Search Results for: basil

10 Must Try Grilled Cheese Combos And Tips For Grilling!

May 13, 2013 by alotonyourplate 16 Comments

10 Must Try Grilled Cheese Combos And Tips For Grilling!

Tips For Making a Perfect Grilled Cheese:

- Butter the bread, not the pan. This will help you avoid greasy grilled cheese.

- Using medium heat, always make sure the pan, grill or griddle is hot before applying the sandwich.

- Remember that cook time varies on the type of cheese you are using.

- Flip the grilled cheese at every 2-4 minutes for even cooking, until the bread is golden brown and the cheese has fully melted.

- Optional: Cover the grilled cheese as it is heating to help the cheese melt better.

- Keep in mind the second side of the grilled cheese may heat faster than the first.

- Do not multi-task while making a grilled cheese. This is a dish that needs all eyes on it to avoid burning.

10 Must Try Grilled Cheese Combos:

1. Grilled American and Mozzarella Cheese w/ Fried Egg on White Bread

2. Grilled Cheddar Cheese w/ Pickles on Rye Bread

3. Grilled Cheddar Cheese w/ Prosciutto on a Panini

4. Grilled American Cheese w/ Honey Turkey on White Bread

5. Grilled Cheddar Cheese w/ Thinly Sliced Pears on a Panini

6. Grilled American Cheese w/ Bacon, Ham and Barbecue Sauce on Sourdough Bread

7. Grilled American Cheese w/ Avocado on White Bread

8. Grilled Mozzarella Cheese w/ Tomato and Pesto on a Grilled Panini

9. Grilled American Cheese w/ Lettuce, Parmigiano Cheese and Crispy Onions on White Bread

10. Grilled Mozzarella Cheese with Sweet Peppers and Basil on a Grilled Panini

Do you have a favorite unique grilled cheese combo? Comment below!

Filed Under: All Recipes, Dinner, Easy Dinners, Recipes Tagged With: bread, dinner, food, grill, grilled cheese, lunch, recipe, sandwich

Ingredient of the Month: Onion

December 4, 2012 by alotonyourplate 36 Comments

Ingredient of the Month: Onion

(Photo Source: Pinterest)

Ingredient of the Month is a unique way to feature different local as well as worldwide ingredients and to invite A Lot on Your Plate reader’s from all over, to share their recipes based on the ingredient chosen each month.

The recipes shared by you guys will be added to the post that not only links you to recipes of my own featuring the ingredient of the month, but offers background history of the ingredient as well as fun facts, information, origin, how to store and select, and different uses for the ingredient.

To enter your recipe so it can be added to the post, leave a comment with a link to your recipe attached below like you would for the A Lot on Your Plate Bake-offs and I will be sure to feature your recipe in the post (with a picture provided from your post). *Please note: I can only feature recipes that use the actual ingredient of the month in the recipe.

You will always have a chance to add your recipe to the any of the Ingredient of the Month post’s. These post’s will never close and will continue to grow as long as recipes are entered!

Anyway, I just thought this was a fun way to spread the word of all the fabulous recipes out there on WordPress as well as all over the internet. Enjoy!

Facts About Onion:

• Onions are the sixth leading crop in the production in the United States.

• They are sometimes used to garnish cocktails such as martinis.

• Parsley is one way to get rid of onion breathe as it counteracts the scent.

• As of today, Libya consumes the most onions a year at about 66.8 lbs per person.

• Onions are a good source of Vitamin C. They are also high in magnesium.

• Sulfuric compounds are what cause a person to tear up while slicing an onion.

• Onions are very low in calories and fat and high in dietary fiber.

• According to the “Guinness Book of World Records”, the largest onion grown to date is 10 lbs, 14 ounces. This onion was grown in England.

• It is to be said, if you store an onion in a nylon stocking, you can extend an onion’s shelf life for up to 3 to 6 months.

