Our Brother's Birthday + Cupcake Recipe

Over the weekend, we celebrated our brother's 27th birthday (despite the photo below that looks as if he turned 72 lol) at one of his favorite gastropubs. After a great night of lots of food and many drinks, he got to enjoy the birthday cupcakes I made for him. See the recipe below...

Ingredients:

2 packages (3 oz each) cream cheese, softened

1/3 cup sugar

1 egg

1 1/2 cups  miniature semisweet chocolate chips

1 box Betty Crocker Supermoist devil's food cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

1 container Betty Crocker Rich & Creamy or Whipped vanilla frosting

Directions:

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each 24 regular size muffin cups.

2. In medium bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.

3. In large bowl, beat cake mix, water, oil and 3 eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among muffin cups (1/4 cup in each). Top each with 1 heaping teaspoon cream cheese mixture.

4. Bake 21 to 27 minutes or until tops spring back when touched lightly. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely about 30 minutes.

5. Frost with frosting. Sprinkle with remaining 1/2 cup chocolate chips. Store loosely covered in refrigerator.

Makes 24 cupcakes.

xoxo,

Candice

Lentil Salad with Lemon, Radish and Cilantro

Happy Hump Day everyone!

Since the New Year, I have been trying to get back in the kitchen to whip up more healthy meals. I didn't eat very well during the holidays so I have been trying to get back on track by eating more greens and vegetables. I received the cook book, Clean Food as a Christmas present in 2011 and I have been cooking with it ever since. From salads, to pasta, to crostini and olive tapenade, it just never seems to disappoint. And the great thing is that everything is straight from the source, clean and healthy.

How many times have you heard your mother or grandmother say, "Eat your lentils, they are good for you!"? Alot right? Well, after all my holiday binging, I knew I needed to try this recipe, one I had intentionally flipped the page past before. To my surprise, it turned out to be absolutely delicious... filling and full of flavor. You must give it a try!

Ingredients:

1 1/2 cups lentils

 3 cups water

1 thumb-size piece dried kombu (*see footnote)

1 cup thinly sliced radishes

1 cup chopped orange bell pepper

1/2 cup finely chopped red onion

1/2 cup chopped cilantro

1/3 cup chopped mint

3 tablespoons extra virgin olive oil

Zest and juice of 1 lemon (I love lemon so I used more after serving)

Sea salt and freshly ground black pepper 

Directions:

Place lentils in a pot or rice cooker with water and kombu. Bring to boil, reduce heat, cover and simmer until lentils are soft and liquid is absorbed. Remove from heat and cool slightly before fluffing. 

Place radishes, bell pepper and onion in large mixing bowl. Fluff lentils and add to radish mixture, first removing kombu. Fold in cilantro and mint. Add olive oil, lemon zest and juice and fold to combine. Season to taste with salt and pepper and serve. 

Serves 6.

I enjoyed it with crostini because for me, it balanced out the beans [and a big glass of wine:)]. She also recommends it on a bed of fresh arugula. 

*Kombu:

A small piece added to grains, soups, sauces and legumes during cooking is an easy way to infuse foods with highly alkalinizing minerals, iodine and iron. Dried kombu reconstitutes and releases its nutrients into the cooking liquid that is then absorbed by your food. Also known for its ability to tenderize legumes and reduce their gaseous properties (AKA: Sea Vegetable) -Author, Terry Walters

I bought a huge pack of kombu at my nearest Ranch Market but it is also available at Whole Foods or any Asian market. 

xoxo,

Candice

Pink Champagne Cupcakes

(Dress/Shoes/Purse: Vintage, Sunglasses: Ray Ban, Jewelry: Forever21)

I can't believe there is only one month until Valentine's Day! Before you know it, summer will be here... Yay! I love Valentine's Day because it brings hearts, the color pink, sweet treats and just happiness to the dreadful wintertime. Also, because I always get to go out to dinner somewhere yummy with my honey:-). Thinking about Valentine's Day got me in the mood to bake up something sweet so I found this recipe for Pink Champagne Cupcakes. Let me warn you how deadly delicious these things are.









Ingredients:
Cupcakes-
1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food color

Frosting-
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food color

Garnishes-
Pink decorating sugar
Edible pearls

Directions:
-Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
-In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
-Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
-In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

Makes 24 cupcakes

xoxo,
Candice

Spinach Smoothie

Say hello to my new favorite thing.

I have been on the look out for a recipe that allows me to get spinach in my diet without having to spend hours forking each individual leaf. Through trial and error I created this smoothie which allows me to do that. I know it may no look so yummy but I promise you it is so delicious and very healthy. You can't even taste the spinach! A few of my family and friends who I've made it for told me it tasted like pistachio ice cream... just another reason why you have to try it. It is a great breakfast and such a healthy way to start your day. It can be used as a meal replacement because it has the proper protein, carbohydrates and fat that each of us need. It is low calorie, super filling and so nutritious!

Ingredients:
1 cup almond milk (I prefer unsweetened vanilla almond milk)
Vanilla protein powder (I use the brand Aria which is for women. I recommend not skipping this step because the vanilla adds the sweetness)
Flaxseed meal
6 almonds
Half cup blueberries
1 cup ice
4 cups spinach

Directions:
Pour all ingredients in a blender or food processor in the order listed above. If you decide to use a blender, you might have to pause the 'crush ice' mode and re-blend a few times because of the large amount of spinach. I usually have to use a spoon to push the spinach down into the blender so it can be blended. Garnish with a cucumber and enjoy!

Makes about 20 ounces.

xoxo,
Candice

Spicy Black Bean Salad

I love black beans. I cook with them literally every day. They add lots of flavor and protein to all kinds of dishes. This salad is actually one of my husband's favorite dishes. It's super simple, colorful and has soooo much flavor.

I made it for dinner the other night and thought I would share the recipe with you.

Here it is:
2 cans black beans, rinsed
2 cans corn, rinsed
1 bunch cilantro, chopped
4-5 jalapeno chile peppers, seeded and chopped
2 red bell peppers, seeded and chopped
3-4 tablespoons Italian dressing
salt and pepper

Mix all ingredients in a bowl and refrigerate for 1-2 hours.

I always have leftovers too. Makes for a great lunch the following day!

xo Vanessa

Pumpkin Spice Cookies

Now that it is officially October first, I now have one month to overwhelm you guys with tons of yummy Halloween dessert recipes. When I found this recipe for Pumpkin Spice Cookies, I knew I had to try it because I love pumpkin, carrot cake and candy pumpkins so much! I am warning you that they are so addicting! Once you have one, you have to eat another! I hope you guys enjoy them as much as I did.

xoxo,
Candice

Ingredients:
1 box Betty Crocker SuperMoist carrot cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter, melted
1 egg
1 container Betty Crocker Rick & Creamy cream cheese frosting
36 candy pumpkins

Instructions:
-Preheat oven to 350 degrees Fahrenheit (325 degrees for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
-Bake 11 to 14 minutes or until puffed and set in center. Remember the cookie is actually carrot cake, so it should be soft not crisp like a cookie.
-Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.

Servings: 2 1/2 dozen cookies