Lemon Zest Cupcakes with Lemon Cream Frosting

As the resident chef and party planner extraordinaire for all my friends, when Birthday time comes around I’m everyone’s first call!  For a friend I’ve known my whole life I pull at all the stops, and that friend would be Billy!  It just happens that Billy’s Birthday fell on Superbowl Sunday this year, bonus!  So a duel celebration was in order, biggest football day of the year and celebrating the birth of one of the greatest guys I know!

So the first question I ask my friends as their birthday approaches is “what kind of cake”?  This year Billy responds with the dreaded “surprise me!”  Oh no, this means not only do I have to come up with an amazing cake, I also have to figure out what kind of cake that is! So in true little leopard fashion, I made three cakes, just to be sure!!! Some were made into cupcakes, like these delightful little desserts! (Easier for sharing at a party!)

Ingredients (makes 48 mini cupcakes or 24 large cupcakes)

• 3 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (1 stick)
• 1 1/2 cups granulated sugar
• 4 large eggs
• lemon zest from 2 lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla
• 1 cup half-and-half

Start by pre-heating the oven to 350° and lining a cupcake pan with paper liners.

Next, combine the flour, baking powder and salt in a small mixing bowl.

In a medium mixing bowl cream the butter and sugar together, then add eggs one at a time. Next, add the zest and vanilla.

Then add the lemon juice and half-and-half.

Combine together with electric hand mixer.

Mmmm creamy! Now spoon into the lined cupcake pan.

I used the mini-cupcake pan because they’re so darn cute and easy to gobble up in one bite!

Bake for app 15 minutes.

Now it’s time to make the Lemon Cream Frosting!  I simply took my Cream Cheese Frosting recipe and added lemon juice!

Ingredients

• 2 8 oz packages cream cheese
• 1/2 cup butter, softened
• 2 cups confectioners sugar, sifted
• 1 tsp vanilla extract
• Juice of 1 lemon

Use an electric hand mixer to combine ingredients. Next spread on top of the lemon zest cupcakes!

Now of course I have no pictures of the cupcakes WITH the frosting on top! I got busy making all of the other delicious Superbowl Party food and asked my girls to frost the cupcakes for me, by the time I realized there were no pictures, they were all gone!

I promise they were as pretty as they were yummy!

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

The Little Leopard Photo Shoot

Today I wanted to share with you all my favorite images from a recent photo shoot I did with photographer Kenneth M Ruggiano. I wanted the shoot to encompass who I was as a chef, foodie, blogger and person!  Kenneth did just that! He is an amazingly talented photographer and just so happens to be from my home state of Oklahoma!!  I hope you all enjoy and look for a new recipe tomorrow on the little leopard book

Thank you to my amazing friend Shannon for letting me turn your beautiful downtown loft into a studio for the day!

I like to call this one “Casual Cookie Making”

I feel very “Real Housewives of OC” in this shot!

Veggie time!

Most people chop their veggies while sitting on the floor, right??

Who wants cookies???

It’s a cookie cutting party y’all!

The Little Leopard Book herself had to make an appearance!

And now for a fun little behind-the-scenes video!

Heading into the kitchen now to whip up a new creation for tomorrow’s post!

Strawberry Pancakes with Cream Cheese Syrup

I am having a serious debate with myself right now about what my favorite time of the year is.  Strawberry Season or Football Season?!? It’s still a toss-up but Strawberry season is making me overjoyed at the moment!  It is true that one of the many benefits of living in Southern California is the year round fresh produce, but there are still seasons when different produce is better and we’re just stepping into the peak Strawberry Season.  The berries are bigger, brighter and more succulent than ever right now!

So I’ve decided to take full advantage and use them in every recipe possible!  Brunch this weekend was Strawberry Pancakes. Not only did we have pancakes, we had Cream Cheese Syrup.  Yes, that is an actual thing. And if not, I just made it happen!  You’re welcome

Tomato Basil Bruschetta

This recipe was inspired by BJ’s Restaurant and Brewery’s fabulous appetizer, a dish they no longer serve.

I was so upset when they first did away with it but luckily after a few attempts I was able to re-create and perfect the recipe myself!

Today I get to share it with you all in this fantastic new little leopard how-to video!

Ingredients (serves 4)

• 6 Roma tomatoes (chopped)
• 1/2 red onion (chopped)
• 3 cloves garlic (minced)
• 1/4 cup fresh basil (chopped)
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp parmesan cheese (grated)
• 1 french baguette

Combine the first 8 ingredients in a large bowl.

Toast the baguette in an oven at 350° for 5 minutes. Slice the baguette and top with bruschetta, sprinkle parmesan cheese on top.

I serve this bruschetta as an appetizer on the regular with my favorite Italian dishes like Chicken Parmesan, Italian Crab Cakes or Ricotta Filled Arancini and the number one comment I always get is, “it tastes so fresh!”

With spring and summer right around the corner, this is the perfect healthy, light and refreshing dish to serve as an appetizer at your next dinner party!

Simple to make, delicious to eat and healthy, I’m ready to dig in, how about you?

♣ Vegetarian Option: This recipe is vegetarian (and if served with bell peppers instead of bread ↓ it is also vegan!)

