Tuesday, June 21, 2011
My friend Heather made some delicious spring rolls for Bunco recently. A few days later, I bought the ingredients and have been making them for lunch. If I don't have time to mess with the wrappers I've been having this salad instead. It's easy and I love the flavors. Serves 1 as a meal or 2 as a side salad.
1 large handful of green leafy lettuce
2 carrots, grated
1 small handful of cylantro
2 oz of buckwheat soba noodles (cooked according to package)
2 oz or 1/4 of an avocado
Fresh Lime Juice (about a teaspoon)
1 teaspoon of chopped peanuts
1 T Central Market Satay Sauce
1 T Annie's Gingerly Dressing
Layer lettuce, carrots, cylantro and avocado in bowl and top with Gingerly Dressing and a squeeze of lime juice. Toss cooked soba noodles with the Satay Sauce and add to salad. Top with chopped peanuts.
Tuesday, June 14, 2011
Oh my, these were so delicious. I usually don't like meatloaf, but these were really tasty! :)
Makes 6-9 (serves about 4)
1/3 c. shredded carrot (about 2 carrots)
1/2 c chopped onion
1 teaspoon oregano
2 cloves minced garlic (1 teaspoon)
1/2 c. ketchup (divided)
1 lb. ground beef
1/3 sleeve of crushed crackers (around 1/2 c.)
1 teaspoon worcestershire sauce
1/4 teaspoon black pepper
1 egg, beaten
1. Preheat oven to 350. Heat about 1 Tablespoon of oil in a skillet, saute carrot, onion, oregano, and garlic about 2-3 minutes.
2. In large bowl, combine sauted mixture with 1/4 c. ketchup (reserve other 1/4 c. for topping), beef, and rest of ingredients.
3. Spray muffin pans with oil. Form meatballs to fit into muffin tins. Put remaining ketchup on top of the mini meat loaves. Bake for 25-30 minutes.
Thursday, June 2, 2011
This recipe is from Annie's Eats. I made them these for Hailey's 2nd birthday. It's a chocolate chip yellow cake with an eggless cookie dough filling, topped with a brown sugar buttercream. Definitely not an every day dessert because they're really rich, but awesome if you love cookie dough!
Chocolate Chip Cookie Dough Cupcakes
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners' sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
Tiny chocolate chip cookies
Mini chocolate chips
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.