King Cupcakes for Mardi Gras

    Get out the green, gold, and purple beads it's Mardi Gras time! Mardi Gras, or Fat Tuesday, is the last day before Lent and many people use it to eat, drink, and be merry!   Last year I made a large King Cake for our Mardi Gras celebration.  While it was delicious, it took a lot of work.  This year the teacher's at my school have to work but we don't have any kids so I thought it would be fun to make something for the staff to help us get into the Mardi Gras mind set.


    I saw some Mardi Gras cupcakes that looked perfect.  I used a cupcake recipe from Cook's Illustrated and the filling recipe from DJ's Sugar Shack.  The cupcakes were easy to make and smelled wonderful with the brown sugar and cinnamon mixture in the middle.  I skipped a heavy frosting in favor of a light powdered sugar glaze and sprinkled gold, green, and purple sugar on top.  My mom gave me some sugar sheets for Christmas so I used scissors and cut out little king crown's to put on top.  The cupcakes were cute and I loved the spiced centers.  These were perfect to make for a crowd.

King Cupcakes (cupcake recipe adapted from Cook's Illustrated, King Cupcake idea from DJ's Sugar Shack)
For the cupcakes:
3 c. flour
1 1/2 c. sugar
1/2 c. brown sugar
1 T. baking powder
1 t. salt
12 T. butter, room temperature
1/4 c. applesauce
1 c. low fat sour cream
3 eggs
2 egg yolks
1 T. vanilla

For the filling:
1 c. brown sugar
1 T. cinnamon
1 t. nutmeg
2 T. butter

For the glaze:
2 c. powdered sugar
3-5 T. low fat milk
1 t. vanilla

1.  Preheat the oven to 350 degrees.  Line 2 standard cupcake tins with cupcake liners (24 total).  Set aside.

2.  In a large mixing bowl combine the flour, sugar, brown sugar, baking powder, and salt.  Add in the butter, applesauce, sour cream, eggs, egg yolks, and vanilla.  Mix for several minutes or until the batter is smooth.


3.  In a small bowl melt the butter for the filling in the microwave.  Add in the brown sugar, cinnamon, and nutmeg and mix well.

4.  Put a tablespoon of batter into each cupcake cup.  Put a teaspoon of filling on top of the batter.  Then carefully pour another tablespoon of batter on top of the filling.  Repeat for all 24 cupcakes.

5.  Bake for 22-26 minutes or until a toothpick inserted into the center comes out clean.  Remove the cupcakes from the tin and cool on a wire rack. 

6.  Meanwhile, combine the powdered sugar, milk, and vanilla in a small bowl.  Mix until well combined.  Spread a small amount of glaze on each cooled cupcake and sprinkle with gold, green, or purple sugar.

This post linked to:
Crazy Sweet Tuesdays,  Tempt My Tummy Tuesdays, Totally Tasty Tuesdays
Made From Scratch Tuesdays, Tuesdays at the Table

Stir Fried Tofu with Ginger Oyster Sauce: Meatless Monday

    We really enjoy tofu but I find myself making the same handful of tofu dishes over and over.  I've tried several tofu dishes that haven't turned out too well and others are complicated and take a lot of time.  While this is yet another Asian tofu dish, the flavors are different from many of the other ones I make.  My favorite part of this dish is that several different vegetables are cooked with the tofu and sauce which makes for an easy meal to put over rice.

     Another thing I liked about this recipe is that there is a choice of vegetables at each of the three stages so I picked three vegetables that I had on hand.  Next time I could choose three different vegetables and make a totally different meal.  This time we went with carrots, broccoli, and napa cabbage.

     The colors of the dish were gorgeous and the vegetables went well with the sauce.  The tofu is cooked up crispy then taken out of the pan.  The vegetables are stir fried then coated with a ginger oyster sauce which is light but packs a lot of flavor.  Everything is tossed together and then served over rice.  It's a delicious and fairly healthy meal that can be made many different ways so that it's new each time. 

