Tomato Basil Soup & Grilled Swiss Sandwich [gluten-free]

Tomato basil soup & grilled Swiss sandwich

Tomato basil soup & grilled Swiss sandwich

Sometimes I just want to eat something GOOD and FAST without being tempted to stop at the drive-thru. Enter grilled cheese sandwich with creamy tomato basil soup. You only need a few simple ingredients to make this quick satisfying meal.

For 2 servings

Ingredients for tomato basil soup:

  • 1 small can of tomato paste
  • 1/2 cup of heavy cream
  • 1/2 cup of finely chopped sweet basil
  • 2 1/2 cups of chicken or vegetable broth
  • 2 tablespoons of gluten-free all-purpose flour
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  1. In a medium sauce pan, melt butter and add flour to form a thick paste. Add in broth and heavy cream and simmer on medium.
  2. Add in tomato paste, garlic, and salt and mix well until ingredients are blended.
  3. Add in basil and simmer for 15 minutes, stirring frequently.

Ingredients for grilled cheese:

  • 4 slices of gluten-free bread
  • 4 slices of Swiss
  • 2 tablespoons of butter
  • 2 slices of steak tomato
  1. In a non-stick pan, melt butter on medium heat and brown 4 slices of bread. Flip and brown other side.
  2. Divide cheese between 2 slices of bread, top with tomato and and remainings bread. Remove from pan when cheese is gooey. Slice each sandwich in half and serve with creamy tomato basil soup.

Meatloaf [gluten-free]



I freaking love meatloaf. They make the best leftovers and you can make lots of it to freeze or use in sandwiches. In this recipe I am using beef but you can do a combination of beef and pork or even use ground turkey. This is a very simple meatloaf recipe that never fails. I like to serve it with a side of vegetables like mashed taters or peas. To serve 4.

Ingredients for meatloaf

  • 1 pound of ground beef (90/10)
  • 3 eggs (roughly whisked)
  • 1/2 cup of gluten-free bread crumbs or crushed puffed brown rice cereal
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon of chopped rosemary (if you use dried, cut amount to half)
  • 1 cup of finely diced onion
  • olive oil

Ingredients for sauce:

  • 3/4 cup of ketchup
  • 1/4 cup of A1 sauce

Mix sauce ingredients together in a small bowl and set aside.

  1. Preheat oven to 425 degrees F.
  2. In a saute pan with a little olive oil on medium heat, cook onion until soft and translucent.
  3. In a large bowl, add ground beef, eggs, oregano, salt and pepper, garlic powder, and rosemary. Lastly, add cooked onions.
  4. Mix all ingredients evenly but be careful not to overmix or you will have tough meatloaf.
  5. Add meat mixture onto a nonstick baking sheet. Form a shape that is 2 inches in height and about 4 inches wide.
  6. Bake for 15 minutes and lower temperature to 325 degrees and continue to cook for 20 minutes. Remove meatloaf and add sauce to the top with meatloaf, spreading it evenly. Put back in the oven and cook for another 10 minutes.
  7. Remove from oven and let the meat rest for 5 minutes before slicing and serving.

Turkos [super low carb] [gluten-free]

Daniel called these turkey lettuce tacos Turkos. :) This is the man I’m dating and I love his brain!

Turkos: turkey lettuce tacos

Turkos: turkey lettuce tacos

The only real cooking you have to do when making these is browning the ground turkey. Season it with your favorite taco seasoning and top it over some lettuce. We used Slap-Yo-Mama Cajun seasoning. Then, we quartered an iceberg lettuce in wedges and spooned the ground turkey on top and added some pickled radish and onions. Super easy and delicious. Can be made in 30 minutes or less. Recipe serves 2-3

Pickled Onion & Radish:

  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly sliced red radishes
  • 1/2 cup water
  • 1/4 cup white vinegar
  • 1 teaspoon of brown sugar
  • 1/2 teaspoon salt

Combine vinegar, brown sugar, salt, and water in a bowl and dissolve. Add onions and radish and pickle them while you prepare the tacos. Discard vinegar and drain when ready.


