Tuesday, July 21, 2009

Lemon Ricotta Cupcakes


I had plenty of lemons on hand, and found this recipe for raspberry lemon ricotta cupcakes. I decided to omit the raspberries but otherwise followed the recipe exactly. I was disappointed in the texture of the cupcakes. They had lots of tunnels and air pockets, and tasted very chewy. I think they were overmixed and overdone. Bummer! The flavor was fantastic, but I just need to get the texture right.

Rating: 1 Star

Sunday, July 5, 2009

Roast Beet Salad

4 large beets, peeled and cut into sixths or eights
2 Tb. goat cheese, crumbled
4-6 fresh mint leaves, chopped
dash sea salt
dash olive oil

Preheat oven to 375 degrees. Place beets in a roasting pan and drizzle with olive oil. Toss to coat and sprinkle with sea salt. Roast for 35-40 mins, stirring every 10 mins so they don't burn. Allow beets to cool completely. Mix in goat cheese and fresh mint. Serve chilled. (Serves 2 as a side salad)

Easy Potato Salad

1 lb. baby red potatoes
3 Tb. mayo
1 Tb. mustard
1 Tb. minced red onion
1 Tb. chopped chives
2 hard boiled eggs, diced
salt and pepper

Boil potatoes in water for 15-20mins. Potatoes are done when fork can be easily inserted into potato. Strain and rinse potatoes with cool water. When potatoes have cooled enough to handle, cut into halves or fourths depending on size of potato. Place in a bowl and add the onion, chives, and eggs. Mix. Add mustard, mayo, and a dash of salt and pepper. Stir until potatoes are well coated. Chill before serving.