Tequila Sour Cream Cupcakes

Today I made Tequila Sour Cream Cupcakes With Chocolate Glaze!

2C flour, 1 1/2t baking powder, 1C sugar, 2 eggs, 1C tequila, 2T butter, melted, 1/2C lowfat sour cream

Glaze: 1T cornstarch, 1T sugar, 2T skim milk, 2 oz chocolate chips, melted

Preheat oven to 350F.

Tequila Sour Cream Cupcakes

Sift together flour and baking powder. In separate bowl, beat sour cream and eggs together.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Add melted butter.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Mix in 1C sugar. Blend well.

Tequila Sour Cream Cupcakes

Make a “well” in the dry ingredients.

Tequila Sour Cream Cupcakes

Alternately add tequila and egg mixture. Blend well.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Turn into greased, lined or nonstick cupcake tin.

Tequila Sour Cream Cupcakes

Bake 30-35 minutes or until golden brown. Cool.

Tequila Sour Cream Cupcakes

Stir together cornstarch and 1T sugar.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Add milk.

Tequila Sour Cream Cupcakes

Stir constantly over low heat until thickened, about 5-7 minutes. Turn off heat. Add chips.

Tequila Sour Cream Cupcakes

Stir until melted and smooth. Spread on cupcake tops.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Chill 10 minutes.

Tequila Sour Cream Cupcakes

Blueberry Sour Cream Cake

Today I made Blubeberry Sour Cream Cake and Frosting!

3C fresh blueberries, 1C butter, 2 1/2C sugar, 4 eggs, 4C flour, 2t salt, 2t baking powder, 2t baking soda, 2C reduced-fat sour cream
Frosting: 6T blueberry puree, 6-7C powdered sugar, 6T reduced-fat sour cream

Preheat oven to 350F.

Blueb Sour Cream Cake

Sift together dry ingredients. In separate bowl, cream butter with sugar until blended.

Blueb Sour Cream Cake

Add eggs.

Blueb Sour Cream Cake

Make a “well” in the center of the dry ingredients.

Blueb Sour Cream Cake

Pour in butter mixture.

Blueb Sour Cream Cake

Stir in sour cream.

Blueb Sour Cream Cake

Fold in blueberries.

Blueb Sour Cream Cake

Blueb Sour Cream Cake

Turn into two greased 9″ round cake pans.

Blueb Sour Cream Cake

Blueb Sour Cream Cake

Blueb Sour Cream Cake

Bake 1 hour or until knife inserted in center of cake emerges clean. Cool 20 minutes. Remove from pan.

Blueb Sour Cream Cake

Stir together frosting ingredients until spreadable.

Blueb Sour Cream Cake

Blueb Sour Cream Cake

Blueb Sour Cream Cake

Blueb Sour Cream Cake

Spread on cakes. Chill cakes until ready to serve. They might not be gorgeous, but they’re just frosting-holders, anyway.

Blueb Sour Cream Cake

Pumpkin Sour Cream Custard Cake

Today I made Pumpkin Sour Cream Custard Cake!

Cake: 1 1/2C sugar, 2C flour, 1t baking powder, 1/2C butter, melted, 3 eggs, 1/2t salt, 1/2C skim milk Custard: 1 egg, 1C sugar, 2C canned mashed pumpkin, 1 1/4C fat free sour cream

Preheat oven to 350F.

Pumpkin Custard Cake

Sift together dry ingredients, except for sugar. In separate bowl, mix 2 eggs with 1 1/2C sugar until pale and thick.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Add cooled, melted butter.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Stir in dry ingredients.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Stir in milk. Blend well.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Spread half of batter in greased 9″ X 13″ pan.

Pumpkin Custard Cake

In separate bowl, mix 1 egg with 1C sugar. Stir in pumpkin.

Pumpkin Custard Cake

Stir in sour cream. Blend well.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Spread on batter in pan.

Pumpkin Custard Cake

Pour on remaining batter. There will be a lot more custard than cake batter.

Add remaining custard. Swirl with knife a few strokes. Bake 50-60 minutes or until toothpick inserted in center of cake comes out clean.

Pumpkin Custard Cake

Raspberry Sour Cream Ice Milk

Today I made Raspberry Sour Cream Ice Milk!

