Sunday, August 7, 2011

Pink Lemonade Cupcakes

I have wanted to try these all summer and finally got around to it tonight. They came out really good. I made the less tart version and am glad I did. They have the perfect amount of lemon kick.

1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed
White cake mix
3 egg whites
2 Tbsp vegetable oil
Non-stick spray

3 cups + 3 Tbsp confectioners sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
2 Tbsp lemon juice
Red food color (to color icing and sugar, optional)
1/4 cup granulated sugar (optional)

For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.

In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don't end up with dry cupcakes).

Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick registers "done" in the center cupcake. Remove the pan from the oven and cook 5 minutes. Remove the cupcakes and cool completely on a baking rack.

Add the butter, confectioners sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink.

Optional - Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns pink. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes.

Source: Confections of a Foodie Bride

Saturday, August 6, 2011


We went out to Frankenmuth today so Justin could go to the farm toy show. I figured since we drove all the way out there we might as well browse around town and make a stop at Bronner's before we left.

Let me tell you, downtown Frankenmuth is a terrible place for a pregnant woman. I could have eaten myself sick. The streets smelled like fudge! We ended up leaving with 2 pounds of delicious peanut butter, chocolate and butter pecan fudge. Justin also snagged some taffy.

I keep smushing a piece of the chocolate together with the peanut butter and eating it that way. Must. Stop.

I'm probably the most excited about what we got for baby Emmett at Bronner's though. They had a huge selection of baby Christmas ornaments and it was so hard to pick one. We went with this one because it had the most room for personalization, which they do for free!

The other side just has a ducky on it.

I can't wait to put up our tree and hang it for him. :)

Tuesday, August 2, 2011

Simple Tomato Sauce

This is a recipe for tomato sauce that has been floating around a lot of the cooking blogs. It was my first attempt at making a homemade sauce and I think it came out OK. It was super simple and tasted good with spaghetti noodles and meat balls. It is a little plain if you are looking for a flavorful sauce though. I think it may be better used as a homemade sauce for lasagna, ziti, etc.

1 (28 oz.) can whole peeled tomatoes, with juices
1 onion, peeled and halved
5 tbsp. unsalted butter
Salt to taste

Combine the tomatoes, onion, and butter in a medium saucepan over medium heat. Bring the mixture to a simmer, then reduce the heat to keep the sauce at a low, steady simmer for 45 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard onion, add salt to taste.

Source: Annie's Eats