Happy 2012 !

Happy 2012!

It is a bit late to wish everybody a happy 2012, but better do it later than never. I thought this year I will be more active on the blogging side, however until now I failed miserably at it. I abandoned my blog for quite a while, but now I am back …and I am back with a new type of recipe. 

No, my new years resolution is not to drink more alcohol :-). But I discovered this cocktail a while ago and I thought it would be good to share it. First time I tried the virgin version, but I must admit, the spiked one has its advantages.

It is based on the idea of a mojito, but there are few extra ingredients in it, that make it a bit more special:

rum

limesraspberries & mintand lychee

lychee mojito

Ingredients

5-6 fresh mint leaves

6-7 lychees (canned or fresh)

1 tablespoon sugar

the juice of one lime or half lime (depending of your taste)

30-50 ml rum

150 ml club soda or lychee syrup (if you use the canned fruits)

2-3 raspberries

ice

Place the mint leaves in a cocktail shaker and muddle them together with the lychees and sugar. Add the lime juice, rum and ice. Top up with club soda/lychee syrup. Shake well and strain it in chilled glasses decorated with sugar. Garnish with raspberries, lychees and mint leaves.

Alternatively, you can omit the alcohol, makes a great drinks for kids.

Tweak a bit the taste by puree-ing some raspberries in.

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Cupcake Mania – Pistachio cupcakes a la Martha Stewart


Few weeks ago I made Magnolia Bakery’s cupcakes. It was one of the first times I made cupcakes, and before this I never got the cupcake frenzy…but boy was I wrong. Once you pop, you can not stop just like Mr. Pringle.This is my second cupcake episode and if this madness will continue much longer, you will get a large variety of cupcakes recipes and my blog will be flooded by little delicious cupcakes, while my hips will grow larger and larger :-). As I love pistachios, I looked for a good pistachio cupcake recipe and I came across Martha Stewart’s recipe for Pistachio cupcakes with raspberries. Since I am not a huge fan of bakes raspberries I replaced them for chocolate, which was in my opinion a good option. Pistachios and chocolate go together really well, so well, than only few of the 18 cupcakes are left after only a day since the baking event. pistachio cupcakes with chocolate chips

Yields 15 – 18 cupcakes

1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped

1 1/2 cups sugar

1 pinch of salt

4 ounces butter

vanilla

4 large eggs

1 cup flour

100 grams chocolate chips

Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined. Mix the chocolate chips into the batter.

Divide batter among muffin cups, filling each halfway. Sprinkle with slivered or chopped pistachios. Bake until firm and pulling away from liners, about 30 minutes. Let cool in tins on wire racks. When the cupcakes cooled down frost them with your favourite buttercream or mousse (vanilla and chocolate in my case).