Lemon Cream Filled Cupcakes

Let's talk summer food.

What foods just scream summer to you?  Burgers on the grill, ice cream in the sunlight, a nice big smoothie?

For me, it's fruit that reminds me of summer most.  Juicy peaches, triangles of watermelon, fresh berries, and the refreshing taste of lemon.

As the weather's been warming all of those flavors have been practically begging to be used in some kind of dessert.  Unfortunately, berries and peaches still aren't quite plentiful enough to use and I'm sort of at a loss for how to use watermelon (If you have any ideas don't hesitate to share them!).  That leaves me with lemon.

I'm super weird and love lemon on/in everything.  I use it instead of salad dressing, squeeze it into my water, and even eat it plain!  I've got some sort of crazy sour tolerance.

Because of this, I sometimes forget to use lemon in baked goods.  Luckily, my dad reminded me of how awesome lemon desserts are when he requested cupcakes with lemon cream for his birthday dessert.  I was happy to take on the challenge.

Let me just say that these cupcakes are such a summer dessert!

A light vanilla cupcakes filled with refreshing lemon cream.  This is not a dessert that will leave you feeling heavy or weighed down in the least.  Which is good because now that the weathers warmer all I want to do is be outside in the sunshine, and that isn't too fun when you feel like you're going to explode!

Basically, these cupcakes = your new favorite summer dessert

Lemon Cream Cupcakes
For Cupcakes:

• 1 cup oat flour (you can make your own by combining 
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 tbsp flax + 1 tbsp flax, divided
• 1 tbsp cornstarch
• 1/4 cup honey
• 2 tsp vanilla
• 1 cup vanilla or plain yogurt (a vegan version will work as well)
• 3/4 - 1 cup milk (start with 3/4 and add more if batter seems too thick)
• 1 tbsp coconut oil, melted

For Cream:

• 180 g silken tofu (I used the shelf stable kind from Trader Joes)
• 1 tsp vanilla
• 2 tsp lemon zest
• 1/4 cup lemon juice
• 3 tbsp honey
• 1 tbsp flour

To Make Cupcakes:

1. Preheat oven to 350F.
2. In a large bowl, combine flour, baking powder, salt, baking soda, 1 tbsp flax, and cornstarch.  Mix together.
3. In another bowl, mix together 1 tbsp flax, honey, vanilla, yogurt, milk (3/4 cup to start), and oil.  Add wet ingredients to dry and mix until a smooth batter forms.  If you are having trouble mixing, add 2 tbsp of milk at a time until batter becomes smooth. (You should only need up to 1 cup milk)
4. Divide batter between 10-12 lined muffin tins and fill about 3/4 of the way.  When the cupcakes are done baking they will not have domed tops, but instead a slight cup to put the cream in.
5. Bake in preheated oven for 18 minutes, until a toothpick comes out clean.  Set aside to cool completely.

To Make Cream:

1. Combine all ingredients in the bowl of a food processor.  Blend until completely smooth.  Mixture will look thin, but it will firm up as it chills.
2. Transfer mixture to container and chill in fridge overnight, or for at least 8 hours.  It should be thick after that time.
3. Use a knife to cut a small hole out of one cupcake.  Fill the hole with cream, and then add a bit more on top to cover the top of the cupcake.  If desired, add a bit of lemon zest.  This process is shown in the picture below.
4. Repeat will all cupcakes.
5. Store cupcakes in fridge until serving time.  Over this time the cream will firm up even more.

Revisited Recipe of the Day:

Lemon Zucchini Bread

Mini Chocolate Cakes (For Two)

Frosted with my Chocolate Avocado Frosting

Imagine you're faced with a problem:

You want cake.  As in you really want it.  You're trying to be healthy, though, and you've been doing a really good job.  You're proud of yourself and you're determined not to ruin all your hard work with some stupid craving.

Yet, that craving won't go away.  You think about making a whole cake, maybe a healthier recipe.  That sounds good, but you don't trust yourself with the leftovers.  What's going to stop you from eating three pieces all by yourself?  Now you're getting worried because you don't know what do.  All you want is some cake!