Stir-Fried Tofu with Ginger-Oyster Sauce (adapted Cooks Illustrated )
Glaze:
2 T. soy sauce
1 T. sugar
¼ c. chicken broth

Sauce:
1 T. soy sauce

1 c. chicken broth

3 T. oyster sauce

2 t. sesame oil
1 T. cornstarch

Vegetables:
4 cloves garlic, minced
1 T. minced ginger
3 T. vegetable oil
1 container extra firm tofu, cut into 24 triangles
1/3 c. cornstarch
2 c. carrots (or green beans, asparagus, or cauliflower)
½ c. chicken broth
1 c. broccoli (or snow peas, celery, or bell pepper)
1 lb. napa cabbage, cut into thin strips (or bok choy)
1 T. sesame seeds

1. Whisk together the glaze ingredients in a small bowl. In a medium bowl whisk together the sauce ingredients. In a third bowl, combine the garlic and ginger. Set all three bowls aside.

2. In a large skillet heat 1 tablespoon of vegetable oil over medium high heat. While the oil is heating sprinkle the tofu with the cornstarch, coating evenly. Add the tofu to the skillet and heat for 4-6 minutes on each side or until golden brown. Add the glaze and cook for 1-2 minutes or until tofu is coated. Remove tofu from pan and put on a plate.

3. Wipe the skillet with a dry paper towel. Heat 1 tablespoon of vegetable oil in the skillet. Add in the carrots and cook for 3-4 minutes or until they just start to brown. Add in the chicken broth and cook an additional 2 minutes.

4. Add the broccoli to the carrot mixture and cook for 3-4 minutes. Stir in the cabbage and cook for one minute. Push the vegetables to the side of the pan and add the garlic and ginger to the middle. Cook for 1 minute or until fragrant.

5. Pour the sauce into the pan of vegetables and stir to coat. Cook 3-5 minutes or until the sauce has thickened. Return the tofu to the skillet and cook until just reheated through.

6. Serve tofu and vegetables over rice.

This post linked to:

Meatless Mondays, Mangia Mondays, Make You Say Mmmm,

Making You Crave Mondays

Untraceable by S.R.Johannes

    Untraceable by S.R. Johannes is a novel about Grace, a 16-year-old girl who is saddened and confused by the disappearance and presumed death of her father.  But unlike many other teenagers, Grace is determine to explore the Smokey Mountains where her father disappeared and search for clues as to where he might be.  It's been three months since they last saw her father and the local authorities are closing the case and ruling her father's disappearance as death by drowning. 

   One day while Grace is out in the woods tracking her father she meets Mo, a teenage boy who is living in the woods and studying to be a geologist.  Not only does Mo know what he's doing in the woods, he's funny and good looking as well.  The two begin meeting up to fish and talk.

    Then Grace overhears two men talking about illegal poaching of bears.  She can only imagine that they could be involved with the disappearance of her father since he was hot on the tail of some local poachers when he went missing.  Grace follows the men into the woods only to be caught by then.  In a daring rescue Mo shoots one of the men and gets her to safety.

    That's when everything Grace thought she knew about her town, the people in her town, and even Mo gets blown wide open.  Grace has stumbled upon something much bigger then finding her father and the people involved will do anything to keep her quiet.  The last  pages of the novel are a series of lies, betrayals, hope, and tragedy as Grace struggles to process what she has learned and to keep herself alive in time to tell the authorities what she has learned.

     While I thought the book started out slow, it quickly gripped my attention once it got moving.  Grace is a strong young woman who not only knows how to take care of herself but is smart as well.  Even when no one else believes her father is still alive, she trucks on determined to find out the truth.  The side story of romance between her and Mo is sweet.  The ending of the book may be a little graphic for younger readers and is a bit over the top, but overall it fits with the theme of the book.  This young adult novel is action packed and full of heart racing moments, heart breaking moments, and many different kinds of love.

I give this book 4 out of 5 stars.

This post linked to:
Saturday Situation 

Cold Noodle Salad

   I made this salad for the first time in the summer when we were having temperatures in the 90's everyday.    I didn't want to turn on the oven or even cook on the stove at any point past 9 am, so I was looking for cold salads to make early in the morning that are filling enough for lunch and dinner.  However, I liked this noodle salad so much that I often make it for my lunch even in the winter.

