Tropical cupcakes with mandarin,mango & peach

I’ve been in quiet a mood lately and finally I can blog again! Once again I am listening to music,Ozzy Osborne and my fingers are typing fast! Maybe it sounds a little bit weird to some of you,but that’s how I function! Music has always been a huge impact in my life…

My schedule seems to be less hectic the past two  days! Well…believe it or not,I kind of made a deal with Anna, and luckily,both parts will keep their promises. I hope it will last for more!

Today,I made these heavenly delicious cupcakes! Of course,Anna helped again,which means double time,double job!

 

Even though I  wasn’t such a huge fan of those cake boxes,I have to say,that sometimes,especially when you have to be a completely functional human being it really comes in handy! Trying to be a functional parent is so exhausting!

 For the cupcakes:

  • 1 box vanilla cake mix( I used Arrowhead Mills GF vanilla cake mix,half of the mix,because the whole box makes 22 cupcakes! Way to much for me!)
  • 1  8.75 oz can mandarin in light syrup
  • 1 tsp. rum

for the frosting:

I found this recipe with only couple changes.

Instead of plain yogurt I added yogurt with mango and peach,plus 2 tablespoons of shredded coconut.

 

Preheat the oven at 350 F.

Follow the instructions of the vanilla cake mix and on the end add the mandarin,without the syrup and the rum. Bake for 20-22 minutes, or until golden brown.

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Let them cool down,and make the frosting. Mine was a little runny and I let it in the fridge for half an hour.

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So moist and only by smelling them you want to sink your teeth into them and by closing your eyes you,certainly travel somewhere exotic. The destination is yours!

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Zucchini crust pizza

It’s been almost forever since the last time I blogged! I’m a busy mom and housewife,like most of us after all.  Only few people understand how busy and hectic schedule a stay-at home mom has! It’s crazy!!

Last time, George asked for a pizza,but unfortunately,I didn’t have any of my flours(again!) and I found out a pizza crust with zucchini. I found it really smart,because every picky eater can devour it,including the adults! For the pizza crust you’ll need:

  • 4 cups shredded zucchinis
  • 1 egg
  • 1 cup Parmesan
  • 1 teaspoon Italian season in or oregano or thyme
  • 1/4 cup almond flour or GF all purpose flour( it’s optional,but it makes the crust little bit tougher and crispier)
  • salt and pepper

Preheat oven at 450 F. Put the shredded zucchini in a drainer and add some salt on it,let it foe 10-15 minutes to get all the juices out and press with your hands,gently. The zucchini should be as dry as possible. Mix all the ingredients all together an press the mixture onto a parchment paper lined sheet and bake for 15-20 minutes till the crust gets golden brown. image image   add your favorite toppings and voila! I made mine with a little bit of everything there was in the fridge! The crust is crispy outside and cheesy as it goes in the center! Yummy!