April 1st 2012 Peanut Butter chocolate chip Mini Cupcakes
I have been spending WAY too much time on pintrest and all these amazing blogs with amazing food! I have found a blog that you have to follow if you love baking! Its called Food Snots! You will love it! I just did this yummy mini cupcake recipe and it turned out perfect!
Peanut Butter Chocolate Chip Cupcakes 1 cup unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
3/4 cup smooth all natural peanut butter, at room temperature
1cup cup packed lightdark brown sugar (only did this cause as a true baker I got excited & started cooking with out realizing I ran out of sugar)
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cupwhole non fat milk
2 cups Mini semi-sweet chocolate chips
Peanut Butter Frosting
6 ounces unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 tsp salt
1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
1/2 tsp pure vanilla extract
1/2 cupwhole non fat milk
For Cupcakes:
Preheat oven to 350 degrees F.
Combined flour, salt, and baking powder in large bowl stir and set aside.
Mix butter and brown sugar together until creamy and fluffy. You really want to make sure you do this step well at this point over mixing is ok. After you get them well combined add peanut butter on low speed keeping the mixer on add in your eggs.
As this is blending in a small bowl mix milk and vanilla together.
Slowly add 1/2 your side aside flour mixture. Blend well. Than slowly add in your milk mixture so that that it can be combined with the rest without making a splashy mess! After combined add in remaining flour mixture.
Fold in mini chips to your mixture!
Bake about 16min or until top and sides are golden brown.
Visit the Food Snot blog for the directions on the frosting!
March 17th 2012 Chocolate Stout Cupcakes
I found this yummyness on We Are Not Martha blog It looked so good but of course I doubled the batch and did some things a tiny bit different! Hope you guys try these & ENJOY!
Chocolate Stout Cupcakes (24 cupcakes):
• 1 C Guinness (or other stout) I used a chocolate & coffee stout
• 1 C (2 stick) sweet cream butter, room temperature
• 1 C cocoa powder
• 2 C flour
• 2 C sugar
• 1 1/2 t baking soda
• 1/2 t salt
• 2 large egg
• 2/3 C sour cream (full fat)
Preheat oven 350
~In large sauce pan bring to a simmer your 1cup stout & 1cup butter over medium heat. I used Southern Tier Mokah a stout brewed with chocolate & coffee found @ Market of Choice. Very yummy!
~Add 1cup coco powder to your sauce pan and whisk together than remove from heat. Its going to look a little strange cause there is a lot of butter and when its warm the coco stays separated from the butter. So it will look a little like oil & vinegar!
~In a mixing bowl(Kitchen aid mixing bowl) stir together 2cups Flour, 2cup Sugar, 1 1/2t baking soda & 1/2t salt
~In another bowl beat together using a hand mixer 2 large eggs & 2/3 cup sour cream until its frothy
~ Add cooled coco stout sauce mixture to the egg/sour cream mixture and use hand mixer just to blend them together but don't over blend.
~ Combined wet mixture with your dry mixture. Mix until smooth & creamy on low speed not to over mix.
~Place your cupcake liners in and if you have a cupcake batter dispenser prep it as well.
~Fill liners about 3/4 of the way full. i got my cupcakes cups from Michell's craft store, they always have cute seasonal stuff!
~Place pan in per heated oven @ 350 for 16mins. My oven runs hot so it always takes about a 1/2 min less than it says. Poke cupcakes with toothpick to test until toothpick comes out clean.
~ Pull out pan when ready and allow cupcakes to cool until you can remove and finish cooling on a cooling rack.
~ After all cupcakes are completely cooled take your cupcake corer (following coring directions) remove middles from cupcakes!
~ In mixing bowl place room temperature butter and mix until fluffy
~ Add in confectioners sugar 1/2 cup at a time until it becomes a smooth fluffy texture, about 2 cups at 1st.
~Add 2T Baily's, 1T Irish Whisky & about 8 drops green coloring mix well
~Add another 1cup sugar 1/2 cup at a time & 1T Bailey's blend until the consistency you like. Again this is something you can do to taste and texture that you prefer.
~ When ready top cupcakes!
March 12th 2012 Shamrock cookies
Sound familiar? Yes another nasty day here in beautiful Oregon. AHHHHHH where is Spring already I want some sun any sun, cold sun is just fine! But there is good news..Mike and I were running around doing our errands, well and our power went out for 3hrs so it forced us to go do something. As we were running around Mike found a shamrock cookie cutter that he just had to have! He is just a giant kid at heart its so cute! So as the story goes we got home put everything away and made Irish Whiskey sugar cookies with Bailey's Irish Cream frosting! Yes in spirit of St .Patricks day! Oh did they turn out Om Nom Nom!
