Friday, February 26, 2010
So, um yeah..I made this on Valentine's Day, and I'm just now posting it. Why? Eh, laziness I guess. I'm blaming ALOT lately on the fact that I'm SO ready to see some springtime, so sick of snow, and so pregnant. It's a bad combo! But what helps? Ice cream! I was going to make chocolate covered strawberries for V-day, but the Hubs annouced he wasn't a fan...and really..neither am I...I can eat like one..then I'm done. So I opted for a cooler *rimshot* application! Suzy's Strawberry Ice Cream 2 cups whole milk 1 cup strawberries 1 cup sugar 2T lemon juice 4 oz (1/2 a block) cream cheese 4 oz sour cream Stem and cut up your berries and put them in a bowl with 3/4 cup of the sugar and let that sit for about an hour. This let's the sugar and the strawberries get all cozy and gooey. After that hour dump your berries into the food processor and get it all smooth. Before you remove the strawberries go ahead and put in the sour cream and cream cheese into the food pro and give it a whirl.... Add your food processor mix to the 2 cups of milk, add the remaining sugar and give it a stir..THEN add the lemon juice and stir again. Cover this mix with something (a lid, plastic wrap, aluminum, whatever you have handy) and pop it in the fridge for a few hours. Honestly..I think I left mine in there maybe 2. You just want all the ingredients to get to know one another and to get nice and chilly. Dump the chilled mix into your ice cream maker and in about 40 minutes...Heaven!! *alot of ice cream recipes you'll find call for at least half and half if not heavy cream. I just make mine with regular whole milk b/c 1)it usually doesn't last that long, 2) I like the texture better. It's up to you! I'm sure you could easily do 1 cup milk/1 cup cream if you wanted a creamier/fluffier texture.
Monday, February 22, 2010
A new favorite blogger of mine is hosting a giveaway....a scandalous book (literally!), an apron, some truffles (That she isn't gonna eat b/c she's giving up sugar for lent)...she might as well just send all the goodies to me! Check out Southern Belle Mama's giveaway! Btw...I got my trash kicked by the other entrants of Cupcake Hero this month, but I thank you all SO SO SO much for the votes!! I'm excited to see what next month's ingredient will be!!
Friday, February 19, 2010
Monday, February 15, 2010
When CB threw Olive Oil at us for the ingredient this month I read it with a sigh and an eyeroll. Olive oil? Really? Seriously? No...I don't want to do it. *shakes head* But the more I thought about it the more I liked the idea...I use olive oil ALL the time, but I'd never thought/dreamt/imagined using it in a sweet application! So I guess I have to apologize for the eyeroll CB! Chocolate cupcakes (Made with OLIVE OIL) w/ raspberry cream cheese frosting
Oven at 350 degrees
1 1/2 cup ap flour
4 T cocoa powder
1 cup sugar
1 t baking powder
1 t baking soda
1/2 t salt
In a separate bowl-
5 T Olive oil
1 T white vinegar
1 t vanilla
1 cup warm water
Mix together, but don't over mix! Pour into cupcake liners and bake for abou t15-20 or until toothpick test is clean!
Raspberry Cream Cheese Frosting-
4 oz cream cheese (softened)
4 oz butter (softened)
2 cups powdered sugar (sifted)
1 T (approx) Davinci Raspberry syrup
Cream cheese and butter together, add sugar and syrup and whip it until it comes to the consistency you want!
These cupcakes were a fortunate make. I say that b/c they day I made them..I NEEDED cupcakes. You've heard the phrase "more than a fat girl loves cake"? Well..this was more like "More than a hormonal pregnant girl with an insane toddler and a dirty house and piles of laundry and mountains of stress needs a cupcake" *sigh*
I literally made these in a daze(dirty floors, dogs barking, cats fighting, toddler running around with markers in just a diaper)...which helps that they were so easy to make! I did the raspberry cream cheese just to be different, but Husband scraped it off..he's not a raspberry fan (even flavor *shrugs*).
So with the bad day I'd had it took ALOT of strength to let these babies cool off and wait for the frosting....but they were worth the wait. They had a wonderful moist flavor (I was expecting more of a fruity flavor from the oil, but nope..just nice and moist). It was JUST what I needed to 'fix' my day. YES I'm one of THOSE people that totally turns to food to fix her problems. And yes, the scale reflects that..back to the cupcakes.
Husband ate 3 when he got home that night and professed they were "really REALLY good". For Husband to give a cupcake a "really", esp a chocolate cupcake a "really"..that's a big deal.
The next day, which at our house is generally the 'even though they were in a closed container they are drying out and we pitch them to the dogs' day....Husband professed they were "AMAZING". He said it was like the overnight sit made them EVEN more moist and they were again, amazing. He ate the remaining cupcakes (sans frosting). That never happens. We always have one sad little cupcake that gets sacrificed to the dogs b/c no one eats it before it dries out.
So, even though it was a rough start I'm happily submitting these for February's Cupcake Hero! I'll let you know when it's time to vote!!