  • 1 pound of ground turkey. I like the 85/15 blend. Fat makes juicy tacos.
  • 1/2 cup of chopped bell pepper
  • 1 1/2 teaspoon of Slap-Yo-Mama Cajun seasoning
  • 1 clove of garlic, minced
  • salt and pepper to taste
  • 1 iceberg lettuce
  • 1/2 cup chopped cilantro
  1. Brown turkey in non-stick pan until no longer pink. Add bell peppers, seasonings and garlic.
  2. Quarter the iceberg lettuce and remove the core. Separate each wedge to be 2–3 leaves each.
  3. Spoon seasoned turkey over lettuce and top with onions and radish and cilantro. You can also add lime, sour cream, cheese and salsa. So many ways to eat this!




Creamy Firecracker Dip + Shrimp Chips

Shrimp chips + creamy, zingy dip!

Shrimp chips + creamy, zingy dip!

There’s a Thai restaurant called Pandan that we like to visit located West of Fort Worth specifically in a very small subdivision called Crowley. The restaurant itself is located in a gourmet desert because the only businesses surrounding it are gas stations, donut shops, vapor shops, and fast food chains. So Praise The Lord that there’s a Thai restaurant! It’s also located next to a Chicken Express but I’ll never consider fried chicken fast food no matter what you tell me. Anyway, Pandan makes a cheese dip made with whipped cream cheese, Thai chili sauce and they serve it with crispy shrimp chips. Shrimp chips are made from tapioca and have a super airy crispy texture. Together, they taste like Asian nachos but a little sweet, savory, and spicy. Last weekend, we reproduced the appetizer and thought it was pretty close!

To serve 2

  • 4 oz. whole fat cream cheese at room temperature
  • 1/4 cup sweet Thai chili sauce
  • 1 teaspoon garlic powder
  • 4 cups of vegetable/canola/peanut oil
  • 1/2 cup of dried shrimp chips
  1. In a mixer, whip the cream cheese until fluffy and add chili sauce.
  2. Add garlic powder
  3. In a small frying pot, heat oil up to medium heat. Allow oil to heat up to 350 degrees 5.
  4. Fry shrimp chips. They should take only a few seconds to cook. They’re ready when they expand.
  5. Drain chips on paper towel and move to plate and serve with dip.


Banana Caramel Cream Pie [gluten-free]

Silky, lucious, custardy banana caramel cream pie

Silky, lucious, custardy banana caramel cream pie

One of my favorite things Dan man and I made this past weekend was Banana Caramel Cream Pie. Yowza! We started with a simple custard recipe and when that was cool, we spooned it over a flaky buttery crust. The caramel drizzle on top transformed the pie into an unforgettable balance of cream and fruit flavor. If you love banana flavors in dessert, you will be very pleased with this pie.

The crust:

  • 1 stick of very cold butter (1/2 cup) cut into little cubes
  • 1 cup of all-purpose gluten-free flour
  • 1-2 tablespoons of ice cold water
  • 1 tablespoon of granulated sugar
  • 1/2 teaspoon of xanthan gum
  • 1 egg white


  • 1 1/2 cup of whole milk
  • 6 tablespoons of butter
  • 2 1/2 tablespoons of all-purpose gluten-free flour
  • 1/2 cup of granulated sugar
  • 2 egg yolks


  • 2 bananas, sliced
  • 1/4 cup of caramel sauce

Preheat oven to 425 degrees F.

  1. To make the crust, combine 1 cup of flour, 1/2 cup of cubed butter, sugar, xanthan gum and mix with hands until mixture resembles a mealy texture.
  2. Slowly add in water 1 tablespoon at a time until dough comes together. Form in a ball and then a flat disk about 1 inch thick in height. Chill for 1 hour in refrigerator (do not put in freezer). Dust a flat surface with flour and roll out pie crust. Once dough is flattened, roll dough over the pie pin and unroll over a pie dish. Trim off excess or tuck extra dough underneath top layer.
  3. Brush crust with egg white and bake for 20 minutes or until crust is golden brown.
  4. To make the filling, whisk 2 egg yolks into a frenzy in a separate large bowl. Then over the stove, melt the butter in a sauce pan over medium heat and add flour. Add milk and whisk until mixture thickens, about 5 minutes. Slowly drizzle the hot milk to the egg yolks in  thin stream. Whisk to prevent yolks from cooking. Add back into the sauce pan and simmer for 3 minutes. Remove from heat and allow to cool.
  5. Add custard filling to the pie. Chill for 3 hours. Top with sliced bananas and drizzle with caramel sauce before serving.

