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Wednesday, October 7, 2015


LilyBitDifferent is moving and I'm moving… 

So much change is happening in my life, I can barely begin to describe it.

The blog first.  I could bore you with how I've been neglecting LBD for the last two years… yes it's been TWO full years since I've been posting regularly.  And don't think I haven't been thinking about it every day.  I have, and I'm fully aware (no need to guilt trip me).  Well no more!  LBD is heading towards bigger and better things -- and by that I mean the big old move to WORDPRESS. 

This is scary for me - I've been researching it for the last couple months and I'm ready to make the plunge.  I think I've figured it out - at least past the part of losing everything (maybe).  So please bare (bear?) with me as I transition… The new will launch in January of 2016 in full force.  You won't have to do anything different, the site will just look all new and fancy.  Or maybe it won't -- maybe it will disappear!  Hopefully everything will transition smoothly.  It may come and go in the next couple months as I work through the bugs.  But I am VERY very Very excited about this. 

Here's a little preview:

New branding strategy, new mission, new concentration… just cleaning things up a bit.  Still everything gluten free, still me… It's just been two years -- new year new you right?? 

New me… So I'm moving.  I'm soooooo over Omaha.  Omaha's been great for the last five years.  Wow, FIVE years.  I blew threw a lot of jobs in that first three years, learned what I loved in a job, met so many great people, built deep true "grown-up" friendships, not to sound cliche but I "found myself" in a way - grew up as much as I could through board service, volunteering, mentoring, new hobbies, arts, cultures, big city life, and on and on.  

Now I have the job I felt I was always destined to find - the one that uses every last ounce of my talents, that challenges me every day to be better than I was yesterday - true Job Love.  And to truly do my job to the best of my abilities, I'm better off in Lincoln.  I'm packing up my millions of books and cookbooks (it's really all I have packed right now) and heading back - closer to home. 

Change is good, right? 


Thursday, February 5, 2015

Red Velvet Cupcakes with Mascarpone Frosting

Good Morning!  

I know it's been awhile but here's a recipe post (finally) as I still get things figured out for the new year on Lily Bit Different.

I used my favorite Red Velvet Cake recipe as posted here… with a few tweaks.  I actually think this recipe works better as cupcakes!

Red Velvet (cup)Cakes:

In a regular sized bowl - sift and combine:
3 1/2 cups of Domata Flour
1 Tablespoon cornstarch
1 1/2 teaspoon baking soda
1/2 teaspoon salt

In a large bowl, cream together with an electric mixer:
12 tablespoons (room temp) butter
2 1/4 cups of granulated sugar
3/4 cup of vegetable oil

Then to the large bowl…
3 (room temp) eggs (add in one at a time)
1 teaspoon vanilla
1 1/2 teaspoons red wine vinegar
1 tablespoon (or more) of red food coloring
*be very careful adding the food coloring, it will splashing and stain!!

Slowly add the flour mixture to the large bowl a little at a time along with 1 1/2 cups (room temp) buttermilk.  A little flour mixture, a little buttermilk, mix… until you have it all incorporated.  This batter is VERY thick and sticky.  You may have to give up on the mixer if you're using a hand mixer and just combine the rest with a spoon.

Using a scoop or spoon, put the batter into lined cupcake pans.  I ended up with almost 36 cupcakes from this recipe.  I think it was actually 35. 

Bake at 350 for 20 minutes.  Use the knife test for doneness.  If it comes out clean, you're good to go.

Remove immediately from the pans and cool on a rack.

Once COMPLETELY COOL… you can add any type of frosting you like.  I usually use 7 minute frosting as I did in my previous cake post, but sometimes it's a bit temperamental and it makes a huge mess (maybe that's just me!).  I decided to try something new yesterday :)

Mascarpone Whipped Cream Frosting:
2 cups heavy whipping cream (cold)
1/4 cup powdered sugar
1 teaspoon vanilla

Whip the cream until it's just about to medium peaks… the mixer will leave significant tracks in the cream but not quite at the stiff peak stage.

add in one 8 ounce container of (room temp) Mascarpone cheese

Mix until throughly incorporated but do not over mix (you'll end up with mascarpone butter!).

Frost the cupcakes!  

I used a piping bag but you can certainly just use a spatula as well.

This frosting is amazing!  I thought it would fall the way whipped cream does after about 30 minutes, but there's something magical in the mascarpone that keeps it very stable and beautiful!  It's the lightest, fluffiest frosting I've ever eaten.  It's also not overly sweet - it's perfect for red velvet cake!

*because of the frosting, I would keep these in the fridge!
**Also the frosting only covered about 24 of the cupcakes, so I put the other 12 (unfrosted) cupcakes into a ziplock bag and into the freezer.  I've always been impressed how well this recipe freezes!

I hope you enjoy these!  I made these yesterday and then shared them with friends and coworkers, in a conscious effort not to eat them all myself!  

You definitely want to make these for valentine's day!! :)