So I got up this morning thinking muffins sounded good, however I didn't get around to making them until this evening. I found this recipe on Allrecipes and am trying to eat healthier baked goods. These were pretty good, my only complaint like other people was that they stuck to the muffin cups. I did change the recipe a little bit.
1 cup oats
1 cup buttermilk (I didn't have any so I made my own with milk and lemon juice)
2 eggs lightly beaten
1 cup flour
1/2 cup brown sugar
1 1/2 t baking powder
1/2 t baking soda
cinnamon
I also added a 1/2 cup of applesauce
Combine oats and buttermilk and let sit for 5 minutes.
Stir in eggs then apple sauce.
Combine dry ingredients and then add to wet mix until moist.
Fill baking cups about 2/3 full.
Bake at 400 degrees for 18-20 minutes.
Cool 10 minutes on wire rack.
Very tasty but like I said I can't figure out why they stick to the muffin cups, if you can please let me know!
Monday, June 27, 2011
Bumblebee Cupcakes
A new guy started at Ryan's work so I thought I would make cupcakes to welcome him to the Blue Dog Crew. I didn't have a recipe for dog 
cupcakes but did have one for Bumblebee cupcakes that I thought would be really cute. I used boxed cake mix, the recipe called for banana but I thought Lemon would taste better so I used Duncan Hines Lemon Cake Mix.
I then bought Cream cheese frosting, if I had more time I would have made my own.. but alas time got away from me.
You'll need gum drops, black gel frosting and black licorice.
Use a couple drops of yellow food coloring to dye the frosting.
Cut the black licorice so you have about 1.5 inch pieces
for antennas.
I tried to find a bag of all yellow gum drops but due to cost just bought Meijer brand and used all of the different colored ones.
Frost the cupcakes one at a time.
Place one gum drop on the front for a head and two down the middle, all the same color for the body. Then choose 4 m
ore all the same color and put 2 on each side of the body for wings.
Stick the black licorice in between the head and body for antennas and use the black frosting to draw eyes on the head and stripes on the body.
These are a very cute su
mmer dessert for a 
picnic!
cupcakes but did have one for Bumblebee cupcakes that I thought would be really cute. I used boxed cake mix, the recipe called for banana but I thought Lemon would taste better so I used Duncan Hines Lemon Cake Mix.I then bought Cream cheese frosting, if I had more time I would have made my own.. but alas time got away from me.
You'll need gum drops, black gel frosting and black licorice.
Use a couple drops of yellow food coloring to dye the frosting.
Cut the black licorice so you have about 1.5 inch pieces
for antennas.I tried to find a bag of all yellow gum drops but due to cost just bought Meijer brand and used all of the different colored ones.
Frost the cupcakes one at a time.
Place one gum drop on the front for a head and two down the middle, all the same color for the body. Then choose 4 m
ore all the same color and put 2 on each side of the body for wings.Stick the black licorice in between the head and body for antennas and use the black frosting to draw eyes on the head and stripes on the body.
These are a very cute su
mmer dessert for a 
picnic!Wednesday, June 8, 2011
Great Recipe from Barefoot Contessa
A few teachers at Mason were talking about how great this recipe thought so Ryan and I tried it out on a weekend and absolutely loved it. It's from Food Network's Barefoot Contessa, her site is here. This recipe makes a lot and is great cold or heated up the next day, it's a good summer recipe.
Orzo with Roasted Vegetables
Ingredients
1 small eggplant, peeled and 3/4 inch diced (we used summer squash instead)
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 red onion peeled and 1 inch diced
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 t of kosher salt
1/2 t fresh ground pepper
1/2 lb of orzo or rice shaped pasta
For the dressing:
2 freshly squeezed lemons
1/3 c of olive oil
1 t kosher salt
1/2 t fresh ground pepper
To assemble:
4 scallions, minced, white and green parts
1 cup of pine nuts
3/4 lb of feta, 1/2 inch diced not crumbled
basil leaves julienne
Preheat oven to 425 degrees
Toss the vegetables with olive oil, salt and pepper on a large cookie sheet covered in foil. Roast in oven for 40 minutes or until browned turning with a spatula once.
