Strawberry Lemon Cupcakes

Every once in awhile, we get lazy.  We want to grab something, but would prefer to make it ourselves.  Whether it's because we want it to be a bit more gourmet to spruce up the flavor or if we feel inventive, it's fun to combine pre-made with home-made every-so-often.

I made these cupcakes with the idea of limited cooking abilities and time.  Easy-peasy.

1 box lemon supreme cake mix
1 medium lemon to zest
1 container of Cool Whip (I used lite)
1-2 Tbsp strawberry syrup
Quartered strawberries
Red sprinkles/sugar decorations (optional)

1. Mix the cake mix as directed on the box.  Pre-heat oven to box directions.  Line 24 cupcake tins with cupcake paper cups.

2. Wash lemon thoroughly and zest peel into batter.  Mix and pour into tins.  Bake as directed on box.

3.  Remove and cool on wire rack completely.  Mix strawberry syrup with thawed cool whip until evenly pink. Use a spoon to dollop whip onto cooled cupcakes generously, using a spinning motion for a smooth look.  Sprinkle with red decorations and place quartered strawberry onto whip (preferably next to the "peak" of the whip for aesthetic purposes).

4.  Serve and enjoy this tangy yet sweet treat!  Easy to make and doesn't take a lot of time.  Have fun!

Bacon, Egg and Cheese Tart

This quick and delicious breakfast takes simple ingredients and combines them to make a delicious morning meal.

I got this recipe/motivation from the Food Network magazine in one of my patient's rooms... it looked absolutely fabulous and I modified it to my own liking.  The pastry puff makes this tart flaky, light and crispy.  The bacon gives it a smokey crunch.  The egg seals it all together and topped off with a hint of chives.

Enjoy!

Takes approximately 30 min (mostly baking time)

1 sheet of Pepperidge Farm pastry puff cut into quarters

4 eggs

3-4 strips of bacon

Fresh chopped chives

Salt & pepper

1.  Take the pastry puff quarters and spread them onto a baking pan lined with foil or parchment paper.  Pre-heat the oven to 425* and use a fork to poke holes throughout the pastry puff to prevent bubbling.  Bake for 9-10 min until solid but not too golden (you will have to bake it again).

2.  While the pastry puff is baking, brown the bacon on the stove-top for 9-10 min.  Remove from heat, place on pan with paper towels to soak up the oil, and crumble.  

3.  Take the pastry puff out of the oven and let cool for a bit.  Use the back of the fork and make a groove into the middle of each puff by pressing down (try not to make any holes in the bottom).  Once flat, crack an egg in the tart.  Salt & pepper lightly, add crumbled bacon.  Return to oven for 10-15 minutes until egg white is... well, white (not clear).

4.  Remove from oven, sprinkle with chives.  Serve and enjoy!

Yummy.  <3

mmm, delicious and flaky <3

Forgive my morning mess >.<

Made this for the boyfriend... extra bacon ;)