March 4th 2012 Dinner Time
Ingredients
• 1 1/2 pound flank steak or ball tip steak (used a lean sirloin steak instead)• 1/4 cup cornstarch
• 1/2 cup soy sauce
•1/4 cup white wine• 1/4 cup cooking sherry ( I used 1/4 cup Worcestershire sauce)• 1/2 tablespoon white wine vinegar( I like vinegar so I used a hole tablespoon)
• 1 teaspoon sesame oil
• 1 teaspoon molasses
• 1 teaspoon ginger
•1 teaspoon dried onion (I didn't use onion)• 1/4 teaspoon black pepper
• 1/2 teaspoon red chili flakes
• 3 tablespoons brown sugar
• 1/2 tablespoon peanut butter or sunflower butter
• 3 cloves garlic, minced
• 4 scallions, chopped (used green onion)
Directions
Slice the meat thin and coat evenly with the cornstarch, shaking off any excess.
Put all the liquids and dry spices into the crock pot, add sunflower butter (or peanut butter) and mix well.
Add garlic and scallions. Put meat on top, toss gingerly.
Cover and cook on low for 4 hours. Serve over white rice.
(Served it over white rice and yellow, red, orange mini bell peppers)
Print this recipe (originally from Notes from the Heartland)
March 4th 2012 Snack Time
I have been spending WAY too much time on pintrest and all these amazing blogs with amazing food! I have found a blog that you have to follow if you love baking! Its called Food Snots! You will love it! I just did this yummy mini cupcake recipe and it turned out perfect!
Peanut Butter Chocolate Chip Cupcakes 1 cup unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
3/4 cup smooth all natural peanut butter, at room temperature
1cup cup packed light
2 large eggs
1 tsp vanilla extract
1/2 cup
2 cups Mini semi-sweet chocolate chips
Peanut Butter Frosting
6 ounces unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 tsp salt
1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
1/2 tsp pure vanilla extract
1/2 cup
For Cupcakes:
Preheat oven to 350 degrees F.
Combined flour, salt, and baking powder in large bowl stir and set aside.
Mix butter and brown sugar together until creamy and fluffy. You really want to make sure you do this step well at this point over mixing is ok. After you get them well combined add peanut butter on low speed keeping the mixer on add in your eggs.
As this is blending in a small bowl mix milk and vanilla together.
Slowly add 1/2 your side aside flour mixture. Blend well. Than slowly add in your milk mixture so that that it can be combined with the rest without making a splashy mess! After combined add in remaining flour mixture.
Fold in mini chips to your mixture!
Bake about 16min or until top and sides are golden brown.
Visit the Food Snot blog for the directions on the frosting!
March 17th 2012 Chocolate Stout Cupcakes
I found this yummyness on We Are Not Martha blog It looked so good but of course I doubled the batch and did some things a tiny bit different! Hope you guys try these & ENJOY!
Chocolate Stout Cupcakes (24 cupcakes):
• 1 C Guinness (or other stout) I used a chocolate & coffee stout
• 1 C (2 stick) sweet cream butter, room temperature
• 1 C cocoa powder
• 2 C flour
• 2 C sugar
• 1 1/2 t baking soda
• 1/2 t salt
• 2 large egg
• 2/3 C sour cream (full fat)
Preheat oven 350
~In large sauce pan bring to a simmer your 1cup stout & 1cup butter over medium heat. I used Southern Tier Mokah a stout brewed with chocolate & coffee found @ Market of Choice. Very yummy!
 |
| Bring to a simmer |
~Add 1cup coco powder to your sauce pan and whisk together than remove from heat. Its going to look a little strange cause there is a lot of butter and when its warm the coco stays separated from the butter. So it will look a little like oil & vinegar!
~In a mixing bowl(Kitchen aid mixing bowl) stir together 2cups Flour, 2cup Sugar, 1 1/2t baking soda & 1/2t salt
~In another bowl beat together using a hand mixer 2 large eggs & 2/3 cup sour cream until its frothy
~ Add cooled coco stout sauce mixture to the egg/sour cream mixture and use hand mixer just to blend them together but don't over blend.
~ Combined wet mixture with your dry mixture. Mix until smooth & creamy on low speed not to over mix.
