Key Lime Cupcakes!!!

Yes, they are THAT good. I was very impressed with this recipe (with the tweaks I made to it). So here is what I did!



First, I found this recipe and link online. Using suggestions from the comments I tweaked the recipe some and came up with a great product!

http://www.bonappetit.com/recipes/2008/09/key_lime_cupcakes#commentAnchor_bonappetit_1000000000032955 This is the original recipe...If you take a look the first thing that struck me was that is NOT a good looking cupcake! What convinced me to try this recipe then? The comments and the pictures loaded by others who made them at home. Much better!

So...What did I do differently? Here is the recipe as I made it!

Ingredients
CUPCAKES

1 3/4 cup all purpose flour (plus about an extra 2 or 3 Tbs flour...I don't know if it's the altitude or my flour but it seems like I am needing a bit extra in all my baked goods lately)
1 1/8 tsp baking powder
large pinch of salt
1/2 cup (1 stick) butter, room temperature
1 1/4 cup sugar
2 large eggs
3 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel (took about 3 limes to get this much peel)
3/4 cup milk with 1 Tbs lime juice in it (set aside to make "sour milk")
A SMALL amount of food coloring to get desired lime color. I used my Wilton Gel "leaf" color and just a tiny bit of it since that is so concentrated. The original recipe calls for a lot more food coloring, and I like the lighter color.

FROSTING

6 oz cream cheese, room temperature (used the reudced fat)
3 1/2 cups powdered sugar
1/4 cup butter, room temperature
1-2 tsp milk as needed for texture preference
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

As you can see my frosting was vastly different from the one they posted. I tried just halfing theirs (cause it seemed like way too much for a dozen cupcakes) and it hardly tasted of anything but lime cream cheese and was a funky frosting texture, so I tweaked it as I made it and this was an awesome combo and a good texture.



Preparation
CUPCAKES

Preheat oven to 350°F. (I set my oven to 340 because it cooks hot) Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled).

Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.

Spoon scant 1/3 cup batter into each liner. (*** note, this fills the muffin tin cups pretty full...next time I will fill LESS full and use extra to make one or two more cupcakes, or as another comment suggested a little pan of mini cupcakes. These would be AWESOME in mini form since they are so rich!)

Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool. (I would be sure to get them right at 10 minutes or maybe even a little less. Since my cupcakes had a big "top" on them I had to use a knife to loosen them from the pan before I could take them out since I let them sit a titch longer).



FROSTING

Beat cream cheese, butter, and zest together. Add vanilla. Add powdered sugar a bit at a time, mixing in milk as needed for the texture you like.



ENJOY! You will probably need a glass of milk! But as you can see from Becca enjoying them, they are kid tested and approved!

Blog Slacker and Updates

Hey everyone,

I have been a huge blog slacker lately. I just find it so much easier to post to Facebook directly. I will try to post some more pics soon, but here is a brief update on us!

Becca-

• Started dance for a short summer camp...the jury is still out whether she will love it, but she's signed up for the fall.
• Completed pre-level swim class and was passed off for level 1, I might still do a pre-level and THEN a level 1 next summer...we'll see.
• Is a big girl using the bathroom and wearing underwear!
• Is very excited for her baby sister to come and for pre-school to start in the Fall!

Tyson-

• Busy with work and helping me out as I get bigger and less able to do as much
• Is very excited for our little girl to come
• Is just the best, most supportive husband ever as I have my manic episodes of needing to plan everything and get everything done before the baby is here!

Me-

• getting bigger every day as I should be
• my hip hurts, I have no motivation to physically do anything, but tons of desire to have it all done
• Can't believe my little one will be here in 12 weeks (most likely a c-section on Oct. 3rd) but at the same time can't believe I still have 12 weeks to grow and get bigger and more uncomfortable!
• Had to take the 3 hour glucose test...don't have the results yet

Baby Girl

• We still have no clue what we're going to name her
• she is growing and moving a ton
• Oh she's still a girl at my week 25 follow-up ultrasound, so pretty darn sure I will get to use the pink bedding I bought. ;)
• She likes to move tons until daddy puts his hands on my tummy...then she stops.

