Posted on Leave a comment

Lime-Orange Cupcakes with White Chocolate & Peppercorn Frosting!?!










makes 14-16 cupcakes
Preheat oven to 350•

These cupcakes are unique, delicious & light- This recipe was inspired by the amazing Amalfi white chocolate bar
I recently discovered @ Paradise Pantry in Ventura, CA.

In a bowl mix the dry ingredients then set aside;
1 1/2 c. Swan’s Down Cake Flour
1 t. baking powder
1/2 t. baking soda
pinch of salt

In a different bowl cream;
3/4 c. sugar
1/2 c. butter (@ almost room temperature)

To the sugar & butter add;
1 egg yolk (save the egg white)
1/2 c. milk + 1/4 c. sourcream or 3/4 c. buttermilk
about 11 drops of Orange Oil
1-5 ounce jar “E. Waldo Ward & Son” Lime Marmalade- chopped up

In another bowl;
Beat 3 egg whites until light & fluffy, not dry or stiff

Add the dry ingredients to the wet, then fold in the egg whites gingerly.

Line & fill your cupcake tins.
Bake for about 20-25 minutes.  Ready when toothpick comes out clean.

Cool on rack for about 10 minutes, then take cupcakes from tins & allow to fully cool on rack before frosting.

My favorite new kitchen tool is a “Batter Pen“- it makes filling cupcake tins fast, clean & easy.
I also recommend using cupcake paper liners that are made of special parchment paper, they don’t allow the cupcakes to stick.

White Chocolate-Lime Zest & Pink Peppercorn Frosting

With an electric mixer, cream;
6 ounces cream cheese (room temperature)
1/4 c. butter (room temperature)
1 heaping T. sourcream

Then add & mix well;
pinch of salt
about 10 drops “Orange Oil

Mix in;
3/4 c. powdered sugar
6 ounces +/- white chocolate bar- finely grated
1 t. lime zest
3-7 pink peppercorns- ground

frosting onto cupcakes & decorate with a slight dash of lime zest + a pinch of white chocolate & simply a hint
of pink peppercorn-


Posted on Leave a comment

I’m in L-O-V-E with my new BBQ; Day #1










BBQ’d Chicken
1 package of hormone free, organic free range chicken pieces; with skin & bones, as you see above-

Savory Marinate-
In a big bowl mix together;
Earls Gone Wilds” BBQ Rub
Lea & Perrins” Worcestershire Sauce
A1” Steak Sauce (I have always ♥’d A1, just don’t ♥ steak…)
Cayenne Pepper
1 T. “Tapatio” hot sauce + a splash of “Tabasco” Sauce
Susie Q’s” Seasoning (Red label does not contain MSG)
il Fustino’s  Jalapeño Olive Oil
Coarsely ground Black Pepper
Just a splash of beer (or wine)
Mix, toss, turn & let sit for an hour or so-
when you’re about ready to grill, toss the chicken pieces around as you toss a salad.  Then let marinate drip off a bit before placing the chicken on the grill-  You can pretty quickly get some pretty grill “marks” going on, but to keep the chicken real tasty & tender I HIGHLY recommend you switch the chicken over to water-soaked wood cooking planks for about 15 minutes- A moment before removing from heat, pour about 1 T. Ojai Habanero Jelly over each piece for a little extra “kick“.

Organic Fresh Corn circles

Organic mini- “Yukon Gold” Potatoes

Fresh Corn on the Cob, cut into little discs-
While slowly BBQ-ing the corn, paint it occasionally with “Burnt Sage Butter

In a microwaveable bowl place;
about 1/2 c. water
7-9 Yukon Gold Potatoes

Sprinkle with salt, pour olive oil over them & fresh coarsely ground black pepper-
Par-bake the potatoes in the microwave, then finish them up on the BBQ, occasionally turning.

& last but not least…

Berry Cobbler…

I BBQ’D dessert in a black “Brazilian” baking dish;
I added about;
2 c. frozen raspberries (because that’s what I had- most any berry will do-)
I threw in about 2 T. cornstarch
Over the berries, I poured about 1/2 c. of “E. Waldo Ward & Son” Apricot Syrup
& a squeeze of fresh “Meyers” Lemon juice.

I added this as the topping;
2 handfuls of “Bisquick”
1 handful of “Swans Down” cake flour
I added about a 1/3 c Organic “Horizon” Milk (2%)
about 1/3 c. melted butter
dash of vanilla extract
pinch of cinnamon

I put it all on the BBQ with the lid closed & it thickened up & cooked beautifully-
It was delicious!

I hope you’ll try some of my BBQ recipes-
It’s enjoyable to be outside cooking + it’s been too hot to cook inside…