Cheesy Rosemary Stuffed Chicken Breast

Cheesy Rosemary Chicken Breasts

Cheesy Rosemary Chicken Breasts

Wow! If I’d known that cream cheese and chicken go so well together, I would’ve made this delicious meal over and over every time I didn’t know what to do with chicken boobs. Add a punch of flavor to your chicken breast by whipping cream cheese with chopped rosemary, salt, and pepper. Then flatten out each breast and smear some of the rosemary cream mixture and roll. Dip in egg whites and roll in gluten-free flour and pan sear in bacon fat and finish off in oven. Hallelujah!

Cheesy Rosemary Chicken breasts for 4

  • 4 small chicken breasts, pounded flat in zip lock bag until they’re 1/4 inch thick
  • 4 short skewers soaked in water for 5 minutes
  • 1 tablespoon of chopped rosemary
  • 8 oz cream cheese (not the low fat stuff)
  • salt and pepper to taste
  • 1 teaspoon of bacon fat
  • 3/4 cup all-purpose gluten free flour
  • 1 teaspoon of Slap-Yo-Mama-Cajun seasoning

Let’s dance!

Preheat your oven to 425 degrees F.

  1. In a large zip lock bag, add chicken breasts one at a time and pound until 1/4 inch thick.
  2. Season breasts with salt and pepper. 
  3. In a small bowl, use a fork to mix cream cheese, salt and pepper, and chopped rosemary. 
  4. Divide cheese mixture between each breast and roll the breast tightly. 
  5. Now, skewer the loose ends of each breast as if to sew the flat shut. 
  6. Add flour and cajun mixture to a plate. Dip in egg white and roll in flour until evenly coated; dust off excess flour.
  7. In a skillet heat up the bacon fat, and sear each breast until brown on each side. 
  8. Move to breasts to a nonstick baking sheet, and pop in oven and bake for 10-13 minutes. Allow 5 minutes for breasts to redistribute juices. 
  9. Remove skewers and serve. YOU WILL LOVE THESE! ENJOY!

Baked Coriander Beef Kebabs

About twice a week Dan man comes over to hang out and we share a homemade meal. I like to opt for meals that I can prepare in 1 hour or less since Dan and I both work full time day jobs, we try to spend less time in the kitchen cooking and spending more time hanging out. I spotted a nice ribeye steak at the store and decided to skewer the beef ribeye and vegetables. I tossed the beef and vegetables with a mixture of turmeric, chili powder, coriander, cumin, and salt and a little olive oil. Simple but so flavorful. Then I baked them at 450 degrees for 15 or 20 minutes. Perfection!



For the coriander kebabs, mix these spices together in a large bowl:
1/4 teaspoon turmeric
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt

You’ll also need
1 large cubed zucchini
1 large bell pepper cut into square pieces
1/2 red onion cut into inch thick slices
6 bamboo skewers soaked in water for 5 minutes

Preheat oven to 425 degrees F.

Add 1 pound of cubed ribeye to the spice mixture and drizzle lightly with good olive oil. Mix until spices coat the meat and veggies.

Skewer meat and veggies. Add to oven. Cook for 15 minutes for medium or 20 minutes for well done! Serve with rice.


Oven baked french fries

I know what  you’re thinking; oven baked fries are soggy and they’ll burn before they’re even cooked. Not these fries though. These fries go through a 4 step process to achieve that crisp deep-fried fry. It starts with soaking the potato slices in cold water to remove the excess starch that often makes the fry burn on the outside and leaving it raw inside. By rendering some of the starch from the potato, your fry will cook all the way through, leaving you with a crispy fry that you’ll never guess were baked.

