Rainbow Cupcakes

I made these rainbow cupcakes for the Young Women New Beginnings program this past weekend. I cheated and used a boxed cake mix, so this is more tutorial than it is recipe.

I recommend using plain white cupcake liners, instead of colored ones.

Cake mix, eggs, oil, and water as directed. Mix well.

Divide the cake batter equally into six different bowls. Get a separate spoon for each bowl. Add lots of food coloring. I used a lemon-flavored cake mix, so it was yellow to start with. My most difficult colors, the ones that required more drops than others, were the red and blue. I finally got good shades though. Don't be afraid to use a lot of food coloring to get the depth of color you really want.

Once your colors are shaded to your satisfaction, decide if you want to start at the top or bottom of the rainbow. I meant to do purple first, but spaced and did red first. It doesn't really matter much, though. Spoon all of one color into the bottoms of your cup liners. Repeat with the remaining colors. The layers won't really stay in even layers. They'll each squish each other a little farther down and cause a little more spreading to the outside, but all unevenly.

Bake according to package directions. (If you don't have enough batter to fill all the cups in a pan, fill the empty cups about 1/3 full of water, to help heat things more evenly.) When they come out of the oven, turn them out onto a cooling rack.

They'll be pretty, but maybe not exactly what you were expecting. That's okay. Let them cool completely.

I used Joy the Baker's recipe for brown sugar cream cheese frosting. I halved the recipe and still had a lot leftover. I didn't pipe the frosting on, though -- nothing fancy. I just spread it on and then added some colored (and white) sprinkles. The cupcakes look very unassuming.

Even unwrapped, they aren't very exciting yet...

Until you open them up. Then, it's a party on your plate, and in your mouth!

macaroni beef (late)

i found this online - had read it somewhere, wanted to try it, had to google it and found several varieties. can't remember precisely where i found this variant.

1 to 1.5 lb. ground beef
3/4 c. grated carrots
3/4 c. grated zucchini
1 small diced onion
1/2 c. frozen peas
1 can tomato soup
2 tsp. beef stock
2 T tomato paste
3 cups cooked macaroni
2 T butter
3 T flour
1-1/2 cups skim milk
grated cheddar

1. cook ground beef in a deep skillet, then drain off fat. (cook macaroni while you do this.)
2. add 4 vegetables to the pan and cook 2 minutes.
3. add next 3 ingredients and continue cooking 5 minutes.
4. mix macaroni in well, and place in casserole dish.
5. melt butter, whisk in flour one tablespoon at a time, then add milk and whisk/heat until smooth. pour sauce over meat, then top with cheddar cheese.
6. place in a 350-degree oven and bake 25 to 30 minutes or until top is golden brown.

****
this was really good but needed more spice - salt and pepper perked it up. it is an EXCELLENT way to sneak veggies into your dinner if you need to hide them; nobody even noticed they were there. my kids would eat them anyway and it's a good deal of extra work given that fact. and it's not much different end result from a family favorite (glop), but it IS more work.

would i make it again? maybe - but i'd skip the baking part. and don't know how much the milk added. but i had to share!

Mac and Cheese... the second.

So not only am I late in posting this, but it's also the second type of mac and cheese for the week. It's an American classic I guess.

This was my first attempt at mac and cheese not from a blue box so I was pretty excited to give it a go. I found this one on Pioneer Woman's website (love her!) and gave it a shot. Here's the recipe.

4 c. dried macaroni
1/4 c. butter
1/4 c all-purpose flour
2 1/2 c. whole milk
2 heaping teaspoons dry mustard
1 egg, beaten
1 pound cheese, grated
1/2 tsp salt
1/2 tsp seasoned salt
1 tsp ground black pepper

Preheat oven to 350

First, cook macaroni just slightly, it should be too firm to eat straight away.

In a small bowl beat the egg then set aside.

In a large pot, melt the butter then sprinkle in the flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly, being careful not to let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Take 1/4 c. of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in all but about 1/2 c. of the cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed. Be careful not to undersalt! Pour in drained, cooked macaroni and stir to combine. Pour into a buttered baking dish, top with extra cheese and bake for 20 to 25 min or until bubbly and golden on top.

