Did I tell you I was going on vacation this week? I honestly can’t remember if I did but Mr. Delish and I are in vacation mode 100%!! We arrived in Boston on Monday night and we are having a fantastic time!! If you follow me on Instagram
you probably have seen some of the awesome images I have been able to take (if I say so myself
Boston is so beautiful, full of history and the food is amazing!! I’m willing to put on 5 pounds (without regrets) just so I can taste a little bit of the wonderful cuisine this city has too offer. I have taken so many photos so far and I think I will make a blog post about some memorable places we visited. Stay tuned on that!!
Our next stop on Friday is Upstate New York to visit family then we’ll head out to New York City on Monday for the remainder of week. We cannot wait!!
Before vacation started I worked very hard to prepare recipes and blog posts so there wouldn’t be any blog interruptions…..with my hectic schedule I am amazed I pulled it off!!
Well guys, I’m going to make this short & sweet so that I can continue enjoying my holiday :). For now I leave you with these AMAZING Cinnamon Roll Cupcakes that are to die for!
When the dough is super light & fluffy you know you’ll have a very moist cake. That’s exactly how these cupcakes turned out. They won’t disappoint and they’re a crowd pleaser fo sho (see I have a Boston accent already haha!)
Cinnamon Roll Cupcakes
Author: Fit, Fun & Delish!
- ⅔ cup butter, at room temperature
- 2 eggs, at room temperature
- 2½ cups all-purpose flour
- 2½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup packed brown sugar
- ⅓ cup finely chopped cinnamon
- 1¾ cups granulated sugar
- 1½ teaspoons vanilla extract
- 1¼ cup milk
- Creamy Butter Frosting
- 1 cup butter, at room temperature
- 1 teaspoon vanilla extract
- dash of salt
- 8 cups powdered sugar
- ¼ cup whipping cream, plus 2-3 tablespoons
- Line 24 muffin cups with paper back cups
- In a medium bowl stir together flour, baking powder, and salt.
- In a medium bowl stir together brown sugar, pecans, and cinnamon. Set aside.
- Preheat oven to 350 degrees.
- In a large mixing bowl of an electric mixer, add the butter and beat on medium to high speed for 30 seconds.
- Gradually add granulated sugar, about ¼ cup at the time, beating on medium speed until combined, scraping sides of bowl occasionally.
- Beat on medium speed about 2 minutes more or until light and fluffy.
- Add eggs, one at a time, beating well after each addition until combined.
- Beat in vanilla.
- Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled but at the end it will blend well).
- Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups.
- Spoon the remaining batter evenly over brown sugar mixture in cups. Sprinkle the remaining brown sugar mixture over batter in cups.
- Bake for 15 to 18 minutes (mine took 15 minutes), or until a toothpick inserted in centers comes out clean.
- Cool cupcakes in muffing cups on wire racks for 10 minutes. Remove cupcakes from muffin cups and cool completely on wire racks.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Beat in 1 teaspoon vanilla and a dash of salt.
- Gradually add 4 cups powdered sugar, beating until combined.
- Beat in ¼ cup whipping cream.
- Beat in 4 cups additional powdered sugar. Beat in 2 to 3 tablespoons additional whipping cream until frosting is light and fluffily and reaches spreading (or piping) consistency.
- Makes 4 cups.
Well, I can’t believe we are a couple of days away from celebrating our first month’s “anniversary” since we moved-in the new house! Where has the time gone? While I still have a few areas to organize (mainly my food props and the garage), I can definitely say that we settled in pretty fast! I’m loving our new home so much that I don’t think I could ever go back to living in a small apartment. See, we moved from a 1200 sq feet apartment to a 2200 sq ft house and having all this extra space feels amazing!
I’m loving the fact that I have my own office/studio where I’ll be able to set up my studio lights to photograph food when natural light is gone. I’ll be sure to show you my office/studio later on once it’s all set and also how I will be setting up my studio lights. I get lots of photography related questions and I think that post will make some people happy
On another note, since the holidays are just around the corner, I figured I would start planning the menus for upcoming gatherings. The first one up is our house warming party where we’ll host just a few of our closest friends. I LOVE planning gatherings and I tend to start the process waaay in advance. Like months! This means that I’m also thinking about hosting Thanksgiving for the family this year. Can not wait!
This Cilantro Jalapeño Hummus will definitely be on the menu for the house warming party as it is delishhhious! It’s so easy to make that I don’t think I will ever buy store bought hummus again. Everybody loves hummus right? It’s a win win situation
Recipe adapted from: Food.com
Cilantro Jalapeño Hummus
Author: Fit, Fun & Delish!
- 2 (15 ounce) cans garbanzo beans, drained but juice from one can reserved
- 2 large garlic cloves
- 2 limes, juice of
- ⅓ cup tahini paste
- 1 teaspoon kosher salt
- ⅓ teaspoon paprika
- ⅓ teaspoon cumin
- 1 tablespoon olive oil
- 3 large jalapeños, seeded & cut in chunks
- 1 cup fresh cilantro
- Combine all ingredients in the bowl of a food processor, except for the reserved garbanzo bean juice. Pulse until the ingredients have been finely blended.
