Buttermilk Pineapple-Carrot Cupcakes

DSC_0690eI’ve been so busy the last few weeks that I haven’t had time to update anything. But I finally got around to finishing this post and have been dying to share this cupcake recipe with you! I love love love carrot cake and this is one of the best carrot cake recipes I’ve come across so far. The extra pineapple tidbits ensure that the cake is moist and extra delicious!

Ingredients:

2 cups all-purpose flour
1 1/3 cup sugar
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt

1/4 cup buttermilk
3 eggs (room temperature)
1/4 cup cooking oil
1 tsp vanilla
(1 can) 8.25 oz crushed pineapple, drained (you may want to keep the pineapple juice for step 4 though)
2 cups finely shredded carrots (about 4-5 carrots)
1 cup walnuts
1/2 cup coconut

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Steps:

1. Preheat oven to 350 F.

2. Line muffin/cupcake pan with liners.

3. Mix all the dry ingredients in a mixing bowl thoroughly with a whisk or electric mixer.

4. Add in the remaining ingredients one at a time and stir until combined. If you find that the batter is too dry and doesn’t seem like cake batter, you may want to add in the pineapple juice from the tidbit can.

5. Fill the liners with batter so that it is about 1/2 full.

6. Bake for 23 minutes, give or take a few minutes or until solid. Let the cupcakes cool before frosting.

Enjoy!

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Quick and Refreshing Cucumber Pasta Salad

photo 2 (6)During finals week, I was eating really unhealthy, skipping  meals and lacking some fruits and veggies. Halfway through the week, I decided I needed to start taking care of my body by actually eating some things that would be good for it. I made a quick trip to Trader Joe’s and since I was still pressured on time with more studying to be done, I decided I’d quickly whip together a cucumber salad. But upon realizing how hungry I really was, I cooked some shell pasta and mixed it together making a pasta salad instead.

Ingredients:
3 diced Persian cucumbers
1.5 cup halved grape tomatoes
1.5 cup halved grapes
1/2 diced yellow peppers
1.5 cup small cooked shell pasta

Dressing: (mostly estimated to taste)
2/3 cup Olive Oil
1.5 tbs Honey Mustard
1 tbs lemon juice Sugar to taste


This recipe is pretty straight-forward. Chop up all your veggies and fruits, cook the pasta and let it cool, and then combine them all in a large bowl. The dressing just consists of all the ingredients mixed together well, especially the mustard. Once mixed, toss the dressing with the salad and you’ll have a deliciously quick pasta salad to eat!

Sunshine and Rompers

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I’ve never been a huge fan of rompers as they’ve become more and more popular lately. The usual and most common rompers are too flowery for my taste and way too short for my body type. I don’t feel comfortable in one because I usually feel like my butt is hanging out. However, when I found this particular romper at Forever 21 the other day, I fell in love.

I love the length of this piece, it’s longer than most rompers and so much more classy. The top is a drape front and the bottom are patterned prints. Drape front tops are one of my favorite style trends lately because they’re so simple yet elegant. Paired with a simple pair of black heels and simple jewelry, this look has easily become one of my favorites and I’m excited to wear it again!

Baked Egg in Avocado

I love avocado like none other.

Honestly, I can’t remember when I started loving it but I’m pretty sure there was a time in my childhood that I wasn’t so appreciative of this fruit. But now, I absolutely love it. I love it in my sandwiches, as guacamole, and also just by the spoonful so when I started seeing eggs being baked inside becoming all the rage, I just had to try it.

One morning, I had some extra time on my hands and I had some avocados in the fridge so I decided the time was right. I had some eggs in the fridge and a tomato. Aside from that, I wasn’t sure what else I could eat with the avocado and egg without having to go out and buy ingredients. I remember reading somewhere that feta cheese could go really well and I happened to have some so I took that out too. This recipe is super simple and as long as you have eggs and avocados, you may not even need to run out to the grocery store. You could definitely put anything you want on the avocado/egg but I just used ingredients I happened to have on hand and it turned out delicious!

baked avocado

Baked Egg in Avocado

Ingredients:
1 Ripe Avocado (sliced in half,pit removed)
2 Eggs
Salt
Pepper
Feta Cheese

Steps:
1. Preheat the oven to 425 F.