• You can remove the scent of onion from your hands by rubbing dry salt on them.

How to select & store: When choosing an onion at the grocery store or farmers market, look for firm, true to their size, odorless onions. Avoid any onions with bruises, blemishes or cuts. Avoid if the onion seems dehydrated or dry. You can store onions in a dark, cool, dry place. Avoid storing onions in plastic. You can consider refrigerating an onion in the crisper drawer of your refrigerator only when the onion is past its shelf life. When stored correctly, an onion can stay fresh up to 6 or 7 days.

Awesome A Lot On Your Plate’s Reader Recipes:

Vegetarian Pilaf submitted by The Urban Food Lover

Brown Braised Onions submitted by Sarah & Francisco @ Over Salted

Piri Piri Chicken and Chargrilled Mediteranian Vegetables submitted by The Fussy Foodie Adventures

Nutty Onion Pakados submitted by Radika @ Sinsationcakes

Carmalized Onion and Rosemary Potatoes

Caramelized Onion Galette submitted by Katie @ Kitchen Notes and Other Sundries

(No Photo Available)

Hot Onion Souffle submitted by Chocolate Castles

Thai Sweet Potato Curry submitted by Julia @ The Chocolate Fudge Frosting

Pizza Burgers submitted by Jabber Wockey @ The Local Jabber Wockey

Onion & Pork Pizza

Valdalia Onion Deep Dish Pizza submitted by Pete @ Metro Blog

Pub Style Turkey Burgers submitted by Little House By The Dunes

Shrimp Mango Salsa submitted by Randy @ Savor The Food

Guinness Onion Quiche submitted by Shayli @ Life, Love & Lavender

Skinny onion rings.

Orgasmic Onion Rings submitted by Cowboy and Crossbones

Spicy Egg Frittas submitted by Megan @ Do I Have My Food face On?

Shredded Beef With Onions submitted by Morgan @ Gradually Ginger

Slow Cooker Pot Roast

Fresh Rainbow Quinoa Salad submitted by Leah @ Inspire & Indulge

Green Bean & New Potato Salad w/ Blue Cheese & Soup submitted by Juniper @ Living Through The Senses

Baked Onion Bhajis submitted by Eva @ kitcheninspirations

Big thank you to all that added their recipes so far and I look forward to seeing more!

To be check out other previous Ingredient’s of the Month like garlic, basil and parmesan cheese, click here!

Please feel free to comment below with a recipe of yours or someone you know (with their permission of course) and it will be added to the post above with a photo and link to your site or blog!

Filed Under: Ingredient of the Month Tagged With: food, ingredient of the month, onions, readers, recipes, submit your recipe

Ingredient Of The Month: Garlic

November 5, 2012 by alotonyourplate 32 Comments

Ingredient of the Month: Garlic

(Photo Source: MotherEarthNews.com)

You will always have a chance to add your recipe to the any of the Ingredient of the Month post’s. These post’s will never close and will continue to grow as long as recipes are entered!

Anyway, I just thought this was a fun way to spread the word of all the fabulous recipes out there on WordPress as well as all over the internet. Enjoy!

Facts About Garlic:

• Garlic is a member of the onion family.

• The sections that the garlic breaks apart in are called cloves.

• Garlic regulates the body’s blood pressure.

• It is believed to fight off colds, the flu, cancer, and heart disease as it enhances the body’s immune cells.

• Garlic is toxic to cats and dogs.

• Drinking lemon juice while eating garlic can cancel out garlic breath. Stainless steel can take the garlic scent off skin.

• Garlic is added to cocktails like martinis to add an extra kick to its already strong taste.

• Garlic offers tons of vitamins and nutrients such as Vitamins A, B6, C, potassium, and zinc.

• Garlic should be eaten in moderation as too much garlic can begin to give off a pungent scent through your breathe and skin when consuming too much of it daily.

• April 19th is recognized as National Garlic Day.

