Saturday, May 26, 2012
I know... totally didn't post the past few weeks... and I said I would at least once a week, even with all the chaos of a move. I'm sorry about my absence from the blog.
I had a couple of great appetizer recipes I wanted to make for you, but after all the birthday excitement here, and now we need to prepare for the movers this next week, it's been really hard for me to do any cooking for recipe posts.
I did, however want to drop you a note that I will be away from So Domesticated... just for a little while. It will probably be about a month until we have all of our household goods back on the mainland, so I'll be without a computer, and we do not currently own a laptop... gasp!
I will be posting updates on my Facebook page, once we get to Oregon, since we will be staying with my in-laws for a bit.... and my husband has a fancy phone... so I'm sure I'll be able to update from that as well.
Thank you for popping in here and all your wonderful support! I'll see you all back on the mainland!
Thursday, May 10, 2012
We're down to wire over here. With our upcoming move, of course.
First Communion... check.
Shipped vehicle... check.
Done planning birthday parties... well, almost.
Clean out house and donate/sell/throw-out items we no longer need... kind of.
To procrastinate I thought I'd make some cupcakes. I like procrastinating....... especially when I am over whelmed.
P.S. I heart planning parties and keeping an uncluttered home, but I'm definitely feeling the rush to get things done.... like... NOW!
So, to help wind down and think things out, I bake. Call me the crazy that I am. Truly, I will not be offended.
After this wonderful therapeutic baking session, I'm back to finishing what I've started!
Lime Cupcakes with Maraschino Cherry Frosting
For the Cupcakes:
- 1 Box (1lb 5 Oz.) Classic White Cake Mix, Plus Ingredients Listed On Back
- 1/3 Cup Freshly Squeezed Lime Juice (About 3 Limes)
- 1 Tablespoon Lime Zest (About 1 Lime)
For the Lime Glaze:
- 1 Cup Powdered Sugar, Sifted
- Juice Of 1 Lime
- 2 Tablespoons Half & Half
For the Maraschino Frosting:
- 2 Sticks Of Salted Butter, Softened
- 4-5 Tablespoons Of Maraschino Cherry Juice (From The Jar), Room Temperature
- 1 Teaspoon Pure Vanilla Extract
- 1 Pound Powdered Sugar, Sifted
- 24-26 Maraschino Cherries, For Garnish and/or Lime Slices (Optional)
Preheat the oven to 350 degrees (F).
Line 2 cupcake/muffin pans with cupcake liners.
In a large bowl, mix the boxed cake mix and listed ingredients together. Add the lime juice and lime zest. Mix to combine, while scrapping down the sides to make sure all the ingredients are incorporated. Divide the batter evenly between the lined cupcake pans. Bake for 16-18 minutes, or until done. Cool completely.
Using a small bowl, whisk the lime juice and half & half into the powdered sugar. Dollop about half a teaspoon onto the top of each cupcake, spreading evenly in a circular motion, using the back of a spoon. Let the glaze set, about an hour before frosting.
In a medium/large bowl cream the butter, maraschino cherry juice, and vanilla until smooth and creamy. Add the powdered sugar in small amounts until incorporated. Transfer the frosting to a piping bag with a decorative tip and pipe onto the glazed cupcakes. Place a maraschino cherry and/or lime on top for garnish. Makes 24-26 cupcakes.
I'm linking this post up to I'm Lovin' It.
I'm linking this post up to I'm Lovin' It.
Wednesday, May 2, 2012
I've been up to so much since getting back from our weekend getaway to The Big Island. It was a very nice trip... we stayed on the Kona Coast and visited The Volcanoes National Park.
The coast line is ruggedly beautiful.
The resort we stayed at had many tide pools that frequents sea turtles. We happened upon one while exploring near the resort. Can you spot it?
We arrived at The Volcanoes National Park early and spent half the day there. We visited Jaggar Museum and were able to view the Kilauea Crater. After that we took a drive along Crater Rim Drive and stopped along the way to explore the park. We all had fun walking through a lava tube and hiking the cooled lava fields.
If you ever have the chance to take a trip out to The Big Island, I recommend spending about a week there and exploring the entire island. We only went for a weekend, since we only have a month left in Hawaii, and wanted to get some sort of island hopping experience.
Even though, I've been running around like a chicken with its head chopped off, I still wanted to share a Cinco de Mayo dish with you.
We eat pork all the time. I prefer cooking pork loin roasts. I usually throw it in the Crock Pot or marinate it, sear it, then roast it in the oven.
To make sure the meat was tender and would shredded well, I used the Crock Pot for this recipe.
Avocado is one of my many favorite foods, so I decided to make a fresh salsa to top the carnitas with. I'm trying to eat healthy and this seemed like a great healthy option.
I hope you celebrate Cinco de Mayo with this recipe...... or this one, this one, even this...... or with the salsa I made last year.
Now, get to it!
- 2 Pound Pork Loin Roast
- 1 Teaspoon Chili Powder (Carroll Shelby's Chili Kit)
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Cayenne Pepper, Or To Taste
- 1/2 Cup Water
- 20 Corn Tortillas, Warmed Through*
- Monterey Jack Cheese, To Taste
- Avocado Salsa (Recipe Below)
Place the pork loin roast in a Crock Pot. Throw all the seasonings and the water in, cover and cook on high for 4-6 hours or on low for 8 hours. Once the pork is done shred it with a fork, taste and adjust seasonings.
To build your carnitas, place some pork on a heated corn tortilla, then some cheese, and finally top the carnita off with the Avocado Salsa. You can also add some hot sauce and sour cream to your carnita for extra heat and flavor. Makes 20 carnitas or so.
* I like to heat a small frying pan on medium/low and spray it with some non-stick cooking spray and heat both sides of my corn tortillas. I then place the corn tortillas in a clean kitchen towel to keep warm.
- 1 Large Tomato or 2 Small Roma Tomatoes, Diced
- 1/4 Of Red Onion, Finely Diced
- 1 Jalapeno, Finely Diced*
- 2-4 Tablespoons Cilantro, Roughly Chopped
- 1 Ripe Avocado, De- Pitted and Chopped
- 1/2 Lime, Juiced
- Pinch Of Salt, Or To Taste
- Pinch Of Garlic Powder, Or To Taste
In a small bowl combine the diced tomato, diced onion, diced jalapeno, chopped cilantro, and chopped avocado. Juice half of the lime over the salsa, being careful not to get any seeds in. Season with salt and garlic powder. Taste and adjust seasonings. Serve over Pork Carnitas, carne esada, grilled chicken, or with tortilla chips. Makes about 2 cups of salsa.
* I like to keep all the seeds from the jalapeno in the recipe, but if you like a milder salsa, partially or completely remove them. Also, if you are sensitive to heat, wear gloves while dicing the jalapeno.