Easter Bird's Nest Carrot Cake

My mom sent me this recipe when I was prepping the menu to host Easter this year.
I was skeptical about carrot cake with milk chocolate buttercream - but it works!
I was a little nervous about how complicated it look, but it turned out to be delicious and really not that hard to reproduce!

yield: 1 triple layer 8" cake

ingredients
for cake
2C flour
2 tsp baking powder
1 tsp baking soda
¾ tsp salt
2 tsp cinnamon
½ tsp nutmeg
¾C sugar
¾C brown sugar
3 eggs
1 ½C vegetable oil
2 tsp vanilla
2C grated carrots
1C crushed pineapple

for milk chocolate buttercream
2C butter, room temperature
14C powdered sugar
1C milk
4 tsp vanilla
10oz bag milk chocolate chips

for garnish
peanut m&ms

directions

1. for cake: Preheat oven to 350°.
2. Grease three 8" cake pans (or do 1 at a time, use what you have!).
3. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl; set aside.
4. In the bowl of a stand mixer, beat together sugars, eggs, oil, and vanilla on medium speed until smooth.
5. Gradually add flour and spice mixture until well combined.
6. With mixer on low speed, add carrots and pineapple.
7. Split batter into three parts and pour into prepared pans.
8. Bake for 40 minutes, or until a toothpick comes out clean.
9. Let cool completely.
10. for buttercream: In the bowl of a stand mixer fitted with a paddle attachment, combine butter, 7 cups of powdered sugar, milk, and vanilla.
11. Beat on medium speed until smooth and creamy, ~5 minutes.
12. Gradually add remaining powdered sugar, 1 cup at a time, beating for about 2 minutes after each addition.
13. Beat on medium-high speed for 5 minutes.
14. Spread a layer of buttercream icing between each layer of cake as you stack your three layers.
15. When the top layer has been stacked, cut a circle about 4" in diameter in the center.
16. Using a small spatula, lift out the circle to set aside.
17. Apply frosting around the remains of the top layer and inside the nest.
18. Finish dirty icing the entire cake.
19. Set in the fridge to cool before applying the finished layer of frosting. 
20. After 30 minutes in the fridge, apply a final coat of frosting.
21. Smooth out the frosting around the entire cake.
22. Fill a piping bag with the rest of the milk chocolate buttercream.
23. Using a #4 tip, pipe lines in random directions and random lengths.
24. Start piping inside the nest and work your way to the outside top of the cake.
25. Once your nest has been completed, fill next with your "Easter eggs".
26. Enjoy!

Summer Squash Soup

We've had an abundance of summer squash in our CSA so far this year, and this recipe was quick, easy, healthy, and pretty delicious.

yield: 4 large servings

ingredients

6C chicken broth

3C water

2 ¼C uncooked farfalle

4C finely chopped summer squash

1 tbs fresh parsley, chopped

1 tbs fresh basil, chopped

1 tbs lemon juice

½ tsp fresh thyme, chopped

½ tsp fresh oregano, chopped

½ tsp black pepper

½C grated parmigiano-reggiano cheese

¼C fresh basil, thinly sliced

directions

1. Bring broth and water to a boil in a Dutch oven.
2. Add pasta, and cook 8 minutes or until almost tender.
3. Add squash and the next 7 ingredients (through pepper).
4. Reduce heat and simmer for 5 minutes.
5. Sprinkle cheese and basil over soup.
6. Enjoy!

