Strawberry Cheesecake Cupcakes

I've been searching for a pink treat to share with you since we found out some big pink news last week. Yep! We are having a baby girl! After having three boys, I still can't believe it. I always thought I was destined to a life of all boys. I know you're not supposed to care what the sex is but when the ultrasound tech told me I just said, "REALLY?!" through tears of joy.

I feel like the girly side of me went into hiding over the years with all of the boys in my house. But now that we are having a girl, I suddenly feel the need to always have my toes painted and to up my girl factor.

Yesterday was National Cheesecake Day and although I'm a day late, (and these aren't really pink) I thought these strawberry cheesecake cupcakes were worth sharing. I made these for my friend Jenni's birthday. The cupcakes have a graham cracker crust, with a strawberry cupcake, and cream cheese frosting. I saw these over at Joylicious and she swears that this is 1 of 3 recipes you need to win a man's heart. Her pictures are gorgeous so go check them out.

Strawberry Cheesecake Cupcakes

Source: adapted from Joylicious

Graham Cracker Crust:

2 sleeves of graham cracker crumbs (about 18 whole crackers)

1 stick of butter (8 Tablespoons), room temperature
2 Tablespoons of sugar

Cupcakes:
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
12 Tablespoons unsalted butter, room temperature
1 cup + 2 Tablespoons sugar
1 teaspoon vanilla extract
1/2 cup sour cream
4 large egg whites
2 cups fresh strawberries, hulled and coarsely chopped (and more for garnish)

Preheat oven to 350 degrees and line 16-18 muffin tins with cupcake liners.  Mix graham cracker crumbs with butter using a food processor.  Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin.  Press down using fingers and bake for 3-5 minutes or until slightly browned.  Remove immediately from oven and set aside to cool.

In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat. Set aside.
In a small bowl, mix together the flour, baking powder and salt. In a large bowl, cream together butter and sugar until light and fluffy and then add the vanilla and beat on a low-speed. Then add half the flour mixture until incorporated then mix in the sour cream or yogurt. Add remaining flour and mix until just blended.

Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries. Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven. You can test to see if they are done by sticking a toothpick through the center, if it comes out clean it is ready to take out!

Cream Cheese Frosting
Note: I made half of this recipe and had enough frosting.

2 (8 ounce) packets of cream cheese (16 ounces total)
2 sticks of unsalted butter (16 Tablespoons)
3 3/4 cups powdered sugar, sifted
1 tsp vanilla extract

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar slowly in small batches, beating on low speed until incorporated. Once all sugar has been added, increase the speed to high and mix until light and fluffy. Refrigerate for 1 hour (I didn't do this). When ready to serve, spread icing on cupcakes or use a pastry bag with a star tip. Garnish with freshly cut strawberries and graham cracker crumbs and refrigerate until ready to serve. I definitely think these cupcakes are best when they have been chilled and then taken out of the fridge for a couple of minutes to soften.

Taco Pasta

Lately it's been an all out drag down fight to get my kids to eat dinner.

The last three meals have ended in a score of 

 Parents 0 - Minions 3

I gave up. I told my husband, "I think I'm boycotting cooking dinner this week."

But then I came across this pasta. Taco Pasta. Two of my kid's favorite things in one dinner. Sure to be a hit.

The other tip for success is to make sure your kids are starving. Or if you don't have kids make sure your husband is starving ;) Usually as I'm making dinner, the kids are ambushing the refrigerator without me looking (no wonder they never eat). But this time my husband had them outside in the hot tub for a pre-dinner swim. 

Dinner was silent. Everyone was busy eating. It was fabulous. And my barely two-year-old ate more than my husband and I put together. My oldest son said that the pasta shells looked and tasted like miniature tacos.

This meal comes together really quickly and doesn't require the oven so it doesn't heat up your house.

Parents 1 - Minions 3

Taco Pasta
Source: adapted slightly from Fake Ginger

1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

Bloomin' Pizza Bread

Literally as soon as I took the Bloomin' Onion Bread out of the oven my mind started racing of all the different possibilities and ways I could make this style of bread. I'm always thinking of entertaining so the concept of a bread that everyone can just pull off and eat is interactive and perfect for company. My first thought was a pizza infused bread because that's always a crowd favorite and that's how this baby was born.

So this weekend take a warm piece of sourdough bread glazed with Parmesan and garlic butter, oozing with melted cheese and pepperoni, and dip it in warm pizza sauce! Yum!

Bloomin' Pizza Bread

Source: The Girl Who Ate Everything; inspired from the Changing Table

1 unsliced round loaf sourdough bread

12-16 ounces mozzarella or Provolone cheese, thinly sliced
1 (3.5 ounce) package pepperoni, halved
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dipping

Directions:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.

Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

Orange Creamsicle Fruit Dip

My husband and I celebrated 10 years of marriage last week on a cruise to the Bahamas. We had a really good time but the only thing that put a damper on things is that I have a sinus infection and haven't been able to smell or taste ANYTHING for over a week and a half. Which for a person who loves food as much as I do, is pretty much misery. But I continued to eat ice cream, chocolate, and all those naughty foods because I knew they were supposed to taste good.

