Bake your favorite chocolate cupcakes using LeKue’s silicone reusable cupcake forms. To get perfect cupcakes every time use Tovolo’s Cupcake Filler. Just dip, scrape the back edge on your bowl, and push the plunger to drop the batter into the silicone molds.
Core your cupcakes using Oxo’s Cupcake Corer. Gently push the edge into the cupcake. Twist and pull out. Push core out by pressing down on the corer (in this case the red cap).
Cream Filling 1/4 C butter, softened
!4 C Shortening
2 C confectioners’ sugar (try organic, it makes a difference)
3 TBS 2% milk
1 tps vanilla extract
Pinch of salt (optional)
In a small bowl beat the butter, shortening, confectioners’ sugar, milk, vanilla and salt until smooth and fluffy – about 5 minutes. Makes enough to fill 2 batches of cupcakes.. or cut this recipe in half for one batch of 48 cupcakes.
Using a pastry bag, or teaspoon,fill each cupcake center with about a half teaspoon of the filling. This filling is soft and will slide down into the hole. Cap each cream filled hole with the top of one center … you and the kids get eat the bottom half of the holes!
Frost with your favorite frosting…
Great activity for kids on a summer day – summer get-together or picnic.
Espro, from our neighbors in Canada, make an outstanding coffee (or tea) press – now carried by Inner Oasis – Mind, Body, Spirit.
Espro Stainless Steel Presses are double walled to keep the heat in.All presses have double baskets… no more floaters!
Espro has just come out with a new glass version of their superior press; a stainless steel frame holds the glass container. The best news: this glass is 40% stronger than normal glass. No more breakage!
And for travelers…. Espro’s new travel press.
It’s easy. Place 3 to 4 Tbsp. coffee in the bottom of your press. Add hot water to “max” line. Cover with filters (optional).
Twist on the lid. Wait 4 minutes. Press down slowly.
Until LeKue came into my life my microwave was a limited tool used for reheating a cup of tea or bowl of soup. Now I’m learning to use my microwave to great advantage and my 15 year old microwave is my best friend providing me with tasty, beautiful and very nutritious meals.
Today’s tip – Defrosting food in the microwave from Lekue’s SHORTCUTS
Freezing is one of the best methods for long term food preservation; it stops all biological processes. Frozen foods, once cooked and stored properly, have organoleptic and nutritional properties that are very similar to those held prior to freezing.
To defrost in the microwave, it is recommended that you do so in different phases, mixing the ingredients of the dish from time to time to ensure the dish is defrosted evenly.
Defrost in a covered container to prevent food from drying out; the retention of the steam will help homogenize the inner temperature.
One trick for defrosting individual pieces (one piece of raw salmon? slices of bread?): add 2 to 3 Tbsp of water to the steam case (under the tray), the food on top of the tray will defrost nicely.
OR.. place the food to be defrosted on a dish and cover with a microwave-proofed lid. Set a glass of water beside the dish. Defrost time will be slightly longer with this method, but it will keep the food from partially cooking. Reason? It is the water temperature that will rise – not the temperature of the food.
Defrosting food in the microwave is safe and fast. Bacteria do not have time to multiply – but the food must be eaten immediately after defrosting.
Always use microwave safe utensils and cookware and follow the directions of your microwave.
1/2 zucchini, diced 1/4 yellow summer squash, diced 3 baby bella or white mushrooms, sliced 1/2 C long grain rice 1 C water 1 tbsp olive oil Salt and Pepper
Dice the zucchini, yellow squash and mushrooms. Place all ingredients in LeKue Rice Cooker with pinch of salt and pepper. Cook in microwave for 16 minutes at 800 watts. Remove from the microwave and let sit for 1 minute. Enjoy!