Archive | August, 2011

Red Velvet Sprinkles Cupcakes – Happy 4th of July!

9 Aug

The Carrottop Mom posted this Sprinkles cupcakes recipe – all credit to her! 

Makes 24 large, or 30 medium cupcakes
Red Velvet Sprinkles Cupcakes


  • 2 1/4 cups flour (I use all-purpose)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
  • 1 ounce red food coloring** (okay, that is a lot of red food coloring!) It doesn’t change the taste, so I only use 1 teaspoon unless the red color is really important to me.
  • 4 teaspoons Pure Vanilla Extract

Cream Cheese Frosting (This has been revised to show the cream cheese and butter cold, resulting in a less runny frosting.)

  • 1 (8 ounce) package cream cheese, cold
  • 1/4 cup butter, cold
  • 2 tablespoons sour cream
  • 2 teaspoons Pure Vanilla Extract
  • 16 ounces confectioners’ sugar


  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting.
  4. Vanilla Cream Cheese Frosting: Beat cold cream cheese, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Scrape bowl, and beat again. Gradually beat in confectioners’ sugar until smooth. Once smooth, turn beaters to high (I use my Kitchenaid) and whip for 5 minutes. You may need additional powdered sugar to thicken, especially if you are wanting to pile the frosting high like I do, or use a decorating tip.
  5. Frost the cupcakes generously, and serve at room temperature! If you make these, I hope you will drop me a comment and let me know how they turned out!”My Version!


Tandoori Chicken, Avocado+Tomato Salad, and Tortellini

9 Aug

Ok so i went a little crazy

But dinner was gooooood.

Tandoori Chicken:

2 regular size 2% reduced fat greek yogurt cups (plain)
2 Tbsp grated onion
1 Tbsp grated peeled fresh ginger
1 tbsp oil
1 tsp ground cumin
1/2 tsp ground red pepper
1/4 tsp ground tumeric
3 minced garlic cloves
2 lbs of skinless, boneless chicken breast halves
1/2 tsp of salt

Add all the ingredients in a ziplock bag with the chicken (except the salt). Let it marinade in the fridge for 2 hours (turning it a few times in between). Put on the broiler. Let the oven get hot, and then in a cooking sprayed roasting pan add the chicken. Let the chicken broil a little, then cover the roasting pan with foil to let the chicken cook. Half way in between, turn the chicken. Thinly slice the chicken, and serve.

Avocado and Tomato Salad (serves 2)
1 Avocado, diced
1 Tomato, diced

Mix the two, adding lime juice and salt. ENJOY

I made 3 cheese tortellini too, easy as cake. Such a good meal!

YUMMMMMMMMMM Tandooooooori


Russian Salad – “Salat Olivier”

8 Aug

You want to be daring and try something new? and DELICIOUS? try this easy russian salad recipe – a family tradition that has been passed down since the days of communism in the former USSR =P

Dice all ingredients except for the peas

Salat Olivier

2 Medium Sized Potatoes (Peeled and Boiled)
2 Eggs (hard boiled)
2 Pickles (any kind!)
1 Jar of Sweet Peas and Diced Carrots
Mayo – Amount 2 tbsp.
Salt to Taste (a pretty decent amount!)

A lot of people enjoy this salad with meat, most people use diced bologna, but some use diced chicken. Add it if you wish!

Mix and Enjoy with bread or alone!