Wednesday, December 30, 2009

Crab Enchiladas

What does "rich" mean to you? I mean rich as in "rich tasting food". The husband says it means "dense", and I say "heavy" we're on the same page. Either way these enchiladas were dang good..but really rich..oh..and it's what we had for dinner tonight. :) Crab Enchiladas (originally recipe from as Shrimp-Crab Delight Enchiladas-but I made significant changes) 4 T butter 1 small white onion-diced 1 cup salsa 4 oz cream cheese 1/2 cup sour cream 1/2 tsp cumin 1/4 tsp dried italian seasoning 1lb imitation crab meat 5 small flour tortillas 1 1/2 cup Taco Blend shredded cheese Melt the butter in a large pan and added diced onions-once those are softened up, turn heat to low and add seasonings, cream cheese, 1/4 cup salsa, sour cream and crab meat and mix together. I like my enchiladas super full, so I filled these babies well, super full-placed them seam side down in a greased 9x9 baking dish. Top with remaining salsa and shredded cheese. Baked at 350 for 25 minutes. Allow it to sit about 5 minutes (to set up) then dig in! Since this is a heavy dish, I think next time we have it, I'll serve it with a side salad to lighten it up!

Lion house rolls and friends...

By friends I mean cinnamon rolls. :) The recipe for these wonderful rolls tells you to divide the dough into thirds. With the first two I made cresent shaped rolls, and with the last third I made cinnamon rolls for Christmas morning.
Now I've never had much luck with bread making..unless it's actually in my bread maker and it's just a dump the ingredients and close the lid deal. So when I decided to make rolls for Christmas Eve dinner...I was nervous. But I'd been eyeing these babies on a blog I stalk (My Kitchen Cafe .. trust'll become addicted too) and she makes it look so easy.
Bread lesson that is important to learn. BE PATIENT. Not my forte. I was seriously peeking under the towel to see if the dough had risen about ever 15 minutes. I even updated my facebook status to "praying the dough will rise".
It did rise...and the rolls turned out wonderfully.
As did the cinnamon rolls the next morning!
Since I did these directly from her blog and didn't make any changes, I'm just linking you to her for the Lion House Rolls recipe.
Again with the 1/3 of the dough I did cinnamon rolls. I rolled out the dough and filled with with a mix of-
1 stick melted butter (I use salted)
1/4 cup brown sugar
1 T (or so) of cinnamon
I made a paste of that and spread it on the rolled out dough, then rolled it up, and cut the rolls.
The frosting for the rolls was-
1/2 block of cream cheese
1/2 stick of butter (again, salted)
1 cup of powdered sugar
healthy splash of milk
*the cinnamon rolls I actually let sit out in the warm house overnight and they puffed up beautifully, and had great texture!
*the dinner rolls were great, but I think next time I'll REALLY try to be patient and let them rise a little more.

Leftover ham and cheese omelets

Pretty self explanatory. My favorite AFTER Christmas meal is the omelet I make out of the left over Honeybaked Ham the next morning. The trick is to dice up the ham really fine and slowly heat it up in some of the ham broth. Generally I add teeny tiny diced potatoes to this as well, but I'm pregnant and lazy this year. :) You can use whatever kind of cheese you like w/this...I love cheddar and eggs..I'm also on a big eggs/cheese/and sour cream kick..hence the healthy dollop! So..what did YOU make out of your leftovers?

Wednesday, December 9, 2009

Chocolate Oatmeal Cookies

I can't remember what blog I saw these on first (if you let me know I'll credit them, I promise)-but the title of the recipe alone told me I HAD to make them. You see..I LOVE oatmeal cookies..but I'm a fair weather raisin fan...oh and I'm out of butterscotch I didn't have a good reason to make just oatmeal cookies. Until now. These are awesome. Just chocolatey enough. Just chewy enough. I loved them! Chocolate Oatmeal Cookies (Hershey's originally with adaptations by me!) 1 cup (2 sticks)) butter-softened 1-1/2 cups granulated sugar 1 cup packed light brown sugar 2 eggs 2 teaspoons vanilla 1-1/2 cups ap flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 3 cups quick cooking oats 1/2 cup chopped nuts (I omitted these) Heat oven to 350 Beat butter and sugars together until nice and fluffy-blend in eggs and vanilla. Stir together flour, cocoa, soda and salt and add gradually to butter mixturee. Stir in oats-the batter will be REALLY stiff! Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 11-12 minutes then take out. Do NOT be tempted to bake these longer. Cool a couple minutes on the pan, then remove to wire rack to cool further. It makes ALOT of cookies so these would be great to take to an exchange or just into work to show your coworkers how much you love them, erm...put up with them. :)

