At least four other people rode their bikes to work today. So, in the grand scheme of things, it’s not monumental that I rode my bike to work today, but in my little world it was super exciting. And what was more exciting than that was that I rode it to work toting my April Cupcake Hero entry: Prickly Pear Lemon Cupcakes.

There was some definite engineering that happened before this bike ride began this morning. I have a front basket on my bike, so it seemed logical that I tie them to that. I also choose a cupcake caddy that had deep wells, so that they would stay in place during the journey. But the best plans don’t always work out. Some where between Chandler and Gilbert the sidewalk/bike lane literally ended and I had to go off road. You can see that there were a few of them that took a tumble.

But it was actually fun watching them bounce around. By the time I made it to the office, they had all bounced upside down and right side up again. And that caddy stayed in place the whole way. It was interesting for me to see how many different ways I could go green with this challenge. Here’s some of the eco-friendly things that went into these babies:

• Choose a prickly pear product that was bottled within 100 miles of Phoenix (eat local)
• Selected locally grown lemons from a local farmer’s market (eat local)
• Used silicone cupcake cups rather than using paper (reduce/reuse)
• Rode my bike to work to transport these little babies to the office (reduce)

Prickly Pear Lemon Cupcakes

These cupcakes were so moist and the lemon flavor zinged. I think I am officially hooked on prickly pear syrup (margaritas and iced tea posts here). The flavor is subtlety sweet. I choose a lemon cake recipe from Chockylit and made a simple butter cream and added in the prickly pear syrup. I chose this frosting because I wanted the prickly pear taste to stand out and I see a buttercream like a good paint primer, it’s a frosting that helps whatever you mix in really stand out.

Lemon Cupcakes
12 regular cupcakes / 350 degree oven

8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon pure vanilla extract
½ cup milk
3 tablespoons fresh lemon juice
zest of one lemon

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2-3 minutes.
2. Add eggs, one at a time, beating until incorporated.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. Measure out milk and vanilla.
5. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
6. Mix in lemon juice.
7. Fill the ice cream cones about 1/2 inch from the top (just over the lower ridge). Tap the cones to ensure the batter fills the bottom. Bake at 350 for 20 minutes until a cake tester comes out clean.

Note: The batter makes 12 regular cupcakes.

This is my April 2008 Cupcake Hero Entry for Earth Day!

Weekend negotiations. I love them so much more than I like the ones that happen at the office. I don’t know what happened to me this week, but I didn’t do any chores around the house, laundry is piled high and there are at least five coffee cups in the sink and the mail is still piled not even opened.

For me that means that today is the day I’ve got to start digging out of this mess. And what’s so hard about it, is that the temperatures are mild outside, the wind is strong and it’s just too perfect to be bogged down with housework. Hence, the negotiations started.

“Just get the kitchen finished, get a load of laundry in the machine and tidy the living room.”  I told  myself that if I got those things done, I could do a bit more tomorrow and be fine. My motivation was the new bottle of Cheri’s Prickly Pear Syrup in the fridge.

I don’t know what made me think about prickly pears, but I found myself searching Phoenix for the past month trying to find either a prickly pear petal (tuna) or prickly pear syrup. I searched at the local grocery store, the organic store and finally found the syrup at a high end grocery store. If you’re flying thought Tuscon or Phoenix Arizona you can find prickly pear syrup at the gift shops in the airport. It’s worth grabbing a bottle.

Cheri’s Prickly Pear Syrup was just under $8 for 12 oz. I have plans to see how many different ways I can use this ingredient. Todays agenda was to reward myself for getting the housework done with a Prickly Pear Margarita. I love margaritas and have had several experiments over the years. You can review previous posts here, here, and here.

The recipe I found on the Cheri’s website was straight forward and easy. That bright pink color is amazing! The margarita has a punch, but it drinks light because there’s no simple syrup in the recipe.

PRICKLY PEAR MARGARITAS
Cafe Terra Cotta Restaurant
3 oz. Jose Cuervo Gold Tequila
2 oz. Triple Sec
4 oz. Lime Juice
1 oz. Orange Juice
2 oz. Cheri’s Prickly Pear Syrup
On rocks: Mix ingredients, pour over ice into 4 glasses.
Makes 4 servings.

One of my favorite Phoenix blogs is Lunch Bucket Bento. Lisa and crew are a bento toting, Daring Baking group. A few times a week, she posts snapshots of what I believe are the coolest lunches in town. Sometimes her posts are a simple list of what was packed and other times, she shares simple, but delicious recipies.

