Oct 132010
 

Pitures

Cupcake Ingredients

Cupcake Ingredients

Chocolate Box

Chocolate Box

Chocolate Bar

Chocolate Bar

Melting Butter and Chocolate

Melting Butter and Chocolate

Amara Stirring the Chocolate and Butter

Amara Stirring the Chocolate and Butter

Chopped Chocolate

Chopped Chocolate

Flour

Flour

Sifting Cocoa Powder

Sifting Cocoa Powder

Adding Sugar

Adding Sugar

Adding Baking Powder

Adding Baking Powder

Adding Baking Soda

Adding Baking Soda

Adding Salt

Adding Salt

Amara Stirring

Amara Stirring

Pouring Buttermilk

Pouring Buttermilk

Egg

Egg

Vanilla

Vanilla

Whisking it All Up

Whisking it All Up

Flour/Cocoa Mixture

Flour/Cocoa Mixture

Adding Chocolate/Butter Mixture

Adding Chocolate/Butter Mixture

Whisking

Whisking

Looks a Little Icky

Looks a Little Icky

Adding Flour/Cocoa Mixture

Adding Flour/Cocoa Mixture

Whisking It All Up

Whisking It All Up

All Mixed

All Mixed

Adding Chopped Chocolate

Adding Chopped Chocolate

Folding It In

Folding It In

Putting It In the Trays

Putting It In the Trays

Fresh Out of the Oven

Fresh Out of the Oven

Very Tall

Very Tall

Frosting Ingredients

Frosting Ingredients

Butter and Some Powdered Sugar

Butter and Some Powdered Sugar

Adding Salt

Adding Salt

Mixing

Mixing

Adding Food Coloring

Adding Food Coloring

Adding Mint Extract

Adding Mint Extract

Adding Milk

Adding Milk

More Powdered Sugar

More Powdered Sugar

More Milk

More Milk

All Done

All Done

All Frosted

All Frosted

One Cupcake

One Cupcake

Side View

Side View

First of I want to thank my wonderful daughter for helping me make these and helping me take pictures. She’s such a good girl!!!

Double Choco Chunk Cupcakes

6 tablespoons unsalted butter, at room temperature
6 ounces bittersweet chocolate, coarsely chopped
2 cups flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 whole egg
1 teaspoon vanilla

Preheat the oven to 375 degrees F and line and/or spray the 12 molds in a regular-size muffin tin.

Melt the butter and half the chopped chocolate together in a greased saucepan or a double boiler; or do this in a microwave (very carefully in 30 second intervals). Remove from the heat and set aside.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large bowl, whisk the buttermilk, egg and vanilla extract together until well combined, then add in the chocolate and butter mixture. Mix in the flour mixture until just moistened. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Fold in the remaining chopped chocolate.

Scoop about 1/4 cup of batter into each muffin tin.

Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold. Makes about 18 muffins.

Mint Buttercream

4 cups powdered sugar
1/2 cup butter, softened
1/8 teaspoon salt
1 teaspoon mint extract
4 tablespoons milk
3 drops green food coloring

In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.

I have no idea where I found the cupcake recipe but the frosting recipe can be found here.

I don’t know how the cupcakes are (yet), but the frosting was so good, and I’m not even a big mint fan!

Oct 132010
 

Pictures

Cupcake Ingredients

Cupcake Ingredients

Cake Mix

Cake Mix

Adding Pudding Mix

Adding Pudding Mix

Adding Milk

Adding Milk

Adding Oil

Adding Oil

Adding Eggs

Adding Eggs

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Mixing

Mixing

Mixed

Mixed

Ready to go in the Oven

Ready to go in the Oven

Out of the Oven

Out of the Oven

As You Can See, They Fell!

As You Can See, They Fell!

Frosting Ingredients

Frosting Ingredients

Butter and Cream Cheese

Butter and Cream Cheese

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Yummy!

Yummy!

