Sunday, December 18, 2011

Feed back

I am still somewhat new at this food blogging thing.  If you see something that I can improve on, I would love to hear about it.  Or if you simply have a suggestion for a recipe, please let me know that also. 

Thanks and I hope you all are enjoying my blog as much as I am having doing it for you.

Bacon Potato Chowder

6 bacon strips, diced
1 small onion, diced
3 ribs celery, sliced
6 medium potatoes, peeled and cued
1/4 cup butter
1/2 cup flour
4 cups milk
2 carrots, peeled and sliced
1/2 teaspoon salt
1/4 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towel.  Drain, reserving 3 tablespoons drippings.  Saute onion and celery in the reserved drippings until tender; drain.

Meanwhile, place potatoes in a pot, cover with water and boil until tender.  Do the same with the carrots.  Drain and set aside.  In the same pot as you cooked the bacon and onion in, melt butter.  Stir in flour until smooth; gradually stir in milk.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Reduce heat; add onion mixtures, carrots, potatoes, salt and pepper.  Cook for 10 minutes or until heated through.  I top mine with some chopped bacon and shredded cheese. 


The past few days have been pretty cold.  I thought tonight would be a good night for some soup.  I made Clam Chowder (for my hubby) and Bacon Potato Chowder for the rest of the family. 

Clam Chowder

1/4 cup chopped bacon (I had some leftover from breakfast this morning)
1 small onion, chopped
3 (6.5 ounce) cans  minced clams
1/2 teaspoon salt
Dash or 2 of pepper
2 cups canned milk

*In a saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender, drain off fat.  Since I had some leftover from breakfast this morning, all I did was chop up the bacon and cook with the onion until bacon was warm and onion was tender.  When I don't have any leftover I cook it.

*Drain clams, reserving liquid from 2 cans.  Add enough water to measure 1 cup if needed.  Stir in all 3 cans of clams, clam liquid, potato, salt and pepper into bacon and onion.  Heat to boiling; reduce heat.  Cover and simmer about 15 minutes or until potato is tender.

*Stir in milk.  Heat, stirring occasionally.  Just until hot.  Do not let it boil.  Soup will curdle

Tuesday, December 13, 2011

On the menu this week

Chocolate cupcakes with Peppermint buttercream frosting
Gingerbread cupcakes with spiced cream cheese frosting
Spiced Apple bundt cake
Vanilla Cake bites

Pictures and recipes to follow :)

Monday, December 12, 2011

White Hot Chocolate

3 cups 1/2 and 1/2 divided
2/3 cup vanilla or white chips
1 3" cinnamon stick
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon almond extract

In a saucepan, combine 1/4 cup 1/2 and 1/2, vanilla chips, cinnamon stick and nutmeg over low heat until chops are melted; discard cinnamon stic , add remaining 1/2 and 1/2 , stir until heated through.  Remove from heat , add extracts.  Sprinkle each serving with ground cinnamon and a squirt of cool whip if desired. 
Make about 4 servings

Too long since last post

Hey blogger followers.  Sorry that it has been so long since I have been on.  I have been working on a few things to post so hopefully that will make up for my absence :)
By the way, HELLO to my new followers.  Glad you decided to join.  I hope you enjoy my blog.

I hope you are all getting ready for the Holidays.  I am off work after the 16th until after the New Year, so I will be doing LOTS of baking and posting.

Sunday, November 13, 2011

Ham Fried Rice

2 eggs lightly beaten
1 1/2 teaspoons oil
3/4 cup cooked cold rice
2/3 cup diced fully cooked ham
1/4 cup diced cooked carrots
1/4 cup diced peas
3/4 teaspoon garlic powder
1/4 teaspoon ginger
dash pepper
1 1/2 teaspoon soy sauce

In a small skillet, cook eggs in oil over medium heat until eggs are completely cooked.  Remove and set aside.  In same skillet, cook the rice, ham, carrots, peas, garlic powder, ginger and pepper until heated through.  Stir in soy sauce and reserved eggs.  Serve immediately

Sweet and Sour Chicken

3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds chicken, cubed
3 tablespoons oil, divided
3 ribs celery, sliced
2 medium green peppers, diced
1 medium onion, diced
1/2 cup ketchup
1/2 cup lemon juice
1 cup crushed pineapple with syrup
1/3 cup packed brown sugar

In a shallow dish, combine the flour, garlic powder, salt and pepper.  Coat cubed chicken, saute in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender.  Remove chicken and saute celery, green pepper and onion in remaining for 5 minutes or until crisp tender.  Return chicken to pan.  Combine ketchup, lemon juice, pineapple and brown sugar, add to skillet.  Bring to a boil; cook and stir for 1-2 minutes or until heated through.