On our anniversary we had a port stop in Key West and I was dying to taste all of the local food. Miraculously, as a special anniversary gift for the day, my sinuses opened up and I was able to spend the day just how I wanted...on a food crawl down Duval Street.

The eating was good....cookies as big as my head, key lime pie on a stick dipped in chocolate, fudge shops every 20 feet, and a stop for lunch at Jimmy Buffet's Margaritaville.

I finally made it to the doctor today and am on some antibiotics so hopefully my taste is back soon. But yesterday when I had another brief moment of tasting, I made this dip. This dip is a refreshing and light orange flavored dip that pairs perfectly with fresh cut fruit. It almost tastes like an Orange Julius in dip form.

Orange Creamsicle Fruit Dip

Source: Madigan Made

1 (8 ounce) container frozen whipped topping, thawed

1 (3.4 ounce) small package instant vanilla pudding mix

1 (6 ounce) container of frozen (concentrated) orange juice, slightly thawed

Fruit for dipping such as strawberries, apples, grapes, pineapple

Directions: Mix the whipped topping, vanilla pudding mix, and orange juice together until well combined. If needed add a little water to make it to the desired consistency.

Prepare the fruit by washing and cutting it. Refrigerate dip until ready to serve.

Watermelon Salsa

Here's a refreshing twist to regular salsa. Were in full blown watermelon season now and this watermelon salsa is a great combination of sweet and spicy.

Happy Fourth of July - Patriotic Strawberries

Happy Fourth of July! Enjoy this day to celebrate our beautiful country! Here's a last second treat to take to your barbecues and get togethers. Strawberries dipped in white chocolate and then in blue sanding sugar are simple...easy...and delicious.

Patriotic Strawberries

by The Girl Who Ate Everything

1 pound (16 ounces) strawberries

6-8 ounces white chocolate baking squares, almond bark, or white chocolate chips

blue sanding sugar or sprinkles

Note: If you use white chocolate chips add some shortening so that the consistency is better for dipping.

Wash and dry strawberries. In a small microwave safe bowl microwave white chocolate in 30 intervals in the microwave until melted. Stir until smooth.

Dip one strawberry at a time in the white chocolate shaking off excess chocolate. Dip in the sanding sugar then place on wax or parchment paper to dry. Repeat with remaining strawberries and refrigerate until serving. Makes around 16 dipped strawberries.

Blue Cheese Potato Salad

You knew it was coming. The cravings that is. I've been a little obsessed with salty foods and this blue cheese potato salad hit the spot for me.

I know, I know...you are supposed to go easy on the soft cheeses when you are pregnant. But it's not like I'm drinking, smoking, cliff jumping, wakeboarding, cleaning the cat litter, hitting the tanning beds, or eating sushi.

It was a small indulgence in comparison.

And this is a mayonnaise free potato salad so it's safe and great for those fourth of july barbecues. As long as you don't add the extra tablespoon of blue cheese dressing that I did. Although it really didn't need it. But it tasted really good and adds a little creaminess if you want it.

Blue Cheese Potato Salad
Source: adapted from Allrecipes

6 slices bacon
2 pounds red new potatoes
1/4 cup olive oil
3 tablespoons red or white vinegar
1 bunch green onions, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 ounces blue cheese, crumbled
1-2 tablespoons blue cheese salad dressing (optional) note: if you use dressing it's no longer an egg-free potato salad)

1. Place bacon in a large, deep skillet and cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Cook longer if potatoes are bigger. Drain and cool potatoes. Dice potatoes, leaving the skins on.

3. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat. It's great served warm, room temperature, or chilled. Best served the same day. Makes 5 Servings. *Note: You may want to toss in the bacon right before serving so that it doesn't get mushy.

Raspberry Tiramisu

Now that I'm back home and settled, I have a lot of Fourth of July dishes to share with you! I've never been a fan of regular tiramisu since I don't drink coffee but the vibrant colors of this Raspberry Tiramisu caught my eye and I had to make it. My husband isn't a fan of raspberry desserts, but I loved it. It has layers of lady fingers, fresh raspberries, marscarpone cheese and whipped cream with a hint of orange.

It's definitely best after it refrigerates overnight so all of the flavors can meld.

Raspberry Tiramisu

Source: adapted from Giada De Laurentis

1 cup seedless raspberry jam

Zest and Juice of 1 orange
1 pound (2 cups) mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
about 3 3/4 cups fresh raspberries
Confectioners' sugar, for serving

Reserve 2 tablespoons of orange juice. Stir the jam and remaining orange juice in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange juice in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Fold orange zest into whipped cream.

Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a 9X13 glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.

Cover and refrigerate at least 3 hours or even better overnight to let the flavors blend.

Dust with the confectioners' sugar and serve.