Triple-Citrus Cupcakes

These cupcakes are a refreshing sweet treat.


Ingredients
Makes 36
3 1/3 cups all-purpose flour
2 teaspoons coarse salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
3 tablespoons finely grated lemon zest (from 3 lemons)
3 tablespoons finely grated orange zest (from 2 oranges)
3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)
1 teaspoon pure vanilla extract
9 large eggs, room temperature
Citrus Glaze


Directions
1.Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
2.With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.
3.Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4.To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Tiramisu Cupcakes

These tiramisu cupcakes are a delicious play on the traditional Italian dessert.


Ingredients
Makes 18
1 1/4 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar
Coffee-Marsala Syrup
Mascarpone Frosting
Unsweetened cocoa powder, for dusting


Directions
1.Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
2.With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
3.Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
4.Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
5.To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Apple Salad with Yogurt

This tangy, sweet fruit salad is an easy side for any meal.


Ingredients
1/4 cup plain low-fat yogurt
1 teaspoon fresh lemon juice
2 apples, cored and thinly sliced
1/4 cup raisins


Directions
1.In a bowl, whisk together yogurt and lemon juice. Add apples and raisins; toss to combine.

Baked Sweet-Potato Chips

A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine.

Prep: 5 minutes
Total: 30 minutes


Ingredients
Serves 4
2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt, preferably sea salt
1 lime, cut into wedges, for serving


Directions
1.Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.

Pico De Gallo

This goes well with grilled or broiled chicken, pork, beef, or lamb.


Ingredients
Makes 2 cups
2 medium tomatoes, diced small
1/2 medium white onion, diced small
1/2 to 1 serrano chile, minced
1 teaspoon coarse salt
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro leaves


Directions
1.In a nonreactive bowl, combine all ingredients. Let stand 5 minutes.

Ants on a Log

Using assorted dried fruit adds a colorful twist to this classic after-school snack.

Prep: 5 minutes
Total: 5 minutes


Ingredients
Makes 4
3 tablespoons reduced-fat cream cheese
2 celery stalks, trimmed
1/4 cup assorted small dried fruit (such as cherries, cranberries, raisins, or currants)


Directions
1.Spread cream cheese inside the hollow of each celery stalk. Arrange dried fruit on top, and cut celery in half.

Healthy Oatmeal Cookies

Pull a fast one on the kids: In just 10 minutes, whip up the dough for these sweet, crunchy treats made with whole-wheat flour. Many recipes for baked goods can be tweaked to use equal parts whole-wheat and all-purpose flours, without losing flavor or texture.

Prep: 10 minutes
Total: 35 minutes




Ingredients
Makes 18 to 20
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/3 cup vegetable oil
2/3 cup packed dark-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup rolled oats (not quick-cooking)
1/2 cup dried currants or raisins


Directions
1.Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder; set aside.
2.In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and currants.
3.Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.
4.Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature, up to 5 days.