Tag: Lime

Graham Cracker Cupcakes with Lime Buttercream Frosting

Graham Cracker Cupcakes with Lime Buttercream Frosting | Serious CrustGraham Cracker Cupcakes with Lime Buttercream Frosting | Serious Crust

I know, it’s fall. Or basically winter. It’s cold and blustery here in Portland. The gray and rain have settled in, and I personally am loving it. There’s lots of tea and squash in my life and that’s just my favorite. And yes, probably most blogs are (sensibly) posting all those rich fall recipes that you’ll make for Thanksgiving. This is not one of those recipes. It could be, I suppose, but then your family might get mad that there’s not apple pie AND pumpkin pie AND pecan pie. But they wouldn’t be too mad, because they’d be eating these graham cracker cupcakes. With lime buttercream frosting. How could you be mad?

My friend Mac’s birthday was on Monday, and when I asked him what kind of birthday treat he wanted, he gave me three options: coffee, peanut butter, or lime. What with all the rich, sweet treats that around this time of year, I wanted to go with something bright, something that got me excited about all the winter citrus that my grocery store will soon be carrying. So after a little digging around, these are what I made. You should think about making them too.

Graham Cracker Cupcakes with Lime Buttercream Frosting

Makes 12-14 cupcakes | Adapted from Bon Appetit + My Recipes

Ingredients

Graham Cracker Cupcakes

1 1/2 cups graham cracker crumbs (from about 12 graham crackers, pulsed in a food processor), plus 2-3 Tbsp for dusting
1/2 cup all purpose flour
2 1/2 tsp baking powder
a pinch of salt
1/2 cup butter at room temperature
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
zest of 1 lime
3/4 cup whole milk

Lime Buttercream Frosting

1/2 cup butter at room temperature
1 1/2 tsp lime zest (or the zest of one lime)
1 tsp vanilla extract
1/8 tsp salt
1 16 oz package of powdered sugar
3 Tbsp freshly squeezed lime juice
1-2 Tbsp whole milk

Instructions

Graham Cracker Cupcakes

Preheat your oven to 350°F. Line a muffin tin with cupcake liners. In a small bowl, combine the 1 1/2 cups graham cracker crumbs, flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, beat the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add the vanilla and lime zest, mix to combine. Add the flour mixture in three additions, alternating with the milk (which you’ll add in two additions), mixing to combine after each addition.

Put roughly 1/4 cup batter in each cupcake liner. Bake for 22 minutes or until a toothpick inserted comes out clean, rotating halfway through. Allow to cool in the pan for 3 minutes, then transfer to a cooling rack to finish.

Lime Buttercream Frosting

While the cupcakes are cooling, prepare the frosting. In the bowl of an electric mixer, beat the butter, lime zest, vanilla, and salt until creamy. Alternate adding the powdered sugar and lime juice in three additions (so you’ll add roughly 1/3 of the box of powdered sugar, mix to combine, then add a tablespoon of lime juice, mix to combine, x3). Then add 1 Tbsp of milk and mix to combine. If the frosting is still too thick, add milk a teaspoon at a time, beating after each addition, until you’ve reached your desired consistency. Frost your cupcakes, and sprinkle with the remaining graham cracker crumbs.

Strawberry Margaritas

Strawberry Margaritas | Serious Crust by Annie Fassler

You know what I haven’t quite been doing enough of this summer? Making cocktails at home. I always feel so accomplished when I whip up a delicious drink in my own kitchen, especially on a hot summer day, which lord knows we’ve been having in Portland. And I have never actually made a blended cocktail at home. Until now, that is. You see, when I got a bottle of Oregon Fruit Products pourable fruit in the mail, I decided it was time to change that.

Oregon Fruit Products has been around for a long time – eighty years in fact. And they’ve just come out with pourable fruit, a syrupy diced fruit sauce that’s easy to add to dishes, desserts, and drinks. They pick their fruit at the peak ripeness, so it really does capture that taste of Oregon summer. The convenience of this is great – you store it in the freezer, and then thaw it in the fridge when you’re ready to use. It’d be great on your waffles on a Sunday morning or in a power smoothie. (Keep in mind that since it’s a new product, you may see it with the old “Berrst” label until they update all the packaging. But it’s the same stuff. I promise.)

I decided to whip up a batch of strawberry margaritas for me and Jonah. After my discovery that no, you don’t have to have triple sec to make a margarita, I’ve enjoyed a simple shaken version a couple times this summer. But let’s be honest, blended just feels fancier, no?

Strawberry Margaritas

Makes 2 cocktails

Ingredients

4 oz tequila
Juice of 3 limes
10 dashes of orange bitters (or roughly 1/2 tsp)
1 cup Oregon Fruit Products’ Pourable Fruit Strawberry
1 1/2 cups ice
Optional: lime wedges and margarita or kosher salt for glass

Instructions

Combine tequila, lime juice, orange bitters, and fruit in a blender, and blend to combine. Add ice, and blend until smooth.

If you’re going for a salted glass, pour plenty of salt onto a plate or shallow bowl. Run a lime wedge around the rim of the glass. Press the rim of the glass into the salt.

Fill with margarita and enjoy!

This is a sponsored post. Oregon Fruit Products sent a me a sample of Strawberry Pourable Fruit, but all thoughts and opinions are my own.