~Place your cupcake liners in and if you have a cupcake batter dispenser prep it as well.
 |
| best invention ever cupcake batter dispenser! |
 |
| 1st time using my new tool! |
~ Pull out pan when ready and allow cupcakes to cool until you can remove and finish cooling on a cooling rack.
Irish Whiskey filling
• 10oz. bittersweet chocolate
• 1/2 C heavy cream
• 1/2 C Baileys Irish Cream
• 2 T unsalted butter, room temperature
• 2 t Irish whiskey (add to taste)
• 1/2 C heavy cream
• 1/2 C Baileys Irish Cream
• 2 T unsalted butter, room temperature
• 2 t Irish whiskey (add to taste)
If you know filling very well you know that this is just a basic recipe and can be changed to your taste and texture. I like my filling a little softer, some like it harder and some like it to be like cream you kinda make it how you want.
~ In a metal mixing bowl add 10oz of bittersweet chocolate. I used bittersweet chocolate chips so that I don't have to chop up the bar chocolate into slivers (I am lazy lol)!
~ In a sauce pan heat cream and Baily's until its simmering and not boiling.
~ Add cream to bowl of bittersweet chocolate and whisk softly. (if not all chocolate melts make a makeshift double boiler and whisk til fully melted)
~ Whisk in butter and whiskey!
 |
| Holly Molly that looks good! |
~ Let cupcakes rest. I let them rest over night and made the frosting the next day but you don't have to let them rest that long.
Baily's Irish Cream Frosting
2-4 C confectioners’ sugar
1 C (2 sticks) unsalted butter, room temperature
3 T Baileys Irish Cream
1 C (2 sticks) unsalted butter, room temperature
3 T Baileys Irish Cream
1T Irish Whisky
Green food coloring
~ Add in confectioners sugar 1/2 cup at a time until it becomes a smooth fluffy texture, about 2 cups at 1st.
~Add 2T Baily's, 1T Irish Whisky & about 8 drops green coloring mix well
~Add another 1cup sugar 1/2 cup at a time & 1T Bailey's blend until the consistency you like. Again this is something you can do to taste and texture that you prefer.
~ When ready top cupcakes!
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| mine even come with a wee bit of gold! |
March 12th 2012 Shamrock cookies
Sound familiar? Yes another nasty day here in beautiful Oregon. AHHHHHH where is Spring already I want some sun any sun, cold sun is just fine! But there is good news..Mike and I were running around doing our errands, well and our power went out for 3hrs so it forced us to go do something. As we were running around Mike found a shamrock cookie cutter that he just had to have! He is just a giant kid at heart its so cute! So as the story goes we got home put everything away and made Irish Whiskey sugar cookies with Bailey's Irish Cream frosting! Yes in spirit of St .Patricks day! Oh did they turn out Om Nom Nom!
Rolled sugar cookies with a twist!
1/4 cup butter, softened
1/2 cup white sugar
1egg
1/2 teaspoon Irish Whiskey
1-1/4 cup All purpose flour
1/2 teaspoon backing powder
1/4 teaspoon salt
Cream together butter and white sugar.
Add in egg and blend well, while still mixing on low add in Irish Whiskey.
Add all dry ingredient and mix.
Cover and Chill dough for a least 1hr.
Preheat Oven 400 degrees
Roll dough out on floured surface about 1/2 inch thick and cut into shapes
Place cookies 1inch a part and bake for 6-8mins let cool before frosting.
Bailey's Irish cream Frosting
• 1cup confectioners’ sugar
• 1/4 unsalted butter, room temperature
• 1T Baileys Irish Cream
Cream butter untill fluffy
Add in confectioners sugar a little at a time
Than add in Baileys Irish Cream
Oh yes & 5 drops or so of green food coloring!
March 4th 2012 Dinner Time
Crock Pot Mongolian Beef
This turned out so good! I made some changes to my recipe but Ill post the hole recipe from Very Culinary blog another yummy thing I found on Pinterest! All recipes on here can be found on my Whats Cooking page as well! Again everything I changed is in bold and didn't do is crossed out!
Serves 4
Prep time: 20 minutes
Cook time: 4 hours on low
Prep time: 20 minutes
Cook time: 4 hours on low
• 1 1/2 pound flank steak or ball tip steak (used a lean sirloin steak instead)• 1/4 cup cornstarch
• 1/2 cup soy sauce
•
• 1 teaspoon sesame oil
• 1 teaspoon molasses
• 1 teaspoon ginger
•
• 1/2 teaspoon red chili flakes
• 3 tablespoons brown sugar
• 1/2 tablespoon peanut butter or sunflower butter
• 3 cloves garlic, minced
• 4 scallions, chopped (used green onion)
Directions
Slice the meat thin and coat evenly with the cornstarch, shaking off any excess.
