White Mocha Cupcakes

Cupcakes:
1/2 c. coffee, strongly brewed
1 1/2 tsp. espresso powder

Cupcakes!

1 1/3 c. flour
1/3 c. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1 tsp. vanilla extract
1/2 c. butter, room temperature
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg, at room temperature
chocolate covered espresso beans, optional
coffee straws, cut in half, optional

White Chocolate Frosting:
6 oz. white chocolate, chopped or grated (not vanilla chips!)
1 c. heavy whipping cream

Frosted cupcakes

To make the cupcakes: Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl.

In a separate bowl, beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.

In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add in the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

Cupcakes with straws and beans

Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

To make the frosting: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool for 30 minutes or until thickened, stirring once or twice. 

In a small bowl, beat the remaining 1/2 cup of cream with an electric mixer until stiff peaks form. Fold the whipped cream into the white chocolate mixture. 

White Mocha Cupcake

Pipe or spread onto the top of the completely cooled cupcakes. Top each frosted cupcake with a chocolate covered espresso bean, if you so desire. Enjoy. 

Makes 12-14 cupcakes. 

Here's a link to the original cupcake recipe: http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/

You can find the white chocolate recipe elsewhere on my blog: http://trinitywolf3.blogspot.com/2010/08/guinness-black-and-white-chocolate.html

BBQ Casserole with Cauliflower Crust

1 head cauliflower, cut into florets
1 c. chicken, shredded
1 onion, diced
1 Tbsp. olive oil
1/2 c. BBQ sauce
1 egg

1/2 c. mozzarella, shredded
1 Tbsp. Parmesan
Italian seasoning, garlic powder, salt, and pepper, to taste
3/4 c. mozzarella, shredded
1 Tbsp. Parmesan

Preheat oven to 450 F.

Boil the cauliflower florets in water for 15 minutes.

While the cauliflower is boiling, cook your chicken and onion in the oil. When they are fully cooked, pour in the BBQ sauce, and turn heat to low.

Drain the cauliflower when it is done cooking. Using a ricer, rice the cauliflower into a large bowl. When you first start ricing, hold the ricer over the sink because lots of water will come out, and you don't want your crust to be too watery. If you don't have a ricer, you could use an electric hand mixer. After draining it, put the cauliflower in a bowl with about 1 Tbsp. cornstarch; beat for a few minutes until it's all broken up into tiny pieces.

Mix in the egg, 1/2 c. mozzarella, parmesan, and spices into the riced cauliflower.  Flatten out into a greased baking dish.

Bake the crust for 15 minutes.

When the crust is ready, take it out, then layer the BBQ chicken and onion mix over the top. Cover with the mozzarella and parmesan. Bake in the oven for about 10 minutes or until the cheese is melted and bubbly.

As a casserole instead of pizza

Here's a link to the recipe I adapted: http://www.closetcooking.com/2013/02/cauliflower-pizza-crust-with-bbq.html

Rosemary Thyme Potato Soup

2 large baker potatoes, diced, about 4 cups
3 cloves garlic, minced
salt and pepper, to taste
1/2 tsp. crushed thyme
1/4 tsp. ground rosemary (if you don't have ground, just make sure you grind it a little before putting it in)
1/2 tsp. chives
dash or two of coriander
3 1/2 - 4 c. chicken stock
2 Tbsp. flour
1/2 c. half and half (I used non-fat)

Soup cooking

Add the potatoes, garlic, spices, and chicken stock in a crock pot. Stir to combine, then cover with lid. Set on High for 3-4 hours, or Low for 8-10 hours.

After the allotted time, when the potatoes are soft, scoop out about half of the broth into a large bowl, and set aside. Mash the potatoes in the crock pot.

In the bowl with the broth, whisk in the flour until smooth. Then whisk in the half and half. Pour all of this back into the crock pot, over the potatoes. Stir to combine. Cook for 1 more hour on Low, stirring once or twice.

Next time I might add some crumbled bacon to each serving. 

Here is a link to the original recipe: http://barefeetinthekitchen.blogspot.com/2013/03/crockpot-potato-soup-with-rosemary-and-thyme-recipe.html

Peanut Butter Jelly Cake

Baked cake

Vanilla Cake
2 1/2 c. cake flour, plus more for flouring pans
2 c. sugar
3/4 c. vegetable oil
1 stick butter, softened
2 1/4 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
4 eggs, room temperature
1 c. whole milk
Butter, for greasing 2 cake pans
Raspberry jam (or whatever flavor you like)

Peanut Butter Frosting

Baked cake, top trimmed

1 c. peanut butter
1/2 c. butter
2 c. powdered sugar
4-ish Tbsp. cream
2 tsp. vanilla

Buttercream Frosting
1/4 c. butter
1/4 tsp. vanilla
4 Tbsp. milk
Powdered sugar 

To make the cake: Preheat oven to 350 F.