Veggie Spring Rolls

1 1/4 cup bean sprouts
3/4 cup shredded cabbage
1 carrot cut in to thin slices
1/2 cup red pepper, deseeded and thinly sliced
6 scallions thinly sliced
1 clove garlic, crushed
ground ginger
1 tablespoon soy sauce
egg roll wrappers
2 tablespoons melted butter

Pre heat oven to 375.  In a large bowl, mix together all ingredients except egg roll wrappers and butter.  Place about 1 tablespoon mix into center of wrapper and roll up.

  Place on a baking sheet.  Continue until either all mixture is used up or wrappers are gone.  Brush with melted butter and bake for 12-15 minutes.

  Serve with sweet chili, soy sauce or sweet and sour sauce for dipping.

Corn Chowder

This soup is so easy to come together and tastes so yummy on a cold day with a loaf of homemade bread.  Hope you enjoy it as much as me and my family do.  This picture isnt too good, but trust me, its yummy

2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
Salt and pepper to taste
 2 cups boiling water
1/4 cup butter
1/4 cup flour
2 cups milk (I use canned)
12 ounces shredded cheddar cheese
1 can cream corn

Combine potatoes, carrots, celery onion, salt and pepper.  Add water, cover and simmer for 10 minutes or until vegetables are crisp tender.  Do not drain.  Add butter and milk then add flour stirring constantly so no lumps form when adding flour.  Simmer until butter is melted, stirring occasionally.  Add cheese stirring until melted.  Add corn and simmer for 30 minutes; do not let boil or it will stick to the bottom of the pan. If I have leftover corn I will add that too.

Sunday, November 6, 2011

Chicken and Dumplings

2 whole chickens - boiled and shredded
4 stalks celery
8 carrots peeled and sliced
1 medium onion - diced
1 29 oz can chicken broth
4 tablespoons dried parsley
4 teaspoons chicken bouillon granules
1 1/2 teaspoon salt
1 - 2 teaspoons pepper

4 cups flour
8 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
8 tablespoons oil

Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken granules, salt and pepper in a large pan.  Add enough water to cover chicken.  Bring to a boil, reduce heat, cover and simmer 2 hours or until chicken is done.

 Remove chicken and let stand until cool enough to handle.  Remove skin and shred chicken.
  Return meat to soup, add more salt and pepper if desired.  Return soup to a simmer.

  In a mixing bowl, combine the dumpling to for a stiff dough.

 Drop by tablespoon into simmering soup.

 Cover and simmer 15-20 minutes.  Serve immediately

Sunday, October 30, 2011

Green Chile Chicken Soup

My husband had this from a salad bar a while ago and loved it.  So I had to come up with my own version.  Hope you enjoy it :)

1/4 cup butter
1/2 cup flour
2 cups milk
3 cups chicken broth
2 cups chicken - cooked and cubed
1/2 cup chopped green Chile peppers
salt and pepper to taste
pinch garlic powder

Melt butter, add flour.  Mix to make a rue.  Add milk and chicken broth whisking while adding broth so that you don't get lumps.  Bring to a boil then reduce to a simmer.  Add chicken, green Chile's, salt, pepper and garlic salt. Stir well, cover and simmer for 1 hour.

You can add more Chile's if you would like.  You can also add more milk to thin in out more if you don't like it too thick.

