4th of July Party Cakes

Difficulty Level: Easy

Prep Time: 5 minutes

Cook Time: 25 minutes

Serves: 16

In honor of our favorite summer holiday, we thought we would share a fun and easy recipe that is sure to be the hit of any 4th of July party. These cupcakes are the perfect pairing for any booze you have mixed up in your red (white, and blue) cups and will also make a great after-party snack. Cheers to a great holiday weekend!

INGREDIENTS

For the cupcakes:

1/2 cup butter, room temperature

1-1/4 cups sugar

2 large eggs, room temperature

3/4 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsweetened cocoa powder

1/2 cup milk

1 tsp vanilla extract

2/3 cup mini semi sweet chocolate chips

For the frosting:

2 cups confectioners sugar

2 tbsps butter, softened

2 tbsps milk

1/2 tsp vanilla extract

1. In a mixing bowl fitted with the paddle attachment, beat the butter until softened and then add the sugar and continue to beat until it is light and fluffy (about 3 minutes). Add the eggs, one at a time, until well combined.

2. Mix together the sifted flour, baking soda, baking powder, salt and cocoa powder and add it to your mixing bowl.

3. Stir in the milk and vanilla extract.

4. Stir in the chocolate chips.

5. Scoop batter in to your cupcake cups and bake at 350 degrees for 22-25 minutes or until your cake tester comes out clean.

6. Let them cool.

FOR THE FROSTING:

7. In a bowl combine the sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy.

8. Apply frosting to the tops of your cupcakes once they have completely cooled.

9. Garnish with blue and red sprinkles and whatever else makes your mouth water (we used oreos).

10. Enjoy!

Happy tasting,

Paul/a

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Hot & Cold Tomato Soup

Difficulty level: Moderate

Prep Time: 10-15 minutes

Cook Time: 45-60 minutes

Serves: 4-6 bowls

Vegetables seem to take a back seat in most American households, but this delectable soup will steal the show. Whether you're in the mood to be cooled down or warmed up, this is the perfect soup to put an end to your hunger. Next time you go to the farmers market or your local grocery store, make sure to skip the meat section and head for the wonderful world of vividly vibrant vegetables. This vegetarian friendly dish will indulge any person's palate while also satisfying your daily nutritional needs.

INGREDIENTS

3 lbs ripe tomatoes, cored

3 tbsps olive oil

3 large cloves garlic, chopped

2 sprigs thyme

2 sprigs basil

1 bay leaf

1 large red bell pepper, seeded and sliced

1 small onion, diced

1 small leek, white part only, sliced

1/3 cup diced celery

1/4 cup diced fennel

1 tbsp tomato paste

3 cups vegetable or chicken broth

hot sauce

salt pepper

GARNISH

1 cup fresh basil leaves, chopped

1/3 cup feta cheese

1/3 cup kalamata olives

Olive oil

1. Bring a large pot of water to a boil and gently drop the tomatoes in for 1 minute. Drain the water, and when cool enough to handle, take off and discard the skins. Quarter the tomatoes and set aside in a bowl.

2. Heat a large pot to medium with the olive oil. Tie the thyme, basil, and bay leaf together with kitchen twine or in a cheese cloth. Add the bunch of herbs along with the garlic, bell pepper, onion, leek, celery, and fennel. Cook, stirring occasionally, for about 15 minutes, or until the vegetables are soft. Stir in the tomato paste, and cook for another 2 minutes. Add the broth, raise the heat to medium-high and bring to a boil. Once boiling, reduce the heat so the liquid is at a simmer. After simmering for 20 minutes, add the bowl of tomatoes, and raise the heat until it reaches another boil. Once boiling, reduce heat and simmer for 5 minutes. Remove the pot from the heat.

3. FOR HOT SOUP SKIP THIS STEP. Let the soup cool, cover, and refrigerate until cold, about 1-2 hours.

4. Remove and discard the herb bunch. Purée the soup until smooth. Season to taste with the hot sauce, salt, and pepper.

5. Ladle the soup into individual bowls and garnish with the chopped basil, feta, olives, and a drizzle of olive oil.

6. Enjoy!

Happy tasting,

Paul/a

White Chocolate Chip Banana Mini Muffins

Difficulty level: Easy

Prep time: 5 minutes

Cook time: 12-15 min

Serves: 2-4

Bananas are delicious, but too often we neglect them beyond a point of recognition- literally. In the blink of an eye our bright yellow bananas are transformed in to an unrecognizable brown, mushy fruit. Once this metamorphosis has occurred, it is improbable that we will peel these fruits and find them palatable. Rather than tossing your produce aside, we have come up with a simple yet delicious, quick and easy recipe that is sure to reincarnate your banana's life. We usually find ourselves with a companionless [banana] casualty so the recipe that we are providing can be multiplied to suit your number of near-losses.

INGREDIENTS:

1 very ripe banana, mashed

1/2 cup white chocolate chips

1/3 cup white sugar

2 tablespoons brown sugar

2/3 cup all-purpose flour

1/8 teaspoon salt

2 tablespoons vegetable oil

1/4 teaspoon baking soda

3/8 of an egg

1. Preheat oven to 350 degrees. Place mini muffin cups in a mini muffin pan or grease mini muffin pan with butter.

2. Mix sugars, oil, and egg until creamy and light yellow.

3. Add banana and white chocolate chips. Add flour, baking soda, and salt. Stir until completely smooth and spoon the batter in to mini muffin pan.

4. Bake for 12-15 minutes, or until toothpick poked in center comes out clean.

5. Enjoy!

Happy tasting,

Paul/a