Red Velvet Cupcakes with Cream Cheese Frosting

Moist, delicious, wow-factor cupcakes. Try them for your next special occasion, and you will see.

Red Velvet Cupcakes with Cream Cheese Frosting
Rate this recipe

Prep Time: 30 minutes

Cook Time: 15 minutes

1 hour

approximately 24 cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting

Decadent, classy and tasty! Perfect for a birthday celebration, or just because. If you want an intense chocolate flavor, add a little more cocoa powder. But this recipe is the perfect blend.

Ingredients

    Cupcake batter
  • 1 1/2 cups of sugar
  • 1/2 cup (1 stick) butter, room temperature
  • 2 eggs, room temperature
  • 2 1/3 cups flour
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 1/2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • The Frosting
  • 1/2 cup butter (1 stick), room temperature
  • 8 oz cream cheese (1 package), room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees. Line cupcake tin with cupcake papers.
  2. The cupcakes
  3. In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Set aside.
  4. In a small bowl, combine the buttermilk, vinegar, vanilla extract and food coloring. Set aside.
  5. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
  6. Add eggs, one at a time, and beat until fully incorporated.
  7. Add about 1/4 of the dry ingredients and the wet ingredients, and blend to combine. Continue adding each and mixing until done.
  8. Scoop into batter into cupcake papers, about 3/4 full.
  9. Bake for about 15 minutes, until a toothpick comes out clean.
  10. Remove from over and cool for a couple minutes, then transfer cupcakes to a cooling rack, and let cool completely.
  11. Meanwhile, make the cream cheese frosting.
  12. Frosting
  13. In a medium bowl, using your electric mixer, combine the cream cheese, butter and vanilla extract.
  14. Add the powdered sugar, and mix thoroughly.
  15. Frost cool cupcakes, and serve!
  16. If not serving right away, refrigerate until ready to serve, and keep leftovers in frig in order to keep frosting fresh.
  17. NOTE: depending on how much frosting you like, you may need to make more. But this made and covered 20 cupcakes.
Recipe Management Powered by Zip Recipes Plugin
http://www.keepitinthekitchen.com/red-velvet-cupcakes/

Veggie Quinoa Burgers

If you have a bunch of left over or aging vegetables in the frig, this is a great way to use them all up. Gluten-free, full of vegetables, and some added protein with quinoa turn these burgers into a healthy and fulfilling meal.

Veggie Quinoa Burgers
Rate this recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

1 hour

approximately 8 burgers

Veggie Quinoa Burgers

Veggie burgers are not easy to make perfect. They usually fall apart easily, and are sometimes hard to cook (or eat) because of this. So, keep that in mind. But that is why you need to make a paste of flour and water in order to bind the materials better. Make sure your batter can be formed into patties, and not fall apart in your hands. If so, make and add more flour and water paste to help.

Ingredients

  • 4 cups of finely chopped vegetables (I used: broccoli, bell pepper, onion, carrot, mushroom, zucchini)
  • 2 cups cooked red quinoa
  • 1 can cannelloni beans
  • 1 tsp garlic powder
  • 1 tsp seasoning salt
  • 1/2 tsp cumin
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper or paprika
  • 1/2 cup garbanzo bean flour
  • 3 tbsp water
  • 4 tbsp coconut oil

Instructions

  1. Cook quinoa according to directions, set aside and let cool.
  2. In a food processor, chop all desired vegetables. Transfer to a large mixing bowl.
  3. Add all seasonings, quinoa and beans. Toss to combine.
  4. In a small bowl, mix together the flour and water, to make a sort of paste. Add more water if needed.
  5. Add to vegetables and stir to combine thoroughly.
  6. Using a frying pan, heat 2 tablespoons of coconut oil over medium heat.
  7. Form patties of vegetable mixture, add to frying pan, and cook for about 4 minutes per side, until golden brown. Using a spatula, gently and quickly flip, and cook another 4 minutes until done.
  8. Remove, set aside, and repeat until veggie mixture is used.
  9. Serve on a bun, or without, and maybe add a sauce of choice.
Recipe Management Powered by Zip Recipes Plugin
http://www.keepitinthekitchen.com/veggie-quinoa-burgers/

Roasted Broccoli

Super simple, and tasty! Broccoli has never been an easy vegetable for me to eat. So, I am always trying to find better ways to make it or add it to something, since it’s so good for you.  This is one of my new go-to’s for broccoli.

Roasted Broccoli
Rate this recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

2-4 servings

Roasted Broccoli

Always trying to find healthy (and tasty) recipes that are clean, dairy-free, and yummy. We all need more vegetables in our lives, so add this recipe to your next meal, and maybe it will be your new favorite too.

Ingredients

  • 2 heads of broccoli
  • 2 tbsp coconut oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper (can substitute for cayenne pepper if you like it spicy)
  • Juice of half a lemon

Instructions

  1. Preheat oven to 425 degrees.
  2. Cover a baking sheet with tin foil.
  3. Slice the broccoli in thin pieces, so they can lay flat on the baking sheet.
  4. In a large bowl, toss the coconut oil, garlic powder, salt and pepper with broccoli to coat.
  5. Transfer broccoli to baking sheet.
  6. Roast in oven for 10 minutes, then remove and flip broccoli pieces. Roast for another 10 minutes.
  7. Remove from oven and lightly drizzle with lemon juice.
  8. Serve!
Recipe Management Powered by Zip Recipes Plugin
http://www.keepitinthekitchen.com/roasted-broccoli/

Cod Ceviche

Ceviche is perfect when you are looking for that light, protein packed snack or meal.  I used nut thins crackers instead of tortilla chips to keep it on the healthy side.  Could also use rice crackers, or whatever you choose.

Cod Ceviche
Rate this recipe

Prep Time: 15 minutes

Cook Time: 6 hours

6 hours, 30 minutes

Makes about 2-3 cups

Cod Ceviche

Light, healthy and tasty..... my favorite type of food. I also did a shrimp ceviche with the same ingredients, only I boiled the shrimp in water to cook it first, chopped it and added the rest of the ingredients. Other fish you can use instead of Cod would be Halibut, Red Snapper, or Sole.

Ingredients

  • 1/2 lb of cod filet (about 2 cups chopped)
  • 1 medium avocado, cut into chunks
  • 2 roma tomatoes, chopped
  • 3 tbsp red onion, chopped
  • 3 tbsp cilantro, chopped
  • 3 lemons, juiced
  • 3 limes juiced
  • 2 more limes
  • Salt and pepper

Instructions

  1. Cut the fish into small chunks. Add to a glass or stainless steel bowl.
  2. Add the lemon and lime juice. Make sure the fish is fully emerged in juice.
  3. Cover and refrigerate for at least 4 hours, may need longer. Marinading the fish in citrus cooks the fish. Check fish by breaking a chunk apart. If its done, it will easily flake apart, as if it were cooked. If its not, keep marinading longer until its done.
  4. Once cooked, strain the fish from the juice. Add back to bowl, or a new bowl.
  5. Add the tomato, avocado, red onion and cilantro.
  6. Juice the remaining 2 limes over the top.
  7. Sprinkle with a little salt and pepper.
  8. Gently toss to combine.
  9. Serve with your choice or cracker or chips, or use a fork. Its up to you.
  10. Enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://www.keepitinthekitchen.com/cod-ceviche/