Fruitcake Cupcakes with Coconut Cream Cheese Icing

This year was the first year that I really took charge of putting together my family’s Christmas dinner. For desert I decided to fruitcake cupcakes…only I had no idea that I was supposed to get started so early on. “Store fruit for up to 2 months”? But Christmas is tomorrow!! I decide to put something together anyways, and they turned out great!

You will need the following ingredients for the LAST MINUTE FRUIT CAKE:

• 1/2 cup candied citrus peel
• 1/2 cup glazed cherries
• 3/4 cup mixed candied fruit
• 2 1/4 cup dried blackcurrant
• 2 cups chopped pitted prunes

*Note: You need a total of 6 cups of dried and candied fruits. You can modify measurements as desired. Raisins, cranberries, or other dried fruits could be used.

• 1 1/4 cup dark spiced rum
• 1/4 cup orange juice
• 1/2 cup apricot brandy

*Note: Again you need a total of 2 cups of liquid. Modify as desired.

• 2 tbsp molasses
• 1 cup unsalted butter
• 1 cup brown sugar
• 5 eggs
• 1/2 tsp coconut extract
• 1/2 tsp almond extract
• 2 cups all-purpose white flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup slivered almonds

Makes about 3 dozen cupcakes

For the icing:

• 1 cup light cream cheese
• 1/2 cup unsalted butter
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 2 cups icing sugar
• 1 cup coconut flakes

Combine all fruit, liquid and molasses (first 9 ingredients) in a pot and bring to boil, stirring occasionally.  Simmer for about 10 minutes, remove from heat and let cool for as long as possible (I had about 5 hours to spare).

Using an electric mixer beat butter and brown sugar until smooth. Add the eggs and extracts.

In a separate bowl combine and mix all dry ingredients, including the slivered almonds.

Combine dry mixture and wet mixture. Then add fruit mixture.

Preheat oven 350 F. Separate final mixture into buttered or lined cupcake pans (1/4 cup scoop). Bake 25-30 minutes (check with toothpick).

Allow cupcakes to cool. If time allows, freeze and thaw cupcakes before icing and serving.

For the icing – Cream the cream cheese, butter and extracts in a bowl and then slowly add icing sugar. Ice cupcakes and sprinkle with coconut flakes. Voila!

Recipe Overview

1. Combine all fruit, liquid and molasses (first 9 ingredients) in a pot and bring to boil, stirring occasionally.  Simmer for about 10 minutes, remove from heat and let cool for as long as possible (I had about 5 hours to spare).
2. Using an electric mixer beat butter and brown sugar until smooth. Add the eggs and extracts.
3. In a separate bowl combine and mix all dry ingredients, including the slivered almonds.
4. Combine dry mixture and wet mixture. Then add fruit mixture.
5. Preheat oven 350 F. Separate final mixture into buttered or lined cupcake pans (1/4 cup scoop). Bake 25-30 minutes (check with toothpick).
6. Allow cupcakes to cool. If time allows, freeze and thaw cupcakes before icing and serving.
7. For the icing – Cream the cream cheese, butter and extracts in a bowl and then slowly add icing sugar. Ice cupcakes and sprinkle with coconut flakes. Voila!

Red Thai Turkey Meatballs

This recipe turned out absolutely amazing! I ended up eating twice as much as I should of – everyone did! So make lots!