Thursday, February 11, 2010
So has anyone tried making the cheesecake cookies yet? If they aren't on your "to bake" list...they need to be! In the meantime one of husband's co-workers gently challenged me the other day to try to do a 'chocolate cheesecake cookie'...so I thought about it...and I thought about stuff I had in the pantry...and I came up with this little goodie! Tweaks to the original recipe...easy peasy! In the cookie dough, with the 'dry'-add in a 1/2 cup of cocoa powder. Then instead of filling with cherry pie filling (Or other nummy fruit) fill with 1/2 T of caramel ice cream topping and some crushed pecans. After they cool drizzle them with melted chocolate (which I suck at, does anyone have any tips on making drizzling easier for me?) and toss some more of those pecans on top! I think as far as family and coworkers go...the Turtle variation got more raves than the original cherry! Personally I like the HUGE contrast of the tangy fruit and the sweet cookie...but the Turtle was a nice change. :)
Wednesday, February 10, 2010
I'm a bit of a stalker. There...I admit it. And recently I found a new person's blog to oogle and drool over. Her's. So I'm looking through her posts the other day and I see the quesadillas..."yum" I think..and even more yum, I HAVE the stuff to make those..but wait...I have corn tortillas, not flour...a quesadilla on a corn tortilla? Eh....not sure about that..and I kept looking...and then she had a post about chicken taquitos....brilliant..and baked..so I wouldn't feel so bad about eating them. Even though I'll admit it, I'm a pregnant lady and I'm not watching it like I should anyway... so....let me present to you...Suzy's Stalker fusion food...I took Stephanie's quesadilla idea and her taquito idea and I interweaved um' (ha, I totally get a vision of Pauly Shore in Son-in-Law with that phrase...anybody with me? anybody, eh..ok).
Chicken Taquitos 3/4 -1 cup shredded chicken (I used what was left of a rotisserie chicken we had) 1 onion diced 2 jalapeños (seeded) diced ½ container button mushrooms (sliced) 1 cup baby spinach (cut into ribbons) 2-3 T oil ½ t cumin 1 t taco seasoning 1 t granulated garlic 1 cup shredded cheddar cheese 8 corn tortillas Butter flavored cooking spray Toothpicks Preheat oven to 375 degrees Heat oil in sauté pan. Add diced onions, jalapeño, and mushrooms. Cook until soft. Add cumin, taco seasoning, and granulated garlic. Pull off the heat and add chicken, mix to combine. Let mix cool another 3-4 minutes, then add spinach-toss to wilt. Dampen 2 paper towels and put corn tortillas between them and microwave 30 seconds to 1 minute or until tortillas are warm and pliable. Spray both sides of tortilla with butter flavored cooking spray. Lay flat and add approximately 1 T of shredded cheese, and 2 T of chicken mixture. Roll and secure with toothpick. Place seam side down on your baking sheet (I covered mine with parchment paper for easy clean up). Bake 15 minutes, take out and flip and bake for an additional 5 minutes. Serve with sour cream and salsa!
This is just how I made them..but seriously..the filling possibilities are ENDLESS. These will be showing up on our menu ALOT! I LOVED them..and so did the husband! The toddler daughter just wanted to eat sour cream....*shrugs*
Tuesday, February 9, 2010
So a girl here in town that was having a baby sprinkle caught wind that I made cupcakes on the side and asked me to make some for her party. Flattering!! I asked her what she had in mind, and if she had specifics on what she wanted them to look like..she sent me a picture...and it had fondant cut outs. *chews nails* Fondant scares me. Or at least it did. I promised her I'd do my best and I got to work. Lesson 1-it takes ALOT Of brown coloring to get THAT brown. Lesson 2-it didn't stain my hands too bad. Lesson 3-it was alot easier to roll out/cut than I thought. Lesson 4-if it gets a little tacky or sticky just toss down some powdered sugar.
Lesson 6-it takes alot LESS pink to be pink! Lesson 7-adhere together with water.
Ta-da! Here are all the pretty babies all dolled up with their little fondant cut outs! A dozen minis and a dozen standard.
Thursday, February 4, 2010
So I had no clue what to make for dinner the other night. None...I wasn't really hungry, but I was..and I didn't know what I was hungry for...it's a curse sometimes being a girl AND being pregnant. I was lamenting to husband that McDonald's or Taco Bell sure would be good...but he mentioned breakfast. It's kind of our pinch hitter. When all else fails you can always eat a quick egg sandwich, right? He mentioned bacon and muffins, I mean surely we had a muffin mix around the house right? So I got off the phone and started searching the pantry for a mix...and I searched, and I searched. I'd never made muffins(from scratch). I guess I felt like if I did I'd be cheating on cupcakes. I wasn't sure if it would be hard, or easy..I was nervous...and since I was now smelling the bacon in the oven (my preferred way of cooking it) I was finally getting hungry. The muffins were EASY to make (dare I say even WAY easier than cupcakes) and they were really good! I'm sure with as simple as this recipe is and as good as they were (even the next day, AND the day after!) I'll be making these alot, and in alot of different ways! 1 3/4 cup ap flour
1/3 cup sugar
2 t baking powder
1/4 t salt
1 beaten egg
1/2 cup milk
1/4 cup oil
3/4 cup mashed banana
3/4 cup frozen blueberries
3T ap flour
3T brown sugar
cut in 2T butter until it looks crumbly (you can also add 2T chopped nuts if you'd like) Mix together your dry ingredients, then make a well in the center and add the wet ingredients. Then mix in the fruit. Scooped into your greased muffin tin and top with streusel.
Bake at 350 for about 12-15 minutes in a greased muffin tin (don't use liners!)-also if you aren't doing these as banana you up the milk to 3/4 cup. The bananas add the extra moisture you need..but if you just want blueberry...up the milk.