Strawberry Basil Cupcakes

One of my regular clients asked me if I could make her strawberry basil cupcakes for a party she was throwing. My first thought was what a genius idea! And my second, after googling the title, was how do I make this the way I envision? I found recipes for strawberry basil lemonade cupcakes, strawberry balsamic cupcakes, and strawberry basil cupcakes with whipped cream frosting but none were just right. So I took a little bit from each and came out with the cupcakes below. 

I have to say these were a HUGE hit. I even made an extra batch to take to my father-in-laws 60th birthday party and they were flying off the platter. Everyone really enjoyed the fresh summer combination. Steeping the milk with fresh basil leaves really brought out nice flavor and is worth the extra few minutes. If you are looking for a seasonal cupcake I recommend giving this one a try. 

Strawberry Basil Cupcakes

Source: adapted from Runs with Spatulas and The Pinterest Project

Yield: 36 cupcakes

3 sticks unsalted butter, room temperature

3 c sugar

4 1/2 c cake flour

5 1/4 tsp baking powder

1 1/2 c strawberries, diced and mashed

8 egg whites

2/3 c milk

5 fresh basil leaves, torn

1 lbs powdered sugar

2 sticks unsalted butter, room temperature

1/2 tsp vanilla extract

1 tbsp strawberries, diced

3 fresh basil leaves, minced

Preheat the oven to 350F. Line muffin pan with cupcake liners.

Place the milk and torn basil leaves in a small saucepan over low heat. Let steep for 30 minutes. Remove from heat, discard basil and let cool.

Meanwhile, in the bowl of a mixer, cream together the sugar and butter until light and fluffy. Mix in the strawberries. 

In a medium bowl, sift together the flour and baking powder. Slowly add the flour to the butter mixture. Once incorporated, increase the mixer speed to medium and mix for 2-3 minutes until  light and fluffy. 

In a large bowl, whisk together the egg whites and milk. Add to the batter in three sections, mixing only to incorporate between each addition. 

Pour the batter into the prepare baking cups. Bake the cupcakes for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pans for 5 to 10 minutes before removing to a wire rack.

In a large mixing bowl, beat the butter until light and fluffy. Slowly add in powdered sugar. Mix until it has a smooth consistency. Add the vanilla, strawberries, and basil leaves. Mix until incorporated thoroughly. If frosting is too thick, add a tablespoon of milk and mix.

Weekly Menu 7

tomato and goat cheese stacks | spinach stuffed shells | salmon sliders with chipotle mayo | grilled romaine salad with corn and tomato relish | ginger lime chicken sandwiches

 

It's Monday again! How does the weekend go by so quickly? We had a great time filled with cupcake baking, swim lessons, 60th birthday celebrations, Blackhawks hockey and beer tasting. What could be better? I hope everyone had a wonderful Father's Day spoiling the ones they love.

 

[if you want to see more, follow along on instagram @threesquarechef]

*all photos are taken from the blogs/websites that featured the recipe. please click the links above to view the original sources posted by these talented bloggers/writers.

 

Happy Father's Day

Thank you to all the father's in our life.

It just wouldn't be the same without you and we love each and everyone of you.

[from left to right: P, P's dad, my dad, my step dad, L's god father. missing from the photos: P's step dad]

Mom's Italian Pasta Salad: Revisited

I originally posted this recipe in September of 2009. I know I did not have nearly the following then so I thought I would retake the photo and share it again. This is one of my mom's 'famous' recipes and gets requested frequently at parties and tailgates. For as long as I can remember she has made this for every family get together. It really is a great recipe to have in your arsenal for all of those summer bbq's.

Mom's Italian Pasta Salad
Source: my mom [we are unaware of where the original recipe came from]
Yield: 8 side dis portions

1/2 lb rotini pasta
9 oz artichoke hearts packed in oil (reserve oil)
1 1/2 c frozen broccoli and cauliflower
5 oz turkey pepperoni
1 c monetary jack cheese
1/2 c scallions, finely diced
3/4 c olive oil (reserved oil from artichokes)
1/2 c red wine vinegar
salt, pepper & garlic powder

In a bowl combine cooked pasta, artichoke hearts, broccoli, and cauliflower. Cut pepperoni and cheese into bite size pieces and add to pasta.

Combine the reserved oil from the artichokes and add enough olive oil to fill up 3/4 c. Toss with pasta and red wine vinegar. Season to taste with salt, pepper, and garlic powder.

For max flavor let sit in fridge over night before serving.

Portillo's Chop Salad

Growing up in the Midwest meant many dinners at Portillo's, the Chicago style hot dog chain. To this day it is my parents weekend ritual to stop by for a hot dog, burger or polish while out running errands. Now the aforementioned menu items are great, but the chop salad and chocolate cake are out of this world. While in New York last week, my friend told me about a copy cat chop salad she had recently tried and then Seeded at the Table posted a similar recipe. I took that as a sign and put it on our menu.

As with most salads, this is a simple weeknight meal. You could certainly serve it as a side or starter but it is hearty enough to take over the meal.  I have to admit that for a 'make at home' recipe this sure comes close to the real thing. I know my sister in Arizona will enjoy this recipe until she can get the real deal.

[I left the chicken out because I am not a huge fan but the original Portillo's salad does have grilled chicken pieces.]

Portillo's Chop Salad
Source: Seeded at the Table originally from the Sun Times
Yield: 4-6 meal servings or 10 side servings

Salad:
1 c Ditalini pasta, cooked to al dente and cooled3 to 4 large leafs of Romaine lettuce, washed, dried and choppedHalf head Iceburg lettuce, washed, dried and chopped1 c cooked and diced chicken breast8 slices bacon, cooked and crumbled1 large tomato, seeded and diced5oz bag shredded red cabbage, chopped1/2 c crumbled Gorgonzola cheese3 stalks green onion, chopped

Dressing:1/4 c Balsamic vinegar2 cloves garlic, pressed1 tsp granulated sugar1/2 tsp Oregano1/4 tsp salt1/4 tsp pepper1/2 c olive oil

Combine all salad ingredients in a bowl and toss together. 

Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. Turn on low and slowly drizzle olive oil into the blender until dressing is combined. [dressing can be stored in an airtight container in the fridge for two weeks.]

Toss salad with half of the dressing and add more as needed.