Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
Recently, I’ve been trying to come up with fun non-alcoholic drinks. Sometimes your liver can only take so much, right? You also don’t have to conjure up the excuse that it’s five o’clock somewhere when in fact it’s early in the day… and a Sunday (and you’re not even at a classy brunch!).
Earlier this week, I picked up some goodies in anticipation of making this fun homemade soda this weekend. Today, I finally got around to it.
Homemade Raspberry Lemon/Lime Soda
½ cup water
½ cup sugar
6 oz raspberries, pureed and strained for seeds
2 freshly squeezed lime juice
1 tbsp lemon juice
3 cups sparkling water, chilled
Lime slices or lemon slices, for serving
To make your simple syrup, add the water and sugar in small saucepan over medium heat. Give it it a stir every now and again, until the sugar has dissolved. Set aside.
In a pitcher or a fun glass bottle like the one I picked up at the mall today, combine the lime juice, raspberry puree, and lemon juice. Stir in the simple syrup. Just before serving, add the sparkling water. Garnish with lime/lemon slices.
It’s refreshing and a fun change of pace. Plus, when it is actually five o’clock you can bust out some vodka if you so choose.
Before I became a full time Cooking Agent at read . cook . digest, I was a humble cupcake maker. I needed a methodical way to destress from work. What better way to make an accountant/auditor happy than to give her some measuring cups and an oven timer?
I am constantly on the lookout for citrus desserts. I’m talking intense citrus flavor that makes your salivary glands go haywire. I’m not a prim and proper, subtle lemon curd cupcake kind of girl. I want in your face War Head cupcake… and that’s what I found at I Heart Cuppycakes.
Don’t be fooled by their looks — the intense citrus will sucker punch you.
Easy Triple Citrus Cupcakes adapted by Clara of I Heart Cuppycakes
1 package (8 ounces) cream cheese, softened
1/2 cup butter, room temperature
1 1/4 cups sugar
2 tbsp orange zest
1 tsp vanilla extract
1/4 cup vegetable oil
1/4 cup whole milk
2 cups all purpose flour
2 tsp baking powder
1/2 teaspoon salt
3 cups powdered sugar
1/4 cup butter, room temperature
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon peel
3 tablespoons lime juice
To make cupcakes—
Preheat oven to 325˚F. Prepare cupcake pan with liners.
Combine flour, baking powder and salt in a bowl and set aside. In a stand mixer, fitted with a flat beater, combine cream cheese, butter, sugar, orange vest and vanilla extract until light and fluffy, about 3 to 4 minutes.
Add eggs one at a time, beating after each addition. Then beat in oil. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Try not to overmix.
Fill cupcake liners about 1/2-2/3 full. Bake for about 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
To make frosting—
In a stand mixer, fitted with a flat beater, combine all frosting ingredients, until frosting reaches desired spreading consistency.
The frosting on these were so yummy and I put more than probably necessary, but who doesn’t love an extra squirt of frosting. I ended up having to double my recipe and ran out to a 24 hour convenience store at 11:30 just to pick up more confectioner sugar. I agree with Clara. These most definitely get an A+!
On a side note, I hope everyone in the Northeast survives the inevitable blizzard!