Mulberry Cupcakes & Matcha Cream Cheese Frosting

Lessons. They are imperative to learning and I think imperative to growing as a human being. The day I made these gorgeous looking (but not gorgeous tasting) cupcakes, I learned a very valuable lesson.

So, to further spread the knowledge, here is the lesson I learned: do not, I repeat DO NOT, substitute fat free half and half for milk. Half and half should be a usable substitute for milk, after all half and half is made of half milk and half cream. With that logic, it should actually make the cupcake better, because when does a cupcake ever suffer from more fatty goodness? Well, fat free half and half was all I had on hand and I guess it being fat free and all... well, let's just say it did not work.
On the upside, this matcha cream cheese frosting was fantastic! It was uberly tangy, like cream cheese frosting always is, and it was delightfully green (my ultimate favorite color). Basically though the cupcakes themselves turned out to be weirdly spongy and awfully dry.

* CORRECTION: apparently the wild berries at my house are NOT blackberries but instead mulberries! How exciting, so therefore these are Mulberry cupcakes and not Blackberry cupcakes :)

Mulberry Cupcakes with Matcha Cream Cheese Frosting

Yields: 12 regular or 34 mini cupcakes

Original recipe can be found here.

For the cupcakes:

1 cup flour

2 tsp. baking powder

1 tsp. salt

6 tbsn. unsalted butter, room temperature

1 cup sugar

2 eggs

1 tsp. vanilla extract

1/2 cup milk

1/2 cup mulberry coulis

For the mulberry coulis (makes 1/2 cup):

3 oz. mulberries

1 tbsn. sugar

1/8 tsp. vanilla

1/8 cup water

For the matcha cream cheese frosting:

8 oz. cream cheese, room temperature

1/4 cup or 1/2 stick unsalted butter, room temperature

1/2 tsp. vanilla

1 1/2 cups powdered sugar, sifted (more if needed)

2 tbsn. matcha powder

To make the blackberry coulis, combine everything in a medium pot. Bring the mixture to a boil and allow it to simmer for 5 minutes. Once cool, puree in a blender or food processor. Strain to remove the seeds.

Preheat oven to 350 F. Line your cupcake tin with liners, set aside. In a small bowl, mix together the flour, baking powder, salt and set aside. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, and mix again, remembering to scrape down the sides of the bowl. In another bowl, whisk together the milk, vanilla and blackberry coulis. Add half of the dry ingredients into the mixer bowl on low speed until just combined. Pour in the coulis-milk mixture and mix. Then mix in the remaining dry ingredients until just incorporated. Divide the batter among the cupcake tin and bake for 12 - 15 minutes or until an inserted toothpick comes out clean. Allow to cool in the pan for 15 minutes. Transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat until smooth. Turn the mixer on low and add the powdered sugar, vanilla and matcha. Add more powdered sugar if needed until you get the right consistency. Beat on high until light and fluffy and everything is well incorporated. Frost the cupcakes when cooled completely.

Tailored Tuesdays

Perfectly edgy. Perfectly girly.

1. Steven Alan 'Julet striped cotton blazer'

2. Sandro 'Riva striped jersey dress'

3. Alexander Wang 'Tina suede shoulder bag'

4. Maje 'Studded leather sandals'

5. Giles & Brother 'Multi chain necklace'

all images can be found at net-a-porter.com

Breakfast Cookies

As you can see, I am still on that 'health kick'. My pantry is nowfully stocked with all sorts of healthy things: steel cut oats, baby food, agave, whole wheat flour, flax seeds, you name it! Eating healthy has been an attempt I've been making for some time now, but now that I'm taking a Human Nutrition class, I'm even more hell bent on doing so!

Not much of the information applies much to my baking habits, but when I learned that white flour and white rice has almost ALL of its nutrients removed from it, I was pretty shocked! Plus, when baking with whole wheat flour doesn't make much difference in taste, what's the harm in making things healthier?

These cookies are just as good as everyone says they are in the reviews and are most appropriately the perfect breakfast as their name suggests. They are chock full of goodies that keep you fueled throughout the day and just for some fun, I added a little spiced glaze, which just gave it that perfect amount of sweetness to make it seem like dessert too :)

Breakfast Cookies

Yields: 12 large cookies

Adapted from this Ellie Krieger recipe.