How to select & store: When choosing garlic at a grocery store or farmers market, select garlic that is heavy weight and firm to the touch. Avoid garlic that is very discolored with a sour odor. You can store garlic in an empty egg cartoon or brown paper bag for several days. Do not keep garlic in the refrigerator.

A Lot On Your Plate’s Garlic Recipes:

Easy Cheesy Garlic Mash & Chicken Bowl

Super Easy Caprese Salad

A Lot On Your Plate’s Reader Recipes:

Grilled Chicken w/ Veggies Wrap submitted by Urban Food Lover

Garlicky Tomato Spread submitted by Urban Food Lover

Wild Rice w/ Garlicky Swiss Chard Balsamic-Roasted Portobella Mushrooms and Eggplant submitted by Hannah @ Dispatches From The Gypsy Roller

Jabberwock’s Tomato Herb Bruschetta

Roasted Butternut Squash submitted by Low Carb Jabberwockey

Pork-Chops with Garlic Herb Sauce submitted by Sarah Bryan @ Oversalted

Ceps In The Country submitted by The Healthy Frenchman

Chicken & Potatoes w/ Chili, Garlic and Lemon submitted by The Paddington Foodie

Warm Chickpeas w/ Labneh and Egg submitted by Zoe @ Rub A Dub Dub

Grilled Steak w/ Garlic Butter and Zucchini Salad submitted by Yvonne @ Yvonne’s Blog

Homemade Aioli submitted by Tina @ Whisks and Chopsticks

Bulgogi (Marinated Thinly Sliced Beef) submitted by Trang Quyhn

Szechaun Spicy Shrimp submitted by Nicole Shen @ Gourmand Chic

Roasted Potatoes w/ Garlic and Mustard submitted by Hollie @ Hollie’s Hobbies

Garlic Scape Hummus submitted by Maria D. @ Bellisima!

Organic* Creamy Garlic Salad Dressing submitted by Moi @ The Eclecticec Centric Shopaholic

Basilico

Pesto Sauce by Randy @ Savor The Food

Raw Marinara Sauce submitted by Larissa @ Love & Green Juice

Slow-Cooker Garlic and Potato Soup submitted by Sheryl @ Flowery Prose

Roasted Garlic and Tomato Soup

Tomato & Mozzarella Risotto submitted by No Time For Ironing

Roasted Tomato Garlic Pasta Sauce submitted by Henry @ Mowry Journal

Homemade Mayonnaise and Garlic Alioli submitted by Allison @ The Spontaneous Tomato

Boliche: Stuffed Cuban Pot Roast submitted by Munchies Mind!

Thank you all so much for submitting your recipes!

To be check out other previous Ingredient’s of the Month, click here!

Please feel free to comment below with a recipe of yours or someone you know (with their permission of course) and it will be added to the post above with a photo and link to your site or blog!

Filed Under: Ingredient of the Month Tagged With: facts, garlic, herbs, ingredient of the month, recipes, spices

Ingredient of the Month: Parmesan Cheese

October 4, 2012 by alotonyourplate

Ingredient of the Month: Parmesan Cheese

(Photo Source: forty-six at grace)

You will always have a chance to add your recipe to the any of the Ingredient of the Month post’s. These post’s will never close and will continue to grow as long as recipes are entered!

Anyway, I just thought this was a fun way to spread the word of all the fabulous recipes out there on WordPress as well as all over the internet. Enjoy!

Facts About Parmesan Cheese:

• Parmesan Cheese is a dry and sharp Italian cheese that is staple in many Italian cuisines.

• It can be served in different ways like grated over pastas, fish, or chicken,or sliced and served in salads and baked dishes.

• 2 well known types of Parmesan are Reggiano or Grana Padano.

• The name Parmesan is a legal trademark in Italy and its use is exclusively controlled.

• Ingredients found in Parmesan cheese are whole milk or naturally skimmed milk, salt, and rennet.