All Frosted

All Frosted

Cinnamon Toast Cupcakes

Cupcakes
1 18.25 ounce box yellow cake mix
1 3.4 ounce box vanilla pudding mix
1 1/4 cups whole milk
3/4 cup vegetable oil
3 whole eggs
1 tablespoon ground cinnamon
1 tablespoon cinnamon sugar (1 Tbsp sugar + 1/4 tsp cinnamon)
Cinnamon Cream Cheese Frosting
1 8 ounce package lowfat cream cheese, at room temperature
4 tablespoons butter, at room temperature
3 cups powdered sugar, sifted
1 teaspoon ground cinnamon

Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place the cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2 min­utes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 20 and 24 cupcakes; remove the empty liners, if any.) Place the pans side by side in the oven.

Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners. Lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips. Place them on a wire rack to cool for 15 minutes before frosting.

Meanwhile, prepare the Cinnamon Cream Cheese Frosting.

Cinnamon Cream Cheese Frosting: Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners’ sugar, a little at a time, blend­ing with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frost­ing until fluffy, 1 minute more.

Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinkle the frosting with the cinnamon­ sugar mixture. Place these cupcakes, uncovered or in a cake saver, in the refrig­erator until the frosting sets, 20 minutes. The cupcakes are ready to serve.

Makes 24. Recipe from here.

For some unfortunate reason, my cupcakes fell. It happens. I don’t like it, but what can you do. More then likely I over mixed, I’d still like to think it was not my fault!

Oct 062010
 

Pictures

This Post Brought to You By My NEW Kitchen Aid Food Grinder!!

This Post Brought to You By My NEW Kitchen Aid Food Grinder!!

The Ingredients

The Ingredients

Cubed Chicken

Cubed Chicken

The Grinder

The Grinder

Grinding the First Little Bit

Grinding the First Little Bit

More Grinding

More Grinding

Even More Grinding

Even More Grinding

All Ground Chicken Breast

All Ground Chicken Breast

In the Pan

In the Pan

Adding Onions

Adding Onions

Adding Garlic

Adding Garlic

Cooked

Cooked

Adding Milk

Adding Milk

Adding Corn

Adding Corn

Adding Canned Diced Tomatoes

Adding Canned Diced Tomatoes

Adding Canned Diced Jalapenos

Adding Canned Diced Jalapenos

Adding Cream of Chicken Soup

Adding Cream of Chicken Soup

Adding Chili Powder

Adding Chili Powder

Pre-Stir

Pre-Stir

Post-Stir

Post-Stir

Boiling

Boiling

Adding the Cheese

Adding the Cheese

CHEESE!!!

CHEESE!!!

All Stirred Up

All Stirred Up

Ready to Eat

Ready to Eat

Tex-Mex Cream of Chicken Soup

2 pounds ground turkey, or ground chicken
1/2 cup onion
4 cloves garlic, minced
4 cups 2% low-fat milk
2 10 3/4 ounce cans condensed cream of chicken soup
2 11 ounce cans mexi corn, drained
1 14.5 ounce can diced tomatoes
2 4.5 ounce cans diced green chiles or jalapenos, drained
4 tablespoons cilantro, chopped, optional
1/2 teaspoon chili powder
2 cups lowfat cheddar cheese, shredded

In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is brown and onion is tender. Drain fat from pan.

Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired.

I got this recipe from here. This version (a double batch) serves about 8.

I LOVE THIS SOUP!!! Okay now that I got that out of my system. This is a favorite around the house, well at least with Justin and I. The 6 year old, she’s not that into it, but hopefully she will learn to love it as we do!

As you can see I finally got the Kitchen Aid Grinder!!! I usually just use my food processor to “grind” the chicken breast, but the Grinder is awesome! You can use ground turkey in this and it’s really good too.

Oct 052010
 

Pictures

Simple Ingredients

Simple Ingredients

Mixing Cream Cheese and Sugar

Mixing Cream Cheese and Sugar

Adding Eggs

Adding Eggs

Those little specks you see are the Vanilla Bean Crush (YUMMY!!!)

Those little specks you see are the Vanilla Bean Crush (YUMMY!!!)