Red Velvet Bundt Cake

This recipe is another girls night favorite that disappeared too fast for a picture.

ingredients
for cream cheese ribbon
8oz cream cheese, room temperature
¼C sugar
1 egg, room temperature
1 tsp vanilla

for cake
2 ¼C all-purpose flour
1 ½ tsp baking soda
⅛ tsp salt
1C buttermilk
2 eggs, room temperature
1 tbs distilled white vinegar
1 tsp vanilla
2 tbs unsweetened cocoa powder
1 oz bottle of red food coloring
12 tbs butter, room temperature
1 ½C sugar

for icing
4 oz cream cheese, room temperature
4 tbs butter, room temperature
2C powdered sugar
½ tsp vanilla
3 tbs milk

directions

1. Preheat oven to 325°.
2. for cream cheese ribbon: In a small bowl, beat all ingredients until well incorporated; set aside.
3. for cake: Grease and flour a bundt pan.
4. In a medium bowl, stir together flour, baking soda, and salt; set aside.
5. In a small bowl, whisk together buttermilk, eggs, vinegar, and vanilla; set aside.
6. In a small bowl, mix cocoa powder with red food coloring; set aside.
7. In the bowl of a stand mixer, cream together butter and sugar on medium-high speed until light and fluffy.
8. On low speed, alternately add flour mixture and buttermilk mixture, mixing thoroughly after each addition until well combined.
9. Add cocoa mixture on low speed and beat thoroughly.
10. Pour half of the batter into the prepared bundt pan.
11. Using a large spoon or spatula, drop cream cheese mixture around the bundt pan, trying to keep it away from the sides.
12. Pour the remaining cake batter over the top.
13. Bake for 50-55 minutes, or until a toothpick comes out clean.
14. Cool bundt cake in pan on cooling rack for 30 minutes.
15. Invert onto a serving tray or plate.
16. Let cool completely.
17. for icing: In bowl of a stand mixer, beat cream cheese and butter on medium speed for 2 minutes.
18. Add powdered sugar one cup at a time on low speed, beating after each addition.
19. Add vanilla and milk.
20. Beat on medium-high speed for 5 minutes.
21. Pour over cooled cake (and garnish with sprinkles or decorations if you want!).
22. Enjoy!

Reeses Brownies with Peanut Butter Buttercream

This recipe is a girls night win....and it was devoured to quickly to remember to take a picture.

yield: 9"x13" pan of brownies

ingredients
for brownies
1C butter, room temperature
2C sugar
4 eggs, room temperature
1 ½ tsp vanilla
½ tsp salt
½C cocoa
1 ⅓C flour
24 mini Reese's peanut butter cups, unwrapped

for frosting
½C butter, room temperature
3C powdered sugar
1 tsp vanilla
3 tbs milk
¼C peanut butter
7 mini Reese's peanut butter cups, unwrapped & chopped

directions

1. for cupcakes: Preheat oven to 350°.
2. In the bowl of a stand mixer, cream butter and sugar together on medium speed.
3. Add eggs and beat well.
4. Add vanilla and salt; mix on medium speed until well incorporated.
5. Stir in cocoa and flour until just incorporated.
6. Spray a 9x13 pan with cooking spray.
7. Spread half of the brownie batter into the pan.
8. Place mini Reese's cups evenly across pan.
9. Carefully spread remaining brownie batter on top. (Dropping spoonfuls of batter and spreading them out helps).
10. Bake for 20-25 minutes or until batter is cooked through and toothpick comes out clean.
11. Let cool completely.
12. for frosting: In the bowl of a stand mixer, beat butter, powdered sugar, vanilla, milk, and peanut butter on low speed until smooth and creamy.
13. Gradually raise speed to medium-high, and beat for 5 minutes.
14. Spread frosting over cooled brownies.
15. Top with chopped mini Reese's cups.
16. Enjoy!