Ah so crispy!!

Ah so crispy!!


For the best results, prepare 1 day in advance. This recipe makes a side of fries for 3-4 people.

  • 2 large russet potatoes, peeled and cut into 1/4 – 1/2 inch sticks. (I like thicker fries!)
  • a large tupperware container with lid
  • large non-stick baking pan
  • 1/8 cup of canola/vegetable/or peanut oil
  • clean kitchen towel
  1. Add potato slices to the large tupperware. Fill with cold water and cover for 3 hours.
  2. Drain water and add fresh cold water again, and leave covered for 6 hours in fridge.
  3. Drain water and add potatoes on clean kitchen towel to air dry.
  4. Preheat oven to 275 degrees F.
  5. Toss the dried potatoes on the baking sheet with oil and bake uncovered for 45 minutes. Remove fries from oven (they should be cooked all the way through but not browned).
  6. Crank up the oven temperature to 425 degrees and add fries back in oven. Cook for 30 minutes, Turn fries if they get too browned on one side.
  7. Remove fries from oven and dust with salt or your favorite fry seasoning.

Gluten-free bento lunch ideas

It was right around this time last year that I decided to eliminate gluten from my diet to see if it would actually improve my mood and energy. Prior to this change I would wake up in the morning and after 1 hour would feel extremely lethargic like all the energy in me had been depleted in one sitting. Initially, I blamed my underactive thyroid for this problem but I think we need constant reminders that what we put into our bodies affects the way we function in the world. I had already started packing bentos for work but when I started cooking gluten-free, I noticed a huge difference in my energy levels. My body had a dramatic response to the nutrient dense, gluten–free foods I was eating. No more fogginess at work and a huge improvement in skin, hair, and nails. When it comes to packing lunch, bentos are great for monitoring contaminants and controlling portions. If you need some ideas for packing lunch for your kiddos or for yourself during the work week, here are lunches I’ve prepared that worked really well for me. Most of them are leftovers from the night before or quick meals I can put together in the morning.


Stegosaurus onigiri, baingan bartha (eggplant), spiced chick peas and mixed root veggies.


barbacoa with salad and balled pears


BBQ pulled chicken sandwich with gluten-free roll and BBQ sauce


Mushroom & cheese frittata, quinoa, sugar snap peas, and garlic & rosemary sweet potatoes


Fruit bento: oranges, blueberries, strawberries with poppy seeds, banana slices, and mini sandwich with cheddar cheese.


Roasted butternut squash and rosemary, grape tomatoes, arugula, and turkey havarti on gluten-free bread, gluten-free pecan chocolate chip cookie



Chicken & mushroom fried rice, cucumbers with tomato, and sweet chili sauce.


Grilled chicken salad with spring mix.


Chuck roast with pear and walnut salad + BBQ sauce for dipping.


jasmine rice onigiri, eggs, and masala roasted root vegetables


gluten-free french toast, hard boiled eggs, sliced roma tomatoes in a tiffin box.


roasted yukon potatoes, paleo bread with jam, bacon, and eggs


Chicken salad, banana peppers, pickles, gluten-free dinner roll


ground beef and corn pasta noodles, marinara, garlic gluten-free roll, chips, and gluten-free cookie


quick chicken salad, and gluten-free sandwich bread, banana peppers


hummus, arugula, smoked turkey deli slices, tomato, onion, pecans


leftover steak, baby greens, gluten-free cookie and muffin, horseradish sauce, blue cheese.


Pan seared mahi mahi, mashed potato, mango salsa.


stir fried mussels on kale, onigiri, pickled carrots, blueberries and mandarin orange, sauteed green beans and grape tomato


roast beef and havarti sandwich on gluten-free bread, arugula and avocado, chocolate cookies


Roasted beets with gorgonzola cheese crumbles, paleo bread, roasted garlic, grape tomatoes, spring mix, and grapes.


A Vietnamese bento: omelette, squid and vegetables, water spinach, and jasmine rice.


