Lemon Burst Cupcakes
1 box white cake mix
water, vegetable oil and egg whites, as directed on the box
1 jar (10-12 oz) lemon curd
1 12 oz jar fluffy white frosting
Heat oven to 350. Place paper baking cups in 24 muffin cups. In a large bowl, mix cake mix as directed on the box. Divide equally among muffin cups. Bake as directed. Cool 10 minutes and then completely.
Spoon or pipe lemon curd into cupcakes. I used one of those pokey tips with a frosting bag. I was a little afraid of breaking the cupcake, so I don't think I put enough in. Then frost with the frosting. I used a another frosting bag and fun tip. And then I used purple sparkly cupcakes. In a way, they were an homage to my high school. Purple and gold were my school colors. I'm such a dork.
6 cups grated carrot
1 cup brown sugar
1 cup raisins
1 1/2 cup white sugar
1 cup vegetable oil
2 tsp vanilla
1 cup crushed, drained pineapple
3 cups flour
1 1/2 tsp baking soda
1 tsp salt
4 tsp ground cinnamon
1 cup chopped walnuts
In a medium bowl, combine grated carrots and brown sugar. set aside for 60 minutes. Soak the raisins in the drained pineapple juice. After the hour, stir the raisins into the carrots. Preheat oven to 350. Grease and flour 2 10-inch pans.
In a large bowl, beat eggs until light. Gradually beat in sugar, oil, vanilla. Stir in pineapple. In a separate bowl, combine flour, baking soda, salt and cinnamon. STir into the wet mixture until absorbed. Finally, stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake 45-50 minutes. Cool for 10 minutes before removing from the pans and then remove complete. When Completely cooled, frost with cream cheese frosting. Top with walnuts.
Please toothpick test the cakes!!! Mine was SO underdone, despite coooking it for about an hour and fifteen minutes and it feeling done.
Cream cheese Frosting:
16 oz cream cheese
1/2 cup softened butter
2 cups powdered sugar
1 tsp vanilla
In a medium bowl, cream together cream cheese and butter until creamy. Mix in the vanilla and then slowly add the powdered sugar. Store in the frige until ready to use. You could probably increase this by half to make the cake really good. I was afraid I was going to run out so my middle layer was spare and the sides weren't completely done.
Frost the cake with the cream cheese and top with walnuts
Devilish Angel Cake with Drunken Berries
1/3 cup dry red wine
3 Tbs sugar
1/2 pint strawberries, sliced
1/2 pint blackberries
1 Angel Food cake (store bought is fine)
orange zest garnish
Combine wine, sugar and black pepper. Add the berries and toss. Set aside for 20 minutes. Cut the cake into thick slices and cover with wine soaked berries. Garnish with whipped cream and orange zest.
Personally, I forgot the whipped cream and it was still excellent.
This was OMG SO TASTY!!
Rosemary Chicken and Vegetables
8 chicken drumsticks
4 large red potatoes, cut in wedges
2 large peppers, cut in wedges
1 large red onion
2 Tbs EVOO
3 Tbs fresh rosemary
2 Tbs garlic
1/2 tsp salt
1/2 tsp pepper
Heat oven to 500. Line 2 baking sheets with foil. Distribute drumsticks and chopped vegetables between the two baking sheets. Drizzle with oil and sprinkle with rosemary. Feel free to use more rosemary. Sprinkle garlic, salt and pepper over the top. Toss to turn and coat.
Roast in pans for 15 minutes. Gently toss mixture on each pan. Return to the oven and roast 15 more minutes. Drizzle with balsamic vinegar
I have been on the search for a perfect Chicken Enchilada recipe. This was not perfect, though it was pretty good. Its a Rachael Ray meal from her daily show. She's doing this thing called Express Lane meals, where the recipe has less than 10 ingredients, not including stuff like EVOO and salt and pepper which you probably already have. The idea is that you could stop at the store on the way home and still hit the express lane. I think I ended up only having to buy 5 or 6 things for this, personally.
Express Lane Chicken Enchiladas
1 rotisserie chicken
2 Tbs EVOO
1 small onion, chopped
2 cloves of garlic, grated
1-2 Tbs chipotle powder (I personally used sliced chipotle cheese on the top instead of grated and this powder because it seemed hard to find in teh store, and there was a good hint of heat)
1/4 tsp cinnamon
2 15oz cans tomatoes with chilis
salt and pepper
1/4 cup cilantro, chopped
juice of one lime
2 1/2 cups shredded cheese
8 corn tortillas
Preheat oven to 375. Remove skin from the chicken and tear the chicken from the bones and shred. Preheat medium saucepan over medium heat and saute the onions in the EVOO until soft. Add the garlic and spices.
Add in the tomatoes and season with salt. Cook for 10 minutes and stir in the cilantro and lime juice, and remove from the heat. Add a ladleful of sauce to the bowl with the chicken and toss to combine. Reserve remaining sauce.
