bikinis and baking

  

It's summer and you know what that means... Jenny Craig commercials! You probably thought I was going to say something like bathing suits or the beach, but this is the time of year when those commercials featuring bikini-clad dieters are shown hardcore. But guess what? It's also time to bake and picnic and have fun without being pressured by shorts and bikinis. I've got to side with Elizabeth Gilbert on this one - let's just buy bigger pants! So, in the spirit of summer, here are two seasonal recipes to feel good about. I encourage you to enjoy the food and sun and remember that the livin' should be easy.

Ham and Spinach Crepes:
For crepes:

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons melted butter

1. In large mixing bowl, whisk together flour and eggs. Gradually add milk and water, stirring to combine. Add salt and butter; beat until smooth.

2. Heat lightly oiled frying pan over medium high heat. Pour 1/4 cup batter onto pan for each crepe, coating evenly.

3. Cook for about 2 minutes on each side.

For filling:

1 bag baby spinach leaves

1/8 teaspoon salt

1/8 teaspoon pepper

1/4 cup water

1 leek, white part only

1/2 lb. diced lean ham

1/2 lb. cream cheese

1. Combine spinach, salt, pepper and water in large nonstick skillet over medium heat. Cook, covered, stirring frequently, until spinach is wilted (7 minutes). Drain and remove excess liquid.

2. Halve leek lengthwise and rinse. Pat dry and cut into thin slices.

3. Spray skillet with nonstick spray and cook leek, covered, over medium high heat until tender. Add ham and spinach and cook until heated through. Add cream cheese and cook until melted.

Cherry Almond Cupcakes:
For cupcakes:

1 cup softened butter

1 1/4 cup sugar

3 large eggs

1 teaspoon vanilla extract

3/4 cup buttermilk

2 1/2 cup flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped almonds

1 cup cherry preserves

1. Preheat oven to 325 degrees. Line muffin cups.

2. Beat butter and sugar until creamy. Add eggs, vanilla, and buttermilk; beat until well blended. 

3. In another bowl, whisk flour, baking soda, and salt. Gradually beat into butter mixture until well blended. Stir in chopped almonds.

4. Fill liners nearly halfway with batter, add 1 teaspoon preserves, and fill with batter. Bake for 25-27 minutes.

For cream-cheese frosting:

4 oz. cream cheese

1/4 cup softened butter

2 1/2 cup powdered sugar

1/2 teaspoon almond extract

Beat until smooth and refrigerate.