• Some of the biggest producers of Parmesan cheese are Italy, Argentina and The Unites States.

• Cows producing the milk for Parmesan can only be fed on grass or hay.

• Parmesan can be aged up to 20 months, but is ripe after the 10th – 12th month.

• Parmesan Cheese is high in protein and rich in calcium and vitamins.

How to select & store: When purchasing cheese such as Parmesan, its always a good idea to ask a staff member who might have knowledge as to which cheese is best to try. (Do not be shy to ask to sample the cheese if you are in a cheese shoppe.) Look for cheese free from mold and do not purchase if it has a weird or funny smell to it as this is a sign of lack of freshness (do not mistake this smell for a sharp smell). To store, wrap in a paper towel to keep moisture out, then place in an air tight Ziploc bag. You can keep Parmesan cheese for up to a few months that way.

Parmesan Cheese Recipes:

A Lot on Your Plate’s (as seen in Martha Stewart Living) Lemon, Parsley, & Parmesan & Bread, Prosciutto, and Egg Baguette

A Lot On Your Plate’s Parmesan Turkey Meatballs

… and now some recipes from A Lot On Your Plate readers!

Bacon Wrapped Asapragus Topped w/ Parmesan Cheese submitted by Yvonne @ BlogYvonne

Pasta w/ Broccolli Rabe &

Pasta w/ Broccoli Rabe & Garlic submitted by Stephanie @ Pretty & Delectable

Rocket and Parmesan Salad submitted by Julian @ The Chocolate Fudge Frosting Project

Uova In Trippa submitted by Josephine @ My Home Food That’s Amore

Cheese Tart submitted by Jenny @ Fika & More

Whole Wheat Spaghetti & Veggies and Parmesan submitted by Hannah @ Dispatches Of A Gypsy Roller

Baked Egg Cups submitted by Leah @ Inspire & Indugle

Chicken Penne Rustica submitted by Whey Beyond The Naked Truth

Thank you all so much for entering your recipes!

To be linked to last months Ingredient of the Month (Basil), click here!

Please feel free to comment below with a recipe of yours or someone you know (with their permission of course) and it will be added to the post above with a photo and link to your site or blog!

Happy Thursday everyone!

Filed Under: Ingredient of the Month Tagged With: cheese, food, ingredient of the month, parmesan, recipes

So Fresh and So Clean: Organic, All Natural, and Earth Friendly Bath and Body Products

September 19, 2012 by alotonyourplate 8 Comments

So Fresh & So Clean:

Organic, All Natural, and Earth Friendly Bath & Body Products

The word clean is defined as “To free from or rid yourself of dirt, stains, impurities, and unwanted matter”. With that being said, aren’t all chemicals unwanted? It is so important to use products with you and your family’s health in mind. There are tons of amazing products on the market to help you do so.

So Fresh & So Clean is a category on A Lot On Your Plate that features finds from the best organic, natural, and Earth friendly brands as well as products that have you and your family in mind.

Organic, All Natural, and Earth Friendly Bath & Body Products:

The Honest Company’s Honest Bubble Bath; $11.95

[Read more...]

Filed Under: Beauty, So Organic Tagged With: all natural, bath, beauty, body, family, organic

Ingredient of the Month: Basil

September 6, 2012 by alotonyourplate 35 Comments

Ingredient of the Month: Basil

(Photo Source: Pinterest)

Before I get into the Ingredient of the Month, I would like to introduce this category to everyone because I think it will be a lot of fun for everyone. Ingredient of the Month was something that I came up with while I was brainstorming new ways to get A Lot on Your Plate’s readers more interacted with the blog.

I thought with Ingredient of the Month would be a unique way to feature different local and worldwide ingredients as well as invite the A Lot on Your Plate reader’s from the WordPress community as well as other readers from all over, to share their recipes based on the ingredient chosen for that month.