Thursday, December 3, 2009

Beer Battered Fish and Homemade Tartar Sauce

Yum, seriously. I love some battered fish done well...but I'd yet to be able to do it. I think if I said I was an avid tv watcher, that puts it mildly..if it's on my food channel..I'm watching it, and I'm generally taping it and rewatching it a couple times. I'm THAT obsessed. So when Robin Miller came up with this one for Beer Battered Fish...and I had JUST thought to myself "You know Suze, you've got some tilapia in the freezer you REALLY need to use..." Viola! Match made! Ingredients: -Vegetable oil (for frying) -3/4 cup AP flour, divided -2/3 cup Beer -1 egg, lightly beaten -1 1/2 teaspoon baking powder -4 tilapia filets You'll fill your frying pan just maybe 3/4 inch of oil in the pan on medium heat (you want it hot enough to fry, but NOT hot enough to splash all over you) In shallow dish whisk together 1/2 cup of the flour, beer, egg, and baking powder. Put the rest of the flour in another shallow dish with a little salt and pepper. Dredge the fish in the s&p and flour mix and shake off excess, into the beer batter bath, then into the hot pond! The actual recipe says 2-3 minutes per side, and honestly, I didn't time mine..I just went with them until they were golden brown flipped them, got the other side to match and put them out on a towel to drain. The tartar sauce isn't my typical mayo + relish ='s tartar..which a good friend of mine argues can't even be considered cooking. *shrugs* -1 cup mayo -1/2 cup chopped onion (I ran mine through the mini chopper) -2 T chopped celery -2 T pickle relish -1/2 t granulated garlic dash of salt and pepper. Um, it makes a boat feel free to 1/2 or even 1/4 the recipe. It was a great meal! Ignore the mac and cheese (It was just mac noodles and jarred sauce, so I can't really take credit for it!). The batter is crispy but not fluffy and the grease drained out of it really well. I didn't get a beer flavor unless I inhaled AS I put the fish in my mouth..but it was so tasty I mainly just gobbled it down! The dredging REALLY helps the batter stick, so don't skip that step! Enjoy!

Sunday, November 29, 2009

Manicotti, my way.

Well basically "my way" is 90% of the way it says on the back of the Manicotti box- Has anyone other than me noticed how ridiculously expensive Ricotta cheese has gotten? Unless I get it at a wholesale store I'm spending almost $4 on a little container...sooo...the other day when I decided that this would be dinner soon, I happened upon a "3 for $5" sale on cottage cheese (true italians might want to leave the blog at this point)- So how did I make this meal? This meal that my husband is taking for lunch tomorrow (it's a win when that happens)... Oven at 350 Cook the manicotti noodles in boiling water for about 7 minutes-take them out-they should still be VERY al dente (they'll continue cooking in the oven) pour cold water over them to cool them off. Filling: 1 container of small curd cottage cheese (I dumped this into a strainer to get excess liquid out of it) 2 eggs 1 package of frozen chopped spinach (thawed and squeeze the water out of it) 1 package of slice baby bella mushrooms 1/4 cup roasted red peppers 1 T chopped garlic Saute mushrooms and garlic in a tablespoon or so of olive oil for about 5 minutes-set aside to cool. At this point I pulled out the food processor- I ran the cottage cheese and eggs through then put them in a big bowl- I added the "wrung out" spinach to that as well- I didn't dice my mushrooms before saute, so I put those and the roasted red peppers for just a couple pulses in the food pro and added that to the cheese mix. Oh yeah, you'll need a jar of spaghetti sauce too... I put about 1/2 cup of the spaghetti sauce in the bottom of my pan, then with a spoon (and a mess) I filled the cooled manicotti noodles with the cheese mix- (in the box there were 14 noodles...I only made 7-one tray-it was just enough for the two of us for dinner and for his lunch tomorrow) Top it with the rest of the jar of spaghetti sauce- I dusted it with about a tablespoon of parmesean cheese and then about 1/3 cup shredded mozzerella. Cover with foil and bake for 30 minutes. I had filling leftover that I'm planning on doing a round two recipe with later this week. I really liked this dinner, and so did the husband. You don't miss the meat at all! I guess between "meat" flavored spaghetti sauce and the meaty bella mushrooms it makes it. The roasted reds give it just enough color and flavor that I would definately keep them in this recipe. How cool do I feel eating a vegetarian dinner too huh?