    I wanted some type of cold noodle salad because noodles are so filling.  I looked around for a while and finally found an Asian inspired one that sounded perfect.  I substituted in red bell peppers for the peas (because I hate peas) and it made for a very tasty and refreshing cold noodle salad.  I recommend making it a day before you want to eat it so the noodles absorb the sauce and actually turn brown from it.  The sauce is slightly spicy, a little tangy, and vaguely Asian.  The shredded carrots, and thinly sliced red peppers pair perfectly with the noodles.  The cold noodle salad was filling enough to eat for lunch or dinner.

Cold Noodle Salad  (adapted from Allrecipes)
8 oz. spaghetti noodles
1 1/2 t. sesame oil
1/4 c. rice vinegar
1/4 c. soy sauce
Juice from 1 lime
Zest from 1 lime
1 T. brown sugar
4 cloves garlic, minced
1 t. red pepper flakes
3/4 c. finely grated carrots (about 2 carrots)
1/2 red bell pepper, cut thin, then chopped into thirds
1/4 c. fresh cilantro, chopped

1.  Cook the spaghetti noodles according to package directions.  Drain and run cold water over top of them until they are cooled then drain again.  Set aside.

2.  In a large bowl with a lid combine sesame oil, vinegar, soy sauce, and lime juice.  Mix in the lime zest, brown sugar, garlic, and red pepper flakes.  Toss in the carrots, peppers, and cilantro and gently toss to coat.

3.  Pour the noodles into the bowl with the dressing and stir to coat the noodles.  Cover and refrigerate for at least an hour, though it's best overnight.

4.  When ready to serve mix the noodles well with the dressing and serve cold.

This post linked to:
Sundae Scoop Sundays, Not Baaad Sundays

Crispy Chicken with Creamy Italian Herb Sauce and Pasta

    When I saw this recipe I knew I had to make it.  It has all of my favorites in it-crispy chicken, a creamy sauce, and pasta all wrapped up into one dish.  This is another great 30 minute meal.  The pasta cooks while the chicken is crisping in the skillet.  The chicken was awesome by itself and with the sauce.  The cornflake crust gets extra crispy and is flavored with salt and pepper.

     The sauce was tasty but really thick.  Next time I think I'll eliminate the cream of chicken and add in another cup of chicken broth.  It's creamy, filled with herbs, and very tasty.  The recipe called for bowtie pasta but I had a box of vegetable pasta (tomato and carrot) that I needed to use and I think it went really well with the creamy sauce.  This is definitely comfort food with the fried chicken and creamy sauce.  It's a great winter time dish.

Crispy Chicken with Creamy Italian Herb  Sauce and Pasta (adapted from Jamie Cooks It Up!)
3 large chicken breasts
4 c. corn flakes
3/4 c. flour
1 t. salt
1 t. black pepper
1/2 c. low fat milk
3 T. olive oil
12 oz. pasta

For the Sauce:
1 (10 oz) container Philadelphia Cooking Cream (Italian Cheese and Herb)
1 can cream of chicken soup
1 c. chicken broth
1/2 c. low fat milk
2 T. fresh chopped parsley

1.  In a small food processor crush the cornflakes into crumbs.  Pour into a shallow dish and add half the salt and all the pepper.

2.  In another dish combine the rest of the salt and the flour.  In a third shallow dish pour the milk.

3.  Cook the pasta according to the package directions.  Drain and set aside.

4. Heat the olive oil in a large skillet over medium high heat. 

5.  Cut each chicken breast in half.  Dredge in the flour then dip into the milk.  Immediately coat with the corn flakes making sure the chicken is completely covered.  Put in the skillet and cook for 5-7 minutes on each side until golden brown and cooked through. 

6.  Remove the chicken to a plate and cover with foil.  In the same pan you cooked the chicken in add the chicken broth, Philadelphia Cooking Cream, cream of chicken soup, and milk.  Whisk the sauce until well combined.  Cook for 5 minutes or until warm and bubbly.

7.  Put the pasta on a plate and top with the sauce.  Place a piece of chicken on top of the pasta and drizzle with the sauce.  Garnish with fresh parsley.

This post linked to:

Shine on Friday, Foodie Friday, Fusion Friday

Texas Chicken with Lime Butter

     I'm always looking out for new ways to make chicken because it is my favorite meat.  When I ran into this recipe it sounded intriguing as the spice rub included cinnamon, chili powder, and cocoa powder.  I also loved the idea of a spicy lime butter to pour over top of the chicken.