So we're all doing good!

Becca Quote of the Day

"Elmo loves his mom and dad, just like I love my mom and dad."

Sometimes kids can be so sweet! It's moments like this that make the tantrums, potty training, and general misbehavior better, don't you think?

And the Baby Is...

Hey all! Blogger was down for a while, so I'm sure most of you know by now, but I had to post it on here!

I am 19 weeks today and had my ultrasound on Thursday! This little stinker was not wanting to cooperate. The tech was so nice. Even though she was behind schedule already she took 20 extra minutes to get the gender for us!

First, here is the adorable profile of our little one.
The face is on the left with the nose and lips sticking up to the air. Looks like this one got my lips. ;)

And finally...
IT'S A GIRL!!!

I was a little shocked, but I am so happy. Becca will have a sister. We love our girl, and look forward to another sweet baby!

We have to have another ultrasound in 6 weeks, so I guess we will double check. But the tech said it was pretty darn clear that there were girl parts, and nothing sticking out between those legs. ;)

Happy Mother's Day!

I have to admit that this year I have been a total slacker. It wasn't for lack of thinking of my mom and mom-in-law, but not having any idea what to get them that would be sufficient, and then being too busy being a mom myself, that got in the way.

Mom's are BUSY people when it comes down to it. And that is one of the things I am most grateful for. They sacrifice their time and often their childhood dreams of fame and fortune to have children and raise them.



My mom was no exception. She wanted to "dance her life away". Instead she became a teacher, and mother, then made sure her daughters felt her love of dance. But always encouraged us to do what WE loved and never forced her dreams on us.

My mom is a gentle person. Sweet in every way and I hope that somewhere in my fiery personality I learned some of her patience and kindness.

My mom bore 8 children and loves each and every single one of us as much as the next, but in very individual ways as well. She now has 19 grandchildren (and one on the way from me!) and I know she loves each and every one of them immensely!

I love my mom more today than ever before. Now that I am a mom myself I understand a bit of what she has gone through and I appologize for being so strongheaded and contentious at times. You really do NOT understand how much your mother loves you until you have children of your own.

Once when I was little, I told my mother that if all the moms of the world were apples on a tree, and I could pick ANY one I wanted, I would still pick her. And that is still true today.

I love you mommy! I love every moment I can have to see you and be with you. I hope you have a fabulous Mother's Day!



I am not sure what my mother in law's dreams were, but I know she had them. Again she made the choice to stay at home with her children and help them become who they wanted to become. She bore seven children and has always tried to show them that she loves them. I can't complain about her child raising, because she was part of helping Tyson become the man he is today -- the man that is so patient and kind, and currently letting my 3 year old "help" him make breakfast for mommy. ;)

She now has fifteen grandchildren with 2 on the way. I have a feeling those kids are the joy of her life.

I witnessed some of the immense sacrifice it was for her to not only take care of her children but of dad Ratliff when he got sick. It was a hard burden to bear, and she bore it with smiles and love. Trying to never let it detract from her duties as mother as well. She copes with a lot of stress, yet always tries to have a smile on. She is a strong woman.

I have always felt loved and welcomed by my mother in law. It is hard for us to be so far away and only see Tyson's family a few times a year at most. But we love her and all of them. I think the best thing I could do would be to let Tyson say a few words about his mom. So here he is:

I have nothing but the utmost love and respect for my mother. As Stacey said, she has dealt with a lot of heavy things over the years, and she has always done so with love and grace. And she has always made sure ours was a home of love and support.

She would sometimes leave little treats for us kids. I remember once when I was probably in first or second grade, I came home from school and found a brand new yellow jumprope waiting on my bed for me. I was so excited to have that yellow jumprope. I suspect it wasn't really the jumprope itself so much as having even that small token of love and affection.

