1 Package of Knorr Cream of Leek
3 Cups of Water
250ml of Cream (we use Cereal Cream)
2 tbsp Garlic
1 Leek stock (I buy bagged leeks, so we just free poured about two hand fuls)
1/2 cup mozarella
1/4 cup romano
1/4 cup parmesean
1tbsp butter
In a large saucepan, mix eeks, butter & garlic. Saute for a few minutes until leeks get a bit soft. Add Knorr Cream of Leek mix and three cups of water. Stir for a few minutes, then gradually mix in the cream and a little bit of parmesean. Boil until it thickens. Once thickened, place in french onion soup bowls, and cover in cheese. Put under broiler until browned!
If you want (what we did) before you put the cheese on, place a sliced piece of sourdough bread on top of the soup, then coat with cheese.
Cheese FYI: We do not measure cheese. We free pour and put as much as we want. We both love cheese so we tend to end up with a super cheesey dish!!
Monday, May 24, 2010
Thursday, May 20, 2010
Red Velvet Cupcakes with Buttercream Frosting
CUPCAKES
1 1/4 cup flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 T cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk
1 egg
1 T red food coloring
1/2 tsp white vinegar
1 tsp vanilla
Sift together flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, whisk together oil, buttermilk, egg, food coloring, vinegar, and vanilla. While mixing at medium speed, gradually add dry mixture to wet mixture until just combined. Fill cupcake liners. Bake at 350 for 25 minutes, or until an insterted toothpick comes out clean.
ICING
1 stick room temp. butter
2 1/2 cups confectioner’s sugar
1/4 cup milk
1/2 tsp vanilla
a dash of almond extract
Maple Syrup (I just dump it in)
Beat butter until smooth and creamy. Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency. Add additional sugar if needed.
1 1/4 cup flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 T cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk
1 egg
1 T red food coloring
1/2 tsp white vinegar
1 tsp vanilla
ICING
1 stick room temp. butter
2 1/2 cups confectioner’s sugar
1/4 cup milk
1/2 tsp vanilla
a dash of almond extract
Maple Syrup (I just dump it in)
Beat butter until smooth and creamy. Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency. Add additional sugar if needed.
Wednesday, May 19, 2010
This is what the boy is getting for his birthday cupcakes! I get the recipe from this site. I'll take my own pictures and let you know how it goes!!
I also picked up some cupcake liners that I think are super cute for my Navy-boyfriend. They're little pirate cupcake liners that have little skull flags to put into the cupcake.
Monday, May 17, 2010
Birthday Boy!
This year the boy is turning the big 33! Actually, his birthday is on Thursday. I won't likely see him until Friday or Saturday, but I've decided to make him cupcakes. I bought little pirate cupcake foils with little pirate flags to go in them. I also bought two 'three' candles to put in two of them (since you can't actually buy a '33' candle).
I'm mulling over a few ideas, but I think I'm going to make dark chocolate cakes with marshmallow frosting (think Fluff).
Here is the recipe for the frosting:
Marshmallow Frosting
1/2 cup sugar
2 tablespoons water
2 large egg whites
1 jar (about 7 ounces) marshmallow fluff
1 to 2 teaspoons of coconut extract
Put sugar, water and eggwhites in a medium sized heavy saucepan, cooking on low heat beating continuosly with an electric mixer on high until soft peaks form (about 2 to 3 minutes). Remove the pan from heat and add the marshmallow fluff, beating with the mixer until stiff peaks form, about 2 minutes more. Make sure you make this after your cupcakes are cooled, if it sits around it will dry out and you won't be able to spread it.
Thoughts? Got another Fluff Frosting recipe?
I'm mulling over a few ideas, but I think I'm going to make dark chocolate cakes with marshmallow frosting (think Fluff).
Here is the recipe for the frosting:
Marshmallow Frosting
1/2 cup sugar
2 tablespoons water
2 large egg whites
1 jar (about 7 ounces) marshmallow fluff
1 to 2 teaspoons of coconut extract
Put sugar, water and eggwhites in a medium sized heavy saucepan, cooking on low heat beating continuosly with an electric mixer on high until soft peaks form (about 2 to 3 minutes). Remove the pan from heat and add the marshmallow fluff, beating with the mixer until stiff peaks form, about 2 minutes more. Make sure you make this after your cupcakes are cooled, if it sits around it will dry out and you won't be able to spread it.
Thoughts? Got another Fluff Frosting recipe?
Tuesday, April 27, 2010
Creamsicle Cupcakes
½ cup unsalted butter, softened
2/3 cup sugar
3 large eggs
1 tsp. vanilla extract (I always put more)
1 tsp. orange extract (again, I always put more)
1 ½ cups all purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup milk
Directions:
Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and orange extract.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost.