2. Scoop out 1-2 tablespoons of the avocado from the center so when the egg you crack will fit in there.

3. Season each avocado half with salt and pepper to your liking and then place them on a pan.

4. Crack one egg in each half being careful to let the yolk out first and then filling the rest of the crater with egg white. It’s absolutely okay if it runs out of the crater.

5. Place pan in oven and bake for 15-20 minutes. This really will vary depending on the size of your avocado and eggs. Make sure the egg whites are completely cooked through when they set and you can remove the avocados from the oven whenever you’d like. I prefer my egg yolk just a tad bit runny still but if you like your egg completely cooked through, leave them in a little longer.

6. While the avocados are busy baking, dice some tomatoes. You can also use salsa if you’d like. When the avocados are done baking, place your desired amount of tomatoes on the top as well as feta cheese.

7. Enjoy!

Honey Lemon Cupcakes & Honey Cream Cheese Frosting

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I was searching for a cupcake to make for my roommate’s birthday party and had the hardest time making a decision. For some reason, I just could not decide on the perfect cupcake to make and as I was scrolling through recipes, nothing struck me as “the one“. Do you know that feeling? Sometimes you just aren’t content with making any random cupcake, well I never am actually. So when I scrolled past this Honey Lemon Cupcake recipe from Gimme Some Lovin, I knew that this cupcake was the one 

I love everything lemon and anything with a hint of honey. The cupcakes were easy to make and tasted delicious but the best part about the whole thing was the frosting. I’m not usually that into frosting but this honey cream cheese frosting was so smooth and had such a uniquely divine taste.  I doubled the recipe from  Gimme Some Lovin because I needed more cupcakes but everything worked out great. I didn’t use quite as much powdered sugar as the frosting recipe calls for but that was personal taste. I thought my frosting was perfect with about half the amount of sugar in the doubled recipe.

I’ve included a link to the original recipe on her blog so you can read a little more about the cupcakes:
Honey Lemon Cupcakes

Honey Lemon Cupcakes & Honey Cream Cheese Frosting

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12-15 cupcakes

Ingredients

Honey Lemon Cupcake Ingredients:
    • 1/2 cup (1 stick) unsalted butter, softened
    • 3/4 cup granulated sugar
    • 2 eggs
    • 1 1/2 cups all-purpose flour
    • 1 tsp. baking powder
    • 1 tsp. salt
    • 1/2 cup milk
    • 1/4 cup honey
    • 1 Tbsp. lemon juice
    • 1 tsp. vanilla extract
    • 2 Tbsp. lemon zest
Honey Cream Cheese Frosting Ingredients:
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 1/3 cup honey
  • 3-4 cups powdered sugar

Method

To Make The Honey Lemon Cupcakes:

Preheat oven to 350 degrees. Line a muffin tin with baking cups.

Using an electric stand mixer, cream together butter and sugar on medium-high speed for about 2 minutes. Add eggs, one at a time, and mix until just combined.

In a separate bowl, whisk together flour, baking powder, and salt. In a smaller bowl, combine milk, honey, vanilla, lemon juice and lemon zest.

Add half of the flour mixture to the butter mixture, beating until just combined. Add in the milk mixture, then add the remaining flour mixture, mixing until just combined.

Fill baking cups 2/3 of the way full. (Check out this post to see how I fill cupcakes uniformly.) Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

To Make The Honey Cream Cheese Frosting:

Using an electric mixer, beat the cream cheese, butter and honey until fluffy, about 2-3 minutes. Gradually add in powdered sugar until you reach your desired consistency. Pipe or spread onto cupcakes.

(From 2013 Gimme Some Oven)