Creative Endeavors in the Kitchen

I have a multitude of interests, but one that is near the top of the list is cooking.  I love to try new things and if you happen to be one of my fortunate/unfortunate guests I probably have at least one thing on the table I’ve never tried before, usually more then one though. 

My love of cooking more then likely came from my dad.  While growing up, Sunday mornings was his time to be in the kitchen.  Sometimes he made oatmeal which was the creamiest, tastiest oatmeal I’ve ever had, even to this day. 

But what I remember most was the times he made the works.  Homemade biscuits (or canned biscuits), scrambled eggs, bacon, hash browns, white gravy and  chocolate gravy.  Now, how many of you had a dad that made you chocolate gravy?   Most people think it sounds strange but we loved it.  I had it on my biscuits, bacon and even eggs.  Yum!  Boy, I’m starting to feel hungry.

My sisters (I have two.) all love to cook as well.  One of the differences between my cooking and theirs is that I pretty much follow a recipe.   They are the kind that write the recipes.  They are awesome chefs and you are always assured of a gastronomical jubilee when you dine at their table.  Hmmm, I might need to make a visit to one of them.  I just love to eat good food. 

In my quest to become more of an innovative cook I was reading Cookwise: The Secrets of Cooking Revealed.  I wanted to make a lime cupcake and was inspired to try making it with a recipe I wrote.  Zachary (15yos) helped me out .

I have to share just how Zachary became involved.  In Cookwise the author explained that creaming (that step when you mix your butter and sugar together) was very important to the final results of your baked item.  When you are creaming you are actually incorporating air which causes the finished product to raise better.  Most people think that the baking powder does this – but that is not the case.  She suggested creaming for 6 minutes.  A better rise is also the reason you add one egg at a time to your batter, mixing after each addition. 

Now that you’ve followed me down the fascinating path of creaming butter and sugar  I must bring you back to Zachary and how he became involved.  I was so excited about what I had read (sounds pathetic doesn’t it) that I had to go share with him while he was working outside.  His baking impulse kicked in and the next thing I know he’s come into the house, changed his clothes and is ready to help me write my lime cupcake recipe.

We (mainly him) wrote the following recipe all the way from deciding how much flour, baking powder, and eggs we wanted to what extra goodies, like coconut, we wanted to add in.  The final result was more then we had hoped for.  They were very tasty and given their due share of praise by the whole family.

Delectable Lime Cupcakes

1 cup sugar

1/2 cup butter, room temperature 

4 eggs, room temperature

1 cup buttermilk

1 tablespoon, plus 1 teaspoon lime juice

zest of 1 lime

2 cups pastry wheat flour (can use all-purpose of course, since it is all-purpose)

1 3/4 teaspoon baking powder

1/2 cup unsweetened coconut flakes

Step 1:  Preheat oven to 350°.  (Higher altitudes may want to bake at 375°.)

Step 2:  Cream the sugar and butter together six minutes.  Remember how important I said this step was?

Step 3:  Add 4 eggs, beating well after each addition.

Step 4:  Add  lime juice and zest.

Step 5:  In a separate bowl mix dry ingredients together.

Step 6:  Alternately add your dry ingredients and buttermilk, starting with your dry ingredients.

Step 7:  Spray muffin tins or use muffin cups.  Spoon batter into tins and bake for approximately 20 minutes. 

Step 8:  Let muffins set for 10 minutes.  Remove and let cool on racks.

Ready and waiting to be iced.

Icing

8 oz. cream cheese, room temperature

3 tablespoons butter, room temperature

1 teaspoon vanilla extract

3 tablespoons lime juice

1 1/2 cup powdered sugar

Step 1:  Mix cream cheese and butter together; add remaining ingredients. 

Step 2:  Ice your cupcakes.

Step 3:  Sprinkle tops of cupcakes with toasted unsweetened shredded coconut. (you toast coconut in a 350° oven for 1 minute, turning after 30 seconds)

Step 4:  Eat your cupcakes but remember to share.