Vanilla Bean Cupcakes

A mix and match of a cupcake recipe and a buttercream recipe, these are simple in flavor but defintiely not plain.

yield:  24 cupcakes

ingredients
for cupcakes
2 ½ C all-purpose flour
3 tsp baking powder
1 ½ C sugar
12 tbs salted butter, room temperature
2 eggs + 2 egg white, room temperature
2 tsp vanilla bean paste
1 C milk

for vanilla bean buttercream
3 ½ sticks salted butter, room temperature
3 ½ C powdered sugar
3 tbs milk
1 tbs vanilla bean paste

directions

1.  for cupcakes: Preheat oven to 350°.
2. Line muffin pan with cupcake liners.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat sugar and eggs together on medium high speed for 2 minutes, until light and fluffy.
4. Reduce speed to low and add eggs and egg whites one at a time, scraping the bowl after each addition.
5. Add flour in 3 additions, alternating with the milk; scrape down the bowl as needed.
6. Add vanilla and baking powder.
7. Increase speed to medium-high and beat for ~30 seconds until well combined.
8. Fill cupcake liners 2/3 full.
9. Bake for 18-20 minutes, until a toothpick comes out clean.
10. Let cupcakes cool completely.
11. for buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat butter for 8 minutes on medium speed until pale and creamy.
12. Reduce speed to low and add remaining ingredients slowly.
13. Increase speed to medium and beat for 6 minutes until light and fluffy.
14. Pipe or spread onto cooled cupcakes.
15. Enjoy!

Honey Sriracha Oven Baked Wings

Football and wings are just two things that always go together for me.
This recipe is delicious, and while the wings didn't have the crispy crunchy outside of a fried wing they (and especially the sauce) were delicious.

I bought a 10 lb bag of pre-separated frozen wings from Costco and used 4 different kinds of sauce (3 bottled + this honey sriracha sauce)-- this homemade sauce was the favorite by far.

yield: ~30 wing pieces

ingredients
~30 chicken wing pieces, thawed if frozen
sea salt
black pepper
¼ C extra virgin olive oil

for honey sriracha sauce
½ C sriracha
½ C honey (I used raw buckwheat honey)
1 tbs olive oil 
3 tbs molasses
3 cloves garlic, minced
2 tbs onion flakes (I used Tastefully Simple Onion Onion) 

directions

1. Preheat oven to 350°.
2. Put the wings in a bowl, season liberally with salt and pepper.
3. Drizzle with olive oil, mix around to make sure all wings are coated.
4. In a large rectangle baking dish (I used my pyrex), add enough aluminum foil to completely cover the wings (you are going to make an aluminum foil pouch of wings). Use more than one dish if you need to.
5. Add the wings in a single layer to the prepared dish.
6. Close and seal all sides of the aluminum foil around the wings.
7. Bake for 50 minutes.
8. for honey sriracha sauce: Combine all ingredients into a large bowl, whisk well to combine.
9. Cover sauce and place in the refrigerator until the wings are done cooking.
10. When the wings are done cooking, remove from the oven and carefully open the foil pouch.
11. Carefully pour off the juices.
12. Place wings into sauce bowl (I used tongs to pick them up and put them in there).
13. Make sure all of the wings are coated.
14. Place wings back into the aluminum foil lined baking dish, but don't close the pouch.
15. Turn the broiler on low.
16. Place wings under the broiler for 4 minutes.
17. Remove the baking dish from the oven and carefully flip each wing.
18. Place wings back under the broiler for 4 minutes.
19. Toss wings in any remaining sauce before serving.
20. Enjoy!

Raw Pad Thai

I have been on the hunt lately for recipes that are new and delicious, but also better for me.
This recipe fit the bill and was also a healthier option for my football snacking yesterday.

ingredients
for salad
1 medium zucchini, spiralized
2 large carrots, grated
1 red pepper, thinly sliced
1 C thinly sliced red cabbage
1 1/2 C shelled edamame (if frozen, make sure to thaw)
3 green onion, thinly sliced
2 tbs sesame seeds

for dressing
1 clove garlic, minced
1/4 C peanut butter
2 tbs lime juice
2 tbs tamari
2 tbs water
2 1/2 tsp maple syrup
1/2 tsp toasted sesame oil
1 tsp freshly grated ginger

directions

1. Combine zucchini, carrots, red pepper, cabbage, edamame, and green onion in a large bowl.
2. for dressing: Add all ingredients to a food processor (or whisk by hand in a medium bowl) and process until smooth and combined.
3. Add dressing to the bowl of vegetables and toss to coat evenly.
4. Sprinkle sesame seeds on top.
5. Enjoy!

Loaded Baked Potato Nachos

Though my Denver Broncos lost yesterday, I did try out three new recipes. 

