Cupcakes for Dinner and Mashed Potatoes for Dessert?!? April Fools!!! Oh yes, those are meatloaf cupcakes, my friends (with mashed potato frosting)! Who can resist a meatcake?!? When I saw this post on Fine Furious Life while blog-surfing yesterday, I knew that I had to make them! The meatloaf is really good....scroll down for the recipe. And for dessert....mashed potato cupcakes! To make them, I followed the book's instructions for doctoring a cake mix. Once cooled, frost with vanilla frosting, mounding it in the middle. It was a fun April Fool's Day! Meatloaf Cupcakes:(adapted from Fine Furious Life) 1/2 lb. ground chuck1/2 lb. ground pork1 small carrot, chopped1/2 large onion, diced2 stalks celery, diced3/4 cup Italian-style breadcrumbs1/3 cup milk1/4 cup chopped parsley1/4 cup shredded Parmesan2 eggsSalt and pepper Preheat oven to 350F. Soak the breadcrumbs in the milk and set aside. Saute the vegetables in olive oil until softened. For the frosting: Follow the instruction on the packages. Sprinkle with very finely diced green bell pepper.
Crowd Favorite Recipes : Guinness Gasm – SF Food Wars (photo by chris rochelle @ CHOW) Team Mustache had everyone smiling with their irresistible mini-mustache mini-cupcake toppers. Matching this feast for the eyes was a party in the mouth–teeny Guinness Gasm cakes boasting a rich combo of Guinness, chocolate, and Bailey’s that will surely bring out the boozy Irishman in you when you whip these up yourself!Guinness Gasm Ingredients: (For the cupcakes) 1 cup Guinness 1 cup unsalted butter 3/4 cup unsweetened cocoa powder 2 cups all purpose flour 2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 eggs 2/3 cup sour cream (For the filling…chances are, this will be more than you need. (For the frosting) 3 to 4 cups confectioners sugar 1/2 cup room-temperature, unsalted butter 3 to 4 tablespoons Baileys Irish Cream Instructions: Make the cupcakes: 1. *I wrap the chopstick in saran wrap and spray a little Pam on it. Now make the filling: 1. Now make the frosting: 1. Congratulations.
Chocolate Cake In 5 Minutes! | Dizzy Dee So, Someone gave me a link to This Yesterday, and after reading the comments I decided to try this, but with modifications. I mixed together THROUGHLY: 1/2 tsp. Baking Soda 3 1/2 Tbsp. and in a separate bowl, mixed 1 Egg white and half of the yolk. I added the wet ingredients to the dry, and stirred it up until all of it was moistened(no major clumps of dry ingredients-some small though. which is fine, because it bakes out.)According to the comments, over-mixing it will make a tough and rubbery cake. Looking online, I found a Chocolate Sauce Recipe, and I 1/4th’d it. 1/4 Cup Sugar(I used normal, white granulated sugar) 1/2 Tbsp. I mixed the dry ingredients VERY THROUGHLY first, then added the wet. I believe while the cake is nuking you could easily make the sauce in time, assuming you put the ingredients in the saucepan first. It was JUST THE RIGHT AMOUNT of sauce for this cake!
Vanilla Extract It’s that time of year when you’re baking A LOT. And MANY recipes call for Vanilla Extract. I’m pretty particular about my Vanilla Extract. I like the Madagascar Pure Vanilla Extract (PLEASE PLEASE don’t evah use imitation, it’s so pshew ~ well just please don’t use it) and well it’s not cheap. Depending on where you get it, it can run $10/for a 4 ounce bottles. You’re seriously NOT going to believe how simple it is to make your own Vanilla Extract! Now, since it ONLY has two ingredients you need to buy THE BEST quality you can find. & was quite pleased with their quality. So perfect in fact, that I’m giving these away as Christmas gifts this year! Baci e’ Buon Natale! Disclaimer: This post contains affiliate links. What You Will Need: Vanilla Beans – 3 per jar good quality Vodka small jars w/tight fitting lids- I used 4oz Mason Jars What To Do: Copyright Paula Jones with bellalimento
Homemade Potato Chips Recipe [donotprint]A few years ago a friend of mine taught me how to make potato chips in a microwave. I thought she was kidding because I couldn’t imagine a microwave producing crispy chips. After cooking them for 5 minutes they were done, crispy, and wonderful! Ideally, a mandoline works best to cut the potatoes paper thin. Homemade Potato Chips Ingredients: 1 russet potato Non stick spray Parchment paper or glass plate Salt and Pepper Directions: Cut a piece of parchment paper to fit the inside of your microwave. **WARNING** Some people have had their microwaves short cut, plates shatter, and potatoes go up in flames. **UPDATE** I’ve made several batches of this over the weekend. Tagged as: Gluten-Free, microwave, Snacks, Vegan, Vegetarian
Bacon, Egg and Toast Cups » Annie's Eats Bacon, Egg and Toast Cups Cooking View Oh, how I LOVE these little cuties! What an ingenious idea – bacon, eggs and toast all wrapped up in a cute little muffin-sized package. Even better, these take next to no time to throw together so they are perfect for a lazy weekend breakfast, or a quick breakfast-for-dinner night. Growing up my absolute favorite breakfast was known in my family as an “eggy on toasty” (an over-easy fried egg on a piece of toast), even better when made by my sweet Grampa. If you don’t like a runny yolk, simply bake your eggs longer until they are cooked to your preferred doneness. The Finger Test to Check the Doneness of Meat Print Photography Credit: Elise Bauer There are two basic methods to test for how done your meat is while you are cooking it—use a meat thermometer, or press on the meat with your fingertips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my fingertips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?) Then my friend David showed me up. Now the point of this story is not to embarrass David (though that would be fun, if it were even possible) but to encourage you, if like me, you’ve been shying away from trying this approach. This is one of those things that gets easier with practice. MethodHide Photos Hello!
A Tasty Recipe: That’s the Best Frosting I’ve Ever Had I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Cool the mixture completely. The mixture will be very, very thick. Add 1 teaspoon of vanilla to the cooled flour/milk mixture. Stir it around to combine. Pour one cup of sugar into a bowl with one cup of butter.
Garlic Knots – For Superior Garlic Breath When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return. I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. Garlic Knots~12-13 knots 3/4 cup +1 tablespoon all-purpose flour1/2 teaspoon sugar1/2 teaspoon instant yeast1/2 teaspoon table salt1/3 cup water at room temperature (70 to 90 degrees)5 1/2 teaspoon olive oil, divided4 large cloves garlic, minced1/4 teaspoon kosher salt1 packed tablespoons chopped fresh parsley Instructions - 1. 2. 3. 4. 5. 6. 7. Now, excuse me, I have to go buy some mints. posted by jessica at 02:24 PM Filed under Italian, Recipes.