Heat tortillas in the oven. Divide chicken mixture equally among warm tortillas. Add some of the sauce to the bottom of a casserole dish and then line with the enchiladas, seam side down. Pour sauce over the the enchiladas and top with cheese. Bake 15 minutes.
4 oz cream cheese, softened
1/2 stick of butter, softened
2 cups powdered sugar
1 stick of butter
4 oz semi-sweet baking chocolate
1 cup sugar
2 tsp vanilla
3 large eggs
2/3 cup flour
2 Tbs unsweetened cocoa
1/2 tsp baking powder
Heat oven to 325. Line 12 muffin cups with paper or foil liners.
Beat all ingredients on low and then in high for 2 minutes until light and fluffy. Refrigerate to firm up while the cupcakes bake.
Melt butter and chocolate over low heat in a medium saucepan, stirring until smooth and completely melted. Remove from the heat, whisk in sugar and vanilla. Temper in the eggs and then stir in the flour, cocoa, and baking powder until just mixed.
Pour into muffin cups and bake 33 minutes. Cool. Pipe frosting onto cupcakes and garnish with raspberries if desired.
I didn't garnish with raspberries because when I went to buy them for this, they were $6 a half pint. I was like, HOLY SHIT, are those made with gasoline??
Penne with Shrimp, feta and Spring Vegetables
coarse salt and pepper
16 oz Penne Rigate
1 lb asparagus, cut in 1 inch lengths
1 lb shrimp, cleaned, deveined and shelled
8 oz snow peas
3 Tbs EVOO
2 Tbs lemon juice
2 garlic cloves, grated
8 oz crumbled feta cheese
Start a pot of salted water to boil. When it boils, add the pasta and let cook for five minutes. Add the asparagus and cook for 3 minutes. Add the shrimp and snow peas and cood for 2 minutes. Reserve 1/2 cup of the pasta water and then drain the pasta. Return to pot or large bowl. To pasta mixture, add oil, lemon juice, garlic and 1/4 cup of the pasta water. Season with salt and pepper. Toss to combine and then gently mix in feta. Adjust to desired consistency with pasta water as needed. Serve immediately.
2 tsp olive oil
1/2 cup chopped onion
3 cloves garlic
1 lb chicken, in tiny pieces
15 oz can refried beans
5 oz can diced green chilis, drained
1 cup salsa
4 flour tortillas
1 1/2 cup shredded cheddar cheese
cook the onion and garlic in the olive oil. Add the chicken and cook until cooked through. Add the refried beans, chilis and 1/2 cup salsa. Heat for a few minutes and then divide the filling between the four tortillas. Top with the remaining salsa and the cheese. bake at 400 for about 15-20 minutes.
This was very tasty!! IT doesn't look all that great though.
OMG THESE ARE SO GOOD. Cupcake
1 box lemon cake mix
3/4 cup water
1/3 cup vegetable oil
1 tsp grated lemon peel
3 oz cream cheese
1 1/2 cups blueberriesFrosting
2 1/2 cups powdered sugar
3/4 cup unsalted butter, softened
1 tsp grated lemon peel
1/2 tsp kosher salt
1 1/4 tsp vanilla
1 Tbs freshly squeezed lemon juice
1 cup fresh blueberries.
First, I ran out of blueberries because Someone
dropped the box on the floor and they rolled everywhere. Second, I loved these more than I probably should have, and with more blueberries they would have been even more awesome. the frosting is to die
Heat oven to 375. Place paper baking cups in 24 regular sized muffin cups. In a large bowl, beat all the cupcake ingredients, except the blueberries on low for 30 seconds and then on medium for 2 minutes. Fold in the blueberries gently. Divide among the muffin cups and bake 18-22 minutes. Cool for 5 minutes and then transfer to a cooling rack and cool another hour.
In a medium bowl, beat frsting ingredients about 4 minutes until smooth. Add milk by the tablespoon if you need to smooth it out. Or more lemon juice. Frost the cupcakes and garnish with blueberries. Try not to eat them all in one day.
14 oz coconut milk
1 box white cake mix
1/4 cup water
3 egg whites
3/4 cup flaked coconut
1 cup white chocolate chips
1 3/4 cup powdered sugar
1/3 cup butter, softened
1/2 tsp vanilla
Heat oven to 350. Spray bottom of 13x9 pan with baking spray with flour. Reserve 1/3 cup of the coconut milk for the frosting.
In a large bowl, beat the cake mix, 1 1/3 cup coconut milk, water and egg whites on low speed for 30 seconds and then on medium speed for 2 minutes. Stir in 1/2 cup of the coconut milk until well combined. Pour into the prepared pan and bake for 28-22 minutes. Cook for one hour.
In a 2 quart microwave safe bowl, microwave white chocolate chips 30 seconds. Stir and if not completely melted, give it another 15 seconds. Stir in powdered sugar, butter, reserved coconut milk and vanilla. Cover and refrigerate while the cake cools, about 30=6o mins. Can be softened 15-30 seconds in the microwave if too hard. Spread frosting once the cake has cooled and sprinkle with remaining coconut.
OH god, I loved this frosting.