You will need the following ingredients:

• 2-3 green onions
• Fresh cilantro leaves
• 3-4 mushrooms
• 1 green Hungarian hot pepper
• 1 egg
• 2 tsp minced ginger
• 5 tsp curry paste
• 1 tsp sugar
• 2 tbsp fish sauce
• 450g extra lean minced turkey
• 2 tbsp vegetable oil (or peanut oil, or canola oil)

For the sauce:

• 1 green onion
• 2 tsp red curry paste
• 1 can coconut milk
• 1 tsp minced garlic
• ½ lime

Serves 4

Start by chopping and slicing the first set of green onions, the cilantro, the mushrooms and the hot pepper

Combine the chopped ingredients in a bowl along with the egg (whisk a little first), ginger, curry past, sugar and fish sauce – Mix

Add turkey – get your hands dirty!! Mix ingredients together. Form small balls

In large flat skillet, add the oil and heat over medium-heat. Cook the meatballs on each side until nicely brown – will take 10-15 minutes (cut one in half to make sure it’s well cooked)

Remove meatballs from pan, set aside. In oil add the rest of the green onion and the garlic

Add a can of coconut milk and squeeze the lime. Add the meatballs to the sauce and heat

Serve with naan bread! Basmati rice would also go nicely with the dish.

 

Spicy Thai Chicken Soup

The Thais are among the world’s greatest soup-makers – combining salty ingredients, such as fish sauce, zesty ingredients, such a lime, spicy ingredients, such as curry and red pepper, and coconut milk in order to tame that heat and blend all the flavors together.  Coconut and curry are my two all time favorite ingredients to combine together when cooking, and they come together wonderfully in this Spicy Thai Chicken Soup.

You will need the following ingredients:

• 1 small onion
• 1 red pepper
• 1 cup sliced mushrooms
• 2 boneless, skinless chicken breasts
• 2 tbsp lemongrass paste
• 1 tsp fish sauce
• 1 tsp Worcestershire sauce
• 1 tbsp curry paste
• 1 tsp sriracha  sauce
• 1 tbsp cornstarch
• 1 can coconut milk
• 4 cups chicken broth
• Lime and cilantro to garnish

Start by slicing and dicing the onions, peppers, mushrooms, and chicken.

In a small bowl, combine and mix all pastes and sauces.

Add vegetables and chicken in the crockpot – this could be made over the stove as well, but I’m in a rush!

Add coconut milk and paste – stir.

Add chicken broth and cook on low for 4 hours.

 

Sprinkle with lime and cilantro – Enjoy!

Day 8 – Peanut Butter Balls

This recipe comes from my boyfriends family – I’d never had these before but they are very very very good!

You will need the following ingredients:

• 1 cup peanut butter
• 3 tbsp butter
• 1 cup icing sugar
• 1 cup Rice Krispies
• Chopped dates
• Chopped cherries
• medium coconut flakes

Chop cherries and dates into small pieces.

In a large bowl, add all ingredients and mix.

 

Better get your hands in there if you want to shape the dough well.

Make small balls, roll in coconut flakes, place in mini cups. Voila!

Squash Harvest Soup

It’s fall and as the temperature drops outside there’s nothing more satisfying than curling up with warm bowl of soup. My vegetable of choice – squash! Squash Squash Squash, doesn’t it scream fall?

My squash of choice today is butternut and white swan. You will also need a stalk of celery, 4 white onions, cauliflower, a sweet potato, 3 garlic cloves, some olive oil, 6 cups of chicken broth, 2 tablespoons of curry, a can of coconut milk, and a can of fat-free evaporated skim milk.

Start by chopping up the celery and cauliflower.

Chop and slice the onions – this is my least favorite part, makes me cry every time!

Peel and dice the sweet potato and squash – why do they call it dicing? Mine always look more triangular-shaped than dice-shaped.

For the squash, you will need to cut the ends off and then cut it in half. Using a spoon, remove seed interior. You will notice that the butternut squash smells like a mix between pumpkin and cantaloupe – YUM!

In a large soup pot, heat up some olive oil and then sauté the onion and celery pieces for 5 minutes.

Add in cauliflower, sweet potato, and squash. Stir in chicken broth, minced garlic, and curry powder. If you like your soup to have more kick, you can add an extra tablespoon of curry. Bring mixture to a boil and then let simmer for 25 minutes.

Let cool, blend, and return to pot.

Add coconut milk and evaporated milk – stir, heat, and serve!