A Bohme Cooked Meal

Sunday, May 22, 2016

Margarita Cupcakes

What can I say...these cupcakes are a delicious citrus filled happiness bomb. I can't tell you how many complements I got after making these. It tastes just like the real thing. The cake is lite and flakey and full of tangy lime. It screams summer to me. The next time I make I will use a cream cheese frosting with lime and tequila as it will hold up better to the summer heat. I also put a touch of salt on the limes as decoration. It helps make it very clear that these are margaritas in cake form. If you are concerned that kids can't have them you could cook the alcohol out and bring it back to room temperature...but what fun is that. Sometimes you just gotta have adult only cake.

Recipe from Brown Eyed Baker

yield: 12 cupcakes

prep time: 25 minutes

cook time: 25 minutes

total time: 50 minutes


For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk
To Brush the Cupcakes:
1 to 2 tablespoons tequila
For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt


1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together, power on!)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.
*Note #1: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.
*Note #2: I used a Wilton 1M tip to frost the cupcakes.
(Recipe adapted from Confections of a Foodie Bride)

Sunday, May 15, 2016

Capreese Portabello Grilled Mushrooms

I went to a restaurant a few weeks ago and had a meal that made my mouth sing out.  I love those moments that food can provide.  Sheer bliss. However there is the moment directly after you finish your meal where extreme sadness washes over you knowing that you can't eat this every day without making yourself broke.

That's how this recipe came to be.
I love it because it is flavorful, quick to make and is filling!

There is no right or wrong way to do it and no specific amounts.  Triple it or make it for one... doesn't matter.

Portobello mushroom
Cherry tomatoes divided in half
Balsamic Vinegar

1. Brush off dirt and scoop out the gills of the mushroom. (I don't wash them as they take on to much water. Lightly oil and sprinkle salt and pepper on if you wish.
2.  Place on a heated grill pan and grill until heated through. 
3.  Add into the bottom of the mushroom, pesto, mozzarella, and cherry tomatoes and heat until melted.
4. Remove from the grill and add basil and drizzle with balsamic vinegar.

**Pro tip- You can reduce the balsamic vinegar in a pan until it becomes thicker.  Then drizzle it on the mushroom.

This is such a good recipe and it is healthy!

Can't go wrong with that.

Sunday, May 8, 2016

Zucchini Pineapple Loaf

Let me apologize for my not sharing one of my favorite recipes with you.  This loaf has great texture and flavor.  The pineapple and soaked dried fruit help keep it from getting dried out.  I consider these healthy and far from desert because they have fruit AND VEGETABLES! You can't get better than this.  I also love the fact that you can make these as muffins so that it is more grab and go friendly.  MAKE THIS RIGHT NOW!

3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
3 eggs
1 3/4 cups sugar
1 cup olive oil
2 teaspoons vanilla
2 cups grated zucchini, squeezed dry in paper towel
1 can (8oz.) crushed pineapple, drained
1 cup golden resins or cranberries (optional) soaked in hot water for at least 30 minutes and then drained

Preheat oven to 350 degrees and grease 2 5x9 inch loaf pans.
In a medium sized bowl, whisk flour, soda, powder, salt, cinnamon, nutmeg and cardamom until combined.
In a separate bowl, beat eggs for one minute.  Add sugar, mix until combined.  Add oil and vanilla, mix until combined.
Add zucchini and pineapple and stir with a spoon.
The mixture should be really thick.
Divide the batter between the two loaf pans.
Bake for 55 minutes or until a toothpick comes out clean.
Remove from the oven and cool the loaf in the pan for 5 minutes and then flip to finish cooling on a cooling rack.

Sunday, May 1, 2016

Melt in your Mouth Pork in a Crockpot

I have a slightly unhealthy relationship with my crockpot.  I love it!  There I said it.   Who wouldn't fall in love with a kitchen appliance that cooks for you while you run errands.  I love coming home to my crockpot who slaves away all day and makes my house smell delicious.  I will not be breaking up with my crock any time soon.

Ok.  All joking aside, this is a crazy easy dish to prep and the flavors and smells will remind you of Thanksgiving.  This is another one to bring into the regular rotation.

If you don't make this... you are loosing an opportunity to make your belly happy!  Thanks to my coworker who recommended this recipe to me.

1 cup chicken broth
1/4 cup soy sauce
1/4 cup balsamic vinegar
3 Tablespoons Honey
1 Tablespoon Dijon Mustard
2 Tablespoons Extra Virgin Olive Oil
1 cup minced onion
3 garlic cloves, minced
2 teaspoons driver rosemary
2 teaspoon oregano
1 teaspoon Thyme
1/2 teaspoon black pepper
1 Pork Tenderloin
1 Tablespoon corn starch
3 Tablespoons cold water

In a large crockpot, add all of the ingredients except fort the last three and mix until combined.  Then add the pork to the mixture.  Add the crockpot lid and cook on low for 6-8 hours or until the pork is fork tender.

Once the pork is finished cooking take It out and shred with 2 forks.  Strain the liquids and place in a small pot.  Heat the liquids to a simmer and while that is coming to a boil.  In a small ramekin place the corn starch and cold water and mix together.  Add the corn starch liquid to thicken into a gravy.  Once the sauce is thickened add the shredded beef back into the gravy and serve warm.