Seriously best ceviche ever! I think it was probably the chunks of avocado and definitely the little bits of mango. And right under here... Loaded steak nachos. Had this at least twice, lol.Last but not least are the fish tacos. These are particularly special because Mike and my brother actually caught the fish that morning. Tiger fish, a blondie, and I think a yellow snapper maybe. Sooo good.
24 May 2010
04 May 2010
Margarita cupcakes, that is, because it's cinco de mayo tomorrow! Be honest - you have no idea what the significance of cinco de mayo is. Wait, maybe that's just me. So... I'm going to skip right over the holiday and go right to the cupcake. A couple recipes I saw called for margarita mix plus tequila. While at the liquor store
during my lunch break the other day, though, I happend upon a 4 pack of Jose Cuervo margaritas and just went with that. I thought that maybe it'd make a really boozy cupcake. Nope, after it baked, the margarita flavor wasn't very pronounced. (Or maybe my taste buds were dulled from downing the 2nd half of one bottle while prepping this...) Instead the flavor is more subtle. The icing, though, is not. *happy face* I made mine pretty limey, so it's both sweet and tart. Perfect for me, and perfect for a cinco de mayo treat. Or an anytime treat!
adapted from Confections of a Foodie Bride
1 box white cake mix
3 egg whites
2 Tbsp canola oil
10 oz margarita (mix, if you don't want alcohol in this)
1 oz Grand Marnier (non-alcoholic version: oj)
zest of one lime
Preheat oven to 350. Line 2 cupcake pans (this makes 24).
Combine the margarita and grand marnier in a liquid measuring cup - you should get about 1 1/3 C total. In a large bowl, mix the cake mix, egg whites, oil, and margarita mix until well blended - about 2 minutes (basically you're following the instructions on the box, but instead of water, you're using booze.)
Divide the batter evenly - fill each cup about 3/4 of the way. (I used my large cookie scoop for even, fast dishing.) Bake for 20 minutes, or until a toothpick comes out clean. Cool in the pan for about 5 minutes, then remove to the cooling rack.
Lime Cream Cheese Icing
adapted from Homemade by Holman
1 bar cream cheese, room temp
1 stick unsalted butter, room temp
juice of one lime ~ about 3-4 tbsp
4 1/2 C powdered sugar
4 1/2 C powdered sugar
green food coloring (optional)
green sanding sugar (optional)
Beat the cream cheese and butter together until smooth. Beat in 3 tbsp lime juice. Mix in 1 C of powdered sugar at a time, until it reaches your desired sweetness and consistency. Check the lime flavor, and beat in more juice if you like it more tart. Add a bit of food coloring if using, and beat in until even. Frost the cupcakes, and sprinkle with sanding sugar. Alternative decorations: a slice of lime, a bendy straw, or a little umbrella just cuz I feel like I should be sitting on a beach under an umbrella sipping on a margarita!