Piping peanut butter frosting

Put the flour, sugar, oil, butter, baking powder, vanilla, and salt in a large bowl. Mix with a hand mixer on slow just until the ingredients are blended together, then raise the speed to low-medium and continue to mix until smooth, about 1-2 minutes.

With the mixer running, add 1 egg at a time, adding the next one after the previous one has been absorbed into the mixture. Scrape the sides of the bowl periodically. After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in.

Peanut butter frosting layer

With the mixer still running, add the milk, 1/2 a cup at a time, stopping the mixer to scrape the sides and bottom between the two additions. Continue to mix for another minute or until the mixture appears smooth.

Grease two 9 inch cake pans with butter, and flour them.

Piping the jam layer

Divide the batter evenly between the two cake pans. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25-30 minutes.

Remove the cakes from the oven and let cool for at least 30 minutes. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a

Jam layer

cookie sheet or counter. Turn the pans over and turn the cakes out onto the parchment. Refrigerate or freeze until ready to decorate. If your cakes have become domed during baking, trim the tops to make them flat.

To make the peanut butter frosting: Mix all the ingredients together until nice and creamy.

Second layer added

To make the buttercream frosting: Mix the butter, vanilla, and 2 tablespoons of milk together. Add 1/2 a cup powdered sugar. Mix together. Add more powdered sugar, a quarter cup at a time until you reach the thickness you want. If your frosting gets too thick, add another tablespoon of milk, but no more than 4 tablespoons total. Continue to balance sugar and milk until you're happy with the consistency.

Starting to frost the cake

To assemble the cake: Lay down one cake layer on a flat surface. Using a piping bag, pipe the
peanut butter frosting over the top of the cake. Make an edge around the perimeter to keep the jam from flowing over when you pipe it in.

Using a different piping bag, pipe the raspberry jam over the peanut butter frosting.

Top the jam with the second cake layer.

Frosted cake with peanut butter frosting design

Frost the whole cake with the buttercream frosting, using a piping bag if you want. Make sure the cake keeps cool until you serve it, or it will start melting.

Cake recipe courtesy of Buddy Valastro
Peanut Butter Frosting recipe courtesy of Robyn Fox

Soba Noodles with Vegetables and Sesame Dressing

6 oz. soba noodles

1 red bell pepper, thinly sliced

1 c. broccoli, cut into florets

1 small onion, chopped

3-4 mushrooms, chopped

2 boiled eggs, chopped

Garlic powder, coriander, black pepper, powdered ginger, to taste

3 Tbsp. rice vinegar

2 Tbsp. soy sauce

1 Tbsp. sesame oil

1 tsp. baker’s sugar

Sesame seeds

Sriracha, optional

Cook noodles according to package directions, drain. Rinse and drain again.

While the noodles are cooking, steam the vegetables for 3 minutes.

Transfer the noodles to a serving bowl. Add the steamed vegetables and the eggs.

Whisk together the vinegar, soy sauce, oil, and sugar in a small bowl until the sugar is dissolved. Pour over noodle mixture, and toss until coasted evenly. Sprinkle with sesame seeds. Drizzle with Sriracha (if you like your food spicy).

Adapted from Weight Watchers Turn Up the Flavor cookbook

Meat and Potato Skillet with Green Chiles

1 Tbsp. olive oil

Meat, potatoes, etc.

1 very large baker potato, diced
1 onion, chopped
salt and pepper, to taste
coriander, cumin, basil, to taste
9 oz. Polish sausage, sliced
3 cloves garlic, minced
1 can whole kernel corn, drained
4 oz. can roasted green chiles
1/2 c. canned black beans

Add the olive oil and diced potato to a large skillet over medium high heat. Cover and cook 5 minutes, stirring once. Add in the onion, cook for 2-3 minutes uncovered. Season the potato and onion with the salt, pepper and other seasonings. Stir, then cover and cook 5-8 more minutes, stirring occasionally.

Add in the Polish sausage and garlic. Cover and cook about 4-6 minutes. Check to make sure the potatoes are soft. If not, cook a little longer.

Dinner!

Add the corn, green chiles, and black beans to the skillet. Cook until heated through. Serve hot.

Here's a link to the recipe I adapted: http://barefeetinthekitchen.blogspot.com/2013/05/Garlicky-Potato-Kielbasa-Green-Chile-Skillet-Recipe.html

Chicken Piccata

4 small chicken breasts
1-2 Tbsp. olive oil

Chicken piccata cooking

salt and pepper to taste
coriander
3 cloves garlic, chopped
1/3 c. white wine
1/2 c. chicken broth
juice from one large lemon
1 tsp. honey
2 Tbsp. capers
few pinches of dried parsley
2 Tbsp. butter

Cook the chicken in the oil for about 3-4 minutes on each side over medium high heat. While the chicken is cooking, sprinkle with salt, pepper, and coriander. Both sides.