1 1/4 cup whole wheat flour

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

1/4 tsp. salt

1/4 cup canola oil

1/4 cup dark brown sugar

1 egg

1/4 cup (1 small jar) strained carrot baby food

3 tbsn. apple sauce

1 tsp. vanilla

1/2 cup rolled oats

1/2 cup bran cereal flakes (I used cornflakes)

1/3 cup raisins

1/3 cup walnut pieces, lightly toasted and chopped

Place rack in center of oven and preheat to 350 F. Sift together the flour, baking soda, cinnamon, nutmeg, ginger and salt in a medium sized bowl. Combine the applesauce, oil and sugar in the bowl of a stand mixer and mix on high speed, scraping down the sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat for an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins, and walnuts and mix on low until just incorporated. Dough will be slightly sticky and less cohesive than typical cookie dough. Line a large baking sheet with parchment paper and using 3 - 4 tbsn. of batter, form a ball and place on a cookie sheet. Repeat with remaining batter, leaving 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4 inch thick. Bake for 10 - 12 minutes until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to wire rack to cool completely.

Tailored Tuesdays

Beige delight.

1. Stella McCartney 'Sheer silk chiffon blouse'

2. Miu Miu 'Cotton blend twill pants'

3. Chloe 'Marlow large python and leather bag'

4. Oscar de la Renta 'Leather and watersnake sandals'

5. Stella McCartney 'Sheer silk chiffon blouse'

all images can be found atnet-a-porter.com

(Petite) Vanilla Bean Scones

I don't think it's a secret that I am Pioneer Woman obsessed! She's hilarious and no matter what recipe I try from her, they always turn out perfect and uber delicious. But what I love most about her recipes are that they are no muss, no fuss. Simple, not too complicated and homey (if that's a word).

Well when I saw her recipe for these scones on her page, I most literally moaned out loud. I loveeeeee the Vanilla Bean Scones from Starbucks, which is surprising because I don't like scones all that much in general.

Basically these scones are the bomb (throw back to the '90s). They are flaky, easy to make, and so deliciously moist, which is quite unheard of for a scone. The vanilla bean gives off this knee-wobbling aroma that just reminds me of cuddly bears and warm laundry. Please make these, you really won't be sorry!

(Petite) Vanilla Bean Scones

Yields: 12 large scones/ 24 petite scones

Original recipe can be found here.

For the scones:

3 cups flour

2/3 cup sugar

5 tsp. baking powder

1/2 tsp. salt

2 sticks (1/2 lb.) unsalted butter, chilled

1 large egg

3/4 heavy cream, more if needed

2 whole vanilla beans

For the glaze:

3 cups powdered sugar, sifted

1/2 cup whole milk

1 whole vanilla bean

dash of salt

Preheat oven to 350 F. Line a baking sheet with parchment paper, set aside. Split the vanilla beans down the middle and scrape out all the "caviar" inside. Stir into the cream, add the bean halves and set aside for 15 minutes. Sift together the flour, sugar, baking powder and salt. Cut the cold butter into small pieces, toss into the flour, and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles crumbs.

Mix the vanilla cream with the egg, then combine with the flour mixture. Stir gently with a fork until the mixture comes together, using more heavy cream if needed. Turn the dough onto a floured surface and lightly press together until it forms a rough rectangle (mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 1/2 - 3/4 inch thick. Using your hands to help form them if necessary. Use a knife to cut into 6 even squares. If you want large scones, cut these squares diagonally to make triangles. If you want petite scones, cut each square cross wise twice to make 4 pieces each (24 total). Transfer to the prepared baking sheet and bake for 15 - 18 minutes or until golden brown. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

For the glaze. Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk and allow to sit for a while. Mix the powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

Mmmmm smothered in glaze!

Kaju Tofu House {Garden Grove, CA}

Kaju is a Korean restaurant that features tofu, most specifically Soon Dubu, a tofu soup dish. My friend had raved about the dish, so one day, we decided to try it together.

Of course, as with any good Korean restaurant, you get your assortment of side dishes. My favorite being the kimchi and kimchi cucumbers.
These side dishes go perfectly with kalbi. Mmmm kalbi. This came alongside the Soon Dubu in their lunch special. I have to say that's a good portion of kalbi, it being a side and all, but hey, there are no complaints here! More kalbi for me! This kalbi wasn't the best I've tried, but it did the trick.

The Soon Dubu arrived and looked fiery! It was bright red and bubbling up a storm. What's fun about this is that they give you an egg that you crack yourself into the hot soup and let meddle for a few minutes to cook. I loved this soup because it was spicy, but had nice chunks of soft tofu that calmed the palate.

Yelp

Strawberry Banana Muffins

"How do I love thee? Let me count the ways..."

- Elizabeth Barrett Browning

I simply just love these muffins. First of all, they're healthy; full of whole wheat, fruit in three forms, and a bit of agave to sweeten. Second of all, this recipe is a small batch which I love because muffins I usually bake for myself and I can never finish 24 muffins before they go bad. Thirdly, they're easy as can be. And lastly, they are freaking delicious! Sweet enough, perfectly moist and full of flavor; mmm I can't get enough of 'em.