I thought this turned out pretty good. The sauce had AMAZING flavor and the m&c was great just out of the oven.



However, the next day when we tried to reheat it, it wasn't so good. It got kinda clumpy and a little greasy and the noodles got mushy. I would totally recommend making this if you are pretty sure the whole dish will be eaten right away.

I would give it 4 stars **** and take it to a potluck. It really was pretty good and there may not be many leftovers that way! Good luck!

German Pancakes

Ok, so I am a TOTAL slacker and am posting this a day late. But, I don' t the new ingredient up, and Janelle just posted her recipe so I am joining the late clue :)

For this past week, we had soooo many eggs. Too many eggs. So I needed a recipe to use some eggs and flour. I remember a breakfast a friend once made for me when trying to get me to agree to date him! Well, it turned out to be a delicious (although quite rich) breakfast variation to pancakes, and because we are still friends, I stole his recipe. Surprisingly, it is quite easy to make!

German Pancakes

(Not my pic, but exactly what mine looked like)

2 Tbs Butter for Pan
Powdered Sugar for sprinkling

Mix:
8 eggs
2 cups milk
2 cups flour
1 Tbs sugar

Heat oven to 500 degrees. Blend all ingredients together. Melt 2 Tbs butter in 9x13" glass dish in the oven (glass needs to get warm too). Once butter is melted, pour in pancake mix. Cook for about 5-10 minutes or until sides have risen and are a golden brown.

Sprinkle with Powdered Sugar and serve with warm syrup.

Let me just say this is YUMMY!!! My daughter likes it (but she actually eats breakfast food) and my hubby says it is ok but a little rich. I LOVE IT. So, it takes next to no time and I'd say it's worth a shot to try out.

Chicken Parmesan

Just pretend that this post showed up last night, okay? I made this meal last night, and I haven't posted the new challenge ingredient yet, so I think I'm okay.

I cheated a little bit with this challenge. I have made chicken parm in the past, but not very often, and this is my own concoction of it.

*************************
Chicken Parmesan

2 chicken breasts
1 egg, lightly beaten
1 1/2 Tbsp flour (I use wheat flour)
1 1/2 Tbsp plain bread crumbs
1 1/2 Tbsp Parmesan cheese
1 Tsp Italian seasoning
1 Tbsp olive oil
Pasta sauce
4 thick slices mozzarella cheese (or 1 cup shredded)

Preheat oven to 350^o. Cut your chicken breasts in half flat-wise, so that you have four thin slabs. Put the beaten egg in a pie plate, and combine the dry ingredients in another pie plate. Coat a non-stick pan with olive oil, and heat over medium heat. Dredge the chicken breasts through the egg (both sides), and then coat with Parmesan mix (both sides). Place in pan on the stove, and turn every few minutes to cook evenly. When browned, transfer to a greased 11x7-inch baking pan. Cover with pasta sauce, and top each piece of chicken with mozzarella. Sprinkle additional Parmesan on top if desired. Bake, uncovered, for 20 minutes. Serve with buttered spaghetti noodles.

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I found that I need to use a non-stick pan for this, because my stainless steel sticks and pulls the coating off the chicken, even when I use plenty of olive oil on the pan. Then I'm just stuck with chicken, instead of chicken Parmesan. As for pasta sauce, use whatever is your favorite. I usually make my own with tomato paste, water, lemon juice, and dried herbs.

I wouldn't give this five stars, because it's not very exciting or impressive. It's good, but not that good. Four stars are adequate.

Creamy Microwave Mac and Cheese

I was looking for something to make for dinner in the microwave (since we've been in the 100s this last week) and ran across this beauty. I found this recipe on Recipezaar.com.



Creamy Microwave Mac and Cheese
Servings: 4 (these must be small servings, 'cause it actually made about enough for my daughter and I. Maybe we really pig out on the mac and cheese. I dunno.)