You will always have a chance to add your recipe to the any of the Ingredient of the Month post’s. These post’s will never close and will continue to grow as long as recipes are entered!

Anyway, I just thought this was a fun way to spread the word of all the fabulous recipes out there on WordPress as well as all over the internet. Enjoy!

Facts About Basil:

• Basil is an aromic herb that comes from the mint family. The leaves of this plant are used for seasoning.

• Basil originated from India and is an annual plant that is known best for use in Italian and Thai cuisines.

• Depending on the species and cultivator, basil can often have a sweet smell. Some might say the taste of basil could resemble a hint of the Anise Hyssop.

• Although the foliage can be easily bruised, just by brushing up against this herb can let out its wonderful scent.

• Basil is commonly used fresh in cooked recipes and is usually added last as cooking this herb will destroy its flavor.

• These round, almost pointed leaves look a lot like peppermint in which it is related to.

• Basil is surprisingly easy to grow and grows the best in a sunny location.

• Basil is a good source of Vitamin K, iron, and calcium.

How to select & store: When choosing basil from a super market, it is best if the leaves are a vibrant, deep green. Avoid any dark spots and yellowing. Fresh basil should be stored in a refrigerator wrapped in a damp paper towel. It may also be frozen in an air tight container. Dried basil should be kept in an air tight container as well and can be stored to up to 6 months.

*Basil is not a commonly allergenic food.

Basil Recipes:

Check out A Lot on Your Plate’s 5 Minute – No Cook Recipe for Super Easy Caprese Salad by clicking the link or the photo below.

A Lot on Your Plate’s Super Easy Caprese Salad

And now some recipes from A Lot on Your Plate readers!

Sweet Pepper Basil Dip submitted by Moms of Two Salums

Strawberry Basil Smoothie submitted by Suparna @ Who needs a diet?

The Next Best Pesto submitted by Josephine @ My Home Food That’s Amore

Heirloom Tomato Caprese Salad submitted by Allison @ Spontaneous Tomato

Presto Pesto! submitted by Kelly @ Domestically Impaired to the Retro Kitchen Arts

Gluten-Free Strawberry Crisp with Lazy Basil Ice Cream submitted by Kerry, Alicia, & Devin @ The Humble Foodie

Pesto Chicken Parmesan with Asparagus submitted by @ Squirrel Circus

Vegetarian, Egg & Nut Free Pasta Alfredo, Herby Pasta, & Courgette (Zucchini) and Pea Soup submitted by Lucy @ Lucy’s Friendly Foods

Piri Piri Chicken and Ratatouille Twist submitted by The Fussy Foodie Adventures

White Pizza w/ Chicken & Cashew Pesto submitted by You Must Love Food

Thai Basil Vegetable Fried Rice submitted by Eat, live, burp

Jon’s Homemade Bacon Basil Pesto submitted by Inspire & Indulge

Thank you all so much for sharing your recipes!

Please feel free to comment below with a recipe of yours or someone you know (with their permission of course) and it will be added to the post above with a photo and link to your site or blog!

Happy Thursday everyone!

- Jessica

Filed Under: Ingredient of the Month Tagged With: basil, fun facts, ingredient of the month, ingredients, recipes

Lemon Infused Caprese Salad

August 23, 2012 by alotonyourplate 17 Comments

Lemon Infused Caprese Salad

Ingredients:

1 cup of fresh mini bocconcini balls (or a ball of fresh mozzarella, sliced)

1 “one serving” package of fresh basil

1 small clove of garlic (minced)

1 pint of small cherry tomatoes or 1 regular sized tomato

1/3 of extra virgin olive oil

1 lemon, juiced

a dash of sea salt & ground pepper

1/4 cup of balsamic vinegar of your choice

Directions:

1. Thoroughly wash the tomatoes and drain the bocconocini balls; carefully slice and put aside.

2. Combine the garlic, basil, lemon juice and mix. (Set aside a few basil leaves for later use as garnish).

3. Once mixed, in a large bowl, gently toss together the garlic, lemon, basil in with the tomatoes, bocconocini balls and olive oil.