A Vietnamese bento: 5 spice beef stew with rice noodles and salad.




Gluten-free Peanut butter oatmeal cookies [Huzzah!]

If you’re looking for a gift for someone who loves peanut butter, look no further. When Dan man’s parents came to visit this past weekend from Kansas, I baked up some gluten-free cookies for them to snack on while on the road. Dan’s younger sister who recently became gluten-free mentioned it can be hard to find good gluten-free cookies so she was especially excited about these. I used a Betty Crocker’s gluten-free flour mix, creamy peanut butter, vegetable shortening, vanilla, and old fashioned oats. I really love the texture of old fashioned oats as to the instant stuff. These cookies will melt in your mouth. Enjoy with milk or coffee. Or both. Is there any wrong way to enjoy a cookie?

Gluten-free peanut butter oatmeal cookies

Gluten-free peanut butter oatmeal cookies


  • 1/4 cup of vegetable shortening
  • 1/2 cup of granulated sugar
  • 1 cup of creamy peanut butter
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup of all-purpose gluten-free flour (I used Betty Crocker’s blend)
  • 1/2 cup GF old fashioned oats (plus extra on the side)
  1. Preheat oven at 375 degrees F.
  2. In a large mixing bowl, using the paddle, mix the shortening and sugar for about 2 minutes. Add in peanut butter. Slowly add the egg, one at a time. Combine the rest of the dry ingredients and oatmeal and lastly add vanilla.
  3. Line a parchment sheet on a cookie sheet. Add cookie dough and flatten out between 2 large parchment sheets till they are about 1/4 inch thick. Chill the cookie dough until firm, about 1 hour. Remove top cookie sheet and use a cookie cutter to cut out the design you want. Lay the unbaked dough on the sheet pan about 1 inch apart. Sprinkle additional oatmeal on the top if desired.
  4. Bake for 5-6 minutes and move to cooling rack. Cool completely before packing up. Whoever you’re making these for will definitely be delighted. Enjoy!

Gluten–free Mixed Berry Pie

Gluten-free Mixed Berry Pie

Daniel and I had a lot of fun last Sunday experimenting with gluten-free flour in pie crust. We substituted Trader Joe’s All-Purpose Gluten-free flour and it turned out great. Since berries are in season and super inexpensive, berry pie is the way to go. We used blackberry and strawberries in this recipe but you can substitute for any berries.


  • ½ cup of very cold butter, cut into tiny cubes
  • 1 cup of all purpose GF flour (I used Trader Joe’s brand) + more for dusting
  • ¼ teaspoon salt
  • 2 teaspoons granulated sugar
  • 5 tablespoons iced cold water


  • 2 cups of blackberries
  • 2 cups of halved strawberries
  • juice of 1 small lemon
  • 1/3 cup of sugar
  • 2 tablespoons all purpose GF flour

Preheat oven at 425 degrees.

To make the filling, bring all filling ingredients together in a medium sauce pot over medium high heat until berries begin to cook about 5 minutes. Turn off heat. Set aside.

To make the crust, combine butter and dry ingredients in a large mixing bowl. It should look very coarse. Add cold water a tablespoon at a time until ingredients come together. This make take a few minutes. Roll the dough into a ball and flatten into a thick disk. Dust the dough with flour and the work surface with flour. Use a rolling pin and start from the center. Roll out into circle larger than 9” pie dish. To transfer to your pie dish, add flour to the rolling pin and wrap the pie dough around the pin. Then unwrap over the pie dish, add filling and bake for 15 minutes at 425 degrees. Then lower to 325 and bake for 45 minutes. Cool before slicing and serving.