Monday, November 23, 2009

New Moon cupcakes

I have never professed to be a decorator. Ever. In fact even after this I STILL don't call myself that...but I think these did come out cute! When my Aunt got me Hello Cupcake and I saw the "wolves and moons" and with New Moon coming out just around the corner..I knew I had to make these for my standing date with my best friend!
The cake part was Chocolate Almond (it was a doctored mix, but I'll be happy to post it soon)
The icing was from a can.
So I did something new. I loved my bestie's reaction to the cupcakes, and we had a great time at what I thought was a GREAT movie..WAY better than the first!

Friday, November 13, 2009

Orange-Almond Cupcakes

TWLOHA is why I have it written on MY arm..check out the link if you want to know more. In my a delicious cupcake! You see I'm suffering from something OTHER than just being sweet tooth is broken.'s sad, but it seems that this new kid that I'm growing just doesn't have a fondness for it like I do. But I have a cupcake rule....I have to try at least ONE of whatever new cupcake I make. If I've made it tons of times, I can skip..but new recipes require me to eat at least ONE (and I try to shoot for ONLY one)....I've stuck with the only one rule with these, but if I let myself I could probably inhale a whole dozen! Onto the recipe! Orange-Almond Cupcakes (recipe from Cupcakes! From the Cake Doctor-Anne Byrn)

Almond Filling:

1/2 tube (or can in my case) almond paste

1 bag sliced almonds (that was kinda vauge..I didn't have a "bag" well I had a ziploc but I think I used like 2/3 of a cup)


1 yellow cake mix

1 pack of vanilla pudding mix

1 1/4 cup orange juice

3/4 cup vegetable oil

4 eggs

1 teas vanilla

1 teas almond extract


1 1/2 cups sifted powdered sugar

1 generous teaspoon fresh orange zest

2-4 tablespoons orange juice

Preheat oven to 350

Line cupcake tins-

Prepare filling-crumble the almond paste and add the sliced almonds (my paste didn't really crumble so much as it did get more of a silly puddy consistency, but I think as long as the almonds are distributed throughout you should be ok)

Prepare the cupcake batter-put all ingredients (for the cupcakes) in the mixer-let it go for 30 seconds, do a scrape down, then let it go for about 2 minutes more. Should look pretty smooth and thickened. Remove 3/4 cup of the batter and mix that into your almond paste/almond mix in your separate bowl.

Fill the cupcake liners about 3/4s of the way, then spoon a heaping teaspoon full of your almond paste mixture into the centers.

Baked for about 18-20 minutes.

Put on baking rack to cool. is where this one differs for me. You'll strip these ladies. Nope..truth. That's what the recipe doesn't say strip them..but it does say to remove the liners. Which is MUCH easier to do when they are cooler (they don't tend to crumble) and since you won't have good luck glazing when they are hot or even warm, it's best to let these little beauties TOTALLY cool, then strip them, then dip them. (for the glaze you just mix all your stuff together)

The book says to drizzle the glaze in a criss cross pattern. I'm more of a dipper and less of a I dunked the tops. Twice, then topped with sliced almonds.


