Spring Fling Recipes! Cutie Approved.

It's that time of the year when the birds are chirping, BBQ's are smoking and the sun is shining. I love to eat and create easy recipes for the season. Here are a couple yummy ones I made today.


Heirloom Tomato Salad w/ Feta and Basil

• 3-large ripe but firm Heirloom tomatoes (I used orange and green)
• Handful of fresh basil
• Extra Virgin Olive Oil
• Bulgarian Feta cheese (do yourself a favor and try to find this type. Super rich and creamy)
• Salt and Pepper to taste

This is so easy, that you can probably guess what you do next, but for those that need guidance, here you go. Chop tomatoes into medium pieces. Next cut the Basil with kitchen shears, sprinkle the Feta cheese over the tomato mixture. Drizzle with EVOO and season to taste. Refrigerate for at least 30 mins before enjoying!


Lemony Raspberry Cupcakes

I found this recipe on Epicurious.com, I thought it would be delish so I tested it out for you! I added a little almond extract to my rendition.

• 3/4 cup (12 tablespoons) unsalted butter, room temperature
• 3 cups powdered sugar, divided
• 4 1/2 teaspoons finely grated lemon peel, divided
• 2 large eggs
• 1 1/4 cups self-rising flour
• 1/4 cup buttermilk
• 4 tablespoons fresh lemon juice, divided
• 12 teaspoons plus 1 tablespoon seedless raspberry jam
• Fresh raspberries (for garnish)

Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.

Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.

Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

Give these Spring Time recipes a try, you definitely will want to create these again for your friends and family.

It's always sunny when you are eating good food.

Deliciously Yours,
The Culinary Cutie