Poured into Crust

Poured into Crust

Fresh Out of the Oven

Fresh Out of the Oven

Crunch Topping

Crunch Topping

A Lot of Brown Sugar Mixed with a Little Water

A Lot of Brown Sugar Mixed with a Little Water

After the Broiler

After the Broiler

 

1 Piece!

1 Piece!

Creme Brulee Cheesecake

2 8 ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 whole eggs
1 whole egg yolk
1 6 ounce graham cracker crumb pie crust
1/2 cup brown sugar
1 tablespoon water

Mix cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and egg yolk; mix until blended.

Pour into crust.

Bake at 350F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Heat broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on cookie sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is bubbly. Serve immediately.

Recipe found here. Serves 8

My Notes: First off let me say this is a very easy good cheesecake. Now with the things I didn’t like, or would do differently. The broiling of the brown sugar, as you can see from my photos, there was some burnt spots. I don’t like that! The cheesecake needed to be placed lower and cooked for a longer time. At that height and time it did almost nothing and longer then that time and you get burnt spots. Live and learn!

Also it doesn’t last well. The sugar starts to pool in the bottom of the pan over night. Of course my solution to this is to just eat it all right away! After 2 days there was so much sugar syrup in the bottom that the crust was soggy and I ended up tossing it. It was very painful to me!!

Oct 052010
 

Pictures

First Ingredients

First Ingredients

Chicken

Chicken

Adding Lemon Juice

Adding Lemon Juice

Adding Sugar

Adding Sugar

Adding Salt

Adding Salt

Mixing

Mixing

Second Ingredients

Second Ingredients

Sour Cream and Half and Half

Sour Cream and Half and Half

Stirring it Up

Stirring it Up

Adding Cumin

Adding Cumin

Adding Ground Coriander

Adding Ground Coriander

Adding Garam Masala

Adding Garam Masala

Adding Turmeric

Adding Turmeric

Adding Chili Powder

Adding Chili Powder

Adding Garlic (I use minced)

Adding Garlic (I use minced)

Adding Ginger

Adding Ginger

Adding Chick Pea Flour

Adding Chick Pea Flour

Stirring

Stirring

Magically Mixed!

Magically Mixed!

First Step Marinated Chicken

First Step Marinated Chicken

Mixing in Second Step Marinade

Mixing in Second Step Marinade

All Mixed Up

All Mixed Up

Skewered

Skewered

Basting with Butter

Basting with Butter

Done

Done

Chicken Tikka with Jasmine Rice

Chicken Tikka with Jasmine Rice

Chicken Tikka

1 1/2 pounds boneless skinless chicken breast
1 1/2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon sugar
1/3 cup plain yogurt
1/3 cup half and half
1 tablespoon fresh ginger, finely grated peeled fresh
2 teaspoons garlic, purreed (I use minced and it’s all good!)
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon balti garam masala
1 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon chickpea flour, besan (garbanzo bean or chickpea flour)
1/4 cup butter, melted for basting
Garnish
raw onion rings
lemon wedges
tomato wedges
chopped fresh green chile

Cut the chicken into 1-inch chunks and place in a mixing bowl and add the lemon juice, salt and sugar. Mix thoroughly and set aside for 30 minutes.

Beat the yogurt and cream together in a bowl until smooth and add the remaining ingredients except for the oil, butter and the garnish. Pour the marinade over the chicken and stir to distribute and mix well. Cover and leave to marinate for 3 to 4 hours or overnight in the refrigerator. Once marinated it can be left in the refrigerator up to 48 hours.

Preheat the broiler to high. Line a grill pan with aluminum foil and brush with a little oil. Thread the chicken pieces onto skewers, leaving a slight gap between each piece. Place the skewers in the prepared grill pan and cook 4 inches from the element for 5 minutes. Baste generously with melted butter, reduce heat slightly and cook for a further 5 minutes. Turn the skewers over and brush with more butter. Cook for 4 to 5 minutes, remove the chicken from the skewers and place in a serving dish. Garnish with the onion, lemon, tomatoes and chili.

This is a favorite of mine and Justin. I love the way all the flavors blend together. It’s not too spicy but I usually double the cumin and the chili powder. We don’t do the garnishments, none of us like onions and I’d be the only one eating the rest.

This serves 4.