About the lime glaze, it's definitely not necessary since the muffins are perfectly sweet on their own, and quite delicious nonetheless but, I happen to just looooove the lime in the glaze. It gives the muffins a nice zing-y taste and a pop of flavor.

Strawberry Banana Muffins

Yields: 6 muffins

Each muffin is about 100 calories and less than 1 g fat.

Original recipe here.

3/4 cup chopped strawberries

2 tbsn. agave

3/4 cup whole wheat flour

1/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. vanilla

1 egg

1 banana, mashed

2 tbsn. applesauce

Optional glaze:

1 strawberry, finely chopped

1 tbsn. lime juice

1/2 cup powdered sugar

Preheat oven to 350 F. Line 6 muffin tins with paper liners, spray the paper liners with non stick spray (this MUST be done or else they stick to the liners like crazy), set aside. In a small bowl combine the chopped strawberries and agave, let sit. In the meantime, combine the flour, baking soda and salt. In another bowl combine the mashed banana, egg, applesauce and vanilla. Add the dry mixture to the banana mixture. Mix with a fork until just combined. Fold in the strawberry mixture then spoon into the muffin tin, filling to the top as they don't rise much. Bake for 25 minutes or until an inserted toothpick comes out clean. Cool completely. If glaze is desired, mix all ingredients together and drizzle on top of the muffins. Enjoy!

Tailored Tuesdays

Happy Tuesday all!

1. Retrosun 'Vintage Christian Dior sunglasses'

2. Citizens of Humanity 'Elvis avedon skinny jeans'

3. Alexander McQueen 'Faithful medium polished leather satchel'

4. Donna Karen 'Cashmere blend oversized sweater'

5. Valentino 'Flower leather sandals'

all images can be found atnet-a-porter.com

Mad Greek Cafe {Baker, CA}

Mad Greek is usually one of those go-to Vegas stops. There isn't much to look at or eat at on the way to Vegas. The Mad Greek Cafe is a stop you want to make not have to make, and trust me, there's a large difference.
Oddly enough, the shakes here are fantastic. Super thick and they use fresh berries, which is uber refreshing in the heat. Aren't the umbrellas a cute embellishment? Of course though, at a Greek restaurant, you have to try their Greek food! I love their Gyros, juicy and peppery and perfect. Especially with the fresh tzatziki sauce and rice pilaf, mmmm!

Yelp

Orange Ricotta Pound Cake

This recipe and I were meant to be. It really is just that simple.

Many things brought us together. First of all, when you see a recipe pop up over and over again on Tastespotting or Foodgawker, you know that it's going to be good because good recipes have ways of migrating and finding their ways into the homes and hearts of people.
Second of all, this recipe is from Giada de Laurentiis and from my past history with this lovely lady, she can really do no wrong. Third of all, it's pound cake. We here (my family & I) sure do love our pound cake. Throw in some ricotta and bright citrusy flavor? Man, that's a done deal.

This cake has a looser and larger crumb than most pound cakes I've tried before, probably due to the use of ricotta but it's extremely moist and full of flavor. I didn't have Amaretto, so I used almond extract instead which gave it this unbelievably delicious scent! I served this cake with some macerated strawberries but I can imagine it being heavenly with some lightly sweetened whipped cream!

Orange Ricotta Pound Cake

Yields: 1 loaf, 6 - 8 servings

Original recipe here.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/ricotta-orange-pound-cake-with-strawberries-recipe/index.html

1 1/2 cups cake flour

3 tsp. baking powder

1 tsp. salt

3/4 cup or 1 1/2 sticks butter, room temperature

1 1/2 cups ricotta cheese

1 1/2 cups + 1 tbsn. sugar

3 large eggs

1 tsp. vanilla

1 orange, zested

2 tbsn. Amaretto (or 1 tsp. almond extract)

Powdered sugar, for dusting (optional)

1 pint strawberries, hulled and quartered

Preheat oven to 350 F. Grease a 9x5x3 inch loaf pan with butter, set aside. In a medium bowl, combine the flour, baking powder, and salt. Stir to combine. Using an electric mixer, cream together the butter, ricotta and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Then add the eggs, one at a time. Next, add the vanilla, orange zest and Amaretto (or almond extract) until combined. Add the dry ingredients, a small amount at a time, until just incorporated.

Pour the mixture into a prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 - 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Dust with powdered sugar, if desired. Meanwhile, place the strawberries and remaining 1 tbsn. sugar. Let sit until the juices have pooled around the strawberries. Serve with a slice of cake and enjoy!