Italian Cream Cupcakes

So I was asked by a friend about submitting a post  that inspired me to use something from scratch. Most of my recipes are from scratch, but I wanted to submit a post that everyone could enjoy to make on their own.

This time though, my inspiration is Italian as I will be going to Rome next week. We are so excited to be going to travel that when we were invited over to see MC's parental units...well I thought I want to make Italian Cream Cake. The only problem was that making a cake was not what I wanted, but opted more for something simple and easy to take....cupcakes!

This recipe is actually a combination of three different recipes that I came across years ago. I like to add Malibu Rum to this cake because well....hmm...err...it tastes sooooo good. This recipe is actually for Italian Cream Cake, but since I want to make it easy for people to get an individual piece of goodness.

WARNING: This does have shortening. I do believe in eating things in moderation. Hence this recipe is one of those type of recipes that your grandparents used to make. Eating things such as this in moderation is ok in my book. 

Batter Ingredients:

1/2 cup of butter
1/2 cup of shortening
2 cups sugar
5 eggs, separated
1 tbsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup walnuts or pecans
Malibu Rum

Beat butter and shortening gradually at medium speed until creamy. Gradually add the sugar beating well.

Separating the egg yolks from the egg whites can be a little headache. Personally, I prefer the old tried and true hands. I was convinced to try the egg separater. After a while, I went back to using the hands. What can I say? I am old school like that.

Add egg yolks, one at a time, beating until blended. Add the vanilla as well.

 
Combine flour and soda. Add the mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

 

 

Stir in the coconut and nuts. Make sure you have coarsely cut the nuts. Fold these well into the mixture.

Beat egg whites until soft peaks form. Fold into the batter.

 

 

 
Pour batter into cupcake pans baking at 350 for 25 minutes or until done with the usual "toothpick check". After they have cooled, pour a small amount of Malibu rum to the cooled cupcakes. Place off to the side and get ready to work with the icing.

Icing Ingredients:

1 cup chopped pecans
1 16 oz pkg cream cheese
1/2 cup butter
1 tsp vanilla extract
1 16 oz pkg powdered sugar

Start by beating cream cheese, butter and vanilla until creamy.

 Add powdered sugar a little at a time until it is well mixed with the butter mixture.

 Once the powdered sugar is well mixed, fold in the coconut and walnuts.

 
As the cupcakes are finally cooled, you can spread a generous amount of the butter cream cheese icing to each cupcake. This was made for work, but we shared this with the family. Needless to say, everyone enjoyed the cupcakes. If you ever feel inclined, you can also have these with Chocolate Buttercream Cupcakes.

Chicken Quesadilla

Its really hard to make something from scratch during the week especially when its just for one person. Sometimes, I might make something from scratch, but its got to be really simple. This recipe for chicken quesadillas is really easy. I sometimes might even do this same recipe/steps with either shrimp or pork. I don't like to use beef as it tends to be a little too heavy in the evening along with the cheese.

Ingredients:

1 cooked, rotisserie chicken
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
4 large tortilla, burrito size
1 cup monterrey jack
1 cup queso quesadilla (or colby)
2 cups spinach

First, start to take the meat off the chicken carcass.

In a pot, place the chicken in the pot. Add the water and spices to the chicken.

Get the spinach and julienne. I like to use a little greenery into my quesadilla. Once cut, place into a separate bowl and put off to the side. Sometimes, I like to add mushrooms, bell peppers or onions. 

 

Shred the cheeses and mix. You might be able to find the cheese already shredded, but queso quesadilla normally is found in block form. This type of cheese is really creamy and melts well. Also cut the avocado and place off to the side.

If you have a comal, that is great, but most people don't have such a think. A griddle is another option or better yet a large skillet pan. Reheat the tortillas. Don't overly cook the tortillas as you are going to add the ingredients later.

After you have heated the tortillas, you will be making the quesadillas one by one. Add the shredded cheese to the first tortilla.

After you have added a layer of cheese, add the chicken.

Once you have added the chicken, add the spinach and cheese.

 

 

Cover the top with another tortilla. Check the tortilla to make sure it is cooked through and its slightly crispy. Notice that the tortilla has been cooking and the cheese on the bottom layer is starting to melt. This means you would be ready to flip the tortilla.

A quick tip when flipping the tortilla is by adding a plate on top. Flip the quesadilla and place back onto the comal/skillet/pan.

Allow it to continue to cook. Check to make sure that the cheese is fully melted. Once this is fully cooked take off of the comal/skillet/pan.  Slice the quesadillas to the size that you prefer. Continue with cooking the other quesadillas following the same directions.

Some people like to add lettuce, salsa and/or sour cream. This is a simple recipe, but you can make many different renditions with it. Enjoy!