Here is the solution to your imaginary problem (which may not be so imaginary):

Mini Chocolate Cakes that serve only two.  They're super easy, super healthy, and they leave you with absolutely no tempting leftovers.  Perfect!

Let's take a closer look, shall we?

These cute little cakes are completely fat free, but don't have that gummy texture.  They're as light as a cloud thanks to the added cornstarch and buttermilk.  Also, you can easily make to the recipe gluten free by using gluten-free oats to make your oat flour.

Last but not least, the whole entire recipe is only 150 calories (and 5 grams protein).  That means that you totally don't have to share (I didn't).

Next time that cake craving hits, you are so going to be prepared.

Mini Chocolate Cakes for Two

• 3 tbsp oat flour (make your own by grinding oats in a coffe grinder or blender until they're a flour)
• 1/4 tsp baking powder
• 1/2 tsp cornstarch or arrowroot
• pinch salt
• 1 tbsp + 1 tsp cocoa powder
• 1/4 tsp baking soda
• 1 tbsp applesauce
• 3 tbsp buttermilk (to make vegan, use soymilk to make homemade buttermilk)
• 2 tsp honey or agave
• 1/4 tsp vanilla

Preheat oven to 350F.  Mix together dry ingredients in a small bowl.  Add remaining ingredients and mix until a batter forms.  Pour batter into 2 greased muffin tin cups.  Bake for 7-9 minutes until a toothpick comes out clean.  Serves 1-2.

Revisited Recipe of the Day:

Chocolate Beet Layer Cake - for when you want a whole cake

Strawberry Banana "Bread" Cake

Do you see the strawberries on the cake?  They're fresh!

After waiting practically all winter for fresh berries they're finally, finally back.  And don't cost an absurd amount at that.

What better way to celebrate than cake?

In all honesty, this may not be the cake you're expecting.

Instead of a fluffy texture and a light crumb, this cake is dense and ultra moist.  Think of banana bread turned cake with a ton of strawberries thrown in.  Sounds pretty good, right?

Trust me, it totally is.

Ok, and more thing.  A cake that has the texture of banana bread = a cake that's 100% OK to eat for breakfast.  And that is certainly a cake that everyone is going to love.

Is it just me or do desserts taste 10x better before 8am?

Strawberry Banana "Bread" Cake

• 1 cup spelt flour (all purpose is OK too)
• 1/2 tsp baking soda
• 1/8 tsap salt
• 1 tsp baking powder
• 2 tbsp ground flax
• 1 tsp cinnamon
• 2 tsp vanilla
• 1/2 cup applesauce
• 1/2 cup yogurt (greek, coconut, etc)
• 1/2 cup milk
• 1/4 cup honey
• 1 tsp balsamic vinegar
• 1/2 ripe banana, mashed
• 1 1/4 cup strawberries, chopped + 2-3 more for slicing on top of cake

Preheat oven to 350F.  In a large bowl, combine all dry ingredients.  In another bowl, mashe banana.  Add applesauce, yogurt, milk, honey, balsamic, and vanilla to bowl with banana.  Pour wet ingredients into dry and mix until a smooth batter forms.  Mix in chopped strawberries.  Pour batter into a greased 8 or 9 in circle pan.  Thinly slice 2-3 strawberries and place on top of batter.  Bake in preheated oven for 30-34 minutes, until a toothpick comes out clean.  Slice into 8-12 slices and serve with more strawberries or whipped cream.

Have a great Mother's Day everyone!

Revisited Recipe of the Day:

Strawberry Cake - a more classic and fluffy version of this cake

Kale Brussels Sprout Hash

Yesterday was the first day that actually felt like spring around here and I'm very excited!

So excited, in fact, that I got my butt off of the computer chair and went for a run outside in the sunshine.  Oh, it was soooo nice.  Now if only that last bit of snow would melt, it'll finally feel like the end of March again.

In case you can't tell, I'm completely fed up with the winter-like weather.  Like, so done with it.  I want it gone, and soon.  Maybe making springy food will help?

I already made Pineapple Salsa, but I think the warm weather could use another push.  Enter a Kale Brussels Sprout Hash.

