Emily

Sprinkles Cupcake’s Strawberry Cupcakes

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I love cupcakes. I really do. When I saw this recipe for Strawberry Cupcakes from Sprinkles Cupcakes (the original Cupcake bakery!) I had to try it. I’ve never liked Strawberry cupcakes from a box. These…. well, these are divine.

Sprinkle’s Strawberry Cupcakes with Strawberry Icing
Servings: Makes 1 dozen

Strawberry Cupcakes

Ingredients
2/3 cup fresh or frozen whole strawberries (thawed if frozen)
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/4 cup whole milk , room temperature
1 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature

Directions
– Preheat oven to 350°.
– Line a 12-cup muffin tin with cupcake liners; set aside.
– Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. – Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
– In a medium bowl, whisk together flour, baking powder and salt; set aside.
– In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
– With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended.
– Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
–  Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes.
– Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Icing

Ingredients
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

Directions
– Place strawberries in the bowl of a small food processor; process until pureed.
– In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
– Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
– Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended.
– Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Source for cupcakes. Source for icing.

Cinnamon Toast Crunch Cupcakes

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I’ve had a great time lately trying out some new cupcake recipes. This one did not disappoint! I love Cinnamon Toast Crunch, so when I spotted this one online – I knew I had to make it.

Cinnamon Toast Crunch Cupcakes
(makes 2 dozen)

Ingredients 
Cinnamon Cake:
3 eggs
1/3 cup oil
¾ cup buttermilk
1 teaspoon vanilla extract (use the real stuff!)
¾ cup sour cream
1 boxed Vanilla Cake Mix (not white cake mix)
1/2 cup crushed Cinnamon Toast Crunch Cereal
1 ½ teaspoon cinnamon

Cinnamon Toast Crunch Buttercream:
8 oz cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
2/3 cup Cinnamon Toast Crunch powder (Crush the cereal in a bag and then sift out 2/3 cup)

Directions 
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
3. Mix in sour cream.
4. Add cake mix and cinnamon and mix until smooth.
5. Stir in lightly crushed cereal.
6. Fill cupcake liners 2/3 full and bake for 15-18 minutes, or until an inserted knife comes out clean.
7. Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.

Chicken Guacamole Quesadilla

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I’ve been trying to come up with some new lunch ideas lately. This little ditty came to me while I was trying to clear out some leftovers. Chances are, you too have most of these ingredients in your fridge right now.
Ingredients
Flour Tortilla
Guacamole (I used a 100 calorie pack of pre-made guacamole)
Shredded Cheddar Cheese
Chicken
Bacon Bits
Butter
Directions (pretty self explanatory, but here you go!)
– Spread guacamole on one half of tortilla. Top with cheese, chicken, and bacon bits.
– Fold and lightly spread butter on the outside of the tortilla.
– Cook in skillet over medium-low heat.
– Enjoy!

Summer Zucchini Bake

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It’s nearly July and gardens across the country are producing massive amounts of Zucchini. I sadly don’t have a garden (once I have a yard, you better believe I’ll have one!), but I am the grateful recipient of those who have them.

This is a great recipe to have on hand. Zucchini are so easy to cook with, they take on nearly any flavor you pair them with. I LOVE this recipe, and know you will too.


Summer Zucchini Bake

Ingredients
4 (regular sized) zucchini, sliced thin
2 carrots, grated
1 Vidalia onion, chopped
1 clove garlic, minced (mine came from a jar of minced garlic)
1 can cream of mushroom soup
Ritz Crackers, French Fried Onions, or another crunchy topping of your choosing

Directions
– Coat frying pan with olive oil. Add onion, saute. Once the onion is starting to saute, add zucchini and garlic. Cook until tender. (Make sure to not over cook the zucchini, you don’t want mush!) Remove from heat.
– In a bowl (or the casserole dish that you’ll bake it in) combine zucchini mixture, carrots, and soup. Mix well.
– Cook at 375 for 15 minutes in a shallow 2 quart dish. Add your topping and cook for an additional 5-10 minutes, or until heated through.

This recipe is easy to mix up too. If you have squash, throw those in. No cream of mushroom soup? I’m sure Cream of Celery would be great too. It’s such a nice way to use all that fresh produce straight from the garden.

Simple Chicken Parm

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This is a great recipe that will be ready in 30 minutes. It’s simple and low in calories… just the way I like it!!

Simple Chicken Parm


6 small boneless skinless chicken breast halves (around 1lb to 1.5lbs.)
2 egg whites, lightly beaten
1 cup Italian-style bread crumbs
1 Jar of your favorite spaghetti sauce
Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
spaghetti, cooked, drained

– Heat oven to 400ºF.
– Dip chicken in egg whites, then in bread crumbs. Make sure to coat the whole chicken.
– Place in 13×9-inch pan lined with foil and sprayed with cooking spray.
– Bake for 20 to 25 min. or until chicken is done (165ºF).
– Top with sauce and cheeses.
– Bake 5 min. or until mozzarella is melted.
– To serve, place chicken on top of a bed of spaghetti! Enjoy!

