Sunday, January 31, 2010

Vanilla Cupcake

I needed a yummy cupcake recipe and I found this one on Martha Stewart's website. They taste like a sugar cookie and weren't too tough to make.

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups of sugar
2 Tablespoons of baking powder
3/4 teaspoons salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract


Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Vanilla Buttercream Icing Recipe

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup of milk
1 teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Friday, January 29, 2010

Meatballs and Rice

Here is a new recipe from me as well. I have been trying out some new ones and will post the ones we loved. This meatball recipe is quick and easy.

25 Meatballs, cooked and frozen
1 can cranberry sauce
1 jar salsa
cooked rice

Whisk together cranberry sauce and salsa. Pour sauce in a slow cooker. Add frozen meatballs. Cook on low 4-5 hours, or high 2-3 hours. Spoon meatballs and sauce over cooked rice.

Wednesday, January 27, 2010

Okay I am awake!

Okay I know I have been super duper lame!!!! I haven't posted since October, and this food blog has become sort of a joke am I right?? Well, I am back!!! I am going about this in a whole new way too! I plan on posting one recipe a week, and maybe just a fun snack for kiddos. I also plan on posting about some of my favorite cooking tools or gadgets from time to time, and some crafty goodness now and again! So please come back and check it out, I swear I am here and trying to do better :) Here is one to kick it off for all you busy moms out there! I got this one off of Real Simple awhile back and it is an easy fix without too much mess!

Last Minute Lasagna

1 24-26 oz. jar of pasta sauce

2 18-20 oz refrigerated large cheese ravioli

1 10 oz box of frozen spinach, thawed and excess water sqeezed dry

1 8 oz bag of shredded mozzarella

1/2 c. (2 ounces) grated parmasean

Heat Oven to 375 degrees F.

Spoon a thin layer of sauce over the bottom of a 9X13 inch baking dish. Cover with a single layer of ravioli. Top with half the spinach and mozzarella, and a third of the sauce. Repeat using the remainder of the spinach and mozzarella. Top with another layer of ravioli (you may not need all the ravioli). Sprinkle with the parmasean cheese. Cover with foil and bake for 30 minutes. Uncover and bake an additional 5 to 10 minutes until bubbly.

Let me know what you think! Thanks for stopping by :)