Friday, October 21, 2011

Ham and Egg Skillet

I love breakfast.  I can have anything breakfast, anytime of the day.  Cold cereal at midnight....the BEST!  I came up with this recipe while wanting to come up with something I could eat for breakfast and also wanting to use up a few things in my fridge.  Very yummy to serve with toast and a glass of orange juice

4 potatoes, peeled and diced
1 tablespoon plus 3/4 teaspoon butter
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 1/4 cup cooked and cubed ham
3-4 eggs, beaten
1 1/4 cup shredded cheese
salt and pepper to taste

In a skillet, saute potatoes in butter until tender and golden brown.  Add onion and green pepper, saute until crisp tender.  Add ham, eggs, cheese, salt and pepper.  Cook until eggs are completely set, stirring occasionally. 

Wednesday, October 19, 2011

Pumpkin Chocolate chip cookies

One of my favorites.  I love pumpkin.  It is getting to the point where I am going to start doubling this batch, me kids eat them all! A lot of times before I can even get them off the pan to the cooling racks

1 cup shortening
1 1/4 cups brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup shopped nuts (optional)
1 1/2 cup pumpkin
2 1/2 cup flour
3/4 teaspoon soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons baking powder
1 cup raisins or chocolate chips

Cream shortening and sugars.  Add eggs and vanilla.  Add pumpkin.  Stir in flour, soda, powder, salt, cinnamon, nutmeg.  Add in raisins, nuts and/or chocolate chips.  Drop onto greased baking sheet.  Bake at 350 for 13-15 minutes.  Watch them as they burn quickly

Sunday, October 16, 2011

Hello by blog reading monsters :)

I have been working on lots of fun stuff this last week. It has been kind of a crazy week but I do promise that I will get things updated this week.  Here is what you can look forward to:

Chicken and dumplings
Candy Corn Cupcakes
Caramel Apple Cupcakes
Chocolate Peanut Butter Cookies
Breakfast Scramble

See you later this week!

Friday, September 30, 2011

New cupcake flavors for fall

With October just around the corner that means leaves will be changing, spice smells will be in the air and I will be making fall cupcakes, breads, cakes and more!  Exciting flavors to come are Pumpkin with cream cheese frosting, Gingerbread with a spice butter cream frosting and a caramel apple with caramel cream cheese frosting.  My mouth is watering as I am typing this :)

I will be making some this weekend so make sure you check back in the middle of the week for the pictures and recipes.  I promise it will be worth your time!

Happy baking
The Culinary Chic

Wednesday, September 21, 2011

Applesauce Pumpkin Bread

I am wanting Fall and Winter to be here so I am hoping if I make this bread, I will wake up one morning and find that the leaves have changed and there is snow on the ground....*sigh* wishfull thinking on my end I know.  One can dream cant I?

This is a very moist, fall flavor bread.  Very easy to make too

Applesauce Pumpkin Bread

2/3 cup butter
2 1/2 cup sugar
4 eggs
2 cups applesauce
1 cup pumpkin
3 1/2 cup flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
3/4 cup apple juice
1/2 cup nuts

In a bowl combine flour, baking soda, baking powder, salt, cinnamon, allspice and nutmeg, whisk together and set aside.  Mix butter and sugar until light in color.  Add eggs, one at a time, scraping down bowl after each addition.  Add applesauce and pumpkin.  Mix well. Alternate apple juice and flour mixture.  Mix just until blended.  Stir nuts in by hand.  Spread in loaf pans and bake 350 for 1 hour or until done

Reed and Raquels sealing

After 3 years of marriage my niece and her hubby have decided to get sealed in the Temple.  She asked me to make cupcakes for the reception that they are having.  She wanted Red Velvet and Chocolate cupcakes with Cream cheese frosting.  Reception turned out to be beautiful :)

And the frosting begins 150 cupcakes

150 frosted cupcakes

Red Velvet with Sprinkles

Chocolate with Cream Cheese frosting no sprinkles

Red Velvet with Cream Cheese frosting no sprinkles

Set up at the reception



Thank you Reed and Raquel for giving me the oppertunity to make these for your special day.  Love you both!