Wednesday, November 11, 2009

Twice Baked Tuna Melt Potatoes

Wait what? How many times did you read the title of the post? But that's what it is..honestly! And in my humble (and pregnant) opinion...delicious. So how did I come up with this baby? Well... back in HS my favorite lunch day of the month was the Tuna or Bologna day. No really...I never got the bologna (for the record I don't do bologna unless it's a) a certain brand-Eckrich, and b) fried..moving on...) The kicker to this day was you got a baked potato with your choice of sandwich...AND a cup of See where I'm going with this? I LOVED dunking the tuna sandwich on it's soft white bread into the hot cheese. Whatever cheese was left was put on the baked potato. Out of HS and no school lunches later my good friend Marcy (who is almost like a second Mom) started making me (I say me, I think I just happened to come over one day when she'd made them for lunch and decided from then on they were mine) Tuna Melts. Her Tuna Melts are perfect..although she doesn't even credit herself for the recipe. They are broiled to get the cheese all melty and just divine (esp with a bowl of cream of chicken soup). if you aren't completely gagged out already at the background..keep reading..I'm hoping I'm not the ONLY one that digs this as a supreme comfort food. Also...I take advantage of the days I don't work and am home with the kiddo to make stuff I KNOW the husband won't eat. Stuff the husband would literally turn his nose up at, but stuff I love. So it's pretty basic. I cheat when it comes to "baking" potatoes. I microwave them. That's just how I was raised. One medium baking potato takes about 7 minutes. I scooped out the innards and added about 2 tablespoons of butter, 2 of shredded cheddar cheese, and 1 of sour cream and filled the skins back up. In the tuna salad is super simple too-(this makes way more than you need for just ONE potato...I'll be eating it all week) 3 cans of light tuna (in water) Eh...4-5 tablespoons of mayo (sorry..I've never really measured) 2 tablespoons pickle relish-this is where it COULD get interesting. Marcy uses DILL pickle relish in her melts and they are heaven. But when it comes to just eating tuna salad (which I admit sometimes I just do out of the bowl) I kinda like sweet. Today for my salad I ran some of my Dad's lime pickles through the mini chopper and it made for a wonderful sweet tangy addition that normal "sweet" pickle relish lacks. Put about 1/4 cup of tuna salad on top of your re-stuffed potato skins, and top with more shredded cheddar cheese-pop under the broiler until cheese is to your liking...I like it bubbly and barely brown. In my humble (and again pregnant) opinion. It was a perfect marriage. If you try it..let me know what you think!

Monday, October 19, 2009

Cupcake voting!

is now open! So if you'd be so for "Suzy of Cup-tin creations"! VOTE HERE

Thursday, October 15, 2009

Cupcake Hero October: Pumpkin!

So I actually made it this time...I think that part of the deal this month was that we're supposed to give the cupcakes some sort of neat Halloweeny make them "Boo-tiful"..but I opted to just make it yummy looking!
Pumpkin Poundcake with Butter Pecan Glaze (adapted from
3 cups ap flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 sticks butter
1 cup sugar (white granulated)
3/4 cup brown sugar
4 large eggs
1/4 cup veg oil
1 can (15oz) pumpkin
1 tsp good mexican vanilla
Preheat oven to 325
Mix first 8 ingredients in a separate bowl...whisk to combine
Cream butter and sugars, add eggs one at a time, add oil, pumpkin and vanilla
Add flour mixture (I took three scoops to incorporate)-mix until smooth and blended.
Put into cup liners, put in the oven...
and here by my own admission is where I messed up. I adapted this from a bundt cake recipe that you are supposed to bake about an hour...I looked at the clock when I put these in, then in what I thought was about 10 minutes, then what I thought was about another 5..when I realized the clock hadn't moved...and the battery was dead. Frick. So uh...keep an eye on these..I'd guesstimate them at about 35 minutes..but you know the drill..until you toothpick test them clean.
4 Tbls butter
3 Tbls heavy whipping cream
1/2 cup powdered sugar
2/3 cup toasted, chopped pecans
In saucepan melt together butter and cream and bring to a boil, let it boil about a minute, then whisk in the powdered sugar.
Let this sit about 15-20 minutes to thicken up a bit.
Once my cupcakes had cooled down, I just double dunked the tops in the glaze, then dunked the wet tops in the toasted pecans.
Husband-thought the cake was a little dry, but admits he thinks ALL homemade cupcakes are dry and prefers I just make cupcakes from a box mix (*gasp*)
Male Coworker #1-really liked them. Thought they were very seasonally apropo
Male Coworker #2-just shoved it in his mouth, gave me a thumbs up and nodded
Male Friend-Ate one at my desk and took one for the road-really liked them..didn't think they were dry.
Best gal pal-"the glaze was perfection" ='s she really REALLY liked them. (and hers had actually been dropped and transported by Male Friend whom she works with)
This cupcake IS for a contest and all the fun stuff about it you can read about here!
Now I gotta scoot and get this entry formally in before the deadline!