4. Drizzle the balsamic vinegar over the salad.

5. Add a dash of sea salt & ground pepper to taste.

6. Garnish with a few basil leaves for presentation.

Serve chilled.

Enjoy!

Be sure to check back for more recipes from A Lot On Your Plate’!

Filed Under: 5 Minute Recipe, All Recipes, Easy Appetizers, Easy Side Dishes, No Cook Recipes, Recipes Tagged With: basil, caprese salad, lemon, mozzerella, recipes

… and the winner of the “A Lot On Your Plate Use What You’ve Got Cupcake Bake-off Is … (Guest Post)

August 22, 2012 by A Lot On Your Plate 16 Comments

Congrats to: Alison @ Love Bake Chocolate for her Petite Lavender-Chocolate Cupcakes

Again, you all did such an amazing job and I want to thank each and every one of you for taking the time to participate in the bake-off.

I will be hosting another bake-off next month, so if you didn’t win this time around, there’s always next time! Please don’t be offended if you didn’t win this category. It was extremely hard to choose a winner and you all should be very proud of yourselves. You’re all tremendously talented.

Now for the winning recipe & the post that went with it:

Petite Lavender-Chocolate Cupcakes

Where I found it: Adapted from a recipe I found at thecupcakerecipes.com

Yield: About 30 petite cupcakes (or 12 standard sized cupcakes)

So, if you remember, a few weeks ago I visited a lavender farm and in the same week bought some dried lavender at my local health food store. Well, after trying my hand at lavender lemonade, which unfortunately didn’t turn pink for me (need to try that one again!), my little baggie of dried lavender has been resting comfortably in my fruit basket ever since. I’ve been wanting to bake a lavender treat for a while now…I was just waiting for the right time…

Well, tonight I’m going to our neighborhood’s “National Night Out” picnic at our local park, and we have been invited to bring desserts to share!

Plus, Jess over at A Lot on Your Plate is again hosting her monthly “Use what you’ve got” bake-off contest, and this month it is all about cupcakes! And I just so happen to be thinking a lot about cake these days because my family has a lot of summer birthdays

Mmmm, I’m thinkin’…lavender cupcakes…

With chocolate chips. Of course ♥

I have mini chocolate chips, dried lavender, and purple mini cupcake liners. Perfect!

This recipe is so easy! I slightly adapted this recipe I found at thecupcakerecipes.com:

It calls for self-rising flour, which I don’t have. Easy peasy fix: for 1 cup self-rising flour, remove 2 tsp. flour; then add 1 ½ tsp. baking powder and ½ tsp. salt. Mix well.
It calls for ¼ tsp. dried lavender flowers. That didn’t sound like enough, so I used a full teaspoon.
It does not call for chocolate chips. I added ¼ cup mini chocolate chips (they work better for mini cupcakes).
It includes a frosting recipe, but i just dusted these little cuties with powdered sugar, and they were oh so sweet in my mouth:)

The lavender flavor is subtle enough to not be overpowering, but just there enough to be intriguing. Together with the chocolate and powdered sugar, they make for a very light and lovely treat. Without frosting, they are a perfect take-along (i.e. picnic-sharing) dessert!

Below is the recipe that I came up with:

What you need:

½ cup granulated sugar

1 tsp. dried lavender flowers

½ cup unsalted butter, softened

2 eggs

1 cup all-purpose flour

1 ½ tsp. baking powder

½ tsp. salt

2 Tbsp. milk

¼ cup mini chocolate chips

What to do:

Preheat the oven to 350°F
Combine flour, baking powder, and salt in small bowl. Set aside.
Put the sugar and the lavender flowers in a food processor and process briefly to combine. Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
Beat the eggs into the butter mixture, one at a time, then sift in the flour mixture and fold in. Stir in the milk. Stir in the chocolate chips.
Line mini cupcake pan with mini cupcake liners. Fill liners 2/3 full with batter. Bake in the preheated oven for about 10 minutes*, until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.