Shredded chicken Tacos

I have made this chicken recipe and used it many different ways.  I have used it in Navajo tacos, regular tacos and taco salads.  It is yummy stuff :)

Chicken ~ I use one of the family packs of chicken
1/2 medium onion, chopped
1/2 medium green pepper, chopped
Salt and pepper to taste
1/2 teaspoon garlic ~ either powder or chopped
4 tablespoons Worcestershire sauce
2 cups salsa ~ mild, medium or hot depending on your taste
1/2 cup brown sugar
1 small can tomato sauce

Boil chicken, let cool then shred.  Saute onion and pepper until onion is clear.  Add chicken, cook for 10 minutes.  Add salsa, spices and tomato sauce, let simmer until warmed through.
Serve with either Navajo taco bread, taco shells or in a taco salad.  When I do the tacos or Navajo tacos, I will drain and rinse a can of pinto beans.  I also use sour cream, olives, guacamole, lettuce, onions, tomatoes and shredded cheese.


I have been a bad blogger :( I am so sorry to my loyal blogheads that follow me.  Things have been CRAZY around my house!  On the 7th of September my mom feel down her stairs and broke her foot in 2 places so I have been helping her a lot.  In May, my daughter Makayla started getting migraines with auras.  She has had a headache since the Tuesday after Labor day and ended up in the hospital last Thursday to Friday getting "migraine cocktails" every 2 hours to help get rid of her headache.  THEN as if that wasn't enough, Christian ended up in the ER over the weekend with blood sugars over 1000 (no that's not a typo). 

So needless to say, I have been a very BAD blogger.  But not to fear my friends, I have been typing up my recipes so when I do get the chance, like now, all I have to do is publish them.  Woohoo! 

With out further ado....I am going to stop typing this blog and post some recipes :)

Happy cooking

Love you all!!

Saturday, September 10, 2011

Bake Sale

For those of you who my son, Christian, is type 1 and has been for 5 years.  He was diagnosed when he was 11 and he is now 16.  Each year around this time the JDRF (Juvenile Diabetes Research Foundation) has a walk around the Scera Park in Orem.  I write a walk letter for him and ask for donations that we give the the JDRF in the hopes that someday soon they will find a cure for this horrible disease and other families wont have to go through what we go through and what Christian goes through each and every day. 

This year I decided to do something different and do a bake sale.  I have a friend that is the Shoe Fairy and I teamed up with her and her monthly fundraising yard sales that she has.  I made 15 dozen cupcakes and sold them for 1$ each.  I made a pretty good profit to donate this year.  I am so glad that I teamed up with her. 

I did get a few comments from people about doing cupcakes for something that has to do with diabetes.  I would have to explain to them that Christian has type 1 which is different from type 2.  With type 1, you control it with shots not with diet and exercise like you do with type 2.  I told them that Christian could have sugar sometimes but when he did have sugar, he would have to take a shot because his body didn't produce the insulin like other people because his pancreas has stopped working. 

Pumpkin with cream cheese frosting

Vanilla bean with strawberry butter cream

Chocolate cake with mint butter cream

Coconut cake with coconut frosting topped with shredded coconut

German Chocolate

Chocolate cake with peanut butter cream cheese

Wednesday, September 7, 2011

I have not forgot about you my dear blogging friends

Things have been crazy around here with school starting then I had my neices Temple sealing reception to make cupcakes for.  THEN to top everything off I have had computer problems and have not been able to blog.  This weekend I am doing my bake sale.  So I wont be blogging for a bit then either.  But I do promise you that I have been making lots of yummy things and once my life calms down the beginning of next week, I will post everything for you :)

Wednesday, August 17, 2011

Butter Cookies

Ok, so for those of you that are following me that are health and fitness nuts, just skip on past this recipe :)
Very yummy cookies.  I will let the recipe speak for itself....enjoy
P.S. Once you try these, you might want to consider doubling it

1 8 oz brick of cream cheese, room temperature
1 stick butter, room temperature
1 egg
1 teaspoon vanilla extract
1 box moist chocolate cake
Confectioner's sugar for rolling and dusting

Preheat oven to 350

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.  Beat in the egg.  Then beat in the vanilla extract.  Beat in the cake mix.  Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.  Roll the chilled batter into tablespoon size balls and the roll them in powdered confectioner's sugar.  Place on an ungreased cookie sheet, 2 inches apart.  Bake 12 minutes.  The cookies will remain soft and "gooey".  Cool completely and sprinkle with more confectioner's sugar, if desired

