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Happy Halloween! Pumpkin Spice Cupcakes

31 Oct

This was such a treat for us around the fall time, so good as a dessert or breakfast. Would go SO GOOD with coffee or tea and would be so great for a holiday party around Halloween/fall time.

Pumpkin Spice Cupcakes

4 eggs, slightly beaten
3/4 cup Vegetable Oil
2 cups sugar
1 (14 ounce) can pumpkin puree
1 3/4 cups all-purpose flour
1/4 cup corn starch
4 teaspoons Pumpkin Pie Spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Store Bought Cream Cheese Frosting (I got lazy to make my own)

Preheat the oven to 350 degrees. Blend the eggs, oil, sugar, and pumpkin until mixed, in a bowl and set aside. Stir together the dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Move into lined muffin tins. Fill about 2/3 full. Bake for about 20 minutes or until the center of the cupcake comes out clean. Allow the cupcakes to cool fully until spreading with frosting. Decorate to your liking and serve!

Happy Halloween!


Chocolate Chip Macaroons

31 Oct

We were invited to a party so i decided to bring gorgeous Macaroons. These were really beautiful, smelled amazing, and tasted so rich. Give it a try, they were so easy to make and probably low fat!

Chocolate Chip Macaroons

4 egg whites
A pinch of salt
1/2 cup confectioners sugar
One 14 oz. package sweetened coconut
1/2 cup of semisweet chocolate chips, if desired

Preheat the oven to 350 degrees. Add the egg whites and salt into a bowl and beat them with an electric mixer until it gets “frothy” or really bubbly and foamy. Add the sugar and beat again. Finally, fold in the coconut with a spatula until its evenly distributed, and add the 1/2 cup of chocolate chips. Use your fingers to form little macaroon balls, and place them one by one on a cookie sheet (either a greased one or on parchment paper). Bake the macaroons for exactly 18 minutes until they get lightly browned. Let them cool completely.

So easy to make, so fragrant, and so good!


Baked Mac & Cheese

31 Oct

I’ve learned a few things living in the south:
1. Baked Mac & Cheese is a southern staple
2. Sweet Tea is the drink of choice
3. Fried Chicken, Fried Chicken, Fried Chicken
4. What’s diet?
5. Using a crockpot
6. “Mam, Miss, god bless”
7. Totally acceptable to put a dog in the back of a truck unleashed
8. Shorts/flip flops/tank tops all year round

I’m too new yoooooooaaaker for this! haha

Baked Mac and Cheese was something i wanted to learn to make, super fattening but i agree that once in a blue moon acceptable to indulge upon if you’re feelin a little fun. A southern staple, here is my go to recipe:

Elbow Macaroni
1 Egg, beaten
1/2 stick of butter
1/4 cup of flour
2 1/2 cups of milk
2 tsp of dry mustard
1 lb of cheddar cheese
salt to taste
pepper to taste

Add some salt to the boiling water but undercook the pasta!!!!! preheat the oven to 350 degrees and whisk the 1 egg and set it aside. Meanwhile, start a roux – a basis for a sauce… by melting 1/2 a stick of butter in a pan and 4 tbsp of flour on medium low heat. Whisk the mixture until its combined and continue to whisk it until it starts bubbling (about 5 minutes). Just be careful not to burn this roux or you’ll have to start all over, so its important to stay on low heat. Then pour the 2 1/2 cups of milk in, and add the 2 teaspoons of dry mustard in. Whisk the mixture and let it cook for 5-6 minutes until it gets thick and creamy. Once it does, reduce the heat to low. Take out 1/4 of the creamy sauce and put it into the beaten egg mixture slowly and whisking at the same time. This keeps the eggs from scrambling when you add them to the sauce right away. Once the egg mixture is whisked and not scrambled, add it to the cream mixture in the pan and whisk until combined. Finally, add 1/2 the cheddar cheese into the pan and stir until all combined and creamy. Add salt and pepper, be generous on the pepper but use some good judgement on the salt, dont over do it! Now, at this point transfer the undercooked drained pasta to an oven safe dish to bake in. Cover and mix the pasta with the creamy sauce, and top the pasta with the rest of the cheddar cheese. Put it into the oven and let it bake for 20 minutes. The result will be a larger waist, a happy family, and a happy tummy.



Goat Cheese and Sundried Tomato Grilled Chicken

31 Oct

One of my favorite recipes, I first saw it as Chicken Bryan at Carabbas but now i’ve just made it my own and tried to figure out how to recreate it

Goat Cheese and Sundried Tomato Grilled Chicken

2 boneless skinless chicken breasts
4 oz fresh goat cheese
1 bag of sundried tomatoes
4 tbsp chopped fresh basil
salt to taste
black pepper to taste
1/2 an onion, minced
4 tsp of minced garlic
8 tbsp butter
1 cup of dry white wine (chardonnay is fine, i used columbia crest)
1/2 cup of lemon juice

Brush both sides of the raw chicken with salt and pepper. Then grill the chicken until its fully cooked and set aside.

we use our george foreman, so i had to cut the chicken in half

while the chicken is grilling, saute the onion and garlic on medium heat with about 3 tbsp of butter until they are soft and there is a little color change. Then add the white wine and lemon juice and reduce the heat to medium-low to allow the mixture to reduce and simmer for about 10 minutes. Finally add the remaining 5 tbsp. of butter a little at a time, watch it melt, the sauce thickens and smells delicious. Add the sundried tomatoes and basil and stir.

look how fragrant and delicious this sauce looks.

Finally, when the grilled chicken is just about done, top the grilled chicken with a small amount of cold goat cheese on each piece. The goat cheese will get warm from the chicken, then top the goat cheese with the lemon butter sauce and enjoy. Serve over couscous, pasta, mashed potatoes, whatever you want!