A Salute to the US Marine Corps

Today we honor and salute those brave men and women who proudly wear the uniform of the United States Marines. The US Marine Corps was first established on November 10, 1775, under the command of the US Navy to fight in the revolutionary war. That’s a long history.

The Marine Corps’ first amphibious raid was carried out only weeks after its creation. Marines successfully stormed a British weapons cache in the Bahamas.

Fewer than 100 people have received the title of Honorary Marine, a title that can only be bestowed by the Commandant of the Marine Corps. Among the more recognized Honorary Marines are:

Chuck Norris (rank unknown)
Brigadier General Bob Hope
Master Sergeant Bugs Bunny
Chaplin Jim Nabors
Gary Sinise aka Lt. Dan

Each element of the Marine Corps emblem has meaning. The eagle is a symbol of the United States and is associated with the freedom every marine fights to protect and to preserve. The globe represents the Corps’ commitment to answer the call to serve anywhere in the world. While the anchor symbolizes the Corps’ amphibious duties and close ties to the Navy.

Stand tall, stand proud. These men and women deserve our gratitude and undying respect.

Semper Fi (Semper Fidelis – Always Faithful)

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Today is also National Vanilla Cupcake Day. In honor of vanilla cupcakes, and Marine Dress Blues, I give you from scratch Vanilla Blueberry Cupcakes. Enjoy!

Vanilla Blueberry Cupcakes with Cream Cheese Frosting
Vanilla Blueberry Cupcakes
8 tablespoons Butter
3 Eggs
1 cup Sugar
2 teaspoon Vanilla Extract
3/4 cup Milk
2 cups Flour
2 teaspoons Baking Powder
Pinch Salt
1 pint Fresh Blueberries

Heat oven to 350-degrees. Line cupcake tins with 16 paper liners. While the oven heats, allow butter and eggs to come to room temperature.

In a stand mixer, cream together the butter and sugar until light and fluffy. Add vanilla, followed by eggs, one at a time, scraping down the bowl to thoroughly combine the eggs into the creamed butter.

In a separate bowl, sift together the flour, baking powder and salt. Add dry ingredients to the creamed mixture alternating between milk until a smooth batter is formed.

With a cupcake scoop or ice cream scoop, divide batter evenly into the cupcake liners, filling about 2/3-full. Push 3 or 4 blueberries around the perimeter of each cupcake batter, leaving the center open.

Place in the heated oven and bake for about 14 minutes or until golden brown and the cupcakes spring back to the touch. Remove from oven, cool for 10 minutes in the tins. Transfer cupcakes to a wire rack to cool completely before frosting.

Cream Cheese Frosting
8 tablespoons Butter
8 oz Cream Cheese
3 cups Powdered Sugar
1 teaspoon Vanilla
Fresh Blueberries as desired

Allow butter and cream cheese to soften at room temperature. Sift powdered sugar into a large bowl, set aside.

When ready, in the bowl of a stand mixer, cream butter and cream cheese together on medium speed for about 3 minutes, scraping down bowl as necessary. Blend until smooth, light and creamy.

Add vanilla, the powdered sugar, 1 cup at a time. Beat between additions. If necessary, sift additional powdered sugar to create a frosting that is thick yet of a spreadable consistency.

Transfer frosting to a piping bag fitted with a large star. Pipe frosting on each cupcake as desired. Finish with additional blueberries.

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The Lord has revealed to the nations His saving power