Chicken Pot Pie

Chicken Pot Pie....YUMMMM!  I love it but I always hated having the frozen one because it would get soggy.  And for those of you who know me, I HATE soggy food!!  I had leftover chicken one time and was wondering what to do with it.  *flash of light*....Chicken Pot Pie! Now, I make mine a little different because I am not a pea fan.  I HATE the little green things!  If you have been to my house for Bunco, this is the recipe that I used :)

2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4-6 tablespoons cold water

Combine flour and salt in a large bowl, cut in shortening until crumbly.  Mix in enough cold water with fork until moistened.  Divide in half, shape each half into a ball.  Wrap one ball in plastic wrap and put in fridge. 
Roll out remaining ball of dough on a floured surface into an 11" circle.

 Put into a pie plate pressing against bottom and sides, trim and set aside

This is where I make mine a little different than most.  We just like the carrots, potatoes and corn
The carrots, potatoes and corn are from the chicken dinner we had Friday night

1/3 cup butter
1/3 cup onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
1/2 cup milk
2 1/2 cups chicken
2 cup carrots, potatoes and corn (not each, just a mix of them to make 2 cups)

In sauce pan melt butter, add onion cook 2 minutes.  Gradually stir in broth and milk.  Cook until bubbly making sure to keep stirring so it doesnt stick to the bottom of the pan.  Stir in flour make sure it is mixed in well.  Add chicken and vegetables.  Remove from heat and spoon into crust.  Depending on how deep your pie plate is, you might not use all of the filling. 

Roll out refrigerated dough to an 11" circle, put over filling press together, trim and flute edges if you want. 

Bake 30-40 minutes in a 425 oven.  During last 15-20 miutes if edges seem to be getting too brown, cover them with foil so they dont burn.  Let stand 5 miutes before serving :)

Wednesday, August 10, 2011

Blog will be updated soon

Hello my faithful blog reading, recipe trying monsters :)

I have had my puter back for a few days and I have been typing my poor fingers to the bone to bring you the latest, greatest, and yummiest recipes that I have been working on.  I will have it all on here by Thursday night.  Then maybe you will all stop stalking me at my house and calling me 24/7!!

I love you all!
Thanks for following me :)

Thursday, July 28, 2011

Baked Ham and Cheese Sandwich

This is a very popular sandwich in my house.  I made it by accident one day and I havent looked back...hahaha.  It is so easy to double to feed a crowd, an easy dinner to make if you want to take dinner to someone.  I have made it for my sister in laws family and it is one of their favorites too.

*2 tablespoons butter
*Garlic or onion powder
*Swiss Cheese
*Sliced ham
*Shredded Cheddar Cheese

Take bread out in morning and put on a plate sprayed with Pam.  Put plastic wrap over top (sprayed with Pam also) so that bread wont dry out.  Let bread rise.  When ready to make sandwich roll out dough on a floured surface, roll out to about a 8x12 rectangle.  Melt 2 tablespoons butter, pour over dough and sprinkle with garlic or onion powder.  Put a layer of swiss cheese down, put a layer of ham down then top with shredded cheddar cheese.

Fold ends over then tuck and roll the rest so that all of the filling is in the bread.  Place on a baking sheet and bake at 425 for 15 minutes, cover with foil and bake another 15-20 minutes.

Remove from oven and let sit 10 minutes before slicing

Wednesday, July 13, 2011

I have not forgot about you..

It has been a few days since I have been blogging.  Things got pretty crazy around my house for a few days.  We host an Orem Owlz baseball player each year and the other day they were having a host family BBQ.  I was asked to make some goodies for it.  I ended up making 2 loaves of coconut bread, a pan of brownies and 8 dozen cupcakes.  It was a little crazy around here!  The kitchen was really heating up :)  then on Monday, my hubby got hit in the eye while playing a game of racquetball.  It broke his glasses and bruised up his eye pretty good.  Tthankfully nothing too bad happened.  I do have to drive him where he needs to go for a few more days until we can get some new glasses (the things we don't do in the name of love)  But, have no fear my faithful blog followers, I am back at it again and will be making pumpkin cupcakes with cream cheese frosting.  I have started a start of Friendship Bread and with that I am wither going to make Pina Colada cupcakes or Friendship bread.  Not sure on that one yet. 