To start with, this thing is so delicious.  That's what really matters, right?  It's light and fresh and will leave you feeling really energized in the best of ways.  So energized that maybe you'll feel like going for an after dinner/lunch walk out in the sunshine that Spring will hopefully be providing, like, every day. (Hear that, Spring?  You've gotta let all us energized people take a walk!)

And then there's the whole healthy part.  Pretty much everything on this blog is somewhat good for you, but this hash thing is really good for you.  It is mega healthy.  In all caps.  You've got kale, and brussels sprouts, and you could even add some bacon.  Ya know, for protein?

So, long story short... just make this.  It's tasty, it's healthy, and it will help you pretend it's spring even if Mother Nature doesn't quite want it to be yet.

Burssels Sprouts and Kale Hash

• 4 slices thick-cut bacon (optional)
• 1 1/2 pounds brussels sprouts, trimmed
• 2 large bunches kale, stems and ribs removed
• 2 medium shallots, thinly sliced
• 2 tablespoons apple cider vinegar
• 2 teaspoons maple syrup
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/3 cup dried cranberries

1. Halve the brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices.
2. Cut the kale into thin ribbons (as in a chiffonade) by rolling up the kale leaves tightly, and slicing them horizontally into thin strips.
3. Cut bacon (if using) into ½-inch strips and cook in a large skillet.   Cook for 5 to 7 minutes to render the fat then take bacon out and set aside.  Pour out bacon fat and replace with 2 tablespoons olive oil.  If you aren't using bacon, just heat olive oil over medium heat.
4. Over medium-high heat, add shallots and sauté until soft and golden, about 10 minutes.  Sprinkle with coarse kosher salt and pepper. Add cider vinegar and maple syrup. Stir until brown and glazed, about 3 minutes.
5. Add brussels sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add kale and sauté for another 5 minutes.
6. Add bacon, cranberries, balsamic vinegar and toss to coat. Cook until balsamic has evaporated.
7. Serves 4.

Revisited Recipe of the Day:

Mixed Grains with Kale and Apple

Cauliflower Pizza Sticks

I used to hate cauliflower.

Actually, hate is probably too strong a word.  I didn't care enough about cauliflower to hate it.  It was more like cauliflower was just not appealing to me.  I tried it once and it had no taste and since then it just wasn't a desirable vegetable.

Then I tasted it roasted.

Boy was that a game changer.  Who knew cauliflower could be so, well, tasty.  All browned up and crispy like that it was almost addictive.  Next thing you know, cauliflower was going into everything.  I made soups. I made stews.  I even made my fair share of brownies, cakes and cookies. (By the way, every single one those linked up words leads to a different recipe.  Check them out!)

And now I give you pizza sticks.

The cauliflower pizza crust thing has been going around for a while now.  I absolutely love the idea of it, and was super excited when I heard of it first.

These Pizza Sticks are my take on the whole trend.  The crust, which is, of course, made from cauliflower, is very thin, making them a great snack or light appetizer.  And they're also super kid friendly, what with the whole pizza concept and all.  Serve them with or without cheese for a great introduction to the cauliflower craziness!

Cauliflower Pizza Sticks

• 200 g cauliflower
• 1/2 cup egg whites
• 1/2 cup rolled oats
• salt and pepper
• 1/4 cup tomato sauce
• 1/2 cup shredded cheese (this is optional, but recommended for a more pizza-like taste)

Preheat oven to 425F.  Place cauliflower in a blender or food processor and blend until "riced" (broken up into small rice-like pieces).  Place cauliflower in a large bowl with egg whites and oats and mix together.  Season with salt and pepper.  Place mixture on a parchment paper lined baking sheet and spread into a thin layer.  Press another piece of parchment paper on top.  Bake for 15-20 minutes.  If any bubble form in crust, just press them down.  Remove top layer of parchment paper top pizza crust with tomato sauce and cheese (if using).  You can also add other toppings if desired.  Return to oven to bake for another 5 minutes, or until cheese has melted.  Cut into sticks and serve warm if possible.  Pizza serves 2-4 people as a snack or appetizer.

I'm looking for more fun cauliflower experiments to try.  What's your favorite funky recipe?

Revisited Recipe of the Day:

Peach, Arugula, and Ricotta Pizza (who else is dreaming of summer?)