Blueberry Lime Cakes
Hungry Girl Pasta
Blueberry Lime Cakes
Hungry Girl Pasta
Thursday, June 23, 2011
After stumbling into my house after taking my last two finals, I instantly pulled out a fruit bar from the freezer. I then had to contemplate. Clean my room or relax and watch TV? I looked at the sweet, icy fruit bar in my hand. Well, I can either clean and eat this treat even though there's a possibility splatters of grape would splash on my white furniture. OR should I relax and take a breather. Breather, it is. After flipping through the movie channels and not finding ANY good ones, I reluctantly turned to the Food Network. My tummy was grumbling. I watched Rachael Ray make some saffron carbonara before I turned the TV off. I needed to feed this grumbling tummy. Now.
Hungry Girl Pasta
Serves one hungry girl and two polite grandparents**
1/2 big onion
2 garlic cloves
left over Roma slices from a BBQ (or 3 Romas)
3 handfuls of small cherry tomatoes (or two cups of them halved)
12 oz of dry rotini, or any small pasta
kosher sea salt
freshly ground pepper
1/2 tsp of basil, thyme, rosemary, each (or 2 tsp of Italian seasoning)
Red pepper flakes
Dice up that onion into small cubes. Not too small, not too big, okay? Now, smash the cloves and mince it. Don't make it too small or it will burn soo quick. Dice up the Roma tomatoes. (Now, this is where I found out I needed more tomatoes or it would be a 3:! onion: tomato ratio. Not good. I ordered my darling wittle brutha [he's 14, 5'8] to fetch me some cherry tomatoes. He rolled his eyes and went to his room. So I got them. But I digress.) Put the water on boil now. Heat up a pan. I used to nonstick because I didn't want to ruin my cast irons. (Oh yeah, I made this recipe from the top of my head. Never tried it, don't a reference. I didn't know how it would taste/look/feel. if it was too watery, I wouldn't know what to do. Mum wasn't home. I'm a cast iron n00b. I'm digressing again.) When it is nice and HAWT, drizzle in a
**After making it, I asked my sweet maternal grandparents, who are visiting from Korea, if they wanted some. They politely said, "yes, a small portion" because they wanted to try what I whipped up. They smiled while they ate it. They had, like, 1 oz servings... I had the rest.
PS. These pics came from my iPhone because I was too lazy to fetch my DSLR. K, happy nomming.
Tuesday, June 14, 2011
Ah, its almost summer. Sliced watermelon is going to be a staple in my house as well as summer berries. Blueberries are a favorite. These tart and sweet morsels have a life span of about one day in my house. We usually gobble them up like kids with candy. It's kind of ridiculous. But lovely and a cute tidbit about my family as well. So how did end up snatching up these blueberries to be in my mini cakes before they got chomped? Well... they're not exactly fresh.
They were frozen.
Now, now. Don't get fussy. I know people have a thing about using fresh fruit in their desserts. Trust me, I was one of those people too. "But- but- fresh fruits taste better." Yeah, well, fresh fruit taste better when they're tossed up in the air and caught with your mouth. Not encased in some lovely, fluffy, soft cake. The cake overpowers the sweet, pure taste of the fruit. When someone finds me a baked dessert featuring a fresh fruit, please enlighten me. In their prime season, I think that fresh fruit should go from the farm, the market, your cart, your car, under the faucet, a paper towel, and in your mouth. Sounds like a dumb theory but I'm sticking to it! Seriously. I swear! Frozen fruit is okay because... well, it's not fresh. Okay, I sound like a weirdo now so I'll stop.
I kid, I have no real problem with fresh fruit used in baked desserts. Just as long as the fruit isn't suffocating and has room was air out its juices and flavor. Like these cakes. These cakes were everything I would want in a spring-summer transition dessert. Light and fluffy yet moist. I used limes because I used up all the lemons. Bonus: its showcases the blueberries.
Blueberry Lime Mini Cakes**
Adapted from smittenkitchen
Makes 12 extra large cupcakes, or 15 medium cupcakes (a pain, I know)
1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain Greek yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lime zest (approximately 5 limes)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
1/3 cup freshly squeezed lime juice
Preheat the oven to 350°F. Line the cupcake tin.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lime zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the cupcake tin. Bakee for about 15-20 minutes, or until a toothpick placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lime juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cupcakes are done, allow it to cool in the pan for 5-10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cupcakes are still warm, use a pastry brush or a tablespoon to pour the lime and sugar mixture over the cakes. Poke teeny holes, as smittenkitchen suggests.
**I called them mini cakes because they're a mix between a muffin and cupcake. These were originally a loaf cake so I just call them little loaf cakes or mini cakes.
my Flickr: flourandflowers