Archive for September 26, 2014

Strawberry Piña Colada Cupcakes

Strawberry Piña Colada Cupcakes

Sweet and fruity, pink and boozy. Strawberry Piña Colada Cupcakes are a sweet treat to grace any party. With enough alcohol for the taste but not to enough to leave anyone reeling these 21 and up treats are a fun way to beat the heat.

Cupcake Ingredients:

2 3/4 Cup Flour

2 1/2 Teaspoons Baking Powder

1/2 Coconut Oil

1 3/4 Cups Sugar

1 1/2 Teaspoon Vanilla

2 Eggs

1 1/4 Cups Coconut Milk

5 Tablespoons White/Clear Rum

Frosting Ingredients:

1 Cup Butter

16 Oz Powdered Sugar

1/4 Cup Strawberries

2 Tablespoons White/Clear Rum

First things first is you want to sift your flour, baking soda and salt and set it aside in a bowl. Don’t forget how important sifting is for your flour. You don’t want heavy cakes and the sifting will make the flour lighter so you get lighter cakes. Then you want to combine the coconut oil, sugar and vanilla in a mixing bowl. It is important that you use coconut oil because it is where some of the coconut flavor is going to come from.

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Then you want to add in the eggs, one at a time beating until well combined between each egg. That means you can see no discernible egginess before you add another in lol.

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Now comes the fun part. You have to alternate the sifted flour mix with the coconut milk. Again coconut milk is important because this is where you get the last of your coconut flavoring. Start by adding some of the flour mix and then some of the coconut milk incorporating each completely before adding more of the other.

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The final piece of the puzzle is the booze. I used bacardi because that’s what we had in the house but you can use any clear/white rum you want. Once the 5 delicious tablespoons (watch out for the fumes they’ll go to your head) are incorporated it’s time to load these puppies into the cupcake molds. Fill the cupcake liners between 1/2 to 3/4 of the way full. Depending on what you do you will get between 24-30 cupcakes. I made 24 so that is what my nutrition info will be based off of so keep that in mind.

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Turn the oven on to 375 degrees and place the cupcakes in once the oven is at temperature. They will bake 18-20 minutes I recommend that you turn the pan once at the halfway point just for even baking. You want to check them with a tooth pick to ensure that they are done baking before you pull them out. When cupcakes are done the toothpicks should pull out of the center clean with no batter stuck to them. The edges should just be turning brown and the centers should be white. When you remove the tins from the oven you want to immediately use a fork or knife to remove the cupcakes from the tin and place them on a cooling rack. This prevents them from continuing to cook in the hot tins.


While the Cupcakes are baking you want to get out the butter and let it soften on the counter. Once the cupcakes are cooling on the counter its time to start the frosting.

Beat the room temperature butter until it’s nice and creamy.


Then you want to quickly mix in the strawberries and rum. Again I used Bacardi. Be really careful not to add more than what is called for. If you do then your frosting will be wet and won’t set properly if that happens it will just slide right off the top of your cupcakes.

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Add the powdered sugar in parts once each part is semi incorporated put the power on high until fully incorporated. Do this until all parts are incorporated and until you have stiff peaks of frosting. Transfer to a holding container and leave on the counter. Only frost the cupcakes when they are completely cool then feel free to indulge in this dessert cocktail.

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Makes 24 Cupcakes

Serving size 1 cupcake

Calories 302

Fat 15.3 g

Sat Fat 11.5 g

Cholest. 35.9 mg

Sodium 63 mg

Carb 34.9 g

Fiber .3 g

Sugar 22 g

Protein 2 g

Butter! Butter! Butter!


This is butter that you won’t feel guilty about indulging in. Creamy goodness that’s a staple in most households. It’s super easy and super fast. Just 10 minutes and two ingredients.


1 Pint Heavy Whipping Cream


So making homemade butter is super easy. The first step is to blend the whipping cream in a food processor for a few minutes. It will go through a few different visible stages shown in the pics below.