     When I saw that it was Texas chicken I thought it was going to be a Mexican type dish but I don't think this dish would be considered Mexican.  The rub makes a great coating on the chicken and keeps it very moist, but the chicken isn't very good without the butter sauce.  The butter is combined with onions, jalapenos, and lime which makes for a mouthwatering sauce.  Poured over top of the chicken it makes for a unique and tasty dish that is really unlike anything I've had before.

Texas Chicken with Lime Butter (adapted from Cook Lisa Cook)
4 boneless, skinless chicken breasts


For the spice rub:
1 T. ground cinnamon
2 t.  chili powder
1 T. brown sugar
1 t. unsweetened cocoa powder
1 t. sea salt
1 t. black pepper
3 T. olive oil
1 T. balsamic vinegar

For the lime butter:
1/4 c. butter, melted
Juice from 1 lime
1 jalapeno pepper, seeded and minced
2 T. onion, minced

1.  In a large Ziploc bag combine all of the spice coating ingredients and blend well.  Add the chicken to the bag and move it around until the chicken is well coated in the spices.  Let the chicken sit in the spice mix for 3 hours or overnight.

2.  Preheat the oven to 450 degrees.  Spray a 9 x 13 pan with cooking spray.

3.  Place the pieces of chicken in the pan and bake for 20 minutes or until they are cooked through.  Allow the chicken to rest 5 minutes before serving.

4.  While the chicken is cooking prepare the butter sauce.  In a small bowl combine the melted butter, lime juice, jalapeno, and onion.  Drizzle the butter over top of the chicken and serve with a slice of lime.

This recipe linked to:

Frugal Food Thursday, Full Plate Thursday, It's A Keeper Thursday

Chili Corn Chip Pie

    I've seen several recipes from Frito pie but I've refused to make them because of the huge fat content.  Then I opened up my Cooking Light magazine last month.  Imagine my surprise when I saw a recipe in CL for chili corn chip pie!  The fat content is not low, but it was much lower then many other similiar recipes.  My husband loves Fritos so I was immediately sold on the recipe.

    The chili is made on the stovetop and cooks up quickly.  It has a rich flavor and thickens while it cooks.  The corn chips are simply placed on the bottom of the bowl and the chili is scooped on top of them.  For as fast as this chili cooks, it's really rich in flavors.  The corn chips add salt and crunch with are perfect for this cold weather dish.  Frank and I both enjoyed the corn chip pie and we'll be having it again this winter.

Chili Corn Chip Pie  (adapted from Cooking Light Magazine)
1 lb. lean ground beef (I used 93% lean)
1 onion, chopped
1 green pepper, chopped
6 garlic cloves, minced
1 t. ground cumin
1/2 t. red pepper
1/2 t. salt
1 T. tomato paste
1 c. low sodium beef broth

1 (14 oz) can diced tomatoes, undrained

4 oz. Fritos
1/3 c. cheddar cheese

1/4 c. light sour cream

1.  Heat a large skillet over medium heat.  Add the ground beef and cook for 5 minutes or until no longer pink.  Drain off the fat and return the pan to the heat.

2.  Add the onion and green pepper to the pan and saute or 5 minutes.  Add the garlic and saute 1 minute.  Stir in the cumin, salt, and red pepper.

3.  Stir in the tomato paste, beef broth, 1/3 cup water, and tomatoes.  Bring the mixture to a boil.  Reduce the heat to medium and simmer for 20 minutes or until slightly thickened.  Remove from heat.


4.  Place 1 oz. corn chips in each bowl.  Top with the chili, 1 tablespoon of cheddar cheese, and 1 tablespoon of sour cream.

This post linked to:

What's Cooking wednesday, Mid-Week Fiesta, Cast Party Wednesday

Happy Valentine's Day: 5 Delicious Desserts

    Happy Valentine's Day!  Yes it's that time of year again.   The stores are filled with chocolates, cards with sentiments of love, and giant teddy bears.  My favorite thing about Valentine's Day is the baking.  I've included my top five favorite Valentine's Day desserts perfect for the love of your life or the little ones in your life.

