Sunday, January 30, 2011
Like always...click the weekly menu tab for details.
I will share the recipe later this week.
Saturday, January 29, 2011
Chocolate Chip Cookie Dough Cupcakes
Source: Annie's Eats
Put the following ingredients in your cart...
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet...I used half and half)
For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
cup light brown sugar, packed
3½ cups confectioners' sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
Tiny chocolate chip cookies
Mini chocolate chips
Put your apron on and...
Preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In your mixing bowl combine the butter and brown sugar. Beat together until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.
Thursday, January 27, 2011
Tuesday, January 25, 2011
Sunday, January 23, 2011
Also this week I am sharing some great Valentine's Day options, Clean Eating sloppy joes packed with veggies, cheese muffins, and chocolate chip cookie dough cupcakes! Check back in!
Friday, January 21, 2011
Well, this meal will give you time for extra cleaning. I invented it. It was delicious, healthy, inexpensive, versatile, and lasted three nights and a lunch. The first night, I served the tacos pictured below, the second night I served the lentils over rice, and the third night I made a soup from it...throwing in whatever I had in my fridge. They were good all three ways.
I cannot technically claim this recipe to be "clean eating" due to the taco seasoning and the corn tortillas. HOWEVER...close enough...and here goes...
Idea inspired by: my dear friend Julie Fletcher
Put in your shopping cart the following ingredients:
1bag brownish/green lentils
1 can black beans
1 can diced tomatoes
1 can corn
for garnish: black olives, shredded cheese, salsa, sour cream, chives, etc.
Put your apron on and ...
Cook 2 cups lentils according to package directions with about two to four tablespoons taco seasoning according to taste. Move to a large skillet (this makes a ton) and add canned corn, black beans, and tomatoes til warm. Serve in warmed corn tortillas and garnish however you like em. You won't miss the meat...my husband the carnivore loved all three versions of these lentils!
Wednesday, January 19, 2011
So...due to many more resorts that must be appraised, I chose these delights to share with you this evening. This is more of an idea than an actual recipe. I made five oranges the other afternoon that were instantly gobbled by hungry little people. They were a hit!
Chocolate Covered Orange Slices
Idea from: Paula Dean Holiday Baking Magazine
1 - 2 cups of chocolate-(I used a handful of dark chocolate chips and semi-sweet chocolate chips. You could use sweetened baking squares or cacao bars. Keep it dark chocolate and you can call these healthy!)
Peel and separate orange. Lay orange slices out on baking sheet covered with wax paper. Melt chocolate in microwave or double boiler. I always use the double boiler. Dip half of each orange section in chocolate and lay on wax paper. Set all orange slices in refrigerator for about 10 minutes til set. They will be gone instantly!
Monday, January 17, 2011
Paul is a simple creature. All he wanted for his birthday was home cookin'. I couldn't convince him to go out. He requested these muffins the morning of his birthday. They are our favorites. I love the sugared tops and how rounded they turn out. Beauties! The hint of lemon in the muffins really add something! I double the lemon zest that the recipe calls for. Here is my version:
Lemon Blueberry Muffins
Source: Adapted from The Girl Who Ate Everything who got it from The Sisters Cafe
Put in your shopping cart the following...
2 cups flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
zest of two lemons
1 cup milk
1/2 cup softened butter
1 cup frozen blueberries (I use fresh blueberries tossed in flour)
For the topping:
1/4 cup butter, melted
1/2 Tab. lemon juice
1/2 cup sugar
Mix dry ingredients and set aside. Beat eggs, milk, and butter. Add dry ingredients and stir to combine. Stir in blueberries gently. Bake at 375 degrees for 20-25 minutes in a sprayed muffin pan. Combine melted butter and lemon juice for the topping. While the muffins are still warm, dip the tops in butter concoction and dip LIGHTLY in sugar. Makes 12 muffins.
Sunday, January 16, 2011
Stay tuned each month for a giveaway. I have the CUTEST recipe binder to give away next month. PERFECT for all the recipes you have been printing out from blogs!
On to other business, this week the Family Night Treat is these scrum-diddly- umptious caramel shortbread bars. YUM!! Click on the weekly menu tab for specifics. Also added to the permanent menu...chocolate chip cookies. One hour notice required. Baked or frozen dough available.
Friday, January 14, 2011
Thursday, January 13, 2011
Tuesday, January 11, 2011
Source:The Happy Baker
1/2 cup butter
1/4 cup sugar
1/3 cup cocoa
1 3/4 cups graham cracker crumbs
3/4 cup coconut
1/2 cup butter, softened
3 Tab. milk
1 tsp. vanilla
2 Tab. custard powder or instant vanilla pudding mix (I used the pudding)
2 cups powdered sugar
3 Tab. butter
3/4 cup semisweet chocolate chips
Put on your apron and ...
In a medium saucepan, combine butter, sugar and cocoa; stir well. Add egg; cook and stir constantly over medium-low heat until mixture thickens. Remove from heat. Mix in cracker crumbs and coconut. Press into a greased 8 or 9 inch square pan. Chill til set. ( I stuck mine in the freezer for about 10 minutes while I was making the filling.)
In a mixing bowl, beat together filling ingredients until light and fluffy. Spread evenly over base and chill. (I stuck mine in the freezer for about 30 minutes to 1 hour) (Until it is firm to the touch)
In a small saucepan over low heat (I always use a ghetto double boiler system I have. I boil 2 inches of water in a big pot, stick the chocolate in a smaller pot and put it in the water. This almost guarantees my chocolate won't melt.) Melt completely. Pour evenly over filling. Refrigerate (or speed freeze :) ) till cool and completely set.
Cut into cute squares and serve. They truly are beautiful.
Sunday, January 9, 2011
Berry Sour Cream Waffles
Source: Lick the bowl good
Put in your shopping cart the following ingredients...
1 3/4 cups all-purpose flour
1 Tab. Sugar
1 Tab. baking powder
1/2 tsp. salt
8 Tab. (1 stick) butter, melted
1 cup milk
1/2 cup sour cream
3 large eggs
1 1/2 cups of fresh or frozen berries (I used raspberries and blackberries here.
Put your apron and get busy!
Preheat your waffle iron. Lightly spray the grids.
Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center.
If adding berries, add about 1/4 cup of the flour and coat berries to keep them from sinking to the bottom of the batter.
Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined. Pour into the well. Mix together until smooth. Gently fold berries into the batter.
Spoon about 1/4 cup of the batter into the center of each waffle quadrant. Cook waffle according to your waffle maker.
Serve hot with butter, syrup , jam...etc. I eat mine plain...THAT is how good they are!
Makes about 5 big waffles.
Thursday, January 6, 2011
Shepherd's Pie. Clean Eating. Kid Tested. Mother Approved.