Key Lime Cupcakes with Blackberry Frosting

Here is the second cupcake that I made for the Surprise 50th Birthday Party.  I already made Chocolate Chip Cupcakes with Peanut Butter Frosting, so I wanted something fruity.  I am a huge fan of Key Lime flavor anything so I had been wanting to try these for a while.

Key Lime Cupcakes
1 cup softened, unsalted butter
2 cups sugar
3 eggs
2 tsp vanilla
4 tbsp key lime juice (I use Nelliie & Joe's Famous Key West Lime Juice)
zest of 2 limes plus the juice
3 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups sour cream
Cream the butter and sugar in the stand mixer and then add the eggs, vanilla, lime juices and zest.  In a separate bowl combine the flour, baking soda, baking powder and salt.  Alternatively combine the dry ingredients with the sour cream into the mixture.  Mixture will make around 24 cupcakes.  Bake at 350 for 20-25 minutes.

Blackberry Frosting
1 cup softened, unsalted butter
1 tsp vanilla
2/3 cup seedless blackberry preserves
6 cups powdered sugar
3 tablespoons milk
Beat the butter and vanilla until smooth.  Mix in the blackberry preserves and slowly add in the powdered sugar.  After all the sugar is combined, slowly add the milk in, a tablespoon at a time, until the desired consistency.

Chocolate Chip Cupcakes with Peanut Butter Frosting

Two of my aunts turned 50 this year and we threw them a Surprise Party earlier this month.  I was asked to make cupcakes and I used it as an opportunity to try something new.  I tried 2 new cupcakes.  I will post the second one next week.

Chocolate Chip Cupcakes
1 Devil's Food Cake Mix

(Add an extra egg and change the water to milk according to the box directions)
1 cup Chocolate Chips
Make the cake mix according to the package directions with the noted changes.  Stir in the Chocolate Chips and bake according to the package.

Peanut Butter Frosting
1 8 oz. block of Cream Cheese
4 tbsp of softened, unsalted butter
1/2 cup creamy peanut butter
3 1/4 cups powdered sugar
1 cup Cool Whip
Whip the cream cheese and butter until smooth.  Add in the peanut butter to combine.  Slowly add in the powdered sugar until fully combined.  Finally, add the Cool Whip and mix until desired consistency.

I had extra frosting left over so I made a pan of brownies and topped them with it.  They were so delicious.

Garlic Gravy Chicken

When Fall hits, I seem to become more domesticated.  I focus more on new recipes and I am much better about keeping up the house.  It's only Thursday and I have already tried 4 new recipes.  Earlier in the week I made this Scallop Chowder.  My husband loved it.  Last night I made Garlic Gravy Chicken.  I got the recipe here and tweaked it for my own tastes.

It is so hard to make Chicken and Gravy look delicious, but I promise you, it was so flavorful and moist.  I served it with mashed potatoes.

• Garlic Gravy Chicken
• 2 tbsp Vegetable Oil
• 8 Chicken Thighs, Skin-On
• Seasoning Salt
• 20 Garlic Cloves
• 2 tbsp Flour
• 1 3/4 cup Chicken Broth
• 1 tbsp Fresh Thyme
• Preheat the over to 400.  Heat the oil in a dutch oven or oven safe pot.  Season the chicken pieces with Seasoning Salt.  Once the oil has heated up, place 3-4 pieces, skin down, in the pot.  Don't overcrowd the pan.  Brown the chicken for about 4 minutes on each side, then place on a separate plate.
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• Once all the chicken is done, reduce heat and add in the garlic cloves.  Cook the cloves for about 3 minutes, until it starts to brown.  Sprinkle the flour over the garlic and stir until it's all combined.  Return the chicken to the pot, put on the lid and bake in the over for 15 minutes.
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• Remove the pot carefully from the oven and place back on a medium burner.  Again, remove the chicken from the pot.  Stir in the broth and thyme, scrapping the bottom of the pot for all the goodness.  Check for seasoning and add more salt and pepper if needed.  Stir until it thickens.  The garlic will be soft and combine really well into the sauce.  Add the chicken back in, cook for a few more minutes and then serve.