Tuesday, September 29, 2009

It's chili time

While the husband thinks it was little early...I could eat chili all year round! Also the husband was just mildy impressed with this chili, but the in-laws called it "the best ever"....not really a big deal from my Mother in Law (b/c she complements alot of stuff that way)-but even my Father in Law raved about this chili....they took all the leftovers home! Spicy Chili (recipe from Pillsbury Pot Pie and Casseroles book)-for the Crockpot! 1lb lean ground beef 1/2lb bulk italian pork sausage 1 medium onion, chopped 1 can (28oz) whole tomatoes, undrained, cut up 1 can (15oz) tomato sauce 2 teaspoons chili powder 1 to 1 1/2 teaspoons ground cumin 1 teaspoon sugar 1 teaspoon dried oregano leaves 1 can (15oz) spicy chili beans, undrained 1 can (15oz) chick peas, drained, rinsed Sour cream (if desired) Cook beef, sausage, and onion over medium-high heat 5-7 minutes, stirring occassionally , until beef and sausage are thoroughly cooked, drain. Spray 3-4 qt slow cooker with cooking spray. In cooker, mix beef mixture and remaining ingredients (except sour cream). Cover; cook on low heat setting 7-8 hours. Top with your choice! I prefer sour cream, cottage cheese (Yes, cottage cheese, don't knock it til you try it!), more onions (raw this time), cheddar cheese, sometimes mustard...see..chili head..right here! I didn't find this chili terribly spicy, like the name implies..but I did love the flavor, and love the texture that the chick peas added. Oh...and one more thing..I added a can of black beans too! Just because I love them so!

Thursday, August 20, 2009

So this is love...

I recently stalked, erm...discovered a new blog that I'm obsessed with Everybody Loves Sandwiches -she's got alot of recipes that I'm convinced that I'm in love with before I've even tried them...but when I saw Pina Colada Fruit Salad...I knew it would have to be my first...
and ooooh what a first.
I love fruit salads...and I'm always verbally commiting to 'eat' healthier...more fruits...more veggies....if fruit is this...I have NO problem whatsoever.
Pina Colada Fruit Salad
(her original recipe-my changes set off by asterix)
1 small pineapple, diced *one large can of diced pineapple-I can't use fresh b/c the acid messes up my mouth big time!
1 basket of strawberries, sliced *about 3/4s of a container of strawberries, diced
3T unsweetened angel flaked coconut *I used sweetened
3T honey
4T amber rum *I used 1T Bacardi, 1T dark rum, and 2T pineapple juice (from the can)-I've got an alcohol allergy (lame I know)-so I couldn't add too much
1t vanilla extract *I don't own the stuff, I use mexican vanilla, just a tiny bit...the white stuff (not the tastes cinnamon-y)
This stuff is
I can't wait to eat more of it tomorrow once it has set overnight and gotten even more cozy.

Thursday, August 13, 2009

a little bit of funny

I love NatalieDee I go there for my morning comic fix,and I can't help but giggle when she busts out a cupcake related one!