Stage 1


Stage 2


Stage 3


Stage 4


Stage 5

The blending process separates the butter fat from the butter milk so not only do you get fresh butter but you get fresh butter milk too 🙂 Once it’s reached stage 5 you want to separate the milk from the butter solids. Press the butter into a strainer. By pressing out the butter milk you a prolonging the shelf life of your butter. Once you’ve pressed out the butter milk put you butter solids back in the food processor with a few tablespoons of cold water. Process for another minute until butter starts to come together.



Stage 6


Final Stage

Once butter has reached the final stage  mix in salt to taste and then it is ready to enjoy. It has about a two week shelf life and you get between a cup to a cup and a half.

Serving Size 1 Tablespoon

Calories 102

Fat 11.5 g

Sat Fat 7.3 g

Cholest. 30.5 mg

Sodium 80.6 mg

Carb 0 g

Fiber 0 g

Sugar 0 g

Protien 0.1 g

Tortilla Chips

Tortilla Chips

These are a great tasting, easy, and healthier alternative than store bough tortilla chips. They go great with all sorts of dips. Instead of just being a vessel for dips the chips now become a star all on their own.


30 Small Corn Tortillas (Yellow or White)

1/3 Cup Avocado Oil

1 Teaspoon Chili Powder


So the first thing you want to do is mix the chili powder into the oil in a small bowl.


You want to use a silicon brush to coat the oil mixture on both sides of the tortilla. When you have a stack of between 5-10 tortillas you want to cut them into 6 pieces with a sharp knife.

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Next you want to turn the oven on to 425 degrees and cover a cookie sheet in foil. Lay out the tortillas and crack salt lightly over the top of them. Bake for 5-10 minutes. These cook quickly and will burn just as fast. Transfer the finished chips to a paper towel lined bowl and sprinkle with salt. Then enjoy!

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Servings 15

Serving size 12 chips

Calories 144

Fat 6.5 g

Sat Fat .6 g

Cholest. 0 mg

Sodium 330 mg

Carb 20 g

Fiber 3 g

Sugar 2 g

Protein 2 g



So this is especially great because it is so versatile. I will post my favorite recipe with the photo instruction and the nutrition info and then I will have a separate post with alternate smoothie recipes that I will add to when I find new ones that are good. There will not be step by steps or nutrition for those. You can find other recipes here.

So my favorite is a Cherry Raspberry smoothie. What’s great is that is has 2 servings of fruit and 1 of veggies. Plus depending on how much protein powder I add it can either be a whole meal or I can add something else on the side.


1 Cup Frozen Dark Cherries

1/2 Cup Frozen Raspberries

1/2 Cup Baby Spinach

19 Grams (Or 38 Grams) Vanilla Protein Powder

1-1 1/2 Cups Diet Cranberry Juice

So you want to load everything into a food processor. Start with only one cup of the juice and then while you are blending your smoothie add more as needed. I use the BioTrust Vanilla protein powder but you can use any brand you want, same with the diet cran-cherry juice. I use the BioTrust because it is really good quality with good flavor, but that also means more expensive to purchase.

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I also use all frozen food because then I don’t have to add ice to my smoothies to bring the temperature down. Also the lack of ice lends a smoother consistency to the smoothies. Once done pour and enjoy! It’s a wonderfully healthy and sweet treat especially on a hot day and as you can see (Or in this case not) kids won’t even know that it contains veggies!

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Serving Size 1

1/2 Protein Info

Calories 162

Fat 1.2 g

Sat Fat .3 g

Cholest 12.5 mg

Sodium 118.7 mg

Carb. 25.8 g

Fiber 5.5 g

Sugar 14.5 g

Protein 13.3 g

Full Protein Info

Calories 325

Fat 2.5 g

Sat Fat .5 g

Cholest. 25 mg

Sodium 237.4 mg

Carb. 51.7 g

Fiber 11 g

Sugar 28.9 g

Protein 26.5 g

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