♦ Gluten Free Option: Serve with gluten-free bread instead of the baguette or with large slices of red bell pepper instead of bread to make this dish gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Hoisin Sauce Lamb Chops with Potato and Celery Root Mash Topped with Roasted Sunchokes

For some chefs the kitchen is your domain, no one is allowed in, to touch your gadgets or to “help” with anything. Well I would be that kind of chef!

I like to do things myself, I like my space and I’m very particular about my cooking.  There is a method to my mayhem, a way I like things chopped, grated, pureed and that’s why I tend to make my kitchen a “do-not-enter” zone!  I allow my friends to help by keeping my wine glass full

But last Wednesday I allowed my friend Colin into my kitchen for a co-produced dinner. He had been bragging about his cooking skills for months so I finally put him to the test. He did not disappoint.  He had told me that he made a great lamb chop and since I’d never made lamb chops before I thought this would be the perfect opportunity to learn from someone who had perfected a recipe!

Since I couldn’t give up complete control of my kitchen I offered to make the sides. This week while at the Farmers Market I bought a few Sunchokes, also called Jerusalem Artichokes.  I’d never cooked with them before so I Googled them to find out what to do! I found a lot of recipes that used them in mashed potatoes or simply roasted them.  I then found on Bon Appétit the recipe I adapted mine from, combining the two most common approaches to Sunchokes incorporating mashed potatoes and roasting them.

Let’s start with Colin’s Hoisin Sauce Lamb Chop Recipe:

*Don’t be fooled by the jar of Hoisin Sauce.  Colin uses the Lee Kum Lee Hoisin Sauce as a base, but adds to it!

Ingredients (serves 2)

• 6-8 medium lamb chops
• 2 tbsp Thai Peanut Satay Sauce
• 4 oz Hoisin Sauce
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp Thai sweet chili sauce

Start by mixing together the store-bought Hoisin sauce with the garlic, ginger, soy sauce, sesame oil and chili sauce.

Next, sear the lamb chops on the stove for 2 minutes on each side.

Look at that sweet action shot!

Then, remove the chops from the stove top and into an oven safe dish.  Place in the oven set at 400° for 6 minutes.

After 6 minutes, flip the chops and cook for an additional 6 minutes. Next, remove from the oven and brush with the peanut satay sauce, then top with the hoisin sauce and place in the oven for an additional 4 minutes.

Remove from oven and serve!!  Simple and delicious!

Now for the Potato and Celery Root Mash Topped with Roasted Sunchokes Recipe (which is possibly the longest recipe name EVER!)

Ingredients (serves 2)

• 1 large celery root
• 1 lb Russet potatoes
• 2 cups chicken broth
• 2 cups milk
• 3 garlic cloves
• 3 rosemary sprigs
• 1 bay leaf
• 4 tbsp unsalted butter
• 3-4 Sunchokes (Jerusalem Artichokes)
• 1/2 tbsp olive oil
• 1/2 tsp sea salt
• 1/2 tsp fresh ground black pepper

Start by peeling and chopping the celery root and potatoes into 1 inch cubes.

Next, add the chopped vegetables to a large pot with the chicken broth, milk, garlic cloves, rosemary and bay leaf.

Then, add enough water to cover the celery root and vegetables completely and bring to a boil.

Allow to boil for 20 minutes or until potatoes are tender and break apart with a fork.

While the potatoes and celery root are boiling, prepare the Sunchokes. Start by chopping each one into quarters.

Next, mix the chopped Sunchokes with 1/2 tbsp butter, olive oil, sea salt and pepper.

Spread onto a foil lined baking sheet.

Now, place in the oven at 400° for 20 minutes.

While they are roasting, finish the potato and celery root mash.

Start by draining the potato mixture.

Next, discard the rosemary and bay leaf. Return the potato mixture to the pot over low heat and add the remaining 3 1/2 tbsp butter.

Mash the potatoes and celery root until creamy.

Now, place potato and celery root mash in a large serving bowl.  Remove the Sunchokes from the oven and place on top of the mash.

Get ready for your close-up….

Might be my favorite potato recipe ever!  I love the crunch of the roasted sun chokes on top and the creaminess and flavor of the celery root and potato mash from boiling them in milk and chicken broth.

I finished the meal off by roasting some garlic lemon asparagus in a foil packet for 20 minutes at 400°

Ingredients

• 1 lb asparagus
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 6 cloves of garlic

Place the asparagus on top of foil and drizzle with lemon juice and olive oil , then top with salt, pepper and garlic cloves. Wrap the foil over the asparagus into a packet and place in the oven for 20 minutes. Remove from the oven, unwrap and place onto serving dish.

And the meal is complete!

Time to chow down!

Colin definitely knew what he was talking about and is now invited to cook with me anytime!  Ok… maybe not ANY time, but he’s no longer on the “do-not-enter” list

♦ Gluten Free Option: Make your own Hoisin Sauce.

Ingredients:

• 4 tbsp gluten-free soy sauce
• 2 tbsp peanut butter or black bean paste
• 1 tbsp honey
• 2 tsp white vinegar
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• 2 teaspoons sesame oil

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.