Ingredients

• 4 cups water
• 1 cup elbow macaroni, uncooked
• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt (I substituted NoSalt Sodium Free Salt, because my daughter is supposed to be on a low sodium diet.)
• 1 cup low-fat milk
• 1 cup cheddar cheese, grated
• breadcrumbs (optional) (I did not use this option)
  

Directions

1. In a medium saucepan, boil water. Add macaroni and cook 8 minutes; drain.
2. In a glass or microwave safe dish, melt butter for 30 seconds. Blend in flour and salt.
3. Stir in milk until smooth.
4. Microwave 2 minutes, stirring with a fork after 1 minute, until thickened.
5. Stir in cheese until completely melted.
6. Pour well drained macaroni into cheese sauce, mixing well.
7. Microwave at medium-high heat for 3 minutes.
8. If desired, sprinkle top with bread crumbs before serving.

***

This was pretty easy to make. I would try it using different cheeses and spices. I read a few different recipes for mac and cheese, and some suggested adding dry ground mustard, garlic, Tabasco sauce, chili powder, white pepper... use your imagination.

I asked Katelynn if she liked it, and she said, "It's still a little bit too hot, but the sauce is good."
Well, there you have it, folks!

I give it 3 1/2-4 stars. Maybe serve it for a kids' dinner party??

Melt-in-your-mouth Strawberry Muffins

I found this recipe on the metal seal/cover on a Stonyfield Farm yogurt container. Doesn't that name make your mouth water?


Melt-in-your-mouth Strawberry Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup Stonyfield Farm yogurt
1/4 cup butter, melted
1 teaspoon vanilla
1 cup chopped strawberries, fresh or frozen

Preheat oven to 375 degrees F. In a bowl, mix together flour, sugar and baking soda. In another bowl, mix eggs, yogurt, butter and vanilla. Toss strawberries into the flour mixture. Then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin tin. Bake for 20-25 minutes, or until tops are golden brown. Yields: 12 muffins

****I followed the directions exactly. I used fresh strawberries and plain yogurt. I wasn't sure which flavor of yogurt to use since it isn't specified in the recipe. I decided to use plain since it has less sugar. Next time I will try vanilla. The muffins were really good, but I think the vanilla yogurt would make them even more yummy (for a sugar junkie like me).

I would rate this recipe at 4 stars.

Peanut butter granola squares

We love baked oatmeal and all things peanut butter in this house ... this is a wonderful mishmash of the two. Got it here.

Peanut Butter Granola Squares

Preheat oven to 325 degrees.

Ingredients:

4 1/2 cups old fashioned oats
1 cup whole wheat flour (or another kind of flour if you prefer)
1/3 cup ground flaxseed
1 tsp baking soda
1/4 tsp salt (optional)

1 cup butter*
1 tsp vanilla
1/2 cup honey
1/2 cup brown sugar
1 cup peanut butter (preferably organic PB with no sugar added)

Directions:
Combine oats through salt in a large bowl. Stir to combine.

Heat butter through peanut butter in a sauce pan until all are melted. Add melted mixture to the dry ingredients in the bowl. Stir to make sure oats are completely covered.

Spread the mixture into a 13 x 9 baking pan. Bake at 325 degrees for about 30 minutes. Let cool and cut into squares. Enjoy!

*****
Comments: I used 1/2 c butter (well, dairy free margarine) and 3/4 c applesauce, and added about 1/2 c craisins. They were done at about 27 minutes. I used regular white flour (because I'm a dork and my wheat flour has gone bad).

The pan lasted for more than 2 days as it's very filling and we all could only eat one at a time, and they're portable and healthy, triple score! I'm actually eating the last one right now (because I work nights and need something to get me through). Kiddo loved them for breakfast, and even ate the craisins. lol. Hubby loved them, too, grabbing one in the morning as soon as he got home from work. They are soft to begin with but if you forget to cover them, they harden up a bit. We did take a couple squares in baggies while we were out and those were softer as well.

I would give them 5 stars because even if I wouldn't take them to a dinner party, I would serve them to house guests for breakfast.

Wheat Bread & Cinnamon Rolls

First of all this recipe makes 4 batches. So I made one into cinnamon rolls, one a loft of bread, and two into dinner rolls. I got this recipe from a lady in my ward who taught an Enrichment night on how to make yummy homemade bread. This is a little bit of work but so worth it!!!

