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2. Veggie Apps, Brennan Nicole
3. Bite Size BLTS, Ourohio
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6. Japenses Shrimp Avocado Appetizers, Weight Watchers
7. Low Fat Jalapeno Poppers, Skinny Taste

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• 3/4 cup + 2 Tbsp granulated sugar
• 1/2 cup cake flour
• 1/4 tsp salt
• 6 egg whites, at room temperature*
• 2 1/2 Tbsp warm water
• 1/2 tsp vanilla, coconut, almond or orange extract (I used coconut)
• 3/4 tsp cream of tartar

• 1 1/2 cups heavy whipping cream
• 6 oz cream cheese, softened
• 1/2 cup powdered sugar
• fresh strawberries, blueberries or raspberries

• Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
• In a large mixing bowl, whisk together egg whites, water, extract of choice and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches).
• Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 - 20 minutes until golden and toothpick inserted into center comes out clean. Cool completely then spread Cream Cheese Whipped Cream over cupcakes just before serving and top with fresh fruit.
• For the Cream Cheese Whipped Cream Topping:
• In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form. Store in refrigerator.
• *I'd recommend working with one egg in a bowl at a time to separate the yolk and white, then pour that separated white into the mixing bowl and continue that process with remaining eggs. I do this simply in case one of the yolks breaks and gets into the whites then you'll only have to toss out 1 egg and not all of them if you can't get the yolk out. You don't want even 1 drop of egg yolk in the cake mixture or it can prevent the whites from whipping to stiff peaks.
• Recipe Source: cake adapted from Alton Brown's Angel Food Cake, via Food Network. topping - Cooking Classy

Strawberry Cheesecake Chimichangas

Ingredients:

Directions:

Roasted Basil Butter Parmesan Shrimp

ingredients:

6 tablespoons unsalted butter, at room temperature

3 tablespoons fresh chopped basil

2 pounds raw, peeled and deveined shrimp

1 1/4 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

1/4 cup freshly grated parmesan

additional fresh basil and cilantro for sprinkling

directions:

Preheat oven to 425 degrees F.

Combine butter, basil and 1/4 teaspoon salt together in a small bowl, mixing to combine. Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden.

Add shrimp to a large baking dish. Cover in salt, pepper and olive oil, tossing to coat. Roast for 10-12 minutes (or longer or shorter for the size of your shrimp, I actually roasted mine for 15 minutes because they were super jumbo. Just keep an eye on them and the minute they are pink, remove from the oven.) then remove and slice basil butter over top. Cover in parmesan and another sprinkling of herbs, then serve immediately.

Oh… but I did put it on my blog. And THEN my blog’s Facebook. Does that count? Darnit.