Tuesday, December 27, 2011

Delicious White Cupcakes

These are hands-down the best cupcakes I have ever had. They are super moist and delicious and so fun to decorate. I guarantee you will be hooked on this recipe. Makes approximately 36 cupcakes. I hope you enjoy!
  • 1 (18.25 oz) box white cake mix (Duncan Hines "Moist White")
  • 1 cup all-purpose flour
  • 1 cup granulated white sugar
  • 3/4 tsp salt
  • 1 1/3 cups water
  • 2 tbsp vegetable or canola oil
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 4 large egg whites
  1. Preheat oven to 325. Place cupcake liners in cupcake pans.
  2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat for 2 minutes, or until blended.
  3. Use ice cream scoop to fill prepared cupcake tins about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Homemade Quiche

After having a homemade quiche at a baby shower, I simply had to make one for a breakfast-for-dinner night. These are so simple; they're like the homemade pizza of the breakfast world because you can throw any chopped veggies in them. Feel free to experiment with fillings and to make you're own crust (I'm not that brave). I hope you enjoy!
  • 1 9" pie crust
  • 4 large eggs
  • 3/4 cup heavy cream
  • salt and pepper
  • herbs of choice (basil, oregano, thyme...)
  • 1 cup of grated cheese(s) of any kind
  • 1 cup of filling ingredients of your choice: spinach, sauteed mushrooms, onions, leeks, broccoli etc.
  1. Preheat oven to 400 degrees and bake pie crust in greased pie dish for time suggested on pie shell box. (approx. 8 minutes)
  2. Fill pie shell with your chosen ingredients and top with cheese. Reduce oven heat to 350 degrees.
  3. Lightly whisk eggs in a small bowl and add cream, salt, pepper, and other chosen spices. Whisk well and pour into pie shell.
  4. Bake for 40 to 50 minutes or until a knife inserted 1" from edge comes out clean. You made need to cover quiche halfway through to prevent crust edges from burning.

Easy Beef Burgundy

Simple, slow-cooker dish that is sure to please. I hope you enjoy.
  • 1 1/2 lbs beef round steak or stew meat, cut into 1-inch pieces
  • 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
  • 1 cup red wine
  • 1 small onion, chopped
  • 1 can (4 oz) sliced mushrooms, drained
  • 1 package dry onion soup mix
  • 1 tbsp minced garlic
  1. Combine all ingredients in slow cooker. Cover; cook on LOW 6-8 hours or until beef is tender. Serve over egg noodles.

Saturday, December 10, 2011

Dannon Blueberry Coffee Cake

I made these cute, mini cakes for a baby shower this weekend. I added a picture of the pan I used, too. They are super delicious and moist. I would recommend cutting the cinnamon mixture in half, though, as it made way too much for my mini cakes. However, for a regular sized bundt cake it might be fine. For mini bundt cakes, I baked them for half of the time suggested, but kept on eye on them so they didn't dry out. I hope you enjoy!
  • 3 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cups Dannon All Natural plain yogurt (or similar)
  • 1 cup fresh or frozen blueberries
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup chopped pecans
  • 1 tbsp confectioner's sugar for dusting
  1. Preheat oven to 350 degrees. Grease and flour a 9-inch bundt pan (or 6 mini cake pan).
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Dannon yogurt and vanilla. Combine the flour, baking powder, and salt in a small bowl. Stir into the batter until blended. Fold in the blueberries.
  3. Spoon half the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon, and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  4. Bake for 65-70 minutes or until a knife inserted into the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate and tap firmly to remove from pan. Dust with confectioner's sugar before serving.
From allrecipes.com

Wednesday, December 7, 2011

Homemade Potstickers

These can be a little time-consuming, but they are really fun to make. I've tried to use wonton wrappers before and got really frustrated because they dried out too quickly and the edges didn't seal tightly. I like how this recipe uses a damp tea towel over the pre-made potstickers to keep them moist. I definitely should have used a non-stick pan, or stirred the pan more frequently because they stuck to the pan. But, it's definitely worth making again. I hope you enjoy!
  • 1 cup finely shredded bok choy or napa cabbage (optional)
  • 1/4 tsp salt
  • 1 lb. lean ground pork
  • 2 green onions, finely chopped
  • 1 tbsp soy sauce
  • 1-2 cloves garlic, crushed
  • 1 tsp grated ginger
  • 1/2 tsp sugar
  • 1 tsp sesame oil
  • 1 pkg wonton wrappers, thawed if frozen
  • canola oil
  • chicken or veggie stock
  1. If you're using it, toss the cabbage with salt in a medium bowl and let stand for 5 minutes. Pick it up in your hand and squeeze out the excess liquid, draining it as well as you can. Add the pork, green onions, soy sauce, garlic, ginger, sugar and sesame oil and mix it all up with your hands.
  2. Place a small spoonful of filling in the middle of each wrapper; moisten the edges with water, using your finger, and fold over, pressing the edges tightly to seal. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. Cover with a tea towel to prevent from drying out.
  3. Heat a drizzle of oil in a large skillet over medium-high heat. Place half the dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. Pour about 1/4 cup stock into the pan. Cover, reduce heat to medium and cook for about 5 minutes- this will allow them to steam cooking them through.

Easy Chicken and Mushrooms

This is a very simple weeknight meal that is sure to please. I especially love pairing this with egg noodles, yum! I hope you enjoy!
  • 4 boneless chicken breast halves
  • 2 tbsp butter
  • 1 1/2 cups sliced mushrooms
  • 1 small onion, sliced
  • 1/8 tsp garlic powder
  • 1 (10.75 oz) Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tbsp dry sherry
  • 1/8 tsp ground pepper
  • egg noodles
  1. Heat 1 tbsp butter in skillet. Add chicken and cook until browned. Remove chicken.
  2. Heat remaining butter. Add mushrooms, onion, and garlic and cook until tender.
  3. Add soup, milk, sherry and pepper. Heat to boil. Return chicken to pan. Cover and cook on low heat for 5 minutes or until done. Serve with noodles.