(Source)

Beefaroni

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It’s 5 o’clock. You have no idea what to make for dinner. You go to your pantry to see what you can throw together. Chances are, you have everything for this meal. 



Ingredients:
1 lb. ground beef

16 oz. elbow macaroni

24 oz. jar pasta sauce
6 oz. can tomato paste
2 1/2 C. shredded cheddar cheese
Directions:
1. Crumble ground beef into skillet, brown and drain.
2. While meat is browning, bring water to boil and cook pasta (about 8 minutes). Drain.
3. Add meat to the pasta. Pour in pasta sauce and tomato paste. Stir.
4. Place in a greased 9×13 casserole. Top with cheddar cheese. 
5. Cook at 350 for 30 minutes or until cheese is melted and sides are bubbly. 
If you’re like me and have a small family to feed, then simply freeze half of this recipe and enjoy it later!

(This is only half the recipe, I froze the other half!)

Golden Potato Soup

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This is such a simple and tasty recipe. It’s my Mammaw’s Potato Soup (for you non-southerners… Mammaw is a grandma!). It’s the ultimate comfort food. Enjoy!

3 c. chopped potatoes
3 c. chicken broth
½ c. celery slices
½ c. carrot slices
¼ c. chopped onion
1 tsp. parsley flakes
½ tsp. salt
dash of pepper
1 ½ c. milk
2 Tbsp. Cornstarch
½ lb. Velveeta cheese

 Combine potatoes, chicken broth, celery, carrots, onions, parsley flakes, salt, and pepper. When tender, slightly mash potatoes. Add cornstarch, milk. Then add cheese – turn heat off. Enjoy!

P.S. This recipe makes a small batch of soup. Perfect for a small family. If you have a larger family or want leftovers, make sure to double it!!

Cast Iron Chocolate Chip Cookie

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 We’re big fans of Chocolate Chip cookies. Bigger the better, right? This cookie is so scrumptious, and… you can’t go wrong with a Martha recipe.  It’s crisp on the outside and chewy on the inside. It’ll be a while until I make cookies any other way…

Also, don’t be afraid. Pull out your trusty cast iron skillet. It makes the edges so crispy!


Cast Iron Chocolate Chip Cookie

Ingredients
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
2 teaspoons of pure vanilla extract
1 1/2 cups chocolate chips (9 ounces)

Directions
-Preheat oven to 350 degrees.
-In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes.
-Add egg and vanilla; mix until they are fully incorporated.
-Add flour mixture, and beat until just combined.
-Stir in chocolate chips.
-Transfer dough to a 10-inch ovenproof skillet (I sprayed mine with just a little cooking spray), and press to flatten, covering bottom of pan.
-Bake until edges are brown and top is golden, 40 to 45 minutes. Don’t overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool in pan, 15 to 20 minutes. Cut into wedges.

This cookie would taste great with some Vanilla Ice Cream and Chocolate Sauce. Yum!

Blueberry Banana Smoothie

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Just call me the Smoothie Queen. I can’t get enough of them.
Here’s one that I’ve made up…. it’s quickly become a favorite of my husbands. (Go figure. He’s from Maine. Anything with Maine Blueberries, he loves!!)

Blueberry Banana Smoothie
Serves 2
Ingredients
1 Banana
1 1/2 cup Frozen Blueberries (If you have a Costco close by, they carry frozen Wild Maine Blueberries, Wlyer’s Brand… these are naturally sweeter and SO tasty!)
1/2 C. Vanilla Yogurt (if you have a 6 oz. container, that works too!)
1 C. apple juice

Directions

Blend.
Enjoy!

Oatmeal Cream Pies

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I LOVE Little Debbie’s Oatmeal Cream Pies. I enjoy them so much that I limit myself to one purchase a year of those little sweeties… (if I bought them more, I’m pretty sure I’d have a much larger waist line).

I saw this recipe, and knew I had to try it. These are delicious! A grown-up version (and much less processed) of Little Debbie’s creation. And sadly, these cookies didn’t last more than 48 hours in my house!!

Enjoy!

Oatmeal Cream Pies
(Makes 18 Pies)

Cookie Ingredients:
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats

Cream Filling Ingredients:
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Directions:
– In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.
– Combine flour, salt, baking soda, and cinnamon. Add to the creamed mixture; mix in the oats.
– Drop dough by TBS on ungreased sheets. (I used a small cookie scoop.)
– Bake at 350 degrees F. Bake for 10-12 minutes,or until just starting to brown around the edges. They will look moist; don’t overcook.
– While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Allow this to cool.
– Combine marshmallow cream, shortning, powdered sugar, and vanilla in med bowl; mix on high until fluffy.
– Add the cooled salt water and mix well. Spread filling on flat side of one cookie, press 2nd cookie on top.

(Source)