I have been looking through my blog and it seems most of what I have been posting has been sweet.  I will be putting a few more savory things up because it is good to have a mix of sweet and savory, right?  Also, I will be a guest blogger next week!  Woohoo for me!  I am doing Frosting For a Cause.  It is a blog that a lady started and what you do is make a treat and take it out to your local cancer treatment center.  If you don't have one you can donate them to your local hospital.  You also make a donation of 25$ to a cancer group, blog about what you made and tell you story of how, if at all, cancer has affected your life.  I am doing it for my grandmother, my mom and my sister in law.  I will get a link to it up on my blog so you can go check out what I made, the recipe and my story. 

I hope you are all enjoying my blog and a peak into my life :)  If there is anything you would like to see or know more about, please let me know and I will happy to make you happy (yes Lisa, I still remember that I need to get some good summer recipes on here for you)

Happy baking!

Monday, July 4, 2011

Sugar Cookies


1 cup butter, softened
2 cups sugar
1 cup sour cream
1 teaspoon vanilla
1/2 teaspoon baking soda
1.2 teaspoon salt
4 teaspoons baking powder
6 cups flour

In a separate bowl add flour, soda, salt and powder, mix together with a whisk and set aside.  Cream butter, sugar and eggs.  Then add sour cream and vanilla. Slowly mix in flour mixture then chill dough for 4 hours or overnight.  Roll out dough on a floured surface, cut out cookies with cookie cutters and bake at 350 for 11 minutes. 

Cream Cheese Frosting:
1 box confectioners sugar
8 oz cream cheese, room temperature
1 teaspoon vanilla
little bit of milk
food coloring if desired

Mix until spreading consistency.  Keep adding milk, small amounts at a time, to get desired thickness for frosting your cookies.

Cherry Limeade Cupcakes

Cherry Limeade Cupcakes

For Cupcakes:
3 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup plus 2 tablespoons limeade concentrate
3 eggs
3/4 cup milk (I used canned)

For Syrup:
3/4 cup limeade concentrate
1/2 cup confectioners sugar

For Frosting:
3 3/4 cup confectioners sugar
1/2 cup butter, softened
4 tablespoons (or more) maraschino cherry juice

For Decorating:
Fresh lime slices
Maraschino Cherries

Preheat oven to 350.  Line two muffin tins with paper liners.  In a medium bowl combine the cake flour, salt, baking powder and baking soda.  Stir together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.  Add the sugar and beat on medium-high speed until creamed.  Add in the limeade concentrate and mix to incorporate.  Add the eggs one at a time, scraping down the bowl between additions.  Add in the flour mixture in thirds, alternating with the milk, beginning and ending with the flour mixture.  Mix ingredients just long enough to incorporate but no longer.

Divide batter between muffin tins and bake for 15-20 minutes or until they spring back when lightly touched.  Allow to cool 5 minutes in tins then take out and let finishing cooling on wire racks.  Once cupcakes have cooled, whisk together limeade concentrate and confectioners sugar in a small bowl to make lime syrup.  Poke several holes in cupcakes and slowly pour syrup over top allowing to soak in before frosting. 

Combine confectioners sugar, butter and maraschino cherry juice in a bowl of a stand mixer.  Mix on low speed until sugar is incorporated the increase speed to medium-high and beat until smooth.  Add more maraschino cherry juice as needed to achieve desired texture for frosting. 

Frost cooled cupcakes and garnish with lime slices and maraschino cherries.

Saturday, July 2, 2011

Strawberry Lemonade Cupcakes


For the cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon  salt
2 teaspoon lemon zest
12 tablespoons unsalted butter, at room tempature
1 1/2 cups sugar
2 eggs
3/4 milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate
3/4 cup confectioners sugar

For the frosting:
1 cup fresh strawberries, roughly chopped
12oz cream cheese, at room tempature
18 tablespoons unsalted butter, at room tempature
 2 2/3 cups confectioners sugar, sifted
3 teaspoons lemon juice
1 teaspoon vanilla extract

For the garnish:
Fresh strawberries
Lemon slices

To make the cupcakes, preheat the overn to 325 degress F.  Line muffin pans with paper liners.  In a bowl, combine flour, baking powder, salt and lemon zest.  Stir together with a whisk and set aside.  In a bowl of stand mixer, beat the butter on medium speed until it is light and fluffy.  Add the sugar and beat until well combined.  Beat the eggs in one at a time scrapping down after each addition.  Add half the flour mixture to mixture and beat on low speed just until incorporated.  Add in the milk and mix until smooth.  Add remining flour and mix on low speed just until blended.  Fold in fresh strawberried with spatula.

