Peachy Sweet Tea

I'm not really a fan of iced tea....but this is so delicious and refreshing!!  It's so simple..you should definitely try it....ENJOY!

You will need:

8 cups brewed tea

1 (15 oz) can peaches in juice

1 cup water

1/4 cup sugar 

Directions:

Pour brewed tea into large tea jug.  Pour peaches and water into a blender and blend on high speed for 60 seconds.  Add sugar and blend for a few more seconds.  Then, pour this mixture into the pitcher of tea and stir until well mixed. Chill the mixture for at least an hour.  Then, serve in tall glasses over ice for a sweet, refreshing drink!

Tips:  For an extra special touch, you can rim the glasses with sugar, or you can dip mint leaves and raspberries in simple syrup (just sugar dissolved into hot water and chilled) and freeze them.  Then, garnish each drink with a few of each for a cute and delicious little touch!

My Sweet Vanilla Mornings...

Sometimes I look forward to going to work just because of the coffee.  My 2 good friends (and co-workers), Sarah and Jodi, and I take turns buying French Vanilla Creamer (Coffee Mate brand only!  We've tried the other brands and the other flavors...but nothing beats our vanilla!!)  We go to the breakroom and ALWAYS make a fresh pot, add in our creamer, a little sugar and we are set!  It's so creamy..and hot and sweet!  I love it...and it helps me get through the morning, that's for sure!  I usually have it with a nutrigrain bar or a whole wheat bagel.  Sometimes I will bring, from home, a slice of whole grain toast with peanut butter and bananas!  But whatever breakfast I may have....it's alwasy paired with that decadent and delicious cup of coffee!  I count calories during the week, but I will never give up my morning coffee! 

Cupcake Harmony

It's been like Cupcake Wars in my kitchen all weekend!  Only I was the only contestant and nobody was there to help me clean up afterwards!  Even though I made a total of 13 dozen cupcakes this weekend....I still found the time to test a new recipe......and it turned out fabulous!! 

Now, everyone knows that the best part of the cupcake is the frosting, right?  I agree....but the cake part of this cupcake might give the frosting some competition!  But, I do admit...without the tasty frosting paired with it....it wouldn't be the same.  So, give this one a chance!  It's really very good!

Brady's Zucchini Orange Nut Cupcakes with Citrus Cream Cheese Buttercream

Cupcakes

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• 3/4 cup milk
• 1/4 cup brown sugar
• 2 cups shredded zucchini (packed)
• 1/2 cup walnuts
• 1/2 cup raisins
• 1 tbs lemon zest
• 1 tbs orange zest
• 1 tbs cinnamon

Preheat oven to 350°F. .
In large bowl, combine flour, baking powder, and salt with a  whisk.
Cream the butter and sugar until light and fluffy. Beat in eggs, one at a time. Add milk and vanilla and mix until completely combined. Slowly add flour mixture. Add cinnamon, brown sugar, zest, zucchini, walnuts and raisins and stir until fully incorporated.  Divide batter into 2, paper lined cupcake pans using an ice cream scoop.  Bake for 13 to 15 minutes until the toothpick comes out clean.
 
 
Citrus Cream Cheese Buttercream

• 3 cups powdered sugar
• 2 sticks unsalted butter (at room temperature)
• 8 oz cream cheese (at room temperature)
• 1 tbs lemon zest
• 1 tbs orange zest
• 2 tbs fresh lemon juice
• 1/4 cup fresh orange juice
• 1/2 tsp cinnamon
• 1/2 cup heavy cream

 
Cream the butter and cream cheese together adding in the powdered sugar a little at a time.  Add the cinnamon, citrus zest and juice and beat unitl well combined.  In a separate bowl, whip the heavy cream until stiff peaks form and fold it into the buttercream mixture.  Use a piping bag with a star tip and frost each cupcake.
 
Makes 24 cupcakes.
 
ENJOY!!!