Perfect Vanilla Cupcakes

Recently, I coordinated and designed a party at a friend's house. The night before the party, I was looking for a cupcake recipe that I could whip up quickly and easily. I thought I had just the right amount of ingredients, and I was in no position to go to the store. I was just too busy!

I had the butter softened and was ready to get started. I began creaming the butter and sugar when I realized I didn't have enough eggs! I ran over to my computer to look up an alternative recipe that required less eggs. I found one, but of course this recipe called for other ingredients I didn't have...just my luck! Being in a hurry, I threw together the ingredients I had, plus added some that weren't in either of the recipes I was using.

What happened was I made the perfect, dense, and flavorful vanilla cupcakes! I really had no faith they were going to turn out, but my friend's mother told me they were some of the best cupcakes she had ever had! Thanks to her (hi Sharon!), I must now share my recipe for the perfect vanilla cupcakes!

Makes 12 perfect vanilla cupcakes.

Cupcakes:

1 cup white sugar

1/2 cup (1 stick) butter, softened

2 eggs

1 tsp vanilla extract

1 1/3 cups all purpose flour

1/2 tsp salt

1 1/2 tbsp extra virgin olive oil

1 1/2 tbsp water

1 tsp baking powder

Preheat oven to 350 degrees.

1. Whisk together dry ingredients in a large bowl and set aside.

2. In an electric stand mixer with the paddle attachment, cream butter and sugar until fluffy.

3. Add eggs 1 at a time. Add in vanilla extract.

4. Pour dry ingredient mixture into the bowl of the standing mixer and incorporate slowly. Mix thoroughly.

5. Add olive oil. Mix in water.

6. Line a muffin tin with paper cupcake liners. Pour the batter into the liners until they are approximately 2/3 of the way full. The batter should be a little thick. Hit the tin on the counter to level out the batter.

7. Bake at 350 degrees for approximately 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Let cool completely before decorating.

Frosting:

1 cup ( 2 sticks) butter, softened

2 cups confectioner's sugar, plus more as needed

1 tsp vanilla extract

1 tsp water (or milk)

Food coloring of your choice

1. With the whisk attachment of an electric stand mixer, mix together softened butter and sugar. Add vanilla extract and food coloring. Add coconut water and mix thoroughly. If the frosting is not stiff enough, add more confectioner's sugar as needed.

2. Place frosting in a bowl and refrigerate for at least 30 minutes.

3. Using a piping bag, pipe frosting onto cooled cupcakes. Alternatively, use an offset spatula to frost cupcakes. Decorate with sprinkles.

And now you have the perfect vanilla cupcake recipe!

Cheers! -Lauren

Hooray For Rosé! Rosé Sangria Recipe

It's still summer, and the heat is kicking up on these hot August days! It's also Friday, which means you might be looking for a refreshing libation to keep you cool over the weekend. This rosé sangria recipe is fruity and fresh, and has just the right hint of subtle sweetness. Plus, it's rosy hue is a great addition to a pink-themed bash or a girly get-together. Make a double batch for a party or whip some up on a hot summer day and you'll be living la vie en rose!

Makes 6 servings.

Rosé Sangria Recipe:

1 bottle dry rosé wine

2 white peaches, sliced

2 cups strawberries*

2 shots vodka

1 shot peach schnapps**

2 1/2 12-ounce cans grapefruit sparkling water

1. Pour 1 bottle rosé wine into a pitcher. Add sliced peaches and strawberries into the pitcher with the wine.

2. Add vodka and peach schnapps.

3. Stir, cover, and place the pitcher in the refrigerator for at least 2 hours or overnight. This will allow the fruit to infuse into the alcohol.

4. When ready to serve, rim 6 white wine glasses with sugar. Pour contents of the pitcher into the glasses over ice. Top each glass with sparkling water. Garnish with a peach slice.

*Strawberries can be sliced or left whole with the leaves and stems removed.

**Alternatively, you can use creme de cassis instead of peach schnapps

Enjoy! Happy summer!

Cheers! -Lauren

Vegetarian Enchiladas

Growing up, my mom cooked Mexican food almost every night. She would spend many hours prepping for dinner and taking her time to make each recipe perfectly. I loved all her recipes growing up, but whenever she made enchiladas I was especially excited. I am often inspired by my mother's recipes and I cherish the opportunity to share my own versions with her.

My vegetarian enchilada recipe has been mom-approved! Here is my rendition of her classic recipe, which I made my own by adding fresh vegetables and a little kick of cayenne pepper. This is a wonderful recipe for your next party, too, because you can make them ahead of time and cook them on the day-of. They won't last very long once you set them on the dinner table, so I suggest making a double, or even a triple, batch!

Makes 1 1/2 dozen enchiladas.

For the enchiladas:

1 medium zucchini squash

1 medium green bell pepper

2 large carrots

2 cups Mexican blend cheese, shredded

1 1/2 dozen corn tortillas

For the sauce:

1/2 cup avocado oil*

1/3 cup all purpose flour

1 tbsp garlic powder

1/4 tsp ground cayenne pepper**

1 tbsp ground cumin

1 tsp ground coriander

1 tsp ground pasilla pepper

1 tsp ground New Mexico chili***

1/2 tsp salt

1/2 tsp fresh-ground black pepper

2 cups water

1. Heat avocado oil in a large skillet on medium heat. Take caution when heating oil; do not leave hot oil unattended. To test whether the oil is hot, sprinkle some flour into the oil. The flour will sizzle when the oil is hot. Once the oil is hot, lower the burner to medium low heat.

2. Slowly pour the flour into the hot oil. Stir carefully. Working quickly, add the seasonings, salt, and pepper to the flour and oil mixture. Stir until thoroughly mixed. The mixture should look like a paste.

3. Add the water to the skillet slowly. The sauce should be slightly runny. Stir the enchilada sauce frequently until you get the desired consistency. Add more water as desired and salt to taste. Leave the sauce on low heat and stir occasionally.

The sauce gets a nice orange color from the addition of a mild, red chili such as ground New Mexico chili.

4. Meanwhile, preheat oven to 350 degrees. Cut the zucchini, bell pepper, and carrots into quarters and mix them in a small bowl.

5. Steam the corn tortillas by wrapping them in a wet towel and placing them in the microwave for 30 seconds. Flip the tortillas over and microwave for another 30 seconds. Repeat until the tortillas are warm, about 1-2 minutes. This will ensure the tortillas will not crack when you attempt to roll them.

6. Place a tortilla in a 9x13 inch baking dish. Spread sauce on the tortilla. Fill the tortilla with the mixed vegetables. Sprinkle a small amount of cheese on top of the vegetables. Roll the tortilla and secure it by placing a small dab of sauce on the edges of the tortilla. Repeat several times until the baking dish is full of rolled and filled tortillas.

7. Pour the remaining sauce over the top of the rolled and filled tortillas. Top with more cheese and bake approximately 35 minutes or until cheese is bubbly and vegetables are soft. Let the enchiladas set 5 minutes before serving.

Serve enchiladas with diced onion, sliced avocado, or a squeeze of fresh lime. They taste great when topped with homemade salsa, too!

*Alternatively, you can use butter or canola oil in place of avocado oil.

**If you like spicy peppers, you can opt to increase the proportion of cayenne pepper powder to a half teaspoon.

***Any mild, red chili powder will suffice.

Cheers! -Lauren