Divide batter evenly between paper liners, filling them about 3/4 full.  Bake 20-25 minutes or until toothpick inserted into center comes out clean.  Allow to cool in pan for 5 minutes then let finish cooling on a wire rack. 

Once the cupcakes have cooled completely, whisk together the lemonade concentrate and confectioners sugar in a small bowl to make the lemonade syrup.  Poke several holes in the top of each cupcake with a skewer and pour syrup over the cupcakes, allowing it to soak in.  Place wax paper underneath wire rack before pouring syrup over so you dont make a mess!!

To make the frosting, puree strawberries in a food processor or blender.  Strain the puree through a mess sieve to get the seeds out and set aside.  Beat cream cheese and butter in the bowl of a mixer on medium speed until light and fluffy (about 5 minutes).  Add the powdered sugar and mix until smooth.  Add the lemon juice and vanilla extract, mix until incorporated.  Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor for frosting.  You can add a few drops of red food coloring if you would like a more red color.  I just use the strawberry puree as my coloring.  Frost and decorate as you like :) 

Bake Sale

I will be doing a bake sale later this month with all proceeds going to JDRF for my son Christian.  He has been type 1 for 5 years.  More details to come :)

I am also going to be doing a sweet treat and blogging for Frosting for a Cause and donating all treats to our local cancer treatment center.  I will be doing that for my father in law, sister in law, my grandmother and my mom.  They have all had cancer.  Some have won the battle and some have lost.  I will be posting a link for that so you can read my story and see what I am making as it gets closer.

Happy Saturday all!  Hope you have a wonderful 4th of July weekend

Thursday, June 30, 2011

New posts coming soon :)

Hey blog recipes with pics coming soon!!  Strawberry Lemonade Cupcakes and Chocolate Chip Pancakes....YUMMY

Monday, June 27, 2011

Pasta Salad

I wanted something simple for dinner last night so I decided to do pulled pork sandwiches (one of my favorites), pasta salad and fruit....YUMMY 
I have also made my cole slaw recipe (posted on blog) topped the meat with the cole slaw and some of my homemade BBQ sauce.  It is pretty yummy that way too!

5 pound boneless pork butt shoulder
1 1/2 teaspoon smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
Sandwich buns
Sliced Swiss Cheese

Combine all seasonings in a small bowl and rub evenly over roast.  Place in a slow cooker.  Add water.  Cover and cook on low 6-8 hours.  Place pork on a cutting board and let rest for a few minutes while making BBQ sauce (recipe to follow).  Shred meat and either mix BBQ sauce or top sandwiches with it. 

BBQ sauce (I usually just dump everything in a bowl until it looks good.  So I hope that I get the measurements right for you)

1 cup ketchup
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1 tablespoon vinegar

Mix together and serve over meat

Now for the pasta salad.......

I love pasta salads!  A while ago I came up with this one, I know its not anything too spectacular but my family loves it.  Jentri will have at least 3 helpings when I fix it :)
When I made this yesterday, I didn't have any olives :(

1 box (or half the box depending on how many you are serving) Angel Hair Pasta
Zesty Italian dressing (I have tried regular and homemade Italian but the zesty has the best flavor)
Roma tomatoes~sliced diced and seeds taken out
Cucumber~sliced diced and seeds taken out
Parmesan Cheese

Cook pasta according to package directions.  Drain, rinse and cool.  While cooling, slice, dice and deseed the cucumber and tomato.  Slice olives.  Once pasta is cool, put in a bowl and add as much (or as little) of the dressing as you would like.  I usually add enough to coat but not too much that it is swimming in it.  Add tomatoes, cucumber and olives.  Toss to coat then top with Parmesan cheese.  Chill for 30 minutes before serving

Hope you all enjoy these recipes.  Have a great day and happy baking/cooking

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