. Allow it to cook down until it resembles chunky applesauce (except rhubarb). Pour into a bowl and set aside.

Strawberry Puree

2/3 cup hulled strawberries, cleaned

Put the hulled strawberries into a food processor and puree until no more chunks appear. Pour into a bowl and set aside.

Strawberry Cream Cheese Frosting

4 ounces cream cheese
2 Tb unsalted butter
2 cups powdered sugar
2 Tb strawberry puree

Side note: I process the butter & cream cheese in a food processor, until thoroughly combined. Then, I added 1 cup of powdered sugar along with the strawberry puree and processed again (10 seconds). I ended up putting it all in the stand mixer, added one more cup of powdered sugar & mixed on medium speed, until it was all combined.

Put the butter & cream cheese in an electric mixer medium speed for 1 minute. Add strawberry puree and mix on medium until blended. Add one cup powdered sugar & mix for 30 seconds. Add an additional 3/4 cup to 1 cup of powdered sugar. The frosting shouldn’t be too thick, but not ultra runny.

Assemble the Cupcakes:

Take the cupcake and cut out a cone from the center of each. Go here for instructions on this method.
Remove the cone & cut off the bottom half (the pointed end) and save the top half (eat the bottom half).
Put 1 teaspoon of rhubarb sauce in the cut out portion of the cupcake. Put 1/8-1/4 tsp of strawberry puree on top of rhubarb sauce.
Place the top part of the cone back on top of the sauce & puree. Press down gently, just enough to avoid the filling coming out.
Either pipe the frosting on top to cover the cut out area or spoon it on top.
Eat!!!