Cook the orzo in boiling chicken broth for 7 to 9 minutes. Drain and transfer to a large serving bowl. Add the roasted vegetables, scraping all of the liquid and seasonings from the cookie sheet into the bowl.
For the dressing combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature and add scallions, pine nuts, feta and basil. Serve at room temperature.
This was so tasty!!! You can mix up the vegetables too, add what you like. It definitely needs the feta, and the dressing though.
Orzo with Roasted Vegetables
Ingredients
1 small eggplant, peeled and 3/4 inch diced (we used summer squash instead)
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 red onion peeled and 1 inch diced
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 t of kosher salt
1/2 t fresh ground pepper
1/2 lb of orzo or rice shaped pasta
For the dressing:
2 freshly squeezed lemons
1/3 c of olive oil
1 t kosher salt
1/2 t fresh ground pepper
To assemble:
4 scallions, minced, white and green parts
1 cup of pine nuts
3/4 lb of feta, 1/2 inch diced not crumbled
basil leaves julienne
Preheat oven to 425 degrees
Toss the vegetables with olive oil, salt and pepper on a large cookie sheet covered in foil. Roast in oven for 40 minutes or until browned turning with a spatula once.
Cook the orzo in boiling chicken broth for 7 to 9 minutes. Drain and transfer to a large serving bowl. Add the roasted vegetables, scraping all of the liquid and seasonings from the cookie sheet into the bowl.
For the dressing combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature and add scallions, pine nuts, feta and basil. Serve at room temperature.
This was so tasty!!! You can mix up the vegetables too, add what you like. It definitely needs the feta, and the dressing though.
Tasty dinner I whipped together
Now that school is over I plan to blog more on here, sorry it's been so long, I haven't had much time to cook but I do now. So let's start with something I just threw together for dinner with things I had in the fridge and cupboard.
Ingredients:
1 box of pasta, I used Penne
1 Onion chopped
6 slices of bacon cooked
1 container of Philadelphia Cooking cream, I used Italian Herb and Cheese, I absolutely love this stuff, if you can catch it on sale, stock up.
Boil Water for the pasta. While you are waiting for the water to boil, cook your bacon in a skillet.
Once the bacon is cooked removed and drain, then crumble. Cook onion in the bacon grease. Add your cooked pasta with the bacon and the cooking creme and a can of diced tomatoes if you'd like. Cook it all together until heated through. Voila.. quick, easy and tasty dinner.
Ingredients:
1 box of pasta, I used Penne
1 Onion chopped
6 slices of bacon cooked
1 container of Philadelphia Cooking cream, I used Italian Herb and Cheese, I absolutely love this stuff, if you can catch it on sale, stock up.
Boil Water for the pasta. While you are waiting for the water to boil, cook your bacon in a skillet.
Once the bacon is cooked removed and drain, then crumble. Cook onion in the bacon grease. Add your cooked pasta with the bacon and the cooking creme and a can of diced tomatoes if you'd like. Cook it all together until heated through. Voila.. quick, easy and tasty dinner.
Saturday, January 1, 2011
Starting the New Year with some Whoopie... Whoopie Pies that is
I have to say I was totally sucked into Top Chef: Just Desserts this season and everyone on there made Whoopie Pies... so after reading Bon Appetit I decided to try making them myself. This is Martha Stewart's Chocolate Peanut Butter Whoopie Pie Recipe.
Cookie Ingredients:
1 3/4 cups of all purpose flour
3/4 cup of cocoa powder, not Dutch-process
1 1/2 teaspoons of baking soda
1/2 teaspoon of salt
1 tablespoon of unsalted butter, softened
1/4 cup of Crisco
1/2 cup of sugar
1/2 cup of brown sugar
1 egg
1 cup of milk
1 teaspoon of pure vanilla extract
Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda and salt in a small bowl and set aside.