*Note: If baking standard size cupcakes, bake for about 18 minutes.

Please be sure to check out ALL of the other participant’s recipes as well!

Custard Cupcakes submitted by Lucie @ Lucie Loves Baking

Vegan Red Velvet Cupcakes submitted by Quinn @ Baking, Sophistication, and Sarcasm

Mocha Cupcakes with Coffee Frosting submitted by The Blonde Lawyer

Banoffee Cupcakes submitted by Tess @ Chatter Cakes

Cheesecake Cupcakes submitted by Nickie @ Nickie & Company

Gluten-Free Chocolate Cupcakes submitted by Suparna @ Who Needs A Diet

Brown Sugar Spice Cupcakes with Vanilla Buttercream Icing submitted by Paula @ All About Baking

Marbled Butterfly Cupcakes submitted by Swonderful Smarvellous

Scottish Irn Bru Cupcakes submitted by Shoreditch Bakes

Chocolate Cupcakes with Oreo Cream Cheese Frosting submitted by Laughter In Paradise

Lemon-Raspberry Cupcakes submitted by Amy @ A Healthy Life For Me

Petit Lavender-Chocolate Cupcakes submitted by Alison @ Love Bake Chocolate

Alcohol Free Pina Colada Cupcakes submitted by Chikn Fried

S’more Cupcakes submitted by Amy Sue @ Snazzy Biscuits

Vanilla Bean Cupcakes with White Chocolate Wasabi Frosting submitted by Tedde @ By The Cookbook

Apple Spice Cupcakes with Brown Sugar Frosting submitted by Kerry, Alicia, and Devin @ The Humble Foodie

Sweet Potato Cupcakes with Maple Buttercream Frosting submitted by The Culinary Capers

Chocolate Espresso Cupcakes submitted by Linguistics & Cake

Caramel Bottom Cupcakes submitted by Playing with Flour

Mini Jalepeno Cornbread Cupcakes with Honey-Butter Frosting submitted by Healthy Recipe Ecstasy

Mocha Cupcakes with Espresso Cream Cheese Frosting submitted by Morgan @ Gradually Ginger

Rose Flavored Cupcakes submitted by Mummy Bear

Chocolate Strawberry Cupcakes submitted by Becky Smith @ The Optimistic Baker

Lemon Coconut Cupcakes submitted by Cooking with Ghee

Gluten-Free Fresh Orange Cupcakes submitted by Gluten Free Inaz

Zucchini Chocolate Chip Muffins submitted by Every Variety

Lemon-Basil Cupcakes with Sugared Basil Leaves submitted by Erin @ Erin’s DC Kitchen

Berry Cheesecake Cupcakes submitted by Cynthia @ Cynethizing Foods

Dark Chocolate Cupcakes with Raspberry Frosting submitted by Ger @ Pretty Baking

Carrot Cupcakes submitted by More Then Oregano

Brownie Muffins submitted by Trang Quynh

Lemon Cream Cupcakes with Raspberry Curd & Lemon Buttercream submitted by Mark @ And He Bakes

Chocolate Orange Cupcakes submitted by Jenny @ Fika & More

Homemade Lemon Cupcakes submitted by Eileen @ The Joy Of Cooking

*If there was anyone I missed, PLEASE contact me and let me know! The last thing I want to do is leave out any of the fabulous recipes I received.

On a side note, I just wanted to thank all of you for participating in the bake-off. It means a lot to me that you guys are enjoying the bake-offs and my other posts. I cant wait to share next month’s category with you!

Please help A Lot On Your Plate get 100 Likes on Facebook! It would be greatly appreciated!

Happy Wednesday!

- J