Caribbean Lime Coolers

Where has the summer gone? Really? I heard on the news that some kids even went back to school today...I guess I just remember summers being ALOT longer.. One of the things I openly admit that I love about baking-it can transport even as the summer draws to a close...if you want a little bite of sunshine and summer time when the leaves turn and it gets all snowy...bust out this recipe and you are bound to be bikini clad um..ok..maybe not outside, and maybe not even literally...but this cookie is so summer to me! I can't give you too much of a familial/work review b/c Husband thinks they are too "frou-frou" and he also doesn't like sugar cookies (how is it possible for a human NOT to like sugar cookies?) and two of my generally most reliable testers are anti coconut texture so they opted out. My take on them..again...summery. BC's sugar cookie mix is a must in my pantry. Really do heed the instruction to wait until they've totally cooled to eat them. I have a bad habit of as soon as I pull something out of the oven (cookies, cupcakes, random casserole, etc)-I have to taste it. Let these guys wait...if you don't ...all you'll taste is sugar cookie. However if you'll get the full effect of the lime zest, and the awesome sandy chewiness of the shredded coconut. 1 pouch Betty Crocker sugar cookie mix 1/2 cup shredded coconut 1 tablespoon graded lime peel (about 1 lime) 3 tablespoons lime juice 6 tablespoons butter or margaine, melted 1 egg 1/4 cup powdered sugar 1. Preheat oven to 350 2. Mix together-cookie mix, coconut, lime peel/juice, butter and egg-you'll get a very soft dough 3. Drop by level tablespoons (about 2 inches apart) on an ungreased cookie sheet. 4. Bake 9-13 minutes until edges are just barely starting to get brown. Cool for about a minute, then remove to cooling rack-they are totally cooled and ready to eat in about 15 minutes. 5. With a small strainer sift powdered sugar over cooled cookies. Let me know what you think!

Wednesday, August 12, 2009

I'd like to thank the academy...

Anyone remember this? Well last week I got this: Hi Suzy- I know it's a year later, but I just wanted to let you know that your jalapeno jelly cupcake from last August's Cupcake Hero Jalapeno contest was the overwhelming favorite of my taste testers. I'm not sure what happened with the contest. I tested my half of the recipes and my tasters picked your cupcake as their favorite. I did not hear back from R* about her half of the recipes. It always bothered me that a winner was never posted so I decided to make your cupcakes again and do my own anniversary post about your winning recipe. they are delicious and I loved the story about how you used your dad's homemade jalapeno jelly! Anyway, belated Congratulations to you! :) ~Teri (90/10) Oh my gosh! Oh my gosh! Oh my gosh!!! Seriously?! So exciting to me!! Oh..and now..I'm totally obsessed with Teri's website! I miss Cupcake Hero..whatever happened to it? As much as I love Iron Cupcake...Cupcake Hero will ALWAYS have a special place in my heart. Iron Cupcake is currently on break..and with over 400 bakers now...who can blame her!! So again..thank you, thank you, thank you! How cool..really! Edit: Om-Gosh! I SWEAR..I posted MY new post, then went to check CB's to see what she's been up to!

Tuesday, August 11, 2009

Whetzel Nut Cookies

What's a Whetzel Nut you ask? Well...this recipe was originally for "Gone Fishin'" cookies (out of the new Betty Crocker cookies and bars booklet)-however ....the cover says.."Save $$ Bake it from scratch"- I also took that to mean "Save $$ and if you already have pretzels at home, don't go out and buy the little fish shaped ones just b/c it would make a cute cookie"- So I took these to work and had my coworkers help me...The Big Boss actually dubbed these Whetzel Nut Cookies...and he came to that name from White (baking chips)+Pretzel+(pea)Nut..I thought it was kitchy and I present to you...Whetzel Nut cookies...seriously..say's fun! 1 cup packed brown sugar 1/2 cup granulated sugar 1/2 cup butter/margarine softened 1/2 cup shortening 1 teaspoon vanilla 1 egg 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup white baking chips 1/2 cup honey roasted peanuts 1/2 cup pretzel pieces* (I had a bag of regular preztels that I just broke into pieces, the original recipe called for Goldfish pretzels) Heat oven to 350. In bowl beat sugars, butter, shortening, vanilla and egg until light and fluffy. Stir in flour, baking soda, and salt. Stir in baking chips, peanuts, and pretzels. Drop by rounded spoonfuls on to ungreased cookie sheet about 2 inches apart. Bake 10-12 minutes. Cool on the sheet 1-2 minutes, then transfer to cooling rack. The Big Boss loved these..and I got a good response from the rest of the coworkers too! Hubs didn't care much for them, b/c of his previously mentioned (in other posts) lack of imagination. Even though I limited myself to ONE cookie (trying to practice moderation)-I thought they were great! Let me know what YOU think!

