Sunday, October 28, 2007
I am in the cupcake baking mood and since Todd’s friend came over last night to watch the World Series with us, I decided to try out the red cupcake v2 recipe on them. I was inspired to add a little surprise to the cupcakes by one of my favorite San Diego jknotties, Alanna, when she called me this afternoon to ask me about red velvet cupcake filling. I didn’t really “know” how to do it but I think it came out pretty good for the first time! :)
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(Recipe from www.allrecipes.com | photo from me!)
Makes ~24 servings (1 cupcake=1 serving)
Calories/serving = 257
WW pts/serving = 6
[NOTES: I only had 1 tsbp red food coloring instead of the recipe's 4 tbsp so that's probably why my cupcakes look more pink than red.]
INGREDIENTS
Red velvet cupcakes
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
Icing
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
COOKING INSTRUCTIONS
> Grease two 9 inch round pans.
> Preheat oven to 350 degrees F (175 degrees C).
> Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.
> Make a paste of cocoa and red food coloring. Add to creamed mixture.
> Mix salt, 1 teaspoon vanilla and buttermilk together.
> Add alternately the flour with the milk mixture to the creamed mixture.
> Mix soda and vinegar and FOLD INTO CAKE BATTER. DON’T BEAT OR STIR NOW.
> Bake for 30 minutes.
To Make Icing:
> Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY!
> While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla.
> Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. DON’T ICE CAKE TILL COOL.
ENJOY! :)
[NOTES: The main difference between v2 and v1 is using shortening instead of oil. I think I prefer using shortening more than oil. Seemed to make the batter thicker (less runny) and easier to work with. I didn't notice a big difference in flavor though.]
Husband rating: A+10
He liked the red better esp with the cream cheese filling! :)
Wifey rating: A
Friend rating: A+
He ate 2 and took 6 home. It made me happy when he called Todd a “lucky man”! LOL :)
Thursday, October 25, 2007
I am co-hosting my friend’s baby shower next weekend so tonight I decided to do a trial run on red velvet cupcakes but I want to do “blue velvet” cupcakes rather than red IHO of her baby boy/color theme.
(Recipe from thatsweetang | photo from me!)
Makes ~24 servings (1 cupcake=1 serving)
Calories/serving (cupcake only) = ~267 (www.sparkrecipes.com)
WW pts/serving (cupcake only) = ~7
Red Velvet Cupcakes
INGREDIENTS
2.5 cups plain flour
1 cup buttermilk
1.5 cups sugar
2 cups oil
1 tsp baking soda
1 tsp vinegar
1 tsp salt
2 tsp cocoa
1 tsp vanilla
1 tbsp red food coloring (I used blue food coloring)
2 eggs
COOKING INSTRUCTIONS
> Cream sugar and oil
> Sift flour, salt and baking soda and mix with cocoa, red food coloring, vinegar, and eggs.
> Add flour mixture to the creamed sugar alternately with buttermilk.
> Stir in vanilla.
> Bake at 350 for 35 minutes.
> Ice with homemade cream cheese frosting. (see below for recipe)
[NOTES: I am bummed that they were more blue-green than blue. Maybe I need to add more blue food coloring? Leave me a comment with your opinion!]
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Cream Cheese Frosting
Makes ~48 servings (1 frosted top=1 serving)
Calories/serving (frosting only) = ~96 (www.sparkrecipes.com)
WW pts/serving (frosting only) = ~2
INGREDIENTS
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
COOKING INSTRUCTIONS
> In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
> Add the sugar and on low speed, beat until incorporated.
> Increase the speed to high and mix until very light and fluffy.
[NOTES: The cream cheese frosting recipe made WAY too much. Next time I think I will half the recipe if I am only making 24 cupcakes.]
ENJOY! :)
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(Don’t you love my makeshift cupcake display? 9×13 casserole dish and cookie rack. GENIUS! hehehe)
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Husband rating: A+5
It wasn’t a +10 b/c Todd prefers red color. Go figure!? but he ate 5 of them. Enough said. LOL
Wifey rating: A
Its not my favorite cupcake but it is very yummy!
Thursday, October 25, 2007
IHO of the World Series (Boston Red Sox vs Colorado Rockies), I decided it would be a great night to eat burgers.
(Recipe from Barefoot Contessa, www.foodnetwork.com | photo from me!)
[NOTES: I cut the recipe in 1/2 since its just 2 of us and it made about 6 hamburger patties. Instead of fries, I made baked breaded zucchini for a healthier substitute. We also made them guacamole burgers by adding a dollop of homemade guacamole.]
Makes 12 servings (1 hamburger=1 serving)
Calories/serving = ~353 (www.sparkrecipes.com)
WW pts/serving = ~8
INGREDIENTS
2 pounds ground chuck
1 pound ground sirloin
3 tablespoons steak sauce (recommended: Crosse & Blackwell)
6 extra-large egg yolks
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter
12 hamburger buns
COOKING INSTRUCTIONS
> Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. (I used my fingers, much easier!)
> Lightly form each hamburger and lightly press into a patty shape.
> Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
> Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done.
> Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.
ENJOY! :)
Husband rating: A+
Wifey rating: A
Thursday, October 25, 2007
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(Recipe and photo from FoodieFashionista)
Makes 2 servings
Calories/serving = ~75 (www.sparkrecipes.com)
WW pts/serving = ~1
Ingredients:
1 medium zucchini
1 Tbsp Kraft Free Italian Salad Dressing
1/8 cup seasoned bread crumbs
1/2 Tbsp grated Parmesan cheese
Cooking instructions:
> Preheat oven to 400 degrees.
> Slice zucchini into 1/4″ slices.
> Toss in bowl with italian dressing. Mix breadcrumbs and cheese in a bowl and dredge coated zucchini slices through mixture.
> Spray a baking sheet with non-stick cooking spray and lay zucchini flat.
> Bake for 20 minutes, flipping chips once halfway through.
> After 20 minutes, remove baking sheet from oven and turn broiler on high. Broil on each side for 2-3 minutes. Serve with a side of marinara sauce for dipping.
ENJOY! :)
Husband rating: A
Wifey rating: A
They were good for the calories/WW pts but I guess I like that deep fried goodness taste more. So bad.
Wednesday, October 24, 2007
[Photo from me: Salsa chicken, spanish rice and sauteed zucchini]
(Recipe from OneTinyPinkKitchen)
Makes 4 servings (1/2 chicken breast=1 serving)
Calories/serving = ~218 (www.sparkrecipes.com)
WW pts/servings = 4
INGREDIENTS
2 chicken breasts, skinless
1 cup salsa
1/2 cup low fat cheddar cheese
1 tbsp chili powder
1/2 tbsp cumin
1 green pepper, sliced (I used a red bell pepper)
COOKING INSTRUCTIONS
> Preheat oven to 375. Brown chicken in skillet (no need to cook through).
> Toss chicken with seasonings, then add to casserole or baking dish.
> Add salsa and green pepper. Bake uncovered for 25-30 minutes.
> Add cheese and bake for an additional 5 minutes until cheese is melted.
ENJOY! :)
Husband rating: A
It wasn’t his favorite chicken dish but he liked it.
Wifey rating: A-
I liked it but next time I’ll use less chili powder since it was too “tex mex” flavor with the salsa for me. LOL
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