Thank you for everything you do Mom. I love you more than words can say. Happy Mothers Day.

Eggplant Parmigiana Recipe

As promised here is the recipe I made. I found one online, then modified based on the ingredients I had.

Eggplant Parmigiana

1 medium to large eggplant
sea salt

1-2 Tbs olive oil
1 small to medium onion
2-3 cloves fresh garlic
1 large can crushed tomatoes (not the #10 large, but bigger than standard)
1 small can tomato sauce
1 small can tomato paste
1 to 1 1/2 cups water
1/2 bunch fresh parsley finley chopped
2 tsp finely chopped fresh rosemary
1 tsp dried basil
1/2 tsp oregano
1 bay leaf
1 Tbs. sugar
salt and pepper to taste

1 1/4 cups dried bread crumbs
2 Tbs. fresh parsley finely chopped
1/2 tsp dried basil
1/4 tsp dried oregano
1/2 tsp garlic salt
1/2 cup grated parmesan (the dried/powder kind works best but you can use fresh grated if you want)

1 egg beaten with 2 Tbs water.

2 cups 5 cheese italian blend

Finely chopped fresh basil

Your favorite pasta

Phew, okay so that's the ingredients. I know the list is long, but bear with me, it really was pretty easy.

1) Wash and slice the eggplant into 1/4 inch thick rounds. Spread out on paper towels and sprinkle both sides with sea salt to let them "sweat" some of their moisture. This allows them to hold up and the breading to stick better. Set aside.

2) Heat a medium saucepan then add olive oil and onion. Cook onion for 3-5 minutes, until partially translucent. Add fresh garlic (minced or pressed with a garlic press). Stir and let cook for about 30 seconds. Add cans of tomatoes, water, herbs, sugar and salt and pepper to taste. Bring to boil and let simmer while you prepare everything else. Stir occasionally as the solids will sink to the bottom.

(finished product)

3) Heat the oven to 375.

Mix the breadcrumbs with the herbs, garlic salt and pamesan in a bowl, big enough and with shallow enough sides to lay and eggplant flat to coat. Pat the eggplant dry with paper towels, then dip in egg mixture then coat in breadcrumb mixture. Place eggplant on a cookie sheet sprayed with cooking spray. Do them all and lay them in a single layer. Bake in oven 10 minutes on each side to get them crispy and slightly golden browned.

4) When the eggplant is done, lower heat to 350. In a baking dish first spread some sauce (I used about 1 standard ladle) on bottom then layer half the eggplant. Cover the eggplant with half the 5 cheese blend. Then do one more ladle of sauce and spread on top, then eggplant. Then since this is the top layer a little bit more sauce (not enough to fully cover) and the rest of the cheese. Cover and bake 25 minutes. Remove foil or lid (my baking dish has a lid so that is what I used) and bake 10 minutes more.

Once out of the oven sprinkle with fresh basil just before serving. (If basil gets too hot it will lose some of it's flavor and turn slightly bitter).

Serve with your favorite pasta and the extra sauce, and a little more fresh basil.

Using the fresh herbs and making my own sauce made all the difference in the world! Of course you can make this bigger if you want, I would just double it all and put it in a 9x13.





Even Tyson who doesn't like eggplant liked this one!

Becca's Actual Class

So I should clarify this class is a summer "camp" kinda to prep them for the full classes in the fall, and just have some fun with dance. So the girls do a little craft and then learn some dance moves and do a little dance related to the craft each week.

This week they were all princesses! Perfect!

Decorating and making her crown!

Cute Becca in her crown!

Doing the Princess walk/walking on her toes. She did SO good with this. Other things not so much, she needs practice, but hey, she's 3 and it was her FIRST class! I thought they all did great!

Princess dance in a circle.

Doing her arms!

She had so much fun and I can't wait to see her improve! The parents can only go to the first class of the month, so I will get to see her next month and see how she improved!