Add the garlic to the chicken. Saute for 1 minute.

Add in the wine, broth, lemon juice, honey, and capers. Cook on high until the liquid has reduced by half. Sprinkle the chicken with the parsley.

Dinner is ready

When the liquid has reduced, add in the butter. Let it melt. Serve hot.

This is fine served as is, but I served it over hot rice. You could also serve it with pasta.

This recipe was pretty quick and easy.

Here's a link to the recipe I adapted: http://www.closetcooking.com/2008/11/chicken-piccata.html

Sweet and Sour Meatballs with Sriracha

1 lb. meatballs (I used Costco ones)

Meatballs and vegetables

2 Tbsp. soy sauce, divided
4 Tbsp. cornstarch, divided
1/2 c. water
3 Tbsp. apple cider vinegar
1/2 c. brown sugar
1 Tbsp. oil
8 mini bell peppers, chopped
1 can water chestnuts, sliced and drained
20 oz. can pineapple chucks, drained but reserving the juice (should be about 3/4 c.)
black pepper, to taste
1 1/2 Tbsp. Sriracha, or to taste
Hot cooked rice

Sauce, cooking

Place the meatballs in a large bowl, toss with 1 Tbsp. soy sauce. Sprinkle with 1 Tbsp. cornstarch, then toss to coat.

In a different bowl, whisk together the water, vinegar, brown sugar, the remaining soy sauce, the remaining cornstarch, and the reserved pineapple juice. Set aside.

Heat the oil in a large pan on high. Add the meatballs. Cook 2-4 minutes, or until heated through. I like when they start to brown on the outside. Add in the bell peppers and water chestnuts. Let cook about 2 minutes, stirring occasionally.

Add in the pineapple chunks and the sauce. Do not stir until the sauce starts to bubble. While you're waiting, add in as much as you want of black pepper. Once the sauce starts to bubble, stir on high heat for about 2-3 minutes. The sauce should thicken during this time. If it hasn't, just keep it on the heat a little longer.

Ready to eat!

Reduce heat. Add in the Sriracha, making sure you taste it to make sure it's as spicy as you want it. Serve over hot cooked rice.

Here's a link to the recipe I adapted: barefeetinthekitchen.blogspot.com/2013/04/sriracha-sweet-and-sour-chicken-stir-fry-recipe.htmld

Steak Salad with Ginger Dressing

Quick and easy salad to make.  This recipe makes one salad.

lettuce greens, whatever kind you like (I just used spinach)
1 small steak, thinly sliced
olive oil
dash or two of onion powder, black pepper, kosher salt
drop or two of Worcestershire sauce

Dressing
1 Tbsp. olive oil
1 Tbsp. soy sauce
1 Tbsp. sugar
3/4 Tbsp. lime juice
1 clove garlic, minced
1/2 Tbsp. ginger, minced 


Lay out the greens on a large plate. Set aside.

Cook your steak slices in a small amount of olive oil over medium heat. Add the seasonings and Worcestershire sauce. Cook until it's as done as you want; shouldn't take too long, maybe 5 minutes.

To make the dressing: Add all the ingredients to a small bowl. Spread 3/4 of the dressing over the greens. When your steak is cooked, lay the slices over the greens. Pour the rest of the dressing over the whole salad. Enjoy.

I will definitely make this again.

Here's a link to the Pioneer Woman's recipe that I altered: http://thepioneerwoman.com/cooking/2009/03/ginger-steak-salad/

Banana Peanut Butter Muffins with Chocolate Chips

6 Tbsp. butter, softened
2 eggs

2 ripe bananas
1 c. lite sour cream
2/3 c. sugar
1/3 c. creamy peanut butter
1 c. flour
1 c. whole wheat flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. chocolate chips

Preheat oven to 350 F.

Mix together the butter, eggs, bananas, sour cream, sugar and peanut butter in a large mixing bowl.

Whisk together dry ingredients in a separate bowl.

Combine wet and dry ingredients and stir until just combined. Stir in chocolate chips.

Lightly grease muffin tin. Scoop into muffin tins and then bake for 20-25 minutes or until toothpick comes out clean from center.

This recipe made a dozen regular sized muffins and 22 mini muffins. If you use the mini muffin tin, the bake time is 15-20 minutes.

Here is a link to the recipe I used: http://barefeetinthekitchen.blogspot.com/2011/05/peanut-butter-chocolate-chip-banana.html