MARSHMALLOW FROSTING
¼ cup unsalted butter, softened
1 (7½ ounce) jar Fluff, or similar marshmallow cream
2 cups confectioners’ sugar
½ teaspoon vanilla extract
Beat butter in a large bowl with mixer on high speed until creamy. Beat in marshmallow cream. Reduce speed to low, and beat in confectioners’ sugar and vanilla. Increase speed to high; beat until fluffy.
Frost cooled cupcakes
(I also used some neon food coloring to fancy it up haha)
Bright green!
2/3 cup sugar
3 large eggs
1 tsp. vanilla extract (I always put more)
1 tsp. orange extract (again, I always put more)
1 ½ cups all purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup milk
Directions:
Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and orange extract.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost.
MARSHMALLOW FROSTING
¼ cup unsalted butter, softened
1 (7½ ounce) jar Fluff, or similar marshmallow cream
2 cups confectioners’ sugar
½ teaspoon vanilla extract
Beat butter in a large bowl with mixer on high speed until creamy. Beat in marshmallow cream. Reduce speed to low, and beat in confectioners’ sugar and vanilla. Increase speed to high; beat until fluffy.
Frost cooled cupcakes
(I also used some neon food coloring to fancy it up haha)
I don't cook them on a cookie sheet, I just put them on it to cool
Purple & Green!
Cupcakes!
I've been feeling rather domestic lately. HA! I made cupcakes with my nephew the other day.
Vanilla Cupcakes
(so not exciting, but delicious)
½ cup unsalted butter, softened
2/3 cup sugar
3 large eggs
2 tsp. vanilla extract (I kind of free pour because I love vanilla)
1 ½ cups all purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup milk
Directions:
Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost.
Aiden & I frosted. I let him go to town with it. I tried to write with it, but I'm frosting-dellusional.
This is our attempt at writing names, making flowers, and clearly making a ton of squiggly lines! We're so far from professionals!! Haha
Cupcakes!
Vanilla Cupcakes
(so not exciting, but delicious)
½ cup unsalted butter, softened
2/3 cup sugar
3 large eggs
2 tsp. vanilla extract (I kind of free pour because I love vanilla)
1 ½ cups all purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup milk
Directions:
Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost.
Aiden & I frosted. I let him go to town with it. I tried to write with it, but I'm frosting-dellusional.
We made one for boyfriend. ... and Teej.
... and obviously Aiden got his own, as did T-Bone, which looks more like J-Bone, but whatever
Jaspy & Dizzle got some too.
Open Faced Sandwiches
I never update this damn thing. I tend to forget to take pictures or write down my concoctions.
Tonight, for dinner, I made open faced sandwiches on fresh italian bread.
Ingredients
3 whole chicken breasts, thawed
1 small red pepper
1 small green pepper
1 small yellow pepper
2-3 stocks of green onion
1/2 small red onion
BBQ Sauce of your choice (I went with Jack Daniel's Honey Smokehouse)
Large Baguette, French Bread, Italian Loaf, Kaizers, etc. (whichever you prefer)
1 cup of grated cheese (I use an aged cheddar)
Directions:
Once chicken is thawed, chop it up into strips. Toss into frying pan with a little bit of cooking oil. While it's cooking, wash & chop all of your veggies. Once the chicken is cooked, put enough BBQ sauce to coat the chicken and stir. Toss in all the veggies and cook until they're done enough for you (I like mine a little bit crunchy, so mine just get thrown in for a few minutes). Before you remove the chicken & veggie mix, add some more BBQ sauce to your liking. On sliced baguette or on the roll, pile on the chicken & veggies and top with cheese. Put them in the oven until the cheese is melted. Makes 6 Kaizers or 3 long pieces of Italian Bread. ENJOY!
(I wish I had finished product pictures, but all I have is mixed up/cooking).
Tonight, for dinner, I made open faced sandwiches on fresh italian bread.
Ingredients
3 whole chicken breasts, thawed
1 small red pepper
1 small green pepper
1 small yellow pepper
2-3 stocks of green onion
1/2 small red onion
BBQ Sauce of your choice (I went with Jack Daniel's Honey Smokehouse)
Large Baguette, French Bread, Italian Loaf, Kaizers, etc. (whichever you prefer)
1 cup of grated cheese (I use an aged cheddar)
Directions:
Once chicken is thawed, chop it up into strips. Toss into frying pan with a little bit of cooking oil. While it's cooking, wash & chop all of your veggies. Once the chicken is cooked, put enough BBQ sauce to coat the chicken and stir. Toss in all the veggies and cook until they're done enough for you (I like mine a little bit crunchy, so mine just get thrown in for a few minutes). Before you remove the chicken & veggie mix, add some more BBQ sauce to your liking. On sliced baguette or on the roll, pile on the chicken & veggies and top with cheese. Put them in the oven until the cheese is melted. Makes 6 Kaizers or 3 long pieces of Italian Bread. ENJOY!
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