Nutella Turnovers

Nutella. Turnovers. The End.

yield: 9 turnovers

ingredients
1 sheet puff pastry, thawed
¼C cream cheese, room temperature
⅔C Nutella, divided
2 tbs flour
1 egg
1 tbs water
2 tbs powdered sugar

directions

1. Preheat oven to 350°.
2. On a floured surface roll out puff pastry into a 12"x12" square.
3. Cut into 9 equal square shapes.
4. In medium bowl, whisk together cream cheese and ½ cup of Nutella until smooth and evenly mixed.
5. Drop 1 tbs of cream cheese mixture into the corner of each puff pastry square. (Leave a small edge on on the puff pastry for crimping later).
6. Fold opposite diagonal corner of the square over the cream cheese mixture.
7. Using a fork dipped in flour, press the edges of the turnover with the tines of the fork to seal the edges together.
8. Place the turnovers onto a baking sheet lined with parchment paper or a silicone baking mat.
9. In a small dish, whisk together egg and water to make an egg wash.
10. Brush each turnover with the egg wash.
11. Bake for 25 minutes, or until golden brown.
12. Allow to cool on a wire rack. 
13. Sprinkle with powdered sugar and drizzle with remaining Nutella, warmed.
14. Serve warm (but they're still good cold!).
15. Enjoy!

Mango Margarita Cupcakes

I entered a bake off earlier this year and the "iron chef" ingredient revealed at the last minute was mango.
The bake off was held at a friend's bar, so I opted for this mango margarita cupcake to marry the mystery ingredient with the margarita aspect of a bar! I didn't win with these, but they were tasty!

yield: 12 cupcakes

ingredients

for cupcakes

2C all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp sea salt

½C mango, pureed

zest & juice of one lime

¼C buttermilk

½C butter, room temperature

½C wildflower honey

2 eggs, room temperature

for frosting

½C butter, room temperature

½C mango, pureed

zest & juice of one lime

2 tbs wildflower honey

5C powdered sugar

directions

1. for cupcakes: Preheat oven to 350°.
2. Line muffin tins with cupcake liners (or grease if not using liners).
3. Sift together flour, baking soda, baking powder, and sea salt; set aside.
4. In a small bowl, combine mango purrs, lime zest and juice, and buttermilk; set aside.
5. In the bowl of a stand mixer fitted with paddle attachment, cream butter until fluffy.
6. Add honey, mix well.
7. Add eggs one at a time, mixing well between each addition.
8. Add half of the dry mixture to the butter mixture on low speed until just combined.
9. With mixture on low speed, slowly add the mango mixture.
10. Add remaining dry ingredients until just combined.
11. Fill cupcake liners ⅔ full.
12. Bake 18-22 minutes, until a toothpick comes out clean.
13. Let cupcakes cool completely.
14. for frosting: In the bowl of a stand mixer, cream butter for 4 minutes until light and fluffy.
15. Add mango puree, lime zest and juice, and honey; mixing until well combined.
16. Add powdered sugar, 1 cup at a time, until incorporated. 
17. Beat on medium-high speed for 4 minutes.
18. Pipe (or spread) frosting on to cooled cupcakes.
19. Enjoy!

Strawberry Margarita Cupcakes

This year, our rugby alumni weekend fell at the beginning of May. Therefore I decided to make my potluck contribution Cinco de Mayo themed with churro cupcakes, Corona & lime cupcakes, and this recipe for strawberry margarita cupcakes.

yield: 24 cupcakes

ingredients
for cupcakes
3C flour
1 tbs baking powder
½ tsp salt
1C butter, room temperature
2C sugar
4 eggs, room temperature
1C buttermilk
3 limes, zested & juiced
½ tsp vanilla
2 tbs + 1/4C tequila

for frosting
1 ½C diced strawberries
4 egg whites
1 ½C sugar
⅛ tsp salt
1 ½C butter, room temperature
4 tbs lime juice
3 tbs tequila

