Receitas...
Autor: Adriana Candal | Publicado: 2010-12-30T16:44:00-08:00

Nesse tempo em que fiquei e estou ainda meio que de repouso, nada melhor do que comer! Que tragédia! Sempre que não tenho nada para fazer eu vou para a cozinha e lambisco. Dessa vez resolvi procurar novidades para esse paladar apuradíssimo que adora tudo o que é feito por mim.
Vou começar postando umas receitinha de Cupcakes. Aqueles bolinhos bem americanos que são super fáceis de fazer. 
Claro que tudo está em Inglês, mas nada que um dicionário e bom senso não possam ajudar os famintos da hora. Espero que gostem. A decoração fica a cargo de cada um.
Um detalhe: uma das receitas pede buttermilk. Para fazê-lo, basta adicionar 1 1/2 colher de sobremesa de suco de limão&nbsp;a um copo de leite quente. Ah! Outra coisa: a banana é sempre a Nanica
Qualquer dúvida, entre em contato.&nbsp;



Chocolate Chip Banana Muffins

By Hain CelestialIngredients1 1/2 cups sugar
1 1/2 sticks unsalted butter, melted (300g)
2 cups mashed ripe bananas
3 eggs
2 3/4 cups all purpose flour, sifted
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup Semi-Sweet Chocolate Baking Chips (chopped chocolate bars, M&amp;Ms)
Directions1.&nbsp;&nbsp;&nbsp; Preheat oven 195 degrees. 2.&nbsp;&nbsp;&nbsp; Combine the flour, salt and the baking powder in a bowl. 3.&nbsp;&nbsp;&nbsp; In the bowl of a mixer, combine the sugar, butter, bananas and eggs until well mixed. 4.&nbsp;&nbsp;&nbsp; Add the dry ingredients and mix until evenly combined; stir in chocolate chips. 5.&nbsp;&nbsp;&nbsp; Spoon batter into prepared muffin liners and bake for 28 minutes. Test with a wooden pick. Muffins are done when wooden pick comes out clean. Let cool in pans for 10 minutes and then turn out onto cooling rack to cool completely 
Nutritional InformationAmount Per Serving: Calories: 185 - Total Fat: 7.1g - Cholesterol: 42mg
Servings24 cupcakes
Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Ingredients1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
Directions1.&nbsp;&nbsp;&nbsp; Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours. 2.&nbsp;&nbsp;&nbsp; Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. 3.&nbsp;&nbsp;&nbsp; Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake. 4.&nbsp;&nbsp;&nbsp; Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutritional InformationAmount Per Serving Calories: 221 - Total Fat: 10.4g - Cholesterol: 46mg
Servings24 cupcakes
Lemon Cream Cupcakes
By Ruth Ann Stelfox
Ingredients1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

FROSTING
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk
Directions1.&nbsp;&nbsp; In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Servings30 Cup Cakes&nbsp;
Apple Banana Cupcakes
Ingredients2 cups all-purpose flour1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup shortening
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup ripe bananas, mashed
2 apples - peeled, cored and shredded
Directions1.&nbsp;&nbsp;&nbsp; Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside. 2.&nbsp;&nbsp;&nbsp; In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full. 3.&nbsp;&nbsp;&nbsp; Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool. Nutritional Information 
Amount Per Serving: Calories: 151 - Total Fat: 6.3g - Cholesterol: 18mg Servings24 Cup cakes