So sorry about the long delay between posts. I was having technical difficulties with my blog login and basically just figured out what I was doing wrong, a week later. Whatever. Technology, kiss my grits! Also, I've been completely distracted because we sold our house and are now looking for a place to live. That takes precedence over cooking, I think. But never fear, I have been sitting on some great dessert recipes that now I can share with you.
One of my favorite blogs to peruse is
Real Mom Kitchen. I really and truly don't know how people can come up with so many new recipes every day. I think I need to go to college to learn how to do that or something, because it's amazing to me how many great recipes Real Mom Kitchen has. It's inspiring to just read the recipe names, so give it a shot. Anyhoo, I came across this recipe for her Pink Lemonade cupcakes and thought it sounded so great I gave it a try. My gluten free version is a variation of
Renee's Cupcakes that makes a really moist gluten free cupcake, and the frosting recipe is basically the same as the original except I left out shortening. I don't love frosting with shortening in it, personally. But if you want sky-high frosting that won't move, I'm pretty sure shortening is the secret ingredient. I will be making these on KUTV Channel 2's Fresh Living show next Friday, June 10 at 11 a.m., so check it out because they are going to look darling on my new cupcake tower
that I found at Target the other day for about $20. I love it and I think it will come in handy for lots of events over here. Now I just have to find a box to put it in...
Gluten Free Pink Lemonade Cupcakes
1 box of Betty Crocker Gluten Free Yellow Cake Mix
1 box Jell-O Lemon Pudding Mix
3 eggs
2/3 cup half and half
1/2 cup canola oil
4 T pink lemonade mix, like Country Time
red or pink food coloring
Preheat oven to 350 degrees. Place muffin liners in muffin tins. Mix all ingredients together with a hand mixer, mix well. Fill muffin tins 2/3 full. Bake 20-24 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Pink Lemonade Frostingadapted from Real Mom Kitchen
1/2 cup butter
1/2 cup thawed frozen pink lemonade concentrate
4 cups powdered sugar
1 T milk
zest of 1 lemon
(optional: 1 tsp vanilla)
3 drops of red food coloring
Beat butter in a stand mixer's bowl until soft and fluffy. Add lemonade, sugar, milk, lemon, vanilla if desired, (I left it out because I wanted it zingy) and food coloring. Mix well. Place in pastry bag with extra large tip and pipe onto top of cupcakes.
Happy eating!
And I basically spend my days eating this for lunch:
Sadly, after all this work and packing all of these boxes the buyers pulled out of the deal on our home 48 hours before closing, which in turn made it so we couldn't purchase the other home we had bought, so now we are back to square one with our real estate ventures. I'm basically avoiding all cooking (mostly because everything in my pantry and cupboards is in a box) and trying to avoid slipping into a deep depression by eating popsicles and fresh pineapple every day I can. I'm usually a pretty optimistic person and I'm sure I'll be sunshiny again soon. It's just that now I don't really know what we should do...do I unpack the boxes and concede defeat? Or do I leave them packed and keep up the fight? I'm sure an answer will present itself in the near future. In the meantime, here are some glimpses of how we've been spending our time otherwise.
Running through sprinklers on hot days and eating Otter Pops!
I hope you are having a great summer as well, and hopefully some gluten free inspiration will come my way soon!
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