Brown Sugar Blondies 

Chocolate Covered Brownie Bottom Cheesecake 

Red Velvet Cupcakes

Chocolate Chip Cookie Dough Brownies

Valentine Sugar Cookies

Happy Valentine's Day!

This post linked to:

Crazy Sweet Tuesday, Tempt my Tummy Tuesdays, Tuesdays at the Table

Made From Scratch Tuesdays, Totally Tasty Tuesdays

Cook's Illustrated Perfect Chocolate Chip Cookies: Secret Recipe Club

   I am so glad that we are back in the swing of things with The Secret Recipe Club!  The club took last month off and while I thought I needed a break, I really ended up missing it!  This month I got to explore Patricia's blog ButterYum.  I had such a good time looking around.  Her blog design is very clean and simple and I loved it.  There were so many incredible recipes to choose from including Caramelized Onion and Bacon Dip, Chocolate and Vanilla Linzer Hearts, and Chocolate Biscuit Cake.

    The recipe that really caught my eye was the Cook's Illustrated Perfect Chocolate Chip Cookie.  I've had my eye on this recipe since my husband bought me a subscription for Christmas and I was only too happy to try it out.  My favorite part of the recipe is the browning of the butter.  I'm not sure exactly what it does to this recipe but the results were amazing.  As my husband bit into it he immediately knew it wasn't my usual cookie recipe.  He and I both thought it was so much better then the recipe I normally use.

     The cookies were larger then the ones I normally make.  They were just crisp on the edges then soft and chewy on the inside.  The cookies were buttery and filled with chocolate goodness.  I've officially changed my "go to" chocolate chip cookie recipe.  This is my new favorite chocolate chip cookie!

Cook's Illustrated Perfect Chocolate Chip Cookie (recipe from ButterYum)
1 3/4 c. flour
1/2 t. baking soda
14 T. unsalted butter
1/2 c. sugar
3/4 c. packed brown sugar
1 t. salt
1 t. vanilla extract
2 eggs
1 1/2 c. chocolate chips

1.  Preheat the oven to 375 degrees.  Line 2 cookie sheets with parchment paper.

2.  In a medium mixing bowl combine the flour and baking soda, set aside.

3.  In a medium sized skillet heat the butter over medium high heat.  Swirl the butter around in the pan until it has melted and has started to brown.  The butter will have a nutty smell.  Remove from heat and pour into a large heatproof mixing bowl.

4.  Add the sugar and brown sugar to the butter and mix well.  Whisk in the salt and vanilla.  Add both eggs and whisk for 1 minutes.  Let the mixture rest for 5 minutes then whisk for another minute or until the mixture is shiny and smooth.

5.  Pour the flour mixture into the wet ingredients and stir well until completely combined.  Stir in the chocolate chips. 

6.  Drop by heaping tablespoon onto the baking sheets.  The batter should make about 16 large cookies.

7.  Bake the cookies one cookie sheet at a time for 10-15 minutes or until the edges are golden brown but the centers still look soft. 

8.  Allow the cookies to cool on the cookie sheet for 10 minutes then remove to a wire cooling rack to finish cooling.

This post linked to:
Meatless Mondays, Mangia Monday, What Makes You Say Mmmm
Making You Crave Monday, Mouth Watering Monday

Brown Sugar Blondies for Valentine's Day

     This month the What's Baking? Challenge was hosted by Sandra of She Cooks and Bakes!  She challenged us to bake with Valentine's Day colors which was perfect because I was planning on doing that anyhow!

    When I think of Valentine's Day desserts I think of sweet, pretty, and pink.  These brown sugar blondies are all of those things.  The blondies are full of sweet brown sugar, are mixed with chocolate chunks and Valentine's M&M's, then sprinkled on top with the M&M's.  I served these treats to my students at school and they were begging for more!

Brown Sugar Blondies  (adapted from Baked Perfection)
2 c. flour
1 t. baking powder
1 t. salt
10 T. butter
1 c. brown sugar
3/4 c. sugar
2 eggs
1 T. vanilla
1 1/2 c. M&M's (Valentine's Day colors)
1 c. chocolate chunks

1.  Preheat the oven to 375 degrees.

2.  In a medium mixing bowl combine the flour, baking powder, and salt.  Set aside.

3.  In a large mixing bowl combine the melted butter, brown sugar, and sugar.  Mix well.  Add in both eggs and vanilla and blend together.

