Strawberry Cupcakes with Strawberry Cream Cheese Frosting

Adapted from Birdonacake.blogspot.com

These cupcakes were moist, flavorful, SO easy, and delicious! Definitely something I will make again...and again...and again and again....:)

Strawberry Cupcakes:

Ingredients: 

1 box white cake mix

1 (3 oz.) box of strawberry instant gelatin

1/2 cup fresh strawberries, pureed

1/2 cup water

1/2 cup oil

4 eggs

Preheat oven to 325 degrees. Line cupcake tins with paper cups. In a large bowl, combine cake ingredients. Beat until blended. Pour into lined cupcake tins. Bake until toothpick inserted in the center comes out clean. Allow to cool before frosting. 

Strawberry Cream Cheese Frosting:

Ingredients:  

8 oz. cream cheese, softened

1/4 cup butter, softened

just under 1/2 cup fresh pureed strawberries

1 tsp. vanilla

6 cups powdered sugar

In a large bowl, beat cream cheese and butter until creamy. Beat in strawberries and vanilla. Gradually add sugar, beating until smooth. Use to frost cooled cupcakes.  

Source: http://birdonacake.blogspot.com/2012/02/strawberry-cake-valentine.html

Peanut Butter Chocolate Cupcakes

Adapted from Birdonacake.blogspot.com

I was given an assignment to bring cupcakes to an event. One problem there:  I could probably count on one hand the amount of times I have made cupcakes. I'm just really not much of a cake person. Therefore, I had a bit of searching to do before the event. I stumbled upon this great blog with yummy cake recipes and decided to use them to make cupcakes. They were a huge crowd-pleaser! And after trying them myself, I think I might be a cake fan after all :)

Chocolate Cupcakes:

Ingredients:

1 cup boiling water

2 cups sugar

1 3/4 cup flour

3/4 cup cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 eggs

1 cup buttermilk (OR 1 cup milk mixed with 1 Tbsp. vinegar)

1/2 cup oil

1 tsp. vanilla

Heat oven to 350 degrees and line cupcake tin with paper cups. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients. 

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil, and vanilla. Beat with mixer until combined. 

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour the batter into cupcake tins. Bake until toothpick inserted in the center comes out clean. 

Allow to cool before frosting cupcakes. Frost as desired. Top with crumbled Reese's Peanut Butter cups. 

Peanut Butter Buttercream Frosting:

Ingredients:  

1 cup salted butter, softened

2 cups creamy peanut butter

4 cups powdered sugar

approximately 1/3 cup milk

In a medium bowl, beat the butter and peanut butter with an electric mixer. Gradually add the sugar. When it starts to get thick, add a little milk at a time until frosting is spreadable. (The amount of milk you use depends on the thickness of the peanut butter). Beat for 3 minutes or until fluffy. 

Source: http://birdonacake.blogspot.com/2012/01/reeses-chocolate-peanut-butter-cake.html

   

Garlic Chicken with Orzo Noodles

Adapted from Allrecipes

I had never tried orzo noodles before and really enjoyed them in this dish. I cooked my orzo noodles in chicken broth which gave them extra flavor. The crushed red pepper gives this dish a little kick-add more or less depending on what you like! The chicken I used had been marinated in a lemon herb seasoning as well-it was delicious!

Ingredients:  

1 cup uncooked orzo pasta

chicken bouillon or chicken broth

2 Tablespoons olive oil

2 cloves garlic

1/4 teaspoon crushed red pepper

2 boneless, skinless chicken breasts cut into bite-size pieces (marinated in lemon herb seasoning or something similar to it)

1 Tablespoon chopped fresh parsley

2 cups fresh spinach leaves

grated Parmesan cheese for topping

Directions:

Bring a large pot of water seasoned with chicken bouillon to boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese. 

Slow Cooker Latin Chicken

Adapted from Allrecipes

I love crock pot meals and especially enjoyed the sweet potatoes in this dish!

Ingredients:

1 Tablespoon olive oil
3 pounds skinless chicken thighs
salt and ground black pepper 1/4 cup loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks
1 green pepper, cut into strips
2 cans black beans, rinsed and drained
1/2 cup chicken broth
1/4 cup loosely packed cilantro leaves
1 cup salsa
2 teaspoons cumin
1/2 teaspoon ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish

Directions:

Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, green pepper, and black beans on top of the chicken. Combine the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Cook on Low for 6-8 hours or on high for 4 hours. Garnish with lime wedges to serve.

Stove Top Granola

Adapted from Allrecipes

I was looking for a snack my kids would enjoy and thought granola would be perfect!  I didn't have all the typical granola ingredients on hand, but this recipe was quick, simple and delicious!  I admit, this particular recipe is not the most healthy I've seen, but it's so yummy! It's great for snacking or to add some crunch to your yogurt! Cook the brown sugar mixture more or less to make more or less crunchy. I tried cooking the brown sugar mixture less once and it produced more of a chewy granola treat!

Ingredients:

1 Tablespoon olive oil

2 cups rolled oats

1/3 cup butter

2 Tablespoons honey

1/3 cup packed brown sugar

1/2 cup chopped almonds

1/3 cup dried cranberries

Heat the oil in a large skillet over medium-high heat. Add oats and then stir until starting to turn brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool. Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Just before pouring onto the cookie sheet, add almonds and cranberries. Pour out on the cookie sheet and spread to cool. 

Butterfinger Blondies

Recipe and Image adapted from Six Sisters Stuff

These are amazing!  Since I made these, I am seriously craving blondies all the time.  Delish!

Ingredients:

• 1 cup butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla
• 2 eggs
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp coarse sea salt
• 2 cups coarsely chopped Butterfinger Bars (approx 10 “Fun Size” bars) 

Directions:

• Preheat oven to 350°
• Cream butter and sugars in mixing bowl.
• Add the vanilla and eggs and mix until incorporated.
• On low add your dry ingredients (flour, salt and baking soda) until just combined.
• Stir in your chopped Butterfinger.
• Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
• Remove from oven and cool completely.

 

BUTTERFINGER BUTTERCREAM:

Ingredients:

• 1/2 cup room temp butter (1 stick)
• 1/2 cup vegetable shortening
• 2 1/2 – 3 cups powdered sugar
• 1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Directions:

• Cream the butter and shortening together until smooth.
• Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth
• Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
• Spread on your cooled blondies.

Orange Beef & Broccoli

Adapted from Allrecipes

This was a great Asian dish and a great use of a cheaper steak.  

Ingredients:

• 1 ½ lbs beef top sirloin, thinly sliced
• 1/3 cup white sugar
• 1/3 cup rice wine vinegar
• 2 Tbs frozen orange juice concentrate
• 1 tsp salt
• 1 Tbs soy sauce
• 1 cup rice
• 2 cups water
• ¼ cup cornstarch
• 2 tsp orange zest
• 3 Tbs grated fresh ginger
• 1 ½ Tbs minced garlic
• 8 broccoli florets, lightly steamed
• 1 cup oil for frying

 Directions:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels.  Allow to dry in the refrigerator for 30 minutes.  In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce.  Set aside.
• Meanwhile, combine rice and water in a medium saucepan.  Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes or until rice is tender.  Add more water at the end, if necessary.
• Heat oil in a wok over medium-high heat.  Toss dried beef in cornstarch to coat.  Fry in the hot oil in small batches until crispy and golden brown; set aside.  Drain all of the oil from the wok except about 1 Tbs.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant.  Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes.  Add beef, and heat through, stirring to coat.  Serve immediately over steamed rice and garnish with broccoli.