Monday, June 8, 2009

New Title..New Look..New stuff!

I promise I'll be back soon with lots of yummy goodies! Along with trying to launch my side business of making cupcakes, I've also started to sell Partylite candles! I'll continue to blog about my cupcake and cooking adventures very soon! I've actually been hired to do a cupcake WEDDING this month (Holy Socks!)!!! On a candle note..if you love to burn them as much as I do! Let me know! I know for you out of staters...we could do a book party..OR I'm going to be doing a 'no attendance necessary "party" ' monthly for people who just want to order! Stay tuned! I've got lots to share with you!

Monday, April 6, 2009

Many minis!

A good friend of mine asked me to make cupcakes for her soon to be sister in law's Bridal shower! And boy oh boy did I!
10 dozen minis! And mighty pretty minis if I do say so myself.
Here is the line up-
Carrot cake w/cream cheese frosting
Strawberry cake w/cream cheese frosting (double duty there!)
Chocolate w/chocolate ganache
Almond w/sweet cherry ganache
I heard they were a hit!

Cookies and Cream cake

This little cake was for her 'official' birthday night...I guess since I've baked since (and before) I had her, and let her taste little bits of frosting and cake she didn't got nuts like other kids might. This was a good cake though! It's a 'add to the box', but it's really good! Cookies and Cream cake: (from Taste of Home: The Baking Book) 1 package white cake mix 1-1/4 cup water 1/3 cup oil 3 eggs 1 cup crushed Oreos -combine first 4 ingredients...fold in crushed cookies Bake at 350 for 30-35 minutes Cool! Frosting- 4 to 4 1/2 cups powdered sugar 1/2 cup shortening 1/4 cup milk 1 t vanilla extra crushed Oreos for garnish

It's a Birthday!

My little girl just turned one..and to celebrate..we had a couple parties!
seriously...the easiest..yummiest dip ever-
1 block of cream cheese
3 green onions (scallions) chopped
1/2 cup (that's a guesstimate) crushed pineapple
blend blend blend...and just TRY to stop yourself from eating it. It's wonderful on buttery Ritz crackers!
We also had Carol Cups-
Take a muffin in and spray with Pam-put won ton wrappers in to make little 'cups' and bake at 350 for about 5 minutes or until they hold the cup form.
In the meantime cook, brown, and drain about a pound of sausage-cool
Add 8 oz of shredded Monterey Jack cheese, and enough Ranch dressing to make it moist-put that mix into your Wonton cups..and bake another 10 minutes (or until the tops of the cups start to brown and the cheese is all melty)
You can also add black olives to this if that's your's not I left them out.
Her cupcakes were a Barefoot Contessa tweak-
1 stick of butter-softened
1 cup of sugar
4 eggs
1 (16oz) can of Hershey's syrup
1 T vanilla
1 cup of flour
Cream butter and sugar, add eggs one at a time, at chocolate syrup and vanilla, add flour last..don't overmix!
Bake at 325 for about 30 minutes-or until just set.
I topped them with a chocolate frosting..and I'm sorry..but I don't know exacts.
Approx 1/4 cup shortening
same on milk
powdered sugar
1/4 cup baking cocoa
then I beat the tar out of it until it gets the 'whipped' consistency that I love.

Friday, March 6, 2009

Chinese take home!

Sweet and Sour Chicken..deeeelish! I'm not even gonna copy and paste the recipe on here, b/c I have to give the blog that I found it on full credit...she's amazing! I'm addicted to lurking her! The recipe is seriously so easy, albeit a little time consuming...but SO worth it. I think I found the recipe on her site last month, and we've had it three times! Recipe here!