Thursday, February 13, 2014
Happy Valentine's Day all! Well, a day early. I thought I'd give you some dessert ideas from Feeding My Giant to celebrate your special day. My Giant and I celebrated earlier this week with a lunch and dinner date! Lucky girl right here. My Little Giant and I are making Valentine's to take around to his friends in the neighborhood (all of which are women over 70). I hope you have a magical Valentine's Day!
1 - Strawberry Filled Cream Puffs
2 - Sugar Cookies - No Chilling Required
3 - Pink Cherry Snickerdoodles
4 - Tuxedo Brownie Bites
5 - Mini Berry Pies
Monday, February 10, 2014
I am the first to admit that I am not a fan of cupcakes. Or, most sweets for that matter. My mind has been changed after trying these Cherry Vanilla Almond Cupcakes. I love cherry flavoring (but not real cherries. Weird, I know). Especially around valentine's day. When I saw a picture of these floating around on Pinterest, I knew I needed to try them.
Now, I was super nervous to make these. I haven't made very many cakes from scratch, and was very hopeful on how they would turn out. The first batch I made I almost cried over. They took me forever to make, and tasted, well, meh. But then, I realized that I had added more than double the butter called for. I cried. Then swore I would never make cupcakes again, and bought myself a soda to comfort my frustration. I eventually decided to try them again and am glad I did. In fact, I may or may not have had three for breakfast the day after I made them. And by three I mean four. I am definitely now on the hunt for more cupcake recipes to experiment with.
Just FYI, for these cupcakes, I used Maraschino Cherries from Wal-Mart that still had the stem on and are supposedly all natural. I'm not sure what brand they are, but they did not give me a super pink color. If you don't buy the kind that is all natural, your coloring will be a lot more vibrantly pink.
Here is a pic of My Giant and I at Kara's Cupcakes in San Francisco. My Giant surprised me for my birthday the first year we were married with a vacation to San Francisco to see Wicked. Best hubby ever! And, best cupcake ever.
Cherry Almond Vanilla Cupcakes
Adapted from Better Homes and Garden
½ cup butter
4 egg whites
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup buttermilk
Juice from half a lemon (1 ½ tablespoons)
1/3 cup maraschino cherry juice
1 ½ cups sugar
1 teaspoon vanilla
½ teaspoon almond extract
Zest from 1 lemon (about 1 tablespoon)
- Allow butter and eggs to come to room temperature for at least a half hour.
- Meanwhile, line cupcake pan with liners and pre heat oven to 350 degrees.
- In a medium sized bowl, combine flour, baking powder, salt and baking soda and set aside.
- In a separate dish or bowl, combine buttermilk, lemon juice and maraschino cherry juice.
- In large mixer, beat butter on medium speed for 30 seconds. Add sugar, vanilla, almond extract and lemon zest. Beat until well incorporated.
- Add egg whites one at a time, mixing well after each addition.
- Alternately, add buttermilk mixture and flour mixture, beating well after each addition. Mix until just combined.
- Using cookie scoop or spoon, place batter in cupcake liners, filling each 2/3 full.
- Bake for 15-18 minutes, or until the tops spring back when lightly touched. Cool in pan for 5 minutes, then remove from pan onto wire racks to cool completely.
- Frost with Cherry Almond Butter Frosting.
Cherry Almond Butter Frosting
½ cup butter, softened
4 cups powdered sugar
3 tablespoons maraschino cherry juice
½ teaspoon almond extract
milk as needed
- In large mixing bowl, beat butter until smooth. Slowly add one cup powdered sugar and mix well. Add maraschino juice and almond extract and beat well. Slowly add remainder of the powder sugar and mix until well incorporated. Add milk or additional maraschino juice 1 teaspoon at a time until desired consistency is reached.
Thursday, February 6, 2014
Today, we are talking comfort food. And specifically, my comfort food. Besides a soda, (could totally go for one right now) nothing brings me more comfort than meat and potatoes. We often had a pot roast for sunday dinners growing up, but of course, didn't appreciate them then. But now, if I need something to fill my belly and soul, this is the dish I yearn for. I've asked my mom for her roast recipe, but she says she just throws in whatever she has on hand. Since that method never really works for me, I've been using this recipe that has been floating around Pinterest since Pinterest began. And it turns out awesome. Every. Time. I have adapted the original recipe slightly, adding more beef broth and cooking the veggies with the roast. I like more of a soup vs. gravy consistency. I also love adding my No-Knead Rolls to pair with this. Perfection in my book.
Slow Cooker Pot Roast
2-3 pound beef roast
1-2 onions, cut in quarters
4 carrots, diced
4 -6 potatoes, diced
1 envelope Ranch salad dressing
1 envelope Italian salad dressing
1 envelope brown gravy mix
2 cups beef broth
1-2 cups water
- Place all vegetables in bottom of slow cooker insert.
- Brown the pot roast in a pan on stove top and then place on top of vegetables.
- Combine the dry envelope seasonings with the beef broth and water. Pour over the roast and vegetables.
- Cook on high for 4-5 hours, or low for 8-10.