Caprese Pasta by Frankenstein

I feel like I'm emerging from the woodwork.

Since we've last seen each other, I've been moving to Knoxville, traveling to Ukraine and generally having no idea where my kitchen is beneath all of the boxes.

I haven't located my measuring cups, but I didn't let that get me down: I still made a rather delicious caprese pasta. Original recipe found via Pinterest on this blog: Simply Scratch.

You'll need:
2 cups of orecchiette pasta
2 cloves of garlic
1/3 cup of Balsamic vinegar
3 tbsp olive oil
Fresh basil
1 cup of mozzarella pearls

Cook your pasta. I used small shells because I couldn't find the orecchiette pasta the original recipe called for. Whatever. Moving on.

Put two cloves of garlic through a garlic press.
Pour 1/3 cup of balsamic vinegar and whisk.
While whisking, slowly pour three tablespoons of olive oil. Set aside.

Cut up a box of little grape tomatoes into fourths, cut your basil into ribbons and drain those mozzarella balls pearls.

This makes me want to go back to Italy. Immediately. Who's with me? 

Once your pasta is ready, drain it and then combine all the other good stuff. Season with salt, pepper and of course pour on the balsamic / olive oil / garlic concoction -- as much as you want. (I didn't end up using all of it.)

I ate it warm, but I plan on trying it cold for lunch tomorrow. Yay, leftovers!

Happy eating -- I'm sure glad to be back.

Note: Tried it cold... it's better zapped in the microwave. Bon Appetit! 

Healthy (Carrot) Cupcakes

Book Club (the best night of the month) is tonight! 

We pot-luck the food situation. I found this recipe in this month's Real Simple and since Martha's chocolate chip cookies are my go-to, I just had to try these Carrot Cupcakes. 

And Ms. Stewart came through for me, like always. So I'm real excited to impress my friends.

For the Cupcakes:
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup packed light-brown sugar
1 large egg
2 tablespoons plain low-fat yogurt
1/4 teaspoon pure vanilla extract
1 1/2 cups grated carrots (from about 4 medium carrots) **

For the Frosting:
1 package (8 oz) cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon grated orange zest (optional)

Action:
1. Preheat oven to 375. Prepare your muffin tins with liners, Pam, whatever you want.

2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.

3. In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25-30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.

4. Remove from pan to a wire rack to cool completely before frosting.

Frosting Action:
Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth. Beat in vanilla and orange zest. Top each cupcake. 

Used the cut-the-corner-off-the-ziplock method (to impress yall).

**Note/ Confession: I asked Vasily to grate the carrots because I didn't want to work too hard. He grated 3 cups instead of just the 2 I needed and I felt bad for not telling him "when" so... I used all 3 cups. I was nervous, but the cupcakes turned out tasty, healthy, not overly carrot-y. 

Also, I found this: Me and Amanda during our study abroad in Sienna, Italy circa 2008. We wore sleeveless shirts to the cathedral so... had to sport these amazing super hero capes!