Archives for February 2011

Blueberry Lemon Cupcakes with POM Buttercream Frosting

February 25, 2011 by Lynsey Leave a Comment

In honor of Heart Health Month and Valentine’s the people at POM Wonderful are holding a cupcake contest. When I heard about this I was all in! I love experimenting with new flavors and I love cupcakes, for me, this was a win win situation. I get to try a new product, well new to me, and I get to make cupcakes! Why not enter? Not only would I have a sweet treat to enjoy and share for Valentine’s but POM offered to donate $1.00 to the American Heart Society for every recipe entered.

When I came across this contest I was so excited; the hardest part was deciding what kind of cupcake to make. I had countless for different flavor combinations; some including chocolate while others included lighter flavors such as lemon and blueberries. I decided to make a recipe with a lighter tasting recipe to compliment the POM buttercream frosting. This cupcake is wonderful alternative for dessert since there is so much chocolate during the month of February, you can’t have Valentine’s without chocolate! The cupcake was light and fluffy and full of flavor; the sweetness of the blueberries and sharp, tartness of the lemon topped off by the buttercream with a hint of sharp pomegranite flavor, absolutely delicious. This is a dessert that hits every sense on your palette and leaves completely satisfied…except for the fact that you could continue eating until there are absolutely no cupcakes left! Isn’t that the problem with every dessert though, it’s just so good that you don’t want to stop eating? That’s why they say eat dessert first! This is one dessert you don’t have to feel guilty about because it’s got fruit, so it’s completely healthy and good for you, just like drinking a diet coke cancels all the fast and calories from eating a Big Mac with large fries…haha!

The POM Wonderful, pomegranite concentrate, was wonderful. I tested it by itself and the flavor was absolutely wonderful. I have also visited their website to get ideas for more recipes to use this product, I can’t wait to use this in savory dishes. I know this will add tons of flavor, without all the work, and result in a wonderful dish. This is a great way to add more flavor and a different flavor to your meal without a lot of added expense. I know I’m always looking for new ways to add flavor and I have definitely found a product that does just that.

Blueberry Lemon Cupcakes with POM Buttercream Frosting

Ingredients:

For the cupcakes-

1 1/2 Cup cake flour
1/4 Teaspoon baking soda
1 1/2 Cup sugar
1/4 Teaspoon salt
6 Tablespoons butter, room temperature
1 Medium egg
2/3 Cup + 2 tablespoons buttermilk
3 Teaspoons lemon zest
3 1/2 Tablespoons lemon juice
1/2 Teaspoon vanilla
1 Cup blueberries*

POM Buttercream Frosting-

2 Sticks butter, room temperature
3 Cups powdered sugar
1/4 Teaspoon lemon zest
4 Tablespoons POM concentrate

*To ensure the berries stay whole and do not discolor the batter, place them in the freezer for 30 minutes to an hour. This will ensure they stay whole while stirring them into the batter.

Directions:

For the cupcake-

Preheat oven to 350.

Combine flour, baking soda, and salt in a bowl; whisk and set aside.

Place butter in a bowl of a stand mixer, using the paddle attachment beat the butter for 30 seconds on medium-high. Add the sugar and beat until creamed, about 1 minute. Add the egg, lemon zest, and vanilla and mix until incorporated. Alternate the dry ingredients and buttermilk, starting with the dry ingredients and ending with the buttermilk. Once ingredients are incorporated remove batter from the mixer and add the blueberries and gently stir the berries in.

Spoon 1/4 cup of the batter into each cupcake liner. Bake for 20-25 minutes. Remove and place on cooling rack, let cool completely before frosting.

For the frosting-

Place butter in a bowl of a stand mixer, fit the mixer with the whisk attachment and beat the butter for 30 seconds on medium-high. Add the lemon zest, powdered sugar and POM concentrate and whisk on medium-high until all ingredients are incorporated and until fluffy.

Place in a piping bag and frost cupcakes as desired.

Product disclosure:I was contacted by Kristen from POM Wonderful, who asked if I would be intersted in in having a bottle of POM Wonderful, pomegranite juice concentrate, to try for myself. Since I have been interested in this product for quite sometime, and since I love pomegranite, I knew this would be a wonderful opportunity to take advantage of. I received a bottle of POM Wonderful for free, in exchange I amy trying/testing the product in many recipes and writing my own recipes including this product.

Recipe Source: A Lynsey Original

POM Wonderful Cupcake Contest

February 14, 2011 by Lynsey Leave a Comment

Happy Valentines everyone!
In honor of Valentine’s and American Heart Month, POM Wonderful hosted a cupcake contest. February is not only the month of love but it’s also the month to promote heart health, and there’s no better month to love our hearts than the we celebrate love. This contest by POM is a great way to paint the web red to promote Heart Month and a fun way to get bakers and cooks involved.

Please go to http://www.pomwonderful.com/ or click the button above to cast your vote. All of your votes will be greatly appreciated. Voting goes on now through February 28th. My cupcake is the Blueberry Lemon Cupcake with POM Buttercream Frosting.

Spinach Artichoke Mac and Cheese

February 7, 2011 by Lynsey 1 Comment

I love spinach artichoke dip; it’s one of my favorites. What’s not to love about it; spinach, artichoke and ooey gooey cheese! I also love macaroni and cheese! But really, who doesn’t? How can you not love pasta with tons of melted cheese? It’s comfort food at it’s finest. When I saw this recipe I knew I HAD to make it. It takes two of my favorite foods and combines them. With this combination how could you possibly go wrong? What’s not to love?

Although I could fill up on an entire bowl of spinach artichoke dip, it’s nice to know there’s an alternative to quench my craving for this dip but in a more filling meal. This mac and cheese was delicious. It was so rich and cheesy, hearty and so satisfying; this truly is comfort food at it’s finest. The addition of chicken makes this meal the ultimate “one pot” meal, perfect for week nights. Although it’s the perfect addition to your week night meal plan, it would also be a wonderful dish to serve for a special occassion or for guests.

Spinach Artichoke Mac and Cheese

Ingredients:

1 Pound whole wheat penne pasta
2 Tablespoons olive oil
3 Tablespoons butter
1 Medium onion, finely chopped
3 Clove garlic, finely chopped or grated
3 Tablespoons flour
1/2 Cup white wine
2 1/2 Cups milk
1/4 Teaspoon (or to taste) freshly grated nutmeg
1 10oz box frozen spinach, defrosted and wrung dry
1 10oz box frozen artichokes, defrosted and wrung dry *
Black pepper
1 1/2 Cups Parmisan cheese, shredded
1 1/2 Cups Fontina cheese, shredded
1 Rotisserie chicken, skinned and deboned

*I used 2 cans of arthichokes, drained well

Directions:

Bring a large pot of water to a boil, salt the water and add the pasta. Cook the past until al dente.

While the water comes to a boil, place a pan over medium heat and add olive oil and butter. Add the onions and garlic and cook until very soft, about 10 minutes. Heat the broiler and place the rack in the center.

Turn the heat up under the veggies and add the flour, cook for about 1 minute and then add the wine. Stir the ingredients and cook for another minute, or until the alcohol cooks off. Whisk the milk into the pan and bring to a bubble. Add the nutmeg, spinach, artichokes, chicken, salt and pepper to the sauce and simmer until thickened, about 2 to 3 minutes. Add 1 cup of each cheese to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish ( I used a 9×13 pan). Sprinkle the remaining cheeses over the top and bake for 30 minutes, until cheese is melted and the top is golden brown.

Recipe Source: Adapted from Rachael Ray, Rachael Ray Show

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