Vietnamese 5 Spice Beef Stew (Hủ Tiếu Bò Kho)

I’m always trying to find shortcuts for the Vietnamese recipes I love. If you’ve spent some time cooking Vietnamese soups before, you know there are so many little steps and it adds up to hours in the kitchen. Bò Kho in Vietnamese literally means, “Beef Stew” and Hủ Tiếu is the style of noodles. They are the exact same noodles in Pad Thai. Bò Kho is filled with spices like cinnamon and ginger that will warm you up and make your house smells awesome! Bò Kho

To feed 2

  • 1 pound of beef stew meat/beef shank cut into large chunks
  • 2 large carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 stalk of lemongrass, chopped up into 3 inch pieces
  • 2 tablespoons of 5 spice powder
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder
  • 1 thumb of ginger, cut into thin slices
  • 2 tablespoon tomato paste
  • 2 teaspoons salt
  • 4 cups of beef broth
  • 2 cups of water
  • 2 cups of cooked rice noodles (same as Pad Thai noodles)
  • ¼ cup of vegetable oil
  • 1 tablespoon of sugar


  • bean sprouts
  • lime wedges
  • Sriracha
  • Thai basil leaves
  • chopped green onions

In a large bowl, marinate beef in 5 spice seasoning, ginger, chili powder, garlic powder, salt, cover and marinate overnight.

In a large stew pot over medium high heat, heat oil and add onions, carrots, and lemon grass. Add marinated beef, broth, tomato paste, 1 tablespoon sugar and water. Cover, and simmer for 3 hours on medium low heat. Serve over rice noodles and add garnish to taste.

Red Velvet Cupcakes

People from Texas love their red velvet. At any event where I’ve brought red velvet cupcakes, people have freaked out. Stunned. Delighted. Squealing! Red Velvet is complex. Even though it has cocoa powder in it, it’s not considered a chocolate cake. It kind of stands on its own and it’s hard not to like if it’s done right. In this recipe the buttermilk and vinegar is essential because it helps the cake rise and makes the cake fluffy. It’s definitely my favorite way to prepare red velvet cupcakes.
Yields 12 cupcakes
  • 1 cups all purpose flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 Tablespoons unsweetened cocoa powder
  • 1 cups sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 cup buttermilk
  • 1 teaspoon of vanilla extract
  • 1 oz. red food coloring
  • 1/2 teaspoon of white distilled vinegar
  • 1/4 cup of prepared strong hot coffee
  1. Preheat oven to 325 and line 12 cupcake liners
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar, vegetable oil, eggs, buttermilk, vanilla and red food coloring until combined.
  4. Stir in the coffee and white vinegar.
  5. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  6. Spoon batter half way to the top of each liner.
  7. Bake in the middle rack for 15-20 minutes, or until a toothpick comes out clean.
  8. Cool completely before adding any frosting.

Cream Cheese Icing

  • 1 package of 8 oz cream cheese at room temperature
  • 1 stick of butter at room temperature
  • 1 tsp of vanilla extract
  • 1 1/2 cups of powdered sugar
  1. Whisk together by hand (or if you’re using an electric fixer, use the paddle) and mix cream cheese and butter for 5 minutes on medium speed.
  2. Add vanilla extract then add the powdered sugar 1/2 a cup at a time. Whisk until frosting is light and fluffy.
  3. Add to your piping bag and frost each cupcake. Done!

White cupcakes & strawberry icing


I’m on a mission to find the best white cake ever. For the next month or so I’ll be experimenting with different ingredients until I find one that I absolutely love. This version of the white cake was made into cupcakes using a combination of a couple egg whites, whole milk, cake flour, and shortening. The cake is super delicate and is pretty good if you like a denser white cake. Flavor wise, it was spot on!

Yields 9-12 cupcakes

  • 1/2 cup vegetable shortening softened
  • 3/4 cup sugar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 cup and 2 tablespoons cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  1. Preheat oven at 350˚ and line cupcake pan with up to 12 cupcake liners.
  2. Using your mixer with the paddle, mix shortening and sugar until light and fluffy on medium speed. Add egg whites, one at a time. Add vanilla.
  3. Combine the flour, baking powder and salt and add to creamed mixture alternately with the milk.
  4. Bake cupcakes for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Strawberry Icing

  • 1 cup of frozen strawberries thawed with liquid
  • 1/3 cup of powdered sugar

Mix strawberries and powdered sugar and top each cupcake with about 1 tablespoon of the icing. Chill cupcakes overnight and serve.