My work routine has changed this past quarter and my plans to ride the bus one day a week haven’t been working out. So, in thinking about how I can change just one thing in my day to help out Mama Earth, I’ve been taking my lunch to work more. I’ve been pretty good these past few weeks and as I was packing my lunch, I kept thinking how useful a bento box would be.

This weekend I acquired my very own bento box! I’m so freakin excited and it’s so much fun thinking about how much flavor I can pack in on little box!

This week I’m working through a batch of Sonoma Chicken Salad and Cantaloupe with Chili Powder and Honey.

I don’t know what website I was trolling when I saw this simple recipe for Cantaloupe with Chili Powder and Honey, but it’s super tasty and has really hit the spot this week.

Cantaloupe with Chili Powder and Honey

1 Cantaloupe (balled)
2 t locally harvested Honey and Mint
1-2 t chili powder

Method:
Mix it all together and enjoy!

In a few months it’ll be 120 degrees in Phoenix, but for now it’s absolutely amazing and 70 degrees and sunny. It’s easy to get Spring fever right dab in the middle of February. I’ve already started planning out my Spring schedule with minor league baseball games, farmer’s markets and gardening.

It’s this time of year in Phoenix that the citrus trees ares are loaded with tangelos, oranges and lemons. People practically walk into the office with crates full of fruit to give away in hopes that it won’t all be wasted.

So, I’ve been toying around with what my Cupcake Hero entry should be for February’s theme of LIQUOR. First I started trolling mixology websites; B52s, Mint Julips, Purple Hooters were all options for a cupcake variation. Heck, I could go easy, make a chocolate cupcake with some Bailey’s frosting and call it a day. But that wasn’t really inspiring any creative juices in the kitchen.

Saturday morning came (only a few days till the deadline) and while I was making my grocery shopping list a little cookbook (drink book) caught my eye. Sangria: Fun and Festive Recipes. Rock on, right? It’s perfect. I’ve got tons of citrus that needed to be used and inspiration.

Here’s how it went:

For the cupcakes: I used an Orange Chiffon Cake recipe from the cookbook cupcakes! by Elinor Klivans. When I pulled them out of the oven, I brushed the tops of the cupcakes with Triple Sec an orange flavored liquor.

For the sangria inspiration: I used a mixology book called Sangria by Mittie Hellmich. I chose a white citrus sangria recipe that featured oranges and berries.

For the Frosting: I used a standard buttercream and added orange zest, homemade pomegranate grenadine and another 2 t. of Triple Sec.

Okay and one last close up simply because with produce this fresh and tasty, it deserves it.

“You’re Daddy and I have been sick all week and I haven’t had a chance to much of anything.” That’s part of a conversation my Mom and I had this week while I was planning my trip back home for Christmas. I really didn’t understand the ramifications until I got home. Everything looked normal.

Christmas decorations were all set, a fire was burning and the stockings were all hung with care. What did she mean, “We haven’t done much of anything.”

Then I noticed it. I started investigating the cookie jars and they were almost all empty. Most notably, there were no pralines. Now, I know this might not be show stopping for most of you, but in my house pralines are an integral part of the Holiday.

My super sweet Mom, looked at me and said, “I’m making a batch today.” Yay!

This morning, my Mom and I had coffee and pralines for breakfast. It was awesome.

Pralines

Makes 3 dozen

1 t baking soda
1 cup buttermilk
2 cups sugar
2 T light corn syrup
1 stick margarine
1 t vanilla
1 1/2 cups pecans

Combine all ingredients except vanilla, pecans and baking soda and buttermilk in a Dutch oven.
Disolve soda in the buttermilk and add to mixture on stove top.
Heat mixture to 240 degrees stirring occasionally.
Remove from heat and add pecans and vanilla.
Beat until creamy. Drop from a spoon onto wax paper.

Locovores. Have you heard the term? It’s a movement that started in San Francisco. A group of people are trying to bring awareness to eating locally grown food. By eating local you’re supporting the local economy, not heavily relying on big trucks to get your grub and it’s healthier.

But I live in the desert. When I check out the local food wheel for San Francisco my mouth waters. What am I supposed to do in Arizona? Eat sand and wash it down with a cactus? (ok, maybe I’m being a little dramatic.)

So, I should just go the local farmer’s market, right? Not so quick. Just as important as looking for local organically grown food, is to select food that grows with the least amount of environmental impact for our area. For example, strawberries take a lot of water to grow, not the best idea in the desert.

I’ve got good news. Knowing more about what you eat, where it comes from and how to balance your grocery bag- just makes you smarter. I’ve compiled a list of what’s in season in August in Phoenix. Use this as a guide to help you the next time you’re at the store.