12 oz fresh raspberries, 16 oz nonfat sour cream, 2C half and half, 1C sugar

Push raspberries through sieve suspended over a bowl. Let sit for at least 1 hour. What to do with the pulp/seeds: bake in pie, stick in eye, keep, eat or throw out as desired.

Raspberry Sour Cream Ice Milk

Raspberry Sour Cream Ice Milk

Raspberry Sour Cream Ice Milk

Mix puree with sour cream.

Raspberry Sour Cream Ice Milk

Raspberry Sour Cream Ice Milk

Add half and half.

Raspberry Sour Cream Ice Milk

Raspberry Sour Cream Ice Milk

Raspberry Sour Cream Ice Milk

Raspberry Sour Cream Ice Milk

Add sugar. Blend well.

Raspberry Sour Cream Ice Milk

Raspberry Sour Cream Ice Milk

Pour into souffle dish.

Raspberry Sour Cream Ice Milk

Freeze until of desired consistency.

Raspberry Sour Cream Ice Milk

Chocolate Sour Cream Peanut Ice Milk

Today I made Chocolate Sour Cream Peanut Ice Milk!

14oz fat-free sweetened condensed milk, 1C fat-free sour cream, 2/3C cocoa, 1 1/3C half and half, 1C peanuts, chopped, 1/2C brown sugar

Mix milk with cocoa over low heat until smooth.

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

Remove from heat. Stir in brown sugar. Blend well.

ChocSourCreamIceMilk

Stir in sour cream and half and half. Blend well.

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

Stir in peanuts.

ChocSourCreamIceMilk

Turn into souffle dish. Freeze overnight or until of desired solidity.

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

Chocolate Sour Cream Cake

Today I made Chocolate Sour Cream Cake!

2C flour, 1 1/4C sugar, 1 1/2t baking powder, 1/2C butter, 1/3C cocoa powder, 1C fat-free milk, 1/2t salt, 2 eggs, 1/3C sour cream
Glaze: 6T cocoa powder, 1/2-3/4C powdered sugar, 3-5T fat-free milk

Preheat oven to 350F.

Choc Sour Cream Cake

Beat eggs. Add sugar. Blend well. Stir in sour cream.Stir in milk. Blend well. In separate bowl, sift together dry ingredients. Make a depression (“well”) in the center. Pour in the wet ingredients. Stir just until blended. Turn into greased tube pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool cake completely before pouring on glaze. Mix 1/2C powdered sugar and cocoa. Add 3T milk. Continue adding sugar and milk until mixture is barely pourable. Pour on cake. Let set ten minutes before cutting.

Choc Sour Cream Cake

Sour Cream Cherry Muffins

Today I made Sour Cream Cherry Muffins!

1 1/4C flour, 2 T sugar, 1t baking powder, 1/2t baking soda, 1/2t salt, 1 egg, slightly beaten, 1C sour cream, 2C coarsely fresh or frozen chopped cherries

Preheat oven to 350F.

Sour Cream Cherry Muffins

Beat egg with sour cream. In separate bowl, sift together dry ingredients. Make a well and add wet. Stir just until blended. Fold in cherries. Turn into greased, lined or nonstick muffin tin. Bake 20-25 minutes or until toothpick inserted in center of center muffin comes out clean.

Sour Cream Cherry Muffins

Sour Cream Cherry Tequila Ice Milk

Today I made Sour Cream Cherry Tequila Ice Milk (aka Sour Cream Cherry Tequila Ices)!

This recipe is from the book, “Paletas: Authentic Recipes for Mexican Ice Pops” by Fanny Gerson Zoll, published in 2011.

I doubled the amount of the cherry portion.

8 oz pitted fresh cherries, 1/3C powdered sugar, 2T fresh lemon juice, 2T tequila, 1 1/2C whole milk, 1/2C sugar, 1/4t salt, 1 vanilla bean or 1t vanilla extract, 1 1/2C sour cream

Boil first 2 ingredients on medium heat.

Sour Cream Cherry Tequila Ice Milk

Reduce heat. Stir in lemon juice. Simmer until thickened, like maple syrup. Remove from heat. Add tequila. Chill. Drain cherries. Use the liquid elsewhere. In separate saucepan, heat milk, sugar and salt on medium until just boiling. Remove from heat. Add sour cream. Blend well. Add vanilla extract. Chill. Churn according to instructions of ice cream maker.

Sour Cream Cherry Tequila Ice Milk