This one was an easy and delicious crow pleaser!

ingredients

2 lbs russet potatoes

1 tbs cumin

1 tbs chili powder

4 tbs olive oil 

3 C shredded cheddar cheese (I used Kraft Triple Cheddar)

1 lb bacon, crispy & cut into small strips

3 scallions, diced

directions

1. Peel and slice potatoes into 1/4" thick slices.
2. Add potatoes, olive oil, cumin, and chili powder into a gallon size ziploc bag.
3. Close the bag and shake until all potato slices are evenly coated.
4. Heat a griddle to 400° (or use a frying pan over medium-high heat).
5. Grill potatoes until they are golden brown on each side, about 4 minutes per side.
6. Preheat oven to 350°.
7. Place single layer of potatoes into a large round baking dish (I used my Le Creuset braiser).
8. Add some of the cheese and bacon on top of the potatoes.
9. Keep layering potatoes and cheese/bacon until you run out of both (I ended up with 3 layers but my pan was very large).
10. Bake for 10-15 minutes, until the potatoes are hot and the cheese has melted.
11. Top with scallions.
12. Serve with sour cream for dipping.
13. Enjoy!

My Thanksgiving Menu 2014

This is very VERY late, but it was delicious and made for a lot of leftovers!
I also totally forgot to take a picture of my dinner table this year, but I did remember in time for dessert (figures).

Dinner
Rosemary Orange Roasted Turkey
Sweet Potato Casserole
Crockpot Mashed Potatoes
Herbed Corn
Corn Bread Stuffing
Cranberry Sauce
Green Beans with Bacon & Brown Sugar

Dessert
Banoffee Pie
Pumpkin Pie
Apple Pie
Black Cocoa Chocolate Cake
Grand Marnier Fruit Dip & Fresh Fruit

Salted Caramel Cupcakes

Salt + Caramel = Heaven.
This recipe was more proof that this equation is for real.

yield: 12 cupcakes

ingredients
for caramel cupcakes
1 ½ C all-purpose flour
¾ tsp baking powder
1 C dark brown sugar
½ C sugar
½ C salt butter, room temperature
2 eggs, room temperature
1 tsp vanilla extract
½ C whole milk

for salted caramel frosting
½ C salted butter
1 C brown sugar
⅓ C heavy cream
¾ tsp salt
3 C powdered sugar

directions

1. for caramel cupcakes: Preheat oven to 350°.
2. Line muffin pan with cupcake liners.
3. In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugars together at medium-high speed for 3 minutes.
4. Lower speed to medium-low and add the eggs and vanilla; beat until combined.
5. Slowly add the dry ingredients, scraping the bowl as needed.
6. On low speed, add in milk until just combined.
7. Fill each cupcake liner 2/3 full.
8. Bake for 20-22 minutes, until a toothpick comes out clean.
9. Let cupcakes cool completely before frosting.
10. for salted caramel frosting: Melt butter in a small saucepan over medium heat.
11. Once melted, add brown sugar and heavy cream; stir constantly until sugar is dissolved.
12. Add salt; allow mixture to bubble for 3 minutes.
13. Remove from heat and allow to cool at room temperature for 15 minutes.
14. Pour mixed into the bowl of a stand mixer fitted with a paddle attachment.
15. On low speed, add powdered sugar 1 cup at a time. 
16. Spread or pipe onto cooled cupcakes.
17. Enjoy!

Oatmeal Power Bowl

I need to eat breakfast every morning. I also need that breakfast to be healthy, filling, and easy to grab on the way out the door in the morning.
This recipe is filling, easy, and prepping the night before makes it super easy to grab and go.

yield:1 breakfast

ingredients
for oatmeal
1 ripe banana, mashed
2 tbs chia seeds
1/3 cup old fashioned oats
1/4 tsp cinnamon
2/3 C milk (I used organic skim)
1/3 C water

for topping
2 tbs sliced almonds
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger

directions

1. In a medium bowl (a container with a lid makes it very convenient for grab and go), stir together all oatmeal ingredients until well combined.
2. Cover and refrigerate overnight.
3. Microwave bowl for 2 minutes on high.
4. Stir in toppings.
5. Enjoy!