Soba Noodles with Summer Squash and Mango

Soba Noodles with Summer Squash and Mango // Serious Crust
Soba Noodles with Summer Squash and Mango // Serious Crust
Soba Noodles with Summer Squash and Mango // Serious Crust
Soba Noodles with Summer Squash and Mango // Serious Crust

Soba noodles have become a staple in my kitchen. I have always liked them, but as the weather has been slowly getting warmer, and there’s lovely produce all around, they have been appearing more often in my kitchen. I love them with a light sauce made of rice vinegar and lime juice. But the true beauty of soba noodles, to me, is that they are delicious cold. The day after you make them, and they’ve been sitting in whatever sauce you’ve tossed them with, they become ultra flavorful and refreshing. I am a big fan. And I think you should be too.

Jonah came home this week, on Monday actually, and I had a feeling that cooking might not be exactly what he wanted to do the moment he stepped of the plane. So on Sunday night I made a big batch of soba noodles tossed with roasted zucchini, fresh mango, and a light citrus-y sauce. I ate a small bowl, and threw the rest in the fridge, knowing that it would be delicious the next day for dinner with some roasted green beens (also in the fridge).

I love how colorful this dish is, how summery it is, and how packed with flavor. I think it’d make a great cold side dish for a summer party (4th of July, anyone?), and it makes great leftovers to take to the office for lunch. You can add some seared tofu, or maybe even some grilled chicken.

Soba Noodles with Summer Squash and Mango

Ingredients

2 zucchini, julienned
2 summer squash, julienned
olive oil
salt
1 9-oz package buckwheat soba noodles
3/4 cup rice vinegar
1/4 cup sugar
3/4 tsp salt
2-3 cloves garlic, finely chopped
1 jalapeño, finely chopped (and seeded, if you’re not feeling the heat)
juice and zest of 1 lime
1 Tbl sesame oil
1 ripe mango, peeled and julienned
~1/4 cup fresh basil, chopped
~1/4 cup fresh mint, chopped
optional but recommended: chopped peanuts to top (I used about 1/4 cup), lime wedges

Instructions

Preheat your oven to 400 degrees. Toss the julienned zucchini and squash with olive oil and salt. Spread on a parchment lined baking sheet. Roast for 20-30 minutes, until lightly browned, tossing halfway through. Set aside to cool.

Cook the soba noodles as instructed on the package. Usually, this means boil them for about 4 minutes, drain them, rinse them with cold water, drain them, and spread them out on a dish towel to try.

While boiling the water for the noodles, combine the rice vinegar, sugar, and salt in a small pot over medium heat, stirring until the sugar dissolves. Remove from heat and add garlic and jalapeño. Allow to cool, then add the lime juice and zest as well as the sesame oil. Whisk to combine. Put the soba noodles in a bowl, and toss with the dressing. Add the squash, mango, herbs, and nuts to the noodles, tossing to combine. Garnish with a sprinkle more of chopped peanuts and a lime wedge. Enjoy with a light beer on a hot day.

Weekend Finds 5:26:14

I know what you’re thinking. “Annie, here you are, posting weekend finds on a Monday. Again.” BUT it’s Memorial Day weekend. So, I’m going to say it’s still the weekend. So there. Here’s what I’ve been eyeing this week.

1. Food Memoirs

Foodie Memoirs from the Kitchn // Weekend Finds on Serious Crust
My summer reading list just grew by three.

I’ve been really looking forward to reading Molly Wizenberg’s Delancey for a while now, because I just love her writing. Love it. But I’m now excited to add two more books to my summer reading list, thanks to the Kitchn’s little article on new foodie memoirs.

2. Carrot Pancakes with Salted Yogurt

Carrot Pancakes from Bon Appetit // Weekend Finds on Serious Crust
I love the color of these carrot pancakes!

My mom came to visit me (thanks, Mom!) and she brought her most recent issue of Bon Appetit to show me some recipes. This one for carrot pancakes jumped off the page at me, and I am itching to make it.

3. What to know before buying strawberries

All about Strawberries on Food52 // Weekend Finds on Serious Crust
Educate yourselves about strawberries!

I like this list from Food52 linking to articles all about strawberries: different varieties, what to do when they’re over the hill, freezing them, and roasting them. I also like this post also about strawberries. Ingredient education, guys! I can’t wait for Hood season in Portland. It’s a close second to rhubarb season.

4. Crispy Skinned Salmon

Crispy Skinned Salmon on Food52 // Weekend Finds on Serious CrustCrispy Skinned Salmon on Food52 // Weekend Finds on Serious Crust
I love the crunch of crispy fish skin.

These days, whenever we make fish (usually trout), I peel the skin off and fry it up afterwards. I love the crispy skin, the fishy, crunchy, slightly burnt flavor. And I never seem to be able to get that same result when I just pan fry a filet. But I’m going to try Russ Parson’s technique, and enjoy more crispy fish skin.

5. Hibiscus Rum Buck

Hibiscus Rum Buck on Honestly YUM // Weekend Finds on Serious Crust
This cocktail looks so beautiful, I can’t even.

This cocktail from Honestly Yum is looking so crazy good to me right now. This might have something to do with the fact that when I was in California last weekend, I drank as much jamaica as I usually drink in maybe a year. So combining a little hibiscus syrup (a la jamaica) with some rum, lime, and ginger beer sounds delicious, as well as incredibly refreshing.