Put all the liquids and dry spices into the crock pot, add sunflower butter (or peanut butter) and mix well.
 |
| Everything but the meat! |
Add garlic and scallions. Put meat on top, toss gingerly.
 |
| dose not look the best but turns out so yummy! |
Cover and cook on low for 4 hours. Serve over white rice.
(Served it over white rice and yellow, red, orange mini bell peppers)
 |
| om nom nom! |
Print this recipe (originally from Notes from the Heartland)
March 4th 2012 Snack Time
Toasted Coconut Chocolate Chip Cookies
1 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs
2 tsp. vanilla
3 cup flour
1 tsp. baking soda
1 tsp. salt
semi-sweet chocolate chips
Shredded Coconut
Put shredded coconut on a cookie sheet and broil until toasted.
It was my 1st time toasting coconut and it took me two tries before getting it right.. The thing that final worked for me was putting parchment paper on a baking sheet and only putting a little coconut so it is all spared out not lying on top in piles than only putting them in for like 1min @ 375 degrees. Check them often and kinda shake them around on the pan!
Cream butter and sugars together.
Add in eggs & vanilla blend well.
Add all dry ingredients and mix together.
Add semi-sweet chocolate chips
Roll into 1-inch balls and press some of the toasted coconut on top. I use a cookies scoop!
Bake at 375 F for 8-10 minutes.
Enjoy!
Peanut Butter Bannana & Chocolet chip Muffins
http://jessicaerinjarrell.blogspot.com/2012/02/banana-chocolate-chip-muffins.html
I barrowed this amazing resipe from my good friend Oregon Transplants blog. She has been inspireing me to bake more and I just love to see whats going on in her kitchen! If you are not fallowing her, you should!
I changed just a tiny tiny thing to this resipie it was 1cup of sugar but I wanted to add peanut butter cause lets face it what donst go better with bannanas and chcocolate really! So I only did 1/2cup sugar and added 1/2 cup peanut butter!
Ingredients:
1/2 cup sugar
1/2 cup sugar
1/2 cup peanut butter
1/2 cup canola oil
1/2 cup sour cream
3 ripe bananas
2 eggs
1 tbsp baking powder
1/2 tsp salt
2 tsp vanilla
2 cup flour
1 cup mini chocolate chips
Directions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, mix sugar and next 7 ingredients (through salt). Add in vanilla.
3. Add in flour and mix just until combined and moistened. Do not overmix.
4. Fold in chocolate chips.
5. Grease pan or line with paper liners. Fill cups 3/4 full.
5. Bake for approximately 18-20 minutes or until toothpick comes out clean.
6. Cool in pan 10 minutes before removing
1/2 cup canola oil
1/2 cup sour cream
3 ripe bananas
2 eggs
1 tbsp baking powder
1/2 tsp salt
2 tsp vanilla
2 cup flour
1 cup mini chocolate chips
Directions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, mix sugar and next 7 ingredients (through salt). Add in vanilla.
3. Add in flour and mix just until combined and moistened. Do not overmix.
4. Fold in chocolate chips.
5. Grease pan or line with paper liners. Fill cups 3/4 full.
5. Bake for approximately 18-20 minutes or until toothpick comes out clean.
6. Cool in pan 10 minutes before removing
Thanks Jess!
Home made Pita Chip Crackers
Ingredients
2 1/2 cup flour
1tsp salt
1tsp dill weed
1tsp sesame seed
1tsp chives
4T olive oil
3/4 cup water
Preheat oven to 400 degrees. In mixing bowl add dry ingredients flour, salt, dill, sesame seed, and chives mix well tell all is blended evenly. Next add 4T olive oil & gradually add in 3/4 cups water until ball forms.
Place your rolled quarter dough onto cookie sheet with parchment paper or you can bake on baking mat. add just a tiny sprinkle of salt on top.
Cut with a rolling cutter into small rectangle pieces.
Bake for 10 mins undisturbed do this with each quarter.
Pull out of oven and let cool. Enjoy with dip or just plain.
We had a lot of fun making these and they turned out yummy! You really can add any seasoning you want to, this is just one that we came up with!