Pumpkin Pie

As mentioned (over and over), I love pumpkin. I also bought A LOT of pumpkins at the farm this year.
We needed pie for Thanksgiving and I selected this recipe to up my game from my previous pumpkin pie attempts.
It. Was. Phenomenal.

ingredients

for pie crust

2 ½ C all-purpose flour

6 tbs salted butter, chilled and cubed

¾ C vegetable shortening, chilled

⅔ C ice water

for pie filling

2 C pumpkin puree (I used fresh)

3 large eggs, room temperature

1 ¼ C dark brown sugar

1 tbs cornstarch

½ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

⅛ tsp ground cloves

⅛ tsp ground black pepper

1 C heavy cream

¼ C milk (I used skim)

1 egg beaten with 1 tsp milk (for brushing)

directions

1. for crust: Mix the flour and salt together in a large bowl.
2. Add shortening and butter.
3. Using a pastry blender (or two forks), cut the butter and shortening until the mixture looks like coarse meal.
4. Slowly drizzle ice water into the bowl, stirring with a large spatula after every tablespoon you add (do not add any more water than you need to, stop adding water once the dough starts to clump).
5. Roll out dough on a floured work surface.
6. Form dough into a ball and then divide in half.
7. Flatten each half into 1" thick discs using your hands.
8. Wrap each half tightly in plastic wrap; refrigerate for at least 1 hour.
9. for the filling: Whisk pumpkin, 3 eggs, and brown sugar until combined.
10. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk.
11. Whisk until everything is combined and smooth (filling will be thick).
12. for the pie: Preheat oven to 350°.
13. On a floured work surface, roll out one of the balls of chilled dough to about 1/8" thickness.
14. Using cookie cutters, cut out shapes.
15. Brush each lightly with the beaten egg/milk mixture.
16. Place onto a parchment paper or Silpat lined baking sheet.
17. Bake for 10 minutes or until lightly browned; remove and set aside to cool.
18. Raise oven temperature to 375°
19. Remove second pie dough from the refrigerator and roll out to a ~12" circle.
20. Carefully place dough in a 9" deep dish pie pan, making sure that it is smooth.
21. Crimp the excess dough at the edges. 
22. Brush edges lightly with beaten egg/milk mixture.
23. Bake crust for 10 minutes.
24. Pour pumpkin pie filling into the crust.
25. Use a pie crust shield (or aluminum foil) to prevent the edges from becoming too browned.
26. Bake pie for 55-60 minutes, until the pie center is almost set.
27. Transfer pie to a wire rack and allow to cool completely.
28. Decorate with pie crust leaves.
29. Refrigerate until ready to serve.
30. Enjoy!

Potsticker Meatball Soup

I love potstickers, so when I saw this recipe for potsticker soup I knew I had to try it.

I modified the recipe slightly but it did not disappoint!

yield: 6 servings

ingredients

for meatballs

1 lb ground turkey

1 egg

⅓ C all-purpose flour

1 tsp minced ginger

⅓ C scallions, chopped

1 tbs soy sauce

½ tsp garlic powder

½ tsp salt

for broth

1 tsp sesame oil

2 tbs minced ginger

1 tsp minced ginger

32oz chicken broth

6 C water

2 tbs soy sauce

½ tsp crushed red pepper flakes

½ tsp salt

for soup

8.8oz box of thin rice noodles

2 C shredded red cabbage

4 radishes, sliced into sticks

¼ C shredded carrot

½ C chopped scallions

½ C chopped cilantro

directions

1. for meatballs: Combine all meatball ingredients into a bowl and mix thoroughly.
2. Form into ~24 bite size meatballs; set aside.
3. for broth: In a large sauce pan over medium-high heat, heat the sesame oil and add the minced garlic and ginger; cook for 1 minute.
4. Add chicken broth, water, soy sauce, crushed red pepper flakes, and salt.
5. Bring to a boil.
6. Lower heat to medium-low and add meatballs.
7. Cover pan and let simmer for 30 minutes.
8. for soup: Remove lid and add all soup ingredients into the saucepan.
9. Lower heat to low and let cook for 15 minutes.
10. Enjoy!

Copycat PF Chang's Mongolian Beef

My goal for 2014 is to try at least 1 new recipe per week, I came across this recipe on Pinterest and in my quest to try new things thought it would be a good step --- I mean, who doesn't love PF Changs?!

yield:6 servings

ingredients
2 lb top sirloin
1/2 C cornstarch
1/2 C vegetable oil

for sauce
2 tbs sesame oil
1 C soy sauce
1 C brown sugar
4 cloves garlic, minced
1 C water
3 green onions, diced

directions

1. Slice the steak into small thin pieces against the grain.
2. Combine the beef and cornstarch in a gallon size ziploc bag.
3. Close the bag and shake really well until each piece of meat is coated with cornstarch; refrigerate until ready to use.
4. In a small sauce pan, add oil, soy sauce, brown sugar, garlic, and water.
5. Stir and cook over medium heat, about 30 minutes, until the sauce thickens and reduces; set aside.
6. In a large skillet, heat the oil.
7. When the oil is hot (the surface will look ripply), add beef and cook until browned. (Doing this in two batches is probably best to avoid uneven cooking - add more oil for second batch if you need it).
8. Drain any excess oil from the skillet.
9. Pour sauce over the beef in the skillet; stir and cook for 5 more minutes.
10. Top with green onions and serve over rice.
11. Enjoy!