- With the processor running add the reserved garbanzo bean juice slowly until you reach a paste consistency. Scrape down the bowl and continue to process for one minute.
- Transfer the hummus to a serving bowl, cover well and let stand until all the flavors are infused, at least 30 minutes.
- Hummus will last up to 4 days in refrigerator.
Hi all, did you have a nice weekend? I hope you did! I had a super busy weekend and I’m still very tired from it. Well yesterday was the busiest as I photographed my first Bat Mitzvah! I usually don’t photograph events like this (I do mostly portraits and food) but made an exception for a client. I’m so glad I did. It was AMAZING! All I’m going to say is her parents will have a very hard time topping this one at her wedding day. I seriously wanted to be a guest and dance the night away
Today it was all about recovering (being on your feet, carrying heavy equipment around your shoulder, and moving up and down for 11 hours will leave you exhausted)! I don’t care how fit you are, this is hard work man!). Anywhooo, where was I? Oh yeah, so I slept in, went to the gym, grocery store, cooked this meal for dinner, and photographed it. That’s it! It was exactly what my body and brain needed.
Now I’m ready to face a new and productive week.
Do you ever cook a meal that makes your kitchen smell like heaven? When you sear meat covered in spices like this dish, that will do it. I guarantee you will want to devour this dish as you cook it. The aroma is so intense (in a good way) and it’s packed with lots of flavor, and so delicious!
I think this is a restaurant quality meal that you can complete in 30 minutes! Seriously, it can’t get better than that.
Recipe adapted from magazine Cuisine at Home
Mexican Beef Tenderloin
Author: Fit, Fun & Delish!
- 1 teaspoon each chili powder, dried oregano and ground cumin
- ½ teaspoon each kosher salt and black pepper
- 1 pound beef tenderloin, cubed
- 2 tablespoon olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 1 tablespoon minced garlic
- 4 roma tomatoes, thinly sliced
- 3 tablespoons fresh cilantro leaves
- Lime wedges
- Combine chili powder, oregano, cumin, salt and pepper in a bowl. Add beef and toss to coat well.
- In a medium skillet, heat 1 tablespoon olive oil over medium high heat.
- Add the beef and sear 2-3 minutes. Remove beef to a plate and set aside
- Heat additional 1 tablespoon olive oil over medium high.
- Add peppers, onion, and garlic and stir for about 2 to 3 minutes until just tender.
- Add tomatoes and beef to skillet. Cook for 1 to 2 minutes. Stir in cilantro.
- Serve over cooked rice with lime wedges.
Hello friends! Can you believe it’s September already? While most people are starting to say goodbye to Summer I cant wait stop hibernating (due to the hot summer months) and I’m more than ready to being outdoors. The real grilling season will start in a few weeks for us. You know, the kind of grilling where you can actually sit outside to eat while enjoying the nice weather? Yeah that kind.
I really cannot wait to enjoy the outdoors again!! That will probably start happening in about another month or so. For now, I hope the rest of the country enjoys the last 3 weeks of summer.
What about you? How are things on your side of the world? What do you look forward to in the next few months? Besides the Holidays of course
To tell you the truth I was envisioning a different type of setting for these photos. I wanted to shoot outdoors applying a beautiful backlight setting to these glasses….. but my dreams came crushing down when the weather report said we were going to hit 110 degrees. We actually hit 112 degrees in my part of town!!! No way in h.e. double toothpicks (literally lol) was I going to shoot outdoors especially when it involved a cold recipe. I don’t think the ice would have lasted more than one second in the glass! Plan B involved shooting indoors in the same ‘ol setting.
We had a family gathering yesterday for Labor Day and I served this delicious Sangria…. it was a hit! I can’t wait to make it again. Did you know that you can freeze watermelon? Yup, you can freeze it in chunks or just juice it and have it ready to serve later when watermelons are out of season. Freeze some strawberries while you’re at it ;). I used my blender to make the juice but you can use your preferred method for juicing. There are sooo many options available these days which I think it’s a good problem to have
Speaking of freezing watermelon juice, I have my eyes set on this Juicer from Williams-Sonoma and I’m pretty sure this will be the next gadget I buy (shhh, my hubby doesn’t know it yet :)). They have so many kinds of juicers though so I’m not set on that one. Do you have a preference from this link?
If you’re like me, you can only eat so many vegetables! The idea of drinking vegetable/fruit juice to meet my daily requirements sound very attractive to me. I also think juicing is the perfect way to enjoy summer fruits/vegetables year round.
Just juice & enjoy!
Watermelon Strawberry Sangria
Author: Fit, Fun & Delish!
- 4 cups of fresh seedless watermelon chunks (about a small watermelon)
- 1 pound strawberries, sliced, 1 cup reserved for garnish
- 1 cup vodka
- 1 cup fresh orange juice
- 1 bottle of cold rose wine
- 1 orange, sliced
- 1 lime, sliced
- Place the watermelon, strawberries & ¼ cup vodka in a blender; blend on high until very smooth. Strain the juice through a mesh strainer into a large pitcher.
- Pour the wine, remaining of vodka, and orange juice into the pitcher. Add the orange and lime slices and mix well to combine. Chill for at least 4 hours before serving.
- Right before serving add the reserved strawberries. Serve over ice.
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