But, really, if you think about it, the healthiest things in life are green.
I cannot stand to eat dinner without at least half my plate being covered in green. I'm a total vegetarian snob that way. When Mr. C is away, my meals consists almost elusively of steamed broccoli, stir fried spinach, and edamame. So why, I ask you, shouldn't I extend this love of green things to my desserts?
For this month's Dessert Wars, we were asked to create a green dessert that is both pretty to look at and delicious. We were warned that adding vegetables to our sweets would add a bit of an 'ick' factor. That warning just made me work a bit harder. I wanted to make my beloved vegetables into a dessert that was just as beautiful as any other sweet out there. Plus, I wanted this treat to be all-natural - no food colouring for me (We're going to get enough of that from the green beer).
This was what my veggie-pride produced:
2 1/2 cups cake flour
1/8 teaspoon fine grain sea salt
1 teaspoon baking powder
1 1/4 cups sugar
1 teaspoon vanilla extract
2 cups of peas (pureed)
1/2 cup extra virgin olive oil
2 1/2 tablespoons lemon juice
1) Preheat your oven to 375F. In a small bowl, combine and whisk together the flour, salt, and baking powder. Set aside.
2) In a large bowl, whisk together the eggs and sugar until well emulsified. Add the vanilla, peas, oil and lemon juice, and continue to whisk until everything is well combined. Add the flour and, with a wooden spoon, stir lightly until just combined.
3) Spoon into cupcake liners and bake for about 15 minutes, or until your cake tester comes our clean. Set out to cool before frosting
Sour Cream Frosting
1/4 cup butter (warmed)
1/3 cup sour cream
2 1/2 cups icing sugar
1/4 teaspoon vanilla extract
pinch of salt
1) Add the butter, sour cream, vanilla, and salt together and mix in a large bowl. When everything is well combined, add the icing sugar, bit by bit, until you've gotten the right consistency (light, fluffy, and forming soft peaks). With a small off-set knife, spread the icing onto your cooled cupcakes.
Fresh mint leaves
Egg white, slightly beaten with 2 tablespoons of water
3 tablespoon granulated sugar
1 drop spearmint extract
1) Wash your mint leaves and carefully dry. Add the extract to your egg white/water mixture and whisk a bit more. Pour out your sugar onto a plate.
2) Dip each leaf, one at a time, into the egg white mixture. Get off any excess egg white, and cover both sides with sugar. Lay leaves out on a piece of wax paper to dry until crisp. Top cupcakes and enjoy.
And, since this is being entered into Dessert Wars, I've got to show you all the fabulous prizes you could win if you join in all the sweet green fun: