Sunny Cupcake

Happy Spring! This cupcake makes me feel bright and cheery :)

My kids and I made this for a preschool treat, so fun, so easy!
We were in a rush, so we used box cupcakes (preschoolers don't know the difference anyway!!)
Candy Corn for the sunrays
Rope Licorice for the smile
and
Mini Chocolate Chips for the eyes

Idea found in the Taste of Home Cupcake Magazine :)

I was Featured on:

Georgetown Cupcake's Red Velvet Cupcakes

Anyone besides me love DC Cupcake?  I love to watch it when I catch it on TV, my husband thinks I'm insane and just walks away :) We made the Georgetown Red Velvet cupcakes, and they were fabulous! Texture and moisture was spot on. I would have liked a little more "chocolate" flavor, so next time I intend to add extra cocoa powder!

Georgetown Cupcake Red Velvet Cupcakes
Source: food folks and fun, adapted for 12 cupcakes - fabulous consistency, moistness, but next time I will try buttermilk and/or more cocoa

Ingredients:

1 5/8 C all-purpose flour
1/2 t salt
6 T unsalted butter, at room temperature (preferably European style)
7/8 C sugar
1 large eggs, at room temperature
2 T red food coloring (no-taste liquid food color, such as McCormick)
1/2 teaspoon pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
1 1/4T cocoa powder, sifted
3/4 C whole milk, at room temperature
3/4 t baking soda
3/4 t apple cider vinegar

Directions:

Preheat the oven to 350°F. Line a standard cupcake pan with baking liners.

Sift together the flour and salt, set aside. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream the butter and sugar together at medium speed for about 3 minutes, or until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.

Using a whisk, whisk together the red food coloring, vanilla, and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.

Add one third of the flour, followed by one third of the milk and mix until combined. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk and mix until incorporated.

In a small bowl, add the baking soda to the apple cider vinegar. You’ll see the baking soda and vinegar fizz up. Mix thoroughly and add this reaction to the batter. Mix until just incorporated.

Scoop the batter into the prepared cupcake pan, about 2/3 full. Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

Serves: 12

Nutrition: 186 calories, without frosting

For the Vanilla Cream-Cheese Frosting

Ingredients:
4 T unsalted butter, at room temperature (preferably European style)
4 C (or 1 pounds) confectioners’ sugar, sifted
1/4 t pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended) 
6ounces cream cheese, at room temperature

Place the butter and cream cheese in a mixer fitted with a paddle attachment and cream for about 2 minutes on medium speed.

Add the remaining ingredients to the bowl and beat until well combined. Be sure to beat on high speed at the very end for about 2 minutes to ensure that the frosting is light and fluffy.

others to try: http://glorioustreats.blogspot.com/2012/02/red-velvet-cupcakes-with-roses-recipe.html

http://baking911.com/cakes/red-velvet/red-velvet-layer-cake-traditional-cream-cheese-frosting

Banana Bread

A family favorite around here is the super simple and ever delicious, banana bread!

Low Calorie Banana Bread
Source: N/A

Ingredients:

2 tablespoons butter, softened

1-1/2 cups sugar

2 eggs

1-1/4 cups mashed ripe bananas (about 3 medium)

1/2 cup fat-free sour cream

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking soda

3/4 teaspoon salt

2 cups (12 ounces) semisweet chocolate chips (I omit)

Directions:

In a large bowl, beat butter and sugar until crumbly, about 2 minutes.
Add eggs; mix well.
Beat in the bananas, sour cream, applesauce and vanilla.
Combine the flour, baking soda and salt; add to butter mixture just until moistened.
Fold in chips, if desired.
Pour into 3 mini-loaf pans coated with cooking spray. If desired, top with chocolate chip layer.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Or 1 large loaf-pan for 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks.

Serves: 3 mini-loaves, 8 thick slices each
or one large loaf


Freezer:
Can freeze loaves in airtight bag/container for up to 3 months
Nutrition: 185 calories per slice with chocolate chips
115 calories per slice without chocolate chips

I topped one loaf with mini-Chocolate Chips, the kids LOVED it!

Mexican Chicken

Mexican Chicken


Ingredients:

1-1/2 pounds chicken (or you can substitute any meat - pork, boneless round steak, etc)
1 cup frozen corn, thawed
1 can black beans, drained
1 (20 ounce) jar of Salsa
1/2 cup beef broth

Directions:

Place chicken breasts in crockpot and mix with all other ingredients. Cook on low for 6-8 hours. Serve with rice.
Serves: 4-6

Freezer:
No prep necessary prior to freezing. Place all ingredients in a freezer bag and freeze. When ready to eat, thaw, and place in crockpot for 6-8 hours on low.

Nutrition: 6 servings is 423 calories (depending on salsa used)

Cheesey Chicken Lasagna

Picture Source: What's for Dinner?

Cheesey Chicken Lasagna

Source: adapted from What's for Dinner?

Ingredients:

3 cups skim milk
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked
1 1/2 C cheddar cheese, grated
1 1/2 C mozzarella cheese, grated

Directions:

Boil chicken for 20 minutes, or until done. Prepare noodles, rince under cold water when finished.
Simmer 3 cup milk and ranch dressing over low heat for 20 minutes. Stir in the Chicken and pepper. Layer half of lasagna noodles, sauce, and cheese in a well buttered pan. Repeat layers. Bake covered at 350 for 40 minutes then uncovered for 20 minutes.

Serves: 1 9x13 pan or 2 8x8 pans

Freezer:
This is perfect to split into 2 8x8 pans. Complete recipe as stated above until the lasagna is assembled. Then freeze. When ready to eat, thaw and bake covered at 350 for 40 minutes then uncovered for 20 minutes.

Nutrition: 12 slices = 286 calories each

* I only had 8 ounce oven ready lasagna noodles, this does make for a "light" lasagna, I think it would be better with more noodles!

Happy Valentine's!

a sick baby means she gets her own picture later.

her "rockstar" apparel left little to be desired by our 3rd photo shoot! She was not loving pictures :(

Frog Cake Pops

My friend's little girl was turning 4, and she asked me to help her make Cake Pops for the party! It is a tedious task, so it's always more fun to make them with a friend :)

My friend had gotten all the supplies, so this was none of my creativity, I just showed up and supplied the labor :)

We used the Wilton Markers and were sadly unimpressed with their sticking power on the chocolate.