directions

1. for cupcakes: Preheat the oven to 325° and line 2 muffin tins with cupcake liners or grease pan (if not using cupcake liners).
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In the bowl of a stand mixer with paddle attachment, beat butter and sugar at medium-high speed for 4 minutes.
4. Combine buttermilk, lime zest and juice, vanilla, and 2 tablespoons of tequila in a medium bowl.
5. With the mixer on low speed, alternately add the dry and wet ingredients in 2-3 batches, starting and ending with the flour.
6. Mix until just incorporated.
7. Fill cupcake liners ⅔ full.
8. Bake for 18-24 minutes, until a toothpick comes out clean.
9. Add the remaining tequila to a small bowl.
10. Dunk tops of cupcakes in tequila while still warm.
11. Let cool completely.
12. for frosting: Puree the strawberries in a food processor and set aside.
13. Combine the egg whites, sugar, and salt in the bowl of a stand mixer set over a small saucepan of simmering water.
14. Whisk constantly by hand until the sugar has dissolved. (Test by rubbing the mixture between your fingers; you shouldn't feel any grittiness).
15. Attach the bowl to the stand mixer fitted with the whisk attachment.
16. Begin mixing on low speed and gradually increase to high, whipping until stiff peaks form.
17. Continue mixing until the mixture is completely cool (test by feeling the bottom of the bowl) and light, fluffy, and glossy. This should take ~10 minutes.
18. Replace the whisk attachment with the paddle attachment.
19. Set the mixer to medium-low and add the butter, beating until well incorporated.
20. Gradually add strawberry puree, lime juice, and tequila; mix to combine.
21. Pipe (or spread) frosting onto cooled cupcakes.
22. Enjoy!

Corona & Lime Cupcakes

This year, our rugby alumni weekend fell at the beginning of May. Therefore I decided to make my potluck contribution Cinco de Mayo themed with churro cupcakes, strawberry margarita cupcakes, and this recipe for Corona & lime cupcakes.

yield: 24 cupcakes

ingredients
for cupcakes
¾C butter, room temperature
1 ¾C sugar
2 ½C flour
2 tsp baking powder
½ tsp salt
3 eggs, room temperature
1 tsp vanilla
½ tsp lime zest
1 bottle Corona
¼ C milk

for lime cream cheese frosting
12oz cream cheese, cold
6 tbs butter, room temperature
1 tbs lime juice
1 tsp lime zest
4C powdered sugar

directions

1. for cupcakes: Preheat 375° and line muffin tins with cupcake liners (or grease muffin pan if not using liners).
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In the bowl of a stand mixer, beat together the butter and sugar 2-3 minutes.
4. Add eggs, beating well after each addition.
5. Then add the vanilla and lime zest.
6. Combine milk and 1 cup of beer.
7. Alternate between adding the beer mixture and the flour mixture to the stand mixer on low speed, starting and ending with the flour.
8. Fill the cupcake liners ⅔ full and bake for 18 minutes, or until a toothpick comes out clean.
9. When cupcakes are done, poke holes in the tops of the cupcakes with a toothpick.
10. Add remaining beer to a bowl.
11. Dip the tops of the cupcakes into beer while still warm. 
12. Let cool.
13. for frosting: In the bowl of a stand mixture, cream together the cream cheese and butter on medium-high speed for 2-3 minutes.
14. Add the lime juice and zest.
15. Gradually add the powdered sugar on low speed, until well combined.
16. Beat on medium-high speed for 3 minutes.
17. Pipe (or spread) frosting on to cooled cupcakes.
18. Enjoy!

Honey Lime Shrimp

This recipe is super easy, super delicious, and absolutely perfect for summer!

yield: 2 servings

ingredients
½ lb large shrimp, peeled & deveined
¼C olive oil
2 tbs honey
juice of one small lime
zest of one small lime
2 cloves garlic, minced
½ tsp sea salt
¼ tsp black pepper
¼ tsp red pepper flakes

ingredients

1. In a large ziploc bag, combine all ingredients but the shrimp.
2. When everything is well combined, add the shrimp.
3. Squeeze as much air out of the bag as possible and seal it up.
4. Refrigerate for 30-60 minutes, flipping the bag around once or twice in that time to distribute the marinade.
5. When you're ready to cook, let the bag sit at room temperature for 10 minutes.
6. Thread shrimp onto skewers.
7. Grill 2 minutes on each side.
8. Enjoy!