Happy Birthday Food Nasty: cupcakes!

We have officially had a year since our first post! So this is Food Nasty’s 1^st Birthday!

 A lot has happened this year, many great and fun things, and we are happy that you have been a part of it! We hope to grow even more and share many more things with you in our second year!

So enjoy these birthday cupcakes we have made for you after you get a look at some of Food Nasty's best recipes of our first year!

 Happy Birthday Food Nasty!

Going clockwise and starting top left:

1. Low Calorie Breakfast Sandwich

2. Rainy Day Chipotle, Chorizo, and Beef Chili!

3. Heat Wave Popsicles

4. Cinnamon Crumble Apple Muffin

5. Detox Slaw

6. Meyer Lemon Cake with Coconut Frosting

Cinnamon Cupcakes with Raspberry Buttercream

Ingredients: makes 12
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt                                      
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
2 teaspoon ground cinnamon

Frosting:

8 oz cream cheese
1/2 cup raspberry jam (seedless)
1/2 cup butter
2 cups powdered sugar

Preheat the oven to 350 degrees. Line your cupcake tray with cupcake liners.

In a medium bowl mix together flour, baking powder, cinnamon, and salt. In a small bowl place vanilla extract in milk.

In a large bowl cream together butter and sugar. Beat adding one egg at a time. Add half of the dry mix, and beat, then add milk, then finishing off with the rest of the dry mix. Do not over beat.

Using an ice cream scooper if you have one, and fill your cupcake liners 2/3 of the way up. Bake for 20-25 minutes, or until a toothpick is inserted and comes out clean.

Pull out and cool until they are cooled all the way through before you put frosting on.

To make frosting mix half the cream cheese and half the butter together with all of the sugar. Beat until mixed completely, add jam. Add the remainder of cream cheese and butter slowly as to not make runny frosting.

Set in fridge and cool for 20 minutes to let set.

If you don't have an actual piping bag, place frosting in sandwich bag, and cut tip off and pipe!

Enjoy these delicious food nasty birthday cupcakes!!!

Heat Wave Popsicles!

Michael and I live in Venice beach, and these last two weeks have been BRUTAL! It is so hot. Today I actually ventured east of Lincoln in to Hollywood and broke out into a sweat the second I left the card. Though summer is winding down, the heat sure as hell is kicking in. Best way to beat it….popsicles. I don’t know about you guys, but I am very fond of sweets that aren’t overly sugary, so we came up with four different popsicle flavors; two creamy, and two fruity. These are delicious, super easy, healthy, and in the matter of an hour you have yourself a cold snack to take to the beach. Just make sure you eat it before it melts!!!
*I bought a café mocha from Starbucks because I don’t drink coffee and for the life of me have no idea how to make it!

**Because there is no sugar added to these, the lime one can be very tart, so add any if you like. It is all a matter of preference.

*** Popsicle molds usually come in 4, so buy 3 to make all of these at once.

Our flavors are:

Café Mocha Raspberry Bliss
Coconut Banana Almond Milk Surprise
Mango Papaya Pineapple Fiesta in Your Mouth
Lime Orange Delight

Ingredients: makes 3 popsicles
Café Mocha Raspberry Bliss:
½ cup raspberries
Tall Café Mocha from Starbucks

Coconut Banana Almond Milk Surprise:
1 ripe banana
½ cup coconut almond milk
2 Tlb. Coconut milk

Mango Papaya Pineapple Fiesta in Your Mouth
1/3 of a really ripe mango
¼ of a papaya
3 Tlb. Crushed pineapple
¼ cup pineapple juice

Lime Orange Delight:
4 Limes
2 juicing oranges

Café Mocha Raspberry Bliss

Take the raspberries and using a fork crush them, then split them among the four molds and drop them into the mold. Next pour the café mocha until you reach the top.

Banana Almond Milk Surprise

Slice up 1/3 of the banana into slivers and set aside, take the rest of the banana and mash it up with the coconut milk, split the mix  amongst the four molds, and then line the sides with a few of the banana slivers so that when they freeze you can see the banana. Next pour in the coconut almond milk until it fills to the top, and if need be use a knife to move around the banana mix so that it seeps in.

Mango Papaya Pineapple Fiesta in Your Mouth

Mush up the mango and divide and pour into the four molds, next dice up the papaya super small and divide amongst the four. Next….place some crushed pineapple in the four and then pour pineapple juice until the top.

Lime Orange Delight

Squeeze three of the limes, and thinly slice and remove the rind from the remaining one. If you are not in to tart things, add a  Tlb. of sugar to the lime juice. Pour the juice in and line the side of the mold with the lime slices. Let freeze for about 30 minutes before squeezing the orange and pouring into the mold, so that you have a nice separation in color and flavor.

Place popsicle sticks in all of the molds. I put a piece of tape across the top of the mold and flip a little bit of the edge up to stick and hold the stick in place. Put in the freeze and freeze for about an hour or two. A trick to get them out of the mold now, is fill a bowl with hot water, and place the mold in it so that the water comes just under the top. This allows the sides to unfreeze a little, wiggle them, and pop ‘em out!! Now EAT!!! Yum.