Okay folks, as you may have noticed, I get a lot of my recipes off of Pinterest. I save all the recipes I’ve made, and all the ones I haven’t gotten to yet. Plus a bunch of herbs, arts and crafts, and a myriad of other things. So check me out, and follow if you’d like!
I love cupcakes. They are the perfect desert! You get a whole amazing, moist, cake to yourself, but it’s still the perfect single serving. So Sunday Queenie and I baked Oreo cupcakes. She’d never made cupcakes before, so what better place to start than with the nations favourite cookie? We even ground our own flour with my grain mill. She had a blast, and the cakes were wonderful!
I found this recipe on a site called Annie’s Eats
- 24 Oreo halves, with cream filling attached
- 2¼ cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 8 tbsp. unsalted butter, at room temperature
- 1 2/3 cup sugar
- 3 large egg whites, at room temperature
- 2 tsp. vanilla extract
- 1 cup milk
- 20 Oreo cookies, coarsely chopped (I quarter them)
- 8 oz. cream cheese, at room temperature
- 6 tbsp. unsalted butter, at room temperature
- 1 tbsp. vanilla extract
- 4 cups confectioners’ sugar, sifted
- 2 tbsp. heavy cream (I used milk)
- Oreo cookie crumbs
- 24 Oreo cookie halves
For the Cake:
- Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up.
- In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
- In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract.
- With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
- Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
- Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
- Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
So Fridays have switched from “whatever” night to “sandwich” night. Partly because I love sandwiches, and partly because Saturdays and Sundays are also “whatever” days. So tonight I made an apple and cheddar grilled cheese sandwich with a side of kale, apple and onion salad.
So, for the bread Husband decided he would make some home made quick bread. He makes really good bread. However this bread, while tasty, didn’t rise very high. Maybe an inch and a half? This made for very tricky sandwich art. Especially when it came to flipping it. So my suggestion is to get nice wide bread. Home made is wonderful, just… wide.
- 1/2 onion, thinly sliced into rings
- 1 tbsp olive oil
- 4 slices good bread of your choice (the lady I got this recipe from suggest sourdough, tho I used Husbands home made whole grain, and it tasted wonderful)
- 4 slices cheddar cheese
- 1 Fuji apple, thinly sliced
- mustard of your choice
- Heat the olive oil in a small skillet over medium. Add the onion and cook, stirring occasionally, for about 15 minutes (or until very soft).
- Spread the mustard on one piece of bread and top with cheese, apples, and shallots. Top with another piece of bread.
- Cook in a skillet with a little melted butter until the cheese is melted and the bread is golden and crisp.
(I cook mine in a dry pan on medium heat. Cuts a few extra calories and keeps the bread from getting soggy. However, either way works wonderfully)
Strawberry rhubarb pie is one of my favourite things. I had it for the first time only a few years ago, and just fell in love. So the other day I saw rhubarb for sale at the grocery store, so I grabbed some! Last night I made a really yummy new twist on the pie I have had in the past. It’s a bunch of fruit in a dish, topped with sugar cookie dough and baked. YUM!!!! Despite it’s almost all fruits, don’t be deceived, there is nothing healthy about this. Enjoy in moderation ^_^
I found this recipe on a site called Heather Christo Cooks
For the fruit filling:
- 5 cups strawberries, hulled and sliced
- 3 cups rhubarb, diced
- ¼ cup sugar
- 2 Tbs flour
For the sugar cookie topping:
- 2 ½ cups flour
- 1 ½ cups powdered sugar
- ½ tsp salt
- ¾ cup butter, cut into small pieces
- 2 egg yolks
- 2 tsp sugar
- Preheat the oven to 325 degrees.
- In the bowl of a food processor, combine the flour, sugar and salt and pulse together. Add the butter and pulse to a fine crumb. Add the yolks and pulse until you have a smooth dough. Form into a disc and wrap in wax paper. Refrigerate while you prepare the fruit. (I was out of wax paper, so I just put the whole food processor bowl in the fridge. It worked fine)
- When you have cut all of the fruit, combine it together in a 9×13” baking dish.
- Toss the fruit with 2 Tbs flour and the ¼ cup sugar.
- Pull the dough out of the fridge and using a little powdered sugar or flour, roll out the dough into a roughly 9×13” rectangle while still on the wax paper.
- Use the wax paper to turn the dough out onto the top of the fruit.
- Sprinkle the top of the dough with the sugar.
- Bake the sugar cookie topped dish for 30 minutes, or until just golden around the edges.
You may have caught on by now, but I LOVE kale! At our house, we have kale about 5 nights a week. So I need lots of different styles and flavours to keep it from getting boring. Tonight I made a salad with almonds and pomegranate. Yes, pomegranate seeds can be a pain to get out, but it’s so worth it!
- 1/2 pound kale
- 1 1/2 cups pomegranate seeds
- 2 tablespoons sunflower seeds (I didn’t have any on hand, but they would be wonderful!
- 1/3 cup slivered almonds
- 5 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil (optional)
- Wash and shake off extra water from the kale. Remove the center ribs and stems; discard. Chop the leaves until fine but still a little leafy.
- Combine the chopped kale, pomegranate seeds, sunflower seeds, and sliced almonds in a large bowl; toss to combine. Drizzle the balsamic vinegar, and olive oil over the kale mixture while continuing to toss. Enjoy!
This is a recipe that, as far as I know, Husband just came up with one day by working off a basic coconut rice recipe. He’s one of those sickeningly awesome people who can smell something and just know what it goes with. So he took coconut rice and added mint and marjoram. It is so yummy!
Minty Coconut Rice
- jasmine rice
- 1 can coconut milk
- mint to taste
- marjoram to taste (1/4 – 1/2 as much as mint, usually)
- Pour the coconut milk into a pot. Add 1 cup of rice. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until the liquid has been absorbed.
- Add mint and marjoram to taste. Butter, too, if you wish.
Ta da! Simple and very tasty. We get compliments every time we make this =]
There are a lot of wonderful ways to prepare kale. I usually saute it with onions and garlic, but tonight I thought I’d try something a little different. I like raw kale, so I found a recipe for a Lemon Parmesan kale salad. So, I tossed in some blackberries and tada! It was excellent.
- 3 cups chopped fresh kale
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/2 tsp. dried thyme
- pinch of salt and freshly-ground black pepper
- 1/4 cup freshly-grated Parmesan
- a handful of blackberries (as many as you’d like)