4.  Slowly add the flour mixture to the wet ingredients, mixing well after each addition.

5.  Stir in 1 cup of the M&M's and all of the chocolate chunks.  Spread into a 9 x 13 baking dish.

6.  Sprinkle the top of the blondies with the remaining M&M's.  Bake for 20-25 minutes or until brown on the edges and cooked through.

This post linked to:

Shine on Fridays, Sweet Tooth Friday, Foodie Friday

Sweets for a Saturday, Seasonal Inspiration

Asian Lettuce Wraps

    I've never had an Asian lettuce wrap before but recently I've seen them on a number of different blogs.  I've seen people eat them in restaurants and I've heard people talk about them, but I've never really seen the appeal.  However, since so many people have been blogging about them I decided to give them a try.

    I've been missing out!  A combination of ground chicken, cabbage, water chestnuts, soy sauce, and sriracha sauce, the filling is spicy and delicious.  The filling is then placed on leaf lettuce, rolled up, and dipped in a sweet soy sauce.  They were filling but tasted fairly light.   I served them with jasmine rice which was perfect.  There was also plenty left over for lunch the next day.

Asian Lettuce Wraps (adapted from Our Best Bites)
2 t. canola oil
4 clove garlic, minced
1 T. fresh ginger, minced
1 lb. ground chicken
1 t. kosher salt
1 t. black pepper
2 c. bagged coleslaw mix
1 (8 oz) can sliced water chestnuts, minced
4 T. soy sauce
1 t. sesame oil
1 t. lemon juice
1 T. sriracha sauce
1 head lettuce (we used Bibb)

For the dipping sauce:
4 T. soy sauce

4 T. rice vinegar

3 T. water
2 t. honey
1 t. fresh ginger, minced

1.  In a large skillet heat the canola oil over medium high heat.  Add in the garlic and ginger and saute for 1 minute.  Stir in the ground chicken, onion, salt, and pepper and cook for 10 minutes.

2.  Add coleslaw and water chestnuts.  Cook for 2 minutes.  Stir in the soy sauce, sesame oil, lemon juice, and hot sauce.  Stir while cooking for 1 minute.  Remove from heat.

3.  In a small bowl combine all ingredients for dipping sauce and whisk to combine.

4.  To serve carefully tear leaves from the lettuce.  Spoon ground chicken mixture into the lettuce leaf, wrap, and dip into the sauce.

This post linked to:

Full Plate Thursday, Frugal Food Thursdays, It's A Keeper Thursday

Bacon Time

Slow-Cooker Jambalaya

     I've never really been sure of what jambalaya is exactly.  I know it's a spicy, Cajan dish that usually has sausage and rice in it, but beyond that I was pretty clueless.  I went online looking for a definition and found many.  Most of them agree that it's a Creole or Cajun dish made with meat (most commonly sausage and chicken), vegetables (some type of peppers and onions), and rice.

     I looked through several recipes I had and decided to use the one in the crock-pot so I could make it on one of my busy nights.  I included the chicken and sausage, I used a sweet onion and a green pepper, and then the white rice.  I thought about only using the Cajun seasoning, but I just received a box of Penzey's spices and was dying to try the Forward spice.  It turned out the be perfect in the jambalaya. 

     The jambalaya was spicy and full of flavor.  It's the perfect one dish meal because the meat, vegetables, and starch are all included in one pot.  The flavors of the chicken and sausage really mixed into the tomato base.  It's a great meal for a cold winter night.

Slow-Cooker Jambalaya  (adapted from Cats and Casseroles)
1/2 pound boneless chicken breast, cut into small pieces

1 pound andouille sausage, sliced

28 oz. can diced tomatoes in juice
1 onion, chopped
1 green pepper, chopped
2 c. chicken broth
2 t. oregano

2 t. parsley

1 t. Cajun seasoning

2 t. Penzey's Forward spice

1 t. cayenne pepper

1 c. instant rice

1.  Place all ingredients except the rice in a slow cooker.  Cook on low for 8 hours.

2.  Cook the rice according to the package directions.  Add the rice into each individual serving of jambalaya.

This post linked to:

Mid-Week Fiesta, Cast Party Wednesdays, What's Cooking Wednesdays