Put butter, Crisco, and sugars into a bowl and mix on high until smooth.
Add egg and mix until pale and fluffy.
Mix in half the flour mixture.
Then the milk and vanilla.
Mix in remaining flour mixture.
Drop by rounded tablespoonfuls on a cookie sheet with parchment paper on non stick foil, spacing 2 inches apart.
Bake until cookies spring back when lightly touched about 12 minutes. Let cool on wire racks. Cool completely.
Filling ingredients:
1/2 cup of peanut butter
1 stick of unsalted butter softened
3/4 cup powdered sugar
Mix peanut butter and butter with mixer on high until smooth.
Reduce speed to low and add powdered sugar. Beat until combined. Raise speed and mix for 2-3 minutes until fluffy and smooth.
Spread frosting on back
of one cookie and top with a cookie comparable in size.
Cookie Ingredients:
1 3/4 cups of all purpose flour
3/4 cup of cocoa powder, not Dutch-process
1 1/2 teaspoons of baking soda
1/2 teaspoon of salt
1 tablespoon of unsalted butter, softened
1/4 cup of Crisco
1/2 cup of sugar
1/2 cup of brown sugar
1 egg
1 cup of milk
1 teaspoon of pure vanilla extract
Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda and salt in a small bowl and set aside.
Put butter, Crisco, and sugars into a bowl and mix on high until smooth.
Add egg and mix until pale and fluffy.
Mix in half the flour mixture.
Then the milk and vanilla.
Mix in remaining flour mixture.
Drop by rounded tablespoonfuls on a cookie sheet with parchment paper on non stick foil, spacing 2 inches apart.
Bake until cookies spring back when lightly touched about 12 minutes. Let cool on wire racks. Cool completely.
Filling ingredients:
1/2 cup of peanut butter
1 stick of unsalted butter softened
3/4 cup powdered sugar
Mix peanut butter and butter with mixer on high until smooth.
Reduce speed to low and add powdered sugar. Beat until combined. Raise speed and mix for 2-3 minutes until fluffy and smooth.
Spread frosting on back
of one cookie and top with a cookie comparable in size.
Friday, December 31, 2010
Quick and easy Festive Soup
I was looking for something different to make with ground beef and started flipping through a Pillsbury cookbook I had at home and came across this recipe.
Beefy Nacho Soup
1 lb of ground beef
Pack of taco seasoning
2 cans of condensed nacho cheese soup
1 can of diced tomatoes and green chilies undrained
1 1/2 cups of milk
Shredded cheese
Tortilla chips
Brown the ground beef and drain in a large pot
Reduce heat to medium and add the taco seasoning, soup, diced tomatoes and milk. Cook 10 minutes stirring frequently until heated through. Top with cheese and tortilla chips. I also added green onions and sour cream to it which gave it even more flavor.
The recipe only called for 1 tablespoon of taco seasoning and 1 can of nacho cheese soup but the extra seasoning and soup gave it an extra kick while the sour cream on top cooled it down.
Katie's bacon wrapped chicken
Chicken was on sale at a local grocery this week for $1.79 a pound. After we stocked up, I had to find a new chicken recipe. Here's what I came up with:
Boneless skinless chicken breast halves
Worcestershire sauce
Bacon
Sliced fresh mushrooms
Onion sliced
Monterrey Jack shredded cheese
1 bottle of Marzetti's honey mustard salad dressing
Put chicken in a glass dish and poke holes in it with a fork
Pour Worcestershire over it to soak in and marinade. I put quite a bit actually.
Refrigerate for 1 hour. You can cover it if you want, but I didn't and it came out just as good.
Cook bacon, drain and set aside.
Cook onion and mushrooms in bacon grease. Let sizzle on low.
Preheat oven to broil
Broil each chicken breast for 10 minutes on each side.
Take out and top with bacon and cheese and cook until cheese is melted.
Serve with mushrooms and onions and dressing.
We also had baked potatoes which went quite well. It's not too time consuming but oh so tasty!
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