lindy, Author at Garden Seeds and Honey Bees

Texas Marshmallow Cupcakes

*1 cup Water
*2 cubes of Butter
In a sauce pan put water and butter and put own medium to low heat and bring to a boil.
In bowl mix:

*2 cups Granulated Sugar
*1/4 cup Cocoa
Then add:
*2 and 1/4 cups Flour
*1/4 teaspoon Salt

Then add the above ingredients to the water and butter.

Beat in:

*2 eggs
*1 teaspoon Baking Soda
*1 teaspoon Vanilla
*1/2 cup Buttermilk

Pour batter into cupcake pans with cupcake liners and bake in a pre -heated oven at 400* F. for 20 minutes.

Marshmallow Chocolate Frosting

*1 cup Butter
*6 tablespoons Canned Milk or Cream
In sauce pan put milk or cream and butter and bring to a boil and cool slightly.

Add:
*1/4 cup cocoa
*1 lb. Powder Sugar (minus one cup) for thick frosting shown above add 3 more cups of powdered sugar

Mix well powder sugar and cocoa before adding to wet ingredients.

*2 teaspoons Vanilla

Beat together until smooth and then add 1 cup marshmallows.

This recipe is adapted from a Texas Cake recipe from my husbands mom, Helen.

Frosted cupcakes.

We made these cupcakes the night before we frosted them.

Frosting

The above picture is what frosting looks like with 1 pound of powder sugar.

These cupcakes were part of our nautical dinner.

Enjoy!

Jessica and Lindy

Avocado Dip with Roasted Peppers

6 ripe Avocados mashed
1 Red Pepper Roasted or you could use Green Peppers I used 1/2 of each
1 bottle Salsa Verde 16 oz. medium heat
1 cup cilantro and then chopped
1/2 teaspoon Tabasco Sauce (optional)
Juice from one lime
1 can Black Beans drained and rinsed

Combine all ingredients refrigerate until ready to use.

1 bag Tortilla Chips of your choice.

Adapted from a recipe from debbieworthenavocadodip

Home grown Cilantro

Mashed Avocado

Finished Salsa

Roasted Peppers

You could use these methods in any recipe calling for roasted peppers.

We wanted to try two different methods of removing the skins after roasting the peppers first was the paper bag steam method and the second was the plastic ziplock bag steam method for removing skins. They both worked well for removing the skin. (You could also use Saran Wrap instead of ziplock bag.)

Red Pepper

Place pepper on gas stove grid cover, over medium heat until blackened. Move pepper every 30 seconds to blacken evenly. They will make a lot of popping noises.

Place roasted pepper in the paper bag and roll closed let pepper steam to help remove skin about 10 minutes.

Run cold water over pepper to remove skin. Remove all the blackened skin. (You could also rub of blackened skin with a paper towel or use a knife to cut it off.)