2 T. Yeast
1/2 t. sugar
1/2 cup warm water
Place theses ingredients in a medium bowl and set aside to proof yeast

in a large mixing bowl combine:
5 to 7 cups of wheat flour
2 T salt
2/3 cup oil
2/3 cup honey
5 cups hot water (110 degrees)
Yeast mixture
Let it sit for 8-10 minutes then add,
5 to 7 cups white flour (for a total of about 14 cups of flour) Sometimes it is easier to save the last 1-2 cups of flour to use to knead in.

Mix well. Knead for 5 to 10 minutes on floured board or countertop until dough is smooth and elastic.

Place in a oiled bowl, flip to lightly coat with the oil. Cover with a clean dish towel or plastic wrap. Place in a warm place away form drafts to rise for 1 1/2 to 2 hours. Just until dough had doubled in size. Split the dough into 4's. Follow the directions below for cinnamon rolls, dinner rolls, or a loaf of bread.

Cinnamon Rolls
Roll dough into a rectangle. Spread softened butter all over the top. Sprinkle with brown sugar evenly (leave 1/4" around outer edge clean). Sprinkle with cinnamon, raisins (before hand place this in a bowl cover with water and let sit. Drain and dry before sprinkling on dough), and pineapple (I had never had pineapple on cinnamon rolls before and it was pretty good. Don't know if I will do it again). Roll dough into a log length wise. Using dental floss to cut slices (about 12). Place slices into a buttered or greased 9 X 13 pan. Let rise until doubled. Bake at 350 degrees for 20 to 25 minutes, just until lightly browned. Cool and cover with frosting.

Dinner Rolls
Divide dough into 12 equal sections, roll into balls, place into buttered or greased pie plate to 9 X 13 pan. Let rise until double. Bake at 350 degrees for 20 minutes.

Bread Loaf
Place in a well greased bread pan. Cover and let rise until dough in slightly above pan. Bake at 350 degrees for 50 minutes to 1 hour or longer depending on your oven. Let bread coll completely on a cooling rack before packaging.

Some of my notes: That is a lot of bread for me and my family so before doing the 2nd rise I froze the dinner rolls. I cook them a couple of days later. When I go them out of the freezer I let them thaw and then did the 2nd rise and followed the directions from there. They turned out great!!! The cinnamon rolls are awesome!!! We eat the rest the next day and they were still just has good.

This is totally 5 stars!!! The best bread we have ever had!!!

Challenge Ingredient: Flour

This week we are using an ingredient used in many different applications-- FLOUR. I knew there were a few different kinds of flour, but "Whoa, Nellie!". I had no idea how many different types of flour there were! For a list of flour types and uses, as well as info on how to store it, visit this article at What's Cooking America.net.

Types of Flour, How To Buy and Store Flour

One recipe I would like to share using flour is Paradise Bakery & Cafe's World Famous Sugar Cookies. These things are delish! We used this recipe to make sugar cookies to decorate for Easter, and they were a big hit.

World Famous Sugar Cookies
(from Paradise Bakery & Cafe)
Yield: approx. 3 dozen small cookies

Ingredients:
1 c. granulated sugar
1 c. powdered sugar
2 c. shortening
3/4 tsp. vanilla
1 egg, beaten
4 1/3 c. flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
sugar for decorating

Directions:
1) Preheat oven to 375 degrees.
2) In a medium bowl, mix together the sugars and shortening (we substituted butter)using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. increase speed to medium and mix for 3 minutes. Slowly add vanilla and beaten egg while mixing.
3) In a separate bowl, combine the flour, baking soda, baking powder, and salt.
4) Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not over mix!
5) Dough may be rolled out on a lightly floured board and cut with cookie cutters or scooped with an ice-cream scoop and placed directly on the cookie sheet. If scooped, flatten with palm of hand.
6) Bake at 375 degrees for 9-10 minutes. Cookies are done when small cracks appear. Ideally the edges do not brown. Sprinkle liberally with sugar after baking.


Enjoy coming up with some awesome things to make this week using flour. Remember to post by our new deadline, Sunday night. Happy Cooking (or Baking)!!